Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!
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Crispy breaded chicken, angel hair pasta, and an amazing lemon garlic butter sauce combine to make this knockout chicken scampi. It’s light, flavorful, and ready in less than 30 minutes!
If you’re a fan of classic shrimp scampi, you’re going to LOVE this chicken version! It has alllll that garlic butter goodness you crave! If you’re looking for more quick and easy dinners that are packed with lemon garlic flavor, you’ve got to try this salmon piccata and chicken piccata as well.
Easy Skillet Chicken Scampi Recipe
Chicken scampi, also known as chicken escalopes or chicken cutlets, are thin pieces of meat that are breaded and pan-fried. They are typically served with a garlic butter sauce. (The luscious sauce is what makes chicken scampi so amazing!!) Scampi is most commonly made with veal or shrimp, but it can be made from any type of poultry. I personally love making it with chicken because I always have some on hand in my freezer!
Chicken scampi is delicious and so impressive, but takes less than 30 minutes to prepare! This is one of my go-to midweek dinners because of how incredibly easy it is. Not to mention, my family goes absolutely crazy over it! The foodies and picky eaters alike in your house will be raving. There’s just nothing better than the combination of crispy seared chicken, fresh veggies, and a bed of pasta all glazed in garlic butter!
Chicken Scampi Ingredients
Don’t let the lengthy list of ingredients deceive you, they’re all pantry staples! You can find measurements for each ingredient in the recipe card below.
Angel Hair Pasta: Angel hair pasta goes perfectly with oil and butter-based sauces. You can also swap this out for spaghetti or fettuccine noodles.
Olive Oil: This is used for sauteing your vegetables in! I love the earthy flavor that olive oil adds, but you can definitely swap this out for your favorite cooking oil.
Bell Pepper: I used red and yellow bell peppers because of their sweet flavor! I also like the pop of color that they add to the dish.
Red Onion: Chopped red onion adds a hint of sharp, savory flavor, and extra texture throughout the scampi.
Boneless Chicken Tenders: For easy prep, I like to buy boneless chicken tenders since they’re already the right size for cooking.
Italian Seasoning: This blend of herbs and seasonings adds the BEST flavor to the chicken. You can buy this premade or make your own customized blend using my recipe here!
Salt and Pepper: Add to taste, enhances the flavor of the overall dish.
Flour: All-purpose flour is used to coat the chicken tenders in. It creates a light and crispy outer layer when cooked!
Butter: Used for cooking the chicken in. It also adds extra richness and flavor!
Minced Garlic: Garlic is the key to this flavorful sauce! It packs each bite of chicken, pasta, and veggies with amazing savory flavor.
Dry White Wine: A splash of white wine like chardonnay or sauvignon blanc boosts the overall flavor of the chicken scampi.
Lemon Juice: There really isn’t anything better than the combination of lemon and garlic. Add a squeeze of lemon juice for a hint of zesty flavor!
Parsley: I love topping my dishes with fresh herbs. Parsley not only looks great as a garnish but adds extra flavor and aromatics, too!
Grated Parmesan: Who doesn’t love a little grated parmesan on top? This really brings the dish together and adds a pop of cheesy flavor.
How to Make Chicken Scampi
Chicken scampi is one of my favorite meals to make for my family because it not only tastes incredible, but comes together in less than 30 minutes from start to finish! It’s beyond easy to make but tastes like it came from your favorite Italian restaurant.
Cook Pasta: In a large pot, bring the water to a boil. Add the pasta and cook to al dente. Drain and set aside.
Saute Vegetables: In a medium-sized skillet add 1 tablespoon olive oil, peppers and red onion. Saute for 3-4 minutes or until tender. Remove and set aside on a plate.
Cook Chicken: Add one tablespoon butter to the skillet. Dredge your chicken in flour then season with Italian seasoning and salt and pepper. Add the tenders to the skillet and cook until golden brown on each side for 5-7 minutes. Remove and set aside on a plate.
Add Sauce Ingredients: Add remaining butter and garlic. Cook garlic for about 1 minute and then stir in the white wine. Let it simmer and reduce. Add in fresh lemon juice and parsley.
Combine and Serve: Add the pasta, peppers, and chicken to the sauce. Toss until coated and serve with grated parmesan cheese.
Tips and Variations
Here are a few ways you can customize your chicken scampi! I’ve also included some tasty sides to complete your meal. Between the crispy, golden chicken and buttery sauce, this has quickly become a favorite with my family. I’m sure you and yours will love it just as much!
Use Chicken Breasts: You can definitely use chicken breasts instead of chicken tenders! I like to freeze chicken breasts in bulk so this is a great way to use up that stock. If frozen, let thaw overnight before use. Simply cut them in half before coating them with flour and seasonings and they’re ready to go!
Add Spice: If you’re wanting to turn up the heat, try adding red pepper flakes to your garlic butter scampi sauce for a little kick!
Serve With: I always like serving my chicken scampi with rolls or breadsticks. My kids love dipping their bread in the garlicky sauce! To complete your meal, you can also serve this dish alongside salads like this Italian chopped salad or Olive Garden-inspired salad.
Storing Leftovers
Don’t throw away your leftover chicken scampi, it makes the BEST lunches throughout the week!
In the Refrigerator: Store chicken scampi in an airtight container for 2-3 days.
Reheating: I like to reheat my scampi over the stove on medium heat until warmed through. You can also pop it in the microwave for 30-second intervals.
More Quick and Easy Chicken Dishes
I’ve rounded up a few more recipes that will have the whole family hooked! Each of these recipes feature juicy, tender chicken in flavorful sauce that will leave you wanting to lick your plate. They’re quick and easy to make as well, which is perfect for you busy moms out there!
In a large pot, bring the water to a boil. Add the pasta and cook to al dente. Drain and set aside.
In a medium sized skillet add 1 tablespoon olive oil, peppers and red onion. Saute for 3-4 minutes or until tender. Remove and set aside on a plate.
Add one tablespoon butter to the skillet. Dredge your chicken tenders in flour and then season with Italian seasoning and salt and pepper. Add the tenders to the skillet and cook until golden brown on each side for 5-7 minutes. Remove and set aside on a plate.
Add remaining butter and garlic. Cook garlic for about 1 minute and then add the white wine. Let it simmer and reduce. Add in lemon juice and parsley.
Add the pasta, peppers, and chicken to the sauce. Toss until coated and serve with grated parmesan.
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.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
This delicious and tangy orange chicken is made right in your slow cooker and is better than takeout. It’s coated in an irresistible sauce that will keep your family asking for this at least once a week!
Orange chicken is one of my family’s all-time favorite foods. It has just the right blend of flavors that combine tangy and sweet. And if you want to really make this the best, then you cook it in the slow cooker! This gives the chicken a change to really absorb the flavors making it taste so delicious when you are ready to eat it at dinner time! It tastes like its from a restaurant!
This crockpot orange chicken recipe is so easy and delicious, and it only takes about 15 minutes of prep time. Then you can pop it in your slow cooker and let it cook all day, and you will have an insanely delicious meal to eat at the end of the day! We love eating it with some delicious fried rice or some chow mein! It’s a recipe that will become a staple, and you will definitely want it on your regular dinner rotation!
Ingredients in Orange Chicken
This slow cooker orange chicken is simple to make. You will love the flavor combination and the orange marmalade really brings out that citrusy flavor that we all know and love! Check out the recipe card at the bottom of the post for all of the exact measurements.
Boneless Skinless Chicken Breasts: Cut these into cubes that are similar in size so that they cook evenly.
Cornstarch: This helps to coat the chicken so that you end up with that deliciously crispy outside.
Vegetable Oil: The oil is what you will cook the chicken in before placing it in the crockpot.
Rice Wine Vinegar: This adds a tangy flavor to the sauce.
Soy Sauce: This adds a delicious salty flavor that goes well with the other ingredients.
Sesame Oil: Sesame oile brings in that traditional Asian flavor. If you don’t have any on hand, you can use olive oil instead. It will just have less flavor in the dish!
SweetOrange Marmalade: In order to get that classic orange chicken flavor, this marmalade is a must!
Brown Sugar: This adds a sweetness to the dish and brings all of the flavors together.
Salt and Pepper: These will enhance all of the ingredients in the orange chicken!
How to Make Slow Cooker Orange Chicken
This recipe is a breeze to make, only uses a few simple ingredients, and is insanely delicious! I love how tender the chicken is on the inside. It’s cooked to perfection with a crispy outside edge that is drenched in the sauce!
Make Sauce: In a small bowl, mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper. Set aside.
Coat and Brown the Chicken: In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil into the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked. It will finish cooking in the slow cooker.
Add Chicken and Sauce to Crockpot: After the chicken is done cooking, add it to the crock pot. Then cover the chicken with the sauce mixture and give the pot a stir.
Cook: Cook on low for 4-5 hours or high for 2-3 hours.
Pro Tips for Slow Cooker Orange Chicken
Extra Sauce: If you have extra sauce in your slow cooker, then you can dish that out and add it to any veggies or rice and really soak in that deliciously tangy flavor!
Easy Clean Up: To make clean-up a cinch, go ahead and use a slow cooker liner for cooking this in. Then, you can just remove it, and your cleanup is all done!
Garnish: Garnish your finished dish by addingsome sesame seeds and chopped green onions. It gives it a professional look!
How to Store Leftovers
This slow cooker orange chicken tastes great the next day for lunch or dinner! Heat it up and make yourself a rice bowl, add it to a stir fry or eat it plain!
In the Refrigerator: Once your chicken has cooled, then you can store any leftovers in an airtight container. Place it in your fridge, and it will last for 4-5 days.
To Reheat: You can reheat any leftover orange chicken on your stove or in the microwave!
More Asian Chicken Recipes
If you loved this orange chicken then you have got to try a few more of my Asian chicken recipes! There are so many varieties that have delicious sauces, crispy outsides and go with yummy fried rice!
In a bowl, mix the rice wine vinegar, soy sauce, sesame oil, marmalade, brown sugar, salt, and pepper. Set aside.
In a ziplock bag, add the cornstarch and chicken. Shake to coat. Pour vegetable oil into the skillet and brown the sides of the covered chicken. The chicken doesn’t need to be fully cooked since it is going in the crockpot.
After the chicken is done cooking, pour the pieces into the crockpot. Then cover the chicken with the sauce mixture and give the pot a stir.
Cook on low for 4-5 hours or high for 2-3 hours.
Originally Posted on October 30, 2012 Updated on September 14, 2022
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.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Creamy ranch pork chops are the perfect go-to weeknight meal. Tender pork chops and red potatoes are covered in a creamy, zesty sauce in this 5-ingredient crock pot recipe!
As much as I love my air fryer and Instant Pot, my slow cooker will forever hold my heart. There really isn’t anything better than coming home to a hearty meal after a long day! These beef tips, Italian chicken and potatoes, or Mississippi pork roast are more delicious options for dinner that you can easily make in a crock pot!
Creamy Ranch Pork Chop Recipe
As a busy mom, I’m always on the hunt for recipes that one, don’t require a trip to the grocery store, and two, are super easy to make. This recipe checks both of those boxes with flying colors! Creamy ranch pork chops are not only delicious, but they’re also very simple to make. All you need to do is break out your slow cooker, add some pork chops, potatoes, ranch seasoning, a can of cream of chicken soup, and then you’re free to run all of your daily errands while it cooks! This recipe is a family-favorite and one that my kids request all the time. I know it will be a hit with your family as well!
These slow cooker creamy ranch pork chops are just too good to resist. The pork is absolutely incredible. It just peels apart and melts in your mouth! And the sauce?! I could go on and on about this sauce. So simple but so flavorful! It coats the pork chops perfectly. My kids are a little ranch-obsessed so this sauce is their favorite! I always catch my youngest licking it off her plate. With flavor this good, you might just want to lick your plate too. Let’s get cooking!
Ingredients You’ll Need
This recipe’s ingredients are as simple as it gets. It really only takes 4 ingredients to make, 5 if you count chopped parsley for garnish! I usually have all of these ingredients on hand which makes this one of my all-time favorite recipes for busy weeknights.
Pork Chops: I used thick boneless pork chops here! (Bone-in pork chops also work.) Because thick pork chops need more time to cook, using a slow cooker to make them is perfect! You get all of the tender, smoky goodness that thick pork chops have to offer with easy, hands-off preparation!
Potatoes: I went for medium-sized red potatoes, but you can use any kind of potato you want here, really. Yukon and baby gold potatoes are great options too!
Cream of ChickenSoup: You can use canned cream of chicken soup or make it from scratch if you’re feeling ambitious! (It actually only takes a couple minutes to mix up and has the BEST flavor!)
Dry Ranch Dressing Mix: Use your favorite packaged brand or make your own blend with my quick and easy recipe here!
Parsley: (Optional) This is sprinkled on top for a tasty, aromatic garnish.
How to Make Creamy Ranch Pork Chops in a Slow Cooker
There’s really nothing to it! This is one of those recipes where you add all of your ingredients straight to your crock pot and then end up with a masterpiece 6 hours later. Since it’s basically a meal in itself, serve as-is or with steamed asparagus or cauliflower steaks!
Prep Slow Cooker: Spray your slow cooker with non-stick cooking spray.
Add Veggies and Pork Chops: Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.
Mix Sauce Ingredients: In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.
Cook: Cook on low for 6-7 hours and high for 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chops and sprinkle with parsley if desired.
Tips and Variations
Here are a few extra ways you can tweak the flavor and texture of this dish to your liking!
Adjust Consistency: The original recipe added ½ cup of milk but I have added it before and it was a little runny for my liking. Feel free to add in a little milk at a time if you are wanting a thinner sauce.
Making More Sauce: If you are doubling this recipe or wanting extra sauce to serve over things like mashed potatoes, I would suggest using 2 cans of cream of chicken and 2 packets of ranch.
Use Cream of Mushroom Soup: This recipe is great because you can swap out cream of chicken soup for cream of mushroom! It will give your pork chops a slightly more hearty flavor but they’re still so creamy and delicious!
Add More Vegetables: In your next batch, try adding baby carrots, celery, or chopped onion!
Use Chicken Instead: You can make this recipe 1:1 by swapping out pork chops for boneless, skinless chicken breasts.
Storing Leftovers
These crock pot ranch pork chops make the BEST leftovers. I like heating them up over the stove and serving them over rice or noodles for a hearty lunch!
In the Refrigerator: Store leftover pork chops and sauce in an airtight container for up to 3 days.
Note: When reheating your sauce, adding a splash of milk or chicken broth can help thin it out.
More Tried and True Slow Cooker Recipes
Using a crock pot is the best way to make hearty, satisfying meals at home with ease! You can use your crock pot to cook a variety of foods, including soups and stews, meats, and veggies. Here are a few of my favorite recipes that you’re definitely going to want to add to the dinner rotation. They’re so delicious and help to put some time back into your day with their hands-off prep! Your stomach will thank you. Find my full list of amazing crock pot recipes here.
Ingredients:
Spray your slow cooker with non stick cooking spray. Layer the potatoes (and baby carrots if used) on the bottom of the slow cooker. Lay pork chops on the top.
In a medium bowl, mix together the soup and dry ranch packet. Pour on the top of the pork chops.
Cook on low for 6-7 hours and high 4 hours. Use extra sauce as a gravy over the top of the potatoes and pork chop and sprinkle with parsley if desired.
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.
This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make!
If you love cilantro lime rice and need some ideas on what it should go with, then you should start with some of my favorites! This goes delightfully with these Amazing Street Tacos, these White Chicken Enchiladas, or these delicious Birria Tacos! They are a match made in heaven!
Cilantro Lime Rice Recipe
Cilantro lime rice is a classic Mexican side dish that gets its flavor from a mixture of cilantro and lime. (Surprise!) They brighten up the neutral rice flavor and it creates a side dish that complements so many different Mexican recipes. There is a local restaurant near me that adds this to their sweet pulled pork salads and their burritos, and It not only takes the flavor to the next level, but the texture is perfection.
This side dish only requires a few ingredients. You can whip it up in less than 30 minutes, and it goes with just about anything! I like to cook my rice in chicken broth (rather than water) to elevate the base of the taste and give it some added flavor. It’s so delicious, and you must try making this recipe!
Ingredients in Cilantro Lime Rice
These ingredients are simple, and once you try this recipe, you will come back to it over and over again… It’s that good! Check out the recipe card at the bottom of the post for exact measurements.
Uncooked Rice: I used long-grain, white rice for this recipe.
Butter: I used unsalted butter in this recipe, but you can use margarine if that’s all that you have on hand.
Garlic Cloves: If you don’t have fresh garlic cloves, then you can use minced garlic. ½ teaspoon usually equals about one clove of garlic.
Lime Juice: I always like to use fresh lime juice for a brighter flavor, but you can use it from a bottle too.
Chicken Broth: I like to add some chicken broth to the after so that the rice has some flavor to absorb while it’s cooking!
Water: You will cook your rice in this to make it nice and tender.
Sugar: This adds a slightly sweet flavor to the cilantro mixture.
Cilantro: I used freshly chopped cilantro. You can add more than the recipe states if you love cilantro as much as I do!
How to Make Cilantro Lime Rice
This recipe is super easy! You just pour most of it in, let it cook, and then mix the flavors together. It’s a great side dish for any meal and I know that you are going to love it!
Cook Rice: In a medium saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat.
Add Flavor: In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
What Kind of Rice Should I Use?
My favorite kinds of rice are basmati rice or long grain white jasmine rice for this cilantro lime rice recipe! I like the texture and taste of them the best. However, you can also use brown rice if you want to make this a bit healthier. You just need to double-check and use the proper liquid-to-rice ratio as stated on the rice instructions.
How to Store Leftovers
This cilantro lime rice stores great and sometimes even tastes better the next day! Heat it up and add it to a delicious burrito bowl for lunch!
In the Refrigerator: Once the rice has cooled then, you can store the leftover rice in an airtight container and keep it in your refrigerator. It will last about 3-4 days.
To Reheat: When you are ready to eat it again, just heat it up in the microwave and fluff it with a fork!
More Mexican Side Dishes
Try adding in a few more of these side dishes to any of your Mexican recipes to really elevate the meal and take it to the next level! These are some of my family’s favorites and we cook them over and over again!
This cilantro lime rice makes the perfect side dish to complement any Mexican meal! It is packed with flavor, and the best part is… it takes less than 30 minutes to make!
Course Side Dish
Cuisine American, Mexican
Keyword cilantro lime rice, rice recipes
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Servings 6Servings
Calories 129kcal
Author Alyssa Rivers
Ingredients
1cupuncooked ricelong-grain, white rice
1tspbutter or margarine
2clovesgarlicminced
1tsplime juicefreshly squeezed
1can15 oz chicken broth
1cupwater
1Tbsplime juicefreshly squeezed
2tspsugar
3Tbspcilantrofresh chopped
Instructions
In a saucepan combine rice, butter, and garlic, 1 tsp. lime juice, chicken broth, and water. Bring to a boil. Cover and cook on low for 15-20 minutes, until the rice is tender. Remove from heat.
In a small bowl combine lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.
Everyone loves a warm and creamy side dish to accompany their meal. My kids love any mashed potatoes like my Dad’s potatoes or my super easy crockpot potatoes. And really, you can’t go wrong with any sweet potatoes so this casserole is perfect for a side too!
What Does Creamy Polenta Taste Like?
What I love most about this polenta recipe is the extra flavor from the garlic and chicken stock. I also love the addition of milk, butter, and melty parmesan cheese that gives it a creamy texture. These flavor combinations take traditional polenta to the next level, and I can’t wait for you to try it!
Creamy polenta pairs so well with so many dishes. Every time I serve it, people ask what I did to make it so creamy. You definitely need to make this recipe and serve it with my Cajun shrimp, my steak bites, or with this creamy chicken recipe!
Creamy Polenta Ingredients:
This creamy polenta recipe only takes a few ingredients! I love that I can throw it all in a pot and let it cook while I prepare the rest of my meal. This side dish is perfect for any meal, so I like always to make sure to have the ingredients on hand. Read my recipe card at the end of this post to get the exact measurements!
Olive Oil: This helps to saute the garlic.
Garlic: Who doesn’t love garlic?! I love how it adds a delicious flavor to the polenta.
Chicken Broth: I love the added flavor that comes from using chicken broth, but feel free to use water or vegetable broth.
Milk: Milk helps add a rich and creamy flavor.
Uncooked Polenta: Polenta is made from cornmeal. I recommend using stone-ground, coarse, or medium-ground cornmeal. Try to avoid using fine ground or instant polenta because it will turn out like a thick paste.
Butter: I used unsalted butter in this recipe.
Parmesan Cheese: Parmesan cheese adds a salty, nutty flavor. Don’t leave it out!
Salt: Polenta has little to no flavor all by itself. When you add salt, then it helps bring out the flavor and is a must.
BlackPepper: Add black pepper to season and enhance the flavors before serving.
Let’s Make Polenta:
Making creamy polenta is easy, fast, and absolutely delicious! And I can tell you honestly that I prefer making polenta over mashed potatoes because I don’t have to peel the potatoes! You will see just how easily this recipe comes together and saves you time.
Saute Garlic: Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
Boil: Add the chicken broth and milk and bring to a simmer.
Cook: Add the polenta and reduce the heat to a low simmer, then stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
Add Butter and Cheese: Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
Season and Serve: Season with salt and pepper and enjoy!
Tips For The Creamiest Polenta
Once you learn how to make polenta the way YOU like them, you’ll always want to be in charge of making them. I love to switch up flavors and use different seasonings and cheeses. Follow my fail-proof tips and tricks to making the creamiest polenta you’ve ever had!
Low and Slow: The key to cooking polenta is low and slow. Using low heat is important so that the polenta simmers and slowly releases the starches. This creates a decadent, silky-smooth texture. Whisking throughout the cooking process helps to prevent lumps from forming.
Flavor: Because polenta absorbs the flavors so well, it makes it a great base for any seasonings! Try adding in some onion powder, Italian seasoning, cayenne pepper, and/or smoked paprika would be delicious.
Cheese: As long as it’s shredded, then any cheese flavor will work! Add in any of your favorites. I have also used cheddar and Colby Jack!
Thickness: The thickness of your polenta is totally up to you. You can change how thick or thin it is by adding or taking away the liquid.
Storing Leftover Polenta
If you have any leftover creamy polenta, you will be happy to know that it’s easy to store and reheat! This is a great recipe to make ahead of time and just reheat it just before serving.
In the Refrigerator: Cooked and cooled polenta will keep well stored in an airtight container in the fridge for up to 4 days.
To Reheat: The best way to reheat the creamy polenta is on the stovetop. Just place the polenta in a saucepan over medium-high heat. Add a splash of water or milk and stir until warmed through and creamy. It thickens up quite a bit as it cools and is refrigerated, so you may need to adjust the amount of liquid you add. I usually end up adding ¼ cup of liquid, but you may need more or less. Add a little extra cheese melted on top and it’s ready to go!
Make it a Meal!
I love polenta and how versatile it is! It goes with so many different things. If you are wondering what you can serve it with, here are a few recipes that you can make with it to make it a meal! You definitely need to give some of these recipes a try!
Creamy polenta is a perfect side dish for any meal. The comforting texture of ground cornmeal is cooked in a creamy mixture of milk, parmesan cheese, and melted butter.
Course Side Dish
Cuisine American
Keyword 30 minute
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 8
Calories 190kcal
Author Alyssa Rivers
Ingredients
1tablespoonolive oil
1teaspoongarlicminced
4cupschicken broth(vegetable broth or water)
1cupmilk
1cuppolenta, or coarse cornmeal
3tablespoonsunsalted butter
3/4cupparmesan cheese,shredded
1teaspoonkosher salt,more to taste
black pepper to taste
Instructions
Heat a large saucepan or pot over medium-high heat. Add the olive oil and garlic and cook for 30 seconds.
Add the chicken broth and milk and bring to a boil.
Add the polenta and reduce the heat to a low simmer. Stir occasionally with a wooden spoon until combined and thickened, about 20 minutes.
Once the polenta is cooked, remove from the heat and stir in the butter and parmesan. If the polenta becomes too thick, add more broth or milk.
Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center! This is one of the best desserts you will make this fall!
Fall is the time for apple recipes, and let me tell you, these salted caramel apple bars are so insanely delicious that they are worth every bite. I made this recipe just last week and that tiny square was worth every single calorie! These caramel apple bars are adapted from the Salted Caramel Butter Bars recipe. It’s one of my favorites on the website.
They start with a buttery shortbread crust. The center is salted caramel apple and the top is more buttery shortbread goodness. My very favorite part is the tiny hint of saltiness in these bars. Once you combine that sweet and salty taste with some delicious apples, the rest is history! These are sure to be a hit with your family!
Ingredients in Caramel Apple Bars
Just a few easy to work with ingredients blend together flawlessly to create this family favorite dessert bar. The shortbread cookie crust is flaky and crumbly, while the center is filled with soft caramel coated apples. Check out the recipe card at the bottom of the post for exact measurements.
Butter: Let the butter sit out for a few minutes and soften to room temperature. Use unsalted butter in this recipe.
White sugar: This adds sweetness to the shortbread crust.
Powdered sugar: The powdered sugar creates the melt-in-your-mouth texture in the shortbread.
Vanilla Extract: I added this to both the shortbread and the caramel filling. This extract brings out all the flavors and adds its own buttery rich flavor.
Flour: I used all-purpose flour in this recipe.
Apples: Medium sized Granny Smith apples work best!
Caramels: Unwrap soft caramel candies and melt them in the microwave for super quick and easy caramel.
Whipping cream: This prevents the caramels from drying out as they melt.
Coarse sea salt: Just a pinch is enough to add in that contrasting salty flavor.
Let’s Bake These Yummy Dessert Bars!
It’s easier than you think to bake these salted caramel apple bars from scratch. They smell SO GOOD as they bake and they will get devoured right away! The hardest part is letting them cool before cutting into them!
Prep: Preheat oven to 325 degrees Fahrenheit. Line a 9×13 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
Combine ingredients to form dough: In a large bowl, cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
Add half of the dough to dish: Press half of the dough mixture into the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes until they are light golden brown.
Mix caramel sauce: Remove the pan from the oven and melt the caramels, heavy cream and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire amount, just lightly sprinkle it evenly on top. You don’t want them too salty.
Add top layer of dough: Take the remaining dough out of the refrigerator and crumble over the top of the caramel.
Bake: Return the pan to the oven and bake for 25-30 minutes until filling is bubbly and the top is firm. Let them cool completely before cutting.
Tips for the Best Butter Bars
Keep these quick and easy tips in mind as you prepare your salted caramel apple bars. They will help you bake the perfect buttery shortbread crust. You will be serving a professional-looking dessert that people will rave about in no time!
Crumbly Dough: Shortbread dough is supposed to be a bit dry and crumbly. However, if your dough is still too crumbly, even after working it for a while, you can easily adjust it by either adding more butter or more water.
Chill: Place in the refrigerator to chill for at least 30 minutes before baking. This will help the cookies to be firm and not spread too much while baking.
Pierce Shortbread: Poking holes in your shortbread dough will help it cook evenly since it is such a dry dough.
Cream Butter and Sugar: The creaming process will give the shortbread great texture by adding air pockets that will puff up when the cookies are baking in the oven.
Do Not Overcook: The shortbread will still be soft when it first comes out of the oven. Do not leave it in too long. As it cools, it will harden. Look for a golden color to know when it is done.
How to Store Leftovers
These salted caramel apple bars are SO good and, if possible, taste even better the next day! Once the bars have cooled completely, then cover them in an airtight container and store them at room temperature. They will last for up to 5 days!
More Fall Apple Recipes
Don’t skimp on the apple recipes this fall! If you don’t know what to make, then I have got you covered with all of these delicious recipes. Apples are what make the fall season the absolute best and these recipes really take this season over the top!
Salted caramel apple bars are ooey-gooey treats that have an amazing buttery shortbread crust and a soft and sweet caramel apple center! This is one of the best desserts you will make this fall!
Course Dessert, Snack
Cuisine American
Keyword apple butter bars, caramel apple bars, caramel apple butter bars
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Servings 16Bars
Calories 542kcal
Author Alyssa Rivers
Ingredients
2cupsbuttersoftened
1cupwhite sugar
1 and ½cupspowdered sugar
1Tablespoonvanilla
4cupsflour
2mediumappleschopped (I used Granny Smith)
1 14 ounce bagcaramels(unwrapped or 11 oz unwrapped Caramel Bits work great)
In a large mixing bowl cream together butter, sugar, and powdered sugar. Add vanilla and beat until combined. Mix in the flour and combine until it forms a soft dough.
Press half of the dough in the bottom of a 9×13 dish and place the other half of the dough into the refrigerator. Bake in preheated oven for 15 minutes.
Remove the pan from the oven and melt the caramels, heavy cream, and ½ teaspoon vanilla in the microwave for 1 minute. Stir together until smooth. Stir in the chopped apples. Pour evenly over the hot crust. Lightly sprinkle the coarse sea salt over the crust. I didn’t end up using the entire Tablespoon. I just lightly sprinkle it evenly on top. You don’t want them too salty.
Take the remaining dough out of the refrigerator and crumble it over top of the caramel. Return the pan to the oven and bake for 25-30 minutes until the filling is bubbly and the top is firm. Let them cool completely before cutting.
Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!
My Instant Pot and air fryer are two workhorses in my kitchen. They’ve simplified dinner so much! Add this Instant Pot spaghetti, mashed potatoes, or meatloaf to your dinner lineup! You won’t regret it! Instant Pot recipes are always so quick and easy to make but turn out perfectly.
Soft and Tender Instant Pot Sweet Potatoes
I love baked sweet potatoes, especially around the holidays! The only problem is, with the hour-long bake time, it doesn’t really work if you’re in a pinch. The Instant Pot saves the day, yet again! With this beyond-easy recipe, you can have soft and tender sweet potatoes ready in less than 30 minutes.
You’re going to be amazed at how soft, moist, and silky smooth they turn out. You can serve them with both sweet and savory toppings! (I have some ideas for you below!) You can also mash your Instant Pot sweet potatoes to use in a casserole! This is definitely a staple recipe to have around. If your family loves sweet potato dishes as much as mine does, it will especially come in handy with Thanksgiving just around the corner!
Ingredients You’ll Need
Only 2 simple ingredients are needed to make these amazing Instant Pot sweet potatoes! This recipe is the perfect foundation for all of your favorite sweet potato dishes! You can find exact measurements needed to make it below in the recipe card.
Sweet Potatoes: The size of your sweet potatoes affects cooking time, so if you want to follow my recipe 1:1 try to find medium-sized sweet potatoes! You may need to adjust the cooking time by a few minutes if your sweet potatoes are larger or smaller. You can also use jewel yams.
Water: Water is added to the base of the Instant Pot to add moisture to your sweet potatoes as they cook! This is a must for sweet potatoes that are soft and moist instead of dry and tough.
Tips for Picking the Best Sweet Potatoes
Look for sweet potatoes that are smooth and evenly shaped without cuts, cracks, or blemishes. Avoid sweet potatoes that are too big, as they will take longer to cook through evenly.
How to Cook Sweet Potatoes in an Instant Pot
This recipe is foolproof and SO easy to make! I love how hands-off it is. It makes preparing dinner so easy.
Prep Sweet Potatoes: Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
Add Trivet and Water to Instant Pot: Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
Add Sweet Potatoes: Add the whole sweet potatoes to the pot and place them on top of the trivet. It’s ok to stack the potatoes if needed.
Seal: Place the lid on the Instant Pot, then set the valve to ‘seal’.
Cook: Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes. Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
Release Pressure: Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
Add Cooking Time if Needed: If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
Serve: Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.
Serving Suggestions
This Instant Pot sweet potato recipe is my favorite because it can be served in a variety of different ways. Here are a few of my favorites!
SweetToppings: If you like your sweet potatoes to be, well, sweet, try yours out with toppings such as cinnamon butter, honey, maple syrup, or marshmallow cream! Chopped pecans and a sprinkle of brown sugar is great too!
Savory Toppings: If you like to keep things simple, a dollop of butter and a little salt and pepper is always a good idea. You can also make loaded sweet potatoes with shredded cheese, bacon bits, chopped green onions, and sour cream.
Storing Leftovers / Making Ahead
This recipe is perfect for making at the beginning of the week so you have sweet potatoes to heat up for lunch! Instant Pot sweet potatoes make such great leftovers. Here’s how to keep them tasting as fresh and delicious as possible.
In the Refrigerator: In an airtight container, your sweet potatoes will last for 5-7 days.
In the Freezer: Freeze in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge before reheating.
Reheating: Easily reheat your sweet potatoes in the Instant Pot by adding water under your trivet and cooking for 3 minutes. You can also reheat your sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. (Although keep in mind that microwaving your sweet potatoes can sometimes dry them out.)
Other Tried and True Sweet Potato Recipes
I love sweet potatoes! They have such a creamy, delicious texture. Plus, they’re so versatile! Whether you use them in a casserole, as chips or fries, or in pie, it’s one of the best things about the fall season! Here are some of my favorite recipes that you NEED to try!
Using an Instant Pot to cook your sweet potatoes is the best! They turn out perfectly sweet, creamy, and soft in half the time it takes to bake them!
Course Side Dish
Cuisine American
Keyword 20 minute, easy
Prep Time 5minutes
Cook Time 25minutes
Total Time 30minutes
Servings 3
Calories 194kcal
Author Alyssa Rivers
Ingredients
3-4mediumsweet potatoes,or jewel yams
1cupwater
Instructions
Wash the sweet potatoes well, and prick each potato about 4 times with a fork.
Place the trivet in the bottom of the instant pot, then pour 1 cup of water into the pot.
Add the sweet potatoes to the pot and place them on top of the trivet. It's ok to stack the potatoes if needed.
Place the lid on the Instant Pot, then set the valve to 'seal'.
Select the manual/high pressure button. Adjust the time depending on the size of your sweet potatoes.
Small potatoes= 15 minutes, medium potatoes= 25 minutes, and large potatoes= 50 minutes.
Allow the pressure to naturally release for 10 minutes before releasing the rest of the pressure.
If your sweet potatoes are not soft enough, place the lid back on the Instant Pot and add an additional 5-10 minutes.
Enjoy your sweet potatoes to your liking! I love to cook my sweet potatoes ahead of time to enjoy throughout the week, or to use in my sweet potato casserole.
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A super easy 20-minute black bean soup! This soup is hearty and filling and a great option for those wanting a vegetarian option! It’s made with black beans, a variety of veggies, and delicious seasonings for a savory soup with a hint of warm spice!
This hearty soup is one of my family’s favorites! It’s perfect for making as the temperatures start to cool down. You’ll have to serve it with some delicious homemade cornbread or dinner rolls for dipping!
Amazing Black Bean Soup Recipe
I’m getting antsy for fall to be here so I can break out all of my favorite soup recipes! To get you excited, today I am sharing with you my amazing 20-minute black bean soup! This soup is packed with amazing flavor and texture, whips up in a snap, and is vegetarian! If you’re a fan of hearty soups and stews, I’m sure this will quickly become a favorite of yours. It’s loaded with tons of black beans, corn, fire-roasted tomatoes, caramelized onion, and cilantro. It’s a hearty, satisfying soup for the cold fall and winter months.
This 20-minute black bean soup is super easy to make. Simply sauté the onions and garlic and stir in the rest of the ingredients. Then, all you have to do is let it simmer! It doesn’t get any easier than that! It’s a quick and easy meal to throw on the stove for weeknight dinners. For the ultimate experience, I recommend serving this soup with rolls or breadsticks for dipping! Don’t be surprised if this becomes a popular request for dinner. It’s so simple but so delicious!
A Reader’s Review
“I just made your Black Bean Soup for my lunch. It is so nice to find a delicious tasting vegan recipe. Thank you for sharing.”
Connie Poff
Ingredients for Black Bean Soup
This soup comes together with a lot of ingredients you probably already have in your pantry! It’s a great way to use up canned vegetables! For exact measurements, check out the recipe card below.
Olive Oil: Used for sautéing the chopped onions and garlic in.
Chopped Onion: Adds the best sweet but savory, caramelized flavor!
Minced Garlic: You really can’t go wrong with garlic. It will give your entire pot of black bean soup the best savory taste.
Canned Garlic Fire Roasted Diced Tomatoes: Adds texture and flavor that is deep and slightly smoky.
Canned Black Beans: You’ll want these to be rinsed and drained before you add them in!
Low-Sodium Vegetable Broth: Acts as the base of the black bean soup.
Canned Diced Green Chiles: Adds the best flavor and hint of spice!
Frozen Corn: You’ll want this to be thawed before you use it.
Seasonings and Spices: I used cumin and chile powder! This combination is smoky and warm with a kick!
Lime Juice: Use freshly-squeezed lime juice if you can!
Chopped Cilantro: (Optional) Fresh cilantro works as a great garnish on top. It adds great aromatics and a pop of extra flavor!
How to Make Black Bean Soup
Black bean soup is a great option for a quick and easy dinner or last-minute potluck addition. It only takes 5 minutes of prep and then it’s off to the stove to simmer!
Blend: Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
Heat Olive Oil: Heat oil in a large dutch oven or pot.
Sauté Onion and Garlic: Stir in onion and sauté for 3-4 minutes. Add in garlic and cook for an additional minute.
Add Remaining Ingredients: Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
Simmer: Bring to a simmer and cook for 10-15 minutes.
Add Seasonings and Garnish: Take off of the heat and stir in freshly-squeezed lime juice. Season with salt and pepper to taste. Serve immediately with fresh chopped cilantro.
Tips and Tricks
Just as easy as it is to make, black bean soup is super easy to customize! Here are a few simple ways you can switch up this tasty dish.
Adjust Consistency: If the soup is too thick add more broth. If you would like it thicker, puree some of the soup in a blender or food processor.
More Mix-Ins: I like using whatever leftover vegetables I have my fridge. Some tasty mix-ins to try are chopped squash or zucchini, chickpeas, potatoes, spinach, kale, celery, or carrots.
Black bean soup is great for leftovers and using as a meal plan!
In the Refrigerator: Store in an airtight container for 5-6 days.
In the Freezer: After your soup has cooled, transfer to a freezer bag and freeze for up to 1 month. Let thaw in the fridge overnight before reheating.
Reheating: Reheat over the stove on medium heat until warmed through, or in the microwave for 30 second intervals, stirring frequently.
More Amazing Vegetarian Soup Recipes
These are a few delicious soup recipes that even the carnivores in your family will enjoy! You won’t be able to resist their fresh and hearty flavor. They’re perfect for cool fall days!
Add two cans of undrained black beans to a food processor and pulse until thickened. Set aside.
Heat oil in a large dutch oven or pot.
Stir in onion and sauté for 3-4 minutes.
Add in garlic and cook for an additional minute.
Stir in the tomatoes, all of the black beans, broth, green chilies, corn, cumin and chili powder.
Bring to a simmer and cook for 10-15 minutes.
If the soup is too thick add more broth. If you would like it thicker puree some of the soup in a blender or food processor.
Take off of the heat and stir in fresh squeeze lime juice.
Season with salt and pepper to taste.
Serve immediately with fresh chopped cilantro for serving.
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.
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Easy taco casserole is beef, cheese, and tortilla chips layered up and loaded with rich flavor throughout. It is an easy-to-make, crowd-pleasing dinner that will be a hit with everyone!
Isn’t Mexican food so delicious?! We love it so much around our house! If you want to make some delicious side dishes to go with this casserole, then you should make this Mexican Rice, these homemade tortilla chips, and then end the night with Tres Leches for dessert!
Easy Taco Casserole Recipe
I was told about easy taco casserole by a friend who said that I just had to make it! Once I tried out this recipe, it quickly became a favorite! I loved it because it was so easy to throw together! I already had the ingredients on hand, and within 20 minutes, it was already in the oven!
On top of being easy, this taco casserole was absolutely delicious. It had perfect taco flavor, and I loved the crunch from the tortilla chips. Everyone loved it! There is really no end to how buildable and versatile this casserole is. My kids were content to keep it simple with just meat, cheese, and chips, while I layered it up with my favorite toppings. I added avocado, sour cream, cilantro, and chopped lettuce! It was a fun way to mix up a taco night!
Taco Casserole Ingredients
The base of these ingredients is so easy, and you probably already have most of them on hand! Check out the recipe card at the bottom of the post for exact measurements.
Hamburger meat: Lean ground beef is best for less grease and tender meat.
Onion: You combine this with the meat to cook, which infuses a lot of flavors.
Tomato Soup: This is what you will simmer the meat in.
Water: The water helps cook the meat and incorporate seasonings.
Taco Seasoning:You can make your own homemade taco seasoning with this recipe or packaged seasoning works well with these tacos too.
Grated Mexican Cheese: Helps bind the casserole together and gives great flavor!
Toppings: Lettuce, cilantro, avocado, tomatoes, olives, and anything else that you love!
How to Make a Taco Casserole
This taco casserole is so easy to make. And I love that I can make it ahead of time and freeze it for later! See the tips below on how to store it and freeze it for later.
Brown the Meat: Brown the ground beef with the onion in a skillet. Add the tomato soup and taco seasoning with one can of water.
Layer: Break up tortilla chips. Layer chips, hamburger mix, and cheese in a 9 x 13 baking dish. Repeat layers ending with cheese.
Bake: Bake for 15-20 minutes at 350 degrees Fahrenheit.
Add Toppings: Serve with favorite toppings like sour cream, lettuce, green onions, and black olives!
Topping and Variations
The great thing about this taco casserole recipe is that it leaves room for you to make it unique for you and your family! Let me know what your favorite version is!
Protein: Try it with ground turkey, ground chicken, shredded chicken, shredded pork, or finely sliced steak (sirloin, flank steak, or skirt steak is best).
Cheese: Pepper jack is awesome in this casserole, but any of your favorite cheeses will work. I encourage you to use freshly grated cheese. It works better for melting because pre-shredded cheese is often coated with preservatives that keep it from melting properly.
Chips: For more flavor, try Doritos or Fritos instead of the tortilla chips. Or, if you plan to freeze or make ahead, try flour or corn tortillas instead of chips.
Layers: Refried beans, guacamole, salsa, black or pinto beans, rice, or tater tots all make great layer additions or substitutions.
Optional Garnish: Cherry tomatoes, green onion, cilantro, sour cream, sliced avocado, serrano peppers, red bell peppers, pico de gallo, sliced olives, or diced jalapenos.
Storing Your Casserole
One thing I do to save myself time when making this easy taco casserole is to make and freeze the meat mixture ahead of time. (It will last for up to 3 months in the freezer.) Then, I can just thaw out the meat, throw together the other layers, and have the entire thing heating in the oven in minutes! This will also prevent any sogginess in your chips that would happen from storing the casserole already layered.
To Store AFTER Baking: Let cool, then place in an airtight container, refrigerate, and use within 3-4 days.
Make and Take: Make in a foil pan if planning to deliver to a friend or family member. This way, they can just dispose of the pan when they are done enjoying the meal. Write the baking directions on the top of the foil pan for them, so they have heating directions handy.
More Recipes for Taco Night!
Taco night is a favorite at our house. We have it so often that we can’t just leave it to Taco Tuesday! Check out some more f these favorite recipes that we love to rotate into out meals on a weekly basis!
Add Toppings
Serve with favorite toppings like sour cream, lettuce, green onions, or black olives.
Updated Post On: September 7, 2022 Originally Posted on: July 31, 2012
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.
