Spring Cleaning & Crock Pot Cooking

Starting spring cleaning today…bathrooms are getting deep cleaned. Yay! (Yuck!) The bathroom is my least favorite room to clean so I’m getting it out of the way first.

Since I’ll be busy, this is going in the Crock-Pot Slow Cooker today.

Slow-Cooker Bacon-Ranch Chicken and Pasta
Source: www.bettycrocker.com
Cook 6 hr 10 min
Total 6 hr 10 min
Servings: 4-6

Ingredients

1 lb chicken breasts
6 slices bacon cooked and diced
2-3 cloves garlic finely chopped
1 package (1 oz) ranch dressing and seasoning mix
1 can (10.75 oz) condensed cream of chicken soup
1 cup sour cream
1⁄2 teaspoon pepper
1⁄2 cup water
8 oz spaghetti cooked

Directions

1 Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
2 In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3 Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
4 When about 15 minutes are left, cook and drain spaghetti as directed on package.
5 Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

Dinner was served! (Plus recipe)

Our Version of Outback’s Alice Springs Chicken
Source: http://www.favfamilyrecipes.com
Serving: 4-6
Ingredients
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard

1 c. honey

1⁄2 c. mayonnaise

1 tsp. lemon juice
Chicken:
4 skinless, boneless chicken breast halves

1 Tbsp. vegetable oil

2 c. sliced mushrooms (10-12 mushrooms) *I used a small can of organic sliced mushrooms because that’s what I had. I just drained them well before using.

2 Tbsp. butter

salt and pepper

paprika * I totally forgot this!

8 slices bacon cooked

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

2 tsp. finely chopped fresh parsley

(I used Colby Jack cheese.)

Directions

Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.

Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).

Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. 
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). **Again…left this out, though I wouldn’t have been generous. 🙂
Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
  

Dinner is served! 

Slow Cooker Bacon Ranch Chicken and Pasta…yum! Sorry…photo doesn’t do it justice.

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Here’s the recipe!

Source: www.bettycrocker.com
Total 6 hr 10 min

NOTE: I served the chicken over the spaghetti instead of mixing it in. ~ Lynne
Ingredients

  • 1 lb chicken breasts
  • 6 slices bacon cooked and diced
  • 2-3 cloves garlic finely chopped
  • 1 package (1 oz) ranch dressing and seasoning mix
  • 1 can (10.75 oz) condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 8 oz spaghetti, cooked

Directions

1. Spray 4-quart slow cooker with cooking spray; place chicken breasts in cooker.
2. In medium bowl, mix remaining ingredients except spaghetti. Pour over top of chicken.
3.Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
4.When about 15 minutes are left, cook and drain spaghetti as directed on package.
5. Just before serving, shred chicken with 2 forks, and toss creamy chicken mixture with cooked spaghetti.

What’s for dinner tonight, you ask?

This is what’s for dinner. Yum-o!

LOADED BAKED POTATO AND CHICKEN CASSEROLE ! 

  • 3 – 4 medium russet potatoes, scrubbed and diced (about 1.5 lbs. or 4 1/2 cups)
  • 1 lb. boneless, skinless chicken breasts, diced
  • 4 slices bacon, cooked crisp, cooled and crumbled
  • 1 1/2 cups shredded cheddar cheese
  • 4 green onions, sliced (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter, cut into small pieces

Heat oven to 350 degrees F. Lightly grease a 9″ x 9″ baking pan or casserole dish.

Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions.

Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter.

Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted.

*I am planning to lightly brown the chicken first. The last time I made this, I just didn’t like the looks of the cooked white chicken. 🙂