Ingredient Notes

• Whole chicken: A 4 to 5-pound chicken is the perfect size for this recipe.
• Olive oil: Helps the seasonings stick to the chicken and is also used for browning.
• Salt and black pepper: Season both the chicken and vegetables to taste.
• Paprika: Adds color and mild flavor to the roasted chicken.
• Dried thyme: Gives the chicken a savory herb flavor.
• Garlic powder: An easy way to season the entire chicken evenly.
• Onion: Cut into wedges so it holds up during the long roasting time.
• Carrots: Thick rounds stay tender without becoming too soft.
• Potatoes: Cut them into chunks so they cook evenly alongside the chicken.
• Chicken broth: Adds moisture and creates flavorful pan juices for the gravy.
• Butter: Used as the base for the homemade gravy.
• All-purpose flour: Thickens the pan juices into gravy.
• Fresh parsley: An optional garnish for serving.

How to Make Dutch Oven Chicken Pot Roast with Gravy

1. Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
2. Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil.
   Brown the chicken on all sides until golden brown.
3. Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges. Season with additional salt and black pepper, if desired.
4. Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven. Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
5. Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices. Place the Dutch oven on the stovetop over medium heat. Melt the butter.
   Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute.
   Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency.
6. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.

Print

Dutch Oven Chicken Pot Roast with Gravy

This Dutch Oven Chicken Pot Roast cooks with potatoes, carrots and onions until tender, then the savory pan juices are turned into an easy homemade gravy.

Course Dinner

Cuisine chicken, healthy

Prep Time 20 minutes minutes

Cook Time 1 hour hour 55 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 445kcal

Equipment

• Dutch Oven

Ingredients

• 4lb whole chicken about 4-5 pounds, giblets removed
• 2 tablespoons olive oil plus a splash for browning
• Salt and black pepper to taste
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 large onion cut into wedges
• 3 large carrots peeled and sliced into thick rounds
• 3 medium potatoes peeled and cut into chunks
• 2 cups chicken broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• Fresh parsley chopped, for garnish

Instructions

• Preheat the oven to 350°F. Pat the chicken dry with paper towels. Rub the chicken inside and out with the olive oil. Season inside and out with salt, black pepper, paprika, thyme, and garlic powder.
  
• Heat the Dutch oven over medium-high heat on the stovetop. Add a splash of olive oil. Brown the chicken on all sides until golden brown.
  
• Add the onion, carrots, and potatoes to the Dutch oven, arranging them across the bottom and around the edges.Season with additional salt and black pepper, if desired.
  
• Pour in the chicken broth. Cover with the lid and transfer the Dutch oven to the preheated oven.
  
• Roast for 1 1/2 to 2 hours, or until the chicken is fully cooked and reaches an internal temperature of 165°F and the vegetables are tender.
• Remove the chicken and vegetables from the Dutch oven. Strain and reserve the pan juices.
• Place the Dutch oven on the stovetop over medium heat. Melt the butter. Whisk the flour into the melted butter and cook, stirring constantly, for about 1 minute. Gradually whisk in the reserved pan juices. Bring the gravy to a simmer and continue cooking until it reaches your desired consistency. Carve the chicken and serve with the roasted vegetables and gravy. Garnish with chopped fresh parsley.
  

Nutrition

Calories: 445kcal | Carbohydrates: 30g | Protein: 37g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 471mg | Potassium: 643mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6470IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg

More Chicken Recipes

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

Easy Instant Pot Chicken Recipes

Cilantro Lime Grilled Chicken

The post Dutch Oven Chicken Pot Roast appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken: Chop the chicken into bite-sized pieces so it cooks quickly and evenly.
• Cajun seasoning: Seasons both the chicken and creamy sauce. You can adjust the amount depending on how spicy you like your pasta.
• Pasta: I used bowtie (farfalle) pasta, but another short pasta shape will work too.
• Onion: Adds flavor to the chicken and vegetable mixture.
• Celery: Gives the dish some texture and is a classic match for Cajun-inspired flavors.
• Bell pepper: Use your favorite sweet bell pepper.
• Cream cheese: Makes the sauce thick and creamy. The recipe uses 4-8 ounces, depending on how creamy you want the sauce.
• Sour cream: Adds creaminess with a slight tang.
• Chicken broth: Forms the base of the sauce and helps you adjust its consistency.
• Milk: Optional, but you can add a little if you want to thin the sauce.
• Oil or butter: Used for cooking the chicken and vegetables.
• Salt and pepper: Season the chicken to taste.

Easy Cajun Pasta Skillet

1. Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
2. Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil as needed.
3. Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer the vegetables to a clean bowl.
4. Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
5. Season the sauce with the remaining Cajun seasoning, adjusting to taste.
6. Add the cooked pasta and stir until coated in the sauce.
7. Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.

Print

Easy Cajun Chicken Pasta Skillet

Easy Cajun Chicken Pasta Skillet combines tender chicken, pasta and veggies in a rich Cajun cream sauce. Ready in just 35 minutes!

Course Dinner

Cuisine chicken, pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 468kcal

Ingredients

• 2 tablespoons oil or butter
• 2 cups chicken chopped
• Salt and pepper to taste
• 1 tablespoon Cajun seasoning
• 3.5 cups dry pasta such as bowtie/farfalle
• 1 small onion diced
• 2 stalks celery diced
• 1 sweet bell pepper diced
• 6 ounces cream cheese softened, as desired
• 1 cup sour cream
• 1/2 cup milk as desired, optional
• 1.5 cups chicken broth as needed

Instructions

• Heat half of the oil in a large skillet over medium heat. Season the chopped chicken with salt, pepper, and half of the Cajun seasoning. Add the chicken to the skillet and cook for 6-8 minutes, or until browned and the internal temperature reaches 165°F. Remove chicken and set aside.
  
• Meanwhile, cook the pasta according to the package directions. Drain, but do not rinse. Set aside. Add the chopped onion, celery, and bell pepper to the skillet, adding more oil if needed.
  
• Cook for about 6 minutes, until the onion is translucent and the vegetables are tender. Transfer vegetables to a bowl.
  
• Wipe out the skillet and add the chicken broth. Bring to a simmer, then stir in the sour cream and cream cheese. Continue stirring as the cream cheese melts. Add additional broth or milk as needed until the sauce is smooth and coats the back of a spoon.
  
• Season the sauce with the remaining Cajun seasoning, adjusting to taste.
  
• Add the cooked pasta and stir until coated in the sauce.
  
• Return the chicken and vegetables to the skillet and stir until everything is coated and heated through.
  

Notes

What to Serve With Easy Cajun Pasta Skillet

– Garlic bread. There is always sauce left in the bowl and something has to get it.
– A green salad. 
– Roasted broccoli or green beans. Roast them while the chicken cooks and everything finishes at the same time.

Nutrition

Calories: 468kcal | Carbohydrates: 54g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 547mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2277IU | Vitamin C: 41mg | Calcium: 209mg | Iron: 1mg

More Recipe Ideas

Dutch Oven Chicken Pot Roast

Easy Cajun Pasta Skillet

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Cilantro Lime Grilled Chicken

The post Easy Cajun Pasta Skillet appeared first on The Rockstar Mommy.

The post Easy Instant Pot Chicken Recipes appeared first on The Rockstar Mommy.

Cilantro Lime Grilled Chicken

Directions for the marinade:

1. In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
2. Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.

Grilling instructions:

1. Prepare your grill for medium-high direct heat.  Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F.
2. When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.

More Recipe Ideas

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Print

Cilantro Lime Grilled Chicken

Bright, fresh, and packed with flavor, this Cilantro Lime Grilled Chicken is the kind of meal you'll find yourself making again and again. A

Course Dinner

Cuisine chicken, grill

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinading time 30 minutes minutes

Servings 4

Calories 253kcal

Ingredients

• 4 chicken breasts
• 1 cup olive oil
• 2 limes zested and juiced
• 2 garlic cloves minced
• ⅛ cup chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garnishes- extra cilantro slices of lime

Instructions

Directions for the marinade:

• In a small bowl, mix together the olive oil, lime zest, lime juice, garlic, cilantro, salt and pepper. Set aside.
  
• Using a meat tenderizer, pound the chicken breasts until they are even in thickness. Place the chicken in a 9×13 dish. Pour the marinade over the chicken. Cover and refrigerate for 30 minutes, turning once halfway through.
  

Grilling instructions:

• Prepare your grill for medium-high direct heat. Place the chicken on the grill, and cook for 6-8 minutes turning once halfway through cooking time. The chicken is done when the internal temperature reads 165 degrees F
  
• When cooked through, remove from heat and let it rest a few minutes before cutting. Serve with extra fresh cilantro and slices of lime to squeeze on top.
  

Nutrition

Calories: 253kcal | Carbohydrates: 1g | Protein: 48g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 847mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Cilantro Lime Grilled Chicken appeared first on The Rockstar Mommy.

Ingredient Notes

• Chicken Breasts: Boneless skinless chicken breasts become perfectly tender in the slow cooker and shred easily after cooking.
• Onion: Adds flavor and richness to the broth.
• Garlic: Fresh garlic gives this noodles recipe extra savory flavor.
• Cream of Chicken Soup: Creates the creamy base for this crockpot chicken recipe.
• Chicken Broth: Helps cook the chicken and noodles while creating a rich sauce. Keep extra broth on hand in case you need more liquid.
• Butter: Adds richness and helps create creamy chicken goodness.
• Seasonings: Parsley, thyme, sage, garlic powder, salt, and pepper give this dish cozy poultry seasoning flavor.
• Homestyle Egg Noodles: Tender egg noodles soak up all the creamy broth and flavor.

Slow Cooker Chicken and Noodles Recipe

1. Place chicken breasts into the slow cooker.
2. Add onion, garlic, cream of chicken soup, and chicken broth. Top with butter and seasonings.Cover and cook on LOW for 4-5 hours or HIGH for 2 ½-3 hours.
3. Remove chicken and shred with two forks.
4. Return shredded chicken to the crock pot along with the egg noodles.
5. Stir well, cover, and cook an additional 30 minutes until noodles are tender.
   Garnish with chopped parsley and serve warm.

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Print

Slow Cooker Chicken and Noodles Recipe

Nothing beats a big bowl of Slow Cooker Chicken and Noodles when you want warm, cozy comfort food for dinner.

Course Dinner

Cuisine chicken, Crockpot, Family Favorite, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 40 minutes minutes

Servings 8

Calories 463kcal

Equipment

• Slow Cooker

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 onion diced
• 3 cloves garlic minced
• 2 cans cream of chicken soup
• 3 ½ cups chicken broth
• ½ cup butter
• 1 teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon garlic powder
• Salt and pepper to taste
• 16 oz dried homestyle egg noodles
• Chopped parsley for topping

Instructions

• Place chicken breasts into the Crockpot. Add onion, garlic, cream of chicken soup, and chicken broth.
  
• Top with butter and seasonings. Cover and cook on low for 4-5 hours or high for 2 ½-3 hours.
  
• Remove chicken and shred with two forks.
  
• Return shredded chicken to the crock pot along with the egg noodles.
  
• Stir well, cover, and cook an additional 30 minutes until noodles are tender.
  
• Garnish with chopped parsley and serve warm.
  

Nutrition

Calories: 463kcal | Carbohydrates: 43g | Protein: 33g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 619mg | Potassium: 606mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

The post Slow Cooker Chicken and Noodles appeared first on The Rockstar Mommy.

Ingredient Notes

• Boneless Skinless Chicken Breasts: The base of this creamy chicken dish.
• Salt & Black Pepper: Simple seasonings that balance the richness of the creamy sauce.
• Italian Seasoning: Brings those classic herbs that make this taste like an authentic Italian dinner.
• Paprika: Adds a warm color and a subtle smoky flavor.
• Crushed Red Pepper Flakes: A touch of spice that enhances the creamy texture without overpowering.
• Heavy Cream: The key to creating that luscious, velvety sauce.
• Cornstarch: Thickens the sauce to an Alfredo like consistency.
• Minced Garlic: Brings out the savory depth that makes creamy Tuscan chicken irresistible.
• Parmesan Cheese: Adds saltiness and a nutty bite that ties the sauce together.
• Roasted Red Peppers: Provide a pop of color and a sweet, smoky flavor.
• Chopped Spinach: Adds freshness and a boost of nutrients.
• Olive Oil (optional drizzle): Perfect for finishing the dish or adding to the skillet if using the Instant Pot version.

Slow Cooker Creamy Tuscan Chicken

1. Place chicken breasts into the bottom of a 6 quart or larger slow cooker.
2. Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Mix and sprinkle over the chicken breasts.
3. Add cream, garlic, cornstarch, salt and pepper to a medium sized bowl and whisk until well combined.
4. Stir the roasted red peppers and parmesan cheese into the cream mixture and pour over the chicken in the slow cooker.
5. Cook on high for 4 hours or low for 7-8 hours or until your chicken reaches an internal temperature of 165F degrees.
6. Once the chicken has cooked, stir the fresh spinach into the sauce .
7. Serve immediately with rice or pasta, enjoy!

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Print

Slow Cooker Creamy Tuscan Chicken

If you’re craving a rich, comforting dinner after a busy day, this Slow Cooker Creamy Tuscan Chicken Recipe is just what you need.

Course Dinner

Cuisine chicken, Crockpot, Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 4 boneless skinless chicken breast
• ½ teaspoon salt
• ½ teaspoon italian seasoning
• ¼ teaspoon paprika
• ⅛ teaspoon black pepper
• ½ teaspoon crushed red pepper
• 1 cup heavy cream
• 1 tablespoon cornstarch
• 2 teaspoon minced garlic
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• ⅓ cup roasted red peppers sliced
• ¼ cup shredded parmesan cheese
• ½ cup chopped spinach

Instructions

• Place chicken breasts into the bottom of a 6 quart or larger slow cooker.
  
• Combine salt, Italian seasoning, paprika, and pepper in a small bowl. Mix and sprinkle over the chicken breasts.
  
• Add cream, garlic, cornstarch, salt and pepper to a medium sized bowl and whisk until well combined.
  
• Stir the roasted red peppers and parmesan cheese into the cream mixture and pour over the chicken in the slow cooker.
  
• Cook on high for 3-4 hours or low for 7-8 hours or until your chicken reaches an internal temperature of 165F degrees.
  
• Once the chicken has cooked, stir the fresh spinach into the sauce .
  
• Serve immediately with rice or pasta, enjoy!
  

Nutrition

Calories: 370kcal | Carbohydrates: 5g | Protein: 28g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 851mg | Potassium: 537mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1510IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 1mg

The post Slow Cooker Creamy Tuscan Chicken appeared first on The Rockstar Mommy.

Post block headline goes here

• Pasta (Bowtie or other type of pasta) – Adds heartiness; try cheese tortellini, lasagna noodles, or gluten-free pasta for variations.
• Cooked Chicken – Rotisserie chicken or leftover chicken works great for tender protein.
• Broccoli – Offers a fresh bite and extra nutrients.
• Parmesan Cheese (freshly grated) – Melts into the soup, enhancing the creamy alfredo sauce.
• Salt and Black Pepper – Balances flavors; season carefully since parmesan is naturally salty.
• Fresh Parsley or Red Pepper Flakes (optional garnish) – Adds color and a little zing.

Chicken Alfredo Soup

1. In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
2. Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2
   minutes.
3. Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
   Add in Alfredo sauce and heavy cream.
4. Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
5. Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
6. Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.
   

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Print

Chicken Alfredo Soup Recipe

This Chicken Alfredo Soup combines the cozy feel of chicken noodle soup with the indulgence of a creamy Alfredo sauce.

Course Soup

Cuisine chicken

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 484kcal

Ingredients

• 3 tablespoons Butter
• 3 Cloves Garlic minced
• 1 small Onion diced
• 1 cup Carrots diced
• ¼ cup All-Purpose Flour
• 5 cups Chicken Broth
• 1 cup Heavy Cream
• 14.5 oz Alfredo Sauce
• 8 oz Bowtie or any pasta of your choice
• 2 cups Cooked Chicken shredded or diced
• 1 ½ cup Broccoli chopped
• 1 cup Parmesan cheese freshly grated
• Salt and Black Pepper to taste
• Optional garnish: Fresh Parsley or Red Pepper Flakes

Instructions

• In a large pot, melt butter over medium heat. Add carrots, onions, and garlic, sautéing until softened, about 4-5 minutes.
  
• Add in flour, stirring until carrots are completely coated in flour. Let flour cook for 2 minutes.
  
• Pour in the chicken broth and bring to a gentle boil. Turn heat down to medium heat.
  
• Add in Alfredo sauce and heavy cream.
  
• Stir in the pasta and cook until tender. Stir occasionally to prevent sticking.
  
• Add the cooked chicken, broccoli, and parmesan cheese, mixing until the cheese has melted, and the soup is creamy.
  
• Add salt and pepper as needed. Let the soup simmer for 2-3 minutes to combine flavors.
  

Nutrition

Calories: 484kcal | Carbohydrates: 32g | Protein: 22g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 1177mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3459IU | Vitamin C: 17mg | Calcium: 203mg | Iron: 1mg

The post Chicken Alfredo Soup appeared first on The Rockstar Mommy.

Ingredient Notes

• Boneless skinless chicken breasts – Cook down into juicy, flavorful pieces that shred easily after slow cooking.
• Minced garlic – Fresh garlic gives the sauce bold flavor and aroma.
• Butter – Adds richness and helps create a silky base for the flavorful homemade alfredo sauce.
• Heavy cream – Essential for the creamy sauce texture you expect in great alfredo recipes.
• Chicken stock – Provides extra depth of flavor and keeps the sauce from being too thick.
• Fettuccine – A classic pasta that soaks up every bit of creamy goodness.
• Parmesan cheese – Freshly shredded parmesan melts beautifully into the sauce for amazing flavor.
• Broccoli – A bright and healthy addition that cooks on top of the chicken and pasta for extra flavor and texture.

Slow Cooker Chicken Alfredo

1. Season chicken with salt, pepper, and garlic. Place the chicken in the bottom of the slow cooker.
2. Add butter, 1 cup chicken stock, and heavy cream. Cooke on low for 4 hours or high for 2 hours. Remove chicken from slow cooker and chop or shred.
3. Add 1/2 cup of chicken stock to the slow cooker. Add fettuccini and chopped broccoli. Leave the broccoli sitting on top, do not stir it in. (*if you prefer, you can pre cook your pasta and add in after broccoli is done cooking.)
4. Make sure the slow cooker is on high and let the pasta and broccoli cook for 30 minutes, or until desired doneness.
5. Stir in the parmesan cheese until melted. Add the chicken back in and stir to combine.
   Serve warm with additional shaved parmesan, if desired.

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Slow Cooker Apricot Chipotle Meatballs

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Print

Slow Cooker Chicken Alfredo Recipe

If you’re looking for an easy dinner recipe that delivers creamy comfort food, this slow cooker chicken alfredo recipe is the perfect choice.

Course Dinner

Cuisine chicken, Crockpot, Italian, pasta, Slow Cooker

Prep Time 5 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 6

Calories 625kcal

Ingredients

• 1 pound chicken breasts
• 2 tsp minced garlic
• ¼ cup butter sliced
• 2 cups heavy cream
• 1 ½ cups chicken stock divided
• 1 box fettuccine
• 1 cup parmesan freshly shredded
• 1 head broccoli chopped

Instructions

• Season chicken with salt, pepper, and garlic. Place the chicken in the bottom of the slow cooker. Add butter, 1 cup chicken stock, and heavy cream. Cook on low for 4-5 hours or high for 3 hours. Remove chicken from slow cooker and chop or shred.
  
• Add butter, 1 cup chicken stock, and heavy cream. Cook on low for 4-5 hours or high for 3 hours. Remove chicken from slow cooker and chop or shred.
  
• Add 1/2 cup of chicken stock to the slow cooker. Add fettuccini and chopped broccoli. Leave the broccoli sitting on top, do not stir it in. (*if you prefer, you can pre cook your pasta and add in after broccoli is done cooking.)
  
• Make sure the slow cooker is on high and let the pasta and broccoli cook for 30 minutes, or until desired doneness.
  
• Stir in the parmesan cheese until melted. Add the chicken back in and stir to combine.
  
• Serve warm with additional shaved parmesan, if desired.
  

Nutrition

Calories: 625kcal | Carbohydrates: 54g | Protein: 29g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 233mg | Sodium: 504mg | Potassium: 932mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2234IU | Vitamin C: 92mg | Calcium: 334mg | Iron: 3mg

The post Slow Cooker Chicken Alfredo appeared first on The Rockstar Mommy.

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Ingredient Notes

• pizza dough – You can use store-bought pizza crust or your own homemade pizza dough recipe for a better texture.
• mozzarella cheese – Melts beautifully into that hot cheesy surface we all love.
• cooked chicken breast – Leftover chicken or rotisserie chicken makes this super easy and adds tender chicken flavor.
• bean sprouts – Adds a refreshing great crunch, like in your favorite Thai crunch salad.
• matchstick carrots – A colorful, crunchy carrot topping with Thai flair.
• crushed peanuts – Brings a great taste and extra crunch.
• green onions – A finishing touch that adds freshness and color.
• fresh cilantro leaves – The perfect way to garnish with herbaceous flavor.
• peanut butter – The rich base of your spicy peanut sauce.
• soy sauce – An important ingredient that brings salt and umami.
• sweet chili sauce – For that sweet-heat balance and signature Thai flavor.
• brown sugar – Adds a touch of sweetness to balance the sauce.
• ginger, garlic and onion powder – Boosts the savory profile.

How to Make Copycat CPK Thai Chicken Pizza

1. Preheat oven to 450°F.
2. Roll out the dough and place it on your pizza pan.
3. In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
4. Spread sauce on the dough, leaving a ½-inch edge.
5. Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
6. Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
7. Garnish with fresh cilantro and serve warm!

More Recipe Ideas

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Print

Copycat California Pizza Kitchen Thai Chicken Pizza Recipe

Bring restaurant flavor home with this delicious Copycat California Pizza Kitchen Thai Chicken Pizza recipe.

Course Dinner

Cuisine chicken, Chinese, copycat

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 728kcal

Ingredients

• 1 lb pizza dough
• 1 ½ cups mozzarella cheese
• 1 ¼ cup cooked chicken breast diced*
• ½ cup bean sprouts
• ¼ cup matchstick carrots
• ¼ cup crushed peanuts
• 2 green onions sliced
• 1 tablespoon fresh cilantro leaves for garnish

For the sauce:

• ½ cup peanut butter
• ½ cup soy sauce
• ⅓ cup sweet chili sauce
• 3 tablespoons brown sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger

Instructions

• Preheat oven to 450°F.
• Roll out the dough and place it on your pizza pan.
  
• In a small bowl, mix all sauce ingredients until smooth. Cover sauce and set aside if prepping ahead.
  
• Spread sauce on the dough, leaving a ½-inch edge.
  
• Sprinkle ¾ of the cheese, then top with chicken, sprouts, carrots, peanuts, and green onions.
  
• Add remaining cheese, and bake for 12–17 minutes until the crust is golden and cheese is melted.
  
• Garnish with fresh cilantro and serve warm!
  

Nutrition

Calories: 728kcal | Carbohydrates: 67g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 70mg | Sodium: 3098mg | Potassium: 528mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1664IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 6mg

The post Copycat California Pizza Kitchen Thai Chicken Pizza appeared first on The Rockstar Mommy.

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Ingredient Notes

• asparagus – Look for firm, fresh asparagus spears with bright green tips; about 3–4 spears of asparagus go into each stuffed breast.
• chicken breast – Use large chicken breasts so they’re easier to butterfly and stuff.
• garlic powder – Adds rich, savory flavor throughout.
• paprika – Gives a warm color and a touch of smoky flavor.
• dried parsley – Brings a pop of herby freshness.
• goat cheese – Choose plain or herbed for tangy creaminess in the filling.
• mozzarella cheese – Helps the filling become perfectly gooey and melty cheese.
• Salt & pepper – Essential for seasoning the inside and outside of the chicken.
• Olive oil – For brushing or drizzling before baking to achieve a golden brown finish.
• Toothpicks – Used to secure the folded chicken breasts while baking.

Creamy Asparagus Stuffed Chicken Breast

1. Preheat oven to 425 degrees fahrenheit. Cut ends off the stalks of asparagus. Carefully butterfly the boneless chicken breasts lengthwise without cutting all the way through.
2. Combine goat cheese and mozzarella. Divide the cheese mixture evenly between each chicken breast, place on one side of the butterflied chicken breast. Sprinkle with a pinch of salt and pepper.
3. Place a handful of asparagus stalks on top of cheese.
4. Mix together garlic powder, paprika, dried parsley, salt and pepper in a small bowl.
5. Fold chicken breast over the top, secure with toothpicks. Season the chicken breasts with your seasoning.
6. Bake for 35 minutes or until internal temperature reaches 165 degrees. Remove toothpicks before serving.

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Creamy Asparagus Stuffed Chicken Breast

This Creamy Asparagus Stuffed Chicken recipe is a delicious way to take ordinary boneless skinless chicken breasts to the next level.

Course Dinner

Cuisine chicken, healthy

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 470kcal

Ingredients

• 1 bunch of asparagus
• 2 pounds chicken breast depending on size 3-4 breast
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounce goat cheese plain or herbed
• 1 cup shredded mozzarella cheese
• Extra salt & pepper to taste
• Olive oil
• Toothpicks

Instructions

• Preheat oven to 425 degrees fahrenheit. Cut ends off the stalks of asparagus. Carefully butterfly the boneless chicken breasts lengthwise without cutting all the way through.
• Combine goat cheese and mozzarella. Divide the cheese mixture evenly between each chicken breast, place on one side of the butterflied chicken breast. Sprinkle with a pinch of salt and pepper.
• Place handful of asparagus stalks on top of cheese.
• Mix together garlic powder, paprika, dried parsley, salt and pepper in a small bowl.
• Fold chicken breast over the top, secure with toothpicks. Season the chicken breasts with your seasoning.
• Bake for 35 minutes or until internal temperature reaches 165 degrees. Remove toothpicks before serving.

Nutrition

Calories: 470kcal | Carbohydrates: 6g | Protein: 42g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 240mg | Sodium: 1502mg | Potassium: 1366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1711IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 4mg

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