On a bun. As a dip. It doesn’t matter how you serve this slow cooker creamy bacon chicken, you’re going to love it. Tender, moist chicken. Creamy cheese. Bacon. Ranch dressing flavors. Bacon. Oh, I said that already. I love bacon.
Slow cooker creamy bacon chicken is mighty darned good as it is. Now, you know me (or well, maybe you don’t) but I like a little kick to my food. I would not be afraid to use jalapeno cream cheese instead of the plain stuff. And I wouldn’t be afraid to add a few squirts of Sriracha, either. Heck, throw in some diced roasted jalapenos too. You can always make two versions. One nice and mellow and one nice and spicy.
Also try my slow cooker teriyaki chicken.
Slow Cooker Creamy Bacon Chicken
Servings 6 servings
- 2 pounds boneless skinless chicken breasts
- 2 8 ounce blocks cream cheese, cubed
- 2 1 ounce packets Ranch dressing seasoning (I buy Ranch mix in bulk. I used 6 tablespoons of it for this recipe).
- 1/2 pound bacon cooked, crumbled
Place chicken into your slow cooker.
Top with the cheese and dressing seasoning.
Cover and cook on low for 8 hours or until the chicken is tender.
Remove the chicken and shred with a fork.
Return the meat to the slow cooker. Stir in the bacon.
Serve as a dip or on buns with extra sharp cheddar cheese as sandwiches.
It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.
The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!
Also try my creamy Cajun sausage ravioli.
Grilled Creamy Shrimp and Mushroom Pasta
Note: I throw the shrimp onto the grill while the mushrooms are sauteeing.
Servings 4 servings
For the grilled shrimp
- 6 tablespoons unsalted butter melted
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 1 tablespoon fresh parsley chopped
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp 20-24 count, peeled and deveined
For the mushrooms and pasta
- 8 ounces pasta fettuccine, linguine or angel hair
- 10 tablespoons unsalted butter divided
- 8 ounces mushrooms sliced
- 2 garlic cloves minced
- 3 ounces cream cheese cubed
- 2 tablespoons fresh parsley chopped, plus a bit more for garnish
- 1 teaspoon dried basil
- 1 cup water from the cooked pasta you may not need the entire cup
For the grilled shrimp
Combine all but the shrimp in a medium bowl.
Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
Remove from fridge and let set at room temperature for 30 minutes.
Fire up your grill.
Thread shrimp onto skewers and place on grill.
Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
Remove from grill.
For the mushrooms and pasta
Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
Melt 2 tablespoons of the butter in a large skillet.
Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
Remove the mushrooms and reserve.
Add remaining butter to the skillet and melt.
Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
Serve garnished with freshly chopped parsley.
Grilled cheese sandwiches aren’t uncommon in our household, not at all. They’re easy and good and that’s all you can ask for. But, sometimes I just gotta mix things up. Not crazy mix things up, but crazy good mix things up. The filling in these crab grilled cheese sandwiches is just like a good crab salad. It just needs a little ‘help’, and that comes in the form of melted oooey gooey Swiss cheese on crispy golden bread. A nice crunch then creamy salad and cheese. Perfect.
The crab salad inside these crab grilled cheese sandwiches is actually quite good and simple. It’d also be perfect inside appetizer sandwiches. Ya know, the fancy ones they serve at teas.
Also try my mushroom grilled cheese and my white pizza grilled cheese sandwiches.
Crab Grilled Cheese Sandwiches
Servings 2 sandwiches
- 6 ounces lump crab meat picked over for shells
- 2 tablespoons plus more, perhaps mayonnaise
- 4 tablespoons chopped green onions
- 1/2 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 4 slices bread I used 6 small slices of Vienna bread
- 4 slices Swiss cheese
- 1 tablespoon butter
In a bowl combine the crab, mayonnaise, green onions, lemon zest and pepper.
Heat a large skillet over medium-high heat or turn a panini press on high.
Slather one side of each piece of bread with butter.
Lay two slices of bread-butter side down in the skillet or onto the panini press.
Add a slice of cheese to each, then divide the crab mixture between them.
Add remaining slice of cheese to each and top with other piece of bread, butter-side up.
Fry until golden brown on the bottom then flip and fry on the other side until done, or close your press and cook until nice and golden brown.
Remove from skillet or panini press and slice and serve.