The Best Crockpot Shredded Buffalo Chicken Sandwiches

Ingredients

• 3-4 large chicken breasts (about 1.5 pounds)
• 1 (12oz) bottle of Frank's Buffalo Wing Sauce
• 1/2 packet ranch seasoning mix (about 2 tbsp)
• 2 tbsp butter
• hoagie rolls for serving

Instructions

1. Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours. 
2. Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).
3. Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.
4. That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw. 

This article and recipe adapted from this site

DELICIOUS INSTANT POT CRACK CHICKEN PASTA

Ingredients:

• 1- lb boneless skinless chicken breast, cut into bite-sized pieces
• 2 Tbsp olive oil
• 1 (1-oz) package dry Ranch dressing mix
• 1/4 cup cooked chopped bacon
• 1 (8-oz) package cream cheese
• 1- lb dry penne pasta
• 3 cups low-sodium chicken broth
• 2 cups water
• 2 cups shredded cheddar cheese

Instructions:

1. Preheat Instant Pot on “Sauté” setting; add oil, chicken, and ranch packet, stirring to coat. Cook chicken 2–3 minutes.
2. Add pasta, broth, and water to pot.
3. Close lid, lock pot, select “Manual” setting and 4 minutes time. Cook pasta until time is up, then quick release and open Pot.
4. Stir in cream cheese, cheddar cheese and cooked bacon until combined; let pasta set
5. 5 minutes to thicken. Serve immediately.

This article and recipe adapted from this site

The Best Asian Chicken Wraps

INGREDIENTS

FOR THE CHICKEN WRAPS:

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts, chopped or sliced
• 6 large tortillas

FOR THE PEANUT SAUCE:*

• 1/4 cup honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 cup peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, minced

INSTRUCTIONS

1. In a medium bowl, whisk together the peanut sauce ingredients.
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
4. Divide the chicken and coleslaw between each tortilla
5. Roll tightly, securing with toothpicks if necessary.

This Recipe adapted from >>>> Click Here

BAKED RANCH CHICKEN RECIPE

Ingredients

• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• 2 cups broccoli florets , blanched, chopped
• 6 strips bacon , cooked, chopped
• 1/2 cup Ranch dressing
• 1 cup Cheddar cheese , shredded
• 1/3 cup Mozzarella cheese , shredded

Instructions

1. Preheat the oven to 375 F.
2. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Top with chopped and blanched broccoli florets.
5. Top with chopped cooked bacon.
6. Spread Ranch dressing on top.
7. Top with shredded Cheddar and Mozzarella cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

This article and recipe adapted from this site

DELICIOUS CHICKEN MARINADE RECIPE

INGREDIENTS

• 2 boneless skinless chicken breasts (1 – 1 1/2 pounds total) or thighs

Marinade:

• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 5 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Use paper towels to pat the chicken breasts dry. In a bowl, add all marinade ingredients and stir until mixed.
2. In a resealable bag or shallow dish, add chicken and marinade. Arrange the chicken breasts so they’re coated with the marinade on all sides.
3. Marinate in the refrigerator for at least 1 hour.
4. Use the marinated chicken to make baked Greek Chicken. See "What To Do With Marinated Chicken" section below.

This article and recipe adapted from this site

BEST CHICKEN NOODLE CASSEROLE

Ingredients

• 1 (12 oz) package egg noodles, cooked and drained
• 2 (10 oz) cans chunk chicken breast, drained (or store-bought rotisserie chicken)
• 2 (10 oz) cans cream of chicken soup
• 1 cup mayonnaise
• 1 cup milk (or water)
• 1/2 onion, finely diced
• 2 cups shredded cheddar cheese
• 1 1/2 cups frozen peas and carrots
• 1 cup panko bread crumbs
• 1 stick salted butter (1/2 cup), melted

Instructions

1. Preheat oven to 350F degrees.
2. Spray 9 x 13 baking dish with non-stick cooking spray.
3. In a large bowl, combine chicken, cream of chicken soup, mayonnaise, milk (or water), diced onion, shredded cheese and frozen peas and carrots.
4. Stir until combined.
5. Gently stir in cooked egg noodles.
6. Pour in baking dish.
7. Sprinkle top with Panko bread crumbs.
8. Pour melted butter evenly over top of bread crumbs.
9. Bake uncovered for about 30-35 minutes until bubbly and top is golden brown.

This article and recipe adapted from this site

Best Cheesy Baked Chicken Breasts with Mushrooms

Ingredients

• 1 tablespoon butter, divided
• 2 tablespoons olive oil, divided

FOR THE MUSHROOMS

• 8 ounces sliced mushrooms
• 1 large yellow onion, sliced
• salt and fresh ground pepper, to taste
• 3 cloves garlic, minced

FOR THE CHICKEN BREASTS

• 4 (1-pound total) boneless, skinless chicken breasts, pounded down to 1/4-inch thickness
• salt and fresh ground pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked or sweet paprika
• 1 teaspoon Italian Seasoning
• 4 ounces shredded part skim mozzarella cheese
• 1/2 cup low sodium chicken broth
• chopped fresh parsley, for garnish

Instructions

1. Preheat oven to 375F.
2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
3. In a large skillet over medium-high heat, melt 1/2 tablespoon butter and add 1/2 tablespoon olive oil.
4. Add sliced mushrooms and sliced onions to the skillet; season with salt and pepper, and cook for 5 minutes.
5. Stir in the garlic and cook for 30 more seconds, or until fragrant.
6. Transfer half of the mushrooms mixture to the prepared baking dish; set the rest aside for later.
7. Return skillet to heat and add the rest of the butter and olive oil.
8. Season the chicken breasts with salt, pepper, garlic powder, paprika, and Italian Seasoning.
9. Add chicken breasts to the hot oil - you may have to do this in batches if skillet isn't big enough - and cook chicken breasts for 2 minutes per side, or until lightly browned.
10. Remove chicken breasts from skillet and arrange over mushrooms in the baking dish.
11. Return skillet to the stove; add chicken broth and scrape up the browned bits. Bring mixture to a boil and cook for 4 to 5 minutes, or until liquid is reduced.
12. Top chicken breasts with the rest of the mushrooms mixture, add cheese over the chicken breasts, and pour in the prepared chicken broth.
13. Bake uncovered for 15 minutes, or until chicken is cooked through.
14. Remove from oven.
15. Garnish with fresh parsley.
16. Serve.

This article and recipe adapted from this site

Best Cheesy Chicken Noodle Casserole

Ingredients

• 12 ounces egg noodles , cooked al dente
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried basil
• 4 cups low-sodium chicken broth
• 24 ounces cottage cheese , small curd
• 1 large egg , beaten
• 2 cups shredded mozzarella cheese , divided
• 3/4 cup freshly grated parmesan cheese , divided
• 4 cups cooked chicken , chopped
• fresh parsley leaves for garnish, optional

Instructions

1. Cook egg noodles in a large pot of boiling water, just until al dente, or even 1-2 minutes less. (The noodles will continue to cook when they are baked.)
2. Melt butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, garlic powder, dried basil. Cook, stirring, for 1-2 minutes.
3. Slowly whisk in chicken broth, about a cup at a time, until mixture is thickened, about 5-10 minutes.
4. Remove from heat.
5. Preheat oven to 350 degrees F.
6. In a large mixing bowl stir together cottage cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup parmesan cheese. Add mixture from the stovetop.
7. Fold in cooked chicken and noodles. Taste and add additional salt, pepper or dried basil, if needed.
8. Pour mixture into a 9x13’’ baking dish. Top with remaining mozzarella and parmesan cheese.
9. Bake, uncovered, for 30-40 minutes or until golden on top and bubbly.
10. Cool for 10-15 minutes before serving.

Read Full Recipe >>>> Click Here

Louisiana Chicken Pasta

Ingredients

CAJUN CREAM SAUCE

• 1 teaspoon red pepper flakes
• 1 teaspoon cajun seasoning
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon cornstarch
• 1 cup Parmesan Cheese shredded

CRISPY PARMESAN CHICKEN

• 4 chicken breasts butterflied
• 1/4 cup flour
• 1 cup breadcrumbs
• 1/2 cup parmesan cheese grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 2 eggs
• 4 tablespoons vegetable oil

PASTA

• 1 lb Farfalle pasta
• 2 tablespoons butter
• 1/2 yellow bell pepper sliced
• 1/2 red bell pepper sliced
• 1/2 red onion sliced
• 8 ounces crimini mushrooms sliced
• 1 tablespoon minced garlic
• 1/4 cup parsley for garnish (optional)

Instructions

1. Note: click on times in the instructions to start a kitchen timer while cooking. 
2. Mix the Sauce ingredients together and set aside.
3. Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
4. Drain but do not rinse.
5. Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl. 
6. In a second bowl whisk the eggs.
7. Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.*
8. Let chicken sit on a tray while you cook the vegetables.
9. Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
10. Cook for 3-5 minutes until just starting to brown but not break down. 
11. Remove the vegetables from the pan.
12. Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side. 
13. Remove the chicken from the pan and drain the oil.
14. Add the pasta and vegetables to the pan with the sauce mixture.
15. Let thicken and stir for 3-5 minutes.
16. While the sauce is cooking slice up the chicken.
17. Serve the pasta with the sliced chicken on top and extra Parmesan as desired.

This Recipe adapted from >>>> Click Here

Green Enchiladas Chicken Soup

INGREDIENTS

• 2.5 lbs boneless, skinless chicken breasts or thighs
• 28 oz can green enchilada sauce
• 24 oz chicken broth
• 1 cup half and half or heavy cream
• 2 cup Monterey jack cheese
• 4 oz cream cheese, cubed at room temperature (or softened)
• 4 oz green salsa (salsa verde)
• salt and pepper to taste

INSTRUCTIONS

SLOW COOKER INSTRUCTIONS:

1. In a 6-quart slow cooker add chicken breast or thighs, green enchilada sauce, and chicken broth. Cook on Low 6 to 8 hours.
2. Remove chicken and shred. Add shredded chicken, jack cheese, cream cheese, half and half, and green salsa to slow cooker. Turn crockpot to warm and stir until cheeses are melted. Add hot sauce or additional salsa to taste.
3. Serve and enjoy! Delicious topped with avocado, cilantro, green onion, and sour cream.

INSTANT POT INSTRUCTIONS:

1. Cook your chicken on high pressure with 1 cup of broth for 8 minutes. Do a quick release after 10 minutes. Remove chicken and shred.
2. Set pot to saute medium, and add remaining broth, shredded chicken, green enchilada sauce, salsa, and heat until warm. Add cheese and remaining ingredients. Stir until cheese is melted. Season with salt and pepper if needed.

STOVETOP INSTRUCTIONS:

1. In a large stockpot, add chicken and broth. Simmer until chicken is done and can easily be pulled apart. Remove chicken and shred.
2. Add shredded chicken, enchilada sauce, half and half, jack cheese, cream cheese, and green salsa to the pot. Stir and heat soup until it is warm and the cheese is melted. Season with salt and pepper if needed. Serve with additional green salsa, hot sauce, and sour cream on the side. Enjoy!

NOTES

• To add spice use additional green salsa or a green chili hot sauce
• Make sure your cream cheese is at room temperature before adding to soup.
• This Recipe adapted from >>>> Click Here