Slow Cooker General Tso’s Chicken

Slow Cooker General Tso Chicken is a super easy meal with an amazing sweet and savory sauce with a little bit of heat! This is way better than takeout!
Asian food and slow cooker just go together, it gives time for the meat to soak up all those intense flavors. For instance in this slow cooker Chicken, Beef and Kung Pao Chicken, the flavors just explode because of the long slow simmer.
Slow Cooker General Tso's Chicken in a white bowl.

General Tso Chicken

I made this recipe four years ago and the pictures weren’t doing it justice. We love asian inspired meals here at our family so of course this was one of the first recipes to make its debut on the blog. We have it quite often at our house and it is incredible. I love being able to make better than takeout right at home!  It was time to update the pictures on here and my family was reminded about how much we love it. Everyone devoured it including my youngest two year old.

The rich and dark sauce in this meal is incredible. It is sweet and savory with just a little bit of heat. I always have to hold out the red pepper flakes until the end just for my kiddos, but it has such incredible flavor. The sauce is thick on the chicken and it is perfect served over rice with some vegetables.  I know this is a meal that your family is going to love! You will make it again and again.

Ingredients For Slow Cooker Chicken

Simple ingredients that combine to create magic in the slow cooker. You are going to love this easy way of getting better than take out at home.

  • Chicken Breasts: Skinless, boneless and cut into one inch cubes.
  • Cornstarch: This will create that crispy outside.
  • Vegetable Oil: To fry the chicken in before slow cooking.
  • Hoisin Sauce: This sweet and salty sauce can be found in the asian aisle with the soy sauce, and other asian sauces.
  • Soy Sauce: Can use regular or low sodium with great results.
  • Brown Sugar: Adds a bit of sweet to combat the heat.
  • Garlic: A necessary ingredient for this incredible chicken.
  • Rice Wine Vinegar: Adds that bit of zing that’s awesome.
  • Sesame oil: Adds intense flavor.
  • Dry Ginger: Blends easy and has just the right amount of flavor and heat.
  • Crushed Red Pepper: This brings the heat.
  • Green Onions, Sesame Seeds, Additional Red Pepper Flakes: These are all optional but all worth the extra effort to have them ready to go.

Making Incredible Slow Cooker General Tso Chicken

Start by adding a simple breading to the outside, then pan fry the edges for just a few minutes. This is an extra step, but you will love the crispy edges. The chicken has a tender and juicy center by doing this extra step. If you want to just dump the chicken in with the sauce and let it do its thing you can as well.

  1. Mix: In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch.
  2. Brown: In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is slightly brown but not cooked throughout. Put in the bottom of a slow cooker.
  3. Whisk: In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
  4. Cook: Cook on low heat for 3-4 hours or until chicken is cooked throughout.
  5. Serve: Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.
  6. Note:  If you are cooking the chicken without browning in the skillet first, when chicken is finished cooking, remove the chicken and add 1 Tablespoon cornstarch to the sauce. Add the chicken back to the crockpot and cook for an additional 15 minutes until the sauce thickens up. Chicken could also take longer to cook, closer to 4 hours.

Slow Cooker General Tso's Chicken in a slow cooker.

Tips for Tender and Juicy Chicken

This is truly one of my all time favorites along with Crispy Sweet and Sour Baked Chicken or Baked Honey Sesame Chicken. I can’t decide, but either way they are all super easy, and super delicious.

  • Chicken: I used boneless skinless chicken breasts, but you can also use boneless skinless chicken thighs. Be sure to cut them all the same side so they’ll cook evenly.
  • Coating: It’s true you don’t have to pre brown them in the oil with the cornstarch, but the extra crispiness and coating make it more like a restaurants. Plus it just tastes so much better. If you choose not to do this step. Be sure to check the notes for how to thicken the sauce.
  • Serve: Our favorite way to eat this is over rice. But this is also great over brown rice, cauliflower rice and quinoa.  It would also be amazing over a salad or roasted vegetables.
Slow Cooker General Tso's Chicken with a wooden spoon.

How to Store Easy General Tso Chicken

America loves its Asian food. You know you are getting great quality ingredients with incredible flavor in the comfort of your own home. You have to try these tried and true recipes! You are going to love them.

  • Store: Keep for up to 4 days in the fridge in an airtight container.
  • Freeze:  In an airtight freezer safe bag for up to 3 months. Let thaw in the fridge overnight and rewarm on the stove in a skillet or microwave.
Slow Cooker General Tso's Chicken over white rice.

More Asian Inspired “Better than Takeout” Recipes

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Slow Cooker General Tso’s Chicken

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Slow Cooker General Tso's Chicken is a super easy meal with an amazing sweet and savory sauce with a little bit of heat! This is way better than takeout!
Course Dinner, Main Course
Cuisine Asian American
Keyword general tso chicken
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Servings 5
Calories 312kcal
Author Alyssa Rivers

Ingredients

  • 4 boneless skinless chicken breasts cut into one inch cubes
  • 1/4 cup cornstarch
  • 1 tablespoon vegetable oil
  • 1/2 cup hoisin sauce
  • 2 T soy sauce
  • 1/2 cup brown sugar
  • 3 cloves garlic minced
  • 3 Tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1/4 tsp dry ginger
  • 1/2 tsp crushed red pepper more or less to liking
  • Optional garnish green onions, sesame seeds, additional red pepper flakes

Instructions

  • In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.
  • In a small mixing bowl whisk together hoisin sauce, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, ginger and crushed red pepper. Pour on top of chicken in the slow cooker.
  • Cook on low heat for 3-4 hours or until chicken is cooked throughout. *see note
  • Serve over rice and garnish with green onions, sesame seeds and red pepper flakes if desired.

Video

Notes

If you are cooking the chicken without browning in the skillet first, when chicken is finished cooking, remove the chicken and add 1 Tablespoon cornstarch to the sauce. Add the chicken back to the crockpot and cook for an additional 15 minutes until the sauce thickens up. Chicken could also take longer to cook, closer to 4 hours.

Updated on February 19, 2021

Originally Posted on September 29, 2018

Nutrition

Calories: 312kcal | Carbohydrates: 41g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 59mg | Sodium: 962mg | Potassium: 419mg | Fiber: 1g | Sugar: 29g | Vitamin A: 85IU | Vitamin C: 1.7mg | Calcium: 35mg | Iron: 0.9mg
 This was the old picture. Wasn’t too awful compared to some but I didn’t even spell Tso’s right! haha



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Irish Cream Coffee Milk Punch

Toast St. Patrick's Day with this rich and decadent Irish Cream Coffee Milk Punch. It's an easy fix that tastes like a grown-up version of your favorite sweet iced coffee drink. 

Next week ushers in a whole new month, and along with it, a couple of occasions worth celebrating. St. Patrick's Day will be here before you know it, and the spring equinox follows just three days later. I'm excited to plan an Irish meal with all the fixin's, and the promise of some sunshine? Count me in!

This milk punch is a delicious way to celebrate St. Paddy's, but it would also be welcome long after the holiday when warm weather truly sets in. It's a real treat for any iced coffee lover.

Continued, click to read more…



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Brownie Mix Cookies Recipe


Brownie Mix Cookies Recipe Gooey chocolate insides and crackly tops make this brownie mix cookies recipe the ultimate combo of brownies and cookies. Try mixing in your favorite candies or eating a scoop of ice cream sandwiched in between two fresh-from-the-oven cookies. You’ll be in heaven! Related Recipes: Better than Box Mix Brownies Ultimate Cake […]

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Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta is pretty much a one pan wonder you will want to cook over and over again!  Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.

Creamy Tuscan flavor is exquisite, divine and goes are favorites on my blog. These tried and true tuscan recipes are a perfect example, try Creamy Tuscan Scallops, Shrimp or Chicken.

Creamy Tuscan Sausage Pasta in a pan garnished with parmesan.

Italian Sausage Pasta

This is super easy pasta that will taste like you slaved over it all day. This Tuscan pasta has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s fast. You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It’s going to become a quick family favorite.

This will feel like you’re eating at a fancy restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining on busy weekday at home. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomato come together in this sauce. It’s heavenly.

What Does “Tuscan” Mean?

Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” It’s a concept of cooking that started very literally. It means simple meals that are inexpensive and could easily be made into large amounts. For instance this recipe can be doubled super easily as could this Tuscan pasta salad or vegetable and chicken stew. They are filling dishes that taste amazing without super expensive ingredients.

Tuscan cooking doesn’t use complicated seasonings or elaborate ingredients or even fancy creations. This is because they focus on using fresh, high quality ingredients that bring out incredible flavors without the extras. It’s delicious done simply and done right!

Ingredients for Sausage Pasta

Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type of ground sausage, pork, chicken and turkey all work really well. And you can control the spice level by what kind of sausage you get. Look for sun dried tomatoes either in the produce section or the canned vegetable aisle.

  • Penne Pasta: Cook the pasta al dente
  • Ground Sausage: Pick your favorite kind, mild, or spicy.
  • Olive Oil: Olive oil goes perfectly with this Italy inspired dish.
  • Heavy Cream: This will create the creaminess in the sauce.
  • Chicken Broth: Adds richness and flavor.
  • Garlic Powder: Garlic is great flavor in this tuscan pasta.
  • Italian Seasoning: I love this seasoning, it has all the great spices together. You can make your own here.
  • Parmesan cheese: Love this cheese with this dish. Fresh is best if you have it.
  • Spinach: Gives color, vitamins and nutrition.
  • Sun Dried Tomatoes: Sweet and savory, these are just too good.

Making Pasta with Sausage

Truly this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to through together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!

  1. Pasta:  Bring a large pot to boil and cook the pasta according to package directions.
  2. Sausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate
  3. Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese.  Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Cooking the sausage, making the cream sauce and mixing it all together in the pan.

Tips and Variations for Tuscan Sausage Pasta

Use your imagination and what you have on hand to create this splendid dish.

  • Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this creamy sausage pasta you can use almost any pasta you like, even spaghetti if that’s what you have on hand. Try cavatappi, rigatoni, conchiglie, or fusilli for fun and ease.
  • Al dente: Cook your pasta al dente. This means that the pasta is tender but is still chewy and holds it shape with a bit of firmness. This will allow the pasta to absorb the sauce a bit and hold on to the flavor in every bite.
  • Sausage: You can use just about any sausage you would like. I prefer to use Italian sausage, which is just sausage flavored with Italians type spices versus regular sausage, but both will work. Italian sausage can be found in both mild and spicy, and either taste amazing. For lower fat versions try chicken or turkey Italian sausage.
  • Heavy Cream:  You can use half and half instead of heavy cream to also cut a few calories but it won’t quite have that richness.
  • Spinach: If you don’t have fresh spinach, frozen will work. Be sure to really squeeze out any of the extra liquid. Kale and Swiss chard can also be used.

How to Store Creamy Tuscan Sausage Pasta

Like most Italian dishes, they are almost better the next day after the flavors have had time to meld together. Keep leftovers tightly covered in fridge for up to 4 days.

You can also keep this frozen for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or on the stove. If it needs thinning add a bit of chicken broth or water as it heats.

Tuscan sausage pasta in a white bowl with a fork.

More Pasta Recipes to Devour

Pasta is an ideal comfort food, its customizable, filling and a great energy source. Adding pasta to leftovers is a great way to stretch meals and make them go further. Pasta is tender and you can flavor it in so many ways and with so many different foods, and it all just works. Pasta comes in so many fun shapes too. Try something new the next time you are at the store and grab a type of pasta you’ve never tried before. It puts a fun spin on old favorites. Need a new way to serve up pasta tonight? Try one of these tried and true favorites for dinner that’s guaranteed to win the family over.

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Creamy Tuscan Sausage Pasta

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Creamy Tuscan Sausage Pasta is pretty much a one pan wonder you will want to cook over and over again!  Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword italian sausgae pasta, sausage pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 People
Calories 778kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce penne pasta uncooked
  • 1 Pound Ground Sausage
  • 2 Tablespoons olive oil
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1 cup parmesan cheese
  • 2 cups spinach chopped
  • 1/2 cup sun dried tomatoes

Instructions

  • Bring a large pot to boil and cook the pasta according to package directions.
  • In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Nutrition

Calories: 778kcal | Carbohydrates: 37g | Protein: 25g | Fat: 59g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 875mg | Potassium: 687mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1439IU | Vitamin C: 6mg | Calcium: 281mg | Iron: 3mg

 



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Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cozy dinner is on the way!

For more easy slow cooker soups try this pasta e Fagiolilentil soup and potato soup.

Top down view of a white bowl filled with chicken noodle soup.

Crockpot Chicken and Noodles

When the cold weather sets in there’s nothing quite like a big bowl of soup to warm you up and is there any soup more classic than chicken noodle soup? What makes this one even better is the fact that it’s made completely in a slow cooker or crockpot.

This flavorful soup is as easy as throwing ingredients straight into the slow cooker and just letting it do it’s thing, while you’re off running errands or maybe even putting your feet up. You deserve it. Towards the end of the cooking time, you’ll just shred the chicken and add some dried pasta and it’ll be ready for the table in another 30 minutes.

Chicken Noodle Soup Ingredients

  • Chicken: While I’ve used chicken breast here, thighs will work too. Remove the skin and any excess fat as this could leave an unsightly scum on top of the soup when it’s done.
  • Onion, Celery, Carrot, Garlic: This 4 ingredient vegetable combination gives most of the flavor base to the soup. It’s a classic combo for a reason.
  • Chicken Stock: All chicken stocks are not equal. Make sure you purchase a good quality one as it will make a huge difference to the flavor of the soup. If the stock is completely clear, it likely doesn’t have the flavor we’re after here. Use a cloudier stock and notice the difference.
  • Dried herbs: This version uses dried oregano and thyme which give a good herby flavor without being overpowering. You could use herbs like basil, sage or rosemary too but note rosemary will give a more intense herbiness to the soup.
  • Salt & Pepper: It’s always important to season your soup. Add these in as per the recipe but taste test before serving and add a little more to your taste before serving if needed.

How To Make Slow Cooker Chicken Noodle Soup

Perfect for a busy and cold day, this soup only has two steps and the longest amount of time you’ll need to spend on it is chopping vegetables and shredding chicken. It couldn’t be easier.

  1. Add vegetables, dried herbs, seasonings and chicken to a slow cooker and pour over the stock.
  2. Cook on low for 7 hours (or until the chicken can be easily shredded).
  3. Remove the chicken and shred it using two forks then add it back to the slow cooker.
  4. Break dried pasta, like fettucine or spaghetti, into 3 and add it to the slow cooker, leaving it on low.
  5. As different pastas are different thickness’ check to see if it’s done after 20 minutes but it should take no longer than 30 minutes.

4 images showing the steps to making chicken noodle soup in a slow cooker

Can I Add More Vegetables?

You can certainly add more vegetable to your slow cooker noodle soup. I wouldn’t change the base of celery, onion and carrot due to the flavor they impart though. Try adding some diced bell pepper along with them or adding frozen peas with the pasta at the end. Just know if they are still frozen, it will cool the soup down so you may need to cook it longer for the pasta to cook through.

If you want to get really fancy, saute some mushrooms in butter at any point during the day, keep them in the fridge and add them in the last ½ an hour. This is exactly what I do in my slow cooker beef stroganoff which also happens to work great with chicken thighs.

chicken noodle soup in the black bowl of a slow cooker

How to Store Leftovers

This is definitely best eaten fresh. The pasta will continue to swell and soften the longer it sits in the soup so will be much softer the next day. However, leftovers can be stored in an airtight container in the fridge.

If you want to freeze the soup, it’s best to freeze it without the pasta, then cook the pasta up when you heat the soup.

A white bowl filled with chicken noodle soup and a spoon digging in

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Top down view of a white bowl filled with chicken noodle soup.

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Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.
Course Dinner, main dish, Side Dish, Soup
Cuisine American
Keyword chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
0 minutes
Total Time 7 hours 50 minutes
Servings 8 Servings
Calories 235kcal
Author Marie Roffey

Ingredients

  • 1 ½ pounds skinless chicken breast notes 1
  • 3 large carrots, sliced (approx 2 ½ cups)
  • 3 stalks celery, sliced (approx 2 cups)
  • ½ large onion, diced (approx ¾ cup)
  • 4 medium cloves garlic, minced
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups low sodium chicken stock
  • 6 ounces dried long pasta like linguine, fettucine, spaghetti
  • extra salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Place everything except the pasta into the slow cooker – chicken, carrots, celery, onion, garlic, oregano, thyme, salt, pepper and chicken stock.
  • Cook on low for 7 hours (or until the chicken can be easily shredded).
  • Remove chicken and transfer to a plate or chopping board. Use two forks to shred apart the meat then return it to the slow cooker.
  • Break the pasta into thirds so the pieces are shorter and stir it into the soup. Place the lid back on and cook for another 20-30 minutes, until pasta is cooked. (notes 2).
  • Taste and add seasoning to taste. Serve immediately.

Notes

  1. You can also use chicken thigh. Make sure to remove the skin and any excess fat.
  2. Different pasta will take different lengths of time to cook. The thinner the pasta the quicker it will be.

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 784mg | Potassium: 717mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4613IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg



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Crockpot Chicken Fajitas

Mexican dinner night is fun and easy with these Crockpot Chicken Fajitas! They are loaded with chicken, bell peppers, onion, and spices, then served with all your favorite toppings.

Be sure to serve your fajitas with Horchata, Tortillas and Rice for the full restaurant effect!

Crockpot chicken fajitas on tortillas on a plate.

Crockpot Fajitas

Fajitas are a go-to meal when I find myself with one of those big bags of bell peppers from Costco that I want to use up. There is a lot of healthy bang-for-your-buck in fajitas because of all the veggies. For some reason, kids go crazy for fajita veggies when they won’t always eat them otherwise!

The best part about fajitas is that you get to serve them family style with all the fixings like sour cream, guacamole, pico de gallo, and shredded cheese on the table. Then everybody assembles their own on soft flour tortillas. It’s great for casual family dinners and is a nice change from tacos!

Chicken fajitas with toppings next to a slow cooker.

What You Need for the Best Crockpot Chicken Fajitas

As long as I have a few bell peppers in the fridge, I know I’ve always got everything on hand to throw these fajitas together around lunchtime so that dinner is ready on days when we have lots of afternoon activities going on.

  • Chicken: If you have thawed chicken breasts, go ahead and use them! But did you know that you can put frozen chicken breasts in your crockpot and they will turn out just as good?
  • Peppers: I like to use a variety of red, yellow, and green peppers for color. And if you don’t like green bell peppers, try Anaheim or poblano peppers instead!
  • Onion: The sliced onions add so much flavor! They are one of my favorite parts of fajitas, so sometimes I double up on them.
  • Canned Tomatoes & Chilies: I always have a couple of cans of Rotel in my pantry. And I even add extra diced green chilies to the fajitas for their fantastic flavor.
  • Mexican Spices: Classic spices like cumin, chili powder, oregano, garlic, and coriander really boost the flavor quotient of these fajitas. If you are really pressed for time, you can cheat and just use a packet of fajita or even taco seasoning from the store.
  • All the Fixins’: You’ll want to have smaller, fajita-size tortillas, shredded cheese, sour cream, pico de gallo, cilantro leaves, and guacamole or sliced avocado to dress up your chicken fajitas. I also like to put out lime wedges for a squeeze of fresh lime flavor over mine!

Sliced bell peppers and onions on a cutting board.

How to Make Tasty Chicken Fajitas in the Crockpot

This recipe is as easy as it gets! You can even chop all the veggies earlier in the week and keep them in the fridge so that there is less prep work on the day you know you will be busy!

  1. Chop the veggies: This is the most hands-on part of the whole recipe, but you can use a shortcut and buy precut peppers and onions at many stores. Slice the peppers and onions into strips that are roughly the same size so they cook evenly.
  2. Layer & season: Add half of the peppers and onions to the bottom of a 6-7 quart crockpot, then lay the chicken breasts directly on top. Sprinkle with half of the fajita seasoning, then dump the remaining veggies on top and sprinkle with the rest of the seasoning.
  3. Cook: Place the lid on your crockpot and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. The fajitas will be ready when the chicken reaches 165 degrees F when tested with a meat thermometer. The longer you cook them, the more likely the chicken is to shred, so if you prefer slices of chicken, plan for the shorter amount of time.
  4. Slice and serve: When the chicken is done, lift the breasts out and slice them into thin strips. Remove excess cooking liquid from the slow cooker, then add the sliced chicken back in with the peppers and onions and toss. Serve hot with all the fixings!






Tips for Easy Crockpot Chicken Fajitas

Crockpot cooking is pretty straight forward and a great way to get dinner on the table without having to cook chicken and peppers in batches on the stovetop or stand manning the grill. Here are a few tips to help you make your chicken fajitas just how you like them!

  • Be sure to pick up fajita-sized tortillas at the store and warm them in the microwave to make them more pliable and delicious. You can use flour or corn tortillas, but the smaller size is best for fajitas!
  • If you prefer your vegetables more tender-crisp with a bite of bite to them, wait to add them until the last 30 minutes and just cook the chicken with the spices.
  • Unlike many cuts of beef which can seem to cook forever in the slow cooker without getting overdone, chicken will tend to dry out if cooked too long.
  • Leftovers are fantastic on a salad, in a burrito, or even on a baked potato the next day for lunch! You can just reheat in the microwave or on the stovetop for a couple of minutes.
  • If you like more peppers or onions, you can always double those amounts in this recipe!Chicken fajitas with peppers next to fajita toppings.

More Chicken Crockpot Recipes

Chicken is a go-to protein for many families because it’s healthy, convenient, cheap and so versatile. These are some of our other favorite chicken recipes that can be made in the crockpot!

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Crockpot Chicken Fajitas

Mexican dinner night is fun and easy with these Crockpot Chicken Fajitas! They are loaded with chicken, bell peppers, onion, and spices, then served with all your favorite toppings.
Course Dinner, Main Course
Cuisine Mexican
Keyword crockpot chicken fajitas
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 387kcal
Author Amy Nash

Ingredients

  • 1 ½ to 2 pounds boneless skinless chicken breasts
  • 1 (14.5-ounce) can diced tomatoes with juice (I used fire roasted)
  • 2 (4-ounce) cans diced green chiles (I used mild)
  • 3 bell peppers, sliced (I use a variety)
  • 1 white or yellow onion
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper

For serving

  • 12 fajita-size flour tortillas

Toppings:

  • lime wedges
  • sour cream
  • shredded cheese
  • guacamole
  • avocados sliced
  • Pico de gallo
  • salsa
  • cilantro leaves

Instructions

  • Add the diced tomatoes and diced green chilies to the bottom of a 6-7 quart crockpot.
  • Remove the stems and slice the bell peppers into narrow strips. Slice the onion. Add half of the peppers and onions to the bottom of the crockpot.
  • Arrange the chicken breasts on top of the veggies. Mix the chili powder, cumin, garlic powder, oregano, smoked paprika, salt, coriander, and pepper together in a small bowl, then sprinkle half of it over the chicken.
  • Add the remaining peppers and onions on top of the chicken, then sprinkle with the remaining spices.
  • Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
  • Remove the chicken breasts and slice into thin strips. Drain most of the liquid from the crockpot, then add the chicken back with the peppers and onions. Toss together, then serve hot with your fajita toppings.

Nutrition

Calories: 387kcal | Carbohydrates: 37g | Protein: 38g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 992mg | Potassium: 847mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2281IU | Vitamin C: 79mg | Calcium: 91mg | Iron: 4mg



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Air Fryer Avocado Egg Rolls (Cheesecake Factory Copycat!)

Whether it is for a party or for your own private dinner, Avocado Egg Rolls in an air fryer are the appetizer to make. Crispy and golden on the outside, creamy and decadent on the inside, you have to try these!

Copycat recipes are some of the best recipes out there! They are usually just as good as the restaurants but way cheaper like making this Queso, Roadhouse Rolls and Gnocchi Soup.

Crispy air fryer avocado egg rolls in the air fryer.

Air Fryer Avocado Egg Rolls Recipe

This air fryer recipe is going to become a fast favorite. Similar to my air fryer egg roll recipe, cooking them in the air fryer will change the way you make an egg roll. Whether it’s southwest chicken or philly cheesesteak egg rolls, air frying makes them just divine. Without all the extra oil and mess you can have insanely crispy outsides and glorious creamy tender insides. Air frying avocado egg rolls is just genius!

This egg roll recipe has all the goodness of the Cheesecake Factory’s Avocado Egg Rolls but half the fat and is so much cheaper. You won’t have to go drive to the restaurant, wait in line, or pay an Uber eats to get these addicting avocado egg rolls. Whip up a batch for your next party or just when you get that craving. Either way these air fryer avocado egg rolls are going to be crazy good!

Amazing Avocado Egg Roll Ingredients

These ingredients resemble an incredible guacamole, without the jalapeno. Use fresh cilantro and tomatoes for the best flavor. Picking avocados can be tricky. I’ll give you all the tips and tricks below.

  • Avocados: You’ll need three large avocados.
  • Red Onion: Adds a hit of heat, but not too much.
  • Roma tomatoes: Deseed and dice.
  • Cilantro:  Fresh chopped.
  • Garlic Powder: Adds flavor without bulk.
  • Lime: 1 medium lime juiced.
  • Salt and Pepper: Add to taste.
  • Egg Roll Wrappers: You can find these in the produce section usually of your local grocery store.
  • Olive Oil Spray: To help crisp the egg rolls.

Homemade Egg Rolls in the Air Fryer

Super easy to throw together, you are going to want to make these all the time. You will have to muster some self control so you don’t eat all the filling before you wrap it up. I wouldn’t blame you if you did though.

  1. Mash: In a medium bowl add the avocado and mash to desired consistency.
  2. Add: Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.
  3. To Make the Egg Rolls: Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of he wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
  4. Bake: Spray the basket of the air fryer with olive oil spray. Place ethe egg rolls in the basket and lightly spray the tops of the egg rolls with the olive oil spray. Cook at 400 degrees for 6 minutes.
  5. Flip: Then flip the egg rolls and cook for an additional 6 minutes.

Creamy avocado egg roll filling.

The Best Avocado Egg Roll Tips

Egg rolls can seem intimidating at first. Tightly wrapped and stuffed with delicious fillings, and then fried to perfection, they can seem overwhelming for sure. But cooking them in the air fryer takes all the work out of frying them, and rolling the egg rolls are as easy as rolling a burrito. In fact, it’s exactly the same.

  • Wrappers:  Be sure to cover the wrappers you’re not using with a damp paper towel so they don’t dry out.
  • Can I use Spring Roll Wrappers? Absolutely, although the texture and crispiness will differ. Because the spring roll wrapper is thinner they will be crispier. Follow directions on package for best results.
  • Other Substitution for Egg Roll wrappers: If you can’t find egg roll wrappers or you just don’t want to go to the store, try phyllo dough. Roll thin and cut into squares and fill, being sure to seal the edges.
  • Know Your Air Fryer: Every air fryer cooks a little differently. Adjust your temperature and timings to fit your air fryer. If this is the first time cooking these avocado egg rolls, check them a bit earlier to make sure you’re not over cooking them.
  • Don’t overcrowd your air fryer: The number one rule in air frying is to not over crowd it. The food needs to be spaced apart so that the heated air can circulate and cook your food evenly, and get everything nice and crispy.

Process of folding egg rolls.

All About Avocados

With all their healthy benefits and various ways to use them, avocados are the fruit to buy these days. From avocado chickenshrimp burrito bowls to smoothies, they add creaminess and flavor. But they can be intimidating to buy. It’s like playing russian roulette. You never know if you’re going to pick a good one or not. And you never know if it’ll ripen in time for when you need it. It can truly be stressful. Here are some tips that can make it a bit more relaxed.

  • How to pick Avocados: Even if you know the best places to go to get avocados there are a few tricks to know to help you get that perfect avocado for these egg rolls.
  • Don’t rely on color alone: Most often ripe avocados will be dark green almost black in color. But I’ve had dark almost black avocados not be ripe, so don’t rely on this alone.
  • Do the gentle pressure test: Test for ripeness near the top of the avocado near the stem. Press down gently, about the same amount of pressure you would a computer mouse. If it gives slightly it’s ripe. Leaving an indent means it’s over ripe. If you can’t press down on it at all, it’s not ready.
  • Don’t worry about the Texture:  Some avocados have lots of bumps and some are smooth. That all depends on the variety of avocado you’re purchasing. The key is to avoid ones with dark spots or mushy brown spots.
  • Need to ripen your avocado? We’ve all been there, we bought an avocado thinking it would ripen in time and it hasn’t yet. To help ripen an avocado place in a brown paper bag with an apple or a banana. Check it daily as it will ripen quickly.
  • It’s ripe and you don’t need it yet. When avocados ripen before you’re ready for them place them in the fridge to slow the ripening process.

Air fryer basket filled with avocado egg rolls for frying.

Dipping Avocado Egg Rolls

Our family loves to dip things. Children often love to dip everything. These avocado egg rolls are so creamy and tender on the inside you may not need or want a sauce. But you like to dip your egg rolls here are a few ideas.

  • Ranch Dressing
  • Cilantro Jalapeno Ranch: Add chopped cilantro and jalapeno to the above ranch dressing recipe.
  • Salsa: Try this homemade salsa, or use your favorite kind.
  • Sour Cream: Try mixing the sour cream with the salsa for a twist.
  • Spicy Chipotle Ranch: Add chipotle peppers in adobo to the ranch dressing.

Avocado egg rolls split and layered on a plate.

 

More Amazing Appetizer Recipes

Appetizers like these egg rolls can steal the show and become the main event. This is probably why so many times people order their dinners from the appetizer menu at restaurants. With these favorites you might just make your next dinner from only appetizers!

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Air Fryer Avocado Egg Rolls

Whether it is for a party or for your own private dinner, Avocado Egg Rolls in an air fryer are the appetizers to make. Crispy and golden on the outside, creamy and decadent on the inside. You have to try these!
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine American, Asian American, Chinese
Keyword air fryer egg rolls
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 Egg Rolls
Author Alyssa Rivers

Ingredients

  • 3 avocados diced
  • 1/4 cup red onion diced
  • 1 Roma tomato diced
  • 3 tbsp chopped fresh cilantro leaves
  • 1 teaspoon garlic powder
  • Juice of 1 lime
  • salt and pepper to taste
  • 8 egg roll wrappers
  • olive oil spray

Instructions

  • In a medium bowl, add the avocado and mash to desired consistency. Add the onion, tomato, cilantro, garlic powder, lime juice and salt and pepper to taste.

To make the egg rolls:

  • Place the avocado mixture in the center of each wrapper. Using your finger, rub the edges with water. Bring the bottom edge of the wrapper and roll it tightly over the filling. Fold in the sides and continue to roll up the wrapper and press to seal. Repeat until you have used all of the wrappers.
  • Spray the basket of the air fryer with olive oil spray. Place the egg rolls in the basket and lightly spray the tops of the egg rolls with the olive oil spray. Cook at 400 degrees for 6 minutes. Then flip the egg rolls and cook for an additional 6 minutes.

 

 



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