This Slow Cooker Chicken Teriyaki recipe is one of those easy dinners that you can just dump and go. It’s easy to toss everything into the slow cooker, let it do the work, and come back to tender chicken coated in a sweet and savory homemade teriyaki sauce. It is perfect for busy weeknights and great for meal prep!

My recipe skips the bottled sauce and uses pantry staples to create a rich teriyaki sauce from scratch. We love serving it over fluffy rice with steamed broccoli or snap peas for a complete meal.

Quick Bites About This Recipe

Skill Level: Super easy and perfect for beginner cooks.
Swaps: Use chicken breasts or thighs and swap soy sauce for coconut aminos (or tamari, but use a little less if not less sodium) for gluten free.
Make Ahead: Prepare the sauce a day ahead and refrigerate until ready to use.
Freezer Friendly: Freeze for up to 3 months in an airtight container.
Variations & Substitutions: Add red pepper flakes for heat or stir in pineapple chunks and bell peppers for a sweeter version.

Slow Cooker Teriyaki Chicken Ingredients

Boneless skinless chicken breasts or thighs: Both work wonderfully here. Chicken breasts shred beautifully while thighs stay extra juicy and tender.
Mirin: This sweet Japanese cooking wine gives the sauce its signature teriyaki flavor.
Low sodium soy sauce: Adds the savory salty flavor that balances the sweetness. Coconut aminos work well as a substitute.
Water: We use this to add more liquid to the teriyaki sauce as well as the cornstarch slurry.
Honey: Adds natural sweetness and helps create that glossy teriyaki finish.
Rice vinegar: Brightens the sauce and keeps it from tasting overly sweet.
Garlic cloves: Fresh garlic adds a savory depth that makes homemade teriyaki sauce taste so much better. You can also use granulated garlic.
Fresh ginger: Just a little ginger adds warmth and classic teriyaki flavor. You can also use ground ginger.
Cornstarch: Mix with water to make a cornstarch slurry; this thickens the sauce at the end so it coats the chicken perfectly.

How to Make Slow Cooker Teriyaki Chicken

Place the chicken breasts or thighs into the bottom of your slow cooker in an even layer.
In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.

Pour the sauce over the chicken and gently toss everything together so the chicken is coated.

Cover with the lid and cook on low for 3 1/2-4 hours, or until the chicken reaches an internal temperature of 165°F.

Remove the chicken and shred it with two forks or chop it into bite-sized pieces depending on your preference.

Whisk together the cornstarch and water until smooth, creating a slurry.

Return the chicken to the slow cooker and stir in the slurry.

Turn the slow cooker to high and cook for another 30 minutes until the sauce thickens and coats the chicken beautifully.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled chicken teriyaki for up to 3 months. You can also freeze before cooking for a dump and cook slow cooker meal, just defrost in the refrigerator and then slow cook once ready.
Reheat: Warm in the microwave or in a saucepan over medium-low heat until heated through.

Recipe Tips and Notes

• Chicken thighs stay juicier if you need a longer cooking time.
• Avoid cooking too long, or chicken breasts can dry out.
• Add vegetables during the last 30-60 minutes of cooking if desired.
• The USDA recommends cooking poultry to an internal temperature of 165°F.

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Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken made with chicken breast and a few pantry staples makes for the perfect easy weeknight dinner.

Course Main Course

Cuisine Chinese

Keyword slow cooker chicken teriyaki

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 284kcal

Author Courtney

Equipment

• Crockpot Slow Cooker

Ingredients

• 2 pounds boneless skinless chicken breast or boneless skinless chicken thighs
• 1/2 cup mirin
• 1/2 cup low sodium soy sauce or coconut aminos
• 1/3 cup water
• 1/3 cup honey
• 2 1/2 tablespoons rice vinegar
• 2 cloves garlic minced, or 1/2 teaspoon granulated
• 1/2 teaspoon fresh ginger minced, or 1/4 teaspoon ground
• 2 tablespoons cornstarch
• 2-3 tablespoons water for slurry

Instructions

• Place the chicken breasts or thighs into the bottom of a 6 quart slow cooker.
  2 pounds boneless skinless chicken breast
• In a medium bowl, whisk together the mirin, soy sauce, water, honey, rice vinegar, garlic, and ginger until fully combined.
  1/2 cup mirin, 1/2 cup low sodium soy sauce, 1/3 cup water, 1/3 cup honey, 2 1/2 tablespoons rice vinegar, 2 cloves garlic , 1/2 teaspoon fresh ginger
• Pour the teriyaki sauce mixture over the chicken and turn the chicken to coat evenly.
• Cover with the lid and cook on low for 3 1/2-4 hours or until the chicken reaches an internal temperature of 165°F according to USDA guidelines.
• Carefully remove the chicken from the slow cooker and shred with two forks or chop into bite-sized pieces.
• In a small bowl, whisk together the cornstarch and water until smooth and lump free.
  2 tablespoons cornstarch, 2-3 tablespoons water
• Return the shredded chicken to the slow cooker and stir in the cornstarch slurry.
• Turn the slow cooker to high and cook uncovered or with the lid slightly ajar for about 30 minutes, stirring occasionally, until the sauce thickens.
• Serve hot over rice or vegetables and garnish with sesame seeds or sliced green onions if desired.

Video

Notes

• Substitutions: Use coconut aminos instead of soy sauce for a soy free option. Chicken thighs can be substituted for chicken breasts for a richer flavor and juicier texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat: Reheat in the microwave in 30 second intervals or warm gently in a saucepan until heated through.

Nutrition

Serving: 1serving | Calories: 284kcal | Carbohydrates: 28g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1093mg | Potassium: 649mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

The post Slow Cooker Teriyaki Chicken appeared first on Courtney's Sweets.

There’s nothing better than coming home to a warm bowl of Slow Cooker Chicken Noodle Soup. I like to use chicken thighs over chicken breast for a few reasons. Chicken thighs are less likely to overcook; they hold their shape more for soups, and they are also cheaper!

This recipe is one I come back to again and again because it’s simple, filling, and makes plenty for leftovers. Whether you’re feeding a crowd or meal prepping for the week, this cozy soup is always a winner.

Quick Bites About This Recipe

Flavor: Rich, savory, and packed with tender chicken and vegetables.
Skill Level: Easy with just a few minutes of prep.
Swaps: Chicken breast works well, and tomato puree can replace tomato powder.
Make Ahead: Prepare everything except the pasta a day ahead.
Freezer Friendly: Freeze without the pasta for up to 3 months.
Variations & Substitutions: Add garlic, peas, corn, spinach, or a squeeze of lemon before serving.

Crockpot Chicken Noodle Soup Ingredients

Boneless skinless chicken thighs: Chicken thighs stay juicy and tender after hours in the slow cooker. Be sure to trim away any excess fat and any bone fragments before adding them.
Yellow onion: Adds sweetness and adds flavor to the broth.
Celery: We love celery, but some do not, you can omit if preferred.
Carrots: Bring natural sweetness, color, and a little heartiness to every bowl. For even more sweetness, try some parsnips too!
Dried thyme: Gives the broth a cozy, comforting herb flavor without overpowering the other ingredients.
Tomato powder: Adds rich tomato flavor without making the broth heavy. If you don’t have any, use tomato puree instead.
Homemade chicken broth: Homemade gives the richest flavor, but your favorite store-bought broth works too.
Water: Helps balance the broth while letting the chicken and vegetables shine.
Chicken bouillon: A little Better Than Bouillon adds even more savory depth to the broth.
Pasta: Egg noodles, rotini, shells, or your favorite short pasta all work well. Cook it separately so it doesn’t become mushy.
Fresh herbs: Stir it in at the end for fresh flavor and a pop of color. We like parsley and dill.

How to Make Crockpot Chicken Noodle Soup

If you’d like an extra layer of flavor, heat the olive oil in a large skillet over medium-high heat and brown the chicken thighs for 2 to 3 minutes per side. This step is optional but worth it if you have the time.

Place the chicken in the slow cooker with the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon.

Stir everything together so the vegetables are evenly distributed.

Cover and cook on Low for 5-6 hours or on High for 3-4 hours, until the chicken is tender and shreds easily. The chicken should reach an internal temperature of 165°F.

Remove the chicken from the slow cooker, shred it with two forks or chop it into bite-sized chunks, then add it back to the crockpot

While the soup finishes, cook the pasta according to the package directions until al dente. Drain it well.

Stir the cooked pasta, chopped parsley, and dill into the soup just before serving. Taste and adjust the seasoning if needed before serving warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for up to 4 days. If possible, keep the pasta separate from the soup.
Freeze: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium heat or microwave until hot. Add a splash of broth if the soup has thickened.

Recipe Tips and Notes

• Browning the chicken adds even more flavor, but isn’t required.
• Cook the pasta separately so it doesn’t overcook.
• Add extra broth when reheating leftovers if needed.
• Fresh parsley and dill add more flavor when stirred in just before serving.
• Taste the broth before adding extra salt since the bouillon may provide enough seasoning.

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Crockpot Chicken Noodle Soup Recipe

This easy Crockpot Chicken Noodle Soup recipe is loaded with chicken, vegetables, pasta and chicken broth. Perfect for busy weeknights!

Course Main Course

Cuisine American

Keyword crockpot chicken noodle soup, crockpot chicken soup, slow cooker chicken noodle soup, slow cooker chicken soup

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 8 servings

Calories 259kcal

Author Courtney

Equipment

• Crockpot Slow Cooker

Ingredients

• 1 1/2 pounds boneless skinless chicken thighs trimmed
• 1 large yellow onion diced
• 4 stalks celery sliced
• 4 carrots sliced
• 1/2 teaspoon dried thyme
• 1 teaspoon tomato powder or 1/4 cup canned tomato puree or canned crushed tomatoes
• 6 cups homemade chicken broth
• 2 cups water
• 1/2 tablespoon chicken bouillon like Better Than Bouillon
• 8 ounces pasta
• 1/8 cup fresh parsley chopped
• 1/8 cup fresh dill chopped

Instructions

• Place the chicken thighs into the slow cooker after trimming off any fat and removing any bones or bone fragments. You can also brown a bit if preferred before adding to the slow cooker.
  1 1/2 pounds boneless skinless chicken thighs
• Add the onion, celery, carrots, thyme, tomato powder or tomato puree, chicken broth, water, and chicken bouillon. Stir to combine.
  1 large yellow onion, 4 stalks celery, 4 carrots, 1/2 teaspoon dried thyme, 1 teaspoon tomato powder, 6 cups homemade chicken broth, 2 cups water, 1/2 tablespoon chicken bouillon
• Cover and cook on Low for 5-6 hours or High for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
• Remove the chicken from the slow cooker, shred it with two forks or chop it into bite size chunks, then add it back to the crockpot.
• Cook the pasta according to the package directions until al dente. Drain well.
  8 ounces pasta
• Stir the cooked pasta and parsley into the soup just before serving. Taste and adjust seasoning if needed before serving.
  1/8 cup fresh parsley

Video

Notes

• Substitutions: Chicken breasts may be substituted for chicken thighs. Tomato puree may be used in place of tomato powder. Use your favorite short pasta or egg noodles.
• Storage: Store leftovers in the refrigerator for up to 4 days or freeze the soup without the pasta for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until hot. Add additional broth if needed to loosen the soup.

Nutrition

Calories: 259kcal | Carbohydrates: 29g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 176mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5346IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

The post Crockpot Chicken Noodle Soup Recipe appeared first on Courtney's Sweets.

These gluten free chocolate chip cookies are everything I love in a cozy homemade treat. They’re crisp at the edges, soft in the middle, and packed with melty chocolate in every bite. I first made these for a family member who has celiac disease and they were a hit!

Chilling the dough for at least an hour makes a huge difference in texture. It helps the cookies spread evenly while keeping their shape and giving you a soft center with perfectly set edges. It also lets the flour hydrate so the cookies bake up rich and golden.

I also love how well this dough works with different mix-ins. Chocolate chunks, chopped bars, or even a sprinkle of flaky salt for that salty-sweet treat!

Quick Bites About This Recipe

Skill Level: Easy for beginners.
Swaps: Use dairy free butter and chocolate for dairy free cookies.
Make Ahead: Chill the dough up to 48 hours before baking.
Freezer Friendly: Freeze baked cookies or dough balls for up to 2 months.
Variations & Substitutions: Add chopped nuts or try dark chocolate chunks.

Gluten Free Chocolate Chip Cookies Ingredients

Salted butter: Softened butter adds richness and keeps the centers soft. Dairy free butter works great too.
Light brown sugar: Adds moisture and that classic chewy texture.
Granulated sugar: Helps the edges crisp up.
Vanilla extract: Makes the cookies taste extra warm and cozy.
Egg: Holds the dough together. Applesauce works for a vegan option.
Gluten free flour: King Arthur gluten free flour gives a great bakery like texture.
Cornstarch: Helps keep the cookies soft.
Baking soda: Helps the cookies rise just enough.
Baking powder: Adds a touch of lift for softer centers.
Salt: Balances all the sweetness.
Semi sweet chocolate chips: Use your favorite brand or mix chips and chunks.

How to Make Gluten Free Chocolate Chip Cookies

• Preheat your oven to 375°F and line a baking sheet with parchment paper or a baking mat so it’s ready to go later.
• Beat the butter, brown sugar, and granulated sugar in a stand mixer until the mixture looks smooth and creamy.
• Add the egg and vanilla extract and mix just until everything comes together.
• Whisk the gluten free flour, cornstarch, baking soda, baking powder, and salt in a separate bowl.
• Add the dry ingredients to the mixer and gently blend until the dough forms. Stop as soon as the flour disappears so the cookies stay tender.
• Fold in the chocolate chips and chunks so they’re evenly mixed in.
• Cover the bowl and chill the dough for at least 1 hour. This helps the cookies spread evenly and bake with soft centers.
• Once chilled, scoop dough onto the baking sheet, leaving space between each cookie, and top with a few extra chocolate chips if you like.
• Bake the cookies for 9-10 minutes until the edges are set and the centers look slightly soft.
• Place a towel on the counter and carefully drop the cookie sheet onto it once to help the cookies settle.
• Let the cookies sit on the baking sheet for 2 minutes, then move them to a cooling rack to cool completely.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container for 3-4 days.
Freeze: Freeze baked cookies or dough balls for up to 2 months.
Reheat: Warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes.

Recipe Tips and Notes

• Chilling the dough for at least 1 hour improves texture and reduces spreading, especially with gluten free flour.
• Add chocolate chips to the tops before baking or just after baking for picture perfect cookies.
• Don’t over bake. They may look slightly underbaked you want to let them continue to cook for 2 minutes on the baking sheet. Please refer to video for best example.
• The “drop” helps the cookies settle into bakery style cookies.

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Gluten Free Chocolate Chip Cookies

This gluten free chocolate chip cookies recipe bakes into cookies with crisp edges and soft, chewy centers for the perfect gluten free cookie.

Course Dessert

Cuisine American

Keyword gluten free chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 22 minutes minutes

Servings 28 cookies

Calories 252kcal

Author Courtney

Ingredients

• 2 sticks salted butter
• 1 1/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups gluten free flour we used King Arthur gluten free measure for measure flour
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 1/3 cup semi-sweet chocolate chips divided

US Customary – Metric

Instructions

• Preheat your oven to 375 degrees F.
• Line a baking sheet with a nonstick baking mat or parchment paper and set aside.
• In a stand mixer cream the butter, light brown sugar, and sugar together until creamy. Then add in the eggs and vanilla and beat for another 20 or so seconds until combined. Set aside.
  2 sticks salted butter, 1 1/4 cup light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
• In a large bowl mix the gluten free flour, cornstarch, baking soda, and baking powder. Set aside.
  3 cups gluten free flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
• Add the dry ingredients to the butter mixture and mix until just combined, do not overmix.
• Fold in the chocolate chips with a rubber spatula, reserving some to top the cookies.
  2 1/3 cup semi-sweet chocolate chips
• Use a small cookie scoop and place 8-10 cookies on the baking sheet and bake for 9-10 minutes. We like to add extra chocolate chips to the top before baking.
• Place a towel on the counter and then remove the baking sheet from the oven. Carefully drop the cookie sheet onto the towel. Let the cookies sit on the baking sheet for 2 minutes and then you can transfer to a cooling rack. This step is optional but we find it gives the cookies the best texture.
• Remove cookies from the baking sheet and cool on a wire rack.
• Once cooled, enjoy or freeze for later.

Notes

• 9 minutes will give you more of a soft and chewy cookie, 11 minutes and after you’ll get more of a crispy cookie.
• Carefully dropping the cookie sheet onto a towel-lined counter after baking is our best cookie trick! After that, you can let the cookies sit on the baking sheet for 2 minutes, and then you can transfer them to a cooling rack. This step is optional but we find it gives the cookies the best texture. Be cautious doing this on a fragile counter. You can also allow the cookies to sink naturally on their own as they cool.
• To ensure your oven is cooking at the correct temperature we suggest using an oven thermometer to check.
• Add a few chocolate chips or chunks to the tops of the cookie dough balls before baking. This will make your cookies pretty when they come out and look full of chocolate chips on the top not just inside.
• Recipe adapted from my chocolate chip cookie recipe.

Nutrition

Serving: 1cookie | Calories: 252kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 121mg | Potassium: 113mg | Fiber: 3g | Sugar: 21g | Vitamin A: 228IU | Calcium: 33mg | Iron: 2mg

So nice to have you here! Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Be sure to leave a recipe rating! Also, tag us @courtneyssweets #courtneyssweets on Instagram so we can share it!

The post Gluten Free Chocolate Chip Cookies Recipe appeared first on Courtney's Sweets.

These viral NYC Dot Cakes first gained attention thanks to Butterfield Market on the Upper East Side of New York City after influencers shared them on TikTok. They are actually made by Dot Cakes, which makes the most delicious and even custom cakes using nonpareils!

The nostalgic combination of vanilla cake, fluffy buttercream, and crunchy rainbow nonpareils instantly reminded people of classic childhood birthday cakes. I always thought it was my mom and my favorite sprinkles, but it turns out everyone loves them too!

Making these mini cakes in snack cups instantly brought me right back to childhood. I used to make a round or rectangular cake every birthday and then covered it with rainbow nonpareils. Now seeing these nostalgic sprinkle-covered cakes all over every social media feed, I knew I had to remake them!

One thing I learned while testing this recipe is that dye-free sprinkles can slightly tint the batter yellow as the colors melt into the cake. It still tastes amazing, but it definitely gives the cake a warmer color than the white cake I use as my confetti cake.

So if anything, learn from my mistake and don’t use nonpareils inside the batter, haha. They will definitely lose their color. Stick with regular sprinkles, and if using dye free, make sure they’re ones that can handle the heat.

This recipe makes about 8-10 servings, depending on how much you can fit in your cups. It’s perfect for birthdays, celebrations, or whenever you want a sweet treat!

Quick Bites About This Recipe

Skill Level: Beginner-friendly with simple decorating.
Swaps: Use melted butter instead of oil or dairy-free milk if needed.
Make Ahead: Bake the cake 1-2 days ahead of time and frost before serving.
Freezer Friendly: Freeze unfrosted cake for up to 2 months.
Variations & Substitutions: Try chocolate frosting, pastel sprinkles, or themed holiday nonpareils.

Viral NYC Dot Cake Recipe Ingredients

Whole milk: Helps create a soft, moist cake texture. Mixing it with vinegar makes a quick homemade buttermilk substitute. I recommend Oatly full fat for dairy free.
Vinegar: Reacts with baking powder to create a fluffy cake crumb. Don’t skip the curdling step.
All-purpose flour: Gives the cake structure while still keeping it tender. Be careful not to overmeasure.
Granulated sugar: Sweetens the cake and keeps it soft and moist.
Baking powder: Gives the cake its lift and fluffy texture.
Salt: Balances the sweetness and enhances the vanilla flavor.
Neutral oil: Keeps the cake extra moist. Avocado oil, vegetable oil, or melted butter all work well.
Vanilla extract: Adds that classic bakery-style birthday cake flavor.
Egg: Helps bind the batter together and adds richness.
Rainbow sprinkles: Give the cake that nostalgic confetti look. Sprinkles or Jimmies work best in batter because nonpareils bleed too much.
Butter: The base of the fluffy buttercream frosting. Make sure it’s softened first. I recommend country crock plant butter sticks for dairy free.
Powdered sugar: Sweetens and thickens the buttercream.
Milk: Helps loosen the frosting to the perfect spreadable consistency.

How to Make Viral NYC Dot Cake Recipe

Preheat your oven to 350 degrees F and grease a 9×13 baking pan well with butter or nonstick spray.

Combine the milk and vinegar and let it sit for about 5 minutes to curdle slightly. This creates a quick homemade buttermilk substitute that keeps the cake soft.

In a large bowl, whisk together the flour, sugar, baking powder, and salt to remove any clumps.

Add the oil, vanilla extract, and egg into the milk mixture and whisk together. Pour the wet ingredients into the dry ingredients and mix until just combined.

Fold in the rainbow sprinkles gently. If you’re using dye-free sprinkles like I did, the batter may turn slightly yellow from the colors blending into the cake.

Pour the batter into the prepared 9×13 pan and smooth the top evenly.

Bake for 35-40 minutes or until a toothpick inserted into the center comes out with minimal crumbs.

Allow the cake to cool completely before cutting.

Use a biscuit cutter or a round cookie cutter to cut circles out of the cake.

Place one cake round into a dessert cup and top with a layer of frosting.

Add another cake layer on top and finish with more frosting.

Place rainbow nonpareils into a bowl and gently dip the frosted tops upside down into the sprinkles until coated.

Serve immediately or chill until ready to enjoy.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store covered in the refrigerator for up to 3-5 days.
Freeze: Wrap slices tightly and freeze for up to 2 months.

Recipe Tips and Notes

• Don’t use nonpareils inside the batter because the colors bleed too much.
• Jimmies hold their shape much better in confetti cake batter.
• Freeze the cake layers before frosting for cleaner edges.
• Press the nonpareils onto the frosting gently so they stick evenly.
• Dye-free sprinkles may slightly tint the batter yellow.

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Viral Dot Cakes Recipe

Viral Dot Cakes are a nostalgic sweet treat, filled with confetti cake, buttercream, and then topped with nonpareil sprinkles.

Course Dessert

Cuisine American

Keyword dot cake, dot cakes, nonpareil cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 cups

Author Courtney

Equipment

• treat cups

Ingredients

• 1 1/2 cups whole milk
• 1 tablespoon vinegar or lemon juice
• 3 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup neutral oil
• 1 tablespoon vanilla extract
• 1 large egg
• 1/2 cup rainbow sprinkles

Buttercream

• 1 1/2 cups butter softened
• 5-5 1/2 cups powdered sugar
• 4-5 tablespoons milk
• 2 teaspoons vanilla extract

Nonpareil Topping

• 1 cup rainbow nonpareils for topping

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and grease a 9×13 baking pan well with butter or nonstick spray.
• Combine the milk and vinegar in a measuring cup or bowl and allow it to sit for 5 minutes until slightly curdled.
  1 1/2 cups whole milk, 1 tablespoon vinegar
• In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
  3 cups all-purpose flour, 1 3/4 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
• Add the oil, vanilla extract, and egg into the milk mixture and whisk together until smooth.
  1/2 cup neutral oil, 1 tablespoon vanilla extract, 1 large egg
• Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
• Fold the rainbow sprinkles gently into the batter. Avoid using nonpareils in the batter because the colors bleed heavily.
  1/2 cup rainbow sprinkles
• Pour the batter into the prepared 9×13 pan and smooth the top evenly.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out with minimal crumbs.
• Remove the cake from the oven and allow it to cool completely. I wait about an hour.
• Use a biscuit cutter or round cookie cutter to cut circles from the cake. You can also form the scraps of the cake to make layers as well.

Buttercream

• To make the buttercream, beat the softened butter until fluffy using a hand mixer or stand mixer.
  1 1/2 cups butter softened
• Gradually add the powdered sugar, vanilla extract, and milk. Continue beating until smooth and creamy. Add more milk if needed for consistency.
  5-5 1/2 cups powdered sugar, 4-5 tablespoons milk, 2 teaspoons vanilla extract
• Place one cake round into a dessert cup and spread frosting on top.
• Add another cake round and top with additional frosting.
• Pour rainbow nonpareils into a bowl and gently dip the frosted tops upside down into the sprinkles until fully coated.
  1 cup rainbow nonpareils
• Serve immediately or chill until ready to serve.

Video

Nutrition

Serving: 1serving

The post Viral Dot Cakes Recipe appeared first on Courtney's Sweets.

Every spring and summer, I end up with way too many strawberries between grocery store sales, farmers’ markets, and pick-your-own strawberry trips. Freezing strawberries is one of the easiest ways to preserve that fresh berry flavor so you can enjoy them months later in smoothies, desserts, sauces, and snacks.

It takes just a few simple steps and makes such a difference when strawberry season is over. You can enjoy them frozen, but also in so many other ways. We love strawberries, and freezing is one of our preferred methods of food preservation.

I love keeping frozen strawberries on hand because they make quick breakfasts and desserts so much easier. Toss them into smoothies, enjoy them as a cool treat, or thaw them for strawberry sauce, jam, and baked treats.

The best part is that freezing strawberries helps reduce food waste. Instead of watching fresh berries go bad in the fridge after a couple of days, you can preserve them at peak freshness and enjoy them long after the season ends.

Quick Bites About This Recipe

Flavor: Sweet, juicy strawberries with fresh berry flavor preserved beautifully in the freezer.
Skill Level: Super easy and beginner-friendly.
Swaps: This method also works well for blueberries, raspberries, peaches, and cherries.
Make Ahead: Freeze strawberries during peak season for easy year-round use.
Freezer Friendly: Frozen strawberries keep well for about 8-12 months.
Variations & Substitutions: Freeze strawberries whole, sliced, or halved, depending on how you plan to use them later.

How to Freeze Strawberries Ingredients

Fresh strawberries: Choose ripe, bright red strawberries without soft spots for the best flavor and texture after freezing. Smaller berries tend to freeze especially well.
Water: Used for rinsing and cleaning the strawberries before freezing.
Fruit and Veggie Wash: Helps remove dirt and residue from the strawberries during washing.

How to Make How to Freeze Strawberries

Start by washing the strawberries thoroughly. Fill a large bowl with cool water, then add a splash of vinegar and a little baking soda if you don’t have a fruit and veggie wash. Add the strawberries and gently swish them around for about a minute.

Drain the berries and rinse them thoroughly under cool, running water.

Lay the strawberries on a clean kitchen towel or paper towels and dry them completely. This is one of the most important steps because excess moisture can cause ice crystals to form in the freezer.

Remove the stems from the strawberries. You can twist the tops off by hand if the berries are fresh, or use a small paring knife or strawberry huller.

Line a baking sheet or tray with parchment paper or a silicone baking mat. Arrange the strawberries in a single layer, leaving a little space between each berry so they freeze individually rather than sticking together.

Place the tray into the freezer for 3-4 hours, or until the strawberries are completely frozen solid.

Transfer the frozen strawberries to freezer-safe bags or airtight containers. Remove as much air as possible before sealing to help prevent freezer burn.

Return the strawberries to the freezer and use them whenever needed for smoothies, desserts, sauces, and more.

How to Serve Frozen Strawberries

Frozen strawberries are perfect for smoothies, strawberry lemonade, strawberry apple fruit leather, milkshakes, oatmeal, yogurt bowls, sauces, jams, baked desserts, and frozen cocktails. I also love eating them straight from the freezer as a refreshing snack during warmer months.

Recipe Tips and Notes

• Dry the strawberries completely before freezing to reduce ice crystals.
• Freeze strawberries in a single layer first so they do not freeze into one giant clump.
• Slice larger strawberries before freezing if you plan to use them for smoothies.
• Label freezer bags with the date so you know when they were frozen.
• Remove as much air as possible from freezer bags to help prevent freezer burn.

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How to Freeze Strawberries

Learn how to freeze strawberries the easy way so they stay fresh, flavorful, and ready for smoothies, baking, snacking, and more for months.

Course Snack

Cuisine American

Keyword frozen strawberries, how to freeze strawberries

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Freezing Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 10 servings

Calories 29kcal

Author Courtney

Ingredients

• 2 pounds strawberries fresh
• 4 cups water
• fruit and veggie wash

Instructions

• Fill a large bowl with the water and add a little bit of fruit and veggie wash. Add the strawberries and gently move them around in the mixture for about 1 minute to help loosen dirt and debris.
  2 pounds strawberries, 4 cups water, fruit and veggie wash
• Drain the strawberries and rinse thoroughly under cool running water.
• Place the strawberries onto a clean kitchen towel or paper towels and dry completely. Removing excess moisture helps prevent ice crystals from forming during freezing.
• Remove the stems from the strawberries using your hands, a small knife, or a strawberry huller.
• Line a baking sheet or tray with parchment paper or a silicone baking mat.
• Arrange the strawberries in a single layer on the prepared baking sheet, leaving a little space between each berry so they freeze individually.
• Freeze the strawberries for 3-4 hours or until completely frozen solid.
• Transfer the frozen strawberries to freezer-safe bags or airtight containers. Press out as much excess air as possible before sealing.
• Label the bags with the date and store in the freezer for up to 12 months.

Video

Notes

• Substitutions: You can use this same freezing method for blueberries, blackberries, raspberries, peaches, and cherries.
• Storage: Store frozen strawberries in airtight freezer-safe bags or containers for up to 12 months for the best flavor and texture.
• Enjoy: Thaw strawberries overnight in the refrigerator or use them from frozen in smoothies, desserts, and sauces. We like them as a snack too!

Nutrition

Serving: 1serving | Calories: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 53mg | Calcium: 17mg | Iron: 0.4mg

The post How to Freeze Strawberries appeared first on Courtney's Sweets.

There’s something extra special about baking chocolate chip cookies with fresh-milled flour. The flavor is a little deeper, slightly nutty, and just feels more wholesome, while still giving you that soft, gooey cookie everyone loves.

After testing my chocolate chip cookie recipe with fresh milled flour a few ways, I’ve nailed it. So much so that my husband, in his own words, said they were the best cookies he’s ever had, and he LOVES my original cookies. I not only made my recipe work, but I also improved it with fresh milled soft white wheat.

I’m not sure I can ever make these with store-bought flour again after making it with fresh milled wheat berries.

I bought a WonderMill grain mill to make my fresh-milled flour at home. I do have a Komo grain mill on order, but they have a long wait time. The WonderMill is an excellent grain mill, and it will be great as a backup once my Komo arrives.

If you’ve struggled with fresh milled flour cookie recipes spreading too much like a pancake or feeling too cakey, my cookie recipe solves both. It’s simple, reliable, and still keeps that classic cookie feel everyone expects and loves!

Quick Bites About This Recipe

Skill Level: Easy and beginner-friendly with a few helpful tweaks.
Swaps: Use vegan butter or applesauce instead of eggs if needed.
Make Ahead: Dough is best chilled 4 hours or overnight for improved texture.
Freezer Friendly: Freeze dough balls up to 3 months.
Variations & Substitutions: Add nuts or swap in dark chocolate chunks for a richer flavor.

Chocolate Chip Cookies with Fresh Milled Flour Ingredients

Salted butter: I prefer to use salted butter for baking. Butter creates that rich, classic cookie base. You can use plant-based butter if dairy-free.
Light brown sugar: Adds moisture and chewiness with a mild caramel flavor. Stick with light brown sugar so it doesn’t overpower the cookies.
Granulated sugar: Helps balance sweetness and gives those slightly crisp edges.
Vanilla extract: A must for that warm bakery-style flavor. I highly recommend using real vanilla extract.
Eggs: Bring structure and richness to the cookies; you can also swap for your preferred egg alternative.
Fresh milled soft white wheat flour: The star here. It absorbs more liquid than all-purpose flour, which is why we use a bit extra (30 grams extra per cup of flour, so 150 instead of 120). It also adds a subtle nutty flavor.
Cornstarch: Keeps the cookies soft and tender. This is a small ingredient that makes a big difference.
Baking soda: Helps the cookies spread and brown.
Baking powder: Gives a little lift so the cookies aren’t too dense.
Salt: Balances the sweetness and enhances flavor.
Chocolate chips and Chunks: I love using a variety of chocolate chips and chunks. I’ll also top them with more chocolate chips right after baking or right before baking.

How to Make Chocolate Chip Cookies with Fresh Milled Flour

Mill your wheat berries right before making the cookie dough. You can measure them before grinding, as the weight will remain the same after milling.

In a stand mixer or large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.

Add in the eggs and vanilla extract, then mix until just combined. You don’t need to overmix here, just make sure everything is incorporated.

In a separate bowl, whisk together the fresh milled flour, cornstarch, baking soda, baking powder, and salt. This ensures everything is evenly distributed.

Gradually add the dry ingredients into the wet mixture, mixing until just combined.

Fold in the chocolate chips and chunks using a spatula.

Cover the dough and refrigerate for at least 4 hours or overnight.

To bake, preheat your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and keeps cleanup easy.

Scoop the dough onto your prepared baking sheet, spacing the cookies a few inches apart. Add extra chocolate chips on top if you like, now or right after you take the cookies out of the oven.

Bake for 10-12 minutes, until the edges are lightly golden and the centers still look soft.

Let the cookies rest on the baking sheet for a couple of minutes, then transfer to a wire rack to cool.

Storing and Reheating (If There’s Any Leftovers!)

I like to store leftover cookies in a large airtight container lined with unbleached parchment paper to help keep them soft and chewy. If you prefer crispier cookies, store them in a paper bag or a cookie jar instead.

Refrigerate: Store baked cookies in an airtight container for up to 4-5 days.
Freeze: Freeze cookie dough balls or baked cookies for up to 3 months.
Reheat: Warm in the microwave for 10-15 seconds to bring back that fresh-baked softness.

Recipe Tips and Notes

• If you have the space, scoop the dough before refrigerating so it’s ready to go straight onto a baking sheet.
• Fresh milled flour absorbs more moisture, so don’t skip the extra flour
• Chilling the dough is preferred for the best texture.
• Slightly underbake for softer cookies
• Add chocolate chips on top before baking or right after baking for that bakery style chocolate chip cookie finish
• I used a Wondermill on the pastry flour setting, no grittiness or sifting.

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Chocolate Chip Cookies with Fresh Milled Flour

My Chocolate Chip Cookie Recipe, made with fresh milled flour and plenty of chocolate chips, is one for the recipe box!

Course Dessert

Cuisine American

Keyword chocolate chip cookies, chocolate chip cookies with fresh milled flour, cookies with fresh milled flour, fresh milled flour chocolate chip cookies, fresh milled flour cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 36 cookies

Calories 202kcal

Author Courtney

Equipment

• Wondermill Grain Mill

Ingredients

• 2 sticks salted butter
• 1 1/4 cups light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 1/2 cups soft white wheat berries
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1 cup chocolate chunks
• 1/3 cup chocolate chips or chunks for topping

US Customary – Metric

Instructions

• Start by measuring your soft white wheat berries, then grind them into flour using your grain mill according to the manufacturer’s instructions.
• In a stand mixer fitted with a paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  2 sticks salted butter, 1 1/4 cups light brown sugar, 3/4 cup granulated sugar
• Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until fully combined.
  2 teaspoons vanilla extract, 2 large eggs
• In a separate bowl, whisk together the fresh milled flour, cornstarch, baking soda, baking powder, and salt until evenly combined.
  2 1/2 cups soft white wheat berries, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
• Fold in the chocolate chips and chocolate chunks using a spatula, ensuring they are evenly distributed throughout the dough.
  1 cup chocolate chips, 1 cup chocolate chunks
• Cover the dough tightly and refrigerate for at least 4 hours or overnight to allow the flour to fully hydrate.
• When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone baking mat.
• Once chilled, remove and portion or scoop the dough into evenly sized portions and place them on the prepared baking sheets, spacing them about 2-3 inches apart.
• Press a few extra chocolate chips or chunks onto the tops of each dough ball if desired, or you can add them right after baking.
  1/3 cup chocolate chips
• Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear soft. (I bake for 11 minutes in my oven)
• Remove the baking sheet from the oven and allow the cookies to rest on the pan for 2 minutes before transferring them to a wire rack to cool completely.

Video

Notes

• Baker’s Tip: If you have the space, scoop the dough before refrigerating so it’s ready to go straight onto a baking sheet.
• Substitutions: Use plant-based butter for dairy-free. Replace eggs with 1/2 cup applesauce for egg-free or vegan options.
• Storage: Store cookies in an airtight container at room temperature for up to 4-5 days or freeze for up to 3 months.
• Reheat: Warm in the microwave for 10-15 seconds for a soft, fresh-baked texture.

Nutrition

Serving: 1cookie | Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 48mg | Fiber: 2g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg

The post Chocolate Chip Cookie Recipe with Fresh Milled Flour appeared first on Courtney's Sweets.

These Lemon Garlic Chicken are one of those easy skillet dinners that tastes like you spent way more time in the kitchen than you actually did. Tenderloin chicken cooks quickly in a flavorful, garlicky lemon sauce that’s perfect for spooning over rice, pasta, or roasted vegetables. My kiddos always want seconds!

The light dredge of seasoned flour helps the chicken brown beautifully while also thickening the sauce just enough to make it silky and flavorful. Every bite has that perfect balance of savory garlic, fresh lemon, and tender juicy chicken.

This recipe is also incredibly flexible. You can adjust the lemon for more brightness, add a splash of apple juice for subtle sweetness!

Quick Bites About This Recipe

Skill Level: Beginner friendly and perfect for weeknight cooking.
Swaps: Chicken breasts cut into strips or boneless chicken thighs work well instead of tenderloins.
Make Ahead: This works well for meal prep!
Freezer Friendly: Freeze cooked chicken and sauce for up to 2 months in an airtight container.
Variations & Substitutions: Add capers for a briny kick or a splash of white cooking wine for extra depth. To keep it kid friendly I like to add a bit of apple juice if needed.

Lemon Garlic Chicken Tenderloins Ingredients

Chicken tenderloins: These cook quickly and stay very tender. You can also slice chicken breasts into strips if you don’t have the tenders!
All-purpose flour: A light coating helps the chicken brown and gives the sauce a slight thickness. A 1-for-1 gluten free flour blend can work if needed.
Salt and pepper: Simple seasoning that enhances the chicken and balances the lemon.
Granulated garlic: Adds an extra layer of garlic flavor that sticks to the chicken during the dredging step.
Dried oregano: Brings a subtle Mediterranean flavor that pairs beautifully with lemon and garlic.
Olive oil: Used to cook the chicken and help create those flavorful browned bits in the pan that build the sauce.
Butter: Adds richness and helps mellow the brightness of the lemon.
Garlic: Fresh garlic is the star of the sauce. Finely chopping it helps it release flavor quickly.
Water: You can also swap for homemade chicken broth and nix the bouillon.
Better Than Bouillon chicken base: This concentrated flavor boosts the sauce and makes it taste like it simmered for hours.
Lemon juice: Fresh lemon juice brings brightness and balances the savory garlic sauce.
Apple juice: Optional but lovely. It adds a subtle sweetness that softens the acidity of the lemon.
Lemon slices: These infuse extra citrus flavor while the chicken finishes cooking.
Parsley: A fresh, bright finishing touch that adds color and a light herbal flavor.

How to Make Lemon Garlic Chicken Tenderloins

Start by preparing the seasoned flour mixture. In a shallow bowl, mix the flour, salt, pepper, granulated garlic, and oregano. Lightly coat each chicken tenderloin in the mixture, shaking off the excess so the coating stays light.

Heat olive oil in a large skillet over medium heat. Once the oil is hot, place the chicken tenderloins in a single layer. Cook them for a few minutes per side until they develop a light golden crust. They don’t need to be fully cooked yet. Remove the chicken from the skillet and set aside.

Add the butter and the remaining olive oil to the same skillet. Once the butter melts, stir in the chopped garlic. Cook briefly until fragrant, about 30 seconds, being careful not to let it burn.

Pour in the water and stir in the Better Than Bouillon chicken base until fully dissolved. Add the fresh lemon juice and the optional apple juice, scraping the bottom of the pan to release the flavorful browned bits left from the chicken.

Let the sauce simmer for a few minutes so it slightly reduces and concentrates in flavor.

Return the chicken tenderloins to the skillet and add the lemon slices. Let everything simmer together until the chicken is fully cooked and coated in the sauce. Chicken should reach an internal temperature of 165°F according to USDA guidelines.

Finish by sprinkling chopped parsley over the top and serve warm.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the cooked chicken and sauce in a freezer safe container for up to 2 months.
Reheat: Warm gently in a skillet over medium low heat with a splash of water or broth to loosen the sauce. Stir occasionally until heated through.

Recipe Tips and Notes

• Do not overcrowd the pan when browning the chicken or it will steam instead of brown.
• Fresh lemon juice gives the best flavor. Bottled lemon juice can be used in a pinch too!
• Reserve any pasta water, if making pasta, so there’s enough sauce.
• A pinch of red pepper flakes adds a nice subtle heat.

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Lemon Garlic Chicken

Lemon Garlic Chicken is an easy skillet dinner with tender chicken in a flavorful lemon garlic sauce. Ready in about 25 minutes and perfect with rice or pasta.

Course Main Course

Cuisine American

Keyword chicken tenderloins, lemon garlic chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories 1888kcal

Author Courtney

Ingredients

• 2 pounds chicken tenderloins
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1/2 teaspoon dried oregano
• 4 tablespoons olive oil
• 1 tablespoon butter
• 6-8 cloves garlic finely chopped
• 1 cup water
• 1 1/2 teaspoons Chicken Bouillon Better Than Bouillon Chicken Base
• 2 lemons juice of, about 1/4 cup
• 1/4 cup apple juice optional
• 3-4 thin lemon slices
• 2 tablespoons parsley chopped
• salt, pepper, granulated garlic to taste

Instructions

• In a shallow bowl, combine the all-purpose flour, salt, black pepper, granulated garlic, and dried oregano. Mix until evenly blended.
  1/4 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1/2 teaspoon dried oregano
• Lightly dredge each chicken tenderloin in the flour mixture, coating both sides. Shake off any excess flour so the coating stays thin.
  2 pounds chicken tenderloins
• Heat 2 tablespoons olive oil in a large skillet over medium heat.
  4 tablespoons olive oil
• Place the chicken tenderloins in the skillet in a single layer. Cook for 2-3 minutes per side until lightly golden. The chicken should be mostly cooked but not fully done. Transfer the chicken to a plate and set aside.
• Add the remaining 2 tablespoons olive oil and the butter to the same skillet. Once melted, add the finely chopped garlic and cook for about 30 seconds until fragrant, stirring constantly so it does not burn.
  4 tablespoons olive oil, 1 tablespoon butter, 6-8 cloves garlic
• Pour in the water and whisk in the Better Than Bouillon chicken base until fully dissolved.
  1 cup water, 1 1/2 teaspoons Chicken Bouillon
• Add the lemon juice and the optional apple juice. Use a wooden spoon to scrape up the browned bits from the bottom of the skillet, which adds flavor to the sauce.
  2 lemons, 1/4 cup apple juice
• Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly reduced.
• Return the chicken tenderloins to the skillet and let cook in the sauce on both sides for about 2-3 minutes each until the chicken is fully cooked and reaches an internal temperature of 165°F.
• At the end I like to season to taste with a bit more salt, pepper, granulated garlic, if needed.
  salt, pepper, granulated garlic
• Spoon the sauce over the chicken, top with lemon slices, sprinkle with chopped parsley, and serve warm.
  3-4 thin lemon slices, 2 tablespoons parsley

Video

Notes

• Substitutions: Chicken breasts sliced into strips or boneless chicken thighs can be used instead of tenderloins. Apple juice can be omitted or replaced with white cooking wine.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
• Reheat: Reheat gently in a skillet over medium low heat with a splash of broth or water to loosen the sauce and keep the chicken moist.

Nutrition

Serving: 1serving | Calories: 1888kcal | Carbohydrates: 62g | Protein: 201g | Fat: 93g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 51g | Trans Fat: 1g | Cholesterol: 611mg | Sodium: 4214mg | Potassium: 3947mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1369IU | Vitamin C: 144mg | Calcium: 196mg | Iron: 8mg

The post Lemon Garlic Chicken appeared first on Courtney's Sweets.

If you love stuffed peppers you’re going to love this easy dinner recipe. I love traditional stuffed peppers, slow cooker stuffed pepper soup, but this is a lightened up version using ground chicken instead of ground beef.

It has all the classic flavors of stuffed peppers and loaded with bell peppers. I love serving it over white rice, but you can also serve over quinoa or your preferred side dish.

It is also great for meal prep. The flavors deepen as it sits, and it reheats beautifully for lunches or quick dinners throughout the week.

Quick Bites About This Recipe

Skill Level: This is an easy stovetop recipe that even beginner cooks can make.
Swaps: Ground turkey or ground beef can be used instead of ground chicken.
Make Ahead: This is perfect for meal prep!
Freezer Friendly: Freeze for up to 3 months in airtight containers.
Variations & Substitutions: Add cooked rice directly into the pot for a true one pot meal! We like to serve over rice.

Unstuffed Peppers with Ground Chicken Ingredients

Ground chicken: The lighter protein that keeps this dish hearty but not too heavy. You can substitute ground turkey or even ground beef if you prefer a richer flavor. Cook to an internal temperature of 165°F for safety.
Green bell peppers: These give that classic stuffed pepper flavor. They soften as they cook and add natural sweetness. You can swap in red, orange, or yellow peppers if you like a sweeter taste.
Onion: You can use red, white, or yellow onions.
Petite diced tomatoes: These add texture and little bursts of tomato throughout the sauce. Do not drain them, the juices add flavor. I prefer petite diced as they’re more tender.
Tomato puree: Creates the rich, smooth sauce that ties everything together. If needed, you can use tomato sauce instead. Just make sure it doesn’t have added herbs unless you want them in the recipe.
Granulated garlic: You can also use fresh garlic if preferred.
Dried parsley: A simple herb that brightens the tomato sauce and adds that classic stuffed pepper feel. You can add oregano and basil for more of an Italian flavor profile.
Salt and black pepper: Season to taste as it simmers.
Cooked white rice: Served the unstuffed pepper mixture over the rice to soak up all that flavorful sauce. Brown rice also works great!

How to Make Unstuffed Peppers with Ground Chicken

Start by heating a large skillet over medium heat. Add a little oil if needed, then add your chopped green bell peppers and diced onion. Cook until they begin to soften and become fragrant. Stir occasionally so they do not brown too quickly.

Once softened, transfer the peppers and onions to a large Dutch oven or medium to large pot. This is where everything will finish simmering together.

In the same skillet, add the ground chicken. Break it apart with a potato masher or spoon as it cooks. Season with granulated garlic, dried parsley, salt, and black pepper. Continue cooking until the chicken is fully cooked through and no longer pink. Ground chicken should reach 165°F for food safety according to USDA guidelines.

Add the cooked ground chicken to the Dutch oven with the peppers and onions. Pour in the petite diced tomatoes with their juices and the tomato puree. Stir everything together until well combined.

Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer covered for about 30 minutes. Stir occasionally as it thickens and the flavors meld together.

Taste and adjust salt and pepper if needed. Serve over cooked rice.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm on the stovetop over medium low heat or microwave in 30-60 second intervals, stirring in between, until heated through to 165°F.

Recipe Tips and Notes

• Chop the peppers into even sized pieces so they cook evenly.
• Taste before serving and adjust seasoning. Tomato based dishes often need a little extra salt.

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Unstuffed Peppers with Ground Chicken

Unstuffed Peppers with Ground Chicken is an easy stovetop dinner with bell peppers, tomato sauce, and rice, packed with classic stuffed pepper flavor.

Course Main Course

Cuisine American

Keyword chicken stuffed peppers, ground chicken stuffed peppers, unstuffed peppers

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 565kcal

Author Courtney

Ingredients

• 2 tablespoons olive oil divided
• 4 green bell peppers diced, about 4 cups
• 1 medium onion diced, about 1 cup
• 3 pounds ground chicken
• 14 oz petite diced tomatoes with the juice
• 28 oz tomato puree
• 1 teaspoon granulated garlic
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups cooked white rice

Instructions

• Heat a large skillet over medium heat. Add a small amount of oil if needed. Add the diced green bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant but not deeply browned.
  2 tablespoons olive oil, 4 green bell peppers, 1 medium onion
• Transfer the cooked peppers and onion to a large Dutch oven or heavy bottomed pot.
• In the same skillet, add the ground chicken. Break it apart as it cooks. Sprinkle in the granulated garlic, dried parsley, salt, and black pepper. Continue cooking for 8-10 minutes, stirring frequently, until fully cooked and no longer pink. The internal temperature should reach 165°F.
  3 pounds ground chicken
• Add the cooked ground chicken to the Dutch oven with the peppers and onions. Stir in the petite diced tomatoes with their juices and the tomato puree until fully combined.
  14 oz petite diced tomatoes, 28 oz tomato puree, 1 teaspoon granulated garlic, 1 teaspoon dried parsley, 1 teaspoon salt, 1/2 teaspoon black pepper
• Place the Dutch oven over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer covered for 30 minutes, stirring occasionally, until thickened and flavorful.
• Taste and adjust seasoning as needed.
• Serve over cooked white rice.
  3 cups cooked white rice

Video

Notes

• Substitutions: Ground turkey or ground beef can be used in place of ground chicken. Red or yellow bell peppers can replace green peppers for a sweeter flavor. Brown rice can be used instead of white rice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat: Reheat on the stovetop or in the microwave until warmed through to 165°F before serving.

Nutrition

Serving: 1serving | Calories: 565kcal | Carbohydrates: 45g | Protein: 46g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 195mg | Sodium: 652mg | Potassium: 2160mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1112IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 6mg

The post Unstuffed Peppers with Ground Chicken appeared first on Courtney's Sweets.

Slow Cooker Creamy Chicken is one of those easy dinners that practically cooks itself while filling your home with comforting aromas. Tender chicken breasts simmer slowly with onion, celery, and savory seasonings until everything becomes rich, creamy, and perfect for spooning over rice. It reminds me of the kind of warm, simple meals that make busy weeknights feel a little calmer.

It is also a great meal prep recipe. The leftovers reheat beautifully and the flavors deepen even more the next day, making it perfect for lunches or another quick dinner later in the week.

Quick Bites About This Recipe

Skill Level: Easy slow cooker recipe with a quick sauté step.
Swaps: Use chicken thighs instead of breasts or swap milk for half-and-half for a richer sauce.
Make Ahead: You can prep the vegetables prior.
Freezer Friendly: Freeze for up to 3 months without the rice.
Variations & Substitutions: Add sliced carrots, chunks of potatoes or mushrooms for extra vegetables, or stir in frozen peas or green beans at the end.

Slow Cooker Creamy Chicken Ingredients

Boneless skinless chicken breasts: Lean, tender chicken breast becomes very soft and shred-friendly after slow cooking.
Yellow onion: Adds natural sweetness and depth to the sauce as it softens and cooks down.
Celery: Brings subtle freshness and classic savory flavor that pairs beautifully with chicken.
Olive oil: Used to sauté the chicken and vegetables. This step builds flavor before slow cooking begins.
All-purpose flour: Helps thicken the sauce so it turns into a creamy gravy.
Water: You can also use homemade chicken broth and skip the bouillon.
Better Than Bouillon chicken base: Adds concentrated chicken flavor that makes the sauce taste slow simmered and rich.
Kosher salt: Enhances the overall flavor. Adjust slightly if using a saltier bouillon.
Paprika: Adds gentle warmth and color without making the dish spicy.
Dried thyme: A classic herb that pairs beautifully with chicken and creamy sauces.
Granulated garlic: Provides consistent garlic flavor that blends smoothly into the sauce.
Granulated onion: Adds another layer of savory onion flavor.
Black pepper: Brings mild heat and balance to the creamy sauce.
2% milk: Stirred in at the end for a creamy texture without making the dish too heavy. Whole milk or half-and-half will make it richer.
Cooked jasmine rice: The perfect fluffy base to soak up all that creamy chicken sauce.

How to Make Slow Cooker Creamy Chicken

Start by turning your slow cooker to the sauté setting if it has one. Add a tablespoon of olive oil and place the chicken breasts in the pot. Season the chicken with the kosher salt, pepper, paprika, granulated onion, and granulated garlic.

Let them brown on each side for a few minutes. Remove to cook the veggies.

Add the remaining olive oil to the slow cooker and toss in the diced onion and sliced celery. Also add in the thyme. Cook for about 4 to 5 minutes until they begin to soften and smell fragrant.

Sprinkle the flour evenly over the vegetables. Stir well so the vegetables are coated. Let the flour cook for about a minute while stirring so the sauce will not taste like raw flour.

Slowly pour in the 1 cup of water while stirring until the mixture becomes smooth and lightly thickened. Stir in the Better Than Bouillon until dissolved, then add the milk and mix well. Place the chicken breasts back into the slow cooker.

Cover the slow cooker and cook on LOW for about 4-6 hours. The chicken should become very tender and reach an internal temperature of 165°F according to USDA safe cooking guidelines for poultry.

Remove the chicken from the slow cooker and shred or slice it into bite sized pieces.

Return the chicken to the slow cooker and stir into the sauce.

Serve warm over cooked rice, pasta, or mashed potatoes.

Storing and Reheating (If There’s Any Leftovers!)

Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze cooled creamy chicken in a freezer safe container for up to 3 months. Freeze without rice for best texture.
Reheat: Warm gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce if needed.

Recipe Tips and Notes

• Browning the chicken first adds extra flavor to the finished dish.
• If your sauce thickens too much, simply stir in a little extra warm water or milk.
• For extra vegetables, add diced carrots with the celery and onion.
• Stir in frozen peas during the last 10 minutes for color and sweetness.
• Shredding the chicken helps it soak up more of the creamy sauce.

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Slow Cooker Creamy Chicken

This Slow Cooker Creamy Chicken recipe is rich, comforting, and easy to make with simple ingredients. Serve over rice or pasta.

Course Main Course

Cuisine American

Keyword slow cooker chicken breast, slow cooker creamy chicken

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 298kcal

Author Courtney

Equipment

• GreenPan Slow Cooker

Ingredients

• 4 boneless skinless chicken breasts
• 3 tablespoons olive oil divided
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 medium yellow onion diced
• 4 celery stalks sliced
• 1/4 cup all-purpose flour
• 1 cup water
• 1 cup 2% milk
• 1 teaspoon Chicken Bouillon Better Than Bouillon chicken base

Instructions

• *Note, if you do not have a searing slow cooker you can do the chicken and the gravy portion on the stove top in a skillet.
• Set the slow cooker to the sauté setting if available. Add 1 tablespoon olive oil and place the chicken breasts in the pot. Season with kosher salt, black pepper, paprika, granulated onion, and granulated garlic. Brown the chicken for about 2-3 minutes per side until lightly golden. The chicken does not need to cook through as we'll slow cook. Remove the chicken and set aside.
  4 boneless skinless chicken breasts, 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon granulated garlic, 1 teaspoon granulated onion, 1 teaspoon paprika
• Add the remaining 2 tablespoons olive oil to the slow cooker. Add the diced onion, sliced celery, and dried thyme. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
  1 teaspoon dried thyme, 1 medium yellow onion , 4 celery stalks
• Sprinkle the flour evenly over the vegetables and stir well so everything is coated. Cook for about 1 minute while stirring to remove the raw flour taste.
  1/4 cup all-purpose flour
• Slowly pour in 1 cup water while stirring constantly until the mixture becomes smooth and lightly thickened.
  1 cup water
• Stir in the Better Than Bouillon chicken base until fully dissolved, then add the milk and mix well.
  1 cup 2% milk, 1 teaspoon Chicken Bouillon
• Return the chicken breasts to the slow cooker and nestle them into the sauce.
• Cover and cook on LOW for 4-6 hours, or until the chicken is very tender and reaches an internal temperature of 165°F according to USDA safe cooking guidelines for poultry.
• Remove the chicken from the slow cooker and shred or slice it into bite sized pieces.
• Return the chicken to the slow cooker and stir it into the sauce.
• Serve warm over rice, pasta, or potatoes.

Video

Notes

• Substitutions: Chicken thighs can replace chicken breasts for a richer flavor. Whole milk or half-and-half can be used instead of 2% milk for a creamier sauce. A gluten free 1-for-1 flour blend may replace the all-purpose flour.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without rice for up to 3 months.
• Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of milk or water to loosen the sauce if it thickens during storage.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 13g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 754mg | Potassium: 591mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg

The post Slow Cooker Creamy Chicken appeared first on Courtney's Sweets.

This High Fiber Oat Bran Bowl is my go-to breakfast when I want something warm, filling, and actually satisfying. It cooks up creamy like oatmeal but has even more fiber, making it perfect to start your day off with high fiber!

What I love most about oat bran is how quickly it cooks. On busy mornings, it is ready in about 5 minutes! I don’t love the texture of rolled oats and quick oats just weren’t a big fiber punch, oat bran wins for me! (source)

It is also incredibly versatile. You can keep it simple with brown sugar and cinnamon or load it up with berries, nut butter, and seeds for extra texture and flavor.

Soluble Fiber vs Insoluble Fiber

Not all fiber is the same. This bran breakfast bowl gives you both.

Soluble fiber mixes with water and creates that creamy texture you see here. (source)

Insoluble fiber doesn’t dissolve. It adds bulk and helps keep digestion moving.

Oat bran, chia, flax, blueberries, and banana all contain a mix of soluble and insoluble fiber, while psyllium is especially rich in soluble fiber.

Quick Bites About This Recipe

Flavor: Creamy and lightly sweet with warm cinnamon and bursts of fresh blueberry and banana.
Skill Level: Super simple and beginner friendly.
Swaps: Swap egg whites for plant-based protein powder or extra chia seeds if needed.
Make Ahead: Cook ahead and reheat with a splash of milk to loosen it up.
Freezer Friendly: Freeze in single portions for up to 2 months.
Variations & Substitutions: Add nut butter for richness or swap blueberries for strawberries or raspberries.

High-Fiber Oat Bran Breakfast Bowl Ingredients

• Oat bran: Not a fan of rolled oats? Oat bran cooks quickly and gives that creamy, porridge-like texture. It is especially rich in soluble fiber, which helps make this breakfast extra satisfying.
• Water: I start off with water and then finish up with some milk. You can also use all water.
• Milk: Adds creaminess and a little extra protein. I personally use fat free milk (skim) and the fairlife one as it has more protein. Dairy or unsweetened almond milk both work well here. Adjust the amount depending on how thick you like your bowl.
• Liquid egg whites: This is my favorite trick for boosting protein without changing the flavor. They blend right in and make the texture extra creamy. If you prefer, you can use a scoop of your favorite plant-based protein instead.
• Psyllium husk: A fiber powerhouse that thickens the bowl quickly. Start small if you are new to it, since it absorbs a lot of liquid.
• Chia seeds: Add healthy fats and even more fiber. They also help thicken the mixture slightly.
• Ground flaxseed: Brings a mild nutty flavor and extra fiber. Use freshly ground flax if possible for the best flavor.
• Cinnamon: Adds warmth and natural sweetness without sugar.
• Vanilla extract: Just a splash makes the whole bowl taste cozy and slightly dessert-like.
• Salt: Optional, but a tiny pinch really enhances the flavor.
• Blueberries: Fresh or frozen both work. They add natural sweetness and a juicy pop in every bite.
• Banana: Sliced on top for natural sweetness and creaminess. The riper, the sweeter.

How to Make High-Fiber Oat Bran Breakfast Bowl

Start by pouring the water into a small saucepan and placing it over medium heat. Let it come to a gentle simmer, not a rolling boil.

Whisk in the oat bran and the pinch of salt. Stir constantly for about 2 to 3 minutes. You will see it thicken quickly into a creamy consistency.

Lower the heat. Slowly pour in the egg whites while whisking continuously. This step is important so the egg whites blend smoothly into the oat bran without scrambling. Keep stirring until fully incorporated.

Add the psyllium husk, chia seeds, ground flaxseed, and cinnamon. Stir well and cook for another 1 to 2 minutes. The mixture will continue to thicken as the seeds and psyllium absorb liquid.

Add the vanilla extract then stir in 1/2 to 1 cup milk, depending on how creamy you like your bowl. If it looks too thick, add a splash more milk or water until it reaches your preferred texture.

Remove the saucepan from the heat. Spoon the oat bran into a bowl and top with blueberries and sliced banana. Serve warm and enjoy.

Recipe Tips and Notes

• This bowl is very high in fiber from oat bran, psyllium, chia, and flax. Be sure to enjoy it with plenty of fluids, as fiber absorbs liquid.
• If you are new to higher-fiber breakfasts, start with half a serving and work your way up.
• Stir constantly when adding egg whites to prevent scrambling.
• Psyllium thickens fast, so adjust liquid as needed.
• For a sweeter bowl, add a drizzle of honey or maple syrup.
• This bowl is high in soluble fiber, a type of fiber that is greatly studied in nutrition research. (source)

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High-Fiber Oat Bran Breakfast Bowl

This High Fiber Oat Bran Breakfast Bowl is creamy, filling, and easy to customize with fruit and nuts. A warm, wholesome breakfast ready in minutes.

Course Breakfast

Cuisine American

Keyword breakfast bowl, oat bran

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 2 servings

Calories 267kcal

Author Courtney

Ingredients

• 1 1/2 cups water
• 1/3 cup oat bran
• Pinch salt optional
• 1/3 cup liquid egg whites
• 1 tablespoon psyllium husk
• 1 tablespoon chia seeds
• 1 tablespoon ground flaxseed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 3/4 cup fairlife fat free milk or your preferred milk
• 1 cup blueberries
• 1 medium banana sliced

Instructions

• In a small saucepan over medium heat, bring the water to a gentle simmer.
  1 1/2 cups water
• Whisk in the oat bran and salt. Cook for 2-3 minutes, stirring constantly, until the mixture thickens and becomes creamy.
  1/3 cup oat bran, Pinch salt
• Reduce the heat to low. Slowly pour in the liquid egg whites while whisking continuously to prevent scrambling. Continue stirring until fully incorporated and slightly thickened.
  1/3 cup liquid egg whites
• Stir in the psyllium husk, chia seeds, ground flaxseed, cinnamon, and vanilla extract. The mixture will thicken as the fiber absorbs liquid so continue mixing while adding in the milk (use as much as desired).
  1 tablespoon psyllium husk, 1 tablespoon chia seeds, 1 tablespoon ground flaxseed, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 3/4 cup fairlife fat free milk
• Remove from heat and transfer to a serving bowl. Top with blueberries and sliced banana. Serve warm.

Video

Notes

• Fiber note: This bowl is very high in fiber from oat bran, psyllium, chia, and flax. Be sure to enjoy it with at least 8 to 12 ounces of water to support normal digestion. If you are new to higher-fiber breakfasts, start with half a serving and gradually increase as tolerated.
• Substitutions: Replace egg whites with 1 scoop plant-based protein powder. Add extra milk as needed to maintain creaminess. Swap blueberries and bananas for your preferred toppings.

Nutrition

Serving: 1serving | Calories: 267kcal | Carbohydrates: 51g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 125mg | Potassium: 591mg | Fiber: 13g | Sugar: 20g | Vitamin A: 597IU | Vitamin C: 12mg | Calcium: 212mg | Iron: 3mg

The post High Fiber Oat Bran Breakfast Bowl appeared first on Courtney's Sweets.