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Thai Basil Chicken (Pad Gai Krapow)

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Ready for a quick, savory, and spicy dinner?

Thai Basil Chicken (Pad Gai Krapow) is your new go-to weeknight meal.

With a handful of pantry staples and just 20 minutes, you can whip up a dish that’s full of vibrant flavors—tender ground chicken, aromatic basil, and a punch of heat.

It’s quick, easy, and packed with all the umami goodness you crave.

Plus, this is the kind of meal that makes your kitchen smell like a Thai restaurant—what’s not to love?

For Thai Basil Chicken

  • Ground Chicken – I recommend using ground chicken for a quick, easy, and juicy texture. You can also use ground turkey or pork if preferred.
  • Garlic – A key ingredient that brings depth and flavor to the dish. Freshly chopped or pressed is best.
  • Green Chilies – These add a mild to medium heat depending on your taste. You can use more or less based on your spice preference.
  • Red Chili – This adds an extra burst of color and a hint of heat to balance the flavors.
  • Thai Basil – The star of the dish! Thai basil has a distinct peppery, slightly sweet flavor that is essential to this dish. If you can’t find Thai basil, regular basil can be a substitute.
  • Onion/Shallots – These add a mild sweetness to complement the spiciness of the chilies.
  • Avocado Oil – Used for sautéing the aromatics and chicken. It’s a good option for high heat cooking due to its neutral flavor.

For Thai Basil Sauce

  • Light Soy Sauce – Provides saltiness and depth of flavor. Use gluten-free soy sauce if needed.
  • Dark Soy Sauce – Adds rich color and extra umami flavor. Opt for low-sodium if possible.
  • Maple Syrup (or Honey) – Brings a touch of sweetness to balance the saltiness from the soy sauces.
  • Garlic Chili Sauce (or Sriracha) – Adds heat and a touch of garlic. You can adjust this based on how spicy you like your food.
  • Oyster Sauce – Gives a savory depth and a slight sweetness.
  • Fish Sauce – Adds a unique umami and salty flavor that is essential for authentic Thai taste.

For Serving

  • Rice – Serve this over steamed rice for a complete meal.
  • Green Onions – A fresh garnish to add a slight crunch and freshness.
  • Sesame Seeds – For garnish, adding a bit of crunch and flavor.
  • Prawn Crackers – Optional, but they add a wonderful crispy texture.
  • Fried Eggs – Top your dish with a fried egg for extra richness and flavor.

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Quick Thai Basil Chicken (Pad Gai Krapow)

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings
Calories 244
This easy, 25-minute recipe packs a punch with savory, spicy, and aromatic flavors. Ground chicken is sautéed with garlic, chilies, and Thai basil, then tossed in a deliciously tangy sauce.

Ingredients

For the Stir Fry:

  • ½ cup diced brown onion or roughly chopped shallots
  • 8 oz ground chicken
  • 5 cloves garlic, finely chopped or pressed
  • ½ cup Thai basil (or regular basil)
  • 1 medium red chili, roughly chopped
  • 1 medium mild green chili, chopped
  • Avocado oil (for cooking)

For the Sauce:

  • 1 tbsp light soy sauce (gluten-free if needed)
  • 1 tbsp dark soy sauce (low-sodium if possible, gluten-free if needed)
  • 1 tbsp maple syrup (or 2 teaspoons liquid honey)
  • 1 tsp garlic chili sauce or sriracha (or any other hot sauce)
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce

For Serving:

  • 1 cup uncooked rice (to serve)
  • 2-3 stalks of green onions (for garnish)
  • Extra basil leaves (for garnish)
  • Sesame seeds (optional)
  • Prawn crackers (optional)
  • 2 fried eggs (optional)

Instructions 

  • Prepare the Aromatics: Finely chop the garlic and both types of chilies.
  • Sauté the Base: Heat a drizzle of avocado oil in a wok or nonstick pan over medium-high heat. Add the onions (or shallots) and sauté for a few minutes until softened. Then, add the garlic and chilies, cooking for an additional 30 seconds until fragrant.
  • Cook the Chicken: Add the ground chicken to the pan. Cook until it turns from pink to golden brown, ensuring it stays juicy. Avoid overcooking.
  • Add the Sauce and Basil: Stir in the sauce ingredients: light soy sauce, dark soy sauce, maple syrup (or honey), garlic chili sauce (or sriracha), oyster sauce, and fish sauce. Add the chopped red chili and basil. Stir until the basil wilts, maintaining its vibrant color. If the sauce seems too thick, add a splash of water for more liquid.
  • Serve: Serve the Thai basil chicken over steamed rice. Garnish with green onions, more basil, sesame seeds, and a fried egg on top. Add prawn crackers for a crunchy, savory touch.

Notes

  • Storage: Store leftovers in the fridge for up to 2-3 days.
  • Reheating: To reheat, warm the dish in a skillet with a little broth or water if it becomes too dry.
  • Hot Sauce Options: For the hot sauce, you can substitute with other options like Valentina or Frank's Red Hot.
  • Nutrition: This recipe has an estimated 245 kcal per serving without rice or egg.
Calories: 244kcal
Course: Main Course
Cuisine: Asian
Keyword: Thai Basil Chicken (Pad Gai Krapow)

  1. Can I use regular basil instead of Thai basil?
     Yep, you can! While Thai basil has that distinct peppery flavor, regular basil still brings a nice, aromatic punch. It’s not quite the same, but it’ll still taste great.
  2. How can I adjust the spice level to suit my taste?
     Spice level, totally customizable! If you like it mild, remove the seeds from your chilies or use fewer. Want more heat? Throw in a few extra chilies and turn up the heat!
  3. Is fish sauce absolutely necessary for the dish?
     Fish sauce gives the dish that classic umami kick, but if you don’t have any, don’t sweat it. You can substitute with a bit more soy sauce or even a splash of Worcestershire sauce for a similar savory vibe.
  4. Can I add more veggies to the stir-fry?
     Of course! Go wild with your veggies. Try bell peppers, snap peas, or baby corn for added crunch. Just toss them in with the chicken and cook until they’re tender and vibrant.
  5. How do I avoid overcooking the chicken and making it dry?
     Great question! To keep your chicken juicy, just cook it until it’s no longer pink. You don’t want to overdo it. Ground chicken thighs work even better if you want extra tenderness!

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Chicken Recipes

Thai Green Curry with Chicken & Vegetables

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Thai Green Curry with Ginger Chicken & Veggies

Craving a comforting yet vibrant meal?
 This Thai Green Curry with Ginger Chicken & Veggies is the answer!

Packed with creamy coconut milk, zesty ginger, and bold green curry flavors,
 it’s a dish that feels cozy and exciting all at once.

Ready in just 45 minutes, this flavorful curry is perfect for any weeknight.
 Plus, the roasted sweet potatoes and broccoli add a healthy, delicious touch.

Your family will love the mix of juicy chicken and fragrant veggies,
 and you’ll appreciate how easy it is to put together!

For Thai Green Curry with Ginger Chicken & Veggies

  • Chicken – Use boneless, skinless chicken thighs (or breasts) cut into bite-sized pieces. Chicken thighs offer more flavor and juiciness.
  • Garlic and Ginger – This is where the bold, fragrant flavor comes from! Freshly grated garlic and ginger give the curry a delicious kick.
  • Broccoli – Cut into bite-sized florets, it adds a nice crunch and pairs well with the creamy curry.
  • Sweet Potato – Diced into ½-inch cubes, it roasts up beautifully to provide sweetness and balance the spices.
  • Yellow Onion – Thinly sliced, it adds depth to the curry’s base flavor.
  • Bell Pepper – Deseeded and thinly sliced, this adds a bit of crunch and a pop of color to the dish.
  • Coconut Oil – Used for sautéing the aromatics and frying the chicken. It enhances the curry’s creamy flavor.

For the Green Curry Sauce

  • Green Curry Paste – A key ingredient that gives the curry its rich and complex flavor. Be sure to choose a high-quality paste for the best results.
  • Coconut Milk – Both light and full-fat coconut milk create a creamy, flavorful base for the curry sauce.
  • Spinach – Adds a healthy green element that wilts beautifully into the curry for an extra layer of flavor and nutrition.
  • Limes – Freshly squeezed lime juice adds a burst of citrus brightness to finish the dish.
  • Kosher Salt and Black Pepper – For seasoning to taste.

For Serving

  • Rice (or Quinoa or Cauliflower Rice) – Serve this vibrant curry over your choice of rice to soak up all the delicious sauce.
  • Fresh Herbs (Cilantro and Thai Basil) – Garnish with fresh herbs for an extra punch of flavor.
  • Lime Wedges – For an added squeeze of fresh lime right before eating.

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Thai Green Curry with Ginger Chicken & Vegetables

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Calories 398
This Thai Green Curry with Ginger Chicken & Vegetables blends fresh, vibrant flavors with hearty comfort food. Tender chicken thighs are combined with bell peppers, onions, and a creamy coconut green curry sauce.

Ingredients

For the curry:

  • 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 4 garlic cloves, finely chopped or grated
  • 1-inch piece fresh ginger, grated (about 1 tbsp)
  • 1 small head of broccoli, cut into florets
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 large yellow onion, thinly sliced
  • 1 large bell pepper, deseeded and thinly sliced
  • 3 tbsp melted coconut oil, divided
  • 1 can (4 oz) Thai-style green curry paste
  • 1 can (14 oz) light coconut milk
  • 1 can (14 oz) full-fat coconut milk
  • 6 oz baby spinach or any greens of your choice
  • Juice of 1–2 large limes
  • Kosher salt and black pepper to taste

For serving:

  • Cooked rice (or quinoa, or cauliflower rice)
  • Fresh cilantro, Thai basil, lime wedges (optional)

Instructions 

  • Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or foil.
  • Prepare the chicken: In a bowl, combine chicken, garlic, ginger, and 1 tsp kosher salt. Toss to coat evenly. Set aside.
  • Roast the veggies: Spread broccoli florets and diced sweet potatoes on the prepared baking sheet. Drizzle with 1 tbsp coconut oil and season with ½ tsp kosher salt. Toss to coat and arrange the vegetables in a single layer. Roast for 20-25 minutes, shaking the sheet halfway, until the vegetables are tender and slightly crispy. Remove from the oven.
  • Cook the aromatics: Heat 1 tbsp coconut oil in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and bell pepper, seasoning with a pinch of salt. Stir frequently and cook for 3-4 minutes until tender-crisp. Transfer to a plate and set aside.
  • Cook the chicken: Add the remaining 1 tbsp coconut oil to the same skillet. Once hot, add the marinated chicken and cook for 4-5 minutes per side until browned and nearly cooked through.
  • Make the curry: Stir in the green curry paste and cook for 2-3 minutes, allowing it to brown slightly. Add both cans of coconut milk, stirring to combine. Bring to a simmer and cook for 10 minutes.
  • Finish the curry: When the roasted veggies are done, add them to the skillet along with the cooked onion and bell pepper. Stir in spinach until wilted, then squeeze in lime juice. Remove from heat.
  • Serve: Spoon the green curry over your choice of rice (or quinoa, or cauliflower rice). Top with fresh cilantro, Thai basil, and additional lime wedges if desired. Enjoy!

Notes

  • Curry Paste: A high-quality Thai green curry paste makes all the difference. I recommend Maesri brand for its rich, authentic flavor and allergy-friendly ingredients. Avoid lower-quality brands, especially those from the international aisles of general grocery stores.
  • Storage: This curry stores well in an airtight container for 4-5 days. Reheat on the stovetop or in the microwave.
  • Meal Prep: To speed up cooking, chop the vegetables ahead of time and store in separate airtight containers for up to 5 days. For even quicker prep, chop the chicken and store it separately for up to 3 days.
Calories: 398kcal
Course: Main Course
Cuisine: Thai
Keyword: Thai Green Curry

  1. Can I use any type of chicken?

Yes! This recipe works great with both boneless, skinless chicken thighs or breasts. Thighs are juicier and more flavorful, but breasts will also work fine if you prefer leaner meat.

  1. What can I substitute for the sweet potatoes?

If you don’t have sweet potatoes, don’t worry! You can swap them with other root vegetables like carrots or even parsnips. They’ll still add a nice sweetness and balance the spices of the curry.

  1. How can I make this dish spicier?

To add more heat, just stir in extra curry paste or throw in some sliced fresh chilies. Adjust to your spice preference and enjoy a fiery kick!

  1. Can I make the curry ahead of time?

Yes, you can! This curry actually gets better as it sits. Just store it in an airtight container in the fridge for up to 3 days. Reheat on the stove before serving.

  1. What should I serve with this curry?

This curry is fantastic with a side of fluffy jasmine rice, quinoa, or even cauliflower rice for a low-carb option. Don’t forget to top it with fresh herbs like cilantro and Thai basil for extra flavor!

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Chicken Recipes

Coconut Curry Chicken Meatballs

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Coconut Curry Chicken Meatballs

Craving a quick, satisfying dinner? These Coconut Curry Chicken Meatballs deliver both warmth and flavor in under 30 minutes!

Tender, juicy chicken meatballs simmered in a creamy coconut curry sauce make this dish irresistible.

Pair it with jasmine rice, fresh cilantro, and a squeeze of lime for the ultimate comforting meal.

Perfect for busy weeknights or cozy weekends, this recipe is sure to become a family favorite!

For Coconut Curry Chicken Meatballs

  • Ground Chicken – The base for the meatballs, providing protein and flavor.
  • Garlic – Adds aromatic flavor to the meatballs.
  • Green Onions – For a fresh, mild onion flavor in the meatballs.
  • Oil – Sesame oil or olive oil, used to bind and cook the meatballs.
  • Red Curry Paste – Brings spice and deep Thai flavor to the meatballs and sauce.
  • Coconut Milk – Creates the rich, creamy sauce that envelops the meatballs.
  • Red Bell Peppers – Adds sweetness and a little crunch to the curry sauce.
  • Ginger – A fragrant spice that adds depth to the curry sauce.
  • Fish Sauce (optional) – Adds umami and salty depth to the curry sauce.
  • Salt & Pepper – To season both the meatballs and the sauce.

For Serving

  • Jasmine Rice – A fragrant rice that complements the curry perfectly.
  • Cilantro – Fresh herb to garnish, adding brightness to the dish.
  • Lime – A wedge of lime to squeeze over for a burst of freshness.

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Coconut Curry Chicken Meatballs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 321
These tender and flavorful Thai chicken meatballs, simmered in a creamy coconut curry sauce, make a nourishing and satisfying meal that’s ready in under 30 minutes.

Ingredients

 For the Meatballs:

  • 1 lb ground chicken
  • 2 garlic cloves, grated
  • 3 green onions, finely chopped
  • 2 tbsp sesame oil or olive oil
  • 2-3 tbsp Thai red curry paste
  • 1 can (14 oz) coconut milk (regular or lite)
  • 2 red bell peppers, thinly sliced
  • 1-inch piece of ginger, grated
  • 1 tsp fish sauce (optional)
  • Salt, to taste
  • Black pepper, to taste

For Serving (optional):

  • Cooked jasmine rice
  • Fresh cilantro, chopped
  • Lime wedges

Instructions 

  • Preheat oven to 350°F (175°C).

Prepare the meatballs:

  • In a large bowl, combine the ground chicken, grated garlic, one of the chopped green onions, salt, and pepper. Mix well using your hands until evenly combined.

Shape the meatballs:

  • Lightly oil your hands to prevent the mixture from sticking. Scoop out 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatball on a baking sheet. Repeat until all the meatballs are formed—this should make about 16 meatballs.

Bake the meatballs:

  • Place the baking sheet in the oven and bake for 15 minutes or until cooked through.

Prepare the curry sauce:

  • While the meatballs are baking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining green onion, sliced bell peppers, and grated ginger. Cook for 3-4 minutes until the peppers are tender.

Make the curry:

  • Stir in the red curry paste and cook for 1 minute until fragrant. Add the coconut milk and fish sauce (if using). Stir well and bring to a simmer.

Simmer the meatballs:

  • Once the meatballs are baked, carefully add them to the simmering curry sauce. Let them cook together for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.

Serve:

  • To serve, place some cooked jasmine rice in bowls. Top with the coconut curry meatballs and sauce. Garnish with fresh cilantro and a wedge of lime.

Notes

Storage: These meatballs can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.
Calories: 321kcal
Course: main
Cuisine: Thai
Keyword: Curry Chicken Meatballs

  1. Can I swap ground chicken for turkey?
     Absolutely! You can use ground turkey instead of chicken for a similar flavor and texture. It’s a great option if you prefer a leaner protein!
  2. How can I make the curry less spicy?
     No problem! Simply reduce the amount of red curry paste or skip the cayenne pepper if you prefer a milder dish. It will still be rich and flavorful without the extra heat!
  3. Can I prepare the meatballs ahead of time?
     Definitely! You can shape the meatballs the night before and store them in the fridge. This helps save time on busy days, plus the flavors will have time to marinate!
  4. What can I use instead of fish sauce?
     If you don’t have fish sauce, you can swap it with soy sauce or tamari. It won’t be quite the same, but it’ll still give that nice salty, umami boost to your curry!
  5. How do I stop the meatballs from sticking to my hands while shaping them?
     Simple trick—just lightly oil your hands before rolling the meatballs. It makes the process easier and keeps everything from sticking!

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Chicken Recipes

Cheater Sesame Chicken

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Cheater Sesame Chicken: The Quick & Easy Takeout Hack

Craving takeout but don’t want to deal with deep frying?
 This Cheater Sesame Chicken is here to save the day!

Ready in under 20 minutes,
 it’s packed with all the bold, sweet, and savory flavors you love from sesame chicken.

No deep frying, no hassle, just quick and easy goodness!
 Perfect for those busy nights when you need big flavor fast.

For Cheater Sesame Chicken

  • Ground Chicken – This is the main protein in the dish. You can use ground chicken breast or thigh, depending on your preference for lean or more flavorful meat.
  • Kosher Salt – Adds a simple base seasoning for the chicken.
  • Garlic and Ginger – These fresh ingredients bring the vibrant flavor to the dish.
  • Chili Garlic Sauce – Adds some heat and extra flavor complexity to the sauce.
  • Brown Sugar – Sweetens the sauce and helps balance the savory elements.
  • Low Sodium Soy Sauce – This is the salty, savory base for the sauce without the overpowering saltiness of regular soy sauce.
  • Toasted Sesame Oil – Gives the dish its signature sesame flavor.
  • Low Sodium Chicken Broth – Provides the liquid base for the sauce, adding richness and flavor.
  • Cornstarch – Thickens the sauce for a nice coating on the chicken.
  • Toasted Sesame Seeds – A finishing touch that adds crunch and nuttiness.
  • Green Onions – For freshness and a bit of color.

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Cheater Sesame Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 482
This easy homemade version of sesame chicken gives you all the delicious flavors of your favorite takeout dish, but without the deep frying. It’s quicker, healthier, and just as satisfying!

Ingredients

  • 1 tbsp sunflower oil or refined coconut oil
  • 2 pounds ground chicken
  • 1 tsp kosher salt
  • 6 cloves garlic, minced
  • 2 tbsp grated ginger (or ginger paste)
  • 1-2 tbsp chili garlic sauce
  • ¾ cup brown sugar
  • ½ cup low sodium soy sauce
  • ¼ cup toasted sesame oil
  • 1 ¼ cups low sodium chicken broth (plus an additional 1/4 cup, separated)
  • 2 tbsp cornstarch
  • 2 tbsp toasted sesame seeds
  • 8 green onions, thinly sliced

Instructions 

  • In a large skillet or cast iron pan with high sides, heat the sunflower or coconut oil over medium heat. Add the ground chicken, sprinkle with salt, and cook, breaking it apart with a wooden spoon, until it's no longer pink and cooked through.
  • Stir in the minced garlic and ginger, and cook for about 1 minute until fragrant.
  • Add the chili garlic sauce and brown sugar to the pan and cook for an additional 30 seconds, stirring to combine.
  • In a bowl, whisk together the soy sauce, sesame oil, and 1 1/4 cups chicken broth. Pour the mixture into the skillet with the chicken, and bring to a simmer.
  • In a separate bowl, mix the remaining 1/4 cup chicken broth with the cornstarch until smooth. Pour this into the simmering chicken sauce, stirring quickly until it thickens. Let it simmer on medium-low heat for about 3 minutes, adding more chicken stock, 1 tablespoon at a time, if the sauce gets too thick.
  • Remove the skillet from heat and stir in the sesame seeds and green onions.
  • Serve immediately over rice, on lettuce leaves, or chilled as a salad topping.
Calories: 482kcal
Course: Main Course
Cuisine: Chinese
Keyword: Cheater Sesame Chicken

  1. Can I use ground turkey instead of chicken?

Absolutely! If you prefer ground turkey, it works just as well. You’ll still get that juicy texture and delicious flavor. It’s a great alternative if you’re looking for a leaner option, so feel free to swap it in!

  1. Why should I use low-sodium soy sauce and chicken broth?

Using low-sodium soy sauce and broth helps keep things from getting too salty while still providing that rich, savory base. But, if you’re out of the low-sodium versions, you can always adjust the salt to your taste—just don’t overdo it!

  1. How can I make the dish spicier?

Craving a bit more heat? Just throw in a bit more chili garlic sauce or some extra red pepper flakes! You can easily control the spice level to suit your tastes, so feel free to go wild with it if you like things spicy!

  1. Can I make the sauce ahead of time?

Definitely! This sauce stores well in the fridge for a couple of days, so you can make it ahead and save time later. Just reheat it gently and pour it over the cooked chicken when you’re ready to serve.

  1. What are some other ways to serve this?

You can serve this Cheater Sesame Chicken over rice for a classic option, or if you’re feeling a bit lighter, try it in lettuce wraps. It’s also great on salads or in grain bowls for a quick lunch the next day!

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Chicken Recipes

Authentic Chicken Paprikash (Paprikás Csirke)

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Craving a dish that’s bursting with flavor and comfort?

Look no further than Chicken Paprikash! This Hungarian classic delivers tender chicken smothered in a rich, creamy paprika sauce that will have you coming back for seconds.

Get ready to indulge in a dish that’s pure heaven on a plate!

Whether you’re a seasoned cook or just looking for a comforting dinner, this dish is a game-changer! Let the flavors of Hungary shine through right in your own kitchen!

For Chicken Paprikash

  • Chicken – Use bone-in, skin-on pieces for maximum flavor (though boneless/skinless works as an alternative).
  • Yellow Onions – Finely chopped for a sweet and savory base.
  • Garlic – Minced to add depth of flavor.
  • Roma Tomatoes – Finely diced, adding freshness and texture to the sauce.
  • Hungarian Bell Pepper – Optional, but adds a mild sweetness to the dish.
  • Hungarian Sweet Paprika – The key flavor element that defines this dish, so make sure to use high-quality imported paprika.
  • Chicken Broth – High-quality broth enhances the richness of the sauce.
  • Sea Salt – To balance and enhance all the flavors.
  • Freshly Ground Black Pepper – Adds just the right amount of spice.

For Sauce

  • All-Purpose Flour – Used to thicken the sauce and give it the right creamy consistency.
  • Sour Cream – Full-fat sour cream creates the perfect creamy base.
  • Heavy Whipping Cream – Adds richness and helps smooth out the sauce.

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Authentic Chicken Paprikash (Paprikás Csirke)

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Calories 515
A beloved Hungarian classic, Chicken Paprikash is a dish that envelops tender chicken in a rich, creamy, paprika-infused sauce that’s simply unforgettable! It’s a true comfort food, perfect for any occasion.

Ingredients

  • 2 tbsp butter
  • 3 pounds chicken pieces (bone-in, skin-on for authentic flavor; boneless/skinless can be used as an alternative)
  • 2 medium yellow onions, finely chopped
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, seeds removed and finely diced
  • 1 Hungarian bell pepper, diced (optional)
  • 3-4 tbsp sweet Hungarian paprika (genuine and imported for authentic flavor)
  • 2 cups chicken broth (preferably high-quality, such as Aneto brand)
  • 1 ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 3 tbsp  all-purpose flour
  • ¾ cup full-fat sour cream (room temperature to avoid lumps)
  • ¼ cup heavy whipping cream

Instructions 

Brown the Chicken:

  • Heat the lard in a large Dutch oven or heavy pot. Brown the chicken pieces on all sides, then transfer them to a plate.

Sauté the Vegetables:

  • In the same pot, add the chopped onions and cook until they turn golden brown. Add the garlic, tomatoes, and bell pepper (if using), and cook for an additional 2-3 minutes.

Add the Paprika and Seasoning:

  • Remove the pot from heat and stir in the paprika, salt, and pepper (be careful not to burn the paprika, as it can become bitter).

Simmer the Chicken:

  • Return the chicken to the pot and pour in the chicken broth, ensuring the chicken is mostly covered. Bring the broth to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 40 minutes. Remove the chicken from the pot and set it aside.

Prepare the Sauce:

  • In a small bowl, combine the flour with the sour cream and whipping cream to form a smooth paste. Gradually whisk the cream mixture into the sauce, stirring constantly to prevent lumps. Bring the sauce to a simmer for 2-3 minutes, allowing it to thicken. Adjust seasoning with additional salt and pepper as needed.

Finish Cooking the Chicken:

  • Return the chicken to the sauce and simmer until heated through.

Serve:

  • Chicken Paprikash is traditionally served with Hungarian nokedli (similar to German spaetzle), but it can also be enjoyed with rice or potatoes.
Calories: 515kcal
Course: Main Course
Cuisine: Hungarian
Keyword: Authentic Chicken Paprikash (Paprikás Csirke)

1. Can I use boneless, skinless chicken instead of bone-in, skin-on?

Yes, you can! While bone-in, skin-on chicken gives the dish a richer flavor, boneless, skinless chicken will work just fine. Just keep in mind that it will cook faster, and you might miss out on that extra flavor that the bones add.

2. What type of paprika should I use?

For an authentic Chicken Paprikash, make sure to use genuine Hungarian sweet paprika. It’s the star of this dish, so using the right kind will really elevate the flavor. If you like a little spice, you can always mix in some hot paprika too!

3. Can I substitute sour cream?

If you don’t have sour cream, full-fat Greek yogurt works as a great substitute. It still gives the sauce that creamy, tangy flavor, but keep in mind it might be slightly more tart than sour cream. If you can, stick with the sour cream for the best result!

4. How can I thicken the sauce without flour?

You can thicken the sauce by letting it simmer uncovered to reduce the liquid, or blend in a little cornstarch mixed with water. Both methods will help you get a creamy sauce without the use of flour.

5. What should I serve with Chicken Paprikash?

Traditionally, it’s served with Hungarian nokedli (dumplings), but don’t worry if you don’t have those! You can also serve it with wide egg noodles, rice, or mashed potatoes—perfect for soaking up that rich, creamy sauce.

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Chicken Recipes

Easy Salsa Fresca Chicken Recipe

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Salsa Fresca Chicken – Bold Flavors in a Snap!

Looking for a quick and delicious Tex-Mex dinner that’s both satisfying and light?

This Salsa Fresca Chicken is the answer! Fresh pico de gallo, melted Monterey Jack cheese, and a sprinkle of cilantro top off juicy chicken breasts for a dish that’s packed with flavor but light on effort.

Perfect for a busy weeknight, it’s all made in one dish, making cleanup just as easy as cooking!

Ready in just 50 minutes, you won’t believe how simple yet tasty this meal is.

Get ready to enjoy your new go-to weeknight dinner!

For Salsa Fresca Chicken 

  • Chicken Breasts – Boneless, skinless chicken breasts are the base of this dish, offering a lean protein option.
  • Cumin – Adds a warm, earthy flavor with a slight citrusy note to enhance the Tex-Mex profile.
  • Salt & Pepper – Essential for seasoning the chicken, providing balance and bringing out the flavors.
  • Garlic Powder – Imparts a savory and slightly sweet flavor to complement the other seasonings.
  • Pico de Gallo – A fresh mix of tomatoes, onions, cilantro, and lime juice that creates the zesty topping for the chicken.
  • Monterey Jack Cheese – This melty cheese adds richness and a mild, creamy flavor to the dish.

For Garnish

  • Fresh Cilantro – A burst of freshness and color that adds a nice, herbal finish to the dish.

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Salsa Fresca Chicken

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings
Calories 170
This Salsa Fresca Chicken brings bold Tex-Mex flavors in a light and satisfying dish. It’s topped with fresh pico de gallo, cilantro, sweet onions, and melted Monterey Jack cheese.

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • ¼ tsp cumin
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 2 cups fresh pico de gallo
  • 1 cup shredded Monterey Jack cheese

For Garnish:

  • Fresh cilantro, chopped

Instructions 

  • Preheat the oven to 375˚F.
  • Place the chicken breasts flat in a large baking dish. Season evenly with cumin, salt, black pepper, and garlic powder.
  • Spread the pico de gallo over the chicken, then top with shredded Monterey Jack cheese.
  • Bake for 35-45 minutes, or until the chicken reaches an internal temperature of 165˚F.
  • Once cooked, garnish with fresh chopped cilantro and serve hot with your favorite side dish.

Notes

  • To make serving easier, you can slice the chicken into halves, chunks, or use chicken tenderloins. Adjust cooking time accordingly.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to a month.
Dietary Considerations:
  • Naturally gluten-free and low-carb, making it ideal for keto diets.
  • Dairy-Free Option: Simply omit the cheese.
  • Gluten-Free Option: Ensure all ingredients are certified gluten-free, as some brands may vary.
Calories: 170kcal
Course: Main Course
Cuisine: Tex-Mex
Keyword: Salsa Fresca Chicken

  1. Can I use chicken thighs instead of chicken breasts?

Absolutely! You can swap in boneless, skinless chicken thighs. They’re juicier and more flavorful, and they’ll work perfectly. Just adjust the cooking time a bit, and make sure the chicken reaches 165°F (74°C).

  1. Can I prep the pico de gallo in advance?

Yes, you can make the salsa up to a day ahead. Just combine the tomatoes, onions, cilantro, and lime juice, then store it in an airtight container in the fridge. It’ll save you time and let the flavors blend even more!

  1. Is it okay to use store-bought salsa instead of making pico de gallo?

Totally! If you’re in a rush, store-bought salsa works just fine. Just make sure it’s chunky to get that similar texture to fresh pico de gallo. Drain any excess liquid to keep your dish from getting too watery.

  1. What’s a good side to serve with Salsa Fresca Chicken?

Rice is always a great option—try white, brown, or even cauliflower rice for a low-carb twist. Or go for a fresh green salad, roasted veggies, or a side of beans. You really can’t go wrong!

  1. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it in the microwave or oven. If you’re reheating in the oven, cover the dish with foil and heat at 350°F (175°C) until warmed through.

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Chicken Recipes

Pesto Chicken and Veggie Skillet

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Pesto Chicken and Veggies Skillet – A Fast and Flavor-Packed Meal

Looking for a quick, protein-packed dinner that’s bursting with flavor?

This Pesto Chicken and Veggie Skillet is just what you need!

With tender chicken, crisp vegetables, and a zesty pesto sauce, this one-pan wonder comes together in just 30 minutes.

Perfect for busy weeknights, it’s a healthy, satisfying meal that you’ll be making again and again!

For Pesto Chicken and Veggies:

  • Chicken – Boneless, skinless chicken breasts cut into 1-inch pieces. It’s the perfect lean protein to keep the dish healthy and satisfying.
  • Bell Peppers – Coarsely chopped for a sweet and crisp bite that complements the other vegetables.
  • Onion – Adds savory depth and a touch of sweetness when sautéed.
  • Zucchini – Coarsely chopped (about 4 cups) for freshness and texture. It absorbs the pesto sauce beautifully.
  • Grape Tomatoes – Slightly blistered to release a burst of flavor that pairs perfectly with the pesto.
  • Pesto – A fragrant and rich sauce made with basil, garlic, Parmesan, and olive oil. It’s the star of this dish and adds a punch of flavor.
  • Olive Oil – Used for sautéing the vegetables and chicken. Extra virgin olive oil adds healthy fats and enhances the flavors.
  • Salt and Pepper – To season and bring all the ingredients together with a balanced taste.

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Pesto Chicken and Veggie Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 300
This flavorful Pesto Chicken and Veggie Skillet comes together in just 30 minutes, making it a perfect weeknight dinner. It's packed with protein and great for meal prepping!

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 large bell peppers, coarsely chopped
  • 1 white or red onion, coarsely chopped
  • 1  large zucchini, coarsely chopped (about 4 cups)
  • 1 cup grape tomatoes
  • ⅓ cup pesto, divided
  • 2 tbsp extra virgin olive oil, for sautéing
  • Salt and pepper, to taste

Instructions 

Sauté the Vegetables:

  • Heat a large skillet over medium-high heat. Add 1/2 tablespoon of olive oil, then toss in the bell peppers and onion. Sprinkle with salt and pepper, and cook for about 3 minutes, stirring a couple of times. Transfer to a large bowl and set aside.

Cook the Zucchini:

  • In the same skillet, add another 1/2 tablespoon of olive oil and the zucchini. Season with salt and pepper and cook for about 4 minutes, stirring occasionally. Once done, transfer to the bowl with the bell peppers and onions.

Blister the Tomatoes:

  • Add the grape tomatoes to the skillet and cook for about 2 minutes, just until they start to blister. Transfer them to the same bowl as the other vegetables.

Cook the Chicken:

  • Return the skillet to the heat and add the remaining 1 tablespoon of olive oil. Add the chicken, season with salt and pepper, and cook for 10-12 minutes. Stir only occasionally, allowing the chicken to brown nicely. Once the chicken is cooked through, stir in 3 tablespoons of pesto.

Combine and Finish:

  • Add the cooked vegetables (peppers, zucchini, and tomatoes) to the skillet, along with the remaining 3 tablespoons of pesto. Stir everything together and cook for another minute to heat through.

Serve:

  • Serve the skillet as is, or garnish with Parmesan cheese. You can also enjoy it with arugula, rice, or pasta for a fuller meal.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
  • Freezing: The chicken freezes well, but the veggies do not.
Calories: 300kcal
Course: Main Course
Cuisine: American
Keyword: Pesto Chicken and Veggie Skillet

  1. Can I use store-bought pesto instead of homemade?
     Sure thing! Store-bought pesto works just as well. It’s a great time-saver, and you’ll still get that delicious basil-garlic flavor without the extra prep.
  2. What vegetables can I add if I don’t have all the ingredients?
     Feel free to get creative! Asparagus, broccoli, or even carrots can be swapped in. Just chop them to a similar size, and they’ll cook up perfectly in the same skillet.
  3. Can I use chicken thighs instead of breasts?
     Absolutely! Chicken thighs are juicy and flavorful, and they’re a perfect substitution. Just make sure to cook them thoroughly for a tender result.
  4. How can I make this dish spicier?
     If you like some heat, toss in a pinch of red pepper flakes or sauté some sliced jalapeños with the veggies. It’s an easy way to spice things up!
  5.  Can I prep this meal ahead of time?
     Yes! Chop the veggies and marinate the chicken with the pesto the day before. Store them separately in the fridge and cook when you’re ready for a quick, easy dinner!

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Chicken Recipes

Chicken Fajita Casserole Recipe

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Chicken Fajita Casserole: Bold Flavors, Big Comfort

This Chicken Fajita Casserole takes all the deliciousness of fajitas and transforms it into a cheesy, comforting bake that’s perfect for any night of the week.

With tender chicken, sautéed peppers and onions, and a creamy, bubbling cheese sauce, this casserole will quickly become your new weeknight favorite.

It’s simple, flavorful, and ready in under 90 minutes – comfort food at its best!

For Chicken Fajita Casserole

  • Chicken Thighs – I use boneless, skinless chicken thighs for this dish, but you can substitute with chicken breasts if you prefer. Both work great!
  • Red Bell Pepper – Adds sweetness and a nice pop of color to the casserole.
  • Onion – Sautéed to bring out its natural sweetness and add depth to the dish.
  • Cream Cheese – Makes the casserole creamy and rich, blending perfectly with the other flavors.
  • Shredded Cheddar Cheese – Gives that melty, cheesy goodness on top of the casserole.
  • Fajita Seasoning – The star of the dish! It adds all the zesty, savory flavors to the chicken and veggies.
  • Salt & Pepper – Optional, but helps balance the flavors and adds seasoning to taste.

For the Chicken Fajita Casserole Sauce

  • Cream Cheese – Creates the rich base for the casserole sauce.
  • Shredded Cheddar Cheese – Melts into the cream cheese to create a creamy, cheesy sauce.
  • Fajita Seasoning – Brings the authentic fajita flavor to the sauce, making the dish full of bold flavors.

Print

Chicken Fajita Casserole Recipe

Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 394
This Chicken Fajita Casserole features tender shredded chicken, sautéed onions, and peppers, all baked in a creamy, cheesy sauce. It’s a flavorful and comforting dish that’s sure to be a hit with everyone!

Ingredients

  • 10 boneless skinless chicken thighs (approximately 2 pounds)
  • 1 red bell pepper, seeded and sliced into thin strips
  • 1 large onion, peeled and sliced into thin strips
  • 8 oz cream cheese, softened
  • 8 oz shredded cheddar cheese
  • 1.5 tbsp fajita seasoning
  • Salt and pepper, to taste (optional)

Instructions 

  • Preheat Oven: Set your oven to 350°F (175°C). Place the chicken thighs in a casserole dish, cover with foil, and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 160°F. After baking, allow the chicken to cool slightly before shredding or chopping it into bite-sized pieces. Be sure to drain any cooking liquid from the dish.
  • Cook Vegetables: While the chicken is baking, heat a frying pan coated with cooking spray over medium-low heat. Add the sliced red pepper and onion. Cook, stirring occasionally, until the vegetables are soft and golden. You can let them caramelize while the chicken is baking by adjusting the heat between low and medium, stirring every 5-10 minutes.
  • Mix Casserole Ingredients: In a large bowl, combine the softened cream cheese, half of the shredded cheddar cheese, and the fajita seasoning. Add the shredded chicken and cooked onions and peppers, stirring everything together. Transfer this mixture back into the same casserole dish you used for baking the chicken.
  • Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top.
  • Bake: Return the casserole to the oven and bake for 25-30 minutes, or until it’s hot and bubbly with a golden, melted cheese topping.

Notes

  • Make-Ahead: You can prepare the casserole up to step 3 and refrigerate it for 1-2 days. If the casserole is chilled, it will take 30-40 minutes to bake and get a golden, bubbly top when reheating.
  • Seasoning Tip: If your fajita seasoning contains salt, you may want to adjust the amount of additional salt you add, depending on your taste preferences.
Calories: 394kcal
Course: Dinner, Main Course
Cuisine: American, Mexican
Keyword: Chicken Fajita Casserole Recipe

  1. Can I use pre-cooked chicken to save time?

Absolutely! If you’re in a rush, using pre-cooked chicken, like rotisserie chicken, will save you loads of time. Just shred it up and add it to the casserole mix. You’ll get all the flavor without the fuss!

  1. Do I really need to sauté the vegetables first?

While sautéing the veggies brings out their full flavor, you can skip it if you’re short on time. Just chop them up, toss them in, and they’ll cook just fine in the casserole.

  1. Can I make this casserole ahead of time?

Yes, you can prep everything up to the point of baking. Just cover it and pop it in the fridge for up to two days. When you’re ready, bake it like normal – it’ll take about 30 minutes if chilled.

  1. What can I use if I don’t have cream cheese?

Not a fan of cream cheese? No problem! You can use Greek yogurt or sour cream for a lighter, tangy twist. Both work well for keeping that creamy texture!

  1. How can I adjust the spiciness?

If you’re not into spice, simply reduce the fajita seasoning, or use a mild version. For an extra cooling effect, serve with a dollop of sour cream or guacamole to balance out the heat!

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Chicken Recipes

Firecracker Ground Chicken Recipe

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Firecracker Ground Chicken: Quick, Bold, and Delicious!

This Firecracker Ground Chicken recipe is a flavor-packed, easy-to-make dish that comes together in just 20 minutes.

Whether you’re in the mood for something sweet, spicy, or just need a quick dinner that doesn’t skimp on taste, this one has got you covered.

The sticky firecracker sauce transforms simple ground chicken into a dish that’ll leave your taste buds singing!

Trust me, once you make this, it’ll quickly become one of your go-to recipes for busy nights.

And the best part? You’ve probably got most of the ingredients right in your pantry!

Perfect for serving over rice or cauliflower rice with a sprinkle of scallions and toasted sesame seeds.

Ready to spice up your dinner routine? Let’s get cooking!

For Firecracker Ground Chicken:

  • Ground Chicken – I recommend using 92/8 ground chicken for a balance of lean meat and flavor. It cooks quickly and holds the sauce well.
  • Chili Oil – Adds a rich depth of flavor and a spicy kick to the chicken.
  • Swerve Brown Sugar – A sugar substitute that keeps the sauce low-carb and gives it that perfect sweetness. You can use regular brown sugar if preferred.
  • Buffalo Sauce – Provides that tangy, spicy punch to balance the sweetness.
  • Cider or Rice Vinegar – Adds a touch of acidity to brighten up the sauce and balance the flavors.
  • Ground Ginger – A warm, aromatic spice that complements the sauce’s heat and sweetness.
  • Garlic Powder – Enhances the depth of the flavor profile.
  • Kosher Salt – Brings all the flavors together.
  • Black Pepper – A pinch to enhance the savory notes.
  • Red Pepper Flakes – For extra heat and a slight crunch.

Print

Firecracker Ground Chicken Recipe

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 187
A deliciously spicy and sweet ground chicken dish cooked in chili oil and coated with a sticky firecracker sauce.

Ingredients

  • 1 lb Ground Chicken (92/8)
  • ½ tbsp  (8g) Chili Oil
  • ½ cup (96g) Swerve Brown Sugar
  • ¼ cup (60g) Buffalo Sauce
  • 2 tbsp (30g) Cider or Rice Vinegar
  • 1 tsp Ground Ginger
  • 1 tsp Garlic Powder
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • ½ tsp Red Pepper Flakes

Instructions 

  • Heat a skillet over medium-high heat and add chili oil. Brown both sides of the ground chicken for 3-4 minutes per side. Once browned, break the chicken apart into small pieces and cook thoroughly.
  • While the chicken is cooking, whisk together the remaining ingredients (Swerve brown sugar, buffalo sauce, vinegar, ginger, garlic powder, salt, pepper, and red pepper flakes) in a mixing bowl.
  • Once the chicken is fully cooked, pour the sauce into the skillet with the chicken. Stir and cook until the sauce thickens and becomes syrupy.
  • Serve the firecracker chicken over rice or cauliflower rice. Garnish with scallions and toasted sesame seeds for extra flavor.
Calories: 187kcal
Course: Main Course
Cuisine: Asian-Inspired
Keyword: Firecracker Ground Chicken Recipe

  1. Can I use a different type of ground meat?

Sure! You can swap the ground chicken for ground turkey, pork, or even beef. Each will add a different flavor, but the firecracker sauce will work wonderfully with all of them.

  1. How can I make it less spicy?

If you prefer a milder version, simply reduce the amount of red pepper flakes and buffalo sauce. You can also add a little more Swerve brown sugar or regular brown sugar to balance the heat with some sweetness.

  1. Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce in advance and store it in the fridge for up to a week. When you’re ready to cook, just heat it up and pour it over the cooked chicken.

  1. What are the best sides to serve with this dish?

This Firecracker Ground Chicken goes great with steamed rice, cauliflower rice, or stir-fried veggies. For a low-carb option, cauliflower rice is perfect. You can even toss some scallions or toasted sesame seeds on top for extra flavor!

  1. How should I store leftovers?

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop it back in a skillet over medium heat, adding a splash of water if needed to loosen the sauce.

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Chicken Recipes

Slow Cooker Chicken Pot Pie Stew

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Want a comforting meal with minimal effort?

This Slow Cooker Chicken Pot Pie Stew is everything you need!

Packed with tender chicken, creamy soup, and hearty potatoes, it’s the ultimate family-friendly dinner that practically makes itself.

Just toss everything in the slow cooker and let the magic happen. Even better? It’s served with fluffy buttermilk biscuits instead of a traditional crust – comfort food at its best, no stress required!

For Slow Cooker Chicken Pot Pie Stew 

  • Red Potatoes – Quartered to create hearty chunks that absorb all the delicious flavors.
  • Chicken Breasts – Boneless and skinless, cut into cubes for tender bites throughout the stew.
  • Cream of Chicken Soup – Adds the rich, creamy texture that makes this stew so comforting.
  • Baby Carrots – These bring natural sweetness and vibrant color to the dish.
  • Celery – Chopped for a fresh crunch that balances the richness.
  • Chicken Bouillon (optional) – Adds extra depth of flavor to the base.
  • Black Pepper – For seasoning, to taste.
  • Garlic Salt – To enhance the overall savory profile.
  • Celery Salt – A great complement to the other seasonings for added flavor.
  • Frozen Mixed Vegetables – A quick and easy way to pack in even more veggies without the prep time.

For Serving

  • Buttermilk Biscuits – Perfect on the side to soak up all the creamy goodness from the stew!

Print

Slow Cooker Chicken Pot Pie Stew

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 16
Calories 255
A comforting and hearty stew, perfect for busy families, this creamy chicken pot pie stew is made in the slow cooker for ultimate convenience.

Ingredients

  • 10 medium red potatoes, quartered
  • 4  large boneless, skinless chicken breasts, cut into cubes
  • 2 cans (26-ounce) of condensed cream of chicken soup
  • 1 (8-ounce) package baby carrots
  • 1 cup chopped celery
  • 1 chicken bouillon cube (optional)
  • 1½ tsp ground black pepper (or to taste)
  • 2 tsp garlic salt (or to taste)
  • 1 tsp celery salt (or to taste)
  • 1 (16-ounce) bag frozen mixed vegetables

Instructions 

  • Place the potatoes, chicken, cream of chicken soup, carrots, celery, bouillon (if using), pepper, garlic salt, and celery salt into the slow cooker. Cover and cook on High for 5 hours.
  • After 5 hours, add the frozen mixed vegetables to the slow cooker, stir to combine, and continue cooking on High for an additional 1 hour.
  • Serve the stew hot and enjoy! It's delicious paired with buttermilk biscuits on the side.
Calories: 255kcal
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Chicken Pot Pie Stew

  1. Can I use frozen chicken breasts instead of fresh?
     Yep, you can! Just toss them in frozen, no need to thaw. The slow cooker will work its magic and cook the chicken through beautifully.
  2. How do I make the stew thicker if it turns out too thin?
     If you find the stew too watery, no worries! Just mix a tablespoon of cornstarch with a bit of cold water and stir it in. Let it cook for an extra 30 minutes, and the stew will thicken up perfectly.
  3. Can I use fresh veggies instead of frozen?
     Of course! You can absolutely use fresh veggies. Just chop them up and add them in the same way as frozen. Fresh veggies will give the stew an extra burst of flavor and texture.
  4. How do I prevent the potatoes from getting mushy?
     To keep the potatoes from turning mushy, cut them into evenly sized pieces and don’t overcook them. Stick to the cooking times, and they’ll stay nice and firm in the stew.
  5. Can I prep this stew ahead of time and freeze it?
     Yes, you can prep this stew and freeze it for later. Just assemble everything in a freezer-safe bag, and when you’re ready, pop it in the slow cooker. It’s a great meal-prep solution for busy days.

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