It’s super easy and loved by everyone!

Crock Pot Slow Cooker Chicken and Noodles

Crockpot chicken and noodles offer a comforting and flavorful meal with minimal effort, which is definitely a top priority for me! The slow cooking process allows the chicken to become tender and infused with the rich taste of the broth. As the noodles absorb all the broth and chicken essence (that’s a thing, I swear), this dish becomes a hearty and satisfying option for any day of the week.

Its simplicity makes it a go-to for busy individuals needing a delicious homemade meal, and it is also perfect for special occasions. It is for sure a comforting and nostalgic food reminiscent of home-cooked meals by Mom and Grandma.

Gather Your Ingredients

Grab your trusty crockpot or slow cooker, and let’s get this easy dump-and-go meal started.

• 3-4 boneless chicken breasts – thawed or frozen, both work
• 1 can Cream of Chicken
• 1 stick of butter (cut into slices)
• 4 cups chicken broth
• 24-ounce package of frozen noodles
• Salt and Pepper to taste

How To Make Crock Pot Chicken and Noodles

1. Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary)
2. Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of that.
3. Pour the chicken broth into your slow cooker. If you use bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
4. Cover and cook on high for 4-5 hours or low for 7-8 (the longer time if you are using frozen chicken breasts).
5. About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
6. When ready to serve, the chicken should shred easily using a couple of forks.

Tips, Tricks, Comments and Questions

Frozen or Thawed Chicken

This recipe allows you to use either. I’m not a good meal planner, so I most often use frozen; just beware that cooking times will be a little longer. Chicken is done at 165 degrees, with no visible pink in the thickest part of the breast, and shreds easily.

Frozen or Dry Noodles

The choice between using frozen noodles and dry noodles in this recipe is completely your choice. We use both in this house for different recipes. I almost always use frozen for this recipe. If you choose dry noodles the cooking time will change so be sure to note that.

Boullion, Stock, and Broth

The terms bouillon, stock, and broth are often used interchangeably; however, there are subtle differences in their preparation, ingredients, and uses. I’ll give you a rough difference; nevertheless, I almost always use Better Than Bouillon because it is convenient, takes less room to store, and always gives me the flavor I am looking for.

Boullion typically comes in the form of cubes, granules, or powder. It’s a concentrated flavoring agent made by dehydrating broth and often contains salt and seasoning. Better Than Boullion fits into this category but is a concentrated paste, not a dry base.

Stock is made by simmering bones, vegetables, aromatics, and seasonings in water. The solids are strained out, leaving a rich, flavorful liquid.

Broth, while similar to stock but has a shorter cooking time. It is often made with meat (rather than bones) and may or may not include vegetables, herbs, and seasonings. Therefore, broth is normally lighter in flavor compared to stock.

Crock Pot Beef and Noodles

Check out this recipe

Instant Pot Chicken and Noodles

A super simple comfort food meal ready in less than 30 minutes.

Check out this recipe

Homemade Chicken Noodle Soup

Check out this recipe

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Crock Pot Slow Cooker Chicken and Noodles

A great dump and go recipe that will please everyone, including the cook with its easy prep and delicious outcome.

Servings 8

Calories 508kcal

Author Jent

Ingredients

• 3-4 boneless chicken breasts – thawed or frozen both work
• 1 can Cream of Chicken
• 1 stick of butter
• 4 cups chicken broth
• 24 ounce package of frozen noodles
• Salt and Pepper to taste

Instructions

• Place chicken breasts at the bottom of the crock pot in a single layer (you can use either frozen or thawed – cooking times will vary).
• Spread the Cream of Chicken over the chicken breasts and lay the slices of butter on top of the soup.
• Pour the chicken broth into your slow cooker. If you are using bullion or Better Than Boullion, mix it together first, then pour over the chicken, soup, and butter.
• Cover and cook on high for a total cooking time of 4-5 hours or low for 7-8 (the longer times if you are using frozen chicken breasts).
• About 1-2 hours before serving, stir in the frozen noodles and continue cooking.
• When ready to serve, the chicken should shred easily using a couple of forks.

Nutrition

Calories: 508kcal | Carbohydrates: 61g | Protein: 22g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 573mg | Potassium: 325mg | Fiber: 3g | Sugar: 2g | Vitamin A: 445IU | Calcium: 43mg | Iron: 2mg

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The post Crock Pot Slow Cooker Chicken and Noodles appeared first on The Farmwife Feeds.

I believe there are unwritten rules and regulations regarding what can and cannot be called a Nashville Hot Sandwich, but in this family, we are tried and true Team Franks Red Hot. So, while they are both spicy, hot-breaded chicken sandwiches, I’m taking the easy, delicious way with prebreaded chicken breasts and a bottle of Franks Red Hot Wing Sauce.

Air Fryer Buffalo Crispy Chicken Sandwich With Coleslaw and Pickles

The Air Fryer Buffalo Crispy Chicken Sandwich is an easy, spicy one-sandwich meal. Also, the chicken is crispy outside and tender inside, topped with creamy coleslaw and dill pickles. The bread is toasted to perfection.

I can’t believe how often I use my air fryer, and honestly, I’m shocked by how well it cooks. I have a Ninja Foodi; I didn’t need multiple appliances in my kitchen, so the fact I can do so many tasks with one appliance definitely got my attention. One of my favorite meals to make in it is my Instant Pot Beef Ziti. I can pressure cook it, and then air fry it to melt and brown the cheese on top! All in the same place and pan!

Grab The Ingredients and Your Air Fryer

Buffalo Chicken

• 4 frozen breaded chicken breasts
• cooking spray
• 1/2 cup Frank’s RedHot Buffalo Wing Sauce or your favorite brand

Toasted Brioche Buns

• 4 brioche buns
• soft butter

Coleslaw and Dill Pickles

• 4 cups cole slaw
• 12 sliced dill pickles

How To Make Air Fryer Buffalo Crispy Chicken Sandwich With Coleslaw and Pickles

Buffalo Chicken

1. Pre-heat the air fryer to 360°. (If the breaded chicken breasts you choose come with air fryer instructions, you can follow those for cooking.)
2. Place the frozen breaded chicken breasts in the air fryer in a single layer, ensuring they are not overcrowded. Depending on the size of your air fryer, you may need to cook them in batches.
3. Spray the tops of them with cooking spray to help them crisp up.
4. Air fry for 17 minutes, flipping halfway through, adding another spray of cooking oil to that side. Continue cooking until they are golden brown and cooked through.
5. Once the chicken is cooked, transfer it to a bowl, pour the Franks Red Hot Wing Sauce (or your choice of wing sauce) over the chicken, and toss to coat.

Toasted Brioche Buns

1. Spread softened butter on the cut sides of both the top and bottom buns.
2. Place the buttered side down in a skillet or griddle over medium to low heat. Allow them to toast for 30 seconds, give or take. Watch closely as they can get too browned and burn quickly.

Build Your Sandwich

• Place your coated crispy chicken breast on the bottom of your toasted bun. Top with a heaping helping of your favorite coleslaw. Carefully place your pickles on the coleslaw, and add the top of your bun!

Tips, Tricks, Questions and Comments

Want to shave some calories off this sandwich? Just replace the coleslaw with shredded cabbage. I got this sandwich from my SIL, and they prefer to use shredded cabbage. You get that crunch and peppery flavor without the calories in the slaw.

Maybe slaw isn’t your thing, but you still would like a refreshing dressing and additional flavor. Go ahead and use shredded cabbage, and choose a traditional dipping wing sauce like Ranch or Bleu Cheese.

Pre-heat that air fryer. I get it; it’s not my favorite thing to do, either! In the grand scheme of things, it doesn’t take that long, and it really pays off in the crispness of your breaded chicken breast.

Last but not least, toast your buns! This seems like just one additional step that you might want to cut out to save some time – don’t. Because you are worth a soft, crispy toasted bun!

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Air Fryer Buffalo Crispy Chicken Sandwich With Coleslaw and Pickles

The Air Fryer Buffalo Crispy Chicken Sandwich is an easy, spicy one-sandwich meal. The chicken is crispy outside and tender inside, topped with creamy coleslaw and dill pickles. The bread is toasted to perfection.

Calories 2353kcal

Equipment

• Air Fryer

Ingredients

Buffalo Chicken

• 4 frozen breaded chicken breasts
• cooking spray
• 1/2 cup Frank's RedHot Buffalo Wing Sauce or your favorite brand

Toasted Brioche Buns

• 4 brioche buns
• soft butter

Cole Slaw and Dill Pickles

• 4 cups cole slaw
• 12 sliced dill pickles

Instructions

Buffalo Chicken

• Pre-heat the air fryer to 360°. (If the breaded chicken breasts you choose come with air fryer instructions, you can follow those for cooking.)
• Place the frozen breaded chicken breasts in the air fryer in a single layer, making sure they are not overcrowded. Depending on the size of your air fryer, you may need to cook them in batches.
• Spray the tops of them with cooking spray to help them crisp up.
• Airy for 17 minutes, flipping halfway through, adding another spray of cooking oil to that side. Air fry until they are golden brown and cooked through.
• Once the chicken is cooked, transfer it to a bowl, pour the Franks Red Hot Wing Sauce (or your choice of wing sauce) over the chicken, and toss to coat.

Toasted Brioche Buns

• Spread softened butter on the cut sides of both the top and bottom buns.
• Place the buttered side down in a skillet or griddle over medium to low heat. Allow them to toast for 30 seconds, give or take. Watch closely as they can get too browned and burn quickly.

Build Your Sandwich

• Place your coated crispy chicken breast on the bottom of your toasted bun. Top with a heaping helping of your favorite coleslaw. Carefully place your pickles on the coleslaw, and add the top of your bun!

Notes

*You can shave a few calories by using shredded cabbage instead of coleslaw as a topping!

*Kick it up by serving this sandwich with some ranch dressing or blue cheese dressing!

Nutrition

Serving: 1sandwich | Calories: 2353kcal | Carbohydrates: 226g | Protein: 130g | Fat: 109g | Saturated Fat: 49g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 6g | Cholesterol: 815mg | Sodium: 8522mg | Potassium: 2289mg | Fiber: 7g | Sugar: 21g | Vitamin A: 3176IU | Vitamin C: 103mg | Calcium: 390mg | Iron: 7mg

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You guys, I’m not even kidding when I say Imma ’bout ready to crown myself Queen of Chicken and Noodles!

Let’s recap – Crock Pot Chicken and Noodle, Homemade Chicken Noodle Soup, Instant Pot Homemade Chicken Noodle Soup, and now Instant Pot Chicken and Noodles!

People, my name is Jennifer, and I have a chicken and noodle problem. Well, I don’t see it as a problem, and neither does my family. They gladly eat them all up when I fix them no matter which recipe. I suppose some may see it as a problem but we don’t.

This is my Go-To Comfort Meal when I’m in a pinch!  All the ingredients are freezer and pantry staples. I’m all about fresh food but let’s be honest most of us aren’t going to the grocery store every day and there are lots of days we are lucky to get a meal on the table.

Instant Pot Chicken and Noodles

This one is quick and the ingredients are easy to keep on hand!

And when I say quick, I mean it! I’ve come in from working at 8pm with no idea what to serve for supper. Hangry me is not pretty, believe me. But by 8:45 when everyone else is hangry and finally in and I put this on the table, well it makes for a happy quiet meal.

I served this up with some instant mashed potatoes and a steamed vegetable but it would be over the top good with my homemade mashed potatoes!

Gather The Ingredients

• 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
• 4 cups chicken broth
• 1 cream of chicken
• 1 stick of butter
• 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}

How to make Instant Pot Chicken and Noodles

1. Turn your Instant Pot on to Saute and add a 1/2 cup (1 whole stick) of butter to the pot and allow it to melt.
2. Once the butter is melted, add 4 cups of chicken broth and the can of cream of chicken, whisk this together with the butter.
3. Place your boneless skinless chicken breasts in your Instant Pot, lock the lid in place, and make sure the pressure knob is in the sealing position. Set the pressure to high and the timer to 15 minutes for thawed chicken or 23 minutes for frozen chicken.
4. Once the timer goes off, allow the natural release to continue for 10 minutes, then do a quick release. Your Instant Pot is very full, so be careful that liquid doesn’t spit out of the valve during the quick release.
5. Once you’ve opened the Instant Pot you can shred the chicken.
6. Add the 8-ounce bag of noodles and stir.
7. Place the lid back on your pressure cooker, change the pressure to low, the pressure knob is set to sealing, and set the timer for 4 minutes.
8. Once the timer goes off allow to natural release for 5 minutes then carefully do a quick release.

Tips, Tricks, Comments, and Questions

• Thawed or Frozen Chicken: This recipe is written for either one; the cooking times increase for frozen. I’m not the best meal planner, so this recipe is a go-to for me because I can use chicken straight from the freezer.
• Instant Pot Vs. Ninja Foodi: I have/do own both. I got tired of so many small appliances, bought myself the Ninja Foodi, and never looked back. Having one appliance that can do multiple functions is a space saver in all kitchens.
• Dry Noodles Vs. Frozen Noodles: I chose dry noodles for this recipe for the time factor. I have chicken and noodle recipes for frozen noodles as well, I just felt like for this instant pot recipe dry performed better. Feel free to use frozen noodles but I do think the pressure cooking time will need to be increased, I have not tested this.
• Serving Suggestions: I almost always serve this with either homemade or instant mashed potatoes! I sometimes hit the mark with an easy vegetable side dish.

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Instant Pot Chicken and Noodles

A super simple comfort food meal ready in less than 30 minutes.

Servings 4

Calories 1749kcal

Author Jent

Equipment

• Instant Pot

Ingredients

• 4 boneless skinless chicken breasts (thawed or frozen-just check cooking times for whichever one you are using
• 4 cups chicken broth
• 1 cream of chicken
• 1 stick of butter
• 8 ounce bag of egg noodles dried {I use Inn Maid Wide Egg Noodles}

Instructions

• Add whole stick of butter
• Turn Instant Pot to Saute – this warms up the Instant Pot and melts the butter quicker.
• Once butter is melted, add cream of chicken and all the chicken broth – whisk together
• Place chicken breast in Instant pot
• Put lid on Instant Pot and set to Pressure Cook for 15 minutes for thawed chicken, 23 minutes for frozen chicken
• Once timer goes off allow to natural release for 10 minutes, then do a quick release and open pot carefully
• Shred chicken (I love using my Pampered Chef Salad Chopper – seriously shred quickly right in the pot
• Add noodles, stir well and put lid back on set to pressure cook and change from high pressure to low pressure and set timer for 4 minutes
• Once timer has gone off allow to natural release for 5 minutes – while you prepare instant mashed potatoes and a quick veggie steam pack in the microwave.
• Quick release carefully, stir and serve.

Nutrition

Calories: 1749kcal | Carbohydrates: 166g | Protein: 40g | Fat: 105g | Saturated Fat: 61g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 456mg | Sodium: 4274mg | Potassium: 765mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2998IU | Calcium: 145mg | Iron: 5mg

The post Instant Pot Chicken and Noodles appeared first on The Farmwife Feeds.

I have several chicken pot pie recipes. I have my Grandmas, in her handwriting, I might add, that literally starts out with “catching the chicken”! One of my favorite recipes makes a great freezer meal and you don’t have to catch your own chicken!

My traditional Chicken Pot Pie version is great for food prep people and also easy to pop in the oven if you have things to do while supper cooks. But if you are anything like me and suddenly get a craving for comfort food with no desire to be patient, well this my friends is for you!

There are so many versions of pressure cookers out there now but the  Instant Pot is the one I use. I have had it for several years and I still love it!

Also while you could totally use a biscuit cutter or glass for the pie crust, can I just say using a chicken cookie cutter just makes it fun!

Instant Pot Chicken Pot Pie

Classic down-home comfort food is less than half the time, with all the flavor and richness!

Tips:

• You can use homemade or boughten pie crust – use what makes you happy!
• Totally serve this with biscuits if your family prefers those instead of pie crust.
• I use white meat but you could use dark if you like. Just know that it might cook differently so you might need to adjust the Instant Pot times.
• I cut my pie crust with my vintage chicken cookie cutter because FUN! But I’ve made it plenty of times just using my biscuit cutter or a glass and did circles of crispy pie dough!

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Instant Pot Chicken Pot Pie

Classic down-home comfort food with all the flavor and richness in less than 30 minutes.

Ingredients

• 1 package boughten pie crusts
• 3 boneless chicken breasts cut into 1 inch pieces About 1½ pounds
• 3 stalks celery, cut into ½ inch pieces
• 2 cups carrots, cut into 1 inch pieces
• 2 medium potatoes, peeled and diced
• 1 onion, diced
• 1¼ cups chicken broth
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 2 Tablespoons butter, softened
• 3 Tablespoons flour
• 1 cup frozen peas
• ⅓ cup heavy cream
• ⅓ cup shredded parmesan cheese

Instructions

Chicken Pot Pie Filling

• Add the celery, carrots, potatoes, onions, chicken, chicken broth, salt and pepper to your Instant Pot - give a stir to mix up
• Secure the lid in sealed position and vent to seal, set the pressure cooker to manual for 5 minutes at high pressure

  When time ends use the quick release and carefully remove the lid when able
• Combine the flour and butter into a paste, carefully remove approximately 1 cup of liquid from the instant pot and slowly whisk into the butter and flour paste to make roux - once the roux is smooth and no lumps - CAREFULLY and slowly pour back into the instant pot - stir carefully as not to mash all the vegetables, also stir in the heavy cream and shredded parmesan
• Allow to cool and thicken before serving

Pie Crust

• Using your favorite homemade recipe or boughten - roll out dough and cut into circles or shapes
• Place on a cookie sheet and bake in a pre-heated 450° oven for 12-15 minutes until crispy and lightly browned

The post Instant Pot Chicken Pot Pie appeared first on The Farmwife Feeds.

Another winning recipe from my nephew! Believe it or not, I did not grow up eating tater tot casseroles. I didn’t know they were a thing until I was a full-fledged adult!

Ranch Chicken Tater-Tot Casserole

For the pretty pictures, I added in some carrot sticks to round out this meal. But let’s be real…..that seldom happens in real life on busy nights!

Recipe Notes:

• I love a good rotisserie chicken but if that’s not your jam use your cooked and shredded chicken. Having shredded chicken on hand in the freezer is a great time saver. Freezer Meal Instant Pot Shredded Chicken
• I saved a couple of handfuls of the crumbled bacon to put on top. You can use it all in the hot dish or save some for the top as well.
• The tater tots in the recipe are on the bottom, you can put them on top of the cream mixture as well.  Either way works and tastes great!

Need a delicious easy dessert for this meal, definitely make my nephew’s Easy Cherry Dessert!

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Ranch Chicken Tater-Tot Casserole

A one dish meal made with rotisserie Chicken and tater-tots.

Ingredients

• 1 10.5 ounce can cream of chicken
• 16 ounces sour cream
• 1 1 ounce packet Ranch seasoning
• 1/3 cup milk
• 1 shredded rotisserie chicken approx. 4 cups shredded chicken
• 1 32 ounce package tater tots
• 1 pound bacon - cooked and crumbled
• 2 cups shredded cheddar cheese

Instructions

• In a bowl combine cream of chicken, sour cream, ranch seasoning packet, and milk
• Add the shredded chicken and bacon crumbles to the cream mixture and stir
• Spray a 9x13 pan with non-stick spray and line with the tots then spread the chicken mixture over the tots and cover with the shredded cheese
• Cover with foil and bake in a 350° pre-heated oven for 35-40 minutes
• Uncover and cook for an additional 5-8 minutes until cheese is bubbly and browned

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Let’s count them down:

20. Easy Stovetop Beef and Noodles – not a surprise, this is a simple recipe using leftover beef roast or if you are a meal planner using my Instant Pot Freezer Meal Shredded Beef!

19. Thick Hearty Bar Chili  – We may not be able to go to bars as much but we sure can enjoy this amazing chili!

18. Blueberry Pretzel Salad– for those that love blueberries more than strawberries!

17. 2 Ingredient Beer Bread – You had my attention at 2 ingredients and one of those is beer!

16. White Chocolate Sauce – This is truly one of my favorite recipes, I love to keep this in the refrigerator during the winter for when I need a little sweet treat!

15. Million Dollar Pound Cake – this cake is a slice of heaven, you’ll have to make it and eat it to believe me!

14. Grandma’s Homemade Noodles – this recipe is a family favorite and on every holiday table.

13. One Skillet Chicken Ro-Tel and Rice – I found this recipe years ago and it’s been a go-to ever since, it is easy and everyone eats it.

12. Glazed Ham Loaf – This is the ham loaf recipe my Grandmother made for every Easter holiday when I was a kid and I’m so glad it made the countdown!

11. Homemade Sausage Gravy – One of the easiest recipes to make and definitely fills hungry bellies!

10. Apple Cider Cookies – These are always a hit!

9. Pineapple Upside Down Cake – Always a classic, don’t tell anyone but I could eat the whole cake!

8. Great Grandmother’s Lard Pie Crust – Homemade pie crust is so easy and is full of flakey flavor.

7. Gingerbread Baileys Holiday Cocktail – I love that one of my favorite holiday cocktails was a highlight of the year!

6. Beef Cubed Steak and Pan Gravy – A classic from my childhood, made just like my Mom makes.

5. Back Home Cornbread Salad – Layered salad full of flavor and color. This recipe is from the church cookbook so you know it’s good!

4. Easy Hamburger Stroganoff – This is a simple, delicious meal that can be on the table in less than 30 minutes.

3. Old Fashioned Mashed Potatoes – Classic, simple and hold their own with gravy!

2. Crock Pot Chicken and Noodles – This recipe is amazing – kind of surprised it wasn’t Number 1 but Number 2 is pretty close!

1. Instant Pot Chicken and Noodles – People love Chicken and Noodles – traditional, crockpot and Instant Pot!

Interested in my favorite kitchen stuff? Check out my Amazon shop!

The post Top 20 Recipes of 2020 appeared first on The Farmwife Feeds.

I love Chicken and Rice Casserole and I love peas. So I knew I needed to be able to make an Instant Pot version for the ease and quickness of a getting a good meal on the table fast!

This recipe couldn’t be easier or more delicious. There is something so comforting to me about chicken and rice casserole. And peas, well I just love peas. Frozen peas are such a great vegetable to have on hand and always tastes and looks super fresh.

I am learning to love my Instant Pot and make it earn its keep. My kitchen only has so much room for multiple counter top appliances. I have the 6 quart and it works great for families, but my college daughter is wanting one and I’m excited they make a 3 quart size!

Instant Pot Chicken, Rice and Peas

I love that this I made with regular long cooking rice and not instant minute rice. While the convenience of minute rice is a must in our house the price of long cooking rice is the winner.

More Instant Pot Recipes:

• Instant Pot Pizza Sloppy Joes
• Instant Pot Chicken and Noodles
• Instant Pot Beef Vegetable Soup

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Instant Pot Chicken, Rice and Peas

An Instant Pot version of the classic chicken and rice casserole.

Ingredients

• 1 small onion, diced
• 1½ cups rice regular rice not minute rice
• 4 cups chicken stock
• 5-6 chicken tenderloins or 3 chicken breasts, cut in half length wise
• 1 can cream of chicken
• 1 cup shredded parmesan cheese
• 2 cups frozen peas

Instructions

• Add chicken stock, diced onion, rice and cream of chicken to Instant Pot-give a quick stir
• Place chicken pieces in liquid
• Place lid on Instant Pot, making sure valve is turned to close

  Turn on to Pressure Cook and set timer for 12 minutes
• Once cooking time is up allow to natural release for 8 minutes then carefully release the pressure with the valve
• Once safe take the lid off and "fluff" the rice with a fork and shred the chicken to your liking
• Add the parmasean cheese and peas, stir to combine
• Place lid back on for 5 more minutes for the peas to warm and cheese to melt then serve with additional shredded parmasean if desired

The post Instant Pot Chicken, Rice and Peas appeared first on The Farmwife Feeds.

This is such a simple recipe, it’s one of those you can’t believe you haven’t been making for years! It’s like “where has this been my whole life” easy kind of meals!

You literally put chicken breasts in your crock pot, chunk up your cream cheese and sprinkle on a package of the dill dip! Like ranch better? Use ranch, heck use both if you want – it’s that easy!

It does all the work by itself! Once it’s cooked the chicken just falls apart, give it a good stir to soak up all the yummy cheesy juices and it’s sandwiches all around.

Crock Pot Dill Shredded Chicken Sandwiches

I fried up some bacon to crumble on top – you know because BACON! Served it with some potato chips and cut up broccoli and it was dinner on the table with a cold glass of milk in no time!

We love Hidden Valley’s Creamy Dill Ranch! We use it for tons of things like vegetable and potato chip dip and for my Dill Dip Veggie Wraps.

I like to use pretzel buns for fun but any bun will work, it’s a great sandwich. You could totally put the shredded chicken in a tortilla for a roll up as well!  The idea is to keep meals simple and delicious!

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Crock Pot Dill Shredded Chicken Sandwiches

Ingredients

• 2 pound boneless chicken breasts 3-4 depending on the size of the pieces
• 1 package Hidden Valley Dill Ranch Dip
• 8 ounce cream cheese, cut into chunks
• non-stick butter spray
• 6-10 slices bacon, cooked and crumbled

Instructions

• Spray crock pot with non-stick butter spray
• Add chicken, chunks of cream cheese and sprinkle package of dill dip over the top
• Cook 4 hours on high or 8 hours on low
• Once chicken is done, remove from crockpot - shred chicken, whisk sauce in crock pot till smooth then stir shredded chicken back into sauce - serve or keep warm
• Serve on buns with bacon crumbles on top

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

The post Crock Pot Dill Shredded Chicken Sandwiches appeared first on The Farmwife Feeds.

Literally the ease of this astounds me, it’s like I should make these every other day! I normally keep on hand a couple of boxes of those taco kits- the ones with a seasoning packet, hard shells, soft shells and taco sauce. This way I have the seasoning and the shells are fresh, it’s a super easy way to serve a quick meal on busy nights.

Water, boneless chicken breasts and taco seasoning in a crock pot – and magic happens! The chicken literally  falls apart and shreds itself! I also love to use these toss and chop salad tongs to shred meat-it works so easy. I don’t even have to remove the meat from the crock pot, just start cutting.

Crock Pot Chicken Tacos

Serve with a quick side of Mexican Rice and your favorite taco toppings-supper is served! If you have time these taste fantastic with some Fresh Easy Guacamole!

Tacos are my GO TO!

We will go times where we literally eat chicken or beef tacos 3 times a week.

No shame in my game!

Everybody loves them, they are easy and a great way of getting almost all the food groups in easily!

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Crock Pot Chicken Tacos

Super easy to throw together for a quick supper on busy nights

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 packet favorite taco seasoning
• 1/2 cup water

Instructions

• Place chicken breasts in crockpot, sprinkle seasoning packs on top, pour water in.
• Cook on Low for 6-8 hours or High for 2-4.

  Cooking times will depend on how many pounds of chicken you are cooking-this recipe easily multiples - but more chicken takes more time, less chicken takes less time.

  Once cooked shred, keep in crockpot to keep warm and serve.

Linked To Weekend Potluck – Check It Out

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Liz over at Farmwife Cooks   first introduced me to Angel Chicken. When I pulled up her recipe to make a while back and realized I didn’t have any Cream of Mushroom. I was shocked, it is a staple in this house for lots of recipes!  But I noticed my pantry was over run with cans of Cream of Chicken, so I improvised, and it paid off!

I popped this in the crock pot the other day before I went out to feed and bed down the cattle!

It was perfect timing, when I came in I was able to shut the crock pot off, boil the spaghetti and got supper on the table just as everyone else was coming in to eat!

Crock Pot Angel Chicken

This is one of my favorite crock pot recipes because it’s not an all day cooker. I love to keep chicken tenderloins in the freezer because they cook quicker for this recipe and can cook from frozen. You can totally use boneless skinless chicken breasts, even from frozen, but they will take longer to cook.

Only have whole boneless skinless breasts but need supper quicker – cut those breasts into strips for less cooking time!

This will make a great supper when you get home from work and have just enough time to pop something quick and easy in the crock pot to cook while running errands or kids to practices.

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Crock Pot Angel Chicken

Author Jent

Ingredients

• 8 boneless skinless chicken breast tenders or 4 chicken breasts cut into tenders for quicker cooking
• 1/4 cup butter melted
• 1/2 cup chicken stock
• 1 10.5 ounce can of Cream of Chicken
• 4 ounces or 1/2 cup of onion and chive cream cheese
• 1 ounce packet dry Italian salad dressing mix
• 1 pound angel hair pasta prepared according to package directions

Instructions

• Turn crock pot onto high to start warming it up
• Put butter, chicken stock, Cream of chicken, cream cheese and Italian salad dressing mix into crockpot and whisk together as it warms up
• Place chicken pieces in crockpot with mixture
• Cover crock pot and allow to cook on high for 2-2.5 hours or low for 4-4.5 hours - adjusting for your crockpot. Internal chicken temperature should be 165 degrees.
• Serve over angel hair pasta-or your really any pasta will work

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