Chicken - Lauren's Latest

Orange Chicken

Lauren's Latest — Sat, 15 Oct 2022 15:25:33 +0000

Move over take out menus, this homemade Orange Chicken is here and couldn’t be more flavorful and easy to make. This recipe is full of savory and orange citrus flavors, topped with sesame seeds and scallions for garnish. Serve over rice or other Chinese inspired sides, like my Chow Mein or Veggie Stir Fry.

What is Orange Chicken?

Orange Chicken is a popular staple menu item for many Chinese cuisine restaurants. Bite size chicken pieces are battered in a flour/cornstarch mixture and fried and toss with an orange sauce. My orange sauce consists of orange juice, soy sauce, ginger, sugar, rice wine vinegar and, best of all…fresh orange zest!

How to Make Orange Chicken

For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Make the Orange Sauce

Heat sesame oil in a saucepan over medium heat. Add garlic and sauté for a couple minutes until fragrant, being careful not to burn.

Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.

Add cornstarch slurry and increase heat to bring to a boil. Stir in orange zest.

Keep on the lowest heat while you fry chicken, stirring occasionally.

Fry the Chicken

Heat oil in large dutch oven pan or deep fryer. Beat eggs and place in a shallow dish for dredging.

Combine flour and cornstarch in a 2nd shallow dish. Cut chicken breast into bite size pieces.

Dredge chicken pieces in egg first, then flour/cornstarch mixture.

Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping chicken over in oil halfway through. This will need to be done in batches to avoid overcrowding.

Remove chicken pieces to a paper towel lined platter.

Toss Chicken + Sauce Together

Toss cooked chicken pieces in orange sauce to thoroughly coat. Garnish with sesame seeds and scallions. Serve hot over white rice.

What is the Best Chicken to Use?

There isn’t a cut of chicken that is better than the others for making orange chicken. I used boneless, skinless chicken thighs. I like that chicken thighs are slightly juicer than chicken breast tends to be. They are also very forgiving is you have a tendency to overcook. Feel free to use what you prefer or have on hand.

What to Serve with Orange Chicken

Since Orange Chicken packs a huge punch in the flavor department, I like to pair this with plain white rice. You can also use cauliflower rice, or brown rice if you prefer. Other sides dishes that go great with orange chicken is my Ramen Stir Fry or Better Than Take-Out Fried Rice. You really can’t go wrong with either choice.

Storing Leftover Orange Chicken

Store leftover Orange Chicken in the fridge, in an airtight container for 3-4 days. To reheat, place in a skillet over low heat.

Freezing – Orange Chicken freezes great, and stays fresh for 3 months. Allow to thaw before reheating.

Make Ahead – If you’re short on time, frying the chicken before needed is an option. Make the orange sauce and toss in chicken. Heat until cooked chicken pieces are warmed through.

More Chinese Inspired Dishes to Try!

I hope you enjoy this recipe as much as we do! It’s in our meal rotation on the regular. The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great weekend, friends!

Orange Chicken

Homemade Orange Chicken couldn't be more flavorful and easy to make. Move over take out menu, this is full of savory & orange citrus flavors, topped with sesame seeds & scallions.

Course Dinner

Cuisine Asian

Keyword orange chicken

Prep Time 15 minutes

Cook Time 20 minutes

Servings

Calories 438kcal

Ingredients

for sauce

1 cup orange juice freshly squeezed, about 2 oranges
orange zest from 2 oranges
1 garlic clove minced
1 inch ginger fresh, grated
2 tbsp soy sauce
2 tbsp rice wine vinegar
1/2 cup sugar
1 tbsp cornstarch mixed with water to create a slurry for thickening
1 tbsp sesame seeds for garnish
2 scallions chopped, for garnish

for chicken

oil for frying
4 boneless skinless chicken thighs cut into bite sized pieces
2 eggs beaten
1/2 cup flour
1/2 cup cornstarch

Instructions

for sauce

Heat sesame oil in pot over medium heat.
Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
Add cornstarch slurry and increase heat to bring to a boil.
Stir in orange zest.
Keep on the lowest heat while you fry chicken, stirring occasionally.

for chicken

Heat oil to 350° F in large dutch oven pan or deep fryer.
Place beaten eggs in a dredging pan.
Combine flour and cornstarch in a 2nd dredging pan.
Dredge chicken pieces in egg first, then flour/cornstarch mixture.
Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
Remove chicken pieces to a paper towel lined platter.
Toss cooked chicken pieces in orange sauce to thoroughly coat.
Garnish with sesame seeds and scallions and serve hot over a bed of white rice.

Nutrition

The post Orange Chicken appeared first on Lauren's Latest.

Chicken Salad Sandwich

Lauren's Latest — Wed, 12 Oct 2022 11:30:00 +0000

Leftover chicken never tasted so good! A Chicken Salad Sandwich is always my favorite way to put it to use! Shredded roasted chicken, sliced red grapes, red onion, basil, celery and chopped pecans come together in a simple mayonnaise dressing. Scoop a heaping spoonful (or more!) onto a croissant and you have the most delicious lunch ever! Pair with some Homemade Kettle Chips or my easy Fruit Salad.

Use Croissants

Everyone has their own version of Chicken Salad Sandwiches. Some use dinner rolls, some opt for the low carb option of a wrap or just eat it plain, maybe with some crackers. Croissants are my go to for many reasons. It’s obvious that they are far superior to all the other breads out there, but the buttery, flaky texture is really just the best and you cannot convince me otherwise. I love to use croissants for chicken salad because they are so soft and pretty sturdy as far as bread goes. You can really load on the chicken salad and some crunchy lettuce to finish it off.

How to Make Chicken Salad Sandwiches

Definitely one of the most simple recipes I have…the hardest part comes in the slicing and dicing of the grapes and veggies. For full recipe details, see the printable recipe card down below.

Combine All Ingredients

Combine shredded chicken, sliced red grapes, basil, chopped pecans, diced red onion, and diced celery together in large bowl. Add in Mayonnaise and salt + pepper. Stir to combine.

Refrigerate until ready to use.

Scoop onto Croissants + Serve

Add lettuce to bottom part of croissant. Scoop a heaping spoonful or two onto croissant.

What to Serve with Chicken Salad Sandwiches

Depending on how you are using these, there are lots of options for side dishes that pair well. If you’re wanting to make these for a party/gathering, try using mini croissants and serve as an appetizer. Other side dish options are:

Storing Leftovers

Store leftover Chicken Salad in an airtight container in the fridge. Chicken salad will stay fresh for 2-3 days…depending on when the roasted chicken was cooked. You will want to stir the mixture up a little before you use it, as the mayo and other juices tend to separate a little.

Make Ahead – The beauty of Chicken Salad is the longer it sits, the better it tastes! This absolutely is a great make ahead kind of recipe.

Freezing – Unfortunately freezing isn’t an option. Anything with mayonnaise in it doesn’t freeze very well and I don’t recommend it.

More Salads to Try!

This Chicken Salad Sandwich recipe is perfect for lunch or light snacking…OR throw these into mini croissants. Super cute and kind of fancy too. No one needs to know how easy it is to make.

The printable recipe card is found below. Be sure to print, save, bookmark and share this recipe to have handy! Enjoy your day, friends!

Chicken Salad Sandwich

Leftover chicken never tasted so good! A Chicken Salad Sandwich is my new favorite way to put it to use!

Course Salad

Cuisine American

Keyword Pecan Chicken Salad

Prep Time 15 minutes

Total Time 15 minutes

Servings servings

Calories 585kcal

Author Lauren’s Latest

Ingredients

2 large roasted chicken breasts fully cooked, cooled and diced
2 cups red grapes sliced
10 large basil leaves chiffonade
½ cup pecans toasted, chopped
2 stalks celery diced
½ cup red onion diced
¾-1 cup mayonnaise
salt & pepper to taste

US Customary – Metric

Instructions

Stir all ingredients together in large bowl. Refrigerate until ready to use.
Delicious with crackers or in a sandwich with lettuce.

Nutrition

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French Onion Chicken

Lauren's Latest — Sat, 08 Oct 2022 18:00:00 +0000

If you’ve never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions. Think homemade french onion soup in chicken form. It’s a one pan, heavenly dinner. Serve with Garlic Mashed Potatoes and Roasted Brussels Sprouts.

What is French Onion Chicken?

Well folks, I’m not sure I’ve ever loved any chicken more than I love this French Onion Chicken. It is everything you want in a dinner: savory, sweet, cheesy, made in one pan and ready in under an hour. It’s basically all the ingredients needed for a french onion soup, but turned on its side to create the most glorious chicken dish.

While the chicken cooks pretty quickly, it’s the onions you need to take your time with, caramelizing them in the pan low and slow in butter and olive oil with salt, pepper, bay leaves and thyme. They take 20 to 30 minutes to caramelize and it is certainly time well spent. The onions go from raw and sharp to tender and sweet. The magic lies in the caramelization of the onions so be sure to take your time on this step.

What to Serve with French Onion Chicken

I usually opt for either roasted veggies and/or something carby to help use up all of that delicious gravy. Here are some delicious sides that would be good choices alongside a plate of French Onion Chicken:

Garlic Mashed Potatoes (these are a showstopper)
Famous Butter Rice (delicious choice)
Mom’s Potato Rolls
Roasted Potatoes

How to Make French Onion Chicken

French Onion Chicken makes for an amazing Sunday dinner or special occasion meal that everyone will love. For full details on how to make French Onion Chicken, see the recipe card down below. Here is what you can expect when making this recipe:

Cook Chicken

Place large, nonstick pan over medium heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cook to 165° F. Transfer browned chicken to a plate and cover with foil.

Caramelize Onions

To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil.

Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.

Make French Onion Gravy

Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn’t take too long).

Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.

Marsala, Sherry or Red Wine?

The jury is out on the right kind of wine to use to be traditional, but I used Marsala because I had it on hand and I love the sweet notes it adds to those caramelized onions.

Return Chicken to Pan + Top with Cheese

Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.

Why Gruyere Cheese?

Gruyere cheese is rich, creamy, salty, and nutty; don’t skimp out on this ingredient…trust me.

Storing Instructions

Store covered in the fridge for up to a week! To reheat French Onion Chicken, place it in the microwave or warm in the oven at 350 degrees until heated through.

Can I Freeze French Onion Chicken?

Yes, you can freeze this recipe! Store in an airtight container and freeze for up to three months. To serve, thaw in the fridge overnight then warm in the oven (350 degrees 15-20 minutes) until heated through.

More Saucy Chicken Recipes!

While this might be my current recipe obsession, I certainly have quite the catalogue of chicken recipes to choose from. Here’s a link to all of my other chicken recipes and here are a few saucier chicken recipes I think you’ll like:

The printable recipe card is below. I truly hope you enjoy this French Onion Chicken recipe as much as we did. Oh mama, was it good. Still dreaming about it! Save, print, bookmark, pin and share this one. It’s a gem you won’t want to lose. Have a great day!

French Onion Chicken

If you've never tried a French Onion Chicken recipe before, buckle up. This is the juiciest, most flavorful chicken topped with melty gruyere cheese and smothered with caramelized onions.

Course Dinner

Cuisine French

Keyword french onion chicken

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings servings

Calories 412kcal

Ingredients

2 tablespoons butter divided
1 tablespoon olive oil
4 chicken breasts pounded or cut to be 1/2 inch thick (or less)
salt & pepper to taste
2 whole yellow onions sliced thin
1 teaspoon dried thyme leaves
2 bay leaves
1/2 cup marsala or red wine
1 cup beef broth

Finishing the dish:

1 tablespoon butter softened
1 tablespoon all purpose flour
4 oz gruyere cheese grated

Instructions

Place large, nonstick pan over medium heat heat. Add 1 tablespoon butter to the pan. Sprinkle salt and pepper over both sides of the chicken. Add to the preheated pan and brown on both sides and thoroughly cooked to 165 degrees F. Transfer browned chicken to a plate and cover with foil.
To the hot pan, add other tablespoon butter and 1 tablespoon olive oil. Add onions, thyme, bay leaves, salt and pepper to the pan and stir to coat in spices, butter and oil. Cook slowly, stirring occasionally for 20-30 minutes or until completely soft and tender. If your onions are coloring before they are tenderizing, your heat may be too high. Reduce heat and continue cooking.
Once onions are completely tender and browned all the way though, deglaze pan with marsala wine and cook down by half (this shouldn't take too long). Add in the beef broth. In a small bowl, stir butter and flour together to create a paste. Add to pan to thicken the gravy. Stir and cook 1 minute. Reduce heat to low.
Add in chicken and cover to warm through, about 3 minutes. Add shredded gruyere cheese to chicken and cover to melt completely, another minute or two.
Top chicken with dried parsley and cracked black pepper, if desired and serve hot.

Nutrition

The post French Onion Chicken appeared first on Lauren's Latest.

Chicken Alfredo Stuffed Shells

Lauren's Latest — Mon, 03 Oct 2022 03:27:00 +0000

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses! Serve with Homemade Garlic Bread, Caprese Salad, or Oven Roasted Asparagus.

Chicken Alfredo Stuffed Shells – The Perfect Make Ahead Meal

Chicken Alfredo Stuffed Shells is a delicious meal that comes together quickly and everyone enjoys. Perfect for busy weeknights or lazy weekends in. It’s a recipe that is easy to double to feed a crowd, or freeze half for later, or bring to a friend.

How to Make Chicken Alfredo Stuffed Shells

In less than an hour you will have delicious, cheesy Chicken Alfredo Stuffed Shells. For full recipe details, see the printable recipe card down below. Here is what you can expect when making this recipe:

Cook Pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally. Boil for recommended time, drain, rinse and set aside.

Make Alfredo Sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.

Pour in the heavy cream and stir.

Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

Make Filling for the Shells

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.

Add half of the alfredo mixture to the filling.

Assemble + Bake

Preheat Oven. Grease a 9×13 baking pan with butter or cooking spray.

Fill each shell to the brim with the filling mixture and place in the baking pan.

Pour remaining Alfredo Sauce over the top of shells. Sprinkle with remaining 1/2 cup mozzarella cheese and place in the oven to bake until bubbly and golden. Serve hot and enjoy!

Storage + Make Ahead Directions

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, place in the microwave and heat until warm, in 30 second intervals.

Make Ahead – Follow recipe directions up until baking. At this point, place foil over the top of the baking pan, and store in the fridge until ready to bake. Bake as the recipe details indicate.

To Freeze – Follow recipe directions up until baking. Wrap in plastic wrap and then aluminum foil and place in the freezer. Chicken Alfredo Stuffed Shells will stay fresh in the freezer for up to 2 months.

Allow to thaw overnight in the fridge. Remove foil and plastic wrap, and then cover with foil only. Bake as recipe directions indicate. Depending on how thawed the shells are, you may need to add time to the bake time.

You may want to consider using an aluminum/throw away casserole dish for freezing or if you plan to give this meal away to someone.

Love Chicken Alfredo Stuffed Shells? Give These Pasta Recipes a Try…

There you have it! I hope your family loves this recipe as much as we do! Be sure to save, print, bookmark or share this recipe with friends and family. Have a wonderful day!

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells are every bit as decadent as they sound. Made with my homemade alfredo sauce and perfectly cooked chicken…this recipe impresses!

Course Dinner

Cuisine Italian

Keyword alfredo sauce, alfredo sauce recipe, Alfredo Stuffed Shells, chicken alfredo stuffed shells, homemade alfredo sauce, stuffed shells recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings servings

Calories 804kcal

Author Lauren’s Latest

Ingredients

for the alfredo sauce

1/2 cup salted butter
1 cup heavy cream
1 1/2 cups parmesan cheese use the real stuff
2 cloves garlic minced
salt & ground black pepper to taste

for the filling

1 cups chicken any kind, cooked and shredded (think: Rotisserie!)
2 eggs beaten
2 cups spinach frozen, drained in cheesecloth
1 cup ricotta cheese
1 cup mozzarella cheese shredded
1 cup parmesan cheese grated
salt & pepper to taste
¼ cup parsley fresh, chopped
¼ cup basil fresh, chopped
1 tsp italian seasoning

for the pasta

1 lb jumbo shells pasta
½ cup mozzarella cheese for topping

US Customary – Metric

Instructions

for pasta

Bring a large pot of water to a boil. Add a large handful of salt and jumbo shells to boiling water, stirring occasionally.
Boil for recommended time, drain, rinse and set aside.

for alfredo sauce

Melt butter in a heavy-bottomed deep skillet over medium heat. Once butter is completely melted reduce heat to medium and add garlic to saute for a couple minutes, being careful not to burn.
Pour in the heavy cream and stir.
Whisk in cheese and continue stirring until cheese is completely melted and sauce is smooth. Taste and add in salt and pepper, as desired. Set aside.

for filling

Combine shredded chicken, beaten eggs, spinach, ricotta cheese, mozzarella cheese, parmesan cheese, herbs and seasonings.
Add half of the alfredo mixture to the filling.

for shells

Preheat oven to 375° F.
Grease a 9×13 baking pan with butter or cooking spray.
Fill each shell to the brim with the filling mixture and place in baking pan.
Pour remaining alfredo sauce over top of shells.
Sprinkle with remaining 1/2 cup mozzarella cheese and place in oven to bake for 25-30 minutes or until bubbly and golden.
Serve hot and enjoy!

Nutrition

The post Chicken Alfredo Stuffed Shells appeared first on Lauren's Latest.

Chicken Pot Pie

Lauren's Latest — Wed, 21 Sep 2022 22:29:35 +0000

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can’t wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection. This Chicken Pot Pie will fill your belly and keep you warm during the colder months ahead. You should also consider this Chicken Pot Pie Soup as a quick and easy variation!

But First, What is a Pot Pie?

Pot Pies are savory and filled with meat (typically chicken or turkey), veggies and combined with a gravy-like sauce. Typically pot pies have a top and bottom crust. I love having this pot pie recipe in my back pocket when I know I’ll have lots of leftover chicken or turkey (like around the holidays). It brings new life to leftovers and its something the whole family will enjoy.

Homemade or Store Bought Pie Crust

Nothing is better than a homemade pie crust. I have a simple pie crust recipe that is my go-to pie crust and is great with sweet or savory pies. For the sake of time, I used a store-bought double pie crust for this recipe. These are great, and some days it’s all about ease and simplicity. Am I right?

How to Make Chicken Pot Pie

I love that this this dish is a higher protein and hearty meal all in one pie. For full recipe details, see the printable recipe card down below. Here is what to expect while making this chicken pot pie recipe.

Make a Roux

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.

Add Milk, Water + Seasonings

Whisk milk and water slowly into mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

Add in Veggies + Chicken

Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

Remove From Heat + Allow to Cool to Room Temperature

Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.

Roll Out Pie Crust

While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.

Add Cooled Filling to Crust, Add Top Crust + Bake

Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge.

Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust and cut 2-3 slits into the top.

Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

What to Serve with Chicken Pot Pie

Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:

Storage Directions

Any leftover pot pie can be stored in the fridge, in an airtight container for 3-4 days. To reheat, feel free to warm in the microwave.

Make Ahead/ Freezing Directions

Chicken Pot Pie is a great dish to make ahead or to freeze and eat later. To make ahead, assemble the pie and cover with plastic wrap and store in the fridge until ready to bake.

To freeze: Follow recipe directions up until baking. At that point, wrap in plastic wrap and foil and store in the freezer for up to 2 months. When ready to bake, remove plastic wrap and foil. Replace foil and place in oven (while frozen). Add 20-30 minutes to the recipe baking time. Remove foil, and bake according to recipe directions.

Love This Recipe? Try These Chicken Recipes

Add this recipe to your meal planning this week! It’ll be perfect and everyone will love it. Be sure to save, print, bookmark, or share this recipe so that you can keep it handy. The printable recipe card is below. Have a good day, friends!

Chicken Pot Pie

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 20 minutes

Cook Time 40 minutes

Cooling time 20 minutes

Total Time 1 hour 20 minutes

Servings servings

Calories 368kcal

Author Lauren Brennan

Ingredients

2 pie crusts homemade or store bought
1 tablespoon olive oil
2 tablespoons butter
1 cup chopped onion
5 tablespoons all purpose flour
1/8 teaspoon dried oregano
1/4 teaspoon dried tarragon
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/2 cup water
2 cups whole milk
1 chicken boullion cube
1 1/2 cups roasted chicken diced with skin and bones removed
1/2 cup frozen corn
1/4 cup frozen peas
1/2 cup broccoli florets
1/2 cup diced carrots
1 egg beaten

US Customary – Metric

Instructions

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.
Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.
Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.
Brush egg onto the top of the crust and cut 2-3 slits into the top.
Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

Nutrition

The post Chicken Pot Pie appeared first on Lauren's Latest.

Chicken Marinade

Lauren's Latest — Tue, 23 Aug 2022 11:30:00 +0000

Make moist and flavorful chicken with this simple marinade recipe! Whether you’re grilling chicken breasts, thighs or tenders, this Chicken Marinade is a great, all-purpose recipe. A little more savory than my steak marinade, but just as easy!

Why Bother Marinating Chicken?

While a little salt and pepper on a grilled piece of chicken is great and fine, a piece of chicken that has been marinated first will add moisture, flavor and a little extra insurance that it won’t completely dry out on the grill. I keep my chicken marinade flavors simple to really enhance the flavor of the chicken without adding too many competing flavors (similar to the flavors on my baked chicken legs). It’s a simple method, but one that works beautifully.

A Little Science Behind Marinades

Marinating meat works because the cuts of meat have semi-permeable membranes. Liquids containing salt and sugar (and other flavoring agents) can cross through that membrane and quite literally flavor the meat from the inside out. While my steak marinade is sweeter, this chicken marinade is more on the savory side.

Favorite Spices to Use

I didn’t go too crazy with my flavorings here and prefer the dried to the fresh because I didn’t want huge punches of flavor. Most of the time, dried spices are more mellow in flavor. Of course feel free to substitute fresh garlic or onion for the dried variety or dijon mustard for the dried.

seasoning salt
black pepper
garlic powder
onion powder
smoked paprika
brown sugar
dried mustard

How to Make Chicken Marinade

Place all dried seasoning and spices into the bottom of a large bowl or plastic container meant for marinating. Whisk in olive oil to create a paste, then whisk in water.

Add in up to two pounds of chicken to marinate. Stir to coat well and refrigerate for up to 48 hours before cooking.

Cook chicken as desired until it reaches an internal temperature of 165 degrees F.

How Long to Marinate Chicken

The longer you can let your chicken marinate, the better! The more time the meat has to absorb all that flavor, the more flavorful it will become. I would recommend marinating all meat for a minimum of 2 hours and a maximum of 48 hours. It does start to break down after two days. 12-24 hours is the sweet spot for sure.

Best Cuts of Chicken for Marinating

While you can technically marinate any cut of meat, there are some that will handle it better and get the maximum benefits. Generally, cuts that could use extra moisture, extra flavor or a little tenderizing will work well in a marinade. Also, cuts that don’t have skin or bones work best. The more surface area on the muscle to soak up the marinade, the better. When it comes to chicken, here is what will work best:

boneless, skinless chicken breasts
chicken tenders
skinless chicken thighs (boneless or bone in are fine)
chicken legs or wings – would recommend marinating at least 24 hours for the marinade to really work its way through the skin to the meat beneath.

Favorite Cooking Methods

With summer still upon us, I would suggest grilling is the best way to cook a good marinated piece of chicken. But searing the chicken in a skillet on the stovetop is your next best bet. Get the pan really hot to sear in the juices and then cook until it reaches an internal temperature of 165 degrees F.

What to Serve with Chicken

So many options here! While I have a huge list of side dishes in my recipe archive, here are a few of our family favorites:

So there you have it! A delicious and simple Chicken Marinade that keeps your chicken moist and tender! Hope you love it as much and my family did. Have a great day, friends!

Best All Purpose Chicken Marinade

Course Dinner

Cuisine American

Keyword chicken marinade

Prep Time 5 minutes

Total Time 5 minutes

Calories 458kcal

Equipment

1 large, airtight container

Ingredients

2 tablespoons seasoning salt
1 teaspoon black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon smoked paprika
1 tablespoon brown sugar
1/2 teaspoon dried mustard
3 tablespoons olive oil
2/3 cup water

Instructions

Place all dried seasoning and spices into the bottom of a large bowl or plastic container meant for marinating. Whisk in olive oil to create a paste, then whisk in water.
Add in up to two pounds of chicken to marinate. Stir to coat well and refrigerate for up to 48 hours before cooking.
Cook chicken as desired until it reaches an internal temperature of 165 degrees F.

Nutrition

The post Chicken Marinade appeared first on Lauren's Latest.

Chicken Kabobs

Lauren's Latest — Sun, 21 Aug 2022 17:30:00 +0000

Chicken Kabobs marinated in a delicious honey and soy sauce mixture are a tasty variation to bring to the grill. Don’t have a grill? No problem, just cook them in the broiler and enjoy all year round. A perfect and easy meal paired with veggies and my famous butter rice.

Crowd Pleasing Chicken Kabobs

This is one of the easiest and quickest dinners that is sure to please even the pickiest palates! I marinated the chicken in a delicious concoction of everyday ingredients that most will have on hand already, skewered them up alongside some colorful vegetables and broiled them! Make some rice, and you’ve got dinner!

Chicken Kabob Marinade

This marinade is perfect because it offers a sweet and savory flavor that guarantees you get flavorful and juicy chicken kabobs every time, whether you broil them or grill them. Using basic pantry items you’ll already have: honey, soy sauce, oil (canola or olive is fine), orange juice, ground ginger, garlic, and salt + pepper…you’ll be able to throw these together in no time.

Kabob Tips and Tricks

Cut all the chicken in roughly the same size and shape so they cook evenly.
If you’re using wooden skewers, don’t forget to soak them for at least 30 minutes. If dry skewers don’t catch on fire (and they might), they’ll likely char too much or become too brittle to support the ingredients.

How to Make Chicken Kabobs

For full recipe details, see the printable recipe card down below. Here is what you can expect when making these Chicken Kabobs.

Cut Chicken into Similar Size Chunks

Cut chicken breasts into large chunks that are all the same size. Set aside.

Make Marinade + Add Chicken to Marinade, Refrigerate

In large bowl, whisk the rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now.

Preheat Broiler + Build Your Skewers

To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini or any other vegetable that would be good on a skewer, feel free to add it on!

Broil

Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You’ll know they’re cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Can I add Veggies to the Skewer?

Yes! Roasted veggies are so easy and are great to add. Feel free to add tomatoes, zucchini, peppers, onions, mushrooms, or even broccoli. Sometimes building skewers with like items on the same skewer works a little better, since cooking times vary between meat and veggies.

Storing Leftovers

Store leftover kabobs in an airtight container in the fridge for up to 4 days. Reheat in the microwave until meat is heated through.

Freezing Chicken Kabobs

Yes, you can freeze kabobs. I have found it to work better if I freeze them uncooked. Lay the uncooked kabobs on a parchment paper lined sheet pan. Cover and flash freeze for 3 hours. After place the now-frozen kabobs in an airtight freezer safe container for up to 3 months.

More Chicken Recipes to Try…

I hope you add these to your menu this week! The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Enjoy, friends! :).

Chicken Kabobs

Chicken Kabobs are ready in less than 10 minutes and pair well with a side of rice and vegetables! Perfect for grilling or broiling.

Course Dinner

Cuisine American

Keyword chicken kabobs, honey soy chicken

Prep Time 10 minutes

Cook Time 15 minutes

Servings Large Skewers

Calories 275kcal

Ingredients

2 large chicken breasts
1/4 cup oil canola, olive, avocado all work well
1/4 cup honey
1/4 cup soy sauce low sodium
1 orange juiced
2 cloves garlic crushed
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/4 teaspoon black pepper freshly ground
vegetables onions, peppers, zucchini, mushrooms, tomatoes, etc.

Instructions

Cut chicken breasts into large chunks that are all the same size. Set aside.
In large bowl, whisk rest of ingredients together. (At this point, you can reserve some of the marinade to dip your cooked chicken skewers later on!) Stir in chicken chunks to cover equally in marinade. Cover bowl or transfer into air tight container. Keep in refrigerator until ready to cook. Ideally, this would marinate for 2+ hours. If using bamboo skewers, start soaking them now.
To cook, cover a rimmed baking sheet with aluminum foil. Preheat broiler. Take wet skewers and slide pieces of chicken onto them leaving small spaces in between to ensure even cooking. If you have onions, peppers, zucchini, mushrooms, tomatoes or any other vegetable that would be good on a skewer, feel free to add it on!
Once all skewers are ready, place onto prepared baking sheet and broil about 4 minutes per side. You'll know they're cooked when the chicken starts turning more of a white color and the marinade starts to give the edges some nice brown colors. Of course your cooking time can vary depending on how hot your broiler is and how big your chicken chunks are. The internal temperature of the chicken should read 165° F. I like to remove from broiler when the thermometer reads closer to 155-160° F to account for carry over cooking.

Nutrition

The post Chicken Kabobs appeared first on Lauren's Latest.

Chicken Fajitas

Lauren's Latest — Fri, 12 Aug 2022 11:35:00 +0000

Chicken Fajitas are a quick and easy weeknight dinner! Made on the stovetop or in the oven, choose the method that suits your cooking style better – I’ll tell you how to make them both ways! Get ready for a flavorful, healthy dish to feed your family. Chicken Fajitas are delicious served with Butter Rice or Cilantro Lime Rice. If you want to make these in a crockpot, try my Crockpot Chicken Fajitas Recipe.

What Are Fajitas? Can I Use Meat Other Than Chicken?

Fajitas are a Mexican dish consisting of meat that is grilled and served on a tortilla (flour or corn) like a taco. Different meats you can use include chicken (like this recipe), steak, fish or shrimp. You can also use only vegetables if you are vegetarian. For this Chicken Fajita Recipe today, we’ll be using chicken. But feel free to customize it how you like it.

Chicken Fajita Seasoning

My favorite seasoning for chicken fajitas is this one by Spice Hunter. It’s a little spicy and really flavorful plus salt-free (so don’t forget the salt)! If you’re using a different fajita seasoning (which is totally fine…use what you have!) double-check whether or not there is salt added in before going hog wild with seasoning.

Make Your Own

You can even make your own fajita seasoning if you don’t like the store bought kind. Simply combine 3 tsp chili powder, 2 tsp ground cumin, 2 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp pepper.

How to Make Chicken Fajitas (In the Oven or Stove Top)

Can you believe that these Chicken Fajitas are not only quick but they also only need 6 ingredients to make? You’ll probably only need to buy a handful of things you don’t already have on hand. Below are the directions for both oven and stovetop. Choose the method that suits your cooking style best! For full recipe details and ingredient measurements, see the printable recipe card down below. Let’s get cooking!

Oven Directions

Preheat Oven + Prep Pan

Preheat oven. Line half sheet pan with parchment paper or foil and set aside.

Prep Chicken, Add Peppers and Onions to Baking Sheet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, fajita seasoning, and salt.

Bake

Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.

Add to Tortillas + Add Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Stove Top Directions

Prep Chicken + Preheat Skillet

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons olive oil over medium-high heat.

Add Chicken + Onions to Hot Skillet

Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.

Cook Peppers

Place skillet back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.

Add Chicken + Onions to Pepper Mixture + Heat Through

Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.

Add to Tortillas + Toppings

Serve chicken and peppers with tortillas and any extra toppings desired.

Ideas For Toppings

Here are some ideas for toppings for your chicken fajitas. Feel free to add any or all of these.

Sliced Avocado – add a little lemon or lime juice to keep the avocado from browning.
Salsa – store bought or try my Homemade Salsa Recipe.
Sour Cream – a dollop will do!
Chopped Lettuce – iceberg or romaine work great.
Shredded Cheese – I like cheddar or a mexican blend
Jalapeños – sliced and de-seeded (unless you like the heat!)
Cilantro – chopped.
Guacamole – I have a Classic Guacamole Recipe that is the best!

What to Serve with Fajitas

Rice always goes over well with Mexican food. So go with a traditional Mexican Rice or try my Famous Butter Rice. It is perfectly subtle enough to still taste delicious but also go with anything else on your plate.

Chips and guacamole are also super good with Chicken Fajitas. Here are a few of my recipes for guac: Classic Guacamole Recipe, Mexican Street Corn Guacamole, and Buffalo Bacon Blue Cheese Guacamole.

Another classic side dish is Pico de Gallo. Pico is a fresh, Mexican salsa that is made up of tomatoes, cilantro, onion, jalapenos, lime juice, garlic, salt, and pepper. Give it a try!

Storing Leftover Chicken Fajitas

Store any leftovers in an airtight container in the fridge. Doing so will keep the moisture in. Fajitas will stay fresh in the fridge for 3-4 days.

More Mexican Dishes to Try!

Add Chicken Fajitas to your menu…you won’t be sorry! Be sure to save/print/bookmark/share this recipe to have handy. Have a great week, friends!

Chicken Fajitas

Easy Chicken Fajitas are a quick weeknight dinner! Made on the stovetop or in the oven, this chicken fajita recipe is packed with flavor.

Course Dinner

Cuisine Mexican

Keyword chicken fajita recipe, chicken fajita seasoning, chicken fajitas, how to make chicken fajitas

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 308kcal

Author Lauren

Ingredients

1 pound boneless, skinless chicken breasts about 3
1 large yellow onion sliced
3 bell peppers sliced (any color you like!)
1/4 cup olive oil
3 tablespoons fajita seasoning
salt *only needed if seasoning is salt free
fajita fixings tortillas, sour cream, tomatoes, salsa, etc..

US Customary – Metric

Instructions

Oven Directions

Preheat oven to 375 degrees. Line half sheet pan with parchment paper or foil and set aside.
Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. Place chicken, peppers, and onions onto the baking sheet. Toss with olive oil, seasoning, and salt.
Bake 20-30 minutes or until chicken is thoroughly cooked and onions are tender.
Serve chicken and peppers with tortillas and any extra toppings desired.

Stovetop Directions

Trim any extra fat or cartilage off of chicken and slice across the grain into skinny strips. In a large nonstick skillet with high sides, heat 2 tablespoons of olive oil over medium-high heat.
Add onions, chicken and 2 tablespoons fajita seasoning. Stir as onions brown and chicken cooks through. After 5 minutes, the chicken should be cooked through and onions should be crisp-tender. Remove from pan.
Place pan back on the heat, add in other 2 tablespoons olive oil, peppers and last tablespoon of fajita seasoning. Fry until crisp-tender, about 3 minutes.
Add in chicken and onions to the pepper mixture and stir to heat everything through another minute or two.
Remove from heat and serve hot with tortillas and any extra toppings desired.

Nutrition

The post Chicken Fajitas appeared first on Lauren's Latest.

Chicken Lettuce Wraps

Lauren's Latest — Fri, 12 Aug 2022 01:53:00 +0000

Make your mouth water with these low carb, healthy Chicken Lettuce Wraps! These are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce. Be sure to also check out my Asian Lettuce Wraps and Taco Lettuce Wraps.

Making Wraps is Easy

From start to finish, these chicken wraps are ready in less than 30 minutes! Turning your lettuce into a tasty wrap is the way to go! Ground chicken is cooked up with onion and garlic, along with zucchini and carrots. The star of the show here is the sauce! Made with soy sauce, sesame oil and honey, it really brings the flavor! Lastly, garnish with cashews, bean sprouts and cilantro, fill a fresh lettuce leaf and dig in! Dinner is ready!

Tips for Making Chicken Wraps

Add Different Veggies – If you want to add different or more veggies, go for it! Consider adding mushrooms, green onions, or celery. Add whatever veggies you enjoy.
Spice It Up – If you like spicy food, consider adding crushed red pepper flakes to the filling mixture. As the recipe is written, it is mild.
Choose The Right Lettuce – You want to pick a lettuce that will work well as a wrap. Butter lettuce, Bibb lettuce or Romaine all work great and hold up well when filled and folded.

How to Make Chicken Lettuce Wraps

Lettuce is so much more fun to eat in wrap form! This can be an appetizer or a meal and comes together in less than 30 minutes. For full recipe details see the printable recipe card down below.

Preheat Skillet + Prep Veggies

Preheat large nonstick skillet over medium heat. Wash and slice zucchini and onion. Grate carrots and garlic. Set aside.

Begin by Cooking Onions + Garlic

To the skillet, add in olive oil, onions and garlic. Cook until softened, 3 minutes.

Add Ground Chicken, Zucchini + Carrot

Add in ground chicken, zucchini, carrot, salt and pepper. As the chicken cooks and browns, break it apart into crumbles.

Make the Sauce

While the meat is cooking, stir all ingredients for the sauce together in a small bowl.

Pour Sauce over Skillet Mixture

Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.

Add Sprouts, Scallions, Cashews, Cilantro + Serve

Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce and serve.

Can I Make these Ahead?

Yes! You can make the filling a couple days before and store in the fridge until ready to use. Technically, you’d be fine up to 5 days ahead, but I like to use the filling while the veggies are still crunchy.

How to Store Chicken Lettuce Wraps

Store any leftover filling or lettuce separately and in airtight containers in the fridge. Leftovers should be fresh for up to 4-5 days.

Love Chicken Wraps? Check Out These Other Wraps!

There you have it, a fabulously light meal that is simple enough to throw together tonight.

Hope you add it to your repertoire soon! Have a great day, friends!

Chicken Lettuce Wraps

Chicken Lettuce Wraps are full of fresh veggies and ground chicken, drizzled with a savory sweet sauce, and wrapped in fresh, crunchy lettuce.

Course Dinner

Cuisine Asian

Keyword lettuce wraps

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 469kcal

Ingredients

2 tablespoons olive oil
1 small onion diced
2 large cloves garlic grated
1.25 lbs. ground chicken or turkey
1 small zucchini diced
1/2 cup carrot shredded
salt to taste

for the sauce-

1/2 tablespoon sesame oil
1 tablespoon seasoned rice vinegar
2 tablespoons soy sauce
3 tablespoons honey
3/4 cup bean sprouts
3 scallions chopped
1/2 cup chopped cashews toasted
cilantro for garnish
Butter lettuce leaves for serving

US Customary – Metric

Instructions

Preheat large nonstick skillet over medium heat. Add in olive oil, onions and garlic. Cook until softened, 3 minutes. Add in ground chicken, zucchini, carrot, salt and pepper. As the meat cooks, break it apart into crumbles.
While the meat is cooking, stir all ingredients for the sauce together in a small bowl.
Once chicken is thoroughly cooked, pour in sauce and cover to simmer 5-7 minutes.
Right before serving, stir in bean sprouts, scallions, cashews and cilantro. Scoop into butter lettuce cups and serve.

Nutrition

The post Chicken Lettuce Wraps appeared first on Lauren's Latest.

Crockpot Chicken Taco Meat

Lauren's Latest — Sun, 07 Aug 2022 11:13:00 +0000

Ready for an easy dinner idea? This Crockpot Chicken Taco Meat Recipe makes taco night even easier! This is a very flavorful, not too spicy and super simple way to make shredded chicken! The possibilities are endless whether you use it in Chicken Enchiladas, Chicken Tortilla Soup, tacos, nachos or quesadillas.

Why Should I Make Chicken Taco Meat in the Crockpot?

I think nearly everyone will agree, crockpot recipes always seem to be the most delicious and super easy. Chicken is always cooked to perfection and shreds so easily every time. I love the ease of throwing everything in the crockpot early on in my day, and set it and forget it (for the most part). Knowing dinner will be ready or at least mostly ready by the time dinner time rolls around is the best! Be warned, this recipe is ridiculously easy.

Recipes Ideas to use this Chicken Taco Meat

Whether you’re adding chicken to tacos or quesadillas, this crockpot chicken is perfect for the job. Here are few recipe ideas to get you started.

Amazing Chicken Enchiladas – forgo the fajita seasoning in this recipe and use this chicken taco meat instead.
Easy Chicken Tortilla Soup – adding chicken already flavored with taco seasoning will only enhance the flavor of the soup!
Southwest Salad Recipe with Chicken – this recipe calls for rotisserie chicken, but can easily be swapped for chicken taco meat.
Taco Casserole – you can substitute the ground beef with shredded chicken

Make Your Own Taco Seasoning

You can use store-bought taco seasoning, no problem! I always keep a few on hand for busy days. But if you want to make your own, I have a great one! My Homemade Taco Seasoning is so much better than store bought and you probably have all of the ingredients in your spice cabinet.

How to Make Crockpot Chicken Taco Meat

Throwing this recipe together for the crockpot is ridiculously easy. For full recipe details and measurements, see the printable recipe card below.

Add Ingredients to a Cold Crockpot

Place chicken into the crockpot. Sprinkle taco seasoning onto chicken, and pour the can of chilis and salsa over the top.

Cook

Cover and cook on high for 4-5 hours or until chicken is cooked thoroughly and will shred easily.

Shred Chicken + Place Back in Crockpot

Shred chicken by using two forks or in your stand mixer using the paddle attachment. It only takes a few seconds. A hand mixer will also work.

Remove any questionable pieces (fat, cartilage, etc.) and place back into the crockpot with the cooking liquid. Cover to keep warm and serve in tacos, quesadillas, on a salad, or however your little heart desires.

Storing Leftover Shredded Chicken

Any leftover shredded chicken can be stored in the refrigerator in an airtight container for up to 4 days. Simply reheat in the microwave in intervals, occasionally stirring until heated through. Freezing this chicken and using for later is very simple. Allow chicken to cool completely before placing in a freezer safe, airtight container. Chicken will stay fresh in the freezer for up to 3 months. To thaw and use: Place in the fridge overnight to thaw. When ready to use, reheat in the microwave or on the stovetop.

Other taco recipes you might like:

That’s it!

Be sure to save, print, bookmark, and share this recipe! Get the printable version below.

Have a great week, friends!

Crockpot Chicken Taco Meat Recipe

This Crockpot Chicken Taco Meat Recipe is a super simple and very flavorful way to make healthy shredded chicken! Use for days in a variety of different dishes!

Course Dinner

Cuisine Mexican

Keyword Chicken Taco Meat, Chicken Taco Meat Recipe, Crockpot Chicken Taco Meat

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Servings servings

Calories 206kcal

Author Lauren Brennan

Ingredients

2 lbs frozen chicken breasts about 4 breasts
1.25 oz taco seasoning packet 1/4 cup
4.5 oz mild diced green chiles 1 can
1 1/2 cups salsa

US Customary – Metric

Instructions

Place all ingredients into a crockpot and cook on high for 4-5 hours or until chicken is cooked thoroughly and will shred easily.
Remove chicken from crockpot and shred, removing any fat.
Place back into the crockpot and stir with remaining liquid. Cover and keep warm in the crockpot until ready to serve.
Serve in tacos, quesadillas, nachos, etc.

Nutrition

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