Slow-Cooked Southwest Chicken

There is nothing better than having dinner ready when you get home from work. This is a great quick and healthy slow-cooker dinner for those busy weekdays. All you have to do is make some rice when you get home, easy peasy! Recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 15 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Slow Cooker
  • Can opener
  • Measuring cups/spoons
  • Rice cooker or stove pot
  • Forks
  • Mixing spoon

The Recipe

Time: 15 min. prep

Servings: 6

Calories/cup: ~ 320

Ingredients:

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (I couldn’t find them together so I just bought a can of diced tomatoes and green chilies separately)
  • 1/2 pound boneless skinless chicken breast
  • 1 jar (8 ounces) chunky salsa
  • 1 cup frozen corn
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 3 cups hot cooked rice
  • Optional: Lime wedge and fresh cilantro leaves

Directions:

  1. In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 6-8 hours.
  2. Shred chicken with two forks and return to the slow cooker; heat through. Serve with rice. If desired, serve with lime wedges and fresh cilantro.

BALSAMIC CHICKEN SALAD

This salad is so so good! and EASY! I can’t rave enough about it! With a little over 20 minutes prep work you can’t beat it. Balsamic sauce with fresh tomatoes, chicken and basil… yummm… I like to add goat cheese or feta for a little extra 😉 This recipe comes from Taste of Home.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 21 min. prep
    • Rating: Easy
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Large Skillet
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Mixing spoon

The Recipe

Time: ~21 min. prep

Servings: 4-6

Calories/serving (6): ~ 226

Ingredients:

  • 6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
  • 4 tablespoons olive oil, divided
  • 1/2 – 1 teaspoon minced garlic
  • 1/4 cup balsamic vinegar
  • 1-1/2 cups halved cherry tomatoes (or grape)
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups torn mixed salad greens

Directions:

  1. In a large skillet, sauté chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  2. In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Grilled Mediterranean Turkey Pizza

Let me tell you…grilling pizza is next level! I absolutely love it! This pizza was bursting with flavour! The grilled smokiness on the crust gives it a unique flavour. The trick is that you cook the dough on one side first on the grill & then remove it, flip it, brush the grilled side with sauce and toppings, and return the pizza to the grill for final cooking. I will definitely be grilling most of my homemade pizzas this summer that’s for sure! I highly recommend you give this a try! Happy Grilling 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 25. min prep (will be more time if you have to cook turkey or chicken)
    • Rating: Easy
  • Ingredients & availability
    • 12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Pizza stone/cookie sheet
  • Rolling pin
  • Mixing bowl
  • Spoon
  • Cheese grater
  • Cutting board
  • Knife
  • Measuring spoons/cups

The Recipe

Time: ~25 min prep + 10-15 min. cook time = 40 min.

Servings: 8 slices

Calories/slice: ~ 325

Ingredients:

  • 1/3 cup olive oil
  • 2 tsp minced garlic
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2 cups shredded mozzarella
  • 1/2 cup diced cucumber
  • 1/3 cup diced red onion
  • 1/2 – 1 cup crumbled feta
  • 1 Roma tomato diced
  • 1 cup shredded cooked turkey
  • Pizza dough (homemade or bought)
  • Flour

Directions:

  1. Mix the olive oil, mince garlic, basil & oregano to create the sauce. Prep the rest of the toppings.
  2. Roll & stretch the pizza dough. Place it on a well floured pizza stone.
  3. Grease the grill plates with olive oil and turn on to high heat. Once heated slide the dough off the stone onto the grill and cook for 3-4 minutes or until it begins to brown. The top of the pizza dough will start bubbling with air pockets. Remove grilled dough and flip over on cookie sheet/pizza stone.
  4. Top grilled side of dough with sauce and toppings. Slide back onto the grill and cook for 10 min. longer or until bottom begins to char and cheese is bubbly. Pull off the grate onto a cutting board. Slice and serve!

Pesto Chicken Pizza

I recreated this recipe from one of our favourite restaurants in the area – Kettle Drums. They have such good pizza! The pesto sauce is a nice twist from the usual tomato and the goat cheese and grape tomatoes are nice and refreshing! I hope you enjoy this recipe it’s one of our favourites 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 25 minutes prep time
    • Rating: Easy
  • Ingredients & availability
    • 7 ingredients
    • All ingredients you can find at a grocery store
    • Rating: Easy

Equipment Required:

  • Rolling pin
  • Pizza pan/round baking sheet
  • Flour
  • Spoon
  • Knife
  • Cheese grater
  • Cutting board

Time: 25 min. prep + 18 min. cook = 43 min. total

Servings: 8 slices

Calories/slice: ~ 305

Ingredients:

  • 1/2 lb pizza dough
  • 1 1/2 – 2 cups shredded mozzarella
  • 4 ounces goat cheese
  • 1 cup cooked shredded chicken or turkey
  • Slice red onion (as much as you like)
  • Sliced grape tomatoes (as many as you like)
  • 1/2 jar (~1/2 cup) of basil pesto sauce

Directions:

  1. Preheat oven to 450F.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to pizza pan or baking sheet.
  3. Spread pesto sauce on top of pizza dough.
  4. Top with mozzarella, goat cheese, chicken, red onion, & grape tomatoes.
  5. Place in the oven and bake until edges begin to brown, about 18 minutes. Remove from oven to cool, slice and enjoy!

Coq Au Vin

I decided to try this recipe when my cousin selected the country of France for our culture night that week. I got the recipe from Half Baked Harvest’s cookbook and a similar recipe can be found HERE. She has many different versions of this recipe on her blog, one for the instant pot, one with meatballs, if you want to try a different version. However, this recipe was delicious and so heartwarming. Serve it with mashed potatoes or pasta and some fresh bread for dipping! I served it with a Beaujolais wine. Bon Appetit!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • ~1 hour prep time
    • Rating: Moderate
  • Ingredients & availability
    • 16 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate – Difficult

Equipment Required:

  • Dutch oven
  • Mixing spoon
  • Measuring spoons/cups
  • Knife
  • Cutting board
  • Vegetable peeler
  • Can opener (for tomato paste)
  • Wine opener (for wine)

Time: ~ 1 hour of prep & cooking

Servings: 8 servings

Calories/serving: ~ 304/serving (not including side such as mashed potatoes)

Ingredients:

  • 4 slices thick cut bacon, chopped
  • 4 tablespoons olive oil, divided
  • salt and pepper to taste
  • 1 sweet onion, diced
  • 4 cloves garlic, minced or grated
  • 1 small sweet potato or russet potato, peeled & cubed
  • 2 medium size carrots, chopped
  • 2 tablespoons tomato paste
  • 1 1/2 pounds boneless chicken tenders or small chicken breasts
  • 2 cups button or cremini mushrooms, sliced
  • 2 cups red wine, plus more if needed (I used Pinot Noir)
  • 2 cups chicken broth
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1/3 – 1/2 tsp dried)
  • 1/4 – 1/2 cup fresh parsley chopped (or 1 – 2 tbsp. dried)

Directions:

  1. Heat a large Dutch oven over medium-high heat and cook bacon until crispy (about 5 min.). Add 2 tbsp. of olive oil, the onion, garlic, carrots and potato. Cook the veggies, stirring often until soft and lightly caramelized, about 5 minutes. Stir in the tomato paste and then scooch the veggies to the outside of the pan to make room for the chicken.
  2. Add the other 2 tbsp. of olive oil to the pan if needed. Season the chicken with salt and pepper. Place the chicken in the hot pan and sear on both sides until browned. About 4-8 minutes per side, depending on how thick your chicken is. Toss in the sliced mushrooms and cook another minute or two.
  3. Slowly pour in the red wine and chicken broth. Add the a bay leaves and thyme and season with salt + pepper. Gently stir everything to combine and then bring the sauce to a boil, reduce the heat to medium and simmer for about 10 minutes or until the sauce has reduced by about 1/3.
  4. To serve, remove the bay leaves and thyme from the Coq au Vin. Plate the mashed potatoes or egg noodles. Serve the chicken on the side or on top of the mashed potatoes/noodles and then ladle the sauce + veggies over the chicken. Sprinkle with fresh parsley.

Chicken Tikka Masala

So my cousin had this great idea where we could cook a dish from a different country each week. A few weeks ago it was India and I chose Chicken Tikka Masala. This recipe comes from Half Baked Harvest, which if you haven’t been able to tell by now I just love her stuff. This recipe is so easy and delicious. The only tip I will give is to definitely add 1/2 cup curry paste not 1/4 cup. I did 1/4 cup and the flavour was a little too mild in my opinion. Otherwise a great easy weeknight recipe! Enjoy 🙂

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30 minutes of prep
    • Rating: Easy
  • Ingredients & availability
    • 15 ingredients
    • All ingredients you can find at your local grocery store
    • Rating: Moderate

Equipment Required:

  • Blender or food processor
  • Knife
  • Cutting board
  • Measuring spoons/cups
  • Spoon (for peeling ginger)
  • Can opener
  • Rice cooker or sauce pot
  • Cheese grater (for lemon)
  • Bowl or gallon-size zip-top bag (for marinating chicken)
  • Large high-sided skillet with lid
  • Mixing spoon

Time: 30 min. prep + 30 min. cook = 1 hour total

Yield: 6 servings

Calories/Serving: ~ 314 (not including rice)

Ingredients:

CURRY PASTE

  • 1 medium yellow onion, quartered
  • 1 shallot, halved (1)
  • 6 garlic cloves
  • 2 (1-inch) pieces of fresh ginger, peeled (2)
  • 3 tablespoons garam masala
  • 2 teaspoons ground turmeric
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • Zest of 1 lemon

CHICKEN

  • 2 pounds boneless, skinless chicken breast, cubed
  • 1/2 cup full-fat plain Greek yogurt
  • 1 (403 ml) can full-fat unsweetened coconut milk
  • 1 (156ml) can tomato paste
  • 1/4 cup cilantro, chopped
  • 3 cups cooked rice, for serving

Directions:

  1. Make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest and pulse until a smooth paste forms, about 1 minute.
  2. Make the chicken. In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
  3. Heat a large, high-sided skillet over medium heat. Add 1/4 cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the marinated chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.
  4. Stir in the cilantro and serve the chicken over rice.

Notes:

(1) I just used extra onion because usually I can only find shallots for purchase in a bag and I only ever want one.

(2) I learned you can peel ginger with a spoon! It actually works pretty well! You can also freeze fresh ginger once peeled and then use it later in recipes. If you don’t want to use fresh you can use 1/4 tsp of ground.

I got this recipe from Half Baked Harvest. You can find the original HERE.


Stuffed Chicken Rolls

This recipe is sooo delicious! It’s a little higher on the prep time but the slow cooker does all the cooking for you and you have a delicious meal ready for you at dinner time. The chicken is literally fall apart combined with ham and cheesy goodness and a yummy sauce! Pair it with a garden salad or pasta or rice and you have yourself a meal! We will definitely be making this recipe again!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 42 minutes prep time
    • Rating: Moderate
  • Ingredients & availability
    • 11-12 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Moderate

Equipment Required:

  • Meat mallet
  • Measuring cups/spoons
  • Can opener
  • Knife
  • Tooth picks
  • Bowl
  • Large skillet
  • Slow cooker

Time: 42 min. prep + 4-5 hours cook time

Servings: 6

Calories/serving: ~ 525

I got this recipe from Taste of Home. You can find the original HERE.

Ingredients:

  • 6 boneless skinless chicken breast halves (227 grams each)
  • 6 slices fully cooked ham (I used deli honey ham)
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil
  • 1 can (284 ml) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley, optional

Directions:

  1. Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  2. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
  3. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.

Slow-Cooker Chili Chicken Tacos

This meal is soo good and soo EASY to make! It has so much flavour. This is the perfect workday meal because you throw everything into the slow cooker and in 8 hours its done when you are home from work! This is a go-to recipe in our house!

Time: 13 min prep & 4 – 8 hours cooking time in slow cooker

Servings: 6

Calories/Serving: ~ 193

Ingredients:

  • 2 pounds boneless, skinless chicken thighs or breasts
  • 4 cloves garlic, thinly sliced (I use minced)
  • 1/2 cup tomato salsa, plus more for serving (optional)
  • 1 – 2 tbsp. chopped canned chipotle peppers in adobo
  • 1 tbsp. chili powder
  • 1 tsp salt and 1 tsp ground pepper
  • 12 hard corn taco shells
  • cilantro, shredded cheese, lime wedges, guacamole, and sour cream, for serving (optional)

Directions:

  1. In slow cooker, combine chicken, garlic, salsa, chipotle peppers, chili powder, 1 tsp salt, and 1 tsp pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
  2. Transfer chicken to serving bowl, and shred, using 2 forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Equipment Required:

  • Slow cooker
  • Mixing cups/spoons
  • Forks
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 13 min. of prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Curried Chicken Turnovers

This recipe is great if you have leftover chicken or shredded turkey in your freezer! The sweet and savoury filling inside pie pastry is so delicious! Pair with your favourite salad and you have yourself a meal! You can also freeze leftover turnovers and then just pop them in the oven or microwave to eat later.

Time: 45 min prep + Bake 20 min. = 1 hour 5 min.

Yield: 8 turnovers

Calories/Turnover: ~512

Ingredients:

  • 1 cup finely chopped cooked chicken (or turkey)
  • 1 medium apple, peeled and finely chopped
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cashews or peanuts
  • 1 green onion, finely chopped
  • 1 to 2 teaspoons curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Pastry for double-crust pie (I used Pillsbury)
  • 1 large egg, lightly beaten

Directions:

  1. Preheat oven to 425F. In a small bowl, combine the first eight ingredients. Divide dough into eight portions.
  2. On a lightly floured surface, roll each portion into a 5-in. circle. Place about 1/4 cup filling on one side. Moisten edges of pastry with water. Fold dough over filling; press edges with a fork to seal.
  3. Place on greased baking sheets. Brush with egg. Cut 1/2-in. slits in top of each. Bake 15-20 minutes or until golden brown.

Equipment Required:

  • Bowl
  • Slap chop
  • Mixing spoons/cups
  • Knife
  • Cutting board
  • Rolling pin
  • Brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 3
    • Rating: Easy
  • Involvement
    • 45 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Cheesy Chicken and Leek Phyllo Pie

I decided to try out this recipe because I had 2 leeks I needed to use up. I’m so glad I did. This chicken pot pie is so flavourful and has a springtime vibe with the mushrooms, leeks and lighter phyllo pastry. It’s also pretty simple to make! I paired it with a Beaujolais (see below) and it was delightful!

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement: 35 min prep
    • Rating: Moderate
  • Ingredients & availability
    • 12 ingredients
    • All ingredients are normal. I couldn’t find Gruyere but there are lots of substitutes such as Emmental which I used.
    • Rating: Moderate

Equipment Required:

  • Large skillet
  • Knife
  • Cutting board
  • Cheese grater
  • Measuring cups/spoons
  • Can opener
  • Basting brush
  • 9-in pie plate
  • Mixing spoon

Time: 35 min prep + 35 minutes bake = 1 hour 10 min. total

Yield: 6 servings

Calories/Serving: ~433

Ingredients:

  • 6 tablespoons olive oil, divided
  • 2 medium leeks (white portion only), thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 1 can (354 ml) evaporated milk
  • 3 cups cubed cooked chicken (or turkey)
  • 3/4 cup plus 2 tablespoons shredded Gruyere cheese, divided (I couldn’t find Gruyere so I used Emmental)
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 sheets phyllo dough (14×9-inch size)

I got this recipe from Taste of Home. You can find it HERE.

Directions:

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add leeks and mushrooms; cook and stir 3-4 minutes or until vegetables are tender.
  2. Stir in flour until blended; gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir 3-4 minutes or until thickened.
  3. Stir in chicken, 3/4 cup cheese, thyme, salt and pepper.
  4. Brush a 9-in. pie plate with some of the remaining oil. Place one sheet of phyllo dough into prepared pie plate, allowing ends to extend over edges of dish; brush with oil. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with seven additional phyllo sheets, brushing each layer with oil and rotating sheets to cover the pie plate.
  5. Transfer chicken mixture to crust.
  6. Gently fold in ends of phyllo over filling, leaving an opening in the center. Crumble the remaining phyllo sheets over filling; sprinkle with remaining cheese. Brush edges with remaining oil. Bake 30-35 minutes or until golden brown.

You can get this Beaujolais wine at the LCBO for $14.05 HERE.