Crock Pot Chicken Alfredo

Julie says she has been making this crock pot chicken alfredo on those nights when she wants something creamy and comforting but doesn’t want to stand at the stove. It’s a slow cooker version of classic chicken alfredo made with chicken breasts, cream, broth, butter, and cream cheese, and it comes together in about 4 to 5 hours with barely any hands-on time. It’s rich, cozy, and one of those dinners that always disappears fast, especially when you’ve got hungry people waiting. From breadboozebacon.com.

Crock Pot Chicken Alfredo


Ingredients:

3 boneless skinless chicken breasts (about 1 pound) thawed
2 cups heavy cream
1 cup low-sodium chicken broth (without problem ingredients)
4 tablespoons unsalted butter cut into pieces
8 ounces cream cheese cut into pieces (softened)
½ teaspoon salt (if tolerated)
½ teaspoon Italian seasoning
¼ teaspoons black pepper (if tolerated)
¼ teaspoon garlic powder
1 pound rigatoni (see notes)
4 ounces Parmesan cheese shredded, plus more for garnish (if tolerated)
fresh parsley finely chopped, for garnish


Directions:

1. To your 6 quart slow cooker, add 3 boneless skinless chicken breasts, 2 cups heavy cream, 1 cup low-sodium chicken broth, 4 tablespoons unsalted butter, 8 ounces cream cheese, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.

2. Cover and cook for 4-5 hours on LOW or the cream will curdle.

3. When there are 20 minutes left in the cooking time for the chicken, cook the pasta. Bring a large pot of salted water to a boil, add 1 pound rigatoni, and cook until al dente according to the package directions. Drain the water with a colander. Set aside.

4. Use tongs to remove the chicken from the crock pot and shred it using two forks. Wisk the sauce before adding the chicken and pasta. Return the chicken to the alfredo sauce along with the pasta and 4 ounces Parmesan cheese. Mix to combine.

5. Serve warm. Top with fresh parsley and extra parmesan cheese if desired.


NOTES:
For best texture, cook the pasta separately until al dente, then stir it in at the end. Slow cookers vary, and pasta can turn mushy if cooked directly in the sauce.

How do I know when the chicken is done? Use an instant-read thermometer. You’re looking for 165°F internally. It should also shred easily with a fork.

Add veggies if you want – Broccoli is an easy win. Add florets to the slow cooker 30 minutes before the end on HIGH or 1 hour before on LOW. Spinach and sun-dried tomatoes (if tolerated) can be stirred in raw at the end – the heat from the sauce takes care of them. Sliced mushrooms can go in at the beginning with the chicken, or sauté them first and stir them in at the end if you want more texture.

Can I make this ahead of time? Yes. You can cook the chicken and sauce ahead, store it in the fridge, and then reheat and add freshly cooked pasta when you’re ready to serve.

If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon cold water and stir it in. Let it warm for a few minutes to thicken. If it’s too thick, add a splash of chicken broth or cream.

Store in an airtight container for 3 to 4 days in refrigerator.

To freeze, store the chicken and sauce only – skip the pasta. Can freeze for up to 3 months. Thaw overnight in the fridge, then reheat and add freshly cooked pasta before serving.

To reheat, warm on the stove or in the microwave with a splash of cream or milk to loosen the sauce. Avoid reheating in the slow cooker. It takes too long to bring refrigerated food back up to a safe temperature.

Creamy Ranch Chicken Crock Pot

This ultimate comfort food recipe transforms ordinary chicken breasts into tender, flavorful shredded chicken in a rich, creamy ranch sauce. Perfect for busy weeknights, this slow cooker meal requires just 10 minutes of prep and delivers restaurant-quality results every time. From tastyathome.com.

Creamy Ranch Chicken Crock Pot
Serves 4


Ingredients:

4 pieces boneless, skinless chicken breasts
1 packet ranch seasoning mix (without problem ingredients)
1 can cream of chicken soup 10.5 oz (without problem ingredients)
½ cup chicken broth (without problem ingredients)
½ cup sour cream (if tolerated)
½ tsp garlic powder
½ tsp onion powder (if tolerated)
¼ tsp black pepper (if tolerated)
1 tbsp olive oil optional for searing

Optional Garnishes
1 cup shredded cheddar cheese optional
fresh parsley for garnish, optional


Directions:

1. Add for step 1.Heat olive oil in a large skillet over medium heat. Meanwhile, pat chicken breasts dry with paper towels—this crucial step ensures proper browning. Sear each breast for 2-3 minutes per side until golden brown develops. This step is optional but adds extra flavor.

2. In the crockpot, add the cream of chicken soup, ranch seasoning, chicken broth, garlic powder, onion powder, and black pepper. Stir to combine until smooth.

3. Place the chicken breasts into the crockpot and coat them completely with the sauce mixture.

4. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork. *Leaving the chicken in pieces instead of shredding it is totally fine and looks great—just like the photo show. Both ways taste equally delicious. The chicken is already tender and coated in that creamy sauce, so shredding is just a matter of preference.

5. Once cooked, remove chicken and shred with two forks. Return shredded chicken to the crockpot and stir into the creamy sauce.

6. Remove crockpot from heat and gradually stir in sour cream for extra creaminess. Garnish with shredded cheese and parsley, if desired.


Notes
For best results, don’t lift the lid during cooking as this releases heat and extends cooking time. The chicken is done when it reaches an internal temperature of 165°F and shreds easily. If the sauce seems too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the mixture during the last 30 minutes of cooking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

White Chocolate Cheesecake

Combine chocolate and cream cheese to make our White Chocolate Cheesecake. This White Chocolate Cheesecake is incredibly smooth, creamy and rich. From kraftheinz.com.

White Chocolate Cheesecake


Ingredients:

½ cup butter, softened
¾ cup sugar, divided
1-1/2 tsp vanilla, divided
1 cup flour
4 pkg(8 oz. each) PHILADELPHIA Original Cream Cheese
3 pkg(4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled
4 eggs


Directions:

Step 1
Heat oven to 325°F.

Step 2
Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

Step 3
Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Step 4
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Easy Creamy Mushroom Chicken (No Heavy Cream!)

This creamy mushroom chicken is a weeknight staple in my house. One pan, 30 minutes, and a sauce so good you will want to put it on everything. I skip the heavy cream and use light cream cheese instead so it stays rich and creamy without being too heavy. Serve it over rice, pasta, or cauliflower rice and dinner is done. From healthyfitnessmeals.com.

Easy Creamy Mushroom Chicken (No Heavy Cream!)
Serves 6


Ingredients:

2 tablespoons olive oil, divided
1.5 pounds chicken breasts, boneless and skinless
3 garlic cloves, crushed
8 ounces button mushrooms, halved
1 1/4 cup chicken broth (without any problem ingredients)
1/2 teaspoon cornstarch
1/2 teaspoon salt (if tolerated)
1/4 teaspoon pepper (if tolerated)
4 ounces Light cream cheese, softened
1 tablespoon fresh chopped curly parsley


Directions:

1. Heat one tablespoon of the 2 tablespoons olive oil in a pan over medium-high heat.

2. Add the 1.5 pounds chicken breasts to the skillet and cook until each side is golden-brown, about 5 minutes per side. Once done, remove from heat and set aside, covered to keep warm.

3. Heat the remaining one tablespoon of oil, add the 8 ounces button mushrooms (sliced), and cook until slightly golden brown. Then add the 3 garlic cloves (minced), and sauté until fragrant.

4. Meanwhile, in a small bowl, whisk the 1/2 teaspoon cornstarch with 2 tbsp of water until fully dissolved. Pour the 1 1/4 cup chicken broth and cornstarch mixture into the pan.

5. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and cook until the liquid starts to bubble. Stir in the 4 ounces Light cream cheese and whisk well until the sauce is smooth and thickened.

6. Return the chicken breast back into the pan, and spoon over with the hot sauce.

7. Garnish with 1 tablespoon fresh chopped curly parsley and serve warm.


Notes:

• Pat chicken dry before cooking for a better sear.
• Softened cream cheese melts smoother into the sauce. Cold cream cheese can leave lumps.
• For a thicker sauce, mix an extra half teaspoon of cornstarch with cold water and stir it in. Let it simmer for a minute or two.
• Store leftovers in the fridge for up to 5 days. Reheat slowly on the stovetop or in short microwave intervals.
• Freeze for up to 3 months in an airtight container.

Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Spinach Lasagna

If you invite me to a potluck, there's a good chance I'll bring lasagna. My go-to recipe, affectionately known around here as The Best Lasagna Ever, is always a crowd-pleaser. But when I want something for my veggie-loving friends, this gorgeous spinach lasagna is a winner. The creamy cheese sauce takes it to an entirely new level of deliciousness—and you don't need any fancy ingredients to make it! Just grab some noodles, spinach, eggs, and staples like butter and cheese. The result? A rich, cheesy masterpiece with a golden, crisp top and endless cheese pulls. From thepioneerwoman.com.

Spinach Lasagna


Ingredients:

1 stick salted butter
2 tsp. kosher salt, plus more to taste
12 lasagna noodles
3 bunches fresh spinach, trimmed (because a standard bunch of spinach weighs roughly 10 to 12 ounces, three bunches equal about 2 to 2.25 pounds of fresh produce)
Black pepper, to taste (if tolerated)
2 garlic cloves, chopped
1/4 cup all-purpose flour
4 cups whole milk
1 cup heavy cream
1 3/4 cups grated parmesan cheese (if tolerated)
1 lb. whole-milk ricotta cheese
2 large egg yolks
1 cup fresh parsley, roughly chopped
4 scallions, chopped (if tolerated)
8 oz. ounces deli-sliced low-moisture mozzarella cheese


Directions:

1. Preheat the oven to 400°F. Use 1 tablespoon butter to grease a 9-by-13-inch broiler-safe baking dish. Bring a large pot of salted water to a boil. Add the noodles and cook about 3 minutes shy of the package cooking time. Drain and rinse under cold water. Melt 2 tablespoons butter in a Dutch oven over medium heat. Add the spinach, season with 1⁄2 teaspoon salt and pepper to taste; cook, stirring, until wilted, 3 to 4 minutes. Add half of the garlic and cook 1 to 2 minutes. Drain and let cool slightly, then wrap in a clean kitchen towel and wring out the liquid.

2. Wipe the Dutch oven clean. Add the remaining 5 tablespoons butter and melt over medium heat. Whisk in the flour and cook, whisking, until smooth and thick, about 2 minutes. Add the remaining garlic and 1 teaspoon salt and cook until sizzling, about 30 seconds. Slowly stir in the milk and heavy cream. Bring to a simmer, stirring constantly; cook, stirring, until thickened, about 5 minutes. Whisk in 1 cup parmesan and remove from the heat.

3. In a medium bowl, stir together the ricotta, egg yolks, parsley, scallions, 1⁄2 cup parmesan, 1⁄2 teaspoon salt and some pepper in a medium bowl.

4. Spread 1 cup of the sauce in the baking dish. Arrange 4 noodles lengthwise in the dish. Spread with another 1 1⁄2 cups sauce. Layer half of the mozzarella over the sauce, then spread with half of the ricotta mixture and half of the spinach. Repeat the layering (noodles, sauce, mozzarella, ricotta, and spinach). Top with the remaining 4 noodles and spread with the remaining sauce (about 1 cup). Sprinkle with the remaining 1⁄4 cup parmesan.

5. Cover with foil, tenting it so it doesn’t touch the lasagna. Place on a baking sheet and bake until the edges begin to bubble, about 20 minutes. Uncover and bake until golden brown on top, 30 to 35 minutes. Switch the oven to broil and broil 1 minute to brown the top. Let sit 15 minutes before serving.

Summer Squash Frittata

Your favorite summer vegetable gives this cheesy frittata a pop of color. From goodhousekeeping.com.

Summer Squash Frittata


Ingredients:

1/2 lb. summer squash
8 large eggs
4 oz. Gruyère cheese, shredded (is on the “caution list”, but mozzarella, ricotta, and mild cheddar are much safer choices)
3/4 cup milk
2 green onions, thinly sliced (if tolerated)
10-inch oven-safe nonstick skillet


Directions:

Step 1- Heat oven to 375°F. Thinly slice 2 green onions. Set aside.

Step 2- Thinly slice 1 1/2 pounds summer squash. Toss summer squash with 1⁄4 teaspoon salt and let stand 10 minutes.

Step 3- Shred 4 ounces of cheese. Whisk together with 8 large eggs, 3/4 cup milk, and sliced green onions.

Step 4- Gently squeeze the summer squash very dry.

Step 5- Heat 10-inch oven-safe skillet on medium. Add egg mixture. Stir in squash. Cook, stirring occasionally, for 2 minutes or until the bottom begins to set. Cook, without stirring, for 3 minutes.

Step 6- Whisk together eggs, cheese, milk, green onions and 1⁄4 teaspoon each salt and pepper. Heat 10-inch oven-safe nonstick skillet on medium. Add egg mixture. Stir in squash. Cook, occasionally stirring and pulling back edges, 2 minutes or until bottom begins to set. Cook, without stirring, 3 minutes.

Step 7- Transfer skillet to the oven and bake 20 to 25 minutes or until set.

Three-Cheese Mushroom and Kale Skillet Lasagna

Once you try this white lasagna, you may never go back to your traditional tomato-based recipe. From thepioneerwoman.com.

Three-Cheese Mushroom and Kale Skillet Lasagna


Ingredients:

1 1/2 tsp. kosher salt, plus more for the ravioli (if tolerated)
1 20-ounce package cheese ravioli (without problem ingredients)
5 Tbsp. salted butter
8 oz. white mushrooms, sliced
Black pepper, to taste (if tolerated)
2 garlic cloves, thinly sliced
3 Tbsp. all-purpose flour
2 cups plus 2 tablespoons whole milk
2 cups grated fontina cheese (the best substitutes for fontina cheese are Gruyère, Gouda, and Provolone. These options match its rich, nutty taste and smooth melting quality)
3 cups curly kale, leaves thinly sliced
1 cup ricotta cheese


*Or use what you have on hand like artichoke hearts, fresh baby spinach and mozzarella, etc.


Directions:

1. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and set aside.

2. Preheat the broiler. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until softened, 5 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute. Scrape onto a plate.

3. Melt the remaining 3 tablespoons butter in the skillet over medium heat. Sprinkle in the flour and whisk until a paste forms, about 1 minute. Slowly whisk in 2 cups milk and 1 teaspoon salt until smooth. Bring to a simmer and cook, whisking frequently, until thickened, about 10 minutes. Whisk in half the fontina and cook until melted, about 1 minute. Stir in the kale and cook, stirring frequently, until wilted, about 1 minute. Add the ravioli, mushrooms and garlic and stir gently to coat in the sauce.

4. Mix the ricotta with the remaining 2 tablespoons milk and dollop on top of the ravioli. Sprinkle the remaining fontina around the dollops. Place the skillet under the broiler and broil until the cheese is melted and starting to turn golden brown, 2 to 3 minutes.