CROCKPOT ITALIAN CHICKEN

THU, 30 JUL 2009 BY CHRISTY {THE GIRL WHO ATE EVERYTHING}

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I know, I know…everyone has this recipe but on the off chance that you don’t you must add it to your repertoire. I had my beautiful baby boy Weston and have been very busy. Although I’m not back to cooking, I made a few things before I had the baby that I hadn’t posted yet. This is Austin’s favorite meal and I wanted to make it for him before I had the baby. We call it “Batman Pasta” because of the bowtie pasta and it makes my kids excited to eat it. I prefer it with rice but pasta is good too. It’s super easy…a perfect throw-in-the -crockpot-while-you-are-at-church-on-Sunday meal. You can do it with whole chicken breasts, cube it, or even shred it. I always cut the breasts into tenderloin size strips.

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Crockpot Italian Chicken

Ingredients

• 4 chicken breasts
• 1 packet dry Zesty Italian dressing (Regular is fine but I like zesty better. Sometimes I use a packet and a half.)
• 1 (8 oz) package cream cheese, softened
• 1-2 cans cream of chicken soup (depending how cream cheesy you want it)

Add Avocados from Mexico for Fresh Flavor

 

Instructions

1. Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I always cut the breasts into tenderloin size strips.
2. Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

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I have to keep track of this because when I made it both of my kids actually ate and enjoyed it.  I'm making it for the second time tonight so, we will see if it is still a winner.  Fingers crossed.

Sweet and Spicy Cross Rib Roast from Mels Kitchen Cafe

Slow Cooker Sweet and Spicy BBQ Pot Roast

60 COMMENTS JULY 9, 2010

Pot roast comes in many forms, I am learning. Take this recipe for instance. Billed as “pot roast,” it differs in flavor and ingredients from the classic pot roast I grew up eating but still manages to be mighty tasty. And the bonus is that it has a secret ingredient you can quiz your dinner guests about.

Any guesses? Don’t cheat and look at the recipe below…

Ok, I’ll tell you. Root beer.

The carbonated, sweet root beer combined with the mildly spicy enchilada sauce and kicky hot sauce pairs into one of the most delicious and tender roasts I’ve had in a long time. Even though the end result has flavors a bit different than a traditional pot roast, we still served this up with potatoes since the drippings from the roast made a tasty, flavorful gravy. Fantastic recipe and oh, so needed for those days that just scream “PULL OUT THE CROCKPOT, MAN!” Thanks, Emily!

P.S. Road Trip Update: We made it. Grumpy and safe, we made it. A big thank-you to pre-scheduled blog posts, Crayola window markers, dollar store toys, copious amounts of dark chocolate M&M’s, and Homeward Bound, which we watched no less than 58 times. I’ll be back on track soon to catch up to your comments/emails.

One Year Ago: Hoisin Chicken Rice Bowls
Two Years Ago: Sticky Coconut Chicken

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Slow Cooker Sweet and Spicy BBQ Pot Roast

YIELD: SERVES 8-10

Note: I used to avoid recipes that called for browning the meat before adding it to the crockpot. Unnecessary, I thought! But I’ve since changed my ways, realizing that a quick sear in a hot pan can add a delicious dimension of flavor that is well worth the extra few minutes. Also, the leftovers of this roast, combined with some BBQ sauce make phenomenal BBQ beef sandwiches

INGREDIENTS

• 4-7 pounds boneless chuck roast, trimmed of large areas of fat
• 1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)
• 2 tablespoons vegetable oil
• 1 can root beer (if you use a brand other than A&W, please don’t tell my husband)
• 1 can (around 9-ish ounces, the size of a soup can) red chile enchilada sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (I like the Tapatio brand)
• 3 tablespoons cornstarch
• ¼ cup of water or milk

DIRECTIONS

1. Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.
2. Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.
3. Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

Recipe Source: adapted from Emily, a reader, originally from Southern Living Easy Weeknight Favorites

melskitchencafe.com

This was quite good.  I used a chipotle hot sauce and probably only put in half of what it called for to make sure it wasn't too hot for the kids. I also only had half the amount of enchilada sauce it called for.  So, it definitely wasn't too spicy.  I may try it as written next time.  I actually had to put the sauce in a pot and simmer it to get it to thicken, my crockpot had cooled down quite a bit when it was time for the sauce, but it was yummy too.