Husband's Favorites Archives - The Little Kitchen https://www.thelittlekitchen.net/category/recipes/hubby/ Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily Fri, 01 Apr 2022 20:39:23 +0000 en-US hourly 1 Cheesesteak Recipe https://www.thelittlekitchen.net/cheesesteaks/ https://www.thelittlekitchen.net/cheesesteaks/#comments Wed, 18 Sep 2019 03:30:07 +0000 https://www.thelittlekitchen.net/?p=6001 Curtis and I have some dinners that we make again and again and this cheesesteak recipe is one of them. Is there anything better than tender steak and cheese tucked into oven-warmed rolls? Bliss! Last week I...

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Curtis and I have some dinners that we make again and again and this cheesesteak recipe is one of them. Is there anything better than tender steak and cheese tucked into oven-warmed rolls? Bliss!

There are affiliate links in this post. I get commissions for purchases made through these types of links in this post. As an Amazon Associate I earn from qualifying purchases.

This recipe for cheesesteak is amazing! We make it all the time and constantly get rave reviews! You have to try it!! Cheesesteak from thelittlekitchen.net

Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

Cheesesteak Recipe from thelittlekitchen.net
Cheesesteak Recipe from thelittlekitchen.net
Cheesesteaks from TheLittleKitchen.net
(the best ever!) Cheesesteaks from thelittlekitchen.net

What Steak for Cheesesteak

Ribeye Steaks for Cheesesteak Recipe from thelittlekitchen.net


The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

Deal alert: check out this Niman Ranch Bundle from Perdue Farms that's 40% off!

They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Ribeye Steaks for Philly Cheese Steak from thelittlekitchen.net

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

Cheesesteaks from thelittlekitchen.net


In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

Cheesesteaks from thelittlekitchen.net


All done! Remove mushrooms and onions from the pan and put them on a plate for now.

Cheesesteaks from thelittlekitchen.net

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

Cheesesteaks from thelittlekitchen.net


All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Cooking Beef for Cheese Steak Sandwich from thelittlekitchen.net

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Cheesesteaks from thelittlekitchen.net


Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Cheesesteaks from thelittlekitchen.net


Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Cheesesteaks from thelittlekitchen.net


Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

How to Make Philly Cheese Steak from thelittlekitchen.net


Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

Cheesesteaks from thelittlekitchen.net


I prefer provolone only. Add the cheese on top!

Philly Cheese Steak in Pan from thelittlekitchen.net


Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

Cheesesteaks from thelittlekitchen.net


And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Cheesesteaks from thelittlekitchen.net


Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

Cheesesteaks from thelittlekitchen.net


I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

Cheesesteaks from thelittlekitchen.net


And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Cheesesteaks from thelittlekitchen.net


Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Cheesesteaks from thelittlekitchen.net


Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

This recipe for cheesesteaks is amazing! We make it all the time and constantly get rave reviews! You have to try it!! Cheesesteaks from thelittlekitchen.net

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

 

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

This recipe for cheesesteaks is amazing! We make it all the time and constantly get rave reviews! You have to try it!! Cheesesteaks from thelittlekitchen.net
Print

Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.
Prep Time 35 minutes
Cook Time 50 minutes
Servings 4 sandwiches

Ingredients

  • 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
  • 1/2 green pepper sliced
  • 1 large white onion cut in half and sliced thick
  • 8 oz mushrooms sliced
  • 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
  • salt & pepper
  • 3 1/2 Tablespoons salted butter
  • 8 slices of cheese Provolone or Muenster

Instructions

  • Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
  • Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
  • Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
  • Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
  • Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
  • Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

This recipe for cheesesteaks is amazing! We make it all the time and constantly get rave reviews! You have to try it!! Cheesesteak from thelittlekitchen.net

Pin it for Later

Originally shared on June 19, 2012. Was updated in 2019.

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Vietnamese Spring Rolls with Grilled Lemongrass Beef https://www.thelittlekitchen.net/viet-fajitas/ https://www.thelittlekitchen.net/viet-fajitas/#comments Thu, 28 Jul 2016 23:36:17 +0000 https://www.thelittlekitchen.net/wp/?p=255 This recipe was originally published June 14, 2010. I recently updated this post with new photos! These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they...

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Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

This recipe was originally published June 14, 2010. I recently updated this post with new photos!

These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they are served cold.

These spring rolls are served with a grilled lemongrass beef and onions as well as red or green peppers and are served hot, immediately after the beef and veggies are cooked. My Mom has been making this recipe for as long as I can remember. My husband calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese name for this dish is: Besides pho (Vietnamese beef noodle soup), this dish is my other favorite Vietnamese dish. I have many memories of crowded dinner tables…the table full of condiments and a butane-powered camping stove. My Mom would stir-fry the lemongrass beef right there and everyone around the table passed around ingredients. We rolled the spring rolls and ate them as soon as they were rolled right at the table. BTW, my Mom even calls them Viet Fajitas now. 🙂

One other thing, you can totally substitute the beef for grilled shrimp or serve it with both!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

I like to use really thin (vermicelli) rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Boil the rice noodles according to the package instructions.

Prep the cilantro, the onions, peppers and then prep the beef.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Heat a nonstick skillet and melt some butter. Everything is better with butter! 🙂

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Cook the beef, onions and peppers in batches. See the sear marks on the beef?

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Now, let me show you how to roll a spring roll.

First, wet the rice paper on both sides, no need to soak. Just a quick wetting. You want it to be completely wet but you don't want it to soak that it becomes way too soft. Place the paper on a plate and wait about 30 to 45 seconds. (I usually have two plates prepped and ready to go, wet two pieces at a time, one on each plate.)

I add the beef, peppers and onions on the lower third of the round spring roll wrapper. Add the lettuce and the rice noodles. (I really should have used a non-white plate to show you.)

Be careful to not overfill. My brother is a master of overfilling and it never breaks…I'm not that talented!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Fold over the sides.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

Grab the bottom, end closest to you, tuck it in and start rolling up.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

And there you have it! Easy peasy!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

So there is two ways of doing this…

I told you how we sit around a table and my Mom would cook the beef right there at the table.

Another way is cooking the beef and veggies in the kitchen and then wrapping the spring rolls as you go along and then eating them after you're done wrapping a bunch of them up. That's the way Curtis prefers to do it. And it's less mess on our table for us.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating! 🙂

This dish is so popular with my family and with friends! I could have these every week!

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net
Print

Grilled Lemongrass Beef Spring Rolls

Ingredients

  • 1 package rice noodles cooked according to instructions on the package
  • lettuce cilantro, sliced jalapenos (optional)
  • 1 medium onion cut in half and thinly sliced
  • 1 green bell pepper cut into thin strips
  • 1 1/2 teaspoons chopped lemongrass
  • 3 garlic cloves minced
  • 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch x 2-3-inch pieces
  • 1/2 to 1 pound shrimp peeled and deveined (optional)
  • 4 Tablespoons oyster sauce
  • 2 Tablespoons sesame oil
  • 4 to 6 Tablespoons unsalted butter for each batch of cooking
  • 1 package rice paper
  •  

Instructions

  • Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.
  • Prep and clean the lettuce, cilantro and jalapenos.
  • Prep the onion, pepper, lemongrass and the garlic.
  • Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.
  • Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef  with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don't burn the beef.)
  • Roll into spring rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.

Tips:

  • Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.
  • Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.
  • If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.

Vietnamese Spring Rolls with Grilled Lemongrass Beef from thelittlekitchen.net

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Chicken Pot Pie https://www.thelittlekitchen.net/chicken-pot-pie/ https://www.thelittlekitchen.net/chicken-pot-pie/#comments Wed, 15 Jul 2015 13:25:54 +0000 https://www.thelittlekitchen.net/?p=1521 This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it's a tried and true & very tasty...

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Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it's a tried and true & very tasty recipe, I know you'll love it!

Last week I shared with you this wonderful Whole Chicken in a Slow Cooker recipe and now I'm going to show you what I did the leftovers. I made chicken pot pie. And what better way to find a recipe than to tweet about it and see what other food bloggers say their favorite recipe is.

I actually put a call out to twitter asking about people's favorite chicken pot pie recipes.

I received a few replies including one from (my now dear friend) Lindsay. I love Lindsay and her blog so I went investigating. The recipe seemed relatively simple and the bulk of the work is the prepping of the ingredients.

The only problem was that I didn't have a whole set of ramekins nor do they match. But oh well, that didn't stop me. I had to go out and get two more ramekins and it ended up working out. The recipe she used is based on Chef Emeril's recipe for turkey pot pie but it was easily changeable to be a chicken pot pie.

After we had the slow cooker chicken recipe, I took the rest of the chicken left over and cut into smaller than bite size pieces and put into a plastic container – you need about 2 cups. This chicken pot pie was so amazing. It's going to be our regular after we make the slow cooker chicken recipe, always.

Very delicious...once you make this recipe, you won't need any other recipe! Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

(Original photo from February 2011) As I'm writing this post, I really wish I had a ramekin or two of this chicken pot pie right now!

Sauteeing the onions and celery

Making the roux

After adding the chicken broth

After adding the half and half

Filling is done! Have a taste of the filling (it's so good, I could have just eaten it like this) and season with salt and pepper.

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

When I first made this recipe back in 2011, I had different size ramekins, some bigger than the ones I have bought since then. So depending on how many you have and the size, you might get the filling into a less number of ramekins or a larger number!

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

I pinch the pie dough against the sides of the ramekin and don't you like the little mini blossom flower cut outs? I use a similar to this one made by Wilton. Mine is also made by Wilton but it doesn't have the super convenient push tab to push out the shape. You want to cut a little vent hole whether it's with a knife or even another shape before baking.

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

This recipe takes a little bit of prep work but everyone I know who has made it, says it's worth it. Curtis and I love this recipe to pieces. Serve it with a salad and you have a complete dinner!

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net
Print

Chicken Pot Pie Recipe

Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 1 9x9 pan or 7 to 12 ramekins

Ingredients

  • 1 cup peeled and diced red potatoes
  • 1 cup diced carrots
  • 6 Tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1 cup chopped yellow onions approx 2 small onions
  • 1/2 cup chopped celery approx 1 celery stalk
  • 6 Tablespoons unbleached all-purpose flour
  • 2 cups canned low sodium chicken broth
  • 1 cup half and half
  • 1 cup frozen peas
  • 2 cups shredded cooked chicken white and dark meat
  • 2 Tablespoons finely chopped fresh parsley leaves optional
  • 2 homemade or pre-made pie crusts room temperature

Instructions

  • Turn on oven to preheat at 400 degrees F. If using a baking pan (such as a 9x9x2), grease it. Or if using ramekins, ready your ramekins (I generally use 7 to 12, all different sizes). Place baking pan or ramekins on a baking sheet covered in foil (the ramekins do not need to be greased).
  • Bring a small pot of water to a boil. Add diced potatoes and carrots and boil for about 4 to 5 minutes. Drain and set aside.
  • Melt butter in a large saute pan over medium heat. Add onions and celery as well as salt and pepper. Allow the onions and celery to for 2 minutes, stirring constantly.
  • Add flour and stir constantly for 3-4 minutes to make a blond roux.
  • Add chicken broth while stirring constantly. Bring it to a boil then turn the heat down to medium-low. Allow it simmer until the sauce thickens, about 4 to 6 minutes.
  • Add half and half while stirring. Allow filling mixture to cook for 4 minutes and stirring occasionally. Add salt and pepper to taste.
  • Add the rest of the vegetables (potatoes, carrots, peas), the chicken and parsley. Add salt and pepper to taste and make sure all vegetables and chicken are incorporated well.
  • If using a baking pan, line it with one of the rolled out pie crusts. Pour the filling into the prepared pan or divide equally into ramekins. If using a baking pan, cut vent holes and place the second crust on top of the filling.
  • If using ramekins, roll out and cut out dough (I used the ramekins, flipped them upside and used them as a cutter) and cut out vents (I used a Wilton flower blossom cutter). Fill the ramekin with filling and then add the pie crust on top. Tuck in crust(s) into the pan or ramekins and pinch the edges against the sides of the ramekins.
  • Place into oven on covered baking sheet. Bake until the crust is golden brown and crusty, 25 to 30 minutes (18-20 minutes if using ramekins). Let cool for 5 minutes before serving.

Cook's Notes:

  • Preparing the filling on the stove doesn't take that much time, the prepping of the ingredients does though. So it's very important to prep everything before you heat the pan on the stove!

Homemade Chicken Pot Pie Recipe from thelittlekitchen.net

I just adore this recipe for chicken pot pie and it's going on regular rotation in our house. It's one of the perfect comfort foods. So what do you like to make with your leftover chicken when making recipes like the slow cooker chicken, roast chicken or rotisserie chicken?

Disclosure: There's an affiliate link in this post.

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Crockpot Whole Chicken https://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/ https://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/#comments Wed, 12 Feb 2014 19:53:01 +0000 https://www.thelittlekitchen.net/?p=1506 This recipe for crockpot whole chicken is a wonderful recipe to make during the week or a weekend meal. It's really easy to put together with spices along with vegetables. We have made this recipe over and over again! Better than roasting a chicken, cook an entire chicken in a slow cooker or crockpot and then broil it in the oven to crisp the skin.

The post Crockpot Whole Chicken appeared first on The Little Kitchen.

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This recipe for crockpot whole chicken is a wonderful recipe to make during the week or a weekend meal. It's really easy to put together with spices along with vegetables. We have made this recipe for slow cooker whole chicken and vegetables over and over again!

Crockpot Whole Chicken in a baking dish

This recipe was originally published in February 2011. I just updated the photos and added some recipe notes based on the many comments and questions I have received over the years. This recipe is a family favorite of ours and I hope you'll enjoy it if you try it!

My friend piqued my curiosity when she told me about her co-worker bringing in a slow cooker to work making crockpot whole chicken it for an entire day.

She often brought her crockpot in with some kind of concoction so she could bring dinner over to her friend's house who was going through chemotherapy treatment.

What a great friend, I'm sure her friend appreciated it. My friend told me their office often smelled really good during these days.

Slow Cooker Whole Chicken in a blue baking dish(Original photo this recipe was posted with in February 2011)

So when I was on the hunt for a chicken slow cooker recipe, I googled and found this one.

Why I love this recipe for Crockpot Whole Chicken

It's incredibly simple and the chicken goes into the crockpot in minutes. I added my own twist to it and guess what? The chicken is wonderfully moist and it's very simple.

After the chicken is done, you can put it in your broiler to crisp up the skin.

Carving the chicken is so easy because it just wants to fall apart. The breast comes right off the bone and is very easy to cut up. The chicken is really tender and flavorful and much easier than roasting a chicken in the oven.

I use a 3.5 to 4.5 pound chicken and it fits just fine in my slow cooker. I added the carrots and vegetables and the chicken rests nicely on them. Also, I added garlic and lemon.

My favorite roast chicken recipe calls for garlic and lemon inside the chicken so I do the same when I make it in the crockpot.

This makes a wonderfully easy meal you can serve with mashed potatoes or rice and your favorite vegetable alongside the carrots and celery if you wish. And  I make chicken pot pies with the leftover chicken.


The Best Whole Chicken in a Slow Cooker Recipe from thelittlekitchen.net
Whole Chicken in a Slow Cooker from TheLittleKitchen.net

Can I roast a chicken in a slow cooker?

Yes, you can totally cook a whole chicken in a crock pot. I use a 4 lb chicken in the crockpot. It's really easy to prep and honestly, I don't even bother roasting chicken in an oven anymore!

After the chicken is done in the slow cooker, I crispy the skin in my oven broiler so it's a slow cooker roast chicken with crispy skin!

If you want to roast a turkey as well, you can try this crockpot turkey recipe. If you still want to roast a chicken in the oven, try this recipe for perfect roast chicken.

How to Cook a Whole Chicken in a Slow Cooker

How to Cook a Whole Chicken in a Crock Pot

Using the ingredients listed below for my crockpot whole chicken recipe, you want to rub garlic on the outside of the chicken. Then, put the spices on the outside and inside of the chicken.

Add a cut up lemon inside the cavity of the chicken and then lay the chicken on top of the vegetables in the slow cooker. Cover the slow cooker.

Crockpot Whole Chicken Ingredients

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 cup chopped onion
  • 4 to 5 carrots
  • 4 celery stalks
  • 2 garlic cloves
  • 1 whole lemon
  • 3 1/2 to 4 1/2 pounds whole chicken

How long to cook chicken in a crock pot?

It will take four to eight hours on low to cook a whole chicken in a crock pot. It really depends on the size of your chicken. When I made a 4 pound chicken, it took about 6 hours.

Do I need to add water when making crockpot whole chicken?

There's no need to add water when making my recipe for slow cooker whole chicken because when the chicken is cooking in the crock pot, it creates a broth. Definitely use that broth to flavor the meat and keep it moist for when you save it for leftovers.

Can you cook a whole chicken in a slow cooker from frozen?

No, you shouldn't put a frozen chicken into a crock pot. If you want to use my recipe for crockpot whole chicken, you'll want to fully defrost the chicken first. But you can roast chicken from frozen.

Carrots, Celery and Onions in a slow cooker

Let me show you the step by step for making crockpot whole chicken

I put the vegetables in the slow cooker first. Then, prep the chicken.

whole chicken on a cutting board with garlic

Pat your chicken dry with a clean paper towel. Rub the outside of the chicken with garlic and place the garlic inside.

Fold the wings back below the chicken.

whole chicken on a cutting board with spice rub and stuffed with lemon

Add the rub to the outside and inside of the chicken. And place the lemon quarters inside.

I try to put the insides of the lemons up against the insides of the chicken, see how the outsides of the lemon quarters are touching?

whole chicken tied with kitchen twine on a cutting board

Tie the chicken legs together with kitchen twine.

whole chicken with spices placed on top of vegetables in a slow cooker

When making this slow cooker whole chicken recipe, place the chicken on top of the vegetables. This creates the best cooking situation for the chicken.

Cooking a whole chicken inside of the slow cooker creates a lot of broth and resting the chicken on top of veggies keeps the chicken from failing apart too much.

I use turkey lifters to remove the chicken from the crockpot carefully.

Crockpot Whole Chicken in a baking dish horizontal

Place chicken in an oven safe dish or roasting pan & in the broiler for just about 4-5 minutes.

But it's inevitable, the chicken does fall apart a little bit. The meat is so moist and tender and it's honestly, the only way we make a roast chicken these days!

Crockpot Whole Chicken Video

I show you how easy it is to put the slow cooker whole chicken recipe together in this video below.

Whole Chicken in a Slow Cooker from TheLittleKitchen.net
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Whole Chicken in a Slow Cooker Recipe

It's incredibly simple and the whole chicken goes into the crockpot in minutes.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings

Ingredients

Rub Ingredients for the Chicken

  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper

For the Crockpot

  • 1 cup chopped onion approx 1 medium to large onion
  • 4 to 5 carrots scrubbed, no need to peel, chopped in halves or thirds
  • 4 celery stalks cut in thirds
  • 2 garlic cloves peeled and smashed
  • 1 whole lemon quartered
  • 3 1/2 to 4 1/2 pounds whole chicken

Instructions

  • Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.)
  • Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Pat your chicken dry with clean paper towels.
  • Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
  • Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
  • Remove chicken and place in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Notes

Frequently asked questions:
Do I need to add water to the crockpot?
Nope no water needed. This recipe actually makes broth while it's cooking the chicken. You can strain it and use it for a later recipe if you want!
How do I get the skin crispy?
After it's done in the crockpot, see the instructions in the recipe to crisp up the skin in your oven broiler.
Can I cook this recipe skinless?
I have never tried it but I have seen other bloggers post a recipe where they did it. If you want to, definitely try it! I can't guarantee it will turn out the same as with the skin (moist and tender) since I haven't tried it myself.
Can I make this recipe with a frozen chicken?
I wouldn't do this. Be sure to thaw your chicken first and then place it in the your crockpot using the instructions above.
Modified and adapted from food.com.

I have made this recipe so many times now that I can't even count. It seriously is the best recipe for making slow cooker whole chicken! I can't believe it's taken me this long to blog about it. I even make chicken pot pies with the leftovers!

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More Crockpot Whole Chicken Recipes

Lemon Pepper Roast Chicken in a Slow Cooker

Other Slow Cooker Recipes

Crockpot Turkey
Buffalo Chicken Dip
Pulled Pork Sliders 
Slow Cooker Ham
Free Slow Cooker Recipes eBook 
Kale Soup Crock Pot
Crockpot Spinach Dip 

kitchen supplies for whole chicken in a slow cooker

Crock-Pot 7 Quart Slow Cooker Glass Prep Bowls Anchor Hocking glass baking dish Turkey Lifters OXO Fat Separator Italian Bakers Carving Knives Image Map

Tools I use to make Crockpot Whole Chicken:

  • Crock-Pot 7 Quart Slow Cooker – We use our slow cooker at least a few times a month if not more. It's easy to use and I have had one that doesn't have bells and whistles forever and it works just fine.
  • OXO Fat Separator – Super easy and super durable, get rid of the fat from the chicken juices so you can make a sauce or use it as a broth.
  • Italian Bakers -I love these baking dishes for this recipe and for making scalloped potatoes!
  • Turkey Lifters – I have a similar set I bought years ago that we use every Thanksgiving and every time I make this recipe. The best way to remove the entire chicken out of the slow cooker in one piece. (Amazon | Williams-Sonoma)
  • Anchor Hocking glass baking dish – We have a cobalt blue one that we have had forever. It's great for this recipe, potatoes. You can never have too many baking dishes because of holiday baking!
  • Carving Knives – We have had a similar set for years now and love it. Love this brand, we have cheese knives from them that are amazing too! (Amazon | Williams-Sonoma)
  • Glass Prep Bowls – These were given as a gift to us from my in-laws and I use them EVERY DAY. So convenient for prepping meals and we use them as storage in the refrigerator too!

Disclosure: There are affiliate links in this post – that means if you click on the link and make a purchase, I make enough for a cup of coffee or two. Thanks!

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Chicken & Biscuit Waffles from Breakfast for Dinner https://www.thelittlekitchen.net/chicken-biscuit-waffles-recipe/ https://www.thelittlekitchen.net/chicken-biscuit-waffles-recipe/#comments Fri, 15 Feb 2013 17:34:09 +0000 https://www.thelittlekitchen.net/?p=9399 I don't even know where to start, I'm so excited to share Breakfast for Dinner, a new cookbook (just released this week) by my friends, Lindsay and Taylor, with you as well as this recipe for their...

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Chicken & Biscuit Waffles

I don't even know where to start, I'm so excited to share Breakfast for Dinner, a new cookbook (just released this week) by my friends, Lindsay and Taylor, with you as well as this recipe for their Chicken & Biscuit Waffles.

Breakfast for Dinner Cookbook

Let's start with the cookbook…it's gorgeous. It's very gorgeous. There are beautiful pictures of beautiful food. There are over 100 recipes that are a take from breakfast for dinner but step it up a notch.

Breakfast for Dinner Cookbook

Curtis and I helped test some recipes for Lindsay and Taylor and we made these early on…Sunny-Side-Up Burgers! To die for…they include hash browns too!

Breakfast for Dinner Cookbook

I have to make this pie soon, Mocha Ice Cream Pie with Biscotti Crust.

Breakfast for Dinner Cookbook

And these Mint Chocolate Chip Pancakes!! Lindsay actually shows you how to make them in this video.

Chicken & Biscuit Waffles

And these, we have made these sooo many times, another recipe we helped test for them. Chicken and Biscuit Waffles. Every time I tell Curtis I'm making these for dinner, he gets giddy.

I'm totally biased because Lindsay is my best friend and my web designer but this book is beautiful and it's a must have in your cookbook library. Even if I didn't know her and Taylor, I would be drooling at all of the pictures in this book.

And my advice, make this recipe…soon! You will not regret it! The savoriness of the waffles and the perfectly simple buttermilk fried chicken and the dressing for the arugula salad is a perfect balance. This recipe is pictured on the cover of Breakfast for Dinner differently than I photographed it because the first time I made these and Curtis walked into the kitchen and saw the waffles, he said I'm making this into a sandwich and that's how he eats this dish!

PS Hop on over, I'm giving away two copies of Breakfast for Dinner!

Chicken & Biscuit Waffles from thelittlekitchen.net
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Chicken & Biscuit Waffles Recipe

Chicken and waffles. Chicken and biscuits. Both classic (albeit offbeat) Southern dishes. Fuse the two and you get fried chicken and biscoffles, or wiscuits, if you prefer. We love to serve this indulgent combo with a bright arugula salad.
Total Time 45 minutes
Servings 4 servings

Ingredients

For Chicken

  • 2 large chicken breasts about 2 pounds
  • salt and pepper to taste
  • vegetable oil for frying
  • 2/3 cup buttermilk
  • 1/2 cup all-purpose flour

For Biscuit Waffles

  • 1 1/2 cups self-rising flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup 1/2 stick cold unsalted butter, cut into pieces
  • 1 cup buttermilk

Arugula Salad with Lemon-Honey Dressing

  • 1 tablespoon olive oil
  • 1/2 tablespoon lemon juice from 1/2 large lemon
  • 1/2 tablespoon honey
  • salt and pepper to taste
  • 4 cups 4 ounces arugula

Instructions

  • Place each chicken breast between two pieces of plastic wrap; pound to an even 1/2-inch thickness, then cut in half crosswise. Season generously with salt and pepper.
  • Fill a heavy with oil to a depth of 1/4-inch depth. Bring to 350ºF over medium heat. Place buttermilk in a wide, shallow bowl and all-purpose flour in another wide, shallow bowl.
  • Dredge chicken in buttermilk, followed by flour, shaking off excess. Add chicken to hot oil, 2 pieces at a time, and fry for 4 to 5 minutes per side or until golden brown and cooked through.
  • For waffles, whisk together self-rising flour, salt, and pepper in a bowl. With a pastry cutter or knife cut in butter until mixture resembles coarse crumbs. Add buttermilk and stir with a fork until just combined and no dry flour remains.
  • Preheat a belgian waffle iron per manufacturer's instructions. Scoop batter into waffle iron (or as much batter as needed to fill your specific iron model) and cook until outside is golden brown and toasted. Repeat with remaining batter. Top each waffle with a piece of fried chicken and arugula salad and serve.

Arugula Salad with Lemon-Honey Dressing

  • whisk together olive oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper. Drizzle over arugula and toss to coat.

Notes

From Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth, 2013 Quirkbooks

Disclosure: I was given a copy of this cookbook by Lindsay and Taylor as well as by the publisher, look for the giveaway. All opinions are always my own. There are affiliate links in this post.

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Cheddar Bacon Onion Sliders https://www.thelittlekitchen.net/cheddar-bacon-onion-sliders/ https://www.thelittlekitchen.net/cheddar-bacon-onion-sliders/#comments Thu, 31 Jan 2013 07:44:23 +0000 https://www.thelittlekitchen.net/?p=9197 I can get a little obsessed with things. For example, brown butter, red velvet, meyer lemons and brown butter. Seriously, you can ask my friends, I know I drive them nuts with the things I'm obsessed with....

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Cheddar Bacon Onion Sliders

I can get a little obsessed with things. For example, brown butter, red velvet, meyer lemons and brown butter. Seriously, you can ask my friends, I know I drive them nuts with the things I'm obsessed with.

One thing I have never been obsessed with is onions. I have always cooked them and pick them out of everything I eat, for years. I love the flavor they give to dishes and foods but would always always pick them out. I used to even say I don't like onions except for onion rings. It's funny, my younger sister was the same as me and we had friend in high school who would bite into a raw onion because 1. she loved them and 2. she wanted to hear us say eewwww! I was completely shocked to hear my sister say she was obsessed with onions last year.

And then I tried these patty melts, oh my gawd. You have to try them. You're missing out if you don't try them. And I didn't pick the onions out. That's when I knew I had started my love affair with onions…hence my discussion about obsessions earlier. So this brings me to these cheddar bacon onion sliders. This recipe kind of happened by accident. We love to make burgers and even better sliders at home.

Cheddar Bacon Onion Sliders

I don't eat pork bacon but Curtis does…I opt for turkey bacon (longggg story). Can we talk about turkey bacon for a second? It gets a bad rap…it's seriously goooddddd. I mean it. Okay back to these sliders, when we made sliders, I would put cheese on them and lettuce and tomato and call it done. One night Curtis asked me to slice up some onions and he said, why don't you cook the onions in with the patties? Okay, fine I will! What happened was pure genius. I seriously don't give Curtis enough credit. I think he deserves his own section here on the blog. I wish I could get him to write, actually.

(Sorry I'm kind of showing things out of order here.) The flavor of the onions meld into the patties as they cook and – the combination of the cheese and bacon and the cooked onions – out of this world. My new favorite sliders. Done.

Cheddar Bacon Onion Sliders

I diced half of one onion for Curtis – because he wanted to have raw and cooked onions on his sliders. I usually make my sliders with lettuce and tomato too but they aren't in the photograph – I'm so lame, I didn't want them to hide the onions. The beautiful onions.

Cheddar Bacon Onion Sliders

Divide one pound of ground beef, I use ground chuck for burgers and tacos always, into 8 pieces.

Cheddar Bacon Onion Sliders

Round them out and then flatten them on a plate. Don't overwork the ground beef. I keep them separated with parchment paper on a plate.

Cheddar Bacon Onion Sliders from The Little Kitchen

Here's the best part, after you cook the patties and the onions, put the buns into the skillet – the buns toast a little and you get the great flavor that's left in the skillet on the slider rolls.

Cheddar Bacon Onion Sliders

Let's chat about the dinner rolls…I made them myself. New obsession, making my own bread. I took a breadmaking class this past weekend with my friend, Katie. We had a blast and learned so much. It has opened up a whole new world for me. I'm hoping to get used to it more and then I'll share this recipe for dinner rolls with you. (Above is an unedited iPhone picture of the rolls I made the day after that class.)

Cheddar Bacon Onion Sliders

Instead of saying you'll thank me after you make these, I'm just going to say you're welcome. Hehe. Make these and these other great snacks for your Super Bowl get together this weekend!

Last week we had these with oven fried french fries…I need to make those again and not share them (with anyone) and I guess share the recipe with you all too.

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Cheddar Bacon Onion Sliders Recipe

The key to making these great sliders is cooking the sliced onions in the skillet with the burger slider patties.
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 sliders

Ingredients

  • 1 pound ground chuck divided into 8 sections and flattened into patties
  • salt & pepper
  • 2 small onions dice half of one onion, optional, & slice the rest of them
  • 1/2 to 3/4 cup sharp cheddar cheese grated
  • 8 slices of bacon cooked
  • 8 dinner rolls or slider buns split
  • 1 to mato sliced
  • lettuce

Instructions

  • Heat a cast iron skillet on medium to medium high for 4 to 5 minutes. Add salt and pepper to each side of the patties. Cook 4 patties at a time and add in half of the sliced onions. Cook slider patties for 2 to 4 minutes on each side. Flip and continue cooking on each side. Using tongs, flip onions as well.
  • After cooking the first batch of slider patties, add split slider buns split side down (4 of them) in the skillet for about 60 to 90 seconds. If you don't have enough room, do this in batches until 4 of the slider rolls are done.
  • Repeat, cook the patties and then heat the slider buns.
  • Arrange patties on buns, add cheese, bacon, cooked onions, uncooked onions (optional), tomato and lettuce and enjoy!

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