Crock Pot Italian Chicken with Artichokes and Roasted Peppers

This crock pot Italian chicken recipe is full of flavor with the artichokes, roasted red peppers, capers and of course white wine.

Oh I love of my crock pot Italian chicken. And then when I went to make it last week I didn’t have any banana peppers. Normally it seems I have four or five jars of my banana pepper rings. I guess I am a little obsessed with my Italian Beef too. So, I had to improvise with what I had on hand. And what did I have on hand along with my zesty Italian salad dressing seasoning? Roasted red bell peppers, artichokes and capers. Oh and of course wine and garlic. Because I literally own stock in both of those things.

I decided that these skinless, boneless chicken thighs were not going to go to waste after all. And yes I use thighs. I rarely use white meat. But if that is what you have, this recipe will work fine with chicken breasts too. Honestly, buy whatever is on sale. And please remember all chicken is hormone free (at least synthetic hormones) so don’t be fooled by the crazy marketing labels.

Back to the crock pot. After placing the chicken thighs in the bottom of the crock pot, the zesty Italian packet was sprinkled over top of the chicken. Then I drained the artichokes and layered them over the chicken followed by the drained peppers, and then four or five smashed cloves of garlic. Then it needs a half a cup of white wine. I used a Pinot Grigio I got from ClubW.

I love cooking with wine. It means I have basically a whole bottle left to drink. It is a sacrifice. But someone has to do it. I do it for my families need to have good food.

Crock Pot Italian Chicken might appear to be fancy, but this recipe is super easy and only needs 6 ingredients.

Cook the chicken on low in for about 6-8 hours. Then spoon the chicken and vegetables out of the crock pot. If you have capers, sprinkle a tablespoon or two over the chicken. I figured I would crave the acidic and salty flavor with the lack of banana peppers. If you don’t have them or don’t like them, leave them off.

Now, what to serve them with. Let me tell you, if you just cooked some angel hair, you could easily toss the pasta into the crock pot and combine together in the juices and serve immediately. My family however inhaled the chicken before pasta was ever made. Proof the chicken is finger licking good.

Crock Pot Italian Chicken with Artichokes and Roasted Peppers
This crock pot Italian chicken recipe is full of flavor and only needs six ingredients.
Ingredients
  • 2 pounds of boneless, skinless chicken thighs or breasts
  • 1 packet Zesty Italian dressing seasoning mix
  • 1 jar of quartered artichoke hearts in water, drained
  • 1 jar of roasted red peppers and garlic (or add 4 fresh garlic cloves separate from the peppers), drained
  • ½ cup white wine such as Pinot Grigio
  • 1 tablespoon of capers
Instructions
  1. Place the chicken in the crock pot and cover in Italian seasoning packet.
  2. Pour drained artichokes, roasted red peppers and garlic over the chicken.
  3. Pour wine over top of the layers.
  4. Cook on low for 6-8 hours.
  5. Remove from crock pot and sprinkle capers over top of the cooked chicken and vegetables.
  6. Serve over pasta.

 

Hunk of Meat Monday: Bacon Wrapped BBQ Chicken

I am giving away my new favorite cookbook. Maybe it is because it is grilling season, and I love to grill on my Big Green EGG. Or maybe it is because I am making food that looks like this Bacon Wrapped BBQ Chicken.

Bacon wrapped BBQ chickenAnd just how do you get to this end beauty. Start with chicken tenders or in my case chicken breasts and then cut them in half.

Chicken breasts for bacon wrapped BBQ chickenI multi-task in the kitchen so before you start wrapping your chicken, get your special barbecue sauce going. Pick your favorite barbecue sauce and then add two tablespoons of brown sugar and a teaspoon of onion powder.

homemade barbecue sauce

As the sauce simmers, get to wrapping up your chicken. I was able to use one slice per chicken. Some folks may want to hold the bacon in place by toothpicks. I had good luck keeping the bacon in place with the just the barbecue.

bacon wrapped chicken

Once it safely wrapped and completely covered with bacon, it is time to slather each piece with your barbecue sauce.

Barbecue Sauce Bacon Wrapped Chicken

I used a grill brush to put the sauce on but you could also use a spoon.

Brushing on Barbecue Sauce on Bacon Wrapped ChickenThen it is grill time! The bacon will put off bacon grease. So, if you a grilling over a gas grill, you may want to put the chicken a little in between the burners or a more indirect location on the grill.

Grilling Bacon Wrapped ChickenNow, don’t get flip happy. If you flip too much the bacon will fall off. And you don’t want to lose the bacon to the grill. Trust me. I cooked the chicken for about 10-15 minutes on each side. Use a meat thermometer and make sure you cook your chicken to 165 degrees. And plus, you want your bacon done too!! The barbecue and bacon will keep the chicken juicy.

If you want to enjoy a bacon wrapped meal, add some asparagus wrapped in bacon to the grill.

Bacon wrapped grilled chicken Love this recipe, go register to win this cookbook!

Bacon Wrapped BBQ Chicken
Ingredients
  • 1 cup favorite BBQ sauce, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 4 boneless skinless chicken breasts cut in half
  • ½-1 lb bacon
Instructions
  1. In a small saucepan over low heat, combine barbecue sauce, brown sugar and onion powder. Simmer for 30 minutes stirring occasionally.
  2. Meanwhile wrap chicken breast with one to two slices bacon each. Set aside ¾ cup sauce mixture. Brush remaining sauce mixture over chicken.
  3. Place chicken on grill not directly over flames to prevent flare ups with a medium-high heat. Grill for 25-30 minutes, flipping twice, until nearly done. Brush chicken well with reserved sauce mixture.
  4. Cook until chicken juices run clear and sauce is caramelized. Always cook chicken to 165 degrees.

April’s Grilled Barbecue Chicken

Sometimes you get a cookbook that you literally want to make every recipe in the cookbook. Every single one. This new Grilling and Campfire Cooking Cookbook is that cookbook for me.

Grilling and Campfire Cooking Cookbook from Gooseberry Patch

Maybe it is because I am obsessed with my Big Green Egg. Or maybe because we had a hard, cold winter. Or the recipes are just that good. The chapters of the cookbook lend to your summer day’s cuisine desire. Whether you are grilling out, looking for a side dish, on a campfire or just looking for a cool crisp salad, you will find it in this cookbook.

Grilling Campfire Cooking table of contentsHere is a sneak peak into a few of my dishes.

April's barbecue chicken

April’s Barbecue Chicken

Bacon wrapped grilled chicken and asparagus

Bacon-Wrapped BBQ Chicken

Sizzling Bacon Asparagus

Backyard Cheddar BBQ Burgers

Backyard BBQ Cheddar Burgers

I also made the Lemony Grilled Broccoli and Versatile Grilled Veggies. Both were awesome grilled side dishes.

But, don’t just take my word for it, checkout some of these recipes from a few of my friends.

Chocolate Peanut Butter Campfire Burritos

Balsamic Grilled Tomatoes

Sweet and Spicy Chicken

Are you dying to get your hands on the cookbook? Register to win one by leaving a comment on what your favorite summertime or grilled dish is. Can’t wait for the 10 days I will be running this giveaway, go buy the Cookbook. Be sure to register by July 1 or you will have no chance to win it! To give you an idea of just how yummy this cookbook can be, here is one of the recipes I prepared

April's Barbecue Chicken
This is a juicy grilled chicken recipe with an easy homemade barbecue sauce.
Ingredients
  • 3 lbs chicken or chicken pieces
  • 1 T. plus 1 t. garlic powder, divided
  • 1½ t. onion powder, divided
  • 2 c. ketchup
  • 1 to 2 c. brown sugar, packed and divided
  • ½ t. dry mustard
  • ½ t. chili powder
  • 1 t. liquid smoke
Instructions
  1. In a large stock pot, place chicken and cover with water, one tablespoon garlic powder and one teaspoon of onion powder. Cook on medium-high heat till the pot comes to a boil. Reduce heat, cover and simmer for 15 minutes.
  2. While chicken is cooking, combine ketchup, one cup brown sugar, mustard, chili powder and remaining garlic and onion powders in a small sauce pan over medium heat. Simmer for 15 minutes adding liquid smoke and remaining brown sugar to your taste.
  3. Once chicken has simmered, place on medium-high heated grill. Grill for 30-40 minutes or till chicken reaches an internal temp of 165. Baste with barbecue sauce as it grills.

This cookbook was given to me by Gooseberry Patch to review and giveaway. The recipes were prepared by me and enjoyed by family. 

Hunk of Meat Monday: Loaded Buffalo Chicken and Potatoes

Who loves ooey, gooey, cheese laden food? This girl.  And my children. Which is why they loved this loaded buffalo and chicken dish. Maybe they love buffalo sauce because I ate an insane amount of Hooters Wings while I was pregnant. After all, hasn’t there been some kind of research done to link what you eat while pregnant to what your kids like to eat. Loaded Buffalo Chicken and Potatoes

Obviously, it involves a few of my favorite things… bacon, cheese, buffalo sauce. Let’s start with the bacon.

frying baconReserve the bacon to the side and leave the bacon grease in the skillet. It is time to make chicken. buffalo chicken marinadeThe buffalo chicken marinade is simple…wing sauce and ranch dressing. That’s all people. Let it sit for 30 minutes and then just put in the skillet of bacon grease. Cook on each side for about five minutes and then remove from the pan, let rest for a few minutes then dice. Now the potatoes… Once again, I have to tell you, I microwave the potatoes to almost fully cook them. Who has the time to bake potatoes? And if microwaving food causes cancer, I would have been died from cancer a long time ago. I grew up in the 80’s. We microwaved everything. Because we could. And it was cool. baked ranch potatoesI microwave make the potatoes till their almost done. Dice them and toss them in ranch seasoning and butter and put in the oven on 350 to crisp up a bit. At this point I would also have the chicken cooking in the skillet. Then you just combine chicken and potatoes. Buffalo Chicken and PotatoesThen you drench in shredded colby jack cheese and that crumbled bacon from earlier. Buffalo Chicken and Potatoes with cheese and baconThen bake for 10-15 minutes on 350 degrees or until the cheese is melted and just beginning to crisp.

Loaded Buffalo Chicken and Potatoes

We of course drench this all in ranch. Any remotely healthy thing about this got killed with the ranch dressing. But, it was so good.

Buffalo Chicken and Potatoes with ranchGrab the recipe now too.

Loaded Buffalo Chicken and Potatoes
If you are a chicken wing lover, then this loaded buffalo chicken and potato dish will become your favorite weeknight meal.
Ingredients
  • 4 Skinless, boneless chicken thighs or breasts
  • 4 potatoes, red or brown skinned
  • 4 slices of bacon
  • ¼ cup buffalo sauce
  • ¼ cup of ranch dressing
  • 2 tablespoons of ranch seasoning
  • 2 tablespoons of butter
  • 1-2 cups shredded colby jack cheese
Instructions
  1. Mix the buffalo sauce and ranch dressing together and pour over chicken. Let marinade for at least 30 minutes.
  2. Fry four pieces of bacon, crumble and reserve for later. Keep bacon grease in skillet.
  3. Bake potatoes till they are almost baked and then cube and spread out on a jelly roll pan. Toss butter and ranch seasoning on potatoes and finish baking potatoes on 350 degrees.
  4. Cook chicken in the skillet with reserved bacon grease for 5-6 minutes on each side or chicken is done.
  5. Cube cooked chicken and combine with baked potatoes. Cover in shredded cheese and then the bacon.
  6. Bake for another 10-15 minutes on 350 degrees till cheese is completely melted.
  7. Serve with ranch dressing.

Low-Carb Chicken Cordon Bleu Casserole

I love creamy casseroles in the winter time. The problem now is for the most part they have flour in the sauce or the pasta. But, this chicken cordon bleu casserole creation can be completely flour free.

Chicken Cordon Bleu gluten free

Now, of course, the bread crumbs I put on part of it have flour, but almond meal can be substituted for the bread crumbs or completely omitted. The sauce is a creamy, cheesy sauce that doesn’t have a lick of thickener in it. Simply mix cream cheese, butter, milk or cream and parmesan cheese together for the base of the sauce.

flourless alfredo sauceNow start layering the casserole. Start with shredded or cubed cook chicken. This is about 2 cups worth or 4-5 boneless skinless chicken thighs. Followed by 1 cup shredded swiss cheese. You can use monterey jack or mozzarella also. Then layer ham. The next time I make this, I will cut up the ham. Feel free to use cubed ham or lunch meat. Just make sure you cut the lunch meat up. Followed by the incredible sauce.

chicken cordon bleu casserole layersNow, I am sure some of you notice breadcrumbs. Don’t want the carbs or can’t have the gluten, substitute almond meal. Or just leave off completely.

Low-Carb Chicken Cordon Bleu CasseroleRegardless, enjoy this comforting casserole.

Low-Carb Chicken Cordon Bleu Casserole
This chicken cordon bleu casserole is full of flavor but yet low carb and even gluten free if you need it to be.
Ingredients
Casserole Layers
  • 2 cups cooked diced or shredded chicken
  • 1 cup diced ham or sliced ham lunch meat
  • 1 cup shredded swiss, monterey jack or mozzarella cheese
Alfredo Sauce
  • 4 ounces of cream cheese
  • ¼ cup butter
  • 1 teaspoon garlic
  • 1 cup milk or half and half
  • ⅓ cup grated parmesan cheese
Optional Topping
  • ½ cup breadcrumbs
  • ¼ cup grated parmesan cheese
  • 2 tablespoons melted butter
Instructions
  1. Layer the chicken in the bottom of a deep dish casserole pan.
  2. Layer shredded cheese on top of the chicken follow with the ham and then pour alfredo sauce over top of it all.
  3. To make the Alfredo sauce, mix the cream cheese, butter, milk, parmesan cheese and garlic powder together over a low heat in a small sauce pan.
  4. Stir constantly until it is all melted and just begins to bubble. Remove from heat.
  5. For added flavor and texture mix breadcrumbs, parmesan cheese and butter together. Sprinkle over the alfredo sauce.
  6. Bake on 350 for 20-25 minutes or casserole is bubbling.

Hunk of Meat Monday: Spicy Garlic Baked Chicken Legs

On Day 4 of the 30 days of #FarmsMatter, I am reminded why chicken farms are a gift from God. You see, I grew up gathering eggs at my grandparent’s house. And then butchering said chickens. When the chicken raising ended, I was sure I would never have to butcher a chicken again. WrONg! My dad then thought it would be a good idea to get a flock of chickens. That would require butchering. Let’s just say, I am grateful for Perdue and Tyson and all the other chicken farms for raising and processing the chickens that I can just buy at Kroger.

Chicen DrumsticksDrumsticks are the go-to chicken choice in our house when we eat chicken. I prefer dark meat any day of the week and of course the kids prefer eating legs over thighs! So, these packages literally can disappear quickly. The quickest recipe I have for baked chicken legs of course involves a few of my favorite things: garlic, butter, hot salt, and pasta sprinkle.

Spicy Garlic Chicken Leg seasoningOnce you have the butter melted, garlic added, follow up with hot salt and pasta sprinkle or some Italian herbs you have on hand. Then dip your legs in the butter. Dredge it through the butter and place on a jelly roll pan lined in foil. Then pour any extra over top of the legs.

Spicy Garlic Baked Chicken Legs on Baking SheetThen, because I am obsessed with garlic, I hit the chicken with some roasted garlic and herbs seasoning.

Spicy Garlic Chicken Legs Roasted Garlic HerbThen roast the legs on 425 degrees for 25 minutes or till the juices run clear.

Spicy Garlic Baked Chicken Legs seasonedThe legs are juicy, spicy and with a crunchy outer shell. There is something about crispy skin that makes it totally irresistible.

Spicy Garlic Baked Chicken LegsNothing pairs with chicken legs like macaroni and cheese, so go ahead and go make some of the microwavable pasta in the last 12 minutes the chicken is cooking.

Spicy Garlic Chicken Legs

Spicy Garlic Baked Chicken Legs
Chicken legs are kids approved meal at our house. These spicy garlic baked chicken legs are fun to eat and full of flavor. And yes, very garlicky!
Ingredients
  • 12 chicken legs
  • 1 stick of butter
  • 4 cloves of garlic, minced
  • Hot Salt
  • Pasta Sprinkle
  • Roasted Garlic and Herb Seasoning
Instructions
  1. Melt butter in a saute pan. Add garlic and saute for a minute or two.
  2. Once garlic and butter have infused, add hot salt and pasta sprinkle to combination and remove from heat. I added two teaspoons of each. Adjust to your flavor palette.
  3. Dredge chicken legs through butter mixture and place in foil lined jelly roll pan. Pour any extra butter over top of the chicken legs.
  4. Sprinkle roasted garlic and herb over the chicken legs and roast in 425 degree over for 25 minutes or till juices run clear.

30 days #farmsmatter

This post is part of the 30 days series over on Prairie Farmer. Be sure to check out the five things Holly will be talking about all month long while you are there! Be sure to see all my 30 Days of #FarmsMatter posts.

Hunk of Meat Monday: Crock Pot Chicken Philly Sandwiches

I love Philly Cheesesteaks. Love them. My husband loves them. So, when I had some peppers to use up, I decided to see if I could get a thumbs up on the chicken Philly sandwich version of the the beloved beef cheesesteaks.

Slow Cooker Philly SandwichThe taste testers gave me two thumbs up for the meal. They even ate multiple sandwiches since I am pretty much always buying slider size rolls for the slider size hands of my kids.

The assembly of this recipe is fairly simple. Butter, peppers, onions, garlic, chicken, steak seasoning. Oh and the crock pot.

Crock Pot Chicken Philly CheesesteakNow, I used bone in chicken thighs with skin. The butter was a little overkill. If I use skin on thighs again, I will cut the amount of butter. If I use chicken tenders or breasts, I know I will need the butter. Regardless, watch the moisture levels in the crock pot. A little water was added to the crock pot about halfway through cooking.

The chicken will be fork tender to break apart and mix together with the onions and peppers. Bone-in chicken is also no problem. The chicken will fall right off the bone. Place on your buns of choice and top with provolone cheese.

Crock Pot Chicken Philly Sandwiches
If you love the Philly Cheesesteak Sandwiches, you are sure to love the crock pot version of the Chicken Philly Sandwiches!
Ingredients
  • 3 tablespoons butter
  • 1 large onion, sliced or 2 medium onions
  • 2 large bell peppers, sliced
  • 2 garlic cloves, finely minced
  • 2 pounds of chicken*
  • 2 tablespoons of steak seasoning, divided
  • 8 hoagie or sandwich buns
  • 8 Provolone cheese slices
Instructions
  1. Place pats of butter on the bottom of crock pot.
  2. Layer, peppers, onions, garlic, 1 tablespoon of steak seasoning, chicken, and remaining steak seasoning.
  3. Cook on low for 6-8 hours. Add water halfway through if it appears to be dry.
  4. Use a fork to break apart chicken and mix together with onions and peppers.
  5. Serve on buns and top with cheese. Place under broiler to melt cheese, if desired.
Notes
*If you use skin on dark meat, cut the amount of butter by at least half.

Crispy Pecan Chicken Casserole

When you let your 6 year old peruse through a cookbook to pick out what she wants for supper, don’t be shocked when she picks the Crispy Pecan Chicken Casserole that has crushed potato chips on top!!

crispy pecan chicken casseroleAnd let’s just say I panicked. Yep, frozen chicken and it was 5:30. OOPS. Luckily, I have the Pampered Chef Deep Covered Baker. Therefore, I can have frozen to cooked chicken in 10 minutes!

Cooking Chicken in deep covered bakerYep, a few frozen chicken thighs, a beer and Montreal Chicken seasoning. I cooked for 5 minutes and pried apart. Then cooked for another five minutes and chopped up with the Pampered Chef Salad Choppers. Yes, you read that right. Just trust me.

Once the chicken is cooked and cubed or shredded, start getting your casserole put together. Get your celery, pecans and onions (or shallots in my case) chopped up, cream of chicken soup, mayo, sour cream and lemon juice stirred into the chicken. I also added some Roasted Garlic and Herb seasoning. Mainly because I am plain obsessed.

Crispy Pecan Chicken Casserole Recipe StepsBake this casserole in a greased casserole dish with crushed up potato chips and shredded cheese on 375 degrees for 30 minutes. And then just stand back while your kids inhale the casserole!

If you are wanting other Everyday Simple Supper recipes, be sure to register for my giveaway!

Crispy Pecan Chicken Casserole

Serving size: 6

This crispy pecan chicken casserole will be appealing to your whole family with the potato chip and cheese topping and flavorful filling.
Ingredients
  • 2 c. cooked chicken, chopped
  • 1⁄2 c. chopped pecans
  • 2 T. onion, finely chopped
  • 3⁄4 c. celery, sliced
  • 1 c. mayonnaise
  • 1⁄2 c. sour cream
  • 10-3⁄4-oz. can cream of chicken soup
  • 2 t. lemon juice
  • 1 tsp roasted garlic and herb seasoning
  • 1 c. potato chips, crushed
  • 1 c. shredded Cheddar cheese
Instructions
  1. Mix together all ingredients except chips and cheese.
  2. Place in a lightly greased 3-quart casserole dish.
  3. Combine chips and cheese; sprinkle on top.
  4. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until golden and bubbly.

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