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Chicken Recipes

Smoky Tandoori Chicken (Restaurant-Style Recipe)

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Smoky Tandoori Chicken

Tired of waiting for your favorite tandoori chicken at the restaurant?

Now, you don’t have to! With this easy-to-follow recipe, you can bring that smoky, charred goodness straight to your kitchen.

In just a few simple steps, you’ll have juicy, perfectly spiced chicken that’s crispy on the outside and tender on the inside.

It’s so good, you’ll never want to order out again!

For Tandoori Chicken:

  • Chicken – Skinless chicken thighs or drumsticks work best for this recipe as they stay juicy and tender when cooked.
  • Greek Yogurt (Hung Curd) – This thick yogurt helps create the rich, creamy marinade that clings to the chicken.
  • Ginger Garlic Paste – A key flavor base for tandoori chicken, giving it a bold, aromatic flavor.
  • Garam Masala – A warm blend of spices that gives tandoori chicken its signature depth and complexity.
  • Kashmiri Red Chili Powder – Adds color and a mild heat to the dish.
  • Black Pepper – Adds a touch of heat and sharpness.
  • Coriander Powder – Adds a citrusy, earthy flavor to balance the spices.
  • Cumin Powder – Contributes a warm, nutty flavor to the marinade.
  • Sea Salt – Enhances the flavors in the marinade and helps tenderize the chicken.
  • Turmeric – Adds color and a subtle earthy flavor.
  • Kasuri Methi (Dried Fenugreek Leaves) – A must for that unique, smoky flavor.
  • Lemon Juice – Brightens up the dish and balances the richness of the yogurt.
  • Oil – Helps in coating the chicken and achieving a crispy texture while baking.
  • Chopped Coriander Leaves – For garnishing the cooked chicken, adding a fresh and herbal note.

For Red Chili Oil:

  • Kashmiri Red Chili Powder – Adds color and flavor to the oil for basting the chicken.
  • Oil – Neutral oil like avocado, grapeseed, or mustard oil, used to make the chili oil.

  1. Can I use chicken breasts instead of thighs?

Absolutely! You can use chicken breasts, but thighs are preferred because they stay juicier. If you go with breasts, just keep an eye on the cooking time to prevent them from drying out.

  1. Do I really need to marinate the chicken for 6 hours?

For the best flavor and tenderness, marinate for at least 6 hours. But if you’re in a hurry, 2 hours will still work! The longer you marinate, the more the flavors will soak in.

  1. Can I cook the chicken on the grill?

Yes! If you prefer grilling, it’s a great option. Preheat your grill and cook the marinated chicken on medium heat for about 15-20 minutes, turning occasionally until perfectly cooked.

  1. Is it necessary to use the kasuri methi (dried fenugreek leaves)?

Kasuri methi gives the tandoori chicken its signature smoky and slightly bitter flavor. But if you don’t have it, you can skip it or substitute with a small pinch of dried oregano for a slightly different taste.

  1. Can I make this recipe without an oven?

Totally! You can also air fry or pan-fry the chicken. For air frying, cook the chicken at 180°C (350°F) for 20-25 minutes, flipping halfway through. It’s super easy and still delivers that delicious tandoori flavor!

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Chicken Recipes

Chicken and Broccoli Stir-Fry Recipe

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Chicken and Broccoli Stir-Fry Recipe

Craving a dinner that’s both delicious and quick?

This Chicken and Broccoli Stir-Fry features a rich, flavorful sauce that perfectly coats tender chicken and crisp-tender broccoli, making it the ideal meal to serve over hot, fluffy rice.

Ready in just 30 minutes, it’s the perfect weeknight dish for a satisfying, savory feast!

For the Chicken and Broccoli Stir-Fry:

  • Chicken Breast – Use boneless, skinless chicken breast, cut into bite-sized pieces. This keeps the dish lean and flavorful.
  • Cooking Oil – I used extra light olive oil, but any neutral oil will work for stir-frying.
  • Broccoli – Fresh broccoli cut into florets gives the dish a nice, crisp texture.
  • Yellow Onion – Sliced into strips for a slight sweetness and flavor contrast.
  • White Button Mushrooms – Thickly sliced mushrooms add earthiness and umami to the dish.

For the Stir-Fry Sauce:

  • Low-Sodium Chicken Broth – This helps form the base of the sauce and keeps it flavorful without being too salty.
  • Low-Sodium Soy Sauce – For a savory depth of flavor; use Tamari for a gluten-free option.
  • Light Brown Sugar – Adds just the right amount of sweetness to balance the salty and savory flavors.
  • Cornstarch – Thickens the sauce to a silky, smooth consistency.
  • Sesame Oil – Gives the sauce a rich, toasty flavor.
  • Fresh Ginger – Adds a zesty, aromatic kick to the sauce.
  • Garlic – Freshly grated garlic gives the dish a fragrant, savory punch.
  • Black Pepper – For seasoning the chicken and adding a bit of warmth.

  1. Can I swap fresh broccoli for frozen?

Sure! You can totally use frozen broccoli. Just make sure it’s thawed and drained to avoid extra moisture. However, I’d say fresh broccoli gives a better crispness and texture that really shines in this stir-fry.

  1. How do I make my chicken extra tender?

If you want extra tender chicken, try “velveting” it. All you need is cornstarch, a bit of egg white, and some oil. Let the chicken marinate in this mix for 15 minutes before cooking – it’ll keep your chicken juicy and super tender!

  1. Can I throw in other veggies?

Yes, absolutely! Feel free to add your favorite veggies like bell peppers, snap peas, or even carrots. Just make sure they’re cut to a similar size to ensure they cook evenly. You may need to adjust the cooking time for different vegetables though!

  1. My sauce is too thin – how do I make it thicker?

No worries! Just mix a little more cornstarch with water (about a teaspoon of cornstarch and a tablespoon of water), and add it to the pan. Stir it in, and the sauce will thicken up nicely. If you accidentally make it too thick, just add a splash of water to loosen it up!

  1. Can I prep the ingredients ahead of time?

Yes, definitely! You can prep everything in advance – chop the chicken, slice the veggies, and even make the sauce. Store everything in the fridge until you’re ready to cook. This way, when you’re ready to eat, it’ll come together super fast!

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Chicken Recipes

General Tso’s Chicken with Ramen: Easy Stove-Top or Crock-Pot Recipe

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General Tso’s Chicken with Ramen: Quick, Easy & Better Than Takeout!

Who doesn’t love the crispy, tangy-sweet goodness of General Tso’s Chicken?

Imagine whipping up this crave-worthy dish in your own kitchen in just 20 minutes – or even better, with the Crock-Pot for a super easy, hands-off meal!

With just a few pantry staples, you can make this homemade version that’s so much better than takeout.

Toss it with ramen noodles for the ultimate comfort meal.

Perfect for busy nights, and guaranteed to satisfy your craving for something bold, delicious, and irresistibly saucy!

For General Tso’s Chicken:

  • Chicken – Use boneless, skinless chicken breasts, cut into 1-inch cubes. It’s perfect for a crispy texture and absorbing the sauce.
  • Cornstarch – Coat the chicken in cornstarch for that perfect crispy crust when frying.
  • Vegetable Oil – For frying the chicken, it ensures a golden, crispy texture.
  • Garlic – Freshly minced garlic adds depth to the sauce.
  • Ginger – Ground ginger gives the dish that signature warm, aromatic flavor.
  • Red Pepper Flakes – For a little heat, you can adjust this depending on your spice preference.
  • Sesame Seeds – For a finishing touch and some crunch (optional).
  • Green Onions – For garnish and a fresh, crisp contrast to the rich sauce.

For General Tso’s Sauce:

  • Hoisin Sauce – Adds a sweet and savory flavor base to the sauce.
  • Low Sodium Soy Sauce – Gives the sauce the right salty flavor without overpowering the sweetness.
  • Brown Sugar – To balance out the savory flavors with sweetness.
  • Lemon juice – Adds a tangy kick to the sauce for balance.
  • Sesame Oil – For a rich, nutty flavor in the sauce.

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General Tso's Chicken with Ramen: Easy Stove-Top or Crock-Pot Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 145
Craving takeout? Skip the delivery and make this crispy, saucy General Tso’s Chicken at home in just 20 minutes! With two cooking options—stove-top or Crock-Pot—this recipe is perfect for busy nights or lazy days.

Ingredients

  • 8 boneless, skinless chicken breasts, cut into 1-inch cubes
  • ½ cup cornstarch
  • 4 tbsp canola or vegetable oil
  • 1 cup hoisin sauce
  • 4 tbsp low-sodium soy sauce
  • ½ cup brown sugar
  • 4 cloves garlic, minced (or 1 ½ teaspoons garlic powder)
  • 4 tbsp lemon juice
  • 2 tsp sesame oil
  • ½ tsp ground ginger
  • 1 tsp crushed red pepper (optional)
  • Sesame seeds and/or scallions for garnish
  • 2 packets of ramen noodles (discard the seasoning packet)

Instructions 

Stove-Top Method:

  • Coat the chicken pieces in cornstarch, ensuring each piece is well-coated.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, cook the chicken pieces until golden brown on all sides. Transfer the cooked chicken to a plate and repeat with the remaining chicken.
  • While the chicken is cooking, whisk together the hoisin sauce, soy sauce, brown sugar, garlic, lemon juice, sesame oil, ground ginger, and crushed red pepper (if using).
  • Once all the chicken is browned, return it to the skillet and pour the sauce over it. Cover and simmer for about 15 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
  • Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.
  • Toss the cooked noodles with the chicken and sauce mixture. Garnish with sesame seeds and chopped scallions before serving.

Crock-Pot Method:

  • Coat the chicken in cornstarch, ensuring it’s fully covered.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, brown the chicken on all sides, then transfer to the Crock-Pot.
  • While browning the chicken, whisk together the hoisin sauce, soy sauce, brown sugar, garlic, lemon juice, sesame oil, ginger, and crushed red pepper (if desired).
  • Once all the chicken is browned and in the Crock-Pot, pour the sauce over the chicken. Stir to coat evenly.
  • Cover and cook on low for 3 hours, letting the flavors develop and the chicken become tender.
  • Cook the ramen noodles according to the package directions, drain, and toss them with the chicken and sauce mixture. Garnish with sesame seeds and chopped scallions before serving.
Calories: 145kcal
Course: Main Course
Cuisine: American Chinese
Keyword: Crock-Pot Recipe

  1. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great choice if you prefer dark meat. They’re juicy and flavorful, and they’ll work perfectly in this recipe. Just cut them into bite-sized pieces and follow the same cooking steps.

  1. Is there a substitute for hoisin sauce?

If you don’t have hoisin sauce, you can easily substitute it with a mixture of soy sauce and a bit of honey or peanut butter. It will give you a similar sweet-savory profile to the sauce!

  1. Can I use instant ramen noodles instead of fresh ones?

Yes! Instant ramen works great in this dish. Just cook the noodles according to the package directions, discard the seasoning, and add them straight to the chicken and sauce for a quick, satisfying meal.

  1. How can I adjust the spice level?

If you prefer a milder dish, simply reduce or skip the red pepper flakes. For extra heat, feel free to increase the amount to suit your spice tolerance!

  1. Can I make the sauce ahead of time?

Definitely! You can prepare the sauce in advance and store it in the fridge. When you’re ready to cook, just heat it up and toss with the chicken for a super quick meal.

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Chicken Recipes

Slow Cooker Creamy Tuscan Chicken

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Slow Cooker Tuscan Chicken: Easy Comfort Food at Its Best!

If you’re looking for a rich, creamy meal that practically makes itself, this Slow Cooker Tuscan Chicken is your new go-to.

With just a handful of ingredients—garlic, parmesan, spinach, and sun-dried tomatoes—this dish delivers big flavors with minimal effort.

Simply toss it all in your slow cooker, and let the magic happen while you relax.

It’s the ultimate comfort food that’ll have you coming back for more!

For Slow Cooker Tuscan Chicken

  • Chicken Breasts – Boneless, skinless chicken breasts are perfect for this dish, providing a tender and juicy base.
  • Olive Oil – Used to sauté the garlic and infuse the sauce with a rich flavor.
  • Garlic – Minced to give the sauce a fragrant, savory kick.
  • Heavy Cream – Creates the creamy texture that makes this dish so comforting.
  • Chicken Broth – Adds a bit of depth and helps balance the richness of the cream.
  • Grated Parmesan Cheese – Gives the sauce a salty, nutty flavor that enhances the creaminess.
  • Italian Seasoning – A blend of herbs that gives the dish its aromatic Italian flair.
  • Sea Salt – To taste, helps bring out all the flavors.
  • Black Pepper – Adds a touch of heat and depth to the sauce.
  • Sun-Dried Tomatoes – These bring a tangy and slightly sweet flavor that complements the richness of the sauce.
  • Fresh Spinach – Chopped and added at the end to provide a fresh, green contrast to the creamy sauce.

For Slow Cooker Tuscan Sauce

  • Heavy Cream – Used to form the base of the creamy sauce.
  • Chicken Broth – Balances the creaminess and adds a savory depth.
  • Parmesan Cheese – Stirred in to create a velvety, cheesy sauce.
  • Sun-Dried Tomatoes – Adds a burst of umami flavor to the sauce.
  • Spinach – Wilted in the sauce for added freshness and color.

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Slow Cooker Creamy Tuscan Chicken

Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Servings 4
Calories 544
This easy-to-make, creamy Tuscan chicken recipe brings together the rich flavors of garlic, parmesan, spinach, and sun-dried tomatoes, all cooked together in your slow cooker for a comforting meal.

Ingredients

  • 1 tbsp Olive oil
  • 6 cloves Garlic, minced
  • 1 cup Heavy cream
  • ⅓ cup Chicken broth (reduced sodium)
  • ¾ cup Grated Parmesan cheese
  • 1 ½ lb Boneless, skinless chicken breasts
  • 1 tbsp Italian seasoning
  • 1 tsp Sea salt
  • ¼ tsp Black pepper
  • ½ cup Sun-dried tomatoes, chopped
  • 2 cups Fresh spinach, chopped and packed

Instructions 

  • Prepare the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
  • Make the sauce: Add the heavy cream and chicken broth. Bring to a gentle simmer, then lower the heat to medium-low and simmer for about 10 minutes, until the sauce thickens slightly (enough to coat the back of a spoon).
  • Prepare the chicken: While the sauce simmers, place the chicken breasts in the bottom of your slow cooker. Season with Italian seasoning, sea salt, and black pepper. Top with chopped sun-dried tomatoes.
  • Finish the sauce: Once the sauce has thickened a bit, reduce the heat to low. Gradually stir in the parmesan cheese, a little at a time, until the sauce is smooth and creamy. Taste and adjust seasoning as needed.
  • Slow cook: Pour the sauce over the chicken, ensuring the chicken is covered with as much sauce as possible. Cook on High for 3-4 hours or on Low for 6-8 hours.
  • Wilt the spinach: Once cooking time is complete, remove the chicken from the slow cooker and set it aside. Turn the slow cooker to High, add the chopped spinach, and stir for a few minutes until wilted.
  • Serve: Return the chicken to the slow cooker, spoon the spinach, sun-dried tomatoes, and sauce over the chicken, and serve.

Notes

  • For a thicker sauce, you can simmer the sauce longer before adding the parmesan cheese.
  • Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.
  • This dish reheats well in the microwave or on the Warm setting in the slow cooker.
Calories: 544kcal
Course: Main Course
Cuisine: Italian
Keyword: Slow Cooker Creamy Tuscan Chicken

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

Yes, you can absolutely use boneless, skinless chicken thighs. They’re more forgiving, staying juicy and tender in the slow cooker, and they’ll work just as well for this dish!

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

Sautéing the garlic in olive oil brings out its rich flavor, but if you’re short on time, you can add it directly to the slow cooker. It will still be delicious, though a bit less fragrant!

  1. Can I skip the sun-dried tomatoes?

While sun-dried tomatoes add a lovely tang and depth, you can skip them if you don’t have them on hand. Try substituting with fresh tomatoes or a spoonful of tomato paste for a different twist.

  1. How can I make the sauce thicker?

If you want a thicker sauce, simply reduce the chicken broth by a little or mix in a bit of cornstarch toward the end of cooking. You can also simmer the sauce on high for the last 30 minutes to reduce it.

  1. Can I add vegetables like mushrooms or bell peppers?

Yes! Feel free to toss in mushrooms, bell peppers, or any other vegetables you love. Add them in with the chicken to cook, and you’ll have a more hearty dish.

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Chicken Recipes

Slow Cooker Greek Chicken

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Slow Cooker Greek Chicken: A Mediterranean Delight with Zero Fuss!

Looking for a dinner that’s both mouthwatering and effortless?

This Slow Cooker Greek Chicken is your new go-to! With juicy chicken, bright Mediterranean flavors, and a tangy blend of roasted red peppers, olives, and feta, it’s an easy, healthy meal that practically cooks itself.

Whether you’re short on time or craving something full of flavor, this recipe has you covered—and it’s made with everyday ingredients you probably already have.

Ready for a dinner that’s as simple as it is sensational?

Let’s get cooking!

For Slow Cooker Greek Chicken

  • Chicken – You can use boneless, skinless chicken breasts or thighs. Both work great, depending on your preference for white or dark meat.
  • Extra-Virgin Olive Oil – Used for searing the chicken before slow cooking.
  • Kosher Salt and Ground Black Pepper – For seasoning the chicken.
  • Roasted Red Peppers – These add a sweet, smoky flavor that’s key to the Mediterranean taste.
  • Kalamata Olives – These give a salty, briny kick to the dish.
  • Red Onion – Adds a little crunch and sweetness to balance the flavors.
  • Minced Garlic – For aromatic depth.
  • Honey – Adds a touch of sweetness to balance the tanginess.
  • Dried Oregano and Thyme – Key herbs that bring out the authentic Greek flavors.
  • Feta Cheese (optional) – For topping the chicken, giving it a creamy, tangy finish.
  • Fresh Herbs – A mix of fresh basil, parsley, or thyme for garnish.

For the Greek Chicken Sauce

  • Lemon Juice – A bit of tang to brighten the flavors.
  • Garlic – Already mentioned, but it’s a crucial ingredient in the sauce as well.
  • Honey – Helps balance the acidity and brings sweetness to the sauce.
  • Dried Oregano and Thyme – These herbs tie together the sauce with the chicken’s flavor.

Print

Slow Cooker Greek Chicken

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings
Calories 430
This Slow Cooker Greek Chicken is bursting with Mediterranean flavors, featuring juicy chicken, roasted red peppers, olives, and a sprinkle of feta cheese. It’s an easy, healthy, and delicious meal perfect for any occasion!

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 2 pounds boneless, skinless chicken breasts or thighs
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 12 oz jar roasted red peppers, drained and chopped
  • 1 cup kalamata olives, drained
  • 1 medium red onion, chopped into ½-inch chunks
  • 2 tbsp juice
  • 1 tbsp minced garlic (about 3 cloves)
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ cup feta cheese (optional for garnish)
  • Fresh herbs (basil, parsley, or thyme) for garnish

Instructions 

  • Prepare the slow cooker: Lightly coat your 5-quart (or larger) slow cooker with nonstick spray.
  • Brown the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then place it in the skillet, seasoned side down. Let it brown for 1-2 minutes on the first side, then flip and brown for another minute on the other side. If your skillet is too small, brown the chicken in batches to avoid overcrowding.
  • Transfer to the slow cooker: Once browned, place the chicken in the slow cooker.
  • Add the vegetables: Arrange the roasted red peppers, olives, and onions around the chicken, avoiding placing them directly on top.
  • Make the sauce: In a small bowl or measuring cup, whisk together the lemon juice, minced garlic, honey, oregano, and thyme. Pour this mixture over the chicken and vegetables.
  • Cook: Cover and cook on high for 1.5 to 2 hours or on low for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F and is fully cooked through.
  • Serve: Serve the chicken warm, topped with crumbled feta cheese and fresh herbs of your choice.

Notes

  • Slow cookers vary, so adjust cooking time as needed based on your appliance. Always check the chicken early to avoid overcooking.
  • To store: Leftovers can be kept in the refrigerator for up to 4 days.
  • To reheat: For best results, cut the chicken into smaller pieces and reheat gently in the microwave with a splash of chicken stock. Leftovers are also great at room temperature over salads or mixed into hot pasta.
  • Cooking Time: 3 hours (on low) or 1.5 to 2 hours (on high)
Calories: 430kcal
Course: Main Dish
Cuisine: Mediterranean
Keyword: Slow Cooker Greek Chicken

  1. Can I use frozen chicken for this recipe?

Absolutely! You can use frozen chicken, but it’s best to thaw it first for even cooking. If you’re short on time, just increase the cooking time by 1-2 hours on low.

  1. Do I need to brown the chicken before putting it in the slow cooker?

While browning the chicken adds extra flavor and a nice texture, you can skip this step if you’re in a rush. Just throw the raw chicken straight into the slow cooker, and you’ll still get a delicious meal!

  1. Can I swap fresh herbs for dried herbs?

You sure can! Fresh herbs are a great substitution. Just use three times the amount as you would dried—so if the recipe calls for 1 teaspoon of dried oregano, use 1 tablespoon of fresh oregano.

  1. Can I add other veggies to the dish?

Go for it! You can add veggies like bell peppers, zucchini, or even spinach. Just chop them up into similar-sized pieces, and they’ll cook perfectly with the chicken.

  1. How do I make it spicier?

Looking to turn up the heat? Add red pepper flakes, sliced jalapeños, or a dash of hot sauce! Tweak the amount based on how spicy you like it, and you’re all set for a fiery feast!

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Chicken Recipes

Slow Cooker Chicken Tikka Masala

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Slow Cooker Chicken Tikka Masala

Looking for a deliciously creamy, flavor-packed meal with minimal effort?

This slow cooker chicken tikka masala is a game changer!

Full of aromatic spices like garam masala, cumin, and paprika, the rich, creamy sauce smothers tender chicken for an irresistible dinner.

Simply toss everything in your slow cooker and let it work its magic while you go about your day.

It’s perfect over rice, paired with naan, and guaranteed to impress!

For Slow Cooker Chicken Tikka Masala

  • Chicken Breasts – Boneless, skinless chicken breasts, cut into 1-inch pieces. Tender and perfect for absorbing all the flavors of the sauce.
  • Onion – Chopped for a subtle sweetness and texture in the sauce.
  • Garlic – Minced to add depth and flavor.
  • Fresh Ginger – Grated for that spicy, aromatic kick that’s essential in tikka masala.
  • Tomato Puree – Forms the base of the rich, flavorful sauce.
  • Greek Yogurt – Adds creaminess and tang to the sauce.
  • Olive Oil – For a bit of richness and to sauté the aromatics.

For Tikka Masala Spices

  • Garam Masala – A warm and aromatic spice mix that gives the dish its signature flavor.
  • Cumin – Earthy and slightly smoky, a key spice in Indian cuisine.
  • Paprika – Adds a mild smokiness without too much heat.
  • Salt – Enhances all the flavors.
  • Cinnamon – A hint of sweetness to balance the spice.
  • Black Pepper – Adds warmth and a bit of heat.
  • Cayenne Pepper – For just a touch of extra spice.
  • Bay Leaves – Adds an aromatic flavor to the sauce while cooking.

For the Creamy Sauce

  • Heavy Cream – To make the sauce rich and creamy.
  • Cornstarch – Used to thicken the sauce to the perfect consistency.
  • Cilantro – Freshly chopped for garnish, adding color and a burst of freshness.

Print

Slow Cooker Chicken Tikka Masala

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people
Calories 485
This rich and creamy chicken tikka masala is packed with bold spices and made effortlessly in your slow cooker! Tender chicken breasts are simmered in a fragrant sauce of garam masala, cumin, paprika, and more, creating a comforting dish perfect over rice.

Ingredients

  • 4 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 1 can (29 oz) tomato puree
  • 1 ½ cups plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp garam masala
  • 1 tbsp cumin
  • ½ tbsp paprika
  • 2 tsp salt
  • ¾ tsp cinnamon
  • ¾ tsp black pepper
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup heavy cream
  • ½ tbsp cornstarch
  • Fresh cilantro, chopped (for garnish)

Instructions 

  • In the slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
  • Add the chicken pieces to the mixture and toss to coat them in the sauce. Place the bay leaves on top.
  • Cook on low for 6 hours or on high for 4 hours.
  • About 20 minutes before the cooking time is up, whisk together the cornstarch and heavy cream. Stir it into the slow cooker and continue cooking for the remaining 20 minutes.
  • Serve the chicken tikka masala over rice and garnish with freshly chopped cilantro.

Notes

 This recipe can be updated or modified as per personal preferences.
Calories: 485kcal
Course: Dinner, Main Course
Cuisine: Indian
Keyword: Slow Cooker Chicken Tikka Masala

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

Absolutely! Chicken thighs will add more flavor and remain extra tender during the slow cooking process. You can substitute them without any issues, just use the same amount of boneless, skinless chicken thighs for the breasts.

  1. How do I adjust the spice level if I prefer less heat?

If you like your food on the milder side, simply reduce or omit the cayenne pepper and paprika. You can also decrease the amount of garam masala to tone down the spice. If you want it spicier, feel free to add more cayenne pepper or even a diced chili.

  1. Do I have to brown the chicken before adding it to the slow cooker?

Nope! Browning the chicken is optional. While it adds extra flavor, you can skip that step and still get a great result. Just toss everything into the slow cooker and let it work its magic!

  1. Can I make this recipe dairy-free?

Yes! You can easily swap the Greek yogurt for coconut yogurt and replace the heavy cream with coconut milk for a deliciously creamy dairy-free version.

  1. The sauce seems too watery. How can I thicken it?

To thicken the sauce, mix cornstarch with a little water and stir it into the slow cooker during the last 20 minutes of cooking. This will help give the sauce a rich, velvety consistency without any hassle.

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Chicken Recipes

Bourbon Chicken Recipe

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Bourbon Chicken: Bold, Sweet, and Ready in 30 Minutes!

Looking for a quick, flavorful dish to impress your taste buds?

This Bourbon Chicken recipe is your answer! With tender chicken thighs coated in a rich, sweet bourbon glaze, this dish brings bold flavors right to your kitchen.

Made in just 30 minutes, it’s the perfect go-to for busy nights when you want a meal that feels like it came straight from a restaurant—without all the fuss!

Serve it over rice and get ready to savor every bite!

For Bourbon Chicken:

  • Chicken Thighs – The preferred cut for tender, juicy chicken, though you can also use chicken breasts if you prefer white meat.
  • Cornstarch – Used to coat the chicken and help it crisp up while cooking.
  • Olive Oil – For frying the chicken in the skillet.
  • Onion, Garlic, and Ginger – These aromatics form the flavor base of the sauce and add that delicious savory punch.
  • Green Onions – For garnish, adding a fresh, mild onion flavor.

For Bourbon Chicken Sauce:

  • Soy Sauce – The salty base for the sauce, best to use reduced-sodium soy sauce for balance.
  • Chicken Broth – Adds liquid to the sauce and deepens the flavor.
  • Bourbon (or Apple Juice) – For that distinct, slightly sweet, and bold flavor.
  • Brown Sugar – Brings sweetness to the sauce, balancing out the saltiness.
  • Cider Vinegar – A touch of acidity to cut through the richness of the sauce.
  • Crushed Red Pepper – Adds a mild heat that complements the sweetness of the bourbon.

Print

Bourbon Chicken Recipe

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 543
Bourbon chicken is a flavorful dish that brings the taste of New Orleans into your kitchen. This easy recipe features tender, juicy chicken thighs cooked in a sweet, savory glaze made from bourbon, brown sugar, soy sauce, garlic, ginger, and a hint of red pepper.

Ingredients

  • 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 tbsp cornstarch, divided
  • 2 tbsp olive oil, divided
  • ¼ cup minced onion
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • ⅓ cup reduced-sodium soy sauce
  • ⅓ cup reduced-sodium chicken broth
  • ¼ cup bourbon (or apple juice if you prefer)
  • 3 tbsp packed brown sugar
  • 1 tbsp cider vinegar
  • ¼ tsp crushed red pepper
  • 2 cups cooked rice (for serving)
  • 2 green onions, sliced (for garnish)

Instructions 

Prepare the Chicken:

  • In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch to coat evenly.

Cook the Chicken:

  • Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Once done, transfer the chicken to a plate using a slotted spoon.

Sauté Aromatics:

  • In the same skillet, heat the remaining tablespoon of olive oil. Add the minced onion, garlic, and grated ginger. Cook for 1 to 3 minutes, stirring, until the mixture becomes fragrant and the onions soften.

Prepare the Sauce:

  • In a small bowl, whisk together the remaining tablespoon of cornstarch, soy sauce, chicken broth, bourbon (or apple juice), brown sugar, cider vinegar, and crushed red pepper.

Make the Sauce:

  • Pour the sauce mixture into the skillet with the sautéed onion, garlic, and ginger. Stir the mixture, cooking until it thickens and becomes bubbly.

Combine Chicken and Sauce:

  • Return the browned chicken to the skillet. Stir everything together until the chicken is well-coated in the sauce and heated through, about 2 minutes.

Serve:

  • Serve the bourbon chicken over rice and garnish with sliced green onions.

Notes

  • No Bourbon? You can substitute apple juice for the bourbon if you prefer a non-alcoholic version or don’t enjoy the taste of bourbon.
  • Add Veggies: Serve the chicken with stir-fried vegetables to boost the nutrition and add some color to your plate.
Calories: 543kcal
Course: Main Course
Cuisine: American
Keyword: Bourbon Chicken Recipe

  1. Can I skip the bourbon in this recipe?

If bourbon isn’t your thing or you prefer a non-alcoholic version, no worries! Simply swap it out for apple juice or apple cider. You’ll still get that lovely sweetness and depth, without the alcohol.

  1. Can I use chicken breasts instead of thighs?

Of course! While chicken thighs are great for tenderness and flavor, chicken breasts work perfectly fine too. Just be aware that breasts can be a bit leaner, so they may not stay as juicy as thighs.

  1. What if the sauce isn’t thick enough?

If you find the sauce a bit runny, try mixing 1 tablespoon of cornstarch with a bit of water to make a slurry, then stir it into the sauce. This will help thicken it up in no time!

  1. Can I prepare the sauce ahead of time?

Yes, you absolutely can! Whip up the sauce in advance, store it in the fridge for up to 3 days, and when you’re ready to cook, just heat it up and add the chicken. It’ll save you time on busy days!

  1. What should I serve Bourbon Chicken with?

Bourbon chicken is delicious on its own, but it pairs wonderfully with steamed rice, fried rice, or even stir-fried veggies. Add a side salad or some sautéed greens to complete the meal!

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Dinner

Chicken Pastina Soup

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Chicken Pastina Soup – The Ultimate Cozy Comfort

If you’re craving something warm and hearty that’s packed with flavor, this Chicken Pastina Soup will be your new go-to.

It’s the ultimate cozy dish with a fun twist—cute star-shaped pasta swimming in a rich, savory broth loaded with tender chicken and veggies.

With just 30 minutes to spare, this easy-to-make soup will have everyone at the table smiling.

Whether it’s a chilly night or you need something the whole family will love, this is your answer to pure comfort in a bowl!

For Chicken Pastina Soup

  • Unsalted Butter – Adds richness to the soup base. You can substitute with olive oil.
  • Onion – Provides a savory foundation and aromatic flavor.
  • Celery – Adds a fresh, crisp texture and flavor.
  • Carrots – Brings a touch of sweetness and color to the soup.
  • Garlic – Infuses the soup with a rich, aromatic base.
  • Fresh Sage – Adds an earthy, savory flavor.
  • Fresh Thyme – Imparts a fragrant, herbal note to the soup.
  • Kosher Salt – Enhances the overall flavor and helps balance the ingredients.
  • Black Pepper – Adds a mild heat and depth of flavor.
  • Cayenne Pepper (Optional) – Adds a bit of spice, but optional depending on your preference.
  • Vegetable Stock – Forms the base of the soup. You can use chicken stock or water as alternatives.
  • Bay Leaves – Infuse the soup with a subtle, aromatic flavor.
  • Parmesan Rinds (Optional) – Adds extra flavor to the broth as they simmer.
  • Poached Chicken Breasts – Provides tender, juicy chicken that’s shredded and mixed into the soup.
  • Stelline Pastina – The star-shaped pasta that gives the soup its charming and fun look.
  • Lemon Juice – Brightens up the flavors with a touch of acidity.
  • Fresh Parsley (Optional) – Adds a fresh and herbaceous finish.

Print

Chicken Pastina Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 263
This cozy and comforting chicken pastina soup is a delightful twist on classic chicken noodle soup, featuring adorable star-shaped Stelline pasta. It's a dish that both kids and adults will enjoy, perfect for chilly days!

Ingredients

  • 2 tbsp unsalted butter (or olive oil)
  • 1 large onion, diced
  • 4 celery stalks, diced
  • 4 large carrots, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh sage
  • 2 tsp fresh thyme
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper (optional)
  • 6 cups vegetable stock (or chicken stock or water)
  • 2 bay leaves
  • 1 leftover parmesan rind (optional)
  • 2 poached chicken breasts, shredded
  • 1 cup stelline (star-shaped) pastina
  • 2 tsp lemon juice
  • 2 tbsp fresh parsley (optional)

Instructions 

  • Finely chop the onion, celery, and carrots, and mince the garlic.
  • Heat the butter in a large stockpot over medium-high heat. Add the chopped veggies and sauté for about 5-7 minutes, or until tender and fragrant.
  • Stir in the thyme, sage, salt, pepper, and cayenne (if using), and cook for another minute.
  • Add the vegetable stock, bay leaves, and parmesan rind (if using), and bring the mixture to a boil. Stir frequently to prevent the parmesan rind from sticking to the pot.
  • Add the shredded chicken and stelline pasta, then reduce the heat and let it simmer for 8-12 minutes, or until the pasta is cooked through.
  • Stir in the lemon juice, taste, and adjust the seasoning if needed.
  • Garnish with fresh parsley and serve immediately!

Notes

  • The pastina will absorb the broth as it sits, so if you're storing leftovers, I recommend separating the broth from the soup to prevent the pasta from becoming soggy. Simply combine again before reheating.
  • This soup freezes well! If freezing, wait to add the pastina until you're ready to eat. Portion out the soup and add cooked pasta to the portion you're consuming right away.
Calories: 263kcal
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: Chicken Pastina Soup

  1. Can I use pre-cooked chicken for this recipe?

Absolutely! Using leftover or rotisserie chicken is a great shortcut. Just shred it and toss it into the soup towards the end of cooking to heat through. It saves you time without compromising flavor!

  1. What if I don’t have stelline (star-shaped pasta)?

No worries! You can easily substitute with small pasta shapes like orzo, ditalini, or even mini shells. Just keep an eye on the cooking time for whichever pasta you choose, so it’s perfectly tender in the soup.

  1. Can I make this soup ahead of time?

Yes, this soup holds up really well! Just store the broth and pasta separately to keep the pastina from soaking up all the liquid. When you’re ready to enjoy, simply reheat the soup and add the pasta back in—easy peasy!

  1. How can I thicken the broth if it’s too thin?

If you prefer a thicker soup, simply simmer it a little longer to reduce the liquid. You can also add a small amount of cornstarch mixed with water for a quick thickening boost. Just be sure to stir frequently to avoid clumping!

  1. Can I freeze this soup?

Definitely! Freeze the soup base (broth, chicken, and vegetables) separately from the cooked pasta. When you’re ready to enjoy it, just reheat and add freshly cooked pastina to avoid mushy pasta!

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Chicken Recipes

Chipotle Ranch Grilled Chicken Burrito

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Chipotle Ranch Grilled Chicken Burrito

Need a quick, flavor-packed meal that’ll please everyone in the family?

This Chipotle Ranch Grilled Chicken Burrito is just what you need!

Loaded with juicy grilled chicken, a kick of chipotle ranch sauce, and a satisfying crunch from tortilla strips, it’s the ultimate comfort food wrapped up in a warm tortilla.

So simple, yet so full of bold, irresistible flavors—perfect for busy weeknights or weekend cravings!

For Chipotle Ranch Grilled Chicken Burrito

  • Flour Tortillas – Large 10-inch tortillas are perfect for wrapping up all the delicious fillings.
  • Iceberg Lettuce – Fresh, crispy lettuce adds a refreshing crunch.
  • Diced Tomatoes – For a burst of juiciness and a slight tang.
  • Grilled Chicken Strips – Tender and flavorful, these are the heart of the burrito.
  • Shredded Cheddar Cheese – Melted cheese brings a rich and creamy texture.
  • Crunchy Tortilla Strips – Adds the perfect crunch to every bite.
  • Ranch Dressing – Creamy and tangy to balance the heat of the chipotle sauce.
  • Taco Bell Creamy Chipotle Sauce – A spicy, smoky kick to tie everything together.

Print

Chipotle Ranch Grilled Chicken Burrito

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 burritos
Calories 577
This copycat Chipotle Ranch Grilled Chicken Burrito is inspired by the popular Taco Bell version, featuring flavorful grilled chicken, crunchy tortilla strips, fresh lettuce, juicy tomatoes, cheese, and a creamy chipotle ranch sauce.

Ingredients

  • 8 large 10-inch flour tortillas
  • ½ head iceberg lettuce (about 4 cups, chopped)
  • 1 ¼ cup diced tomatoes (about 3/4 of a beefsteak tomato)
  • 16 oz grilled chicken breast strips
  • 16 oz shredded cheddar cheese (Mexican blend or Colby jack can also be used)
  • 3 oz crunchy tortilla strips (or crushed tortilla chips)
  • ½ cup ranch dressing
  • ½ cup Taco Bell Creamy Chipotle Sauce

Instructions 

  • Prepare the Ingredients: Grate the cheese, chop the lettuce, and dice the tomatoes. Arrange all the ingredients on a clean surface.
  • Assemble the Burritos: Place one large flour tortilla flat and start layering the fillings. Add 1/2 cup of shredded cheese, 1/2 cup of grilled chicken strips, 1 tablespoon of chipotle sauce, 1 tablespoon of ranch dressing, 1/2 cup of lettuce, 2 tablespoons of diced tomatoes, and 1/3 cup of crunchy tortilla strips.
  • Roll the Burrito: Fold in the sides of the tortilla and roll it tightly to form a burrito.
  • Grill the Burrito: Preheat a non-stick skillet over medium heat. Grill the burrito on all sides until golden brown and crispy, using tongs to flip it.
Calories: 577kcal
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle Ranch Grilled Chicken Burrito

  1. Can I use store-bought grilled chicken instead of grilling my own?

Absolutely! You can save time by using pre-cooked or rotisserie chicken. Just shred it up and you’re good to go. It’ll still taste delicious and cut down on prep time.

  1. What if I don’t have chipotle sauce? Can I use something else?

If you can’t find chipotle sauce, you can easily make a homemade version by mixing ranch dressing with chipotle peppers in adobo sauce. Just blend until smooth and adjust the spice level to your liking!

  1. Can I make these burritos ahead of time?

It’s best to assemble the burritos just before grilling to keep them fresh. However, you can prep all the fillings and store them separately in the fridge for up to 1 day. When you’re ready, just heat and wrap!

  1. Can I use a different type of tortilla?

If you prefer, you can swap out the flour tortillas for whole wheat tortillas for a healthier twist. Or try corn tortillas for a different texture!

  1. How can I make this recipe spicier?

If you want to crank up the heat, add a little extra chipotle sauce or sprinkle in some diced jalapeños. You can also add a dash of hot sauce to each burrito before rolling it up!

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Chicken Recipes

Hibachi Chicken (Benihana Copycat)

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Hibachi Chicken (Benihana Copycat)

If you’re craving that sizzling, savory hibachi chicken from your favorite Japanese grill but don’t want to leave home, then you’re in for a treat!

This quick and easy recipe brings all the flavors you love from the Benihana grill right to your kitchen.

With tender chicken, flavorful fried rice, and perfectly sautéed veggies, it’s the ultimate weeknight dinner that feels just as special as dining out.

Ready to get cooking? Let’s turn up the heat!

For Hibachi Chicken

  • Chicken – Boneless, skinless chicken breasts, diced. You can use chicken thighs if preferred for a juicier option.
  • Sesame Oil – Used for flavor and cooking the chicken.
  • Soy Sauce – For seasoning and adding saltiness to the chicken.
  • Hoisin Sauce – Provides sweetness and depth of flavor to the sauce.
  • Garlic – Freshly minced for a savory kick.
  • Fresh Ginger – Adds a zesty, aromatic note to the dish.

For Mustard Sauce

  • Light Mayo – Creates the creamy base for the sauce.
  • Soy Sauce – Adds saltiness and umami.
  • Rice Vinegar – For a slight tang to balance the creaminess.
  • Dijon Mustard – Brings in a subtle heat and sharpness.

For Sautéed Vegetables

  • Olive Oil – Used for sautéing the vegetables.
  • Carrot – Thinly sliced for a mild sweetness.
  • Mushrooms – Sliced in half for texture and flavor.
  • Yellow Onion – Chopped for sweetness and depth.
  • Zucchini – Chopped for freshness and lightness.
  • Soy Sauce – For seasoning the vegetables.
  • Salt and Pepper – To taste.

For Fried Rice

  • Cooked White Rice – Ideally made ahead or using fresh rice.
  • Butter – Adds richness to the rice.
  • Garlic – Minced, for an extra savory punch.
  • Soy Sauce – For seasoning the rice.
  • Egg – Scrambled into the rice for texture and protein.
  • Green Onions – Sliced for garnish and a mild onion flavor.

Print

Hibachi Chicken (Benihana Copycat)

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 500
Enjoy the same delicious flavors of Hibachi Chicken from Benihana with this easy homemade version. Served alongside fried rice and sautéed vegetables, it's a delightful Japanese-inspired dish.

Ingredients

For the Hibachi Chicken

  • 1 lb  chicken breasts, diced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh minced ginger

For the Mustard Sauce

  • ½ cup light mayo
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp Dijon mustard

For the Sautéed Vegetables

  • 1 tbsp olive oil
  • 1 carrot, thinly sliced
  • 1 cup mushrooms, halved
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 1 tbsp soy sauce
  • Salt and pepper to taste

For the Fried Rice

  • 2 cups cooked white rice
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 egg
  • 4 green onions, sliced

Instructions 

Prepare the Chicken:

  • In a small bowl, mix together the ingredients for the hibachi chicken. Pour the mixture over the diced chicken. Heat a large skillet over medium-high heat and cook the chicken with the sauce for about 10 minutes, stirring occasionally until fully cooked. Once done, remove the chicken from the pan and wipe the pan clean.

Cook the Rice:

  • Prepare the rice either in a rice cooker or on the stovetop according to the package instructions. Alternatively, cook the rice ahead of time and store it in the fridge for up to 2 days. While the rice cooks, mix the mustard sauce ingredients together in a small bowl.

Sauté the Vegetables:

  •  In the same skillet, heat olive oil and add the sliced carrot, mushrooms, onion, and zucchini. Season with salt, pepper, and soy sauce. Cook for about 5 minutes until the vegetables are tender-crisp. Remove from heat and set aside.

Make the Fried Rice:

  • Melt butter in the same pan. Sauté the garlic for about 30 seconds until fragrant. Add the cooked rice and soy sauce, cooking for 5 minutes until the rice is heated through. Create a small hole in the center of the rice, crack in an egg, and scramble until the egg is just set. Stir the rice to combine, then toss in the sliced green onions. Remove from heat.

Serve:

  • Plate the rice, followed by the chicken and sautéed vegetables. Serve with the mustard sauce on the side, and enjoy!

Notes

  • You can also serve this dish with ginger sauce or yum-yum sauce.
  • Leftovers can be stored in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave.
  • For longer storage, freeze the cooked chicken and fried rice for up to 3 months. To reheat, defrost in the fridge overnight and heat as normal.
Calories: 500kcal
Course: Main Course
Cuisine: Japanese-inspired
Keyword: Hibachi Chicken

  1. Can I use pre-cooked rice for the fried rice?

Absolutely! Pre-cooked or leftover rice works best for fried rice. Cold rice won’t get mushy when fried, giving you that perfect texture. If you’re using fresh rice, let it cool or spread it out to cool quickly.

  1. Can I substitute chicken breasts with thighs?

Yes, chicken thighs work beautifully in this recipe. They’re juicier and even more flavorful than chicken breasts, so feel free to use them if you prefer dark meat.

  1. Can I skip the marinating step?

Yes! Marinating isn’t essential for this recipe. The sauce you cook the chicken in provides plenty of flavor, so feel free to skip that extra step if you’re short on time.

  1. How can I chop vegetables faster?

Using a mandoline slicer or vegetable chopper can speed up your prep time. These tools help you get evenly cut vegetables in no time, making cooking faster and more consistent.

  1. Can I make the mustard sauce ahead of time?

Yes! You can mix the mustard sauce up to a few days in advance. Just store it in the fridge, and it’ll be ready to serve when you’re cooking dinner.

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