Recipe Highlights

I love a good traditional lasagna, like my Classic Lasagna, but sometimes I want those comforting flavors without all the work. My Lazy Lasagna Casserole is a great shortcut, but this Slow Cooker Lasagna Soup might just be the easiest way of all to get your lasagna fix!

Here’s why this recipe is a keeper:

• Classic lasagna flavor: Seasoned ground beef, tender curly lasagna noodles, and a creamy three-cheese topping deliver all the flavors you crave.
• Made from scratch: Whole San Marzano tomatoes create a rich, flavorful broth without the need for jarred marinara or pasta sauce.
• Easy prep: Just brown the beef, add everything to the slow cooker, and let it work its magic.
• Hearty and satisfying: A complete, comforting meal that’s especially good with my Cheater Garlic Bread on the side.

Ingredient Notes

• Ground beef: I use 90% lean ground beef for plenty of flavor without excess grease.
• Tomatoes: I highly recommend using whole San Marzano tomatoes for this recipe. These Italian tomatoes have a naturally sweet, rich flavor, low acidity, and tender flesh that breaks down beautifully as the soup cooks. They create a flavorful, silky tomato broth without the need for a jar of marinara sauce. Petite diced tomatoes add a little extra texture.
• Beef broth: Low-sodium beef broth forms the base of the soup and lets you control the salt.
• Seasonings: Dried basil, oregano, thyme, crushed red pepper flakes, salt, and black pepper give the soup its Italian-inspired flavor.
• Fennel seed: Just a little lightly crushed fennel seed adds a subtle Italian sausage-like flavor without needing to add sausage. Lightly crush the seeds between your fingers or with the bottom of a glass. I use this trick to make the absolute best Easy Homemade Spaghetti Sauce.
• Diced onion and minced garlic: Add savory depth to the broth.
• Lasagna noodles: Break regular lasagna noodles into bite-size pieces before adding them toward the end of cooking.
• Cheese topping: A mixture of ricotta cheese, mozzarella cheese, and Parmesan cheese adds the creamy, cheesy finish you’d expect from lasagna.
• Fresh basil: Stirred in at the end for a pop of fresh flavor.

How to Make Slow Cooker Lasagna Soup

1. Brown and season the beef. Heat the olive oil in a large skillet on the stovetop over medium heat. Add the ground beef and cook, breaking it up with a spoon, until cooked through. Drain off the excess grease, then stir in the crushed fennel seed and about half of the seasoning blend. Cook for about 30 seconds, until fragrant.
2. Break up the tomatoes. Transfer the whole San Marzano tomatoes and their juices to a bowl. Use a fork to break up the tomatoes as much as possible to create your own crushed tomatoes.
3. Combine the ingredients. Transfer the seasoned beef to a 6- to 7-quart slow cooker. Add the onion, garlic, prepared tomatoes, petite diced tomatoes, beef broth, bay leaves, and remaining seasoning blend. Stir to combine. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
4. Add the lasagna noodles. Break the uncooked noodles into bite-size pieces and stir them into the soup. Cover and cook on HIGH for 30 to 40 minutes, or until the noodles are tender.
5. Stir and finish. Give the soup a good stir, remove the bay leaves, and stir in the chopped fresh basil. Taste and adjust the seasoning, if needed.
6. Prepare the cheese topping. In a small bowl, combine the ricotta, mozzarella, Parmesan, and freshly ground black pepper. Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture.

Storage and Reheating

Refrigerate: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate any leftover cheese topping separately.

Reheat: Warm individual portions in the microwave or reheat the soup in a saucepan over medium-low heat, stirring occasionally. The noodles will continue to absorb liquid as the soup sits, so add a splash of beef broth as needed to loosen the consistency.

Freeze: For the best results, freeze the soup before adding the lasagna noodles. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, and add freshly cooked pasta before serving. Prepare the cheese topping fresh.

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Slow Cooker Lasagna Soup

Course Main Course, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 6 hours hours 40 minutes minutes

Total Time 6 hours hours 55 minutes minutes

Servings 6

Calories 513kcal

Author Valerie Brunmeier

Ingredients

Seasoning Blend

• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1½ teaspoons dried thyme
• ¼ teaspoon crushed red pepper flakes or to taste
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Rest

• 1 tablespoon extra virgin olive oil
• 1 pound 90% lean ground beef
• ½ teaspoon fennel seed lightly crushed
• 1 (28 ounce) can whole San Marzano tomatoes, with juices
• ¾ cup diced yellow onion
• 3 cloves garlic minced
• 1 (14.5 ounce) can petite diced tomatoes with juices
• 4 cups low-sodium beef broth
• 2 bay leaves
• 7 or 8 curly lasagna noodles broken into bite-size pieces
• ¼ cup chopped fresh basil

For Serving

• 1 cup part-skim ricotta
• ½ cup freshly shredded part-skim mozzarella
• ⅓ cup freshly grated Parmesan
• Freshly ground black pepper to taste
• Chopped fresh basil optional

Instructions

• In a small bowl, combine the basil, oregano, thyme, crushed red pepper flakes, salt, and black pepper. Set aside.
• Heat the olive oil in a large skillet over MEDIUM heat. Add the ground beef and cook, breaking it up with a spoon, until cooked through. Drain off the excess grease and return the skillet to the heat. Stir in the crushed fennel seed and about half of the seasoning blend. Cook, stirring, for about 30 seconds, until fragrant.
• Transfer the beef to a 6- to 7-quart slow cooker.
• Transfer the whole San Marzano tomatoes and their juices to a bowl and use a fork to break up the tomatoes as much as possible. Add them to the slow cooker with the beef. Then, add the onion, garlic, petite diced tomatoes, beef broth, bay leaves, and the remaining seasoning blend. Stir well to combine.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Stir the soup well, breaking up any remaining large pieces of tomato with the back of a spoon if needed. Stir in the broken lasagna noodles. Cover and cook on HIGH for 40 minutes, or until the noodles are tender.
• While the noodles cook, combine the ricotta, mozzarella, Parmesan, and a few grinds of black pepper in a small bowl. Set aside.
• Remove the bay leaves. Stir in the fresh basil. Taste and season with additional salt and freshly ground black pepper, if needed.
• Ladle the soup into bowls. Top each serving with a generous dollop of the cheese mixture and garnish with chopped fresh basil and additional grated Parmesan, if desired.

Nutrition

Calories: 513kcal | Carbohydrates: 59g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 945mg | Potassium: 871mg | Fiber: 3g | Sugar: 3g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 291mg | Iron: 4mg

A Classic Pumpkin Bar Recipe, Made Even Better

These easy Pumpkin Bars are a long-standing fall baking tradition for many, and this is my take on this classic. This cozy, cake-like treat is baked on a sheet pan and sliced into small pieces, perfect for serving a good-sized group.

There’s so much to love about this absolutely delicious fall dessert.

• No leftover pumpkin: The recipe calls for an entire can of pumpkin puree, so there are no odd amounts left behind.
• Warm fall flavor: Cinnamon and pumpkin pie spice give the bars just the right amount of cozy spice.
• A tried-and-true frosting: This is the same tangy cream cheese frosting I use for my Pumpkin Roll Cake and Apple Carrot Cake, with a touch of fresh lemon juice to balance the sweetness. It’s perfection.
• Great for making ahead: The bars keep well in the fridge for up to 5 days.

This is a must-make fall recipe, in my book.

Ingredient Notes

• Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
• Oil: Use a neutral-flavored oil, like vegetable or canola oil. It helps produce the tender texture of these bars.
• Spices: Cinnamon provides the dominant flavor, while pumpkin pie spice adds warmth from spices like ginger, nutmeg, cloves, and allspice.
• Cream cheese: Regular cream cheese or ⅓-less-fat Neufchatel both work well. Allow it to soften at room temperature so the frosting blends smoothly.
• Powdered sugar: Add as much as needed to create a smooth, spreadable frosting.
• Lemon juice: A small amount of fresh lemon juice balances the sweetness and enhances the tangy cream cheese flavor without making the frosting taste lemony.
• Walnuts or pecans: Either works well as an optional garnish. Leave them off for nut-free bars.

How to Make Pumpkin Bars

1. Combine the dry ingredients. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
2. Mix the wet ingredients. In a large bowl, beat the pumpkin, sugar, eggs, oil, and vanilla until well combined.
3. Add the dry ingredients. Add the flour mixture to the pumpkin mixture.
4. Finish the batter. Beat on low speed just until combined.
5. Fill the pan. Spread the batter evenly in an ungreased 15- × 10-inch rimmed baking pan.
6. Bake. Bake in a preheated 350°F oven for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

How to Make the Cream Cheese Frosting

1. Mix the frosting. Beat the cream cheese and butter until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice.
2. Adjust the consistency. Beat until smooth and creamy, adding as much of the remaining ½ cup powdered sugar as needed. Add up to 1 teaspoon additional lemon juice to taste.
3. Frost the bars. Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.
4. Garnish. If desired, sprinkle with chopped nuta and additional cinnamon, then cut into bars.

Storage Tips

Because of the cream cheese frosting, Pumpkin Bars should be stored in the refrigerator. Cover the baking pan tightly with foil or transfer the bars to an airtight container and refrigerate for up to 5 days.

If making them ahead, refrigerate the frosted bars in the pan, uncovered, for 1 to 2 hours to allow the frosting to firm up. Then, cut them into bars and transfer them to an airtight container, or carefully cover the pan with foil to avoid disturbing the frosting.

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Pumpkin Bars with Cream Cheese Frosting

These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and warmly spiced, with a rich, tangy frosting that makes every bite irresistible. They're baked in a sheet pan and perfect for fall parties and potlucks.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 24

Calories 324kcal

Author Valerie Brunmeier

Ingredients

Pumpkin Bars

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 15 ounce can pumpkin puree (not pie filling)
• 1⅔ cups granulated sugar
• 4 large eggs
• 1 cup neutral oil such as vegetable or canola oil
• 1 teaspoon pure vanilla extract
• ½ cup chopped walnuts or pecans optional for garnish
• Additional ground cinnamon optional for garnish

Cream Cheese Frosting

• 8 ounces cream cheese regular or ⅓-less-fat Neufchatel, softened
• ¼ cup butter softened
• 1 teaspoon pure vanilla extract
• 3 to 3½ cups powdered sugar divided and as needed
• 1 to 2 teaspoons fresh lemon juice divided and to taste

Instructions

• Preheat oven to 350°F.
• In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
• In a large bowl, beat the pumpkin, granulated sugar, eggs, oil, and vanilla with an electric mixer on medium speed until well combined. Add the flour mixture and beat on low speed just until combined. Spread the batter evenly in an ungreased 15- × 10- × 1-inch rimmed baking pan.
• Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
• In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice and beat until smooth and creamy. Gradually add as much of the remaining ½ cup powdered sugar as needed to reach a smooth, spreadable consistency. Add up to 1 teaspoon additional lemon juice, if desired, to balance the sweetness.
• Spoon the frosting over the cooled bars and spread it evenly with an offset spatula. If desired, sprinkle with chopped walnuts or pecans and additional cinnamon. Cut into bars. Store, covered, in the refrigerator for up to 5 days.

Notes

Storage: Store the bars, covered, in the refrigerator for up to 5 days.

Make-Ahead Tip: If making the bars ahead, refrigerate them in the baking pan, uncovered, for 1 to 2 hours to allow the frosting to firm up a bit. Then, cut them into bars and store in an airtight container, or carefully cover the baking pan with foil to avoid disturbing the frosting.

Nutrition

Serving: 1bar | Calories: 324kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 151mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2984IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

Easy Halloween CharBOOterie

Putting together a beautiful Halloween-themed charcuterie board is easier than you might think! You definitely don’t need Martha Stewart-level skills. Just the right assortment of delicious treats and a few spooky Halloween props are all it takes to create a picture-perfect spread for your party.

Prepare a few special touches yourself, like the Boursin pumpkin cheeseballs and some of my homemade Halloween treats, or pick up everything from the grocery store for a quick and easy Halloween party spread.

What to Put on a Halloween Charcuterie Board

Boursin Pumpkins

Adding one or two of these cute little pumpkin cheese balls will bring a fun Halloween vibe to your board. For each pumpkin, you’ll need one package of Boursin cheese. Any flavor will work, but the Caramelized Onion flavor is chef’s kiss delicious! To coat the cheese balls, I used finely shredded sharp cheddar for one and white cheddar for the other. Monterey Jack is another good option. Bell pepper stems make the perfect finishing touch, but short pretzel sticks work, too. See the step-by-step directions to make these below.

Additional Cheese

I used a wedge of aged Gouda and sliced Havarti. Other good choices include sharp cheddar, Gruyère, Manchego, a wedge of Brie, or a log of goat cheese drizzled with honey.

Meats

Salami and prosciutto add savory flavor and are easy to fold into pretty shapes. Soppressata, pepperoni, or capicola would also work well.

Fruit

Dark purple grapes, blackberries, and fresh figs add beautiful deep colors to the board. Try blueberries, black plums, or slices of crisp red or green apple. If fresh figs aren’t available, dried figs or dried apricots are a great alternative.

Briny + Crunchy

Castelvetrano olives, roasted salted almonds, and an assortment of crackers add contrasting flavors and textures. My Easy Glazed Nuts or Perfect Roasted Pumpkin Seeds would be delicious here, too! Try Kalamata olives, cornichons, pecans, pistachios, pretzel crisps, or breadsticks.

Halloween Sweets

Reese’s Pieces bring a pop of orange, while dark chocolate and caramel popcorn add something sweet. Make a batch of my homemade Caramel Corn or keep it simple with a bag from the store. My Halloween Bark would be perfect or just grab some candy corn, chocolate-covered pretzels, or other Halloween candies.

Choosing the Right Board

A large wooden charcuterie board makes a beautiful base for all those Halloween goodies! I love the warm, rustic look of wood against the dark fruit, colorful cheeses, and spooky decorations.

For a board like this, I recommend a round wooden board that’s at least 16 inches across, although 18 to 20 inches will give you more room to work with. If your board is smaller, simply scale back the ingredients or make just one cheese pumpkin. A silver or pewter-colored metal tray is a great option that would give it a slightly spooky, vintage look.

Don’t have a large round board? A rectangular serving platter, cutting board, or even a large baking sheet lined with parchment paper will work, too. Just choose something sturdy with enough room for all your goodies and a few fun Halloween decorations!

How to Make Boursin Cheese Pumpkins

1. Shape and coat: Gently shape one package of cold Boursin into a ball, flattening the bottom slightly. Roll it in finely shredded sharp cheddar, pressing gently until evenly coated.
2. Wrap: Place the cheese ball in the center of a generous piece of plastic wrap. Bring the plastic up around the cheese ball and wrap it snugly.
3. Tie: Cut a 3- to 4-foot length of kitchen twine. Center it underneath the wrapped cheese ball, bring the ends up over the top, and cross them.
4. Create the pumpkin ridges: Turn the cheese ball and bring the twine down the opposite sides, crossing it underneath. Continue turning and wrapping at different angles until you’ve created six sections. Keep the twine snug enough to form indentations without cutting deeply into the cheese.
5. Repeat with the white cheese: Tie the twine securely, then repeat the process with the second package of Boursin, using finely shredded white cheddar or Monterey Jack. Refrigerate both wrapped pumpkins for 1 hour, or until firm.
6. Finish the pumpkins: Carefully snip and remove the twine, then gently peel away the plastic wrap. Press on any additional shredded cheese needed to cover bare spots, and insert a clean bell pepper stem into the top of each pumpkin.

How to Assemble a Halloween Charcuterie Board

1. Start with the cheeses. Place the two Boursin cheese pumpkins on opposite sides of the board. Add a small bowl of olives, then arrange the sliced cheeses and Gouda wedge, leaving plenty of room for everything else.
2. Add meats. Fold the salami and prosciutto into loose ribbons and tuck them around the cheeses. I like to arrange the salami in a winding row across the board and fill in smaller spaces with the prosciutto.
3. Add fruit and crackers. Arrange clusters of grapes and blackberries around the board, then tuck in the crackers and crisps. Try to spread out the different colors and textures for a nice balance.
4. Fill in the gaps. Now for the fun part! Add the figs, almonds, caramel popcorn, dark chocolate, and Halloween candy to fill in the remaining spaces. Don’t worry about making everything perfect. A full, abundant board is exactly what you’re going for!

Make it Spooky! 🎃

Once you’ve arranged all the delicious goodies, it’s time to have some fun with the Halloween decorations! I used a mini chalkboard sign to write Char”BOO”terie. These mini chalkboard signs are super useful to have on hand for parties if you entertain a lot.

I also tucked skeleton hands, little skulls, and black spiders around the board, then added some wispy cobweb and candles to complete the spooky scene. You can find inexpensive Halloween decorations on Amazon or use what you already have at home. Just be sure to keep decorations that aren’t food-safe from touching the food.

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Halloween Charcuterie Board

Add a fun, spooky touch to your festivities with this Halloween Charcuterie Board! Two adorable Boursin cheese pumpkins steal the show, surrounded by an assortment of cheeses, cured meats, fruit, crackers, and Halloween sweets. It's easy to assemble and it will make a big impression at your Halloween gathering!

Course Appetizer

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Author Valerie Brunmeier

Equipment

• Large round charcuterie board or serving platter
• kitchen twine
• Cheese knife set
• Small serving bowls

Ingredients

Boursin Pumpkins

• 2 (5.2-ounce) packages Boursin cheese any flavor
• ½ cup finely shredded sharp cheddar for coating one pumpkin
• ½ cup finely shredded white cheddar or Monterey Jack cheese for coating one pumpkin
• 2 bell pepper stems short pretzel sticks can be substituted

Additional Cheese

• 1 small wedge aged Gouda
• 4 to 6 ounces Havarti or another firm pale cheese, sliced and fanned

Meats

• 3 to 4 ounces salami sliced
• 3 to 4 ounces prosciutto sliced

Fruit

• ½ pound purple or black grapes
• 6 ounces blackberries
• 3 to 4 fresh figs halved or quartered

Briny + Crunchy

• ½ cup pitted Castelvetrano olives in a small bowl
• ½ cup roasted salted almonds
• Assorted crackers 2 to 3 varieties, about 4 to 6 ounces total

Halloween Sweets

• ½ cup Reese’s Pieces
• 2 to 3 ounces Dark chocolate squares or chunks
• 1 to 2 cups Caramel popcorn

Instructions

How to Make Boursin Pumpkins

• Shape the Boursin: Unwrap one package of cold Boursin. With clean hands, gently shape it into a smooth ball. Press the bottom of the ball gently against your work surface to create a flat base. Repeat with the second package.
• Coat the pumpkins: Place the finely shredded sharp cheddar on one plate or in a shallow bowl and the finely shredded white cheddar or Monterey Jack on another. Roll one Boursin ball in the cheddar and the second in the white cheese, gently pressing the cheese onto the surface until each pumpkin is evenly coated. Press on a little additional cheese anywhere the Boursin shows through.
• Wrap the pumpkins: Place each coated cheese ball in the center of a generous piece of plastic wrap. Bring the plastic wrap up and around the cheese ball and wrap it snugly. Don't intentionally flatten the cheese balls. Wrapping and tying them will naturally create the slightly squat pumpkin shape.
• Tie: Cut a long piece of kitchen twine for each pumpkin, about 3 to 4 feet long.

  Place the center of the twine underneath one wrapped cheese ball, with the ends extending up opposite sides. Bring the ends together over the top and cross them.

  Turn the cheese ball and bring the twine down the opposite sides and underneath, crossing the twine again on the bottom. Continue turning the cheese ball and wrapping the twine around it at different angles until you've divided it into 6 sections, similar to tying ribbon around a package several times.

  Keep the twine snug enough to create visible indentations, but don't pull so tightly that it cuts deeply into the cheese. Tie the ends securely. Repeat with the second cheese ball.
• Chill: Refrigerate the wrapped and tied pumpkins for at least 1 hour, or until firm. They can also be prepared several hours in advance or refrigerated overnight.
• Finish: Use kitchen scissors to carefully snip the twine and remove it. Gently peel away the plastic wrap, taking care not to disturb the coating. If any shredded cheese sticks to the plastic wrap or leave a bare spot, gently press a little additional onto the area. Gently press a clean bell pepper stem into the center of each pumpkin. Short pieces of pretzel rod can be substituted.

Assemble the Charcuterie Board

• Start with the two Boursin pumpkins and any small bowls, then arrange the cheeses, meats, fruit, crackers, olives, nuts, and sweets around them in clusters. Try to distribute the colors and textures throughout the board and fill in smaller gaps with items like almonds, Reese’s Pieces, and caramel popcorn. The finished board should look festive, but still like an appetizing charcuterie board.
• Add the Char “BOO” terie sign, if using.
• Add the skulls, spiders, skeleton hands, and wispy webbing last, tucking them in where they fit.

Notes

Chilling time for the Boursin Pumpkins is not included in the total time. I recommend making them a day in advance to save time on party day.

Why You’ll Love This Recipe

One of the first things I ever made with store-bought naan was this Buffalo Chicken Flatbread Pizza. I was happy to find that it’s the perfect stand-in for pizza crust, baking up with toasty edges and a soft, chewy center. No dough to fuss with, just add your toppings and pop it in the oven.

The pizza sauce is a simple combination of BBQ sauce and Frank’s Buffalo sauce, and it’s seriously crave-worthy. You get that Buffalo wing flavor, but it’s smoothed out a bit by the BBQ sauce. I use the same combo in my Slow Cooker BBQ Buffalo Chicken Sliders, and it works just as well here.

I love serving these pizzas as an appetizer, but naan is also the perfect size for a personal pizza. Just pair them with a nice salad and you’ve got a really easy weeknight dinner.

Ingredient Notes

• Naan or flatbread: I use Stonefire naan, available at most major grocery stores. It makes a sturdy, delicious base for these pizzas. You can also use another packaged flatbread of a similar size and thickness.
• BBQ sauce: Use your favorite brand. I love Kinder’s. The sweetness of the BBQ sauce balances the tangy heat of the Buffalo sauce.
• Buffalo sauce: I use Frank’s RedHot Buffalo Wings Sauce, a prepared Buffalo sauce that’s ready to use straight from the bottle. You’ll use some for the pizza sauce and the rest to coat the chicken.
• Cooked chicken: Rotisserie chicken keeps the prep quick and easy, but leftover cooked chicken works well, too. Dice it into small, bite-sized pieces.
• Mozzarella cheese: Use a firm mozzarella that you can shred for an even layer of melted cheese.
• Blue cheese: Crumbled blue cheese or gorgonzola adds that classic Buffalo wing flavor. If you aren’t a fan, you can leave it off.
• Green onions: A sprinkle of chopped green onions after baking adds fresh flavor and a pop of color.

This recipe makes 4 flatbread pizzas. You can scale it up or down as you’d like.

How to Make Buffalo Chicken Flatbread Pizza

1. Mix the sauce: Combine the BBQ sauce with ½ cup of the Buffalo sauce in a small bowl.
2. Spread: Divide the sauce between the naan breads on baking sheets and spread it evenly.
3. Coat the chicken: Toss the cooked chicken with the remaining ¼ cup Buffalo sauce.
4. Add the chicken: Divide the coated chicken between the flatbreads.
5. Add the cheese: Sprinkle with the mozzarella and crumbled blue cheese.
6. Bake and serve: Bake at 425 degrees F for 8 to 10 minutes, until the edges are browned and the cheese is melted. Top with green onions, slice, and serve.

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Buffalo Chicken Flatbread Pizza

This Buffalo Chicken Flatbread Pizza brings tangy, cheesy goodness to pizza night with store-bought naan and rotisserie chicken in just 20 minutes. Buffalo wing fans, this one’s for you!.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings

Calories 349kcal

Author Valerie Brunmeier

Ingredients

• 4 store bought naan or flatbread
• ½ cup BBQ sauce your favorite brand
• ¾ cup Frank’s Red Hot Buffalo Wings Sauce
• 1½ cups cooked diced chicken breast or more as desired (I used rotisserie chicken)
• 2 cups shredded mozzarella cheese
• ⅓ cup crumbled gorgonzola or blue cheese
• 3 green onions finely chopped

Instructions

• Preheat the oven to 425°F. Place the flatbreads on baking sheets.
• Combine the BBQ sauce with ½ cup of the Buffalo wings sauce. Divide the mixture evenly between the flatbreads and spread it over the surface. In a small bowl, toss the chicken with the remaining ¼ cup Buffalo wings sauce. Divide the chicken between the pizzas and sprinkle with the mozzarella and blue cheese.
• Bake for 8 to 10 minutes, until the edges of the flatbreads are toasted and nicely browned and the cheese is melted. Remove from the oven and sprinkle with the chopped green onions.
• Transfer the pizzas to a cutting board, cut into wedges, and serve.

Notes

Storage: Refrigerate leftover flatbread pizza in an airtight container for up to 3 days.

Reheating: Place slices on a baking sheet and reheat in a 350°F oven for about 8 to 10 minutes, or until heated through. Alternatively, reheat in an air fryer at 350°F for a few minutes, checking frequently. Both methods help crisp the naan again.

Nutrition

Serving: 0.5pizza | Calories: 349kcal | Carbohydrates: 38g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 1626mg | Potassium: 170mg | Fiber: 1g | Sugar: 8g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 0.4mg

This post was originally published on October 29, 2014. It has been udpated with new text and images.

A Beautiful Fall Salad

I first served this rustic fall salad for a family gathering last year, and I was so pleased with how gorgeous it looked and even more pleased with how much everyone loved it!

I love a salad that’s substantial enough to serve as a meal, and this one definitely fits the bill. With roasted butternut squash, sweet apples, crunchy almonds, feta cheese, and tender chicken, it’s loaded with texture and a seriously delicious combination of flavors. It’s made complete with my Maple Dijon Vinaigrette which has become one of my all-time favorite salad dressings.

You can toss everything together in a large salad bowl, but I love serving this one on a big platter. Arranging the colorful ingredients over the greens lets each one shine and creates a gorgeous presentation that’s perfect for fall entertaining.

Make the dressing in advance and pick up a rotisserie chicken from the store to make this beautiful, hearty salad surprisingly easy to put together.

Ingredient Notes

• Butternut squash: Look for a small butternut squash that will yield about 3 to 3½ cups once peeled and cubed. Honeynut squash is a wonderful alternative when available. It looks like a miniature butternut squash but has a sweeter, more concentrated flavor and a rich orange color.
• Chicken: Rotisserie chicken makes this salad so easy to prepare. You can also use leftover cooked chicken breast.
• Greens: I like a combination of spring mix and chopped artisan romaine heart for a nice balance of flavor and crunch.
• Apples: Choose a crisp, sweet apple like SugarBee, Honeycrisp, or Fuji. A little lemon juice helps prevent browning.
• Dried cranberries: Add a pop of sweetness and chewy texture.
• Sliced almonds: Add a delicate crunch. Toast them for extra flavor, if you’d like.
• Feta cheese: Its salty, tangy flavor is a delicious contrast to the sweet apples and roasted squash.
• Maple vinaigrette: My homemade Maple Dijon Vinaigrette is absolute perfection on this salad. Made with tangy apple cider vinegar, Dijon mustard, and sweetened with pure maple syrup, it’s the perfect complement to all those delicious fall flavors.

How to Make Butternut Squash Salad

Roast the Butternut Squash

1. Season the squash: Peel and cut the butternut squash into ½-inch cubes. Toss with olive oil, granulated garlic, rosemary, salt, and pepper until evenly coated.
2. Roast the squash: Spread the squash in an even layer on a large baking sheet. Roast in the oven at 425°F for 20 to 25 minutes, stirring halfway through, until tender with lightly caramelized edges. Set it aside to cool to room temperature.

Prep the Apple Matchsticks

1. Cut around the core: Stand it the unpeeled apple upright and slice off the four sides around the core to create flat, seedless pieces.
2. Slice into matchsticks: Lay each piece flat and cut into thin slices. Stack a few slices and cut them lengthwise into thin matchsticks. Repeat with the remaining slices.
3. Prevent browning: Transfer the apple matchsticks to a small bowl and toss with lemon juice. Refrigerate until ready to assemble the salad.

Assemble the Salad

1. Arrange the greens: Spread the mixed greens and chopped romaine evenly over a large serving platter.
2. Assemble the salad: Arrange the roasted squash, apple, red onion, dried cranberries, feta, and sliced almonds over the greens, keeping the ingredients visible for a colorful presentation. Nestle the sliced rotisserie chicken in small groups throughout the salad. Drizzle with a little of the vinaigrette and serve the remaining on the side.

Variations

• Squash: Roasted sweet potatoes or roasted delicata squash are delicious alternatives to butternut squash.
• Fruit: Swap the apples for thinly sliced pears for another delicious fall flavor. Asian pears are an especially good choice because of their crisp texture and mild sweetness. For an extra pop of color and sweet-tart flavor, sprinkle pomegranate seeds over the salad.
• Turkey: Swap the chicken for leftover Thanksgiving turkey. It’s a delicious way to give those holiday leftovers new life!
• Greens: Try baby spinach, peppery arugula, or finely chopped kale in place of some or all of the mixed greens.
• Grains: Add cooked wild rice or quinoa to make this hearty salad even more substantial. Both are delicious with the roasted squash and maple vinaigrette.
• Nuts and seeds: Substitute toasted pecans, walnuts, or pumpkin seeds for the sliced almonds.
• Cheese: Try crumbled goat cheese or blue cheese in place of the feta.

Storage Tips

This salad is best enjoyed shortly after assembling. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The greens will soften once tossed with the dressing.

For the best results, store the salad ingredients and vinaigrette separately and toss together just before serving.

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Butternut Squash Salad

This Butternut Squash Salad is loaded with tender roasted squash, crisp apples, dried cranberries, and feta cheese over a bed of fresh greens. Tossed with a sweet and tangy maple vinaigrette, it's a hearty, colorful salad that's perfect for fall.

Course Main Course, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 454kcal

Author Valerie Brunmeier

Ingredients

• 10 to 12 cups salad greens a mix of baby greens or spring mix and artisan romaine heart
• 1 small butternut squash or about 3 to 3½ cups cubed squash
• 1 tablespoon olive oil
• ½ teaspoon granulated garlic
• ½ teaspoon crushed dried rosemary (or 1 teaspoon fresh rosemary, finely minced)
• ½ teaspoon salt or to taste
• Freshly ground black pepper to taste
• 1 medium apple unpeeled, cut into thin matchsticks (SugarBee, Honeycrisp, Pink Lady, or Fuji)
• 1 teaspoon lemon juice
• ½ cup dried cranberries
• ½ cup sliced almonds
• ½ small red onion very thinly sliced
• 1 cup crumbled feta
• 2 to 3 cups rotisserie chicken or leftover roasted turkey, sliced
• 1 recipe Maple Dijon Vinaigrette

Instructions

Roast the Squash

• Preheat oven to 425°F. Peel and cut the squash into ½-inch cubes. Place them in a bowl and toss with olive oil, granulated garlic, rosemary, salt, and pepper and spread out in an even layer on a large baking sheet.
• Roast for about 20 to 25 minutes, stirring once halfway, until tender with lightly caramelized edges.You want them still holding their shape but tender when pierced.
• Set aside to cool.

Prep the Apple

• Leave the apple unpeeled. Stand it upright and slice off the four “cheeks” around the core – top-to-bottom cuts that give you flat, seedless pieces.
• Lay each piece flat and slice it into thin planks. Stack a few planks and cut them into thin matchsticks.
• Place the matchsticks in a small bowl and toss with lemon juice to prevent browning. Refrigerate if not assembling the salad immediately. Can refrigerate for up to an hour or two.

Assemble the Salad

• Arrange the greens on a platter or in a large shallow bowl.
• Arrange the red onion, cranberries, roasted squash, apple matchsticks, feta, and sliced almonds over the greens, distributing them so the individual ingredients remain visible. Arrange the sliced rotisserie chicken in small clusters over the top. Don't toss the salad before serving to preserve the beautiful presentation.
• Drizzle with a little of the Maple Dijon Vinaigrette and serve with the rest on the side.

Notes

Serving: For a beautiful presentation, arrange the salad ingredients over the greens on a large platter and serve the vinaigrette on the side. Or, toss everything together in a large salad bowl.

Storage: For the freshest results, wait to add the vinaigrette until just before serving. Refrigerate leftovers in an airtight container for up to 2 days. Dressed greens will soften as they sit. If preparing ahead, store the salad components and dressing separately until ready to assemble.

Variations: See the post above for delicious ingredient substitutions and ways to customize this salad.

Nutrition

Calories: 454kcal | Carbohydrates: 38g | Protein: 22g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 682mg | Potassium: 854mg | Fiber: 5g | Sugar: 18g | Vitamin A: 14177IU | Vitamin C: 44mg | Calcium: 238mg | Iron: 2mg

A Note From My Kitchen

At this time of year, fancy holiday chocolate bark starts showing up in stores, usually with a pretty fancy price tag to match. Making your own is so much less expensive, and it’s one of the quickest and easiest treats you can put together at home.

Decorating is half the fun, and this is a great recipe to make with the kids. Pile it on a platter for a Halloween party or package the pieces in treat bags tied with ribbon for a festive homemade gift.

It matters not that I no longer have a house full of kiddos. I made a batch of this yummy chocolate bark a couple of weeks ago, and we grownups had no trouble finishing it off in no time!

For more Halloween treats, try my Halloween Oreo Brookie Bars, Caramel Corn, and Perfect Roasted Pumpkin Seeds. They’re all fun options for rounding out your party spread or packaging up to share!

Ingredient Notes

• Semisweet chocolate: Use good-quality semisweet chocolate chips or chopped semisweet baking chocolate. I use Ghirardelli semisweet chocolate chips. Since chocolate is the main ingredient, the quality makes a big difference in the final flavor.
• Nuts: Roasted salted peanuts add crunch and a little salt to balance the sweetness. I’ve also made this bark with almonds with delicious results. Roughly chop the nuts if you prefer smaller pieces.
• White chocolate: Use a good-quality white chocolate baking bar for the drizzle. I use Ghirardelli. Chop or break the bar into small pieces before melting.
• Pumpkin pie spice: Just a little pumpkin pie spice adds warm fall flavor to the white chocolate drizzle.
• Reese’s Pieces: These candy-coated peanut butter candies add a little peanut butter flavor and festive orange, yellow, and brown colors.
• Halloween sprinkles: Choose a Halloween sprinkle mix with jimmies for a colorful finishing touch.
• Candy eyes: Assorted sizes of candy eyeballs give this bark its fun Halloween look.

How to Make Halloween Bark

1. Melt the chocolate and add the nuts: Microwave the semisweet chocolate at 50% power for 1 minute. Stir, then continue in 30-second intervals at 50% power, stirring well after each, until melted and smooth. Stir in the peanuts.
2. Spread it out: Pour the chocolate mixture onto a parchment-lined baking sheet and spread it into a rectangle about 9 x 12 inches and no more than ¼-inch thick.
3. Add the candy: Immediately scatter the Reese’s Pieces evenly over the chocolate.
4. Make the pumpkin spice drizzle: Melt the white chocolate in a small microwave-safe bowl using the same method, just until smooth. Stir in the pumpkin pie spice.
5. Drizzle away! Use a small spoon to drizzle the spiced white chocolate over the bark.
6. Decorate and chill: Immediately add the Halloween sprinkles and candy eyeballs, gently pressing the eyeballs into the chocolate if needed. Refrigerate for about 45 minutes, or until completely firm.

Break or slice: Once the bark is completely firm, break it into irregular pieces with your hands. If you prefer clean edges and more defined pieces, use a sharp knife to cut it into triangles or other shapes.

Storage Tips

Store the Halloween Bark in an airtight container in the refrigerator for up to 2 weeks. If you’re stacking the pieces, place parchment or wax paper between the layers to keep them from sticking together. Keep the bark in a cool spot when serving or gifting so the chocolate stays firm.

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Halloween Bark

This easy Halloween Bark is all dressed up for spooky season with crunchy peanuts, Reese’s Pieces, colorful sprinkles, and candy eyes. A pumpkin spice white chocolate drizzle adds a little fall flavor to this fun treat for Halloween parties and gift giving.

Course Candy

Cuisine American

Prep Time 15 minutes minutes

Chilling Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 233kcal

Author Valerie Brunmeier

Ingredients

• 12 ounces semisweet chocolate chips or chopped semisweet baking chocolate like Ghirardelli (see notes below)
• ⅓ cup roasted salted peanuts roughly chopped if desired
• 2 ounces white chocolate baking bar like Ghirardelli (see notes below)
• ¼ teaspoon pumpkin pie spice
• ¼ cup Reese's Pieces
• Halloween sprinkles as needed
• Assorted candy eyeballs as needed

Instructions

• Line a large baking sheet with parchment paper and set it aside.

Make the Chocolate Bark

• Place the semisweet chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute. Stir, then continue to microwave at 50% power in 30-second intervals, stirring well after each interval, until completely melted and smooth.
• Stir the peanuts into the melted chocolate until well combined.
• Pour the chocolate mixture onto the prepared baking sheet. Use an offset or flexible spatula to spread it into an even rectangle, about 9- x 12-inches and no more than ¼-inch thick. Immediately scatter the Reese's Pieces evenly over the chocolate.

Make the Pumpkin Spice Drizzle

• Place the white chocolate in a small microwave-safe bowl. Microwave at 50% power for 1 minute. Stir, then continue at 50% power in 30-second intervals, stirring after each, just until melted and smooth. Stir in the pumpkin pie spice.

Decorate and Chill

• Using a small spoon, drizzle the pumpkin spice white chocolate over the bark. Immediately add the Halloween sprinkles and candy eyeballs, gently pressing the eyeballs into the chocolate if needed so they stay in place.
• Refrigerate for about 45 minutes, or until completely firm.

Break or Slice

• Once the bark is completely firm, break it into irregular pieces with your hands. If you prefer clean edges and more defined pieces, use a sharp knife to cut it into triangles or other shapes.

Notes

Quality matters: For the best flavor and easy melting, I recommend using good-quality semisweet chocolate and a white chocolate baking bar, like Ghirardelli.

Double boiler method: The semisweet and white chocolates can also be melted separately in a double boiler over gently simmering water, stirring frequently until smooth. Be careful not to allow any water or steam to come in contact with the chocolate.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition

Calories: 233kcal | Carbohydrates: 21g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 32mg | Potassium: 220mg | Fiber: 3g | Sugar: 15g | Vitamin A: 16IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 2mg

This post was originally published on October 27, 2012. It has been retested and updated with new text and images.

You’ve got to love a recipe that’s ready in under 30 minutes but tastes like a restaurant meal. All it takes is a few high-quality ingredients and a quick stovetop-to-oven method to give this Maple Mustard Chicken big flavor and a perfectly tender result.

It’s a little sweet, a lot savory, and wonderfully satisfying.

Ingredient Notes

• Chicken breasts: Use boneless, skinless chicken breasts sliced to about ½ inch thick so they cook quickly and evenly. You can buy them thin-sliced or cut larger breasts in half horizontally.
• Maple syrup: Use pure maple syrup for the best flavor, rather than “pancake syrup”.
• Stone-ground mustard: Its coarse texture and savory bite balance the sweetness of the maple syrup. Choose one you enjoy the flavor of, since it comes through in the sauce.
• Fresh thyme: Adds an herby note that balances the sweet and tangy sauce.
• Garlic: Slice the cloves thinly instead of mincing them. The slices stay more prominent in the sauce and are especially good spooned over the chicken.
• Chicken broth and apple cider vinegar: Low-sodium broth lets you control the seasoning, while a splash of vinegar brightens the sauce.

How to Make Maple Mustard Chicken

1. Sear the chicken: Season the chicken with salt and pepper, then sear it in olive oil. Transfer it to a plate.
2. Start the sauce: Add the broth, maple syrup, thyme, and garlic to the skillet, scraping up the browned bits as the mixture cooks.
3. Finish the sauce: Stir in the apple cider vinegar and stone-ground mustard.
4. Bake: Return the chicken to the skillet, spoon the sauce over it, and bake at 400°F for about 10 minutes, or until the chicken reaches 165°F. Spoon the sauce and garlic over the chicken before serving.

Serving Suggestions

Spoon the sauce and sliced garlic over the chicken and you’re ready to serve. I love to serve this saucy chicken with Almond Rice Pilaf (pictured in this post) and simply cooked or roasted vegetables.

More easy sides to round out this meal:

• Creamy Orzo and Mushrooms
• Parsley Potatoes
• Easy Parmesan Noodles
• Sheet Pan Roasted Vegetables
• Sautéed Broccolini

Storage Tips

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave, spooning the sauce over the chicken to keep it moist.

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Maple Mustard Chicken

Tender chicken smothered in a sweet and tangy sauce with plenty of garlic and fresh thyme. This easy Maple Mustard Chicken turns a short list of ingredients into a flavorful meal that works any night of the week.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 310kcal

Author Valerie Brunmeier

Ingredients

• 1 tablespoon olive oil
• 4 thin-sliced boneless skinless chicken breasts about ½ inch thick
• ½ teaspoon kosher salt or to taste
• ½ teaspoon freshly ground black pepper
• ½ cup low sodium chicken broth
• ⅓ cup pure maple syrup
• 1 tablespoon chopped fresh thyme
• 2 medium garlic cloves thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon stone-ground mustard

Instructions

• Preheat oven to 400 °F.
• Add the olive oil to a large oven-safe skillet and heat over MEDIUM-HIGH heat. Add the chicken, season with salt and pepper, and cook for about 2 minutes per side. Transfer the chicken to a plate.
• Add the broth, maple syrup, thyme, and garlic to the skillet. Bring to a boil, scraping up the browned bits from the bottom, and cook for 2 minutes, stirring frequently. Stir in the vinegar and mustard and cook for 1 minute, stirring constantly. Return the chicken to the skillet and spoon the sauce over it.
• Transfer the skillet to the oven and bake for about 10 minutes, or until the chicken reaches 165°F in the thickest part. Spoon the sauce and garlic over the chicken before serving.

Notes

Storage: Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat or in the microwave, spooning the sauce over the chicken to keep it moist.

Nutrition

Calories: 310kcal | Carbohydrates: 20g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 541mg | Potassium: 744mg | Fiber: 1g | Sugar: 16g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg

This post was originally published on April 17, 2018. It has been updated with new text and images.

Why You’ll Love This Recipe!

If you love a rack of ribs slathered with BBQ sauce but don’t love the price tag, country style ribs are a delicious, budget-friendly alternative. This cut is thick and meaty, and its generous marbling renders as it slow cooks, resulting in exceptionally tender, luscious pork.

I love my brother Jim’s recipe for Grilled Country Style Pork Ribs during the summer months, but this slow cooker version lets you enjoy this flavorful cut all year long, regardless of the weather. The uncooked ribs and sauce can also be assembled and frozen ahead, making this an especially convenient meal to have waiting for a busy day.

I’ve also included Instant Pot instructions in the recipe card for days when you need to get dinner on the table faster.

Ingredient Notes

• Boneless pork country style ribs: This inexpensive cut is usually easy to find at most grocery stores. My local Costco carries them in a large package for a great price. Boneless ribs are especially meaty and can easily be cut into evenly sized portions, if needed. Bone-in country style ribs can also be used.
• Onion: Use a large yellow onion and cut it into six chunks.
• BBQ sauce: Use your favorite brand. We love Kinder’s Original Mild!
• Soy sauce: Reduced sodium soy sauce adds savory flavor without making the sauce overly salty.
• Liquid smoke: A little goes a long way toward adding smoky flavor. It’s optional but highly recommended and a handy ingredient to keep stocked in your pantry.
• Smoky pork spice rub: This flavorful blend contains smoked paprika, granulated garlic (or garlic powder), onion powder, brown sugar, cumin, salt, black pepper, and a little cayenne pepper.

How to Make Slow Cooker BBQ Country Style Ribs

1. Season the ribs: Pat the ribs dry with paper towels. If needed, cut them into 5- to 6-inch serving-size pieces. Combine the spice rub ingredients and coat the ribs on all sides.
2. Make the sauce: Whisk together 1 cup of the BBQ sauce, the soy sauce, water, and liquid smoke.
3. Fill the slow cooker: Place the onion chunks in the bottom of a 6-quart slow cooker.
4. Add the sauce and cook: Place the seasoned ribs on top of the onions and pour the sauce mixture evenly over them. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until very tender but not falling apart.

5. Remove the ribs: Set the oven to broil and line a rimmed baking sheet with foil. Use tongs to carefully lift the tender ribs from the slow cooker.
6. Arrange on the baking sheet: Place the ribs in a single layer, leaving a little space between them.
7. Add more BBQ sauce: Brush the ribs generously with the remaining BBQ sauce, creating a nice, thick coating.
8. Broil: Broil until the sauce is sticky and caramelized. There’s no need to flip the ribs.

Make it a Freezer Meal

Cut and season the ribs and prepare the sauce as directed. Transfer the uncooked ribs to a freezer-safe plastic storage bag and pour the sauce over the top. Remove as much air as possible, seal the bag, label it, and freeze for up to 4 to 5 months for the best quality.

When you’re ready to cook the ribs, thaw them safely in the refrigerator overnight. Add the onion to the slow cooker, then add the thawed ribs and sauce and proceed with the recipe as directed.

Storage Tips

• Refrigerate: Store leftover ribs with some of the sauce in an airtight container for up to 3 to 4 days.
• Freeze: Transfer the cooled ribs and sauce to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat individual portions in the microwave or place the ribs in a covered baking dish and warm them in a 325°F oven until heated through. Brush with additional BBQ sauce, if desired.

Serving Suggestions

The luscious sauce and the fork tender quality of these BBQ Country Style Ribs practically requires mashed potatoes as far as I’m concerned. I love to serve these ribs with Buttermilk Mashed Potatoes and a simple vegetable like steamed broccoli or Sautéed Green Beans.

More great side dish choices:

• Baked Sweet Potato Halves
• Stovetop Macaroni and Cheese
• Skillet Corn with Jalapeno
• Sweet Baked Acorn Squash

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Slow Cooker Country Style Ribs

These Slow Cooker Country Style Ribs are coated with a smoky spice rub and simmered low and slow in a savory BBQ sauce until fork-tender. A quick finish under the broiler gives them an irresistibly sticky, caramelized exterior.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 8

Calories 388kcal

Author Valerie Brunmeier

Ingredients

• 3½ to 4 pounds boneless country style pork ribs
• 1 large yellow onion cut into 6 chunks
• 2 cups BBQ sauce divided
• ¼ cup less sodium soy sauce
• ¼ cup water
• ½ teaspoon liquid smoke optional but highly recommended

Smoky Pork Spice Rub

• 1 tablespoon smoked paprika
• 2 teaspoons granulated garlic
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper or to taste

Instructions

• Pat the ribs dry with paper towels and if large, cut down into serving size pieces (5- to 6-inch pieces). Combine the seasoning mix in a small bowl and sprinkle it over the ribs, coating all sides.
• Add 1 cup BBQ sauce, soy sauce, water, and liquid smoke to a small bowl and stir to combine. Set aside.

Slow Cooker Instructions

• Place the onion chunks on the bottom of a 6-quart slow cooker and place the seasoned ribs on top. Pour the sauce over the top, coating the tops of the ribs.
• Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until very tender but not falling apart.
• Use tongs to transfer the ribs to a foil-lined baking sheet. Brush them generously with the remaining BBQ sauce, creating a nice, thick layer. Broil, watching closely, until the sauce is sticky and caramelized. There’s no need to flip the ribs.

Instant Pot Instructions

• Place the onion chunks on the bottom of the Instant Pot insert and place the seasoned ribs on top. Pour the sauce over the top, coating the tops of the ribs.
• Cook on HIGH pressure for 35 minutes. Allow the Instant Pot to naturally release for 10 minutes and then manually release any remaining pressure.
• Finish the ribs under the broiler as detailed in the last step of the Slow Cooker instructions.

Notes

Bone-in country style ribs can also be used, although they may require a little additional cooking time.

Total time listed is for the slow cooker method. The total time for the Instant Pot method is approximately 50 to 60 minutes, including the time it takes for the Instant Pot to come to pressure.

Freezer Meal Instructions

Cut and season the ribs and prepare the sauce as directed in the recipe. Transfer the uncooked seasoned ribs to a freezer-safe plastic storage bag and pour the sauce over the top. Remove as much air as possible from the bag, seal, and label it. Transfer the bag to the freezer and use within 4 to 5 months for the best quality.

When you are ready to cook the ribs, allow them to thaw safely in your refrigerator overnight and then proceed with the recipe, as directed for either the slow cooker or Instant Pot method.

Nutrition

Calories: 388kcal | Carbohydrates: 34g | Protein: 26g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1376mg | Potassium: 653mg | Fiber: 1g | Sugar: 26g | Vitamin A: 632IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg

This post was originally published on September 10, 2021. It has been updated with new text and images.

A Note From My Kitchen

We love pot roast in this house, and I’ve used just about every cooking method imaginable to get the job done! There’s my tried-and-true Dutch Oven Pot Roast, my Instant Pot Pot Roast, and now I’m so happy to share this absolutely delicious slow cooker pot roast recipe with tender potatoes, carrots, and the best-ever gravy.

What makes this one so special is how much flavor comes from simple ingredients. A homemade seasoning rub, a good sear, and sautéed onion and garlic give the beef a rich, deeply seasoned flavor and make the gravy absolutely delicious.

There’s something almost therapeutic about a classic pot roast slowly cooking away. It’s the kind of Sunday supper you’ll crave on repeat throughout the fall and winter months. But the beauty of slow cooking is that you can get it started in the morning and come home to a cozy, classic dinner any night of the week.

Serve it with a batch of Easy Dinner Rolls for soaking up every last bit of that gravy.

Ingredient Notes

Here are a few helpful notes about the key ingredients. You’ll find the complete ingredient list and amounts in the recipe card below.

• Beef chuck roast: Choose a 3½- to 4-pound boneless chuck roast. Its marbling and connective tissue break down during slow cooking, creating rich, fork-tender beef.
• Pot Roast Seasoning Mix: My homemade blend of dried herbs is what makes this pot roast so special. Rosemary, thyme, garlic, onion, paprika, salt, and pepper give the beef and gravy their incredible flavor.
• Red wine: A medium- to full-bodied red wine, such as Cabernet Sauvignon, Zinfandel, or Merlot, adds depth to the gravy. You can substitute an equal amount of beef broth if you prefer to cook without wine.
• Beef broth: Use low-sodium beef broth so you have more control over the saltiness of the finished gravy.
• Dijon mustard and Worcestershire sauce: These add savory depth and complexity without overpowering the classic pot roast flavor. Check the Worcestershire sauce label if you need the recipe to be gluten-free.
• Vegetables: Whole baby gold potatoes are my favorite choice, but red potatoes work too! Cut the carrots into large chunks so they hold up well during the long cooking time. Yellow onion and fresh garlic add flavor to the cooking liquid.
• Cornstarch: Combined with cold water, it creates a smooth slurry that thickens the cooking liquid into a rich, silky gravy.

How to Make Slow Cooker Chuck Roast

1. Season the beef: Trim excess fat from the roast and pat it dry with paper towels. Combine the seasoning mix ingredients in a small bowl, then rub the mixture over all sides of the beef.
2. Sear the roast: Sear the roast in a large skillet on all sides until nicely browned, then transfer it to a 6-quart slow cooker.
3. Build the flavor base: Add the onion and garlic to the skillet and cook until softened. Stir in the tomato paste, then add the red wine and scrape up the browned bits from the bottom of the skillet. Transfer the mixture to the slow cooker.
4. Add the veggies: Whisk together the beef broth, Dijon mustard, and Worcestershire sauce and pour it around the roast. Tuck the bay leaf into the liquid and arrange the carrots and potatoes around the beef.
5. Slow cook: Cover and cook on Low for 7 to 8 hours or on High for 5 to 6 hours, until the beef is fork-tender.
6. Pull the beef apart: Transfer the roast to a cutting board and use two forks to pull it apart into chunks. Transfer the carrots and potatoes to a serving dish with the beef.

How to Make the Gravy

1. Strain the drippings: Pour the cooking juices through a fine-mesh strainer into a medium saucepan. Skim off excess fat, if desired.
2. Thicken the gravy: Whisk together the cornstarch and water until smooth, then stir into the drippings. Cook, stirring frequently, until thickened. Season to taste with salt and pepper.

Storage and Reheating Tips

Refrigerate: Store leftover pot roast and vegetables in an airtight container in the refrigerator for up to 4 days. Store the gravy separately in a covered container.

Reheat: Warm leftovers gently in a covered saucepan over low heat or in the microwave until heated through. Add a splash of beef broth if needed to loosen the gravy.

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Slow Cooker Chuck Roast

This Slow Cooker Chuck Roast recipe creates fork-tender pot roast with carrots and potatoes, all smothered in rich, silky gravy. It’s a cozy, satisfying dinner that fills your home with the most wonderful aroma as it cooks.

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 25 minutes minutes

Servings 8

Calories 491kcal

Author Valerie Brunmeier

Ingredients

• 3 ½ to 4 pound boneless beef chuck roast
• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 2 teaspoons minced garlic
• 2 tablespoons tomato paste
• ½ cup medium to full-bodied red wine like Cabernet, Zinfandel, or Merlot (can sub beef broth)
• 2 cups low-sodium beef broth
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce check label for gluten free, if needed
• 1 bay leaf
• 4 to 5 medium carrots peeled and cut into 2-inch chunks
• 1 pound baby gold potatoes halved if large
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Pot Roast Seasoning Mix

• 1 ½ teaspoons sea salt
• 1 ½ teaspoons dried crushed rosemary
• 1 ½ teaspoons dried thyme
• 1 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika

Instructions

• Use a sharp knife to trim as much of the fat as possible from around the edges of the roast. It’s fine if some fat remains but trim as much as you can to ensure that your gravy will not be overly greasy. Blot the beef dry with paper towels.
• Combine the seasoning mix ingredients in a small bowl. Sprinkle the rub over all sides of the beef and use your hands to press the seasoning into the meat.
• Heat the oil in a large skillet oven over MEDIUM-HIGH heat. Add the seasoned roast and sear it on all sides until nicely browned. Remove the pot from the heat and transfer the roast to a 6 quart slow cooker.
• Return the skillet to MEDIUM heat and add additional olive oil, if necessary. Add the diced onion and minced garlic. Cook and stir until softened, about 3 to 4 minutes, and then add the tomato paste, stirring until well combined. Add the red wine (or ½ cup broth) and cook, stirring to deglaze the pan for just a minute or two. Pour the contents of the skillet into the slow cooker over and around the roast..
• In a small bowl or measuring cup, whisk together 2 cups beef broth, Dijon mustard, and Worcestershire sauce. Pour the mixture around the roast.
• Tuck the bay leaf into the liquid then scatter the carrots and potatoes around the roast.
• Cover and cook on LOW for 7 to 8 hours or on HIGH for 5 to 6 hours.
• When the roast is fork tender, transfer it to a cutting board and use two forks to pull it apart into chunks. Use a slotted spoon to transfer the carrots and potatoes to a serving dish with the beef.
• For the gravy, pour the liquid from the slow cooker through a fine mesh strainer into a medium saucepan. If you’d like to remove some of the fat from the drippings, let the liquid rest for a few minutes and use a spoon to skim off any excess from the surface or use a gravy separator.
• In a small bowl, whisk together the cornstarch and water until smooth. Place the saucepan over MEDIUM-HIGH heat and stir in the cornstarch slurry. Bring the mixture to a low boil, stirring frequently, then reduce the heat and simmer until thickened. Taste and season with additional salt and pepper, if needed.

Notes

Wine Substitute: Replace the ½ cup red wine with an equal amount of beef broth, if preferred.

Storage: Refrigerate leftover pot roast and vegetables in an airtight container for up to 4 days. Store the gravy separately in a covered container.

Reheating: Warm the beef and vegetables gently in a covered saucepan over low heat or in the microwave until heated through. Reheat the gravy separately, adding a splash of beef broth if needed to loosen it.

Nutrition

Calories: 491kcal | Carbohydrates: 20g | Protein: 41g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 813mg | Potassium: 1223mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5258IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 5mg

Boneless, skinless chicken breasts are my go-to for so many of our meals. They’re lean, packed with protein, and versatile enough to serve several times in one week without dinner ever feeling the same.

Over the years, I’ve put just about every cooking method in my kitchen to work developing these recipes. Whether you need a slow cooker meal, a quick stovetop dinner, or something you can just pop in the oven, you’ll find plenty to choose from in this collection of my favorite chicken breast recipes.

Stovetop

Cashew Chicken Stir Fry

5 from 4 votes

This easy Cashew Chicken Stir Fry is loaded with vibrant vegetables and tossed in a savory-sweet sauce. Serve it with rice for a fast, flavorful dinner any night of the week.

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White Chicken Chili

5 from 20 votes

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

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Chicken Stroganoff

3 from 1 vote

Chicken Stroganoff is a quick and easy way to enjoy the rich flavors of the classic dish in far less time! Tender chicken, earthy mushrooms, and a creamy sauce come together to create a comforting meal that’s easy enough to make any night of the week.

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Easy Chicken Scallopini

5 from 5 votes

This Easy Chicken Scallopini recipe is creamy, comforting and perfect for busy weeknights! It's served over simple Parmesan noodles with a luscious, silky smooth sauce and is ready to serve in just 30 minutes.

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Maple Balsamic Chicken

No ratings yet

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Chicken Marsala

4.09 from 49 votes

 A delicious, but surprisingly easy recipe that results in a restaurant quality dish. Chicken Marsala is an impressive meal that only takes about 30 minutes to prepare.

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Skillet Chicken Fajitas

5 from 5 votes

These Skillet Chicken Fajitas cook all in one pan on the stove for a fun and easy dinner. You don't need to pay restaurant prices when it's so easy to make fajitas at home!

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Coconut Curry Chicken

5 from 3 votes

Curry infused chicken cooks in a rich and creamy tomato-based sauce until fork tender. This easy Coconut Curry Chicken recipe with cauliflower and red bell pepper is the ultimate comfort food!

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Skillet Garlic Butter Chicken and Green Beans

4 from 1 vote

This Skillet Garlic Butter Chicken and Green Beans comes together in one pan with a simple garlic butter sauce and a blend of flavorful seasonings. It's a 30 minute meal that's perfect for a busy weeknight.

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Pasta and One-Pot Meals

Chicken and Spinach Skillet Pasta

4.93 from 284 votes

Dry pasta cooks up perfectly tender in a luscious sauce with chicken, spinach and tomatoes in this one pot wonder. This utterly delicious Chicken and Spinach Skillet Pasta is on the table in about 30 minutes!

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One Pot Lemon Chicken and Orzo

5 from 42 votes

This One-Pot Lemon Chicken and Orzo is a quick and easy way to brighten up your menu any time of year. Vibrant, colorful ingredients and super easy prep make this a great choice for a busy weeknight.

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Tuscan Chicken Pasta

4.73 from 11 votes

Flavorful ingredients combine to create this one pot Tuscan Chicken Pasta. Penne pasta in a luscious tomato cream sauce with chunks of chicken, sun-dried tomatoes, fresh cherry tomatoes and spinach.

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Chicken Broccoli Alfredo

5 from 4 votes

Your taste buds will be so happy with this delightfully rich and creamy Chicken Broccoli Alfredo. A family-friendly meal that's ready in about 30 minutes!

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Tex-Mex Chicken and Rice Skillet

5 from 63 votes

This cheesy one pot Tex-Mex Chicken and Rice Skillet is loaded with corn, peppers, and black beans for a hearty, delicious meal. It's ready in just 30 minutes and cleanup is a breeze!

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Chicken Parmesan Pasta

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Simple, easy to stock ingredients create this tasty one-pot Chicken Parmesan Pasta. A quick, family-friendly meal perfect for a busy day.

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Chicken Pesto Pasta

5 from 4 votes

Easy to stock ingredients create a flavor-packed sauce for this rustic Chicken Pesto Pasta. This quick and easy pasta is loaded with tender bites of chicken, pesto, roasted red peppers and creamy ricotta cheese.

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Creamy Lemon Chicken and Pasta

4.98 from 36 votes

Thin-sliced chicken with a luscious lemon cream sauce served over basil Parmesan pasta. This creamy Lemon Chicken and Pasta is simply elegant but easy enough to make any night of the week.

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Oven-Baked

Oven Baked BBQ Chicken

5 from 3 votes

Chicken is baked in a made from scratch cranberry-orange BBQ sauce until fork tender. This Oven Baked BBQ Chicken is a rustic, satisfying meal anytime of year.

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Chicken Broccoli Rice Bake

4.98 from 147 votes

This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day!

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Apple Cider Chicken

4.67 from 6 votes

Chicken is seared with herbs and cooked to tender perfection in a flavorful apple cider sauce. Serve this Apple Cider Chicken with roasted Brussels sprouts and apples for a memorable fall-inspired meal.

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Catalina Chicken

5 from 3 votes

Catalina Chicken is a comforting meal of tender chicken breasts coated in a sweet and tangy sauce made from Catalina dressing, apricot preserves, and a touch of spice. This recipe makes use of pantry staples to create a satisfying meal with minimal effort.

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Broccoli Cheese Stuffed Chicken Breast

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This Broccoli Cheese Stuffed Chicken Breast is breaded, baked until crispy, and topped with a creamy lemon-herb gravy. A super comforting meal for a chilly night.

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Easy Italian Chicken

5 from 2 votes

This Easy Italian Chicken combines tender chicken, a flavorful tomato sauce, and plenty of melted mozzarella for a comforting, family-friendly dinner. Add this simple recipe to your list of busy weeknight meals!

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Chicken Milanese

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Crispy baked Chicken Milanese with a bright, peppery arugula salad is a restaurant-quality meal that’s easy to make at home. It’s fresh, family-friendly, and perfect for any night of the week.

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Crispy Chicken Parmesan

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This unique stove to oven method creates the best Crispy Chicken Parmesan with marinara and melted mozzarella cheese. No more soggy breading! This Italian classic is easy to make at home and is even better than some restaurant versions.

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Greek Sheet Pan Chicken

5 from 2 votes

Feta stuffed boneless chicken breasts roast on a baking sheet along with colorful vegetables and halved lemons for this Greek Sheet Pan Chicken. Fresh, easy, and loaded with Greek flavor!

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Malibu Chicken

5 from 4 votes

Panko breaded chicken topped with deli ham and Swiss cheese and served with a honey dijon dipping sauce. A copycat version of Sizzler's classic Malibu Chicken.

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Crispy Onion Chicken

4.64 from 11 votes

A delicious coating of French-fried onions adds big flavor to this Crispy Onion Chicken. A super family-friendly meal idea!

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Maple Mustard Chicken

No ratings yet

Tender chicken smothered in a sweet and tangy sauce with plenty of garlic and fresh thyme. This easy Maple Mustard Chicken turns a short list of ingredients into a flavorful meal that works any night of the week.

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Air Fryer

Air Fryer Chicken Breast

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This perfectly tender and juicy Air Fryer Chicken Breast is fast, easy and loaded with flavor. This all-purpose chicken is great on salads, sandwiches or served with simple side dishes for a fast and easy dinner.

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Easy Air Fryer Chicken Parmesan

5 from 4 votes

Once you learn how to make Chicken Parmesan in the air fryer you may never go back to traditional methods. This Easy Air Fryer Chicken Parmesan recipe is crispy, tender, and perfectly cooked every time!

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Air Fryer Chicken Tenders

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These Air Fryer Chicken Tenders are perfectly seasoned, irresistibly crispy, and absolutely delicious! Enjoy them right away or freeze for a quick and easy lunch or dinner anytime.

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Air Fryer Chicken Sandwich (Pickle Brined)

4.34 from 3 votes

Chicken cutlets brined in pickle juice and buttermilk are breaded and air fried to create the most tender, flavorful Air Fryer Chicken Sandwich! Serve these crispy chicken sandwiches on brioche buns topped with the ultimate sandwich sauce.

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Grilling

Chili Lime Chicken

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This Chili Lime Chicken is marinated in fresh lime juice and a smoky, savory blend of spices, then grilled or cooked on the stovetop until perfectly tender and browned. Slice it up for tacos, fajitas, salads, bowls, and more!

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Pineapple Chicken Kabobs

4.98 from 41 votes

These Hawaiian-inspired Pineapple Chicken Kabobs are glazed with a tropical basting sauce and grilled until tender and caramelized. A fresh, flavorful summer meal!

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Grilled Greek Chicken

4.86 from 14 votes

When you're in the mood for a fresh, Mediterranean-style meal, this Grilled Greek Chicken will definitely hit the spot. Lemony-herbed grilled chicken served with freshly made Tzatziki Sauce is the perfect choice for a warm summer evening.

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Margarita Chicken

5 from 11 votes

Tequila, fresh lime and orange juice combine to make a spectacular marinade for this juicy and flavorful Margarita Chicken. This versatile grilled chicken can be used as a base for a variety of delicious summer meals.

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Grilled Chicken Caesar Salad

5 from 7 votes

Grilled Chicken Caesar Salad is a fresh, flavorful twist on the classic. Tender marinated chicken and crisp croutons tossed in creamy Caesar dressing make this a salad you’ll crave all summer long.

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Slow Cooker

Crock-Pot Chicken Tacos

4.62 from 175 votes

This recipe for Crock-Pot Chicken Tacos creates incredibly tender, flavorful shredded chicken for easy tacos on a busy day. It's super versatile and works perfectly for a variety of Mexican entrees.

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Slow Cooker BBQ Chicken

5 from 2 votes

This tender, shredded Slow Cooker BBQ Chicken can be used to create a variety of different meals. Just toss everything into the Crock-Pot, kick back, and let the magic happen for a hassle-free meal.

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Slow Cooker Chicken Tikka Masala

5 from 1 vote

This Slow Cooker Chicken Tikka Masala has all the bold, cozy flavors of the classic Indian dish, with tender chicken simmered in a richly spiced tomato-coconut sauce. It’s an easy, hands-off way to bring a restaurant-style favorite into your own kitchen.

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Slow Cooker BBQ Buffalo Chicken Sliders

4.91 from 11 votes

These Slow Cooker BBQ Buffalo Chicken Sliders may be small but they come packin' big flavor! A fabulous make-ahead choice for your game day gathering.

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Crock-Pot Tex-Mex Chicken

5 from 2 votes

This recipe for Crock-Pot Tex-Mex Chicken creates tender, flavorful shredded chicken with black beans and corn. Serve it over rice or wrapped in tortillas with your favorite toppings for a satisfying weeknight dinner.

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Bowls, Wraps, and Handhelds

Chipotle Burrito Bowl (Copycat Recipe)

5 from 200 votes

This Chipotle Burrito Bowl recipe combines the best of the famous restaurant recipes you love in one delicious meal. Make it a Chipotle night without leaving the house!

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BBQ Chicken French Bread Pizza

5 from 13 votes

This BBQ Chicken French Bread Pizza is a fantastic option for a busy day or your next game day gathering that is always a big hit. Tons of flavor and ready in under 30 minutes!

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Chicken Bacon Ranch Wraps

No ratings yet

A flavorful chicken marinade creates the most tender, delicious chicken for these Chicken Bacon Ranch Wraps. They're layered with crunchy lettuce, tomatoes, and red onion and drizzled with ranch dressing.

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Chicken Cordon Bleu Sandwiches

5 from 8 votes

Crispy breaded chicken cutlets layered with deli ham and melted swiss cheese on crusty sandwich rolls. These Chicken Cordon Bleu Sandwiches are drizzled with creamy honey mustard sauce and topped with spinach for a wholesome, satisfying meal!

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Chicken Fajita Wraps

5 from 1 vote

These crispy Chicken Fajita Wraps are stuffed with onions, bell peppers, and cheese and topped with a creamy, flavorful sauce before being toasted in a skillet. They're easy to make and guaranteed to be family-friendly!

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Chicken Pitas

5 from 2 votes

There's no need to order takeout next time you're craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!

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Italian Chicken Sub Sandwiches

5 from 1 vote

These Italian Chicken Sub Sandwiches are stacked with tender marinated chicken, melty provolone, and all the crisp, fresh toppings you love in a classic deli sub. It’s a great way to satisfy that sub sandwich craving with a fresher, lighter spin.

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BBQ Chicken Wraps

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These BBQ Chicken Wraps come together fast with tender chicken, shredded cheese, crunchy cabbage, and a drizzle of ranch dressing. They’re super flavorful, easy to make, and a perfect choice for busy weeknights.

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