Slow Cooker Chicken Marsala 

This was a really good recipe. Nice and easy in the crockpot and didn’t take forever. I served it over a bed of mashed red potatoes and steamed broccoli on the side. Delish! 


– 3-4 boneless skinless chicken breasts, cut thinly in half 

– 3 cloves minced garlic 

– 2 cups chicken broth or 1 cup Marsala wine (I used the broth) 

– 1/2 cup water 

– 1/4 cup cornstarch 

– salt and pepper 

– 8 oz. mushrooms (I left these out because I didn’t have any on hand) 


Lightly spray your crock pot with cooking spray. Season chicken breasts with salt and pepper and place in the bottom of the crock pot. Add the minced garlic and pour in the chicken broth/wine. Add the mushrooms. 

Cook on low for 5 hours. 

Once the time is up, remove the chicken breasts, set aside. In a small bowl, make a slurry from the water and cornstarch (mix the two together) and pour into the crockpot. Turn the setting to high and give it a big stir. Add the chicken back in and cook for another 30 minutes, or until the sauce is thickened. Stir occasionally. 

Serve over mashed potatoes and top with the sauce. Enjoy! 


Crockpot Buffalo Chicken Sandwiches 

These were really tasty, I topped the sandwiches with a piece of cheddar cheese and ranch dressing to cut the spicy ness. So good! 


– 4 boneless skinless chicken breasts 

– 1 (12 oz) bottle of buffalo wing sauce 

– 2 tbsp. ranch seasoning mix 

– 2 tbsp. butter 

– 6 hamburger buns 

– 6 slices cheddar cheese 

– ranch for garnishing on top 


Place the chicken breasts in the crockpot. In a small bowl, whisk the wing sauce and ranch seasoning together. Pour the hot sauce mixture over the breasts and cook on low for 7-8 hours. 

Shred the chicken and stir in the butter to the crockpot. 

Place the buns on a baking sheet and top with a slice of cheese. Melt under the broiler for a couple minutes. Top the buns with the chicken and a good serving of ranch. 


The BEST Crockpot Turkey Breast!

Ok guys, I have the turkey breast recipe to end all!! I cannot tell you how much we enjoyed this! It was SO easy, fast, and up there with my favorite turkey recipe’s of all time! It was so moist and tender, and even the next day (today) just as good after sitting in the fridge overnight (maybe even better)?! If you cook nothing else this week, make THIS! I promise you will be in love!

– turkey breast roast, mine was 3 pounds
– 1/2 yellow onion, quartered
– 1/2 a stick (4 tbsp) of butter
– salt and pepper
– 2 cups chicken broth
– 1 tsp. parsley
– 2 stalks celery chopped, I didn’t use it in my recipe because I didn’t have any on hand, but I’ll try it next time for added flavor!

Start by rinsing and patting your turkey breast dry, sprinkle with salt and pepper, and place breast side down in your crockpot.
Place the onion, parsley, and *celery in the crockpot with the roast. Pour the chicken broth over the turkey and then place the 1/2 stick of butter right on top of your turkey.
Place the lid on your crockpot and let cook 4-6 hours on high. In the original recipe, it said you could cook it on low for 7-9 hours. However, I heard on The Food Network that you shouldn’t let non red meats slow cook, because there is a higher chance of bacteria being able to grow? Not sure if that’s true, but I just decided to go with the “better safe than sorry” route. I can’t imagine it being any more delicious than it already was, so cooking it on high was perfect!
Happy Turkey Crocking!
















Chicken “Burrito Bowls”

If you saw my last post on the BBQ chicken sandwiches, here is what I did with all that leftover chicken! I was going to make a quesadilla with the chicken, but my toddler is not a big cheese fan, so I needed to go a different route if I wanted her to actually eat dinner! I decided to make a version of a burrito bowl. I just looked in the pantry and tossed together what I had on hand. It turned out really good and Paisley, my little one, gobbled it up! Score one for Mommy! 😉

– leftover BBQ chicken
– 1 cup of brown rice
– 1 can of black beans
– steamed corn
– shredded cheddar cheese
– salt and pepper, or other seasonings to taste


Just mix everything up in a large bowl and heat it up! After it was warm I sprinkled on the shredded cheese, and it got all melty and delicious! Perfection!
So, there you have it, two super simple meals from one recipe 🙂





Crockpot BBQ Chicken Sandwiches

This is a super simple recipe that only has 4 ingredients 🙂 I have a similar recipe on here, but you really can’t beat 4 ingredients! I normally serve that chicken by itself with sides, but this one I really liked for sandwiches. It’s got a pretty mild BBQ flavor too, so you can use the chicken in another recipe the next day. It makes a TON, so is perfect for leftovers, a great busy day recipe!

– 4 large boneless, skinless chicken breasts, trimmed
– 1 cup water
– 1/4 cup brown sugar
– 1 bottle of your choice of BBQ sauce (17 oz.)

Sandwich Components:
– Shredded cheddar cheese
– hamburger buns
– extra BBQ sauce for topping

Place your whole chicken breasts in the crockpot.
In a small bowl, combine water, brown sugar, and BBQ sauce. Pour directly over chicken breasts.
Cover, and cook on low for 8-9 hours, or until chicken is very tender. Remove breasts from crock pot and shred. Top your sandwiches with shredded cheese, and more BBQ sauce!






Slow Cooker Chicken Tortilla Soup

I’d never made a chicken tortilla soup before, so I was a little hesitant to try my hand at it. I’ve only had it maybe twice in my life and really wasn’t sure what to expect in terms of how it was supposed to look or even taste. I just went for it though, and I was pleasantly surprised with the results! I topped it with shredded Monterey Jack and tortilla chips, and it took it to a whole other level! Will definitely be a repeat recipe, and my toddler even gobbled it up! Score!

– 2 large boneless, skinless chicken breasts, trimmed
– 15 ounce can of corn, drained
– 15 ounce can diced tomatoes, drained
– 5 cups of chicken broth
– 15 ounce can of black beans, drained
– 1/2 cup onion, diced
– 3/4 cup green pepper, diced
– 3 cloves of garlic, minced
– 1/4 tsp. chili powder
– 1/8 – 1/4 tsp. cumin
– 1 tsp. salt, more or less to taste
– 1 tsp. pepper, more or less, to taste
– shredded Monterey Jack cheese
– tortilla chips, crushed


Add all of the ingredients, (except the cheese and tortilla chips), to your slow cooker. Cook on high for 4 hours, or on low for 8 hours.
Before serving, remove the chicken breasts and shred the meat. It should basically be filling apart at this point.
Once shredded, add back to the slow cooker. Taste your soup, and adjust the seasonings at this point.
Serve with shredded Monterey Jack and the crushed tortilla chips. Delicious!






Chicken Teriyaki

I love Japanese food, more specifically I love teriyaki chicken rice bowls with sticky rice, like the ones you get at the mall. Sadly, I haven’t been able to find any good rice bowls meeting this criteria since I lived in Arizona, crazy huh? I haven’t tried my hand at sticky rice yet come to think of it, I honestly hadn’t even thought about doing it until now actually! I always just out of habit buy brown rice, and we don’t have a rice cooker, so boiled brown rice is always just my go-to. It’s healthier and tastes great to me, however now I’m intrigued, so watch for a sticky rice post in the future though 😉 I serve this dish over rice and veggies on the side and it’s very good, PlUS it’s a slow cooker recipe, Cha-Ching!

– 2 pounds, boneless, skinless chicken breasts (can just throw them in frozen also)
– 1/2 cup sugar
– 1/2 cup soy sauce
– 3 tbsp. Apple cider vinegar
– 1/2 tsp. ground ginger
– 1 clove garlic, minced
– 1/8 tsp. pepper
– 3-4 tsp. cornstarch
– 3 tsp. water

Place chicken in your crockpot. In a medium bowl, combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour straight on top of chicken and cook on low 4-5 hours, it will be closer to the 5 hour mark if you use frozen breasts.
Once done cooking, remove the chicken to a clean surface and chop/shred it, set aside.
Pour the leftover sauce from the crockpot into a large sauce pan and bring to a boil. In a ramekin, whisk the cornstarch and water together until fully incorporated. Slowly add the cornstarch/ water mixture to boiling liquid and reduce to simmer. Allow sauce to thicken for 4-5 minutes, then toss the chicken into the sauce to coat and heat through. Serve over rice and veggies.











The sauce should be thicker after a few minutes, if it’s still not thickening up, you can add some cornstarch directly to the sauce, just make sure to whisk it in very well.





Well aren’t you a delicious sight for sore eyes 🙂