Crock Pot Honey Bourbon Chicken

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Ingredients

• 2 lb boneless skinless chicken breasts
• salt and pepper
• 1 cup honey
• 1 cup low sodium soy sauce
• 1/2 cup ketchup
• 4 Tablespoons vegetable oil
• 2 cloves minced garlic or 1 teaspoon minced garlic in oil
• 1/2 cup onion diced
• 1/2 teaspoon red pepper flakes

Instructions

1. Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker.
2. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker.
3. Cook on low for 3-4 hours or high for 1½ to 2½ hours.
4. When done, remove chicken from crock pot and cut into chunks.

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General Tso Chicken Wings

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Ingredients

• 3 pounds chicken wings
• 1 tbsp egg + 2 water whisked together to make an egg wash
• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 tbsp ground ginger
• 1 tsp salt

For the Sauce

• 1 cup sugar
• ¼ cup water
• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar white wine vinegar is fine in a pinch
• 2 tbsp toasted sesame seed oil
• 2 tsp paprika
• 2 tbsp hot crushed chilli paste or sauce use more or less to taste if you don’t like it very hot
• 3 cloves minced garlic
• 3 tbsp freshly grated ginger
• ¼ cup water
• 2 tsp corn starch

Instructions

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 1 tsp salt.
2. Prepare an egg wash by whisking together the eggs and water. 
3. Season the chicken wings with salt and pepper, dip them in the egg wash and then dredge them in the flour mixture. Press the wings into the flour and spice mixture well to get good contact with the skin. This helps get very crispy wings.
4. Drop the wings into a preheated 350 degree F deep fryer that's filled with canola oil for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
6. To prepare the sauce
7. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
8. In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this mixture aside.
9. In a medium saucepan or wok, boil together the 1 cup of sugar and ¼ cup of water.
10. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. Do not stir.
11. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot and will release a lot of steam at this point!)
12. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
13. Pour the sauce over the fried chicken wings just before serving and give them a food toss to completely cot the wings.

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PUMPKIN SPICE COOKIES WITH CINNAMON CREAM CHEESE FROSTING

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INGREDIENTS

PUMPKIN SPICE COOKIES:

•  1/2 Cup Butter (Sweet Cream Salted)
•  1 Cup Sugar
•  2 Eggs
•  1 Cup Canned Pumpkin
•  2 Cups Flour
•  4 tsp. Baking Powder
•  1 tsp. Salt
•  2 1/2 tsp. Cinnamon
•  1/2 tsp. Nutmeg
•  1/4 tsp. Ginger
•  1 Cup Chopped Walnuts or Pecans (optional)
•  Cookie Sheets
•  Parchment Paper

CINNAMON CREAM CHEESE FROSTING:

•  1/2 Cup Butter (Sweet Cream Salted)
•  8 oz. block of Cream Cheese
•  3 tsp. Vanilla
•  4 cups Powdered Sugar
•  1 tsp. Cinnamon

INSTRUCTIONS

PUMPKIN SPICE COOKIES:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

CINNAMON CREAM CHEESE FROSTING:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Base Recipe adapted from this SITE

Crock-Pot Chicken and Dumplings

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INGREDIENTS

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

1. Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.
4. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

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Cheesy Bacon Ranch Chicken

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INGREDIENTS

• 4 slices thick-cut bacon
• 4 boneless skinless chicken breasts (about 1 3/4 lbs.)
• Kosher salt
• Freshly ground black pepper
• 2 tsp. ranch seasoning
• 1 1/2 c. shredded mozzarella
• Chopped chives, for garnish

DIRECTIONS

1. In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
2. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
3. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
4. Crumble and sprinkle bacon and chives on top before serving.

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AIR FRYER CHICKEN WINGS

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INGREDIENTS

• 2 lbs chicken wings, cut into drumettes and flats

FOR THE BUFFALO CHICKEN WING SAUCE (OPTIONAL)

• 1/4 cup unsalted butter
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce

INSTRUCTIONS

1. Preheat your Air Fryer if recommended in the manual. Place the chicken wings in the basket and insert it into the air fryer.
2. Cook the wings for 24 minutes at 380°F (190°C). Shake the basket every 10 minutes, so they cook evenly.
3. When the time is up, shake the basket, increase the temperature to 400°F (200°C) and cook for 6 more minutes or until the skin is golden brown and crispy. Depending on the size of your Air Fryer crisp the wings up in batches.
4. Transfer wings to a bowl and toss with your favorite BBQ or our easy buffalo wing sauce.

TO MAKE BUFFALO SAUCE (OPTIONAL)

1. Whisk melted butter and hot sauce together in a bowl.

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HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO

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INGREDIENTS

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced

INSTRUCTIONS

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. 
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

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Chicken Supreme Pasta Bake

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Ingredients

• 16 ounces pasta, cooked al dente
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 1/2 cup diced mushrooms
• 1 Tablespoon minced garlic
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups chicken broth
• 1 cup plain Greek yogurt (or sour cream)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 - 14.5 ounce can diced tomatoes, drained
• 2 cups grilled chicken, cubed
• Salt and Pepper
• Oregano

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
3. Stir in the garlic and flour and cook for another minute or two.
4. Whisk in the chicken broth. Stir until the broth thickens slightly.
5. Stir in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
6. Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
7. Season to taste with salt and pepper.
8. Spoon the pasta into the prepared dish. Top with the remaining cheese and sprinkle with oregano.
9. Bake for 20-25 minutes, or until cheese is melted and browning. Serve hot.

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NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS

• 2 pounds boneless chicken breast tenders
• 2 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 tbsp. hot sauce
• 2 tbsp. pickle juice
• 3 cups all purpose flour
• 3 large egg
• 1½ cups buttermilk
• 1/2 cup olive oil
• Olive cooking spray

SAUCE:

• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup olive oil

INSTRUCTIONS

1. In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
2. Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pour the flour into a bowl.
4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
5. To dredge the chicken, first place it in the flour toss each piece to evenly coat.
6. Then place it into the buttermilk mixture, and then back into the flour.
7. Place the breaded chicken on a baking sheet in a single layer.
8. Continue to finish the other tenders.
9. Let air dry for 10 minutes.
10. Set your Air Fryer to the chicken setting or 380 degrees
11. Place your tenders in the Air Fryer dish in a single layer.
12. Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
13. Continue to cook all of the tenders.

SAUCE:

1. To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
2. Immediately pour it over the fried chicken tenders.
3. Serve with pickles.

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NO BAKE MANGO CHEESECAKE

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Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional
• Serving (Optional)
• whipped cream
• fresh mint sprigs
• fresh berries

Instructions

Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze 

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

Notes

• You can use fresh mangos or frozen mango pieces for this recipe.
• Recipe adapted from Fourchette et Bikini

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Cookie Dough Fudge

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Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

Notes

*If you’re nervous about consuming raw flour, I suggest microwaving the flour for 1 1/2 minutes prior to using in the recipe. Don’t forget to let it cool!

*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.

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No-Bake Blueberry Cheesecake

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Ingredients

Blueberry sauce

• 2 heaping cups blueberries, fresh or thawed (300g)
• juice of 1 lemon
• 1/4 cup granulated white sugar (50g)

Oreo cookie crust

• 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
• 1/2 cup unsalted butter, melted (113g)
• Blueberry Cheesecake Filling
• 1 cup heavy cream, cool (240ml)
• 3 cups cream cheese, softened (24oz / 683g)
• 3/4 cup granulated white sugar (150g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
2. Line a 9" (23cm) springform pan with parchment paper. Set aside. 
3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done. 
4. Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined. 
5. Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.

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Jamaican Jerk Chicken Wings

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Ingredients

• 20 Party style chicken wings
• 1 Cup Fresh Jerk marinade ( http://www.cookingmaniac.com/jamaican-jerk-marinade )
• 1/4 Cup Fresh Jerk marinade (for sauce)
• 2 Tablespoon Ketchup

Instructions

1. Prep: Soak the pimento wood in some water for 20 minutes. 
2. Combine the Jerk Marinade and chicken wings in a large zip-top bag. Mix the marinade and wings together, ensuring that the chicken is completely covered. Close the bag and refrigerate for 4 hours to overnight(I strongly recommend over night for an authentic taste). 
3. 2 Preheat an outdoor grill with coals. 
4. 3 Add the pimento wood that has been soaked for 20 mins. Place the wood directly on grates. 
5. 4 In a small saucepan, add the Ketchup and additional marinade. Stir to combine- simmer for about 10 minutes. Turn off heat and set aside. 
6. 5 Remove the chicken wings from the marinade and remove excess marinade. Cook the wings on the preheated grill, turning occasionally. Cook until the chicken is well browned and no longer pink, about 25 to 30 minutes. 
7. 6 Place grilled wings in a large bowl. Pour additional marinade over wings; toss to mix well. Serve with lime wedges. Enjoy!

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Oven Baked Chicken Wings

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Ingredients

• 3 lbs chicken wings
• Salt and pepper
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 2 tbsp bbq sauce
• 1 cup honey
• 4 cloves garlic, minced
• green onions, for garnish, optional

Instructions

1. Preheat oven to 350F.
2. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper.
3. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
4. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.

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Crispy Oven Baked BBQ Chicken

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Ingredients

• 8-10 chicken thighs and/or drumsticks bone-in, skin on
• 2 cups of your favorite bbq sauce
• 2 tablespoons extra-virgin olive oil or canola oil

Instructions

1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes.
8. If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.

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Homemade Chicken Noodle Soup

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Ingredients 

• 2 TBSPs butter
• 1 lb bone in chicken thighs
• 3 celery stalks diced
• 2 medium carrots peeled and sliced
• 1/2 a yellow onion diced
• 1/2 TBSP dried thyme
• 1/2 TBSP dried basil
• 2 cloves garlic minced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chicken stock
• 12 ounces frozen egg noodles see note

Instructions

1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
2. Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
3. Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
4. Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions). 
5. When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

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ITALIAN HERB BRUSCHETTA CHICKEN

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INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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Slow Cooker Chicken Marsala

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Ingredients

• 6 (1.5 pounds, total) boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon sweet paprika
• salt and fresh ground pepper, to taste
• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup dry marsala wine
• 1/2 cup water
• 1/4 cup cornstarch
• 1/4 cup heavy cream
• chopped fresh parsley, for garnish 

Instructions

1. Lightly grease a 6-quart slow cooker with cooking spray and set aside.
2. Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper. 
3. Heat olive oil in a skillet over medium-high heat.
4. Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.
5. Transfer chicken to slow cooker and top with mushrooms and garlic.
6. Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.
7. Pour wine over chicken and mushrooms.
8. Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.
9. Remove chicken breasts from slow cooker and set aside on a plate.
10. Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.
11. Add heavy cream to the wine sauce and whisk until combined.
12. Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.
13. Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.
14. Serve.

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Oreo Balls

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

INGREDIENTS

• 36 regular Oreo cookies
• 1 (8-ounce) package brick-style cream cheese softened
• 16 ounces chocolate semi-sweet, milk, or white chocolate all work great

INSTRUCTIONS

1. Line a large baking sheet with parchment paper and set aside.
2. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the Oreo cookie crumbs into a large mixing bowl.  Reserve 1-2 tablespoons of the crumbs to sprinkle of the top of the Oreo balls if desired. Add the cream cheese to the Oreo cookie crumbs.
3. Using a handheld mixer, mix the cookie crumbs and cream cheese together until fully combined, stopping to scrape down the sides of the bowl as needed.
4. Measure out one-tablespoon sized balls of the mixture, roll into balls, and place on the prepared baking sheet. Once finished, place the baking sheet with all of the Oreo balls in the freezer for at least 20 minutes.
5. Once the Oreo balls are firm, chop the chocolate and place it in a microwave-safe bowl. Microwave the chocolate in 20-30 second increments, stirring well after each increment, until fully melted and smooth.
6. Dip the Oreo balls into the chocolate to fully coat them, then carefully place back on the baking sheet. Sprinkle the reserved crumbs on top of the Oreo balls as you dip them.
7. Once all of the Oreo balls are coated in the chocolate, place them back in the refrigerator for at least 20 minutes or until the chocolate is hardened. Serve and enjoy!

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Crock Pot Cinnamon Roll Casserole

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#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 2 cans refrigerated cinnamon rolls. Cut into quarters I used Pillsbury Grands with Cream Cheese Icing
• 3 eggs
• 1/2 cup half & half
• 3 tbsp maple syrup
• 2 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg

Instructions

1. Spray the inside of your crock pot with cooking spray. 
2. Place the cinnamon roll quarters evenly in the crock pot. Set icing containers aside. 
3. In a medium bowl whisk together the remaining ingredients. 
4. Pour evenly over the top of the cinnamon rolls. 
5. Spread one of the containers of icing over the top of the cinnamon rolls. 
6. Close the lid and cook on Low for 3 1/2 hours. 
7. Spread the second container over the top of the cinnamon rolls. 
8. Let cinnamon rolls cool for 5 minutes before serving.

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