Lovin' From the Oven

Savory Herb Chicken

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I’m crossing my fingers for colder weather soon. Seriously, I can’t take any more of this heat! Plus, getting dressed for colder weather is a lot easier than dressing for hot weather when you’ve got a burrito belly.

I don’t care much for chicken ever since I became preggers, but that’s all my DH wants to eat. The solution? Make something easy in the crockpot for him and I’ll make a quick stovetop meal for myself.

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I really should use the crockpot more. It keeps food warm by the time my DH comes home from work (which varies day to day), which is such a wonderful feature since I never know if he’s hungry right away or wants to wait a bit before eating dinner.

Yes, I’m just as picky as serving food the moment it’s ready, just like I am with dessert. I have this weird 24 hour rule with my cookies. You have to eat them in 24 hours or I don’t think they’re as good anymore! Everyone else thinks my rule is insane, but to each their own.

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This savory herb chicken is a great meal for picky eaters. There’s nothing weird in it. Plus, you’re already making your sides as well, so there’s no need to cook another dish.

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Savory Herb Chicken

Ingredients

  • 2 lbs small red potatoes
  • 1 pkg (16 oz) baby carrots
  • 1 medium onion, sliced
  • 2 1/2 lbs bone in chicken parts (I used boneless chicken breasts)
  • 1 pkg Crock-Pot Savory Herb Chicken Seasoning
  • 3/4 cup water

Directions

  1. Arrange vegetables on the bottom of the crockpot. Add chicken pieces on top.
  2. Combine the seasoning mix with water and pour over the chicken and vegetables.
  3. Cover and cook on low for 8-9 hours or high for 4-5 hours.
https://lovintheoven.com/savory-herb-chicken/

Crockpot Brown Sugar and Garlic Chicken

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I haven’t been using my crockpot as much ever since we moved. Probably because it’s hidden behind a drawer now instead of out in the open. It’s a heavy thing to lug in and out! IMG_9027

But every time that I use it, I always wonder why I don’t use it more often. It’s a constant battle.

The chicken that this makes is very versatile. I served it over rice and used the leftovers the next day for chicken quesadillas.

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I’m all about using leftovers to make another meal since there are always leftovers in my household. Apparently, I don’t know how to cook for only two people. IMG_9042

The chicken is sweet and tangy, mostly sweet. IMG_9066

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Crockpot Brown Sugar and Garlic Chicken

Ingredients

  • 4 chicken breasts
  • 3/4 cup packed brown sugar
  • 3/4 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons crushed garlic
  • 2 tablespoons soy sauce
  • 1 tablespoon crushed red pepper
  • ground pepper
  • 2 tablespoons corn starch
  • 2 tablespoons water

Directions

  1. Place the chicken breasts at the bottom of a crockpot.
  2. Mix together the brown sugar, white vinegar, water, lemon juice, crushed garlic, soy sauce, red pepper, and ground pepper. Pour over the chicken.
  3. Cook on low for 6 hours or high for 4 hours.
  4. Mix the corn starch and water together, pour into the crockpot and let thicken for 5-10 minutes.
https://lovintheoven.com/crockpot-brown-sugar-garlic-chicken/

Crockpot Quinoa Chicken Chili

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House of Cards Season 3 is officially on Netflix today and I’m doing everything in my power not to start watching it before my DH comes home from work. It’s like a Pringles can, “once you pop, you can’t stop!” …or something like that.

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Anyways, working and making dinner at the same time is no easy task. I hardly have any time since my hours at work are so sporadic and by the time I get home, I’m exhausted. That means more crockpot recipes for you guys!

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I’m sill trying to be a quinoa lover, but it’s just not happening. I don’t think quinoa will ever be a staple in our household. Don’t get me wrong, this is a tasty recipe. It’s just too… quinoa-y for me.

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Recipe form Queen Bee Coupons

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Crockpot Quinoa Chicken Chili

Ingredients

  • 1 cup of quinoa, rinsed
  • One (1) 28 oz can of diced tomatoes
  • One (1) 14 oz can diced tomatoes with green chilies (Rotel)
  • Two (2) 16 oz cans of black beans, rinsed, drained
  • One (1) 15 oz can of corn, drained
  • 3 cups chicken stock
  • 2 large chicken breasts, frozen or thawed (cook longer if frozen)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp crushed red pepper
  • 2 tsp chili powder

Directions

  1. Mix all of the ingredients into your crockpot.
  2. Cook for 6-8 hours on low or 4-7 hours on high.
  3. Once done, remove the chicken and shred it with two forks. Return it back to the pot.
  4. Top with cheese, cilantro, sour cream... whatever floats your boat!
https://lovintheoven.com/crockpot-quinoa-chicken-chili/

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