This Crockpot Orange Chicken is super easy to make with barbecue sauce, orange marmalade, soy sauce and orange juice. Serve it in a bowl over rice or stir-fried noodles with veggies for a complete meal.
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Crockpot Chicken Stroganoff
This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
I love to make crockpot recipes during the week or for easy entertaining. Who wants to spend all their time cooking when people are over? I want to have fun too dammit! That’s why I love a good Sangria or bucket of Whiskey Sour Slushes to get things started. This stroganoff is packed with plenty of flavor and has the perfect, creamy texture that doesn’t taste like it was made in a crockpot. A nice salad is the only side item that is really needed for this hearty meal.
The only prep that is needed for this recipe is cutting up the mushrooms. I use crimini mushrooms and slice them pretty thinly. Spray the bottom and sides of the crockpot with nonstick cooking spray before layering. The bottom layer consists of cubed butter and mushrooms.
Top the mushrooms with chicken breasts. I use 4 or 5 small chicken breasts or about 1 lb. Ensure that you season the chicken breasts with salt and pepper.
The chicken gets topped with the cream of mushroom, cream cheese, sour cream and Italian dressing seasoning. Cover and cook on low heat for around 6 hours or on high for around 4 hours. Cooking times may vary based on your crockpot. Ensure the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir around every 2 hours to avoid the sauce burning.
Alternatively, you can lighten things up by using reduced fat sour cream and cream cheese. I also, like to serve it with whole wheat egg noodles or zoodles. Crockpot Chicken Stroganoff makes great leftovers as well. Unfortunately, my brother/food bandit confiscates any remnants found in the fridge upon placement.
MORE TO LOVE
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- Sheet Pan Mediterranean Chicken and Vegetables
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- Skinny Chicken Alfredo
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- Crockpot Chicken Gnocchi Soup
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- Salmon Piccata
I NEED A DRINK!
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- Whiskey Sour Slushes
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- Georgia Peach Martini
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- Caramel Apple Sangria
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- Irish Mudslide
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- S’mores Martini
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- Salted Caramel Chocolate Martini
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- Melted Witch Martini
Crockpot Chicken Stroganoff
Prep Time
5 mins
Cook Time
6 hrs
Total Time
6 hrs 5 mins
This Crockpot Chicken Stroganoff is the perfect, easy weeknight meal. Italian dressing seasoning adds plenty of flavor to this creamy, chicken mixture that gets served over a bed of egg noodles or rice.
Course:
Main Course
Cuisine:
American
Servings: 6
Ingredients
- 1 lb. boneless/skinless chicken breasts
- 1 can cream of mushroom soup
- 1 8 oz. cream cheese; cubed
- 1/2 c. sour cream
- 1 packet Italian salad dressing mix
- 8 oz. sliced mushrooms
- 3 tbsp. butter; cubed
Optional:
- 2 tbsp. freshly chopped parsley
Instructions
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Lightly spray bottom and sides of crockpot with nonstick cooking spray.
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Add sliced mushrooms and butter cubes.
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Top with chicken breasts; salt and pepper.
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Add cream cheese, sour cream, cream of mushroom and Italian dressing mix.
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Cover and cook on low heat for around 6 hours; or until the chicken's internal temperature reaches 165° Fahrenheit (75° Celsius). For best results, stir every 2 hours.
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Remove chicken breasts from crockpot and cut into large cubes. Return chicken to crockpot and lightly stir.
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Serve over a bed of egg noodles and top with fresh parsley.
Salmon Piccata with Sun Dried Tomatoes
This Salmon Piccata with Sun Dried Tomatoes is an easy, gourmet meal that is ready in under 30 minutes. The crispy outside of pan seared salmon is pure ecstasy when topped with a lemon butter, cream sauce with sun-dried tomatoes and capers.
I had a version of this when dining with my kiddos at the Olive Garden. I thought it was pretty good, but could’ve been better. While this version isn’t considered to be lean, it could easily be made that way with a few substitutions for a healthier meal. It is the perfect meal to prepare at home for special occasions and guests without all the usual fuss.
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Sheet Pan Mediterranean Chicken and Vegetables
This healthy, Sheet Pan Mediterranean Chicken and Vegetables recipe is perfect for an easy weeknight meal! Nothing is better than throwing everything on one pan for a quick clean up on an already busy night.
No flavors are sacrificed with seasoned chicken and a vegetable medley with fresh red onion, green beans, broccoli and side of red potatoes. A generous sprinkle of feta cheese over the veggies completes this decadent meal.
I’m loving the beautiful rainbow of colors with this recipe on a dreary, gray day outside. The weather here is ultra strange with 60 degree temperatures one day and 30 the next. Its no wonder my kids are sick right now. Spring can’t come fast enough for me! Maybe we can go a week without complete germ infestation. I’m fighting the fight with my kids’ gummy Vitamin C’s. I probably need to take like 6 of them, right? When in doubt, take a shot of whiskey to disinfect the interiors.
My struggles with temporary apartment living continue! In hindsight, building a new house probably wasn’t the best idea with two little kids to relocate twice. How the heck did we accumulate SO much crap in 5 years? I was punished in full for having a clothes shopping addiction. There were so many trash bags full of clothes that I gave to Goodwill, only be left with a closet stacked to the ceiling with clothes on hangers that have nowhere else to go. I punished myself by “temporarily” canceling by Stitchfix delivery. At least until I have a closet big enough to handle another sock.
Okay, let’s get back to this beautiful dish for a second after my ramblings. This rainbow effect is created by making vertical stripes of your green veggies, potatoes and chicken. All tossing is done right in the pan for the win. An easy spice rub with a bit of lemon juice and olive oil makes the chicken so flavorful and delicious…yes, please! I only wish I had more leftovers to eat right now.
Don’t forget about a yummy cocktail to complete this lovely meal! Check out my Saturated Saturday page for great dessert cocktail ideas! I’m obsessed with Chocolate Covered Strawberry Martinis and Caramel Creme Brulee White Russians. Sorry for that, but dinner was healthy! Keep things light this week with Skinny Chicken Alfredo or Quinoa Veggie Burgers.
More to Love
If you love this Sheet Pan Mediterranean Chicken and Vegetables dish, be sure to check out some of my other favorite dinner recipes!
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- Crockpot Orange Chicken
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- Salmon Piccata
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- Best Mushroom Risotto
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- Scallops in Brandy Mushroom Cream Sauce
Sheet Pan Mediterranean Chicken and Vegetables
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Only one pan is needed for this flavorful chicken and veggie dinner!
Course:
Dinner
Cuisine:
Mediterranean
Servings: 3 -4
Ingredients
- 3 Boneless/Skinless Chicken Breasts
- 4 Cloves of Garlic; cut into thin slices horizontally
- 1/2 lb. Whole Snapped Green Beans
- 1/2 lb. Broccoli Florets fresh
- 1/2 C. Red Onion; cut into square slices
- 1 Lemon; thinly sliced horizontally reserving a slice for the chicken
- 10 Petite Red Potatoes; quartered
- 1/4 C. + 2 Tbsp. Olive Oil
- Coarse Ground Salt
- Pepper
- 1/2 Tsp. Oregano
- 1/4 C. Feta Cheese
- 1 Tsp. Red Pepper Flakes
- Chicken Rub mix together:
- 1 Tsp. Pepper
- 1/2 Tsp. Salt
- 1 Tsp. Dried Rosemary
- 1/2 Tsp. Oregano
- 1 Tsp. Cumin
- 1/2 Tsp. Cinnamon
Instructions
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Preheat oven to 400 degrees.
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Add broccoli, onion, green beans and garlic to the sheet pan; drizzle with olive oil (around 2 Tbsp.) and sprinkle with coarse ground salt and pepper to taste, and 1/2 Tsp. of red pepper flakes. Lightly toss to coat and arrange on one side of the pan in a vertical row. Top with lemon slices.
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Lightly brush olive oil over both sides of the chicken; squeeze 1 slice of lemon over the tops of the chicken breasts. Pat chicken breasts with spice rub over the tops. Arrange in vertical row in the middle of the pan.
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Add potatoes to other side of the pan; drizzle with olive oil (around 2 Tbsp.), sprinkle with coarse ground salt, black pepper, 1/2 Tsp. red pepper and 1/2 Tsp. Oregano. Lightly toss to coat.
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Bake for 25 minutes or until internal temperature of chicken reaches 165 degrees.
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Sprinkle vegetables with feta cheese and serve immediately.
