If you have ever had any type of buffalo chicken dip (will post my recipe soon!) then you know it’s pretty much like crack. Once you have that first bite you just can’t stop! I found this awesome buffalo chicken pasta recipe and it reminded me so much of the dip, that I had to try it. You know what else was so great about this recipe? Its a crockpot recipe!! Perfect for long days and no time for real cooking!
This pasta dish ended up being a HUGE hit for us. If you’re a fan of the buffalo chicken dip or even delicious traditional buffalo chicken wings – then this is a must try!
- 1 pound boneless chicken breast, cut into pieces
- 1 can reduced fat condensed cream of chicken
- 3/4 cup Buffalo Wing Sauce, I used Franks Red Hot
- 2 cups light sour cream
- 1/2 cup ranch dressing
- 1 cup shredded cheese
- 1 pound cooked penne pasta
1. Add cream of chicken soup, buffalo wing sauce, and raw, diced chicken to crockpot. Mix well and make sure that all pieces of chicken are covered in the sauce.
2. Cook on low for 7-8 hours or high for 3-4 hours.
3. Cook pasta.
4. While you are waiting for your pasta too cook, turn your crockpot on low (if it isn’t already there) add the sour cream, ranch dressing. Stir until well mixed.
5. Once pasta is cooked, mix with buffalo chicken sauce. Top with shredded cheese. Enjoy!
This is another quick and easy crockpot recipe that I discovered from food.com. I made a few changes to the recipe. I like this recipe because there’s so much room for creativity, you can really tailor it to what you and your family like in your pasta. I also love this recipe because, well I get home from a long day and already have a meal 99% made.
- 1 lb ground beef (can also substitute this for ground turkey, ground sausage)
- 1/2 onion, chopped
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 can of diced tomatoes, undrained
- 3/4 jar of your favorite pasta sauce
- 1/2 cup sliced black olives (optional)
- 1/2 cup diced mushrooms (optional)
- 1/4 cup of water
- 1 teaspoon italian seasoning
- 1/4 teaspoon black pepper and salt
- 1 package of tortellini
1. In skillet heat olive oil, add garlic and onion. Once golden yellow, add ground beef and cook.
2. Transfer drained and cooked ground beef to crackpot. Add ALL other ingredients, except for tortellini. Cook on low for 6-8 hours.
3. Add tortellini, stir to combine. Cover crockpot on low for 15-20 minutes, until tortellini is tender. Sprinkle with parmasean cheese if desired.
So school is kicking my butt. For those of you out there who are pre-dental and want to go to dental school….DON’T DO IT! Just kidding. (Well, kind of just kidding.) I’m learning so much and I really do believe I am in the right place and that this is the career for me…It’s just beyond exhausting. Wah, wah, this sucks, wah!!! <– me, whining. I’m done now.
Now on to more important things, like pulled pork sandwiches. It’s a really quick and easy meal that I made last week and it turned out delicious. I kind of just came up with my own recipe after reading a few different ones online. It’s simple and delicious! Enjoy.
- 2 lb Boston butt or pork tenderloin
- 2 cups of water OR 1 can of root beer ( I didn’t have any root beer, so I stuck with water)
- 1 tablespoon chopped garlic
- 1 tablespoon salt
- 1 tablespoon water
- 1 bottle of your favorite BBQ sauce
1. Trim excess fat off pork. Season all sides with garlic, salt, and pepper. Place in slow cooker.
2. Add 2 cups of water.
3. Cook on low heat for 7-8 hours.
4. Shred meat and place in pan on stove. Add BBQ sauce (as much as you’d like! We like ours pretty saucy). Heat all together. Serve on buns of your choice.
This recipe requires that an entire small chicken be put in the crockpot….I have to admit, this sounded pretty scary to me. So as I was doing some recipe-research, the very first recipe I found told me to put balls of foil on the bottom of the crockpot and then place the chicken on top and allow to cook for 8 hours on low…that sounds dangerous right? Or maybe it’s just me. I just pictured myself coming home to a house in flames, due to balls of foil…
So I made up my own recipe. It’s actually pretty similar to the pot roast I made one day last week. The meat will FALL off the bones and will be so so juicy. It’s such an easy recipe and it’s so healthy for you because all the fat just melts off as it cooks all day long. Not to mention you can do so many different things with all the left overs!
Ok, recipe time! Enjoy!
Main ingredient: 1 whole chicken (2 – 3 pounds)
Now getting the chicken ready, is the worst part (for me at least).. you have to remove all the skin off the chicken and you must remove everything from the inside. Some chickens come still stuffed with their “insides,” and others come already cleaned. Once skinned and cleaned out, rinse with water. I hate this part… Kind of grosses me out if I actually process what I’m doing.
Next, place any vegetables you’d like in the bottom of the slow cooker (I used small red potatoes, carrots, and a large chopped onion). Sprinkle vegetables with salt and pepper.
Now it’s time to season the chicken. I have to be honest and say that I took the lazy way out this time… I have a couple of different seasonings that I have used in the past. This time I used the montreal steak seasoning (it’s a nice blend of salt, pepper, garlic salt..etc), it has great flavor! Once seasoned, place chicken over the vegetables at the bottom of the crockpot. Add two cups of chicken broth.
Cook for a 8 hours on low….
8 hours later you will have a delicious meal!
Unfortunately, school is officially in full swing and my days are getting longer and busier! Once things get more hectic, I start making more and more meals in my crockpot. I love love love crockpot meals. I’s so nice to come home to warm cooked meal after a long day.
One day this week I made a pot roast in the crockpot and it turned out perfect. It’s so quick and easy to put together and it’s a tasty meal – especially when it’s a little chilly outside. I’m not sure why I associate pot roast with cold weather, maybe because it reminds of of beef stew. Either way, this is a great meal to plan on making whenever you know you’re not going to have time to make a yummy dinner!
- 2.5 lb pot roast
- 6 small red potatoes
- 1 large onion
- 2 cups baby carrots (I usually use large carrots, but didn’t have any)
- Salt and pepper
- 1 tbsp olive oil
- 1 packet of lipton onion soup mix
- 2 cups of water
1. Place small potatoes, carrots, 1/2 large onion sliced in large chunks, 1 tsp of salt, 1 tsp of pepper, and 1 tbsp olive oil all in crackpot.
2. Trim excess fat of pot roast and place in crockpot on top of vegetables.
3. Slice other 1/2 of onion and place on top of pot roast. Add 1 packet of lipton onion soup mix and 2 cups of water.
4. Cook on low for 8 -9 hours or on high for 3-4 hours.
My husband Mina is a huge meat and potatoes kind of guy . So I decided to try to impress him with some juicy ribs! I got a two thumbs up on this recipe and he told me it was blog-worthy, so I thought I’d share!
I love making meals in my crockpot. There’s just something so great and so simple about getting home and already having a meal prepared. This recipe turned out so delicious, I hope it turns out as good for you as it did for me!
- 1 rack of ribs
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp crushed red pepper (for spice, optional)
- 1 tbsp of minced garlic
- 1 bottle of your favorite barbecue sauce
- Cut off excess fat from rack of ribs. Generously season both sides with salt, pepper, red pepper and garlic. Cut rack of ribs in to slices that would fit in to your crockpot.
- Layer ribs with generous amounts of barbecue sauce in between, in to crockpot. Once all ribs are in, pour remaining barbecue sauce in to pot.
- Cook on low setting for 8-10 hours (Try to avoid opening the lid, they say for every time you open the lid, you loose one hour of cook time!)
- Set oven to broil. Take ribs out of crockpot and place on baking sheet. Broil for 5 minutes.
- Dig in and enjoy!!