Crockpot Italian Chicken

Kelli has been trying to build her repertoire of recipes.  Being a nurse and working the crazy 12 hour shifts any day of the week, leaves them often eating a bowl of cereal for supper or just making a sandwich.  Although that’s okay now and then, it’s so much better to something that’s more of meal.

This recipe caught her eye.  It looked “too easy”.  She said it was one of those recipes that is to easy not to try.She liked this recipe as she could put the ingredients in the crock pot and Jason could pop in and turn it on during the day…then she can finish it up when she gets home.

She tried it out and here’s what she thought….
She will be making this again and again as Georgia loves it!

Her and Jason liked it a lot too.  She said it was similar to Alfredo but doing it in the crock pot was so-so easy.

Georgia is getting so big.  She prefers to feed herself.  She eats most any table food.  She’s only eats if she is hungry…I think that’s how she stays her fit and trim self.

Most babies chub up and get thigh rolls….not Georgia.  There’s not a single roll on her.

She is starting to pull herself up and get around a little more.  It’s hard to believe that she’ll be a year old in month.  As with most things, it seems like only yesterday that she was born…but then it also feels like she’s been with us a lot longer than only 11 months.

If you have any other really quick few ingredient recipes that Kelli could use, feel free to put the recipe in the comments.  She’d love more recipes to try.

16 thoughts on “Crockpot Italian Chicken”

  1. Kelli might want to consider plugging her crock pot into a timer to come on in time for her to get home for dinner; being a single Mom of 3 boys I used this method all the time, preparing it before work, and having it come on for the hours needed to be ready shortly after we arrived home from work and school.

  2. Tonight I made a pan of burritos and chili with cheese on top. Frozen burritos – Turn on the oven to 375 degrees and put the burritos in. After it preheats, turn the timer on to 20 mins. At 20 mins, pull out the pan of burritos and put a can of chili on top. Sprinkle with cheese. Put back in the oven for 5 minutes. Serve with baby carrots and ranch dressing for dipping carrots. Takes 30 mins. with very little work or prep.

  3. 3 ingredient pulled pork
    Pork butt/shoulder (sometimes on sale for 99 cents)
    1 can (12 oz) soda (not diet, artificial sweeteners may taste funny when cooked), root beer, cola, ginger ale, 7Up
    Bottle favorite BBQ sauce (we like Sweet Baby Rays)

    Coleslaw, Hawaiian rolls

    Put pork and soda (other recipes use a can of beer or 12 oz. apple juice) in crockpot and cook all day. You can add a dry rub and place on a bed of sliced onions, but honestly I tried that and didn’t notice a difference. Take pork out of crockpot and drain juice/fat. Remove any fat on meat. Pull pork with two serving forks. Return to pot. Stir in 1/2 BBQ sauce. Serve with coleslaw and rolls with extra BBQ sauce on side. Makes a lot! I bring this to church potlucks!

  4. Take a roast can be frozen, put it in the crock pot. Mix 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 can of beefy mushroom soup or golden mushroom soup and 1 packet of beefy onion powder soup mix or onion powder soup mix and pour it over the roast in the crockpot. Turn on low and cook for 8 hours. Gravy and roast are done at the same time. I use crockpot liners for easy clean up.

  5. I just made a tuna noddle casserole from Campbell’s. I cut the recipe in half for my mom and I. This gave us dinner for two nights. A typical tuna noodle casserole but I had never made it before. Tuna, Milk, Cream of Mushroom Soup, Pea, and Egg Noodles.
    Please be careful how long you have the food out on the counter before turning the crock pot on.

  6. Katherine Gourley

    I use the Taste of Home website very often and have found many recipes we like there.

    1. Comfort food

    2. This is an absolute favorite that we make often — even when we go camping. Super easy.

    These are the ingredients:
    4 boneless skinless chicken breast halves (4 ounces each)
    1/2 teaspoon salt
    1/4 teaspoon pepper
    3/4 cup salsa
    2 cups fresh or frozen corn, thawed
    1 can (15 ounces) black beans, rinsed and drained
    3/4 cup shredded Mexican cheese blend
    1/4 cup sour cream

    3. We love this one from Pillsbury (another website that is a go to)

  7. I make Beef Dip in my crockpot. I use any kind of inexpensive beef roast cut into large chunks, trimming off excess fat. Put it the crockpot, cover it with 1 can of Consommé or Beef Broth soup and 1 can of water. This should pretty much cover the meat, but if your roast is larger you can use 2 cans of soup and 2 cans of water. Sprinkle with Montreal Steak Spice (or any other flavouring you like) … I don’t add salt, since the soup has plenty of salt. I usually cook it on high for about 5 hours, but you could probably try it on low for 7 or 8 hours. When the beef is done, take it out and shred it (like pulled pork), serve it on buns with some grated cheese. Serve with the soup on the side as ‘au jus’ (for dipping). We don’t like onions, but I’m sure you could throw onions in the pot with the beef roast and add them to the buns. This always makes lots of shredded beef, so there’s always lots leftover for sandwiches the next day.

  8. Southwest Chicken in the crock pot is a favorite of ours. I often put the chicken in when it’s frozen and just cook it all day.

    about 4 medium boneless, skinless chicken breasts
    1 can black beans, rinsed and drained
    1 can corn, rinsed and drained
    chopped bell peppers and onions, as desired
    1 jar (16 oz.) salsa

    cook on low at least 4 or 5 hours, or longer if you use frozen chicken

    I serve it over rice and put shredded colby-jack or sharp cheese on top

  9. You can google crockpot recipes for a plethora of ideas. Check out It is a free weight loss site but there is a recipe section that is brimming with ideas. I will think on what recipes I have that would work for Kelly. It is difficult. That Georgia is super cute.

  10. I have been eating this since I was a little girl and I am 59! I started making this for our Boy Scout troop as a fundraiser. It has been 10 years and it sells out every year-about 250 dinners! We use the big loin chops from Sam’s Club. I prefer thinners ones. It is a great to prepare ahead and keep in the freezer!

    Pork Chops and Rice
    Serves Prep Time Cook Time Yield

    6 pork chops
    1/2 c flour
    1 1/2 tsp dry mustard
    1/2 tsp garlic powder
    1 tbs salt
    1 can chicken and rice soup

    Mix flour, dry mustard, garlic powder and salt in a shallow dish. Press both sides of the pork chop into the flour mixture. Brown pork chops in oil. Place into crock pot and cover with soup. Cook on low heat 8 hours.

  11. This has a few more ingredients, but I usually have them all in my cabinet or refrigerator. Plus, it’s not beef or chicken!

    6 pork chops
    1 sliced or chopped onion
    1 tablespoon minced garlic
    1/4 cup brown sugar
    1 teaspoon powdered ginger
    1/2 cup soy sauce
    1/4 cup ketchup
    1/2 teaspoon black pepper (to taste)
    1/2 teaspoon red pepper flakes (optional, probably not for Georgia yet)
    Put pork chops and onion in crockpot, mix everything else and pour on top. Cook on low about 7 hours, serve over rice.

    Found this recipe online by Kittencal at recipezazz. We love it. Nice change from beef and chicken recipes.


    My family always loved these 2 recipes. My husband, a Midwesterner, says the beef brown gravy is a southern (me) preference, but he has certainly enjoyed this addition to his meals.

    Crock pot beef stew:
    Beef stew meat
    2 packages of McCormick beef stew mix + recommended amount of water
    Potatoes, carrots, celery and any other vegetables you like
    Cook on low all day.

    Crock pot steak and gravy:
    Round steak cut into serving size portions
    2 cans of beefy mushroom soup + 1/2 can water
    Cook on low all day.
    Serve with mashed potatoes

    Thank, Jo and Kelly, for sharing great recipes with us.

  13. Ok one of my favorite recipes to make has only 5 ingrredients. Everyone loves it even though it turns out a strange sort of orange color rather than red. You start with a package of Italian sausage and chopped onions. Brown the sausage in a skillet with the onions. Then add a jar of your favorite spaghetti sauce and when it all gets warm add, an 8 oz pkg cream cheese. This is what causes the orange color. Then combine with a cooked pasta of your choice. I use penne or rigatoni. The original recipe calls for farfalle aka bow ties but I have probably only used that once or twice , It is really your choice. The recipe also has you putting in chopped bell pepper , dried sliced tomatoes in olive oil and some balsamic vinegar but I have only used those once or twice and it made no difference to the recipe so I leave them out now, My son makes this and has never put the extras in and was surprised when I told him about them. Sorry I don’t really have any measurements because I wrote the ingredients down from a tv show and they didn’t give amounts of most things. Also I can’t give you a name for the dish. I think my kids gave it a name but I can’t remember what it was. Even though you make it on the stove top as long as you have the ingredients it is a great throw together meal that takes less than 1/2 hour to make. You can cook the pasta while making the sauce and its all ready at the same time.

  14. three packet roast
    3lb boneless chuck roast
    packet of Italian Dressing mix
    packet of Ranch dressing mix
    packet of brown gravy mix

    mix packets with 1 cup of water
    pour over roast in crockpot
    cook on low for 6-8 hours
    I ave added carrots and potatoes as well

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top