Lovin' From the Oven

Shredded Buffalo Chicken

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Fall means more crockpot recipes, please! I love that the temperature is slowly dropping and cooking is finally tolerable. Turning the oven on doesn’t mean that you’re sweating your clothes off anymore. I actually love standing in front of the oven now to feel the warmth and heat coming out of the top and sides. Amen to that!

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This is seriously the easiest recipe ever. It only has three ingredients total. That’s it! You could use the outcome for lots of different things. Throw it in between some slices of bread to make a sandwich, serve it over rice, or in this case, just serve it by itself as a side. I baked up some cornbread muffins to go with it. We’re all suckers for cornbread in this household.

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Although there’s a package of ranch in the mix, you don’t really taste it. If anything, I think it just tones down the buffalo sauce a bit so it isn’t too spicy. Don’t omit it, though. It certainly does…. something? I’m no expert.

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I can’t believe it’s already Thanksgiving next week! I’m still putting my list of things to bake together. I feel so behind in the holiday season. Have you guys started prepping for Thanksgiving dinner yet? Where does all the time go? I always try new dessert recipes for Thanksgiving, but my Christmas cookie line up always remains the same. That’s one holiday I can’t change, no matter how much I want to. People look forward to those simple cookies every year!

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Shredded Buffalo Chicken

Ingredients

  • 4 chicken breasts, frozen or raw
  • 1 packet of dry ranch dressing mix
  • 1 cup of buffalo sauce

Directions

  1. Place chicken in the crockpot.
  2. Sprinkle the dry ranch dressing mix on top, followed by the buffalo sauce.
  3. Cook only for 6 hours or high for 4. Shred the chicken with two forks right before serving.
https://lovintheoven.com/shredded-buffalo-chicken/

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/

Salsa Verde Chicken Lasagna

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Working from home means I actually have time to make every meal– breakfast, lunch, and dinner. It’s a lot of work! I give lots of credit to those stay at home moms and dads that take care of the cooking every day. There’s so much to prep, clean, and then you wake up the next day and have to do it all over again.

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That’s why I’m thankful for easy dinner meals. The recipes that don’t require using three pots are my favorite. For this recipe, all you need is a baking pan. One pan to prep, cook, and clean.

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I admit that you’re not going to get your daily vegetable serving from this meal. It’s basically protein and carbs, which is all my DH eats. Actually, he even pulled off the jalapenos on top prior to digging in. At least he takes his daily vitamins?

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Salsa Verde Chicken Lasagna

Ingredients

  • 3 chicken breasts, cooked and shredded
  • 2 1/2 cups salsa verde
  • 1 1/2 cups Mexican shredded cheese
  • 1 box no boil lasagna noodles
  • sliced jalapenos, optional

Directions

  1. Preheat oven to 350.
  2. In the bottom of a 7x11 pan (you can make it in a 9x13 and add a little more of each ingredient), pour 3/4 cup of salsa verde.
  3. Layer lasagna noodles on top. Add 1/3 cup of cheese, 1/3 of the chicken, and 1/3 cup of salsa verde. Repeat two more times.
  4. For the top, finish the lasagna noodles with 1/2 cup of cheese and 3/4 cup salsa. Cover with foil and bake for 35 minutes. Remove the foil and top with jalapenos (if using). Bake for another 15 minutes.
https://lovintheoven.com/salsa-verde-chicken-lasagna/

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