I have a newfound love for Buffalo sauce, even though it sets my mouth on fire every single time. I found this recipe on Emily Bites and I had all the ingredients. The only thing I didn’t have was milk to tame the hotness. But it burned so good. ha!
How good does that look?
– 1 packet of ranch seasoning
– Boneless, skinless chicken breasts (I used 6, about 32 oz.)
– 1 bottle of Frank’s Buffalo sauce (12 oz.)
– 2 tablespoons butter
– Optional: blue cheese dressing, blue cheese crumbles or ranch
Throw all the chicken, the Buffalo sauce and the packet of ranch seasoning into the crockpot. Cook it on high for 4-5 hours, or on low for double that.
After 4.5 hours, the chicken should be falling apart. I didn’t have to pull it out of the crockpot to shred it. I just used a pair of tongs to shred it in the crockpot. All the sauce should have been absorbed into the chicken, but it’s also saucy.
Turn the crockpot down to low if you’ve had it on high. Put in the two tablespoons of butter and cook for another half an hour.
Then serve! You can try it on a tortilla for a buffalo chicken wrap.
Or put it on a bun with the blue cheese crumbles and blue cheese dressing. Try throwing some of the chicken in with mac and cheese for buffalo chicken mac and cheese too.
This recipe gave me three tupperwares full of chicken. I had two smaller containers that had two portions each and one large container that has at least six more.
If you’re looking for some quick dishes to make for your big game day party, I’ve rounded up a few of my favorites
Buffalo Tater Tots
Mini muffin corn dogs
Bacon wrapped, blue cheese stuffed dates
Creamed corn casserole
It was time to bust out the crockpot again. I found these two recipes, from the Recipe Critic and Amy Bites. I combined the two recipes to create this version of Crockpot honey sesame chicken.
And it was goooood. Not too sweet, not too spicy.
– 4-5 chicken breasts
– 3/4 cup honey*
– 1/2 cup soy sauce
– 1/4 cup ketchup
– 2 teaspoons minced garlic
– 2 tablespoons vegetable oil
– Onion powder, red pepper flakes** and pepper – just sprinkle a bit in
– 4 teaspoons of cornstarch and 1/3 cup water
* so, the amount of honey can vary from 1/2 cup to a full cup. I split the difference at 3/4 cup. Depends on how sweet you want it
** I only used a small bit of red pepper flakes. I don’t like spicy but I know this would taste good with even more.
Start by sticking your chicken into the bottom of the crockpot.
Whisk together the honey, ketchup, soy sauce, garlic, vegetable oil, pepper, red pepper and onion powder. Make sure you whisk it because it takes a little bit of work to incorporate all the honey. Otherwise it sticks to the bottom of whatever bowl you’re using.
Pour the sauce over the chicken. I stirred the chicken a little bit so it was all coated. Turn the crockpot on low for 4 hours.
At the four hour mark, pull all the chicken out of the crockpot and slice it up. Mix 4 teaspoons of cornstarch and 1/3 cup water together and pour that into the sauce that’s still in the crock pot. Turn the crockpot up to high and let it cook for 10 minutes more. It will thicken the sauce slightly.
Put the chicken back into the crock pot. I also added steamed broccoli. Sprinkle in some sesame seeds. Serve it over rice and eat warm. Super good.
It was another slow cooker Sunday for me. I found this recipe, which pegs it was the “Easiest Dinner Ever.” I’m going to agree. Five ingredients. That’s it for this recipe. How could I pass it up? Ok, it’s sorta six with the addition of rice.
Cream Cheese Crock Pot Chicken
adapted from The Larson Lingo
– 1/2 to 1 bag of frozen chicken tenderloins
– 8 oz. cream cheese
– 1 can of corn, drained
– 1 can of black beans, drained and rinsed
– 1 can of diced tomatoes or 1 can of Rotel
I have a smaller crock pot, so I only used half the bag of chicken. Put that in the bottom of the crock pot. Then put the rest of the ingredients inside. So with the tomatoes, I don’t like chilis that’s why I avoided the Rotel.
You can’t see the cream cheese in the photo, but it’s there. Cook on low for 6-8 hours, stir every couple of hours. I cooked it about 6.5 hours. In that last half hour, I added cooked rice to the mixture. The original blog shows how soupy the dish can be. I decided rather than serving over the rice, just mix it in.
I might have put a bit too much rice. But, this was yummy and filling. I might suggest adding a bit of seasoning, perhaps the tiniest pinch of red pepper, salt and pepper. There’s a lot here. I’m going to have leftovers for lunch for the next couple of days. It’s just as good warmed up too.
Sundays are turning into my crockpot days. I tend to lounge on Sundays. So I like that my apartment fills up with the smells of cooking food yet I’m catching up on shows on my DVR (“Alphas” was my show of choice this past Sunday).
A friend of mine made this recipe from Crock-a-doodle-do and it sounded yummy. Plus, my pantry is never without a bottle of Italian dressing.
Crockpot Italian Chicken
Adapted from Crock-a-doodle-do
1 bottle of Italian dressing
2-4 chicken breasts
Italian seasoning packet
1/2 cup of Parmesan cheese
1/2 package of carrots
A couple potatoes cut in half
I had two large chicken breasts that I just cut in half. I wiped the inside of my crockpot with a little bit of olive oil. Then I put a little bit of the Italian dressing in the bottom. I put the chicken in one layer at the bottom of my crockpot. Pour more of the Italian dressing down. Then sprinkle a little bit of the Italian seasoning on it. Then about a quarter cup of the cheese. Then put in your carrots. I used carrot chips, but I might use just baby carrots next time. Sprinkle with more seasoning and dressing. Put your potatoes on top. The last of the dressing, seasoning and cheese go on top.
Cook on low for 6-8 hours. I did it for about 7.5.
I ended up with really juicy chicken. I was ok with the carrots, they were a bit too crunchy still for my tastes. The potatoes were pretty good. When I think Italian, I think tomatoes and some sort of green veggie. So I may try that next time. Or just make the chicken and create another side not in the crockpot. But I would make this again.
Oh, and I sprinkled a little more cheese on top before eating.
After a long vacation, and a week of take out, sandwiches and bagels, I had to get back into the cooking mood. I combed Pinterest for ideas and found these irresistible crockpot chicken tacos. I had most of the ingredients and I always want to try new crockpot recipes.
These tacos were so juicy and filling. If you compare the ingredient photo to the actual recipe, it’s slightly different. I put in one extra packet of taco seasoning and one extra can of chicken broth. I did it so the chicken would be covered in the crockpot and so the sauce flavor wouldn’t be diluted.
As a leftover meal, I took some of the chicken and some of the reserved sauce and poured it over rice. Delish.
Crockpot chicken tacos
Adapted from Raining Hot Coupons
6 frozen chicken breasts
2 packets of taco seasoning
1 Ranch packet
1 can of chicken gravy
2 cans of chicken broth
Into the crockpot
Put the frozen chicken into the crockpot. Pour the packets of ranch and taco seasonings into the pot. Then pour in your gravy and chicken broth. Put the lid on and turn to high. Cook for 4 hours.
After four hours, pull the chicken out of the broth and shred. If you look at the photo above, the chicken is a bit dry. Take that pulled chicken and put it back into your crockpot full of sauce. Turn the crockpot to low and leave it in there for 45 minutes.
After the 45 minutes, pull the chicken back out. Look, super juicy!
You’re ready to serve. I only put sour cream on top. I didn’t have any shredded cheese, but you can add a little bit of that. I don’t know if it needs it.
There is a lot of sauce left over. I reserved most of it for the chicken and rice dish. Yummy and filling.
Original pin/Blog post
I love pulled pork. If I see it on a menu, I will usually make that my lunch or dinner. This is the easiest and most flavorful pulled pork recipe I’ve made. I got the recipe from a friend a few years back and tweaked it to my specifications.
Pulled pork’s been in the crockpot for about 5 hours.
Pork tenderloin, about 2-4 pounds
2 bottles of Zesty Italian dressing (I use Kraft)
2 bottles of BBQ sauce (I use the original Sweet Baby Ray’s)
Chop up the tenderloins into a couple of chunks each and throw them into the crockpot with the bottles of Italian dressing. Cook on high for 5-6 hours. When it’s done, strain out the dressing and shred the pork with two forks. Then mix with the BBQ sauce and eat.
Mix the pulled pork with your favorite BBQ sauce.
The dressing flavors the meat perfectly since it has all that seasoning. And it breaks down the meat quickly. Starting at about 4 hours, I start stirring it once in awhile. You’ll see the pork starting to fall apart too. You could always serve this with the BBQ sauce on the side. I love drowning the pork in BBQ sauce, but some people like their pulled pork less saucy. Eat it on a burger bun or kaiser roll or just by itself. You have plenty of options!
Also, I believe this can be used for pulled chicken. You’ll probably need to adjust the cooking time slightly and then use less dressing.