Slow Cooker Creamy Bacon Chicken

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 ChickenSlow 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

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. 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 332kcal

Ingredients

  • 2 pounds chicken breasts boneless, skinless
  • 2 8 ounce cream cheese cubed
  • 2 1 ounce packets Ranch dressing seasoning
  • 1/2 pound bacon cooked, crumbled

Instructions

  • 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.

Nutrition

Calories: 332kcal | Carbohydrates: 1g | Protein: 37g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 452mg | Potassium: 635mg | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all of of box or can either.

Mushroom Asiago ChickenThis mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!

I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.

Also try my Buffalo chicken Alfredo.

Mushroom Asiago Chicken

This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make and eat!
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 457kcal

Ingredients

  • 2 large chicken breasts boneless, skinless
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil divided
  • 1/2 cup all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 8 ounces cremini mushrooms sliced
  • 1 clove garlic minced
  • 1 1/2 cups dry white wine
  • 3 sprigs fresh thyme or substitute 2 teaspoons dried thyme
  • 1/2 cup heavy cream
  • 1/4 cup Asiago cheese shredded
  • Egg noodles pasta or rice, cooked per package instructions

Instructions

  • Slice the chicken breasts horizontally. Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4"). Cut into large strips.
  • Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
  • Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
  • Dredge the chicken pieces in the flour then transfer to the skillet. Saute until golden brown on all sides. Remove to a plate.
  • Add the remaining olive oil to the skillet.
  • Add the mushrooms and saute until just starting to soften.
  • Add the garlic and saute for another minute
  • Add the wine and scrape up any bits on the bottom of the pan.
  • Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
  • Return chicken to the pan. Bring to a boil then reduce to a simmer. Cover and let simmer for 15 minutes.
  • Remove chicken pieces to a plate again.
  • Stir in the cream and cheese until melted. Reduce by half, stirring often.
  • Add the chicken back and heat thoroughly.
  • Serve over warm egg noodles, pasta, or rice.

Nutrition

Calories: 457kcal | Carbohydrates: 18g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 314mg | Potassium: 792mg | Fiber: 1g | Sugar: 2g | Vitamin A: 746IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg

Nutritional values are approximate.

Quaker Steak and Lube Smoked Jalapeno Honey Wings

I love to make my own wing sauces, but I have to admit, I’m a sucker for bottled sauces too. Specially when they’re as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. Anita I had lunch at a Quaker Steak and Lube on the north side of Cincinnati.

I enjoyed a big ole helping of their fantastic wings tossed in just the right amount of Smoked Jalapeno Honey sauce. And yes, after one bite I decided I was going home with a bottle of the sauce for my homemade wings. Just the right amount of heat and sweet, with a little light smokiness, this sauce is very tasty and not spicy enough to scare off your I-don’t-like-spicy friends.
Quaker Steak and Lube Smoked Jalapeno Honey WingsI would say that I on occasion have a good number of wing sauce bottles on hand. That used to worry me, but honestly, I eat wings so often that they don’t last very long at all. Specially when they are as good as the Smoked Jalapeno Honey wing sauce from Quaker Steak and Lube. I wish they had a restaurant here in Indy. I do love their wings (though they certainly serve a lot more than wings).

I also love Quaker Steak and Lube’s Louisiana Lickers and Arizona Ranch wing sauces.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Check out my new website, just for chcken wings! Visit For the Wing.

Quaker Steak and Lube Smoked Jalapeno Honey Wings

Just the right amount of heat and sweet, with a little light smokiness, this sauce is very tasty and not spicy enough to scare off your I-don’t-like-spicy friends.
Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 312kcal
Author Mike

Ingredients

For the wings

Instructions

Notes

Nutritional values do not include the rub or sauce.

Nutrition

Calories: 312kcal | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 89mg | Potassium: 191mg | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy

Weber has a line of marinade mixes that you add juice to that are really, really good. They’re perfect for flavoring chicken like this lemon pepper marinated chicken on the Char-Broil Big Easy. I picked up a package of each and used them to marinate my favorite, split chicken breasts. The Lemon Pepper marinade is mixed with lemon juice to produce wonderfully seasoned chicken. A little garlicky, a little herby and a little lemony, it’s a nice light refreshing marinade.
Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy

Since it cooks at a high temperature you do have to watch that your lemon pepper marinated chicken on the Char-Broil Big Easy doesn’t char. One way to help prevent that is to not use marinades containing substances that might burn, like sugar or honey. The other is to rinse the chicken before cooking. Now, you’re going to lose a bit of flavor doing that, but if like me you’re going to remove the skin before eating, it really doesn’t make that big of a difference.

Weber makes all sorts of great flavored Just Add Juice marinades. Check out my garlic and herb marinated chicken, and teriyaki chicken, also cooked on the Big Easy.Weber Marinades

Lemon Pepper Marinaded Chicken on the Char-Broil Big Easy

Weber has a line of marinade mixes that you add juice to that are really, really good. They’re perfect for flavoring chicken like this lemon pepper marinated chicken on the Char-Broil Big Easy.
Course Main
Cuisine American
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 2 servings
Calories 271kcal
Author Mike

Ingredients

Instructions

  • Place the chicken into a resealable bag or container.
  • Add marinade to taste. Toss to coat.
  • Seal and refrigerate for at least 4 hours, turning occasionally.
  • Fire up your Big Easy.
  • Transfer the chicken to the Big Easy basket.
  • Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  • Remove and let rest 10 minutes before serving.

Nutrition

Calories: 271kcal | Carbohydrates: 4g | Protein: 48g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 263mg | Potassium: 899mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 26mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill. Before I got a Vortex, I had no idea that not only could I make fried chicken on a grill, I could make it with almost no effort at all. No deep fryer, no mess.This spicy buttermilk fried chicken is beyond tender and juicy. It has a wonderful spicy kick to it, but it’s not overwhelming. And the skin? Oh, crunchy and delicious. Perfection without the oil.
Spicy Buttermilk Fried Chicken using the VortexThere’s absolutely nothing I would change about this recipe for spicy buttermilk fried chicken. I enjoyed every single bite immensely. I think it’s the perfect fried chicken, and considering that I made it on my grill without deep frying it, I just could not possibly be happier with it.

To make sure the skin crisps up good and that the chicken pieces cook evenly, do not over-crowd them on your grill. Also, I do not flip my chicken as it cooks. I put it on, close the lid, and don’t mess with the chicken for 45 minutes. Just let it do it’s thing.

I also make a crazy good spicy BBQ chicken using the Vortex. And Granny’s Secret fried chicken and my Korean fried chicken are amazing too!

Spicy Buttermilk Fried Chicken using the Vortex

This. Right. Here. Absolutely divine ‘fried’ chicken, hot off my charcoal grill. Yes, grill.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 10 pieces
Calories 565kcal

Ingredients

For the buttermilk marinade

  • 2 quarts buttermilk
  • 1 large onion sliced thin
  • 5 cloves garlic minced
  • 1/2 cup hot sauce
  • 3 tablespoons kosher salt
  • 3 tablespoons black peppercorns
  • 10-12 chicken pieces

For the seasoning mix

  • 1 1/2 tablespoons Kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cayenne pepper
  • 1 tablespoon white pepper
  • 2 teaspoon chili powder
  • 2 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme

For the chicken coating

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 seasoning mix from above

For the egg wash

  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup hot sauce
  • 1 teaspoon garlic powder

For cooking

  • Vegetable oil

Instructions

  • Combine the buttermilk marinade ingredients (except for the chicken) in a large resealable container.
  • Add the chicken and toss to coat. Cover and refrigerate for at least 12 hours.
  • Combine all of the seasoning mix ingredients. Divide into two equally-sized batches.
  • Fire up your charcoal grill with the Vortex in the center. Make sure the lid and bottom air vents are open.
  • Whisk together the coating ingredients and place into a large resealable bag.
  • Whisk together the egg wash ingredients and place into a pie pan or large bowl.
  • Working in batches, remove the chicken from the marinade and shake off the excess.
  • Sprinkle with one half of the seasoning mix.
  • Transfer to the egg wash and coat well.
  • Shake off the excess and add to the baggie. Seal and shake to coat.
  • Arrange chicken around the edges of your grill (once the coals are hot and ashed over). Cover and cook for 45 minutes, rotating the lid every 15 minutes.
  • The last 5 minutes of cooking lightly brush the tops of the chicken with the oil to help crisp the skin even more.
  • Once chicken is done (165 F as measured in several places), remove and let cool slightly before serving.

Notes

To cook 10-12 pieces of chicken at once you'll need at least a 22" charcoal grill

Nutrition

Calories: 565kcal | Carbohydrates: 46g | Protein: 35g | Fat: 26g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 4690mg | Potassium: 721mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1313IU | Vitamin C: 22mg | Calcium: 371mg | Iron: 5mg

Nutritional values are approximate.

Parmesan Chicken Bites

Anita mentioned these Parmesan chicken bites the other day. I made them a long time ago and posted them on our old blog, Crossroads of America, and somehow had forgotten about them. That’s a shame because they’re really great. They aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
Parmesan Chicken BitesI continued the herb theme and served these Parmesan chicken bites with a cool Ranch dressing for dipping. A Dijon dipping sauce also works great, as does blue cheese. These little yummy morsels are a great alternative to deep-fried chicken nuggets.

Want ’em crunchy? Try my homemade chicken nuggets.

Parmesan Chicken Bites

These aren’t nuggets like you might think. And they aren’t crunchy because they aren’t fried. They have a light coating, with a great herb-and-butter flavor. They are very addicting.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 173kcal
Author Mike

Ingredients

  • 2 chicken breast halves boneless skinless, trimmed and cut into bite-sized pieces
  • 1/2 cup breadcrumbs
  • 1/4 cup Parmesan cheese freshly grated
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 cup unsalted butter melted
  • Your favorite dipping sauce

Instructions

  • Preheat oven to 400 F. Line two baking sheets with aluminum foil.
  • Combine the breadcrumbs, cheese, salt, thyme and basil and spread out in a pie plate.
  • Working in batches, dip the chicken pieces into the melted butter and shake off the excess. Roll in the breadcrumb mixture.
  • Place chicken on foil and bake for 10-15 minutes or until the thickest pieces are cooked.
  • Serve with your favorite chicken nugget dipping sauce.

Nutrition

Calories: 173kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 425mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

Nutritional values are approximate.