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Crockpot Pesto Mozzarella Chicken Pasta

We are a pasta loving family. Pasta is one of the few things I can make that I know every single person in this house will eat without complaint. I really should just do a steady rotation of pasta and different sauces and save myself a lot of meal planning time. Ha! This dinner is one of our favorites. It’s easy, fast, and cheap. And the kids love it so much! I double this recipe sometimes so we can have enough for all the kids to take for lunch the next day.


2 frozen chicken breasts
1/2 tsp salt
1/4 tsp pepper
1 cup pesto sauce
1/4 cup butter or margarine
3 Tbsp lemon juice
1 box pasta noodles
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese

1. Add chicken to crockpot and sprinkle with salt and pepper.
2. Pour pesto sauce over top.
3. Add lemon juice.
4. Cut butter into slices and lay over top.
5. Cook on High for 4 hours.
6. Shred chicken, add cooked noodles and Parmesan cheese; stir.
7. Top with mozzarella cheese.
8. Continue cooking until cheese melts.

This is definitely one of those recipes that I could make every week and nobody in my house would complain! I love pasta recipes that I can throw together and make everyone happy. 


Delicious Crockpot Chicken Taco Soup

I’ve had this recipe for awhile and have never tried it before. I’m not sure why, maybe because I have several taco soup recipes in my collection already that we really enjoy. But this one is made with beer….I had to give it a try. And I’m so glad I did because it was AMAZING! 


2 frozen chicken breasts
12oz can of beer
1 can pinto beans, drained
1 can black beans, drained
1 can corn, drained
1 can tomato sauce
1 can rotel
1 can diced tomatoes
1 pkt taco seasoning

1. Combine all ingredients in crockpot.
2. Cook on High for 4 hours.
3. Shred chicken and mix well.
4. Serve topped with cheese, if desired.

Seriously, this was so amazingly delicious! I actually ended up loving this more than my go-to taco soup recipe. I’ll be making this one from now on. It has enough of a kick because of the rotel and it’s not too creamy because of the beer. Definitely going to be on my meal plan more often!


Crockpot BBQ Chicken Soup

I’m always on the look out for new ways to make soup in the crockpot with chicken breasts because I buy the chicken breasts frozen in bulk at Sam’s Club once a month. This recipe came about because I was missing 3 ingredients to make a different recipe. Ha! And it turned out really good. Everyone in my house ate it without complaint, which is akin to a real miracle these days. 


2 frozen chicken breasts
1 can whole kernel corn, drained
1 can white beans, drained
5 cups chicken broth
1 cup BBQ sauce
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic granules

1. Add chicken, corn, and beans to crockpot.
2. In bowl, combine broth, BBQ sauce, and seasonings together.
3. Pour over top of chicken.
4. Cook on HIGH for 4 hours.
5. Shred chicken before serving.

I definitely will make this again but next time I will add some chili powder or red pepper flakes for a little kick. This made quite a bit! We had enough for 3 lunches the next day!


Delicious Chicken Alfredo Bake

My kids are huge lovers of Alfredo. They will eat Alfredo on just about anything. But Matt is not such a big fan of Alfredo sauce so I have to doctor it up a bit to make him eat it without complaint. I use Zatarins Cajun seasoning to add some spice and it’s delicious! If you don’t like food with a lot of spiciness then you will want to go easy on this seasoning. We like it really spicy so I add a good amount. 


3-4 chicken breasts
1 box penne pasta
2 jars (15oz each) Alfredo sauce
2 cups shredded mozzarella cheese
Zatarins Cajun seasoning

1. Put chicken breasts in bottom of crockpot and cover with 4-6 cups of water.
2. Cook on High for 4 hours.
3. Shred chicken in bowl and mix with Zatarins Cajun seasoning (taste as you go for desired spiciness)
4. Cook and drain pasta.
5. Pour pasta in baking dish sprayed with cooking spray.
6. Add chicken and Alfredo sauce and mix well.
7. Cover with shredded cheese.
8. Sprinkle with more Zatarins Cajun seasoning.
9. Bake at 350 for 20 minutes or until cheese is melted and bubbly.


We never have any leftovers when I make this dinner. The kids clean the pan every single time and are still disappointed to not have any left. Sometimes I add steamed broccoli before baking instead of on the side. 


Crockpot Chicken Taco Burrito Bowls

I made a delicious dinner recently that started out intending to be one thing but ended up something totally different because a certain teen boy ate critical ingredients to the original recipe. I planned to make Chicken Burritos but they turned into Chicken Taco Burrito Bowls instead when I discovered all the tortillas, Mexican rice, and refried beans were gone. And I dare say, I liked this dinner better!


3-4 chicken breasts
1 jar (16oz) chunky salsa
1 can black beans, drained
1 pkg frozen corn
1 pkt taco seasoning
2 cups rice, cooked
1 cup shredded cheese
1 container sour cream

1. Add chicken, salsa, beans, corn and taco seasoning to crockpot.
2. Add 1/4 cup of water.
3. Cook on low for 8 hours or High for 4 hours.
4. Shred chicken and mix well.
5. Build taco bowls with rice, taco mix, shredded cheese, and sour cream.

The kids loved this! They liked being able to build their own bowls. Next time I’m going to add guacamole and pico de gallo to the toppings!