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Crockpot Southwest Chicken

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Crockpot Southwest Chicken

Looking for a hands-off dinner that packs big flavor?
 This Crockpot Southwest Chicken is the answer!

With just a handful of ingredients like chicken, black beans, sweet corn, and zesty pico de gallo,
 you can throw it all in the slow cooker and let it work its magic.

Whether you’re feeding a family or prepping for the week,
 this meal is as simple as it is delicious.

Plus, it’s practically foolproof!

For Crockpot Southwest Chicken

  • Chicken Breasts – I use boneless, skinless chicken breasts for a leaner option, but thighs would work too if you prefer darker meat.
  • Taco Seasoning – For a bold and zesty flavor that gives the chicken a southwestern kick.
  • Black Beans – Adds protein and fiber to the dish.
  • Sweet Corn – For a touch of sweetness and texture.
  • Pico de Gallo – Fresh and tangy, this adds a burst of flavor to balance the dish. Use it as both an ingredient and a topping.
  • Diced Tomatoes with Green Chilis – Adds moisture and a mild heat, enhancing the overall taste.

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Crockpot Southwest Chicken

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 12
Calories 216
This easy Crockpot Southwest Chicken combines tender chicken breasts with black beans, sweet corn, diced tomatoes, and a flavorful pico de gallo for a satisfying meal.

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 2 tbsp taco seasoning
  • 1 cup black beans, drained and rinsed
  • 1 can (15.25 ounces) sweet corn, drained
  • 2 cups pico de gallo, divided
  • 1 can (14.5 ounces) diced tomatoes with green chilis

Instructions 

  • Place the chicken breasts into your crockpot.
  • Sprinkle taco seasoning over the chicken, then add black beans, corn, 1 ½ cups of pico de gallo, and the diced tomatoes.
  • Cook on low for 6-8 hours or on high for 2 ½-3 hours.
  • Once the chicken is fully cooked (internal temperature of 165°F), shred the chicken using a fork.
  • Serve with the remaining reserved pico de gallo on top.

Notes

Cook Time: 8 hours (on low) or 2 ½ - 3 hours (on high)
Calories: 216kcal
Course: Dinner, Main Course
Cuisine: Southwestern
Keyword: Crockpot Southwest Chicken

  1. Can I use frozen chicken breasts?

Yes! You can absolutely use frozen chicken breasts. Just be sure to cook them long enough until they hit 165°F (74°C) inside. You might need an extra hour on low or about 30 more minutes on high, but it’s totally doable. Easy, right?

  1. Can I add more veggies?

Oh, totally! Feel free to toss in extra veggies like bell peppers, zucchini, or onions. Chop them up and throw them in with everything else, and you’ll have yourself an even heartier meal.

  1. How do I make this spicier?

Looking to turn up the heat? Add some chopped jalapeños, a pinch of cayenne pepper, or even extra chili powder. Start small, taste as you go, and make it as spicy as you like. You’re in control!

  1. Can I use canned corn instead of frozen?

Yes, no problem! Just drain and rinse the canned corn before adding it to the slow cooker. It’ll work perfectly and save you even more time!

  1. How can I keep the chicken juicy?

Here’s the trick: Don’t overcook it! Once the chicken reaches 165°F (74°C), it’s done. Shred the chicken once it’s cooked and mix it back into the flavorful sauce for a super moist, tasty dish. No dry chicken here!

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Chicken Recipes

Chicken Alfredo Stuffed Shells

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Chicken Alfredo Stuffed Shells: A Cozy, Creamy Delight

Looking for the ultimate comfort food? These Chicken Alfredo Stuffed Shells are the answer!

This recipe takes creamy Alfredo sauce and pairs it with tender chicken and broccoli stuffed into hearty jumbo pasta shells.

With every bite, you get the perfect combination of richness, flavor, and satisfying texture—all baked to golden, bubbling perfection.

This dish is guaranteed to become a family favorite, and it’s so easy to make, you’ll want to add it to your regular rotation!

For Chicken Alfredo Stuffed Shells: 

  • Jumbo Pasta Shells – These large shells are perfect for stuffing with the creamy chicken and broccoli filling.
  • Cooked Chicken – Shredded rotisserie chicken works best for this recipe, saving you time and adding flavor.
  • Fresh Broccoli – Steamed and chopped for a fresh, tender bite that complements the creamy sauce.

For Alfredo Sauce:

  • Unsalted Butter – Adds richness to the sauce and helps sauté the garlic.
  • Garlic – Minced for a fragrant, savory base in the sauce.
  • Heavy Whipping Cream – This creates the luscious, creamy texture of the Alfredo sauce.
  • Whole Milk – Balances the richness of the cream and helps thicken the sauce.
  • Freshly Grated Parmesan Cheese – Adds salty, nutty flavor and helps thicken the sauce.
  • Shredded Mozzarella Cheese – Melts into the sauce, adding a smooth, gooey texture.
  • Egg Yolks – Helps to thicken the sauce and create a velvety consistency.
  • Salt and Black Pepper – For seasoning to taste.

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Chicken Alfredo Stuffed Shells: A Comforting Classic

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 770
Indulge in the creamy, cheesy goodness of Chicken Alfredo Stuffed Shells—a dish that combines tender jumbo pasta shells filled with succulent chicken and broccoli, all enveloped in a rich Alfredo sauce.

Ingredients

  • 12 oz Jumbo pasta shells
  • 2½ cups cooked chicken, shredded (rotisserie works great)
  • 1½ cups fresh broccoli, steamed and chopped

For the Alfredo Sauce:

  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1¼ cups whole milk
  • ⅔ cup freshly grated Parmesan cheese
  • ¾ cup shredded mozzarella cheese, divided
  • 2 large egg yolks, beaten
  • Salt and freshly ground black pepper, to taste

Instructions 

Cook the Pasta:

  • Boil the pasta according to package instructions until al dente. Drain and arrange the shells on a large plate or tray to cool, preventing them from sticking together.

Prepare the Alfredo Sauce:

  • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
  • Pour in the heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
  • In a separate bowl, beat the egg yolks. Gradually add a spoonful of the hot milk mixture to the yolks, whisking constantly to temper the eggs. Repeat this process with a few more spoonfuls of the hot mixture. Slowly pour the egg yolk mixture into the saucepan, stirring continuously. Remove from heat.
  • Stir in the Parmesan and 1/2 cup of the shredded mozzarella cheese until melted and smooth. Season with salt and freshly ground black pepper to taste.

Prepare the Filling:

  • In a large bowl, combine the shredded chicken, chopped broccoli, and 1/2 cup of the prepared Alfredo sauce. Mix well to combine.

Assemble the Dish:

  • Spread a thin layer of the remaining Alfredo sauce on the bottom of a 9x13-inch baking dish.
  • Stuff each pasta shell with a generous scoop of the chicken and broccoli mixture and place them in the prepared baking dish.
  • Pour the remaining Alfredo sauce evenly over the stuffed shells. Sprinkle the remaining 1/4 cup of shredded mozzarella cheese on top.

Bake:

  • Preheat the oven to 350°F (175°C
  • Preheat the oven to 350°F (175°C
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
Calories: 770kcal
Course: Main Course
Cuisine: American, Italian
Keyword: Chicken Alfredo Stuffed Shells

Make-Ahead Instructions:

  • Assemble the dish up to step 4, then cover and refrigerate for up to 1 day before baking.

Freezer Instructions:

  • Cook the pasta 2-3 minutes less than al dente. Assemble the dish but don’t bake. Cover with plastic wrap, followed by a double layer of aluminum foil, and freeze for up to 2 months. When ready to cook, thaw overnight in the fridge. Remove the plastic wrap, re-cover with foil, and bake at 350°F for 45 minutes. Then, remove the foil and bake for an additional 15-20 minutes until heated through.
  1. Can I use store-bought Alfredo sauce instead of making it from scratch?
     Of course! If you’re short on time, go ahead and use store-bought Alfredo sauce. But, if you’re looking for that rich, homemade flavor, whipping up a quick homemade sauce is totally worth it! Either way, you’ll end up with a dish that’s creamy and comforting.
  2. How do I stop my pasta shells from sticking together?
     To prevent those jumbo shells from sticking, rinse them with cold water right after draining. This helps stop the cooking process and makes sure they stay separate while you prep everything else.
  3. Can I prepare the dish in advance?
     Absolutely! You can assemble the stuffed shells up to the point of baking and store them in the fridge for up to 24 hours. The flavors will blend beautifully, and you’ll save time on dinner day. Just pop them in the oven and enjoy!
  4. Can I freeze the stuffed shells?
     Yes, you can! If you’re looking to meal prep, assemble the shells but don’t bake them. Wrap them tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, then bake them as directed—easy and super convenient!
  5. How can I spice things up a bit?
     Looking for a little heat? Try adding red pepper flakes to your Alfredo sauce or sprinkle them over the shells before baking. Adjust to your preferred level of spice, and you’ve got a delicious twist on this creamy dish.

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Chicken Recipes

Easy Slow Cooker Crack Chicken

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Crack Chicken – Effortless, Creamy, and Addictive!

This 5-ingredient crack chicken recipe is the perfect easy dinner for busy nights!

With just a few minutes of prep and a slow cooker doing all the hard work, you’ll have a creamy, cheesy, and flavorful meal that’s perfect over rice, in a sandwich, or on a baked potato.

It’s the ultimate comfort food that the whole family will love—and it’s so simple, you’ll be making it over and over again!

Get ready for a dish that’s as easy as it is irresistible.

For Crack Chicken: 

  • Chicken Breasts – Use about 4 boneless, skinless chicken breasts (around 3 lbs), which will shred beautifully after cooking.
  • Low-Sodium Chicken Broth – Just ½ cup to keep it flavorful and moist without being too salty.
  • Cream Cheese – 8 oz of cream cheese, cubed or divided into 4 portions, to create the creamy texture.
  • Dry Ranch Seasoning – 1 oz packet or 3 tablespoons of homemade ranch seasoning, for that savory, tangy ranch flavor.
  • Shredded Cheddar Cheese – 1 cup of cheddar cheese, added to the slow cooker towards the end for melty goodness.
  • Green Onions (Optional) – For a fresh, vibrant garnish if you like a little extra crunch and flavor.

Print

Simple Slow Cooker Crack Chicken

Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 220
This super easy slow cooker crack chicken recipe is a crowd-pleaser, taking just 5 ingredients and 5 minutes of prep time. It’s incredibly versatile and can be served in so many ways—on rice, in a sandwich, or on baked potatoes.

Ingredients

  • 4 boneless, skinless chicken breasts (about 3 lbs)
  • ½ cup low-sodium chicken broth
  • 8 oz cream cheese, cut into cubes (or divided into 4 portions)
  • 1 oz packet of dry ranch seasoning (or 3 tbsp homemade ranch seasoning)
  • 1 cup shredded cheddar cheese
  • 1 bunch green onions, thinly sliced (optional)

Instructions 

  • Place the chicken breasts in the bottom of a slow cooker. Pour the chicken broth over the chicken and sprinkle the ranch seasoning on top.
  • Add the cubed cream cheese over the chicken, then cover and cook on high for 4 hours or low for 6 hours, until the chicken is cooked through and tender.
  • Shred the chicken with two forks and mix all the ingredients together until combined.
  • Add the shredded cheddar cheese on top, cover, and cook for an additional 5 minutes, or until the cheese melts completely.
  • Garnish with sliced green onions, if desired.

Notes

Cooking Time: 4 hours (on high) or 6 hours (on low)
Serving Suggestions:
  • Serve this delicious crack chicken with rice, pasta, or mashed/baked potatoes.
  • It also makes a great appetizer when served with your favorite crackers!
Calories: 220kcal
Course: Appetizer, Dinner, main
Cuisine: American
Keyword: Cooker Crack Chicken

  1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts! Just pop them in the slow cooker straight from the freezer. The cooking time stays the same—6 hours on low or 4 hours on high—just make sure the chicken reaches an internal temperature of 165°F (74°C).

  1. Can I swap the ranch seasoning for homemade?

Absolutely! If you prefer to use homemade ranch seasoning, just substitute 3 tablespoons in place of the packet. It’s a great way to customize the flavor!

  1. Can I add vegetables to this dish?

Definitely! Feel free to toss in some vegetables like spinach, bell peppers, or even broccoli. Add them in the last 30 minutes of cooking to keep them fresh and flavorful.

  1. How can I make it spicier?

Want some heat? Add a diced jalapeño or use a spicy ranch seasoning mix. You can also sprinkle in some red pepper flakes to give it a little kick, adjusting to your spice preference!

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Chicken Recipes

Instant Pot Chicken Fajitas

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Instant Pot Chicken Fajitas
 Quick, Flavorful, and Perfect for Busy Nights

Need a dinner that comes together in no time but still delivers BIG flavor?

These Instant Pot Chicken Fajitas are the answer! In just 9 minutes, you’ll have tender chicken and crispy veggies bursting with zesty, homemade fajita seasoning.

It’s the perfect weeknight meal that’s healthy, tasty, and so easy to make.

Whether you’re rushing home from work or need something quick for the family, this recipe is your new go-to!

For Chicken Fajitas: 

  • Chicken Breasts – Thinly sliced for even cooking and juicy tenderness.
  • Red Onion – Adds a slight sweetness and depth of flavor.
  • Red Bell Pepper – Brings a vibrant color and mild sweetness.
  • Yellow Bell Pepper – Another sweet pepper to balance the dish with its mild flavor.
  • Green Bell Pepper – Completes the trio of peppers with a crisp and slightly tangy taste.
  • Olive Oil – For a light coating to help the fajita mixture cook perfectly.
  • Lime – Both the zest and juice bring a refreshing tang to brighten up the dish.
  • Water or Chicken Broth – Keeps everything moist while pressure cooking.

For Fajita Seasoning:

  • Chili Powder – Provides a warm, earthy heat to the dish.
  • Cumin – Adds a rich, slightly smoky flavor.
  • Garlic Powder – A bit of savory depth.
  • Paprika – Gives a mild smokiness and color.
  • Dried Oregano – Brings a herby aroma and flavor.
  • Salt – For seasoning and balancing the flavors.
  • Pepper – To enhance all the ingredients with a little kick.

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Instant Pot Chicken Fajitas

Prep Time 4 minutes
Cook Time 9 minutes
Total Time 13 minutes
Servings 6 servings
Calories 98
This Instant Pot Chicken Fajitas recipe uses simple, fresh ingredients combined with a homemade fajita seasoning blend to create a flavorful, healthy weeknight meal.

Ingredients

For the Fajitas:

  • 2  boneless, skinless chicken breasts, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 tbsp olive oil
  • Zest and juice of 1 lime
  • 2 tbsp water or chicken broth

For the Fajita Seasoning:

  • ½ tbsp chili powder
  • ½ tbsp cumin
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp salt
  • ½ tsp pepper

Instructions 

  • Prep the Ingredients: Slice the bell peppers and onion into 1/2-inch slices. Cut the chicken into slightly thinner slices to ensure even cooking.
  • Add Ingredients to the Instant Pot: Layer the ingredients into the Instant Pot in this order: onions, bell peppers, chicken, olive oil, lime zest and juice, water (or chicken broth), and fajita seasoning.
  • Cook: Secure the Instant Pot lid and set the pressure release valve to the sealing position. Press the [Pressure Cook] button and set the timer for 4 minutes on high pressure.
  • Release Pressure: After cooking, quickly release the pressure by turning the release valve to the "venting" position. Once the lid unlocks, give everything a quick toss to mix.
  • Serve: Serve the fajita mixture warm with your favorite toppings.

Notes

  • Tip for Veggies: If you're concerned about overcooking the vegetables, you can sauté them first, then remove them and cook the chicken separately. Afterward, combine them.
  • Liquid Amount: Though only 2 tablespoons of water or broth is added, don’t worry! The veggies will release their own moisture, and the lime juice and olive oil will help create enough liquid for cooking.
Calories: 98kcal
Course: Main Course
Cuisine: Tex-Mex
Keyword: Pot Chicken Fajitas

  1. Can I use frozen chicken breasts?
     Yes, you can use frozen chicken breasts! Just add a few extra minutes to the cooking time (around 25 minutes on high pressure). Make sure the chicken reaches 165°F (74°C) for safety, and you’re good to go!
  2. How do I keep the vegetables crisp?
     If you’re worried about the veggies getting too soft, cut them into slightly thicker slices. Or, if you want extra control, sauté the peppers and onions first, remove them, then pressure cook the chicken separately.
  3. Can I skip the chicken broth and just use water?
     Definitely! Water works just fine. But if you’ve got some chicken broth hanging around, it’ll give the dish a little extra flavor. It’s up to you!
  4. Can I double the recipe?
     You can easily double the recipe! Just make sure not to fill your Instant Pot above the max fill line. The cooking time stays the same, but it might take a bit longer to come to pressure.
  5. How can I adjust the spice level?
     You can easily adjust the heat level! For less spice, simply cut back on the chili powder or skip the chipotle. Or, add a dollop of sour cream when serving to tone it down. It’s all about customizing to your taste!

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Chicken Recipes

Chicken and Gnocchi Soup

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Chicken and Gnocchi Soup

Looking for the ultimate comfort food that’s quick and easy to make?
 This Chicken and Gnocchi Soup is your answer!

With tender chicken, fluffy gnocchi, and a creamy, savory broth,
 this soup is pure comfort in a bowl.

Ready in just 40 minutes, it’s the perfect meal for busy weeknights
 or when you need a warm, satisfying dish to cozy up with.

Get ready to fall in love with every spoonful!

For Chicken and Gnocchi Soup

  • Olive Oil – Used for sautéing the vegetables to start the soup base.
  • Small Onion – Adds sweetness and flavor to the broth.
  • Celery – A classic vegetable for creating a rich, aromatic base.
  • Garlic – For that aromatic, savory punch.
  • Shredded Carrots – Adds color and natural sweetness to the soup.
  • Cooked Chicken Breast – Adds protein and makes this soup filling.
  • Chicken Broth – The base of the soup, providing a savory and rich flavor.
  • Mini Potato Gnocchi – Soft and pillowy dumplings that soak up the soup’s flavor.
  • Baby Spinach Leaves – Adds freshness and a pop of green color.
  • Cornstarch (optional) – Used for thickening the soup to a creamy consistency.
  • Cold Water (optional) – Mixed with cornstarch to create a slurry for thickening.
  • Half-and-Half Cream – Adds richness and creaminess to the soup.
  • Salt and Ground Black Pepper – For seasoning and balancing the flavors.

Print

Chicken and Gnocchi Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 340
This hearty chicken and gnocchi soup is the perfect comfort meal to warm you up from the inside out. Simple to prepare and full of flavor, it’s sure to become a favorite.

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked chicken breast, cubed
  • 4 cups chicken broth
  • 1 (16-ounce) package mini potato gnocchi
  • 1 (6-ounce) bag baby spinach leaves
  • 1 tbsp cornstarch (optional)
  • 2 tbsp cold water (optional)
  • 2 cups half-and-half cream
  • Salt and ground black pepper, to taste

Instructions 

  • Prepare the ingredients: Gather all your ingredients and have them ready to go.
  • Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, celery, carrots, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.
  • Add chicken and broth: Stir in the cubed chicken and chicken broth. Bring the mixture to a simmer.
  • Cook the gnocchi: Once simmering, add the gnocchi to the pot. Cook for 3 to 4 minutes, or until the gnocchi begin to float to the surface.
  • Add spinach: Stir in the spinach and cook for another 2 to 3 minutes, or until the spinach wilts.
  • Thicken the soup (optional): If you want a thicker soup, whisk the cornstarch into cold water until smooth, then stir it into the soup along with the half-and-half. Allow the soup to simmer for about 5 minutes, or until it thickens slightly.
  • Season and serve: Season with salt and black pepper to taste. Serve hot and enjoy!

Notes

You'll find gnocchi in the pasta section of most grocery stores.
Cook’s Tip: This soup works wonderfully with leftover chicken. If using fresh chicken, you can cook seasoned chicken tenders in a 350°F oven for 20-30 minutes, then cube them for this recipe
Calories: 340kcal
Course: Soup
Cuisine: American
Keyword: Chicken and Gnocchi Soup

1. Can I use pre-cooked chicken instead of cooking fresh chicken?

Absolutely! If you’re short on time, pre-cooked rotisserie chicken is a great shortcut. Just shred it and stir it into the soup toward the end to heat it through.

2. Can I substitute half-and-half with something else?

Yes, you can swap half-and-half with whole milk or a blend of milk and cream if you want to cut back on calories but still keep the soup creamy. If you’re aiming for a lighter option, you can even use just milk.

3. How can I make this soup ahead of time?

You can definitely make this soup ahead! Let it cool completely and store it in the fridge for up to 3 days. When reheating, just add a little extra broth to bring the consistency back to your liking.

4. I can’t find mini potato gnocchi, can I use regular gnocchi?

No problem! Regular gnocchi works just as well, but they may need a bit more time to cook. Alternatively, small pasta shapes like ditalini or shells would be great substitutes.

5. How do I add some spice to the soup?

For a little heat, add red pepper flakes, a dash of cayenne pepper, or even a bit of hot sauce. Adjust it to your spice preference for a nice kick!

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Chicken Recipes

Garlic Parmesan Mushroom Chicken

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Craving a decadent, comforting dish without the carbs?

This Creamy Garlic Parmesan Mushroom Chicken delivers all the rich, savory flavors you love, made in one pan in under 30 minutes!

Perfect for a busy weeknight, this low-carb, keto-friendly meal is packed with creamy goodness and pairs wonderfully with pasta, rice, or a crisp salad.

You won’t believe how easy it is to make such a gourmet dish!

For the Chicken:

  • Chicken Breasts – Boneless, skinless chicken breasts work best. You can also use chicken thighs for a juicier option.
  • Garlic Powder – Adds that savory flavor kick to the chicken.
  • Oregano – For a herby, aromatic note.
  • Smoked Paprika – Gives the chicken a subtle smoky flavor.
  • Salt & Pepper – To taste, balancing the seasoning.
  • Unsalted Butter – For a rich, buttery base when cooking the chicken.
  • Olive Oil – Helps with frying and browning the chicken.
  • Baby Bella Mushrooms – Adds earthy flavor and texture to the dish.
  • Onion – Finely minced, it gives a bit of sweetness and depth.
  • Garlic – Minced, bringing a punch of flavor to the sauce.
  • Heavy Cream – Provides a thick and creamy base for the sauce.
  • Freshly Grated Parmesan – Adds richness and a savory depth to the cream sauce.
  • Fresh Herbs (optional) – Add fresh parsley, thyme, or basil for extra flavor and freshness.

For the Sauce:

  • Heavy Cream – Forms the creamy base of the sauce, giving it a smooth texture.
  • Parmesan Cheese – Freshly grated parmesan for that salty, savory taste that melts perfectly into the sauce.
  • Fresh Herbs (optional) – Enhances the sauce with a pop of fresh flavor.

Print

Creamy Garlic Parmesan Mushroom Chicken

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 570
This savory dish features tender chicken breasts and mushrooms simmered in a rich and creamy garlic parmesan herb sauce, all made in one pan in under 30 minutes. It’s low-carb, keto-friendly, and perfect when served over a bed of salad, pasta, or rice.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken breasts (about 2-3 medium breasts)
  • 1 tsp garlic powder
  • 1 tsp oregano (or Italian seasoning)
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 oz baby Bella mushrooms, sliced
  • ¼ cup onion, minced
  • 3-4 cloves garlic, minced
  • 1½ cups heavy cream (or light cream, or half & half)
  • ¼ cup freshly grated parmesan cheese
  • 2 tbsp fresh herbs of your choice (optional)

Instructions 

  • Prep the chicken: Slice the chicken breasts in half horizontally to create thinner pieces. Season both sides with garlic powder, oregano, paprika, and a pinch of salt and pepper.
  • Cook the chicken: Heat butter and olive oil in a large heavy-duty pan or cast-iron skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side. Once cooked through, remove the chicken from the pan and set aside.
  • Sauté mushrooms and onions: In the same pan, add the sliced mushrooms and minced onion. Sauté for 2-3 minutes until tender. Add minced garlic and season with salt and pepper; sauté for another minute or until fragrant.
  • Make the sauce: Lower the heat and add the heavy cream, parmesan cheese, and fresh herbs (if using). Simmer for 1-2 minutes until the sauce thickens. Taste and adjust seasoning with more salt if needed.
  • Finish cooking the chicken: Return the chicken to the pan along with any accumulated juices. Cook for another 1-2 minutes to allow the flavors to meld.
  • Serve: Enjoy the creamy chicken and sauce with your choice of pasta, rice, salad, or vegetables.
Calories: 570kcal
Course: Dinner
Cuisine: American, Italian
Keyword: Garlic Parmesan Mushroom Chicken

  1. Can I use chicken thighs instead of breasts?
     Absolutely! Chicken thighs will work beautifully in this recipe. They’re juicy and flavorful, and they cook just as easily. Use them for an even richer dish!
  2. Is it okay to skip slicing the chicken breasts?
     You can skip slicing, but keep in mind that thinner chicken pieces cook faster and more evenly. If you prefer thicker pieces, just cook them for a little longer.
  3. Can I use pre-sliced mushrooms?
     Yes! Pre-sliced mushrooms are a great time-saver. Just make sure they’re fresh and they’ll cook down nicely in the sauce.
  4. What if I don’t have heavy cream?
     No worries! You can substitute with half-and-half or whole milk. For a lighter option, use evaporated milk. The sauce will still be creamy and delicious!
  5. How can I add more flavor or heat to this dish?
     For extra flavor, try adding a pinch of red pepper flakes or a dash of cayenne. Fresh herbs like thyme or basil are also great additions for more freshness and depth!

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Chicken Recipes

Crock Pot Sweet Garlic Chicken

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Looking for a dinner that’s both effortless and bursting with flavor?

This Crock Pot Sweet Garlic Chicken is your new go-to!

With just a handful of ingredients—many of which you likely already have in your pantry—you’ll create a rich, tangy, and sweet sauce that coats tender chicken to perfection.

It’s a set-it-and-forget-it recipe that’s ideal for busy nights when you want a delicious, satisfying meal without any hassle.

Trust us, this one’s a crowd-pleaser!

For Sweet Garlic Chicken

  • Chicken Breasts – You can use frozen, thawed, or fresh chicken breasts. It’s all about what works best for you.
  • Brown Sugar – This adds the perfect balance of sweetness to complement the tangy sauce.
  • Vinegar – Apple cider vinegar is a great option for this recipe, providing just the right amount of acidity.
  • Lemon-Lime Soda – Regular or diet works well. The soda adds a bit of fizz and sweetness that elevates the sauce.
  • Minced Garlic – Fresh garlic is essential for the flavorful garlic kick.
  • Soy Sauce – A bit of soy sauce enhances the savory aspect of the sauce.
  • Fresh Ground Pepper – Adds a little depth and spice to the overall flavor.

For Sweet Garlic Chicken Sauce

  • Cornstarch – Used to thicken the sauce and make it more of a glaze.
  • Water – Mixed with the cornstarch to create a smooth slurry to thicken the sauce.
  • Red Pepper Flakes – Optional, for those who like a little heat to balance the sweetness.

Print

Crock Pot Sweet Garlic Chicken

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 350
This easy-to-make recipe features tender chicken breasts slow-cooked in a sweet and savory garlic sauce, creating a flavorful glaze. With just a few simple ingredients like brown sugar, apple cider vinegar, and soy sauce, this dish is perfect for busy weeknights.

Ingredients

  • 4-6 chicken breasts
  • 1 cup packed brown sugar
  • ⅔ cup vinegar (apple cider vinegar preferred)
  • ¼ cup lemon-lime soda (either diet or regular)
  • 2-3 tbsp minced garlic
  • 2 tbsp soy sauce
  • 1 tsp freshly ground pepper
  • 2 tbsp cornstarch
  • 2 tbsp water
  • Red pepper flakes (optional)

Instructions 

  • Lightly coat your slow cooker with non-stick spray. Place the chicken breasts (whether frozen, thawed, or fresh) into the cooker.
  • In a separate bowl, combine the brown sugar, vinegar, lemon-lime soda, minced garlic, soy sauce, and freshly ground pepper. Stir until well-mixed.
  • Pour the sauce mixture over the chicken in the slow cooker.
  • Set the slow cooker to cook on low for 6-8 hours or on high for 4 hours.
  • Once the chicken is cooked through (it should be tender and may fall apart), remove the chicken from the slow cooker. Pour the remaining sauce into a saucepan.
  • Heat the sauce over high heat. In a small bowl, whisk together the cornstarch and water until smooth, then add this mixture to the saucepan. Stir to combine.
  • Bring the sauce to a boil and cook for 2-3 minutes, or until it thickens into a glaze. Remove from heat and let it sit for a minute or two to continue thickening.
  • Optionally, sprinkle red pepper flakes over the sauce for an added kick. Serve the chicken with the thickened glaze on top.

Notes

Cooking Time: 6-8 hours on low or 4 hours on high in the slow cooker
Calories: 350kcal
Course: Main Course
Cuisine: American
Keyword: Crock Pot Sweet Garlic Chicken

  1. Can I use frozen chicken breasts?
     Absolutely! You can throw frozen chicken breasts straight into the slow cooker without thawing them first. It’s as simple as that!
  2. Can I cook it on HIGH instead of LOW?
     You sure can! Just cook it on HIGH for about 4 hours instead of 6-8 hours on LOW. Easy switch to fit your schedule!
  3. Can I make this recipe ahead of time and freeze it?
     Yes, you can! Prep everything—chicken and sauce—place it in a freezer-safe bag, and freeze. When you’re ready to cook, just pop it straight into the slow cooker from frozen, and cook on LOW for 6-8 hours.
  4. Can I add veggies to the slow cooker?
     Yes, go for it! Add veggies like bell peppers, onions, or broccoli in the last 2 hours of cooking to keep them tender and flavorful. You’ve got this!
  5. How can I thicken the sauce?
     Easy peasy! Simply mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry, then stir it into the sauce about 30 minutes before serving to make it nice and thick.

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Chicken Recipes

Mediterranean Chicken Skillet

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Mediterranean Chicken Skillet

Looking for a quick, delicious dinner that tastes like a Mediterranean vacation?

This Mediterranean Chicken Skillet is packed with juicy chicken breast, artichokes, sun-dried tomatoes, and capers—all simmered in a creamy, zesty lemon sauce.

It’s an easy, one-pan dish that’s ready in just 27 minutes, making it the perfect weeknight meal.

Don’t let the simple ingredients fool you—this flavorful, vibrant recipe will transport your taste buds straight to the Mediterranean!

For Mediterranean Chicken

  • Chicken Breast – I’ve used boneless, skinless chicken breasts for this dish. You can also substitute with chicken thighs if you prefer darker meat.
  • Gluten-Free Flour – Used for coating the chicken to create a slight crust for better flavor absorption during cooking.
  • Salt & Pepper – For seasoning the chicken and bringing out the flavors.
  • Olive Oil – Used for searing the chicken and adding richness to the dish.

For Mediterranean Sauce

  • Roasted Artichoke Hearts – These add a nice tangy flavor and a touch of Mediterranean authenticity.
  • Sun-Dried Tomatoes – These provide a burst of umami and a subtle sweetness to the sauce.
  • Capers – A little bit of saltiness and brininess to balance the other flavors.
  • Lemon Juice – Freshly squeezed for a zesty, bright kick in the sauce.
  • Almond Milk – Used to create a creamy base for the sauce; you can substitute with any milk of choice.
  • Gluten-Free Flour – To thicken the sauce, helping it coat the chicken beautifully.

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Mediterranean Chicken Skillet

Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 6
Calories 237
This Mediterranean-inspired chicken dish is simple to prepare with tender chicken breast, sun-dried tomatoes, capers, and artichoke hearts, all simmered in a creamy lemon sauce.

Ingredients

  • 1.5 lbs chicken breasts (cut in half lengthwise for quicker cooking)
  • 2 tbsp gluten-free flour
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil
  • 8 oz can of roasted artichoke hearts (drained)
  • 3 oz sun-dried tomatoes
  • 3 tbsp capers (drained)
  • 2 tbsp fresh lemon juice
  • 1 tbsp gluten-free flour
  • 1 cup almond milk (or milk of choice)
  • 1 tbsp fresh parsley (chopped)

Instructions 

  • In a medium bowl, combine 2 tablespoons of gluten-free flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Coat each chicken breast half with the flour mixture.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 10-12 minutes on each side, or until fully cooked through. (You may need to cook in batches to prevent overcrowding.) Once cooked, set the chicken aside and cover it to keep warm.
  • In a small bowl, whisk together the remaining 1 tablespoon of gluten-free flour and 1 cup of almond milk until smooth.
  • In the same skillet, add the drained artichoke hearts, sun-dried tomatoes, and capers. Sauté for 2 minutes, then add the milk mixture and lemon juice. Stir well to combine.
  • Once the sauce thickens, return the chicken to the skillet. Let it simmer for a couple of minutes until everything is heated through.
  • Serve the chicken warm, garnished with fresh parsley.

Notes

  • You can substitute boneless chicken thighs for chicken breasts if preferred.
  • Any milk (dairy or non-dairy) will work; almond milk was used in the original recipe.
  • If you aren’t a fan of capers, feel free to skip them.
  • While artichokes are a key ingredient, other vegetables like asparagus, green beans, or broccoli can be used as substitutes.
  • Freshly squeezed lemon juice will provide the best flavor, but bottled lemon juice is fine in a pinch.
  • Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Calories: 237kcal
Course: Main Course
Cuisine: Mediterranean
Keyword: Chicken Skillet

  1. Can I use chicken thighs instead of chicken breasts?
     Yes! You can definitely swap in boneless, skinless chicken thighs for chicken breasts. They have more flavor and stay moist, making them a great alternative!
  2. What if I don’t have almond milk?
     No problem! You can use any type of milk you prefer—dairy or non-dairy. Almond milk was just used here for a lighter option, but regular milk works just as well.
  3. Can I skip the capers?
     Of course! If you’re not a fan of capers, feel free to leave them out. They add a briny touch, but the dish will still be delicious without them!
  4. What other veggies can I use instead of artichokes?
     Artichokes are great, but feel free to swap them out for vegetables you love! Asparagus, green beans, or broccoli are all great substitutes.
  5. How can I make the sauce spicier?
     Love a little heat? Add some red pepper flakes or a drizzle of hot sauce to the sauce while it simmers. It’ll add a perfect spicy kick!

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Chicken Recipes

olive garden asiago tortelloni alfredo

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Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken

Craving something indulgent and creamy?

This dish is packed with rich, velvety Asiago Alfredo sauce, tender tortelloni, and perfectly grilled chicken.

It’s comfort food at its best, and it will make you feel like you’re dining out at home.

Perfect for a quick weeknight dinner or a special treat!

For Asiago Tortelloni Alfredo with Grilled Chicken

  • Tortelloni – Use four cheese or chicken tortelloni for a creamy, satisfying bite.

For Grilled Chicken:

  • Chicken Breasts – Boneless, skinless chicken breasts are ideal for a juicy, lean protein.
  • Avocado or Vegetable Oil – Used for grilling the chicken.
  • Kosher Salt – Enhances the flavors of the chicken.
  • Black Pepper – Adds seasoning with a mild heat.
  • Garlic Powder – A subtle depth of flavor for the chicken.
  • Red Chili Flakes – A touch of spice to balance the richness of the sauce.

For Asiago Alfredo Sauce:

  • Butter – The base of the creamy Alfredo sauce.
  • Garlic – Minced for a fragrant, savory addition to the sauce.
  • Heavy Cream – For a rich, luxurious sauce (or substitute with evaporated milk for a lighter option).
  • Black Pepper – For seasoning the sauce.
  • Kosher Salt – To adjust the flavor of the sauce.
  • Parmesan Cheese – Adds a sharp, savory bite to the creamy sauce.
  • Asiago Cheese – A rich, slightly tangy cheese to make the sauce decadent.
  • Chives or Parsley – Used as a garnish to add a fresh, herby finish.

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Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 670
This delicious dish features tortelloni swirled in a creamy Asiago Alfredo sauce, topped with tender slices of juicy grilled chicken.

Ingredients

  • 1 lb tortelloni (or tortellini, such as four cheese or chicken)

For Grilled Chicken:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp avocado or vegetable oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp garlic powder
  • ½ tsp red chili flakes

For Asiago Alfredo Sauce:

  • 6 tbsp butter
  • 1 clove garlic, minced
  • 1 cup heavy cream (or evaporated milk – see notes below)
  • ¼ tsp black pepper
  • ½ tsp kosher salt
  • ½ cup grated Parmesan cheese
  • ½ cup grated Asiago cheese
  • Minced chives or parsley for garnish

Instructions 

1. Prepare the Chicken:

  • Coat the chicken breasts with oil, salt, pepper, garlic powder, and red chili flakes. Allow the chicken to rest at room temperature while you preheat a grill or grill pan over medium-high heat (about 5 minutes).
  • Oil the grill grates and cook the chicken, undisturbed, for 5 minutes until it releases easily. Flip and continue cooking until the internal temperature reaches 165°F.
  • Let the chicken rest for 5 minutes before slicing it thinly against the grain.

2. Prepare the Tortelloni:

  • Bring a large pot of water to a boil and salt it generously.
  • Add the tortelloni and cook according to the package directions (about 7-8 minutes). Drain and set aside.

3. Make the Asiago Alfredo Sauce:

  • In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  • Whisk in the cream, black pepper, and salt. Bring to a gentle simmer.
  • Remove the pan from the heat and whisk in the Parmesan and Asiago cheeses until smooth.
  • Keep the sauce covered and warm on a burner that's turned off.

4. Assemble the Dish:

  • Add the cooked tortelloni to the sauce and toss to coat. Taste and adjust seasoning with more salt if needed.
  • Divide the tortelloni among 6 plates and top each with sliced grilled chicken.
  • Garnish with minced chives or parsley.

Notes

Substitutions:
  • Tortelloni Substitute: You can use tortellini instead of tortelloni, just adjust the cooking time as needed.
  • Asiago Substitute: If you can't find Asiago cheese, use the same amount of Parmesan.
  • Cream Substitute: Evaporated milk is a great alternative to heavy cream, giving a creamy texture without curdling. For a thicker sauce, add cornstarch or flour to thicken.
  • Vegetarian Version: Skip the chicken for a meat-free meal.
  • Additions: Consider adding spinach for some extra greens.
Pro Tips:
  • Use a Meat Thermometer: To ensure perfectly cooked chicken, check the internal temperature with a meat thermometer. It should read 165°F (74°C).
  • Pound the Chicken: If you have extra time, pound the chicken breasts to an even thickness for more consistent cooking.
  • Let the Chicken Rest: After grilling, allow the chicken to rest for a few minutes before slicing. This helps retain its juiciness.
Calories: 670kcal
Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Asiago Tortelloni Alfredo

  1. Can I skip making the Alfredo sauce from scratch?
     Sure thing! If you’re in a rush, you can use store-bought Alfredo sauce. Just heat it up and mix it with your cooked tortelloni and grilled chicken. It’s the fast track to a creamy, cheesy dish—no shame in that!
  2. How can I make my grilled chicken more flavorful?
     For extra flavor, marinate the chicken in a mix of olive oil, garlic, and Italian seasoning for about 30 minutes before grilling. Your chicken will come out juicy and packed with flavor—no dry bites here!
  3. Can I prepare the sauce ahead of time?
     Yes, absolutely! You can make the Asiago Alfredo sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently on the stove with a splash of milk or cream to bring it back to life!
  4. Is broiling the dish necessary?
     Not at all! Broiling adds a golden, bubbly finish to the dish, but if you’re in a time crunch, feel free to skip this step and enjoy your creamy pasta just as it is—still delicious!
  5. What if I don’t have tortelloni—can I use another type of pasta?
     Totally! If you can’t find tortelloni, swap it out with any pasta you have on hand. Penne, fettuccine, or even bowties work perfectly. Just keep an eye on the cooking time and adjust accordingly!

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Chicken Recipes

Chimichurri Chicken Recipe

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Chimichurri Chicken Recipe

Looking for a meal that’s bursting with fresh, vibrant flavors but won’t take up your whole evening?

This Chimichurri Chicken is your answer!

With a tangy, herb-packed chimichurri sauce that elevates juicy, pan-fried chicken, this dish comes together in a flash, making it a perfect weeknight dinner.

Ready in just 20 minutes, you’ll be serving up an unforgettable meal that’s simple, yet oh-so-delicious!

For Chimichurri Sauce:

  • Olive Oil – This forms the base of the chimichurri, bringing richness and smoothness to the sauce.
  • Lemon juice – Adds tanginess to balance the richness of the oil.
  • Fresh Parsley – Brings brightness and a fresh, herbal flavor.
  • Garlic – Provides a robust, aromatic flavor that enhances the sauce.
  • Red Chilies – Adds a mild heat, giving the sauce a little kick without overpowering it.
  • Dried Oregano – Infuses a subtle earthy, herbaceous flavor.
  • Coarse Salt – Enhances all the flavors in the sauce; adjust to your taste.
  • Pepper – Adds a hint of spice to balance the tang and richness.

For Chicken:

  • Skinless, Boneless Chicken Thighs or Breasts – These cuts work best for tender, juicy chicken that absorbs the flavors of the chimichurri.
  • Salt – To season the chicken before marinating.

Print

Chimichurri Chicken Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 390
This Chimichurri Chicken is packed with authentic Argentinian flavors, featuring a fresh and zesty chimichurri sauce that perfectly complements the grilled or pan-fried chicken. It's a quick and delicious meal that's sure to impress!

Ingredients

  • ½ cup olive oil
  • 2 tbsp of freshly squeezed lemon juice
  • ½ cup fresh parsley, finely chopped
  • 4 cloves garlic, minced or finely chopped
  • 2 small red chilies, or 1 large red chili (deseeded and finely chopped, about 1 tablespoon)
  • ¾ tsp dried oregano
  • ½ to 1 tsp coarse salt (adjust to taste)
  • ½ tsp black pepper (adjust to taste)

For the Chicken:

  • 4 skinless, boneless chicken thighs or breasts
  • Pinch of salt, for seasoning

Instructions 

  • Prepare the Chimichurri: In a bowl, combine the olive oil, lemon juice, parsley, garlic, chilies, oregano, salt, and pepper. Mix well and let sit for 5-10 minutes to allow the flavors to meld together. (If desired, you can prepare this step in advance and refrigerate the chimichurri for up to 24 hours.) Makes approximately 1 cup of chimichurri.
  • Marinate the Chicken: Season the chicken with a pinch of salt. Pour 4 tablespoons of chimichurri into a shallow dish and coat the chicken thoroughly. Let it marinate for 20 minutes (if time permits). Reserve the remaining chimichurri for serving.
  • Cook the Chicken: Heat a small amount of oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until golden and cooked through. Once done, set the chicken aside to rest.
  • Serve: Spoon about 2-3 tablespoons of the remaining chimichurri over each chicken thigh or breast. Alternatively, serve the chimichurri in small dipping bowls for guests to add their own.

Notes

  • Feel free to use our authentic Chimichurri recipe for an even more flavorful experience!
Calories: 390kcal
Course: Main Course
Cuisine: Argentinian
Keyword: Chimichurri Chicken Recipe

  1. Can I use dried herbs instead of fresh ones for the chimichurri sauce?
     Yes, you can! Dried herbs are perfectly fine. Just use about one-third of the amount called for in the recipe. So, if it says 1 cup of fresh parsley, use about 1/3 cup of dried parsley. Keep in mind that dried herbs are more concentrated, so adjust to taste!
  2. How long can I marinate the chicken in chimichurri sauce?
     You can marinate the chicken for 20 minutes if you’re short on time, but if you want the flavors to really soak in, you can leave it for up to 2 hours. Just don’t go overboard and leave it too long, or the acidity from the vinegar can start to break down the chicken.
  3. Can I use chicken breasts instead of thighs?
     Of course! You can absolutely use chicken breasts, but just keep in mind that they are leaner than thighs and can dry out more easily. To avoid this, consider pounding them to an even thickness before cooking, and keep an eye on the cooking time.
  4. Can I prepare the chimichurri sauce in advance?
     Absolutely! In fact, I recommend it. If you make the chimichurri sauce a day ahead, all the flavors have time to really develop and meld together. Just store it in an airtight container in the fridge, and it’ll be ready when you need it!
  5. How do I prevent the chicken from sticking to the grill or pan?
     Great question! Make sure your grill or pan is hot before adding the chicken. A little oil on the grill grates or in the pan can help too. If you’re using a grill pan, a non-stick one works wonders to prevent sticking!

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