chicken Archives - mom makes dinner

Honey Garlic Chicken with Broccoli

Kelley — Thu, 02 Oct 2025 20:40:03 +0000

Weeknight meals are hard! It’s hard to find time to cook and something that everyone will like. My easy honey garlic chicken with broccoli is one of our go-to meals. This quick dinner recipe solves both issues – fast prep and cook time and everyone in my house devours it! Let me show you how to make honey garlic chicken for dinner tonight!

We are getting into the fall months – the “ber months” if you will – and that means I’m always on the lookout for quick and easy dinner recipes. I bet that it would take about the same about of time to whip this up as it would to grab something similar in the drive thru. So skip the drive thru and make this honey garlic chicken with broccoli.

What is honey garlic chicken?

This dinner recipe starts with a chicken base and is enhanced with honey and garlic flavors. It is an Asian inspired dish made with chicken breast, spices and topped with sesame seeds. Roasted broccoli is added to the mix to make it an almost complete meal. A side of rice and dinner is ready!

Honey garlic chicken ingredients

Another thing that I personally love about this recipe is that you only need a handful of common ingredients – most you probably already have one hand! You will need:

chicken
oil
cornstarch
broccoli
honey
soy sauce
orange juice
garlic
ginger
ketchup
sesame seeds
salt/pepper

Chicken – You can use any boneless version of chicken here. I prefer chicken breasts, so that is what we use for our honey garlic chicken.

Oil – You will want a neutral oil here. I would recommend olive or avocado oil.

Cornstarch – Helps crisp up the chicken while cooking. You can find cornstarch in the baking aisle.

Broccoli – There are 2-3 cups of broccoli in this recipe. That would be one large head or two smaller crowns of broccoli.

Sauce ingredients – To get the almost authentic flavor, you will need honey, soy sauce, sesame oil, garlic, orange juice, ginger, ketchup, salt and pepper and sesame seeds. You can find most of these in the main aisles of the grocery store but may have to travel down the Asian food aisle for the soy sauce and sesame oil.

How to make honey garlic chicken at home

Once you have gathered all your ingredients, you will also need to grab – measuring cups and spoons, steamer basket for the broccoli, mixing bowl and a large skillet.

Step 1: Prep the ingredients. Cut your chicken into 1 inch pieces. You can do this with a knife or kitchen scissors. You will also want to wash and cut the broccoli to prepare it for the steamer.

Step 2: Make the sauce. In your mixing bowl combine the sauce ingredients – honey, soy sauce, sesame oil, ginger, orange juice, ketchup and salt and pepper. Stir until combined.

Step 3: Cook the broccoli and chicken. In your steamer basket, add some water and steam the broccoli. While the broccoli is steaming, coat your chicken in the cornstarch, salt and pepper. Add a bit of oil to the skillet and cook until golden brown.

Step 4: Add in the sauce. Pour half of the sauce over the cooked chicken and continue to cook for 6-7 minutes. You want the sauce to almost start to caramelize. Add the rest of the sauce and cook down for another 3-4 minutes.

Step 5: Add broccoli. Turn off the heat and stir in the broccoli. Sprinkle with sesame seeds and then add a squeeze of lemon juice over the top. This is optional but a great addition!

Side dish recommendations

One of the best things about this recipe is that you can easily whip up a whole meal in under 30 minutes. While the chicken is cooking, you can get the sides going and have everything ready around the same time. Some great side dishes would be:

How to make in the slow cooker

Want to make this recipe even easier? Check out my slow cooker honey garlic chicken recipe! It’s great for busy weeknights when you want to have dinner ready when you walk in the door.

Honey garlic chicken tips and FAQs

What type of chicken do you need? You can use any boneless, skinless chicken for this honey garlic chicken recipe. I like using chicken breasts but chicken thighs are a great option as well. You can also use leftover chicken, if you needed to.

Tip: Make sure to coat the chicken completely in the cornstarch. This helps to keep the chicken moist with a slightly crispy exterior.

What is the honey garlic sauce made of? The sauce used for this chicken recipe is made with honey, garlic, soy sauce, sesame sauce, orange juice, ginger and bit of ketchup! You are going to absolutely LOVE this sauce!

Tip: To save a little time, buy broccoli that is pre-cut from the produce section.

Other chicken recipes to try

Looking for other quick chicken recipes to try? I suggest:

How to store leftovers

Place any leftover chicken and broccoli in an airtight container and keep in the fridge. This recipe will stay fresh for 3-4 days in the fridge, if stored properly.

Can you freeze this honey garlic chicken? Yes, you can freeze the recipe. I would suggest allow it to cool completely and then place it in a Ziplock baggie. Lay flat in the freezer. Will stay fresh for up to 3 months in a regular freezer and 6 months in a deep freezer.

To re-heat, place on the counter or in the fridge to thaw. Warm up in a skillet will a little bit of oil. This is a great freezer meal to make and save for a later date!

Honey garlic chicken with broccoli

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

How to make a flavorful Asian inspired chicken.

Ingredients

For the chicken:
• 4 breasts or boneless, skinless chicken thighs
• 2 tbsp sesame oil or vegetable oil
• 2tbsp cornstarch
• 2-3 cups broccoli florets
• Salt and black pepper (to taste)
• Green onion for serving
For the sauce:
• 2 tbsp honey
• 1/4 cup soy sauce (low sodium preferred)
• 2 teaspoons sesame oil or vegetable oil
• 2tbsp orange juice
• 2 garlic cloves, minced
• 1tsp ginger grated
• 1tbsp ketchup
• 1tsp sesame seeds (black and white)
• Salt and pepper to taste
Other:
• A half lemon

Instructions

Prepare the ingredients:
Cut the chicken into bite-sized pieces.
Rinse and drain the broccoli florets.
Make the sauce:
Add the sesame oil, garlic, honey, soy sauce,
orange juice, ketchup, sesame seeds, ginger, salt, and pepper to taste in a medium-sized bowl. Mix well until all ingredients are combined. Set aside.
Prepare the broccoli:
Use a steamer basket and steam the broccoli for 10-12 minutes.
Note: If you don't have a steamer basket, steam the broccoli in a pot of boiling water for 7-10 minutes or until tender.
Cook the chicken
Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat.
Season the chicken with salt, pepper, and cornstarch. Mix well.
Add the chicken to the skillet until golden brown and fully cooked (about 5-7 minutes).
Pour half of the sauce over the chicken and cook for 6-7 minutes. Then add the remaining sauce and cook for 3-4 minutes. Turn off the heat.
Add the broccoli to the chicken and stir gently.
Add salt and pepper if needed.
Add more sesame seeds if needed and squeeze a
lemon.

Nutrition Information:

Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 481Total Fat: 26gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 137mgSodium: 1430mgCarbohydrates: 34gFiber: 9gSugar: 14gProtein: 35g

Did you make this recipe? I’d love for you to leave a review in the comments below. Want to make it later? Pin the image below to your favorite dinner recipe board!

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Easy Crock Pot Chicken Tacos

Kelley — Thu, 04 May 2023 12:00:00 +0000

Busy weeknight? These easy crock pot chicken tacos will become your new favorite dinner. Shredded Chicken Tacos combine juicy and flavorful shredded chicken with a mixture of canned beans and corn. The shredded chicken mixture is scooped into tortillas and can be topped with a choice of salsa, sour cream, or creamy guacamole!

I have four kids and I work from home. So, when Im not chasing them around or busy working, I somehow have to worry about dinner. I love to throw everything in a crock pot and go about my day. Plus, it is hot yall! Like I don’t want to turn my stove on hot. I try to find ways during the summer to not use either to save on the electric bill and save my sanity. [Momma doesn’t like to be hot.] My solution is to use my slow cooker more and these easy chicken tacos are my favorite.

Im all about quick and delicious meals, so these easy crockpot tacos are my go to meal. I call them my ‘set them and forget them‘ tacos because I toss all my ingredients in and let them simmer all day.

This recipe is from 2013 so some of the pictures are from my phone – my old Blackberry phone. Yea. The recipe is solid – some of the pictures are old. I hope you enjoy!

What Are Slow Cooker Chicken Tacos?

Slow Cooker Chicken Tacos consist of a shredded chicken mixture cooked in a Crock Pot with canned beans and corn until fork tender and juicy.

Once the cooked chicken breasts have cooked through, they are moved, shredded, and returned to the Crock Pot mixture to be scooped into tortillas to make assembled shredded chicken tacos.

Top these delicious shredded chicken tacos with a dollop of sour cream, guacamole, or salsa!

Shredded Chicken Tacos Ingredients

2 chicken breast
2 Cans of beans of choice
1 Can of corn
1 Taco Seasoning packet or homemade

Ingredient Notes

Chicken – I like to use boneless, skinless chicken breasts for my chicken tacos. Chicken thighs also work great. You can use bone-in chicken, you just need to remove the meat from the bone before adding them to your tortillas.

Beans – Feel free to use whatever beans you’d like for your tacos. We like black beans and navy or kidney beans. Any beans work for some added flavor and protein!

Taco seasoning – You can use a packet of pre-made spices, or whip up a batch of homemade taco seasoning to have on hand!

How to Make Chicken Tacos in the Slow Cooker

Step 1: Cook the Chicken

Add the chicken to the Crock Pot with the beans and corn and cook on high or low, stirring occasionally.

Step 2: Shred the Chicken

Remove the cooked chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the Crock Pot.

Step 3: Assemble the Chicken Tacos

Scoop the shredded chicken with the corn and bean mixture into tortillas and serve alongside your favorite Mexican side dishes!

How to make in the Instant Pot

While I love making these tacos in the slow cooker, sometimes I need them done a bit quicker. Enter my pressure cooker! Follow the directions below to make these chicken tacos in your Instant Pot:

Add the chicken to your inner pot.
Add the taco seasoning and corn with liquid.
Pressure cook on high for 7 minutes.
Allow pressure to release naturally.
Shred the chicken and add it along with the beans back to the pot.
Stir to warm up the beans.
Serve and enjoy.

Side Dish Recommendations

Recipe FAQs

What Cut of Chicken Works Best for This Recipe?

Chicken breast is the most popular cut of chicken when shredding for meals such as tacos, but you can use any cut of chicken. Skinless, boneless chicken thighs are a great alternative since they are lean, tender, and easy to shred.

Can I Use Pork Instead?

Yes! In fact, shredded pork is a great substitute. It will give you a similar result to these Crock Pot Pork Carnitas.

How Long Do You Need To Cook Chicken In The Crock Pot for Tacos?

You have the choice of cooking the chicken on HIGH for 4-6 hours in the Crock Pot or on LOW for 8 hours.

Can I Add Frozen Chicken In The Crock Pot?

Yes. When adding frozen chicken to the crock pot, increase the cooking time to ensure the chicken is cooked through. I would suggest adding an additional 2 hours to your cooking time.

How Do I Prevent The Chicken From Drying Out?

To keep your chicken juicy, stop cooking the chicken once the internal temperature of the meat reaches 165F. The cook times in this recipe are a good guide for ensuring that you get succulent chicken that won’t overcook.

How Should I Store Leftovers?

Add leftover shredded chicken to an airtight container in the fridge for 3-4 days. The leftover shredded meat can be reheated in the microwave, on the stovetop, or in the oven, with a splash of liquid (water or broth) to prevent the chicken from drying out.

Can I Freeze Leftover Shredded Chicken?

Absolutely! Once completely cool, store leftover shredded chicken in an airtight container or Ziploc bag in the freezer for up to 3 months.

Thaw in the fridge and reheat before assembling into fresh tacos or using in other Mexican-inspired recipes that call for shredded chicken.

Can I Make Gluten-Free Shredded Chicken Tacos?

Yes! When assembling these tacos, make sure that you use gluten-free tortillas instead of regular flour-based tortillas. Corn tortillas are another option when catering to gluten sensitivities.

Other Taco Recipes To Try

Love tacos? We do too! Here are some of our other taco favorites:

Easy CrockPot Chicken Tacos

Ingredients

2 Frozen chicken breast
2 Cans of beans of choice
1 Can of corn
1 Taco Seasoning packet or homemade

Instructions

Place the chicken breasts in the crock pot.

Sprinkle the taco seasoning over the chicken.

Pour in the beans and the corn.

Set on high for 4-6 hours or low for 8 hours.

Stir occasionally.

Remove the chicken and shred it with two forks. Return to crock pot.

Scoop into tortillas and enjoy!

Did you make this recipe? I’d love for your to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board. THANK YOU for the support!

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Chicken Corn Noodle Soup

Kelley — Wed, 29 Mar 2023 13:42:49 +0000

Chicken Corn Noodle Soup combines the classic flavors and textures of hearty chicken noodle soup with the addition of corn, providing extra volume, flavor, and nutrition to a midweek family meal! This comforting soup can be made in less than an hour with pantry-staple and budget-friendly ingredients – perfect for feeding a large family alongside homemade bread rolls, flaky biscuits, or cornbread!

My kids love a good bowl of soup. I feel like I hit the jackpot in that they will eat a whole bowl (or more) of homemade soup with no complaints. No.complaints! That’s huge! This chicken noodle soup with corn is no exception – everyone in the house loves it!

What Is Chicken Corn Noodle Soup?

Chicken Corn Noodle Soup is a hearty and comforting soup consisting of juicy chicken breast, sauteed vegetables, corn, tender egg noodles, and a rich and flavorful chicken broth.

The soup resembles classic soups like chicken noodle soup and corn chowder, which may have influenced its origin. This easy soup starts with a sauteed vegetable base and browned chicken pieces cooked in chicken broth, with the noodles and corn added towards the end of the cooking time to preserve texture for best results!

Chicken Corn Noodle Soup Ingredients

yellow onion
celery ribs
carrots
butter
boneless skinless chicken breasts
chicken broth or stock
salt
pepper
egg noodles
whole kernel corn
cream-style corn

Ingredient Notes

Onion, celery and carrot – Can all be found in the produce section of the grocery store. It is suggested to use fresh over frozen for these veggies.

Chicken – We love boneless, skinless chicken breasts for our soup. Feel free to use whatever chicken you like or have on hand.

Egg noodles – These can be found in the pasta aisle. They are wide noodles that cook up fast and are a nice soft addition to any soup.

Corn – You have a couple options for the corn. You can use fresh off the cob, you can use from the can, or you can use frozen. You will need one can of creamed corn in addition to regular whole kernel corn.

How to Make Chicken Corn Noodle Soup?

Step 1: Melt the butter over medium heat in a 6-quart pot or dutch oven and saute the vegetables until soft and tender.

Step 2: Add the chicken to the pot and season.

Step 3: Pour the chicken broth over the ingredients in the pot and bring the mixture to a boil. Once boiling, cover the pot and allow it to simmer for about 20 minutes or until the chicken reaches 165F internally and is no longer pink.

Step 4: Uncover the pot and bring it to a boil once more, stirring in the noodles and corn.

Step 5: Reduce the heat to medium and cook for another 8 minutes, occasionally stirring, until the noodles are tender.

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile! You can easily adjust the ingredients AND the method of cooking! You can make this chicken corn chowder in the slow cooker by following the directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Delicious Side Dishes To Pair with this Soup

Recipe FAQs

Can I Use Chicken Thighs Instead?

Yes, you can! In fact, using chicken thighs can add more flavor and richness to the soup than chicken breast since thighs have more fat and connective tissue, making the soup richer and more flavorful.

If you opt to use chicken thighs, I recommend using skinless, boneless ones for convenience.

Can I Use Frozen Corn?

Absolutely! Frozen corn is a convenient and affordable option and works well in soups. Whether using whole kernel canned corn or frozen corn, remember to add it to the pot towards the end of the cooking time, or it can become overly soft and mushy.

How Should I Store Leftovers?

Once completely cooled, store leftover chicken corn noodle soup in an airtight container (Tupperware or Ziploc bag) in the fridge for 3-4 days.

Can I Freeze Chicken Corn Noodle Soup?

Yes! Extend the shelf life of your soup by freezing it in an airtight container for up to 2-3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

If the soup has thickened in storage, stir some additional chicken broth into the mixture while reheating it.

Other Soup Recipes to Try

Chicken Corn Noodle Soup

Yield: 16 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Make this hearty and delicious chicken noodle soup with corn!

Ingredients

1 medium yellow onion, chopped
2 celery ribs, chopped
1 cup carrots, chopped
3 Tbsp. butter
2 pounds boneless skinless chicken breasts, cubed
12 cups chicken broth or stock
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked egg noodles
2 cans (14-3/4 oz) whole kernel corn, drained
2 cans (14-3/4 oz) cream-style corn

Instructions

1. Melt butter over medium heat in a 6 quart pot or dutch oven and saute the onion, celery, and carrots until tender.
2. Add in the chicken and season with salt and pepper..
3. Pour chicken broth over the chicken and vegetable mixture. Bring mixture to a boil. Cover and simmer until chicken reaches 165 degrees and is no longer pink. Approx. 20 minutes.
4. Uncover and return mixture to a boil and stir in noodles and corn. Reduce to medium heat and cook until noodles are tender. Approx. 8 minutes. Stir occasionally.

Notes

How to make in the Crock Pot

Another reason that we love this recipe is that it’s super versatile!
You can easily adjust the ingredients AND the method of cooking! You
can make this chicken corn chowder in the slow cooker by following the
directions below:

Add the onion, celery, carrot, chicken and spices to your slow cooker.
Add the spices and mix together.
Pour in half of the chicken broth.
Cook on low for 6 hours or high for 4 hours.
Add in the egg noodles and the rest of the broth.
Cook for another 30 minutes or until noodles are soft.

How to make in the Instant Pot

Looking to make this soup even faster? Use your Instant Pot!

Add oil or butter to the inner pot and saute the onion, carrots and celery.
Add in the chicken and sear the outside. (It’s ok if it’s still pink inside, the pressure will fully cook it.)
Add in the broth, noodles and corn.
Pressure cook on high pressure for 3 minutes.
Manually release the pressure.
Remove lid, stir and enjoy.

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

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Creamy Buffalo Chicken Soup

Kelley — Thu, 22 Sep 2022 15:43:39 +0000

A little spicy, but a whole lot of delicious – this creamy buffalo chicken soup will quickly become a family favorite. Use leftover chicken for a quick and easy weeknight meal that fills everyone up.

I’m always looking for new soup recipes to make in the winter, and this buffalo chicken soup is one of my new favorites. It’s hearty and flavorful, and it’s a great way to use up leftover chicken. Plus, it’s really easy to make, which is always a bonus. If you’re looking for a new soup recipe to try this winter, be sure to check out this buffalo chicken soup. You won’t be disappointed!

What is Buffalo Chicken Soup?

Buffalo chicken soup is a creamy, hearty soup that combines the best of both worlds: the rich flavor of buffalo chicken wings and the comforting warmth of a bowl of soup.

The soup is made with shredded chicken, diced onion, garlic, and is finished with a hint of Frank’s Red Hot sauce. The result is a flavorful soup that is perfect for a cold winter day.

You can serve Buffalo chicken soup with a side of crusty bread for a complete meal.

Buffalo Chicken Soup Ingredients

For this recipe, you won’t need much. In fact, you probably already have all these ingredients at home.

Chicken broth– If you don’t have chicken broth, you can make it using water and bouillon cubes.
Heavy cream– To make 1 cup of heavy cream, mix 2/3 cup of whole milk with 1/3 cup melted butter.
Buffalo sauce– I use Frank’s Red Hot sauce, but you can use whatever buffalo sauce you prefer.
Chicken– I use leftover rotisserie chicken and shred it up. If you don’t have leftover chicken to shred, you can easily throw chicken in your Instant Pot and shred it when it’s done.
Onion– Cut and dice up a small onion to add a delicious flavor complex.
Seasonings– For seasonings, you will need salt, pepper, and minced garlic.
Garnishments– Garnish your soup with croutons, blue cheese, and green onions.

How to Make Instant Pot Buffalo Chicken Soup

This soup is super quick and easy in your Instant Pot. Follow the simple steps below!

Step 1: Add the Liquid

First, pour the chicken broth and heavy cream into the inner pot of your Instant Pot.

Step 2: Add Spices

Next, add the minced garlic, salt, and pepper to the liquid.

Step 3: Pressure Cook

Then, place the lid on the Instant Pot, put your vent into the sealing position, hit manual, and set the time for 10 minutes. When the time is up, move the vent to the venting position to do a quick release.

Step 4: Add the Chicken

Remove the lid, stir in the shredded chicken, and the buffalo sauce.

Step 5: Pressure Cook

Put the lid back on the Instant Pot, set the valve to sealing, hit the manual button, and set the time for an additional 5-minutes. Then, do a quick release.

Serve your soup with crumbled blue cheese, green onions, and croutons! Enjoy!

How to Make Buffalo Chicken Soup in the Crock Pot

If you want to make this recipe in the crock pot, you can easily do that. Simply put all of your ingredients in the crock pot, put the lid on and set the crock pot on low for 4-6 hours or high for 2-4 hours.

What is Buffalo Sauce?

Buffalo sauce is a hot sauce typically made from cayenne pepper sauce or hot sauce, vinegar, butter, and garlic. It is named after the city of Buffalo, New York, where it was first used as a chicken wing dipping sauce.

Buffalo sauce is also popularly used as a condiment on sandwiches and burgers. The spiciness of the sauce can vary depending on the recipe, but it generally ranges from mild to medium-hot.

It is often used as a finishing drizzle on cooked chicken wings or buffalo chicken wraps. It can also be used as a base for other sauces or dressings, such as blue cheese buffalo sauce or ranch dressing.

Can I Use Uncooked Chicken

This buffalo chicken soup recipe is a great way to use up leftover chicken, but if you don’t have leftover chicken, you can easily use uncooked chicken. Just keep in mind that the cooking time will be longer for uncooked chicken. You will want to put the chicken in with the liquid so that it pressure cooks with the broth and cream. Uncooked chicken should be pressure cooked for at least 12 minutes in order for you to be able to shred it.

Homemade Buffalo Sauce Recipe

I use premade buffalo sauce to make this recipe quick and easy, but if you want an even more flavorful dish, you can use homemade buffalo sauce instead. Follow this Easy Homemade Buffalo Sauce Recipe, here.

Optional toppings

This soup is perfect on it’s own, but adding a topping is always recommended. Some great toppings to this creamy buffalo soup are:

Croutons
Crumbled Blue Cheese
Green Onion
Beer Bread

Creamy Buffalo Chicken Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

How to make a creamy buffalo chicken soup with just the right amount of spice.

Ingredients

6 cups Chicken Broth
1 cup Heavy Cream
1/4 Cup Buffalo Sauce
1 Pound Shredded Chicken
1 Teaspoon Salt
1 Teaspoon Pepper
1 Tablespoon Minced Garlic
1 Small Onion (diced)

Instructions

Pour chicken broth & heavy cream into the instant pot.
Add the minced garlic, salt & pepper.
Place the lid on and cook on manual for 10 minutes.
Quick release.
Remove the lid & stir in the shredded chicken & Buffalo sauce.
Cover and set to manual.
Cook for an additional 5 minutes.
Quick release.
Serve with crumbled blue cheese, green onions and croutons.

Notes

Slow Cooker instructions -

Place everything in the slow cooker and stir. Cook on low for 4-6 hours or on high for 2-4 hours. Stir before serving. Add toppings and enjoy.

Other Chicken Soups to Try

Looking for more chicken soup goodness? Here are some of other fall favorite soups:

The post Creamy Buffalo Chicken Soup appeared first on mom makes dinner.

Shredded Buffalo Chicken

Kelley — Tue, 16 Aug 2022 01:21:01 +0000

Shredded Buffalo chicken sandwiches are a delicious and easy meal to prepare. They’re perfect for a quick lunch or dinner, and they can be tailored to fit your own taste preferences. Plus, they’re always a crowd-pleaser! Whether you’re looking for a new go-to recipe or just want something different than the same old sandwich, give these shredded buffalo chicken sandwiches a try!

What is Shredded Buffalo Chicken?

There are a few different ways to make a buffalo chicken sandwich, but the basic ingredients are always the same: chicken, buffalo sauce, and cheese.

The chicken is usually cooked in the buffalo sauce, though some recipes call for pre-cooked chicken that is then coated in the sauce. The cheese can be any variety that you like, though most recipes call for either cheddar or mozzarella.

Once the chicken and cheese are combined, they are typically served on a hamburger bun or a torpedo roll. Some recipes also include additional toppings, such as ranch dressing or blue cheese crumbles.

Whether you like your buffalo chicken sandwich hot and spicy or mild and cheesy, there’s a recipe out there that’s perfect for you.

Shredded Buffalo Chicken Ingredients

You won’t need much for these quick and easy sandwiches. Here’s what you’ll need:

Chicken breast– I use boneless skinless chicken breasts, but you could also use boneless skinless thighs as well.
Buffalo sauce– You can’t have buffalo sandwiches without buffalo sauce. I use mild buffalo sauce, but if you like it spicier, you could use medium or hot.
Ranch seasoning– You will just need 1 packet of dry ranch seasoning. This really adds a lot of flavor to your chicken.
Butter– Adding butter to the top of the chicken makes it moist, tender, and delicious.
Hoagie rolls– I use hoagie rolls as my bread choice, but you could use hamburger buns or torpedo rolls if you prefer.
Blue cheese crumbles– If you aren’t a fan of blue cheese, you can completely omit it.
Provolone cheese– I use provolone, but you can use any variety of cheese you prefer for this recipe.

How to Make Buffalo Chicken in the Crock Pot

For this recipe, you are essentially making shredded chicken with a buffalo flavor. Follow the simple steps below for quick and easy buffalo chicken sandwiches.

Step 1: Season the Chicken

Place the chicken breasts in the slow cooker. Then, cover the chicken with ranch seasoning and add ALL of the buffalo sauce to the pot.

Step 2: Add the Butter and Lid

Place your entire stick of butter on top of the chicken. Secure the lid.

Step 3: Cook

Cook your chicken on low for 5 hours or on high for 2.5 hours.

Step 4: Shred the Chicken

After 5 hours, shred the chicken thoroughly with 2 forks. Mix all the seasonings and sauce with the shredded chicken.

Step 5: Assemble the Sandwich

Finally, load up the bottom portion of your hoagie roll with the buffalo chicken, top it with blue cheese crumbles and provolone cheese.

Serve and Enjoy!

Buffalo Chicken Sandwich Tips

Cook meat on low. If you want the meat to be more tender, cook it on the low setting for 5 hours. Cooking it on high tends to make the chicken tougher and not as moist.
Add toppings. This sandwich can pair with a variety of toppings such as pickles, ranch, or onions.
Let the shredded chicken rest. After you’ve shredded the chicken and mixed it with the sauce, let it rest at a lower temperature so it absorbs all the sauce.
Use it as a dip. If you aren’t a fan of sandwiches, this chicken can also be used as a buffalo chicken dip as well.

How to Make in the Instant Pot

You would make this chicken the same way in your Instant Pot as you would your slow cooker. But, the beauty of an Instant Pot is that it cooks in half the time.

Simply place all your ingredients in the Instant Pot, close the lid, and put the steam valve in the sealing position, hit your manual or pressure cook button and set the time for 10-minutes. Allow for a full natural release to make sure the chicken is tender. Shred, mix, and enjoy! You can also follow this Instant Pot Buffalo Chicken Recipe.

Side Suggestions

You can pair these sandwiches with a variety of sides including chips, fries, and veggies. Here are a few of my favorite sides:

What is Buffalo Sauce?

Buffalo sauce is a thick, spicy sauce that is used as a condiment or marinade. It is made from a combination of hot peppers, butter, vinegar, and garlic. The sauce is named after the city of Buffalo, New York, where it was invented. Some common brands of buffalo sauce include Frank’s RedHot, Texas Pete’s, and Crystal.

Buffalo sauce is commonly used on chicken wings, but it can also be used on other foods such as chicken fingers, salads, and pizzas. Some people even like to use buffalo sauce as a dip for their chips or pretzels.

Can I Use Homemade Ranch Seasoning?

Absolutely! In fact, anything made homemade is sure to taste even better! If you want to make your own ranch seasoning, I suggest using this Ranch Seasoning Recipe.

Other Crockpot Chicken Recipes to Try

Looking for more easy slow cooker chicken recipes? Some of our favorites are:

Shredded buffalo chicken

Yield: 6-8 sandwiches

Prep Time: 5 minutes

Cook Time: 5 hours

Total Time: 5 hours 5 minutes

Ingredients

2 lbs Boneless Skinless Chicken Breast
2 Cups Buffalo Sauce
1 oz Dry Ranch Seasoning (1 Packet)
1 Stick of Butter (½ cup)
Hoagie Rolls
Blue Cheese Crumbles

Instructions

1.Place the chicken breasts in the slow cooker.
2.Cover the chicken with the ranch seasoning and then add all of the buffalo sauce to the slow cooker.
3.Place the butter on top of the ingredients and secure the lid.
4.Cook for 5 hours on low. After 5 hours, shred the chicken thoroughly with 2 forks and mix well.
5.Switch the slow cooker to the warm setting and let it rest for 30 minutes.
6.Load up the bottom portion of the hoagie with some buffalo chicken and top with blue cheese and provolone, if desired.
7.Cut it in half. Enjoy!

Notes

Instant Pot instructions -

place all your ingredients in the Instant Pot, close the lid, and put the steam valve in the sealing position, hit your manual or pressure cook button and set the time for 10-minutes. Allow for a full natural release to make sure the chicken is tender. Shred, mix, and enjoy!

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Baked chicken tacos

Kelley — Wed, 27 Jul 2022 13:00:00 +0000

These baked chicken tacos are perfect! They’re simple to make and everyone will love them. Plus, they’re a great way to use up leftovers.

One of our favorite family meals to eat together is tacos. My kids are big taco fans because you can customize them to your liking. We put out the tortillas, meat, and all the fixings and let me pick what they want on them. It’s a dinner win-win!

What are Baked Chicken Tacos?

Baked chicken tacos are a delicious and easy way to enjoy Mexican-inspired cuisine. The chicken is cooked in the oven until it is tender and juicy, and then it is shredded and mixed with a variety of flavorful toppings. They can be made with a variety of different toppings, including salsa, cheese, sour cream, and guacamole.

You can serve them on soft tortillas, but they can also be served on hard shells. Baked chicken tacos are a great option for a quick and easy weeknight meal, and they can be easily customized to suit your family’s taste preferences.

Chicken Taco Ingredients

For these delicious and healthy chicken tacos, you will need ingredients for the chicken as well as toppings for the taco. Here’s what you will need:

Chicken tenders– I use boneless skinless chicken tenders because they are already precut, but you could use chicken breasts and cut them into slices as well.
Seasonings– To season the chicken, you will need garlic powder, onion powder, cumin, salt, and pepper.
Spinach– I used spinach leaves, but you could use lettuce or any leafy green you choose.
Shredded cheese– You can’t have a taco without shredded cheese. I use a Mexican blend, but you can use whichever cheese you prefer.
Guacamole– Guacamole is totally optional, but super delicious as a topping.
Sour cream– I always use sour cream on my tacos, but if you don’t like it, you don’t have to use it.
Cilantro– A little bit will do. You don’t want to overpower the seasonings and spices of the chicken.
Tortillas– I used flour tortillas, but if you want a healthier option, you could use whole wheat or corn tortillas.

How to Make Chicken Tacos in the Oven

These chicken tacos are quick and easy to whip up. Follow the steps below!

Step 1: Preheat and Prep

First, preheat your oven to 350°F. Then, spray a baking sheet with nonstick cooking spray.

Step 2: Season the Chicken

Place the chicken on a cutting board, and sprinkle both sides with all of the seasonings.

Step 3: Bake the Chicken

Next, lay the chicken on the prepared baking sheet so it’s not touching. Bake for 15-20 minutes or until the tops are browning and the chicken is fully cooked.

Step 4: Let the Chicken Cool

Remove the chicken and let it cool. Then, shred or dice it if you prefer

Step 5: Assemble the Taco

Add pieces of chicken to each taco, spinach, shredded cheese, and any toppings you prefer.

Enjoy!

How to Make in the Instant Pot

If you don’t want to heat up your kitchen by turning on the oven, and you have an Instant Pot, you can cook the chicken in the Instant Pot instead. Simply season the chicken with the spices, place 1 cup of water in the inner pot, add the chicken, and pressure cook for 12 minutes. Or, you can follow this Instant Pot Chicken Tacos Recipe.

How to make in the Slow Cooker

If you don’t have an Instant Pot, and don’t want to heat up the house, you can easily make the chicken in your slow cooker. Follow my Easy Crockpot Chicken Tacos Recipe, or simply make Crockpot Mexican Shredded Chicken and add all the toppings. Keep in mind that in the crockpot, you’ll cook the chicken on high for 4-6 hours or low for 8 hours.

Side Dish Recommendations

Can I Use A Taco Packet?

Sure! I like the seasonings above, but if you like the flavors of a taco packet, you can season the chicken with that instead. Just sprinkle the seasonings as you may not need to use the entire packet.

What Toppings Work Best for Baked Chicken Tacos?

Baked chicken tacos are a quick, easy, and tasty dish that can be served for a weeknight dinner or weekend get-together. The key to making them extra delicious is in the toppings. Some of our favorite toppings for baked chicken tacos include shredded cheese, diced tomatoes, sour cream, and chopped cilantro.

For a bit of spice, we also like to add a few slices of jalapeño pepper. You can also get creative with your toppings and include things like avocado, pineapple, or even crispy bacon bits. Whatever you choose, we guarantee that your baked chicken tacos will be a hit!

Other Mexican Inspired Recipes

Tips for making oven baked chicken tacos –

You can use any type of chicken that you prefer – I just find it easier with chicken tenders. Chicken thighs or breasts would also make a great baked chicken taco.

I used garlic powder, onion powder, cumin and salt and pepper on our chicken tacos. Feel free to add any spices you like! Don’t like cumin? It doesn’t have to go on your chicken. It’s your taco, boss. Season it up as you’d like.

I like to either spray down my cookie sheet or use a silicone baking liner before adding the chicken. There is nothing worse then trying to pull a piece of chicken off that is stuck to your cookie sheet.

Your cooking time may vary depending on the size of your chicken. Make sure that the center is no longer pink and that the internal temperature has reached 165 degrees Fahrenheit before eating.

Baked chicken tacos

Ingredients

For the chicken:
1 pound chicken tenders
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cumin
salt and pepper to taste
For the tacos:
1 cup spinach
1 cup shredded cheese
guacamole, for topping
sour cream, for topping
cilantro, for topping
6- 8 flour tortillas

Instructions

Preheat the oven to 350 degrees.

Lay the chicken on a cutting board and sprinkle spices over both sides.

Place on a baking sheet sprayed with cooking spray and bake for 15-20 minutes. Or until the tops are browning and they are no longer pink in the center.

Remove and let cool.

Assemble the tacos. Shred or dice the chicken if preferred.

Enjoy!

More recipes to try

Like this recipe? Be sure to check out:

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make them later? Pin the image below to your favorite dinner board.

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Chicken Enchilada Casserole

Kelley — Thu, 28 Apr 2022 22:29:51 +0000

This Chicken Enchilada Casserole is the perfect weeknight dinner for busy families. With chicken, cheese, and a zesty enchilada sauce, it is packed with flavor and sure to please the whole family.

We love a good Tex-Mex meal at our house! This chicken enchilada skillet casserole is similar to our favorite enchilada casserole; both are full of Mexican inspired flavors. Both are also super simple to make and only require a handful of common ingredients. Save this recipe for your next Taco Tuesday night!

Want more Tex-Mex recipes? Check out my list of Cinco de Mayo recipes here!

What is a Chicken Enchilada Casserole?

A chicken enchilada skillet casserole is a one-pan meal that features chicken, cheese, and a zesty enchilada sauce. It is easy to make and can be on the table in less than 30 minutes.

It is made in a skillet, so there is less clean-up, and it can easily be customized to your liking. Add in your favorite toppings, such as sour cream, diced tomatoes, or green onions. I also have instructions on how to make it in your Crock Pot and Instant Pot.

Chicken Enchilada Casserole Ingredients

Chicken Breasts– You will need boneless skinless chicken breasts or chicken thighs.
Flour tortillas– I used 8-inch flour tortillas, but you can use any size you prefer.
Enchilada sauce– I used my homemade red enchilada sauce, but if you like it spicier, you can use green enchilada sauce instead.
Shredded cheese– For this Mexican dish, shredded Mexican blend cheese works best.
Salt and pepper– You’ll need a dash of salt and pepper for seasoning.

How to Make Chicken Skillet Enchiladas

This recipe is so easy to make and can be on your table in no time. Follow the steps below for a quick and easy dinner.

Step 1: Preheat and Prep

Preheat the oven to 350 degrees. Then, cut the chicken breasts into 2 inch strips to make cooking quicker.

Step 2: Season the Chicken

Add them to a 12 inch cast iron skillet, then season with salt and pepper.

Step 3: Cook your Chicken

Cook the chicken over medium heat, flipping every so often, until fully cooked all the way through.

Step 4: Shred the Chicken

Remove chicken from the skillet, and shred the meat. Then, return it back to the skillet.

Step 5: Add Tortilla Strips and Sauce

Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to the skillet. Next, pour in the enchilada sauce.

Step 6: Add the Cheese and Season

Add 2 cups of the cheese. Then, sprinkle the dish with a bit of salt and pepper.

Step 7: Stir and Add More Cheese

Stir everything up, then top with remaining cheddar cheese.

Step 8: Bake to Perfection

Finally, place the cast iron skillet in the oven, and bake for 30-minutes or until the cheese is melted and bubbly.

Serve and Enjoy!

Toppings for Chicken Enchilada Casserole

Serve chicken enchilada skillet with your favorite toppings. Here are some ideas:

Sour cream
Diced tomatoes
Green onions
Guacamole or sliced avocado
Chopped cilantro or parsley
Lime wedges for squeezing on top of the chicken enchilada skillet.

How to Make Them in the Slow Cooker

If you prefer, you can make a chicken enchilada skillet in the slow cooker instead. Simply add all of the ingredients to your slow cooker and cook on low for 4-6 hours. Then, top with cheese, and enjoy! Or, you can follow this Slow Cooker Chicken Enchilada Skillet recipe.

How to make Them in the Instant Pot

If you have an Instant Pot, you can even make a chicken enchilada skillet in that. Simply add all of the ingredients to your Instant Pot and cook on high pressure for 10 minutes. Then, release the steam and top with cheese before serving. Or, you could try my Instant Pot Mexican Casserole instead.

Side Dish Recommendations

This chicken enchilada skillet is packed with flavor and sure to please the whole family. Serve it with a side of rice and beans for a simple complete meal. Or, try some of these other Mexican sides:

Can I Use Pre-cooked Chicken?

Yes, if you want to make things even easier, you can use pre-cooked chicken. Simply chop or shred the chicken and add it to the skillet with these other ingredients. This will cut back on cooking time and make it a quick weeknight meal.

Can I use Beef Instead?

Yes, if you prefer beef, you can use ground beef or shredded beef in this chicken enchilada skillet recipe.

Can I make it Ahead of Time?

You can make a chicken enchilada skillet ahead of time and reheat it when you are ready to eat. Simply store it in an airtight container in the refrigerator.

What Tortillas Work Best for These Enchiladas?

For this chicken enchilada skillet, I used 8-inch flour tortillas. You can use any size tortillas you prefer. If you want to make them gluten-free, you can use corn tortillas.

Chicken Enchilada Casserole

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Make a cheesy and delicious chicken enchilada casserole! Perfect for busy weeknights and Taco Tuesday!

Ingredients

1 lb boneless skinless chicken breasts
4 - 8 inch flour tortillas
2 - 10 oz cans enchilada sauce
3 cups shredded Mexican blend cheese, divided
Salt and pepper

Instructions

Preheat the oven to 350 degrees.
Cut the chicken breasts into 2 inch strips to make cooking quicker. Add them to a 12 inch cast iron skillet, then season with salt and pepper.
Cook over medium heat, flipping every so often, until fully cooked all the way through.
Remove chicken from the skillet, and shred the meat.
Return shredded chicken to the skillet.
Cut the tortilla into 1 inch strips, then cut into thirds. Add tortillas to skillet.
Pour enchilada sauce in.
Add 2 cups of the cheese.
Sprinkle it with a little bit of salt and pepper.
Stir everything up, then top with remaining cheddar cheese.
Bake for 30 minutes, or until the cheese is melted and bubbly.
Serve hot, and enjoy!

Notes

Crock Pot instructions can be found here.

Instant Pot instructions can be found here.

How to Store Leftovers

The chicken enchilada skillet will last in the fridge for up to 3 days. Store it in an airtight container to keep it fresh.

Can I Freeze this Meal?

You can also freeze chicken enchilada skillet for up to 2 months. Let it thaw overnight in the fridge before reheating.

Reheat the chicken enchilada skillet by covering and microwaving on 50% power for about 5 minutes, or until heated through. You can also reheat it in a 350-degree oven for about 10 minutes, or until warm.

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Creamy White Chicken Chili

Kelley — Mon, 04 Apr 2022 14:54:18 +0000

Soups and chilis are my favorite cold weather food and this amazing white chicken chili recipe is at the top of my soup list. I love how easy it is to make and my Instant Pot does most of the work. You can also use your slow cooker for this creamy white chicken chili. Let me show you how to make it today!

As much as I complain about the cold weather, I really do love soup season. I love being able to warm up with a hot bowl of soup and watch the snow from the window. It’s just so cozy! We enjoy this white chicken chili year round though because it’s super easy to prepare and makes great leftovers.

What is white chicken chili?

White chicken chili is a delicious alternative to classic chili but it has chicken as the protein instead of beef and there is chicken broth instead of a tomato base. This gives the chili a white or creamy color, hence the name.

Creamy white chicken chili ingredients

chicken breast
chicken broth
onion
great northern beans
frozen corn
cream cheese
green chiles
cumin
chili powder
salt
black pepper

Chicken – I love using boneless, skinless chicken breasts for this recipe. You can also use chicken thighs or tenders here as well.

Broth – Chicken broth works best here, but you can also use water and bouillon, if needed.

Beans – We use great Northern beans but you can use kidney or any other bean you prefer.

Corn – It is best to use frozen corn here.

Cream cheese – This is what helps make the chili so creamy! No need to soften the cream cheese beforehand.

Chiles – You will need 4 oz of canned green chiles for this recipe. You can find this in the Mexican food section of the grocery store.

Spices – I used cumin, chili powder, salt and pepper. I suggest making it with the spices listed and then adjusting them after it cooks.

How to make white chicken chili in the Instant Pot

Step 1 First layer in Instant Pot Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles and spices.

Step 2 Add the chicken Place the chicken breasts on top of the ingredients and then the cream cheese in small cubes/pieces. Pour the chicken broth on top.

Step 3 Cook Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button.

Step 4 Shred the chicken Remove the chicken and place in a small bowl, use two forks to shred. Stir the chili well until all of the ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and combine well.

How to make in the Crock Pot

You can also easily make this recipe in your favorite slow cooker as well! Follow these simple instructions –

Place all of your ingredients in your slow cooker, except the cream cheese.
Cook on LOW for up to 8 hours or on HIGH for 4 hours.
Remove the chicken and shred it.
Stir the chicken back in along with the cream cheese.
Place the lid on to melt the cream cheese.
Serve once the cream cheese has melted.

Topping suggestions

Some of our favorite toppings include:

shredded cheddar cheese
sliced jalapenos
tortilla strips
sliced avocados
cilantro

Side dish recommendations

This delicious white chicken chili can easily be a meal all on its own but if you are like me, you will want to pair it with something to add a little filler to the dinner table and give your family some options. Here are some idea on what to serve with white chicken chili:

Is white chicken chili thick?

This one is! You can add more chicken broth if you prefer your white chicken chili to be less thick.

How do you thicken up white chicken chili?

You can add a roux of cornstarch and water to a thinner chili. Mix together cornstarch and cold water and add it to your Instant Pot or slow cooker to thicken up the chili.

What’s the difference between white chili and regular chili?

As I stated above, the main differences are the use of chicken instead of beef and the use of chicken broth. The seasonings you use may also vary, depending on your personal taste.

How to store leftovers

Having leftover soup is the best, the meal is already cooked and I can simply warm and serve it to my family. You can store leftover white chicken chili in an airtight container or Ziplock freezer bag. It will last in your freezer for about 6 months and in your fridge for about a week.

Can I freeze white chicken chili?

Absolutely! As I stated above, you can use a Ziplock bag or airtight container and this amazing white chicken chili will last in the freezer for about 6 months.

Creamy White Chicken Chili

Yield: 6 bowls

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 45 minutes

Total Time: 1 hour 10 minutes

Make an extra creamy white chicken chili in your Instant Pot!

Ingredients

1 lb boneless skinless chicken breast
1 ¼ cup chicken broth
½ cup yellow onion, diced
30 oz great northern beans drained and rinsed
2 cups frozen corn, white and yellow mix or just yellow
4 oz cream cheese
4 oz green chiles
1 tsp cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper

Instructions

Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles and spices.
Place the chicken breasts on top of the ingredients and then the cream cheese in small cubes/pieces. Pour the chicken broth on top.
Place the lid on top and ensure that the valve is in the sealed position. Adjust the settings to cook for 15 minutes followed by a natural release for 10 minutes before pressing the release button. The instant pot takes approximately 10 minutes to come to pressure.
Remove the chicken and place in a small bowl, use two forks to shred. Stir the chili well until all of the ingredients are combined and the cream cheese has melted. Add the shredded chicken to the instant pot and combine well.
Serve warm with the optional toppings.

Other chicken recipes to try

In love with this white chicken chili recipe? Here are some of our other favorite chicken recipes you’ll enjoy just as much.

Did you make this creamy white chicken chili? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite chicken board! THANK YOU for the support!

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BBQ Chicken Sandwich

Kelley — Wed, 16 Mar 2022 13:00:00 +0000

Have you ever had one of those sandwiches that you’re dreaming about long after you took your last bite? If not, it’s time to make it happen. This Stove top Shredded BBQ Chicken Sandwich is not only crazy simple to make, but it’s packed full of an amazing taste and flavor as well.

This is actually one of my go-to recipes during the summer months. Every time I make it, it’s always such a hit. Plus I love how easy this BBQ pulled chicken sandwich is to change up the flavor. Add some sliced onions, some sliced pickles, or even a dab or two more of BBQ sauce and each person in your family can chow down on their own sandwich that they’ve made unique to their taste buds.

Make certain that you also check out this shredded chicken in the crockpot recipe as well! It’s another one of my favorites!

What is BBQ Shredded Chicken?

It’s just like it sounds. You’re basically going to take raw strips of chicken, cook them up, then shred them and add in BBQ sauce. This can also be called pulled chicken, since the process is similar to pulled pork.

Is pulled chicken the same as shredded chicken?

It’s kind of the same thing. Typically, pulled chicken is a process where the chicken is either smoked or cooked at a really low and slow temp. Shredded chicken, on the other hand, literally just refers to the texture of the chicken meat and not to the cooking technique itself. So pulled chicken is the process and shredded is the texture.

Shredded BBQ Chicken Ingredients

Gather up this list of easy to find ingredients to get started on this epic BBQ pulled chicken sandwich!

Chicken
Buttermilk
Salt
Ground black pepper
Cayenne Pepper
Garlic Powder
Onion Powder
Dried Parsley
Cloves
Sugar
Worcestershire Sauce
Soy sauce
BBQ sauce
Olive oil
Buns
Shredded lettuce
Tomatoes
Cheddar cheese
Condiments

Chicken – You can use all types of chicken but I’ve found that strips work the best. Breasts or thighs work as well. Use whatever you have on hand or prefer!

Buttermilk – Buttermilk helps break down the chicken and gives it a nice flavor. You can make homemade buttermilk by adding 1 tablespoon of vinegar (or lemon juice) to 1 cup of milk.

Cayenne Pepper – Adds a subtle heat that you can make hotter if you want.

Garlic Powder – Don’t confuse with garlic salt!

Onion Powder – A great way to enhance flavor.

Dried Parsley – You can use fresh if you want.

Garlic Cloves – Minced cloves work the best.

Sugar – Simple way to add a burst of sweetness and counter the buttermilk a bit.

Worcestershire Sauce – Say this ingredient five times fast.

Soy sauce – You can use low-sodium soy sauce or coconut animos, if you’d like.

BBQ sauce – Choose sweet or spicy or try a homemade version!

Olive oil – You can also use vegetable oil as well.

Buns – The bigger the buns, the more shredded chicken it’ll hold. You can also try homemade hamburger buns, if you have the time!

Toppings – Think shredded lettuce, tomatoes, cheddar cheese.

Condiments – Whatever flavor your heart desires.

How to make buttermilk

If you don’t have any buttermilk in the fridge, don’t fret. You can easily make your own homemade buttermilk without any issues. All you need to do is add 1 tablespoon of vinegar or lemon/lime juice to every cup of milk.

How to make BBQ pulled chicken on the stove top

Start by mixing together the Worcestershire sauce, soy sauce, and sugar together in a bowl and stir until the sugar has dissolved.
Add the mixture to the buttermilk along with the salt, ground black pepper, cayenne pepper powder, garlic powder, onion powder, dried parsley, and garlic cloves.

Add in the chicken strips to the buttermilk mixture.
Marinade the chicken for two hours in the fridge.
Heat the pan over medium heat and drizzle in the olive oil.
Remove the chicken from the marinade and cook them in the pan for three to four minutes on each side until they form a skin and then remove them from the pan.
Let them cool completely before shredding them by hand or with a fork.

Stir in your BBQ sauce of choice.
To assemble the sandwiches, spread your favorite condiments over the bun, layer the tomatoes, cheese, shredded chicken, lettuce, and top bun.
Serve with french fries, potato salad, or ships.

How to make pulled chicken in your Crock Pot

You can easily make this recipe in your slow cooker as well! It’s similar to my Crock Pot shredded chicken recipe, but with so much more flavor! Follow the steps below to make this pulled chicken in your slow cooker:

Marinate the chicken in the buttermilk mixture overnight or for a few hours before adding to the slow cooker. (Buttermilk, spices, garlic, sugar, Worcestershire sauce, soy sauce.)
Place the chicken in the Crock Pot along with the BBQ sauce.
Cook on low for 6 – 8 hours or on high for 2-4 hours.
Shred the chicken with forks and serve.

How to make in the Instant Pot

Looking to make this BBQ pulled chicken even faster? Make it in your pressure cooker!

Marinate the chicken in the buttermilk mixture overnight or for a few hours before adding to the pressure cooker. (Buttermilk, spices, garlic, sugar, Worcestershire sauce, soy sauce.)
Place the chicken in your Instant Pot along with 1 cup of chicken broth.
Cook on manually high pressure for 8 minutes.
Allow pressure to release naturally.
Shred the chicken with forks.
Coat in the BBQ sauce and serve.

How to easily shred chicken – hand mixer or stand mixer

While I know right above I talked about shredding the chicken by hand, sometimes you just don’t have time for that. If you take your cooked chicken and use a hand mixer or a stand mixer to shred it, you’ll save so much time and energy!

To do this, place your slightly cooled chicken in a bowl or your mixing bowl of your stand mixer. Using the paddle attachment or mixing beaters, shred the chicken by turning your device on low. It will pull apart the chicken and shred it in half the time.

What goes with shredded chicken?

So many foods go well with BBQ shredded chicken. Some of my favorite side dishes for these pulled chicken sandwiches are:

How to store leftovers

If you’re lucky enough to have leftovers, all you need to do is add them to a container with a lid and store them in the fridge. Then, when you’re ready to eat the leftovers, just reheat and enjoy.

Can I freeze shredded BBQ chicken?

You can! Just shred it before putting it into the freezer. As long as you store it in a freezer-safe container, you should be able to freeze it for several months without worry.

This is a great way to make a big batch that you can use throughout the next few months.

Other Chicken Recipes

Love chicken? Me, too. Here are some more chicken recipes to have on your dinner radar.

BBQ Chicken Sandwich

Yield: 6 sandwiches

How to make easy stove top pulled chicken sandwiches.

Ingredients

8-10 uncooked strips of chicken, about 2 pounds
5 cups of buttermilk
2 teaspoons of salt
1 teaspoon of ground black pepper
1 teaspoon of cayenne pepper powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried parsley
6 garlic cloves, diced
¼ cup of sugar
2 tablespoons of Worcestershire sauce
1 tablespoon of soy sauce
¼ - ½ cup of barbecue sauce
1 tablespoon of olive oil (or vegetable oil)
6 burger buns
½ cup of shredded lettuce
2 diced tomatoes
sliced cheddar cheese (or your choice of cheese)
condiments of choice

Instructions

1. Start by mixing together the Worcestershire sauce, soy sauce and sugar together in a bowl and stir until the sugar has dissolved.

2. Add the mixture to the buttermilk as well as the salt, ground black pepper, cayenne pepper powder, garlic powder, onion powder, dried parsley and garlic cloves.

3. Add the chicken strips to the buttermilk mixture.

4. Marinade the chicken for two hours in the fridge.

5. Heat the pan over medium heat and drizzle in the olive oil.

6. Remove the chicken from the marinade and cook them in the pan for three to four minutes on each side until they form a skin and remove them from the pan.

7. Let them cool completely before shredding them by hand or with a fork.

8. Stir in your barbecue sauce of choice.

9. To assemble the sandwiches, spread your favorite condiments over the bun, layer the tomatoes, cheese, shredded chicken, lettuce and top bun.

10. Serve immediately with French fries, potato salad or chips.

Notes

How to make in the slow cooker -

Marinate the chicken in the buttermilk mixture overnight or for a few hours before adding to the slow cooker. (Buttermilk, spices, garlic, sugar, Worcestershire sauce, soy sauce.)

Place the chicken in the Crock Pot along with the BBQ sauce.

Cook on low for 6 - 8 hours or on high for 2-4 hours.

Shred the chicken with forks and serve.

How to make in the pressure cooker -

Marinate the chicken in the buttermilk mixture overnight or for a few hours before adding to the pressure cooker. (Buttermilk, spices, garlic, sugar, Worcestershire sauce, soy sauce.)

Place the chicken in your Instant Pot along with 1 cup of chicken broth.

Cook on manually high pressure for 8 minutes.

Allow pressure to release naturally.

Shred the chicken with forks.

Coat in the BBQ sauce and serve.

Nutrition Information:

Yield: 9 Serving Size: 1 sandwich
Amount Per Serving: Calories: 237Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 1147mgCarbohydrates: 33gFiber: 2gSugar: 17gProtein: 11g

chicken dinner recipes

The best chicken recipes to try ASAP!

Chicken enchilada skillet

One pan, 30 minutes and full of flavor!

Baked chicken tacos

Sheet pan chicken fajitas

Crock Pot Chicken Tortilla Soup

You are going to love this comforting crock pot chicken tortilla soup!

Easy mozzarella chicken - gluten free, Keto

Did you try this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image to your favorite chicken board. THANK YOU for the support!

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Crock Pot Enchilada Casserole

Kelley — Mon, 18 Oct 2021 13:12:00 +0000

Skip take-out and make this incredibly easy Crock pot Enchilada Casserole right at home! Made with tender shredded chicken doused in enchilada sauce and plenty of cheese, this enchilada casserole is the easiest one-pot recipe you’ll find.

Mexican food is my jam. Growing up in South Texas I was surrounded by authentic Mexican food restaurants at almost every corner. I’m a fan of enchiladas, but I don’t always have the time or energy to stuff tortillas then bake them to perfection. So, I decided to find an easier way to make my favorite Mexican cuisine. This quick and easy crock pot enchilada casserole makes Taco Tuesday a breeze.

What is Enchilada Casserole?

Enchilada casserole combines all the goodness of an enchilada such as chicken, enchilada sauce, tortillas and cheese, but takes out most of the prep work. Because it is cooked and served from the same dish, it is considered a casserole. In fact, making enchiladas is a casserole, too.

Casseroles consist of a protein, a starch, sauce, and cheese. In this crockpot chicken enchilada casserole, we have chicken, tortilla strips, enchilada sauce, and of course, cheesy goodness!

Crock pot Enchilada Casserole Ingredients

Most of the ingredients needed for this recipe will add delicious flavor to your casserole. You’re going to love how simple your shopping list will be! Here’s what you need:

Chicken: I use boneless, skinless chicken breasts. Make sure to weigh your chicken. If you have more than 1.5 pounds, the casserole will be dry.
Enchilada sauce: I used my own Homemade Red Enchilada Sauce. But, you can buy a can of red enchilada sauce at your local grocery store.
Seasoning: You will need garlic powder and cumin for seasoning.
Tortillas: You must use corn tortillas for this recipe.
Cheese: Shredded cheddar cheese melts the best in this casserole.
Sour cream and Cilantro: These are optional, but we like to top our casserole with cilantro and sour cream before serving.

How to Make Crock pot Enchilada Casserole

Making anything in your slow cooker means a super simple recipe. And, this crockpot enchilada casserole is incredibly easy to make. Follow the simple steps below:

Step 1: Prep the Crockpot

First, spray your slow cooker with non-stick cooking spray, or use a slow cooker liner.

Step 2: Cook the Chicken with Sauce

Next, place your chicken breasts in the slow cooker and top with red enchilada sauce. Then, cook it on high for 4-hours or low for 6-8 hours.

Step 3: Shred the Chicken and Add Tortilla Strips

When the chicken is done, shred it in the slow cooker. Then, cut the corn tortillas into strips and add them to the chicken and sauce.

Step 4: Stir in Cheese and Olives

Add ½ cup of the shredded cheese and half the olives into your chicken and sauce. Stir it well. Then use the back of the spoon to flatten your mixture into a casserole.

Step 5: Top with Cheese and Cook

Top your casserole with the rest of the cheese and olives. Then, place the lid back on your crockpot and let it cook on low for an additional 45-minutes.

Top your casserole with sour cream and fresh cilantro and ENJOY!

Can I Use Flour Tortillas?

No! Unfortunately, flour tortillas do not work for this recipe. Due to them being soaked in sauce and cooking in the crock pot, flour tortillas become soggy and unappetizing. Only use corn tortillas for this recipe.

Can I Use a Different Kind of Meat?

Absolutely! You can use different kinds of meat just like you would with regular enchiladas. Here are a few that we’ve tried:

Boneless, skinless chicken thighs
Ground beef- Cut time in half if cooked ground beef is used.
Cubed beef stew meat
Cooked chicken or turkey- You can cut the time in half if you have precooked chicken or turkey.

Can I Use Green Enchilada Sauce?

Yes, you can! However, it is important to keep in mind that the consistency will not be the same. Your enchilada casserole may be more liquidy than with red enchilada sauce.

What to Serve with Crock Pot Enchilada Casserole

I make this meal with no sides most of the time, but enchilada casserole pairs well with other Mexican cuisines such as:

How to store leftovers

Place any leftovers in an airtight container, such as a Tupperware. You will need to keep this enchilada casserole in the fridge. It will stay fresh to eat as leftovers for 2 days. I suggest leaving the corn tortillas off until you plan to reheat it.

Can I freeze this enchilada casserole?

You sure can! This easy dinner recipe freezer beautifully! You can freeze it before you cook it or after. If you want to freeze it before, place your chicken, enchilada sauce and spices in a large Ziplock bag. Place it in the freezer until you are ready to cook it. (This makes a great meal for new moms!)

If you want to freeze it after you’ve cooked it, allow it to cool completely. Place any leftovers in a Ziplock bag and in the freezer. Try to lay it flat before it freezes to save space. Allow to the in the fridge before reheating.

Crock Pot Enchilada Casserole

Yield: 6-8

Prep Time: 5 minutes

Cook Time: 8 hours 45 minutes

Total Time: 8 hours 50 minutes

Ingredients

1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
28 oz. can Red Enchilada Sauce
½ tsp garlic powder
½ tsp cumin
10 corn tortillas (flour tortillas do not work)
2 cups grated cheddar cheese, divided
4 oz. can sliced black olives, divided
Sour cream (optional)
Fresh cilantro (optional)

Instructions

Spray your slow cooker insert with nonstick spray or use a slow cooker liner.
Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce and spices. Stir to combine.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken in the slow cooker insert.
Cut the corn tortillas into strips and add them to chicken and sauce mixture.
Stir until well coated.
Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.
Using the back of a spoon flatten the mixture.
Top with remaining cheese and the rest of the olives.
Cook on low for an additional 45 minutes.
Top with sour cream and chopped fresh cilantro before serving (optional)

Notes

Corn tortillas are a must for this recipe or you will end up with a gooey mess.
We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.

How to make in the Instant Pot

You can easily make this crock pot dinner in your Instant Pot! We go between using our slow cooker and using our pressure cooker for this meal. You can follow this easy recipe for making Instant Pot enchilada casserole. (This version uses beef but you can sub chicken if you’d like.)

Other Crockpot Recipes to Try

Looking for more quick and easy dinner ideas? Here are some of my favorite crockpot dinner recipes for you to try:

Hungry for more?

Check out more Cinco de Mayo inspired recipes here.

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