Cheese Curd In Paradise

Chicken

Easy Chicken Enchilada Soup (+ Slow Cooker Instructions)

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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.

chicken soup in a bowl

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!

chicken soup in a bowl

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chicken soup in a bowl

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)
chicken soup in a bowl

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.

chicken soup in a bowl

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

Print
chicken soup in a bowl

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

  1. 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.

  2. Add tomatoes, black beans, corn, and chilies. Stir to evenly mix.

  3. Add salt, pepper, and cumin. Stir. Add chicken, enchilada sauce, and broth and stir. Lightly simmer for about 10 minutes.

  4. Add cheese and stir. Lightly simmer for an additional 5 minutes and serve.

Slow Cooker Instructions

  1. Place all ingredients besides cheese into a slow cooker. Stir to mix.

  2. Place cover on top and cook on low for 4-6 hours. Right before you are ready to serve stir in the cheese.

chicken soup on a spoon

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

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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. 

crispy chicken wrap on a plate

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.

crispy chicken wrap on a plate

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!

chicken strips at the store on a shelf
turkey meat at the store on a shelf

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chicken strips on a plate

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

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 on a tortilla
avocado turkey bacon and tomatoes on a tortilla
avocado and lettuce on a tortilla
IMG_2213

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.

crispy chicken wrap on a plate

Easy Homemade Slow Cooker Sloppy Joe’s

Instant Pot Shredded Chicken

Creamy Taco Mac Skillet

White Chicken Enchiladas

Print
crispy chicken wrap on a plate

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

  1. 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.

  2. In a bowl, mash together avocado and mayo.

  3. To assemble to wrap: lay the tortilla on a flat work space. Spread 2 tbsp of mayo on the tortilla.

  4. Next, remove center stem from lettuce leaf and place lettuce on the tortilla. Follow the lettuce with 3 slices of turkey.

  5. Add 1/4 of the tomatoes, and 2 slices of bacon.

  6. 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.

  7. 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.

crispy chicken wrap on a plate

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

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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!

tacos on a plate

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.

taco on a plate

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.

tacos on a plate

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tacos on a plate

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

Tacos on a plate

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.

Holding a chicken taco

Check out more delicious chicken Instant Pot recipes?!

Instant Pot Shredded Chicken

Taco Ranch Shredded Chicken

Shredder Teriyaki Chicken Sandwiches with Pineapple Slaw

Holding a chicken taco
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Holding a chicken taco

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

  1. In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.

  2. 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.

  3. 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.

  4. Serve with tortillas and toppings.

Instant Pot Instructions

  1. In a bowl, mix together beer, chili powder, cumin, ranch packet, salt and pepper.

  2. Place chicken in the instant pot and pour in beer with seasonings. Turn chicken to evenly coat.

  3. Place cover on the pot and seal. Turn vent to closed position.

  4. 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

  5. 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.

  6. Serve with tortillas and toppings.

Recipe Notes

Recipe adapted from: How Sweet It Is

tacos held in hand

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Instant Pot Shredded Chicken

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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 in a bowl

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!

raw chicken in the instant pot
raw chicken in the instant pot
raw chicken in the instant pot

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.

shredded chicken in a bowl

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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shredded chicken in a bowl

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

Print
shredded chicken in a bowl

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

  1. Place chicken breasts on the Instant Pot.

  2. Add chicken broth and seasonings.

  3. Place cover on Instant Pot and turn vent to closed position.

  4. 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.

  5. Manually release the pressure until the pin releases on the lid of the pot.

  6. 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.

shredded chicken in a bowl

White Chicken Enchiladas

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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.

Chicken enchiladas in a baking dish

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!

Chicken enchiladas in a baking dish

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


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Chicken enchiladas on a plate with rice and beans

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Chicken enchiladas on a plate with rice and beans

Here are some kitchen tools to get you started!

Casserole Dish

Sauce Pan

Whisk

Spatula

These are some of my favorite kitchen basics!

Chicken enchiladas on a plate with rice and beans

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

Print
Chicken enchiladas in a baking dish with a spatula

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

  1. Preheat oven to 350° degrees. Lightly spray a 9×13 pan with cooking spray.  

  2. In a medium bowl, mix shredded chicken with 1 cup cheese, and 4 oz green chiles.

  3. Place filling in the taco shells and roll them tightly. Place them seam-side down in the baking dish.

  4. 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.

  5. 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

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Slow Cooker Chicken Teriyaki Sandwiches and Pineapple Slaw

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

chicken sandwich on a plate

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.

chicken sandwich on a plate

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!

You are invited to the Inlinkz link party!

Click here to enter

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

chicken sandwich on a plate

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chicken sandwich on a plate

Looking for more delicious slow cooked favorites?

Slow Cooker Creamy Mac and Cheese with Bacon

Taco Ranch Shredded Chicken

Slow Cooker White Wine Mushrooms

Print
chicken sandwich on a plate

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

  1. 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.

  2. 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

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

Assembly

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

chicken sandwich on a plate
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Chicken with Chile Cheese Rice

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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.

Chicken with Chile Cheese Rice in a skillet

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Chicken with Chile Cheese Rice in a skillet

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.

Chicken with Chile Cheese Rice in a skillet

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.

Chicken with Chile Cheese Rice on a plate

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!

Chicken with Chile Cheese Rice on a plate

Similar Recipes:

Weeknight White Chicken Chili

Taco Ranch Shredded Chicken

Chicken Tamale Casserole

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Chicken with Chile Cheese Rice in a skillet

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

  1. Heat oil over medium-high heat in a large rimmed skillet.  Cook, stirring frequently, until onion is translucent, about 5 minutes. 

  2. 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. 

  3. Add chicken to the pan and cook until rice is tender and chicken heated, about 3-5 minutes. 

  4. 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

Chicken with Chile Cheese Rice in a skillet

Homemade Chicken Dumpling Soup

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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 soup in a white bowl

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.

chicken dumpling soup in white bowls

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chicken dumpling soup in white bowls

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?

chicken dumpling soup in white bowls

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?

chicken dumpling soup in white bowls

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

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chicken dumpling soup in white bowls

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

  1. 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. 

  2. Add carrots, celery, onion, thyme, 1 tsp pepper, and 1 tsp salt. Allow the soup to simmer until the veggies are tender.  

  3. 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. 

chicken dumpling soup in white bowls

Valentine’s Day Recipes- February Recipe Round-Up

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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


Beet Pancakes from Savory Moments

~Sides & Drinks~

White Hot Chocolate from Pies and Plots

Cupid Floats from Jolene’s Recipe Journal

Artichoke Heart Palmier from The Saucy Southerner

Rustic Tomato Lentil Soup from Girl Gone Mom

Homemade Spaetzle w/ Dill from Faith, Hope, Love, Luck

~Main Dishes~

Shrimp Scampi from Crafty Cooking Mama


Lasagne for Two from Palatable Pastime


Steak Oscar from The Saucy Southerner


~Desserts~

Valentine’s Day Blondies from Books n’ Cooks

Rose & Cardamom Shortbread Cookies from Palatable Pastime

Dark Chocolate Avocado Truffles from Craft Cooking Mama

Chocolate Dream Whoopie Pies from Jolene’s Recipe Journal

Flourless Chocolate Torte from Pies and Plots

Peach Cobbler for Two from Girl Gone Mom

~Monthly Recipe Round-Up Bloggers~

Blue Cheese and Spinach Stuffed Chicken

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I have been a blue cheese lover since I can remember, and one of my favorite flavor combinations is blue cheese and bacon. Enter my recipe for Blue Cheese and Spinach Stuffed Chicken. One of my very favorite dinners. 

chicken breasts wrapped in bacon in a baking dish

My filling uses cream cheese, blue cheese, mozzarella, and Parmesan to create a truly decadent cheesy filling. I use my food processor to blend all this cheesy goodness with fresh spinach, and it is perfect to stuff into my chicken breasts. I wrap the chicken in smokey bacon and bake till the chicken is tender and juicy, and bacon crisp.

For recipes like this one I love to use my ThermoPop from Thermoworks. I have been using ThermoWorks products since working with them on a grilling series a few years ago. Since then, I have raved about their products every chance I get, especially the ThermoPop! I even gave a ThermoPop to my Dad and Father-In-Law for Christmas this year. ThermoWorks has a wide variety of different products to help you cook your food to the perfect temperature resulting is tender and flavorful meats.

chicken breasts wrapped in bacon in a baking dish

As I mentioned, the ThermoPop is my favorite. The ThermoPop has the most convenient features including:

-Rotating display
– Left and right-handed use
-3 to 4 seconds to temperature read
-Splash-proof design
-Big backlit digits
-Temp range: -58 to 572°F (-50 to 300°C)
-Switchable °C/°F
-5,000 hours of typical performance with included lithium battery, replacement batteries available
-9 colors fun colors!

Since I love this product so much, and love sharing my favorite things with all of you, I am giving away a ThermoPop (you choose the color) to one lucky reader! Scroll to the bottom of this post for instructions to enter, and make sure to complete the mandatory requirement to enter, and all of the other options for additional entries!

chicken breasts wrapped in bacon in a baking dish

So, why is it important to use a thermometer to temp meats? Why not just cut right into the center? Well, while it might seem easier, it isn’t, and it immediately drains the meat of all the juiciness and the flavor you worked so hard for! Get in the habit of using a meat thermometer, and you will notice the difference!

chicken breasts wrapped in bacon in a baking dish

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chicken breasts wrapped in bacon on a plate

This is one of my favorite meals to make when we have dinner with my parents. We are all blue cheese lovers, and it is always a hit. I like to serve this meal as pictured (that bite of chicken on the fork went straight into my mouth after I was done shooting this recipe), with steamed green beans or asparagus, and roasted potatoes.

As far as the bacon goes I like to use a center cut bacon for this recipe. I do not use thick sliced because I find that it does not wrap as well as a traditional thickness, and it is more difficult to get crisp resulting in overcooked chicken.

chicken breasts wrapped in bacon on a plate

This is also a recipe that is perfect to share with someone special on Valentine’s Day. It is pretty simple and can be made in advance so you are not scrambling before your date arrives. You can follow by watching the movie 28 Weeks Later or World War Z…..or maybe it is just Ron and I that enjoy a good zombie apocalypse movie on the day of love. I also enjoy Aliens and Predator…. so many choices.

chicken breasts wrapped in bacon on a plate

Similar Recipes:

Grilled Ribeye with Creamy Blue Cheese Mustard Sauce

Pork Tenderloin with White Wine and Blue Cheese Sauce

Weeknight Porchetta

Keep scrolling to enter my giveaway!

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chicken breasts wrapped in bacon on a plate

Blue Cheese and Spinach Stuffed Chicken

Course Main Course
Cuisine American
Keyword Bacon, Cheese, Chicken
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 6 boneless skinless chicken breasts
  • 4 cups baby spinach
  • 4 oz blue cheese crumbles
  • 3 oz plain cream cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 18 pieces center cut bacon
US Customary – Metric

Instructions

  1. Pre-heat oven to 400° F.  

  2. To a food processor, add spinach, blue cheese, cream cheese, pepper, and salt. Process till smooth. Pour the stuffing into a bowl and stir in the mozzarella and Parmesan cheese.  If you do not have a food processor you can finely chop the spinach and then mix it together. 

  3. Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Spoon the filling into the chicken. 

  4. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Sprinkle a little additional pepper on top, if desired. Bake chicken at 400 degrees for about 30 minutes. If necessary, turn oven up to 425 degrees and bake an additional 10 minutes to crisp bacon. Please note that baking time may increase or decrease depending on the size of the chicken. It is best practice to use a meat thermometer to ensure chicken is cooked to the proper temperature of 165°F. 

  5. Remove chicken from the oven and serve. 

bacon wrapped chicken on a plate
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