Slow Cooker Cilantro Lime Chicken Sandwiches

Slow cooker cilantro lime chicken sandwiches

Slow cooker sandwiches are one of my favorite meals.  They work so well for several scenarios:

  • They can handle a long cook time.
  • They are perfect for feeding people in shifts.
  • The leftovers make great lunches or dinners.
  • Sandwiches don’t require complicated side dishes – also great for shift eating.

For these Cilantro Lime Chicken Sandwiches, I used a new Hidden Valley® Ranch Dressing flavor. Hidden Valley® has four new flavors :

  • Hidden Valley® Ranch Buffalo dressing
  • Hidden Valley® Ranch Honey BBQ dressing
  • Hidden Valley® Ranch Sriracha dressing
  • Hidden Valley® Ranch Cilantro Lime dressing

Any of the flavors will work in this recipe, but we really liked the taste of the Cilantro Lime dressing.  It added a brightness to the chicken with the fresh taste of cilantro and the citric splash of lime.

The dish starts with chicken and seasonings.  Creamy dressing is added near the end of cooking and served with the sandwiches too.

I picked up my ingredients from Walmart.  It’s so easy to run into Walmart and grab everything I need at once.  There’s a coupon for Hidden Valley® you can download here that will save you $0.75 on a 12oz or 16oz bottle.

In addition to the Hidden Valley® Ranch Cilantro Lime dressing, I used quite a few spices to season chicken tenders.

spices for cilantro lime chicken sandwiches

Slow Cooker Cilantro Lime Chicken Sandwiches

Serves: 8 servings

Ingredients
  • 2 - 2.5 lbs. boneless chicken or chicken tenders
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • ½ tsp. paprika
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. thyme
  • ½ - 1 cup Hidden Valley Ranch Cilantro Lime dressing
  • 8 sandwich buns
  • lettuce and tomato for serving, optional
Instructions
  1. Place chicken in slow cooker.
  2. Sprinkle spices over chicken, tossing to coat chicken with spices.
  3. Cook on high 5-6 hours or low 7-8 hours.
  4. Shred chicken.
  5. Stir dressing into chicken, using enough to make it as creamy as you'd like.
  6. Serve on sandwich buns, topped with lettuce and tomato if desired.


Cilantro Lime Chicken Sandwich

This is a sponsored conversation written by me on behalf ofHidden Valley® Ranch. The opinions and text are all mine.

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Chicken Curry in the Slow Cooker

Slow Cooker Chicken Curry

Slow Cooker Chicken Curry has become one of my favorite weeknight dinner recipes.  Rachael first shared the recipe on Eat at Home a few years ago.  I’ve made it so many times since then.

One reason this recipe is perfect is that it is so simple.  I have it memorized, which makes it even faster – no need to go searching for the recipe.  Four ingredients go into the slow cooker, with one ingredient added just before serving.  So easy!

We love this served over rice with baked sweet potatoes along side.  You can also make it paleo/low-carb by serving it over cauliflower instead of rice.

Here’s what you’ll need:

Slow Cooker Chicken Curry ingr

You can use any cut of boneless chicken – breasts, thighs or tenders.  Control the heat by using mild salsa, or hot salsa if you like it spicy.  I use mild and the dish isn’t spicy at all.  Mild curry powder also keeps it from tasting too hot.

Chicken Curry in the Slow Cooker

Serves: 6-8 servings

Ingredients
  • 3 lbs. boneless chicken
  • 1 onion, chopped
  • 1 cup salsa
  • 3 Tbs. curry powder
  • 1 can coconut milk
  • 2 cups rice, cooked
Instructions
  1. Place chicken, onion, salsa and curry powder in slow cooker.
  2. Cook on high 5-6 hours or low 7-8 hours.
  3. minutes before serving remove chicken from slow cooker.
  4. Add coconut milk to slow cooker. Stir into sauce.
  5. Return chicken to pot.
  6. Serve over cooked rice.

One easy way to remember the ingredients is this:

3 ingredients go in – chicken, salsa, onion.  Then 3 Tbs. curry powder.  Three (ingredients) before three (tablespoons).  Finish with the coconut milk.

 

 

 

 

 

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Crockpot Chicken Spaghetti

Crockpot Chicken Spaghetti

This is one of those classic recipes that gets passed around because it is so good.  There are a million different variations.

I like this crockpot version.  The chicken and veggies cook in the crockpot and the spaghetti and cheese get added later.  It splits the meal prep into two easy parts and makes dinner fit into your day.

The next time I make this, I’m planning to add a can of diced green chilies and a can of drained, diced tomatoes.  Or maybe just a can of tomatoes and green chilies.  I kept it simple this time, and it’s good either way.  Change it up to suit your family and what you have on hand in the pantry.

Here’s what you’ll need:   [Read more…]

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Brie, Bacon and Chicken Stuffed Baked Potatoes

Brie, bacon and chicken baked potatoes

This is a case where an inspiration ingredient turned into an amazing meal.

I bought the block of brie at Trader Joe’s the other night.  It caught my eye, and even though I didn’t know what I’d do with it, the brie had to go home with me.

On Sunday I decided that the brie needed to be tucked into hot, baked potatoes.  Oh my!  Brie was made for potatoes.  My son-in-law said brie is like cheese trying to be butter.  Perfect!

My oven has a delayed bake setting on it, so the potatoes went into the oven while we were at church.  Once we were home, I pulled together a quick topping of chicken (I used rotisserie chicken), onions, French herbs in chicken broth.

We nestled slices of brie into the split potatoes, spooned the chicken and onions over the top and crumbled bacon over it all.

It was easy, quick and amazing!

Here’s what you’ll need:   [Read more…]

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Maple Balsamic Roast Chicken Sheet Pan Dinner

 

Maple Balsamic Roast Chicken Sheet Pan Dinner

I’ve been loving sheet pan dinners.  They’re easy to make, healthy and there’s an endless variety of flavors you can bring.  It’s also a great way to eat lots of veggies.

For this Maple Balsamic Chicken dinner, I used bone-in chicken thighs that I got on sale.  I’d love to try this again with boneless, skinless chicken.  Chicken thighs aren’t my favorite cut, but it was such a great sale, I couldn’t pass them up.  This recipe will work equally well with any cut of chicken or even pork.

Maple Balsamic Chicken assembled

I added brussels sprouts and butternut squash to the pan.  I seasoned the squash similar to my favorite Butternut Squash Skillet recipe.  The squash is added to the pan along with the chicken.  The brussels sprouts, don’t need to cook as long, so they get added later.  I seasoned them with a generous shake of salt and pepper.

Maple Balsamic Chicken ingr

Maple syrup is one of my favorite Costco purchases.  I use it for a lot more than pancakes and waffles.  If you don’t have real maple syrup, you can use honey in this recipe.

Maple Balsamic Roast Chicken Sheet Pan Dinner

Serves: 6-8 servings

Ingredients
  • 1 Tbs. olive oil, plus extra
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. maple syrup
  • 1 tsp. Dijon mustard
  • salt and pepper to taste
  • 2-3 lbs. chicken, any cut is fine
  • 1 butternut squash, peeled and cubed
  • ¼ tsp. cinnamon
  • ½ tsp. ginger
  • 1 tsp. thyme leaves
  • 1 bag brussels sprouts, cut in half
Instructions
  1. Mix 1 Tbs. olive oil with vinegar, maple syrup, mustard, salt and pepper.
  2. Pour over chicken and toss to coat.
  3. Place chicken on large sheet pan that's been brushed with olive oil.
  4. Toss butternut squash cubes with drizzle of olive oil, cinnamon, ginger, thyme, salt and pepper.
  5. Pour onto sheet pan next to chicken. (You may need to use more than one sheet pan if you don't have one big enough.)
  6. Place in oven at 425 degrees for 20 minutes.
  7. Meanwhile, toss brussels sprouts with olive oil, salt and pepper.
  8. Pull pan from the oven and add brussels sprouts. Continue roasting for 10-15 minutes more or until chicken is done.

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We include lots of easy meals like Maple Balsamic Roast Chicken Sheet Pan Dinner in our Weekly Meal Plans.  Find out more about how we do the planning so you’re cooking is simple.

 

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Green Chile Chicken Casserole

This recipe for Green Chile Chicken Casserole from Kim looks like a new family favorite!

“Mash-Ups” have been popular recently. It is when you take two different dishes and combine them into one, for example, a brownie + cookie = “brookie”.  I’m calling this Green Chile Chicken Casserole a mash-up of sorts. I was in the mood for some comfort food, and could not decide between Chicken Casserole and Cream Cheese Chicken Enchiladas. I decided a would kind of smoosh (technical cooking term) the two together!

Green Chile Chicken Casserole EAH

The end result was quite tasty and the comfort food I was looking for. My version isn’t spicy, so it’s great for the kids too, however, you could certainly bump up the heat if desired. Rotisserie chicken is great for dish, because the chicken is already seasoned and flavorful. Also, the slow cooker can be used to cook your chicken during the day, then it’s ready to use at dinner.

Green Chile Chicken Casserole

Green Chile Chicken Casserole
A little twist on the classic chicken casserole. Green chiles, sour cream and buttery crackers make this the ultimate comfort food!
Ingredients
  • 2 lbs. (6 cups) chicken, cooked, shredded & seasoned if not using Rotisserie chicken*
  • 1 can cream of chicken soup (or homemade equivalent)
  • 1 can green chiles (add more for stonger green chile flavor)
  • 1 cup chicken broth
  • 1 cup sour cream
  • 1 sleeve Ritz (or equivalent) crackers, crushed
  • ½-1 cup Mexican blend cheese (optional)
  • ¼ cup melted butter
  • *I used salt, pepper, and just a sprinkle of cumin and chili powder
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9 x 13 casserole dish lightly with cooking spray.
  2. Add chicken to the casserole dish in an even layer.
  3. In a mixing bowl, combine the cream of chicken, green chiles, chicken broth and sour cream.
  4. Pour mixture over chicken.
  5. Top with cheese if desired.
  6. Sprinkle crushed crackers evenly over casserole.
  7. Pour melted butter over the crackers.
  8. Bake, uncovered, for 30 minutes.

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and an embarrassing number of desserts!

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Chicken and Vegetable Foil Packets {Grill or Oven}

You’re going to love this recipe from Eat at Home writer, Kim!  She makes use of the grill, but this will work in the oven too.

I know many of us are caught up in back-to-school and starting to have a little Fall fever (is that a thing?) If the pumpkin posts that have started popping up everywhere are any indication, then yes, Fall fever definitely exists. However, in my neck of the woods, it’s still 90 degrees, and I’m still grilling every chance I get. With the craziness of 3 kids, school, sports, etc., I have been looking for easy recipes that do not require a lot of prep or cleanup. These chicken and foil packets fit the bill.

Foil Packet Collage EAH

I love that I can cook the meat and vegetables at the same time, and just add some fruit as a side to have a complete meal. Also, when everything is bundled up in a neat little foil packet, clean up is breeze!

chicken and veggies EAH

Start by prepping your meat and veggies (which can be done ahead of time). I used chicken, potatoes, peppers, onions, carrots, grape tomatoes, and zucchini. This recipe is versatile, and you can add just about anything you like. Just remember to slice potatoes thin and cut your meat into bite size pieces so that it cooks fast, and veggies that cook quickly can be left in bigger chunks (like zucchini…I do not like it to get too mushy, so I sliced it into thick rounds), this way, everything is done at the same time.

chicken and veggie foil pack EAH

Place your veggies on a sprayed piece of foil, add your chicken and any spices you like. I like to add a little bit of butter on top as well.

foil packets on grill EAH

Gather your foil up around the meat and vegetables, pinch to seal at the top, and throw them on the grill (or in the oven on a baking sheet!) for about 25 minutes….and boom! Dinner is basically done!

finished foil packet EAH

Be careful when opening the packets, since everything inside is hot and steamy. I say plates are entirely optional, since everything is neatly contained in the foil! (These would be good when camping.)

Chicken and Vegetable Foil Packets {Grill or Oven}
Chicken and vegetables cooked together in a neat and tidy foil packet!
Ingredients
  • 2 pounds boneless, skinless chicken breast, cut into chunks
  • 3 medium Russet potatoes, sliced thin
  • 1 sweet onion, cut into chunks
  • 1 large pepper, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1-2 cups baby carrots
  • 1 cup grape tomotoes
  • 2 Tablespoons olive oil
  • herbs de provence (optional), to taste
  • Worcestershire sauce (optional), to taste
  • salt and pepper, to taste
  • ½ tablespoon butter for each packet (optional)
  • *aluminum foil
  • *non-stick cooking spray
Instructions
  1. (Light grill to medium-high heat or preheat oven to 400 degrees)
  2. Place all vegetables in a large bowl and drizzle with olive oil. Stir gently to coat.
  3. Spray 12-18 inch pieces of aluminum foil with cooking spray (depends on desired portion size, I made 5 large packets)
  4. Evenly divide veggies among the foil pieces, placing them in center of packet. Add desired spices.
  5. Top with chicken chunks, additional spices and Worcestershire (if using). Place butter on top of chicken.
  6. Seal foil around the chicken and vegetables, pinching at seams to seal.
  7. Place on grill, or in oven on a baking sheet, for approximately 25 minutes or until chicken has reached 165 degrees on a meat thermometer.

 

Kim M. is a contributing writer for Eat at Home, as well as the mom behind the mayhem at Makin’ it Mo’Betta. There you will find kid-friendly recipes, quick and easy meals, and many, many more desserts!

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Slow Cooker Thai Peanut Chicken

I can’t wait to try this recipe from Kate.  She is fantastic at coming up with slow cooker recipes.  That works out great, because she’s also the one who puts together our Slow Cooker version of Weekly Meal Plans.

We’ve been in a huge take-out rut for most of the summer. There’s been so much going on that it’s been easier to grab something while we’re out and about than to try to work in time to cook. The Eat at Home Challenge was a great reminder that I can do better for my family – so I doubled-down my efforts to actually plan. One of the things I started playing with after the challenge were at-home versions of some of our take-out favorites.

Peanut chicken from our local Thai place is always a huge hit. It took me a few tries to get a sauce that was close but I finally hit on a version we love! And this takes even less effort than getting in the car and driving to the Thai place. Truly a win-win!

ThaiPeanutChicken

Ready to make your own Thai take-out at home? Here’s what you’ll need:

ThaiPeanutChickenIngredients

Slow Cooker Thai Peanut Chicken

Serves: 6 serving

Ingredients
  • 2½ lbs. boneless, skinless chicken breast
  • 1 red bell pepper, cut into thin strips
  • 2 cloves of garlic, minced
  • ¼ cup coconut milk
  • ⅓ cup teriyaki glaze
  • 2 Tbsp. champagne vinegar, rice wine vinegar or white wine vinegar
  • 1 tsp. crushed red pepper
  • ½ cup creamy peanut butter
  • Brown rice, for serving
Instructions
  1. Place the chicken in the slow cooker. Top with the sliced peppers.
  2. In a small bowl, whisk together the garlic, coconut milk, teriyaki glaze, vinegar and red pepper. Pour over the chicken and toss to coat.
  3. Cook on low for 6 hours.
  4. Remove chicken to a cutting board and shred. Whisk peanut butter into the sauce remaining in the slow cooker, until smooth. Return chicken to the slow cooker and toss to coat. Cook for an additional 15-20 minutes.
  5. Serve chicken and peppers over rice.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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Chipotle Ranch Chicken Pasta

The Eat at Home Challenge is off to a great start! Nearly 1800 people have joined.  I’m doing the challenge right along with everyone else, but last week I was sick all week.  Summer isn’t supposed to be for viruses, but this one sure did lay me flat!  It’s put me a little behind and made the Eat at Home Challenge a bit more challenging for my family.  We haven’t eaten perfectly planned meals, but we have eaten.  Fingers crossed that this week is better!

Today, we’ve got a recipe from Kate.  This one looks fantastic!

I know the summer stereotype is lazy days but my summers are always busy. The longer days always seem to keep us out and about later, which often means less time to make dinner. This pasta has been one of my favorites so far this summer. It’s a recreation of something I got at a local café and it comes together in about fifteen minutes. If you cook the pasta the night before, you can have it on the table in about five.

ChipotleRanchChickenPasta

I prefer to serve this cold – it feels more refreshing on a summer night, especially with fresh-from-the-garden corn and tomatoes – but you can heat it if you want to.

ChipotleRanchIngredients

Chipotle Ranch Chicken Pasta
Ingredients
  • 1 lb. mini penne
  • 1 lb. cooked chicken breast, cut into bite-sized pieces
  • 1 ear of corn, grilled and cut off
  • 1 tomato, diced
  • ½ red onion, diced
  • 8 oz. Colby Jack cheese, shredded
  • 1 cup ranch dressing
  • 2 tsp. chipotle sauce, or more, to taste
Instructions
  1. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
  2. In a small bowl, whisk together the ranch dressing and chipotle sauce.
  3. In a large bowl, combine the pasta, chicken, corn, tomato and onion. Pour the dressing over and toss to coat. Add the cheese and stir until evenly distributed.
  4. Refrigerate until ready to serve.

Kate is a home cook and new mom  from New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

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Quick & Easy Skillet Chicken Jambalaya – 15 minute meal

Quick and Easy Skillet Chicken Jambalaya

 

We love jambalaya, but it takes a while if you bake it in the oven.  I’ve tried making it in the slow cooker, but that didn’t turn out very well.

Then I realized that it could be made in a skillet, using a similar method that I use for fried rice.  The rice cooks separately, in chicken broth instead of water.  Once it’s added to the ingredients in the skillet, it all comes together similar to a traditional jambalaya.

The bonus, of course, is that it’s much faster to make on the stove top.  If you use jasmine rice, it will only take 15 minutes for the rice too cook and the whole dish is done in short order.  Jasmine is my favorite rice for this reason.  With other long grain rices, I’ve found it takes closer to 30 minutes for it to get tender.

Start the rice, then beginning chopping and cooking the other ingredients in the skillet.  To keep this in the 15-20 minute range, you’ll also need to use chicken that’s already cooked.  I keep rotisserie chicken in the freezer for quick meal prep.

If you want to cook the chicken from raw, you can still have a quick meal by following the instructions on Basic Chicken Skillet.  This recipe is a take on that basic recipe.

Here’s what you’ll need for Skillet Chicken Jambalaya:   [Read more…]

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