Lovin' From the Oven

Beer Chicken in a Crockpot

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Continuing my previous post… this is the chicken I served with my lemon garlic pasta:

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A lot of people cook with alcohol, whether it be beer or wine. I thought I’d give it a try since I had some beers in my fridge leftover from having friends over and I don’t drink. My initial impression was that regardless of the kind of alcohol I used, it would burn off and not leave any distinct taste. Boy, was I wrong… Even a crockpot cooking for 6 hours didn’t do the trick!

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Now, since I don’t drink beer, I’m the last person to know anything about beers. I posted a status on the Facebook fan page about my experience cooking with Pale Ale and luckily, Jennifer came to the rescue. According to her, Lagers and Belgian style beers cook up well, while German weisse beers are great for braising. Mentally noted, thanks Jennifer!

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Overall, it wasn’t bad. If you love beer, you’d love this chicken. It was juicy, fell apart at the touch of a fork, and had a very strong flavor. The taste was just a bit strong for me. When the chicken’s cooking throughout the day, your house smells like beer. Straight up beer. I don’t know if that’s a pleasant smell or not, but I’d much prefer the smell of pumpkin or baked apples.

Here’s to experimenting in the kitchen!

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Beer Chicken in a Crockpot

Ingredients

  • 3-4 frozen chicken breasts
  • 1 bottle of any kind of beer (read note above)
  • 1 tsp garlic powder
  • 1 tsp dried onion
  • 1/4 tsp italian seasoning
  • 1/2 tsp red cayenne pepper
  • 1/2 tsp garlic salt
  • pepper

Directions

  1. Put the chicken breasts in the crockpot.
  2. Throw the rest of the ingredients on top of the chicken and cook on high for 4-5 hours or low for 6-8.
https://lovintheoven.com/beer-chicken-in-a-crockpot/

Crockpot Chicken Parmesan

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I went home to LA this past weekend and realized how much I’ve adapted to the Bay area weather. The heat in the valley was just about unbearable for me. 98 degrees? I don’t do anything but eat watermelon and lay on the floor in that weather. That’s one thing that I’ve come to love about NorCal vs SoCal. The weather surely wins.

Here’s another great recipe from my favorite crockpot source, Crockpot 365. The chicken came out moist and flavorful. I chose to serve it over linguine (my favorite kind of pasta), but anything works. The jar of marinara sauce that I used was from Trader Joe’s. The topping was easily enough for four chicken breasts, but I only used two. I would recommending cutting the recipe in half for two chicken breasts– You don’t need that much topping!

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Crockpot Chicken Parmesan

Ingredients

  • 2-4 boneless, skinless chicken breast halves
  • 1/2 cup Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 1 tsp italian seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 TBSP olive oil
  • 1 egg, beaten
  • sliced or shredded mozzarella cheese
  • favorite jarred marinara sauce

Directions

  1. Drizzle the olive oil onto he bottom of your crockpot.
  2. Beat the egg with in a fork in a small bowl.
  3. In a separate bowl, mix the bread crumbs, italian seasoning, and parmesan cheese together.
  4. Take the chicken and dip it into the egg, then into the bread crumb mixture. Make sure that both sides of the chicken are covered.
  5. Put the chicken in the bottom of the crockpot. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. Cover chicken and cheese with entire jar of marinara sauce.
  6. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with your favorite pasta.
https://lovintheoven.com/crockpot-chicken-parmesan/

Chicken Enchilada Pasta

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No matter what I do, I just can’t get myself to like cooking. It’s such a shame, too, because I know of so many great ones. Both of my aunts from my dad’s side of the family are AWESOME at cooking. Actually, awesome is an understatement. They put so much time and love into their dishes that it really shows. When I’m making something, it’s a bit of whine and a dash of “do I haveee to?”

I thought that having updated appliances and a bigger kitchen would fix the problem. Nope, I still have the school procrastination syndrome when it comes to dinner. That’s why I stick to simple– nothing fancy… nothing that requires me being by the stove for more than 20 minutes. With that time frame, I pretty much just make pasta, pizza, and grilled chicken. We just repeat that menu for the entire week. Gosh, I’m a terrible girlfriend.

This recipe is from How Sweet Eats and didn’t really impress my DB or I. Sure, it was simple… but enchilada sauce is just not meant for pasta. That’s just our opinions, though. What do we know?!

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Chicken Enchilada Pasta

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper pinch of cayenne pepper
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1/2 pound of dry whole wheat spaghetti
  • 1 10-ounce can of red enchilada sauce
  • 3/4 cup freshly grated sharp cheddar cheese cilantro for topping

Directions

  1. Cook pasta according to the directions on the box.
  2. While the pasta is cooking, pour olive oil into a large skillet over medium heat. Add the onions, peppers, salt and pepper and cook for about 5 minutes, or until the vegetables are soft.
  3. Add garlic and cook for another 1-2 minutes. Mix in the chicken, cumin, cayenne, paprika, chili powder, and enchilada sauce.
  4. Turn the heat down to low and add the drained pasta to the skillet.
  5. Gently fold in cheese and mix thoroughly to combine. Serve with fresh cilantro.
https://lovintheoven.com/chicken-enchilada-pasta/

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