Crock Pot Chicken Spinach Artichoke Lasagna

crock pot chicken spinach artichoke lasagna (2) crock pot chicken spinach artichoke lasagna

When I found out that there was such a thing as no-boil lasagna noodles I was beyond excited. I mean, how could I not be?! Lasagna without burning my fingers on boiling hot noodles, yes, thank you! And then as I was randomly looking on Pinterest, wasting hours, and I came across a fantastic thing; the holy grail of food. Lasagna made in a crock pot. I mean really, what could be more perfect? SO after calling my husband at work and telling him (in great detail) how happy I was about the prospect of lasagna without the possibility of burnt cheese on the top, a rather one sided conversation I must say, I told him we were going to the store after he got off of work. I decided that we were going to make a Spinach Artichoke Lasagna instead of just any ol’ lasagna and it was a very good choice. Everything worked out so well, ahhhh. Just thinking about this lasagna makes me want to make another one! Anyway, let us know how you like it and if you have any questions/comments! Enjoy!

Crock Pot Chicken Spinach Artichoke Lasagna
Prep time: 
Total time: 
Serves: 6-8
 
Ingredients
  • Non-Stick Cooking Spray
  • 1 lb fresh spinach
  • 1- 1.5 lbs. ground chicken
  • 1 10oz jar Pesto sauce
  • 1 large onion chopped
  • 1 large egg
  • 1 15 oz container ricotta cheese
  • 1 cup grated parmesan cheese ( or a little more if you like )
  • 1 6 oz jar artichoke heart pieces drained
  • 1 Jar Classico 4 Cheese Alfredo Sauce
  • 1 Jar Classico Garlic Alfredo Sauce
  • 2 cups mozzarella cheese
  • 1 9 oz no boil Barilla Lasagna Sheets
Instructions
  1. Cut stems off spinach and rinse
  2. Spray your biggest skillet with non stick spray and place over medium heat. While you are at it spray down the inside of your slow cooker as well.
  3. Put in your ground chicken and cook it completely and make sure to crumble it up.
  4. Add the onion and a minute later stir in the pesto.
  5. Combine completely and set aside.
  6. In a bowl mix together your beaten egg, ricotta, spinach, artichokes and Parmesan cheese.
  7. Pour ¼ cup of sauce (either will do) into the bottom of the slow cooker.
  8. Break up noodles and layer on the sauce.
  9. Use ½ of the ricotta mixture and dollop it over the noodles
  10. Spread ½ of the chicken mixture on top of that.
  11. Top with 1 cup of Mozzarella cheese and ½ of a jar of sauce.
  12. Repeat 2 more times and on the top put the remaining ¼ cup of sauce and cheese.
  13. Cover your slow cooker and cook on Low for 4-5 hours until noodles are tender.
  14. Watch your slow cooker some are hotter than others and you will notice the sides start to brown. If you are not careful you might let it go to long and burn it.
  15. Turn your cooker off and let it stand for a few minutes then cut and serve
  16. Enjoy!

Crockpot Southwest Chicken Soup

crockpot southwest chicken soup (2) crockpot southwest chicken soup

Soup is close to my favorite food in the world. I especially love thick soup on a cold day, we don’t get many cold days here in California, but this year we had a few and I was really excited! Crock pots make soup even easier, which is always a plus when both members of your little family work all day five days a week! I wish we had a bigger freezer so that we could make a million freezer meals, they make life simpler. There is nothing better than coming home after a long day and having dinner ready to eat! Let us know what you think and if you have any questions! Enjoy!

Crockpot Southwest Chicken Soup
Prep time: 
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Serves: 6-8
 
Ingredients
  • 3 large chicken breasts
  • 1 can white corn
  • 1 can jalapeno black beans
  • 2 cups salsa
  • 8 oz cream cheese
Instructions
  1. Combine all ingredients in your crock pot
  2. Cook on low for 7 hours or high for 5 hours
  3. When the chicken is cooked take it out and shred it, add it back into your crock pot
  4. Thicken with cornstarch
  5. Enjoy!

Cilantro Lime Chicken Tacos

#chicken #dinner

Alright, we make a LOT of different crock pot meals, and all of them are delicious but this has to be my absolute favorite! We have made it three times since the first time we made it and it gets better every time. My little sister came to visit for a long weekend and we made a plan for dinner, but as plans often do, they fell through. So when I was trying to figure out something in a pinch and I remembered how much the hubby and I liked this and we had all of the ingredients in the cupboard and freezer so we made this for my sister and a few friends and it was a huge hit! I was hoping that there would be leftovers but no such luck, it was all gone in a flash! Enjoy and let us know if you have any questions or suggestions!

Cilantro Lime Chicken Tacos
Prep time: 
Cook time: 
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Serves: 6-8
 
Ingredients
  • 4 large chicken breasts
  • 3 cups chicken broth
  • 1 large onion, diced
  • 1 can Rotel tomatoes
  • 1 can diced tomatoes
  • 2 cans jalapeno black beans
  • 1 cup cilantro
  • Juice of 1 lime
  • 1 jalapeno, minced
  • 2 tbsp taco seasoning
Instructions
  1. Add all ingredients into your crock pot and cook on high for 4 hours or on low for 6
  2. When your chicken is cooked take it out and chop it into chunks
  3. Strain the beans and tomatoes out of the water left in the crock pot
  4. Mix tomatoes and beans with chicken, serve in whatever tortillas you like best, we fried up some corn tortillas and topped with some pepper jack cheese!
  5. Enjoy!

Cashew Chicken Slow Cooker Dinner

cashew chicken (2)
cashew chicken

I originally meant to do this whole week long thing where I posted one freezer meal a day. I was going to call it FREEZER-WEEK-EXTRAORDINAIRE or something equally ridiculous.. But my husband is kind of a goofball and when I said “Before you put each of these in the crock pot when you’re home for lunch make sure you take a picture of the meal inside the bag.” He heard ” Take a picture of some of them.” So instead of a whole week of freezer meal recipes I think I have two.. Oh well! So here it is, Cashew Chicken for dummies. The coolest thing about this dinner was that we had everything in our apartment for this except the rice wine vinegar, so it was really good for our bank account as well as our stomachs! Let us know how you like it and if you have any imromvements!

Cashew Chicken Slow Cooker Dinner
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Serves: 4-6
 
Ingredients
  • 4 chicken breasts
  • ¼ cup all purpose flour
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ¼ cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 clove garlic, minced
  • ½ tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • 1 cup cashews
  • However many rice noodles you need, we use half a box for 2 people
Instructions
  1. Chop up your chicken
  2. Put everything except the cashews and noodles into the crock pot
  3. Cook on low for 5 hours
  4. Serve over noodles
  5. Enjoy!

Crock Pot Mexican Chicken Chili

Another installment in our slow cooker adventure! Crock Pot Mexican Chicken Chili, another simple recipe to make on your lunch break. For this recipe I would come home and put our frozen meal into the slow cooker and set it on low, then when my wife gets home she’d shred the chicken and add it back in to let it cook until I got home from work. You don’t need to stage it as much as we did, both of us working on dinner just happened to work out. Green chilies and garlic were amazing in this recipe it really brought out the flavors all mixing together. If we’d make this recipe again I think we’ll cut back the amount of corn in it. At times it was a bit over powering how much corn was in with dinner. Regardless it’s a simple and delicious recipe for dinner!

Let us know if you’ve tired this recipe with any success!

Enjoy!

Crock Pot Mexican Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 Chicken breasts
  • 1 onion chopped
  • 2 cans white beans
  • 1 can white corn
  • 1 can cream of chicken soup
  • 1 4 oz can green chilies
  • 1½ cups chicken broth
  • 1 cup salsa
  • 1 clove Garlic, minced
  • 2 tbsp Taco seasoning
  • 1 tsp pepper
Instructions
  1. Add all ingredients to your crock pot
  2. Cook on low for 4 hours
  3. Remove chicken and shred
  4. Add chicken back into crock pot
  5. Serve over rice or with tortilla chips
  6. Enjoy!

 

Honey Soy Sauce Chicken & Panko Potatoes

Honey Soy Sauce Chicken with Panko Potatoes is a great dinner meal. The sweet and salty taste of the chicken mixed with the crunchy soft potatoes is a great combination. Not just to mention texture the ingredients taste well together its the right blend of texture and spices. My wife has a thing about the texture of foods it can’t be too soft or “spongy” as she says or she won’t eat it. So don’t over cook your potatoes and you’ll be rocking with this dinner meal. If you need more than just meat and potatoes for dinner, I would suggest making some green beans or peas with this meal. My wife doesn’t like either of those, hence not having them on the plate but I’m sure they would compliment this dinner recipe quite well.

honey soy sauce chicken & panko potatoes

 

Honey Soy Sauce Chicken
Prep time: 
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Serves: 2-3
 
Ingredients
  • 3 large Chicken breasts
  • 1 can mandarin oranges, drained
  • 1 cup Honey
  • 1 cup Chicken broth (warm works best)
  • ½ cup Soy Sauce
  • 2 tbsp olive oil
  • 2 cloves Garlic, minced
  • 1 tsp Pepper
Instructions
  1. In a bowl whisk together your soy sauce, honey, chicken broth, garlic, and pepper
  2. Put the olive oil into a pan and then add your chicken and oranges
  3. Add your sauce and cook on medium to high heat until chicken is done
  4. Take chicken out and dice, add back into the pan and simmer on low until sauce condenses down
  5. Enjoy!

Here is the recipe for the Panko Potatoes. Regular russet potatoes worked quite well with this meal, thought you can use what ever potatoes you have on hand as I can’t see them being gross with such a delicious chicken combination. The garlic in this recipe is optional, we really like the taste of garlic so we’ve been putting it on most of the meals we make.

Let me know if you’ve tried this recipe with any success!

Enjoy!

Panko Potatoes
Prep time: 
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Serves: 4-6
 
Ingredients
  • 3 large potatoes
  • 2 cups Panko breadcrumbs
  • 1 cup Parmesan cheese
  • 3 tbsp Olive oil
  • 2 tbsp melted butter
  • 1 clove garlic, minced
  • 1 tsp Pepper
  • 1 tsp Salt
Instructions
  1. Preheat oven to 350 degrees
  2. Slice potatoes into rounds roughly ½" thick
  3. In a large bowl mix all ingredients together
  4. Move them into a foil lined baking dish
  5. Bake for 30-45 minutes or until potatoes are soft
  6. Let sit for 10 minutes to cool
  7. Enjoy!

Jalapeno Cream Cheese Chicken Wontons

So while we were shopping we stumbled across a new staple food. Jalapeno cream cheese. This stuff is amazing, and we like to put it in our meals, it may not be the healthiest way to eat but it sure is delicious. We decided to throw in some chicken and fry them up as Jalapeno Cream Cheese Chicken Wontons!

jalapeno-cream-cheese-and-chicken-wontons-3

This was the second batch of wontons I’ve ever made, and as you can see I got the frying down a bit better than the first batch (less dark bits!) I swear they aren’t burned, though my wife doesn’t seem to think I’m very funny.

jalapeno-cream-cheese-and-chicken-wontons-2

This before picture is what we laid out before frying them, and they already look delicious. I placed the wontons down in the pan just like this, so the wonton wont want to expand and spill the insides into the hot oil. The first time I tried making these that may have happened a few times and its just a waste of oil if they do expand on you.

jalapeno-cream-cheese-and-chicken-wontons  Let us know if you’ve tried this recipe with any success!

Jalapeno Cream Cheese and Chicken Wontons
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 large chicken breasts, cooked and shredded
  • 1 4 oz can green chilies
  • 8 oz Jalapeno cream cheese (softened)
  • 1 tsp Pepper
  • 1 package wontons
Instructions
  1. Mix the chicken, cream cheese, green chilies, and pepper together in a bowl
  2. Spoon 2-3 tbsp of the chicken mixture into each wonton and wrap up like a burrito
  3. Heat up a pan with some oil and fry each wonton until deep golden brown
  4. Lay on a paper towel to remove some of the oil
  5. Enjoy!

Chicken Apple Sausage Crescents

Chicken Apple Sausage Crescents can be made for dinner or as an appetizer. Just throw them all on a plate for a delicious meal, or pass them around a party for people to snack on. They are bite sized so either way works. For this recipe roll out your crescent dough, we bought a can of already made dough from the store and rolled it out into thin strips. We cut them about as wide as we cut the sausage rounds so they would fit in snugly. If you cut your crescent roll too thick don’t worry and just roll the excess dough over the top that way the sausage won’t have a tendency to fall out from around the dough.

Chicken-Apple-Sausage-Crescents

Either way you decide to made these, for dinner or an appetizer you’ll love it. The apple is a great accent to the dough and sausage. This would be even better if you made a complimentary dip to go with them!

Let us know if you’ve tried this recipe with any success!

Chicken Apple Sausage Crescents
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb Chicken Apple Sausage, ½ inch thick slices
  • 2 packages Crescent Rolls
Instructions
  1. Open up the crescent roll packages and roll them all out flat (Don't separate the rolls!!)
  2. Slice them into strips abut ½ an inch wide
  3. Roll one slice of sausage into each strip
  4. Bake at 350 for 10-15 minutes or until the rolls are golden brown
  5. Enjoy!

Chicken Fried Rice

Chicken-fried-rice

 

Chicken Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 pound chicken, about 2-3 chicken breasts, cooked and shredded
  • 3 cups cooked rice *
  • 2 Tbs sesame oil
  • 1 small white onion, chopped
  • 1 cup frozen peas and carrots, thawed
  • 2-3 Tablespoons soy sauce (more or less to taste)
  • 2 eggs, lightly beaten
Instructions
  1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker!
  2. Preheat a large skillet or wok to medium heat.
  3. Pour sesame oil in the bottom.
  4. Add white onion and peas and carrots and fry until tender.
  5. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side.
  6. Using a spatula, scramble the eggs.
  7. Once cooked, mix the eggs with the vegetable mix.
  8. Add the rice and chicken to the veggie and egg mixture.
  9. Pour the soy sauce on top.
  10. Stir and fry the rice and veggie mixture until heated through and combined.

 

Chicken Caesar Salad

Caesar-salad

 

Chicken Caesar Salad
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Ingredients
  • 3 chicken breasts, cubed
  • 3 heads romaine lettuce
  • 3 cups of your favorite croutons
  • 2 cups Caesar salad dressing (for salad)
  • ⅛ cup Parmesan cheese
  • ¼ cup Caesar dressing (for chicken)
  • 3 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tsp pepper
Instructions
  1. Heat olive oil in a skillet
  2. Add chicken, garlic salt, and pepper
  3. Once chicken is cooked add ¼ cup dressing and simmer for 10 mins
  4. Refrigerate after this is done, I would wait at least 30 mins.
  5. When your chicken is cooled chop lettuce
  6. Mix with croutons and dressing
  7. Serve into a bowl and top with cooled chicken and Parmesan cheese
  8. Enjoy!