Slow Cooker Crack Chicken

img_3340I now know why the recipes I’ve seen for variations of this recipe have the word “crack” in their names! And also why the amounts of ingredients are doubled if using Hidden Valley’s recipe! You’re going to want a lot! This stuff is so good and so easy!! You know it’s good because it’s so messy!!

As I so often do, I made my version using a substitution. I found chicken thighs priced so low I couldn’t resist, so I used thighs instead of breasts. This can be served in several ways – sandwiches, dip, baked potato topping, etc.


2 lbs boneless, skinless chicken breasts (or 3.5 – 4 lbs boneless, skinless chicken thighs)
2 (8 oz) cream cheese (or substitute 1 block with 1 bacon flavored cream cheese)
2 packets Ranch salad dressing mix
12-16 oz bacon, cooked separately
Hot sauce to taste (opt)
Grated cheese (to top before serving)
Buns, chips, baked potato (optional serving choices)


Place liner in crock pot to aid in clean up.
Then place chicken in bottom, topped with Ranch dressing mix, and 2 blocks cream cheese. (Add hot sauce if desired.)
Cook 4 hours on high.
Shred chicken and serve topped with grated cheeses and crumbled bacon.

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Taco Soup


Warm your insides with this non-spicy Taco Soup

There are many versions of this soup, and this one has a lot of ingredients, but it is still an easy and quick recipe.


1 1/2 – 2 lbs ground chuck or ground
1 cup onion, diced (1/2 sweet onion)
1 cup green bell pepper, diced
(1/2 large pepper)
2 Tbsps vegetable or olive oil
1 (1 1/4 oz) package taco seasoning mix
2 tsps ground cumin
1 (1 oz) package ranch salad dressing
2 (4 oz) cans diced mild green chilies
1 (14 oz) can mild tomatoes with chilies
1 (32 oz) can tomato sauce or crushed
2 cans beans from following choices,
any combination
(15 oz) can black beans, drained
(15 oz) can cannellini (white
kidney) beans, drained
(15 oz) can pinto beans, drained
2 cans ( oz) beef or chicken broth
1 can (bottle) beer
1/2 cup cilantro, chopped
(Some people also add 1 can kernel corn.)

optional garnishes:
tortilla strips or corn chips
jalapeños, sliced
green onions, chopped
Mexican blend cheese, grated
avocado slices
black olives
sour cream

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Turkey Parmesan Burgers

This is something new I made for lunch today and it didn’t disappoint!! 👍👍
I chose this recipe to try because I was looking for something to make using extra parsley left over from another recipe, but I did make a few adjustments that I will share. I used ground turkey instead of ground chicken and a couple of teaspoons of garlic powder instead of minced garlic.

Chicken Parm Burger (
1 lb. ground chicken
2 garlic cloves, minced
1/4 c. chopped parsley
1/4 c. Parmesan, divided
1/2 c. italian breadcrumbs
kosher salt
Freshly ground black pepper
1 tbsp. vegetable oil
2 c. marinara
4 slices fresh mozzarella
Torn basil, for serving
4 harmburger buns, toasted

In a medium bowl, combine ground chicken, garlic, parsley, Parmesan, and breadcrumbs. Season to taste with salt and pepper and stir with a wooden spoon until evenly mixed. Form the mixture into 4 patties.
In a large skillet, heat vegetable oil over medium-high heat. Place the patties in the skillet and cook until golden brown on one side, about 4 to 5 minutes.
Flip the patties, then immediately pour marinara around them in the pan. Bring marinara to a simmer, reducing the heat to medium if the sauce is bubbling too rapidly. Top each patty with cheese then cover pan and cook until the cheese melts and the chicken burger is cooked through, about 3 to 5 minutes more.
Spoon extra sauce onto the bottom halves of the burger buns and place burgers on top. Garnish with basil and top with remaining bun halves. Serve immediately.

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