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The Best Super Moist Oven Baked BBQ Chicken

By LAST UPDATED · FIRST PUBLISHED , 125 Comments

Baked chicken breast on a baking sheet covered in bbq sauce

Today we're talking about baking chicken breasts to moist, juicy perfection, smothering them with BBQ Sauce and consuming immediately! Are you ready for this deliciousness?

Today's recipe for chicken is moist and juicy. And while we're focusing on smothering it with barbecue sauce, this preparation can be used on just about any flavor chicken you can dream up. Just marinate, season, bake and enjoy.

Why This Recipe Works

In a nutshell, this recipe uses bone-in chicken breasts and a flavorful marinade. Both of these things help the chicken stay moist and juicy while cooking in the oven. Then, you'll brush the chicken with bbq sauce during the last few minutes of cooking so that it forms a sticky bbq sauce topping and makes the chicken irresistible. 

BBQ Chicken vs. Grilled Chicken

When someone says "bbq chicken" you think one of two things, right? There's the barbeque chicken that is cooked on a grill or smoker and there's the chicken that is baked in the oven with barbecue sauce. This recipe is the latter. If you'd like some recipes for grilled chicken, try this Gorgeous Grilled Chicken recipe, my Garlic Ranch Chicken Marinade, or my go-to recipe for Basic Grilled Chicken.

What Kind of Chicken Should I Use?

The key is to start with bone-in, half chicken breasts. Boneless and skinless chicken has its place in the poultry kingdom, but not here. We want the bone because it keeps the meat from drying out and imparts excellent flavor. Since we're smothering this chicken with BBQ sauce, I'm going to take the skin off, but I often leave it on if I'm cooking it without a sauce. Leaving it on will naturally baste the chicken as it cooks and also crisps up nicely if you like that sort of thing. I'm kind of a skin hater so even if I leave it on to cook I rarely eat it.

half bone-in chicken breasts in package

The Key To Moist, Flavorful BBQ Chicken

Marinating is all about adding flavor and moisture to the meat.  I'm using a combo of olive oil, lemon juice, smoked paprika (for that smoky BBQ flavor), and minced garlic. If you don't have smoked paprika, I definitely suggest you get some! It has such good flavor and gives a nice smoky flavor to anything you add it to.

Olive oil, paprika, fresh lemon and garlic

How To Make Oven Baked BBQ Chicken

Step 1.

Start by mixing up the marinade and pouring over the chicken in a ziplock bag. I use a bag as opposed to a bowl because you don't have to use very much marinade to cover the chicken and it seems to marinate more evenly. Place in the fridge.

Raw chicken marinating in a bag

Step 2.

Place the chicken in the fridge for at least an hour or up to overnight. Allowing the chicken to marinade past 24 hours could result in some funny-textured chicken though.

Step 3.

Take the chicken out of the marinade and place on a baking sheet. Season with liberally with kosher salt and pepper and pop in a 350-degree oven for 20 minutes.

Sprinkling salt on the marinated chicken

Step 4.

After 20 minutes your chicken will be about half-way done depending on the size of the breast. Brush each breast with your favorite Barbecue sauce and return to the oven.

Brushing bbq sauce on a baked chicken breast

Step 5.

Repeat the application of BBQ sauce to the chicken every 5 minutes until the chicken is cooked through. Standard chicken breasts take a total of 35-40 minutes, so 4-5 brushings with the sauce should do ya. If you have a thermometer, insert it into the thickest part of the breast and remove it from the oven when it hits 165 degrees F.

How do I get that sticky-sweet caramelized sauce on my bbq chicken?

Taking the time to apply the sauce to the chicken at 5-minute intervals while baking results in a deliciously sticky, glazed exterior that makes me want to lick my fingers just thinking about it.

BBQ chicken cut on a cutting board with a bottle of bbq sauce

Frequently Asked Questions About This Recipe

How Long Should I Marinate Chicken For?

Chicken can be marinated for up to 24 hours, but any longer than that, the marinade can affect the texture of the chicken.

What Temperature Is Chicken Done?

Chicken is fully cooked at 165 degrees Fahrenheit. Use an instant read thermometer to check the temperature and insert into the the thickest part of the chicken for an accurate reading.

Can I Use Boneless Skinless Chicken Breasts Instead of Bone-in?

Yes, boneless chicken can be used, but bone-in chicken breasts will give you the moistest, most flavorful chicken.

Does Chicken Need to Be Covered While Cooking?

When roasting chicken, like we are here, you do not need to cover the chicken.

Other Chicken Recipes You Might Like

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BBQ chicken cut on a cutting board with a bottle of bbq sauce
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4.64 from 427 votes

Super Moist Oven Baked BBQ Chicken

Oven Baked BBQ Chicken, baby! Today we're talking about baking chicken breasts to moist, juicy perfection, smothering them with BBQ Sauce and consuming immediately! Are you ready for this deliciousness?
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American
Keyword: Baked BBQ Chicken, BBQ Chicken, Oven Baked BBQ Chicken
Servings: 4 servings
Calories: 611kcal
Author: Heather Cheney

Ingredients

  • 4 bone-in Chicken Breast Halves
  • 3 tablespoons olive oil
  • 1 ½ teaspoons smoked paprika
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic minced
  • ½-3/4 teaspoon kosher salt
  • pepper to taste
  • 1 cup favorite prepared BBQ sauce

Instructions

  • Remove skin from chicken breast halves and place in a large ziplock bag.
  • Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
  • Let chicken marinade for at least an hour, up to 24 in the fridge.
  • Preheat oven to 350 degrees
  • Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
  • Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.

Video

Nutrition

Serving: 1chicken breast | Calories: 611kcal | Carbohydrates: 30g | Protein: 47g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 1168mg | Potassium: 689mg | Sugar: 24g | Vitamin A: 715IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2.3mg

Instant Pot BBQ Chicken Chili with Pineapple

By LAST UPDATED · FIRST PUBLISHED , 48 Comments

My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick. My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick.

BBQ Chicken Chili- it's not exactly traditional chili but I'm here to tell you it's a people pleaser. I've taken this chili to multiple chili cook-offs over the years and it just about always wins in at least one of the categories. In fact, just this last weekend it took "Best Non-Traditional Chili" at our church's Halloween party.

I think the zinger in this BBQ Chicken Chili is the addition of pineapple. No one expects to bite down into a piece of juicy pineapple when eating chili, right? The combo of sweet, spicy, and smoky just works so well. Plus, everyone loves BBQ Chicken, so it is a crowd-pleaser all around.

My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick.

Pin This Recipe To Your Chili Board

Tips for Cooking BBQ Chicken Chili:

  • I make this version in my Instant Pot because it's so quick, but if you don't have one, no problem! You can easily make this in the slow cooker, too.  Just brown your chicken on the stovetop and add ingredients to your slow cooker as listed in the recipe. Cook on LOW for 6-8 hours until the chicken shreds easily and continue to follow the directions as written.
  • Smoked Paprika vs. Regular Paprika-- using smoked paprika in this recipe really adds that extra smokiness that makes it pop, so I definitely recommend using it if you can.  Smoked Paprika can be found in most spice aisles at the grocery store. I use it often in recipes where I want just a little bit of smokiness without using liquid smoke or a real-live smoker.
  • The "Ranch Dressing Mix Step"-- as you read through the recipe you'll see that after the chicken is cooked I toss it in ranch dressing mix before adding back to the chili. This step may seem odd but it adds just the right amount of flavor and seasons the chicken well.

Other Ingredient Options for BBQ Chicken Chili:

  • This chili is also fabulous when you substitute a pork roast for the chicken and turns it into BBQ Pulled Pork Chili.
  • Any kind of bean can be used-- Kidney and great northern beans work well, I'm just partial to Pinto and Black.

Pin This Recipe To Your Chili Board

My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick.

Want More Easy Chili Recipes?

Tools Used For This BBQ Chicken Chili:

  • The Instant Pot-- This is the model that I have and LOVE. It’s been with me for over a year and I’ve definitely put it through the ringer but still works like new! It’s changed the dinnertime routine at our house and helps me make meals in under an hour that used to take HOURS!

Pin This Recipe To Your Chili Board

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My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick.
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4.53 from 19 votes

Instant Pot BBQ Chicken Chili with Pineapple

 My BBQ Chicken Chili is not only easy to make, it's won a few chili cook-offs, too! It's saucy, sweet, and has a little bit of a kick. 
Prep Time10 minutes
Cook Time11 minutes
Pressure Release Time15 minutes
Total Time36 minutes
Course: Main Course
Cuisine: American
Keyword: award winning, Instant Pot, ranch dressing mix
Servings: 8 servings
Calories: 402kcal
Author: Heather Cheney

Ingredients

  • 2 pounds boneless chicken chicken breast
  • 2 tablespoons olive oil
  • 1 ½ teaspoons kosher salt divided
  • ¼ teaspoon black pepper
  • 1 whole medium onion diced
  • 1 whole green bell pepper diced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ½ teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 20 ounce can pineapple tidbits drained with juice reserved
  • 10 ounce can Ro-Tel Tomatoes or diced tomatoes with green chilies
  • 14.5 ounce can diced tomatoes
  • 14 ounce can pinto beans rinsed and drained
  • 14 ounce can black beans rinsed and drained
  • 1 cup BBQ sauce
  • 2 tablespoons corn meal
  • 3 tablespoons or 1 packet ranch dressing mix
  • ½ cup chopped fresh cilantro

Instructions

  • Set Instant Pot on "Saute" mode and heat until the display reads "HOT". Add olive oil to the pot.
  • Season chicken with ½ teaspoon of salt and the full amount of pepper and brown in the pot until golden brown on both sides. 
  • Add onions and bell pepper to the chicken and stir. Continue by adding the chili powder, cumin, ginger, and smoked paprika to the pot. Stir and allow to cook for 1 minute longer. 
  • ¾ cup of the reserved pineapple juice to the pot followed by the Ro-Tel tomatoes, diced tomatoes, beans and BBQ sauce. Stir to combine and place the lid on the Instant Pot.
  • Set the Instant Pot on "Manual' mode and set the timer for 11 minutes. When cooking time is up, allow the pot to release pressure naturally or allow about 10 minutes before doing a manual pressure release.
  • Remove chicken from the chili and set aside on a plate.
  • Set Instant Pot on "Saute" mode once again and bring to a simmer. Sprinkle cornmeal over the chili and stir to combine. Simmer, stirring frequently until slightly thickened. Turn off the Instant Pot. 
  • Shred the chicken breasts and sprinkle ranch dressing mix over the chicken, tossing to coat. Return chicken to the chili, followed by the pineapple and cilantro. Stir to combine and serve. 
  •  

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 51g | Protein: 31g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 1373mg | Potassium: 1134mg | Fiber: 9g | Sugar: 24g | Vitamin A: 1340IU | Vitamin C: 18.2mg | Calcium: 113mg | Iron: 4.5mg

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Instant Pot BBQ Ribs

By LAST UPDATED · FIRST PUBLISHED , 11 Comments

These Instant Pot BBQ Ribs are the perfect recipe to make to break in your Instant Pot! They are so easy to make and taste like they've been slow-roasting for hours. Tender, fall-off-the-bone perfection! BBQ Instant Pot Ribs on a white plate

Tender, smoked BBQ ribs that have been bathed in smoke for hours are pretty magical. Heck, I believe most all slow-smoked meats should have their place in heaven! But unless you own a BBQ restaurant, are independently wealthy, don't have children, or have a blessed BBQ pitmaster as a neighbor that will share with you, ain't nobody got time for smoking your own bbq ribs!

Am I right?

The beauty of Instant Pot Ribs

This is where the Instant Pot comes in. If you’re not familiar, an Instant Pot is an electric pressure cooker that doubles as a slow cooker, rice and yogurt maker, and more. There’s so much you can do with it! There are lots of brands out there that make similar electric pressure cookers, but the Instant Pot is what I have and love with a big capital "L."

Instant Pot BBQ Ribs on a white plate

Pressure cookers work by cooking food under intense pressure, so they cook incredibly fast and do a great job of breaking down the collagen and connective tissue in meats that typically take hours to break down.

But with the pressure cooker, making tender, fall-off-the-bone Instant Pot Ribs takes about one hour start to finish. Take a look!

Cooking tips for these Instant Pot BBQ Ribs

  • Make sure to remove the membrane or silver skin on the back of the baby back or spare ribs before cooking. During cooking, this membrane forms a thick, leathery skin that is less than desirable and prevents the flavors from penetrating into the meat fully.
  • Root beer or Beer? Your choice! Both obviously yield different flavors, but are equally delicious!
  • My recipe below includes a super simple spice rub for the bbq ribs that is phenomenal but feel free to use your favorite homemade or store-bought dry rub. The process of cooking is the same no matter what seasoning you choose to use.

Instant Pot BBQ Babyback Ribs with sauce on a white plate

These Instant Pot Ribs are so tender and cooking them in either beer, or root beer gives them just a little extra punch of flavor.

Once the ribs come out of the Instant Pot, I like to put them on a cookie sheet, brush my favorite BBQ sauce on them, and put them under the broiler for a few minutes. Doing this gives the sauce a chance to stick to the ribs and caramelize a bit, just like they were finished off on the grill!

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BBQ ribs made in the Instant Pot on a white plate with salad

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Want more easy BBQ recipes?

Tools Used in making Instant Pot BBQ Ribs

  • The Instant Pot! : This is the model that I have and LOVE. It’s been with me for over a year, and I’ve definitely put it through the ringer, but still works like new! It’s changed the dinnertime routine at our house and helps me make meals in under an hour that used to take HOURS!
  • OXO Stainless Steel Tongs: These tongs take a beating in my kitchen. They go from the grill for flipping meats to the salad bowl for tossing with very little complaint. They are built like a tank and have silicone grips that make them super easy to use, even with my very small hands.

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These Instant Pot BBQ ribs are the perfect recipe to make to break in your Instant Pot! They are so easy to make and taste like they've been slow-roasting for hours. Tender, fall-off-the-bone perfection!
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4.63 from 27 votes

Instant Pot BBQ Ribs

These Instant Pot BBQ Ribs are the perfect recipe to make to break in your Instant Pot! They are so easy to make and taste like they've been slow-roasting for hours. Tender, fall-off-the-bone perfection! 
Prep Time10 minutes
Cook Time25 minutes
Pressure Release TIme15 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot BBQ Ribs
Servings: 4 servings
Calories: 843kcal
Author: Heather Cheney

Ingredients

  • 1 rack pork baby back ribs
  • ¼ cup smoked paprika
  • 2 tablespoons sugar
  • 1 tablespoon garlic salt
  • 1 teaspoon onion powder
  • 11 ounces beer or root beer *See Notes*
  • 1 cup BBQ Sauce

Instructions

  • Remove ribs from packaging and dry well with paper towels. Cut into sections of 3 ribs and set aside.
  • In a small bowl whisk together smoked paprika, sugar, garlic salt, and onion powder. Sprinkle all of the seasoning over the ribs and rub in with fingertips.
  • Place ribs into your Instant Pot and pour entire bottle of beer or root beer over the ribs. Close lid and set the pot to cook for 25 minutes at high pressure.
  • Preheat oven to Broil on high
  • When cooking time is up, allow pot to naturally release pressure most of the way (about 10 minutes) and then quick-release the rest.
  • Remove ribs from pot and place on a baking sheet. Brush each piece with your favorite BBQ Sauce and place under the broiler until sauce is bubbly and starting to brown and caramelize-- about 5 minutes. Just watch them closely as things go fast under the broiler!
  • Remove from oven and serve.

Video

Notes

  1. Baby Back, St. Louis Style, and Pork Spare ribs will all work for this recipe. I used Baby Back for the video and pictures.
  2. Both Beer and Root Beer lend great flavor to the finished ribs-- so use what you have/want to! The end flavor will obviously be different but both are phenomenal.

Nutrition

Serving: 1serving | Calories: 843kcal | Carbohydrates: 41g | Protein: 67g | Fat: 41g | Saturated Fat: 8g | Cholesterol: 251mg | Sodium: 2700mg | Potassium: 1422mg | Fiber: 3g | Sugar: 30g | Vitamin A: 3510IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 4.8mg

 

Slow Cooker BBQ Ribs

By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

With just a few minutes of prep-work these ribs are fall-off-the-bone tender at the end of the day. Slow Cooker BBQ Ribs


The hubs and I are big thrift store and garage sale junkies. He might be a little more than I, but I definitely enjoy a good deal and the hunt for finding it! One of my favorite things to do is go to the cook book section and thumb through the books to find notes that the previous book's owners left on the recipes. If I find a book that has a lot of notes I usually take it home. There's something so fun to me about seeing how people altered or commented on old recipes before you could jump online and read a bajillion comments and alterations on any given recipe. I figure if I find a recipe that has comments written on it it's probably worth making!

Recently, the hubs brought home a stack of handwritten recipes cards he found in his hunting (he knows the way to my heart). This recipe was included in the stack and was written on a simple piece of cut paper. I happened to have some ribs in the freezer at the time so I went to work and found out it was a definite keeper! They are SO good.

Slow Cooker BBQ Ribs

To add a bit of flavor and cook off some of the fat, you cook the ribs briefly in a super hot oven.

Slow Cooker BBQ Ribs

Once they are slightly browned you'll transfer them to the slow cooker.

Slow Cooker BBQ Ribs

The sauce is a simple combination of ketchup, steak sauce, and a few other ingredients. It's not overly sweet or tangy but melts in perfectly with the rich ribs.

Slow Cooker BBQ Ribs

You'll just stir the sauce together and pour over the ribs.

Slow Cooker BBQ Ribs

Cover the slow cooker and let it cook ALL DAY LONG on low. The recipe says it should take 6-8 hours, and mine took 8 before they were as tender as I wanted them. When they are done you'll be able to pull the meat from the bone easily and they will be tender and just melt. You can add more BBQ sauce once they are done cooking, but I didn't feel like they needed it at all.



Slow Cooker BBQ Ribs



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Slow Cooker BBQ Ribs
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4.17 from 6 votes

Slow Cooker BBQ Ribs

Cook them all day on low and open the slow cooker for fall-off-the-bone goodness!
Prep Time20 minutes
Cook Time6 hours
Total Time6 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: crock pot ribs, easy bbq ribs, pork spare ribs
Servings: 4 servings
Calories: 102kcal
Author: Heather Cheney

Ingredients

  • 1 whole rack St. Louis Style Pork Spare Ribs
  • salt and pepper
  • ½ cup Ketchup
  • 3 tablespoons brown sugar
  • ½ cup Steak Sauce A-1
  • 2 tablespoon apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon liquid smoke flavoring
  • 1 tablespoon dehydrated onion

Instructions

  • Preheat the oven to 450 degrees
  • Cut ribs into 2-3 bone portions and lay on a lined baking sheet. Season with salt and pepper and bake for 10 minutes. Turn oven to broil and continue cooking the ribs for 5 minutes on each side until they are lightly browned.
  • Transfer ribs to the slow cooker.
  • Combine ketchup, brown sugar, steak sauce, vinegar, salt, smoke flavor, and onion and stir until smooth. Pour over ribs.
  • Cover slow cooker and cook on LOW for 6-8 hours or until the ribs are very tender and almost fall off the bone.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 24g | Sodium: 1051mg | Potassium: 218mg | Sugar: 18g | Vitamin A: 240IU | Vitamin C: 4.2mg | Calcium: 21mg | Iron: 0.6mg

Slow Cooker BBQ Ribs

Slow Cooker BBQ Chicken Taco Salad

By LAST UPDATED · FIRST PUBLISHED , 22 Comments

Slow Cooker BBQ Chicken Taco Salad - There's not much I love more than a giant bowl of salad loaded with lots of different goodies-- and that's exactly what this salad is!

Making Slow Cooker BBQ Chicken Taco Salad

I know taco salad isn't exactly a mind-blowing idea, but have you ever had BBQ Chicken Taco Salad? If you haven't it's darn good. The other good thing about this recipe is that this chicken is made in the slow cooker and while it's awesome on this salad, it's also great to use for sandwiches, as a main dish, or whatever. So really, I'm basically granting you your every dinner making wish today.

Delicious Slow Cooker BBQ Chicken Taco Salad with black beans and tomatoes.

 

You're welcome.

Easy crock pot BBQ Chicken Taco Salad with fresh tomatoes and black beans on a white serving plate.

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Simple Slow Cooker BBQ Chicken Taco Salad with cheese, black beans and tomatoes on a white plate.
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3.69 from 19 votes

Slow Cooker BBQ Chicken Taco Salad

There's not much I love more than a giant bowl of salad loaded with lots of different goodies-- and that's exactly what this Slow Cooker BBQ Chicken Taco Salad salad is!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Salad
Cuisine: American
Keyword: BBQ Salad, dinner salad, Slow Cooker Dinner
Servings: 6 servings
Calories: 637kcal
Author: Heather Cheney

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 1 cup BBQ sauce
  • ¼ cup Italian dressing
  • ¼ cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • salt to taste
  • 8 cups Romaine lettuce chopped
  • 2 whole Tomatoes chopped
  • 14 ounces Black Beans drained
  • 1 whole Avocado diced
  • 1 cup Cheese shredded
  • 1 cup Tortilla Chips
  • ½ cup Black Olives
  • ⅓ cup Cilantro chopped
  • Ranch Dressing

Instructions

  • Season chicken breasts lightly with salt and pepper and place in slow cooker.
  • In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  • Pour over chicken, cover and cook on HIGH for 3-4 hours. Shred chicken and continue to cook an additional 10 minutes.
  • Assemble salads as desired or use chicken in sandwiches or as a main dish.

Nutrition

Serving: 1serving | Calories: 637kcal | Carbohydrates: 63g | Protein: 47g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 1073mg | Potassium: 1312mg | Fiber: 9g | Sugar: 28g | Vitamin A: 6365IU | Vitamin C: 11.7mg | Calcium: 254mg | Iron: 4.1mg

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Slow Cooker Blackberry BBQ Pulled Pork

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

Slow Cooker Blackberry BBQ Pulled Pork - The slow cooker has been my very best friend the past few weeks. There's nothing that quite compares to walking in the house after a suuuuuuper long day of work/school/running kids around like a crazy woman and having dinner hot and ready to go for us. Well, actually, a personal chef that cooked me nutritious, delicious, portion controlled meals at my beck and call would be nice-- hello skinny jeans! But that's not the point.

This blackberry bbq pork is the point. It only calls for 6 ingredients (2 of those are salt and pepper and olive oil) and the prep time is a quick 15 minutes in the morning before heading out the door.

Slow Cooker Blackberry BBQ Pulled Pork on a black plate.

We're boosting up the flavor here by infusing it with garlic goodness. Cut little slits all over the roast and insert halved garlic cloves into the meat. The garlic will soften and cook down into nothing and leave you with a sweet, garlicky end result. I'm using a pork picnic roast here just to keep things a little leaner, but if you want to be  naughty a pork shoulder roast would take this over the top. Shoulders are usually my go-to for pulled pork as they are highly marbled and create super juicy, tender, flavorful meat. Either way though, I think you'll love this.

Garlic and Pork Meat on a blue plate.Slow Cooker Blackberry BBQ Pulled Pork

If I could only give one bit of advise to a new cook it would be to season, season, season! You don't have to have a crazy well stocked spice cupboard, either (although that would be nice). Just salt and pepper go a loooooong way in the kitchen. So season your roast well with some salt and pepper on all sides and don't be stingy. Remember that the salt you put on the outside has to season all 3 pounds of meat in the end!

Seasoned Pork Meat with garlic on a black skillet.Another element of flavor comes from searing your meat first before letting it slow cook. A nice caramelized outside will give your finished product soo much flavor that it's worth the extra step.

Pulled Pork meat on a skillet.Once the meat has had its go in the slow cooker for 6-8 hours on low, it should be falling apart and tender. Shred it up and toss it with the sauce.  Our sauce is 2 ingredients, people! BBQ sauce and blackberry preserves. It can't get much simpler that that.

KC Masterpiece BBQ Sauce and Smuckers Blackberry Jam on a white table.

Crock Pot Blackberry BBQ Pulled Pork being grabbed with a pair of tongs.Give it a stir and serve atop rice, on bun, with a baked potato, or basically whatever your little heart desires. It makes great sandwiches, especially with some pepperoncinis to balance the sweetness!

Delicious Blackberry BBQ Pulled Pork on a black plate.

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Easy Blackberry BBQ Pulled Pork on a black plate.
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4.75 from 4 votes

Slow Cooker Blackberry BBQ Pulled Pork

An easy blackberry bbq sauce sets this crock pot pulled pork apart from the rest!
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: Fruit BBQ Sauce, Pork Shoulder, Slow Cooker
Servings: 4 servings
Calories: 696kcal
Author: Heather Cheney

Ingredients

  • 3 lb pork roast I used a picinic roast
  • 5-6 cloves garlic
  • salt and pepper
  • 2 tablespoon olive oil
  • ½ C blackberry preserves
  • ½ C favorite BBQ sauce

Instructions

  • Cut each garlic clove into 2 or 3 slices. Cut slits into the roast and insert garlic into the slits, scattering them throughout the meat. Season roast generously with salt and pepper
  • Heat olive oil in a large skillet and brown the roast on all sides until golden brown. Place roast in a slow cooker and cook on low for 6-8 hours or until tender and shreds easily.
  • Combine preserves with bbq sauce and pour over shredded pork. Serve hot.

Nutrition

Serving: 1serving | Calories: 696kcal | Carbohydrates: 45g | Protein: 77g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 214mg | Sodium: 548mg | Potassium: 1403mg | Fiber: 1g | Sugar: 33g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

One Pan BBQ Chicken Sandwiches

By LAST UPDATED · FIRST PUBLISHED ,

One Pan BBQ Chicken Sandwiches - Ready to have your mind blown? ...{Pop!}...

Alright, what if I told you you could have tender, flavorful, BBQ chicken sandwiches ready on your table in about an hour-- would you believe me? Well, of course you would because I've never led you astray in the past. But really, if I was just some crazy chick on the internet that posted random recipes on a website that she made up, would you believe me?

Wait a minute.

Delicious BBQ Chicken Sandwich on a plate on top of a red tablecloth.

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Let's back up here and forget anything I just said. All I really want to say here is that these sandwiches are awesome. The End.

What's The Secret To These One Pan BBQ Chicken Sandwiches?

The secret to these BBQ Chicken Sandwiches? We're using boneless skinless chicken thighs that are full of flavor and stay tender and moist as they simmer away in BBQ sauce. Oh, and I used a pretty darn good sauce to make these too! This KC Masterpiece® Kansas City Classic limited-edition sauce just came out to celebrate the brand's 35th anniversary and it's a pretty excellent way to celebrate.

You'll brown up some chicken thighs in bit of olive oil and season with salt and pepper and then remove them to make way for some onion and green bell pepper. Once the veggies are tender, chicken get's put back in the pan aaaaaand.....

Smothered with some KC Masterpiece® sauce. From here all that's left to do is put a lid on the pan, reduce the heat to a simmer and let cook until the chicken is tender and easily shreds-- about 30-40 minutes.

Top hamburger buns, kaiser rolls. or whatever your bread of choice is with the shredded chicken and you've got a quick and super filling meal! This BEST EVER Cole Slaw, or Sweet Broccoli Salad would make a super pairing as well.

For more recipe ideas or to learn more about KC Masterpiece® barbeque sauces visit the KC Masterpiece® website or connect with them on Facebook or Twitter.

KC Masterpiece® barbecue sauce has been delivering authentic barbecue taste and creating culinary masterpieces for 35 years. For more recipe ideas, tips and tricks visit www.KCMasterpiece.com.

This is a sponsored conversation written by me on behalf of KC Masterpiece®. The opinions and text are all mine.

Other Sandwich Recipes You Might Like

📖 Recipe

Simple BBQ Chicken Sandwiches on a grey plate on top of a red cloth.
Print Recipe
5 from 2 votes

One Pan BBQ Chicken Sandwiches

A quick and easy way to make shredded bbq chicken sandwiches without having to slow cook the chicken for hours!
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken thigh recipe, one pan, store bought bbq sauce
Servings: 6 sandwiches
Calories: 185kcal
Author: Heather Cheney

Ingredients

  • 2 tablespoon olive oil
  • salt and pepper
  • 6 boneless skinless chicken thighs trimmed of excess fat
  • ½ C onion chopped
  • 1 med green bell pepper chopped
  • 1 21 oz bottle KC Masterpiece® Kansas City Classic BBQ Sauce
  • Bread and other sandwich toppings

Instructions

  • Heat olive oil over medium high heat in a large skillet. Season chicken thighs with salt and pepper and brown on both sides until lightly golden. Remove from pan.
  • Add onions and peppers to the pan and saute for 4 minutes or until tender. Return chicken to the pan and pour in BBQ sauce. Stir to coat, cover and lower heat to a simmer.
  • Cook 30-40 minutes or until the chicken is tender and easily shreds. Top bread with shredded chicken and any desired toppings.

Nutrition

Serving: 1sandwich | Calories: 185kcal | Carbohydrates: 2g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 104mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg

BBQ Chicken Chopped Salad

By LAST UPDATED · FIRST PUBLISHED , 1 Comment

BBQ Chicken Chopped Salad - Once upon a time I started this little blog and knew a whole lot about nothing on how to make food look good for pictures. This BBQ Chicken Chopped Salad is one of my favorites and it quickly made its way to my blog but the picture I posted of it has always left something to be desired. Since it's way too good to not have a picture that doesn't do it justice, I decided to give it a little makeover and post again. I want you ALL to be able to revel in it's goodness because I kind of like you.

BBQ Chicken Chopped Salad with cilantro, corn and tomatoes in a large white bowl.

How to Make BBQ Chicken Chopped Salad

So, here we go...

You'll start this deliciousness by roasting your pineapple and corn. Spread some fresh or frozen corn kernels and a can of pineapple tidbits ( i love that word) out on a baking sheet and sprinkle with salt, pepper, and a drizzle of olive oil. Stir around to make sure everything is well coated and bake at 450° for 15-20 minutes.

Roasting pineapples and corn on a lined baking sheet.

Once the tidbits are nice and caramelized, take them out of the oven and let cool. Try not to pick the pineapple out and eat it all before it even sees the salad. It's amazing. It will be hard and it will be worth it.

Roasted pineapple and corn on a lined baking sheet.

You'll also need some cooked chicken. This time around I used some leftover BBQ chicken because it seemed fitting, but plain chicken works well too since the dressing is so flavorful.

Tomatoes, red onion...

photo collage - fresh diced tomatoes. photo collage - fresh diced red onions.

Lettuce. If you don't think this is pretty, you probably don't like pretty things and that's sad. I've always loved cutting into heads of lettuce and cabbage and looking at the patterns. I'm appreciative like that.

A whole lettuce cut in half.

It's coming together.

Simple BBQ Chicken Chopped Salad ingredients in a large white bowl.

I somehow managed to forget to take a picture of the avocado and cilantro. Don't forget to put it in your salad though-- that will make me sad.

Once the corn and pineapple is cool you can add that into the bowl too, chicken too.

Quick Chicken Chopped Salad with BBQ and corn and pineapple in a large white bowl.

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The Dressing!

Now for the dressing! THIS DRESSING! It seems simple, but it totally makes this whole salad mesh into one big bowl of delight. Mix up these ingredients with a little bit of lime juice and you BBQ Chicken Chopped Salad is good to go!

Milk, ranch, BBQ and Mayo on a wooden table.

Toss, eat, consume, repeat.

Healthy BBQ Chicken Chopped Salad in a large white bowl with a silver fork on a white table.

 

📖 Recipe

Simple BBQ Chicken Chopped Salad recipe in a large white bowl with a silver fork.
Print Recipe
4.54 from 13 votes

BBQ Chicken Chopped Salad with Roasted Corn and Pineapple

This BBQ chicken salad is packed with lots of fun ingredients and super fun to eat! Top it with a bbq ranch dressing for ultimate satisfaction!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Keyword: dinner salad, loaded salad, roasted pineapple
Servings: 4 big salads
Calories: 1107kcal
Author: Heather Cheney

Ingredients

  • 3 C chopped cooked chicken
  • 2 to matoes diced
  • ½ red onion diced
  • 1 avocado diced
  • ¼ C chopped fresh cilantro
  • ½ head romaine lettuce chopped
  • 1 16 oz. can pineapple tidbits drained
  • 2 C fresh or frozen corn kernels
  • olive oil salt, pepper
  • 1 packet ranch dressing mix
  • ½ C + 2 tablespoon prepared BBQ sauce
  • ½ C mayonnaise
  • 1 C milk
  • 1 tablespoon lime juice

Instructions

  • Preheat oven to 450°
  • Spread corn and drained pineapple on a baking sheet. Sprinkle with salt, pepper, and a little drizzle of olive oil.
  • Bake for 15-20 minutes or until the corn and pineapple starts to brown and caramelize. Let cool completely.
  • Combine all ingredients for salad and toss to combine.
  • Whisk dressing ingredients together and drizzle over salad when serving.

Nutrition

Serving: 1salad | Calories: 1107kcal | Carbohydrates: 76g | Protein: 15g | Fat: 90g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 603mg | Potassium: 1324mg | Fiber: 17g | Sugar: 39g | Vitamin A: 1267IU | Vitamin C: 34mg | Calcium: 180mg | Iron: 4mg

Saucy Slow-Cooker BBQ Beef Sandwiches

By LAST UPDATED · FIRST PUBLISHED , 9 Comments

Saucy Crock Pot BBQ Beef Sandwiches

I'm kind of a sucker for onion rings--breaded, beer battered, ranch-dunked, or sandwich-nestled--I just love them. My favorite part might be how they require an eating strategy as to not let the inner onion slide out of the breading. Only highly skilled ring eaters can conquer the most challenging of onion ring varieties with the perfect breading-to-onion ratio in every bite. Not to brag or anything, but I pretty much take home the gold every time. It's just what I do. [Read more...]

The Easiest Homemade Drop Biscuits

By LAST UPDATED · FIRST PUBLISHED , 3 Comments

This crazy easy drop biscuit recipe is my go-to when I need something quick, warm, and carb-y to go with dinner. They bake up fluffy on the inside and crunchy on the outside-- the perfect biscuit without all the work!

A split biscuit with a pat of butter on it
Take a look at that tender crumb!

I've been making this drop biscuit recipe for 10+ years and it's one of my absolute favorites! When I learned that buttery, tender biscuits were achievable without all the fuss of mixing, rolling, and cutting traditional biscuits, I was sold!

Yes, it's true, you don't have to have a degree in baking to make some crazy delicious and buttery biscuits! Pull out a bowl, a wooden spoon or spatula, and a cookie sheet and you'll be good to go!

I've made these to go along with sausage gravy for breakfast and to top chicken pot pies, but they are also great on their own with jam and butter or alongside a big bowl of chili, or a rack of bbq ribs!

[feast_advanced_jump_to]

📋 Why This Recipe Works

Traditional biscuits are made with cold butter, lard, or shortening to create tender and flaky lakers. If the dough is handled too much, the fats melt and the flakiness is lost. This recipe skips the solid fats and uses heavy whipping cream instead. The cream is fat-heavy and creates a thick dough that is placed by the spoonful on a baking sheet, forgoing the rolling and cutting that is needed for traditional biscuits. The result is tender, moist, and buttery biscuits, just as satisfying as their traditional counterpart, without all the fussy work.

🔪 How To Make The Recipe

Ingredients for drop biscuits
Here's all you'll need- flour, baking powder, sugar, salt, and heavy whipping cream.

Step 1.) Mix The Dry Ingredients

The dry ingredients include flour, baking powder, sugar, and salt. Give them a good whisk in a large mixing bowl and that's it!

Step 2.) Add the Heavy Whipping Cream

Just pour that heavy cream right into the dry ingredients.

Whipping cream being poured into a bowl with other ingredients
In she goes!

Step 3.) Mix gently and don't over mix!

Once the cream is in gently start stirring. Stir just until no dry spots remain, no longer! The dough will be thick!

Flour and Whipping cream in a glass bowl being stirred
Mix until combined, but don't over mix.

Step 4.) Scoop and Bake

Use a spoon or large cookie scoop to place even-sized mounds of dough onto a lined baking sheet (hence the name drop biscuits!). Bake at 425 degrees Fahrenheit until the biscuits are golden brown on tops and bottoms.

Drop biscuit dough on a baking sheet
All scooped up and ready to go!

👩🏻‍🍳 Pro Tips

  • Don't Over Mix: The more you stir, the tougher your biscuits will be! When flour and water (in this case cream) are combined they form gluten. Gluten is what gives bread structure and the more it is kneaded, the more structure it has. We want our biscuits to stay light and fluffy, so only stir it until no dry spots remain.
  • The Cream Matters: Opt for the carton that says "Heavy Whipping Cream" when grocery shopping. It has a higher butterfat content which means richer, fluffier, more buttery rolls.

👪 Scaling The Recipe

Cooking for two or a crowd? This recipe is easily adaptable. Use the slider on the recipe card to change the quantity and the ingredient amounts will change accordingly.

These drop biscuits are a great homemade side to make when you're feeding a large number of people because they are so easy to mix and bake.

Baked cream biscuits on a cutting board
Isn't she lovely?

🍽 Serving and Topping Suggestions

  • Top with country sausage gravy
  • Use as a crust for chicken or turkey pot pies
  • Serve with lemon curd or fresh jam and butter
  • Make a breakfast sandwich with soft scrambled eggs and bacon
  • Scoop spoonfuls of the dough into boiling soup to make dumplings

💭 FAQs


Can you use this recipe for chicken and dumplings?


Yes! Note that they will create a fluffier dumpling that won't be as dense, but will still be delicious!


Is whipping cream the same as heavy whipping cream?


No. The difference is in the butterfat content. Heavy whipping cream has a higher fat content and will whip up thicker and hold its shape longer. Whipping cream has a lower fat content and will whip up lighter and softer.


What kind of flour should I use?


Use all-purpose flour for this recipe.

🥘 Storing, Reheating, and Freezing

I'll be surprised if you have any leftovers, but if you do, place cooled biscuits in a large ziplock baggie and place them in the fridge. When you're ready to reheat, place the biscuits in a baking dish tented loosely with foil and bake at 400' for 5 minutes or until heated through.

You can also freeze the baked biscuits for up to 3 months in an airtight bag or container. When ready to eat, use the reheating directions above, adding a few extra minutes if the biscuits are still frozen.

Drop biscuits in a pile with butter on top
Butter will always be my topping of choice!

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    📖 Recipe

    Close up of biscuit with a pat of butter on it
    Print Recipe
    4.74 from 101 votes

    Whipping Cream Drop Biscuits

    The most perfect, easiest biscuit recipe, ever. 
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Bread
    Cuisine: American
    Keyword: Drop Biscuits, No butter biscuits, Whipping Cream Biscuits
    Servings: 8 biscuits
    Calories: 272kcal
    Author: Heather Cheney

    Ingredients

    • 2 cups all-purpose flour
    • 2 teaspoons sugar
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups heavy whipping cream

    Instructions

    • Adjust oven rack to the upper-middle position, Preheat oven to 425 degrees fahrenheight and line a baking sheet with parchment paper.
    • Whisk together the flour, sugar, baking powder and salt in a medium bowl.
    • Add in the cream and mix by hand just until smooth and no dry spots remain- do not over mix!
    • Using a spoon or ice cream scoop, spoon even portions of dough onto baking sheet.
    • Bake until golden brown, about 15 minutes, and serve hot!

    Notes

    • Don't Over Mix: The more you stir, the tougher your biscuits will be! When flour and water (in this case cream) are combined they form gluten. Gluten is what gives bread structure and the more it is kneaded, the more structure it has. We want our biscuits to stay light and fluffy, so only stir it until no dry spots remain.
    • The Cream Matters: Opt for the carton that says "Heavy Whipping Cream" when grocery shopping. It has a higher butterfat content which means richer, fluffier, more buttery rolls.

    Nutrition

    Serving: 1biscuit | Calories: 272kcal | Carbohydrates: 26g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 163mg | Potassium: 167mg | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 1.5mg

    The Best Sloppy Joe Sauce

    By LAST UPDATED · FIRST PUBLISHED , 14 Comments

    This sloppy joe sauce will 100% become your new favorite! I have a big thing for these sandwiches and spent years perfecting this recipe. Yes, judge me all you want for dedicating so much time to something as silly as ground beef sandwiches, but I'll never regret it!

    A sloppy Joe on a paper napkin
    Does anything look better than this sloppy joe?

    The sauce is sweet, but not too sweet. Tangy, but not too tangy. And the ingredient that makes all the difference? Canned green chiles! If sloppy joes are your thing, I'm confident you won't be disappointed here. 🙂

    Like I said above, this is a recipe I've tweaked and perfected for a long time. It's perfect for my tastes and is even more perfect when served with a side of some of the best coleslaw or homemade french fries!

    [feast_advanced_jump_to]

    📋 Why This Recipe Works

    The tricky part about sloppy joe sauce is balancing the flavors. It should be sweet and tangy but still let the flavor of the meat shine through. This recipe has a perfect blend of those sweet and tangy notes and an additional depth of flavor created by adding diced green chiles and Worcestershire sauce for a perfectly balanced taste.

    🔪 How To Make The Recipe

    Ingredients needed for sloppy joes
    All you need to make sloppy joe sauce!

    Step 1.) Choose Your Meat

    This sloppy joe sauce works well with both ground beef and turkey. I'm not a huge fan of ground chicken, so I've never tried it, but if you do and it turns out well, let me know!

    Step 2.) Make the Sauce

    The sauce includes brown sugar, chili powder, mustard, onion, vinegar, ketchup, Worcestershire sauce, tomato sauce, and my secret ingredient, diced green chilies.

    After you brown the meat just add all the sauce ingredients to the pan and let simmer!

    Step 3.) Simmer WELL

    The longer you can simmer the sauce, the better! I'm usually making these because I'm in a time crunch and need something quick, but if you have the time, let it simmer away to let all the flavors develop and meld together. Or use the slow cooker method below.

    Step 4.) Assemble!

    Sloppy joes are typically served on hamburger buns, but can be served on just about any kind of bread. See my serving suggestions below to make these even more delicious than they are.

    2 sloppy joes on a white plate with potato chips
    Two Sloppy Joes ready to eat!

    👩🏻‍🍳 Pro Tips

    • Toast Them Buns: Brush buns with melted butter and place face up under the broiler for just a minute (watch closely!). The toasted, buttered buns hold the sloppy joe sauce better and add texture and flavor.
    • Fat Content Matters: Ground beef and Turkey come in many different forms and fat contents. If the meat is too lean the end result will be tough and too fatty the sandwiches might be greasy. I've found that 85/15 ground beef (85% meat, 15% fat) and 90/10 ground turkey are perfect!
    Sloppy joe sauce in a cast iron skillet
    Ready to assemble!

    👪 Cooking For a Crowd

    Sloppy joes make a great meal for any size crowd because they are budget-friendly and super easy to make.

    The best way to make them for a crowd is using the slow cooker method talked about in the FAQs. For more fun, create a sloppy joe bar using the topping suggestions below.

    Need To Know How Much To Make?

    When cooking for a crowd, it can be hard to figure out how much food to purchase-- especially meat!

    This recipe makes six good-sized sandwiches. So, if you need to make sloppy joes for 50, you'll need to multiply the recipe by 8 and buy 8 pounds of ground meat. 

    One good rule of thumb is is to estimate about 2 and a half ounces of raw meat per person when dealing with ground meat.

    Up close sloppy joe on a bun and paper bag
    Don't forget to toast your buns before assembling!

    🍽 Serving and Topping Suggestions

    Want to make this recipe super special? Make a sloppy joe bar! It's the perfect way to dress up these basic sandwiches and makes a fun and easy dinner for a crowd. Here are some of my favorite toppings:

    • Thinly sliced red onion
    • Dill pickle chips
    • Yellow Pepper rings
    • Crispy bacon slices
    • French-fried onions (like those you put on green bean casserole)
    • Sliced Cheese- cheddar, pepper jack, muenster, American
    • Sour Cream
    • Potato Chips or Fritos
    Sloppy joe toppings on a wooden cutting board.
    Some of my favorite toppings- American cheese, red onion, pickles, pepperoncini, and Fritos!

    💭 FAQs

    How Did Sloppy Joes Get Their Name?


    Sloppy Joes originated in Sioux City, Iowa by a cook named Joe in the 1930's. Loose-meat sandwiches were a popular staple at casual lunch-counter restaurants and were known to be sloppy and messy to eat. Albeit, super tasty! (Wikipedia)


    Can You Make This Recipe In an Instant Pot?


    Yes! Turn the Instant Pot on saute mode and prepare the recipe as written below. When it comes time to simmer the sauce, add ½ cup water, lock the Instant Pot lid in place making sure the venting valve is sealed, and set to cook on high pressure for 5 minutes.

    When the cooking time is up, allow the pressure to release naturally for 5 minutes, then carefully turn the venting valve to release the remaining pressure.

    When the pressure pin drops, remove the lid and stir. If the sauce is thin, you can turn on saute mode and allow the sauce to simmer until thickened to your liking.


    Can You Make This Recipe In a Crock-Pot?


    If you'd like to make this recipe in the slow cooker, brown the meat with the onion, drain off the fat, and stir with the remaining sloppy joe sauce ingredients in the slow cooker.

    Cook on high for at least an hour or low for 2 hours. It can be left in there longer if you'd like.


    What's the Difference Between Manwich and Sloppy Joes?


    Manwich is the marketed version of sloppy joe sauce that you can find in the grocery store. It's meant to make Sloppy Joes easy to make, but the truth is that they are easy to make even without a can of sauce!


    Can I make this Keto/Low Carb?


    I've made this recipe using monk fruit sweetener and low carb ketchup with good results. Use the same amount of ketchup and sweeten to taste with your sweetener of choice.


    How can I make this recipe spicier?


    Substitute a can of diced jalapeños in place of the canned green chiles.

    🥘 Leftover Ideas

    Don't feel like you have to be bound to a hamburger bun! This recipe can be used for many things. The sauce is slightly sweet and is similar to a BBQ sauce.

    It's great served over a baked potato or even used as a topping for "Nachos." Or make a "Sloppy Dog" and top a hot dog with it like you would a chili dog.

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      📖 Recipe

      Sloppy Joe on a paper bag
      Print Recipe
      4.69 from 86 votes

      The Best Sloppy Joe Sauce

      This recipe seriously makes the best sloppy joes! It's tangy, saucy and sweet, with just a little bit of a kick-- it's my favorite sloppy joe recipe and I hope it will become yours, too! 
      Prep Time5 minutes
      Cook Time20 minutes
      Total Time25 minutes
      Course: Main Course
      Cuisine: American
      Keyword: easy sandwich, ground beef sandwich, Quick dinner
      Servings: 6 sandwiches
      Calories: 333kcal
      Author: Heather Cheney

      Ingredients

      • 1 pound ground beef or turkey see notes
      • 4 ounces canned diced green chiles
      • ½ teaspoon kosher salt
      • 2 tablespoons brown sugar
      • ½ tablespoon chili powder
      • 1 teaspoon mustard
      • 1 small onion finely chopped
      • 1 tablespoon apple cider vinegar
      • ½ cup ketchup
      • 2 tablespoon Worchestershire Sauce
      • 8 ounces tomato sauce
      • 4 hamburger buns

      Instructions

      • Heat a large skillet over medium-high heat. Add hamburger and onion, cooking and crumbling the meat until no longer pink.
      • Remove meat from pan and place on a plate lined with paper towels or bags to drain off the excess fat.
      • Once drained, put the meat back into the skillet and add all remaining ingredients. Stir until combined and let simmer 10-15 minutes or until slighlty thickened. 
      • Serve on toasted hamburger buns with a slice of cheese if you'd like. 

      Notes

      • Choosing Meat: I've found that 85/15 ground beef (85% meat, 15% fat) and 90/10 ground turkey is perfect to keep the meat tender and avoid greasiness.
      • Simmer as long as you'd like: Simmering the meat in the sauce allows the meat to cook down and the flavors of the sauce to meld. I typically am making sloppy joes because I need something quick, but always enjoy them more when I let the sauce simmer 30 minutes on low. If the sauce becomes too thick, add a little bit of water to loosen it up. 
      • Toast The Buns: Toasted, buttered buns hold the sloppy joe sauce better and add texture and flavor. Brush the buns with melted butter and place them face up under the broiler for just a minute (watch closely!)

      Nutrition

      Serving: 1sandwich | Calories: 333kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 865mg | Potassium: 498mg | Fiber: 2g | Sugar: 12g | Vitamin A: 489IU | Vitamin C: 12mg | Calcium: 89mg | Iron: 3mg

      Easy Tortellini Bacon Carbonara

      By LAST UPDATED · FIRST PUBLISHED , 4 Comments

      Easy Tortellini Bacon Carbonara is a rich and creamy alternative from the traditional Italian recipe. Made with an easy cream sauce and no eggs, you can have this served and ready to eat within 30 minutes.

      Creamy tortellini in a white bowl with bacon and peas

      Easy Tortellini Bacon Carbonara is simple and much faster compared to the traditional spaghetti carbonara recipe. Instead of using raw eggs, this cheesy pasta dinner is finished with a creamy sauce made from simple storebought ingredients. The leftovers are easy to store and can be enjoyed the next day!

      Traditional carbonara can be intimidating even though it contains just a handful of ingredients. Because it’s made with raw eggs, there’s always a risk of not cooking them fully or the eggs scrambling as soon as they hit the pan. There’s no worrying involved in this recipe because we’re replacing the eggs with heavy cream, cheese, lemon juice, and salt and pepper instead. 

      My simple and easy cream sauce elevates the flavor in each bite and complements the creamy cheese-filled tortellini shells. Rich and filling on its own, you can serve this cheesy main dish for dinner with a fresh salad and garlic bread on the side.

      Cheese tortellini in a cream sauce with bacon

      What is tortellini carbonara?

      Traditional pasta carbonara is made with a long cut pasta, like spaghetti, and finished with salted pork and a sauce made from eggs, cheese, and leftover pasta water. The extra starch in the water makes it creamy without adding any extra cheese.

      Well, in my recipe for carbonara with tortellini, we’re increasing the cheese! This recipe is made with tortellini pasta instead of spaghetti and is mixed with a simple sauce made from cream, cheese, and parsley. This version has a little more substance from the added peas and bacon, and tastes herby, complex, and creamy.

      Why This Recipe Works

      Cheese-filled tortellini is cooked and then tossed with a rich carbonara sauce that uses cream for a base instead of the traditional egg-based carbonara sauce. The sauce is simple to make and tastes much more complicated than it is. Crispy bacon, peas, and parmesan cheese round out the dish making this simple meal feel elegant and special.

      Tortellini in a white bowl with bacon, peas and parsley

      How to make creamy bacon carbonara

      Hello, easy and creamy dinner idea! You’ll have this tortellini carbonara recipe done and ready to eat in no time. Here’s how to make it:

      Step 1:

      In a large skillet, bring the cream and parsley up to a simmer. Once it’s starting to thicken, stir in the parmesan until the cheese is melted.

      Step 2:

      Mix in the tortellini, peas, and bacon.

      Step 3:

      Once the peas and tortellini are warmed through, stir in the lemon juice, pepper, and salt. Serve and enjoy!

      Overhead view of ingredients needed for bacon carbonara

      Heather's Tips for Recipe Success

      • Cook the tortellini until it’s “al-dente” before stirring into the sauce. Al-dente means the pasta is cooked but still slightly firm. When the pasta is added to the sauce, it will soften and cook fully.
      • Keep a close eye on the sauce when it’s on the stove. The cream won’t burn, but it can boil over quickly.
      • Cream sauces can be hard to reheat without separating. If you need to reheat, heat the sauce up slowly on the stovetop, adding a few splashes of cold heavy cream, and stirring until it’s heated through. 
      Bowl of tortellini with a wooden spoon

      Variations

      • Use any veggies you want: I made this recipe with frozen peas, but you can mix in broccoli, cauliflower, asparagus, or sun-dried tomatoes instead.
      • How to serve: Serve with lots of parmesan or pecorino romano cheese on top, as well as fresh herbs like parsley or basil.
      • Want to make it vegetarian? Swap the bacon for more veggies and herbs.
      • If you want to make this carbonara without cream, you can replace it with milk or a mix of 2 eggs, parmesan cheese, and leftover pasta water.

      Storing leftovers

      Leftover carbonara is really easy to store. Just keep the cooled down pasta in an airtight container in the fridge for 3 to 4 days. You can reheat it over low heat on the stove, stirring in a few splashes of cold cream to bring back the creaminess.

      A plate and large bowl with carbonara tortellini and a fork

      More creamy pasta recipes

      I have many more pasta dishes that are dreamy, creamy, and delicious:

      Graphic saying "Pin this recipe"

      📖 Recipe

      Bowl of tortellini with a wooden spoon
      Print Recipe
      4.61 from 33 votes

      Easy Bacon Carbonara Tortellini

      This super easy Tortellini Bacon Carbonara is a rich and creamy alternative from the traditional Italian recipe. The simple cream sauce makes it quick and easy!
      Prep Time10 minutes
      Cook Time10 minutes
      Total Time20 minutes
      Course: Main Course
      Cuisine: Italian
      Keyword: Bacon, Carbonara, Tortellini
      Servings: 6 servings
      Calories: 749kcal
      Author: Heather Cheney

      Ingredients

      • 1 ¾ cup heavy whipping cream
      • ¼ cup fresh parsley chopped
      • ½ cup parmesan cheese shredded
      • 1, 18- ounce package fresh or frozen cheese tortellini, cooked and drained
      • 1 cup frozen green peas
      • 8 strips bacon cut into bite-sized pieces and cooked until crispy
      • 2 teaspoons fresh lemon juice
      • ¼ teaspoon black pepper
      • ½ teaspoon salt

      Instructions

      • In a large skillet combine the cream and parsley and bring to a simmer. Simmer until the sauce is slightly thickened and stir in the parmesan cheese. Stir the sauce until the cheese is melted.
      • Add the cooked tortellini, peas, and bacon and continue to simmer for 3-4 minutes longer or until the peas and tortellini are warmed through.
      • Stir the lemon juice, black pepper and salt into the pan and serve.

      Notes

      • Cook the tortellini until it’s “al-dente” before stirring into the sauce. Al-dente means the pasta is cooked but still slightly firm. When the pasta is added to the sauce, it will soften and cook fully.
      • Keep a close eye on the sauce when it’s on the stove. The cream won’t burn, but it can boil over quickly.
      • Cream sauces can be hard to reheat without separating. If you need to reheat, heat the sauce up slowly on the stovetop, adding a few splashes of cold heavy cream, and stirring until it’s heated through. 

      Nutrition

      Serving: 1serving | Calories: 749kcal | Carbohydrates: 73g | Protein: 21g | Fat: 41g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 556mg | Potassium: 394mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1492IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 2mg

      One Pan Lemon Garlic Chicken and Potatoes

      By LAST UPDATED · FIRST PUBLISHED , 1 Comment

      Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!

      Pan of chicken breasts with cut potatoes on the bottom

      One pan recipes are the best because they’re easy to throw together on a busy weeknight and there’s barely any cleanup! As everything bakes in the oven, all of the ingredients mingle together to create a unique and flavorful meal.

      In this One Pan Lemon Garlic Chicken and Potatoes recipe, juicy chicken breasts and potatoes are seasoned with tons of spices, then baked together in the oven. The natural drippings from the meat soak into the potatoes, making them pillowy and soft. 

      As if it couldn’t get any better, this one pan chicken bake is finished with a heavenly lemon garlic butter. Poured all over the meat and potatoes, the butter packs a punch of flavor and adds even more moisture into each bite. It’s the cherry on top of an otherwise delectable dinner!

      Why This Recipe Works

      The potatoes are the first to go in the oven and are left to bake for 30 minutes before the chicken is added. This helps us avoid overcooking and drying out the delicate chicken breasts. The finishing touch of simple lemon garlic butter sauce poured over the top of the cooked chicken and potatoes adds a ton of flavor and a bit of moisture.

      Baked chicken breast on a white plate

      How to make lemon garlic chicken and potatoes in one pan

      Ingredients for baked chicken and potatoes

      Juicy and tender chicken and potatoes are only a few steps away. Luckily, this recipe is super simple and can be prepared in under an hour. Here’s how to make it:

      Step 1:

      Preheat your oven and combine the brown sugar, paprika, Italian seasoning, salt, garlic powder, pepper, and chili powder in a small bowl.

      Step 2:

      Place the potatoes in a shallow baking dish and drizzle with oil. Next, sprinkle on some of the seasoning so the potatoes are lightly coated. 

      Step 3:

      Bake the potatoes, uncovered, for 30 minutes. While they bake, prepare the chicken by drizzling the remaining oil and seasoning mix on both sides.

      Step 4:

      Take the potatoes out of the oven when they’re done and place the seasoned chicken breasts on top. Place the pan back in the oven and cook for another 20 minutes.

      Step 5:

      Combine the butter, lemon juice, garlic, salt, and dill in a small saucepan and heat over medium-low heat. Stir it all together and cook until the garlic is soft and fragrant. 

      Step 6:

      Once the potatoes and chicken are done, take them out of the oven and pour the lemon garlic sauce over top. Leave the chicken to rest for 5 minutes, then serve!

      Chicken breast on a plate with a bite cut out

      Heather's Tips for Recipe Success

      • Pound the chicken breasts until all 4 are 1 inch thick. A consistent thickness ensures each of them cook evenly.
      • Same goes for the potatoes! Cut them all into uniform 1 inch pieces so they all cook evenly. 
      • A meat or instant read thermometer is your best friend when determining if the chicken is properly cooked and not dried out. The internal temperature of the thickest point of the breast should be 165ºF by the time it’s done.
      • A 9 x 13 baking dish is the best choice when baking the potatoes and chicken together. This dish will safely hold all of the natural juices that drip from the chicken and make a shallow bath for the potatoes to soak in all of the flavors.
      Garlic chicken and potatoes in a white dish

      Recipe variations

      Make this meal your own by making some slight variations. It’s very flexible and you can make additions or subtractions where you see fit!

      • Want to add in more vegetables? Add in broccoli florets, green beans, brussel sprouts, or zucchini to the pan when you add the chicken breasts.
      • Both white or red potatoes work in this recipe. Just make sure they’re cut into evenly sized cubes or quarters.
      • Feel free to leave out the chili powder and/or paprika to keep the spice level low.
      • Want to make this with sweet potatoes instead? Peel and cut 1 large or 2 medium-sized sweet potatoes into 1” cubes. These do tend to cook a little faster, so only bake them for 20-25 minutes before adding the chicken.
      • Make it a complete meal with the right side dishes. This one pan chicken recipe would go well with my Homemade Creamed Corn, Shaved Brussels Sprout Saute, or Green Bean Casserole.
      4 seasoned chicken breasts in a pan with potatoes

      Storing leftovers

      Seal the chicken and potatoes together or separately in shallow, airtight containers. They’ll stay fresh in the fridge for up to 4 days.

      Reheat leftovers in a shallow dish in a 400ºF oven until warmed through. You can reheat them in a microwave, but the potatoes might turn out overly soft or mushy.

      Overheat shot of chicken and potatoes in a casserole dish with a red towel

      More one pan chicken recipes

      I have plenty of one pan chicken recipes to save you time on those busy weeknights:

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      📖 Recipe

      Garlic chicken and potatoes in a white dish
      Print Recipe
      4.64 from 22 votes

      One Pan Lemon Garlic Chicken and Potatoes

      Try this One Pan Lemon Garlic Chicken and Potatoes for an easy weeknight dinner or meal prep. The potatoes and juicy chicken breasts are seasoned in plenty of spices and dressed with a lemon garlic butter, turning each bite into an explosion of flavor!
      Prep Time10 minutes
      Cook Time50 minutes
      Total Time1 hour
      Course: Main Course
      Cuisine: American
      Keyword: Baked Chicken, One Pan Chicken and Potatoes
      Servings: 4 servings
      Calories: 458kcal
      Author: Heather Cheney

      Ingredients

      • 1 tablespoon brown sugar
      • 1 ½ teaspoon paprika
      • 1 teaspoon Italian seasoning
      • 1 ¼ teaspoon salt divided
      • ½ teaspoon garlic powder
      • ½ teaspoon onion powder
      • ¼ teaspoon black pepper
      • 1 teaspoon chili powder
      • 2 pounds yellow or red potatoes cut into 1" cubes
      • 1 ½ tablespoons olive oil divided
      • 4 boneless skinless chicken breasts pounded to 1" thickness
      • ¼ cup butter
      • 1 tablespoon fresh lemon juice
      • 2 cloves garlic minced
      • ½ teaspoon dried dill weed

      Instructions

      • Preheat oven to 425 degrees Fahrenheit.
      • Combine the brown sugar, paprika, Italian seasoning, 1 teaspoon salt, garlic powder, pepper, and chili powder in a small bowl and mix until combined.
      • Place the potatoes in a 9x13" baking dish and drizzle with 1 tablespoon of oil. Toss to coat. Sprinkle 1 ½ teaspoons of the seasoning mix over the potatoes.
      • Place the potatoes in the oven and bake, uncovered, for 30 minutes.
      • Drizzle the remaining ½ tablespoon of olive oil over the chicken and season front and back with the remainder of the seasoning mix. Set aside until the potatoes are finished cooking.
      • After 30 minutes remove the potatoes from the oven and arrange the seasoned chicken breasts on top of the potatoes.
      • Return the pan to the oven and continue to cook for 20 minutes, or until the chicken is cooked through and has an internal temperature of 165 degrees F.
      • In a small saucepan, combine the butter, lemon juice, garlic, remaining ¼ teaspoon salt, and dried dill weed over medium-low heat. Stir and cook until the garlic is softened and very fragrant. Remove from the heat and set aside.
      • When the chicken and potatoes are done, remove the pan from the oven and pour the garlic butter sauce over the top of the chicken and potatoes. Allow the chicken to rest for 5 minutes and serve.

      Notes

      • Pound the chicken breasts until all 4 are 1 inch thick. A consistent thickness ensures each of them cook evenly.
      • Same goes for the potatoes! Cut them all into uniform 1 inch pieces so they all cook evenly. 
      • A meat or instant read thermometer is your best friend when determining if the chicken is properly cooked and not dried out. The internal temperature of the thickest point of the breast should be 165ºF by the time it’s done.
      • A 9 x 13 baking dish is the best choice when baking the potatoes and chicken together. This dish will safely hold all of the natural juices that drip from the chicken and make a shallow bath for the potatoes to soak in all of the flavors.

      Nutrition

      Serving: 1serving | Calories: 458kcal | Carbohydrates: 41g | Protein: 29g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 1011mg | Potassium: 1477mg | Fiber: 5g | Sugar: 6g | Vitamin A: 922IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 3mg
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      Southwest Black Bean Stuffed Sweet Potatoes

      By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

      Look no further than these Southwest Black Bean Stuffed Sweet Potatoes for an easy, quick, and filling vegetarian dinner. Made in the Instant Pot, these potatoes are done in no time and stuffed with all of the flavorful toppings you can imagine.

      Sweet Potatoes with southwest filings

      I’ve already figured out how to make the perfect baked sweet potato, but what about stuffed sweet potatoes? And how can we speed things up?

      These Southwest Black Bean Stuffed Sweet Potatoes are just as good as the baked version but are ready to eat faster, thanks to the Instant Pot. The recipe is super flexible, so you can fill the potatoes with almost anything you like. It’s easy, quick, and stress-free! 

      This vegetarian dinner has lots of flare and doesn’t skimp on the flavor. With black beans, corn, onion, cheese, and all the toppings you want, you’ll be full and satisfied after just one potato. Serve these as a main with a few healthy side dishes, like Mexican Rice and Coleslaw.

      Why This Recipe Works

      As usual, the Instant Pot comes to our rescue and helps us cook sweet potatoes in a flash. These usually take up to an hour in the oven! Top the potatoes with your favorite Southwest-inspired toppings and warm them in the microwave if desired. 

      3 sweet potatoes on a plate stuffed with toppings

      What’s the best way to cook sweet potatoes?

      Almost any way you can imagine! I like to cook sweet potatoes in the Instant Pot because it’s the fastest method. Otherwise, they can be grilled, baked in an oven for around 1 hour, or cooked in the microwave for about 5 minutes per side.

      bowl of black beans and corn and other southwest flavored toppings

      How to make Black Bean Stuffed Sweet Potatoes

      Let’s turn regular black bean sweet potatoes into a treat from the Southwest in only a few simple steps:

      Step 1:

      Place a trivet on the bottom of the Instant Pot, then pour in 1 cup of water. Add in the sweet potatoes.

      Water being poured into an Instant Pot

      Step 2:

      Secure the lid and seal the pressure valve. Cook on high for 15 minutes. Let pressure naturally release for 10 minutes, then quick release the remaining pressure.

      Sweet potatoes cut in half with the middles scooped out

      Step 3:

      Remove the potatoes and slice in half. Scoop out a bit of the filling in the centers.

      Step 4:

      Fill the centers with black beans and corn, then top with cheese. Heat them in the microwave for a minute or until the cheese is melted. Garnish with more toppings and serve!

      Sweet potato halves stuffed with black beans, corn and cheese

      Topping suggestions

      Throw as many Mexican or Southwest toppings onto these potatoes that you like. My favorites are sour cream, sliced jalapenos, fresh cilantro, red onion, sliced avocado, guacamole, or salsa. You can even use tortilla chips to scoop out the center!

      If you want to get really fancy, make my Slow Cooker Salsa Chicken Chili and add a scoop to the inside of the potatoes with avocado or cilantro on top. Otherwise, my regular chili will work just as well.

      3 sweet potatoes on a plate stuffed with toppings

      Heather's Tips for Recipe Success

      • Cooking sweet potatoes: Sweet potatoes come in a variety of sizes and their size will dictate how long you will need to cook them. The recipe card shows the cooking time for an up to 2-inch wide sweet potato. If your sweet potatoes are bigger, use these times:
        • 2-3 inches wide: 30 minutes cook time, 10 minutes natural pressure release
        • 3-4 inches wide: 60 minutes cook time, 10 minutes natural pressure release
      • To make this recipe vegan: Just remove the cheese!
      • To add meat: Add in shredded cooked chicken to the bean and corn mixture, or use pulled pork for a bit more flavor.

      Can I make these ahead of time?

      Definitely! Cook the sweet potatoes in the Instant Pot as normal and wrap them in foil or store in an airtight container in the fridge. When you’re ready, slice them open, stuff with your toppings, and reheat in an oven or the microwave.

      half a sweet potato stuffed with mexican toppings on a white plate

      More vegetarian dinner recipes

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      📖 Recipe

      half sweet potato on a plate with onion, jalepeno, black beans and cheese
      Print Recipe
      4.64 from 11 votes

      Southwest Black Bean Stuffed Sweet Potatoes

      Look no further than these Southwest Black Bean Stuffed Sweet Potatoes for an easy, quick, and filling vegetarian dinner. Made in the Instant Pot, these potatoes are done in no time and stuffed with all of the flavorful toppings you can imagine.
      Prep Time10 minutes
      Cook Time35 minutes
      Total Time45 minutes
      Course: Main Course
      Cuisine: American
      Keyword: black bean stuffed sweet potatoes, southwest sweet potatoes, Stuffed sweet potato
      Servings: 4 servings
      Calories: 388kcal
      Author: Heather Cheney

      Ingredients

      • 4, 2 ”-wide sweet potatoes
      • 1 cup water
      • 1 cup black beans
      • 1 cup corn
      • ⅔ cup red onion - chopped
      • 1 cup mexican cheese- shredded
      • Optional garnished: sour cream jalapeno, fresh cilantro, avocado, salsa

      Instructions

      • Place 1 cup of water in Instant Pot. Add trivet and sweet potatoes.
      • Close lid, seal pressure valve, and cook on high for 15 minutes.
      • Let pressure naturally release for 10 minutes, then quick release the remaining pressure.
      • Carefully remove the sweet potatoes and slice in half. Scoop out a small amount of the sweet potato centers.
      • Fill with black beans and corn. Top with cheese. Microwave for 1-2 minutes or until the cheese has melted.
      • Garnish with preferred toppings.

      Notes

      • Cooking sweet potatoes: Sweet potatoes come in a variety of sizes and their size will dictate how long you will need to cook them. The recipe card shows the cooking time for an up to 2-inch wide sweet potato. If your sweet potatoes are bigger, use these times:
        • 2-3 inches wide: 30 minutes cook time, 10 minutes natural pressure release
        • 3-4 inches wide: 60 minutes cook time, 10 minutes natural pressure release
      • To make this recipe vegan: Just remove the cheese!
      • To add meat: Add in shredded cooked chicken to the bean and corn mixture, or use pulled pork for a bit more flavor.

      Nutrition

      Serving: 1serving | Calories: 388kcal | Carbohydrates: 64g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 323mg | Potassium: 1022mg | Fiber: 11g | Sugar: 12g | Vitamin A: 32348IU | Vitamin C: 8mg | Calcium: 264mg | Iron: 3mg
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      Grilled Thai Chicken Bowls with Peanut Sauce

      By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

      These Grilled Thai Chicken Bowls with Peanut Sauce are full of flavor and fresh ingredients. The grilled marinated chicken on top of crisp Asian vegetables and rice is a heavenly mix you’ll want to eat again and again. Healthy, delicious, and easy!

      Thai Chicken Bowl with rice and peanut sauce

      Hello, fresh flavor! These Grilled Thai Chicken Bowls with Peanut Sauce are full of veggies, juicy grilled chicken, and the best homemade peanut sauce. They’re guaranteed to liven up your weeknight dinners!

      Put together with a variety of healthy ingredients, these rice bowls will make you feel so good with every bite. They’re surprisingly easy to put together, and you can even prepare the toppings ahead of time to get it done faster. By the time dinner rolls around, all you have to do is grill the chicken and serve!

      One bite of the grilled Thai chicken and you’ll be hooked. Better yet, try it in a bunch of different recipes! Add it to coconut curry, Thai lemongrass ramen, stir fry, or a fresh noodle salad for variety in your meals all week long.

      Grilled thai chicken on a cutting board

      What is grilled Thai chicken?

      Authentic Thai grilled chicken, also known as gai yang, is traditionally cooked with a whole chicken. It’s a popular street food that’s made with a lemongrass, fish sauce, and soy sauce marinade. 

      Thai grilled chicken can be served on its own, added to other dishes, or marinated in many variety of tasty seasonings. It’s a flexible meal you can make to fit almost anyone’s preference!

      Sliced Thai chicken breast on a cutting board

      What kind of chicken is best?

      I used chicken breasts that were about 1 inch thick in this recipe, but it could be made with almost any cut. Grilling boneless chicken breasts only takes 8 or 10 minutes to cook and you don’t run the risk of drying out the meat. Bone-in chicken thighs, wings, or the whole bird will take longer, but will still work for the recipe.

      Why This Recipe Works

      Marinating the lean meat for hours before grilling adds moisture and flavor to the chicken, and the sugars caramelize around the outside to add a tasty char to each bite. We’re avoiding heaviness from the rice bowl thanks to crisp and fresh cabbage, daikon, carrots, green onion, and cilantro. To finish it off, the peanut sauce is perfectly sweet and slightly spicy, adding another layer of flavor to the rice, chicken, and fresh veggies.

      Grilled chicken on rice with carrots, celery and cilantro

      How to make Grilled Thai Chicken Bowls with Peanut Sauce

      Marinating chicken is a foolproof way to get juicy and flavorful meat you can enjoy with so many meals. When added to a rice bowl, you’ll end up with a healthy, delicious, and easy weeknight dinner. Here’s how to make this recipe:

      Ingredients needed for Thai grilled chicken bowls

      Step 1:

      Place the chicken breasts in a ziplock bag. Whisk together the garlic, lime juice, Sriracha, fish sauce, vinegar, soy sauce, sesame oil, brown sugar, and black pepper in a small bowl. Pour the marinade over the chicken in the bag and allow it to marinate in the fridge for at least 3 hours to soak in all of the delicious flavors.

      Step 2:

      Make the peanut sauce by adding all of the ingredients into a blender or food processor, and blending until smooth.

      Step 3:

      When it’s finished marinating, remove the chicken from the bag and grill over medium-high heat. Let it rest on a cutting board for 10 minutes before slicing.

      Step 4:

      Assemble the rice bowls by layering in the rice, sliced chicken, cabbage, carrots, daikon, green onion, and cilantro. Top each bowl with the peanut sauce and serve!

      What if I don’t have a grill?

      No problem! Use a grill pan over medium heat on the stovetop instead of using an outdoor grill. Alternatively, bake the chicken breasts in a 450°F oven for 15 to 18 minutes. It’s ready when the internal temperature of the meat reaches 165°F.

      How to marinate chicken breasts

      Most marinades include 3 essential parts: acid, fat or oil, and seasonings. The marinade in this recipe has lots of acid, meaning it will tenderize the meat and add in so many layers of flavor.

      It’s important to not let the chicken sit in the marinade for more than 8 hours because eventually, it will actually start to cook the delicate chicken tissue. The texture will become mushy or rubbery, which isn’t very appetizing. Marinating anywhere from 3 to 6 hours is ideal.

      Overhead view of grilled chicken on a cutting board and rice bowl ingredients

      Heather's Tips for Recipe Success

      • Allow the chicken to marinate for at least 3 hours for the best flavor. It can be left for up to 8 hours before grilling if needed. 
      • A small blender cup or food processor is best when making the peanut sauce. This ensures everything blends together nicely and the consistency is ultra-smooth. If it’s not coming together the way you like, just add a little water.
      • Wondering what kind of rice to use in the bowls? I like a short-grain, like Botan brand Calrose rice. You can use whatever you like, whether it’s brown rice, basmati, or quinoa instead.
      • Daikon is a Japanese radish and is similar in taste to traditional small radishes. It adds a bit of spice and crunch the bowl. Regular radishes can be substituted or the daikon or be omitted completely. 
      • Keep it simple and use my basic grilled chicken recipe instead of the Thai chicken. It’s easy, well-seasoned, and doesn’t need to sit in a marinade.

      close up of grilled chicken and peanut sauce

      Storage

      This is an easy recipe to make ahead of time. Chop all of your salad toppings, cook the rice, and prepare the marinade 1 day before serving and store them in the fridge. Let the chicken marinate in the fridge during the day so it will be ready in time for dinner, then grill it up and serve!

      If you end up with leftover chicken, keep it in a shallow airtight container or wrap it tightly in foil or plastic wrap. Store it in the fridge for 3 to 4 days.

      Keep the peanut sauce in a sealed jar or container in the fridge for up to 1 week.

      More chicken dinner recipes you might like

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      📖 Recipe

      Grilled Thai Chicken Bowls
      Print Recipe
      4.64 from 63 votes

      Grilled Thai Chicken Bowls with Peanut Sauce

      Flavorful, crisp, and healthy these comforting Thai-flavored bowls will be a hit on your dinner table.
      Prep Time3 hours
      Cook Time20 minutes
      Total Time3 hours 20 minutes
      Course: Main Course, Salad
      Cuisine: Asian, Thai
      Keyword: Grilled Thai Chicken
      Servings: 4
      Calories: 536kcal
      Author: Heather Cheney

      Ingredients

      For the Chicken:

      • 4-6 chicken breasts about 1" thick
      • 6 cloves garlic minced
      • 2 tablespoons fresh lime juice
      • 1 teaspoon Sriracha hot sauce
      • 1 tablespoon fish sauce
      • 1 tablespoon rice vinegar
      • 2 tablespoons soy sauce
      • 1 teaspoon sesame oil
      • ¼ cup brown sugar
      • ¼ teaspoon black pepper

      For the Peanut Sauce:

      • 2 cloves garlic
      • ½ cup peanut butter
      • 2 tablespoons soy sauce
      • 1 tablespoon + 2 teaspoons brown sugar
      • 2 teaspoons Sriracha hot sauce
      • ½ cup water
      • 2 tablespoons lime juice
      • 1 " piece fresh ginger peeled and cut in half.

      For the Bowls:

      • Steamed rice
      • Diced daikon Japanese radish, Optional
      • Diced carrots
      • Sliced green onion
      • fresh cilantro
      • shredded cabbage
      • lime wedges

      Instructions

      • Place the chicken breasts in a ziplock bag. Set aside.
      • Combine the garlic, lime juice, Sriracha, fish sauce, vinegar, soy sauce, sesame oil, brown sugar, and black pepper in a small bowl and whisk until combined. Pour the mixture over the chicken in the bag and allow to sit in the marinade for at least 3 hours, refridgerated.
      • Make the peanut sauce by placing all the ingredients in a small blender cup or food processor and blending until smooth. Set aside.
      • Remove the chicken from the marinade and grill over medium-high heat until cooked through. Remove from the heat, allow to rest for 10 minutes, and slice.
      • If desired, pour the remaining marinade into a small saucepan and bring to a boil. Cook the marinade at a boil for at least 3 minutes and until slighlty thickened. Brush the grilled chicken with the marinade sauce before serving.
      • Assemble the bowls by layering the rice, chicken, cabbage, carrots, daikon, green onion, and cilantro. Top each bowl with the peanut sauce and serve.

      Notes

      • Allow the chicken to marinate for at least 3 hours for the best flavor. It can be left for up to 8 hours before grilling if needed. 
      • A small blender cup or food processor is best when making the peanut sauce. This ensures everything blends together nicely and the consistency is ultra-smooth. If it’s not coming together the way you like, just add a little water.
      • Wondering what kind of rice to use in the bowls? I like a short-grain, like Botan brand Calrose rice. You can use whatever you like, whether it’s brown rice, basmati, or quinoa instead.
      • Daikon is a Japanese radish and is similar in taste to traditional small radishes. It adds a bit of spice and crunch the bowl. Regular radishes can be substituted or the daikon or be omitted completely. 
      • Keep it simple and use my basic grilled chicken recipe instead of the Thai chicken. It’s easy, well-seasoned, and doesn’t need to sit in a marinade.

      Nutrition

      Serving: 1serving | Calories: 536kcal | Carbohydrates: 25g | Protein: 59g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 145mg | Sodium: 1855mg | Potassium: 1133mg | Fiber: 2g | Sugar: 17g | Vitamin A: 68IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 2mg
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      Salsa Black Bean Chili

      By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

      Comforting Salsa Black Bean Chili with beef is easy to make and has simple ingredients. Full of protein and flavor, enjoy each bowl topped with tangy cilantro crema and shredded cheese. Crockpot, Instant Pot, and stovetop instructions included.

      Close up of Salsa Black Bean Chili in slow cooker

      Warm and rich bowls of Salsa Black Bean Chili are the cure for the long winter ahead. All you need to do is sit back and let the slow cooker do all the work! With a little spice and a lot of protein, you’ll be left full and happy after each bowl.

      This is an easy chili recipe you can enjoy for weeknight dinners, for lunches throughout the week, or freeze a batch and heat it when you don’t feel like cooking. Made with stew beef, black beans, and chunky salsa, each bite has tons of texture and depth.

      Most chili recipes are flexible, but this one leaves room for plenty of modifications. It can easily be cooked in a crockpot, Instant Pot, or on the stove. As a bonus, it’s naturally gluten-free and easy to make vegan or vegetarian!

      Enjoy a pot of this healthy and nourishing chili with my homemade cornbread and some crispy bacon on top.

      Why This Recipe Works

      This recipe uses beef stew meat instead of ground beef because we want the richest flavor possible. Stew meat is chunky, tender, and beefy. Perfect for a hearty chili! To make this recipe even easier, mixing in a storebought chunky salsa to the chili adds tons of flavor, reduces prep work, and allows you to regulate the heat level. As a finishing touch, top each bowl with a homemade cilantro crema. This easy sour cream alternative adds a bit of acidity to the rich chili and makes each bite feel a little fancier and gourmet.

      A bowl of black bean chili with cilantro crema on top

      How to make black bean chili in a slow cooker

      Letting the chili cook low and slow for a few hours in a crockpot is the best way to make this recipe. It really doesn’t get much easier than this:

      Ingredients for black bean chiliStep 1:

      Place the beef, onion, garlic, chili powder, cumin, and salsa into the slow cooker and stir. Cover with a lid and cook on LOW for 5 to 6 hours so all the flavors can get to know each other.

      Step 2:

      Add the bell pepper and black beans to the slow cooker and season with salt. Continue to cook on LOW for 2 more hours.

      Step 3:

      Make the cilantro-lime crema by mixing the sour cream, cilantro, and lime juice together in a small bowl.

      Step 4:

      Serve the finished chili with crema, tortilla chips, cheese, and avocado on top.

      Note: You can also make black bean chili in an Instant Pot or on the stovetop. Head to the recipe card for detailed instructions.

      Heather's Tips for Recipe Success

      1. Use a “thick and chunky” salsa: This type of salsa adds some body to the chili and holds its shape better than thinner varieties.
      2. Use more beef stew meat for a meatier chili: 1 pound of beef is enough to add a few big pieces in every bowl but doesn’t make the batch super meaty. Feel free to add another half pound if you like!
      3. Let it simmer longer for better flavors: The longer you let the chili simmer in the crockpot, the better the flavor will be! Alternatively, store the batch of chili in the fridge overnight and eat it the next day or bigger and bolder flavors.
      4. If you like a thick chili: Masa harina, or cornflour, is an excellent thickener. Sprinkle a tablespoon or 2 over the finished chili and stir. Simmer in the crockpot for about 10 minutes. The masa harina will absorb some of the extra liquid and make your chili thicker. The crockpot version of the chili is pretty thick made as is, but you may want it if you're cooking it in the Instant Pot or on the Stovetop.
      Overhead view of chili in slow cooker and cilantro crema

      Recipe variations

      Chili is the perfect meal to make your own. Load up on veggies, add more meat or adjust the spiciness. There’s plenty of variations available:

      • Switch up the meat and make the chili with ground turkey, chicken, or pork instead. 
      • If you don’t want to use stew meat, use ground beef instead.
      • Add as many veggies as you want. Chili is delicious with corn (frozen or fresh), butternut squash, sweet potatoes, lentils, or anything you like!
      • To give this chili some kick, add some cayenne pepper or use finely chopped spicy green chilis.
      • Make it vegetarian or vegan by swapping the beef for a plant-based ground beef alternative.
      • Mix up the toppings! Try shredded cheese, crema, sliced jalapenos, plain sour cream, crispy bacon, cilantro, avocado, red or green onions, and freshly cracked pepper on top. 
      • Don’t forget the cornbread and tortilla chips on the side!
      A bowl of chili surrounded by limes and cilantro sour cream

      Storing and freezing tips

      Make sure the chili has cooled down before storing the leftovers away. This will help it stay fresh. Once it’s cooled, transfer the leftovers to a sealed container and refrigerate for up to 3 days. 

      This black bean chili is also freezer-friendly. Keep the leftovers in a freezer-safe container or sealed bag and freeze for up to 3 months. When you’re ready to eat it, leave the frozen chili in the fridge overnight to thaw or reheat from frozen.

      To reheat the leftover chili, heat it in the microwave for 2 to 3 minutes (stirring in between each minute) or until heated through. Alternatively, heat it in a pot on the stove over medium heat until it’s hot.

      More chili recipes to try

      It doesn’t stop here! I have plenty of other slow cooker and Instant Pot chili recipes for you to try:

      📖 Recipe

      Close up of Salsa Black Bean Chili in slow cooker
      Print Recipe
      4.37 from 11 votes

      Salsa Black Bean Chili

      A super simple chili with a ton of flavor thanks to some good ol' jarred salsa
      Prep Time10 minutes
      Cook Time6 hours
      Course: Main
      Cuisine: American
      Keyword: Black Bean Chili, Chili, Stew Meat
      Servings: 6 servings
      Calories: 285kcal
      Author: Heather Cheney

      Ingredients

      For the Chili

      • 1 pound boneless beef stew meat
      • 1 large yellow onion diced
      • 2 cloves garlic minced
      • 1 tablespoon chili powder
      • 2 teaspoons ground cumin
      • 1, 24- ounce jar thick and chunky salsa at your desired heat level
      • 1 red bell pepper seeded and diced
      • 2, 15- ounce can black beans drained and rinsed
      • ½-1 teaspoon salt to taste

      For the Cilantro Lime Crema

      • ⅔ cup sour cream
      • ¼ cup fresh cilantro finely chopped
      • 2 tablespoons fresh lime juice

      Instructions

      For the Slow Cooker

      • Put the meat, onion, garlic, chili powder, cumin, and salsa into the slow cooker and stir to combine. Cover and cook on LOW for 5-6 hours.
      • Add the bell pepper and black beans to the slow cooker and season to taste with salt. Continue to cook on LOW for an additional 2 hours.
      • Combine the sour cream with the cilantro and lime juice in a small bowl and set aside.
      • When the chili is done, serve topped with the crema, tortilla chips, cheese, and diced avocado.

      For the Instant Pot

      • Place the meat, onion, garlic, chili powder, cumin, salsa and 1 cup beef broth in the Instant Pot. Lock the lid in place, making sure the venting valve is sealed.
      • Set Instant Pot to cook on high for 35 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
      • Set the Instant Pot on "Saute' mode and stir in the red pepper and black beans. Bring to a simmer and cook just until the peppers are tender to your liking.
      • If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Cancel "Saute" mode and serve topped with the cilantro crema.

      For the Stove Top

      • Place the meat, onion, garlic, chili powder, cumin, salsa, and 1 cup beef broth in a large pot on the stove.
      • Turn the heat to medium-high and bring to a simmer. When simmering, cover and reduce the heat to low.
      • Allow to simmer for 1.5-2 hours or until the meat is very tender.
      • Stir the beans and peppers into the chili and continue to cook for another 15 minutes or until the peppers are tender to your liking.
      • If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Remove the chili from the heat and serve topped with the cilantro crema.

      Notes

      1. Use a “thick and chunky” salsa: This type of salsa adds some body to the chili and holds its shape better than thinner varieties.
      2. Use more beef stew meat for a meatier chili: 1 pound of beef is enough to add a few big pieces in every bowl but doesn’t make the batch super meaty. Feel free to add another half pound if you like!
      3. Let it simmer longer for better flavors: The longer you let the chili simmer in the crockpot, the better the flavor will be! Alternatively, store the batch of chili in the fridge overnight and eat it the next day or bigger and bolder flavors.
      4. If you like a thick chili: Masa harina, or corn flour, is an excellent thickener. Sprinkle a tablespoon or 2 over the finished chili and stir. Simmer in the crockpot for about 10 minutes. The masa harina will absorb some of the extra liquid and make your chili thicker. The crockpot version of the chili is pretty thick made as is, but you may want it if you're cooking it in the Instant Pot or on the Stovetop.

      Nutrition

      Serving: 1serving | Calories: 285kcal | Carbohydrates: 27g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 1229mg | Potassium: 984mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1796IU | Vitamin C: 33mg | Calcium: 123mg | Iron: 4mg

      Instant Pot Sour Cream Chicken Enchilada Casserole

      By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

      This Instant Pot Sour Cream Chicken Enchilada Casserole is super creamy and delightfully easy. Throw the simple ingredients in the Instant Pot and enjoy every cheesy, tangy bite in no time. It’s the perfect option for family-friendly dinners and makes for excellent leftovers!

      Spoonful of Instant Pot sour cream chicken enchilada casserole

      Bring excitement to your weeknight meals with my Instant Pot Sour Cream Chicken Enchilada Casserole. There’s almost no prep time involved and you only need simple and inexpensive ingredients. Let the Instant Pot do all the work and enjoy!

      This is the same recipe for my One Pan Sour Cream Chicken Enchilada Skillet but made in an Instant Pot. Guaranteed to cut down on cooking time and make your life a whole lot easier.

      This tangy and flavorful meal can be satisfying on its own or enjoyed with an abundance of zesty side dishes. Serve this easy chicken dish on a bed of Mexican rice or greens, and with a chopped salad on the side.

      Why This Recipe Works

      Frozen chicken breasts are cooked in a flavorful broth for only a few minutes at high pressure and then allowed to cook the rest of the way with a natural pressure release. This keeps the chicken juicy and super tender! To avoid a burn notice, the sauce is thickened and tortilla pieces are added in at the end.

      Pot and spoon with enchilada casserole inside

      How to Make Sour Cream Chicken Enchilada Casserole in an Instant Pot

      Forget about rolling up the filling into individual tortillas, like with traditional enchiladas. This recipe is super simple and doesn’t require any tedious prep work. Here’s how we do it:

      step-by-step collage of making sour cream chicken enchilada casseroleStep 1: 

      Place the black olives, green chiles, chipotle chili powder, oregano, salt, and chicken broth in the Instant Pot. Stir to combine, then place the frozen chicken breasts into the broth mixture. 

      Step 2: 

      Lock the lid in place, making sure the venting valve is sealed. Cook on high pressure for 3 minutes. When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release. When the pressure pin drops, remove the lid.

      Step 3: 

      Remove the chicken from the broth. Place it on a cutting board and allow it to cool for a few minutes. Next, cut or shred the meat into bite-sized pieces.

      Step 4: 

      Mix the cornstarch with the sour cream in a small bowl and whisk to combine. Turn your Instant Pot to "Saute" mode and bring the broth mixture to a simmer. Once it’s simmering, stir in the cornstarch and sour cream until the mixture has thickened (about 1 minute).

      Step 5:

      Next, stir in the chicken and tortilla pieces. Cook for only 1 minute more, then turn off the Instant Pot. 

      Step 6:

      Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.

      two plates with servings of sour cream chicken enchilada casseroleDo I have to use an Instant Pot?

      If you don’t have an Instant Pot, you can make this recipe in a skillet or slow cooker. Click here for my instructions on making this recipe in a skillet on the stove.

      To make it in a slow cooker, add in the black olives, green chiles, chipotle chili powder, oregano, salt, and chicken broth. Stir, and then add the frozen chicken breasts. Place the lid on top and cook on HIGH for 4 hours or on LOW for 8 hours.

      Once the chicken is cooked, remove it from the crockpot and shred it on a cutting board. Mix your cornstarch and sour cream mixture in a small bowl. Place the shredded chicken, cornstarch and sour cream, and tortilla strips into the bowl and stir.

      Cook for another 40 to 60 minutes. Afterward, sprinkle the cheese on top and cover with the lid until the cheese is fully melted.

      A forkful of sour cream chicken enchilada casserole

      Heather's Tips for Recipe Success

      • Frozen boneless skinless chicken breasts are best for this recipe. Chicken thighs would also work, especially if you’re making this recipe in a crockpot (they won’t dry out as quickly). Bone-in chicken breasts could add more flavor if that’s what you want to use, but they will take longer to cook.
      • Weigh your chicken beforehand. If the breasts are larger than 8-10 ounces, follow the chicken cooking guide at the end of this recipe to adjust the cooking time.
      • Shred the cheese yourself. Pre-shredded cheese has anti-caking ingredients that don't melt as nicely and won’t be as creamy. 
      • Make each bite a bit spicier by stirring in a can of chopped jalapenos or adding several dashes of hot sauce.
      • Add even more heat with my homemade enchilada sauce. Stir it in when you add the sour cream.
      • Leftovers store easily in the fridge or freezer. Make sure they’re in an airtight container before storing for a few days in the fridge or for up to a month in the freezer. Reheat on the stovetop or in the oven or microwave.

      More Instant Pot Recipes

      A serving of sour cream chicken enchilada casserole on a plate
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      📖 Recipe

      Spoonful of chicken enchilada casserole with melted cheese
      Print Recipe
      4.53 from 23 votes

      Instant Pot Sour Cream Chicken Enchilada Casserole

      An easy casserole with all the flavor of rolled enchiladas without all the work! A weeknight dinner staple at our house!
      Prep Time5 minutes
      Cook Time30 minutes
      Total Time35 minutes
      Course: Main
      Cuisine: American, Mexican
      Keyword: Casserole, Enchiladas, Instant Pot Dinner, Sour Cream Chicken Enchiladas
      Servings: 4 servings
      Calories: 758kcal
      Author: Heather Cheney

      Ingredients

      • 1 4-ounce can chopped black olives
      • 1 4-ounce can chopped green chiles
      • ¼ teaspoon chipotle chili powder
      • ¼ teaspoon oregano
      • ½ teaspoon salt
      • 2 cups chicken broth
      • 3 frozen boneless skinless chicken breasts (about 8-10 ounces each)
      • 2 tablespoons cornstarch
      • 1 cup sour cream
      • 12 corn tortillas cut into 1" pieces
      • 2 cups colby jack cheese shredded

      Instructions

      • Place black olives, green chiles, chipotle chili powder, oregano, salt and chicken broth in the Instant Pot. Stir to combine and place frozen chicken breasts into the broth mixture.
      • Lock Instant Pot lid in place making sure the venting valve is sealed.
      • Cook on high pressure for 3 minutes.
      • When the cooking time is up, allow the pressure to release naturally for 18 minutes, then do a quick pressure release and when the pressure pin drops, remove the lid.
      • Remove the chicken from the broth and place on a cutting board. Allow to cool for a few minutes and cut or shred into bite-sized pieces.
      • Set Instant Pot on "Saute" mode and bring broth to a simmer.
      • In a small bowl, mix the cornstarch with the sour cream until smooth and whisk into the simmering broth. Whisk until smooth and bring to a simmer. Cook until thickened-- about 1 minute and stir in the chicken and tortilla pieces. Cook for 1 minute longer and turn off the Instant Pot.
      • Sprinkle cheese over the top of the casserole and cover with the lid until the cheese is melted.

      Notes

      • Frozen boneless skinless chicken breasts are best for this recipe. Chicken thighs would also work, especially if you’re making this recipe in a crockpot (they won’t dry out as quickly). Bone-in chicken breasts could add more flavor if that’s what you want to use, but they will take longer to cook.
      • Weigh your chicken beforehand. If the breasts are larger than 8-10 ounces, follow the chicken cooking guide at the end of this recipe to adjust the cooking time.
      • Shred the cheese yourself. Pre-shredded cheese has anti-caking ingredients that don't melt as nicely and won’t be as creamy. 
      • Make each bite a bit spicier by stirring in a can of chopped jalapenos or adding several dashes of hot sauce.
      • Add even more heat with my homemade enchilada sauce. Stir it in when you add the sour cream.
      • Leftovers store easily in the fridge or freezer. Make sure they’re in an airtight container before storing for a few days in the fridge or for up to a month in the freezer. Reheat on the stovetop or in the oven or microwave.

      Nutrition

      Serving: 1serving | Calories: 758kcal | Carbohydrates: 43g | Protein: 58g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 201mg | Sodium: 1416mg | Potassium: 1031mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1102IU | Vitamin C: 11mg | Calcium: 594mg | Iron: 2mg
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      Instant Pot Mac and Cheese

      By LAST UPDATED · FIRST PUBLISHED , Leave a Comment

      My easy and creamy Instant Pot Mac and Cheese has layers of flavor you won’t find in a stovetop or boxed version. You can make this recipe in under 30 minutes when you’re low on groceries or need an easy dinner recipe! It’s the perfect comfort food for the whole family, 

      Bowl of Mac and Cheese

      This one’s for my dairy lovers. Creamy, smooth, and stretchy Instant Pot Mac and Cheese uses super simple ingredients and takes less than 30 minutes to come together. Make this for dinner the next time you need to please picky eaters or just aren’t in the mood to make something more complicated.

      Why is this recipe so different and more delicious than stovetop macaroni and cheese? Because the noodles are cooked in broth for extra flavor, a little mustard gives each bite a zing, and there are not 1, but 3 types of cheeses! No overly processed cheese included (see ya later, Velveeta!).

      Try it for family meals, when you need something quick and easy when you’re low on groceries, and enjoy it for lunches all week long. It would also be delicious as a side dish next to my Pork Chops or Baked BBQ Chicken.

      Why This Recipe Works

      The dry pasta is cooked in chicken broth which adds an extra layer of flavor that would normally be missed as the pasta water is drained. Plus, when the cream is added at the end, you get to tailor the level of creaminess to your liking. Bowl of and cheese with cheese on top

      How to make Instant Pot Mac and Cheese

      Collage of mac and cheese instructions

      Instant Pot recipes don’t get much easier than this. Once you’re done making this delicious and family-friendly dinner, you’ll marvel at how creamy and delectable it is! Here’s how to make it:

      Step 1:

      Turn your Instant Pot on "Sauté" mode and add in the chicken broth, butter, mustard, and seasoned salt. Bring to a simmer. Finish by stirring in the pasta noodles.

      Step 2:

      Turn off Saute mode and lock the lid in place, making sure the venting valve is sealed. Set the Instant Pot to cook on high pressure for 4 minutes. When it’s done, carefully turn the venting valve to release the pressure and remove the lid once the pressure pin drops.

      Step 3:

      Stir the pasta, add half of the cheese, and stir again. Let it melt before adding the remaining cheese.

      Step 4:

      Finish by stirring in the cream until it’s blended with the cheese. Add salt to taste and enjoy!

      How to cook on the stove

      If you don’t own an Instant Pot, this recipe can easily be made on the stovetop instead. Just follow my recipe for Homemade Mac and Cheese!

      two bowls of macaroni and cheese

      Heather's Tips for Recipe Success

      1. Don’t add all of the cheese at once. Adding the cheese into the cooked macaroni a little at a time will prevent it from becoming too stringy. You can even alternate between adding in the cheese and the cream to make sure the batch is as creamy as possible. 
      2. Is the sauce looking a little thin? Be patient and allow the macaroni and cheese to sit (covered) for a few minutes. It will naturally thicken as it cools.
      3. Add an extra layer of deliciousness! Place the finished batch in a baking dish and add more cheese, some seasoned breadcrumbs, and a drizzle of melted butter on the top. Then, place under a broiler and cook until browned and bubbly. 

      Mac and cheese on wooden spoon

      Recipe variations

      There’s plenty of wiggle room available in this cheesy recipe to fit your taste and preferences. Just think of it as a blank canvas! Add or substitute as many flavors as you want:

      • Swap the macaroni for any pasta you have at home. Bite-sized is best!
      • Mix in broccoli, tomatoes, bacon, or shredded chicken for more texture.
      • If you don’t have chicken broth at home, veggie broth or water will work just as well.
      • Don’t use canned or evaporated milk in this recipe. For best results, follow the recipe and use heavy cream.
      • Pre-shredded cheese is fine to use, but I highly recommend shredding it yourself. Storebought shreds contain additives, which could make the sauce clumpy.
      • Mix up the cheese if you wish. Mozzarella, Gouda, Gruyere, Havarti, or sharp cheddar are all great options.
      • Stir in hot sauce and a little garlic powder before cooking for even more flavor.
      • Want to use gluten free macaroni instead? Best to stick to the stovetop version, otherwise they may turn to mush in the Instant Pot.

      Storing leftovers

      Leftovers will make for a yummy snack the next day or for lunches throughout the week. Store them in an airtight container in the fridge for 3 or 4 days.               

      The leftovers may need an extra splash of milk or cream upon reheating. Just add a teaspoon at a time while reheating the leftovers in a microwave until it’s super creamy and warmed through.

      Mac and cheese inside of Instant Pot

      What to serve with mac and cheese

      Serve the mac and cheese on the side of any of these tasty, family-friendly dinner recipes:

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      📖 Recipe

      Bowl of and cheese with cheese on top
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      5 from 6 votes

      Instant Pot Macaroni and Cheese

      Quick and easy homemade Mac and Cheese that is creamy and full of cheese!
      Prep Time5 minutes
      Cook Time30 minutes
      Course: Instant Pot, Main Course
      Cuisine: American
      Keyword: Instant Pot Dinner, Instant Pot Mac and Cheese, Mac and Cheese
      Servings: 6
      Calories: 663kcal
      Author: Heather Cheney

      Equipment

      • Electric Pressure Cooker (like an Instant Pot)

      Ingredients

      • 4 cups chicken broth
      • 4 tablespoons butter
      • 1 teaspoon Dijon mustard
      • ½ teaspoon seasoned salt more to taste
      • 1 pound elbow macaroni
      • 2 cups cheddar cheese shredded
      • 1 cup Monterey Jack cheese shredded
      • ¼ cup Parmesan cheese shredded
      • ½ -1 cup heavy cream Add enough to reach desired creaminess

      Instructions

      • Turn Instant Pot on "Sauté" mode. Add chicken broth, butter, mustard and seasoned salt to the pot and bring to a simmer.
      • Stir in the pasta and lock the Instant Pot lid in place making sure the venting valve is sealed.
      • Set Instant Pot to cook at high pressure for 4 minutes, or half of the time the pasta package directions recommends.
      • When the cooking time is up, carefully turn the venting valve to release the pressure, starting slowly with little bursts to make sure no cooking liquid spews out. When the pressure pin drops, remove the lid.
      • Stir the pasta and then add ½ of the cheese and stir. Let it melt before adding the remaining cheese.
      • Add the cream and stir until creamy and blended with the cheese.
      • Adjust salt to taste.
      • Cover and let sit for a few minutes. The sauce will be thin but will thicken as it cools.

      Nutrition

      Serving: 1serving | Calories: 663kcal | Carbohydrates: 58g | Protein: 27g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 106mg | Sodium: 1257mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1080IU | Vitamin C: 11mg | Calcium: 502mg | Iron: 2mg

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      Slow Cooker Monterey Chicken

      By LAST UPDATED · FIRST PUBLISHED , 23 Comments

      This Slow Cooker Monterey Chicken recipe has explosive flavors, using only simple ingredients. The chicken thighs are cooked low and slow in a smokey barbeque sauce and served with a generous helping of melted pepper jack cheese. Set it and forget it until dinner time!

      Saucy chicken over rice topped with avocado, bacon and tomato on a white plate with a forkHave you ever ordered the Monterey Chicken from Chili’s? The restaurant chain made a deliciously seasoned chicken breast, served with a savory barbecue sauce and melted cheese on top. It was so good until they removed it from the menu!

      Homemade Slow Cooker Monterey Chicken is a family-friendly recipe that is even better than the restaurant version. This recipe will save you time, money, and doesn’t skimp on the flavor! 

      I’m using chicken thighs instead of breasts for the most tender and juicy meat possible. When made in the slow cooker, the barbeque sauce and chicken seasoning have hours to get to know each other and infuse into the meat.

      Finish the crockpot Monterey chicken off with an extra layer of melted pepper jack cheese, as well as avocado and crispy bacon! There are no complicated ingredients whatsoever in this recipe.

      Monterey chicken is an easy dinner recipe that is best served with a wide range of delicious sides. Try the chicken over cooked rice with a broccoli salad on the side.

      Why This Recipe Works

      This recipe uses chicken thighs, which retain their moisture much more than chicken breasts. They’re the optimal piece of meat when cooking over a long period of time in a slow cooker. The chicken will soak in the wide range of flavors from varying ingredients. The finished result is an overall easy dish with expertly complimented flavors.chicken thighs, sauce and melted pepper jack cheese in a black slow cooker

      What is Monterey Chicken?

      Monterey chicken is traditionally made using chicken breasts. The meat seasoned with salt and pepper is cooked in a skillet on the stovetop, then slathered in barbeque sauce. It’s finished with a generous helping of melted cheese on top with bacon and green onions.

      It’s a recipe your wallet is going to love. All of the ingredients you need are very common, affordable, and budget-friendly.

      No matter how it’s cooked or served, Monterey chicken can be made quickly and with a variety of ingredients to fit your taste. Just like in my recipe, you can include a mix of barbeque sauce and tomatoes, make it smokey by adding smoked paprika, or add a variety of different toppings. 

      How To Make Monterey Chicken In A Slow Cooker

      Crockpot chicken recipes can be so easy! There are only 5 steps involved when making delicious homemade slow cooker Monterey chicken. Here’s how to do it:

      Seasoned chicken thighs in a black slow cooker on a white board

      Step 1:

      Place the onion, chili powder, barbeque sauce, and dijon mustard into the slow cooker and stir to combine. 

      Step 2:

      Season the chicken thighs with salt and pepper on both sides and nestle them into the sauce in the slow cooker. Cover with a lid and cook until the chicken is tender, about 4 to 5 hours on LOW.

      Step 3:

      After 4 or 5 hours, transfer the cooked chicken to a cutting board. Let it rest for 5 to 10 minutes. Next, shred or cut the meat into bite-sized pieces.

      Step 4: 

      Place the chicken pieces back into the slow cooker, then add in the tomatoes. Stir with the sauce. Sprinkle the cheese over the chicken, cover, and cook on LOW for an additional 10 minutes or until the cheese is melted.

      Step 5:

      Serve the chicken and sauce over cooked rice, topped with the diced avocado and crispy bacon. 

      What If I Don’t Have A Crockpot?

      You can make Monterey chicken in an oven-safe, nonstick skillet using chicken breasts if you don’t own a slow cooker. To do so, first pound the chicken until it’s mostly flat, then season with salt and pepper. Cook the chicken in the skillet until cooked through and golden brown on both sides.

      Preheat your oven to 400ºF. In the skillet, add your sauce and cheese on top of the chicken. Place the skillet in the heated oven until the sauce is hot and the cheese is melted (about 5 minutes).

      How To Make Keto Monterey Chicken

      Making Monterey chicken keto is easy! The chicken and cheese are already keto-friendly. Just make sure to use a barbeque sauce and dijon mustard with no added sugar.

      Monterey chicken with rice is not keto, so enjoy the dish on its own or with steamed veggies. 

      Chicken, rice and toppings on a white plate with a fork and cutting board with toppings in the background

      Heather's Tips for Recipe Success:

      • Use chicken thighs instead of chicken breasts. Chicken thighs will retain their moisture and become more tender when cooked for hours in a slow cooker. Chicken breasts are more likely to dry out when cooked for this long.
      • Low and slow is the best method for this recipe. The chicken will be the most tender and juicy when cooked on low for 4 to 5 hours in a crockpot.
      • Let the chicken rest for a few minutes before cutting into bite-sized pieces. If the meat doesn’t have a chance to rest for 5 to 10 minutes, its natural juices could leak out and you won’t get to enjoy a moist and tender chicken.

      More Slow Cooker Recipes You’ll Love

      Put your slow cooker to good use and try these other delicious family-friendly recipes:

      Let's Make This Recipe Together!


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      📖 Recipe

      Saucy chicken over rice topped with avocado, bacon and tomato on a white plate with a fork
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      4.48 from 17 votes

      Slow Cooker Monterey Chicken

      A slow cooked version of saucy bbq flavored chicken topped with avocado, bacon, tomatoes, and lots of melted pepper jack cheese.
      Prep Time10 minutes
      Cook Time5 hours
      Total Time5 hours 10 minutes
      Course: Main Course
      Cuisine: American
      Keyword: Monterey Chicken
      Servings: 6 servings
      Calories: 594kcal
      Author: Heather Cheney

      Equipment

      • Slow Cooker

      Ingredients

      • 1 red onion halved and sliced
      • 1 tablespoon chili powder
      • ½ cup barbeque sauce
      • 1 tablespoon dijon mustard
      • 2 pounds boneless skinless chicken thighs trimmed of excess fat
      • Salt and Pepper
      • 2 fresh tomatoes diced
      • 1 ½ cups shredded pepper jack cheese
      • 4-6 cups cooked rice
      • 1 avocado pitted and cut into chunks
      • 4 slices bacon cooked until crisp and chopped

      Instructions

      • Place onion, chili powder, barbeque sauce, and dijon mustard into slow cooker and stir to combine.
      • Season chicken thighs with salt and pepper and nestle into the sauce in the slow cooker.
      • Cover and cook until chicken is tender-- about 4-5 hours on low.
      • Transfer chicken to a cutting board and shred into bite-sized pieces.
      • Put Chicken back into the slow cooker, add in the tomatoes, and stir with the sauce. Sprinkle the cheese over the chicken, cover and cook on low for an additional 10 minutes, or until the cheese is melted.
      • Serve chicken and sauce over cooked rice, topped with the diced avocado and crisp bacon.

      Notes

      • Use chicken thighs instead of chicken breasts. Chicken thighs will retain their moisture and become more tender when cooked for hours in a slow cooker. Chicken breasts are more likely to dry out when cooked for this long.
      • Low and slow is the best method for this recipe. The chicken will be the most tender and juicy when cooked on low for 4 to 5 hours in a crockpot.
      • Let the chicken rest for a few minutes before cutting into bite-sized pieces. If the meat doesn’t have a chance to rest for 5 to 10 minutes, its natural juices could leak out and you won’t get to enjoy a moist and tender chicken.

      Nutrition

      Serving: 1g | Calories: 594kcal | Carbohydrates: 46g | Protein: 42g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 178mg | Sodium: 683mg | Potassium: 779mg | Fiber: 4g | Sugar: 10g | Vitamin A: 923IU | Vitamin C: 8mg | Calcium: 257mg | Iron: 2mg

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      Grilled Asian Chicken Salad

      By LAST UPDATED · FIRST PUBLISHED , 1 Comment

      A flavorful, crunchy, and delightfully filling Asian Chicken Salad that makes a perfect summer lunch or light dinner. Fresh lettuce, carrots, and green onion meet crunchy chow mein noodles, water chestnuts, toasted almonds, and sesame seeds and get tossed in a sweet and slightly spicy sesame peanut dressing. 

      Grill the chicken outdoors to avoid heating up your chicken or take it inside to cook in the oven like you can this Basic Grilled Chicken, 7-Up Grilled Chicken, or Gorgeous Grilled Chicken. All the details on how are below!

      Two Asian salads with grilled chicken in a grey bowls on a white tablecloth with dressing, almonds, and sesame seed next to them.

      Graphic: Heather's Tips For Recipe Success

      • I love to use a combination of Iceberg lettuce and Napa cabbage for the best crunch and flavor.
      • Allow the grilled Asian chicken to rest for at least 10 minutes after grilling before slicing. This allows the juices in the meat to redistribute and keeps the chicken nice and juicy.
      • Don't dress the salad too soon! Add the noodles, almonds, and dressing just before serving for the best CRUNCH!

      Grilled chicken, cabbage, carrots, noodles, almonds and poppy seeds on cutting board

      Don't have a grill? No problem!

      This chicken can also be cooked on a grill pan (like this one) on the stove, OR baked in the oven. Just preheat your oven to 400˚F for 20 minutes, flip then cook an additional 5-15 minutes or until the chicken reaches an internal temp of 165˚F. Just note that baking the chicken will not give you the nice charred flavor and grill marks that cooking on the grill or indoor grill pan will give.

      Chinese chicken salad with carrots, green onions and lettuce on a cutting board with dressing, crunchy noodles, almonds and sesame seeds.

      Assembling the salad for now... and for serving later

      If you're serving your Asian Chicken Salad now, just follow the directions for assembly in the recipe card. BUT if you're like me and LOVE to have salads ready to go in your fridge for quick lunches follow these few tips:

      • Combine individual portions of the lettuce/cabbage, carrots, green onion, water chestnuts, and grilled chicken in air-tight containers and refrigerate.
      • Combine the sesame seeds, almonds, and crunchy noodles and store separately at room temperature.
      • Keep the salad dressing in a dressing bottle or distribute it into individual portions and refrigerate.
      • When ready to eat, top the individual salads with the crunchy toppings and drizzle with the dressing.

      Glass bottles of sugar and oil and a glass bowl of vinegar with an Asian chicken salad in the background.

      What are some good side dishes for Asian Chicken Salad?

      I feel like this salad has just about all you might need in a meal with the grilled chicken, veggies, crunchies, and flavorful dressing, but here are some ideas:

      • Dumplings, potstickers or wontons
      • Edamame (steamed soy beans)
      • BBQ Pork or Skewered Beef

       

      2 bowls of salad in grey bowls with a glass of asian salad dressing, almonds, poppy seeds, and crunchy noodles next to them. red graphic saying "Pin This Recipe!"

      📖 Recipe

      Chinese Chicken Salad in 2 grey bowls on a white table cloth and turquoise napkins
      Print Recipe
      4.94 from 72 votes

      Grilled Asian Chicken Salad

      A flavorful, crunchy, and delightfully filling Asian Chicken Salad that makes a perfect summer lunch or light dinner. 
      Prep Time5 minutes
      Cook Time40 minutes
      Marinade time3 hours
      Total Time3 hours 45 minutes
      Course: Salad
      Cuisine: Asian, Grilling
      Keyword: Asian Chicken Salad, Chinese Chicken Salad
      Servings: 4 entree-sized salads
      Calories: 488kcal
      Author: Heather Cheney

      Ingredients

      For the Chicken:

      • 3 boneless skinless chicken breasts
      • ¼ cup low sodium soy sauce
      • 2 tablespoons olive oil
      • 2 cloves garlic minced
      • 2 teaspoons sesame oil
      • 2 teaspoons honey

      For the Salad:

      • 1 head lettuce or napa cabbage torn or thinly sliced
      • 3 green onions thinly sliced
      • 1 cup shredded carrots
      • 1 (8-ounce) can water chestnuts, drained and chopped
      • 2 tablespoons sesame seeds
      • 1 tablespoon poppy seeds
      • ¼ cup sliced almonds
      • 1-2 cups crunchy chow mein noodles

      For the Dressing:

      • ¼ cup canola or olive oil
      • 2 tablespoons rice vinegar
      • 1 tablespoon + 1 teaspoon soy sauce
      • 2 teaspoons sesame oil
      • 2 tablespoons creamy peanut butter
      • ¼ cup sweet chili sauce
      • 1 tablespoon water

      Instructions

      • Prepare the chicken by combining the soy sauce, olive oil, garlic, sesame oil and honey in a gallon-sized zip top bag. Add the chicken and allow to marinade for 2-3 hours up to overnight.
      • Remove the chicken from the marinade and grill until cooked through and the internal temperature reads 165 degrees F. Allow chicken to cool, then slice into bite-sized pieces. Set chicken aside.
      • Make the dressing in a small bowl by whisking together the canola oil, rice vinegar, soy sauce, sesame oil, peanut butter, chili sauce and water. Whisk until smooth and creamy and set aside.
      • Place the sesame seeds, poppy seeds and almonds in a small non-stick pan and cook over medium-heat, stirring frequently until lightly toasted. Remove from the heat and set aside.
      • Assemble the salad by combining the lettuce, green onion, carrots and water chestnuts in a large bowl. Toss to combine and then add the toasted sesame and poppy seeds and almonds. Top the salad with the sliced, grilled chicken and drizzle with the dressing. Serve topped with a handful of crunchy chow-mein noodles.

      Nutrition

      Serving: 1serving | Calories: 488kcal | Carbohydrates: 23g | Protein: 31g | Fat: 30g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 867mg | Potassium: 1032mg | Fiber: 5g | Sugar: 15g | Vitamin A: 6220IU | Vitamin C: 60.6mg | Calcium: 177mg | Iron: 2.3mg

      Graphic saying: "Did you make this recipe? Tag @heatherlikesfood and hashtag your photo #heatherlikesfood"

      Southwestern Potato Corn Chowder

      By LAST UPDATED · FIRST PUBLISHED , 1 Comment

      Potato Corn Chowder full of all the goodness of the classic chowder, loaded with tons of southwestern flavor-- peppers, chiles, black beans, cumin, and chili powder! It's seriously good. Potato Corn Chowder with Beans and Chiles in a brown mug

      This Southwest Corn and Potato Chowder is hearty and has tons of flavor.  On the night that I was working on this recipe (many years ago, I'm finally updating the pictures for this recipe!), I was craving tacos, but I had already prepped that morning to make a regular corn and potato chowder. So like any reasonable person, I spent 3 hours developing a soup recipe that should have taken 30 minutes to make.

      Thankfully, it won't take YOU that long to make this. 🙂

      Why This Recipe Works

      This potato corn chowder recipe is delightful for a few reasons! It combines zesty southwest flavors like green chilies, cumin, and chipotle chilies, with a creamy soup base of potatoes and corn. This creamy soup base is made possible by making a basic Monterrey Jack cheese sauce and stirring it into the soup at the end. This brings the creamy and cheesy factor into the soup BIG TIME and ties the whole thing together.

      How to Make Southwestern Potato Corn Chowder

      Step-by-step collage of how to make southwest potato corn chowder
      1. In a large, heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion begins to soften-- about 6 minutes.
      2. Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes.
      3. Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
      4. Melt the butter in a medium-sized saucepan. Once butter is melted, stir in the flour and cook, continually stirring for a minute.
      5. Gradually stir in milk and continue to stir, making sure to clean the bottom of the pan with each stir, so it doesn't burn. As it comes to a boil, the mixture will start to thicken. Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese. Add the cheese sauce into the broth mixture and stir until well combined.
      6.  Season with ¼ teaspoon kosher salt, adding more depending on the salt content of the broth you used. Sprinkle with chopped fresh cilantro and a spoonful of pico de gallo if desired.
      close up picture of potato corn chowder with black beans and cilantro

      Tips for Making the BEST Corn and Potato Chowder

      • Cut your potatoes into even pieces-- If your potatoes are cut into pieces that are about the same size, they will cook evenly. This prevents some of the pieces to be mushy and others overdone.
      • Bloom your spices! In step #2 you'll add the spices to the hot pan and cook until fragrant. This step will allow the spices to release their flavor oils and create a more flavorful soup!
      • Season, season, season! The key to delicious corn and potato chowder is building layers of flavor. You're doing this by browning your onions, blooming your spices, and making a separate cheese sauce to stir in. Make sure to season each step with a little bit of salt and make sure to taste it at the end and season to taste before serving.

      Can You Freeze Potato Corn Chowder?

      Milk-based soups don't typically freeze very well because they often separate and curdle upon reheating. I've had some success with warming frozen milk-based soups very slowly, constantly stirring while heating, and adding a little bit of cream while stirring.

      What Do You Serve Corn Chowder With?

      This Southwest Corn Chowder is best served with cornbread or corn chips, some fresh pico de gallo, and some diced avocado.

      spoonful of southwest potato corn chowder

      What Is The Difference Between Soup and Chowder

      Soups are typically thinner with more broth, while chowders are thicker with ingredients cut into larger pieces.

      How Do I Thicken Potato Corn Chowder?

      Chowder is traditionally thickened by a roux (flour + butter) and is added to the recipe before the broth is introduced into the pan. If your chowder needs to be thickened after it's cooked, combine a couple of tablespoons of flour or cornstarch with some cold broth or water and whisk into the chowder. Bring the soup to a boil, and cook, stirring for one minute.

      What Type of Potatoes Should I Use For Potato Corn Chowder?

      It depends on the results you're looking for. Starchy potatoes, like russets, break down more quickly and create a thicker chowder base. Choose a waxy potato like Yukon gold if you'd like your potatoes to stay in-tact after cooking.

      How to Make Potato Corn Chowder In The Slow Cooker or Instant Pot

      Slow Cooker Directions

      1. Combine onion, garlic, chicken broth, potatoes, corn, black beans, chiles, cumin, chili powder, and salt in the slow cooker. Cook on high for 4 hours or 6 hours on low, or until the potatoes are tender.
      2. Cook cheese sauce, as stated in the recipe, and stir into the slow cooker.
      3. If chowder is too thin, combine two tablespoons of corn starch with ¼ cup cold water and whisk into the chowder. Cover and cook on high for 15 minutes or until thickened.

      Instant Pot Directions

      1. In the Instant Pot, saute onion and garlic in oil until tender. Stir in cumin and chili powder and cook, stirring for one minute more or until fragrant. Stir in chicken broth, potatoes, corn, black beans, and chiles. Cook on high pressure for 10 minutes, allow pressure to release naturally for 5 minutes.
      2. Cook cheese sauce, as stated in the recipe, and stir into the Instant Pot.
      3. Season to taste with salt and serve.

      📖 Recipe

      Southwest potato corn chowder in brown mug
      Print Recipe
      4.69 from 19 votes

      Southwest Potato and Corn Chowder

      This Southwest Potato and Corn Chowder is full of all the goodness of classic corn and potato chowder and loaded with tons of southwestern flavor-- peppers, chiles, black beans, cumin, and chili powder!
      Prep Time15 minutes
      Cook Time30 minutes
      Total Time45 minutes
      Course: Soup
      Cuisine: American
      Keyword: Potato and Corn Chowder
      Servings: 6 servings
      Calories: 429kcal
      Author: Heather Cheney

      Equipment

      Ingredients

      • 3 cups russet potatoes peeled and diced
      • 1 tablespoon olive oil
      • ½ whole medium onion diced
      • 1 clove garlic minced
      • ¼ teaspoon ground cumin
      • ⅛ teaspoon chipotle chili powder
      • 6 cups chicken or vegetable broth
      • 14.5 ounces black beans drained and rinsed
      • 15 ounces canned corn or frozen
      • 4 ounces canned diced green chiles
      • 2 tablespoons butter
      • 2 tablespoons flour
      • 12 ounces evaporated milk
      • 1 cup Monterrey Jack Cheese grated
      • ¼ teaspoon kosher salt more to taste
      • 2 tablespoons fresh cilantro chopped

      Instructions

      • In a heavy-bottomed pot, heat oil over medium heat until it starts to shimmer. Place onions and garlic in oil and let cook until the onion starts to soften-- about 6 minutes.
      • Add in the cumin and chili powder and stir until very fragrant, about 1 minute. Add the chicken broth and diced potatoes to the pot, bring to a low boil, cover and cook until the potatoes pierce easily with a fork.-- about 20 minutes. 
      • Once the potatoes are cooked, stir the corn, beans, and green chilies into the broth and potatoes.
      • Melt the butter in a medium-sized saucepan. Once melted stir in the flour and cook, stirring constantly for a minute. 
      • Gradually stir in the milk and continue to stir, making sure to clean the bottom of the pan with each stir so it doesn't burn. As it comes to a boil, the mixture will start to thicken. 
      • Continue to stir and cook for 1 minute longer. Remove from the heat and stir in the cheese.
      • Add the cheese sauce into the broth mixture and stir until well combined. Season with ¼ teaspoon kosher salt, adding more depending on the salt content of the broth you used. Stir in cilantro and serve topped with fresh pico de gallo.

      Notes

      • Cut your potatoes into even pieces-- If your potatoes are cut into pieces that are about the same size they will cook evenly. This prevents some of the pieces to be mushy and others overdone.
      • Bloom your spices! In step #2 you'll add the spices to the hot pan and cook until fragrant. This step will allow the spices to release their flavor oils and create a more flavorful soup!
      • Season, season, season! The key to delicious corn and potato chowder is building layers of flavor. You're doing this by browning your onions, blooming your spices, and making a separate cheese sauce to stir in. Make sure to season each step with a little bit of salt and make sure to taste it at the end and season to taste before serving.

      Nutrition

      Serving: 1serving | Calories: 429kcal

      Other Recipes That Go Great With Soup!

        Other Soup Recipes You Might Like

        Easy Mexican Rice Recipe

        By LAST UPDATED · FIRST PUBLISHED , 1 Comment

        This Easy Mexican Rice Recipe is super simple to make and takes only a few ingredients. It's the perfect, easy side to serve with so many different Mexican entrees'.

        Mexican Spanish Rice in pan with wooden spoon

        Hey everyone! Today I'm sharing this post I wrote for The Salty Marshmallow a few weeks ago on Spanish Rice. It's seriously simple and I love making it.

        I love rice in all its many forms, but Mexican Rice might take the cake for being my favorite. This recipe will give you results just like you find at your favorite Mexican restaurant and gets made at my house frequently!

        Why This Recipe Works

        This Mexican Rice is super easy to make (most rice is!), but the key to flavorful rice like this recipe provides is to toast the rice prior to cooking. This does two things-- it gives the rice a slightly nutty flavor, and dries out the grain of rice to reduce cooking time and make a fluffier end product.

        How to Make Easy Mexican Rice

        How to Make Spanish White Rice Step-by-step collage

        This recipe makes about eight servings of rice, and it's best to cook it in a non-stick, high-sided skillet, like the one pictured above.

        1. Heat a few tablespoons of neutral oil like canola or vegetable in a skillet over medium-high heat.
        2.  When hot, add the rice to the pan and stir.
        3. Continue stirring until all the grains turn opaque and then golden brown.
        4. Heat water until boiling in the microwave and whisk tomato paste and chicken broth base.
        5. Pour hot water mixture into the browned rice and stir in salt, cumin and garlic powder. Bring to a boil.
        6. Cover pan, reduce heat to low and cook for 25-3o minutes or until the rice is tender and the liquid is fully absorbed.

        What Is The Difference Between Spanish Rice and Mexican Rice?

        Spanish and Mexican rice are pretty similar-- they both use toasted rice with a tomato-based cooking liquid. The difference between the two is that traditionally, the Spanish version was seasoned with saffron threads, while the Mexican version was flavored with cumin.

        However, today the two names are pretty much used interchangeably.

        Spanish Mexican Rice cooked in pan

        What Goes Well With Mexican Rice?

        This rice is a great side dish because it is mildly spiced and goes with just about anything with Mexican-inspired flavors.This Sour Cream Chicken Enchiladas Skillet, or Tacos or Burritos made with my Taco Meat are both great choices!

        Spanish White Rice on a White plate

        What Kind of Rice is Best for Mexican Rice?

        I like to use long-grain white rice. It has a lower starch content than other, shorter-grained rice, and turns out nice and fluffy every time! Especially when you toast it first!

        If you make this Easy Mexican Rice Recipe I'd love to hear it! Let me know in the comments below or tag me on Instagram! @heatherlikesfood

        📖 Recipe

        Spanish White Rice on a White plate
        Print Recipe
        4.58 from 14 votes

        Easy Mexican Rice Recipe

        Simple and easy, this rice will be the perfect pair for any Mexican entree!
        Prep Time5 minutes
        Cook Time35 minutes
        Course: Side Dish
        Cuisine: Mexican
        Keyword: Mexican RIce, Mexican Spanish Rice Recipe, Spanish Rice, Spanish White Rice
        Servings: 8 servings
        Calories: 206kcal
        Author: Heather Cheney

        Ingredients

        • 2 tablespoons canola or vegetable oil
        • 2 cups long-grain white rice
        • 4 ¼ cups water boiling
        • 3 tablespoons tomato paste
        • 2 teaspoons chicken broth base or 1 chicken bouillon cube
        • 1 teaspoon salt
        • ½ teaspoon ground cumin
        • ¼ teaspoon garlic powder
        • cilantro for garnish

        Instructions

        • Heat oil in a large skillet over medium-high heat.
        • When the oil is hot, add the rice to the pan and stir. Continue stirring until all the grains turn opaque and then golden brown.
        • Heat water until boiling in the microwave and whisk in tomato paste and chicken broth base.
        • Pour hot water mixture into the browned rice and stir in salt, cumin and garlic powder.
        • Bring the pan to a boil, cover and reduce heat to low. Cook for 25-30 minutes or until the rice is tender and the liquid is fully absorbed.
        • Top with chopped fresh cilantro, if desired, and serve.

        Nutrition

        Serving: 1serving | Calories: 206kcal

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        Easy Au Gratin Potatoes with Fennel and California Ripe Olives

        By LAST UPDATED · FIRST PUBLISHED , 1 Comment

        This Au Gratin Potato Recipe is creamy, cheesy and full of flavor thanks to some sliced fennel and sliced black olives. They will be the perfect side dish at your Thanksgiving or holiday table this year and go great served alongside turkey or ham!  

        Au Gratin Potato recipe with fennel baked in a glass dish

        This post is sponsored by California Ripe Olives and is part 3 of 3 recipes I’ll be sharing in partnership with them in 2019. –all thoughts and opinions are my own!

        I know it's only September, but I'm getting excited for all things fall, and that means that I'm also already planning my Thanksgiving menu! #sorrynotsorry

        Creamy Au Gratin potatoes adorn our Thanksgiving table almost every year. Sometimes it's my sweet potato au gratin, and sometimes it's funeral potatoes, but no matter what, we some form of cheesy, creamy potatoes on the table. So, when California Ripe Olives asked me to come up with a Thanksgiving recipe including olives, I knew it had to be a variation of Potatoes Au Gratin!

        Why This Recipe Works

        For this recipe, I use russet potatoes and combine them with sliced fennel and onion. The fennel adds a mild and bright, spring-like flavor to the dish that sets it apart from other au gratin potato recipes. For the cheese, I use a combination of nutty Gruyere and mild and creamy Jarlsberg. While both are from the swiss cheese family, they balance one another out and pack an incredible punch of flavor and creaminess.                                                       

        The heavy cream will act as the sauce and cooking liquid, keeping the potatoes, onion, and fennel moist while cooking and will thicken up into a rich sauce as it bakes and cools. It may look fancy, but this recipe is easy and takes very little prep, aside from the slicing.

        Glass Dish with potatoes au gratin inside

        For as long as I can remember into my childhood, Thanksgiving (and Christmas) dinner at my grandparent's house meant two things-- bowls of sweet baby gherkin pickles and black olives. I loved sneaking into the kitchen while the adults cooked, to stealthily pick olive after olive off the vegetable platter. I would stick them on the tips of each of my fingers and run away to the front room where I could enjoy my olives in solitude.

        I've matured quite a bit in the ways that I enjoy California Ripe Olives now, but I would be lying if I pretended like I still don't indulge in an occasional "olive finger" reenactment now and again. I love the fact that olives are so versatile and can be added to so many recipes to add flavor and texture. They can be dressed up, like in this Potato Au Gratin Recipe, or totally dressed down and be nothing but a bowl of olives that little ones can nibble from off their fingers. Either way, olives are amazing and always stocked in my pantry.

        Baked Dish of Au Gratin Potatoes

        How To Make Easy Potato Au Gratin with California Ripe Olives

        Step-by-step photo collage of Au Gratin Potato Recipe
        1. Prep your potatoes, onions, and fennel. I used this Mandoline slicer to slice my veggies and love how quick and easy it makes it. If you don't have a mandoline and/or don't want to purchase one quite as big as the one I have, I also have this handheld slicer and use it almost daily. The thicker you slice the veggies, the longer they will take to cook. I typically like to slice mine just under ⅛ of an inch.
        2. Sauté the onion and fennel over medium-low heat in some olive oil until tender and starting to caramelize. This will take about 15 minutes.
        3. Mix the sliced potatoes and olives with the heavy whipping cream, salt, pepper, and all but a few tablespoons of the cheese. Add the sautéed fennel and onion and mix to combine.
        4. Pour potato mixture into an 8x8 baking dish or deep pie plate. Flatten the surface, making sure all the potatoes are submerged in the cream.
        5. Combine remaining cheese with a couple of tablespoons whipping cream and sprinkle over the top of the potatoes.
        6. Bake for 45-60 minutes or until the potatoes are very tender and the top is golden brown.

        Do These Things For The Perfect Au Gratin Potatoes:

        • Use a Mandoline Or Handheld Slicer This will ensure that your vegetables are sliced uniformly and will cook evenly. It also makes the dish look polished and well put together. 🙂
        • Use HEAVY Whipping Cream At the grocery store, look for the carton labeled HEAVY whipping cream or heavy cream. These two are the same product and contain 36% milkfat, which means it's the richest and creamiest. You may see "whipping cream" or even "light whipping cream" but these two products will give you different results in your recipe as the milk fat content is typically 10-20% lower than the "heavy" variety.
        • Pick the Right Cheese Virtually any kind of cheese can be used in this recipe-- so use what you have on hand or your favorite. I love the combination of Gruyere and Jarlsberg, though! It's mild, nutty, and creamy and pairs excellently with meats like turkey and ham without tasting too cheesy. 
        • Check For Tenderness The Au Gratin is done when a fork or sharp knife glides smoothly through the potatoes in the center. If there is any resistance, continue cooking. If needed, you can tent the top with a piece of tin foil to prevent the top from getting too brown.
        • Choose California Ripe Olives These olives undergo a seven-day storage and curing process, proprietary to California Ripe Olives, resulting in a consistent taste in every olive. At the grocery store, check the label and as long as it says they are from California, you're getting the best olives!
          A Potato Au Gratin Recipe Baked in a glass pie dish

        What does Au Gratin Mean?

        An au gratin is something sprinkled with breadcrumbs and/or cheese and then browned.

        Au Gratin Potatoes vs. Scalloped Potatoes-- what's the difference?

        Scalloped potatoes are cooked in a creamy sauce, traditionally without cheese. Since Au Gratin Potatoes ARE sprinkled with cheese, the difference is basically the use of cheese. However, over the years, the two terms have become somewhat interchangeable.

        What Goes Good With Au Gratin Potatoes?

        Au Gratin Potatoes are mild and creamy and go good with just about anything. Some of my favorites are Brined Turkey Breast, Classic Meatloaf, Slow Cooker Roasted Pork, Baked BBQ Chicken, or Grilled Chicken

        📖 Recipe

        Print Recipe
        5 from 7 votes

        Easy Au Gratin Potato Recipe with Fennel and California Ripe Olives

        These potatoes really are easy! Just slice, saute, mix and bake for creamy, cheesy potatoes!
        Prep Time15 minutes
        Cook Time1 hour
        Course: Side Dish
        Cuisine: American
        Keyword: Au Gratin Potato Recipe, Easy Potato Au Gratin, Scalloped Potatoes with Fennel
        Servings: 6 servings
        Calories: 418kcal
        Author: Heather Cheney

        Equipment

        Ingredients

        • 1 bulb fennel washed, stalks removed, and cored
        • ½ whole yellow onion
        • 2 large russet potatoes washed and peeled
        • 1 tablespoon olive oil
        • 1 tablespoon salted butter
        • 1 cup plus 2 tablespoons heavy whipping cream divided
        • ¾ cup Gruyere cheese grated, divided
        • ¾ cup Jarlsberg cheese grated, divided
        • ½ cup California Ripe Olives sliced
        • ½ teaspoon kosher salt
        • ⅛ teaspoon black pepper

        Instructions

        • Preheat oven to 350 degrees Fahrenheit.
        • Thinly Slice fennel, onion, and potatoes using a mandoline or handheld slicer. Can be hand-sliced if you'd like just be sure to adjust the cooking time as thicker slices will take longer to cook.
        • In a medium-sized pan, heat butter and olive oil and saute onion and fennel over medium-low heat for 15 minutes or until very tender. Remove from heat.
        • In a large bowl, combine sliced potatoes with the cream, olives, salt, pepper, and all but 2 tablespoons of each of the cheeses.
        • Add cooked fennel and onion to the bowl and stir to combine.
        • Transfer potato mixture to an 8x8" baking dish or deep pie plate and flatten the surface so all the potatoes are mostly submerged in the cream.
        • Combine remaining 2 tablespoons of each cheese in a small bowl with 2 tablespoons of cream. Sprinkle cheese over the top of the potatoes evenly.
        • Bake at 350 degrees for 45-60 minutes or until potatoes are very tender the top is golden brown and bubbly. Check for tenderness by inserting a fork or sharp knife through the potatoes in the center of the dish. If needed, tent the dish with a piece of foil to preven the top from becoming to brown.
        • Allow to cool for at least 15 minutes before serving.

        Video

        Notes

        • Use a Mandoline Or Handheld Slicer This will ensure that your vegetables are sliced uniformly and will cook evenly. It also makes the dish look polished and well put together. 🙂
        • Use HEAVY Whipping Cream At the grocery store, look for the carton labeled HEAVY whipping cream or heavy cream. These two are the same product and contain 36% milkfat, which means it's the richest and creamiest. You may see "whipping cream" or even "light whipping cream" but these two products will give you different results in your recipe as the milk fat content is typically 10-20% lower than the "heavy" variety.
        • Pick the Right Cheese Virtually any kind of cheese can be used in this recipe-- so use what you have on hand or your favorite. I love the combination of Gruyere and Jarlsberg, though! It's mild, nutty, and creamy and pairs excellently with meats like turkey and ham without tasting too cheesy. 
        • Check For Tenderness The Au Gratin is done when a fork or sharp knife glides smoothly through the potatoes in the center. If there is any resistance, continue cooking. If needed, you can tent the top with a piece of tin foil to prevent the top from getting too brown.

        Nutrition

        Serving: 1serving | Calories: 418kcal

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        Sweet Chicken Lo Mein Recipe

        By LAST UPDATED · FIRST PUBLISHED , 4 Comments

        A Chicken Lo Mein Recipe that's slightly sweet and makes finding ingredients easy by using linguine noodles and just about any veggies you have in your fridge. A super flexible recipe that is great for a quick dinner! Chicken Lo Mein recipe in a wok

        This Chicken Lo Mein Recipe is one of my family's favorite quick and easy dinners! I love that I almost always have linguine (or spaghetti) noodles in my pantry and some vegetables in the fridge that need to be used before spoiling. I can throw this easy, homemade recipe together in under 30 minutes and everyone at the table practically licks the pan clean- just like when I make this Teriyaki Beef Stir Fry-- another favorite!

        Why This Recipe Works

        Chicken Lo Mein is a Chinese dish made with soft egg noodles. My easy Chicken Lo Mein Recipe uses fresh-cooked linguine noodles in place of the egg noodles and ingredients you probably already have in your pantry to make the sauce. There's no need for specialty Chinese ingredients that will sit on your pantry shelf unused. The result is a sweet and savory noodle dish with flavorful chicken and crisp-tender vegetables.

        What Is Chicken Lo Mein?

        Chicken Lo Mein is a Chinese noodle dish with soft, steamed egg noodles, a rich sauce, lean protein (chicken, shrimp, beef), and vegetables that are typically stir-fried together.

        Chicken Chow Mein vs. Lo Mein

        "Mein" or "mian" is the Chinese word for "noodles". Lo Mein means "tossed noodles," while "chow mein" or "chao mian" means "fried noodles." Lo Meins generally have soft noodles and more sauce, while chow meins have a lighter sauce and firmer texture because they are fried.

        What Noodles Are Used For Lo Mein?

        Fresh egg noodles that are about ¼" wide are traditionally used for Chinese Lo Mein dishes. For this recipe, I use dried linguine noodles to make things easy.

        How To Make Chicken Lo Mein

        Chicken Lo Mein Recipe photo collage of step-by-step instructions

        1. Make the sauce by combining ¼ cup soy sauce, apricot jam, garlic, brown sugar, sesame oil, ½ teaspoon vinegar, and corn starch in a small bowl. Set aside
        2. Cut chicken breasts into ½ inch strips and toss in 2 tablespoons of soy sauce.
        3. Cook the linguine by following the directions on the box. Drain off cooking water and set aside.
        4. Heat a few tablespoons of vegetable oil in a large skillet over medium-high heat and add the chicken. Cook, stirring frequently until chicken is just cooked through and transfer into a separate bowl.
        5. Heat an additional tablespoon of oil in the skillet and add vegetables and water chestnuts. Stir-fry by stirring them quickly around the pan until they are tender, but still a little bit crisp.
        6. When veggies are done, add the chicken and noodles to the pan. Pour the sauce mixture over all ingredients in the pan, stir to combine, and cook for 1 minute more. Remove from heat and serve.

        Chicken Lo Mein Recipe in wok with broccoli, carrots and peas

        Heather's Tips For Recipe Success:

        • Cook your Linguine just until Al Dente. "Al Dente" means "to the tooth" and explains when pasta is cooked until its tender but still gives a bit of resistance when it's bitten into. The pasta will continue cooking all the way when added to the pan with the veggies and sauce.
        • Use a Wok if you have one. Woks are the best for cooking quickly over high heat-- the perfect stir fry pan for chicken lo mein!
        • Cut your veggies uniformly. Stir-fried veggies are cooked quickly and if they aren't all about the same size, you may be left with veggies that are underdone or overcooked when the rest of the veggies are cooked perfectly.

        If you Make this Chicken Lo Mein Recipe, please let me know!

        📖 Recipe

        Print Recipe
        4.52 from 29 votes

        Sweet Chicken Lo Mein

        A Sweet Chicken Lo Mein Recipe using linguine noodles and just about any veggies you have in your fridge. A super flexible recipe that is great for a quick dinner! 
        Prep Time10 minutes
        Cook Time20 minutes
        Total Time30 minutes
        Course: Main Course
        Cuisine: Asian
        Keyword: Chicken Lo Mein Recipe, Chicken Lo-Mein, easy chicken lo mein, homemade chicken lo mein
        Servings: 4 servings
        Calories: 614kcal
        Author: Heather Cheney

        Ingredients

        • 2 chicken breasts boneless, skinless
        • 2 tablespoons soy sauce
        • 3 tablespoons vegetable oil divided
        • 8 ounces dry linguine cooked and drained
        • 5 cups stir fry veggies I used a mix of broccoli, mushrooms, baby carrots, and sugar snap peas
        • 6 ounces water chestnuts drained

        For The Sauce

        • ¼ cup soy sauce
        • ⅓ cup apricot jam
        • 2 cloves garlic minced
        • 2 tablespoons brown sugar
        • 1 teaspoon sesame oil
        • ½ teaspoon white vinegar
        • 1 teaspoon corn starch

        Instructions

        • Make the sauce by combining 2 tablespoons soy sauce, apricot jam, garlic, brown sugar, sesame oil, vinegar, and corn starch in a small bowl. Set aside for later.
        • Cut chicken breasts into about ½ inch strips and toss in 2 tablespoons of soy sauce.
        • Cook linguine noodles per the package instructions until "Al-dente" or just barely tender.
        • Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
        • Add the chicken to the pan and cook, stirring frequently until chicken is just cooked through and transfer into a separate bowl.
        • Heat an additional tablespoon of oil in the skillet and add vegetables and water chestnuts. Stir-fry by moving the vegetables around the pan quickly, until they are just tender. 
        • When veggies are done, add the chicken and noodles to the pan. Pour the sauce mixture over the entire pan, stir to combine, and cook for 2 minutes more. Remove from heat and serve.

        Notes

        • Cook your Linguine just until Al Dente. "Al Dente" means "to the tooth" and explains when pasta is cooked until its tender but still gives a bit of resistance when it's bitten into. The pasta will continue cooking all the way when added to the pan with the veggies and sauce.
        • Use a Wok if you have one. Woks are the best for cooking quickly over high heat-- the perfect stir fry pan for chicken lo mein!
        • Cut your veggies uniformly. Stir-fried veggies are cooked quickly and if they aren't all about the same size, you may be left with veggies that are underdone or overcooked when the rest of the veggies are cooked perfectly.

        Nutrition

        Serving: 1serving | Calories: 614kcal

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