This Slow Cooker Cheeseburger Dip starts with seasoned ground beef and onion cooked right on the stovetop, then everything gets transferred to the slow cooker where it melts together into the most irresistible cheesy, beefy dip you’ve ever had. It only takes 15 minutes to prep before the crockpot takes over, making it ideal for busy days.

The secret ingredient that sets it apart from every other cheeseburger dip out there is Palmetto Cheese Homestyle Pimento Cheese. It melts in beautifully and adds a rich, Southern-style depth of flavor that cream cheese and cheddar alone just can’t replicate. And I love that it’s so easy to serve out of the crock pot for guests when I’m entertaining.

From personal experience, I can say that it’s the dip that disappears first at every single gathering. Once you taste it, you’ll completely understand why. If you love a dip recipe, my Million Dollar Dip and Boat Dip are two others to try.

Why You’ll Like This Recipe

• Slow cooker convenience — once the beef is browned, the slow cooker does all the work, keeping the dip warm and ready to serve for hours.
• Big cheeseburger flavor — every component of a great cheeseburger is in this dip, from the Worcestershire-seasoned beef to the pickle juice tang and the ketchup finish.
• Palmetto Cheese Homestyle Pimento Cheese is the game changer — it melts into the dip and adds a creamy, savory richness that takes this from good to absolutely unforgettable.
• Perfect for a crowd — this slow cooker cheeseburger dip is ideal for game days, holiday parties, potlucks, or any gathering where you need to feed a lot of people with minimal effort.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Ground beef: The hearty, savory base of the dip.
• Yellow onion: Adds a subtle sweetness and savory depth.
• Garlic powder: A quick, easy way to add savory garlic flavor.
• Yellow mustard: A classic cheeseburger condiment that adds a subtle tang.
• Worcestershire sauce: Adds a deep, umami-rich savoriness.
• Cream cheese: Room temperature cream cheese melts smoothly into the dip and gives it a thick, creamy base.
• Evaporated milk: Helps loosen the dip to the perfect scoopable consistency.
• Palmetto Cheese Homestyle Pimento Cheese: The star ingredient — this Southern-style pimento cheese melts into the dip and adds a one-of-a-kind creamy, savory, slightly tangy flavor that sets this recipe completely apart.
• Diced tomatoes with green chiles: Adds a little heat, acidity, and texture.
• Sharp cheddar cheese: Shredded and melted in for extra cheesy pull and bold cheddar flavor.
• Ketchup: Adds a touch of sweetness and that signature cheeseburger flavor.
• Dill pickle juice: The tangy secret weapon.
• Diced pickles and red onion or scallions: Fresh garnishes that add crunch, color, and a pop of brightness right before serving.
• Dippers: Tortilla chips, corn chip scoops, and toasted burger buns all work perfectly for scooping up every last bit.

How to Make Slow Cooker cheeseburger Dip

1. In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain any excess fat.

2. Stir in the garlic powder, mustard, and Worcestershire sauce. Season well with salt and black pepper.
3. Transfer the beef mixture to a 4-quart slow cooker.
4. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, drained diced tomatoes with green chiles, shredded cheddar, ketchup, and pickle juice. Stir to combine.

5. Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
6. Stir well before serving. Garnish with diced pickles and red onion or scallions.
7. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

More Recipes Like This

• Pizza Dip Recipe
• Slow Cooker Taco Dip
• Cheese and Sausage Dip
• Slow Cooker Buffalo Chicken Dip

This post was created in partnership with Palmetto Cheese Homestyle Pimento Cheese. All thoughts and opinions are 100% my own.

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Slow Cooker Cheeseburger Dip

If you're looking for the ultimate party dip, your search is officially over. This Slow Cooker Cheeseburger Dip has everything you love about a classic cheeseburger bubbling together in one easy, crowd-feeding slow cooker situation.

Course Appetizer

Cuisine American

Keyword holiday, holidays, party, party food

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 24 servings

Ingredients

• 1 pound ground beef
• 1 cup finely diced yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• salt and black pepper to taste
• 8 ounces cream cheese room temperature
• 5 ounces evaporated milk
• 10 ounce container Palmetto Cheese Homestyle Pimento Cheese
• 10 ounce can diced tomatoes and green chiles drained
• 2 cups sharp cheddar cheese
• 1/4 cup ketchup
• 2 tablespoons dill pickle juice
• finely diced pickles for garnish
• finely diced red onion or sliced scallions for garnish
• Dippers: tortilla chips, corn chip scoops, and toasted burger buns

Instructions

• In a large skillet over medium-high heat, cook the ground beef and onion, breaking up the meat with a spoon, for 7 to 8 minutes, until the beef is browned and no longer pink and the onion is softened. Drain any excess fat.
• Stir in garlic powder, mustard, and Worcestershire sauce and season with salt and freshly ground black pepper.
• Transfer the beef mixture to a 4-quart slow cooker. Add the cream cheese, evaporated milk, Palmetto Cheese Homestyle Pimento Cheese, diced tomatoes with green chiles, cheddar cheese, ketchup, and pickle juice and stir to combine.
• Cover and cook on low for 2 to 3 hours or on high for 1 to 1 1/2 hours, stirring occasionally, until the cheese is fully melted and the dip is hot and bubbly.
• Stir well before serving. Garnish with diced pickles and red onion or scallions. Serve directly from the slow cooker with tortilla chips, corn chip scoops, and toasted burger buns.

Notes

Expert Tips & Substitutions

• Room temperature cream cheese is key: Cold cream cheese takes much longer to melt and can leave lumps in the dip. Set it out at least 30 minutes before you start.
• Don’t skip draining the tomatoes: Excess liquid from the diced tomatoes will make the dip too thin. Drain them well before adding to the slow cooker.
• Keep it warm for serving: Once the dip is done, switch the slow cooker to the warm setting so it stays perfectly scoopable throughout the party.
• Meat swap: Ground turkey or ground chicken can be substituted for a lighter version. Season it well since poultry needs a little more flavor help than beef.
• Heat level: For a spicier dip, use a can of diced tomatoes with hot green chiles, or stir in a few dashes of hot sauce before serving.
• Make it stovetop: No slow cooker? Combine everything in a large pot or Dutch oven over low heat, stirring frequently until fully melted and hot.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring frequently and adding a splash of evaporated milk or water to loosen it back to the right consistency. It can also be reheated in the microwave in 30-second intervals, stirring between each interval.

The dip can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

The post Slow Cooker Cheeseburger Dip appeared first on Dinner in 321.

This Apple Bacon Smash Burger recipe comes together in under 30 minutes and is guaranteed to be the most talked-about thing at your next cookout — no grill required! What takes this burger completely over the top is Fischer & Wieser Apple & Bacon Jam. It’s a rich, sweet-savory spread made with real bacon and apple that gets spooned generously right over the stack. It adds a depth of flavor that no condiment or sauce could replicate.

Apple & Bacon Jam pairs perfectly with the crispy bacon and irresistible crispy, lacy edges that make smash burgers so addictive. Seasoned simply and covered with cheddar cheese, these burgers are going to become a new weeknight dinner fave! Make it a complete meal and pair it with Creamy Cucumber Salad and Skillet Fried Potatoes and Onions

Why You’ll Like This Recipe

• Ultra-crispy smash technique — pressing the beef flat on a hot skillet creates deeply browned, caramelized edges that you just can’t get with a traditional thick burger.
• Sweet meets savory — the Fischer & Wieser Apple & Bacon Jam is the secret ingredient that takes this from great burger to unforgettable burger.
• No grill needed — a cast-iron skillet or griddle is all you need, so this is a year-round recipe no matter the weather.
• Fast and easy — from start to finish, these come together in under 30 minutes, making them perfect for weeknight dinners or weekend entertaining.

Ingredients

Scroll down for specific ingredient amounts in the recipe card. 

• 80/20 ground beef: The higher fat content is key for juicy, flavorful smash burgers with the best crispy edges. Don’t go leaner.
• Garlic powder & onion powder: A simple seasoning duo that adds savory depth without overpowering the beef.
• Brioche burger buns: Soft, slightly sweet brioche holds up to the juicy patty and rich jam without getting soggy.
• Salted butter: Used to toast the buns in the skillet for a golden, buttery finish.
• Bacon: Cooked until crispy, it adds crunch and smoky, salty flavor to every bite.
• Sharp cheddar cheese: The bold flavor of sharp cheddar stands up to the richness of the beef and jam.
• Fischer & Wieser Apple & Bacon Jam: The star ingredient — a sweet, savory, deeply flavored jam with real bacon and apple that gets spooned right over the finished burger.
• Green leaf lettuce: Adds a fresh crunch and a little color to the burger build.
• Mayonnaise: Spread on the bottom bun for creaminess and to help the lettuce stay in place.

How to Make Apple Bacon Smash Burgers

1. Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
2. Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
3. Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.

4. Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.

5. Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
6. Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

BONUS RECIPE

If you want to take this jam completely over the top, spread 12 ounces whipped cream cheese on a serving tray, then spoon on the entire jar of Fischer & Wieser Bacon & Apple Jam — yes, the whole thing, no shame here. Sprinkle on 1/4 to 1/2 cup each crispy crumbled bacon and freshly chopped Granny Smith apple, then finish with a drizzle of honey. Serve it with crackers and just try to walk away from it.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

Frequently Asked Questions

More Recipes Like This

• Pizza Burger Recipe
• Cheeseburger Salad
• Bacon Cheeseburger Meatloaf
• Cheeseburger Crescent Ring

This post was created in partnership with Four Star Provisions Fischer & Wieser. All thoughts and opinions are 100% my own.

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Apple Bacon Smash Burger

If you think you know what a great burger tastes like, these Apple Bacon Smash Burgers are about to change everything. It's the most craveable sweet-and-savory combination you'll ever sink your teeth into.

Course Main Course

Cuisine American

Keyword beef

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pounds ground beef divided into 4 balls
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and black pepper
• 4 brioche burger buns
• 2 tablespoons salted butter
• 8 slices thick-sliced bacon
• 1/4-1/3 cup Fischer & Wieser Bacon & Apple Jam
• 4 leaves green leaf lettuce
• mayonnaise for spreading

Instructions

• Preheat oven to 400℉. Place bacon a foil-lined sheet pan. Bake 18-22 minutes or until preferred crispiness. Transfer to a paper towel lined plate to drain any excess grease.
• Heat a large skillet, cast-iron skillet, or griddle over medium-high heat until smoking hot.
• Season the ground beef balls with garlic powder, onion powder, salt, and black pepper.
• Working in batches if needed, place each beef ball onto the hot skillet. Cook 1 minute, then press firmly into a thin patty with a flat spatula or burger press. Cook 2 minutes until the edges are deeply browned and crispy. Flip, immediately top with 1 slice of cheddar, and cook 2–3 minutes more until cheese is melted and preferred doneness is reached.
• Wipe out the skillet, melt butter over medium heat, and toast the buns cut-side down until golden, about 1 minute.
• Spread mayonnaise on the bottom bun. Add lettuce, then the smash patty with melted cheddar. Top with 2 slices of crispy bacon, then spoon 2 tablespoons of Fischer & Wieser Bacon & Apple Jam generously over the top. Place the top bun on and serve immediately.

Notes

Expert Tips & Substitutions

• Don’t skip the preheat: The skillet needs to be truly smoking hot before the beef goes in — this is what creates that signature crispy smash burger crust.
• One flip only: Resist the urge to move the patties around. Let them sit undisturbed until they release naturally, then flip once.
• Cheese right after the flip: Adding the cheddar immediately after flipping gives it the full cook time to melt beautifully without overcooking the patty.
• Bacon swap: Turkey bacon works as a lighter alternative, though you won’t get quite the same level of crispiness.
• Cheese swap: Pepper jack adds a little heat, or smoked gouda would complement the apple jam beautifully.
• Jam application: Don’t be shy with the Fischer & Wieser Bacon & Apple Jam — a generous spoonful makes the burger. You can also spread a thin layer on the top bun for double the flavor.

Storage

These burgers are best enjoyed fresh off the skillet. If you have leftover cooked patties, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for 1–2 minutes per side.

The post Apple Bacon Smash Burger appeared first on Dinner in 321.

Barbecue chicken is a classic in our house any night of the week. I thought I would put a fun spin on it and make it into an easy casserole and the results were so delicious. The best part about this Barbecue Chicken Casserole is that it is mess-free since you don’t even need to boil the noodles.

Stir everything together in the baking dish in about 10 minutes, then bake it off until it’s perfectly cooked through. It’s the easiest meal to feed a crowd and also a great one to take to a potluck. If you love a good casserole, you may not know, but I’m pretty famous for them. Try my Tater Tot Taco Casserole or my Meatball Sub Casserole for two other hearty meals.

Why you’ll love this recipe

• No-mess dinner recipe. Clean up is about 5 minutes! Just wash the baking dish.
• Leftovers are even better the next day. It’s no joke, the flavors get better with time.
• A casserole that needs no sides! This bbq chicken casserole has it all, carbs, protein, and veggies, so you can feel great about serving it to friends and family.

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

• Philadelphia Whipped cream cheese: Buy the full fat here. I love the whipped since it’s already soft in texture and easy to stir in.
• Pasta rotini, penne, cellentani, or fusilli: Pasta noodles of choice. I love a shorter noodle that has ridges or spirals to adhere nicely to the sauce.
• Shredded medium or sharp cheddar cheese: Grate the cheese from the block for the best melt and gooey quality.
• Olive oil: Cooking fat for the casserole.
• Chicken broth regular or low sodium: Adds richness to the broth and sauce.
• Barbecue seasoning: Smoky and bold in flavor.
• Garlic powder: A nice pinch infuses every bite with garlicky goodness.
• Chopped cooked chicken: The protein for the barbecue chicken casserole. You can use leftover chicken, rotisserie chicken, or cook it fresh.
• Heavy cream: Key to that rich and creamy sauce.
• Barbecue sauce: Use your favorite brand to add that delicious smoky and sweet flavor.
• Garnish options: I love to garnish with sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Tools You’ll Need

• 13″x9″ Baking Dish
• Liquid Measuring Cups
• Measuring Cups and Spoons
• Spatula

how to make barbecue chicken casserole

1. Preheat oven to 425°F.
2. In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
3. Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
4. Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.

5. Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.

6. Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

expert tips

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables to the barbecue chicken casserole. Feel free to stir in peas, broccoli, cauliflower florets, or bell peppers for some added veggie goodness.
• Swap the protein. You can easily use pulled turkey or pulled pork if you want.

storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

more easy casserole recipes

• Chili Dog Casserole
• Chicken and Biscuit Casserole
• Chicken Cornbread Casserole
• Jalapeno Popper Chicken Casserole

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Barbecue Chicken Casserole

This Barbecue Chicken Casserole is all sweet and smoky bbq flavors in an easy to make one-dish casserole. No need to boil the noodles here, they cook as they bake! Prep this comforting dinner in 10 minutes before baking and it will disappear in no time.

Course Main Course, Side Dish

Cuisine American

Keyword pasta

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 558kcal

Ingredients

• 7.5 ounce package Philadelphia Whipped cream cheese
• 12 ounces pasta rotini, penne, cellentani, or fusilli
• 3 cups shredded medium or sharp cheddar cheese divided
• 3 tablespoons olive oil
• 4 cups chicken broth regular or low sodium
• 2 teaspoons barbecue seasoning
• 1-2 teaspoons seasoning salt or salt and black pepper, amount as desired
• 1 teaspoon garlic powder
• 3 cups chopped cooked chicken
• 1 cup heavy cream
• 1 cup barbecue sauce divided
• Garnish options: sliced green onions, ranch dressing, crispy fried onions, cooked and crumbled bacon

Instructions

• Preheat oven to 425°F.
• In a 13×9-inch baking dish, place the whipped cream cheese in the center. Distribute the uncooked pasta and 1 cup of the shredded cheddar cheese around the cream cheese.
• Sprinkle on barbecue seasoning, seasoning salt, and garlic powder, and drizzle olive oil evenly over the top of the pasta, and cheddar cheese.
• Pour chicken stock over the mixture. Cover tightly with aluminum foil. Bake for 30 minutes.
• Carefully remove the foil. Add the cooked chicken, 1 cup of the shredded cheddar cheese, heavy cream, and 1/2 cup of the barbecue sauce. Stir the ingredients together. Recover with foil. Return to the oven and bake another 15 minutes.
• Remove the foil. Add the remaining 1 cup shredded cheese on top. Bake uncovered 5-10 minutes or until browned and bubbling at the edges. Rest 5 minutes before serving. Drizzle the remaining barbecue sauce on top and garnish as desired.

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

You can freeze the leftovers as well for 2 months. Thaw overnight in the fridge before reheating.

Tips: 

• No need to boil the pasta! The noodles cook until al dente while the casserole bakes in the oven and helps to thicken the sauce.
• Cover with foil for most of the baking. It’s a technique to keep the steam inside of the casserole dish so that the noodles cook while the casserole bakes in the oven. Uncover at the end to melt and lightly brown the shredded cheddar on top.
• Broil for a couple of minutes at the end if desired. This will add a nice golden brown finish to the casserole.
• Add other vegetables vegetables to the barbecue chicken casserole. Feel free to stir in peas, cauliflower florets, broccoli or bell peppers for some added veggie goodness.
• Swap the protein. You can easily pulled turkey or pork butt if you want.

Nutrition

Calories: 558kcal | Carbohydrates: 36g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1577mg | Potassium: 350mg | Fiber: 1g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 0.2mg | Calcium: 343mg | Iron: 1mg

The post Barbecue Chicken Casserole appeared first on Dinner in 321.

If you’re going to make a salmon pasta, you might as well make the salmon the whole point, and that’s exactly what this recipe does. We’re talking big, tender flakes of SeaPak Morey’s Lemon Herb Salmon sitting right on top of a pile of pappardelle, all wrapped up in a creamy, lemony Parmesan sauce that was basically made for it.

Everything else in this dish, the asparagus, peas, fresh dill, squeeze of lemon at the end, just there to make that salmon look and taste even better. It’s a weeknight dinner that feels a little fancy without actually being fussy, and honestly? It’s going to be on regular rotation after the first bite.

Why You’ll Love This Recipe

• Ready in 30 minutes — the salmon cooks while the pasta boils, and everything comes together in one skillet with minimal cleanup and maximum flavor.
• Weeknight elegant — wide pappardelle, a glossy cream sauce, and flaked salmon make this feel special for guests but simple enough for any night of the week.
• Packed with vegetables — asparagus and peas add color, texture, and nutrition.
• Easy to customize — swap the pasta shape, the greens, or dial the lemon up or down. This recipe is forgiving and adaptable to what you have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SeaPak Morey’s Lemon Herb Salmon — the star; pre-seasoned with lemon and herbs so it layers flavor into the dish effortlessly.
• Pappardelle pasta — wide, flat ribbons that hold the cream sauce beautifully.
• Asparagus — adds a fresh, grassy bite and bright green color.
• Frozen peas, thawed — sweet, tender, and vibrant.
• Unsalted butter — forms the rich, silky base of the cream sauce.
• Garlic, minced — cooked just until fragrant to give the sauce aromatic notes.
• Heavy cream — creates the luscious, velvety sauce that simmers gently and thickens.
• Parmesan — whisked in for salty, nutty depth.
• Lemon — Adds brightness, juice for acidity that cuts the richness of the cream.
• Fresh dill — stirred in at the end for a herby, bright finish that pairs perfectly with the salmon.

How to Make Creamy Herb Lemon Salmon Pasta

1. Cook the SeaPak Morey’s Lemon Herb Salmon according to the package directions while you prep and cook the pasta. The timing lines up perfectly.
2. Bring a large pot of generously salted water to a boil. Add the pappardelle and cook to al dente according to package directions.
3. In the last 3 minutes of pasta cooking, add the asparagus pieces. In the final minute, drop in the thawed peas. Before draining, scoop out about 1 cup of starchy pasta water, then drain everything together.

4. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer.
5. Whisk in the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Taste, then add the remaining tablespoon of juice if you’d like a brighter finish. Season with salt, pepper, and red pepper flakes if using.

6. Add the drained pasta, asparagus, and peas to the skillet and toss to coat in the sauce. Add pasta water a few tablespoons at a time, tossing, until the sauce loosely clings to every strand.
7. Stir in the fresh dill. Flake the cooked salmon into large pieces and gently lay them over the top of the pasta.

8. Serve immediately with extra Parmesan, more fresh dill, and a final squeeze of lemon over the top.

Expert Tips and Substitutions

• Don’t skip the pasta water. That starchy cup of pasta water is what transforms a cream sauce from heavy and clumpy into something glossy and restaurant-quality.
• Pasta shape swaps. No pappardelle? Fettuccine, tagliatelle, or even rigatoni all work well.
• Vegetable swaps. Broccolini, sugar snap peas, baby spinach, or zucchini are all great in place of asparagus.
• Make it lighter. Half-and-half can be used in place of heavy cream for a lighter sauce. The result will be slightly thinner, so lean on pasta water to bring it all together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Freezing is not recommended. Cream-based sauces and flaked fish don’t freeze well and tend to separate upon thawing.

Frequently Asked Questions

This post is sponsored by Seapak Morey’s Fine Fish & Seafood. All opinions are my own.

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Creamy Lemon Herb Salmon Pasta

This Creamy Lemon Herb Salmon Pasta is the weeknight dinner you didn't know you were missing. Perfect for a crowd or just treating yourself to something a little special on a weeknight!

Course Main Course

Cuisine American

Keyword seafood

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 package SeaPak Morey's Lemon Herb Salmon 
• 8 ounces pappardelle pasta 
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 1 cup frozen peas thawed
• 4 tablespoons unsalted butter 
• 4 minced garlic cloves
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan plus more for serving 
• 1 large lemon zested and juiced
• 1/4 cup fresh dill roughly chopped, plus more for garnish 
• ` Salt and freshly cracked black pepper, to taste Pinch of red pepper flakes (optional) 

Instructions

• Cook the SeaPak Morey's Lemon Herb Salmon according to package directions while you make the pasta.
• Bring a large pot of well-salted water to a boil. Add the pappardelle and cook to al dente per package directions.
• In the last 3 minutes of cooking, add the asparagus. In the final minute, drop in the peas. Reserve 1 cup of pasta water, then drain everything together. 
• Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and let it come to a gentle simmer.
• Whisk in the Parmesan, lemon zest, and 2 Tbsp of the lemon juice. Taste and add the additional 1 Tbsp lemon juice if you'd like it brighter. Season with salt, pepper, and red pepper flakes if using. 
• Add the drained pasta, asparagus, and peas to the skillet, tossing to coat. Splash in pasta water a few tablespoons at a time until the sauce loosely clings to every strand. 
• Stir in the fresh dill. Flake the salmon into large pieces and gently lay them over the top of the pasta.
• Serve immediately with extra Parmesan, more dill, and a final squeeze of lemon.

The post Creamy Lemon Herb Salmon Pasta appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Each jalapeño half is filled with a smoky cream cheese mixture, topped with a cocktail smokie, and wrapped in a slice of crispy bacon before hitting a hot oven. The result: a two-bite appetizer that has every flavor you want — heat, smoke, creaminess, and crunch — all in one.

Both the bacon and the cocktail smokies in this recipe come from pork, and that’s worth talking about. Iowa is the number one pork-producing state in the country, supplying about one-third of the nation’s pork supply, and the quality truly shows. Pork is also one of the most nutrient-dense proteins you can cook with, delivering around 22 grams of protein per three-ounce serving along with key B vitamins, zinc, and selenium.

When you cook with Iowa pork, you’re supporting farmers who are committed to quality, sustainability, and responsible animal care. The Iowa Pork Producers Association is a great place to explore more recipes, cooking tips, and learn more about where your pork comes from.

Why You’ll Love This Recipe

• They disappear fast. These are a guaranteed hit at any party, game day spread, or cookout. Make a double batch! Seriously, you’ll need it.
• Totally adjustable heat. Remove all the seeds and membranes for a mild popper, or leave a little behind for more kick.
• Two pork products, one incredible bite. Crispy bacon on the outside, a juicy smokie on the inside. This is a pork lover’s dream appetizer.
• Simple ingredients, big flavor. Cream cheese, cheddar, a few spices, bacon, and smokies. That’s it.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Jalapeños — The vessel for all that cheesy, smoky goodness. Look for jalapeños that are similar in size so they cook evenly and look great on the platter.
• Cream cheese — The base of the creamy filling. It holds everything together.
• Sharp cheddar cheese — Adds bold, cheesy flavor and just enough sharpness.
• Garlic salt and Onion Powder — Simple seasonings that add flavor depth.
• Smoked paprika — Adds a smoky warmth to the filling.
• Thin bacon slices — Thin-cut bacon crisps up beautifully in the oven and wraps around each jalapeño perfectly.
• Cocktail smokies — The pork component that takes these completely over the top.

How to Make Bacon and Sausage Stuffed Jalapeños

1. Preheat the oven and line a baking sheet with foil. Place a wire rack on top. This helps the bacon crisp up all the way around instead of sitting in its own drippings.
2. Slice each jalapeño in half lengthwise and remove the seeds and membranes completely for a milder flavor.

3. In a bowl, mix together the cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
4. Spoon the cheese mixture into each jalapeño half enough to coat the inside generously rather than pile it up.

5. Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese.

6. Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.

7. Bake for 25 to 30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Expert Tips and Substitutions

• Wear gloves when prepping jalapeños. The oils from jalapeños can seriously irritate your skin and eyes. Disposable gloves make prep so much easier and more comfortable.
• Control the heat. Removing all the seeds and membranes produces a mild, crowd-friendly popper. Leave a little behind if your crowd likes more kick.
• Use thin-cut bacon. It crisps up so much better than thick-cut in the oven and wraps around the jalapeño without being too bulky. If thick-cut is all you have, add 5 to 10 extra minutes and keep an eye on it.
• Soften the cream cheese first. Room temperature cream cheese blends so much smoother. Pull it out about 30 minutes before you start.
• Make them ahead. Assemble fully, cover loosely, and refrigerate for up to 24 hours before baking. Perfect for entertaining.
• Swap the smokies. Don’t have cocktail smokies? Small pieces of Italian sausage, chorizo, or kielbasa cut to size all work great.
• Don’t skip the wire rack. It lets heat circulate all the way around, giving you crispier bacon from top to bottom.

Different Preparation Methods for Bacon and Sausage Stuffed Jalapeños

Air Fryer

• Air fry at 375°F for 12 to 15 minutes, checking around the 12-minute mark. The bacon should be crispy and the jalapeños tender. Work in batches so they aren’t overcrowded.

Grill

• Preheat grill to medium heat (around 375°F). Place jalapeños seam-side down over indirect heat. Close the lid and cook for 20 to 25 minutes, or until the bacon is crispy and the jalapeños are tender. Watch for flare-ups from the bacon drippings.

Smoker

• Smoke at 250°F for 1.5 to 2 hours, or until the bacon is cooked through and the jalapeños are soft. For crispier bacon, bump the temperature up to 300°F for the last 15 to 20 minutes. Hickory or applewood both pair beautifully with the pork.

Storage

Leftover stuffed jalapeños keep well in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven or air fryer at 375°F until warmed through and the bacon is crisped back up. The microwave works in a pinch, but the bacon won’t be as crispy.

These aren’t ideal for freezing — the cream cheese filling can become watery when thawed.

Frequently Asked Questions

This post is sponsored by the Iowa Pork Producers Association. All opinions are my own.

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Bacon and Sausage Stuffed Jalapenos

If you need an appetizer that disappears in minutes, these Bacon and Sausage Stuffed Jalapeños are it. Creamy, cheesy, smoky, and just the right amount of heat. They're the kind of thing people hover around the tray waiting for.

Course Appetizer

Cuisine American

Keyword finger food, holiday, holidays, party, party food, pork

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 20 servings

Calories 135kcal

Ingredients

• 10 jalapenos similar in size
• 8 ounces cream cheese room temperature
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 3/4-1 pound thin bacon slices
• 20 cocktail smokies

Instructions

• Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
• Slice each jalapeño in half lengthwise. Remove seeds and membranes completely for a milder flavor.
• In a bowl, mix together cream cheese, shredded cheddar, garlic salt, onion powder, and smoked paprika until smooth and well combined.
• Spoon the cheese mixture into each jalapeño half, enough to coat the inside rather than mound it up.
• Press one cocktail smokie into each filled jalapeño half so it sits snugly on top of the cheese mixture.
• Wrap each jalapeño with a half slice of bacon around the center, securing the smokie inside. Place seam-side down on the rack.
• Bake for 25–30 minutes, or until the bacon is crispy and the jalapeños are tender. Let cool slightly before serving.

Video

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 30mg | Sodium: 470mg | Potassium: 82mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 0.3mg

The post Bacon and Sausage Stuffed Jalapeños appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

This Rosemary Garlic Chicken is a simple yet elevated dish that proves how powerful a good marinade can be—especially when made with Lifeway Kefir. It’s juicy, flavorful, and sure to become a go-to recipe in your kitchen.

This recipe delivers big, comforting flavors with minimal effort. The combination of fresh rosemary, garlic, and smoky paprika creates a rich, savory profile, while the kefir works behind the scenes to tenderize the chicken and lock in moisture. The result? Chicken that’s incredibly juicy, flavorful, and versatile enough for any meal.

Why You’ll Love This Recipe

• Ultra-juicy chicken every time thanks to the kefir-based marinade
• Bold, savory flavor from garlic, rosemary, and smoked paprika
• Flexible cooking methods—bake, grill, or pan-sear
• Simple ingredients, elevated results perfect for weeknights or entertaining

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Marinade & Chicken

• Lifeway Plain Low-Fat Kefir – Tenderizes the chicken while adding a light tang and creamy consistency
• Olive oil – Adds richness and helps the marinade coat the chicken evenly
• Fresh lemon juice – Brightens the flavor and enhances tenderness
• Garlic – Brings bold, savory depth to the marinade and finishing oil
• Fresh rosemary sprigs – Infuses the chicken with earthy, aromatic flavor
• Salt – Enhances all the flavors in the dish
• Black pepper – Adds subtle heat and balance
• Smoked paprika – Provides a warm, smoky undertone
• Chicken (breasts or thighs) – The main protein, perfect for absorbing all the flavor

How to Make Rosemary Garlic Chicken

1. In a bowl, whisk together kefir, a portion of the olive oil, lemon juice, most of the garlic, salt, pepper, and smoked paprika.

2. Add the chicken and coat it thoroughly in the marinade.
3. Nestle rosemary sprigs around the chicken, cover, and refrigerate for a couple of hours or overnight for deeper flavor.

4. Remove the chicken from the marinade and let any excess drip off. Season lightly with additional salt and pepper if desired.
5. Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.

6. In a small skillet, heat the remaining olive oil. Add finely minced rosemary and the remaining garlic, then turn off the heat and let it gently infuse as it cools.

7. Let the chicken rest, then drizzle with the rosemary garlic oil before serving.

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Expert Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Rosemary Garlic Chicken

If you’re looking for a juicy, flavor-packed chicken recipe that’s anything but boring, this Rosemary Garlic Chicken is a must-make. It’s marinated in a creamy, tangy marinade then cooked to golden perfection.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 1 cup Lifeway Plain Kefir
• 1/4 cup olive oil divided
• 2 tablespoons fresh lemon juice
• 5 minced garlic cloves divided
• 7 rosemary sprigs divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2-2 1/2 pounds boneless skinless chicken breasts or thighs

Instructions

• In a bowl, whisk together Lifeway Plain Kefir, 2 tablespoons of the olive oil, lemon juice, 4 minced garlic cloves, salt, pepper, and paprika.
• Add the chicken and coat it well in the marinade. Place 5 of the rosemary sprigs around the chicken in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
• Remove the chicken from the marinade and let excess drip off. Sprinkle with additional salt and black pepper if desired.
• Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.
• Heat the remaining olive oil in a small skillet over medium heat. Finely mince the leaves from the remaining sprig of rosemary. Turn off the heat, and sauté the rosemary and garlic for 1 minute as the oil is cooling.
• Let the chicken rest for a few minutes before serving. Drizzle the cooked chicken with the seasoned olive oil.

Video

Notes

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

The post Rosemary Garlic Chicken appeared first on Dinner in 321.

I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!

The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.

If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.

why you’ll love this recipe

• Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
• Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
• Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
• Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
• Ground beef: My favorite protein to use, you can also use chicken or turkey too.
• Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
• Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
• Drained canned green chiles or jalapeños: Adds a hint of spice!
• Shredded cheddar cheese: All the cheesy goodness.
• Refried beans: Adds creaminess in every bite.
• Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make sheet pan tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.

5. Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.

6. Spray both sides of the tacos with the olive or neutral oil spray.

7. Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

expert tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Frequently Asked Questions

more mexican-inspired recipes

• Mexican Lasagna
• Taco Pie
• Chicken Fajita Casserole
• Queso Chicken and Rice

Print

Sheet Pan Tacos

These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.

Course Main Course

Cuisine American

Keyword beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 220kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 tablespoon dried minced onion
• 2 tablespoons drained canned green chiles or jalapeños
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup refried beans
• Toppings: guacamole, pico de Gallo sour cream, hot sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
• Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
• Spray both sides of the tacos with the olive or neutral oil spray.
• Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

Video

Notes

Tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 550mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

The post Sheet Pan Tacos appeared first on Dinner in 321.

Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

Print

Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.