Recipe originally posted on my other blog, BigBearsWife.com

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Slow cooker recipes are always popular but I think they’re even more popular during fall and winter because they give you the sense of creating a warm and cozy meal! This 1980s Slow Cooker Chicken and Stuffing is exactly that. It’s super easy to toss together and the slow cooker does all of the cooking for you!

The first time I made this slow cooker chicken recipe it 100% reminded me of something my mom would have made for us when we were growing up in the 80s and 90s. I made it for her when she was over for dinner the other night and she agreed. This chicken recipe it’s now officially a 1980s recipe in our house.

What you’ll need for Semi Homemade Slow Cooker Crockpot Chicken and Stuffing

• boneless, skinless chicken breasts
• cream of chicken soup
• milk
• stuffing mix
• chicken broth

More Chicken recipes that you’ll love:

• Chicken and Rice Casserole
• Buttermilk Oven Fried Chicken
• Chicken and Broccoli Macaroni and Cheese

More Slow Cooker Recipes to make:

• Slow Cooker Italian Chicken, Potatoes and Green Beans
• Easy Slow Cooker Pot Roast
• Toni’s Slow Cooker Stupid Easy Chicken

Semi Homemade Slow Cooker Crockpot Chicken and Stuffing

Semi Homemade Slow Cooker Crockpot Chicken and Stuffing

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

This Semi Homemade Slow Cooker Crockpot Chicken and Stuffing recipe only takes about 5 minutes to toss together! Toss a few easy ingredients into the slow cooker and dinner will be ready without much work at all!

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 can (10 or so ounces) cream of chicken soup
• 1/3 cup milk
• 1 box (6 ounces) stuffing mix
• 1 2/3 cups chicken broth

Instructions

Place chicken breasts into bowl of slow cooker.

In a bowl, whisk together cream of chicken soup and milk.

Spread over chicken.

Add stuffing mix and chicken broth to bowl and mix.

Spoon stuffing over chicken.

Cover and cook on low for 6 hours

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The post Semi Homemade Crockpot Chicken and Stuffing appeared first on Shoppin' Buggy Recipes.

Recipe originally posted on my other blog, BigBearsWife.com. 

Once again, I’ve got a fantastic, tasty and super easy recipe to share with y’all today.

So since there is so much going on, I’ve been trying to relax and take it easy. However, y’all know that even when it’s time for me to relax that I still want to be in the kitchen a little and cook up dinner for Thomas and I! This is a super easy recipe using some of our favorite rice! 

Also, y’all know we’re a chicken loving family, so of course this dinner recipe has chicken.

When we first got married, I use to serve these packets of creamy chicken rice as a side dish with grilled chicken and corn on the cob but lately I’ve been working them into the entire meal instead of just serving them as a side dish.

This recipe is something that’s easy to throw together and something my entire family loves but it’s also a recipe with easy to grab ingredients!

I’ve made this recipe twice this week already! I just get Thomas to pick up the ingredients on his way home from work and then I can get dinner on the table in no time!

So how do you make this super tasty, easy recipe? Well it’s pretty simple!

First you’re going to heat oil in large non-stick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during last 30 seconds of cook time.

Remove and set aside.

Cook yellow pepper, broccoli, and Knorr® Rice Sides – Creamy Chicken flavor in same skillet according to package directions.

Stir in chicken, 1/4 cup Parmesan and 2 tablespoons basil. Top with remaining 1/4 cup Parmesan and 1 tablespoon basil.

After that you just serve this easy dinner to your family and you’re all done!

See, I told you it was a super easy dinner recipe. Heck, it’s not only an easy dinner recipe but I can see myself making this for lunch too!

So get into the kitchen, make this simple dinner recipe and maybe even get the family to help out! With just a little time in the kitchen you can get a great meal on the table and still have lots of time to spend with the family in the evening!

30 Minute Chicken Rice and Vegetables 

Yield: 4 servings

Author: Angie

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30 Minute Chicken Rice and Vegetables

This Semi Homemade 30 minute Chicken Rice and Vegetables is a super easy lunch or dinner recipes that takes less than 30 minutes to make!

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cubed and seasoned with salt and pepper, if desired
• 2 cloves garlic, chopped
• 1 medium yellow bell pepper, sliced (about 1-1/2 cups)
• 1 cup small broccoli florets
• 1 package Knorr® Rice Sides – Creamy Chicken flavor
• 1/2 cup grated Parmesan cheese, divided in two
• 3 tablespoons chopped fresh basil leaves, divided

Instructions

1. Heat oil in large non-stick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during last 30 seconds of cook time. Remove and set aside.
2. Cook yellow pepper, broccoli, and Knorr® Rice Sides – Creamy Chicken flavor in same skillet according to package directions.
3. Stir in chicken, 1/4 cup Parmesan and 2 tablespoons basil. Top with remaining 1/4 cup Parmesan and 1 tablespoon basil.

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The post 30 Minute Chicken Rice and Vegetables appeared first on Shoppin' Buggy Recipes.

Recipes originally posted on my other blog, BigBearsWife.com. 

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You know what I love about this soup? I love that it can be made from pantry ingredients BUT you can substituent ingredients if you want to. I also love recipes that are super quick so that I can have lunch or dinner ready and headed to the table in under 30 minutes. 

One thing I did while making this recipe to step out of my comfort zone when I was making this soup was to use canned chicken. While I don’t normally use canned chicken, I wanted this to be a recipe that literally came from the pantry (except for the water, unless you use bottled water haha). 

 You can add cooked chicken breast or even left over roasted chicken if you’d like instead of the canned chicken.   While this soup, as written, does use everything from the pantry, feel free to change up what goes into it. 

What you’ll need to make 30 Minute Pantry Chicken Noodle Soup:

• canned chunk chicken breast in water, drained and rinsed
• 8 cups water
• chicken bouillon cubes
• canned sliced carrots 
• canned green peas
• onion powder
• garlic powder
• Italian seasoning
• egg noodles

What pasta should I use for chicken noodle soup?

Look, I’m not going to tell you what kind of pasta you can and can not use. I’m a equal opportunity pasta lover. However, I will tell you which pastas that I like in chicken noodle soup.

• Egg noodles – There is something very classic to me about egg  noodles in chicken noodle soup. 
• Rotini pasta – I don’t think that rotini pasta is normally in chicken noodle soup but I LOVE it. I personally love it in anything. 

Those are my two favorites but you can use any type of pasta you want. I won’t judge you for your pasta choice! 

What chicken should I use for Chicken noodle soup?

Just like the pasta, I think you can use any part of the chicken for this. Light meat and dark meat from a chicken are both tasty options. However, I personally usually go for breast meat in my homemade chicken noodle soups and leave my chicken thighs for recipes like my Garlic Roasted Chicken thighs. 

For this particular pantry staple chicken noodle soup recipe I used canned chicken but if you had left over chicken from roasting a chicken or even a store bought rotisserie chicken, that would be great for this soup. 

This is a 30 minute soup so you’ll want fully cooked chicken like canned chicken, or part of a whole chicken that’s already been cooked. 

30 Minute Pantry Chicken Noodle Soup

Yield: about 12 cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Need a fast and easy home cooked meal using pantry ingredients? Have no fear, 30 Minute Pantry Chicken Noodle Soup is here!

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Ingredients

• 2 cans (12.5 oz each) chunk chicken breast in water, drained and rinsed
• 8 cups water
• 4 chicken bouillon cubes
• 1 can (14.5 oz) sliced carrots, drained
• 1 can (15 oz) green peas, drained
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon Italian seasoning
• 12 oz egg noodle

Instructions

Drain and Rinse canned chicken. Break chicken chunks into smaller pieces.

Add water and chicken bouillon cubes to a large pot. Bring to a boil.

Add everything but noodles to the water.

Reduce heat to medium and cook for 10 minutes.

Add noodles and cook for the remaining 10 minutes or let soup cook alone and separately in a pot of boiling water then add noodle to soup before serving.

NOODLES:

For the noodles, you can either add them to the soup now and let them cook in the broth for the last 10 minutes until they’re tender OR you can cook them separately in a pot of boiling water and add them before serving.

Notes

When I make this soup I cook the noodle separate because we normally have leftover and I don’t want the soup to turn into mush in the fridge with the noodles soaking up all of the broth.

I also store the cooked noodles separately from the soup in the fridge. When ready to reheat from the fridge, we reheat the soup on the stove or in the microwave.

Then add the cold noodles to a bowl and pour the hot soup over them. The hot soup warms the noodles up quickly and this prevents the soup from turning into mushy stew in the fridge.

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The post Semi Homemade Chicken Noodle Soup appeared first on Shoppin' Buggy Recipes.