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Category: Dinner

Creamy Tuscan Sausage Pasta
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Creamy Tuscan sausage pasta is pretty much a one pan wonder you will want to cook over and over again! Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.

Tuscan recipes are so divine! I love the flavor combination of sun-dried tomatoes, cheese, and cream! These reader-favorite Tuscan recipes are the perfect example: try Creamy Tuscan Scallops, Shrimp or Chicken!

Italian Sausage Pasta

This is a super easy pasta recipe that tastes like you slaved over it all day. This Tuscan dish has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s so quick and easy! You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It will no doubt become a new family favorite!

This will feel like you’re eating at a fancy Italian restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining perfect for busy weekdays. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomatoes come together in this sauce. It’s heavenly.

What is Tuscan Cooking?

Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” It’s a concept of cooking that started very literally. It means simple meals that are inexpensive and could easily be made into large amounts. For instance this recipe can be doubled super easily as could this Tuscan pasta salad or vegetable and chicken stew. They are filling dishes that taste amazing without super expensive ingredients!

Tuscan cooking doesn’t use complicated seasonings or elaborate ingredients. This is because they focus on using fresh, high-quality ingredients that bring out incredible flavors without the extras. It’s delicious done simply!

Ingredients for Tuscan Sausage Pasta

Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type meat! Ground sausage, pork, chicken and turkey all work so well. You can also control the spice level depending on what kind of sausage you get. If you like it hot, feel free to add red pepper flakes as garnish as well!
- Penne Pasta: I love penne because it soaks up the delicious sauce, but you can use your favorite pasta instead.
- Ground Sausage: Pick your favorite kind- mild, or spicy, pork or chicken!
- Heavy Cream: Makes the sauce so nice and creamy!
- Chicken Broth: Adds richness and flavor.
- Garlic Powder: Garlic adds a great flavor in this Tuscan pasta.
- Italian Seasoning: I love this seasoning, it has all the great spices together in one blend. You can make your own using my recipe here.
- Parmesan Cheese: Love this cheese with this dish. Fresh is best if you have it! Grating your own cheese makes all the difference in flavor.
- Baby Spinach: Super nutritious and adds a pop of color! You can also use kale as a substitute.
- Sun-Dried Tomatoes: Sweet and savory, these are just so good. Look for sun-dried tomatoes either in the produce section or the canned vegetable aisle!
How to Make Creamy Tuscan Sausage Pasta

Truly, this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to throw together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!
1. Precook Pasta: Bring a large pot to boil and then cook the pasta according to package directions.
2. Cook Sausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Then set aside on a plate.
3. Prepare Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and then let it simmer until the spinach starts to wilt. Then add the sausage back to the pan and add the pasta and stir until heated throughout.
Tips and Variations

Use your imagination and what you have on hand to create this amazing creamy Tuscan pasta! You’re going to love how it turns out.

Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this creamy sausage pasta you can use almost any pasta you like, even spaghetti if that’s what you have on hand. Try cavatappi, rigatoni, conchiglie, tagliatelle, or fusilli for fun and ease.

Al Dente: Cook your pasta al dente. This means that the pasta is tender but is still chewy and holds it shape with a bit of firmness. This will allow the pasta to absorb the sauce a bit and hold on to the flavor in every bite.

Sausage: You can use just about any sausage you would like. I prefer to use Italian sausage, which is just sausage flavored with Italian-type spices versus regular sausage, but both will work. Italian sausage can be found in both mild and spicy, and either will taste amazing. For leaner versions try chicken or turkey Italian sausage.

Heavy Cream: You can use half and half instead of heavy cream to also cut a few calories but your sauce won’t turn out quite as rich.

Spinach: If you don’t have fresh spinach, frozen will work. Be sure to really squeeze out any of the extra liquid. Kale and Swiss chard can also be used.
How to Store Creamy Tuscan Sausage Pasta

Like most Italian dishes, this sausage pasta is almost better the next day after the flavors have had time to meld together. Heat up your leftovers for a quick and satisfying lunch!

In the Refrigerator: Keep leftovers tightly covered in an airtight container for up to 4 days.

In the Freezer: You can also keep this frozen for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or on the stove. If it needs thinning add a bit of chicken broth or water as it heats.
More Incredible Pasta Recipes

Pasta is the ideal comfort food. It’s customizable and so satisfying! It also makes the BEST leftovers and is so easy to reheat for a quick and easy lunch. Need a new way to serve up pasta tonight? Try one of these tried and true favorites for dinner that’s guaranteed to win the family over.
Bring a large pot to boil and cook the pasta according to package directions.

In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Originally posted on February 17, 2021
Updated on March 10, 2023

Serves: 6

Calories778kcal (39%)Carbohydrates37g (12%)Protein25g (50%)Fat59g (91%)Saturated Fat28g (140%)Trans Fat1gCholesterol174mg (58%)Sodium875mg (36%)Potassium687mg (20%)Fiber3g (12%)Sugar5g (6%)Vitamin A1439IU (29%)Vitamin C6mg (7%)Calcium281mg (28%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine Italian, Italian American

Keyword sausage pasta, tuscan sausage pasta
March 10, 2023
Slow Cooker Honey Garlic Chicken
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Slow Cooker Honey Garlic Chicken is always a hit at my house! It’s chicken thighs cooked in a honey garlic sauce that is infused with soy and hoisin sauce with fresh garlic and ginger covering the boneless chicken thighs for one amazing family dinner. Throw it all together and let the slow cooker do all the work!

Since honey garlic chicken is a fan favorite, I have made a few different versions that are always delicious. You’ve got to try this Honey Garlic Chicken Stir Fry, this simple and fun to cook Foil Pack Honey Garlic Chicken, and this delicious Glazed Lemon Honey Garlic Chicken.

Slow Cook Honey Garlic Chicken

This has to be up there with my most favorite slow cooker recipes! The flavor of this sauce is amazing. And the smell of it cooking in my house all day is the best! It is so easy to throw together. The whole family loves this recipe, even the picky eater. Honey garlic chicken is the perfect dump and go dinner. I am in love with slow cooker dinners because you just throw everything in the pot in the morning, and by dinner time you have a tender and flavorful meal!

I make chicken dinners a lot, but if you don’t get creative with the sauces and sides it can get a little repetitive! That’s why I love slow cooker chicken meals, like this honey garlic chicken. I also love this Crockpot Tuscan Chicken recipe, but that’s another story! Serve this chicken up with some Instapot rice for the perfect hands-off meal.

Ingredients

Boneless skinless chicken thighs work best in a slow cooker since dark meat can be more forgiving when cooking for a long period of time. Thighs also don’t dry out as easily. If you prefer chicken breasts make sure to check it towards the end to make sure it is not overcooked and dried out. That’s my biggest tip when cooking this slow cooker honey garlic chicken! You can find the ingredients below in the recipe card.
- Boneless Chicken Thighs: I prefer chicken thighs over breasts but chicken breasts can be used in this recipe. Chicken thighs are a soft and tender meat with a little more fat on them making them juicy too.
- Honey: Choose the honey that you prefer but this will help sweeten chicken while it is slow cooking.
- Soy Sauce: Light soy sauce is just what you need to make this slow cooker chicken infused with.
- Hoisin Sauce: Thick and strong flavoring, this hoisin sauce will be the perfect amount of sauce to cover the chicken and marinate while it is slowly being cooked.
- Garlic: Crushed the best that you can or purchase the garlic crushed in a bag.
- Ginger Root: Fresh is best with the ginger.
- Sesame Oil: This has a nutty oil that adds just the right touch to combined the flavorings together.
- Cornstarch: Make a roux or thick sauce with the cornstarch and water mixture.
- Water: Luke warm water is perfect for creating a roux and adding it back into the sauce to cover the chicken at the end.
Slow Cooker Chicken Garlic Honey Recipe

It doesn’t get easier than this slow cooker honey garlic chicken recipe! You just put your chicken in the crock pot and pour over your sauce, and let that goodness sit and cook for about 5 hours. If you want to add onion or sesame seeds, that would be delicious. Once the chicken is cooked, I like to shred the chicken with two forks. It’s so tender it comes right apart. If you are using frozen chicken, make sure to thaw it out before cooking it, and that goes for all slow cooker chicken recipes.
1. Prepare the slow cooker: In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours and high for 3-4 hours.
2. Shred the chicken: Remove the chicken from the slow cooker and shred.
3. Make a thick sauce like a roux: Whisk together the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice and enjoy!
Tips for Serving Honey Garlic Chicken

Make this slow cooker honey garlic chicken a complete meal by adding in side dishes that work perfectly for this dinner. Your family will be craving it and loving all the variations that can accommodate this slow cooker chicken.

Storing Leftovers

This slow cooker honey garlic chicken makes the BEST leftovers! Seriously, I always make a lot because I know everyone is going to love it for lunch the next day. Here is how to store your leftovers.

More Slow Cooker Recipes

I absolutely love my slow cooker for so many reasons. As a busy mom, it really saves the day! Here are a few of my favorite slow cooker recipes that we eat all the time and never get tired of.
In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours.

Remove the chicken from the slow cooker and shred. Whisk togther the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice ane enjoy!

Updated March 9, 2023
Original Post on August 7, 2012

Serves: 6

Calories445kcal (22%)Carbohydrates42g (14%)Protein51g (102%)Fat8g (12%)Saturated Fat3g (15%)Cholesterol145mg (48%)Sodium1985mg (83%)Potassium945mg (27%)Fiber1g (4%)Sugar37g (41%)Vitamin A106IU (2%)Vitamin C4mg (5%)Calcium22mg (2%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Italian American

Keyword honey garlic chicken, slow cooker honey garlic chicken
March 9, 2023
Spam Musubi
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Spam musubi is a classic Hawaiian snack or on-the-go lunch, made with a slice of seared spam on top of rice, all wrapped in crispy seaweed! It has a delicious soy sauce glaze that makes each bite extra flavorful.

I find myself craving Hawaiian food SO often. It’s just so flavorful and the meat is always perfectly tender! You’ll have to try this Hawaiian-style garlic shrimp, slow cooker kalua pork or poke bowl recipe next!

Spam Musubi Recipe

If you’ve never had musubi before, I know what you’re thinking. Spam, rice, and seaweed? Trust me, it’s one of those things you just need to try. Every time I get Hawaiian takeout, I have to get me one of these bad boys. The spam is so savory and seared to perfection, covered with a delicious soy sauce glaze. The soft white rice and hint of crispiness from the seaweed makes musubi have the best texture ever!

Musubi is a variation of Japanese onigiri, so if you’ve ever had that, the taste is similar! Once you make some spam musubi at home, you’re going to want it all the time. They taste amazing when you serve them fresh, but you can also easily wrap them up in plastic wrap, store them in the fridge, and enjoy them later!

Ingredients Needed

Hawaiian Spam musubi is such a quick and easy snack, and you only need a few simple ingredients to make it! Check out the recipe card below to see the exact measurements I used.
- Spam: The star of the show! This iconic canned meat has a salty, savory flavor and a texture that’s perfect for grilling or pan-frying. It’s a popular ingredient in Hawaiian cuisine and is a must-have for making musubi.
- Soy Sauce: Adds a rich umami flavor to the musubi filling. Just a few tablespoons are all you need to take your musubi to the next level.
- Granulated Sugar: A little sweetness goes a long way in balancing out the salty flavor of the Spam and soy sauce.
- Nori Seaweed: A type of edible seaweed that’s dried and pressed into thin sheets, nori is an essential component of musubi. Its slightly salty, earthy flavor complements the Spam and rice filling perfectly, and its texture adds a satisfying crunch!
- Short Grain Rice: The foundation of the musubi! Short grain rice, also known as sushi rice, is a sticky, slightly sweet variety of rice that holds together well when shaped into musubi.
- Japanese Rice Vinegar: Adds a subtle sweet and tangy flavor to the rice.
- Salt: A pinch of salt helps enhance the flavor of the rice and also brings out all the other flavors in the musubi filling.
- Water: The final ingredient, but perhaps the most important! Water is essential for cooking the rice and getting it to the perfect texture for making musubi. Be sure to use the right amount of water and follow the cooking instructions carefully to ensure that your rice turns out perfectly every time.
How to Make Spam Musubi

I know it looks like a lot of steps, but once you get the hang of making musubi you’ll be able to whip them up in no time! I’ve broken this recipe down into 3 parts. Preparing the spam, preparing the rice, and then putting everything together!
1. Remove Spam: Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.
2. Slice: Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.
3. Prepare Skillet: Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.
4. Pan Fry: Fry the slices for 3-4 minutes on each side until golden brown.
5. Glaze: Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!
Sushi Rice
- Wash Rice: Rinse the rice with cold water until the water runs clear.
- Cook: Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.
- Vinegar Mixture: While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Then heat over medium-high heat and whisk until the sugar has dissolved.
- Combine: Transfer the cooked rice to a large mixing bowl. Then pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.
- Cool: Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.
To Assemble
1. Prepare Can: Wash the spam can and be careful so you don’t cut your fingers! Dry the can and then line it with saran wrap leaving an overlay of extra wrap.
2. Rice Layer: Spoon about ¼ cup of sushi rice into the bottom of the can.
3. Add Spam: Place a slice of cooked spam on top of the rice in the can.
4. Shape: Gather the excess plastic wrap and then gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.
5. Place on Nori: Remove the plastic wrap from the musubi and then place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the strip of nori tightly around the musubi and seal it using your finger dipped in water.
6. Enjoy: Serve musubi warm or chilled. It’s so perfect for an on-the-go snack!
Tips and Tricks

Musubi is super simple to make, but here are a few ways you can perfect it and make it your own! You’re going to love this savory Hawaiian snack.

Type of Rice: I like to use Botan Calrose rice.

Musubi Thickness: The thickness of your spam slices and the rice-to-spam ratio is entirely up to you.

Add Vinegar Mixture Slowly: Add the vinegar mixture to the rice a little at a time. This is to ensure the rice doesn’t get too wet. It still needs to be sticky to keep it’s shape.

Using Different Meat: Musubi is most commonly made with Spam, but I’ve also seen it made with teriyaki chicken and beef! You’ll have to try a few different varieties!
Storing Leftover Musubi

Congratulations! You’ve made a delicious batch of musubi and now you’re wondering how to store the leftovers. Don’t worry, it’s easy and you can keep enjoying your tasty treats for days to come. First things first, let your musubi cool down completely before storing them. Nobody likes warm, soggy musubi. Once they’ve cooled, wrap each musubi tightly in plastic wrap. This will help keep them fresh and prevent any unwanted moisture from seeping in.

In the Refrigerator: Musubi will keep in the fridge for up to 3 days. Just make sure it’s wrapped tightly in plastic wrap so it stays fresh!

In the Freezer: Want to save your musubi for longer? No problem! Wrap each musubi tightly in plastic wrap, then pop them in a freezer-safe bag. They’ll stay fresh for up to two months in the freezer. When you’re ready to eat them, let them thaw overnight in the fridge, then reheat them in the microwave or over the stove.
More Tasty Hawaiian Recipes

Here are a few more recipes inspired by Hawaiian cuisine for you to try! They’re all so flavorful and delicious, it’s like having a luau from the comfort of your kitchen! My kids LOVE these recipes and are always asking for seconds. I’m sure you and yours will love them just as much!
Spam Musubi

Sushi Rice

Spam

Remove the spam from the can by squeezing the sides and shaking it until the spam comes out in one piece. SAVE THE CAN for assembling the musubi.

Cut the spam into 9 equal slices. 9 slices allow the slices to be the perfect thickness for musubi, but you can cut them to your desired thickness.

Lightly spray a large skillet with non-stick cooking spray and add the spam slices to the pan. Heat over medium-high heat.

Fry the slices for 3-4 minutes on each side until golden brown.

Whisk together the soy sauce and sugar in a small bowl. Using a pastry brush, brush the spam with the mixture. Continue to cook until the sauce starts to thicken and caramelize. It will create a sweet glaze that clings to the spam and makes it delicious!

Sushi Rice

Rinse the rice with cold water until the water runs clear.

Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer’s instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.

While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.

Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.

Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

To Assemble

Wash the spam can and be careful not to cut your fingers! Dry the can and line it with saran wrap leaving an overlay of extra wrap.

Spoon about ¼ cup of sushi rice into the bottom of the can.

Place a slice of cooked spam on top of the rice in the can.

Gather the excess plastic wrap and gently push it down shaping it into the mold of the can. Pull the musubi out of the can by lifting the gathered plastic wrap up.

Remove the plastic wrap from the musubi and place the spam side down onto the nori. Center it in the middle of the wrapper. Wrap the nori tightly around the musubi and seal it using your finger dipped in water.

Serve musubi warm or chilled. It’s a perfect on the go snack!

Serves: 9

Serving1musubiCalories372kcal (19%)Carbohydrates57g (19%)Protein10g (20%)Fat10g (15%)Saturated Fat4g (20%)Polyunsaturated Fat1gMonounsaturated Fat5gCholesterol27mg (9%)Sodium1016mg (42%)Potassium217mg (6%)Fiber2g (8%)Sugar3g (3%)Vitamin A45IU (1%)Vitamin C0.3mgCalcium4mgIron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course lunch, Snack

Cuisine hawaiian

Keyword musubi recipe, spam musubi
March 6, 2023
Slow Cooker Corned Beef and Cabbage Stew
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Corned Beef and Cabbage slow cook all day with hearty vegetables making one delicious stew! This is a classic recipe with nostalgic flavors, and it’s so easy to whip up.

I just love a good stew, they are so filling and the perfect thing to throw in the slow cooker. I’ve also never heard ANY of my kids complain about stew for dinner, and that’s saying something! If you are on the hunt for more stew recipes, you’ve got to try this Slow Cooker Beef Stew, this amazing Beef Bourguignon, and this tasty One Pot Chicken Stew.

Corned Beef Stew

I am sharing a delicious recipe with you today that has been in our family for years. Whether you are Irish or not, this recipe will become an instant family favorite. It is perfect for your St. Patrick’s Day celebration and is hearty and full of flavor. Serve it with some homemade cornbread, this super simple garlic bread, or a refreshing tomato basil salad.

The secret to making slow cooker corned beef and cabbage so flavorful is the pickling spice. Pickling spice has mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes which add a flavorful and unique taste to this stew. I accompanied it with some other great spices including garlic powder, paprika, and salt and pepper.

Slow Cooker Corned Beef Ingredients

The ingredients are so simple for this slow cooker corned beef and cabbage stew, but I think that’s what makes it such a classic recipe! The flavors really pop once you add the pickling spice. Find the measurements below in the recipe card.
- Corned Beef: You need 2 pounds of corned beef, then cut them into cubes.
- Potatoes: I like to use russet. Cut into stew sized cubes.
- Celery: They add great flavor and texture.
- Onion: I prefer white onion for this recipe.
- Carrots: You can buy baby carrots and toss them in, or peel and chop large carrots.
- Cabbage: You will need ½ head of cabbage, and slice it into pieces that make sense to pick up with your spoon.
- Beef Broth: This is the base of this amazing sauce.
- Worcestershire Sauce: Adds spice.
- McCormick® Pickling Spice: This is the key ingredient!
- McCormick® Garlic Powder: Adds savory flavors. You could add fresh garlic if you wanted to.
- McCormick® Paprika: I like a little spice.
- Salt and Pepper: Adds extra flavor.
- Cornstarch: Optional to thicken sauce.
- Parsley, Salt and Pepper: For garnish.
How to Make Slow Cooker Corned Beef and Cabbage Stew

This recipe has been in our family for years. But I decided to add my own spin to it. I wanted to make it in the slow cooker, and I wanted to turn it into a delicious and hearty stew. The result was better than I could have expected! The crock-pot brought all of these ingredients together so perfectly. I don’t have alcohol on hand, so I didn’t add any beer to the broth but it would be amazing that way. This is a really simple and delicious dish that the whole family will rave about.
1. Add Ingredients to Slow Cooker: Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.
2. Mix Spices in Bowl: In a medium-sized mixing bowl combine beef broth, Worcestershire sauce, pickling spice, garlic powder, paprika, and salt and pepper. Then pour over the meat and veggies.
3. Cook: Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and the meat is cooked throughout.
4. Garnish: Add salt and pepper to taste and then garnish with chopped parsley.
Tips for Making Corned Beef and Cabbage Stew

There are a lot of recipes for corned beef stew out there, but I’ve never tasted one that I like more than my slow cooker corned beef and cabbage recipe. It’s so simple and delicious. Here are a few additions or substitutions you could make if you have missing ingredients or want to switch things up, and tips for making the recipe.

Other Spices: When I think of a stew, I think of bay leaves. Absolutely feel free to throw some in when you get ready to turn the pot on. A sprinkle of dill could be amazing. McCormick has a spice packet for beef stew that you could throw in there too. Really just play with the flavors until they are perfect for you.

Cubed Ingredients: One of the biggest tips I could ever share is to pay attention to the size of your cuts. If you have huge chunks of meat, and tiny slices of celery, you are going to end up with tough meat and mushy veggies. Make sure to try to keep your cuts even in one inch cubes so that everything will finish cooking at the same time.

Add Beer: This is pretty traditional in the recipe. I don’t ever have beer in the house, so most of my recipes won’t call for it. This recipe tastes amazing with beer in it! You can add up to a cup of beer to help make that broth nice and flavorful.
Storing Leftovers

You better believe that this slow cooker corned beef and cabbage stew makes the BEST leftovers. I seriously love having this one in the fridge, and the freezer because it’s a family favorite and a great one to reheat when you need a flavorful dinner on the spot.

In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 6 days.

In the Freezer: Put your stew in a plastic bag in the freezer and store for up to 3 months.
More Stew Recipes to Try

No matter what time of year it is, my family is always excited about stew for dinner. It’s a great way to use pieces of meat that would be too tough to chew and turn them into a soft and flavorful dinner. It’s also an inexpensive way to put together a filling dinner, and to get my kids to eat their veggies! It’s all around a win win, so here are some of my other family favorites that you will love.
Add corned beef, potatoes, celery, onion, carrots, and cabbage to your slow cooker.

In a medium sized mixing bowl combine beef broth, worchestershire sauce, pickling spice, garlic powder, paprika and salt and pepper. Pour over the meat and veggies.

Cook on low for 8-10 hours or high for 5-6 until the vegetables are tender and meat is cooked throughout.

Add salt and pepper to taste and garnish with chopped parsley.

Originally Posted March 9, 2015
Updated March 5, 2023

Serves: 6

Calories434kcal (22%)Carbohydrates28g (9%)Protein29g (58%)Fat23g (35%)Saturated Fat7g (35%)Cholesterol82mg (27%)Sodium2743mg (114%)Potassium1340mg (38%)Fiber7g (28%)Sugar4g (4%)Vitamin A250IU (5%)Vitamin C88mg (107%)Calcium116mg (12%)Iron8mg (44%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American, Irish

Keyword corned beef and cabbage stew, slow cooker recipes, stew recipes
March 5, 2023
Slow Cooker Crack Chicken (Cheddar Ranch Chicken)
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This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

There’s a reason this recipe is called “crack” chicken. It’s just so good you get addicted! If this combination of ingredients catches your eye, you should also try out my crack chicken casserole, crack potatoes and crack chicken dip!

Crack Chicken Recipe

What exactly is “Crack Chicken?” It’s a classic combination of cream cheese, ranch, cheddar and bacon. Similar to this crack dip, this has all the same delicious flavors, but made meal-worthy by adding shredded chicken. It’s still comfort food at its finest, just with some added protein!

This keto-friendly dish is so versatile, and everyone loves it. My kids ask for it all the time! It’s a hearty, rich and cheesy meal. Perfect for any occasion, it’s like the little black dress of dinners. Dress it up or down depending on the occasion and it’s a winner either way. I mean, you really can’t go wrong with flavorful cheesy chicken. It’s so tasty, your whole family will go crazy over it. It’s also the perfect crowd-pleaser for a potluck!

Cheddar Ranch Chicken Ingredients

Easy dinners are my fave. Especially with grocery prices as high as they are, I love that I can whip up a satisfying, hearty meal with just a few ingredients! The combination of these items creates the best flavor ever. Everyone in your family will be wanting seconds! Note: all measurements can be found below in the recipe card.
- Chicken Breasts: I used boneless, skinless chicken breasts. No need to cut them at all, just throw them in your slow cooker!
- Homemade Ranch Seasoning: This is the dry ranch seasoning mix not ranch dressing. Using homemade is SO GOOD! You can find my full recipe here.
- Cream Cheese: For a creamy and decadent sauce!
- Bacon: Cooked and crumbled then stirred into the chicken mix.
- Cheddar Cheese: A must-add for cheesy goodness! I recommend shredding your own cheese, as prepackaged cheese contains a bunch of preservatives that keep it from melting properly.
- Green Onion: A garnish to top it off!
How to Make Crockpot Crack Chicken

This is so easy, you’ll wonder why you haven’t tried it sooner. Simply add all of your ingredients to a slow cooker, then set it and forget it! At the end of the day, you’ll have a wonderful meal to enjoy. The flavor and cheesiness is SO good!
1. Add Ingredients to Slow Cooker: First place your chicken in the bottom of your slow cooker. Then sprinkle with dry ranch dressing mix. Cut the cream cheese into cubes and place over the chicken mixture and seasoning.
2. Cook: Cook on low for 6-8 hours or high for 4.
3. Shred: Shred the chicken and then top with bacon and cheese. Cover until melted. Then garnish with green onions if desired.
Tips for the Best Crack Chicken in the Slow Cooker

It’s really difficult to mess up this crock pot crack chicken recipe, but here are a few tips to help it turn out as tasty as possible.

Chicken: Use skinless and boneless chicken for less fat and grease. You can also use boneless, skinless chicken thighs if you prefer!

Bacon: For the best taste and texture use real bacon crumbles. Bacon bits can be pretty artificial tasting.

Keep it From Drying Out: This is definitely a recipe you don’t want to over cook. The best success is long and low.

Cream Cheese: Chunk the cream cheese and then distribute evenly over the chicken for even melting.

Cheddar Cheese: Bacon and cheddar just go together but you can easily change it up, try jalapeno pepper jack for a kick, colby jack, or even swiss!

Double: Double the recipe and freeze leftovers for quick dinners and lunches.

Shredding Chicken: The easiest way to shred chicken is with your hand mixer right in crock pot. It’s easy and fast! You can also just use 2 forks.
Storing Leftovers

Keep your crack chicken in an airtight container for up to 3-4 days and, yes, you can freeze it! Put it in a freezer-safe, airtight container and it will keep for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave when you’re ready to eat it!
What Do You Eat Crack Chicken With?

Slow cooker crack chicken is such a versatile dish. It can be served so many different ways, making it a new dish each time! You’ll have to see which version is your favorite!

Over Rice: This adds an Asian twist.

Hamburger Buns or Pitas: Place on oven-toasted buns for a delicious sandwich!

Mashed Potatoes: Over top for a rich and hearty meal.

Inside Baked Potatoes: Split open your baked potato then add this cheesy chicken as a topping!

Crackers and Veggies: This recipe also doubles as a fun, cheesy dip.

Wrapped in a Tortilla: Something light but simple for a quick lunch or snack time.

Lettuce Wraps or on Top of a Salad: Add a little more to your greens with this hearty chicken and cheese.

In Pitas or Croissants: Another idea for a quick lunch or gathering.

Pasta: Bring on dinner with this chicken and your favorite noodles!
More Slow Cooker Chicken Recipes

These chicken recipes are made so much easier in the slow cooker. It’s a great way to use up any frozen chicken breasts you may have on hand, and the flavor of each of them is out of this world! They’re the perfect dinners for busy moms!
In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.

Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

Originally posted October 18, 2020
Updated on March 2, 2023

Serves: 6

Calories427kcal (21%)Carbohydrates1gProtein56g (112%)Fat21g (32%)Saturated Fat8g (40%)Cholesterol180mg (60%)Sodium527mg (22%)Potassium901mg (26%)Sugar1g (1%)Vitamin A257IU (5%)Vitamin C3mg (4%)Calcium147mg (15%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American

Keyword crack chicken, crack chicken recipe, slow cooker crack chicken
March 2, 2023
Chicken Fajita Meal Prep Bowls
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Whether you are trying to stick to a diet, eat out less, or just stop stressing about what to make for dinner, these Chicken Fajita Meal Prep Bowls are your answer! This recipe makes a flavorful and filling meal that is ready to go for the perfect work lunch or quick dinner.

Mexican-inspired dishes are one of my favorites to make a lot of because I know the whole family will be happy with the flavors all week! It always reheats so well, and is something I honestly crave all the time. If you are like me, then you have to try these fun Mexican Pinwheels, this delicious Mexican Pasta Salad, and this crave-able Mexican Corn Chowder.

Chicken Fajita Bowl Meal Prep

We’ve all been there. It’s a crazy busy week and everyone is asking what’s for dinner. You’ve been going non-stop for 15 hours straight and you SERIOUSLY need a break. Enter meal prepping. We’ve all heard of it, and maybe tried it at one point. But the thing about meal prepping, is it needs to make your life EASIER, not more complicated. That’s why I love making these chicken fajita meal prep bowls. They are super simple to make, and only take a few extra minutes to portion out to have meals ready to go for the week. Use the calculator on the top right hand of the recipe card to double or triple the recipe for larger families.

This is just a jumping off point for your meal prepping journey. This recipe is simple, but you can absolutely add more to it! What do you like with your fajitas? I know I love fresh salsa, and this blender salsa is ready in just minutes. I can’t help but crave some guacamole too. You can even switch up the flavor of the chicken by using taco seasoning instead of fajita seasoning. Get creative with the recipe, make it the way you want it!

Ingredients

These chicken fajita meal prep bowl is so convenient to have on hand! It’s also really simple to make. This is just the basic ingredients, other things I love to serve with it are extra vegetables, black beans, corn, and top it with sour cream. You can find tips for cooking the rice in the tip box below. You can find measurements below in the recipe card.
- Olive Oil: This is for sauteeing the veggies and meat.
- Chicken Breast: I like to use boneless skinless chicken breast, but any part of the chicken will work here.
- Fajita Seasoning: I have a recipe for a homemade blend that I always keep on hand! If you don’t want to make your own, one packet of store bought fajita seasoning will work. It has enough salt to perfectly season the chicken breasts and it tastes so fresh! It’s a blend of cumin, chili powder, paprika, and a few other seasonings that are just amazing together.
- Bell Peppers: I like to use a variety of green, red, and orange bell peppers. They have amazing flavor together!
- Onion: This is for extra flavor and texture. What is a fajita without onions!
- Rice: You will need some precooked rice. I share some of my favorite rice recipes below in the recipe box.
Chicken Fajita Bowls Meal Prep Recipe

These chicken fajita meal prep bowls are too easy to put together. They are also amazing to be able to pull them out of the fridge all week. Perfect for work lunches or sending with the kids for a school lunch. Here is how to make this recipe.
1. Season Chicken and Cook: In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.
2. Saute Veggies: Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.
3. Add Rice: To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
4. Add Chicken: Place 1 cup of cooked chicken fajitas into the containers.
5. Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!
Tips for Making Chicken Fajita Meal Prep Bowls

You can switch up these chicken fajita meal prep bowls however you see fit! They are really just a basic recipe to get your wheels turning and to give you some ideas for ways to keep your fridge stocked with delicious food. Here are some tips for how to switch things up and keep them interesting.

Cooking the Rice: I have so many rice recipes that would be perfect for these bowls. This Mexican rice of course is a great choice, or this lemon rice adds a bright flavor. You can also try this cilantro lime rice that is always a favorite! If you are short on time and just want plain and simple white rice, use this instant pot rice recipe.

Other Fresh Toppings: I like to add a fresh lime to squeeze some lime juice over the top. I also highly recommend a healthy fat like some slices of avocado or fresh guacamole. It’s filling while keeping the meal healthy and paleo.

Add Tortillas: It might just be me, but when I think of fajitas I just crave tortillas! Homemade flour tortillas are so simple to make and taste so incredible. You’ve got to give it a try!
Storing Leftovers

There is nothing more satisfying than being able to pull these chicken fajita meal prep bowls out of the fridge when you need them. You are already putting them in your storage container when you make the recipe, so all you have to do is put them in the refrigerator!

In the Refrigerator: You can store your bowls in an airtight container in the refrigerator for up to 6 days.
More Easy Meal Prep Meals

There are so many reasons to love having prepped food in the fridge. If you have kids, they are perfect for school lunches. They are also super handy to be able to pull out of the fridge for a quick dinner when you are in a hurry. Here are a few of my favorite recipes that are perfect for meal prepping.
In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.

Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.

To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.

Place 1 cup of cooked chicken fajitas into the containers.

Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

Serves: 4

Calories579kcal (29%)Carbohydrates87g (29%)Protein32g (64%)Fat11g (17%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol73mg (24%)Sodium847mg (35%)Potassium754mg (22%)Fiber5g (20%)Sugar7g (8%)Vitamin A3650IU (73%)Vitamin C122mg (148%)Calcium44mg (4%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, lunch

Cuisine Mexican

Keyword chicken fajita meal prep bowls, chicken, fajitas, meal prep
February 28, 2023
Slow Cooker Philly Cheesesteaks
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You’ll never want to make a Philly cheesesteak any other way! Slow Cooker Philly Cheesesteaks are juicy and tender meat cooked in the slow cooker and perfectly topped with melty cheese on a toasted bun!

I can’t resist a warm sandwich. There is something so comforting about melted cheese and tender meat, and this Philly cheesesteak is checking all of those boxes and then some. If you are in the mood for more delicious warm sandwiches, you have to try this flavorful Monte Cristo, this amazing Slow Cooker French Dip Sandwich, and these perfect for any occasion Buffalo Chicken Sliders.

Philly Cheesesteak Slow Cooker

I’ve got an awesome no-fuss dinner recipe for you today. You are going to love how simple this slow cooker Philly cheesesteak recipe is. You basically throw steak, bell peppers, onions, and some broth in the pot and in a few hours your house smells fantastic. You’ve got a unique and delicious dinner that I promise everyone is going to be thrilled about. I’m not claiming I’ve got the most authentic Philly cheesesteak recipe out there, but it’s quick, easy, and perfect for any occasion.

Philly cheesesteak sandwiches are a favorite in my house and being the cook of the family, I really love this set-it-and-forget-it version. I like to take the extra five minutes to toast the hoagie rolls in the oven because really, I can spare five minutes when the recipe is this easy and it makes the whole sandwich ten times more amazing. And did I mention the flavor of this beef?? Incredible! So juicy and perfect when you pair it with that melty cheese. Make these pronto! You won’t regret it. Then you have to try this Philly cheesesteak cheesy bread and Philly cheesesteak sloppy joes, they are to die for!

Ingredients

It doesn’t get any more simple than this! These slow cooker Philly cheesesteaks only take a few ingredients. You can switch things up and add whatever you want to your slow cooker to add flavor and variety. Here is what I use in this recipe. You can find the measurements below in the recipe card.
- Beef: I like to use top sirloin and cut it into strips. You can always find meat on sale and slice it up, a lot of cuts can work for this recipe like a chuck roast.
- Onion: White or yellow will work, cut into slices.
- Red and Green Peppers: These are classic, it takes just a few minutes to chop up fresh ones into strips.
- Beef Broth: This makes the meat soft, tender, and juicy.
- Garlic Powder: Adds extra flavor to the meat.
- Italian Seasoning: I like to make my own homemade blend because the flavor is fresh and there is no added salt.
- Salt and Pepper: This is to season the meat.
- Hoagie Rolls: Hoagie rolls are definitely the best in my opinion, but you can use any type of bun you want.
- Provolone Cheese: The cheese gets so melty and delicious, you have to add it on top!
Philly Cheesesteak Recipe Slow Cooker

This is one of my favorite slow cooker recipes because it is so easy and absolutely delicious. These slow cooker Philly cheesesteaks are always a hit at my house, and are perfect served with a side of potatoes or some chips. However you eat them, you are going to love this tender beef cut into thin strips and flavorful veggies to go along with it. Here’s how you make this recipe.
1. Make Broth: Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.
2. Add Beef and Veggies: Add beef, onions, and peppers to slow cooker. Then pour broth mixture over the top. Cover and cook on low for 6-8 hours.
3. Toast Hoagies: Preheat oven to 400 degrees. Then line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Then place on baking sheet and bake for 5 minutes or so until cheese is melty.
4. Assemble: Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.
Tips for Making Slow Cooker Philly Cheesesteaks

There are so many variations of these slow cooker Philly cheesesteak sandwiches. You can add a lot of fun things to your crock pot for extra flavor and keep things interesting. Get creative with how you make these Philly cheese steaks!

Use Cheese Whiz: Now, I’m not saying that people from Philly are going to like this, but cheez whiz makes the most amazing sticky cheese and meat mixture ever. It’s a great substitute for the cheese in this recipe! Just spray it on top and let it melt into the meat. You won’t regret trying it at least once!

Spice Things Up: Add some Worcestershire sauce to the broth while the meat it cooking! It adds extra flavor and a little spice that you are going to love. You could also add other hot sauces when you are assembling your crockpot Philly cheesesteaks.

Add Other Ingredients: Beer makes the broth taste incredible, if you want to add some, a half cup of your favorite brand makes this sandwich incredible. I also toss in mushrooms when I’m making these
Storing Leftovers.

Like most sandwiches, these slow cooker Philly cheesesteaks are best stored separately and then assembled when you are ready to eat them. I would store the meat and veggies in one container, and keep the hoagies untoasted until you are ready to serve some up.

In the Refrigerator: Store your meat and cheese in the refrigerator in an airtight container for up to 5 days.
More Slow Cooker Recipes

I have a serious attachment to my slow cooker. As a busy young mom, I got really comfortable cooking with it because I just didn’t have the time and energy to make dinner every night, and couldn’t afford to eat out. Now that I’m older, I still turn to my slow cooker often because it’s convenient and so many recipes work great in it. Here are a few of my favorites that you have to try!
Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.

Add beef, onions, and peppers to slow cooker. Pour broth mixture over the top. Cover and cook on low for 6-8 hours.

Preheat oven to 400 degrees. Line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Place on baking sheet and bake for 5 minutes or so until cheese is melty.

Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.

Originally Posted March 29, 2016
Updated February 27, 2023

Serves: 6

Calories303kcal (15%)Carbohydrates6g (2%)Protein36g (72%)Fat14g (22%)Saturated Fat8g (40%)Cholesterol93mg (31%)Sodium887mg (37%)Potassium609mg (17%)Fiber1g (4%)Sugar2g (2%)Vitamin A1023IU (20%)Vitamin C43mg (52%)Calcium324mg (32%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Main Course

Cuisine American

Keyword Philly cheesesteaks, slow cooker dinner recipes, slow cooker Philly cheesesteaks, slow cooker recipes
February 27, 2023
Lemon Chicken Orzo Soup
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If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.

Lemon and chicken were made for each other! They taste so amazing together, I just can’t get enough. If you love lemon chicken, you’ve got to try this Easy Greek Lemon Chicken, this delicious Creamy Lemon Chicken Piccata, and this Creamy Lemon Parmesan Chicken.

Chicken Lemon Orzo Soup

Lemon chicken orzo soup is like an elevated chicken noodle soup that is full of bright lemon flavor and tender orzo pasta. It is an absolute favorite at my house. The best part about it is it’s totally comfort food without being heavy in your stomach. It’s a light soup that is full of flavor and is always a hit. It also freezes really well so I love making extra to pull out of the freezer when someone is sick or I’m not in the mood to cook.

You want to make sure you have some cooked chicken ready to go. I love boiling chicken breast for a quick tender bite, but you can grab a rotisserie chicken from the grocery store to keep things simple. Baked chicken thighs are another go to because the dark meat is so flavorful! A great way to save money and still not spend a lot of time cooking chicken is this instant pot roasted chicken. Once the chicken is ready, the soup comes together in 20 minutes.

Ingredients

This lemon chicken orzo soup is made with only the best ingredients! Everything is fresh and flavorful, and a lot of these ingredients are staples in your kitchen already. Orzo is a pasta that looks like a grain of rice but bigger, you should be able to find it without any problems at your local grocery store. You can find the measurements below in the recipe card.
- Chicken Breasts: Boneless skinless chicken breasts are what I use, but you can use any type of chicken meat. Make sure it is cooked first before adding to the soup.
- Butter: This is the fat that you cook the veggies in before starting the soup.
- Onion: Fresh onions add so much flavor, you can’t skip this one!
- Carrots: You will peel and dice three medium carrots.
- Celery: Chopped celery adds great texture to the soup.
- Garlic: Adds a sweet and savory flavor. I dice fresh garlic cloves for the most flavor.
- Italian Seasoning: I like to make my own blend so I know it’s fresh with no added salt.
- Chicken Broth: Makes the perfect base for the soup. You could use vegetable stock if wanted.
- Orzo: This pasta can be found at any local grocery store. It looks like large rice
- Lemon Juice: Brightens up the soup!
- Lemon Pepper: Adds a little heat and extra lemon flavor.
- Rosemary and Parsley: An optional garnish.
- Parmesan Cheese: I like a little on top for extra flavor.
Lemon Chicken Orzo Soup Recipe

This lemon chicken orzo soup is so simple to make! It’s a quick one pot dinner that is filling and tasty. Your whole family will love this one. Chicken soup is so good fro the soul, and this is a quick recipe full of nutrients and flavor that your family will love. Here is how to make this recipe.
1. Melt Butter: Add the butter to a large pot and melt over medium heat.
2. Saute Veggies: Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.
3. Add Garlic: Add garlic and cook for 1 minute until fragrant.
4. Add Broth and Pasta: Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.
5. Simmer Until Thickened: Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.
6. Adjust Seasonings: Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.
7. Garnish: Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!
Tips for Making Lemon Chicken Orzo Soup

You can make this lemon chicken orzo soup in so many different ways. You can get creative with the ingredients you add until this recipe is perfect for you. Here are a few tips for making this recipe.

Additional Garnishes: There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, bay leaves, and baby spinach for extra nutrients and flavor.

Mirepoix: Mirepoix is a combination of carrots, celery, and onions. They are super flavorful and the French use them as a staple in most soups. I believe that is what makes this recipe so incredibly flavorful with only a few simple ingredients. Other recipes that use a mirepoix base are chicken pot pie and of course the classic chicken noodle soup.

Avoid Overcooking the Orzo: If you want to make this recipe ahead of time, the only thing you need to worry about is the orzo. It will soak up the liquid over time and become soggy. It cooks really fast, so I would just add some when you are ready to serve it and are warming it up.
Storing Leftovers

Lemon chicken orzo soup makes the most amazing leftovers! You can reheat it again and again and it just gets more flavorful. The broth is amazing and blends together perfectly after a day or two. Here is how to store leftovers.

In the Refrigerator: You can store leftovers in an airtight container in the fridge for up to 5 days.

In the Freezer: You can store your leftovers in the freezer for up to 3 months. I would leave out the orzo and add it in when you are reheating the soup to avoid the pasta getting mushy or dissolving.
More Must Try Soup Recipes

Soup makes a great appetizer or main course any time of the year. It’s flavorful and full of nutrients for the body. It also stores really well and makes a delicious lunch on the go. Here are a few of my favorite recipes that I can’t live without.
Add the butter to a large pot and melt over medium heat.

Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.

Add garlic and cook for 1 minute until fragrant.

Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.

Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.

Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.

Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

Serves: 6

Calories219kcal (11%)Carbohydrates19g (6%)Protein20g (40%)Fat7g (11%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol63mg (21%)Sodium1013mg (42%)Potassium475mg (14%)Fiber2g (8%)Sugar3g (3%)Vitamin A5251IU (105%)Vitamin C3mg (4%)Calcium36mg (4%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner, Soup

Cuisine American

Keyword lemon chicken orzo soup
February 26, 2023
White Pizza
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White Pizza, also called pizza bianca, is a delicious and soft and chewy pizza crust topped with a creamy Parmesan sauce and mozzarella cheese. There’s every reason to fall in love with this recipe. It’s quick and easy and a total hit!

What’s better than a hot and fresh pizza? I can’t think of anything. If you are looking for a fun and easy meal, then this white pizza is your recipe! Want to make it a well rounded dinner? Then make this Bacon Ranch Potato Salad, this delicious Chilled Cucumber Tomato Salad, or this KFC Coleslaw to go along with it.

White Pizza (Pizza Bianca)

White pizza is a total game-changer! Have you ever been to a restaurant and dipped your breadsticks in alfredo sauce? This white pizza tastes like that but better!! It’s also a super simple recipe to put together and one that everyone will love. The white pizza sauce is basically a simple alfredo sauce, but even easier to make. I share the link to the recipe below in the recipe card. Make sure to check the ingredients list for the sauce and the list below to make sure you have everything you’ll need.

White pizza is also known as pizza bianca, which literally translates to “white pizza.” You probably don’t think of pizza without a tomato marinara sauce, but this pizza doesn’t have any! You can definitely have some nearby for dipping, it’s incredible eaten that way. I’ll talk more about other optional toppings in the tip box below. This pizza is heavy on cheese, so if you are a cheese lover, this is the recipe for you!

Ingredients

It couldn’t get any more simple than this white pizza recipe. The dough, sauce, and toppings are simple and absolutely delicious. I can’t tell you how much my family raved about this dish, and it was so easy to make. There is garlic and onion in the sauce which brings a delicious flavor to the whole thing. You can add mushrooms and herbs to top it off to keep things simple. You can find the measurements below in the recipe card.
- Pizza Crust: You can grab a store bought one, or I love this quick and easy pizza dough recipe! I make it all the time, it makes great breadsticks too.
- Olive Oil: Just enough to brush the edges.
- White Pizza Sauce: This is a super simple Parmesan cheese sauce that tastes like Alfredo sauce, it’s incredible! I’m sure you could grab some from the store, but this sauce recipe is as easy as throwing it all in a sauce pan until it comes together.
- Fresh Mozzarella: This is the ultimate topping for the pizza. Ricotta would be a great addition too, or a substitute. You can get shredded, or buy a log and cut fresh slices yourself.
- Salt and Pepper: I like to add salt and pepper to taste. Kosher salt and freshly ground black pepper just make all the difference!
- Parmesan Cheese: This is the perfect topping. I like to get fresh Parmesan and shred it myself, or you can buy it already shredded.
- Oregano: Dried oregano is the perfect companion of flavors for the pizza.
- Red Pepper Flakes: A little spice is just what this cheesy pizza needs to balance the flavors.
- Fresh Basil: I like to add fresh basil on top for a burst of fresh flavor.
White Pizza Recipe

Get ready for the best white pizza you’ve ever had! It’s so simple and delicious, you will definitely want to make two or three of these pizzas. It’s really easy to double or triple the recipe using the recipe calculator at the top right-hand corner of the recipe card. If you have a pizza stone, then feel free to use it! I just have a round pan, and it worked great on that too.
1. Preheat Oven: Preheat oven to 450 degrees Fahrenheit.
2. Prep Dough: Roll out the pizza into a 12-inch-diameter round. Then transfer to a prepared baking sheet or pizza pan.
3. Brush Oil: Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.
4. Add Sauce: Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.
5. Add Mozzarella: Top with thinly sliced mozzarella making sure to evenly distribute the cheese.
6. Add Toppings: Sprinkle with Parmesan cheese and dried oregano if desired.
7. Bake: Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.
8. Garnish: Garnish with fresh basil and red pepper flakes if desired and then enjoy!
Tips for Making White Pizza Sauce

A simple white pizza is so fun, and there are lots of ways you can make it your own! If you like pineapple on your pizza (I know, so controversial) then go ahead and add some! If you like spinach, then that is the perfect addition. I love this recipe because it is perfect for everyone with a few little changes.

Making White Pizza Sauce: The white pizza sauce is something I think everyone should know how to make at home because it’s so simple! Ingredients like fresh garlic, fresh Parmesan cheese, and half and half come together to make a creamy dreamy sauce. I share the link to my homemade recipe below in the recipe card.

Optional Additional Toppings: Like I said earlier, I’m not going to judge you for putting whatever you like on this pizza! Fresh oregano, bacon, a drizzle of extra virgin olive oil, some pecorino romano, and extra ricotta cheese are all things we love. Veggies like mushrooms, artichokes, olives, and spinach are so good.

Dip It: If you think pizza just isn’t pizza without a marinara sauce, I totally understand. You can totally dip this pizza in a tomato sauce if you want to! It’s also amazing dipped in ranch dressing, but that might just be because of where I’m from! Get creative and serve some dips with your pizza, your guests will love the options.
Storing Leftovers

Who doesn’t love to see a delicious white pizza as leftovers in the fridge? You can even eat it cold if you’re into that sort of thing! Here is how to store your leftovers.

In the Refrigerator: Store your leftover pizza in an airtight container in the refrigerator for up to 5 days. If you don’t like cold pizza, then you can reheat it in the microwave slowly, or in the oven at 300 degrees until warm.
More Pizza Inspired Recipes

You can never have too many pizza recipes up your sleeve! They are perfect for every occasion, and definitely a crowd pleaser. Here are a few of my favorite pizza inspired recipes that I think you’ll love!
Preheat oven to 450 degrees Fahrenheit.

Roll out the pizza into a 12-inch-diameter round. Transfer to a prepared baking sheet or pizza pan.

Using a pastry brush, brush olive oil around the edges of the pizza dough so that the crust will get golden brown as it bakes.

Spread the white sauce over the surface of the dough in an even layer, leaving a 1/2-inch border.

Top with thinly sliced mozzarella making sure to evenly distribute the cheese.

Sprinkle with Parmesan cheese and dried oregano if desired.

Place into the oven and bake for 20-24 minutes, or until the crust is golden brown and the cheeses have melted.

Garnish with fresh basil and red pepper flakes if desired.

Serves: 8

Calories250kcal (13%)Carbohydrates25g (8%)Protein12g (24%)Fat11g (17%)Saturated Fat6g (30%)Polyunsaturated Fat0.4gMonounsaturated Fat3gCholesterol25mg (8%)Sodium527mg (22%)Potassium47mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A249IU (5%)Vitamin C1mg (1%)Calcium226mg (23%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine American, Italian American

Keyword pizza recipe, white pizza
February 24, 2023
Crockpot Tuscan Chicken
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Crockpot Tuscan Chicken is delicious juicy and tender chicken breast cooked in a creamy parmesan and sun dried tomato sauce. It takes 10 minutes to prep and the smells alone will have your family asking when dinner is!

I absolutely love Tuscan flavors. They are simple, fresh, and a total classic! Once you try this simple creamy chicken recipe, you have to try this Tuscan Pasta Salad, this amazing Tuscan Vegetable Chicken Stew, and this dreamy Tuscan Garlic Shrimp.

Tuscan Crockpot Chicken

I know what you are thinking, what is Tuscan and why are there so many recipes on your blog? Well, because it’s AMAZING, that’s why! Tuscan chicken is covered in a creamy parmesan sauce with sundried tomatoes. It originates from the Tuscany region in Italy. I’ve taken a few of my own personal twists on the dish and absolutely love this recipe. I think you’re family will too!

This creamy Tuscan chicken is perfect over cauliflower rice, zucchini noodles, or of course potatoes! I like to serve it over butter noodles or alongside some delicious mashed potatoes. You can make some easy air fryer mushrooms or parmesan air fryer zucchini to go along with this dish. They are all perfect together! The cream sauce is great over anything you want to pair it with. This is definitely a dish that the whole family will love!

Ingredients

I love this easy crockpot Tuscan chicken recipe because it is ready to cook in 10 minutes. You can also use different parts of the chicken, I love using boneless skinless chicken thighs because they are super flavorful. Just make sure you don’t use frozen chicken, it is not recommended to cook frozen chicken in a slow cooker. You can find the measurements below in the recipe card.
- Chicken Breasts: You could choose to use other parts of the chicken as well. I like to use breasts because they are quick and easy.
- Italian Seasoning: I like to make a homemade blend because it doesn’t have any extra salt in it and it always tastes better.
- Onion Powder: You will season the chicken breasts with onion powder to help bring out more flavor.
- Salt and Pepper: This is for seasoning the chicken before adding the sauce.
- Garlic Cloves: Garlic cloves are so full of flavor and good nutrients for the body.
- Sun Dried Tomatoes: This is where a lot of flavor comes from. Tomatoes have acid in them that help to balance all of the flavors in this dish.
- Chicken Broth: This will help make the sauce.
- Heavy Cream: This is what makes the sauce so creamy and delicious! You could try other plant based milks if you wanted to make this dish dairy free.
- Parmesan Cheese: It has the perfect salty flavor to really bring this crock pot Tuscan chicken together.
- Spinach: I like to add this at the very end to barely cook it so it still has lots of flavor and texture.
Tuscan Chicken Crockpot Recipe

This crockpot Tuscan chicken is so easy! The sauce is so creamy and flavorful, and it’s easier than cooking it all in a skillet! The best part is, it doesn’t loose any of it’s delicious flavor just because you aren’t cooking it in a saucepan. The slow cooker brings all of the flavors together slowly, so you get juicy and creamy chicken breast in every bite!
1. Season Chicken: Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Then season on both sides of the chicken.
2. Add Chicken: Spray the inside of the crockpot with nonstick cooking spray. Then layer the seasoned chicken in the bottom of the crockpot.
3. Make Sauce: In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
4. Add to Pot: Pour the sauce over the chicken into the crock pot.
5. Cook: Cook on high for 3 hours, or low for 5 hours.
6. Add Spinach: Right before serving, add the chopped spinach to the crockpot. Then replace the lid and allow the spinach to wilt.
7. Enjoy: Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!
Tips for Making Crockpot Tuscan Chicken

This crockpot Tuscan chicken is one of my quick dinner go-to’s! It is flavorful and simple, with ingredients I already have on hand. Here are a few tips for making this super simple and yummy dish.

Don’t Use Frozen Chicken: It is not safe to cook frozen chicken in a slow cooker. This goes for any slow cooker recipe! Make sure your chicken is defrosted before putting it in the crockpot. You can put raw chicken in the crock pot, or you can sear it first if you prefer.

Heavy Cream Substitutes: I really love using heavy cream because it makes the sauce really rich and flavorful. If you want to keep this recipe dairy free, you could use coconut milk from a can. It would change the flavor of the dish but it would be delicious!

Low or High Heat: If you want to cook this on high heat, it will probably need to cook for about half the time. Cooking on low for longer will give you more tender and juicy crockpot chicken.

Thicken the Sauce: If you want a thicker sauce, simply add a cornstarch/water mixture to help thicken it. Use one tablespoon of cornstarch mixed with one tablespoon of cold water for each cup of sauce you are wanting to thicken. Add the cornstarch mixture to the crockpot 10 minutes before serving and allow it to cook in the crockpot until thickened.
Storing Leftovers

You are going to love opening your fridge and seeing this crockpot Tuscan chicken for leftovers! It’s flavorful and delicious, so you can double the recipe for meal prep and quick lunches.

In the Refrigerator: Store your leftovers in an airtight container in the refrigerator for up to 4 days.

In the Freezer: You can freeze your leftovers in a plastic bag for up to 3 months.
More Slow Cooker Chicken Recipes

I love a simple and quick chicken dinner recipe. Especially one with a creamy sauce and full of flavor! Here are some of my favorite recipes for a simple dinner that the whole family will love!
Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.

Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of the crockpot.

In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.

Pour the sauce over the chicken into the crock pot.

Cook on high for 3 hours, or low for 5 hours.

Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.

Season with additional salt and pepper if needed. Serve over coked pasta and enjoy!

Serves: 6

Calories283kcal (14%)Carbohydrates8g (3%)Protein22g (44%)Fat19g (29%)Saturated Fat11g (55%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.01gCholesterol99mg (33%)Sodium318mg (13%)Potassium684mg (20%)Fiber2g (8%)Sugar5g (6%)Vitamin A1232IU (25%)Vitamin C7mg (8%)Calcium158mg (16%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dinner

Cuisine Italian American

Keyword crockpot tuscan chicken, tuscan chicken
February 19, 2023