Chicken

Beer Cheese Chicken Skillet

September 16, 2019 by Ashley Lecker 3 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #McCormickONEatMeijer #CollectiveBias

Beer Cheese Chicken Skillet is a weeknight friendly meal that is packed with flavor. Tender chicken breasts, beer, sharp cheddar, a touch of cream, and McCormick® ONE Seasoning Mix makes an easy meal that everyone will love.

We love to mix-up dinner at our house, but not sacrifice a lot of time on weeknights. McCormick® ONE Seasoning Mixes are made with McCormick seasonings, and are perfect for an easy prep dinner that will be loved by the entire family. I love the variety of mixes from Farmer’s Market to Creamy Chicken and Vegetable to Chicken Parmesan- all prepared in one pan! There is also no MSG and no artificial flavors.

This recipe for Beer Cheese Chicken Skillet is easy on prep and easy clean-up- both important for weeknight cooking. This is a recipe that will not give you a laundry list of ingredients either- just simple and delicious. I love homemade meals, and it is far easier on the weeknight with a little help from McCormick® ONE Seasoning Mixes.

This chicken skillet is packed with flavor. The recipe calls for chicken breasts- which cook beautifully in a skillet. The chicken is seasoned exclusively with McCormick® ONE Seasoning Mix: Farmer’s Market. The sauce is a delicious pan sauce using the chicken drippings, garlic, beer, chicken broth, and cream. The chicken is finished in the sauce and is absolutely delicious.

This is a wonderful meal for a fall evening to enjoy with family. Another plus is that the leftover (if there are any) are wonderful for lunch the following day! I not only love an easy one-pan meal, but I love when it makes a weekday lunchtime easier!

McCormick® ONE Seasoning Mix can be found at Meijer in the spice and baking isle. Check out all of the delicious options to make your family dinner easy and delicious! There are so many wonderful options deciding what to try first is the hardest part!

What do you need to make my Beer Cheese Chicken Skillet?

Boneless skinless chicken breasts
Olive oil
McCormick® ONE Seasoning Mix: Farmer’s Market
Garlic
Beer
Chicken Broth
Heavy Cream
Sharp Cheddar

How do I make Beer Cheese Chicken Skillet?

Season chicken with McCormick® ONE Seasoning Mix: Farmer’s Market on both sides.
Heat olive oil in a skillet over medium heat. Place chicken in the skillet and cook on each side.
Remove chicken from skillet and add the garlic. Cook for about a minute and whisk in the beer.
Next, add the chicken broth and simmer for 5 minutes.
Add the heavy cream and lightly simmer for an additional 5 minutes. Whisk in the cheese.
Add the chicken to the sauce, top with cheese, and simmer for an additional 5 minutes.
Plate chicken with mashed potatoes and a seasonal veggie or salad. Drizzle beer cheese sauce on top of the chicken.

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Frequently Asked Questions

Can I use chicken thighs?

Yes, but you cook like will decrease and it is important to make sure that you are using a meat thermometer to make sure that the chicken is properly cooked to an internal temperature of 165°F.

Will a non-alcoholic beer work?

Absolutely! I recommend a light beer with an NA beverage or an alcoholic beer.

Can I use a different cheese besides sharp cheddar?

Yes, it will change the flavor profile, but pepper jack or a mild cheddar would be delicious.

I am having trouble with my chicken getting too much color in the skillet, what can I do?

Make sure that you do not have the heat too high. Also, if you are working with a larger chicken breast you may experience this because it is a longer cooking time. You may want to reduce the size of the chicken to make sure all pieces are evenly sized.

Can I use milk in place of cream?

Your sauce will not thicken properly without the cream. If you need to use milk I recommend a whole milk but, again, the thickness of the sauce will be impacted.

Looking for more delicious skillet and on-pan meals?

One Pan Ranch Pork Chops and Veggies

Crispy Baked Pretzel Chicken with Creamy Honey Mustard Ale Sauce

Pan Roasted Pork Tenderloin with Creamy Roasted Garlic Sauce

Beer Cheese Chicken Skillet

Course Main Course

Cuisine American

Keyword Chicken

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 people

Ingredients

1 1/4 lbs boneless skinless chicken breasts (about 4 pieces)
1 pkg McCormick® ONE Seasoning Mix: Farmer's Market
2 1/2 tbsp olive oil
2 cloves garlic, minced
1 1/4 cup light beer
1/2 cup low sodium chicken broth
2/3 cup heavy cream
1 cup shredded sharp cheddar

US Customary – Metric

Instructions

Place chicken on a plate and season both sides with the contents of the McCormick® ONE Seasoning Mix: Farmer's Market.
In a heavy bottomed skillet, heat olive oil over medium heat. Place chicken into the skillet and cook 5 minutes per side.
Remove chicken from skillet. Add garlic and cook for 1 minute.
Whisk in the beer. Next, add the chicken broth and simmer 5 minutes.
Add the cream and simmer and additional 3-5 minutes to allow cream to thicken enough to coat the back of a spoon. Whisk in the cheese till melted.
Add the chicken to the skillet, top with a little additional cheese and lightly simmer 5 minutes.
Using an instant read thermometer, check chicken in thickest part of the breast to ensure that the internal temperature is 165°F.
Remove chicken from the skillet and plate. Drizzle sauce over the top.

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

August 8, 2019 by Ashley Lecker 13 Comments

Easy Chicken Enchilada Soup is a weeknight favorite. Ready in 30 minutes, packed with chicken, and simmered in a delicious cheesy broth. A delicious and easy soup for a weeknight dinner.

I hate to say it.

Yes, I hate to say it.

But, school is upon us. We, thankfully, have a few more weeks, but I am seeing first day of school pictures beginning to roll across my newsfeed, and I know it is time to start planning to make the transition easier.

If you are like me, you are have busy weeknights, and dinner can seem like a pain in the butt afterthought. I know, I know…. I write about food so it must be easy, right. WRONG. I get tired, busy, and stuck in a rut too. I have made it a goal to go into this year a little more organized, and wanted to share with you my methods to meal plan and staples that I rely on to make my day a little less chaotic.

First, I love anything I can prep in advance and, essentially, dump into a pot. Enter my recipe for Easy Chicken Enchilada Soup. This recipe is ready in 30 minutes, and is slow cooker friendly for those nights that everyone is on a different schedule.

I prep shredded chicken in advance, portion it, and freeze it for quick meals during the week. I like to use my instant pot and my Instant Pot Shredded Chicken recipe, but you can also use a crockpot to make the chicken, portion it, and freeze it. I like to pack this soup with chicken, onions, pepper, beans, corn, enchilada sauce, seasoning, and cheese. It is so filling and hearty, and my kiddos absolutely love when there is a pot simmering on the stove. This soup also freezes nicely, and is a great option to make in advance to thaw at a later time.

The next two weeks are going to be all about BACK TO SCHOOL! Tune in for tons of great recipes to fill your meal plans!

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What do you need to make Easy Enchilada Soup?

Shredded Chicken
Diced Onions and Peppers
Black Beans
Corn
Diced Green Chilies
Diced Tomatoes
Seasonings: Salt, Pepper, and Cumin
Red Enchilada Sauce
Chicken Broth
Monterey and Pepper Jack Cheese
Soup Kettle
Slow Cooker (if you are opting for this cooking method)
Instant Pot (if you are making chicken)

Frequently Asked Questions

What should I do if I am not using shredded chicken- can I saute it?

Yes! Cut the chicken into bite-sized pieces and saute in 1 tbsp of olive oil. Once cooked, remove and proceed with the stove top or slow cooker recipe as stated.

Not a fan of black beans- what can I use?

I suggest subbing pinto beans for black beans! If you do not like beans you can leave them out and add additional corn or tomatoes.

What kind of topping do you suggest?

I suggest sour cream, extra cheese, olives, chopped cilantro, or even crushed tortilla chips. Plain out of the kettle is also delicious!

How do I make shredded chicken in an instant pot?

I have a great recipe and tips- Instant Pot Shredded Chicken

How do you freeze the soup?

I scoop the soup soup into freeze safe bags. Leave some room at the top and push out the air. I freeze my soups flat because I think they are easier to thaw.

Looking for more back to school winners?!

Crockpot Cheddar Beer Chicken Tacos

Easy Homemade Slow Cooker Sloppy Joe’s

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

Slow Cooker Beef and Barley Stew

Taco Ranch Shredded Chicken (Great for Taco Night!)

Instant Pot BBQ Ribs

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

Course Soup

Cuisine American

Keyword Chicken, Soup

Prep Time 10 minutes

Cook Time 20 minutes

Servings 5 people

Ingredients

1 tbsp olive oil
1/2 onion, diced
1 green pepper, diced
14.5 oz can diced tomatoes
15 oz can black beans, drained and rinsed
1/2 cup frozen corn
7 oz canned diced green chilies
1 tsp salt
1 tsp black pepper
1/2 tsp cumin
2 1/2 cups shredded chicken
10 oz can red enchilada sauce
4 cups low-sodium chicken broth
1/3 cup monterey jack cheddar cheese
2/3 cup shredded pepper jack cheese

US Customary – Metric

Instructions

Stove Top Instructions

To a soup pot, add olive oil and heat over medium heat. Add onions and bell peppers and cook till tender- about 3-4 minutes.
Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.
Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.
Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.

Slow Cooker Instructions

Place all ingredients besides cheese into a slow cooker. Stir to mix.
Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2011, and updated in 2019 for reader enhancement and recipe updating.

Crispy Chicken Club Wrap

August 1, 2019 by Ashley Lecker 5 Comments

This is a sponsored conversation written by me on behalf of Tyson Foods, Inc. The opinions and text are all mine. #PackInPotential

Flavorful Tyson® Crispy Chicken Strips wrapped inside a flour tortilla. Smokey bacon, fresh lettuce and tomatoes, and an avocado mayo make a tasty time-saving weeknight meal the entire family will love.

Back to school will be here before we know it, and I have teamed up with Tyson® at Walmart to provide you with a delicious, quick and easy, meal that is perfect for an easy dinner or a delicious lunchbox meal. I know that my favorite meals are the meals that I can prep and cook efficiently so that I can keep moving with my family and keep everyone’s bellies full.

Tyson® Crispy Chicken Strips and Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast are two of my favorite products, and I love to make my favorite Crispy Chicken Club Wrap.

Tyson® Crispy Chicken Strips are made with 100% All-Natural ingredients and Tyson has made them even crispier than ever before! The chicken is tender and juicy, full of flavor, and the perfect crunch in my wrap!

Every club wrap needs turkey, and Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast contains no artificial preservatives, flavors, and nitrates or nitrites added. I love that I can make a filling lunch or dinner for my kiddos knowing that I’m giving them the best ingredients.

Tyson® Crispy Chicken Strips and Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast are available at Walmart. The chicken can be found in the freezer section and turkey in the deli. I love that the chicken and the turkey come in standard size and also a family size depending on what your needs are! It is awesome to have variety!

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What Do You Need to Make a Crispy Chicken Club Wrap?

Tyson® Crispy Chicken Strips
Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast
10-inch Flour Tortillas
Avocado
Mayo
Cherry Tomatoes
Bacon
Romaine Lettuce

How Do You Make A Crispy Chicken Club Wrap?

Place the tortilla on your work surface and spread avocado mayo on the tortilla
Top with lettuce
Add sliced turkey, tomatoes, and bacon
Finish with crispy chicken strips. I use two larger strips but, depending on size you can add additional chicken if needed.
To fold, fold the sizes of the wrap towards the center. Starting at the end, begin folding you wrap, tucking the filling as you go. Make sure all sides are tucked in and secure with a little additional mayo if needed.

avocado turkey bacon and tomatoes on a tortilla

This wrap is great for an on-the-go night filled with activities once school begins. I know my family is running to swimming lessons, gymnastics, and basketball during the week, and a quick meal we can enjoy together (or on the run) is a perfect way to keep my energy, and my kiddo’s energy, up. I love that I do not have to fuss with this wrap, and all of the ingredients so that talking for me….I can tell by the satisfied silence when everyone is gobbling down their meal- a major parenting victory for no bickering at the table!

This is a quick and easy recipe that can be made in advance not only for a busy night for dinner, but it makes an excellent addition to a lunchbox as well. My kids love a hearty lunch, and my Crispy Chicken Club Wrap always gets raved reviews from the peanut gallery.

Easy Homemade Slow Cooker Sloppy Joe’s

Instant Pot Shredded Chicken

Creamy Taco Mac Skillet

White Chicken Enchiladas

Crispy Chicken Club Wrap

Course Main Course

Cuisine American

Keyword Back to School, Chicken

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 wraps

Ingredients

8 Tyson® Crispy Chicken Strips
12 slices Hillshire Farm® Ultra-Thin Sliced Oven Roasted Turkey Breast
4 10-in flour tortillas
1/2 medium ripe avocado
3 tbsp mayo
4 large romaine lettuce leaves
1/2 cup quartered cherry tomatoes
8 slices of bacon, cooked

US Customary – Metric

Instructions

Place Tyson® Crispy Chicken Strips on a baking sheet and cook according to package instructions. Remove from oven and allow the chicken to cook for about 5 minutes before assembling the wrap.
In a bowl, mash together avocado and mayo.
To assemble to wrap: lay the tortilla on a flat work space. Spread 2 tbsp of mayo on the tortilla.
Next, remove center stem from lettuce leaf and place lettuce on the tortilla. Follow the lettuce with 3 slices of turkey.
Add 1/4 of the tomatoes, and 2 slices of bacon.
Next, top with crispy chicken strips. The chicken strips may differ in size and you should use 2 medium-large or 3-4 smaller strips.
To fold, fold the sizes of the wrap towards the center. Starting at the end, begin folding you wrap, tucking the filling as you go. Make sure all sides are tucked in and secure with a little additional mayo if needed.

Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}

June 28, 2019 by Ashley Lecker 19 Comments

Slow Cooker Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!} are filled with shredded juicy chicken. Flavored with spices, beer, and cheddar. These are an instant favorite!

This post was originally posted in 2012 and updated in June 2019.

It is taco time in our house any day of the week. I know Taco Tuesday is a big thing but, really, I like taco anytime. Our family loves to try different types of tacos, and this recipe disappoints.

These tacos can be made in the slow cooker OR the Instant Pot. In the recipe below you will find instructions to use whatever method fits your fancy. Personally, I have made these tacos using both methods, and I love them both! One of may favorite things about these tacos is that you can actually taste the beer and cheddar. Sometimes, I think that slow cooking or pressure cooking don’t allow a distinguishable beer flavor, but this recipe does not disappoint. Mainly, I think this is because the beer is the liquid for the recipe instead of chicken broth, or a mixture of the two.

What you will need to make this Cheddar Beer Chicken Tacos:

Chicken– I like to use boneless skinless chicken breasts for my tacos.

Beer– I suggest a lighter beer for this recipe. I opted for Corona for this particular recipe.

Ranch Seasoning, chili powder, cumin, salt, and pepper– This is my favorite combo. I love the ranch with the beer and cheddar.

Cheddar Cheese – I love grated sharp cheddar for this recipe

Tortillas – I like corn, but flour works too!

Toppings! – I really like cheese (obviously), chopped cilantro, tomatoes, and sour cream. Other suggestions: beans, lettuce, olives, jalapeno, and avocado.

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Like I said, this is one of my favorite recipes, and I make it a lot during the summer. Using a slow cooker or Instant Pot during the summer is a great way to keep the house cool, but still make a great dinner outside of our warm weather summer dinner staples- and fun to eat alfresco on our patio!

Here are a few of my favorite dishes to make during warm summer months that don’t heat up the entire house:

Tuna Noodle Pasta Salad

Dill Pickle Pasta Salad with Ham

Italian Sub Pasta Salad

Frequently Asked Questions:

Can I use chicken thighs?

Yes, use the same weight of boneless skinless chicken thighs.

Is there alcohol in the chicken after cooking?

There are trace amounts because the boiling temperature for alcohol is 178°F and, while the temperature is hot enough, on both cooking devices there is a cover and vapors do not escape as easily.

What is the best method the shred the chicken?

Check out my Instant Pot Shredded Chicken post to read my take on different methods!

What should I serve with my tacos?

I love to serve rice (like this Cilantro Lime Rice), and black beans.

I don’t drink beer- can I use something in place of beer?

Yes! I would use chicken broth in place of beer.

Check out more delicious chicken Instant Pot recipes?!

Instant Pot Shredded Chicken

Taco Ranch Shredded Chicken

Shredder Teriyaki Chicken Sandwiches with Pineapple Slaw

Crockpot Cheddar Beer Chicken Tacos {Instant Pot Instructions Too!}

Prep Time 10 minutes

Cook Time 7 hours

Servings 8 people

Ingredients

3 1/2 lbs boneless skinless chicken breasts
12 oz bottle of beer
1 oz ranch seasoning packet
1 Tbsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
3/4 cup freshly grated cheddar cheese + more for topping
Tortillas (corn or flour)
Your favorite toppings: sour cream, cilantro, salsa, black beans, shredded lettuce, etc.

US Customary – Metric

Instructions

Crockpot Instructions

In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
Place chicken in the crockpot and pour in beer with seasonings. Turn chicken to evenly coat. Cook on low for 6-7 hours or high for 4 hours.
Shred the chicken and return the chicken to pot to soak in the juice for about 15 minutes. Turn crockpot to warm and add the cheese. Gently stir till melted.
Serve with tortillas and toppings.

Instant Pot Instructions

In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.
Place chicken in the instant pot and pour in beer with seasonings. Turn chicken to evenly coat.
Place cover on the pot and seal. Turn vent to closed position.
Cook on high pressure for 16 minutes if chicken breasts are larger sized. If chicken breasts are small to medium sized cook on high pressure for 14 minutes
Manually release the pressure until the pin releases on the lid of the pot. Remove chicken and shred. Return chicken to the pot to allow it to soak- up the broth. Gently stir in the cheddar cheese.
Serve with tortillas and toppings.

Recipe Notes

Recipe adapted from: How Sweet It Is

Instant Pot Shredded Chicken

June 13, 2019 by Ashley Lecker 16 Comments

Quick, Simple, and Fast Shredded Chicken in the Instant Pot or Pressure Cooker. Shredded chicken for salads, sandwiches, quesadillas, soups, and casseroles! Easy fridge storage for a busy week, and freezer friendly!

Shredded chicken is a freezer staple for me year-round! I make it in big batches for my fridge and/or freezer so I always have some chicken on hand for meals during the week.

This method to cook chicken is hands-free and so easy! You will never want to cook chicken using a different method after using the Instant Pot. This is also a great money saver because there is no more running to the store for a rotisserie chicken!

I keep my recipe super simple:

Chicken: I prefer to use boneless skinless chicken breasts, but boneless skinless thighs will work as well.

Chicken Broth: I prefer to use low sodium. Unsalted with work as well if you want greater control of the sodium levels.

Salt and Pepper.

That’s it!

To make the shredded chicken:

Place the chicken breasts in the Instant Pot, pour broth over the chicken, and season the chicken.

Seal the lid, and cook on high pressure for 14-16 minutes depending on the size of the chicken breasts. Manually release the pressure, remove the chicken, shred, and return the chicken to the pot with the liquid. Store in the fridge or portion for the freezer.

Frequently Asked Questions:

Can I use frozen chicken?

Yes, using frozen chicken in the Instant Pot is one of the perks. However, you will want to make sure that you adjust the cooking time. I suggest adding 5 minutes, and make sure the chicken is not one large mass. I also suggest allowing the Instant Pot to naturally release for about 5 minutes before completing it manually.

What is the best method to shred chicken?

Two forks works great and sometimes I will shred right in the Instant Pot. However, my go-to method is in my stand mixer. Check out my post for Instant Pot Cola BBQ Chicken for my video demo of shredding chicken using my stand mixer. Remember that chicken shreds best when it is warm.

Can I use different seasonings for the chicken?

Yes! One of my favorite combos is Taco Ranch Chicken.

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Check out these recipes using shredded chicken!

White Chicken Enchiladas

Slow Cooker Chicken Teriyaki Sandwiches

Chicken with Chile Cheese Rice

Weeknight White Chicken Chili

Chicken Tamale Casserole

Tomatillo Chicken Enchiladas

Instant Pot Shredded Chicken (With Freezer Instructions!)

Prep Time 2 minutes

Cook Time 12 minutes

Servings 10 servings

Ingredients

3 1/2 lbs boneless skinless chicken breasts
1 1/2 cups low sodium chicken broth
1 tsp salt
2 tsp black pepper
1 tsp onion powder

Instructions

Place chicken breasts on the Instant Pot.
Add chicken broth and seasonings.
Place cover on Instant Pot and turn vent to closed position.
Cook on high pressure for 16 minutes if chicken breasts are larger sized. If chicken breasts are small to medium sized cook on high pressure for 14 minutes.
Manually release the pressure until the pin releases on the lid of the pot.
Remove chicken and shred. Return chicken to the pot to allow it to soak- up the broth. Store chicken in a sealed container for up to 4-5 days. To freeze, place chicken (I typically freeze in 2 cup portions) in a freezer safe sealable bag. Lay flat and push out the air before sealing. Store in freezer till ready to use.

White Chicken Enchiladas

May 19, 2019 by Ashley Lecker 10 Comments

White Chicken Enchiladas are one of my favorite weeknight chicken dinners. Simple, rich, cheesy, and satisfying. A perfect recipe for use a rotisserie chicken for an necessary (at least in my house) mid-week shortcut!

Chicken enchiladas in a baking dish with a spatula

I love these enchiladas. I mean LOVE. They are so delicious and, not to mention, soooooo easy. They can be prepped in advance, or made on a weeknight. The filling is hearty shredded chicken, cheese, and diced green chiles. Topped with cheese, baked, and broiled for a few minutes make the best ooey gooey enchiladas with a golden top.

Dinner was never easier or more delicious than this dish! My kiddos love this meal, and I am always excited for dinner when I know it is on the menu. I also love this recipe because it makes fantastic leftovers for lunch the following day!

What do you serve these enchiladas with? I love to serve my enchiladas with black beans and a scoop of saffron rice. I top mine with a dollop of sour cream as well. I think they are also fantastic with refried beans, pinto beans, or even a fresh salad with a few slices of avocado.

Frequently asked questions:

Can I use olive oil in place of butter?

Yes, olive oil will work but the flavor of the sauce might be slightly different.

What is the best method to rolling enchiladas?

I place most of my filling to one side then roll to make sure I can get a tight roll to keep the filling intact.

Are green chiles spicy?

No, they are a mild pepper. If you want more heat use canned diced jalapenos.

Do I need to keep an eye on my enchiladas when the broil?

Yes, 5 minutes is perfect in my oven, but check on them around 3 minutes to make sure you do not experience scorching.

Chicken enchiladas on a plate with rice and beans

I am into all things using rotisserie chicken today! Rotisserie chicken is an amazing time saver for me on the weekdays when it comes to dinner.

Check out some other recipes using rotisserie chicken!

Rotisserie Chicken Recipes

Barbecue Chicken French Bread Pizza by A Kitchen Hoor’s Adventures
Chicken ala King by A Day in the Life on the Farm
Crispy Baked Chicken Taquitos by Karen’s Kitchen Stories
Maftoul – Palestinian Chicken and Couscous by Pandemonium Noshery
White Chicken Enchiladas by Cheese Curd In Paradise

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Here are some kitchen tools to get you started!

These are some of my favorite kitchen basics!

Looking for more delicious family favorite chicken recipes? I got you covered!

Chicken Chile Cheese Rice

Weeknight White Chicken Chili

Chicken Tamale Casserole

Cheesy Chicken Spaghetti Casserole

White Chicken Enchiladas

Course Main Course

Cuisine American

Keyword Chicken, mexican, Weeknight Favorites

Prep Time 15 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

12 soft flour taco shells
2 1/2 cups shredded chicken
2 cups shredded Monterey Jack cheese,
8 oz diced green chiles
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream

US Customary – Metric

Instructions

Preheat oven to 350° degrees. Lightly spray a 9×13 pan with cooking spray.
In a medium bowl, mix shredded chicken with 1 cup cheese, and 4 oz green chiles.
Place filling in the taco shells and roll them tightly. Place them seam-side down in the baking dish.
In a sauce pan, melt butter, whisk in flour, and cook for about a 1 minute. Whisk in the broth, and whisk till smooth- do not boil. Stir in sour cream and remaining chilies.
Pour sauce over enchiladas and top with remaining cheese. Bake 25 min and then broil for 5 min to brown the cheese.

Recipe Notes

Adapted from: Joyful Mama’s Kitchen

Chicken enchiladas in a pan with a spatula

This post contains affiliate links.

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

May 1, 2019 by Ashley Lecker 12 Comments

These chicken teriyaki sandwiches are shredded, slow cooked, flavorful, AND topped with a spicy pineapple slaw! Perfect for a family gathering!

Mother’s Day is fast approaching and what better way to celebrate than with a giveaway and a delicious recipe.

Today, I am sharing my recipe for Slow Cooker Chicken Teriyaki Sandwiches with Pineapple Slaw. These sandwiches are so easy to put together, and perfect for family meal. Typically, my family liked to celebrate Mother’s Day with a brunch and later an easy meal so that we we can spend time with the kiddos outdoors. These sandwiches work great for a when I need a meal for a crowd.

I start my chicken in a simple sauce of honey, vinegar, brown sugar, soy sauce, and a little hot sauce. I let the chicken slow cook, shred it, and top it with a simple 4 ingredient coleslaw.

Since the winner of the giveaway will win a KitchenAid Classic Series Stand Mixer, I figured this was a perfect time to revisit my favorite chicken shredding method- my stand mixer. I love the use my KitchenAid mixer to shred chicken I find that it is the easiest method, and results in perfectly pulled chicken. I opt to use a paddle attachment, and the chicken shreds so easily!

Check out my post for Instant Pot Cola BBQ Chicken for my video demo of shredding chicken using my stand mixer. If you haven’t started shredding your chicken with your mixer give it a try!

I am lucky to be joined by my blogging friends to share recipes inspired by Mother’s Day- check them out below!

So, to recap a few details on the contest (Enter at the bottom of the post!):

One winner will get KitchenAid Classic Series Stand Mixer (winner chooses blank or white).
Open world-wide to readers who are 18+ except where prohibited. If the winner is not from the U.S., they will receive an Amazon gift card in the value of the mixer to order themselves.
The giveaway runs from 12:01 am on May 1 to 11:59 PM on May 12. All times are in EST.

Here are a few suggestions to help you get started with your sandwiches!

Slow Cooker

KitchenAid Mixer

Mixing Bowls

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Looking for more delicious slow cooked favorites?

Slow Cooker Creamy Mac and Cheese with Bacon

Taco Ranch Shredded Chicken

Slow Cooker White Wine Mushrooms

Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

Course Main Course

Cuisine American

Keyword Chicken, slow cooker

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours 10 minutes

Servings 6 people

Ingredients

Teriyaki Chicken

2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1 tsp onion powder
1/2 tsp ground ginger
2/3 cup low-sodium soy sauce
2 tbsp honey
2 tbsp rice vinegar
2 tbsp brown sugar
1/2 cup water

Pineapple Slaw

3 1/2 cups coleslaw mix
1/2 cup mayo
2/3 cup pineapple tidbits
1 1/2 tsp spicy chili garlic sauce (like Siriracha)
Buns

US Customary – Metric

Instructions

Teriyaki Chicken

For chicken, place chicken in the slow cooker. In a medium bowl whisk together soy sauce, ginger, garlic, onion powder, honey, rice vinegar, brown sugar, and water. Pour over chicken, Cook on low heat 6-7 hours.
When chick is done cooking remove from slow cooker an shred. Place chicken back in the slow cooker, and set to keep warm.

Pineapple Slaw

Place all slaw ingredients in a medium bowl and gently stir until evenly mixed.

Assembly

Place chicken on a bun and top with pineapple slaw. Enjoy!

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Chicken with Chile Cheese Rice

March 19, 2019 by Ashley Lecker 11 Comments

There is a magical place my mind goes when I can make a meal in under 30 minutes on a weeknight. This magical place is a result of not hearing the incessant yelling from my boys that they are starving to death at 5:01. It is also a result of producing a meal that they will a) both eat, and b) are interested enough in their food to keep their hands to off each other for 5 minutes. As you can see the bar is set high over here. Enter Chicken with Chile Cheese Rice. As I said, this recipe is ready in 30 minutes, and is one of my weeknight favorites. It actually not a new recipe, but it was shared with me years ago by another blogger and I have loved it ever since.

Chicken with Chile Cheese Rice in a skillet

This meal combines all the good stuff. Shredded chicken, brown rice, peppers, onions, and a mix of colby and pepper jack cheeses. I also love to add a bunch of fresh chopped cilantro as well. This recipe has just the right amount of heat without being over the top. However, if you are sensitive to spice it can easily substitute green been in place of the jalapeno. I will tell you that both my kids eat this with the jalapeno, and it is not overly spicy.

My other trick to this dish is to make a bunch of shredded chicken in advance. I make 5 pounds at a time in my instant pot, shred the chicken, and bag it in 1 pound amounts. I generally freeze it so I have it on hand for quick dinner. If you don’t have an instant pot you could boil the chicken till it will shred or cook it in a slow cooker, and follow the same process for storing till you need it.

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We are on spring break this week, and I am in full prep mode for a really fun (and sweet) event next week. I am working with other bloggers to bring you 6 days of different varieties of springtime sweets. It is going to be really yummy, and I am counting down the days to share it with you! If you follow me on Instagram (Click to Follow!), I have a few teasers in my stories for hints on what is coming your way next week.

Aside from prepping for next week, I have been working on my final push to get my school credentialing all set because I am done in a few short months. In Wisconsin, we are evaluated by our lesson planning using video evidence and evidence from educational standards. It is a bit of a process to put together, but I am chugging along….I will be VERY happy when I can finally slick submit!

In addition to teaching, I have a really fun project I will be working on this summer. The ink isn’t dry on all the lines yet, but when it is I can’t wait to share it with you because I am so excited about it!

Chicken with Chile Cheese Rice on a plate

We are starting to warm up in Wisconsin! 50 degrees- heat wave! However, there was a bit of flooding because it got warm quickly and rained, and we still have a lot of snow on the ground that needs to melt. Thankfully, we did not have flooding in our neighborhood, but there are others close by that experienced some flooding, but thankfully that is over for now.

If it is warming in your area I hope you have time to get outside and enjoy it. While you are at it make this delicious meal and keep that extra time saved to enjoy the sunshine!

Similar Recipes:

Weeknight White Chicken Chili

Taco Ranch Shredded Chicken

Chicken Tamale Casserole

Chicken with Chile Cheese Rice

Course Main Course

Cuisine American

Keyword Chicken

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Ingredients

1 tbsp olive oil
1 medium onion, chopped
1 small jalapeno, diced
2 gloves of garlic, minced
2 cups chicken broth
1 cup uncooked instant brown rice
14 oz diced green chilies
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp cumin
1 lb cooked shredded chicken
1/2 cup grated colby jack cheese
1/2 cup grated pepper jack cheese
1 cup fresh cilantro, chopped
Sour Cream and Black Olives, for topping

US Customary – Metric

Instructions

Heat oil over medium-high heat in a large rimmed skillet. Cook, stirring frequently, until onion is translucent, about 5 minutes.
Add rice, chilies, and seasonings to the pan. Cook for about a 1 minute more, then pour in broth and bring to a simmer. Simmer rice for about 10 minutes.
Add chicken to the pan and cook until rice is tender and chicken heated, about 3-5 minutes.
Next, stir in the cheese, and about 3/4 of the chopped cilantro. Stir to allow cheese melt. Garnish with a sour cream, olives, and additional chopped cilantro.

Recipe Notes

Adapted from A Taste of Home Cooking

Homemade Chicken Dumpling Soup

February 12, 2019 by Ashley Lecker 9 Comments

We are on snow day 1,000 in Wisconsin (actually like 5, but it feels like 1,000). I am happy that school is cancelled due to snow versus the ice we previously had because my kiddos can play outside, but I think we are all getting a little stir crazy around here.

One of my favorite snow day activities is cooking big pots of nice hot and hearty soup. Today we are having steamy bowls of one of our favorites, Homemade Chicken Dumpling Soup.

Chicken dumpling is one of those soups that I know will put instant smiles on my husband and boys faces when they hear it is for dinner. I use the chicken bones to make the stock nice and rich, and a little thyme as well. I find that simmering the bones to make stock is the game changer for soups. The downside is, as with many things, the time, but this recipe can be ready in about an hour and the broth is delicious! My kiddos also love soup nights because soup nights equal crackers… I think my boys like 50% soup and 50% crackers in their bowls. I like to keep this recipe pretty simple- flavorful broth, tender chicken, simple veggies, and light dumplings. I made my dumplings with whole milk and flour. I know some recipes call for an egg and I have made them this was as well. However, I find that they are denser and not as light as this version.

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I need a meal like this after last week. Last week our family, my sister, nephew, and mom took a trip to Disney. We had a blast, but it is certainly something that makes you tired! I really enjoy Disney and, if you follow my Instagram, you know that I documented most of our snacks and meals in the stories. If you are interested hop over and take a peek! I think my favorite snack was the Peter Pan Float- lime sorbet, sprite, and a red chocolate feather. My sister and I are already plotting our next vacation. If you are a Disney traveler- what is your favorite resort?

My sister and nephew are coming to play in the snow tonight. I have this simmering away and a slow cooker filled with pea, ham and potato soup. I will share that recipe with you too, and you can add it to your next snow day menu. What are your other favorite soups? Do you have a cold weather go to?

More delicious soup recipes:

Easy Cheeseburger Soup

Instant Pot Lentil and Sausage Soup

Loaded Beer Cheese Potato Soup

Slow Cooker Beefy Taco Noodle Soup

Easy Lasagna Soup

Creamy Vegan Curry Bean Soup

Simple Taco Soup

Homemade Chicken Dumpling Soup

Course Main Course, Soup

Cuisine American

Keyword Chicken, Soup

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8 people

Ingredients

4 bone-in chicken breasts
6 cups chicken broth
6 cups water
2 carrots, chopped
3 stalks of celery, chopped
1 white onion, diced
1/2 tsp dried thyme
1 1/4 tsp salt, divided
1 1/4 tsp black pepper, divided
1/2 cup all-purpose flour
1/2 cup whole milk

US Customary – Metric

Instructions

In a soup kettle, place chicken breasts at the bottom of the pot. Add the water and chicken broth. Simmer till chicken is tender and about to fall off the bone (30-40 minutes). Carefully remove chicken from pot. Remove chicken from bones and discard bones and any skin from the chicken. Return chicken to the kettle.
Add carrots, celery, onion, thyme, 1 tsp pepper, and 1 tsp salt. Allow the soup to simmer until the veggies are tender.
In a bowl, mix together the flour, milk, 1/4 tsp salt, and 1/4 tsp pepper till smooth. While soup lightly simmers (if soup is not hot enough it will be difficult for the dumplings to hold together and cook), add 1/2 tbsp sized scoops evenly into the soup. The dumplings will rise as the cook. Be sure that you do not cluster the dumplings into one spot in the kettle. Season with more salt ad pepper, if desired, and serve.

Valentine’s Day Recipes- February Recipe Round-Up

January 31, 2019 by Ashley Lecker 1 Comment

Welcome to the monthly recipe round-up featuring myself and ten other bloggers. February means it is time for recipe ideas that are fitting for Valentine’s Day – sweet treats, chocolate, romantic dinners, pink and red foods, and more! Check out all the recipes we have to help you plan out your meals and festivities for this month.

~Breakfast~

Strawberry Rhubarb Jam Oatmeal Muffins from Faith, Hope, Love, & Luck