My original plan was to take this beautiful chicken out of the crockpot and post a picture of the chicken on a platter. Thank goodness I took a picture before I pulled the chicken out because as soon as I attempted to take it out the entire chicken fell to pieces.
It was so tender that I ended up taking it out piece by piece. Yep it looked like a mess, but boy was it tender. The flavor was incredible and it was so super easy. I simply put the chicken in the crockpot, rubbed it down with spices, and 7 hours later it was done.
The chicken doesn’t require any type of liquid because it will make its own. I have a feeling it was done long before the 7 hours, but I just didn’t bother to check. I love the ease of this recipe all you have to do is put it in the crockpot then forget about it!
Don’t ask me why but I never thought of roasting a chicken in the crockpot, but after this yummy creation I don’t think I would waste the energy by sticking it in the oven and heating up the entire house! Crockpot Roasted Chicken Perfection!
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 large roasting chicken
- 1 cup chopped onion
- In a small bowl, combine the spices.
- Remove any giblets from chicken and clean chicken.
- Rub spice mixture onto the chicken.
- Place chopped onion in bottom of crock pot.
- Add chicken. No liquid is needed, the chicken will make it’s own juices.
- Cook on low 4-8 hours.
This was a really great recipe that everyone enjoyed. We like making sliders just because they are fun and easy to handle. This recipe is what I would call a kicked up slider. It’s very tasty and easy to make. I love the red onions on these burgers, and I especially love the sauce. Since making this recipe I use the sauce on a lot of things like sandwiches and even on crackers with ham.
- 1 medium red onion, sliced
- 1 pound lean ground beef
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 to 15 small potato rolls, split in 1/2
- Mustard sauce, recipe follows
1. Preheat a flat top grill pan to high heat.
2. Add sliced onion to grill pan and cook until tender, about 10 minutes.
3. In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
4. Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon cayenne pepper
Mustard Sauce Directions:
1. Salt and freshly ground black pepper
2. Mix all ingredients in a mixing bowl
This is honestly one of the best recipes I have made in a long time. Tops on my list that’s for sure. The flavor is fantastic! It’s super simple to make and makes a beautiful presentation, certainly restaurant quality and more than anything you get a lot of bang for your buck!!
I really didn’t know if my family would enjoy this recipe. My aunt makes a killer pepper steak which my husband adores so I wasn’t sure he would be too happy with this recipe. You know it’s one of those things when you love something it’s hard to be excepting of something similar.
He was over the moon for this recipe and actually had seconds because he loved it so much. The worst part of making this recipe was taking the time to cut the meat nice and thin. The original recipe calls for round steak. I actually ended up using roast meat because I got it on sale and planned on using the other half of the roast for something different so it worked out well for us.
- 16 oz. round roast
- 4 tsp. plus 3 tbsp. soy sauce
- 1 tbsp. rice wine
- 3 tsp. cornstarch
- 5 tsp. vegetable oil
- 1 large onion, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1/2 tsp. black pepper
- Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tbsp. of rice wine, 1 tsp. cornstarch and black pepper.
- In a small bowl, mix 3 tbsp. soy sauce, 1 tbsp. water and 2 tsp. cornstarch. Set aside.
- Heat the skillet on medium high heat. Swirl in 1 tbsp. oil and add the beef spreading evenly. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining 2 tsp. of oil to the skillet, add peppers and onions and cook about 2 minutes. Return beef to the skillet, add the sauce and stir fry about 30 seconds until slightly thickened.
Original Recipe Source
This is a really great way to use up extra mashed potatoes, or to pre-plan a second meal piggy backing off a side dish. This really doesn’t cost much, and it’s easy. It literally took me ten minutes to put together. It’s a nice warm, hearty, and quick meal for a week night dinner.
- 3 (packed) cups of left over mashed potatoes
- 3 tbs bacon bits (do not use Baco’s)
- 4 tablespoons unsalted butter
- 3 cans of carnation canned milk or about 4 1/2 cups of milk
- 3 ounces shredded cheddar
- Salt and pepper
- 4 thinly sliced green onions (scallions)
- Top with green onions, cheese, bacon bits, or all!
- In a sauce pan melt butter
- To the butter add bacon bits, and green onions cook until the green onions are soft
- Add mashed potatoes to the pot and start slowly adding each can of milk one at a time using a whisk to mix together mixture in the pot.
- Once each can is added and the mixture is well mix together bring to a boil, but continue to mix together so you don’t burn the soup.
- Once the soup comes to a boil add the cheddar.
- Add salt and pepper to taste at this point.
- Turn down the temperature and simmer and serve when you are ready.
My husband and I love stuffed poblano pepper. It’s one of our “go to’s” when we go out to our favorite local Mexican restaurants. I found a recipe for chicken poblano chowder on the Food Network Website and decided to give it a try. I have to say this recipe is phenomenal .We all absolutely loved it. It’s creamy and very filling. If you like poblano peppers you will love this recipe.
Caution to the heat sensitive this recipe tends to be a bit warm. You could probably half the amount of poblano peppers down to one also be sure to remove the seeds and the ribs. If you like the heat you can increase it by leaving everything in. I used two peppers removing the seeds and ribs and I must say my sinuses were open by the end of dinner, but I loved it.
This recipe would be wonderful on a cold wet night. Although this recipe calls for chicken I don’t know that I would add chicken to it again. I just didn’t see that it added anything other than bulk to the chowder. I think you could easily leave it out and get the same results. This chowder focuses so much on the pepper that the chicken is over shadowed. Most of the time I couldn’t taste the chicken at all. You could easily make this vegetarian.
- 1/2 cup olive oil or margarine
- 2 large carrots cut into 1/2-inch dice
- 1 large onion, cut into 1/2-inch dice
- 3 stalks celery, cut into 1/2-inch pieces
- 1 minced garlic clove
- 2 small poblano peppers, seeded and cut into 1/2-inch dice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- ½ teaspoon of garlic powder
- 1 tablespoon chicken bouillon granules
- 1.5 quarts chicken broth
- 1/4 bunch fresh cilantro leaves, minced
- 1 1/2 cups diced (large pieces) grilled chicken
- 1/4 cup (1 stick) unsalted butter
- 1/4 -1/2 cup all-purpose flour
- 1 can of evaporated milk
- ½ can of sweet corn
- 1-6oz can of chopped green chilles
- On 400 degrees roast poblano peppers on a baking sheet for 15-20 minutes. Remove from the oven and place in a closed paper bag for 20 minutes then remove the clean skin from your pepper then dice.
- Heat the oil or margarine in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, garlic powder, pepper, cumin, and thyme.
- Sauté for 7 to 8 minutes or until the vegetables begin to soften. Stir in the chicken bouillon, corn, and green chilles. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender.
- Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through.
- Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
- When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken.
- Remove the pot from the heat. Stir in evaporated milk. Garnish with cheese, or tortilla chips.
This is an awesome recipe. I did adapt it a bit from the original recipe to fit my taste better. This is the first time I have ever had Minestrone and I loved it. The flavor is incredible!
Normally I never like soup without meat in it, but I thought this was awesome and I can’t wait to make it again. We don’t have a lot left so I am sure we will have it again soon. Everyone loved it here!!
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- 2 large carrot, diced
- 1/3 pound green beans, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 28 ounce can diced tomatoes
- 14 ounce can crushed tomatoes
- 6-8 cups chicken broth
- 15 ounce can kidney beans, drained and rinsed
- 1 cup shell pasta
- 1/3 cup finely grated parmesan cheese
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion and cook until translucent, about 4 minutes.
- Add the celery and carrot and cook until they begin to soften, about 5 minutes. Add the garlic and cook 30 seconds.
- Stir in the green beans, dried oregano and basil, salt, and pepper cook 3 more minutes.
- Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. You may find that you need more broth at this point.
- Reduce the heat to medium low and simmer 10-20 minutes.
- Stir in the kidney beans, parmesan cheese, and pasta and cook until the pasta and vegetables are tender, about 10 minutes.
Original Recipe Source
Number of Servings: 12
- 135 calories per serving
- 21 carbs
- 3 grams of fat
- 7 protein
- 5 sugar
*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*
This is really an exceptional recipe. I love how easy it is to make, and better yet it’s bursting with flavor. It’s one of those bowls of soup that you can keep eating until you pop. The carrots take a nice role in this soup not only visually for the color affect but they seem to meld well with everything else in the bowl. I noticed they gave the soup a nice earthy flavor.
I had this entire pot of soup on the stove cooking in about 30 minutes which is great considering all of the distractions around me. As weird as is sounds I never think soup is going to be very flavorful unless it’s a lot of work and it takes a long time cooking on the stove. Personally I prefer chowders or stews, but I really loved this soup!
- 1 tsp. of olive oil
- 1/2 sweet yellow onion
- 3 carrots, diced
- 3 stalks of celery, diced
- 2 cloves of garlic, minced
- 5 cups of chicken stock
- 1 tsp. chicken bouillon (Try to use MSG free)
- 1/2 tsp. dried basil
- Sea salt and freshly cracked pepper to taste
- 1 bay leaf
- 1 cup cooked chicken breast, diced
- 1/2 cup brown rice
- 1/2 cup of frozen sweet yellow corn
- 2 tbsp. corn starch
- 2 cups milk
- Heat olive oil in a large Dutch oven over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes.
- Add the minced garlic and stir constantly for 60 seconds.
- Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes.
- Turn the soup up until it boils. Mix the corn starch and milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir.
- Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes or until the rice and vegetables are tender. Remove bay leaf and discard.
Original Recipe Source