Italian Crockpot Chicken – Two Ingredient Recipes

italian crockpot chicken - two ingredient recipes main

Super easy, two ingredients. Pair with some brown rice and a salad, and you have the perfect dinner.

While this is an easy crockpot meal, Italian Crockpot Chicken doesn’t actually have to be made in the crockpot. You can pop it in the oven, or use the stovetop. Both of these things we have tried. I will give you the directions for all of them.

Italian Crockpot Chicken - Two Ingredient Recipes #atozchallenge
Tangy, delicious, easy to make Italian Crockpot Chicken makes dinner come together easily and is paired well with Crusty Bread, Rice and/or Salad.
Recipe type: Crockpot
Cuisine: American
  • 4-6 Boneless, Skinless Chicken Breasts
  • 2 cups of Italian Salad Dressing
For Crockpot:
  1. Layer the chicken breasts in the bottom of the crockpot.
  2. Pour the salad dressing over the chicken breasts completely coating.
  3. Cook for 4-6 hours on high, 8-10 hours on low.
For Oven:
  1. Heat oven to 375 degrees F. Spray 13x9-inch pan with cooking spray.
  2. Layer chicken breasts in a glass baking dish.
  3. Pour the salad dressing over the chicken breasts, completely coating.
  4. Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut.
For Stovetop:
  1. Spray a large heavy skillet with cooking spray, place on medium high heat and brown chicken. When browned on both sides, pour in the Salad Dressing and simmer, turning chicken once, until cooked through, about 15-20 minutes longer.
  2. You're ready to enjoy!

Italian crockpot chicken - two ingredient recipes main

Low & Slow Asiago Meatballs #SundaySupper

Today’s #SundaySupper is all about cooking Low & Slow. This of course, prompted me to pull out the crockpot and whip up a batch of these delicious Asiago Meatballs. They are a favorite around our house as an appetizer, snack or even as a main dish. Our favorite part about these meatballs, is they can be changed up with herbs and spices to change flavor and taste. Make the recipe and add a teaspoon or so of the listed items to the sauce, before adding the meatballs.

Crockpot Asiago Meatballs

Crockpot Asiago Meatballs

  • Mexican – Use jalapeno’s and cilantro.
  • Italian – Use oregano, basil, thyme.
  • French – Use bay leaf, parsley and thyme.
  • Asian – Cumin, Five Spice and/or Tumeric
  • Portuguese – Garlic, Coriander and Parsley. Add some chopped Chorizo… amazing!

The other part that is great about this dish, is simply that it can cook all day and you have the makings for a great after school snack or even the beginning of a great dinner. We love to serve these cheesy Asiago Meatballs over pasta (add 1 cup of heavy cream and 1/4 cup of butter to sauce before adding meatballs) or brown rice.

As an appetizer, they go fast! You can either put them out on a platter with toothpicks or leave them in a small crockpot with a jar of toothpicks next to the crockpot. People love them, and might even wish to put a few on their plate at a time, so make sure you have a large serving spoon nearby too.

Asiago Meatballs
Prep time
Total time
Serves: 2-3 lbs of Asiago Meatballs
  • 1 cup of chicken broth
  • 1 can of diced roasted tomatoes, drained
  • 16 ounce container of sour cream
  • 2 cups of asiago cheese, shredded
  • 1¼ cup of mayonnaise
  • 6 oz cream cheese (this time we used Savory Garlic Philadelphia Cooking Creme)
  • 1 tablespoon minced garlic (we left it out because we used the cooking creme)
  • 1 cup of green onions, thinly sliced
  • 2-3 teaspoons of herbs (your choice - we used cilantro and basil)
  • 1 package (2 to 3 pounds) fresh or frozen, fully cooked meatballs
  1. In a saucepan mix together all ingredients, except meatballs and allow to simmer, stirring frequently, for about 5 to 10 minutes.
  2. If you want to serve the meatballs over a pasta or rice, add 1 cup of heavy cream and ¼ cup of butter to the sauce too.
  3. Add the meatballs to a crockpot set to low. Pour the sauce over the meatballs, cover and cook for 3-4 hours before serving.



Don’t forget to check out the fabulous line up of recipes for today’s Low and Slow #SundaySupper

Low & Slow Breads & Starters:

Low & Slow Mains:

Low & Slow Sides:

Low & Slow Desserts:

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

Chicken Con Queso Burritos #SundaySupper

Chicken Con Queso Burritos

Whew! This was one long week.

It’s time for another party, and this time it’s Cinco De Mayo. This week for #SundaySupper we’re breaking out the Mexican recipes and treats. My recipe this week is Chicken Con Queso which we love because we can throw it in the crockpot and cook it all day and enjoy a wonderful burrito meal at night. We love this for quick #weekdaysupper meals, we love this for weekend meals, we just love this period.

You can dress it up or dress it down, but I’ll tell you in the recipe what I did with mine.

Overall it’s one of those meals, that at the end of a long grueling day, I’m so thrilled to be serving to my family.

We had one such day the day we made these. In fact, this week was full of those types of days. It was just one of those weeks I wish I could get a do-over on, but… I can’t.

One thing has finally been rectified. On Saturday I got this. I got this, because my other one just died. Like yes – is gone – took it’s final breath and is heading to the graveyard where ugly old vans go. We were without a car for 4 days. It was AWFUL. In case you are wondering, it is nearly impossible to have five teenagers and a working husband and not have wheels. Just saying. At any rate, I love this new van. So much nicer than what we had. Newer too. Which is always good. And I can leave the house again. This is good too.

moms new car

Anyway, enough about my new van and onto the recipe.

Chicken Con Queso Burritos #SundaySupper
The perfect easy meal for a Cinco De Mayo party or Mexican Fiesta. Is good anytime of year!
Recipe type: Main Dish
Cuisine: American
  • 2 lbs boneless, skinless, chicken breasts
  • 1 cup of chicken broth
  • 2 small jalapeno peppers, seeded and sliced
  • 2 cloves garlic, minced
  • ¾ tsp. of ground cumin
  • ½ tsp. of salt
  • ½ tsp. of pepper
  • ¼-1/2 cup of Chipotle Peppers In Adobo Sauce (less for less spice, more for more spice ... we used the whole can but removed the chipotle peppers before serving)
  • ½ cup of sour cream
  • 1 cup shredded mexican style cheese
  • Cilantro
  • black olives
  • avocado, sliced
  • shredded lettuce
  • Flour tortillas
  1. Place chicken in your slow cooker.
  2. Pour in the broth.
  3. Add the jalapenos, minced garlic, ground cumin, salt and pepper.
  4. Cover and cook for 3 hours on High, 6 hours on low.
  5. When done, remove the chicken from the crockpot and shred. Return the chicken to the crockpot and stir in the chipotle peppers in adobo sauce, shredded cheese and sour cream.
  6. Cover and cook for another 30 minutes or so.
  7. Spoon chicken onto flour tortillas with a bit of sauce (if you want to thicken sauce a little, add a little cornstarch, but it's fine if it's loose).
  8. Top with black olives, avocado, shredded lettuce and cilantro. To cut the heat, add a little sour cream if desired. Fold up like a burrito and chow down. Yum!



 Don’t forget to scroll below and check out the other great Cinco De Mayo recipes this week!

Chicken Con Queso Burritos

Full Chicken Con Queso Burrito

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Join the #SundaySupper conversation on Twitter today to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Do you have your ticket to the Food and Wine Conference yet? If not, you can get  $100 OFF the full conference pass tonight between 7-8pm EST if you participate in the #SundaySupper twitter chat from 7 to 8pm Eastern Time, and purchase your ticket during the chat. The discount code is: SundaySupper.  *Note the code is only valid during the chat time frame and will expire after the hour.

Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches #SundaySupper

Slow Cooker Pulled Pickled Pork Sandwiches

Pickled Pork Sandwiches

Slow Cooker Pulled Pickled Pork Sandwiches

Who’s your favorite celebrity chef? What’s your favorite thing they make?

This week’s #SundaySupper is all about our favorite celebrity chefs. It was an easy choice for me. Paula Deen has always been one of my favorites. I have an affection for Southern food and nobody does Southern food like Paula Deen. There is not a dish that I have ever tried to make by Paula that I have not enjoyed.

This pickled pork recipe by Mrs. Deen is undeniably delicious.

Since I’m not a huge fan of sweet coleslaw, I mixed up a batch of my own non sweet coleslaw to add to the sandwiches making them absolutely perfect.

Here is my recipe adapted from Paula Deen’s Pickled Beef Sandwiches.

5.0 from 2 reviews
Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches #SundaySupper
Prep time
Total time
Serves: 8
  • 1 (24 ounce) jar of Dill Pickle Slices (Hamburger Slices)
  • 4-6 pound picnic pork roast
  • 2-3 Tablespoons of fresh chopped garlic
  • 2 cups of homemade cole slaw
  • 8 sandwich buns, soft
  1. Place pork roast in your slow cooker and pour the entire contents of the jar of dill pickle slices over it – juice and all.
  2. Add the copped garlic.
  3. Cover and cook the pork roast on LOW for 10 hours or HIGH for 6 hours.
  4. Season the meat with pepper.
  5. Pull apart meat with a fork.
  6. To serve, place ¼ cup of homemade coleslaw on each of 8 soft sandwich buns.
  7. Top with pickled pork and serve!





Starters or Snacks :

Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa

Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn

Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup

Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh

Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli

The Main Dish:

Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples

Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun

Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots

Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi

Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s

Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken

Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini

Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos

Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf

Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches

Becca from It’s Yummilicious – Ina Garten’s Grown Up Bacon Mac & Cheese

Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon

Jen over at  Juanita’s Cocina - The Neely’s White Turkey Chili

Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis

Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English

Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse

Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken

Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese

Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille

Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese

Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’

Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork

Elisabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice

 Amazing Sides:

Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme

Sandi over at Midlife Road Trip -  Gabriele Corcos’s Gnocchi di Patate

Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten

Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto

 Sweet Endings:

Renee over at Magnolia Days – Brownie Tart

Conni at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake

Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart

Pam from The Meltaways – Savannah Sheet Cake

Katy over at Happy Baking Days – Mary Berry’s Treacle Tart

Jaime over at Mom’s Test Kitchen – Southern Tea Cakes

Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You

Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares

Melanie at From Fast Food to Fresh Food – Sand Tarts

Wine Pairings: 

Martin at ENOFYLZ Wine Blog


Please join on us on Twitter throughout the day  #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat,  you have to join us!

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.


Easy Recipes – Crockpot Chicken Spaghetti #WeekdaySupper

Crockpot Chicken Spaghetti

As most of you know, I am embarking on NaNoWriMo (National Novel Writing Month) which translates to, I am taking on the crazy and somewhat daring challenge of writing a 50,000 word novel during the next 30 days. This means quick and easy dinners the entire month and this is one of them.

Easy Recipes – Crockpot Chicken Spaghetti #WeekdaySupper
Prep time
Cook time
Total time
I love a good crockpot dinner that can cook all day and I can serve in just a few minutes. This is one of my go-to’s especially when I’m super busy.
Recipe type: Main Course
Cuisine: American
Serves: 6-8
  • 2 cans cream of chicken soup
  • 1 can Rotel diced tomatoes and green chilies
  • ½ stick of butter, melted
  • ⅓ cup Parmesan cheese
  • 1 tablespoon garlic powder
  • 16 oz. of chicken broth
  • 4-6 boneless skinless chicken breasts
  • 24 oz. cooked spaghetti noodles
  • shredded cheese for the top when serving
  1. Mix up the cream of chicken, rotel, melted butter, Parmesan cheese, garlic powder and chicken broth in the bottom of the crock pot.
  2. Place the chicken breasts into the mixture.
  3. Cook on low for 8-12 hours, or on high for 4-6 hours.
  4. About 45 minutes to an hour before serving, take out the chicken and shred it, and cook the spaghetti noodles and add them. Put everything back in and mix everything and allow to continue cooking for about 45 minutes to an hour.
  5. Serve and sprinkle with shredded cheese pair with a salad and garlic bread for an easy meal.



I love an easy weeknight meal. What’s your favorite crockpot meal to make?

Buffalo Chicken Dip with Ranch

Buffalo Chicken Dip with RanchMy daughter got the first taste of this yummy Buffalo Chicken Ranch Dip.

Buffalo Chicken Dip with Ranch

Do you have a food or a recipe that when you make it, you automatically feel comforted? Maybe you make it because you need to feel comforted. Yeah? Me too. Mine is usually brownies or some kind of chocolate cake and sometimes even ice cream. This time however, I opted for something a bit more savory. Our favorite Buffalo Chicken Ranch Dip Recipe. I’ve seen about a million different recipes for buffalo chicken dip running around online lately so it’s become quite popular.

I can’t remember where this particular recipe came from originally, probably Taste of Home magazine sometime in the late 90’s. I don’t really remember where, but I do remember having it on a cut out from a magazine at one point. I made it shortly after I found it, and I’ve made it quite a few times now, but I haven’t made it in a long time. It’s so ridiculously easy and I don’t measure things out very often so… the recipe might be a little different from the original I got from wherever and is probably very much mine at this point. I made it because as I mentioned, I  needed some comfort food which came in the form of this yummy buffalo chicken dip. Why did I need comfort food?

I’m sure some of you have noticed that I have not posted much in the past two weeks. I’ve been up to my eyeballs in tech support and I’ve been super busy working on my friend Isabel’s blog in which we have done a major layout and design overhaul, and we are in the process of creating forums for #SundaySupper and some other cool features.

As if the tech support job and my other blog ( which desperately needs a design overhaul itself, wasn’t enough – I decided that now would be a great time to become President of the group my children belong to. Don’t even ask me why. Okay, well personally I know why, but … did I not already have enough stuff on my plate? One night after a board meeting while I was working on paperwork and trying to answer emails and get organized, I was seriously questioning my decision. It was about this time that I realized I might need some comfort food. I had originally reached for the Roasted Banana and Coconut Ice Cream that we had made the day before, but I realized I wanted savory… that’s when I headed for the kitchen to make  some Buffalo Chicken Ranch Dip. Yeah. Truthfully making it helped a lot – because you see, cooking and baking in my kitchen makes me feel better. Do you relate?

Oh but that’s not all.  No that would be enough for any normal person. I am however, not normal.  A day later, I got some news about my mom I’m not taking well. I mean, she’s fine… but… yeah. If I need to, I’ll share more at a later date. I guess if you are someone who prays, I’d really love it if you could say some prayers for her… and maybe for me. Because you see I ate probably a 1/4 to half of this buffalo chicken dip all by myself because of all the stress lately. And… well, I probably shouldn’t do that too often. Thankfully the kids rescued me and pretty much packed away the rest of the dip and all of the chips, so now I won’t be tempted… until I make it again.

Right, so… I’ve missed you guys. Like… a lot! That was really the point I was getting to. Blogging once a week, (twice this week) is not working for me. I miss it. In fact, it’s a stress reliever all in it’s own right, and I want to make sure it plays a major part of my life, because without it, I make huge batches of Buffalo Chicken Ranch Dip, eat most of it myself and then if I didn’t blog, I wouldn’t share the recipe – so what would the point be?  And then you’d miss out too. Just saying.

Buffalo Chicken Dip with Ranch

My daughter snapped this picture before we put the Buffalo Ranch Dip into the oven…


Buffalo Chicken Dip with Ranch
Prep time
Cook time
Total time
Need a comfort food? This buffalo chicken dip is perfect with the familiar spicy taste of buffalo chicken infused with the zesty tang of ranch dressing.
Serves: 6-8 servings
  • 1 pound of boneless skinless chicken breast, cooked and shredded
  • 1½ cups of Hot Sauce (the eqivalent of one bottle) or wing sauce
  • 8 ounce package of cream cheese
  • 1½ cups of cheese
  • 1 cup Ranch Dressing
  • tortilla chips, celery sticks, etc, for dipping
  1. I have bags of shredded chicken in my freezer I can pull out whenever I want to thaw and use it. I usually throw chicken breasts in the crockpot whenever I find them on sale and then shred them or chop them or slice them and place them into baggies to freeze so I can just grab them when I need them. You can also boil or poach the chicken … that’s up to you. But you need roughly 2 cups of shredded chicken which is the equivalent of about a pound of chicken breasts. Doesn’t matter how you get it. Your choice.
  2. In a large bowl, place the shredded chicken and the Hot Sauce and mix together. You can use hot sauce, or you can do what we did this time and use a wing sauce (I already had one in my pantry!) I used the whole bottle and would have easily added more. Yes, we like hot sauce and wing sauce.
  3. Let the chicken soak in the hot sauce for about 15-20 minutes.
  4. Spread your cream cheese into the bottom of an ungreased casserole dish.
  5. Sprinkle all of the shredded chicken on top of that.
  6. Sprinkle on the cheese. I actually wind up using all of a 2 cup bag of cheese, but you don’t have to use that much. We like cheese. A lot.
  7. Put the ranch dressing in a measuring cup with a spout and drizzle it across the whole thing. (I used a lot more than is pictured in that picture up there)
  8. Bake in a preheated 350 degree oven for about 20 minutes, until the cheese is completely melted and starting to bubble.
  9. Enjoy! Serve with those scoopable chips or whatever chips you have. Celery is nice too.
Nutrition Information
Serving size: ¼ - ½ cup



Note: If you decide to cook the chicken in the Crockpot specifically for the Buffalo Chicken Ranch Dip, you can just pour the bottle of hot sauce or wing sauce right in there with it with about 1/4 cup of water and let the chicken cook right there in the hot sauce. I do recommend having some hot sauce leftover to drizzle into the shredded chicken before placing it in the buffalo chicken dip.

Buffalo Chicken Dip with Ranch

Soooo much cheese and sauce and ranch… yum! Buffalo Chicken Dip!


Have you tried a  buffalo chicken dip recipe ?

Do you have a favorite comfort food? Or maybe just a favorite type of comfort food? Share it with me in the comments below or leave a link to your favorite recipe!


Crockpot Curry Chicken

Munchie Monday: Chicken Curry in a Crockpot

Chicken Curry in a Crockpot

Chicken Curry Over Rice

We’ve been eating a ton of chicken lately. I don’t know why that is such a surprise, because we sort of always have, but our store had a huge sale on frozen chicken breasts about 3 weeks ago and we stocked up. This of course translates into chicken everything and we were getting kind of tired of chicken breasts, chicken salad and shredded chicken in everything so I got creative and decided I wanted to make crockpot Chicken Curry and see what the kids thought.

The other catch was, I needed it to be a crockpot dish because we were terribly busy that day and I wasn’t going to have time to come home and cook. It would be great if all I had to do was heat some rice to serve the Chicken Curry over. And I succeeded!

Now, let me also say, that I made this really simple. And, that I contemplated adding a can of cream of mushroom soup to it. In fact, I thought about it so long and hard, that I actually decided against it in the long run. I wasn’t sure if it would totally remove the strong, delicious flavor of the chicken curry or not.

But you know what? I’m glad I didn’t. This one turned out excellent. And get this, I googled to see if it had ever been done before (someone using cream of mushroom soup) and was both delighted and kinda frustrated that it had. LOL I know I’m not the only one who thinks they think up these things all the time only to discover at a later date that they were not.

I am not the first person to make Chicken Curry in a crockpot, which I never really thought I was, but I am also not the first person to think about using a can of cream of mushroom soup in there either. Go figure. I did NOT use the cream of mushroom soup that night, but a few nights later we decided to make it again and this time I made the same recipe but substituted the sour cream for a can of cream of mushroom soup.

Guess what? Talk about a serious flavor pop. I don’t know why it was so different, but it truly was. So you choose how you want to make it. It was fantastic both ways, and we didn’t feel like we were eating the exact same thing twice in about a week. Interesting.

Here’s my delicious Crockpot Chicken Curry recipe

5.0 from 1 reviews
EASY Crockpot Curry Chicken
Prep time
Total time
An easy chicken curry you can just throw in the crockpot and it’s ready to go. Serve over rice or pasta. Delicious!
  • 1 cup of chopped onion
  • 2 Tablespoons Curry Powder
  • 1 teaspoon of minced garlic
  • 1 cup of chicken broth
  • 1 cup sour cream or plain nonfat yogurt
  • 2 pounds of boneless, skinless chicken breasts
  1. You want ridiculously easy? Here goes. Blend the first 5 ingredients into the bottom of the crockpot, mixing well.
  2. Place the chicken breasts into the crockpot on top of the curry mixture. Flip the chicken to coat both sides and then just rest in the sauce. Put the lid on.
  3. Cook for 4-6 hours on high, 8-10 hours on low.
  4. Serve over cooked rice.
  5. Yes, it’s that easy!


Chicken Caesar Sandwiches in the crockpot

Chicken Caesar Sandwich

Creamy Chicken Caesar Sandwiches

You probably already know I love my crockpot. With 5 busy teenagers to cook for, the crockpot comes in pretty handy. We love slow cooking meat, it keeps it moist and usually it just melts in your mouth.

When I cook chicken in my crockpot, I have a tendency to just dump some “saucy” ingredient in there with the chicken. Sometimes it’s a “cream of” something soup, sometimes it’s salad dressing. Ever tried a bottle of ranch dressing? AMAZING! Great for a quick and easy dinner – serve over pasta or rice and you have a fast dinner for a busy night. After trying ranch dressing a number of times we expanded to include honey mustard dressing and then Italian and then other delicious dressings. Change it up for different sandwiches everytime. Eventually we landed on Creamy Caesar Dressing and I was sold. They make great Chicken Caesar Sandwiches. Shred the chicken up before serving and you can put it right on a bun and serve great sandwiches anytime of year. Delicious. We haven’t made it in awhile and when I saw my friend Jen’s post for her Chicken Caesar Sandwiches, which are a bit more elaborate than mine, I decided I wanted to try her version, and try them I did. They were absolutely fantastic. And her recipe uses the crockpot too!

Chicken Caesar Sandwiches in the crockpot
Prep time
Cook time
Total time
  • 2 pounds of boneless, skinless chicken breasts
  • 1½ cups of creamy caesar salad dressing
  • ¾ cup grated Parmesan
  • 2 teaspoon dried parsley (we used fresh because that’s what I had)
  • 1 Tablespoon of garlic powder (I used more than what she used, I really love garlic)
  • 1 teaspoon of black pepper
  • Lettuce
  • Tomato
  • Hamburger buns
  1. Put the chicken breasts in your crockpot with about a cup of water. Put the lid on and cook for 4-6 hours, or until the meat can be shredded.
  2. Remove the chicken from the crock pot and drain the liquid. Shred the chicken and then return it to the crock pot.
  3. Toss the chicken with the creamy caesar dressing, parmesan, parsley, garlic powder and pepper. Taste and see if you want more of anything. We started with Jen’s numbers and used quite a bit more, but that’s cause I love garlic and pepper. Yes. I do.
  4. Once everything is all mixed together, cover it again with a lid and cook for 30 minutes or until everything is nice and hot.
  5. We served it hot on a bun with tomato and lettuce and a side of fresh veggies sticks and some baked chips. FANTASTIC!




Have you ever tried making Chicken Caesar Sandwiches in the crockpot?

Munchie Monday is open to everyone, and has no requirements, though we would love it if you at least linked back to us and/or showed off our button. :)

There are no rules, no specific types of recipes – just link up any recipe you’ve made and then hop around to visit all of the great linked up recipes.

 If you are a regular to Munchie Monday, then link-up we’re excited to see what you made this week. Just link up any of your favorite recipes or whatever you made this week!. 
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Elegant Pot Roast with a Glass of Wine #SundaySupper

Elegant Pot Roast

When I was picked to try out Schlossadler International Wines, I was pretty excited. Cooking with wine? No problem. Enjoying a glass of wine with dinner? No problem. I was definitely willing to do either, but wound up doing both!

I did a lot of research while waiting for my wines to arrive. I wanted to find the perfect dish to make with each one, and that would accompany a glass with each recipe. Either way, I came prepared and I was not disappointed.

It was a wonderful Summer evening, I had started a pot roast hours before and was able to end my day with a delicious, succulent pot roast and a glass of red wine. I will admit, not having tried the wine before, I was a bit nervous. I’ve seen wine clubs and wanted to join them, it would be fun to get different bottles of wine each month and not only to cook with them but to enjoy a glass and unwind after a stressful, busy day.

I chose the Blaufränkisch / Kabinett 2010 as my first wine to try. I am not normally a huge fan of red wine for anything other than cooking purposes. When it arrived, I broke it open immediately. No really, I did. It was after lunch! It’s not like it arrived with breakfast! I poured myself a glass and was pleasantly surprised. Below is a description of this wine, but in my opinion, it really does not do it justice. It was even better than described. Says the girl who doesn’t love red wine.

When you stroll into a wine bar and ask for “Red” in Austria, you will most likely be served a Blaufränkisch. It is Austria’s number one grown red grape, and the favorite among the locals. It produces a dry, fruity red wine with fine spices backed by blackberry and cherry aromas, and tones of liquorice. Blaufränkisch buds early, ripens late, and don‘t like the cold, believe it or not. It’s Pinot Noir heritage gives it the distinction of being the perfect pairing wine from a lighter fair to a heavier meal. Cheers!In fact, I have now made something with each of the wines delivered and all recipes turned out perfect. I will be posting another one on Tuesday using the Marlborough Sauvignon Blanc 2010. For the record, this wound up being my favorite of the three, though there is no question that they are all absolutely fantastic.

I used it in this fantastic Elegant Pot Roast and also enjoyed a glass with my supper. It was the perfect ending to a great day and I look forward to enjoying the rest of the bottle. No, I was a good girl, I didn’t drink it all in one night. ;)

Elegant Pot Roast with a Glass of Wine #SundaySupper
  • 1 3-4 pound pot roast
  • 5-7 medium cloves of garlic, peeled and then halved
  • 1-2 tablespoons unsalted butter
  • 1 onion, sliced
  • 4-6 ounces of mushrooms, sliced, these are optional but amazing with flavor
  • 1 Tablespoon of minced fresh oregano (or other fresh herb for flavor)
  • 3-4 tablespoons of flour
  • 1½ cups red wine, I used Blaufränkisch from Schlossadler International Wines
  • 1 cup beef broth or ¾ cup of water with 1 beef bouillon cube
  • 2 pounds small potatoes, sliced and quartered
  1. Create several cuts in your pot roast. I usually try to just "stab" the roast several times with a sharp knife. Then push a half of a garlic clover into each hole you meant. Try to make sure the cuts are deep, it makes a big difference in flavor!
  2. Turn your crockpot on. I cooked mine for 6 hours, but you can slow cook for 8-10 and it will be just fine. If you choose a longer setting you might want to melt your butter before putting into the crock.
  3. In the bottom of a large crock pot, drop the butter, the sliced onions and the onions. I added a little fresh minced oregano to my bottom, just for some flavor (and because I had a lot to use) - this is not necessary however.
  4. Allow the butter to melt completely and then add the wine, the beef broth (I use a beef bouillon cube when I didn't have beef broth - it works the same - just add about ¾ cup of water with it. Yes even with the wine.) Stir everything together.
  5. Add the pot roast on top of all of that.
  6. Place the sliced and quartered small potatoes around the roast, on top of the roast, etc.
  7. Sprinkle the top potatoes with some salt and pepper.
  8. I try to stir things up a little about halfway through the cooking time just to evenly cook the potatoes.



Elegant Pot Roast with Red Wine

Now, let’s talk about Dessert.

pears dessert

Look what I made with the Sauvignon Blanc. Recipe coming Tuesday. It was amazing! And the wine complimented the whole dish nicely. More on that on Tuesday!

pears dessert

This Sunday Supper, we welcome you to the Schlossadler Family of Wine and look forward to breaking bread with you!   We are honored to be sharing a selection of fruity and dry wines from The Wine Club by Schlossadler Wines.  When speaking with Hans Schlossadler, you can feel his passion and pride in his wine selections.   He is proud of the fact that since 1979, Schlossadler Wines has been importing fine wines from family owned vineyards and bringing it right to your doorstep.  I love the fact that Schlossadler International Wines imports from small family vineyards.  As you can imagine, this reminds me of my childhood and the care that goes into making sure the wine from those small vineyards is absolutely the best.

The talented group of Sunday Supper Bloggers have developed fabulous recipes and can’t wait to share these wines with you:

  1. 2006  H.O. Becker, Kerner Auslese, Rheinhessen
  2. 2010  Ernst Holler, Blaufrankisch, Burgenland
  3. 2010  Kotuku Winery, Sauvignon Blanc, Marlborough
We welcome you to grab a glass of wine and join us for this week’s special Sunday Supper Wine Event.  We will be sharing these fabulous recipes along with the perfect wine pairing at 7:00 pm ET.
But the fabulous recipes don’t stop there, there are more amazing recipes to pair with this fabulous wine:

Wine Pairings by  ENOFYLZ
Join us at 7pm ET for our #SundaySupper Chat with @schlossiwines.   Follow along on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.
We have a special discount for all participants:  Free Shipping when you join The Wine Club by Schlossadler Wines use code FFSS1.
Next Shipment is October 2012 ~ Halloween Day  Ghostly Whites, Haunted Red for all friendly spirits everywhere.
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Super Easy Slow Cooker Chicken Tacos

slow cooker chicken tacos
This Week’s Cravings theme this week is Mexican food, in honor of Cinco De Mayo.

Good morning, it’s Monday and I am determined to make it not feel like a Monday! I Hope it’s the beginning of a great week for all of you and that you had a wonderful weekend. We did, and I’m secretly glad it’s Monday so I can get back to work again. Please remind me of this come Wednesday when Friday can’t get here fast enough.

As many of you know, the brilliant woman behind this challenge every week is Tina from Mom’s Crazy Cooking. Guess what?
She’s going to be here, 10 minutes away as of Wednesday. Yes, I finally get to meet this wonderful gal IN PERSON. ‘Bout time. lol I’m really not that excited. {ahem} Blocked off all time she is here so whenever she has free time, I have free time. Nope, not excited at all. ;)

Onto the slow cooker chicken tacos recipe. This recipe is so easy and it’s our favorite Monday night dinner just because its easy and filling and I don’t have to do much – the crock pot does it all.

5.0 from 1 reviews
Super Easy Slow Cooker Chicken Tacos
Slow cooker recipes are perfect for beat the heat cooking - these slow cooker chicken tacos are fabulous!
Recipe type: Main
Serves: 4-6
  • 2 lbs. boneless, skinless chicken breasts
  • 1 jar salsa (I used a 16 oz jar - any type you like, hot, mild, etc.)
  • 1 packet of taco seasoning (we make our own)
  • ½ c. water
  • flour tortillas
  • taco toppings: shredded lettuce, avocado, guacamole, tomatoes, shredded cheese, etc.
  1. Layer the chicken in the crock pot. Top with the salsa, packet of taco seasoning and the water. Cover and set to high for 4 hours, low for 8 hours. The longer this chicken cooks, the easier it is to shred and the longer it soaks in all that seasoning. I've done both ways, I prefer the low for 8 hours.
  2. When it's done, remove the chicken from the crock pot and shred it.
  3. Then put it back into the pot.
  4. Spoon your chicken into flour tortillas or taco shells or whatever you want to use it for. Top with all the fun taco toppings. You can use this meat for almost anything - burritos, put it with the pasta , enchiladas... the possibilities are endless.

slow cooker chicken tacos

I am proud to be co-hosting This Week’s Cravings along with Tina over at MOMS CRAZY COOKING  & Kristi from Veggie Converter. Go visit them and tell them I said hi!

Here’s what’s coming up:Participate in upcoming linky parties:

  • 5/7/2012 Week # 80 Mother’s Day (Brunch Ideas or MOMS FAVORITE Foods)
  • 5/14/2012 Week # 81 EGG recipes…Casseroles, Egg Dishes, Hard Boiled or Appetizers
  • 5/21/2012 Week # 82 Memorial Day BBQ “ALL RECIPES WITH BBQ SAUCE or GRILL”

We hope you’ll participate in upcoming linky parties.

Would you like to link up a Mexican Food? Go ahead! We’d love to see what you’ve made.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party and your recipe doesn’t get deleted! It’s so easy!

If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: Mexican Foods

Please only link recipes with our theme!