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Slow Cooker Butter Chicken with Cauliflower and Naan

5 Mins Read

Slow Cooker Butter Chicken

Whole chicken thighs simmer in a mild tomato-and-spice sauce, then get cut into chunks for serving. Cauliflower goes in partway through so the florets become tender without falling apart. Butter and heavy cream are stirred in after the main cook, giving the orange-red sauce a glossy finish that coats the chicken and cauliflower. Serve in individual bowls with cilantro and warm naan alongside.

Prep: 20 minutes | Cook: About 4 to 5 hours on LOW or 2 1/2 to 3 1/2 hours on HIGH | Servings: 4 to 6

Ingredients for Slow Cooker Butter Chicken

Close view of chicken chunks and intact cauliflower florets coated in glossy butter chicken sauce.
  • 1 tablespoon neutral oil
  • 1 medium yellow onion, finely chopped (about 150g)
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons tomato paste (about 30g)
  • 1 can (15 ounces) plain tomato sauce (425g)
  • 1 1/2 pounds boneless skinless chicken thighs, kept whole (about 680g)
  • 2 cups medium cauliflower florets (about 200g)
  • 3 tablespoons unsalted butter (about 40g)
  • 1/2 cup heavy cream (about 120g)
  • 2 tablespoons chopped fresh cilantro
  • 4 to 6 pieces naan, warmed, for serving

For more heat, add a pinch to 1/4 teaspoon cayenne with the other spices.

How to Make Slow Cooker Butter Chicken

Wider view of two bowls of butter chicken with cauliflower, cilantro, and naan on a light table.
  1. Sauté the sauce base: Heat the oil in a medium skillet over medium heat. Cook the onion until softened, about 5 minutes. Add the garlic, ginger, spices, salt, and tomato paste. Stir for about 1 minute, until fragrant, lowering the heat if the paste begins to catch. Stir in the tomato sauce.
  2. Start the slow cook: Place the whole thighs in a 5- to 6-quart slow cooker. Pour the sauce over them and turn to coat. Do not add water or stock. Cover and cook on LOW or HIGH.
  3. Add the cauliflower: After about 3 hours on LOW or 1 1/2 to 2 hours on HIGH, nestle the florets into the sauce. Cover and continue cooking. Medium florets may need another 1 to 2 hours on LOW or 45 to 90 minutes on HIGH; check their texture rather than relying only on the clock.
  4. Check the chicken and cauliflower separately: Start checking the thickest part of the chicken at about 3 1/2 hours on LOW or 2 1/2 hours on HIGH. When it reaches 165°F (75°C), remove it and cut it into roughly 1-inch pieces. The cauliflower is ready when fork-tender but still intact. If it needs longer, keep it cooking, covered, while the chicken stays out.
  5. Finish the sauce: If the sauce is thin, see the thickening note below before adding the dairy. Return the chicken to the cooker. Stir in the butter until melted, then gently stir in the cream. Cover and warm on LOW or WARM for 10 to 15 minutes, just until hot. Taste and add salt if needed. Let the curry settle for about 5 minutes.
  6. Serve: Spoon the curry into individual bowls, keeping the chicken chunks and cauliflower visible. Scatter with cilantro and serve with warm naan alongside.

Keeping the Chicken and Cauliflower Intact

Cooking the thighs whole helps them hold together when cut; small pieces left in the slow cooker for the full cook are more likely to fall apart. Begin checking early because slow cookers heat differently, and remove the chicken once it reaches 165°F rather than waiting for the cauliflower.

Medium cauliflower florets added partway through should soften while retaining their shape. Larger florets or a cooler-running slow cooker may need more time, so use a fork to check them.

How to Thicken the Sauce

The canned tomato sauce supplies the starting liquid, so added water can make this curry too thin. If the chicken releases a lot of juice, remove the cooked chicken and cauliflower and leave the cooker uncovered on HIGH briefly, until the sauce coats a spoon rather than running off like broth. Return the pieces, then add the butter and cream. Adding the cream after the main cook keeps it from spending hours at slow-cooker heat.

Ingredient Options

Boneless skinless chicken breast can replace the thighs, but begin checking it earlier and remove it as soon as it reaches 165°F. Half-and-half makes a thinner, less-rich sauce in place of heavy cream. Full-fat coconut milk also works as a cream substitute, though it changes the flavor; replace the butter too if the dish needs to be dairy-free.

Basmati rice is another serving option, though naan alongside the bowls suits this version.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container for up to 3 days, separate from any cooked rice. Reheat gently in a saucepan, stirring occasionally, or microwave in intervals, stirring between them, until the chicken reaches 165°F. Add a small splash of water if the chilled sauce is too thick. Do not reheat cold leftovers in the slow cooker.

Freeze cooled portions in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator. The cream sauce may need gentle stirring as it reheats. For a planned freezer batch, you can freeze the tomato-chicken base before adding the cream, then finish it after reheating.

Nutrition

Approximate nutrition per serving, based on 6 servings with one medium naan each: 575 calories, 31g protein, 27g fat, and 57g carbohydrates. Per 100g, approximately 155 calories, 8g protein, 7g fat, and 15g carbohydrates. Values are estimates; naan size, ingredient brands, and sauce reduction will affect them.

Slow Cooker Butter Chicken

Whole chicken thighs and cauliflower cook in a spiced tomato sauce finished with butter and cream.
Print Pin
Course: Main Course
Cuisine: Indian
Prep: 20 min
Cook: 270 min
Total: 295 min
Servings: 4 Calories: 575 kcal

Equipment

  • Medium skillet
  • 5- to 6-quart slow cooker
  • Instant-read thermometer

Ingredients

For the sauce

  • 1 tablespoon neutral oil
  • 1 medium yellow onion, finely chopped (about 150 g)
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons tomato paste (about 30 g)
  • 1 can (15 ounces/425 g) plain tomato sauce

For the curry

  • 1 1/2 pounds (680 g) boneless skinless chicken thighs, kept whole
  • 2 cups medium cauliflower florets (about 200 g)
  • 3 tablespoons unsalted butter (about 40 g)
  • 1/2 cup heavy cream (about 120 g)

For serving

  • 2 tablespoons chopped fresh cilantro
  • 4 to 6 pieces naan, warmed

Optional

  • Pinch to 1/4 teaspoon cayenne pepper, for more heat

Instructions

  1. Heat the oil in a medium skillet over medium heat. Cook the onion until softened, about 5 minutes.
  2. Add the garlic, ginger, garam masala, cumin, paprika, turmeric, salt, and tomato paste. Stir for about 1 minute, until fragrant, lowering the heat if the paste begins to catch.
  3. Stir in the tomato sauce.
  4. Place the whole chicken thighs in a 5- to 6-quart slow cooker. Pour the sauce over the chicken and turn to coat. Do not add water or stock.
  5. Cover and cook on LOW for about 4 to 5 hours or on HIGH for 2 1/2 to 3 1/2 hours.
  6. After about 3 hours on LOW or 1 1/2 to 2 hours on HIGH, nestle the cauliflower florets into the sauce. Cover and continue cooking; medium florets may need another 1 to 2 hours on LOW or 45 to 90 minutes on HIGH.
  7. Begin checking the thickest part of the chicken at about 3 1/2 hours on LOW or 2 1/2 hours on HIGH. Remove the chicken when it reaches 165°F (75°C), then cut it into roughly 1-inch pieces.
  8. Check that the cauliflower is fork-tender but still intact. If it needs more time, leave it covered in the slow cooker while the chicken stays out.
  9. If the sauce is thin, remove the cooked cauliflower and briefly cook the sauce uncovered on HIGH until it coats a spoon. Return the cauliflower and chicken to the cooker.
  10. Stir in the butter until melted, then gently stir in the cream. Cover and warm on LOW or WARM for 10 to 15 minutes, just until hot.
  11. Taste and add salt if needed. Let the curry settle for about 5 minutes.
  12. Spoon into bowls, scatter with cilantro, and serve with warm naan.

Tips

  • Keep the chicken thighs whole during cooking so they hold together when cut.
  • Check chicken and cauliflower separately; remove the chicken as soon as it reaches 165°F (75°C).
  • Use a fork to test the cauliflower, since slow cookers and floret sizes affect cooking time.
  • Add the cream after the main cook to keep it from spending hours at slow-cooker heat.
  • Avoid adding water or stock; the tomato sauce supplies the starting liquid.

Variations

  • Chicken Breast Butter Chicken: Replace the thighs with boneless skinless chicken breast and begin checking it earlier; remove it as soon as it reaches 165°F (75°C).
  • Lighter Cream Sauce: Use half-and-half instead of heavy cream for a thinner, less-rich sauce.
  • Coconut Butter Chicken: Use full-fat coconut milk instead of heavy cream; replace the butter as well for a dairy-free version.
  • Spicier Butter Chicken: Add a pinch to 1/4 teaspoon cayenne with the other spices.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently until the chicken reaches 165°F; do not reheat in the slow cooker. Freeze cooled portions for up to 3 months and thaw overnight in the refrigerator. Nutrition is approximate per serving, based on 6 servings with one medium naan.

Nutrition

Calories: 575 kcal | Protein: 31 g | Fat: 27 g | Carbohydrates: 57 g
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Chicken Breasts

Crockpot Honey Garlic Chicken Thighs with Glossy Glaze

4 Mins Read

Crockpot Honey Garlic Chicken Thighs

Whole chicken thighs cook in a honey, soy sauce, ketchup, and garlic sauce until tender. The cooking liquid will look thin at first: the thighs release moisture under the slow cooker lid. Once the chicken is done, a cold-water cornstarch slurry thickens that liquid into a glossy glaze that clings to each piece. Green onions and sesame seeds go on last, with plenty of sauce left to spoon over rice or noodles.

Ingredients for Crockpot Honey Garlic Chicken Thighs

Close view of thick honey garlic glaze clinging to a whole chicken thigh
  • 2 pounds boneless, skinless chicken thighs, thawed, about 6 to 8 thighs (900g)
  • 1/3 cup honey (115g)
  • 1/3 cup low-sodium soy sauce (80g)
  • 1/4 cup ketchup (70g)
  • 4 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch (15g)
  • 2 tablespoons cold water
  • 2 green onions, thinly sliced
  • 2 teaspoons white sesame seeds

Equipment: A 4- to 6-quart slow cooker and an instant-read thermometer. Serves 4 to 6.

How to Make Honey Garlic Chicken Thighs in the Slow Cooker

Full slow-cooker insert of glazed honey garlic chicken thighs on a neutral countertop
  1. Arrange the chicken: Place the thawed thighs whole in a roughly even layer in the slow cooker. Slight overlap is fine.
  2. Add the sauce: Whisk together the honey, soy sauce, ketchup, garlic, and rice vinegar. Pour over the chicken. Do not add broth; the thighs will release liquid as they cook.
  3. Cook and check: Cover and cook on LOW for about 3 to 5 hours or HIGH for 2 to 3 hours. Keep the lid closed until the first doneness check, usually at 3 hours on LOW or 2 hours on HIGH. Check earlier if your cooker runs hot or the thighs are small. The thickest thigh is done when it reaches 165°F (75°C). Lift the thighs gently onto a plate with a wide spatula or tongs.
  4. Thicken the sauce: Whisk the cornstarch and cold water until smooth, then stir the slurry into the liquid in the slow cooker. Cover and cook on HIGH for another 15 to 30 minutes, until the sauce is glossy and coats a spoon.
  5. Glaze and garnish: Return the whole thighs to the slow cooker. Turn them gently or spoon sauce over each piece. Scatter the green onions and sesame seeds over the chicken just before serving.

How to Get a Glossy Honey Garlic Sauce

Remove the thighs before adding the slurry so you can stir the sauce without breaking up the chicken. Mix the cornstarch with cold water first; dry cornstarch added directly to hot liquid can form lumps.

Thickening speed depends on how much liquid the chicken releases and how hot the slow cooker runs. If the sauce is still thin after 30 minutes on HIGH, transfer it to a small saucepan and simmer briefly until it coats a spoon. Then glaze the chicken.

When Are the Chicken Thighs Done?

Use the cook-time range as a guide, not a reason to leave finished thighs in the cooker. Once the thickest piece reaches 165°F, move on to thickening the sauce. Boneless thighs left cooking for hours beyond that point can become stringy or fall apart when lifted.

Thaw the chicken before putting it in the slow cooker so it heats safely and predictably.

Ingredient and Thigh Options

Keep the boneless thighs whole for the main recipe. Bone-in, skinless thighs can be used, but they need a longer, temperature-guided cook; do not rely on the boneless timing.

For a mild variation, whisk 1 teaspoon grated ginger or 1/4 teaspoon crushed red pepper flakes into the sauce before cooking. For a gluten-free alternative to soy sauce, use tamari and check the other packaged ingredients.

Serving, Storage, and Reheating

Serve the glazed thighs over rice or noodles, with extra sauce spooned over each portion. Steamed broccoli or another simply cooked green vegetable works alongside.

Cool leftovers and refrigerate the chicken with its sauce in an airtight container for 3 to 4 days. Reheat gently in a skillet or microwave with the sauce, adding a splash of water if the glaze has become too thick. Cooked, cooled chicken and sauce can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per serving, based on 6 servings: 320 calories, 30g protein, 13g fat, and 23g carbohydrates. Approximate per 100g of finished chicken and sauce: 160 calories, 15g protein, 6g fat, and 11g carbohydrates. Values will vary with portion size, cooking moisture, and the amount of sauce served.

Crockpot Honey Garlic Chicken Thighs

Whole chicken thighs cook in a honey, soy, ketchup, and garlic sauce that is thickened into a glossy glaze.
Print Pin
Course: Main Course
Cuisine: American
Prep: 10 min
Cook: 270 min
Total: 280 min
Servings: 6 Calories: 320 kcal

Equipment

  • 4- to 6-quart slow cooker
  • Instant-read thermometer

Ingredients

For the Chicken and Sauce

  • 2 pounds boneless, skinless chicken thighs, thawed, about 6 to 8 thighs (900g)
  • 1/3 cup honey (115g)
  • 1/3 cup low-sodium soy sauce (80g)
  • 1/4 cup ketchup (70g)
  • 4 garlic cloves, minced
  • 1 tablespoon rice vinegar

For Thickening and Garnish

  • 2 tablespoons cornstarch (15g)
  • 2 tablespoons cold water
  • 2 green onions, thinly sliced
  • 2 teaspoons white sesame seeds

Instructions

  1. Arrange the thawed chicken thighs in a roughly even layer in the slow cooker; slight overlap is fine.
  2. Whisk together the honey, soy sauce, ketchup, garlic, and rice vinegar. Pour the sauce over the chicken without adding broth.
  3. Cover and cook on LOW for about 3 to 5 hours or HIGH for 2 to 3 hours. Keep the lid closed until the first doneness check, usually at 3 hours on LOW or 2 hours on HIGH.
  4. Check the thickest thigh with an instant-read thermometer. Once it reaches 165°F (75°C), gently transfer the thighs to a plate.
  5. Whisk the cornstarch and cold water until smooth, then stir the slurry into the liquid in the slow cooker.
  6. Cover and cook on HIGH for another 15 to 30 minutes, until the sauce is glossy and coats a spoon.
  7. Return the thighs to the slow cooker and gently turn them or spoon sauce over them.
  8. Scatter the green onions and sesame seeds over the chicken just before serving.

Tips

  • Thaw chicken before adding it to the slow cooker.
  • Check the chicken early if your slow cooker runs hot or the thighs are small.
  • Remove the thighs before stirring in the slurry to avoid breaking them apart.
  • Mix cornstarch with cold water before adding it to the hot cooking liquid to prevent lumps.
  • If the sauce is still thin after 30 minutes on HIGH, simmer it briefly in a small saucepan until it coats a spoon.

Variations

  • Ginger Honey Garlic Chicken: Whisk 1 teaspoon grated ginger into the sauce before cooking.
  • Spicy Honey Garlic Chicken: Whisk 1/4 teaspoon crushed red pepper flakes into the sauce before cooking.
  • Gluten-Free Honey Garlic Chicken: Use tamari instead of soy sauce and check the other packaged ingredients.
  • Bone-In Chicken Thighs: Use bone-in, skinless thighs and cook longer as needed, checking the temperature rather than relying on the boneless timing.

Notes

Refrigerate leftovers with the sauce in an airtight container for 3 to 4 days. Reheat gently with the sauce, adding a splash of water if needed. Freeze for up to 3 months and thaw overnight in the refrigerator. Chicken is done when the thickest thigh reaches 165°F (75°C).

Nutrition

Calories: 320 kcal | Protein: 30 g | Fat: 13 g | Carbohydrates: 23 g
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Chicken

Crockpot Angel Chicken with Creamy Sauce and Pasta

5 Mins Read

Crockpot Angel Chicken

Crockpot Angel Chicken serves whole chicken breasts over angel hair with a pale, creamy sauce made from cream cheese, condensed cream of chicken soup, broth, and dry Italian dressing mix. A brief skillet sear gives the chicken light golden patches before it cooks on LOW.

Boil the angel hair separately just before serving so the strands stay distinct. Slow cookers and breast sizes vary, so check the chicken with a thermometer rather than relying on the clock.

Ingredients for Crockpot Angel Chicken

Close view of lightly golden chicken, creamy sauce, and distinct angel hair strands
  • 4 thawed boneless skinless chicken breasts, similar in size, about 1 3/4 pounds total (800g)
  • 1 tablespoon neutral cooking oil
  • 8 ounces plain cream cheese, softened and cubed (225g)
  • 1 can (10.5 ounces) condensed cream of chicken soup, preferably reduced-sodium (300g)
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons unsalted butter, softened (30g)
  • 1 packet dry Italian salad dressing mix, about 0.7 ounce (20g)
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 10 ounces dry angel hair pasta (285g)
  • 2 tablespoons chopped fresh flat-leaf parsley

Use dry Italian salad dressing mix, not bottled dressing or plain Italian seasoning. The soup and dressing mix both contain salt, so taste the finished sauce before adding any more.

How to Make Crockpot Angel Chicken

Full plate of Crockpot Angel Chicken over angel hair on a dark wooden table
  1. Mix the sauce: Whisk the softened cream cheese with the condensed soup, broth, butter, dressing mix, and 1/4 teaspoon black pepper until mostly combined and pourable. A few cream cheese streaks are fine.
  2. Lightly sear the chicken: Heat the oil in a large skillet over medium-high heat. Cook the breasts without crowding the pan, about 2 minutes per side, until they have scattered light-golden patches. They will still be uncooked in the center. Transfer them to a 4- to 6-quart slow cooker in a reasonably even layer.
  3. Slow-cook: Pour the sauce over the chicken and cover. Cook on LOW for approximately 3 to 5 hours. Start checking the thickest part of each breast at 3 hours, or earlier if the breasts are small or the cooker runs hot. Remove each breast when it reaches 165°F (75°C); do not leave it cooking to reach the end of the time window.
  4. Cook the pasta: Near the end of the chicken’s cooking time, boil the angel hair separately according to the package directions. Reserve up to 1/4 cup pasta water, then drain. Cook it close to serving so the thin strands do not sit and clump.
  5. Smooth the sauce: Lift the cooked breasts onto a plate, using a wide spatula to help keep them intact. With the slow cooker on WARM or switched off, whisk the sauce until smooth. If it is too thick to spoon over pasta, stir in reserved pasta water or warm broth 1 to 2 tablespoons at a time. Taste before adding salt.
  6. Serve: Divide the angel hair among four shallow plates and place a whole breast over each portion. Spoon sauce over the chicken and some of the pasta, leaving strands visible around the edges. Finish with parsley and a little more black pepper.

How Long to Cook Angel Chicken

The 3- to 5-hour LOW window is a guide, not a guaranteed finish time. Check each breast with an instant-read thermometer and remove it at 165°F. Leaving cooked breasts in a hot slow cooker can dry them out or cause them to break apart when lifted.

Use thawed chicken for this method. Frozen chicken is not covered by the timing and can heat too slowly in a slow cooker.

How to Keep the Sauce Smooth

Softened cream cheese is easier to distribute through the sauce. If streaks remain after cooking, remove the chicken before whisking so the breasts stay whole. The finished sauce should cling to the pasta but still flow from a spoon; add liquid gradually only if it needs loosening.

What to Serve With Angel Chicken

A green salad, broccoli, or green beans works alongside the rich sauce. For a different serving base, use rice or mashed potatoes in place of the angel hair.

Angel Chicken Variations

Mushroom-and-wine version: Use condensed cream of mushroom or golden mushroom soup and replace the 1/2 cup broth with 1/2 cup dry white wine. This makes a distinct sauce with a different color and flavor from the cream-of-chicken version.

Shredded version: Shred the fully cooked breasts and stir them into the sauce instead of serving them whole over the pasta.

Storage and Reheating

Refrigerate leftovers promptly in airtight containers for 3 to 4 days. Store the pasta separately when practical; angel hair absorbs sauce as it sits. Reheat the chicken and sauce gently on the stovetop or in the microwave until hot throughout, adding a splash of broth if the sauce has thickened. If making the chicken ahead, cook fresh angel hair for serving.

Cool and freeze the cooked chicken and sauce in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating, and make fresh pasta to serve with it.

Nutrition

Approximate nutrition per serving, based on 4 servings: 840 calories, 60g protein, 40g fat, and 62g carbohydrates. Approximate values per 100g of prepared dish: 170 calories, 12g protein, 8g fat, and 12g carbohydrates. Values vary with ingredient brands, chicken size, and the amount of sauce served.

Crockpot Angel Chicken

Whole chicken breasts cook in a creamy Italian-seasoned sauce and are served over angel hair pasta.
Print Pin
Course: Main Course
Cuisine: American
Prep: 15 min
Cook: 300 min
Total: 315 min
Servings: 4 Calories: 840 kcal per serving; 170 kcal per 100 g

Equipment

  • Large skillet
  • 4- to 6-quart slow cooker
  • Whisk
  • Instant-read thermometer
  • Large pot
  • Colander

Ingredients

For the Chicken and Sauce

  • 4 thawed boneless skinless chicken breasts, similar in size, about 1 3/4 pounds total (800 g)
  • 1 tablespoon neutral cooking oil
  • 8 ounces plain cream cheese, softened and cubed (225 g)
  • 1 can (10.5 ounces) condensed cream of chicken soup, preferably reduced-sodium (300 g)
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons unsalted butter, softened (30 g)
  • 1 packet dry Italian salad dressing mix, about 0.7 ounce (20 g)
  • 1/4 teaspoon freshly ground black pepper, plus more for serving

For Serving

  • 10 ounces dry angel hair pasta (285 g)
  • 2 tablespoons chopped fresh flat-leaf parsley

Instructions

  1. Whisk the cream cheese, condensed soup, broth, butter, dressing mix, and 1/4 teaspoon black pepper until mostly combined and pourable.
  2. Heat the oil in a large skillet over medium-high heat. Sear the chicken without crowding the pan for about 2 minutes per side, until it has scattered light-golden patches.
  3. Transfer the chicken to a 4- to 6-quart slow cooker in an even layer. Pour the sauce over the chicken and cover.
  4. Cook on LOW for approximately 3 to 5 hours. Start checking the thickest part of each breast at 3 hours, or earlier for small breasts or a hot-running cooker. Remove each breast when it reaches 165°F (75°C).
  5. Near the end of the cooking time, boil the angel hair according to package directions. Reserve up to 1/4 cup pasta water, then drain.
  6. Lift the chicken onto a plate. With the slow cooker on WARM or switched off, whisk the sauce until smooth. If needed, stir in reserved pasta water or warm broth 1 to 2 tablespoons at a time.
  7. Divide the pasta among four plates and top each portion with a whole chicken breast. Spoon sauce over the chicken and pasta, then finish with parsley and additional black pepper.

Tips

  • Use thawed chicken; frozen chicken is not covered by this slow-cooker timing.
  • Check each breast with a thermometer and remove it at 165°F (75°C) rather than relying on the full cooking window.
  • Soften the cream cheese before mixing to help it blend into the sauce.
  • Cook the angel hair close to serving time so the strands do not sit and clump.
  • Taste the sauce before adding salt because the soup and dressing mix contain salt.

Variations

  • Mushroom-and-Wine Version: Use condensed cream of mushroom or golden mushroom soup and replace the 1/2 cup chicken broth with 1/2 cup dry white wine.
  • Shredded Version: Shred the fully cooked chicken breasts and stir them into the sauce instead of serving them whole.

Notes

Refrigerate leftovers in airtight containers for 3 to 4 days and reheat the chicken and sauce gently until hot throughout. Freeze the chicken and sauce for up to 3 months; thaw overnight in the refrigerator. Cook fresh pasta for serving.

Nutrition

Calories: 840 kcal per serving; 170 kcal per 100 g | Protein: 60 g per serving; 12 g per 100 g | Fat: 40 g per serving; 8 g per 100 g | Carbohydrates: 62 g per serving; 12 g per 100 g
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Dinner

Crock Pot BBQ Pulled Pork Sandwiches with Coleslaw

5 Mins Read

Crock Pot BBQ Pulled Pork

Pork shoulder has the marbling to become tender during a long slow cook, but the thickest part must pull apart easily before it is ready. In this version, the BBQ sauce goes in after shredding, when you can control how much cooking liquid returns to the meat. That keeps the pork strands moist and coated without leaving a puddle on the bun.

Serve the warm pork in soft buns with a generous layer of pale cabbage coleslaw. Assemble the sandwiches just before eating so the slaw stays distinct and the buns hold their shape.

Ingredients for BBQ Pulled Pork Sandwiches

Close view of glossy pulled pork strands and shredded coleslaw inside a soft sandwich bun
  • 3 1/2 lb boneless pork shoulder or pork butt (about 1,600g)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 1/2 cups BBQ sauce, divided
  • 8 soft hamburger or sandwich buns
  • About 2 cups prepared shredded cabbage coleslaw, preferably lightly dressed

Optional: 1 to 2 tablespoons chopped fresh parsley or cilantro for serving.

How to Make Crock Pot BBQ Pulled Pork

Complete pulled pork and coleslaw sandwich on a plate with the full serving visible

Yield: About 8 generously filled sandwiches. Prep: 15 minutes. Cook: About 8 to 10 hours on LOW. Total: About 8 hours 25 minutes to 10 hours 25 minutes, depending on when the pork becomes tender.

  1. Season the pork: Pat the shoulder dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over the pork.
  2. Slow-cook: Place the pork in an approximately 6-quart slow cooker, making sure the lid closes fully. Pour the water and vinegar around the meat; do not submerge it. Cover and cook on LOW for about 8 to 10 hours. If your appliance requires more starting liquid, follow its instructions.
  3. Check the center: Begin checking at about 8 hours. Pull at the thickest part with two forks. If the center resists, even though the outside shreds easily, cover and continue cooking on LOW. Check again every 30 to 60 minutes until the center pulls apart readily.
  4. Reserve the juices and shred: Transfer the pork to a tray and let it stand for about 10 minutes, until comfortable to handle. Reserve the slow-cooker liquid and skim off excess surface fat. Shred the pork with two forks, discarding large pieces of fat.
  5. Sauce the pork: Return the shredded meat to the slow cooker or a large bowl. Toss with 1 1/4 cups BBQ sauce and about 1/4 cup of the skimmed cooking liquid. Add more liquid a little at a time only if the pork looks dry. The strands should be coated, with no substantial pool underneath. Keep the remaining 1/4 cup BBQ sauce for serving, if desired.
  6. Build the sandwiches: Pile the warm pork generously onto the bottom buns. Add a visible layer of coleslaw and the optional chopped herb, if using. Set the top buns in place and serve promptly, with the remaining sauce on the side.

How to Tell When the Pork Is Ready to Shred

Test the thickest center of the roast, not just an edge. Two forks should pull the meat apart without leaving a firm core. An optional thermometer reading around 195°F to 205°F (90°C to 95°C) may accompany easy shredding, but tenderness is the deciding cue.

A thick roast or a different-sized slow cooker may need longer than the stated window. If you need to use HIGH, the pork may take roughly 5 to 6 hours; begin checking the center around 5 hours and continue cooking if it resists.

Keep the BBQ Pork Saucy, Not Watery

Shoulder releases plenty of liquid during cooking. Returning all of it to the shredded pork can thin the BBQ sauce and soak the buns. Start with the measured 1/4 cup of skimmed juices, then add small amounts only as needed. If liquid pools under the finished pork, lift the meat out of the excess before making sandwiches.

Pork loin is much leaner and is not a direct substitute for this long-cooked method. Bone-in shoulder can work, but allow for the bone when estimating the amount of meat and expect the cooking time to vary. Taste the sauced pork before adding more seasoning, since BBQ sauces differ in saltiness.

Serving the Pulled-Pork Sandwiches

Choose lightly dressed slaw rather than slaw dripping with dressing, and add it just before serving. For a hearty side, serve the sandwiches with creamy mac and cheese casserole.

How to Store and Reheat Leftover Pork

Refrigerate cooled pork in an airtight container for up to 3 to 4 days. Keep the buns and coleslaw separate, then assemble sandwiches when ready to eat. Reheat the pork gently in a covered pot or slow cooker, adding a splash of reserved cooking liquid or BBQ sauce if it looks dry.

For longer storage, freeze cooled pork in airtight portions for up to 3 months, with a little reserved juice if available. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per sandwich, including one bun, coleslaw, and a share of all the BBQ sauce: 750 calories, 40g protein, 40g fat, and 53g carbohydrates. Approximate values per 100g of finished sandwich: 270 calories, 15g protein, 15g fat, and 19g carbohydrates. Values will vary with the pork’s fat content, discarded fat, bun size, coleslaw, and BBQ sauce.

Crock Pot BBQ Pulled Pork

Slow-cooked pork shoulder is shredded and tossed with BBQ sauce, then served on soft buns with coleslaw.
Print Pin
Course: Main Course
Cuisine: American
Prep: 15 min
Cook: 540 min
Total: 565 min
Servings: 8 Calories: 750 kcal

Equipment

  • 6-quart slow cooker
  • Tray
  • Two forks

Ingredients

For the Pork

  • 3 1/2 lb boneless pork shoulder or pork butt (about 1,600 g)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 1/2 cups BBQ sauce, divided

For Serving

  • 8 soft hamburger or sandwich buns
  • About 2 cups prepared shredded cabbage coleslaw, preferably lightly dressed
  • 1 to 2 tablespoons chopped fresh parsley or cilantro (optional)

Instructions

  1. Pat the pork shoulder dry. Mix the salt, pepper, smoked paprika, and garlic powder, then rub the mixture over the pork.
  2. Place the pork in an approximately 6-quart slow cooker. Pour the water and vinegar around the meat without submerging it.
  3. Cover and cook on LOW for about 8 to 10 hours. Begin checking the thickest part at about 8 hours; continue cooking and check every 30 to 60 minutes until it pulls apart readily.
  4. Transfer the pork to a tray and let it rest for about 10 minutes. Reserve the cooking liquid and skim off excess surface fat.
  5. Shred the pork with two forks, discarding large pieces of fat.
  6. Return the pork to the slow cooker or a large bowl. Toss with 1 1/4 cups BBQ sauce and about 1/4 cup skimmed cooking liquid. Add more cooking liquid a little at a time only if the pork looks dry.
  7. Pile the warm pork onto the bottom buns. Add coleslaw and optional chopped herbs, then top with the remaining buns.
  8. Serve promptly with the remaining BBQ sauce on the side, if desired.

Tips

  • Check tenderness at the thickest center of the roast, not just the edges.
  • The pork is ready when two forks pull it apart easily without a firm core.
  • Add reserved cooking liquid gradually so the pork stays saucy without becoming watery.
  • Use lightly dressed coleslaw and add it just before serving to help keep the buns from getting soggy.
  • Taste the sauced pork before adding extra seasoning, since BBQ sauces vary in saltiness.

Variations

  • HIGH slow-cooker setting: Cook for roughly 5 to 6 hours on HIGH, beginning to check the center around 5 hours and continuing until tender.
  • Bone-in pork shoulder: Use bone-in shoulder, allowing for the bone when estimating the amount of meat and adjusting the cooking time as needed.

Notes

Refrigerate cooled pork in an airtight container for 3 to 4 days or freeze for up to 3 months. Reheat gently, adding a splash of reserved cooking liquid or BBQ sauce if dry. Optional tenderness temperature is about 195°F to 205°F (90°C to 95°C). Nutrition per 100 g of finished sandwich is approximately 270 calories, 15 g protein, 15 g fat, and 19 g carbohydrates.

Nutrition

Calories: 750 kcal | Protein: 40 g | Fat: 40 g | Carbohydrates: 53 g
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Chicken

Crockpot Chicken and Stuffing with Creamy Sauce

4 Mins Read

Crockpot Chicken and Stuffing

Chicken breasts cook under a creamy sauce and a separate layer of coarse, moist stuffing. The boxed stuffing goes in dry, tossed with butter and a measured amount of broth instead of prepared according to the package directions. Keep the layers unstirred so the sauce coats intact pieces of chicken and the stuffing stays on top. Its surface may firm up in the slow cooker, but it will not become oven-crisp.

Ingredients for Crockpot Chicken and Stuffing

Close view of tender chicken, thick cream sauce and coarse moist stuffing in the slow cooker
  • 2 pounds boneless skinless chicken breasts, thawed (about 900g)
  • 1/4 teaspoon black pepper
  • 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
  • 3/4 cup sour cream (180g)
  • 1 box (about 6 ounces) dry chicken- or herb-flavored stuffing mix (170g)
  • 3 tablespoons unsalted butter, melted (45g)
  • 1/3 cup low-sodium chicken broth, plus 1 to 2 tablespoons more only if needed
  • 1 tablespoon chopped fresh parsley

How to Make Crockpot Chicken and Stuffing

Nearly full slow cooker of chicken and golden stuffing with a lifted portion and parsley garnish
  1. Arrange the chicken: Place the breasts in a single layer in a 5- to 6-quart slow cooker. Halve exceptionally thick breasts if needed for more even cooking. Sprinkle with black pepper.
  2. Add the sauce: Stir together the condensed soup and sour cream. Spread evenly over the chicken.
  3. Add the stuffing: Toss the dry stuffing mix with the melted butter and 1/3 cup broth until the bread pieces are lightly moistened. Scatter evenly over the sauce without pressing it down or stirring the layers together.
  4. Cook covered: Cook on LOW for about 6 to 7 hours or HIGH for about 3 to 4 hours. Start checking around 5 hours on LOW or 2 1/2 hours on HIGH, especially for smaller breasts or a fast cooker. Keep the lid on between checks. The thickest part of the chicken must reach 165°F (75°C), and the stuffing should be hydrated, with no crunchy dry-mix pockets. Stop cooking when the chicken is done rather than waiting for the end of the time range.
  5. Finish and serve: If a few stuffing patches are dry, gently moisten just those spots with 1 to 2 tablespoons of additional broth. If the topping is excessively wet, you can leave the lid off on HIGH for 20 to 30 minutes to firm its surface, but watch the chicken closely so it does not dry out. Let stand for 5 minutes, then sprinkle with parsley. Lift out intact chicken portions with their sauce and scoop the stuffing alongside.

How Much Liquid Does the Stuffing Need?

Mix the 1/3 cup broth into the stuffing rather than pouring it into the bottom of the cooker. The chicken and sauce release moisture as they cook, so extra liquid at the start can leave the sauce thin. Scatter the stuffing in an even layer to help it hydrate without losing its coarse texture. If chicken juices make the sauce look loose, let the dish stand before serving; it should coat the chicken but may not thicken into a paste.

Crockpot Chicken and Stuffing Variations

  • Green beans: Add frozen green beans as a separate layer beneath the stuffing. They will release moisture and change the chicken-and-stuffing presentation.
  • Chicken thighs: Substitute boneless skinless thighs. Check their temperature and tenderness rather than relying on the breast cooking times.

Serve with a green vegetable or cranberry sauce on the side. For another slow-cooker dinner, try creamy crockpot ranch chicken.

Storage and Reheating

Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Reheat covered portions in the microwave until hot, turning or stirring as needed. The stuffing absorbs sauce during storage, so add a splash of broth if it seems dry.

Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating. The stuffing will be softer after freezing.

Nutrition

Approximate nutrition per serving, based on 6 servings: 450 calories, 39g protein, 20g fat, and 26g carbohydrates. Approximate values per 100g of finished dish: 165 calories, 14g protein, 7g fat, and 9g carbohydrates. Values vary with the brands used, portion size, and moisture retained during cooking.

Crockpot Chicken and Stuffing

Chicken breasts cook beneath a creamy sauce and a buttery layer of moist stuffing in the slow cooker.
Print Pin
Course: Main Course
Cuisine: American
Prep: 15 min
Cook: 390 min
Total: 410 min
Servings: 6 Calories: 450 kcal

Equipment

  • 5- to 6-quart slow cooker
  • Mixing bowl
  • Meat thermometer

Ingredients

For the Chicken and Sauce

  • 2 pounds boneless skinless chicken breasts, thawed (about 900g)
  • 1/4 teaspoon black pepper
  • 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
  • 3/4 cup sour cream (180g)

For the Stuffing

  • 1 box (about 6 ounces) dry chicken- or herb-flavored stuffing mix (170g)
  • 3 tablespoons unsalted butter, melted (45g)
  • 1/3 cup low-sodium chicken broth, plus 1 to 2 tablespoons more only if needed
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Place the chicken breasts in a single layer in the slow cooker. Halve exceptionally thick breasts if needed, then sprinkle with black pepper.
  2. Stir together the condensed soup and sour cream, then spread the mixture evenly over the chicken.
  3. Toss the dry stuffing mix with the melted butter and 1/3 cup broth until lightly moistened.
  4. Scatter the stuffing evenly over the sauce without pressing it down or stirring the layers together.
  5. Cover and cook on LOW for about 6 to 7 hours or HIGH for about 3 to 4 hours. Start checking around 5 hours on LOW or 2 1/2 hours on HIGH, keeping the lid on between checks.
  6. Check that the thickest part of the chicken reaches 165°F (75°C) and that the stuffing is hydrated with no crunchy dry-mix pockets. Stop cooking when the chicken is done.
  7. If a few stuffing patches are dry, gently moisten those spots with 1 to 2 tablespoons additional broth. If the topping is excessively wet, cook uncovered on HIGH for 20 to 30 minutes, watching the chicken closely.
  8. Let stand for 5 minutes, sprinkle with parsley, and serve the chicken with its sauce and the stuffing alongside.

Tips

  • Keep the sauce and stuffing in separate layers so the stuffing retains its coarse texture.
  • Mix the broth into the stuffing rather than pouring it into the bottom of the slow cooker.
  • Start checking early, especially if the chicken breasts are small or your slow cooker runs fast.
  • Let the dish stand before serving if the sauce looks loose; it should coat the chicken but may not become a paste.

Variations

  • Green Beans: Add frozen green beans as a separate layer beneath the stuffing; they will release moisture and change the dish’s presentation.
  • Chicken Thighs: Substitute boneless skinless chicken thighs and check their temperature and tenderness rather than relying on the breast cooking times.

Notes

Refrigerate cooled leftovers promptly in an airtight container for up to 3 days. Reheat covered portions until hot, adding a splash of broth if the stuffing is dry. Freeze for up to 3 months and thaw in the refrigerator before reheating; the stuffing will be softer after freezing.

Nutrition

Calories: 450 kcal | Protein: 39 g | Fat: 20 g | Carbohydrates: 26 g | Per 100g Calories: 165 kcal | Per 100g Protein: 14 g | Per 100g Fat: 7 g | Per 100g Carbohydrates: 9 g
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Dinner

Crock Pot Goulash with Tender Elbow Macaroni

5 Mins Read

Crock Pot Goulash

Crock Pot goulash is an American-style mixture of ground beef, elbow macaroni, onion, green pepper, and chunky tomatoes. It should be thick and saucy, with distinct elbows rather than a pot of soft pasta. Unlike Hungarian beef stew, this version cooks the beef-tomato sauce first, then adds dry macaroni only near serving time.

Makes 6 servings. Allow about 20 minutes to prepare, 4 to 6 hours on LOW or 2 to 3 hours on HIGH for the sauce, and approximately 25 to 45 minutes on HIGH for the pasta. After cooking on LOW, the sauce may need another 15 to 30 minutes to heat before the macaroni goes in.

Ingredients for Crock Pot Goulash

Close view of intact macaroni elbows, beef crumbles, and green pepper coated in tomato sauce
  • 1 pound lean ground beef (about 450g)
  • 1 medium yellow onion, diced (about 150g)
  • 1 medium green bell pepper, diced (about 150g)
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 cup beef broth, plus up to 1/2 cup more if needed
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 2 cups dry elbow macaroni (about 8 ounces or 225g)

How to Make Crock Pot Goulash

Full slow cooker of Crock Pot goulash on a neutral countertop
  1. Brown the beef and vegetables: Cook the beef, onion, and green pepper in a large skillet over medium-high heat for about 8 to 10 minutes, breaking the beef into small crumbles. When no raw-looking beef remains and the vegetables begin to soften, drain off excess fat. Stir in the garlic and cook for about 30 seconds more.
  2. Mix the sauce: Transfer the beef mixture to a 5- to 6-quart slow cooker. Stir in the diced tomatoes and their juices, tomato sauce, 1 cup broth, Italian seasoning, Worcestershire sauce, salt, and black pepper.
  3. Slow-cook: Cover and cook until the sauce is hot and the vegetables are tender, about 4 to 6 hours on LOW or 2 to 3 hours on HIGH. Leave out the macaroni during this stage.
  4. Heat the sauce for the pasta: If cooking on LOW, switch to HIGH. Wait until the sauce is steaming and gently bubbling at the edges before adding the macaroni; this may take another 15 to 30 minutes, depending on the cooker.
  5. Cook the macaroni: Stir the dry elbows into the hot sauce until coated and mostly submerged. Add a small splash of the remaining broth only if there is not enough liquid around the pasta. Cover and cook on HIGH for approximately 25 to 45 minutes, stirring once partway through. Start testing an elbow after 20 to 25 minutes, then check about every 10 minutes. The pasta is done when it is tender but still holds its shape.
  6. Adjust and serve: Taste and adjust the salt. The sauce should coat the beef and macaroni without a large pool of liquid. If it is too thick, stir in a little broth. If it is still loose after the pasta is tender, uncover briefly to let moisture escape. Turn off the cooker and serve promptly.

When to Add the Macaroni

Add dry elbows only after the long sauce cook. They need hot sauce to become tender, but hours in the cooker would leave them soft or gummy. The 25- to 45-minute finish is a guide: a cooler cooker or sauce that has not fully heated may take longer. Test the pasta rather than relying on the clock, and avoid holding the finished goulash on WARM for an extended period.

Getting the Sauce Consistency Right

The sauce may look loose when the macaroni first goes in; the elbows absorb liquid as they cook. Wait until they are nearly tender before deciding whether the sauce needs thickening. If the pasta is still firm and the mixture looks dry, stir to redistribute the elbows, add a small splash of broth, and cover again. If the pasta is tender but the sauce is watery, uncover briefly rather than continuing to cook it covered.

Cooking the Pasta Separately

For more control over pasta texture, especially if you expect leftovers, boil the elbows according to their package directions and drain them. Slow-cook the beef-tomato sauce as directed, but reduce or omit the broth intended to cook dry pasta; add broth only as needed for the sauce. Stir the cooked elbows in just before serving, and store any extra pasta separately when practical.

Serving and Storing Crock Pot Goulash

Serve with garlic bread or a simple green salad. Cheddar or Parmesan can be offered for individual portions, but neither is needed in the cooker. For a creamy stovetop take on beef and macaroni, try cheeseburger mac and cheese.

Cool leftovers and refrigerate in an airtight container for up to 3 to 4 days. Reheat on the stovetop or in the microwave, stirring in a splash of broth if the macaroni has absorbed too much sauce.

For make-ahead meals or freezing, prepare the beef-tomato sauce without macaroni. Cool and freeze the sauce, then thaw and reheat it before adding freshly cooked pasta. Assembled goulash can also be frozen, but the macaroni will likely be softer after thawing.

Nutrition

Approximate nutrition per serving, based on 6 servings and without optional toppings: 340 calories, 23g protein, 9g fat, and 43g carbohydrates. Per 100g of finished goulash: approximately 90 calories, 6g protein, 2g fat, and 11g carbohydrates. Values vary with the ground beef, broth, tomato products, and final cooked weight.

Crock Pot Goulash

Ground beef, vegetables, and a tomato-based sauce are slow-cooked before elbow macaroni is added near serving time.
Print Pin
Course: Main Course
Cuisine: American
Prep: 20 min
Cook: 435 min
Total: 455 min
Servings: 6 Calories: 340 kcal

Equipment

  • Large skillet
  • 5- to 6-quart slow cooker

Ingredients

Goulash

  • 1 pound lean ground beef (about 450g)
  • 1 medium yellow onion, diced (about 150g)
  • 1 medium green bell pepper, diced (about 150g)
  • 3 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 cup beef broth, plus up to 1/2 cup more if needed
  • 2 teaspoons Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 2 cups dry elbow macaroni (about 8 ounces or 225g)

Instructions

  1. Cook the ground beef, onion, and green pepper in a large skillet over medium-high heat for 8 to 10 minutes, breaking the beef into small crumbles.
  2. Drain excess fat when no raw-looking beef remains and the vegetables begin to soften. Stir in the garlic and cook for about 30 seconds.
  3. Transfer the beef mixture to a 5- to 6-quart slow cooker. Stir in the diced tomatoes and their juices, tomato sauce, 1 cup broth, Italian seasoning, Worcestershire sauce, salt, and black pepper.
  4. Cover and cook until the sauce is hot and the vegetables are tender, about 4 to 6 hours on LOW or 2 to 3 hours on HIGH. Do not add the macaroni yet.
  5. If the sauce cooked on LOW, switch the slow cooker to HIGH and wait until the sauce is steaming and gently bubbling at the edges, about 15 to 30 minutes.
  6. Stir in the dry macaroni until coated and mostly submerged. Add a small splash of the remaining broth only if there is not enough liquid around the pasta.
  7. Cover and cook on HIGH for about 25 to 45 minutes, stirring once partway through. Start testing the pasta after 20 to 25 minutes, then check about every 10 minutes until tender but still holding its shape.
  8. Taste and adjust the salt. If the sauce is too thick, stir in a little broth. If it is watery after the pasta is tender, uncover briefly to let moisture escape.
  9. Turn off the slow cooker and serve promptly.

Tips

  • Add the dry macaroni only after the sauce has finished its long cook.
  • Make sure the sauce is steaming and gently bubbling before adding the pasta.
  • Test the elbows for doneness instead of relying only on the cooking time.
  • If the mixture looks dry while the pasta is still firm, add a small splash of broth and cover again.
  • Avoid holding finished goulash on WARM for an extended period.

Variations

  • Goulash with Separately Cooked Pasta: Boil and drain the elbows according to package directions, slow-cook the sauce with less broth, and stir in the cooked pasta just before serving.

Notes

Refrigerate leftovers in an airtight container for 3 to 4 days and reheat with a splash of broth if needed. For freezing, freeze the sauce without macaroni and add freshly cooked pasta after reheating.

Nutrition

Calories: 340 kcal | Protein: 23 g | Fat: 9 g | Carbohydrates: 43 g
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Chicken

Creamy Crockpot Ranch Chicken with Melted Cheddar

4 Mins Read

Crockpot Ranch Chicken

Crockpot ranch chicken cooks in a creamy sauce made from condensed soup, milk, and dry ranch seasoning. Shred the tender breasts into substantial pieces, then melt cheddar over the top without stirring it into the sauce. Diced red pepper and parsley finish the chicken right in the slow cooker.

This version contains no potatoes or carrots, so start checking the chicken before the full cooking window has passed. Breast thickness and slow-cooker temperatures vary, and leaving cooked breasts on LOW for hours can make them dry.

Ingredients for Crockpot Ranch Chicken

Close view of saucy shredded ranch chicken beneath melted cheddar and diced red pepper
  • 2 pounds boneless, skinless chicken breasts, thawed (about 900g)
  • 1 can (10.5 ounces) condensed cream of chicken soup (about 300g)
  • 1/2 cup milk
  • 1 packet (about 1 ounce) dry ranch seasoning mix (28g)
  • 1 1/2 cups shredded cheddar cheese (170g)
  • 1/2 cup finely diced red bell pepper (75g)
  • 2 tablespoons chopped fresh parsley

Yield: 6 servings. Prep time: 10 minutes. Cook time: About 4 to 5 hours on LOW, plus 10 to 15 minutes to melt the cheese.

How to Make Crockpot Ranch Chicken

Full oval slow cooker of cheesy ranch chicken on a light neutral surface
  1. Mix the sauce: Whisk the condensed soup, milk, and dry ranch seasoning until no large lumps of seasoning remain.
  2. Load the slow cooker: Arrange the thawed breasts as evenly as possible in a 4- to 6-quart slow cooker, without tightly packing the crock. Pour the sauce over them and cover.
  3. Cook and check: Cook on LOW for approximately 4 to 5 hours, beginning to check the thickest breast around 3 hours. The chicken is done when it reaches 165°F (75°C) and pulls apart readily. Alternatively, cook on HIGH for approximately 2 to 3 hours, beginning checks after 1 1/2 to 2 hours.
  4. Shred the chicken: Lift out the breasts and pull them into coarse shreds with two forks. If the sauce has separated, whisk it in the crock before returning the chicken. Stir just enough to coat the shreds, then switch to WARM if available.
  5. Melt the topping: Scatter the cheddar over the chicken in irregular patches and sprinkle the diced red pepper on top. Cover for 10 to 15 minutes on WARM or LOW, until the cheese melts. Do not stir it into the sauce.
  6. Finish: Sprinkle with parsley and serve from the slow cooker.

Timing and Sauce Tips

Use the cooking window as a guide, not proof of doneness: thinner breasts may finish early, while larger ones may take longer. Shred the chicken once it reaches 165°F and is tender rather than leaving it on LOW for the rest of the afternoon. Versions loaded with potatoes or carrots need their own cooking schedule.

Whisk a separated sauce before returning the chicken so it coats the shreds evenly. If the sauce is too thick after shredding, stir in 1 to 2 tablespoons of milk or chicken broth as needed. Keep the cheddar on top while it melts; add the parsley afterward so it stays fresh-looking.

Substitutions and Serving Ideas

Boneless, skinless chicken thighs can replace the breasts, but check their doneness and tenderness rather than assuming the same cooking time. Condensed cream of mushroom or cream of celery soup can replace cream of chicken, though the flavor will change. Use dry ranch seasoning for this liquid ratio, not bottled dressing. Thaw raw chicken before adding it to the slow cooker; this recipe does not provide a schedule for frozen breasts.

Spoon the chicken and sauce over egg noodles, rice, or mashed potatoes, or serve it with a green salad. For another creamy chicken dish to serve over noodles, try Creamy Chicken Stroganoff with Mushrooms.

How to Store and Reheat

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in the microwave or on the stovetop until heated through, adding a splash of milk or chicken broth if the sauce has thickened. The cheddar topping will mix into the sauce when reheated.

Nutrition

Approximate nutrition per serving, based on 6 servings: 365 calories, 44g protein, 17g fat, and 8g carbohydrates. Per 100g of finished chicken: approximately 155 calories, 19g protein, 7g fat, and 3g carbohydrates. Values vary with ingredient brands and the amount of moisture lost during cooking.

Crockpot Ranch Chicken

Chicken breasts cook in a creamy ranch sauce, then are shredded and topped with melted cheddar, red pepper, and parsley.
Print Pin
Course: Main Course
Cuisine: American
Prep: 10 min
Cook: 285 min
Total: 295 min
Servings: 6 Calories: 365 kcal

Equipment

  • 4- to 6-quart slow cooker
  • Whisk
  • Meat thermometer
  • Two forks

Ingredients

For the Chicken

  • 2 pounds (about 900 g) boneless, skinless chicken breasts, thawed
  • 1 can (10.5 ounces, about 300 g) condensed cream of chicken soup
  • 1/2 cup milk
  • 1 packet (about 1 ounce, 28 g) dry ranch seasoning mix
  • 1 1/2 cups shredded cheddar cheese (170 g)
  • 1/2 cup finely diced red bell pepper (75 g)
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Whisk the condensed soup, milk, and ranch seasoning until no large lumps remain.
  2. Arrange the thawed chicken breasts evenly in a 4- to 6-quart slow cooker without tightly packing them. Pour the sauce over the chicken and cover.
  3. Cook on LOW for about 4 to 5 hours, checking the thickest breast starting around 3 hours. Alternatively, cook on HIGH for about 2 to 3 hours, checking after 1 1/2 to 2 hours.
  4. Check that the chicken reaches 165°F (75°C) and pulls apart readily.
  5. Lift out the chicken and shred it coarsely with two forks.
  6. If the sauce has separated, whisk it in the slow cooker. Return the chicken and stir just enough to coat the shreds, then switch to WARM if available.
  7. Scatter the cheddar over the chicken in irregular patches and sprinkle the diced red pepper on top. Cover and cook on WARM or LOW for 10 to 15 minutes, until the cheese melts. Do not stir the cheese into the sauce.
  8. Sprinkle with parsley and serve.

Tips

  • Start checking the chicken early because breast thickness and slow-cooker temperatures vary.
  • Shred the chicken once it is tender and reaches 165°F (75°C) to help keep it from drying out.
  • Whisk the sauce if it separates before returning the chicken.
  • If the sauce is too thick after shredding, stir in 1 to 2 tablespoons of milk or chicken broth.
  • Keep the cheddar on top while it melts, and add parsley afterward.

Variations

  • Chicken Thighs: Replace the chicken breasts with boneless, skinless chicken thighs and check for doneness and tenderness rather than relying on the same cooking time.
  • Cream of Mushroom or Celery: Replace the cream of chicken soup with condensed cream of mushroom or cream of celery soup; the flavor will change.

Notes

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or chicken broth if needed. The cheddar topping will mix into the sauce when reheated.

Nutrition

Calories: 365 kcal | Protein: 44 g | Fat: 17 g | Carbohydrates: 8 g
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Dinner

Crockpot Philly Cheesesteak with Shredded Beef

5 Mins Read

Crockpot Philly Cheesesteak

Slow-cooked chuck roast makes a tender, loosely piled beef filling for full-size hoagie rolls. Sauté the peppers and onions near serving time so they keep their shape, then melt provolone over the open-topped sandwiches under the broiler.

This roast-style version takes longer than a cheesesteak made with thinly sliced steak. The beef is ready when it shreds easily, not simply when the timer ends. Add back just enough cooking broth to keep it moist, and save the rest for dipping so the rolls stay soft without getting soggy.

Ingredients for Crockpot Philly Cheesesteak

Close view of brown shredded beef, sautéed peppers, and melted provolone inside the split roll
  • 2½ lb boneless beef chuck roast (about 1,150g)
  • 1 cup reduced-sodium beef broth (240ml)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 large yellow onion, thinly sliced (about 200g)
  • 1 red bell pepper, thinly sliced (about 150g)
  • 1 green bell pepper, thinly sliced (about 150g)
  • 1 tablespoon neutral cooking oil
  • 6 full-size soft hoagie rolls
  • 12 slices provolone cheese, about 6 oz (170g)

Yield: 6 sandwiches. Prep: 20 minutes. Cook: About 8 hours on LOW, plus 10–15 minutes to finish. Total: About 8 hours 35 minutes.

How to Make Crockpot Philly Cheesesteak

Full Crockpot Philly cheesesteak on brown sandwich paper, with the complete roll visible
  1. Season the beef: Place the chuck roast in a 5- to 6-quart slow cooker. Add the broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. The roast does not need to be submerged.
  2. Cook until tender: Cover and cook on LOW for about 8 hours. Start checking around 7½ hours. If the beef resists pulling apart with a fork, cover it and continue cooking until it shreds easily.
  3. Sauté the vegetables: Near serving time, heat the oil in a large skillet over medium heat. Add the onion and both peppers. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and the peppers are tender but still hold their shape.
  4. Shred the beef: Lift the roast from the slow cooker and let it sit for a few minutes until easy to handle. Shred it with two forks. Stir in a few spoonfuls of cooking liquid, just enough to make the beef moist without leaving it dripping. Taste and add salt if needed. Reserve the remaining broth for dipping.
  5. Fill the rolls: Preheat the broiler. Split the hoagie rolls lengthwise without cutting all the way through, and set them open-faced on a rimmed baking sheet. Pile in the beef, onion, and peppers, leaving some filling exposed. Drape two slices of provolone over each sandwich.
  6. Melt the cheese: Broil the sandwiches uncovered for about 1–3 minutes, watching continuously, until the cheese is melted and the rolls are only lightly golden. If the bread browns too quickly, move the baking sheet farther from the heating element. Serve promptly with warm reserved broth on the side, if desired.

Why the Beef Takes About Eight Hours

Chuck roast needs a longer cook than thinly sliced steak to become tender enough to shred. Eight hours on LOW is a guide; if a fork cannot pull the beef apart easily, keep cooking it. If using HIGH, begin checking around 4 hours and continue until the roast is fork-tender.

How to Keep the Rolls from Getting Soggy

Lift the beef out of the slow cooker before shredding, then add back only a little broth. Pouring the remaining liquid into the sandwiches will soak the soft rolls; serve it in small bowls for dipping instead. Broil the sandwiches on the baking sheet, and move them to sandwich paper only after they come out of the oven.

Peppers and Cheese Options

Sautéing the peppers separately keeps distinct red and green pieces in the filling instead of cooking them with the beef for eight hours. For a mushroom variation, sauté 8 oz sliced mushrooms with the onion and peppers. American cheese can replace the provolone, though the finished sandwiches will look different.

For a hearty side, serve these sandwiches with creamy mac and cheese casserole.

Storing and Reheating the Filling

Promptly refrigerate cooled beef and vegetables in airtight containers for up to 3–4 days, keeping the rolls separate. Gently reheat the beef with a little reserved broth until thoroughly hot; reheat leftovers to 165°F (75°C). Warm the vegetables, then assemble on fresh rolls with cheese and broil just before serving.

For longer storage, freeze the cooked beef separately from the rolls and cheese for about 2–3 months for best quality. Thaw it in the refrigerator before reheating. For another beef-and-cheese dinner, try one-skillet cheeseburger mac and cheese.

Nutrition

Approximate per sandwich: 780 calories, 50g protein, 42g fat, and 50g carbohydrates. Approximate per 100g of prepared sandwich: 220 calories, 14g protein, 12g fat, and 14g carbohydrates. Values are estimates; roll size, the fat content of the beef, and the amount of cooking liquid served will affect the totals. Optional dipping broth is not included.

Crockpot Philly Cheesesteak

Chuck roast is slow-cooked until tender, then piled into hoagie rolls with sautéed peppers, onions, and melted provolone.
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Course: Main Course
Cuisine: American
Prep: 20 min
Cook: 495 min
Total: 515 min
Servings: 6 Calories: 780 kcal per sandwich

Equipment

  • 5- to 6-quart slow cooker
  • Large skillet
  • Rimmed baking sheet
  • Broiler
  • Two forks

Ingredients

For the Beef

  • 2½ lb boneless beef chuck roast (about 1,150 g)
  • 1 cup reduced-sodium beef broth (240 ml)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper

For the Vegetables

  • 1 large yellow onion, thinly sliced (about 200 g)
  • 1 red bell pepper, thinly sliced (about 150 g)
  • 1 green bell pepper, thinly sliced (about 150 g)
  • 1 tablespoon neutral cooking oil

For the Sandwiches

  • 6 full-size soft hoagie rolls
  • 12 slices provolone cheese, about 6 oz (170 g)

Instructions

  1. Place the chuck roast in a 5- to 6-quart slow cooker. Add the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
  2. Cover and cook on LOW for about 8 hours, starting to check around 7½ hours. Continue cooking if the beef does not shred easily with a fork.
  3. Near serving time, heat the oil in a large skillet over medium heat. Add the onion and both peppers and cook for 8–10 minutes, stirring occasionally, until tender but still holding their shape.
  4. Lift the roast from the slow cooker and let it rest for a few minutes. Shred it with two forks, then stir in a few spoonfuls of cooking liquid to keep the beef moist. Taste and add salt if needed; reserve the remaining broth for dipping.
  5. Preheat the broiler. Split the hoagie rolls lengthwise without cutting all the way through and arrange them open-faced on a rimmed baking sheet.
  6. Fill the rolls with beef, onion, and peppers, leaving some filling exposed. Place two slices of provolone over each sandwich.
  7. Broil uncovered for about 1–3 minutes, watching continuously, until the cheese melts and the rolls are lightly golden. Move the baking sheet farther from the heating element if the bread browns too quickly.
  8. Serve promptly with warm reserved broth on the side, if desired.

Tips

  • Use fork tenderness, not just the timer, to tell when the chuck roast is ready.
  • Add back only enough cooking liquid to moisten the shredded beef so the rolls do not get soggy.
  • Sauté the peppers and onions near serving time to help them keep their shape.
  • Watch the sandwiches continuously under the broiler, as the rolls can brown quickly.
  • For HIGH slow-cooker cooking, start checking around 4 hours and continue until the beef is fork-tender.

Variations

  • Mushroom Philly Cheesesteak: Sauté 8 oz sliced mushrooms with the onion and peppers.
  • American Cheese Cheesesteak: Replace the provolone with American cheese.

Notes

Refrigerate cooled beef and vegetables separately from the rolls in airtight containers for 3–4 days. Reheat the beef with a little broth until thoroughly hot, reaching 165°F (75°C). Freeze cooked beef separately from rolls and cheese for about 2–3 months for best quality; thaw in the refrigerator before reheating.

Nutrition

Calories: 780 kcal per sandwich | Protein: 50 g per sandwich | Fat: 42 g per sandwich | Carbohydrates: 50 g per sandwich | Per 100 G Calories: 220 kcal | Per 100 G Protein: 14 g | Per 100 G Fat: 12 g | Per 100 G Carbohydrates: 14 g
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Chicken

Oven-Baked Chicken Cordon Bleu with Dijon Sauce

5 Mins Read

Chicken Cordon Bleu

These oven-baked chicken cordon bleu rolls have a golden panko crust and a sliced center that shows the ham and melted Swiss cheese. Pound the chicken evenly and keep the filling back from the edges so the rolls hold together as they bake. Check the chicken with a thermometer before slicing, then add a light drizzle of creamy Dijon sauce just before serving so the crust stays visible.

Makes 4 servings. Allow 25–30 minutes to prepare, 30–35 minutes to bake, and 5–10 minutes to rest.

Ingredients for Chicken Cordon Bleu

Close view of chicken cordon bleu showing crisp panko, pink ham, and melted Swiss cheese

Chicken and coating

  • 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 800g total)
  • 8 thin slices deli ham, about 4 ounces (115g)
  • 4 slices Swiss cheese, about 4 ounces (115g)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour (40g)
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs (90g)
  • 2 tablespoons butter, melted (30g)

Dijon sauce and finish

  • 1 tablespoon butter (15g)
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk (180g)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh parsley

Optional for serving: about 12 ounces of green beans, cooked separately.

How to Make Chicken Cordon Bleu

Full plate of sliced chicken cordon bleu with Dijon sauce, parsley, and green beans
  1. Preheat and flatten: Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment or lightly grease it. Butterfly thick chicken breasts as needed, then pound each piece between sheets of plastic wrap or parchment to an even 1/4- to 3/8-inch thickness. Keep the pieces broad and intact. Season with about 1/4 teaspoon of the salt and the black pepper.
  2. Fill and roll: Place 2 ham slices and 1 Swiss slice on each piece of chicken, leaving a border of exposed chicken around the filling. Keep the cheese especially clear of the edges. Tuck in the sides, roll snugly, and place seam-side down. Use toothpicks only if a roll will not stay closed.
  3. Bread: Put the 1/3 cup flour in one shallow dish and beat the eggs in another. Mix the panko and melted butter in a third dish. Coat each roll in flour, then egg, then panko, pressing the crumbs gently onto the chicken. Arrange seam-side down on the prepared sheet with space between the rolls.
  4. Bake: Bake uncovered without routinely flipping. Start checking the thickest chicken at about 25 minutes; the rolls will generally take 30–35 minutes. The crumbs should be golden, and a thermometer inserted into thick chicken rather than the cheese pocket must read 165°F (75°C). If the crumbs darken before the chicken is done, tent loosely with foil and continue baking.
  5. Make the sauce: While the chicken bakes, melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Whisk in the tablespoon of flour, then gradually whisk in the milk. Cook gently, whisking, until smooth and thick enough to drizzle. Stir in the Dijon and add some or all of the remaining salt to taste.
  6. Rest and serve: Let the chicken rest for 5–10 minutes. Remove any toothpicks, then cut the rolls crosswise to show the ham-and-cheese spiral. Arrange the cut faces outward, drizzle lightly with warm sauce, and scatter the parsley over the top. Serve extra sauce separately.

How to Keep the Filling Inside

Leaving a border around the ham and cheese gives the chicken room to seal around the filling. Tuck the sides before rolling and keep the seams underneath on the baking sheet. If a roll springs open, secure it with a toothpick and remove the toothpick before slicing. A little cheese leakage is still possible.

How to Check Doneness

Roll diameter affects baking time, so use the thermometer reading rather than the clock alone. Check while each roll is intact: cutting into the chicken early can release the melted filling. Insert the probe into a thick section of chicken, avoiding the cheese center, and rest the rolls once the chicken reaches 165°F.

Sauce and Serving

Add the sauce after slicing, not before baking. A modest drizzle leaves the golden coating visible; pass the rest at the table. Serve cooked green beans alongside the chicken if desired. For another saucy chicken dinner, try chicken piccata.

Make-Ahead, Storage, and Reheating

The rolls can be assembled ahead and kept covered in the refrigerator. Bread them close to baking, then cook the chicken to 165°F.

Refrigerate cooked leftovers in an airtight container for up to 3 days, keeping extra sauce separate when practical. Reheat the chicken gently in a 350°F (175°C) oven until heated through. Warm the sauce separately and add it at serving; reheated crumbs may be softer than freshly baked ones.

Cooked chicken can also be frozen airtight for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate per serving, based on 4 servings and including the Dijon sauce but not optional green beans: 655 calories, 67g protein, 28g fat, and 30g carbohydrates. Approximate per 100g of finished chicken and sauce: 185 calories, 19g protein, 8g fat, and 9g carbohydrates. Values will vary with breast size, ingredient brands, and moisture lost during cooking.

Chicken Cordon Bleu

Oven-baked chicken breasts are rolled with ham and Swiss cheese, coated in buttery panko, and served with a creamy Dijon sauce.
Print Pin
Course: Main Course
Cuisine: American
Prep: 30 min
Cook: 35 min
Total: 75 min
Servings: 4 Calories: 655 kcal

Equipment

  • Rimmed baking sheet
  • Parchment paper
  • Meat mallet
  • Shallow dishes
  • Small saucepan
  • Whisk
  • Meat thermometer

Ingredients

Chicken and coating

  • 4 boneless, skinless chicken breasts, about 6–8 ounces each (about 800g total)
  • 8 thin slices deli ham, about 4 ounces (115g)
  • 4 slices Swiss cheese, about 4 ounces (115g)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • 1/3 cup all-purpose flour (40g)
  • 2 large eggs
  • 1 1/2 cups panko breadcrumbs (90g)
  • 2 tablespoons butter, melted (30g)

Dijon sauce and finish

  • 1 tablespoon butter (15g)
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk (180g)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh parsley

Optional serving

  • About 12 ounces green beans, cooked separately

Instructions

  1. Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment or lightly grease it.
  2. Butterfly thick chicken breasts as needed. Pound each breast between sheets of plastic wrap or parchment to an even 1/4- to 3/8-inch thickness, keeping the pieces broad and intact. Season with about 1/4 teaspoon of the salt and the black pepper.
  3. Place 2 ham slices and 1 Swiss slice on each chicken breast, leaving a border of exposed chicken around the filling and keeping the cheese away from the edges.
  4. Tuck in the sides, roll each piece snugly, and place seam-side down. Secure with toothpicks only if needed.
  5. Put the flour in one shallow dish and beat the eggs in a second dish. Mix the panko with the melted butter in a third dish.
  6. Coat each roll in flour, then egg, then panko, gently pressing the crumbs onto the chicken. Arrange the rolls seam-side down on the prepared baking sheet with space between them.
  7. Bake uncovered without routinely flipping. Start checking the thickest chicken at about 25 minutes; baking generally takes 30–35 minutes. The crumbs should be golden and a thermometer inserted into thick chicken, away from the cheese pocket, must read 165°F (75°C). Tent loosely with foil if the crumbs darken before the chicken is done.
  8. While the chicken bakes, melt the remaining tablespoon of butter in a small saucepan over medium-low heat. Whisk in the tablespoon of flour, then gradually whisk in the milk. Cook gently, whisking, until smooth and thick enough to drizzle. Stir in the Dijon and add some or all of the remaining salt to taste.
  9. Rest the chicken for 5–10 minutes. Remove any toothpicks, cut the rolls crosswise, and arrange the cut faces outward. Drizzle lightly with warm sauce, scatter parsley over the top, and serve extra sauce separately.

Tips

  • Leave a border around the ham and cheese so the chicken can seal around the filling.
  • Tuck in the sides and place the rolls seam-side down to help keep them closed.
  • Check the temperature in thick chicken, not in the melted cheese pocket.
  • Add the sauce after slicing to keep the golden crust visible.

Notes

Refrigerate leftovers in an airtight container for up to 3 days; keep extra sauce separate when practical. Reheat gently in a 350°F (175°C) oven until heated through and warm the sauce separately. Cooked chicken can be frozen airtight for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 655 kcal | Protein: 67 g | Fat: 28 g | Carbohydrates: 30 g | Per 100g Calories: 185 kcal | Per 100g Protein: 19 g | Per 100g Fat: 8 g | Per 100g Carbohydrates: 9 g
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Chicken

Creamy Chicken Marsala with Browned Mushrooms

4 Mins Read

Chicken Marsala

Chicken Marsala brings golden chicken cutlets and browned mushrooms together in a skillet sauce made with dry Marsala wine. This creamy version has a glossy tan sauce that pools around the cutlets without hiding their seared surfaces.

Brown the chicken in batches, then let the mushrooms cook past their watery stage before adding the wine. Reducing the Marsala and stock before stirring in cream keeps the sauce from tasting diluted. The chicken returns only long enough to finish cooking.

Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes | Servings: 4, about 6 cutlets

Ingredients for Chicken Marsala

Close view of a golden Chicken Marsala cutlet with browned mushrooms and sauce
  • 1 1/2 pounds boneless skinless chicken breasts (680g), about 3 breasts
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/3 cup all-purpose flour (40g), for dredging
  • 2 tablespoons olive oil, plus more if needed for searing
  • 2 tablespoons unsalted butter (30g)
  • 12 ounces cremini mushrooms (340g), sliced
  • 1/2 small yellow onion, finely diced (about 1/2 cup or 75g)
  • 1 garlic clove, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken stock
  • 1/2 cup heavy cream
  • Optional: up to 1 tablespoon chopped flat-leaf parsley

How to Make Chicken Marsala

Full skillet of creamy Chicken Marsala with overlapping cutlets and sliced mushrooms
  1. Prepare the cutlets: Slice each breast horizontally to make about 6 cutlets total. Pound thick spots to an even 1/2 inch, then pat the chicken dry. Season with half the salt and pepper. Dredge lightly in flour, shake off the excess, and discard unused flour.
  2. Sear the chicken: Heat the olive oil in a 12-inch skillet over medium-high heat before adding the chicken. Sear in uncrowded batches for about 2–3 minutes per side, adding a little more oil if the pan looks dry. Start checking after 2 minutes; turn when golden patches form and the cutlets release readily. Transfer to a plate. They will finish cooking in the sauce.
  3. Brown the mushrooms: Add the butter and mushrooms to the skillet. Cook uncovered over medium-high heat for about 6–8 minutes, stirring occasionally. Start checking after 6 minutes: the released liquid should have evaporated and the mushroom edges should be brown.
  4. Cook the onion and garlic: Reduce the heat to medium. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic and cook briefly, just until fragrant.
  5. Reduce the sauce: Pour in the Marsala and scrape up the browned bits from the skillet. Add the stock and simmer uncovered until the liquid level falls noticeably, roughly by half, about 6–9 minutes or as needed. Add the remaining pepper. Taste before adding the remaining salt, since reduction concentrates the seasoning.
  6. Finish the chicken: Reduce the heat to medium-low and stir in the cream. Simmer gently until the sauce lightly coats a spoon but still flows. Return the chicken and any accumulated juices to the skillet. Spoon mushrooms and sauce over the cutlets, leaving some browned chicken exposed. Cook for about 4–6 minutes, checking the thickest part with an instant-read thermometer. Remove from the heat when the chicken reaches 165°F (75°C). Sprinkle lightly with parsley, if using, and serve promptly.

How to Brown the Chicken and Mushrooms

Evenly pounded cutlets brown without leaving thick spots that need extra time in the sauce. Keep the flour coating thin and leave space between cutlets; a crowded pan traps moisture. If the chicken sticks when you try to turn it, let the crust develop a little longer rather than pulling it free.

The mushrooms will release liquid before they brown. Keep cooking them uncovered until that liquid evaporates and the slices develop brown edges. Adding the Marsala too soon leaves extra moisture in the sauce.

When the Marsala Sauce Is Ready

The Marsala and stock should reduce visibly before the cream goes in. After adding cream, keep the sauce at a gentle simmer rather than a hard boil. It should coat a spoon lightly while still pooling around the cutlets. Reduction speed and chicken thickness can vary, so use those cues and the thermometer rather than the clock alone.

Serving and Leftovers

Serve the cutlets and sauce over pasta or alongside mashed potatoes. For a tangier skillet chicken dinner, try Chicken Piccata with Creamy Lemon-Caper Sauce.

As general food-safety guidance, refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat gently in a skillet over low heat, adding a splash of stock if the sauce has thickened. Avoid boiling the cream sauce. Freezing is not preferred because the sauce may separate after thawing.

Nutrition

Approximate per serving (1/4 of the recipe): 530 calories, 44g protein, 28g fat, and 16g carbohydrates. Approximate per 100g of finished dish: 150 calories, 12g protein, 8g fat, and 5g carbohydrates. Values are estimates; the amount of flour retained and the final sauce reduction will affect them.

Chicken Marsala

Golden chicken cutlets and browned mushrooms are simmered in a creamy dry Marsala wine sauce.
Print Pin
Course: Main Course
Cuisine: Italian-American
Prep: 15 min
Cook: 28 min
Total: 43 min
Servings: 4 Calories: 530 kcal

Equipment

  • 12-inch skillet
  • Meat mallet
  • Instant-read thermometer

Ingredients

For the Chicken

  • 1 1/2 pounds boneless skinless chicken breasts (680 g), about 3 breasts
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/3 cup all-purpose flour (40 g), for dredging
  • 2 tablespoons olive oil, plus more if needed for searing

For the Sauce

  • 2 tablespoons unsalted butter (30 g)
  • 12 ounces cremini mushrooms (340 g), sliced
  • 1/2 small yellow onion, finely diced (about 1/2 cup or 75 g)
  • 1 garlic clove, minced
  • 3/4 cup dry Marsala wine
  • 3/4 cup low-sodium chicken stock
  • 1/2 cup heavy cream
  • Optional: up to 1 tablespoon chopped flat-leaf parsley

Instructions

  1. Slice each chicken breast horizontally to make about 6 cutlets. Pound thick spots to an even 1/2 inch and pat the chicken dry.
  2. Season the chicken with half the salt and pepper. Dredge lightly in flour, shake off the excess, and discard unused flour.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat. Sear the chicken in uncrowded batches for 2–3 minutes per side, adding more oil if needed. Transfer the cutlets to a plate.
  4. Add the butter and mushrooms to the skillet. Cook uncovered over medium-high heat for 6–8 minutes, stirring occasionally, until their liquid evaporates and the edges brown.
  5. Reduce the heat to medium. Add the onion and cook until translucent, about 2 minutes. Stir in the garlic and cook briefly, until fragrant.
  6. Pour in the Marsala and scrape up the browned bits. Add the stock and simmer uncovered until the liquid has reduced noticeably, roughly by half, about 6–9 minutes or as needed.
  7. Add the remaining pepper. Taste the sauce before adding the remaining salt.
  8. Reduce the heat to medium-low and stir in the cream. Simmer gently until the sauce lightly coats a spoon but still flows.
  9. Return the chicken and any accumulated juices to the skillet. Spoon the mushrooms and sauce over the cutlets, leaving some browned surfaces exposed.
  10. Cook for 4–6 minutes, checking the thickest part with an instant-read thermometer. Remove from the heat when the chicken reaches 165°F (75°C).
  11. Sprinkle with parsley, if using, and serve promptly.

Tips

  • Pound the cutlets evenly so they cook at a similar rate.
  • Dredge lightly and leave space between cutlets to help them brown.
  • If a cutlet sticks when you try to turn it, let the crust brown longer before loosening it.
  • Cook the mushrooms until their released liquid evaporates before adding the Marsala.
  • Reduce the Marsala and stock before adding the cream, then keep the sauce at a gentle simmer.

Notes

Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat gently over low heat with a splash of stock; avoid boiling. Freezing is not preferred because the sauce may separate. Cook chicken to 165°F (75°C).

Nutrition

Calories: 530 kcal | Protein: 44 g | Fat: 28 g | Carbohydrates: 16 g
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