General Recipes

Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Servings: 4

Easily make this chicken and stuffing either in your crockpot or Instant Pot. For a filling meal, serve this with gravy and mashed potatoes.

Ingredients

1.5 tbsp Italian Seasoning

2 c. fresh green beans

10.5 ounces cream of chicken soup, low sodium

4 boneless, skinless chicken breasts

6-ounce box stuffing mix

8 ounces sour cream, (equivalent to 1 c.)

¾ c. low sodium chicken broth

Salt/Pepper

Optional stuffing additions:

1/2 c. celery, diced

1/2 c. onions, diced

1/4 c. dried cranberries

2 tsp dry rosemary

1/2 c. crumbled sausage, (cooked or raw)

How to make Crock Pot Chicken and Stuffing

Crock Pot Method:

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper. On the bottom of a lightly greased crockpot, place the chicken.

Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until combined.

Step 3: To the crockpot, add the stuffing and green beans. Cover the pot and set to cook for 4 hours on high or 6 to 7 hours on low.

Step 4: Once done, serve the chicken and stuff with mashed potatoes, gravy, and buttermilk biscuits. Enjoy.

Notes:

Add the remaining chicken broth, stir, and heat for 10 minutes more. Do this if you prefer an additional moisture.

If you desire a firmer stuffing, keep the lid closed for the last 30 to 40 minutes of cooking and cover the chicken with foil to keep them moist.

To brown the top of the chicken, bake for about 10 to 15 minutes at 400 degrees.

Instant Pot Method:

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper.

Step 2: Into an Instant Pot, pour 3/4 c chicken broth and top with chicken.

Step 3: Seal and set to “Manual” or “Pressure Cook” for 14 minutes (if using frozen chicken) or 8 minutes (for fresh/defrosted chicken).

Step 4: Gently whisk the stuffing, cream of chicken soup, and sour cream as the chicken cooks until just mixed. Make sure not to overmix.

Step 5: Do a quick release of pressure when done, then press “Cancel”. Take the lid off.

Notes:

Place the frozen green beans over the chicken and set to cook for 2 minutes on “Manual” or “Pressure Cook”. When done, release the valve to allow the steam to escape before adding the stuffing on top.

To heat up the stuffing, close the lid and set it to cook for 4 minutes on “Manual” or “Pressure Cook”.

When done, serve the chicken and stuff immediately. Enjoy!

Nutrition Facts:

Calories: 565 kcal, Carbohydrates: 54g, Protein: 34g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 115mg, Sodium: 1564mg, Potassium: 954mg, Fiber: 4g, Sugar: 14g, Vitamin A: 5370IU, Vitamin C: 14.4mg, Calcium: 163mg, Iron: 4mg

Rebecca Prep time: 10 mins | Cook time: 4 hrs | Total time: 4 hrs 10 mins | Servings: 4 Easily make this chicken and stuffing either in your crockpot or… General Recipes Crock Pot Chicken and Stuffing European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 tbsp Italian Seasoning
• 2 c. fresh green beans
• 10.5 ounces cream of chicken soup, low sodium
• 4 boneless, skinless chicken breasts
• 6-ounce box stuffing mix
• 8 ounces sour cream, (equivalent to 1 c.)
• ¾ c. low sodium chicken broth
• Salt/Pepper
• Optional stuffing additions:
• 1/2 c. celery, diced
• 1/2 c. onions, diced
• 1/4 c. dried cranberries
• 2 tsp dry rosemary
• 1/2 c. crumbled sausage, (cooked or raw)

Instructions

Crock Pot Method:

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper. On the bottom of a lightly greased crockpot, place the chicken.

Step 2: Place the soup, sour cream, stuffing, and half of the chicken broth in a large bowl. Mix well until combined.

Step 3: To the crockpot, add the stuffing and green beans. Cover the pot and set to cook for 4 hours on high or 6 to 7 hours on low.

Step 1: Sprinkle the chicken with Italian seasoning, salt, and pepper.

Step 2: Into an Instant Pot, pour 3/4 c chicken broth and top with chicken.

Step 3: Seal and set to “Manual” or “Pressure Cook” for 14 minutes (if using frozen chicken) or 8 minutes (for fresh/defrosted chicken).

Step 4: Gently whisk the stuffing, cream of chicken soup, and sour cream as the chicken cooks until just mixed. Make sure not to overmix.

Step 5: Do a quick release of pressure when done, then press “Cancel”. Take the lid off.

Notes

Add the remaining chicken broth, stir, and heat for 10 minutes more. Do this if you prefer additional moisture. If you desire a firmer stuffing, keep the lid closed for the last 30 to 40 minutes of cooking and cover the chicken with foil to keep them moist. To brown the top of the chicken, bake for about 10 to 15 minutes at 400 degrees. Place the frozen green beans over the chicken and set to cook for 2 minutes on “Manual” or “Pressure Cook”. When done, release the valve to allow the steam to escape before adding the stuffing on top. To heat up the stuffing, close the lid and set it to cook for 4 minutes on “Manual” or “Pressure Cook”. When done, serve the chicken and stuff immediately. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 8 HRS | TOTAL TIME: 8 HRS 10 MINS | SERVINGS: 4–6

If you are looking for the perfect method to cook perfectly tender potatoes, then you are in luck! These crockpot baked potatoes will blow your mind! All you need are olive oil, russet baking potatoes, and kosher salt. The toppings are optional, but highly recommend. I like mine with Greek yoghurt or sour cream and some freshly grated cheese. Pair these baked potatoes up with pork chops, chicken, or fish for a filling weeknight dinner that everyone will love!

Ingredients

Crockpot Potatoes:

2-3 tsp olive oil (1/2 tsp per potato)

Aluminium foil

4-6 russet baking potatoes

1-1 1/2 tsp kosher salt (1/4 tsp per potato)

Topping:

Chopped chives

Nonfat plain Greek yoghurt or sour cream

Cooked and crumbled bacon

Freshly grated cheese such as extra sharp cheddar

How to make Crock Pot Baked Potatoes

Step 1: After scrubbing the potatoes, dry them completely. Tear off a piece of aluminium foil large enough to fully wrap each potato. Using a fork, prick the potatoes. In the center of a foil, place a potato. Drizzle the potato with half tsp olive oil and sprinkle with 1/4 tsp kosher salt. On the surface of the potato, rub the salt. Now, tightly wrap the potato with the foil sheet and put it in the slow cooker. Repeat with the remaining potatoes.

Step 2: Cover and set to cook for 4 to 5 hours on high or 8 to 10 hours on low or until the potatoes have softened. To prevent the potatoes from being soggy, make sure not to overcook them.

Step 3: Take the potatoes out of the slow cooker very carefully and unwrap them. Split the potatoes and top with cheese, chives, bacon, and Greek yoghurt. Enjoy!

Note:

Adjust the cooking time depending on the size of the potatoes. Note that larger potatoes take longer to cook and smaller ones cook more quickly.

Nutrition Facts:

SERVING: 1medium/large (6 oz.) potato without toppings
CALORIES: 177 kcal, CARBOHYDRATES: 36g, PROTEIN: 6g, FAT: 2g, FIBER: 4g, SUGAR: 2g

Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 people

Hearty, savory, rich, and very comforting. Easily make this thick and chunky beef stew in your slow cooker. It is a flavor-packed, healthy weeknight dinner that everyone will approve of!

This is a recipe that you can easily pull off. An inexpensive meal that is simmered all day in your slow cooker. A perfect recipe for busy days. The best part is you can make this in advance. Completely cool and store in the fridge. Before serving, simply heat this beef stew and serve hot.

Ingredients

2 tbsp extra virgin olive oil

1 lb lean chuck beef cut into cubes

2 celery stalks, cut into slices

1/2 c. snap peas, shelled

3 carrots large, sliced into thick rounds

2 potatoes of any variety medium, peeled and cut into bite-sized pieces

1 yellow onion, medium, chopped

1/2 c. red bell pepper, diced

2 garlic cloves, minced

2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)

1 bay leaf

1/2 c. red wine optional beef broth

2 1/2 c. beef broth, low-sodium

1/4 c. flour (non-grain based flour for Whole30 plan)

2 tbsp tomato paste (optional, but helps to thicken up the stew)

1/4 c. flat parsley, chopped (optional for garnish)

1 tsp kosher or sea salt

3/4 tsp black pepper, divided

How to make Slow Cooker Thick and Chunky Beef Stew

Step 1: Toss the beef with flour until coated. In a skillet with extra-virgin olive oil, add the beef and cook over medium heat until browned. Then, transfer the browned beef to a slow cooker.

Step 2: To the slow cooker, add the rest of the ingredients except the parsley. Put the lid on and set to cook for 8 to 10 hours on low or until the beef is fork-tender. When done, take the bay leaf and discard it.

Step 3: Serve the beef stew immediately, garnished with some chopped parsley. Enjoy!

Nutrition Facts:

Serving: 1.5,cups | Calories: 275 kcal | Carbohydrates: 23g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 52mg | Sodium: 711mg | Potassium: 1044mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6856IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 4mg | SmartPoints (Freestyle): 8

Slow Cooker Thick and Chunky Beef Stew

Rebecca Prep Time: 20 mins | Cook Time: 8 hrs | Total Time: 8 hrs 20 mins | Yield: 6 people Hearty, savory, rich, and very comforting. Easily make this thick… General Recipes Slow Cooker Thick and Chunky Beef Stew European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 275 calories 10 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb lean chuck beef cut into cubes
• 2 celery stalks, cut into slices
• 1/2 c. snap peas, shelled
• 3 carrots large, sliced into thick rounds
• 2 potatoes of any variety medium, peeled and cut into bite-sized pieces
• 1 yellow onion, medium, chopped
• 1/2 c. red bell pepper, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 bay leaf
• 1/2 c. red wine optional beef broth
• 2 1/2 c. beef broth, low-sodium
• 1/4 c. flour (non-grain based flour for Whole30 plan)
• 2 tbsp tomato paste (optional, but helps to thicken up the stew)
• 1/4 c. flat parsley, chopped (optional for garnish)
• 1 tsp kosher or sea salt
• 3/4 tsp black pepper, divided

Instructions

Step 1: Toss the beef with flour until coated. In a skillet with extra-virgin olive oil, add the beef and cook over medium heat until browned. Then, transfer the browned beef to a slow cooker.

Step 2: To the slow cooker, add the rest of the ingredients except the parsley. Put the lid on and set to cook for 8 to 10 hours on low or until the beef is fork-tender. When done, take the bay leaf and discard it.

Step 3: Serve the beef stew immediately, garnished with some chopped parsley. Enjoy!

PREP TIME: 10 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 10 MINS | SERVINGS: 5

A very comforting and filling slow cooker chicken fajita soup that you can easily prep in ten minutes. Throw everything in your slow cooker except the cheese and set to cook on low for a couple of hours. Then, shred the chicken and add the cheese. Once the cheese has melted, ladle this amazing soup into serving bowls and immediately serve with your favorite toppings such as sour cream, tortilla chips, diced avocado, and more.

Enjoy your favorite classic fajita at home. Put a fun twist to your usual fajita with this easy recipe. Serve a bowl of this melt-in-your-mouth chicken with beans, corn, spices, and melty cheese. Pair this with homemade cornbread for a hearty, warm, and satisfying weeknight dinner that your entire family will love!

Ingredients

1 c. salsa

1 lb boneless, skinless chicken breasts

2 10.75-oz. cans condensed cream of chicken soup

2 c. frozen corn

1 1/2 c. water

1 15-oz. can of black beans, drained and rinsed

1 tsp ground cumin

1 c. shredded cheddar cheese

1/2 tsp dried cilantro

Optional Toppings:

diced tomatoes

sour cream

green onions

lettuce

cilantro

tortilla strips

diced avocado

HOW TO MAKE SLOW COOKER CHICKEN FAJITA SOUP

Step 1: Using cooking spray, grease a slow cooker. To the bottom, add the chicken.

Step 2: Place the cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro in a medium-sized mixing bowl. Mix well until combined, then pour this over the chicken.

Step 3: Put the lid on and set it to cook for 4 to 6 hours on low. When done, take the chicken out and shred using two forks. Return the shredded chicken to the slow cooker and sprinkle with shredded cheese. Resume cooking for another 15 minutes until the cheese has melted.

Step 4: Serve the chicken fajita soup immediately with your preferred toppings. Enjoy!

Nutrition Facts:

Calories293kcal (15%), Carbohydrates20g (7%), Protein29g (58%), Fat12g (18%), Saturated Fat6g (30%), Cholesterol81mg (27%), Sodium562mg (23%), Potassium711mg (20%), Fiber3g (12%), Sugar2g (2%), Vitamin A476IU (10%), Vitamin C6mg (7%), Calcium192mg (19%), Iron2mg (11%)

SLOW COOKER CHICKEN FAJITA SOUP

Rebecca PREP TIME: 10 MINS | COOK TIME: 4 HRS | TOTAL TIME: 4 HRS 10 MINS | SERVINGS: 5 A very comforting and filling slow cooker chicken fajita soup that… General Recipes SLOW COOKER CHICKEN FAJITA SOUP European Print This

Serves: 5 Prep Time: 10 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 293 calories 12 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. salsa
• 1 lb boneless, skinless chicken breasts
• 2 10.75-oz. cans condensed cream of chicken soup
• 2 c. frozen corn
• 1 1/2 c. water
• 1 15-oz. can of black beans, drained and rinsed
• 1 tsp ground cumin
• 1 c. shredded cheddar cheese
• 1/2 tsp dried cilantro
• Optional Toppings:
• diced tomatoes
• sour cream
• green onions
• lettuce
• cilantro
• tortilla strips
• diced avocado

Instructions

Step 1: Using cooking spray, grease a slow cooker. To the bottom, add the chicken.

Step 2: Place the cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro in a medium-sized mixing bowl. Mix well until combined, then pour this over the chicken.

Step 3: Put the lid on and set it to cook for 4 to 6 hours on low. When done, take the chicken out and shred using two forks. Return the shredded chicken to the slow cooker and sprinkle with shredded cheese. Resume cooking for another 15 minutes until the cheese has melted.

Step 4: Serve the chicken fajita soup immediately with your preferred toppings. Enjoy!

PREP TIME: 15 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 15 MINS | SERVINGS: 8

These chicken and dumplings are an easy, simple, and delicious meal made in your trusty slow cooker. Classic comfort food that my mom enjoys making. Growing up with this dish, I swear to stand by it for ages. This easy recipe is a shortcut version of Chicken and Dumplings with the same goodness that I crave over and over again.

This chicken and dumplings are made with a few simple ingredients. And the dumplings are made with prepared biscuit dough. Set this chicken and dumplings to cook in your crockpot on either low or high and come home to a scrumptious and filling weeknight dinner that your entire family will surely love!

Ingredients

2 tbsp butter

1 1/2-2 lbs boneless, skinless chicken breasts or thighs

1 medium onion, chopped

2 tsp dried parsley

1/4 tsp garlic powder

1/4 tsp poultry seasoning

2 cans, or boxes of cream of chicken soup

2 c. chicken broth

10 canned, REGULAR size, buttermilk biscuits (I use two small cans, each contains five biscuits)

1/2 tsp seasoned salt

How to make Easy Slow Cooker Chicken and Dumplings

Step 1: In the bottom of a slow cooker, place the chicken and top with chopped onions and 2 tbsp butter. Sprinkle the chicken with dried parsley, seasoning salt, poultry seasoning, and garlic powder.

Step 2: Pour in the chicken broth and cream of mushroom soup. Stir well. Cover and set to cook for 6 hours on low or 4 hours on high.

Step 3: Take the lid off after cooking. Using a spoon or fork, stir well, breaking the chicken apart into smaller pieces.

Step 4: Into quarters, chop the biscuits, and add them to the crockpot. Slightly push the biscuit dough down.

Step 5: Cover again and resume cooking for another 1 to 2 hours on high heat until the biscuits are completely cooked and start to turn golden brown.

Nutrition Facts:

Calories: 318 kcal | Carbohydrates: 23g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 1300mg | Potassium: 492mg | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 6.2mg | Calcium: 37mg | Iron: 2.3mg

Easy Slow Cooker Chicken and Dumplings

Rebecca PREP TIME: 15 MINS | COOK TIME: 7 HRS | TOTAL TIME: 7 HRS 15 MINS | SERVINGS: 8 These chicken and dumplings are an easy, simple, and delicious meal… General Recipes Easy Slow Cooker Chicken and Dumplings European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 7 hrs 7 hrs

Nutrition facts: 318 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp butter
• 1 1/2-2 lbs boneless, skinless chicken breasts or thighs
• 1 medium onion, chopped
• 2 tsp dried parsley
• 1/4 tsp garlic powder
• 1/4 tsp poultry seasoning
• 2 cans, or boxes of cream of chicken soup
• 2 c. chicken broth
• 10 canned, REGULAR size, buttermilk biscuits (I use two small cans, each contains five biscuits)
• 1/2 tsp seasoned salt

Instructions

Step 1: In the bottom of a slow cooker, place the chicken and top with chopped onions and 2 tbsp butter. Sprinkle the chicken with dried parsley, seasoning salt, poultry seasoning, and garlic powder.

Step 2: Pour in the chicken broth and cream of mushroom soup. Stir well. Cover and set to cook for 6 hours on low or 4 hours on high.

Step 3: Take the lid off after cooking. Using a spoon or fork, stir well, breaking the chicken apart into smaller pieces.

Step 4: Into quarters, chop the biscuits, and add them to the crockpot. Slightly push the biscuit dough down.

Step 5: Cover again and resume cooking for another 1 to 2 hours on high heat until the biscuits are completely cooked and start to turn golden brown.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6

Melt-in-your-mouth pot roast tossed in ranch dressing mix, onion soup mix, butter, and pepperoncini. This crockpot recipe is another must-try. A mouthwatering weeknight dinner that is cooked low and slow for that incredibly delicious dining experience! Serve this buttery and scrumptious Mississippi pot roast over mashed potatoes with green beans and biscuits on the side for a filling meal perfect for your entire family!

If you have any leftovers (which I highly doubt), simply keep them in a freezer-safe bag and freeze for up to 2 months. This is excellent for an easy and quick meal, especially during busy days. Make sure to give this easy recipe a try very soon. Not only that, this tastes superb, but this smells super amazing, too!

Ingredients

½ c. (1 stick) butter

3 lb chuck roast

1 packet dry onion soup mix

1 packet ranch dressing mix

2 tbsp olive oil or vegetable oil

8 pepperoncini peppers

salt and pepper, to taste

How to make Crock Pot Mississippi Pot Roast

Step 1: Drizzle oil into the hot large skillet over high heat.

Step 2: Pat dry both sides of the pot roast with paper towels. Slightly season them with salt and pepper. Add the roast to the hot skillet and sear the first side. Flip using tongs and continue to sear the other side for 2 to 3 minutes more.

Step 3: To a slow cooker, transfer the meat and sprinkle with packets of the dry ranch dressing and onion soup mixes. On top, place a stick of butter and the peppers on and around the roast.

Step 4: Put the lid on and set it to cook for 8 hours on low.

Step 5: Using two forks, shred the meat, discarding the big fatty pieces.

Notes:

For an extra kick of flavor, cut up the peppers and stir them into the meat mixture.

Feel free to use unsalted butter if you are sensitive to sodium. Margarine is not advisable.

You can also use rump roast or sirloin tip instead of chuck roast.

Nutrition Facts:

Calories: 214 kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg

Crock Pot Mississippi Pot Roast

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6 Melt-in-your-mouth pot roast tossed in ranch dressing mix, onion soup mix,… General Recipes Crock Pot Mississippi Pot Roast European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 214 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• ½ c. (1 stick) butter
• 3 lb chuck roast
• 1 packet dry onion soup mix
• 1 packet ranch dressing mix
• 2 tbsp olive oil or vegetable oil
• 8 pepperoncini peppers
• salt and pepper, to taste

Instructions

Step 1: Drizzle oil into the hot large skillet over high heat.

Step 2: Pat dry both sides of the pot roast with paper towels. Slightly season them with salt and pepper. Add the roast to the hot skillet and sear the first side. Flip using tongs and continue to sear the other side for 2 to 3 minutes more.

Step 3: To a slow cooker, transfer the meat and sprinkle with packets of the dry ranch dressing and onion soup mixes. On top, place a stick of butter and the peppers on and around the roast.

Step 4: Put the lid on and set it to cook for 8 hours on low.

Step 5: Using two forks, shred the meat, discarding the big fatty pieces.

Notes

For an extra kick of flavor, cut up the peppers and stir them into the meat mixture. Feel free to use unsalted butter if you are sensitive to sodium. Margarine is not advisable. You can also use rump roast or sirloin tip instead of chuck roast.

Prep time: 10 mins | Cook time: 2 mins | Total time: 12 mins | Yield: 6 SERVINGS

This Thai Peanut Butter is another amazing weeknight meal best served with rice. Spoon the delicious peanut sauce on top and garnish with green onions and more peanuts. This slow cooker dinner is the perfect easy and quick meal, excellent for busy days.

INGREDIENTS

2 lbs boneless, skinless chicken breasts, cut into 1” pieces

1 tbsp olive oil

1/3 c. cornstarch

3/4 c. creamy peanut butter

one 14-oz.can of coconut milk (lite is okay)

1/4 c. low-sodium soy sauce

2 tbsp rice wine vinegar

1/4 c. honey

2 tbsp lime juice

1 tsp sesame oil

1/2 to 1 tsp ground ginger, or to taste

pinch cayenne pepper, optional, and to taste

1/2 tsp garlic powder or 2 garlic cloves, finely minced

1/3 c. lightly salted peanuts, finely chopped for garnishing

2 tbsp green onions, sliced thin, optional for garnishing

1/4 c. fresh cilantro leaves (stems discarded), optional for garnishing

1/2 tsp salt, or to taste

1/2 tsp pepper, or to taste

How to make Slow Cooker Thai Peanut Chicken

Step 1: With a liner, line a 3 to 6-quart slow cooker. On the bottom of the liner or slice cooker, drizzle some olive oil.

Step 2: Add the chicken to a large, gallon-sized zip-top plastic bag along with the cornstarch, salt, and pepper. Close and seal the bag. Toss well to evenly coat the chicken. Transfer the chicken to the slow cooker and set it aside.

Step 3: Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne (optional) in a medium bowl until well mixed.

Step 4: Using the chicken, pour the mixture and evenly distribute using a spoon, coating all the pieces.

Step 5: Put the lid on and set to cook for 2 hours on high or 4 hours on low. Begin to check the chicken after 90 minutes if cooking on high or 3 hours on low. The chicken is done when the internal temperature reaches 165 degrees F.

Step 6: To a plate, transfer the chicken and spoon the extra cooking sauce on top. Before serving, garnish with some peanuts, cilantro, and green onions. Enjoy! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days or freeze them for up to 3 months.

NUTRITION FACTS:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 725 | TOTAL FAT: 42g | SATURATED FAT: 18g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 129mg | SODIUM: 868mg | CARBOHYDRATES: 31g | FIBER: 3g | SUGAR: 14 g | PROTEIN: 59g

Slow Cooker Thai Peanut Chicken

Rebecca Prep time: 10 mins | Cook time: 2 mins | Total time: 12 mins | Yield: 6 SERVINGS This Thai Peanut Butter is another amazing weeknight meal best served with… General Recipes Slow Cooker Thai Peanut Chicken European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 2 mins 2 mins

Nutrition facts: 725 calories 42 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1” pieces
• 1 tbsp olive oil
• 1/3 c. cornstarch
• 3/4 c. creamy peanut butter
• one 14-oz.can of coconut milk (lite is okay)
• 1/4 c. low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1/4 c. honey
• 2 tbsp lime juice
• 1 tsp sesame oil
• 1/2 to 1 tsp ground ginger, or to taste
• pinch cayenne pepper, optional, and to taste
• 1/2 tsp garlic powder or 2 garlic cloves, finely minced
• 1/3 c. lightly salted peanuts, finely chopped for garnishing
• 2 tbsp green onions, sliced thin, optional for garnishing
• 1/4 c. fresh cilantro leaves (stems discarded), optional for garnishing
• 1/2 tsp salt, or to taste
• 1/2 tsp pepper, or to taste

Instructions

Step 1: With a liner, line a 3 to 6-quart slow cooker. On the bottom of the liner or slice cooker, drizzle some olive oil.

Step 2: Add the chicken to a large, gallon-sized zip-top plastic bag along with the cornstarch, salt, and pepper. Close and seal the bag. Toss well to evenly coat the chicken. Transfer the chicken to the slow cooker and set it aside.

Step 3: Combine the coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, ginger, garlic, and cayenne (optional) in a medium bowl until well mixed.

Step 4: Using the chicken, pour the mixture and evenly distribute using a spoon, coating all the pieces.

Step 5: Put the lid on and set to cook for 2 hours on high or 4 hours on low. Begin to check the chicken after 90 minutes if cooking on high or 3 hours on low. The chicken is done when the internal temperature reaches 165 degrees F.

Step 6: To a plate, transfer the chicken and spoon the extra cooking sauce on top. Before serving, garnish with some peanuts, cilantro, and green onions. Enjoy! You can keep any leftovers in an airtight container and store them in the fridge for up to 5 days or freeze them for up to 3 months.

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This one-pot classic dish with tender chicken, bell pepper, and pasta is a hearty meal tossed in a simple creamy fajita sauce. It’s the perfect weeknight dinner that everyone will enjoy!

Ingredients

2 pounds boneless, skinless chicken breasts, cut into 1” pieces

4 tbsp olive oil, divided

1 yellow onion, diced

2 tbsp fajita seasoning or taco seasoning

1 yellow bell pepper, sliced into 1” long strips

1 red bell pepper, sliced into 1” long strips

1 green bell pepper, sliced into 1” long strips

4 cloves garlic, minced

1/2 c. heavy cream

8 ounces dried bow tie pasta

10 ounces can of diced tomatoes

Kosher salt and black pepper to taste

2 c. chicken stock reduced-sodium

Garnish:

Sour cream

Lime wedges

Chopped cilantro

Sliced green onions

How to make One-Pot Chicken Fajita Pasta

Step 1: In a Dutch oven or large, deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken pieces once the oil is simmering and sprinkle with half of the fajita seasoning. Cook the chicken for about 2 minutes. Flip and continue to cook for another 2 minutes or until golden brown. On a plate, transfer the pieces of chicken and set them aside.

Step 2: To the same Dutch oven, add the rest of the 2 tbsp olive oil. Add the onion, bell peppers, and the rest of the fajita seasoning. Continue to cook for another 4 to 5 minutes, stirring often, until just softened. Next, stir in the garlic and continue to cook for 30 seconds more. On the plate with the chicken, transfer the vegetable mixture. Set aside.

Step 3: In the now-empty Dutch oven, add the chicken stock, heavy cream, diced tomatoes, pasta, and season with salt & black pepper. Scrape the browned bits from the bottom of the pot using a wooden spoon. Bring the mixture to a boil, then decrease the heat. Put the lid on and cook for 10 minutes, stirring often.

Step 4: If most of the cooking liquid has not been absorbed after 10 minutes, continue to cook for an additional 3 to 5 minutes.

Step 5: Return the chicken and veggies to the pot, stir, and cook until heated through.

Step 6: Serve the chicken fajita pasta right away garnished with some diced green onions, chopped cilantro, a squeeze of a lime wedge, and a dollop of sour cream. Enjoy!

Nutrition Facts:

Amount Per Serving: Calories 830, Calories from Fat 333, Fat 37g57%, Saturated Fat 12g75%, Cholesterol 187mg62%, Sodium 403mg18%, Potassium 1486mg42%, Carbohydrates 59g20%, Fiber 4g17%, Sugar 8g9%, Protein 64g128%, Vitamin A 1621IU32%, Vitamin C 126mg153%, Calcium 86mg9%, Iron 3mg17%

One Pot Chicken Fajita Pasta

Rebecca Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4 This one-pot classic dish with tender chicken, bell pepper, and pasta is a… General Recipes One Pot Chicken Fajita Pasta European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 830 calories 37 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1” pieces
• 4 tbsp olive oil, divided
• 1 yellow onion, diced
• 2 tbsp fajita seasoning or taco seasoning
• 1 yellow bell pepper, sliced into 1” long strips
• 1 red bell pepper, sliced into 1” long strips
• 1 green bell pepper, sliced into 1” long strips
• 4 cloves garlic, minced
• 1/2 c. heavy cream
• 8 ounces dried bow tie pasta
• 10 ounces can of diced tomatoes
• Kosher salt and black pepper to taste
• 2 c. chicken stock reduced-sodium
• Garnish:
• Sour cream
• Lime wedges
• Chopped cilantro
• Sliced green onions

Instructions

Step 1: In a Dutch oven or large, deep skillet, heat 2 tbsp olive oil over medium-high heat. Add the chicken pieces once the oil is simmering and sprinkle with half of the fajita seasoning. Cook the chicken for about 2 minutes. Flip and continue to cook for another 2 minutes or until golden brown. On a plate, transfer the pieces of chicken and set them aside.

Step 2: To the same Dutch oven, add the rest of the 2 tbsp olive oil. Add the onion, bell peppers, and the rest of the fajita seasoning. Continue to cook for another 4 to 5 minutes, stirring often, until just softened. Next, stir in the garlic and continue to cook for 30 seconds more. On the plate with the chicken, transfer the vegetable mixture. Set aside.

Step 3: In the now-empty Dutch oven, add the chicken stock, heavy cream, diced tomatoes, pasta, and season with salt & black pepper. Scrape the browned bits from the bottom of the pot using a wooden spoon. Bring the mixture to a boil, then decrease the heat. Put the lid on and cook for 10 minutes, stirring often.

Step 4: If most of the cooking liquid has not been absorbed after 10 minutes, continue to cook for an additional 3 to 5 minutes.

Step 5: Return the chicken and veggies to the pot, stir, and cook until heated through.

Step 6: Serve the chicken fajita pasta right away garnished with some diced green onions, chopped cilantro, a squeeze of a lime wedge, and a dollop of sour cream. Enjoy!

Reese’s is my forever favorite. I always keep some in the fridge and make sure that I never run out of it. I like the small cups more and never realized that I already finished the whole bag! When I found this Reese’s peanut butter bars recipe, I was hesitant but excited. Hesitant because the last recipe I tried failed and excited that this might be it! Excitement won and I have been making this easy recipe for years!

These easy Reese’s peanut butter bars require only five simple ingredients to make from the melted butter, Graham crumbs, chocolate chips, and of course peanut butter. Mix everything and leave to set in the fridge for about 30 minutes, then cut into bars. Addictive and tastes just the real deal. Make sure to whip up a big batch as this tasty treat goes out fast!

Ingredients

1 c. melted butter

2 c. powdered sugar

1 1/2 c. semi-sweet chocolate chips

1 c. + 4 tbsp peanut butter

2 c. finely ground Graham cracker crumbs

How to make Reese’s Peanut Butter Bars

Step 1: Place the Graham crackers, 1 cup of peanut butter, and powdered sugar in a large bowl. Mix well until blended. Then, stir in the melted butter.

Step 2: In the bottom of an ungreased 9 x 13-inch pan, evenly spread the mixture.

Step 3: Melt the chocolate chips with 4 tbsp peanut butter in a microwave-safe bowl. Heat for 30 seconds, then stir and heat for another 30 seconds. Stir and heat for additional 15 minutes. Or simply use a double broiler.

Step 4: On top of the peanut butter mixture, evenly spread the chocolate. Store in the fridge for 30 minutes before cutting into bars. Place the peanut butter bards in an airtight container and keep them in the fridge.

Reese’s Peanut Butter Bars

Rebecca Reese’s is my forever favorite. I always keep some in the fridge and make sure that I never run out of it. I like the small cups more and never… General Recipes Reese’s Peanut Butter Bars European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. melted butter
• 2 c. powdered sugar
• 1 1/2 c. semi-sweet chocolate chips
• 1 c. + 4 tbsp peanut butter
• 2 c. finely ground Graham cracker crumbs

Instructions

Step 1: Place the Graham crackers, 1 cup of peanut butter, and powdered sugar in a large bowl. Mix well until blended. Then, stir in the melted butter.

Step 2: In the bottom of an ungreased 9 x 13-inch pan, evenly spread the mixture.

Step 3: Melt the chocolate chips with 4 tbsp peanut butter in a microwave-safe bowl. Heat for 30 seconds, then stir and heat for another 30 seconds. Stir and heat for additional 15 minutes. Or simply use a double broiler.

Step 4: On top of the peanut butter mixture, evenly spread the chocolate. Store in the fridge for 30 minutes before cutting into bars. Place the peanut butter bards in an airtight container and keep them in the fridge.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6

Crispy pan-fried thinly sliced beef tossed in a simple garlic and ginger sauce. This delicious ginger beef is so easy to make and ready in under thirty minutes. A budget-friendly dinner paired with rice for a filling meal that they will all love!

Ingredients

2 tbsp vegetable oil, plus more for frying

1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)

1 c. cornstarch

1 1/2 c. carrots, julienned (can use grated or shredded carrots too)

3 cloves garlic, minced

1/2 tsp dried red chili flakes

1 tbsp fresh ginger, grated

1/2 c. light soy sauce

2 tbsp vinegar (rice vinegar or white vinegar)

1 large white onion, finely chopped

1 tbsp sesame oil

1/2 c. brown sugar, lightly packed

1/4 c. green onions, thinly sliced

2 tbsp sesame seeds, toasted

1/2 tsp black pepper

How to make 30 Minute Ginger Beef

Step 1: In a large bowl, toss the steak with cornstarch and set it aside.

Step 2: Drizzle the vegetable oil in a saucepan over medium heat. Add the onion and cook for about 2 minutes until translucent, stirring often. Then, add the carrots and continue to cook for another 3 to 4 minutes until tender. Next, add the garlic along with the ginger and chili flakes. Stir well and cook for 2 minutes more.

Step 3: To the pan, stir in the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.

Step 4: Decrease the heat and simmer until the sauce has slightly thickened.

Step 5: In a deep skillet, heat about 2 to 3 cups of vegetable oil. Shake the excess cornstarch off the beef and fry for about 3 to 4 minutes until crispy (do this in batches). On paper towels, transfer the fried beef.

Step 6: In the sauce mixture, toss the fried beef. Serve right away garnished with some green onions. Enjoy!

Nutrition Facts:

Calories: 383 kcal | Carbohydrates: 46g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 1164mg | Potassium: 455mg | Fiber: 2g | Sugar: 21g | Vitamin A: 5437IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 3mg

30 Minute Ginger Beef

Rebecca Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 Crispy pan-fried thinly sliced beef tossed in a simple garlic and ginger sauce.… General Recipes 30 Minute Ginger Beef European Print This

Serves: 6 Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 383 calories 14 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tbsp vegetable oil, plus more for frying
• 1 lb skirt steak, sliced thinly (flank steak or beef tenderloin will work too)
• 1 c. cornstarch
• 1 1/2 c. carrots, julienned (can use grated or shredded carrots too)
• 3 cloves garlic, minced
• 1/2 tsp dried red chili flakes
• 1 tbsp fresh ginger, grated
• 1/2 c. light soy sauce
• 2 tbsp vinegar (rice vinegar or white vinegar)
• 1 large white onion, finely chopped
• 1 tbsp sesame oil
• 1/2 c. brown sugar, lightly packed
• 1/4 c. green onions, thinly sliced
• 2 tbsp sesame seeds, toasted
• 1/2 tsp black pepper

Instructions

Step 1: In a large bowl, toss the steak with cornstarch and set it aside.

Step 2: Drizzle the vegetable oil in a saucepan over medium heat. Add the onion and cook for about 2 minutes until translucent, stirring often. Then, add the carrots and continue to cook for another 3 to 4 minutes until tender. Next, add the garlic along with the ginger and chili flakes. Stir well and cook for 2 minutes more.

Step 3: To the pan, stir in the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds.

Step 4: Decrease the heat and simmer until the sauce has slightly thickened.

Step 5: In a deep skillet, heat about 2 to 3 cups of vegetable oil. Shake the excess cornstarch off the beef and fry for about 3 to 4 minutes until crispy (do this in batches). On paper towels, transfer the fried beef.

Step 6: In the sauce mixture, toss the fried beef. Serve right away garnished with some green onions. Enjoy!