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Easy Crockpot Chicken and Rice Casserole

Easy Crockpot Chicken and Rice Casserole is filled with savory flavors that will become a quick family favorite. This creamy, cheesy, gluten-free chicken and rice recipe has a secret ingredient…ground sausage! The flavors of this dish come together to make an instant classic that you will serve on repeat.

Just like any amazing recipe, this one came to me as a cherished family recipe that has been passed down for generations. I took one bite and immediately needed the recipe. Of course, like any good family recipe, there is no recipe!!!

However, I wrote down all the steps and it came out just as delicious. The original recipe calls for chicken livers (see how old it is) but the one I tried and this one just use chicken breasts. I’m happy to report it’s now one of my family’s favorite dinners.

Another reason I love this easy Crockpot Chicken and Rice Casserole recipe is that it can be made with simple ingredients and not very much prep. This is my go-to dinner when I want a meal with little effort but big taste! The layers of flavors are what make this meal so great. The five minutes you spend browning the ground sausage and onions is what makes this chicken and rice casserole different from all the others. This step adds depth to the seasoning of the meal along with the mushrooms you have a savory dish that melts in your mouth.

Easy Crockpot Chicken and Rice Casserole

This casserole is hearty all in one dinner with chicken, sausage, mushrooms, and rice, so you can really eat it on its own. I always love a recipe that doesn’t even need a side dish. Another easy casserole is my Beefy Potato Taco Casserole!

Easy Crockpot Chicken and Rice Casserole

INGREDIENTS FOR EASY CROCKPOT CHICKEN AND RICE CASSEROLE

  • 2 pounds chicken– Boneless and skinless chicken breasts or thighs work for this recipe.
  • 16 oz ground sausage- I used Jimmy Dean Premium Pork Sausage, Regular. They have a different option like hot if you want to spice it up.
  • 1 can (7 oz) sliced mushrooms and stems– You can swap for fresh mushrooms if you want! The original recipe used canned so I just wanted to recreate that flavor.
  • 2 cloves garlic, minced
  • 3 cups white rice- Brown rice would work too!
  • 2 cups shredded cheddar cheese– I usually shred my own cheese because the pre-shredded kind has an anti-caking agent which I think makes it harder to melt.
  • 1 tablespoon pepper- This is one of the key flavors so make sure to pepper it up!

STORAGE TIPS

This Crock Pot Chicken and Rice Casserole is delicious leftover! Store the leftover chicken and rice in an airtight container for 2-3 days in the refrigerator. Freeze the leftover for up to 3 months.

Reheat in the microwave for about 2 minutes to warm through and enjoy! Alternatively, you can reheat in the oven covered for 15-20 minutes at 350 degrees (F).

TIPS FOR THE EASY CROCKPOT CHICKEN AND RICE CASSEROLE

  • Cook rice with chicken stock or broth instead of water. This gives the rice even more flavor.
  • Every slow cooker cooks at different temperatures. Mine usually cooks chicken breasts on high in 2-3 hours or 4 hours on low. Check your chicken starting at 2 hours until you are familiar to what temperature it cooks at.

Food Allergies- Gluten Free

All of my recipes are Gluten Free! I make everything gluten free in our house because my husband has celiac disease, which is when you are allergic to gluten. This recipe is naturally gluten free so you don’t need to substitute any ingredients!

MORE CROCK POT CASSEROLE MEALS

Tater Tot Casserole

Big Mac Casserole

King Ranch Casserole with Doritos

Easy Crockpot Chicken and Rice Casserole

Author: Allison Treadwell
Make this gluten free and easy Crockpot Chicken and Rice Casserole that is filled with savory flavors that will become a quick family favorite.
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4.31 from 39 votes
Course : Dinner
Cuisine : American
Servings : 8 servings
Calories : 551
Total Time : 4 hrs 20 mins
Prep Time : 20 mins
Cook Time : 4 hrs

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 16 oz ground sausage browned
  • 7 oz sliced mushrooms 1 can
  • 2 cloves garlic minced
  • 2 cups shredded cheddar cheese
  • 3 cups rice cooked
  • 1 tablespoon ground pepper
  • 1 sweet onion diced
  • 4 tbsp butter sliced
US Customary – Metric

Instructions 

  • Brown sausage and onion in pan with 1/4 teaspoon pepper. Set aside.
  • Cut chicken into cubes. Add 1/4 teaspoon pepper.
  • Add chicken and cooked sausage to the slow cooker.
  • Pour mushrooms on top of chicken. Sprinkle garlic and butter on top.
  • Cover; Cook for 3-4 hours on low or 2-3 hours on high.
  • Cook rice on stovetop or rice cooker, swap water for chicken broth.
  • After chicken is cooked add shredded cheese and rice to slow cooker. Stir to combine all ingredients. Add remaining 1/2 teaspoon pepper and salt to taste.
  • Cook for additional 15-20 minutes on high.
  • Serve and enjoy!

Video

YouTube video

Nutrition

Calories: 551kcal | Carbohydrates: 30g | Protein: 43g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 775mg | Potassium: 673mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 2mg

Kielbasa Casserole

This one pot wonder has everything you need to make a complete dinner filled with meat, veggies and potatoes! Kielbasa casserole is filled with kielbasa, green beans, onions and potatoes making it a quick fix it and forget it dinner. Dump all the ingredients in and let your crockpot do the work.

I love kielbasa so I have been trying to find ways to cook it in the crockpot! This recipe gets extra points for making my life easy because dinner is all ready with no other side dishes needed. This hearty dish is great for a quick weeknight dinner or you can even serve it for a party.

Disclaimer- Some links on this page are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Easy Thanksgiving Side Dish

Green beans are always a staple at our Thanksgiving table. I love to make these as side dish even though it has meat in it. Also, this recipe doesn’t need the oven during the holidays. So it’s a perfect way to utilize your slow cooker when your oven is on overload. Try this Kielbasa casserole as a fun change of pace to the typical green bean casserole.

WHAT YOU NEED FOR KIELBASA CASSEROLE

Kielbasa Casserole

What type of potatoes for kielbasa casserole?

You can use any potatoes you want like. I used red potatoes and typically use yukon gold in recipes. But feel free to use whatever you have on hand. The key to potatoes is to cut them in uniform shapes so they cook evenly. If you have big and little pieces they might cook too fast or slow leaving you with mushy potatoes or rock hard ones. Kielbasa Casserole works great whenever you have leftover potatoes. That’s actually how I came up with this recipe… We had leftover potatoes that I needed to use AND green beans were on sale that week at the store!

What type of green beans for kielbasa casserole?

As far as the green beans go, fresh is best! Frozen greens beans work too but be prepared for them to release a little moisture to the dish. Canned beans can be used as well.

  • Sausage Kielbasa
  • Red potatoes
  • Green beans
  • Onions
  • Minced Garlic
  • Beef stock
  • Pepper
  • Red pepper flakes (optional)

HOW TO MAKE KIELBASA CASSEROLE?

Layer potatoes on bottom of crockpot. Add onions on top of the potatoes.

Kielbasa Casserole

Place kielbasa on top of onions.

Kielbasa Casserole

Green beans go on the top since they cook the fastest! Layer these last.

Kielbasa Casserole

Pour salt and minced garlic over layers. Try to distribute evenly.

Pour beef broth on top of everything and gently stir. Try to keep layers as in tact as possible.

Cook on low for 4 hours or high for 2 hours.

Kielbasa Casserole

Looking for more delicious Crockpot Meals?

Crockpot Kielbasa and Sauerkraut

Creamy Italian Chicken

Honey Teriyaki Chicken

Mexican Crunchy Chicken Casserole

White Chicken Chili

Slow Cooker Peanut Chicken

Hoisin Chicken

Food Allergies-

Gluten-Free- I make all my recipes gluten-free since my husband has celiac disease, which means he is allergic to gluten. This meal is naturally gluten free so no substitutions necessary.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

kielbasa casserole

Kielbasa Casserole

Author: Allison Treadwell
Kielbasa casserole is filled with kielbasa, green beans, onions and potatoes making it a quick fix it and forget it dinner. Dump all the ingredients in and let your crockpot do the work.
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3.84 from 107 votes
Course : Dinner
Cuisine : Polish
Servings : 6 servings
Calories : 856
Total Time : 4 hrs 10 mins
Prep Time : 10 mins
Cook Time : 4 hrs

Ingredients

  • 3 pounds kielbasa cut into 1/2-inch pieces
  • 1.5 pounds baby red potatoes cut in half
  • 1/2 sweet onion diced
  • 1 pound fresh green beans or one bag frozen or two 14.5 oz cans
  • 1 cup beef broth
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • Red chili flakes for garnish add on each plate if desired
US Customary – Metric

Instructions 

  • Layer potatoes on bottom of crockpot. Add onions on top of the potatoes.
  • Add sliced kielbasa on top of onions.
  • Add green beans on top of kielbasa.
  • Add salt and minced garlic. Try to distribute evenly.
  • Pour beef broth on top of everything and gently stir. Try to keep layers as in tact as possible.
  • Cook on low for 4 hours or high for 2 hours.
  • Top with red pepper flakes if desired.

Nutrition

Calories: 856kcal | Carbohydrates: 30g | Protein: 36g | Fat: 66g | Saturated Fat: 24g | Cholesterol: 159mg | Sodium: 2551mg | Potassium: 1274mg | Fiber: 4g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 5mg

Crockpot Kung Pao Chicken

Crockpot Kung Pao Chicken is an easy weeknight dinner that is going to become a favorite! Crockpot Kung Pao Chicken has all the classic flavor of your favorite takeout restaurant even down to the peanuts on top. Skip the takeout and make this healthy version of an Asian favorite.

I love finding a new easy Asian chicken recipe to add into my rotation with honey teriyaki chicken, mongolian beef and hoisin chicken. This recipe has many of the same flavors with soy sauce and hoisin included in Crockpot Kung Pao Chicken. I am a fan of spicy so when I got the Kung Pao Chicken from Pei Wei (a takeout restaurant near me) the other week I realized I need to try and make it in the Crockpot. And it was so easy and tasty when I did!!

One of my favorite things about this recipe it that it includes the veggies so I have one less thing to prepare when I get home. Also, whenever I make meals that include rice I always use my rice maker. This really makes dinner a breeze because I don’t have to make it when I get home. We literally walk in the door and make our plates. I use the Zojirushi Rice Maker which is amazing. It has a timer and setting for brown or white rice which is helpful.

Disclaimer- Some links on this page are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

What You Need to Make Crockpot Kung Pao Chicken?

Here are the ingredients you need to make Crockpot Kung Pao Chicken. Most of the ingredients are already in your pantry and fridge!

– Boneless Skinless Chicken Breasts

– Zucchini

– Red Bell Pepper

– Soy Sauce

– Honey

– Hoisin Sauce

– Sriracha

– Garlic

– Ginger

– Dried Red Chili Flakes

– Peanuts (optional)

– Salt and Pepper

– Olive Oil

How to Make Crockpot Kung Pao Chicken?

Cut chicken into 3 inch pieces and season with salt and pepper. Brown chicken on stovetop and place in bottom of slow cooker. (You can skip the browning if you don’t have time. This just adds flavor.)

Crockpot kung pao chicken

Ina separate bowl mix soy sauce, honey, water, hoisin sauce, sriracha, garlic, ginger and red pepper flakes together. Mix sauce together and pour over chicken. Cook on low for 3-5 hours or high for 2-3 hours.

Crockpot Kung Pao Chicken

One hour before cooking is complete add bell peppers and zucchini.

Crockpot Kung Pao Chicken

If you prefer a thicker sauce, 30 minutes prior to serving make a cornstarch slurry and add to crockpot and turn on high.

Crockpot Kung Pao Chicken

Food Allergies-

Gluten-Free- I make all my recipes gluten-free since my husband has celiac disease, which means he is allergic to gluten. Make sure and use this gluten-free hoisin sauce and gluten free soy sauce when making this to ensure that it is gluten free. If you are not gluten-free feel free to use regular soy sauce and hoisin sauce!

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Looking for more Asian Crockpot Meals?

Honey Teriyaki Chicken

Hoisin Chicken

Sweet Chili Chicken

20 Clove Garlic Chicken

Crockpot Kung Pao Chicken

Crockpot Kung Pao Chicken

Author: Allison Treadwell
Crockpot Kung Pao Chicken is an easy weeknight dinner that is going to become a favorite! Crockpot Kung Pao Chicken has all the classic flavor of your favorite takeout restaurant even down to the peanuts on top.
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4.55 from 11 votes
Course : Dinner
Cuisine : Asian
Servings : 4 servings
Calories : 417
Total Time : 4 hrs 10 mins
Prep Time : 10 mins
Cook Time : 4 hrs

Ingredients

  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1.5 pounds boneless skinless chicken breasts cut into 3 inch pieces
  • 3 tablespoons olive oil
  • 1 red bell pepper chopped
  • 1 medium zucchini cut lengthwise then cut into 1/2 slices

Sauce

  • 1/2 cup soy sauce
  • 1/4 cup water or chicken stock
  • 3 tablespoons honey
  • 3 tablespoons hoisin sauce
  • 1 tablespoon sriracha optional
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1/4- 1/2 teaspoon dried chili flakes

Cornstarch Slurry

  • 2 tablespoons cornstarch
  • 2 tablespoons water
US Customary – Metric

Instructions 

  • Cut chicken into 3 inch pieces and mix with salt and pepper.
  • Add olive oil to pan and brown chicken. Add browned chicken to crockpot. (This can be skipped if short on time)
  • In a separate bowl mix soy sauce, water, honey, hoisin, sriracha, garlic, ginger and chili flakes together and stir. Pour over chicken.
  • Cook on low for 3-5 hours or cook on high for 2-3 hours.
  • One hour before finished add bell pepper and zucchini to crockpot.
  • For a thicker sauce, prepare cornstarch slurry 30 minutes before serving. Mix 2 tablespoons cornstarch with 2 tablespoons water until cornstarch is dissolved. Add to crockpot and turn on high.
  • Serve with chopped peanuts, sesame seeds and green onions.

Nutrition

Calories: 417kcal | Carbohydrates: 28g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 2256mg | Potassium: 929mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1199IU | Vitamin C: 52mg | Calcium: 36mg | Iron: 2mg

Crockpot Lava Cake- Brookie Style

Crockpot Lava Cake

Crockpot Lava Cake…Part Brownie, Part Cookie! 100% Delicious. Crockpot Lava Cake is the greatest creation in baking history! You can make this ooey gooey combination with just a few ingredients. Crockpot Lava Cake makes the perfect easy dessert option that everyone is sure to love!

If you haven’t heard of lava cake it’s a delicious and decadent dessert that is soft in the middle and cooked on the sides. I decided while I was on vacation in the mountains and that I would try to make a new dessert, Crockpot Lava Cake- Brookie version! It’s made with a cookie base and then a brownie batter poured on top. There is an old Crockpot in the cabin so we went to the store and got a few box ingredients and gave it a try!

I used a box mix of brownies and pre-made cookies so it was quick and fun for the kids to help. I was actually amazed that the small local grocery store had gluten free Glutino brownie mix and cookies but they did!!

This turned out into a fabulous dessert that everyone loved! They were gooey brownies with a cookie crust. I prefer my brownies on the softer, almost unbaked, side so these were right up my alley. If you like your brownies cakey I wouldn’t recommend these. I decided to take it up a notch and add ice cream and some chopped REESE’S Pieces to make the ultimate monster lava cake.

Crockpot Lava Cake
Crockpot Lava Cake

WHAT DO YOU NEED TO MAKE THEM?

Crockpot Lava Cake

– Glutino Brownie Mix (Any Brownie Mix will work if you don’t need to be gluten free)

– Pre-Made Gluten Free Cookie Dough

– 2 Eggs

– 5 Tablespoons Butter

– Mini Chocolate Chips

– Chopped Walnuts (optional)

HOW TO MAKE CROCKPOT LAVA CAKE – BROOKIE STYLE?

Spray slow cooker with non stick spray or use parchment paper.

Mix eggs, butter, and brownie mix together in separate bowl.

Crockpot Brookies

Add Chocolate Chips.

Take 8-10 blocks of cookie dough, press down and cover the bottom of the slow cooker. (Don’t forget to spray with non-stick spray or use parchment paper)

Pour Brownie mixture over cookie and spread into an even layer.

Crockpot Brookies

Quick Tip- Place tea towel under lid to catch any moisture while cooking.

Cook on high for 2-3 hours. This timing varies depending on your slow cooker and how much you want your brownie cooked.

Crockpot Brookies

Food Allergies

Gluten Free – I make everything gluten free in our house because my husband had celiac disease, which is when you are allergic to gluten. Unfortunately, most brownie and cookie dough has gluten in it so to stay gluten free you need to use a brownie mix and a cookie dough that is gluten free. I used this gluten free brownie mix and a gluten free cookie dough .

If you are not gluten free swap the gluten free brownie mix and cookie dough for any brownie mix and cookie dough.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

LOOKING FOR A DELICIOUS MAIN DISH TO GO WITH THE LAVA CAKE?

Balsamic Pork Tenderloin

Garlic Butter Chicken

Mississippi Pot Roast

Close view of Crockpot Lava Cake.

Crockpot Lava Cake

Author: Allison Treadwell
Crockpot Lava Cake…Part Brownie, Part Cookie! 100% Delicious. Crockpot Lava Cake is the greatest gluten free creation in baking history! You can make this ooey gooey combination with just a few ingredients.
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5 from 2 votes
Course : Dessert
Cuisine : American
Servings : 8 servings
Calories : 731
Total Time : 3 hrs 15 mins
Prep Time : 15 mins
Cook Time : 3 hrs

Ingredients

  • Gluten Free Brownie Mix
  • Gluten Free Pre-Made Cookie Dough
  • 2 large eggs
  • 5 tablespoons melted butter
  • 1/2 cup mini chocolate chips optional
  • 1/2 cup chopped walnuts optional
US Customary – Metric

Instructions 

  • Spray slow cooker with non stick spray or use parchment paper up half the sides of slow cooker.
  • Mix eggs, butter, and brownie mix together in separate bowl.
  • Take 8-10 blocks of cookie dough, press down and cover the bottom of the slow cooker with the cookie dough.
  • Pour Brownie mixture over cookie and spread into an even layer.
  • Cook on high for 2-3 hours. This timing varies depending on your slow cooker and how much you want your brownie cooked.
  • Top with ice cream!

Nutrition

Calories: 731kcal | Carbohydrates: 86g | Protein: 9g | Fat: 41g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 170mg | Fiber: 4g | Sugar: 55g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg

Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken

This rich and creamy Tuscan Garlic Chicken is chock full of sun-dried tomatoes, spinach, and mushrooms! You will be transported to a fancy restaurant when you take the first bite. The best part is it only takes 15 minutes to prepare and make this meal. 

Creamy Tuscan Garlic Chicken

This recipe just takes a quick 15 minutes on the stovetop and you will have a delectable sauce that is out of this world.

It is hard to wait until the chicken is done cooking to sneak a bite because the garlic, Parmesan, and cream sauce smell so wonderful. I can tell you firsthand that this recipe really tastes as good as it smells.

Creamy Tuscan Garlic Chicken Keto Style 

My husband joined the Keto diet bandwagon so I got busy creating some crockpot recipes that are Keto-friendly. If you don’t know what Keto is, the best way to describe it is low carb so no rice, bread, or pasta. There is way more to it than that but I’m not a Keto blog, so I’m not going to go into too many details.

This recipe is easy to adapt to make it Keto or low carb. Just leave out the sun-dried tomatoes and everything else is low carb. You can serve it on its own or over zoodles to get that pasta fix.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

HOW TO MAKE CREAMY TUSCAN GARLIC CHICKEN

  1. Heat Olive Oil in a large saucepan over medium heat. Add garlic and saute for 45 seconds to 1 minute.
  2. Add cream and chicken broth. Heat to a gentle simmer then turn the heat down to low and simmer for 10 minutes.
  3. After the sauce has simmered, add Parmesan Cheese 1/4 cup at a time and incorporate with a whisk. Add salt to taste.
  4. Once the sauce is finished, place the chicken in the bottom of the slow cooker. Season with salt, pepper, and Italian Seasoning. Top with sun-dried tomatoes and baby Bella mushrooms.
  5. Pour sauce over the chicken making sure to pour on top and coat the chicken and veggies.
  6. Cook for 3-4 hours on high or 6 hours on low.
  7. Remove chicken from the slow cooker and add spinach and turn the crockpot to high. Cover and cook for 5 minutes or until spinach is wilted.
  8. Add chicken back into the slow cooker and shred or cover chicken with sauce.
  9. Serve with rice or pasta. If following the Keto Diet, serve over cauliflower rice.
Creamy Tuscan Garlic Chicken

Creamy Tuscan Garlic Chicken Pasta

The pasta soaks up the extra sauce and makes the dish more filling. It’s also a great way to use up any leftover chicken you might have. If you don’t want to use pasta, you can totally use rice or any other side you’d like! I know several people who love serving this dish with pasta and it’s always a hit!

How to Store Creamy Tuscan Garlic Chicken

This chicken dish can be stored in the fridge for up to four days. Make sure to fully cool the dish before storing it, and reheat it until it’s hot all the way through before serving.

How to Reheat Creamy Tuscan Garlic Chicken

The best way to reheat this chicken dish is in the oven. Preheat your oven to 350 degrees Fahrenheit and place the dish in an oven-safe dish. Cover it with foil and heat it for about 20 minutes, or until it’s hot all the way through. I do like to reheat it in the microwave, but be sure to do so in short intervals so that the sauce doesn’t dry out.

This Creamy Tuscan Garlic Chicken is a delicious and easy dish to make. The chicken is cooked in a creamy sauce that is sure to make the whole family happy! It’s perfect for a weeknight meal or as a dinner party dish. You can also easily adapt this recipe to use whatever ingredients you have on hand. What is your favorite part of this recipe?

Want More Crockpot Chicken Recipes?

Creamy Italian Chicken

Honey Teriyaki Chicken

Mexican Crunchy Chicken Casserole

White Chicken Chili

Slow Cooker Peanut Chicken

Hoisin Chicken

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

creamy tuscan chicken

Creamy Tuscan Chicken

Author: Allison Treadwell
This rich and creamy Tuscan Garlic Chicken is chock full of sun dried tomatoes, spinach and mushrooms! You will be transported to a fancy restaurant when you take the first bite. The best part is it only takes 15 minutes prep to make!
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3.93 from 118 votes
Course : Dinner
Cuisine : Italian
Servings : 4 servings
Calories : 622
Total Time : 4 hrs 20 mins
Prep Time : 20 mins
Cook Time : 4 hrs

Ingredients

  • 2 pounds boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 cup baby bella mushrooms
  • 1 cup heavy cream
  • 3/4 cup parmesan cheese
  • 1/3 cup chicken broth
  • 1 tablespoon Italian seasoning
  • Sea salt
  • Black pepper
  • 1/2 cup chopped sun dried tomatoes
  • 2 cup spinach
US Customary – Metric

Instructions 

  • Heat olive oil in large saucepan over medium heat. Add garlic and saute for 45 second- 1 minute.
  • Add cream and chicken broth. Heat to a gentle simmer then turn heat down to low and simmer for 10 minutes.
  • After the sauce has simmered add Parmesan cheese 1/4 cup at a time and incorporate with a whisk. Add salt to taste.
  • After the sauce is completed, place the chicken in the bottom of slow cooker. Season with salt, pepper and Italian Seasoning. Top with sun dried tomatoes and baby bella mushrooms.
  • Pour sauce over chicken making sure to pour on top and coat chicken and veggies.
  • Cover and cook on high for 3-4 hours or low for 6 hours.
  • Remove chicken from slow cooker and add spinach and turn crock to high. Cover and cook for 5 minutes or until spinach is wilted.
  • Pour sauce over chicken.
  • Serve with pasta or rice. If keto serve over califlower rice.

Nutrition

Calories: 622kcal | Carbohydrates: 14g | Protein: 59g | Fat: 37g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 706mg | Potassium: 1586mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2638IU | Vitamin C: 15mg | Calcium: 335mg | Iron: 3mg

Honey Teriyaki Chicken

Honey Teriyaki Chicken

Bursting with flavor from the ginger, honey and soy sauce this honey teriyaki chicken is sure to satisfy everyone! I had to add a little extra honey to the original teriyaki chicken recipe. Honey Teriyaki Chicken is beyond easy and so tasty. You don’t even have to get a bowl dirty. Throw everything into the slow cooker and you are done!

Teriyaki chicken is one of the universally delicious meals! I actually have never met anyone who doesn’t like teriyaki chicken(I’m sure there is someone out there). We make this or our hoisin chicken every week.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Easy Weeknight Meal- Honey Teriyaki Chicken

This recipe is so simple to make and is a crowd pleaser when it comes to the whole family. Adults and kids both love this savory chicken. Whenever I have afternoon plans I just throw everything into the slow cooker earlier in the day and then dinner is all ready when 5pm rolls around.

Serve this with rice and you have an entire meal ready to go in minutes. Whenever I make meals that include rice I always use my rice maker. This really makes dinner a breeze because I don’t have to make it when I get home. We literally walk in the door and make our plates. I use the Zojirushi Rice Maker which is amazing. It has a timer and setting for brown or white rice which is helpful.

Make Your Own Honey Teriyaki Sauce

You can whip up your own teriyaki sauce in a few minutes! All you need is a few ingredients that you might already have in your pantry. The best part is you can pour them right into your crockpot insert and stir then in there. No need to dirty a bowl!

  • Honey
  • Rice Vinegar
  • Soy Sauce
  • Ginger
  • Garlic
Honey Teriyaki Chicken

I usually steam some broccoli to go with it to add some veggies to the mix and of course they go perfect with teriyaki chicken. If you don’t feel like going through that extra step of steaming you can always throw the broccoli in the slow cooker during the last hour and have it cook in the crock!

Honey Teriyaki Chicken
Honey Teriyaki Chicken

Chicken Breasts or Thighs?

We usually make this meal with chicken breasts but you have to be very careful that you don’t over cook the chicken breasts. Chicken breasts have less fat that chicken thighs so they dry out faster. If you are going to leave this cooking for longer that 3 hours I would use chicken thighs just to be safe.

Tips for Making Honey Teriyaki Chicken

  • Flip it over once while it cooking. If I am at home I always like to turn the chicken once so that the sauce gets to really soak in on both sides.
  • Check the chicken put using two forks to see if the chicken shreds easily apart. This usually means the chicken is all done.
  • Always check you chicken temperature and make sure it reaches the safe internal temperature for cooked chicken at 165° Fahrenheit (75° Celsius).
  • A meat or instant-read thermometer is your best bet for determining the temperature of your chicken. I use this one if I’m not sure.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Honey Teriyaki Chicken

Author: Allison Treadwell
Bursting with flavor from the ginger, honey and soy sauce this honey teriyaki chicken is sure to satisfy everyone!
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4.50 from 10 votes
Course : Dinner
Cuisine : Asian
Servings : 4 servings
Calories : 401
Total Time : 2 hrs 10 mins
Prep Time : 10 mins
Cook Time : 2 hrs

Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs
  • 1/2 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten free soy sauce or tamari
  • 4 garlic cloves minced
  • 2 tablespoons ginger finely chopped
  • Coarse salt and ground pepper
  • Cornstarch for thicker sauce
  • Water for thicker sauce
  • Sesame Seeds optional
US Customary – Metric

Instructions 

  • In slow cooker insert, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper.
  • Add chicken to slow cooker and toss to coat.
  • Cook on low for 3-4 hours or high for 2- 2 1/2 hours.
  • If you prefer a thicker sauce pour sauce into sauce pan and bring to a simmer. Mix cornstarch and water together. Add the cornstarch slurry into sauce and cook until thickened, about 1 minute. Remove from heat.
  • Serve over rice and garnish with sesame seeds.

Nutrition

Calories: 401kcal | Carbohydrates: 37g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 769mg | Potassium: 907mg | Fiber: 1g | Sugar: 35g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

Looking for more Asian Dinner Ideas?

Hoisin Chicken

Mongolian Beef

Mexican Crunchy Chicken Casserole

This Mexican Crunchy Chicken Casserole is filled with layers of chicken, tortilla chips and a creamy sauce making this a one pot wonder!

Mexican food is a favorite in our house so anytime I can incorporate it into a fast and easy recipe I do a little happy dance! This casserole is perfect for a busy weeknight or to bring to a potluck.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Making the Mexican Crunchy Chicken Casserole

Making this barely takes any prep time which is why you are sure to love it on top of how delicious it is!

Step One -Start by making the filling. You mix the cream cheese and salsa verde together until combined.

Whenever a recipe calls for cream cheese I never remember to take it out and soften it. So I always throw it in the microwave for a minute to soften it so that I can stir it in.

Step 2- Stir in chicken, green chiles, onion, cilantro, garlic and cumin.

Step 3- Start building the casserole by layer 1/4 of the tortilla chips on the bottom.

Mexican Crunchy Chicken Casserole
Mexican Crunchy Chicken Casserole

Step 4- Add a 1/3 of the chicken filling.

Mexican Crunchy Chicken Casserole

Step 5- Top with 1/2 cup of cheese.

Mexican Crunchy Chicken Casserole

Step 6- Repeat layers twice ending with the cheese.

Step 7- Cook for 4 hours on low or 2 hours on high.

Step 8- Once finished top with remaining chips and cheese and let melt on top before serving.

Mexican Crunchy Chicken Casserole
Mexican Crunchy Chicken Casserole

Looking for a delicious side dish to go with the Mexican Crunch Casserole? Try this Mexican Street Corn!

Food Allergies-

Gluten-Free- All of my recipes are gluten free since my husband has celiac disease, which means he is allergic to gluten. All of the ingredients in this recipe are gluten free.

More Easy Casserole Ideas

Looking for other great casseroles? Try one of these!

Easy Baked Ziti

Quinoa Enchilada Casserole

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Mexican Crunchy Casserole

Crunchy Chicken Casserole

Author: Allison Treadwell
This Mexican Crunchy Chicken Casserole is filled with layers of chicken, tortilla chips and a creamy sauce making this a one pot wonder!
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4.25 from 4 votes
Course : Dinner
Cuisine : Mexican
Servings : 8 servings
Calories : 899
Total Time : 3 hrs 15 mins
Prep Time : 15 mins
Cook Time : 3 hrs

Ingredients

  • 3 cups shredded chicken
  • 8 ounces cream cheese softened
  • 16 ounces salsa verde
  • 8 ounces diced green chiles drained
  • 1/2 cup finely chopped sweet onion
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 8 cups tortilla chips broken if needed
  • 2 cups shredded cheddar cheese
US Customary – Metric

Instructions 

  • In a large bowl stir together cream cheese and salsa verde until combined. Stir in chicken, green chiles, onion, cilantro, garlic and cumin.
  • Layer 1/4 of the tortilla chips in the bottom. Top with 1/3 of the chicken mixture and 1/2 cup cheese. Repeat layers twice.
  • Cook on low for 3 hours or high for 1 1/2 hours.
  • Once cooked top with remaining chips and cheese. Let stand for 5 minutes until cheese is melted.
  • Top with avocado and sour cream. (Optional)

Nutrition

Calories: 899kcal | Carbohydrates: 83g | Protein: 31g | Fat: 50g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1312mg | Potassium: 602mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 13mg | Calcium: 454mg | Iron: 4mg

Costco Curry Chicken

Costco Curry Chicken

This slow cooker Costco Curry Chicken is easy, easy easy and tasty, tasty, tasty. You use a pre-made curry simmer sauce making it a quick, healthy dinner that can be made in minutes!

I love curry but can’t ever seem to get the sauce quite right so I tried a simmer sauce from Costco and never turned back.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

What is Simmer Sauce?

Simmer Sauce is an easy and quick pre-made sauce that is filled with flavors that are perfectly balanced. Using a simmer sauce saves you time so you can get dinner ready fast. You just have to add meat, veggies and the sauce and you’re set.

Costco Curry Chicken

WHERE DO YOU BUY SIMMER SAUCE?

One of my favorite places to shop to get the most bang for your buck is Costco. They have a two pack of curry simmer sauces made by Maya Kaimal that make this meal beyond easy. I find it in the refrigerated section of the prepared food but not sure where it is located at your location.

They also have other versions by the same company at Target and Wal-Mart if you’re not a Costco shopper. I use one version one week, then another one two weeks later so my husband isn’t eating the same thing every week. You can even freeze the sauce!

MAKING COSTCO CURRY CHICKEN

Place chicken in slow cooker.

Pour 1/2 the jar of simmer sauce on chicken and coat.

Add potatoes, peas and cauliflower. Pour remaining 1/2 jar of sauce to veggies.

Costco Curry Chicken

Quick tip-Mix vegetables half way if you can to make sure the potatoes cook evenly.

Cover and cook on high for 3-4 hours or on low for 4-6 hours.

Costco Curry Chicken

Want More Crockpot Chicken Recipes?

Creamy Italian Chicken

Honey Teriyaki Chicken

Mexican Crunchy Chicken Casserole

White Chicken Chili

Slow Cooker Peanut Chicken

Hoisin Chicken

Need a Slow Cooker? My favorite is this Crock Pot 7 quart Programmable Slow Cooker. I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. You never lose another Tupperware or serving dish again at a potluck party!

Costco Curry Chicken

Costco Curry Chicken

Author: Allison Treadwell
This slow cooker Costco Curry Chicken is easy, easy easy and tasty, tasty, tasty. You use a pre-made curry simmer sauce making it a quick, healthy dinner that can be made in minutes!
PRINT PIN
5 from 3 votes
Course : Dinner
Cuisine : Indian
Servings : 4 servings
Calories : 407
Total Time : 3 hrs 10 mins
Prep Time : 10 mins
Cook Time : 3 hrs

Ingredients

  • 2 pounds chicken breasts or thighs
  • Curry Simmer Sauce I use Maya Kaimal
  • 1/2 bag frozen peas
  • 1/2 head cauliflower
  • 4 medium Yukon Gold potatoes or sweet potatoes quartered
  • Chopped peanuts optional
  • Rice for serving

Instructions 

  • Place chicken in crock pot.
  • Pour 1/2 the jar of simmer sauce on chicken and coat.
  • Add potatoes, peas and cauliflower. Pour remaining 1/2 jar of sauce to veggies.
  • Mix vegetables half way if you can to make sure the potatoes cook evenly.
  • Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  • Transfer chicken and vegetables to a serving bowl with slotted spoon. Pour sauce in small saucepan and bring to a simmer over medium heat. In separate bowl mix cornstarch and water together in small bowl until cornstarch is dissolved. Cook for about 1 minute until sauce thickens. Remove from heat.
  • Pour sauce back onto chicken in serving bowl.
  • Serve over rice and top with peanuts.

Nutrition

Calories: 407kcal | Carbohydrates: 33g | Protein: 53g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 295mg | Potassium: 1770mg | Fiber: 5g | Sugar: 3g | Vitamin A: 73IU | Vitamin C: 71mg | Calcium: 48mg | Iron: 2mg

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