Crock Pot White Chicken Chili (Gluten Free & No Beans)

Crock Pot White Chicken Chili (No Beans)

Yay! It’s Fall and time to pull out those Crock Pot Recipes! This White Chicken Chili recipe is so easy to make and SO delicious. I usually make a double batch for Football Weekends and serve it with Tortilla Chips or crusty French Bread and a nice, fresh salad. Enjoy!

  • 4 Breasts Boneless, Skinless Chicken (Rinsed, trimmed and cut in half)
  • 3-4 15 oz. Cans White Corn (Drained)
  • 2 Cups Chicken Broth
  • *3-4 10 3/4 Oz. Cans *Gluten Free Cream of Chicken Soup (Add an additional can if you want a thicker consistency)
  • 4 Tablespoons Taco Seasoning (Or 2 Envelopes)
  • 1/2 Cup Sour Cream (regular or lite) (Plus more for toppings)
  • Chopped Green Onions (Optional Topping)
  • Shredded Monterey Jack Cheese (Optional Topping)
  • Shredded Cheddar (Optional Topping)
  1. Gather your Slow Cooker and Ingredients.
  2. Place Chicken Breasts into the bottom of the slow cooker; top with the Corn.
  3. In a large bowl, combine the Chicken Broth, Soup and Taco Seasoning; Mix with a whisk until completely blended and pour over the Chicken and corn in the slow cooker.
  4. Cover and cook on low for 8-10 hours.
  5. Before serving, break up the chicken into smaller pieces. Stir in the 1/2 cup Sour Cream.
  6. Serve topped with green onions, cheese, sour cream, onions or whatever you desire!
  7. Goes great with tortilla chips or a crispy baguette!

*I found Gluten-Free Cream of Chicken Soup at Walmart!

Please note that the only reason why I do not add beans to this yummy recipe is due to the fact that my husband and children are allergic to them. If you wish to add beans, Great Northern White beans go perfectly with this…just add them (2-3 cans) when you add the corn.

Main Dish



Easy Cream Cheesey Chicken (4 Ingredients)

Easy Cream Cheesey Chicken (4 Ingredients)

A friend shared this Easy Cream Cheesey Chicken recipe with me years ago, but I tucked it away in my recipe box and forgot about it…until last week! My family RAVED when they tasted it and asked when I was going to make it again!!! With just 4 ingredients, easy to make AND delicious, this recipe goes straight to the top of my “Go To” recipes :). I hope you and your family enjoy it as much as we do!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed and dried)
  • 4-6 Tablespoons Cream Cheese (I used about 2 Tablespoons per Chicken Breast, but you may increase or decrease as desired)
  • 2-3 Tablespoons Green Onions (Chopped, as many or as few as you want)
  • 3-4 Slices bacon (I used Thick Sliced Bacon)
  1. Lower oven rack to about 6″-8″ from the bottom. Turn oven to Broil and let heat up while you prepare the chicken.
  2. Line a baking sheet with foil and set aside. Gather the ingredients.
  3. Place a chicken breast between two sheets of wax paper and pound to desired thickness (I usually pound it to about 1/4-1/2 inch at the thickest part of chicken). Repeat with the other breasts. Set aside.
  4. Mix the cream cheese together with the chopped green onions, using a fork.
  5. Wrap each chicken breast around 1-2 tablespoons of the cream cheese and onion mix.
  6. Next, wrap one piece of bacon around each breast and secure with a toothpick.
  7. Place the rolled chicken in the foil-lined baking sheet and broil for 20-25 minutes. Let rest for about 5 minutes before serving.
  8. Serve with rice and your favorite veggie. Enjoy!
Main Dish



Easy Italian Baked Chicken

Easy Italian Baked Chicken

This Chicken recipe is one of those go-to recipes in our house. Using only 5 ingredients, it’s not only easy to prepare, tender and juicy, but delicious! I often prepare this the night before and let the chicken really marinate in the Italian Dressing…Perfect for those busy weeknight dinners… Enjoy!

  • 3-4 Breasts Boneless, Skinless Chicken (Trimmed, rinsed & dried)
  • 1 Packet Italian Salad Dressing Mix (I used “Good Seasons”)
  • 1/4 Cup Vinegar
  • 1/2 Cup Vegetable Oil (I used “Wesson” Canola Oil)
  • 3 Tablespoons Water
  1. Gather the ingredients.

Make the Italian Dressing

  1. Using a Cruet or a container with a tight fitting lid, like a mason jar, combine the Vinegar, Oil, Water and the Italian Salad Dressing packet. Mix well.

Putting it Together

  1. Place the Chicken Breasts in a large Ziploc baggie and pour about 1/2 of the Italian Dressing into the baggie. Seal tightly and rotate around to coat the chicken thoroughly with the dressing. Place baggie in a baking dish and refrigerate for at least 1 hour.

Baking

  1. Preheat oven to 400 degrees.
  2. Take the baggie of marinating chicken out of the refrigerator and dump its contents into the baking dish.
  3. Spread the chicken out evenly in the dish to ensure even baking.
  4. Bake for 21-25 minutes (times will vary with different ovens) or until inside temperature of chicken measures 165 degrees. I cut my breasts in half at about the 20 minute mark to ensure that they are cooked thoroughly.
  5. Serve with your favorite side dish and a fresh veggie…yummy!

With Chicken Breasts being so enormous these days, I serve 1/2 breast per person. So, even though this recipe states that it makes 3-4 servings, it actually makes 6-8 servings.

Main Dish
Italian



Old Bay Barbecued Chicken

Old Bay Barbecued Chicken

This barbecued chicken recipe is healthy, low in calories and oh, so tasty! The addition of Old Bay Seasoning to the sauce adds a nice kick…everyone always tries to guess the “mysterious flavor” that makes this recipe so tangy and delicious! So, let’s get out there and enjoys these last few days of Summer and Grill! Enjoy :).

  • 1 1/2 Cup Ketchup (I used the reduced sugar variety)
  • 1/4 Cup Chicken Broth
  • 1/2 Cup Onion (Finely chopped)
  • 1/4 Cup Light Brown Sugar (Firmly packed)
  • 2 Tablespoons Cider Vinegar
  • 2 Tablespoons Horseradish, prepared
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Old Bay Seasoning
  • 6 Chicken Breasts (Boneless, Skinless, Trimmed and halved)
  • Cooking Spray (I use Coconut Spray)

Prepare Grill

  1. I always use aluminum foil and non-stick cooking spray for easier clean-ups.

Making the Barbecue Sauce

  1. Gather ingredients
  2. Combine the first 8 ingredients in a heavy saucepan.
  3. Mix ingredients thoroughly and bring to a boil over medium to medium high heat.
  4. Once sauce comes to a boil, reduce heat, cover and simmer for at least 15-20 minutes.

Grilling the Chicken

  1. Place the chicken breasts on prepared grill and baste each side with the Old Bay Barbecue Sauce. Continue to baste and turn chicken over until done…usually about 20-30 minutes, depending on your grill and how “charred” you want your chicken ;).
  3. Serve with corn on the cob and a fresh salad!
Main Dish



Chicken Bulgogi Bowls

Chicken Bulgogi Bowls

This tasty Korean recipe is easy to make and has quickly become one of my family’s favorites! Even though the classic Bulgogi sauce is meant to be a marinade for beef, I use it with ground chicken or turkey for a lighter fare. The pickled cucumbers and lightly cooked carrots add a wonderful mix of flavors to this already yummy dish. Drizzle a bit of spiciness with a little Sriracha Crema sauce over the top and you’ve satisfied all of your taste buds! Enjoy!

  • 2 cups Rice (I usually use Jasmine Rice)
  • 2.5-3 lbs Ground Chicken
  • 1-2 Cucumbers (I use English Cucumbers )
  • 2 cups Shredded Carrots (I shred my own in a food processor, because we like finer shredded carrots, but store-bought shredded carrots are fine.)
  • 3-4 Scallions (Thinly sliced and separated into white and green parts)
  • 10 teaspoons White Wine Vinegar (Divided in half (I prefer “Pompeian” brand for its light taste))
  • 17.6 oz. Bulgogi Sauce (aka: “Korean BBQ” (I use “Chung Jung One,” since it’s the only brand available in our area))
  • 1 cup Lite Sour Cream (I use “Daisy” brand)
  • 1-3 teaspoons Sriracha (I usually use 2 tsps per cup of sour cream, but if you want it spicier add 1 tsp at a time)
  • 2-3 Tablespoons Butter (Salted or unsalted)
  • 1 teaspoon sugar
  • 1-2 Tablespoon olive oil (or Canola oil)
  • Salt & Freshly Ground Pepper
  1. Cook Rice according to package directions. Add butter, salt and pepper once the rice is finished cooking and stir well.
  2. Heat 1 Tablespoon Olive Oil in a large saute pan or skillet over medium heat. Add the sliced white parts of the scallions and cook for about 1-2 minutes.
  3. Add the ground chicken to the cooked scallions and cook thoroughly. Stir in 5 tsp of the White Wine Vinegar and pour the Bulgogi sauce over the top, mixing well. Reduce heat and simmer, stirring occasionally.
  4. While the chicken is cooking, wash the cucumbers and carrots (if you’re shredding your own carrots) and dry. Remove the ends from both the carrots and the cucumbers. With a vegetable peeler, shave the cucumber lengthwise into thin ribbons (continue peeling until you reach the core where the seeds begin).
  5. In a medium-sized bowl, combine 5 teaspoons of the White Wine Vinegar and 1 teaspoon sugar; mix well. Add the cucumber ribbons to this mixture and place in the refrigerator.
  6. To make the Sriracha Crema, combine the sour cream and 2 teaspoons Sriracha (more if you like it really spicy). Add 1 teaspoon of water at a time until you get the desired consistency for drizzling. Place in refrigerator until ready to eat.
  7. I cook the carrots just before I’m ready to serve, so that they are nice and warm. Drizzle oil in saucepan and heat over medium-high heat. Add the carrots, salt and pepper to taste, and cook for about 2 minutes…you want them still a little crispy and tender.

Assembling the Bowls

  1. Spread about 1/2 cup of rice in the bottom of a bowl. On top of the rice arrange the chicken, carrots and cucumbers (amounts of each topping depend on the person, but I usually serve about 1/4 cup of each topping). Add green scallions and drizzle some of the Sriracha Crema sauce over the top. Enjoy!

You can substitute ground turkey or ground beef for the ground chicken. Also, you can add sesame seeds to the top and to the chicken mixture (I omit due to food allergies).

Main Dish
Korean