MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN
This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal. I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc.
Provided by Catherine Brown Strachan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 6h10m
Yield 5
Number Of Ingredients 14
Steps:
- Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
- Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
- Cook on Low for 6 hours.
- Shred chicken in the slow cooker using 2 forks.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Serve chicken over angel hair pasta.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 40.5 g, Cholesterol 55.6 mg, Fat 25 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 8.2 g, Sodium 1582.4 mg, Sugar 5 g
CROCK POT MELT-IN-YOUR-MOUTH CHICKEN
This super easy Crock Pot Melt-In-Your-Mouth Chicken recipe is sure to be a crowd pleaser that will be asked for over and over again!
Provided by Aunt Lou
Categories Main
Time 3h5m
Number Of Ingredients 5
Steps:
- Place your chicken in the bottom of your 4-quart crock pot.
- Mix together the rest of your ingredients, except for your rice, and pour over your chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve over rice.
Nutrition Facts : Calories 181 kcal, Carbohydrate 4 g, Protein 23 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 112 mg, Sodium 460 mg, Sugar 1 g, ServingSize 1 serving
MELT IN YOUR MOUTH SLOW COOKER BBQ CHICKEN
Slow cooker BBQ chicken slow cooks to perfection in the best sweet and tangy homemade BBQ sauce. The chicken is so tender and just melts in your mouth with the most amazing flavor!
Provided by Alyssa Rivers
Categories Main Course
Time 4h10m
Number Of Ingredients 13
Steps:
- Add the chicken to the bottom of your slow cooker. In a medium sized bowl, whisk together the ketchup, molasses, brown sugar, cider vinegar, Worcestershire sauce, paprika, chili powder, onion powder, salt and liquid smoke.
- Pour the sauce on top of the chicken and cook on low for 4-6 hours or high for 3-4 until chicken is tender enough to shred. Shred the chicken and mix water with cornstarch. Add to the bbq sauce and let the sauce thicken up for about 30 more minutes.
Nutrition Facts : Carbohydrate 39 g, Protein 49 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 877 mg, Fiber 1 g, Sugar 35 g, Calories 412 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
MELT-IN-YOUR-MOUTH CHICKEN BREASTS
Make and share this Melt-In-Your-Mouth Chicken Breasts recipe from Food.com.
Provided by Denise in NH
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayonnaise or yogurt, cheese and seasonings.
- Spread mixture over chicken breast and place in baking dish.
- Bake at 375°F for 45 minutes.
Nutrition Facts : Calories 250.2, Fat 11.2, SaturatedFat 4.3, Cholesterol 93.3, Sodium 261.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.1, Protein 34.2
SLOW COOKER MELT IN YOUR MOUTH CHICKEN
Using only a few ingredients, this melt-in-your-mouth slow cooker chicken recipe is a must-try! Tender chicken slow cooked in a creamy parmesan cheese sauce and served with your choice of noodle!
Provided by The Cookin' Chicks
Categories Main Course
Time 4h5m
Number Of Ingredients 7
Steps:
- Place chicken breasts on bottom of slow cooker.
- In a small bowl, combine the mayonnaise, Parmesan, seasoning salt, black pepper, and garlic powder.
- Spread mixture evenly on top of chicken breasts.
- Place lid on slow cooker and cook on high for 4 hours, or low for about 6 hours.
- Once cooked, remove from slow cooker and serve over zoodles (zucchini noodles) or cooked pasta.
Nutrition Facts : Calories 216 kcal, Carbohydrate 3 g, Protein 34 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 86 mg, Sodium 923 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 3 g, ServingSize 1 serving
SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST
There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.
Provided by Karen E.
Categories Roast Beef
Time 9h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine seasoning mix ingredients together in a small bowl. Set aside.
- Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
- Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
- Cook on low for 9 hours or on high for 6 hours.
- Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
- Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.
MELT IN YOUR MOUTH CHICKEN (MIYM)
Melt In Your Mouth Chicken will be your new favorite easy baked chicken recipe! With only a handful of ingredients, this quick recipe will delight everyone.
Provided by Alexa Blay
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- Wash and dry the chicken breasts. Move the chicken breasts to a cutting board. Place your non-dominant hand flat on one of the chicken breasts, and use the other hand and a sharp knife to slice through the thick side of the chicken. I normally end up with two large pieces and one small piece per chicken breast. Repeat with the remaining chicken.
- Optional step: Place the chicken in a bowl and cover the chicken with buttermilk (for me this takes about 1 cup of buttermilk). Toss the chicken to make sure the pieces at the bottom are coated in buttermilk as well. Marinate for 20 - 25 minutes in the refrigerator. This tenderizes the chicken, but it's very much an optional step - it will be delicious either way.
- While the chicken is marinating, add the mayonnaise, 1/2 cup of the parmesan, the garlic powder, the sea salt, the onion powder, the black pepper, the paprika, the red chili flakes, and the parsley flakes to a small bowl. Mix to combine.
- When the chicken is nearing the end of marinating, preheat the oven to 375 F.
- Once the chicken has finished marinating, remove the bowl from the refrigerator. Discard the remaining marinade and dry each piece of chicken before placing it on a baking dish. The dish doesn't need to be too large, but the pieces should be able to lay next to each other rather than on top of each other. I used a 9" x 11" size casserole dish.
- Spread the mayonnaise mixture over the chicken, then sprinkle with the remaining parmesan cheese.
- Bake for 20 - 25 minutes (or until the juices run clear and a meat thermometer registers an internal temperature of 165 F). Turn the oven to broil and broil for 1 minute, or until the topping is golden.
- Remove from the oven and let rest for 5 minutes, then serve warm.
Nutrition Facts : Calories 333 calories, Carbohydrate 5.2 grams carbohydrates, Fat 25.2 grams fat, Fiber 0.1 grams fiber, Protein 20.4 grams protein, SaturatedFat 6.2 grams saturated fat, ServingSize 6, Sugar 2.1 grams sugar, TransFat 0.2 grams trans fat
MELT IN YOUR MOUTH CRACK CHICKEN
Melt in Your Mouth Crack Chicken Recipe - OMG! Better than any restaurant and ready in under 30 minutes! Loaded with cheddar, bacon, and ranch. Only 5 ingredients - Chicken, mayonnaise, cheddar cheese, bacon, and ranch dressing mix. Can assemble chicken earlier in the day and bake when ready. Everyone LOVED this baked mayonnaise chicken! Even our mayonnaise haters! Low-carb keto-friendly and gluten-free.
Provided by Plain Chicken
Categories Main Course
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 375ºF.
- Place chicken on a rimmed baking sheet or in a 9x13-inch baking dish.
- In a medium bowl, mix together mayonnaise, cheddar cheese, chopped bacon, and ranch seasoning. Spread mayonnaise mixture evenly on top of chicken.
- Bake for 20 to 25 minutes, until juices run clear.
SLOW COOKER MELT-IN-YOUR-MOUTH SHORT RIBS
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
MELT-IN-YOUR-MOUTH SLOW COOKER CHICKEN
This recipe using only three chicken breasts is very economical and super delicious! My kids love it and they are extremely picky. The chicken just melts in your mouth and is so flavorful! Garlic bread and salad goes well with this meal. I always taste before serving so I will know what, if anything more, I need to add such as Parmesan, Italian dressing, or milk if it's too thick, etc.
Provided by Catherine Brown Strachan
Categories Chicken Breasts with Pasta
Time 6h10m
Yield 5
Number Of Ingredients 14
Steps:
- Whisk sea salt, black pepper, cumin, paprika, Italian seasoning, and garlic powder together in a bowl. Season chicken breasts with seasoning mixture and place chicken in the slow cooker.
- Stir cream of mushroom soup, Italian dressing, sour cream, Parmesan cheese, flour, and vinegar together in a bowl; pour over chicken.
- Cook on Low for 6 hours.
- Shred chicken in the slow cooker using 2 forks.
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Serve chicken over angel hair pasta.
Nutrition Facts : Calories 480.4 calories, Carbohydrate 40.5 g, Cholesterol 55.6 mg, Fat 25 g, Fiber 2.3 g, Protein 24.1 g, SaturatedFat 8.2 g, Sodium 1582.4 mg, Sugar 5 g
INSTANT POT MELT IN YOUR MOUTH CHICKEN - 365 DAYS OF SLOW COOKING AND PRESSURE COOKING
Instant Pot Melt in your Mouth Chicken--tender chicken in a creamy sauce served over rice. All made together in your pressure cooker.
Provided by www.365daysofcrockpot.com
Number Of Ingredients 11
Steps:
- Trim chicken thighs of excess fat. Add the chicken into the Instant Pot. Sprinkle the chicken with the poultry seasoning, garlic salt, Italian seasoning and smoked paprika. Stir so that the chicken is coated in the seasonings.
- Pour in the broth.
- For pot-in-pot rice: Place a tall trivet into the Instant Pot. In a pot-in-pot dish add the rice and water. Place the dish on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 12 minutes (fresh chicken) or 15 minutes (frozen chicken). When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to saute setting. Add the cornstarch slurry into the pot. Add in the heavy cream. Stir until sauce has thickened a bit. Turn off Instant Pot.
- Taste test and add salt and pepper to taste. Serve chicken and sauce over rice.
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- Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
- Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
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