Adventures of Mel

Category: Meat & Seafood

Don’t know ’bout you, but my house is full of meat lovers. So here you’ll find loads of delicious meat recipes, including poultry and chicken recipes, beef recipes, pork recipes, and seafood and fish recipes.

Reader favorites include this easy meatloaf recipe, Instant Pot taco chicken, and spinach and chicken stuffed peppers.

Juicy Instant Pot Whole Chicken for an Easy Dinner
How to cook a perfectly tender and juicy Instant Pot whole chicken from fresh or frozen in just 30 minutes or less. Quick and easy, healthy one pot meal recipe that will have everyone coming back for seconds!

I love garlic parm chicken skewers and baked chicken drumsticks, but my go-to easy dinner recipe has always been whole chicken in the CrockPot. I’d plan ahead and throw everything together in the morning so that it could slow cook all day long– That is, until I bought my first Instant Pot. Don’t get me wrong, I still love the slow cooked flavor of a good CrockPot chicken, but cooking whole chicken in the Instant Pot is so much faster for those busy weekdays when I’m in such a rush!

I can whip up an Instant Pot whole chicken in 30 minutes or less, and it tastes just as good as a slow cooked chicken. If you don’t already have an Instant Pot, I highly recommend getting one; this is one tool that every kitchen needs to have! You can make so many dinner recipes with an electric pressure cooker, including Instant Pot salmon, meatloaf, and baby back ribs.

Ingredients & Substitutions Notes
- Whole Chicken – I wrote this recipe out using a fresh, 4-5 pound whole roasting chicken and a 6-quart Instant Pot. If yours is bigger, you’ll not only need to adjust the other ingredient amounts accordingly, but you’ll also need an 8-quart Instant Pot. If you’re using a frozen whole chicken, you’ll need to double the cooking time; I’ll give more details in the recipe instructions below.
- Seasonings – You’ll need a mixture of salt, black pepper, paprika, onion powder, dried oregano, thyme, rosemary, garlic powder and cayenne pepper for your Instant Pot whole chicken.
- Olive Oil – I like to sauté the chicken in a little bit of olive oil in the bottom of the Instant Pot before pressure cooking. If you don’t have any olive oil on hand, vegetable oil or canola oil will work just fine!
- Chicken Broth – A little bit of chicken broth in the pot goes a long way for extra flavor! Pre-packaged chicken broth is pretty expensive, so I usually make my own broth with chicken bouillon.
- Lemon & White Onion – I always stuff my whole chicken with lemon and white onion for extra flavor.
- Veggies – Feel free to make a meal out of it by cooking your Instant Pot whole chicken with vegetables. Sometimes I’ll toss in a few chunked potatoes, sweet potatoes, celery, carrots, garlic, parsnips, turnips or even mushrooms before cooking. Be creative!
How to Make Instant Pot Whole Chicken

Before getting started, rinse your whole chicken off and pat dry with paper towels. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

Prepping the Chicken
1. In a small mixing bowl, combine all of the seasonings.
2. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
3. Next, stuff the cavity with lemon and onions.
4. Add the oil to the Instant Pot, and set it to the high sauté setting.
5. Lay the whole chicken in the Instant Pot with the breast facing down. Cook ’til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
6. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
How to Cook a Whole Chicken in the Instant Pot
1. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
2. Place your whole chicken on top of the rack; if you’re adding any veggies, this is where you’ll want to chuck them in. Select the manual setting, and let it cook on high for about 6 minutes per pound. When the timer goes off, naturally release the pressure for about 20 more minutes.
3. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.
If you’re cooking the chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

That’s it! Serve and enjoy with any sides while fresh and hot. The great thing about cooking a whole chicken is that there’s usually plenty of leftovers that you can use for other meals later in the week!

What to Serve With Instant Pot Whole Chicken

Here are a few ideas as to what you can serve with your whole chicken meal…
- Lather it in your own homemade chicken gravy from bouillon!
- Creamy mashed potatoes are a classic, although sometimes we do baked potatoes or sweet potatoes instead.
- You can’t go wrong with baked beans and bacon!
- I’m a sucker for seasoned steak fries. These loaded chili cheese fries are really easy to make.
- Of course, you can just add carrots in with the chicken, but these honey glazed carrots are definitely a step up.
- Since you’re making whole chicken in the Instant Pot, why not make Instant Pot southern green beans to go with it? And you can make Instant Pot corn on the cob for a full whole chicken meal!
- If you’re looking for healthier side dishes, check out this broccoli salad, this creamy layered salad, pasta salad with cucumbers and tomatoes, or this dill veggie finger salad.
Expert Tips and Recipe FAQ’s

Why isn’t my Instant Pot chicken cooked through?
This is usually because it wasn’t cooked long enough. Fresh whole chicken needs about 6 minutes of cook time per pound in the Instant Pot. If it comes out raw in the middle, the best thing to do is to close it up, set it to manual and let it cook all over again, this time giving it 6 minutes per pound as recommended in the recipe. Then let it naturally release for about 20 minutes.

How should I store leftover whole chicken?
Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days.

Can you freeze leftover chicken?
Yes, you can freeze leftover chicken for meal planning in an airtight container or freezer bag for up to 3 months. Be sure to let it thaw out overnight in the refrigerator before using in any recipes.

How do you reheat leftover chicken that’s been refrigerated?
I usually reheat mine in a microwave-safe dish in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often. If your leftover chicken was frozen, be sure to let it thaw out in the refrigerator overnight before reheating.

Recipes for Leftover Chicken

Need to use up leftover chicken before it goes bad? Here’s a list of our go-to leftover chicken recipes…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Whole Chicken

Perfectly tender and juicy Instant Pot whole chicken from fresh or frozen. Quick and easy dinner recipe that you can cook in just 30 minutes!
Paper Towels
Large Knife
Cutting Board
Small Mixing Bowl
Tongs
4 pounds Whole Roasting Chicken
2 teaspoons Kosher Salt
1 teaspoon Black Pepper
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper (optional)
2 tablespoons Olive Oil
1 cup Chicken Broth
1 Lemon (quartered)
1 Medium White Onion (peeled and quartered)
Before getting started, rinse your whole chicken off and pat dry with paper towels.
Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…
In a small mixing bowl, combine all of the seasonings.
Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
Next, stuff the cavity with lemon and onions.
Add the oil to the Instant Pot, and set it to the high sauté setting.
Lay the whole chicken in the Instant Pot with the breast facing down. Cook 'til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
Place your whole chicken on top of the rack; if you're adding any veggies, this is where you'll want to chuck them in.
Select the manual setting, and let it cook on high for about 6 minutes per pound.* When the timer goes off, naturally release the pressure for about 20 more minutes.
Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.
That's it! Serve and enjoy with any sides while fresh and hot.
*If you’re cooking your whole chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

How should I store leftover whole chicken?

Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often.

dinner, Dinner Ideas, Instant Pot Recipes, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes
American, Dinner, Main Dish
instant pot whole chicken, instant pot whole chicken recipe, whole chicken in instant pot, whole chicken in instant pot recipe, whole chicken instant pot, whole chicken instant pot recipe
March 21, 2025
Easy Slow Cooker Whole Chicken Recipe With Vegetables
How to make the best slow cooker whole chicken that tastes just like a rotisserie style chicken with vegetables. Easy CrockPot dinner recipe that you can make from scratch in 10 minutes or less!

Raising 3 kids and working on a tight budget, chicken has always been our go-to weeknight dinner recipe. Sometimes we’ll make baked chicken drumsticks, but most often we make this slow cooker whole chicken recipe. You can fit a lot of food in a slow cooker, and so we usually have plenty of leftovers to eat on the rest of the week. Of course, if you didn’t remember to put your chicken in the slow cooker, you can also cook whole chicken in the Instant Pot in just 30 minutes.

I love cooking whole chicken in the slow cooker because you can just set it and forget it. Add your chicken and veggies to the Crock Pot in the morning, and dinner will be ready to go by the time you get home from work. It also pairs well with so many side dishes, like slow cooker corn casserole, CrockPot funeral potatoes, CrockPot baked beans, baked potatoes, and sweet corn on the cob.

Ingredients & Substitutions Notes
- Whole Chicken – Of course, the main ingredient for this recipe is a whole chicken, with the neck and giblets removed. I always like to rinse mine off in the sink, and then pat it dry with a paper towel.
- Olive Oil – I like to rub a little bit of olive oil into the chicken once it’s in the Crock Pot. Once soaked in, this will help to moisten and tenderize the chicken as it bakes.
- Veggies – If you really want a well balanced whole chicken CrockPot meal, cook your veggies right in with the chicken roast! I usually just add celery, carrots, red onion and garlic. That said, you might drop in some chunked potatoes, parsnips, turnips, mushrooms or even sweet potatoes. Be creative!
- Herbs & Spices – I always throw in a few sprigs of fresh thyme and rosemary. And since you really can’t over-season a whole chicken, I’ll add seasoned salt, paprika, black pepper, dried parsley and onion powder. Basil, oregano or even an Italian seasoning can work really well too!
How to Make Slow Cooker Whole Chicken

Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

Prep the Ingredients
1. Rinse the chicken, and then remove the neck and giblets. Pat dry.
2. Chop up the celery, carrots and onion; and then peel the garlic cloves, mashing each one down with the back of a kitchen knife. Then you can mix up the seasonings in a small mixing bowl.
3. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin ’til evenly dispersed. I like to use a basting brush for this step.
4. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Assembling the Slow Cooker
1. Start by adding the prepped veggies and fresh herbs to the Crock Pot.
2. Then place the seasoned whole chicken in the CrockPot on top of the vegetables.
How to Cook Whole Chicken in the CrockPot
1. Place the lid on your slow cooker, and cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours, or ’til the internal temperature reads at least 165ºF with a meat thermometer.
2. Once fully cooked, remove your chicken from the slow cooker, and transfer it to a cutting board to cool for 10-15 minutes before cutting.
If you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or ’til golden brown.

That’s it! Serve and enjoy your CrockPot whole chicken with all the cooked veggies. If you’re not ready to eat yet, simply leave it in the slow cooker with the “keep warm” function on ’til you’re ready to serve.

What Else to Serve With Your CrockPot Whole Chicken Meal

In addition to the side dishes already mentioned, here are a few more recipes that you can serve with your CrockPot whole chicken meal…
- Southern green beans and whole chicken with creamy mashed potatoes make the perfect dinner trio.
- Speaking of green beans, this green bean casserole is perfect for a potluck!
- You can’t go wrong with crispy french fries, or even loaded chili cheese fries…
- If you’re looking for a healthier option, you’ll love these honey glazed roasted carrots.
- Of course, any pot roast pairs well with broccoli salad, dill veggie finger salad, this creamy layered salad or even this 30 minute pasta salad.
- Last but not least, you can save back some of the broth to make your own chicken gravy!
Expert Recipe Tips and FAQ’s

Is it safe to cook whole chicken in the slow cooker?
Yes, it is perfectly safe to cook a whole chicken in the slow cooker so long as it reaches an internal temperature of at least 165ºF before serving. In fact, chicken is at its best when cooked at lower temperature for a long time, so the slow cooker is perfect!

How should I store leftover slow cooker whole chicken?
Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. If you make a large enough batch, you can reheat a little bit in the microwave every day for easy meals all week long!

Can I freeze leftover chicken?
Yes, you can freeze leftover whole chicken. Stored in an airtight container or freezer bag, it should last up to 3 months in the freezer. Be sure to let it thaw out overnight in the refrigerator before reheating as normal.

More Slow Cooker Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Slow Cooker Whole Chicken

How to make the best slow cooker whole chicken with vegetables. Easy CrockPot dinner recipe that you can make in 10 minutes or less!
Slow Cooker
Disposable Slow Cooker Liner
Kitchen Knife
Small Mixing Bowl
Basting Brush
Meat Thermometer
Cutting Board
Whole Chicken CrockPot Meal
1 Whole Chicken
2 tablespoons Olive Oil
4 stalks Celery (chopped)
3 Carrots (chopped)
1 Red Onion (peeled and chopped)
4 Garlic Cloves (peeled and smashed)
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Seasoning
1 teaspoon Kosher Salt
1 teaspoon Seasoned Salt
1 teaspoon Paprika
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Dried Parsley
1/2 teaspoon Onion Powder
Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.
Rinse the chicken, and then remove the neck and giblets. Pat dry.
Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.
Mix up the seasonings in a small mixing bowl.
Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.
Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
Start by adding the prepped veggies and fresh herbs to the Crock Pot.
Then place the seasoned chicken on top of the vegetables.
Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.
Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.
Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.
That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.
How should I store leftover slow cooker whole chicken?

Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes, Slow Cooker
American, Dinner
crockpot whole chicken, recipe for whole chicken in the crockpot, slow cooker whole chicken, whole chicken crockpot meal, whole chicken crockpot recipe, whole slow cooker chicken
February 25, 2025
Southern Style Fried Crappie Recipe From Scratch
How to make the best pan fried crappie with a crispy buttermilk breading, just like Grandma used to make it. Quick and easy, southern style fried fish recipe that will have everybody coming back for seconds!

Fishing is kind of a tradition in my family. My boys used to love grilling up a big batch of fish fillets after a long day of trout fishing, but since we moved out to the country, we usually only have small lakes and farm ponds to fish on. We tend to catch a lot of crappie and blue gill, which are pretty common here in the Midwest.

Naturally, I decided to make my own pan fried crappie recipe just like my grandma used to make it. I’m talking flaky, melt-in-your-mouth fried crappie with a perfectly crispy buttermilk breading. My family loves this recipe, and there’s no better reward after a long afternoon out fishing on the lake!

Ingredients & Substitutions Notes
- Crappie Fillets – Before making this recipe, you’ll need to get your fresh caught crappie or blue gill fish filleted and cleaned. If you don’t know how, here’s a great video guide on how to fillet crappie. You can also use frozen fish fillets, but you’ll need to let them thaw overnight in the refrigerator before proceeding with the recipe.
- Buttermilk – I fry my crappie in a buttermilk breading batter. You can buy buttermilk from the store, but I like to make my own. You can make your own buttermilk by whisking 1 tablespoon of vinegar into every 1 cup of milk. Then let it set for about 5 minutes, or ’til it starts to curdle. Then you’ll have made your own homemade buttermilk substitute!
- Corn Meal – I use yellow corn meal for this recipe. Any corn meal will work. Some people even prefer bread crumbs instead!
- All Purpose Flour – Just a regular white, all-purpose flour will work fine for this recipe. If you want to make this recipe gluten free, you can substitute with a cup for cup gluten free all purpose flour instead. If you go this route, just be sure to check all of the other ingredient labels over to ensure that they’re truly gluten free.
- Seasonings & Spices – I like to use a mixture of salt, pepper, baking soda, garlic powder and cayenne pepper to season my fried fish fillets. You can use any of your favorite seasoning blends!
- Frying Oil – You want an oil with a high smoke point for frying, like vegetable oil, canola oil, olive oil, peanut oil or even avocado oil. I tend to just use whatever is cheapest at the local grocery store!
How to Make Pan Fried Crappie

Before getting started, you’ll want to add your prepped and cleaned crappie fillets to a medium mixing bowl. Pour buttermilk over the fillets, and cover with plastic wrap before placing in the refrigerator to marinate for at least 2 hours. Lets get started…

Prep the Fish Fillets
1. Start by adding the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a medium mixing bowl, mixing ’till well combined.
2. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture ’til both sides are evenly coated.
How to Cook Fried Crappie

In a 9-inch cast iron skillet, heat about 1 inch of oil until it reaches 350ºF with a meat thermometer. Then you’re ready to fry your fish fillets…
1. Fry 3-4 crappie fillets at a time, about 2 minutes on each side until golden brown and the internal temperature reads 145ºF with a meat thermometer.
2. Remove from the skillet onto a paper towel lined plate. This will help soak up excess oil from frying.
That’s it! Serve with a wedge of lemon, and garnish with chopped parsley. Crappie has a mild taste that’s perfect for anyone who doesn’t like an overly “fishy” flavor. If it’s cooked right, it’s a very delicate meat that falls apart easily after cooking, and the crispy buttermilk breading is, as they say, to die for!

What to Serve With Fried Crappie Fish

Looking for simple side dishes to serve with your fried fish dinner? Here are a few of my family’s longtime favorites…
- Serve it up on a bed of homemade fruit salsa!
- If you’re craving something simple, mashed potatoes or baked potatoes are the old standby. Both are easy to make, and I’ve never met anyone who disliked them.
- Perhaps I’ve taken some inspiration from the classic fish and chips, but I just love pan fried crappie with crispy steak fries or loaded chili cheese fries!
- These honey glazed carrots are a healthier option, and you can’t go wrong with sweet corn on the cob.
- Speaking of healthier options, I love this dill veggie finger salad, this layered salad and this creamy broccoli salad. Heck, even something like this 30 minute pasta salad would make a fantastic side dish!
- Looking for an easy dessert to pair with your fried fish fillets? My family loves this Mandarin orange jello salad, and this old fashioned strawberry fluff salad is so easy to make.
Expert Tips and Recipe FAQ’s

Why is my fried crappie mushy?
Although crappie is naturally a soft meat, fried fish can become mushy for a few reasons. If you’re using frozen fish, it’s more likely to become mushy when cooked. Frozen fish fillets will work, but I prefer fresh for the best results. It’s also important that your frying oil is at least 350ºF. Otherwise, both the fish and the breading can become soggy. Last but not least, be careful not to overcook crappie! If your oil is hot enough, 2-3 minutes on each side should be plenty.

Can I use other fish?
You can fry just about any fish, although cooking time may vary depending on the fish. If you’re looking for a similar taste to crappie, look for other fresh water panfish, like bluegill, perch, bass, catfish or even smaller trout.

Can you store leftover fried crappie?
Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat it is on a baking sheet in the oven, at 350ºF, for about 10-15 minutes, or ’til hot and crisp.

Can you freeze leftover fried fish fillets?
Yes, you can freeze leftover fried fish. Stored in an airtight container or freezer bag, it should last up to 3 months. To reheat, transfer the fish from the freezer and straight onto a baking sheet in an already preheated oven. Don’t be tempted to let it thaw out beforehand– Doing so will make it soggy. It should be hot, crisp and ready to serve in about 15-20 minutes!

More Fish Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fried Crappie

How to make pan fried crappie just like Grandma used to make it. Easy southern style recipe that will have everybody coming back for seconds!
Medium Mixing Bowls
Plastic Wrap
Whisk
9-Inch Cast Iron Skillet
Meat Thermometer
Paper Towels
12 Crappie Fillets
1 cup Buttermilk
1 cup Yellow Corn Meal
1/3 cup All Purpose Flour
1 teaspoon Sea Salt
1 teaspoon Black Pepper
1 teaspoon Baking Soda
1 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
1 1/2 cup Vegetable Oil
Start by adding the cleaned crappie fillets to a medium mixing bowl.
Pour buttermilk over the fillets, and cover with cling wrap before placing in the refrigerator for at least 2 hours.
Add the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a separate medium bowl, whisking 'til well combined.
After the 2 hours is up, heat about 1 inch of vegetable oil in a 9-inch cast iron skillet until it reaches 350ºF with a meat thermometer.
Remove your fish fillets from the refrigerator, and toss each one in the flour mixture 'til both sides are evenly coated.
Fry 3-4 crappie fillets at a time, about 2 minutes on each side, 'til golden brown and the internal temperature reads 145ºF with a meat thermometer.
Remove from the skillet and transfer to a paper towel lined plate. This will help soak up excess oil from frying.
That's it! Serve with a wedge of lemon, and garnish with chopped parsley.
Can you store leftover fried crappie?

Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in the oven, at 350ºF for about 10-15 minutes, or ’til hot and crisp.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
American
fried crappie, fried crappie fish, fried crappie recipe, fried crappie recipes, pan fried crappie
January 2, 2025
Perfectly Moist Instant Pot Salmon for an Easy Dinner
How to make perfectly moist and flaky Instant Pot salmon using fresh or frozen fish fillets in 15 minutes or less. Healthy, low carb dinner recipe that you can serve with all your favorite side dishes for a quick and easy weeknight meal!

My family loves grilled fish fillets and fried crappie, but it just seems like fish can be a lot of work. Lately I’ve been making an effort to eat more fish, but I just don’t usually have much time to cook with all the craziness of life. That’s what got me started with making salmon in the Instant Pot; and let me tell you, this is by far my favorite way to cook salmon fillets!

Not only is Instant Pot salmon quick to make, but it’s easy too! The Instant Pot automates the entire cooking process so that you can set it and forget it, and the moist cooking environment keeps the fillet nice and tender. If you’re looking for more Instant Pot recipes, you’ll love this Instant Pot whole chicken, these Instant Pot meatloaf and potatoes, Instant Pot sausage and rice, Instant Pot baby back ribs and shredded chicken tacos in the Instant Pot!

Ingredients & Substitutions Notes
- Salmon Fillets – You can use fresh or frozen salmon fillets for this recipe. Both skin-on and skinless will work just fine! Sometimes salmon can be pretty expensive, and so I’ll substitute with whatever I can find affordably. Think tilap i a, cod, Pacific whiting, flounder, haddock or even mahi mahi.
- Lemon Juice – You can squeeze your own lemon juice from fresh lemons, but I usually just use bottled lemon juice. I’m a lazy cook!
- Dill – Fresh dill is best, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh dill, use 1/3 of the total amount of fresh dill called for in the recipe.
- Other Herbs & Seasonings – Don’t be afraid to switch things up with your favorite herbs and seasonings! Rosemary, thyme, sage, basil, oregano, parsley, cilantro, lemon pepper, garlic powder and paprika all go great with Insta Pot salmon fillets!
How to Make Instant Pot Salmon

Before getting started, get your Instant Pot out and ready to go. Remove any pieces from inside the pot and set aside. Let’s get started…

Assembling the Electric Pressure Cooker
1. Start by adding water, lemon juice, lemon slices and dill to the bottom of the pot.
2. Next, install the metal trivet. Then add the salmon fillets, followed by more lemon slices and a sprinkling of salt and pepper on top.
How to Cook Salmon in the Instant Pot
1. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Then set the manual setting to high pressure cook for 4 minutes, adding an extra minute if your fish fillet is thick or frozen.
2. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
That’s it! The best part about the Instant Pot is that there’s absolutely no guess work about whether or not your salmon is fully cooked. Just set the time and forget about it. Top your Insta Pot salmon off with homemade tzatziki sauce or even this peach mango salsa for the ultimate weeknight dinner!

What to Serve With Instant Pot Salmon
- Pretty much any seafood pairs perfectly with fruit salsa!
- Serve pressure cooker salmon alongside your favorite veggies! Broccoli, brussels sprouts, asparagus, creamed corn, green beans and even steamed spinach all come to mind.
- Before you cook your salmon, try adding root vegetables like potatoes, carrots, turnips and onions to the pressure cooker with the salmon so that they can cook together.
- Instead of root veggies, you can add rice to the pressure cooker to make your own Instant Pot salmon and rice!
- Broccoli salad, pasta salad, dill veggie finger salad, and even this layered salad all go really well with any fish fillet.
- Green bean casserole makes a great side dish for Insta Pot salmon. Alternatively, you can make this corn casserole with cream cheese or even this cheesy hash brown casserole!
- If you’re looking for classic side dish recipes, it’s hard to beat baked potatoes or mashed potatoes. Throw in a few ears of sweet corn on the cob, and you’re all set!
- If you like fish and chips, you’ll love pressure cooker salmon served alongside crispy seasoned steak fries. Bonus points if you make homemade chili cheese fries!
Expert Tips and Recipe FAQ’s

Can I store the leftovers for later?
Of course! You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days.

How can I reheat leftover salmon?
When you’re ready to eat, reheat your salmon in the microwave for a few minutes on high. Alternatively, you can reheat it on a baking sheet in the oven at 350ºF for 5-10 minutes, ’til warmed throughout.

More Easy Seafood Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Salmon

Make perfectly moist Instant Pot salmon using fresh or frozen fillets. Healthy, one pot dinner recipe you can make in 15 minutes or less!
6-Quart Instant Pot
2 Salmon Fillets
1 cup Water
1/2 cup Lemon Juice
2 Lemons (sliced)
5 sprigs Fresh Dill
Sea Salt (to taste)
Black Pepper (to taste)
Start by adding the water, lemon juice, roughly half of the lemon slices and dill to the bottom of your Instant Pot.
Next, install the metal trivet, and then add the salmon fillets followed by the rest of the lemon slices and a sprinkling of salt and pepper on top.
Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Set the manual setting to high pressure cook for 4 minutes. adding an extra minute if your fish fillet is thick or frozen.
When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
That's it! Serve and enjoy with your favorite side dishes!
How should I store leftover salmon?

You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for a few minutes on high, or on a baking sheet in the oven at 350ºF for 10-15 minutes, ’til warmed throughout.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
American, Dinner, Main Dish
insta pot salmon, instant pot salmon, instant pot salmon recipe, pressure cooker salmon, pressure cooker salmon recipe
December 19, 2024
Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal
How to make quick and easy meatloaf muffins from scratch using old fashioned oatmeal in 30 minutes or less. Fun, bite sized twist on this classic dinnertime staple that the whole family will love! This recipe also makes a great appetizer for parties, potlucks or any other large gathering.

I’ve been making meatloaf with oatmeal for a long time. My mom used to make the best traditional meatloaf recipe with bread crumbs, but I’ve come to prefer the lighter, fluffier texture that oats provide. But I’ll confess that lately I’ve been a little bored with regular meatloaf, and so I’ve started baking these mini meatloaf muffins in muffin tins instead. And boy am I glad I did!

These bite sized meatloaf muffins are easy to make ahead of time for busy weeknights, and kids tend to like them better because they’re easier to eat. I can sneak just about any veggie into the meat mixture, and they’ll never notice! They also make a fun party appetizer or snack, and you can serve them up at potlucks or any other large gathering with all the fixin’s!

Ingredients & Substitutions Notes
- Ground Beef – I like to use a leaner ground beef, something like a 90/10 or 85/15 when mixing up my meatloaf. Not only will this contribute to less grease around the edges of your meatloaf muffins, but it also cuts some calories! You can also use ground turkey or ground pork for this recipe, but it will change both the flavor and texture of your meatloaf. If that’s what you prefer, then go on ahead!
- Veggies – I always add a yellow onion to mine, but you can add just about anything. Minced bell peppers, carrots, zucchini, celery, garlic, potatoes, lentil beans, or even cauliflower all go good in meat loaf muffins. Although not technically considered vegetables, both minced mushrooms and rice make fantastic additions to any meatloaf recipe.
- Ketchup, BBQ & Worcestershire Sauce – I always add a little bit of ketchup, barbecue sauce and a splash of Worcestershire sauce to my meatloaf recipes. In fact, the secret to making the best meatloaf muffins is to glaze the top with ketchup before baking!
- Rolled Oats – Although most meatloaf recipes call for bread crumbs or cracker crumbs, I like to use old fashio n ed rolled oats instead. Not only is this healthier, but it promotes a lighter, fluffier texture without drying the meat mixture out too much. Not to mention, rolled oats are usually gluten free!
- Seasonings – For the sake of ease, I just add a big pinch of seasoned salt to the meat mixture and some fresh parsley as a garnish on top. You can also add other seasonings for more flavor; garlic powder, onion powder, paprika pepper, chili powder, black pepper, dried mustard, basil, thyme and oregano all come to mind. You can also add your favorite Italian seasoning, taco seasoning or some sort of barbecue seasoning instead. Be creative!
How to Make Easy Meatloaf Muffins Recipe

Before getting started, preheat your oven to 350ºF and grease up your muffin tin with nonstick cooking spray. If you don’t want to use a muffin tin, you can use these silicone muffin cups lined out on a large baking sheet instead!

Mixing the Meatloaf
1. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon ’til well combined.
2. Add the Worcestershire sauce, ketchup, barbecue sauce and oatmeal to the large bowl, mixing ’til evenly dispersed throughout the meat mixture.
How to Cook Meatloaf Muffins
1. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.
2. Squirt ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.
That’s it! Serve and enjoy these cute little mini meatloaf muffins with your favorite side dishes, like mashed potatoes, sweet corn and honey glazed carrots!

What to Serve With Meatloaf Muffins
- Serve them up with your favorite side dishes for an easy weeknight dinner. Green bean casserole, baked potatoes or sweet potatoes, hash brown casserole, corn casserole and baked beans all come to mind.
- Pack them with your favorite salad for an easy picnic lunch or dinner! We like pasta salad, broccoli salad, dill veggie finger salad, or this yummy layered salad.
- Meat loaf muffins also make the best party appetizer. Serve them up alongside other snacks and appetizers, like deviled eggs, crispy Pringles chicken, taco bites, Asian chicken salad wonton cups, apple cheese and crackers snacks, dill pickle ham roll ups, bacon wrapped apples, chicken fried rice spring rolls, maple sausage stuffed pastry bites, or chicken dip pinwheels.
- If you’re feeding a crowd, try putting together a mashed potato bar or baked potato bar to go with the meatloaf muffins!
- They also go really well with garlic parmesan chicken skewers, salmon patties, steak fries or loaded chili cheese fries. The sky is the limit!
Expert Tips and Recipe FAQ’s

Is this recipe gluten free?
Thankfully all of the ingredients in this recipe are usually gluten free. That said, I always recommend checking all of the ingredient labels over just to make sure!

Can I make meatloaf muffins ahead of time?
Yes, you can make meatloaf muffins ahead of time. Leftover meatloaf muffins will last up to 3-4 days if stored in an airtight container in the refrigerator. You can also mix up the meat mixture, scoop it into your muffins tins, cover with plastic wrap and transfer those to the refrigerator to bake at a later date. Stored in the refrigerator, they should last up to 3-4 days before going bad.

Can you freeze meatloaf muffins?
Yes, meatloaf muffins freeze well! Leftovers can be placed into an airtight container or freezer bag and into the freezer for up to 3 months. If you prefer not to bake the muffins until you’re ready to eat, scoop the meatloaf mixture into the muffin tins, cover with plastic wrap, and freeze for the about the same length of time.

How do you reheat meatloaf muffins?
You can reheat refrigerated leftovers in the oven at 350ºF for about 10-15 minutes, or ’til heated through. Keep in mind that you may need to add another 5-10 minutes when reheating from frozen. You can also reheat them in the microwave on high for 2-3 minutes in a pinch, but this can sometimes cause them to become soggy. If baking raw meatloaf muffins that you prepped and stored ahead of time, follow the instructions given in the recipe card below.

Recipe Variations
- Try adding different toppings. My mom always laid whole bacon strips across the top of her meatloaf before baking. You can also swap out the ketchup topping with barbecue sauce or a mixture of the two!
- Use these mini meatloaf muffins to make the ultimate meatloaf sliders, sort of like my family’s favorite Philly cheesesteak sliders!
- Looking for a keto meatloaf muffins recipe? Try using the meat mixture from this low carb meatloaf recipe to make low carb meatloaf muffins!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Meatloaf Muffins

Easy meatloaf muffins from scratch in 30 minutes or less. Bite sized twist on this classic dinnertime staple that the whole family will love!
Muffin Tins
Large Mixing Bowl
Large Wooden Spoon
Meat Thermometer
1 pound Ground Beef
1 Large Egg
1/2 Yellow Onion (minced)
1 teaspoon Seasoned Salt
1/2 tablespoon Worcestershire Sauce
1/4 cup Ketchup
1/4 cup Barbecue Sauce
1 cup Old-Fashioned Oats
For the Topping
1/4 cup Ketchup
2 tablespoons Parsley
Before getting started, preheat your oven to 350ºF, and grease up your muffin tin with nonstick cooking spray.
Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon 'til well combined.
Add the Worcestershire sauce, 1/4 cup of ketchup, barbecue sauce and oatmeal to the large bowl, mixing 'til evenly dispersed throughout the meat mixture.
Use a spoon to scoop your meatloaf mixture into the greased muffin cups.
Squirt an additional 1/4 cup ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.
That's it! Garnish with fresh parsley, serve and enjoy!
How do you store leftover meatloaf muffins?

I recommend storing your meatloaf muffins in an airtight container or freezer bag in the refrigerator for up to 3-4 days.

Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood
American, Appetizer, Dinner
meat loaf muffins, meatloaf muffin recipe, meatloaf muffins, meatloaf muffins recipe
November 7, 2024
Easy Chinese Pork Fried Rice Recipe From Scratch
How to make the best Chinese pork fried rice recipe just like the restaurants make it with ground pork, eggs and leftover white rice. Quick and easy, classic homemade dinner that the whole family will love. Why spend money going out when you can make this budget-friendly recipe at home!

Chicken fried rice is one of my longtime favorite, go-to dinner recipes for a busy weeknight. In fact, we like it so much that we started making cauliflower chicken fried rice for a healthier, low-carb option that Dan can eat. And whenever we have leftover fried rice, I like to make these scrumptious chicken fried rice spring rolls!

As much as I love chicken fried rice, recently I had the pleasure of tasting authentic pork fried rice at a Chinese restaurant, and let me tell you, that fried rice was so good! Naturally, I set out to make my own ground pork fried rice recipe at home, and I think I’ve finally settled on this recipe. It’s quick, easy and absolutely delicious; what’s not to love?

Ingredients & Substitutions Notes
- Vegetable Oil – The best fried rice is cooked fast and hot. I recommend using an oil with a high smoke point. Vegetable oil, canola oil and peanut oil all work exceptionally well!
- Eggs – I always make my ground pork fried rice with whole, slightly beaten eggs. Eggs add a rich flavor, and they work to bind everything together.
- Ground Pork – For the sake of ease, I usually just make my pork fried rice with ground pork. You can also use cubed pork loin, or you can make your own char siu for a more authentic Chinese pork fried rice.
- Veggies – You’ll need finely diced yellow onion, minced garlic, grated ginger, frozen peas and carrots, and a few green onions for this recipe. In addition, you can also add sliced bell peppers, diced mushrooms, shredded zucchini, sugar snap peas, green beans, baby corn, shredded cabbage, broccoli florets and cauliflower florets. Be creative!
- Cooked White Rice – Any long-grain white rice from the grocery store will work best for this recipe. I recommend cooking the rice ahead of time. We usually use the Instant Pot, but you can also just boil it on the stove. Once cooked, spread your rice out onto a cookie sheet and into the freezer for at least 30 minutes before making the recipe. This can help to dry out excess moisture, preventing that sticky, gooey mess that rice can become! Also, you can use brown rice, but it will change both the flavor and texture of the finished dish.
- Soy Sauce – Soy sauce contributes to an attractive dark color in the finished product. It also imparts a rich umami flavor and those sweet caramel notes that authentic Chinese fried rice is well known for!
- Sesame Oil – I use sesame oil as a finishing oil for my pork fried rice. Toss in a light coating of sesame oil before serving for a rich and nutty, toasted flavor that makes this dish taste like it’s straight from the restaurant!
How to Make Pork Fried Rice Recipe

Before getting started, get the rice cooked and all of your veggies prepped. You’ll need to dice up the onion, mince the garlic, grate the ginger and thinly slice the scallions for this recipe. Then heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.

How to Cook Fried Rice With Pork
1. Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.
2. Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.
3. Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.
4. Stir in the frozen peas and carrots, cooking for another 1-2 minutes or ’til heated through.
5. Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or ’til heated through.
6. Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That’s it!
Serve your Chinese pork fried rice immediately. Optionally, I like to garnish mine with freshly chopped green onions. This recipe makes the most delicious fried rice, and it’s so easy to make!

What to Serve With Pork Fried Rice

Here are a few ideas as to what you can serve with your pork fried rice…
- Fried rice makes a great side dish for garlic parmesan chicken skewers or these maple bourbon marinated shrimp kabobs!
- I think this fried rice recipe would go really well with these grilled fish fillets!
- Serve your Chinese fried rice with maple pork chops, pork tenderloin or even these sweet chili baby back ribs.
- These Asian chicken salad wonton cups make a great appetizer!
- Of course, you can’t go wrong with baked chicken drumsticks. Chicken and rice is a classic combination!
- Got leftover pork fried rice? Use it to make chicken and rice stuffed peppers!
Expert Tips and Recipe FAQ’s

How much dry rice equals 3 cups cooked rice?
1 cup dry rice equals about 3 cups cooked rice.

How should I store leftover pork fried rice?
Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

Can you freeze pork fried rice?
Yes, you can freeze Chinese pork fried rice. Stored in an airtight container in the freezer, it should last up to 3 months. Be sure to let it thaw in the refrigerator overnight before you’re ready to use it. I recommend reheating fried rice that has been frozen in a hot skillet with a little bit of oil, just the same way as you cooked it initially. Because freezing damages the structure of the rice, fried rice that has been frozen will be more prone to becoming mushy and soggy in the microwave. This is why I recommend reheating it in the skillet to sort of “crisp” it back up.

Recipe Variations
- You don’t have to make it with pork! Use chicken, beef, shrimp or even bacon. You can also add sausage, like in my Instant Pot sausage and rice recipe. If you don’t want any meat at all, tofu makes a great protein instead.
- As mentioned in the ingredients notes above, add more veggies! You can even add a pack of stir fry veggies from the frozen section at the grocery store in a pinch.
- Looking for a different flavor altogether? Try swapping out the soy sauce with oyster sauce. Oyster sauce is rich and savory with a touch of sweetness that you won’t find in any soy sauce. It also lacks the “fishy” flavor that can often accompany soy sauce, which is why many people actually prefer it.
- Make this a spicy pork fried rice by adding red pepper flakes or even sriracha sauce towards the end of the cooking process. You can also add hot peppers, like jalapeños and serrano peppers, or you can try adding this spicy red chili paste instead!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Pork Fried Rice

Make the best Chinese pork fried rice recipe just like the restaurants make it. Quick & easy homemade dinner that the whole family will love!
Large Nonstick Skillet
Rubber Spatula
Wooden Spoon
2 tablespoons Vegetable Oil (divided)
2 Large Eggs (lightly beaten)
8 ounces Ground Pork
1/2 cup Yellow Onion (finely diced)
1 tablespoon Garlic (minced)
1 teaspoon Fresh Ginger (minced)
3 cups White Rice (cooked)
1/2 cup Frozen Peas and Carrots
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
3 Green Onions (thinly sliced)
Start by heating 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.
Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.
Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.
Stir in the frozen peas and carrots, cooking for another 1-2 minutes or 'til heated through.
Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or 'til heated through.
Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That's it!
Serve and enjoy your pork fried rice immediately. Optionally, you can garnish the top with freshly chopped green onions!
How should I store leftover pork fried rice?

Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Pork Recipes
Asian, Chinese, Dinner
chinese pork fried rice, pork fried rice, pork fried rice recipe, pork fried rice recipe chinese, recipe for fried rice with pork
October 24, 2024
Loaded Philly Cheesesteak With Roast Beef Lunch Meat
How to make a loaded Philly cheesesteak with roast beef lunch meat in 30 minutes or less. Packed full of cheesy goodness, this classic sandwich recipe is perfect for a Game Day party or even just an easy dinner at home!

My husband grew up in Pennsylvania, and of course one of his favorite foods is Philly cheesesteak. Unfortunately, it’s not that easy to find a good cheesesteak here in the Midwest, so I’ve learned to make homemade Philly cheesesteaks instead. But recently I started making this Philly cheesesteak recipe with deli roast beef instead of the ribeye steak that is traditionally used, and my whole family likes it almost as much as our favorite Crock Pot Philly cheesesteak!

Not only is deli meat cheaper, but I also like that it’s sliced thinner. This recipe makes an ultra-tender, melt-in-your-mouth Philly cheesesteak with roast beef that’s packed full with the meaty, cheesy goodness that will have everybody coming back for more! It definitely makes a quick and easy, budget-friendly cure for those cheesesteak sandwich cravings when you’re just too busy to mess around with slicing up and cooking all that steak!

Ingredients & Substitutions Notes
- Deli Roast Beef – Although authentic Philly cheesesteak uses thinly sliced ribeye steak, I’ve found that a good quality deli roast beef makes a great substitute. Roast beef lunch meat has similar flavor overall to steak, and it’s so quick and easy with no cooking necessary!
- Bacon Grease – I like to sauté the meat and vegetables in bacon grease. We almost always have some leftover from breakfast, and I love the bacon flavor that it imparts to the cheesesteak ingredients! If you don’t have any bacon grease on hand, you can also use butter or olive oil.
- Veggies – This recipe calls for yellow onion, green bell peppers, fresh mushrooms and minced garlic, all of which will be sautéd ahead of time with the deli meat. If you’re looking to spice things up, try adding ingredients like pepperoncinis, lettuce, tomatoes, olives, sweet pickles and broccoli florets. Be creative!
- Spices – You’ll need sea salt, ground black pepper, smoked paprika and Worcestershire sauce for your roast beef Philly cheesesteak. If you’re like us, you probably already have everything on hand!
- Hoagie Rolls – Traditional Philly cheesesteaks are served on hoagie rolls, but you can also use baguettes, ciabatta rolls or even hot dog buns in a pinch. Heck, we’ve been known to use plain old sandwich bread from time to time when it’s all we’ve got! Sometimes I even make Philly cheesesteak sliders on Hawaiian rolls as the ultimate party appetizer to feed a crowd!
- Cheese – Provolone cheese makes the best cheesesteak. If you don’t have any provolone cheese on hand, you can substitute with white American cheese, shredded mozzarella, white cheddar or Swiss cheese.
- Cheez Whiz – In addition to the provolone cheese, I always add a little Cheez Whiz to my Philly cheesesteaks! If you’re out of Cheez Whiz, yellow queso makes a great replacement!
How to Make Philly Cheesesteak With Roast Beef

Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat. Use a large knife to slice up the veggies, including the onion and bell peppers. You’ll also want to mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

Prepping the Meat & Veggie Mixture
1. Start by adding the sliced onions, bell peppers, mushrooms and minced garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or ’til the onions are slightly translucent and tender when poked with a fork. Once cooked, transfer the veggies to a large bowl and set aside.
2. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or until the meat is warmed.
3. Add the veggies to the meat mixture, stirring ’til well combined. Let simmer ’til fully cooked, about 5-10 minutes.
4. While you’re waiting on the meat/veggie mixture to cook, use a knife to split the hoagie buns open. I like to add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then I’ll place the hoagie buns, open side down, onto the griddle to toast until golden brown and slightly crispy.
Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

How to Assemble Your Philly Cheesesteak Sandwich

Now that the meat mixture is cooked and the buns are fully toasted, it’s time to assemble the sandwich…
1. First, spread a thin coating of mayo on each hoagie bun.
2. Next, add 2 slices of provolone cheese to each bun, as pictured.
3. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese. Don’t be skimpy!
4. Lastly, I like to top everything off with Cheez Whiz. This adds a yummy cheesy texture that practically melts in your mouth with every bite!
That’s it! Your Philly cheesesteak with roast beef is ready to serve alongside your favorite side dish. They’re so easy to make, yet so delicious!

What to Serve With Roast Beef Philly Cheesesteak
- Since we’re normally making this Philly cheesesteak with roast beef on busier weeknights, we usually just serve ours with something simple. Think fresh fruits and veggies or even chips.
- Cheesesteak sandwiches go great with steak fries and loaded chili cheese fries!
- If you’re looking for something healthy, I recommend this dill veggie finger salad, broccoli salad with bacon and cauliflower, this layered salad or maybe this pasta salad.
- Did you know that cheesesteak goes really well with corn on the cob? Sometimes we make grilled corn in the husk, and my kids love it when I make Mexican corn on the cob.
- Sometimes we keep things simple with baked potatoes. If you’re feeding a crowd, consider putting together this easy & fun baked potato bar!
- Last but not least, who doesn’t love chicken and hummus loaded nachos with their roast beef Philly cheesesteak sandwiches?
Expert Tips and Recipe FAQ’s

How should I store leftover Philly cheesesteaks?
I recommend making only enough to eat at one time. Philly cheesesteaks with roast beef are so quick and easy to make that there’s really no point in making them ahead of time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. Otherwise, the buns will get soggy, which nobody likes! You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

Can I freeze roast beef Philly cheesesteaks?
Again, I don’t actually recommend making roast beef Philly cheesesteaks ahead of time. However, you can freeze any leftover meat mixture. Simply transfer it to an airtight container and into the freezer for up to 3 months. When you’re ready to make the sandwiches, let the meat mixture thaw in the refrigerator overnight. Then reheat in the microwave at 30-second intervals, toast the hoagie buns and assemble your cheesesteak sandwiches like normal!

More Easy Sandwich Recipes
- Classic Chicago Hot Dogs or Crock Pot Hot Dogs
- Ultimate Bacon Cheeseburger
- If you like homemade sloppy joes, you’ll love Philly Cheesesteak sloppy joes, Crock Pot sloppy joes, taco sloppy joes, grilled cheese sloppy joes and pepperoni pizza sloppy joes!
- Grilled Taco Tuna Melt
- Gourmet Grilled Cheese With Bacon, Tomato and Avocado
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Philly Cheesesteak With Roast Beef

How to make a loaded Philly cheesesteak with roast beef lunch meat. Easy dinner recipe that you can make at home in 30 minutes or less!
9-Inch Cast Iron Skillet
Large Knife
Large Bowl
Griddle
2 pounds Roast Beef
2 tablespoons Bacon Grease
2 cloves Garlic (minced)
1 Yellow Onion (sliced)
4 ounces Fresh Mushrooms (minced)
2 Green Bell Peppers (sliced)
1/2 teaspoon Sea Salt
1/8 teaspoon Ground Black Pepper
1/2 teaspoon Smoked Paprika
1 tablespoon Worcestershire Sauce
6 Hoagie Rolls
1/3 cup Mayonnaise
12 slices Provolone Cheese
3/4 cup Cheez Whiz
Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat.
Prepping the Ingredients
Start by slicing up the veggies with a large knife, including the onions and bell peppers. Mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.
Then add the sliced onions, bell peppers, mushrooms and garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or 'til the onions are slightly translucent and tender when poked with a fork.
Once cooked, transfer the veggies to a large bowl and set aside.
Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or 'til the meat is warmed.
Add the veggies to the meat mixture, stirring 'til well combined. Let simmer 'til fully cooked, about 5-10 minutes.
While waiting on the meat/veggie mixture to cook, use a knife to split each of the hoagie buns open.
Add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then place the hoagie buns, open side down, onto the griddle to toast 'til golden brown and slightly crispy.*
How to Make Philly Cheesesteak With Roast Beef
Once toasted, spread a thin coating of mayo on each hoagie roll.
Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese.
Optionally, you can top everything off with Cheez Whiz.
That's it! Serve and enjoy your Philly cheesesteak with roast beef alongside your favorite side dishes.
*Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

How should I store leftover Philly cheesesteaks?

I recommend making only enough to eat at one time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

Burgers & Sandwiches, dinner, Dinner Ideas, lunch, Meat & Seafood, sandwiches
American, Dinner, Main Dish
philly cheesesteak recipe with roast beef, philly cheesesteak with roast beef, roast beef philly cheesesteak
October 9, 2024
Easy and Delicious Beef Pot Pie Recipe From Scratch
How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

What’s the Difference Between a Meat Pie and a Pot Pie?

In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

Ingredients & Substitutions Notes

This recipe uses simple ingredients. You may already have everything you need on hand…
- Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
- Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
- Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
- All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
- Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!
How to Make Beef Pot Pie From Scratch

Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

How to Make the Beef Pie Filling
1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms.
Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

How to Bake Beef Pot Pie in the Oven
1. Pour the precooked filling into your unbaked pastry shell.
2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
What to Serve with Beef Pot Pie

Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

Expert Tips and Recipe FAQ’s

Can I make this a gluten free beef pot pie?
Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

How should I store leftover meat pie?
Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

Can you freeze pot pie?
Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

More Savory Pie Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Beef Pot Pie

Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!
7-Quart Slow Cooker
9-Inch Pie Plate
Large Knife
Wooden Spoon
2 Pastry Shells (unbaked)
1 medium Yellow Onion
2 stalks Celery (chopped)
3 medium Carrots (chopped)
1 medium Potato (chopped)
2 1/2 teaspoons Minced Garlic
2 pounds Beef Stew Meat
5 tablespoons Salted Butter
1/4 cup Water
4 tablespoons All-Purpose Flour
3 tablespoons Heavy Whipping Cream
1 1/2 teaspoons Sea Salt
1 teaspoon Pepper
1/2 tablespoon Ground Cumin
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.
Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.
Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.
Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.
Pour the precooked filling into your unbaked pastry shell.
Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.
Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.
That's it! Serve and enjoy with all your favorite side dishes.
How should I store leftover meat pie?

Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

dinner, Dinner Ideas, fall recipes, Main, Main Course, main dish, Meat & Seafood, Pies & Pastries, Slow Cooker
American, Dinner, Main Dish, Pie
beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
June 24, 2024
How to Make Crispy Baked Chicken Drumsticks in the Oven
How to make crispy baked chicken drumsticks in the oven. Simple and easy dinner staple recipe for the tastiest, most tender and juicy baked chicken legs in 45 minutes or less!

Lately I’ve been making a lot of chicken dinners, both because it’s healthy, but also because chicken is so cheap. We love garlic parmesan chicken skewers and crispy Pringles chicken, but sometimes you just need an easy weeknight dinner. I can’t think of a better chicken recipe than these oven-baked chicken drumstick, except for maybe my family’s favorite slow cooker whole chicken, or Instant Pot whole chicken if you don’t have time for the slow cooker.

If you like chicken, you’ll love maple bourbon brined roasted turkey. I also enjoy a good oven roasted pork roast, this roasted pork tenderloin and these family favorite maple pork chops with apples and onions.

Why My Family Loves Baked Chicken Drumsticks
- It’s a simple and easy dinner recipe that you can make in 45 minutes or less. It uses budget-friendly ingredients, so baked chicken drums are pretty cheap to make.
- These baked chicken legs have a melt-in-your-mouth moist & tender interior and a perfectly crispy skin. They are truly finger-lickin’ good!
- Chicken legs are healthy and nutritious, with lean, dark meat that’s chock full of essential vitamins and minerals, including vitamin B6, phosphorous, iron, zinc, selenium and niacin.
- Baked chicken legs are a versatile dinner staple. You can add different seasonings based on what you prefer, or you can marinate them ahead of time for extra flavor. Even better, those of you with food allergies can be sure to use 100% allergen-free ingredients.
- Feel free to double, triple or even quadruple this recipe to feed a crowd. Great for potlucks, parties or any other large gathering!
Ingredients & Substitutions Notes

This recipe uses simple ingredients, so chances are that you may already have everything on hand…
- Drumsticks – I just use bone-in, skin-on whole chicken legs for this chicken drumsticks recipe, but you can use just about any cut you want, including chicken thighs and chicken breasts.
- Olive Oil – I like to use a little bit of olive oil to help the spices to stick to the chicken, and it also helps to keep your baked chicken drums from sticking to the baking sheet in the oven!
- Spices – Most of the time I just keep things simple with a dash of salt, black pepper and a little bit of poultry seasoning. You can also use barbecue seasoning or even Italian seasoning, or other spices, like parsley, oregano, basil, thyme, garlic powder, onion powder, chili powder, paprika, chipotle pepper, cayenne pepper, cumin, mustard powder, lemon pepper, and brown sugar.
If you’re looking for an extra kick of flavor, you might try placing your chicken legs in a marinade for several hours or overnight before baking. Here’s a great guide on how to marinate chicken.

How to Make Oven Baked Chicken Drumsticks

Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with nonstick cooking spray. Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

How to Cook Baked Chicken Drumsticks
1. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, ’til well combined; add your chicken legs to the large bowl and toss until well coated with oil and seasonings.
2. Lay each chicken drum out on the large sheet pan that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
3. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, ’til there’s no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer. Higher temperatures make for better tasting and more tender chicken legs, but take care not to burn them.
Keep in mind that the cooking time may vary, so you’ll want to keep an eye on things. Thankfully, this chicken leg recipe is fairly forgiving!

What to Serve with Baked Chicken Legs

Now that your juicy chicken drumsticks are ready to serve, here are some of my favorite side dish recipes that you can serve them with…
- I love to top off my chicken legs with this mango peach salsa, and my kids love this salsa recipe with fruit.
- Here’s how to make an easy chicken gravy from bouillon to serve up with these easy chicken drumsticks.
- Another classic side dish is mashed potatoes or baked potatoes. If you’re feeding a crowd, make your own mashed potato bar, or even a baked potato bar!
- Don’t like regular potatoes? What about these easy Instant Pot sweet potatoes?
- If you like mashed potatoes with your baked chicken legs, you’ll love these CrockPot baked beans.
- These crispy steak fries make a good side for just about any meal. Take it a step further and make these loaded chili cheese fries!
- Looking for a healthier side dish? These honey glazed carrots are so good!
- My whole family loves these Instant Pot southern green beans with just about any chicken dinner.
- You can’t go wrong with chicken and fried rice with pork!
- You can also make broccoli salad, this dill veggie finger salad, a creamy layered salad or this easy pasta salad recipe.
- Finally, everybody loves corn on the cob. The guys make Mexican corn on the cob whenever we have sweet corn for dinner!
Expert Tips and Recipe FAQ’s

Can I double this recipe?
Yes, you can double, triple or even quadruple this recipe to feed a crowd. If you’re using multiple baking sheets on multiple racks in the oven, you may want to rotate them to different racks midway through the baking time, so as to ensure that everything cooks evenly.

How do you store leftover baked chicken legs?
You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

Can you freeze baked chicken drumsticks?
You can freeze cooked drumsticks, but for best results I recommend prepping your chicken legs ahead of time and freezing them raw to bake later on. The best way to do this is to place them in a foil pan, and then coat with any seasonings and olive oil. Simply cover the pan with aluminum foil and transfer to the freezer, where it should keep for up to 3 months; then bake as directed in the recipe.

You can bake your chicken drumsticks in the covered foil pan from frozen, or you can let them thaw out in the refrigerator overnight. If baking from frozen, keep in mind that you may have to add an extra 10-15 minutes to the baking time to make up for the cold starting temperature.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Baked Chicken Drumsticks

How to make crispy oven baked chicken drumsticks for dinner. Easy recipe for perfectly tender & juicy chicken legs in 45 minutes or less!
13×9 Baking Sheet
Large Mixing Bowl
17 Chicken Drumsticks
1/4 cup Olive Oil
3/4 teaspoon Sea Salt
1/2 teaspoon Black Pepper
2 tablespoons Fresh Parsley (optional)
Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with cooking spray.*
Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, 'til well combined.
Add your chicken legs to the bowl and toss until well coated with oil and seasonings.
Lay each chicken drum out on the large baking sheet that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, 'til there's no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer.
Garnish with fresh parsley, if desired, and then serve with all of your favorite side dishes!
*Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

How do you store leftover baked chicken legs?

You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes
American, Dinner
baked chicken drumsticks, baked chicken legs, baked chicken legs in oven, oven baked chicken drumsticks, oven baked chicken legs
May 31, 2024
Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd
How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that you can make in a large batch to feed a crowd, or at home as the ultimate weeknight dinner the whole family will love.

We make a lot of homemade sloppy joes. It’s just an easy way to get something hearty and somewhat nutritious on the table on even the busiest of days. That said, lately I’ve been making them in the CrockPot instead of on the stovetop, and let me tell you, these Crock Pot sloppy joes are easily a new family favorite meal for an easy weeknight dinner!

The best way to eat this classic comfort food is on a hamburger bun or between two slices of bread with a little bit of mayonnaise. You can also make grilled cheese sloppy joes, cheesy sloppy joe shepherd’s pie, pepperoni pizza sloppy joes, taco sloppy joes and sloppy joe stuffed peppers.

Why You’ll Love Slow Cooker Sloppy Joes
- This classic comfort food is so easy to make in the slow cooker, and it makes a simple, budget-friendly dinner that the whole family will love!
- Slow cooker sloppy joes are absolutely delicious, using loose ground beef mixed with a sweet and tangy sauce from scratch, which is way better than the canned sauce from the store.
- Because they cook for a longer period of time, slow cooker sloppy joes have so much more flavor than stovetop sloppy joes. That said, I’ll also include instructions for how to make your sloppy joes on the stovetop if you’re in a hurry.
- Crock Pot sloppy joes are a perfect make-ahead recipe to feed a crowd. Serve them up at a 4th of July party, church potluck, family get-together, or any other large gathering!
Ingredients & Substitutions Notes

This is an easy recipe with simple ingredients. You may already have everything you need on hand…
- Ground Beef – I prefer something like a 90/10 ground beef for the best sloppy joes. Any raw ground beef will work, but a lean ground beef will create way less grease to be drained off later.
- Minced Veggies – I always add a little bit of minced celery, yellow or white onion, and green bell pepper to my sloppy joe meat for an added boost in flavor.
- Sauce & Seasonings – I always make a homemade sloppy joe sauce. Usually this is a mixture of ketchup, barbecue sauce and a little bit of tangy tomato sauce. Then I’ll add a splash of Worcestershire sauce, apple cider vinegar, a pinch of mustard powder and brown sugar to the sauce mixture. Then salt and pepper to taste!
- Hamburger Buns – Classic sloppy joes are best served on hamburger buns, but we often just use plain sandwich bread in a pinch. If you’re making this for a party, go ahead and grab some hamburger buns; but if you’re making it at home, just use whatever you’ve got on hand.
How to Make Sloppy Joes in the Crock Pot

Before getting started, get your slow cooker out and ready to go. You’ll also want to use a large knife to mince up the veggies. If you’re using frozen meat, be sure to get it out ahead of time so that it can thaw in the refrigerator.

How to Cook the Ground Beef
1. In a large skillet over medium-low heat on the stove top, cook the ground beef, celery, onions and green pepper ’til the beef is no longer pink but well-browned, and ’til the veggies are soft and translucent.
2. Next, drain the grease out if necessary. The best way that I have found to do this is to scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.
At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes. Cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. All that said, I prefer the slow cooker method below…

How to Make Sloppy Joes in the Slow Cooker
1. Once your meat mixture is fully cooked, go ahead and add it to the CrockPot along with the ketchup, bbq sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
2. Stir to combine with a wooden spoon, and cook on low for about 2-3 hours, or ’til heated through.
Once your sloppy joe mixture is heated through, serve and enjoy on your favorite hamburger buns or between two slices of bread lathered in Mayo. My kids sometimes eat their sloppy joes on a bed of tortilla chips or even wrapped up in a flour tortilla instead. It makes a great meal, and it’s the perfect busy weeknight dinner!

What to Serve with CrockPot Sloppy Joes

Here are a few ideas as to what you can serve with your sloppy joes…
- For the sake of ease, we most often pair our sloppy joes with a side of potato chips. But sometimes we’ll serve them up with a bed of tortilla chips and bowl of fresh tomato salsa, or even this yummy mango peach salsa.
- You can also serve up some of this chili cheese dip, creamy BBQ chicken dip or even this bacon cheddar BBQ ranch dip to go along with your chips. They’re all so easy to make!
- My kids love these crispy seasoned steak fries, and these loaded chili cheese fries would go really great with sloppy joes!
- If you’re making your sloppy joes for a party or other special event, they’d go great with a fun mashed potato bar or even a baked potato bar.
- Add a little variety to the menu by serving your sloppy joes up alongside these Philly cheesesteak sliders.
- Of course, anything pairs well with corn on the cob. Take things a step further with my favorite Mexican corn on the cob recipe!
- Last but not least, these CrockPot sloppy joes would go great with a big batch of CrockPot baked beans.
- This creamy layered salad is the perfect side dish for this delicious homemade slow cooker recipe. You could also try this broccoli salad with bacon and cauliflower, or even this dill veggie finger salad.
Expert Tips and Recipe FAQ’s

What’s the difference between sloppy joes and sloppy janes?
The main difference is that sloppy Joes use ground beef, while as sloppy Janes use lean ground turkey. Other than that, they’re mostly the same!

How do you store leftover sloppy joes?
I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

Can you freeze sloppy joes?
Yes, you can freeze sloppy joes. Once the ground beef mixture is fully cooked, go ahead and mix all of the other ingredients in. Then transfer to an airtight container or freezer bags and into the freezer for up to 6 months.

When you’re ready to use your sloppy joe meat, go ahead and move it back to the refrigerator to thaw overnight. Then add the mixture to the slow cooker and cook as directed in the recipe card below.

More Slow Cooker Recipes
- If you looking for more easy slow cooker recipes, you’ll love this recipe for CrockPot hot dogs. In fact, hot dogs and sloppy joes would pair really well together for a party.
- This slow cooker pork roast is another delicious and nutritious dinner recipe for even the busiest of weeknights.
- My family loves a good whole chicken in the CrockPot!
- It just doesn’t get any better than CrockPot Philly Cheesesteaks for an easy dinner treat!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Crock Pot Sloppy Joes

How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that makes the ultimate dinner to feed a crowd!
Slow Cooker
Large Knife
Large Skillet
Paper Towels
Wooden Spoon
1 pound Ground Beef
2 Celery Stalks (minced)
1/3 cup Yellow or White Onion (minced)
1/3 cup Green Pepper (minced)
1/4 cup Ketchup
1/4 cup Barbecue Sauce
1 8oz. can Tomato Sauce
1 tablespoon Brown Sugar
1 teaspoon Mustard Powder
1 tablespoon Worcestershire Sauce
1 tablespoon Apple Cider Vinegar
Sea Salt (to taste)
Black Pepper (to taste)
8 Hamburger Buns (optional)
Before getting started, you'll want to use a large knife to get all the veggies minced up.
In a large skillet over medium-low heat on the stovetop, cook the ground beef, minced celery, minced onions and minced green pepper 'til the beef is no longer pink and the veggies are soft and translucent.
Next, drain the grease out if necessary. To do this, scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.*
Once your meat mixture is fully cooked, add it to the CrockPot along with the ketchup, barbecue sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
Stir to combine with a wooden spoon, and then cook on low for about 2-3 hours, or 'til heated through.
Once your CrockPot sloppy joes are heated through, serve and enjoy on your favorite hamburger buns for dinner!
*At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes instead. To do so, you’ll want to cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through.

How do you store leftover sloppy joes?

I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

4th of July, Burgers & Sandwiches, dinner, Dinner Ideas, Main, main dish, Meat & Seafood, sandwiches, Slow Cooker
American, Dinner, Main Dish
crock pot sloppy joes, crock pot sloppy joes recipe, crockpot sloppy joes, slow cooker sloppy joes
May 23, 2024
Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy
Learn step by step how to make the best ever slow cooker pork roast that’s perfectly pull apart juicy & tender. It’s the ultimate set-it-and-forget-it recipe that’s so easy to make, and it’s perfect for holiday dinners, church potlucks, or even just a healthy and nutritious weeknight meal!

My family eats a pot roast at least every week. Maybe it’s a Midwestern thing, but they’re just so easy to make. I love a good oven roasted pork roast, and it’s just hard to beat roasted pork tenderloin! And man, leftover pork roast makes the best pork sandwiches.

Slow cooker pork roast also makes a great holiday meal. We switch it up every year– Sometimes we make a roasted turkey, some years we make a baked ham in the oven (or pineapple glazed ham), some years a slow cooker whole chicken, and other years we’ve made a hearty pot roast or even maple pork chops! This pork roast has so much flavor, and it’s definitely our go-to meal.

Why You’ll Love Crock Pot Pork Roast
- Roast pork is super easy to make in the slow cooker, and it uses simple ingredients. It’s the ultimate set-it-and-forget-it recipe for busy days!
- This Crock Pot recipe makes a perfectly tender and juicy pork roast. It cooks on a low heat all day long, giving even the toughest of pork cuts plenty of time to break down for that ultimate pull-apart, fork-tender texture.
- Pork roast makes the best holiday dinner for Easter, Thanksgiving, Christmas or even New Year’s Eve. It also makes a complete meal for potlucks, family get-togethers and other large gatherings.
- The best part is that this flavorful pork roast recipe is just so versatile. Throw in your favorite root vegetables, herbs and spices for the ultimate one-pot meal!
- This old-fashioned comfort food is nutritious and healthy. Good pork contains a wide range of essential vitamins, minerals and healthy fats. Not to mention, it’s a rich source of lean protein.
Ingredients & Substitutions Notes
- Pork Roast – I used a pork butt roast for this recipe, but you can use almost any boneless pork roast, including shoulder roast, loin roast, and even pork belly. Just remember to adjust the cooking time accordingly, based on the fat content and the size of the cut of meat that you use.
- Onion & Garlic – I always throw a yellow onion and at least a few teaspoons of minced garlic in with my pork roast for extra flavor. White onion or red onion will work as well.
- Veggies – I always like to toss in a few chopped up potatoes, carrots, parsnips and turnips. You can also add celery, rutabaga, mushrooms, diced tomatoes, or even cabbage. Throw in some sauerkraut for the best slow cooker pork and sauerkraut.
- Herbs & Spices – In all honesty, I usually keep things simple with just sea salt and black pepper, but you can also add parsley, rosemary, thyme, oregano, sage, bay leaves, onion powder, garlic powder, Italian seasoning, or even a pinch of brown sugar. Be creative!
- Chicken Broth – I love the flavor of chicken broth in my pot roast, but you can also use beef broth or vegetable broth for this recipe. Additionally, you could drop in a splash of Worcestershire sauce and red wine vinegar.
How to Make Slow Cooker Pork Roast

Before getting started, you’ll need to get all of your ingredients out and ready to go. Then grease up your slow cooker with nonstick cooking spray. I use a 6-quart slow cooker for a 3-4LB roast.

For ingredient preparation, you’ll want to mince the garlic, slice up the onion, chop up and peel any root vegetables that you use with a large knife and cutting board. If your pork roast is frozen, I recommend setting it out in the refrigerator overnight so that it has time to thaw before making this recipe. You can add it frozen in a pinch, but you may have to increase the cooking time by a couple hours.

How to Cook Pork Roast in the Crock Pot
1. Start by adding the sliced onions and minced garlic to the bottom of the Crock Pot.
2. Next, center your roast on top of the bed of garlic and onions with the fat side up in the slow cooker.
3. Situate the chopped up root vegetables around the roast in the slow cooker. It’s okay to really pile them in there!
4. Once everything is situated, go ahead and dry rub the salt, pepper and any other herbs/spices into the pork roast.
5. Finally, pour chicken stock over the roast and veggies, and then place the lid on top of your Crock Pot.
6. That’s it! Now you’ll want to set your Crock Pot on low and let it cook for at least 10-12 hours, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast. The most important thing is that your roast reaches and maintains at least 200-205ºF for a good while. This is required to break down the collagen in the pork roast that can otherwise make it tough and chewy.

How to Serve Crock Pot Slow Cook Pork Roast

Now that your pork roast is fully cooked, it’s ready to serve. I like to slice it up with a large knife and top it off with a splash of Worcestershire sauce. Pair with all of your favorite side dishes and appetizers for an easy meal that the whole family will love!

And don’t be tempted to throw out the leftover broth in the slow cooker. You can make a flavorful gravy by whisking 1/4 cup of flour into 1 cup of the broth in a medium saucepan or cast iron skillet on the stovetop over medium-high heat. Once it starts to simmer and subsequently thicken, add salt and pepper to taste, and drizzle it all over your juicy pork roast!

What to Serve with Slow Cooker Pork Roast

Crock Pot pork roast goes well with so many different side dishes and appetizers! Here are a few ideas as to what you can serve with your pot roast…
- Pork roast makes the ultimate holiday dinner, paired with baked potatoes, mashed potatoes, honey glazed carrots, sweet corn (or Mexican corn on the cob), bread stuffing, Instant Pot southern green beans, Jiffy bacon corn casserole, cranberry sauce and Grandma’s homemade dinner rolls!
- If you’re looking for more potluck recipes to serve with your pork roast, you’ll love this cheesy CrockPot corn casserole (or Mexican corn casserole), this CrockPot funeral potatoes casserole, cheesy hash brown casserole, tater tot casserole (and cheesy tater tot casserole), and scalloped potatoes and ham.
- It would also go really well served up with the ultimate mashed potato bar, or even this fun and easy baked potato bar!
- This broccoli salad with bacon and cauliflower goes well with just about anything. So does my dill veggie finger salad and even this easy layered salad recipe.
Expert Tips and Recipe FAQ’s

Why is my pork roast not tender in the slow cooker?
You most likely undercooked the pork roast. For a tender pork roast, a long cooking time is required, and the roast needs to reach at least 200ºF with an instant-read thermometer, and then maintain that temperature for a good while. This is the only way to properly break down the collagen in the pork that can otherwise make it tough and chewy.

Can I use other kinds of roasts for this recipe?
Yes, you can use any roast your want. I’ve used this slow cooking method to make a beef roast, whole chicken roast and even a turkey roast.

How should I store leftover Crock Pot pork roast?
Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Can you freeze leftover pork roast?
Yes, you can freeze leftover pork roast. Place it into a freezer-safe container or freezer bag and into the freezer for up to 3 months. Be sure to let it thaw out in the refrigerator overnight before reheating in the oven or microwave.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Slow Cooker Pork Roast

Easy slow cooker pork roast that's perfectly pull apart tender & juicy. It's the ultimate set-it-and-forget-it recipe that anyone can make!
6-Quart Slow Cooker
Large Knife
Cutting Board
Meat Thermometer
3-4 pounds Pork Butt Roast
1 Large Yellow Onion (peeled, sliced)
2 teaspoons Minced Garlic
2 Medium Potatoes (chopped)
3 Medium Carrots (peeled, chopped)
2 Medium Parsnips (peeled, chopped)
1 Medium Turnip (peeled, chopped)
1 teaspoon Sea Salt
1 teaspoon Black Pepper
2 cups Chicken Broth
Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.
Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.
Next, center your roast on top of the bed of garlic and onions in the slow cooker.
Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!
Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.
Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.
Now you'll want to set your Crock Pot on low and let it cook for at least 10-12 hours*, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
That's it! Serve and enjoy with your favorite side dishes and appetizers!
*Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast.

How should I store leftover Crock Pot pork roast?

Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

Christmas, dinner, Dinner Ideas, Easter, Holiday, Main, Main Course, main dish, Meat & Seafood, Pork Recipes, Slow Cooker, Thanksgiving
American, Dinner, Holiday, Main Dish, Thanksgiving
crock pot pork roast, crock pot slow cook pork roast, crockpot pork roast, roast pork slow cooker recipe, slow cooker pork roast
March 28, 2024
Best Ever Garlic Parmesan Chicken Skewers in the Oven
How to make juicy and flavorful garlic parmesan chicken skewers in the oven that are perfectly tender with a crisp, crunchy bite on the outside. Easy weeknight dinner recipe that you can make to feed a crowd in 30 minutes or less with simple, budget-friendly ingredients.

If you like baked chicken drumsticks, you’ll love these easy garlic parmesan kabobs. They’re so easy to make, and you can make them out of just about anything. My family loves maple bourbon marinated grilled shrimp kabobs, and sometimes we even make fruit kabobs!

I think these garlic parmesan chicken skewers will be a great addition to my summertime recipe repertoire. I can’t think of a better appetizer to serve up alongside CrockPot hot dogs, homemade bacon cheeseburgers, and corn on the cob.

Why I Know You’ll Love This Recipe
- It’s quick and easy. You can make these garlic parmesan kabobs in 30 minutes or less, and this recipe uses simple, budget-friendly ingredients.
- I’ll show you how to bake chicken skewers in the oven, but you can also cook them in the air fryer or even on the grill.
- These garlic parmesan chicken skewers are tender and juicy with a perfectly crisp, crunchy bite on the outside. This is a truly mouthwatering dish.
- They’re full of cheesy garlic flavor, and the savory goodness of parmesan cheese makes this the best appetizer to feed a crowd.
- This recipe is perfect for all of your summertime parties and events, including backyard BBQ’s, Memorial Day and even the 4th of July.
- The best part is that you can prep your garlic parmesan chicken skewers ahead of time with a flavorful marinade, and store them up in the fridge until you’re ready to bake. This is great if you’re making your kabobs alongside other dishes to feed a lot of people.
Ingredients & Substitutions Notes
- Chicken – I prefer to use boneless skinless chicken thighs because they are more tender and flavorful due to the higher fat content. That said, boneless skinless chicken breasts will work just fine too.
- Butter – You’ll need to melt unsalted butter for this recipe.
- Parsley – I recommend using chopped fresh parsley for the best flavor, but you can also use dried parsley if that’s all you have on hand. If you go this route, a good rule of thumb is to use about 1/3 of the amount of dried parsley as you would fresh parsley.
- Parmesan Cheese – You’ll want grated parmesan cheese for this recipe.
- Garlic – Fresh, minced garlic cloves are always best. Sometimes I cheat and buy already minced garlic from the store. The richness of garlic adds a lot of flavor to this recipe.
- Lemon Juice – You can squeeze your lemon juice from fresh lemons, but I just use bottled lemon juice from the store.
- Kosher Salt – It’s important that you use a coarse kosher salt to make this recipe. Kosher salt is usually best when you’re mixing up any kind of seasoning, because it has a uniformly large crystal size that distributes much more evenly throughout the other spices.
- Spices – Don’t be fooled by the spices; these garlic parmesan chicken skewers aren’t spicy at all! But you will need some garlic powder, paprika, onion powder and ground black pepper for this recipe.
How to Make Garlic Parmesan Chicken Skewers

If you’re using wooden or bamboo skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on. If you’re using metal skewers, you can skip this step.

Set your oven to preheat to 400ºF, and line 2 13×9 baking sheets with parchment paper. Let’s get started…

Assembling Your Chicken Skewers
1. Start by using a large knife to slice your chicken into roughly 1-inch pieces on a large cutting board. Set aside.
2. In a large bowl, whisk together the melted butter, chopped parsley, grated parmesan cheese, minced garlic cloves, lemon juice, kosher salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
3. Place the cubed chicken onto the skewers and transfer to the butter sauce. Keep a little room between each piece of chicken so they will cook evenly.
4. With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets. I like to use a large, deep dish rectangular platter for this step.
Alternatively, if you’re looking to make this recipe ahead of time, you could mix up the cubed chicken and the butter mixture together in a large mixing bowl. Then cover your bowl with plastic wrap and transfer into the refrigerator to marinate for a few hours or even overnight.

When you’re ready to bake, simply slide your marinated chicken onto the skewers and put them in the oven. You’ll have the most delectable garlic parmesan chicken skewers.

How to Bake Garlic Parmesan Chicken Skewers
1. Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, ’til golden brown.
2. After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes of cooking time.
3. Once the juices on the baking sheet run clear and the internal temperature of the chicken pieces reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven and serve!
If you’ve never made chicken kebobs before, you may be somewhat perplexed as to how to eat them! Don’t worry, it’s easier than you think. The best way to do this is by eating the chicken right off the skewer, or you can use a fork to slide them off onto a plate before serving.

I like to serve my chicken skewers topped off with a fresh batch of mango peach salsa, and my kids love this fruit salsa recipe!

What to Serve with Garlic Parmesan Chicken Skewers

Not sure what to serve with your chicken skewers? Here are a few ideas that come to mind…
- Garlic parmesan chicken skewers go great with a side of homemade steak cut fries or even homemade chili cheese fries.
- I can’t think of a better or easier appetizer to serve up with loaded Chicago hot dogs!
- You can’t go wrong with chicken fried rice or pork fried rice. This is a classic side dish that makes a complete meal out of just about any kabob recipe.
- Make an easy layered salad with a creamy homemade dressing to go along with your chicken kabobs. Alternatively, you can also serve them with this easy broccoli salad, a dill veggie finger salad or even this 30 minute pasta salad with cucumbers and tomatoes!
- If you’re feeding a crowd, you may consider putting together a fun mashed potato bar or even a baked potato bar from scratch.
- I know I mentioned corn on the cob earlier on in the post, but have you ever eaten Mexican corn on the cob with bacon? You’ll never eat sweet corn the same again!
- These loaded hummus chicken nachos would make a great appetizer to go along with your garlic parm chicken skewers. They’re easy to make, and you can double or triple the recipe to feed a lot of people.
- My family LOVES pizza. Parmesan garlic chicken skewers make the perfect appetizer to serve alongside our favorite hamburger pizza or Hawaiian pizza.
Expert Tips and Recipe FAQ’s

Can I cook chicken skewers in the air fryer?
Yes, you can cook garlic parmesan chicken skewers in the air fryer. Line your air fryer basket with a piece of parchment paper, and then transfer your prepped chicken skewers to the basket. Cook at 400ºF for about 5 minutes. Flip your skewers and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF with a meat thermometer.

Can I grill parmesan garlic chicken skewers?
Yes, you can also cook your chicken kabobs on any kind of grill. You’ll want to preheat your grill to a medium-high heat, and then cook your chicken skewers for about 5 minutes on each side, or until the internal temperature reaches 165ºF. Serve and enjoy!

Why are my chicken skewers dry?
You probably overcooked them. Remember, you only have to cook your chicken until the internal temperature reaches 165ºF. If you cook them any longer than this, the chicken will dry out and become tough and chewy. That said, chicken thighs have more fat than chicken breasts, so the thighs will be more forgiving if you accidentally overcook your skewers.

How should I store leftovers garlic parmesan chicken skewers?
Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Recipe Variations

Here are a few fun ideas as to how you can make garlic parmesan chicken skewers even more interesting…
- Believe it or not, you can cook a lot more than just meat on a skewer. Chunked bell peppers, red onion, cherry tomatoes, sliced zucchini and even pineapple chunks come to mind.
- As I stated in the instructions above, you can always marinate your chicken with the butter mixture in an airtight container or zip-loc bag for a few hours or overnight. This will result in a richer, more complex flavor that everyone can appreciate.
- Try adding a three-fingered pinch of dry ranch seasoning and bacon crumbles to the butter mixture to make the best bacon ranch garlic parmesan chicken skewers!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Garlic Parmesan Chicken Skewers

How to make the best ever garlic parmesan chicken skewers in the oven. Easy weeknight dinner recipe that you can make in 30 minutes or less!
Skewers
13×9 Baking Sheets
Parchment Paper
Large Knife
Large Cutting Board
Large Mixing Bowl
Whisk
Tongs
Meat Thermometer
2 pounds Boneless Skinless Chicken Thighs
1/2 cup Unsalted Butter (melted)
1/2 cup Fresh Parsley (chopped)
1/2 cup Parmesan Cheese (grated)
10 Garlic Cloves (minced)
1 tablespoon Lemon Juice
1/8 teaspoon Coarse Kosher Salt
1 1/2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Onion Powder
1/2 teaspoon Ground Black Pepper
Before getting started, preheat your oven to 400ºF, and line 2 13×9 baking sheets with parchment paper.*
Start by using a large knife to slice your chicken into roughly 1-inch cubes on a large cutting board. Set aside.
In a large bowl, whisk together the butter, parsley, parmesan cheese, minced garlic, lemon juice, salt, garlic powder, paprika, onion powder, and ground black pepper until well combined.
Slide the cubed chicken onto the skewers and transfer to the butter mixture. Keep a little room between each piece of chicken so they will cook evenly.
With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets.
Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, 'til golden brown
After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes.
Once the juices on the baking sheet run clear and the internal temperature of the chicken reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven.
Serve and enjoy!
*If you’re using wooden skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on.

How should I store leftovers garlic parmesan chicken skewers?

Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood, Poultry & Chicken Recipes
American, Appetizer, Dinner
garlic parm chicken skewers, garlic parmesan chicken kabobs, garlic parmesan chicken skewers, parmesan garlic chicken skewers
February 27, 2024
How to Make Easy Crock Pot Hot Dogs for a Crowd
How to cook easy Crock Pot hot dogs with the best flavor. Great make-ahead recipe that you can use to set up the ultimate hot dog bar with all of your favorite toppings to serve at your next summer potluck or backyard BBQ!

It’s no secret that my entire family loves hot dogs, hamburgers and sandwiches. I’m a sucker for a good Chicago hot dog, and the guys ask for homemade bacon cheeseburgers or roast beef Philly cheesesteaks every week! Maybe it’s a midwestern thing…

You can fit a lot of hot dogs in a slow cooker; throw them in at the beginning of the day, and the slow cooker will keep them warm ’til dinner. Let everybody help themselves and fix them up just the way they like them. This has got to be the easiest way to make hot dogs that I know!

Why You’ll Love Slow Cooker Hot Dogs
- Crock Pot hot dogs are so quick and easy to make. It’s the ultimate set-it-and-forget-it recipe using simple, budget-friendly ingredients.
- You can fit a ton of hot dogs in a Crock Pot, so this is the best hot dogs recipe to feed a large crowd. Fix up a fun hot dog bar to serve at your next Super Bowl party, 4th of July party, summer potluck, backyard BBQ, graduation party or even family reunions.
- Hot dogs cooked in the Crock Pot are the juiciest, most tender and best hot dogs you’ll ever eat with such minimal effort. Better yet, they’re so full of flavor because they haven’t been boiled to death!
- Most slow cookers have a “keep warm” function, which keeps the hot dogs warm until you’re ready to eat. It’s the ultimate make-ahead recipe.
- You can serve them up with all your favorite condiments and toppings!
Ingredients Notes & Substitutions

This simple recipe uses fairly common ingredients, depending on what all you use for toppings. You probably already have everything on hand…
- Hot Dogs – Any normal bun length type of hot dogs will work, but I prefer the texture and flavor of beef hot dogs. If you’re using frozen hot dogs, I recommend letting them thaw out in the refrigerator overnight before making this recipe.
- Hot Dog Buns – Although I like to serve my hot dogs with regular length hot dog buns, there’s no shame in just using regular bread instead.
- Your Favorite Toppings – There are so many different condiments and toppings that you can serve alongside your hot dogs. I’ll go into more detail on this in the instructions below.
How to Cook Hot Dogs in the Crock Pot

I’m using a 6-quart Crock Pot for this recipe. I can usually pack it pretty full with around 48 hot dogs, but you may have to use more or less depending on the size of your slow cooker. The CrockPot is truly a game changer!
1. Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
2. Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a pair of tongs to keep them from burning on the bottom of the slow cooker. Most hot dogs are already precooked, so you really just need to get them hot enough to serve.
In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam, resulting in the best texture and flavor!

How to Serve Slow Cooker Hot Dogs

Your hot dogs should be done after 2-3 hours in the slow cooker. Serve and enjoy with your favorite condiments and toppings. Pair them with garlic parmesan chicken skewers for the ultimate party appetizer!

If your slow cooker has a warm setting, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve up an easy meal. I’m convinced that this is truly the best way to cook hot dogs!

What Toppings Should I Serve with Crock Pot Hot Dogs?

Not sure how to serve your slow cooker hot dogs? Here are some of my favorite toppings…
- Serve slow cooker hot dogs with your favorite condiments, like the traditional ketchup, mustard and mayonnaise. I also like to serve mine with bbq sauce, and sometimes worcestershire sauce. My youngest son puts chicken dipping sauce on his!
- I love to top off my hot dogs with classic Chicago-style hot dog toppings, like pickle relish, sliced tomatoes, pepperoncini and minced white onions. They’re always a huge hit!
- Thanks to their Germanic roots, the guys LOVE sauerkraut and hot dogs. Better yet, cook both the sauerkraut and the hot dogs in the Crock Pot together!
- My family loves homemade dirty water dogs. We’ll add some beef broth and red wine vinegar to the Crock Pot as well as a variety of different spices, like cumin, garlic powder, chili powder, sea salt, black pepper and sometimes a pinch of brown sugar.
- Top them off with homemade chili with ground beef, minced red onions and shredded cheddar cheese to make the best ever chili dogs or coney dogs. If you’re looking for side dish ideas, they also go great with homemade chili cheese fries.
- A lot of people like to make taco dogs with black beans, pinto beans, shredded Mexican cheese, salsa, pickled jalapeño slices, taco sauce and Queso cheese sauce drizzled on top.
- Add quartered cherry tomatoes, bacon bits and finely shredded iceberg lettuce to make the best BLT hot dogs!
- Other fun and delicious toppings that go perfectly with CrockPot hot dogs include thinly sliced avocados or guacamole, corn salsa, salsa verde and creamy homemade coleslaw.
Expert Tips and Recipe FAQ’s

How should I store leftover hot dogs?
Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially, whether that’s in the slow cooker, in the microwave or in a pot of boiling water on the stovetop. Remember, most hot dogs are already pre-cooked, so it’s just a matter of reheating them to whatever temperature you like best.

Can I freeze leftover hot dogs?
Yes, you can freeze leftover hot dogs. Stored in an airtight container or freezer bag, they should last up to 3-4 months. Again, reheat them exactly as you would normally.

More CrockPot Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Crock Pot Hot Dogs

How to cook easy Crock Pot hot dogs with the best flavor. Set up the ultimate hot dog bar for your next summer potluck or backyard BBQ!
6-Quart Slow Cooker
Tongs
48 Hot Dogs
48 Hot Dog Buns
Your Favorite Toppings
Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a wooden spatula to keep them from burning.*
After 2-3 hours, serve and enjoy with your favorite condiments and toppings!*
*In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam.

*Most hot dogs are already precooked, so you really just need to get them hot enough to serve.

*If your slow cooker has a “keep warm” function, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve.

How should I store leftover hot dogs?

Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially.

dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood
American, Dinner, Main Dish
crock pot hot dogs, crock pot hot dogs recipes, hot dogs in crock pot, recipe for hot dogs in crock pot, slow cooker hot dogs
February 14, 2024
How to Make Easy Homemade Chicken Fried Rice in a Wok
Learn how to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that’s so much better than takeout! They’ll all be back for seconds.

My family loves Asian food, especially Chinese food and Thai food. Though I’m not sure it’s truly authentic, pork fried rice and chicken fried rice (and the lower carb version, cauliflower chicken fried rice) are one of my favorite things to eat when we’re craving take-out from a Chinese restaurant.

It’s taken us awhile to really learn how to make a good chicken fried rice recipe in our own kitchen. Dan purchased a really nice wok awhile back, and ever since, he’s really made some delicious dishes!

Wok chicken fried rice is one of those dishes he likes to make, and man, he’s so good at it. This is HIS recipe, through and through.

Sometimes we’ll make a double batch, just so we can make up a batch of chicken fried rice spring rolls to go with it for a complete dinner.

What Is Chicken Fried Rice?

This chicken fried rice wok recipe is a stir fry dish cooked on high heat in a wok. You can also use a large skillet, but a wok works best.

Chinese chicken fried rice is made with ingredients like tender chicken breast, rice, eggs, onions, peas, carrots, other vegetables, sesame oil, and soy sauce.

Chicken Fried Rice Ingredients and Substitutions Notes

Let’s talk ingredients…
- Sesame Oil – Sesame oil is a must; ordinary vegetable oil and olive oil will not do it for this recipe.
- Peas and Carrots – I’ll usually buy a combo bag in the freezer section at the grocery store; but you can slice up carrots and add frozen peas instead. While we don’t parboil our vegetables beforehand, you may prefer to parboil the peas and carrots, so they’re not as crisp, and Food Fanatic has great tutorials for how to parboil. Personally, I love the hint of crispness the vegetables give with the rice.
- Yellow Onion – You can use sweet onion, but yellow onion gives a bit of spicy kick to the finished dish.
- Garlic – Use already minced garlic you can get at the grocery store, or mince up fresh garlic cloves.
- Large Eggs
- Cooked Chicken Breast, Shredded or Chopped into Bite-Sized Pieces – The best chicken to use is boneless skinless chicken breast. I don’t really recommend chicken thighs, because thighs will likely add more grease than necessary. We like to cook the chicken ahead of time, so it’s ready to go. In fact, most of the time, we’re using leftovers from an Instant Pot whole chicken.
- Jasmine Rice, Already Cooked – For the best rice, I recommend using day-old long grain white rice, since short grain rice will be softer and most definitely clump together when cooked. We use Jasmine rice to make this recipe, and it works really well. Leftover rice is best because it’s had time to chill and dry out after cooking, which leads me to another great tip for getting rice to literally fall right off the fork (or the spatula/spoon while frying)… Cook the rice ahead of time and chill it. We usually cook ours in the Instant Pot or rice cooker, and then we’ll spread it all out on a cookie sheet, cover it, and stick it in the fridge for about 30 minutes to chill. If we haven’t made it up ahead of time, we’ve even been known to stick it in the freezer for a shorter amount of time. Cold rice fries without as much moisture and all the clumpy, goopy mess that rice can sometimes become. Also… You can use brown rice, but just know it will change the texture of the finished dish.
- Soy Sauce – If you need to make gluten-free chicken fried rice, use a good gluten-free soy sauce substitute.
How to Make Chicken Fried Rice in a Wok

Make sure all of your ingredients are ready to go before you begin to heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go beforehand.

Step 1: Heat the Sesame Oil

Heat the sesame oil in a large wok over medium high heat. It’s important to heat the sesame oil in the wok first before adding anything in. You’re going to cook fried rice over a medium-high heat (depending on your stove), and it’s going to be a super quick process.

Step 2: Add the Vegetables to the Wok

Add the veggies, chopped onion, and minced garlic to the hot wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.

Step 3: Scramble the Eggs

Make a well in the middle of the veggies, and scramble the eggs right in with the veggies.

Step 4: Stir in the Chicken

Stir the cooked, shredded chicken into the vegetable and egg mixture.

Step 5: Add the Rice

Stir the cooked rice into the mixture, mixing everything together really well to combine.

Step 6: Add the Soy Sauce

Add the soy sauce, and stir fry everything together ’til everything’s been heated thoroughly.

That’s it, super quick and easy; and it tastes so much better than takeout. Chicken fried rice makes the best side dish for my favorite garlic parmesan chicken skewers!

Expert Tips and Recipe FAQ’s

How much dry rice equals 3 cups cooked rice?
Usually about 1 cup dry rice equals about 3 cups cooked rice.

What’s the best way to cook rice?
Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Chilling the rice really helps get it to fry without all the clumpy, goopy mess that rice can sometimes become.

Can I use different vegetables?
Yes, you can. In fact, other vegetables that make really good fried rice include broccoli, sugarsnap peas, water chestnuts, corn, etc. Just know, depending on the vegetables you choose, it may increase cook time to make sure they’re cooked well.

How should leftover chicken fried rice be stored?
Store it in an airtight container in the fridge. You can re-heat it in the microwave for 1-2 minutes, stirring every 30-45 seconds; or on the stovetop in a skillet over low-medium heat.

Can you freeze chicken fried rice?
Yes, you can. Just be sure to freeze it in an airtight container to help prevent freezer burn. It should keep for about 6 months. This makes it easy to meal prep ahead of time, freeze, and re-heat for dinner on busy weeknights.

Alternative Ways to Make Fried Rice

There are so many ways you can switch up this recipe and make it different every single time. The easiest way to switch it up is to use different meats or vegetables.
- Beef – Use leftover beef roast, stew meat, or steak.
- Pork – Use leftover pork chops or pork roast.
- Shrimp
- Fish – Make fried rice with grilled fish fillets, maybe trout or maybe even grilled salmon. Or for an easier route, try canned tuna or salmon.
- Sausage or Sliced Sausage Links – like in Instant Pot sausage and rice.
- Roasted Turkey – would work just as well as chicken.
- Tofu
- Stir in or sprinkle in a generous helping of chopped green onions.
- Use a pack of stir fry veggies from the freezer section. Think sugarsnap peas, broccoli, carrots, water chestnuts, etc.
- Add diced or sliced bell peppers in for even more delicious flavors.
- Add in spinach, corn, green beans, water chestnuts, etc.
More Homemade Chinese Take-Out Recipes

If you love this homemade chicken fried rice, you’ll also love…

Asian Chicken Salad Wonton Cups

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Fried Rice in a Wok

How to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that's so much better than takeout!
Wok
Wok Spatula
Food Chopper
Cutting Board
3 tablespoons sesame oil
1 cup peas and carrots (frozen)
1 medium yellow onion (chopped)
2 cloves garlic (minced)
2 large eggs
1/2 pound boneless skinless chicken breasts (cooked and shredded)
3 cups Jasmine rice (cooked and chilled)
1/4 cup soy sauce
Heat the sesame oil in a large wok over medium-high heat.
Add the veggies, onion, and garlic to the wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
Make a well in the middle of the veggies, and scramble the eggs into the veggies.
Stir the shredded chicken into the mixture.
Then stir the rice into the mixture, mixing everything together really well.
Add the soy sauce and stir fry everything together.
When everything has been heated thoroughly, it's ready to serve.
Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go.

What’s the best way to cook the rice beforehand?

Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Cold rice fries without all the clumpy, goopy mess that rice can sometimes become.

Dinner Ideas, main dish
Asian
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February 11, 2022
KFC Famous Bowl Copycat
How to make a homemade KFC Famous Bowl, with homestyle mashed potatoes, crispy chicken, corn, gravy, and cheese. Easy copycat dinner recipe!

If you’re in need of a quick and easy dinner without a ride thru the fast food lane, I’ve got just the recipe for you. The KFC chicken bowl has everything you need for a one dish meal.

Filled with creamy mashed potatoes, corn, and crispy chicken nuggets, it’s a definite winner with my kids. For me, it’s the brown gravy and slightly melted cheese that make this KFC bowl complete.

What I love about this mashed potato bowl is… It’s quick and easy to make because of the ingredients I use. Not to mention, my kids can get involved and layer their own bowls.

We also love the occasional mashed potato bar (and baked potato bar) around here, so dinners like this are nothing new to this family.

Ingredients and Substitutions Notes:
- Mashed Potatoes – I prefer to buy ready made mashed potatoes; my grocery store carries Bob Evans mashed potatoes in a package, and they’re delicious and easy to pop into the microwave for just a few minutes. You can also use instant mashed potatoes or homemade mashed potatoes.
- Corn – While I prefer the ease of steamable frozen corn I can just pop in the microwave, you can also use canned corn or fresh corn.
- Chicken Nuggets – I use gluten-free chicken nuggets, but you can also use popcorn chicken or chicken strips. If you do use nuggets or strips, you’ll need to cut them into bite-size pieces.
- Brown Gravy – While I prefer to use a gluten-free brown gravy mix, you can use any kind of gravy you want, including homestyle gravy, ham gravy, turkey gravy, chicken gravy, etc. I even had the thought that a chicken dipping sauce or honey mustard would be good in place of gravy.
- Cheese – We use extra sharp cheddar and Colby Jack cheese. However, consider the flavors you want because the options are endless… Think smoked cheddar or smoked gouda, Monterey Jack, an Italian cheese blend, parmesan cheese, etc.
How to Make a KFC Famous Bowl

Before you can layer your KFC mashed potato bowls, you need to prep a few ingredients.

How to Prep Ingredients:
1. Mix up and cook the gravy according to package directions.
2. Cook the chicken nuggets according to package directions, and cut them into bite-size pieces.
3. Steam cook frozen corn in the microwave, according to package directions.
4. Cook or heat up the mashed potatoes, again according to package directions (unless making homemade).
How to Layer the Bowls:
1. First add a pile of mashed potatoes into your serving bowl.
1. Sprinkle the mashed potatoes with corn.
1. Sprinkle bite-size crispy chicken nuggets on top of the potatoes and corn.
1. Spoon small spoonfuls of gravy onto chicken and mashed potatoes.
1. Finally, sprinkle a mixture of cheese on top of each bowl.
And that’s it. Serve the bowls while warm and enjoy!

Expert Tips and Recipe FAQ’s:

How should I store chicken bowls?
Store in the refrigerator in an airtight container. They should keep for 3-5 days.

How do I reheat them?
The best way to reheat your mashed potato bowls is in the oven at 350° F. This method will help to keep your chicken crispy. If in a hurry, reheat in the microwave for 3-5 minutes, checking every minute to stir or see if it’s hot; with the microwave, chicken will be less crispy.

Can I make ahead and freeze KFC Bowls for quick meals?
Yes, you can. Just be sure to store your ingredients in an airtight container to prevent freezer burn. They should keep for 3-5 months.

Extra Topping Ideas for This Recipe:

There are a plethora of toppings you can add to your bowl in addition to the ingredients we’ve already discussed.

Delicious toppings like…
- Crushed bacon or bacon bits
- Chopped tomatoes
- Green onions
- Red onions
- Fresh chives
- Fresh herbs – thyme, parsley or rosemary
- Sautéed mushrooms
More Favorite Copycat Recipes:
- Olive Garden Chicken and Gnocchi Soup
- Homemade Philly Cheesesteak
- Olive Garden White Chocolate Raspberry Cheesecake
- CrockPot Funeral Potatoes (just like Cracker Barrel’s)
- Little Debbie Be My Valentine Cakes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
KFC Famous Bowl

How to make a homemade KFC Famous Bowl, with homestyle mashed potatoes, crispy chicken, corn, gravy, and cheese. Easy copycat dinner recipe!
Serving Bowls
Saucepan
Sheet Pan
1 ounce brown gravy mix
20 ounces chicken nuggets
2 cups steam-able frozen corn
24 ounces mashed potatoes
1/2 cup sharp cheddar cheese (shredded)
1/2 cup Colby Jack cheese (shredded)
Mix up and cook the gravy according to package directions.
Cook the chicken nuggets according to package directions, and cut them into bite-size pieces.
Steam cook frozen corn in the microwave, according to package directions.
Cook or heat up the mashed potatoes, again according to package directions (unless making homemade).
First add a pile of mashed potatoes into each serving bowl.
Sprinkle the mashed potatoes with corn.
Sprinkle bite-size crispy chicken nuggets on top of the potatoes and corn.
Spoon small spoonfuls of gravy onto the chicken and mashed potatoes.
Finally, sprinkle a mixture of cheese on top of each bowl.
Serve the bowls while warm!
*Or you can use popcorn chicken or chicken strips.

*I prefer to buy ready made mashed potatoes for this recipe; you can also use instant mashed potatoes or homemade mashed potatoes.

How should I store mashed potato bowls?

Store in the refrigerator in an airtight container. They should keep for 3-5 days.

How do I reheat them?

The best way to reheat your mashed potato bowls is in the oven at 350° F. This method will help to keep your chicken crispy. If in a hurry, reheat in the microwave for 3-5 minutes, checking every minute to stir or see if it’s hot; with the microwave, chicken will be less crispy.

Can I make ahead and freeze KFC Bowls for quick meals?

Yes, you can. Just be sure to store your ingredients in an airtight container to prevent freezer burn. They should keep for 3-5 months.

Dinner Ideas, Main Course
American
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February 9, 2021
Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}
How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

A good dip recipe makes the perfect appetizer for all kinds of occasions. Whether you’re hosting a tailgating party or a baby shower, this chili cream cheese dip definitely fits the bill for any and all occasions. It would make the perfect appetizer to serve alongside slow cooker hot dogs!

Now, you can make this a Hormel chili cheese dip with Hormel chili; or you can make homemade chili. We’ll talk about the type of chili you want to use below, whether you want beans or no beans and why or why not.

What I love about this chili dip is we can make it in about 5 minutes using the microwave; or we can take a little longer and use the oven or slow cooker. It’s so easy to just throw all the ingredients together and cook it.

All you need are 5 ingredients, and then a few toppings to make it even more delicious. Tortilla chips, crackers, or raw vegetables on the side, and you’ve got the makings of a crowd-favorite game day appetizer that’s right up there with my favorite chili cheese fries!

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my dip making tips, important info for this recipe, and similar recipe ideas – and get straight to the chili cheese dip recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK INGREDIENTS

Cream Cheese: While I prefer to use a full-fat cream cheese, you can use the low-fat kind, or Neufchatel cheese. It won’t change too much about the dip besides making it slightly less creamy.

Chili without Beans: Choosing the right chili is all about what you like. You can use any canned chili or homemade chili with or without beans. Hormel chili is one of the most popular chilis to use, and it comes with or without beans. While beans are high in protein and fiber, they will add a chunky texture to your dip. So keep that in mind when choosing whether to go with beans or not.

Taco Seasoning: Badia Taco Seasoning is my favorite; it’s delicious and gluten-free. I keep a big container of it because we use it a lot, in tacos, chicken fajitas, quesadillas, etc.

Garlic Clove: You can chop up a fresh garlic clove, or even just use garlic powder. Sometimes I like to cheat and use already minced garlic. Hint: While you can certainly order it on Amazon, you can usually get a jar of minced garlic for less than $3 at the grocery store.

Cheese: Our recipe calls for a shredded Mexican cheese blend, or shredded fiesta cheese; this is a blend of Monterey Jack, mild cheddar, Asadero, and queso quesadilla cheeses. Another favorite choice you might think about using is shredded triple cheddar cheese, a mixture of Vermont cheddar, sharp cheddar, and mild cheddar.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Mixing Bowl and Spatula

Microwave-Safe Bowl or Baking Dish or Slow Cooker – I like to use my cast iron skillet if I’m baking it.

Cheese Grater

Cutting Board and Chef’s Knife – If you want to add toppings like cilantro or fresh tomatoes.

HOW TO MAKE CHILI CHEESE DIP

Making this easy chili dip is as simple as mixing ingredients in a bowl and cooking that mixture ’til it’s hot and bubbly.

Just follow these steps…
1. Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
2. Add in the chili, taco seasoning, garlic, and cheese.
3. Stir everything together ’til it’s well combined.
4. Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
Now it’s ready to cook.

COOK IT IN THE MICROWAVE:

To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.

BAKE IT IN THE OVEN:

In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.

MAKE IT IN THE CROCKPOT:

To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.

FAQ:

How can I make my chili cream cheese dip more spicy?
You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also use chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

How should I store chili cheese dip with cream cheese?
Store chili dip in an airtight container in the refrigerator up to 3 days.

How do I reheat chili dip?
To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

Can I freeze chili dip?
Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

WHAT TO SERVE WITH CHILI CHEESE DIP

There are all sorts of toppings that hit this dip out of the park. Things like…
- Sour cream
- Fresh diced tomatoes
- Sliced avocado
- Jalapeños
- Cilantro
- Green onions
- Fresh tomato basil salsa
Of course, you’ll also need whatever crunchy foods you’re serving with the dip, whether you choose tortilla chips, crackers, or fresh raw veggies. Fritos Scoops are another snack that pair really well with chili and cream cheese dip.

MORE CREAM CHEESE DIP RECIPES:
GET THE PRINTABLE RECIPE

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Easy Chili Cheese Dip {Microwave, Oven, or CrockPot}

How to make amazing chili cheese dip with cream cheese in the microwave, oven, or CrockPot. Easy, homemade, crowd favorite appetizer recipe!

8 ounces cream cheese (softened)
30 ounces chili without beans*
2 teaspoons taco seasoning
1 garlic clove (minced)
8 ounces Mexican blend shredded cheese

Whisk the cream cheese in a medium mixing bowl ’til smooth and creamy.
Add in the chili, taco seasoning, garlic, and cheese.
Stir everything together ’til it’s well combined.
Transfer the mixture to a microwave-safe bowl, baking dish, cast iron skillet, or CrockPot.
Microwave Instructions: To make chili cheese dip with cream cheese in the microwave, cook it on high for 5 minutes, or until hot and bubbling. Then stir before serving.
Oven Instructions: In a 350°F pre-heated oven, bake it for 20-25 minutes, or until it’s bubbling. Stir it up well before you serve it.
CrockPot Instructions: To make slow cooker chili cheese dip, mix all your ingredients together and spread the cream cheese mixture into a greased slow cooker. Cook on high for about 2 hours, or low for about 3-4 hours.
Serve with your favorite toppings, tortilla chips, crackers, or fresh vegetables. Ideas for toppings include sour cream, fresh diced tomatoes, sliced avocados, jalapeños, cilantro, and green onions.

How can I make my chili cream cheese dip more spicy?

You have a lot of options to make chili cheese dip spicy. Cayenne pepper, red pepper flakes, and smoked paprika come to mind. You can also add a little chili powder, a mixture of red chili peppers, cumin, onion, and garlic powder. Other ideas are hot sauce or diced green chilies, which come in “mild” or “hot”.

How should I store chili cheese dip with cream cheese?

Store chili dip in an airtight container in the refrigerator up to 3 days.

How do I reheat chili dip?

To reheat the dip, you can place it in the microwave for a few minutes, stirring occasionally to prevent scorching; or you can reheat it in the oven at 350° F ’til hot.

Can I freeze chili dip?

Yes, you can freeze chili and cream cheese dip. Use an airtight container or a freezer bag to prevent freezer burn. Stored properly, this dish will keep up to 3 months in the freezer.

Appetizers
Tex-Mex
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January 26, 2021
Cheesy Mexican Meat Pie with Bacon
How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that’s easy to make and loaded with fantastic Tex-Mex flavor!

Flipping through my grandma’s recipe box one day, I noticed a recipe card from a close family friend. It was titled Mexicali Meat Pie.

Realizing that I’d probably had this Mexican casserole at one church potluck or another, I remembered how yummy every dish at those church potlucks actually was. And I thought how fun it’d be to make this recipe for my family.

Not only is this Mexican pie fun to make; it’s absolutely delicious and definitely one of my go to ideas for dinner… Especially these days because we usually have most, if not all of the ingredients, on hand.

You will need a single pie crust for this recipe. I do make this pie completely gluten-free, and I’ll share how in the details below.

Topping it off with bacon really completes the ensemble. If you like olives, it’s suggested to add those on top too… But I usually leave those off because I’m just not a fan of olives.

If you love good Mexican casserole recipes, you’ll love Mexican tater tot casserole and Mexican corn casserole with bacon too.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Mexican meat pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED:
- Single pie crust
- Bacon
- Ground beef – Or you can use ground turkey.
- Frozen corn
- Green bell pepper
- Yellow onion
- Cornmeal – I use gluten-free cornmeal from Aldi.
- Oregano
- Chili powder
- Salt
- Pepper
- Tomato sauce
- Bacon
- Egg
- Milk
- Dry mustard
- Worcestershire sauce
- Shredded cheddar cheese
- Stuffed olives (optional)
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Cast Iron Skillet – for browning the ground beef and warming everything together.

9″x13″ Casserole Dish

Small Bowl – for mixing up the topping.

Cutting Board and Knife

HOW TO MAKE MEXICAN MEAT PIE

Before you get started cooking, you’ll need to prep all of your fresh ingredients. Do things like chopping the pepper, chopping the onion, and then cooking and crumbling the bacon to set aside.

You’ll also need a pie crust. I prefer to use this pie crust recipe, but instead of rolling it out, I set it aside ’til I’m ready.

MAKE THE BEEF MIXTURE…
1. Brown the ground beef in a large skillet, and drain the meat when browned.
2. Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
3. Prep the pie crust by pressing it into a greased casserole dish, preferably at least a 9″x13″ baking dish.
4. Place the meat mixture into that pastry lined dish, and bake at 425° F for about 25 to 30 minutes.
THEN ADD THE TOPPING…
1. Combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small bowl.
2. Then mix the shredded cheese into the egg mixture.
3. Spread the cheesy mixture all over the top of the pie.
4. Finally, top with the bacon crumbles (and stuffed olives, if preferred), and bake an additional 5-10 minutes, or until the cheese melts completely.
Let the casserole stand for about 10 minutes before serving. Then serve with a dollop of sour cream and green onions or cilantro if you’d like.

Writing up this recipe is making my mouth water just thinking about it. Yum!

HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

There are a few things you need to think about or change if you want this casserole to be gluten-free.
- Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.
- Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they are gluten-free seasonings that are oh so delicious.
- Cornmeal – Yup, make sure it’s really gluten-free and free from flour. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.
- Bacon – Make sure there are no preservatives or additives with gluten. Usually, we’re all good, but again… Just be safe.
- Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.
- Stuffed olives – If you decide to use them, check labels.
Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

CAN I FREEZE AND RE-HEAT MEXICAN PIE?

Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F.

Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.

MORE EASY TEX-MEX RECIPES:
GET THE PRINTABLE RECIPE

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Cheesy Mexican Meat Pie

How to make a cheesy Mexican meat pie with ground beef and bacon. Well loved casserole recipe that's easy to make and loaded with fantastic Tex-Mex flavor!
Cast Iron Skillet
9×13 Baking Dish
Small Mixing Bowl
1 single pie crust
Meat Filling:
1 pound ground beef
1 cup frozen corn
1/4 cup green bell pepper (finely chopped)
1/4 cup yellow onion (finely chopped)
1/4 cup cornmeal
1/2 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces tomato sauce
Cheesy Topping:
1 large egg
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese (shredded)
6 slices bacon (cooked and crumbled)
4 stuffed olives (optional)
Pre-heat the oven to 425° F, and grease a 9×13 baking dish.
Press the pie crust into the greased casserole dish, pressing it onto the sides and bottom of the dish.
Brown the ground beef in a large skillet, and drain the meat when browned.
Stir the corn, green pepper, onion, cornmeal, oregano, chili powder, salt, pepper, and tomato sauce into the ground beef.
Spread the meat mixture in the pastry lined baking dish.
Bake at 425° F for about 25 to 30 minutes.
Meanwhile, combine the egg, milk, salt, dry mustard, and Worcestershire sauce in a small mixing bowl.
Then mix the shredded cheese into the egg mixture.
Spread the cheesy mixture all over the top of the pie.
Top with the bacon crumbles and stuffed olives, if desired.
Bake an additional 5-10 minutes, or until the cheese melts completely.
Let stand 10 minutes before serving. Serve with sour cream, green onions, and/or cilantro, if desired.
HOW TO MAKE IT A GLUTEN-FREE CASSEROLE

There are a few things you need to think about or change if you want this casserole to be gluten-free.

Crust – I use the same crust recipe as mentioned above but use a good gluten-free flour instead.

Spices and seasonings – Be sure all of your spices and seasonings are truly gluten-free. Gluten likes to hide out in spices, believe you me. I have started stocking my pantry, little by little, with Badia seasonings and spices because they make gluten-free seasonings that are oh so delicious.

Cornmeal – Yup, make sure it’s really gluten-free. You can grind your own cornmeal, or just buy it. I love Aldi’s liveGfree cornbread mix.

Bacon – Make sure there are no additives with gluten. Usually, we’re all good, but again… Just be safe.

Worcestershire sauce – Check the label. I tend to stick with Lea & Perrins.

Stuffed olives – If you decide to use them, check labels.

Just check all your labels on every single ingredient, but know that this CAN be made gluten-free, and man is it delicious.

CAN I FREEZE AND RE-HEAT MEXICAN PIE?

Yes, you can. Bake and allow it to cool before freezing. Just be sure to store it in an airtight container or cover with plastic wrap and foil before freezing.

When it’s time to re-heat the casserole, cover it with foil and set the oven to a moderate temperature, around 325° F or 350° F. Depending if your casserole is thawed or frozen, it’ll need to heat for around 30 minutes to 1 hour, ’til it’s warmed through completely.
main dish
Tex-Mex
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April 6, 2020
Easy Chicken Salad Recipe with Eggs
Let’s make the best chicken salad recipe with eggs you’ve ever had. This is a super simple and easy recipe made with shredded chicken, eggs, apples, and walnuts. It’s one of my family’s all time favorite meals!

Every week as I plan our menu, our favorite chicken egg salad usually always makes the cut. It’s one of our favorite meals, and I love that we can make it with whatever type of chicken we have on hand, whether it’s fresh, canned, leftover Instant Pot whole chicken or rotisserie chicken.

While we love making Asian chicken salad for appetizers, we’ve pretty much stuck with this easy open-faced chicken salad sandwich for weeknight dinners.
Why You’ll Love This Easy Dinner
- It’s got healthy, wholesome ingredients; and, like our favorite roast beef lettuce wraps, it’s fairly low carb (without the bread), so it’s a really healthy option for Dan, who usually eats it on a bed of lettuce or bed of spinach.
- You’ll love the crisp, tarty flavor the apples bring to chicken salad sandwiches.
- Like this list of colorful salads, chicken egg salad can serve as the main dish at lunch or dinner; it can also serve as an appetizer with crackers or a side dish at a party or potluck.
- This is one southern meal that’s easy to make ahead of time or on the fly, especially when your chicken and eggs are already cooked.
Ingredients and Substitutions Notes:

You’ll need just a few simple ingredients to make egg chicken salad.
- Cooked Chicken – You can cook fresh chicken, or you can make this chicken salad recipe using canned chicken or store bought rotisserie chicken from the grocery store. We’ve made this a canned chicken salad recipe many nights when we just didn’t remember to get chicken out of the freezer. Leftover chicken also works well.
- Hardboiled eggs – Probably the easiest way to boil your eggs is to put them in a saucepan and cover them with water; bring the pan to a boil over medium to high heat on your stove, and once it’s reached a full rolling boil, set a timer and continue to boil for 6 to 8 minutes. Another way you can boil eggs is with an electric egg cooker; this is quite the handy tool for making easy hard-boiled eggs, and I love that it also poaches eggs. Finally, you can also boil eggs in the Instant Pot, which is super easy and simple to do, as well.
- Celery – I prefer to finely mince this up really well and make it smaller. It adds a lot of crunch to chicken salad.
- Apple – My grandma used to make her chicken salad with apples and pickles, and it was always so delicious.
- Green onions – Again, it’s all about flavor. All of these ingredients really meld together to create an amazing flavor to the salad.
- Mayo and Mustard – If you don’t have mayonnaise, you can use Miracle Whip; but we much prefer the flavor that real mayonnaise gives to chicken salad. Mustard just gives a little extra kick.
- Chopped Walnuts – These are totally optional, and a lot of times, we’ll substitute chopped pecans instead.
- Bread – Again, this is optional. The best bread for chicken salad, though, is definitely sourdough. Toasted sourdough makes a delicious chicken salad sandwich.
Alternative Chicken Salad Ingredients and Variations

We’ve tweaked this recipe over the years. Sometimes we add things, other times we don’t. Here are a few options for you to think about when mixing up the ingredients…
- Mince up dill pickles or sweet pickles to add into the ingredients. We love adding in dill pickle. I imagine bread and butter pickles or sweet relish would taste really good too.
- Swap out the green onions for red onion; it gives a spicy kick to this southern chicken salad.
- Instead of mayo, you can use Miracle Whip or plain Greek yogurt.
- Instead of regular mustard, using Dijon mustard or stone ground mustard.
- In place of walnuts, you can use pecans or almonds.
- Add chopped up grapes for a yummy chicken salad with grapes.
However you choose to make this chicken egg salad recipe, it’s sure to be a hit with your family. We usually have zero leftovers with this quick and easy meal.

How to Make a Chicken Salad Recipe with Eggs

Before you mix up your classic chicken salad, you’ll need to shred up whatever type of cooked chicken you’re using and smash the hard-boiled eggs. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

Also, wash and chop the celery, green onions, and apple; and chop up the walnuts.
Now Mix up the Salad
1. In a large mixing bowl, mix together the cooked chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
2. Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a “wetter” chicken salad, you can add more mayo.
3. If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
Then Make It into an Open-Faced Chicken Salad Sandwich

I like to do the following, but you can change this up to make it your own.
1. Toast a piece of sourdough bread (or gluten-free bread).
2. Spread on a little Miracle Whip.
3. Add a small pile of lettuce, and pile on the chicken salad to make the most delicious open-faced chicken salad sandwich recipe ever. It’s so tasty and so good!
Expert Tips and Recipe FAQ’s

Should chicken egg salad be cold or warm?
I’ll answer how to store it in the next question, but you can eat chicken salad while it’s still warm from just making it… Or you can eat it cold from the fridge. It’s delicious either way.

How should I store chicken salad with eggs?
It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Why do you put eggs in chicken salad?
We add hardboiled eggs to chicken salad because eggs give a little more oomph, a little more protein, a bit of a creamy texture, and a lot more flavor to chicken salad. They’re also very filling. If you are intolerant to eggs or allergic to eggs, you can make chicken salad without eggs. However, just know that it won’t quite be the same; it loses some of the texture and flavor that chopped up hardboiled eggs give to the salad.

What Do You Serve with Chicken Salad?

Chicken and egg salad goes great with so many things, but we usually like to eat it with lettuce and other raw vegetables like celery and carrots. We’ll also sometimes add fresh fruit, like grapes or fruit salad on the side, or a helping of potato chips or cheese puffs.

Personally, I love to eat spoonfuls of chicken salad with tortilla chips; it’s so good!

More Egg and Chicken Salad Recipes:

If you loved learning how to make this chicken salad, you’ll love these other salad recipes too…
- Chicken Salad Pita Pockets
- Loaded Egg Salad Pitas
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Chicken Salad Recipe with Eggs

How to make the best chicken salad recipe with eggs. Simple and easy recipe with shredded chicken, apples, and walnuts. Family favorite meal!
Cutting Board
Chef's Knife
Electric Egg Cooker
Large Mixing Bowl
2 cups chicken (cooked and shredded)
4 large hardboiled eggs (mashed)
2 stalks celery (minced)
1 large apple (diced or chopped)
1/2 cup chopped walnuts (or pecans)
2 green onions
1/2 cup mayonnaise
1/4 teaspoon mustard
In a large bowl, mix together the shredded chicken, hard-boiled eggs, celery, apple, walnuts, and green onions.
Next, measure out the mayo and mustard, and mix it into the chicken mixture. If you like a "wetter" chicken salad, you can add more mayo.
If you feel like it needs it, you can add in a dash of salt and pepper. Otherwise, it’s ready to eat and enjoy!
To Make an Open-Faced Chicken Salad Sandwich:
Toast a piece of sourdough bread or whatever type of bread you prefer.
Spread a layer of mayo or Miracle Whip.
Add a small pile of lettuce, and pile on the chicken salad to complete your chicken salad sandwich.
*You can cook fresh chicken, or you can make this chicken salad with canned chicken or store bought rotisserie chicken. You can boil, bake, or grill the chicken, ’til it’s fully cooked; then after it’s cooled just a bit, use two forks to shred the chicken.

How should I store chicken salad with eggs?

It should definitely be stored in an airtight container in the refrigerator. Chicken salad will usually keep for 2-3 days in the fridge.

Burgers & Sandwiches, Salad Recipes
American
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March 19, 2020
How to Cook a Ham in the Oven, Baked with Glaze
Learn everything you need to know about how to cook a ham in the oven. This baked spiral ham recipe with an easy, simple glaze is perfect for family dinners and holidays like Thanksgiving, Christmas, and Easter.

Every Christmas and Easter, since I learned how to bake a ham, it’s become our preferred main dish, or centerpiece at the dinner table. We like to have ham, whether we’re having company or not.

It’s always a treat, especially when we serve holiday ham with ham gravy (or ham gravy with cornstarch), mashed potatoes, green beans, and Grandma’s homemade dinner rolls. Mmmm, my mouth is watering just thinking about delicious pineapple ham.

Even sometimes through the year, if prices at the grocery store are cheap enough, we’ll bake a whole ham and cut it up for lunch meat that week. I absolutely love a good ham, almost as much as a good Crock Pot pork roast.

While baked ham is fairly easy to make, there are lots of things to think about when you’re baking a ham in the oven. Things like how to keep it moist, how long do you cook a ham, and so on.

Hopefully, I’ll be able to answer all of your burning questions about how to cook a pre-cooked ham. But if you don’t find the answer to your questions, leave me a comment (I check them every so often), and I’ll reply back to you.

Why You’ll Love Cooking a Ham in the Oven
- It makes an easy main dish for family dinner or a special occasion like Thanksgiving, Christmas dinner, or Easter dinne.
- There will be leftovers, lots of leftovers! So that means lunch tomorrow, maybe even dinner, and just maybe lunch the next day too. Or breakfast, if you like ham and eggs.
- Every bite is delicious, and it pairs well with so many different side dishes and vegetables.
Ingredients and Substitutions Notes:

For this oven-baked ham recipe, you’ll need just 3 ingredients…
- A pre-cooked ham – My ham in this ham recipe is a 10-pound spiral cut ham. We’ll talk about selecting a ham a little further down.
- Glaze packet – It usually comes with the ham, and you’ll find it in the packaging.
- Water
How to Choose a Ham

Our grocery stores here make it pretty simple when it comes to selecting the right ham. They don’t offer a whole lot of choices. However, your store may offer an entire selection.

I’m going to keep it pretty simple here and talk about the basic ham types, so you can easily make a decision as to what kind of ham you’d like to serve.

Types of Ham
- Bone-in ham – A bone-in ham is going to give you more flavor and texture. It’s also likely going to be sold as a half ham. It’ll still likely be a fairly large size, but you’ll only get half the ham. It will require carving.
- Boneless ham – This ham is going to be more processed and have less flavor but a smoother texture. It will need sliced, but it won’t be as much work as carving around the bone.
- Spiral-cut ham – A spiral-sliced ham is what I used to make this recipe. Spiral-cut hams are bone-in hams, and they sometimes have a glaze already applied. That’s something to think about if you’re wanting to make your own glaze; you’ll want to look for one that comes with a glaze packet instead, so you can opt out of the pre-made glaze.
- Smoked ham – This type of ham usually has been smoked by the manufacturer.
- Heritage ham or fresh ham – This type of ham usually comes from a local farmer who raises a heritage breed of pigs. You might even find fresh ham at a local butcher shop.
If you want to read more, Taste of Home has a really great guide on how to choose the best ham for your next feast.

How much ham per person do you need?

The size ham you need depends on how many people you’re cooking for and whether you’re serving a bone-in ham or boneless ham. Remember, the bone adds weight, that isn’t meat, to the ham.

For a bone-in ham, you’ll probably need about 3/4 to 1 pound per person; for a boneless ham, figure about 1/3 to 1/2 pound per person.

So, if you’re like me and cooking a 10-pound bone-in ham, you can probably feed 10-12 people. If it’s a 10-pound boneless ham, you can probably feed 15-20 people.

How to Cook a Ham in the Oven

Baking a fully cooked ham is a pretty straightforward, simple, and easy process. If this is your first time learning how to bake a ham, rest easy, because usually, your package will have all the instructions you need.
Before you get started, be sure to preheat the oven to 250° F.

Remove the ham from its packaging, and place it face down in the roasting pan for ham. Important Tip: If your package has any juices in it, pour them into the bottom of the pan, along with about a cup of water; this will help your ham to stay more moist.

Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan, and so juices can steam into the ham, keeping it more moist). Then bake the ham according to the instructions in the recipe card below (or according to your package instructions). Usually, you’ll bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.

About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with the water.

Bring your glaze to a boil over high heat while stirring constantly.

At this point, you’ll need to remove the glaze from the heat. And about 1/2 hour before end of cook time, remove your ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush. Then bake it, glazed and uncovered, for another 30 minutes or so.

When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving.
Baked ham is the highlight of many a Sunday dinner or holiday get together, especially when it’s a juicy ham with loads of delicious flavor.

Expert Tips and Recipe FAQ’s

How long does it take to bake a ham?
Let’s talk about cooking time and internal temperature when you’re learning how to bake a ham in the oven. Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham came from Aldi, and it said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand. According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.

How do you cook a spiral ham without drying it out?
There are a few specific steps you can take to keep a fully cooked ham from drying out while it’s baking…
– Like I mentioned above, save ham juices from packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.
– You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.
– Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.

How do you store baked ham?
You need to store baked ham in an airtight container in the fridge; it should keep for 3-5 days.

Can you freeze baked ham?
Yes, you can freeze a pre-cooked or baked ham. I suggest cutting your ham up into smaller portions and freezing it in airtight containers or freezer bags with aluminum foil; that way it’s easier to get those smaller portions out and re-heat them. When it’s time to re-heat, just make sure you have plenty of time for thawing, especially if you’re thawing a big, huge ham. Keep in mind, according to the USDA, you can store a spiral-cut ham or ham leftovers in the fridge for about 3 to 5 days; and you can freeze them for about 1 to 2 months.

What to Do with a Ham Hock

Don’t just throw away that ham hock or leftover bone. Repurpose and make something delicious.

15 bean soup with ham is a great way to use a ham bone and make something comforting. My mom and grandma always used ham hock to make a big pot of pinto beans, and we’d eat it with cornbread.

What to Do with Ham Leftovers

Here are a few ideas for what to do with all that leftover ham.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
How to Cook a Ham in the Oven

Everything you need to know about how to cook a ham in the oven. Baked spiral ham recipe with an easy, simple glaze, perfect for holidays.
Roasting Pan
Aluminum Foil
Meat Thermometer
Small Saucepan
Basting Brush
1 spiral cut or half bone-in ham w/ ham juices (*)
1 cup water (*)
Glaze:
1 glaze packet (*)
2 tablespoons water
Preheat the oven to 250° F.
Remove the ham from its packaging, and place it face down in the roasting pan.
If your package has any juices in it, pour them into the bottom of the pan, along with about 1 cup of water; this will help your ham to stay more moist.
Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan).
Bake the ham according to the instructions in your packaging; usually, it will require you to bake it for 12 to 15 minutes per pound. So a 10-pound ham will bake for about 120+ minutes.
About 45 minutes before the end of your bake time, empty the ham glaze packet into a small saucepan, along with 2 tablespoons water.
Bring the glaze to a boil over high heat while stirring constantly.
Remove the glaze from the heat. About 1/2 hour before end of cook time, remove the ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush.
Finish baking the ham, glazed and uncovered, for another 30 minutes or so.
When the ham is done, you can bring it out of the oven, let it cool just a bit, and use a sharp knife to slice it for serving. Store any leftovers in an airtight container in the fridge.
*I used a 10 pound spiral cut ham for this recipe.

*I use a little less than a cup of water.

*The glaze packet usually comes with the ham, and you’ll find it in the packaging.

How Long to Cook a Ham in the Oven

Always be sure to look at the packaging instructions for your specific ham, and follow what it says for cook time. This spiral ham said 12 to 15 minutes per pound. So being a 10-pound ham, it needed to cook for about 2 hours (120 minutes) or more, but not too long or it’ll dry out. An 8-pound ham would take about 96+ minutes to bake. A 12-pound ham, 144+ minutes. And so on and so forth. It’s best to have a meat thermometer on hand.

According to the USDA, spiral-cut cooked hams that were packaged in processing plants under USDA inspection must be heated to 140 °F as measured with a food thermometer (165 °F for leftover spiral-cut hams or ham that has been repackaged in any other location outside the plant). Cook-before-eating hams or fresh hams must reach 145 °F (with a 3-minute rest time) to be safely cooked before serving. Read more of their Ham and Food Safety instructions.

Ways to Keep a Spiral Ham from Drying Out

Like I mentioned above, save the ham juices from the packaging, and pour them into the bottom of the pan; this will help your ham to stay moist.

You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want. This will also add moisture.

Covering your ham with foil helps it to retain moisture, as well. Of course, you can also bake it in a roasting bag.
dinner, main dish, Pork Recipes
American
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February 20, 2020
Crab Enchiladas with Creamy White Sauce
How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!

Anytime Tex-Mex is on the menu, I especially look forward to dinner. But I have to admit, when I first started thinking about seafood enchiladas, I wasn’t so sure about the concept of seafood and Tex-Mex. I’m just not a big fish person.

But let me tell you, after making this crab enchilada recipe, I am a believer in seafood and Tex-Mex. It wasn’t at all how I thought it would be.

First of all, I get my crab meat from a can. Yes, it’s real crab. And yes, it’s super easy.

Now the sauce… I make my favorite creamy white sauce that I make with sour cream and cream cheese. I’ve made this sauce before with my creamy chicken enchiladas.

When you put crab enchiladas with sour cream sauce, you get a dinner the whole family will enjoy. And it changes things up from the usual chicken or beef or cheese; it widens your dinner horizons!

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WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my recipe tips, important info for this recipe, and similar recipe ideas – and get straight to the actual recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

If you’re as into Tex-Mex recipes as I am, you’ll love these recipes too:
INGREDIENTS YOU’LL NEED:
- Salted butter
- Medium yellow onion
- Cream cheese
- Sour cream
- Heavy whipping cream
- Diced green chiles
- Salt and pepper
- Fresh Roma tomatoes, diced – These are optional, but they add a fresh, delicious flavor to your sauce.
- Olive oil
- Garlic clove
- Red bell pepper
- Lemon juice
- Seasoning – I use Badia Complete Seasoning, which is relatively inexpensive and fairly easy to find in grocery stores.
- White crab meat – You can find canned crab meat with the tuna and other canned fish at your grocery store.
- Cheddar cheese and Monterey Jack cheese
- Corn tortillas
- Green onions
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Ninja Food Chopper Express or Cutting Board and Chef’s Knife

Medium Saucepan – for making the sauce.

Large Skillet and Wooden Spatula – We use our cast iron skillets for pretty much everything.

Large Mixing Bowl

9″x13″ Baking Dish

HOW TO MAKE SOUR CREAM WHITE SAUCE

Before you assemble your enchiladas, you need to make the sauce.
1. Melt the butter in the saucepan on medium heat.
2. Sauté the onion in the butter for about 5 minutes, or until the onion turns a light golden color.
3. Add the cream cheese in with the onion, stirring ’til it melts.
4. Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
5. Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
6. Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make the enchiladas.
Tip: If you add tomatoes, try to avoid using canned tomatoes. They don’t have the same flavor as fresh tomatoes.

HOW TO MAKE AND ASSEMBLE CRAB ENCHILADAS

Now you can get everything ready and assemble the enchiladas.
1. Heat the olive oil on medium heat in a skillet. Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, ’til it’s softened.
2. Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
3. Mix everything together really well.
4. Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
5. Spread about a cup of the white sauce into the bottom of your greased baking dish.
6. Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
7. Place each enchilada, seam side down, in the baking dish on top of the sauce.
8. Spread the remaining sauce over the finished enchiladas, and sprinkle with remaining cheese.
Then just bake according to the instructions in the recipe card below, until the cheese melts and the enchiladas are cooked thru.

When they’re finished, you can garnish them with green onions, fresh tomatoes, avocado, fresh basil salsa, and sour cream.

CAN YOU FREEZE SEAFOOD ENCHILADAS?

Yes, you can freeze this meal. Just be sure to cover it tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing.

Then when you’re ready to serve them for dinner, allow plenty of time for thawing and re-heating.

To re-heat them, you’ll need to cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

WHAT CAN YOU EAT WITH ENCHILADAS?

Oh gosh, there are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:
- Mexican corn casserole
- Mexican street corn or just plain corn on the cob
- Broccoli salad
- Vegetable finger salad with dill
- Seven layer salad
GET THE PRINTABLE RECIPE

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Crab Enchiladas with Creamy White Sauce

How to make the best crab enchiladas with a creamy sour cream white sauce, all made from scratch. Easy recipe perfect for seafood lovers!
Ninja Food Chopper Express Chop with 200-Watt, 16-Ounce Bowl for Mincing, Chopping, Grinding, Blending and Meal Prep
Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
Pyrex Glass Mixing Bowl Set (3-Piece)
Cuisinart MultiClad Pro Stainless Steel 3-Quart Saucepan with Cover
Krokori Rectangular Ceramic Baking Pan Lasagna Pans for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 13 x 9 Inches
Lodge Cast Iron Skillet and Ready for Stove Top or Oven Use, 10.25″, Black
Sour Cream White Sauce:
2 tablespoons salted butter
1/2 medium yellow onion (minced)
8 ounces cream cheese
2 cups sour cream
1/4 cup heavy whipping cream
4 ounces diced green chiles
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cheddar cheese (shredded)
1/2 cup Monterey Jack cheese (shredded)
1 cup fresh Roma tomatoes* (diced, optional)
Crab Enchiladas:
2 tablespoons olive oil
1 garlic clove (minced)
1/2 medium yellow onion (minced)
1 red bell pepper (minced or chopped)
1/2 teaspoon lemon juice
1 tablespoon Badia Complete Seasoning*
1/2 teaspoon salt
1/4 teaspoon ground black pepper
18 ounces white crab meat (drained)
1 cup cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
10 corn tortillas
2 green onions (diced)
To make the sauce, melt the butter in the saucepan on medium heat.
Sauté the minced onion in the butter, about 5 minutes or until the onion turns a light golden color.
Add the cream cheese in with the onion, stirring ’til it melts.
Then add the sour cream, heavy whipping cream, green chiles, salt, pepper, shredded cheddar, and shredded Monterey Jack to the mixture.
Let the sauce simmer, constantly stirring, ’til it begins to thicken. It’ll probably take about 10 to 15 minutes.
Then if you want to add tomatoes to your sauce, you can stir them in. At this point, you’ll want to turn the heat to low and just keep your sauce warm while you make and assemble the crab enchiladas.
Preheat the oven to 350° F and grease a 9"x13" baking dish with cooking spray.
Heat the olive oil on medium heat in a skillet.
Then sauté the minced garlic, onion, and red pepper in the oil, about 5 minutes, or ’til it’s softened.
Then in a large bowl, add the crab meat, the cooked veggies, lemon juice, seasoning, salt and pepper, 1/2 cup of the cheddar cheese, and 1/2 cup of the Monterey Jack cheese.
Mix everything together really well.
Warm the tortillas in the microwave by placing between a couple of damp paper towels and heating ’til warmed.
Spread about a cup of the white sauce into the bottom of your greased baking dish.
Add a heaping tablespoon of the crab meat mixture to each corn tortilla, loosely wrapping each one.
Place each crab enchilada, seam side down, in the baking dish on top of the sauce.
Spread the remaining sauce over the finished crab enchiladas, and sprinkle with remaining cheese.
Bake your sour cream white sauce crab enchiladas at 350° F for about 40-45 minutes, or until the cheese melts and the enchiladas are cooked thru. Garnish with green onions, and serve with fresh tomatoes, avocado, salsa, and sour cream.
*If you decide to add tomatoes to your sauce, only use fresh tomatoes. Canned tomatoes will throw off the flavor of your enchiladas, whereas fresh will add a really delicious, fresh flavor.

*If you do not have Badia Complete Seasoning, you can use the appropriate seasoning of your choice.

To Freeze and Re-Heat Crab Enchiladas with White Sauce:

Cover the enchiladas tightly with plastic wrap and/or aluminum foil; or store the enchiladas in an airtight container for freezing. Then to re-heat, cover them with foil (in a baking dish) and bake for about 30 minutes. Then uncover and bake an additional 10 to 15 minutes.

What to Serve with Seafood Enchiladas:

There are so many things you can serve with enchiladas, whether they be chicken or crab. Here are a few ideas:

Mexican corn casserole

Mexican street corn or just plain corn on the cob

Broccoli salad

Vegetable finger salad with dill

Seven layer salad
Dinner Ideas
Tex-Mex
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February 12, 2020