recipe Archives - Life's A Tomato

Slow Cooker Enchilada Soup

I don’t usually fire up (ok, turn on) my crockpot during the hot summer, but storms were brewing. I decided to make an exception and make a fantastic slow cooker enchilada soup. Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.

Roasted Corn Adds Flavor

Since fresh corn is in season I tossed a few ears on the grill to roast them, then cut off the kernels for this slow cooker enchilada soup, but right-out-of-the-can works great too. You can roast canned corn if you wish. Just drain it well, dump it out on a sheet pan, and place under the broiler (keeping an eye on it) until it starts to char a bit. Done.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker French onion soup.

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5 from 1 vote

Slow Cooker Enchilada Soup

Tender, falling apart chicken is slow cooked in a pool of enchilada sauce goodness. Deep flavors, and a bit spicy. I love spicy and this soup does not disappoint.

Course Main

Cuisine American

Keyword crockpot, slow cooker, soup, southwestern

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 95kcal

Author Based on a recipe from Gimme Some Oven

Equipment

slow cooker

Ingredients

2 chicken breasts boneless skinless, about 1 pound or so
2 cups chicken stock
1 28 ounce enchilada sauce
2 14 ounce black beans rinsed, drained
1 14 ounce fire-roasted diced tomatoes
1 15 ounce whole-kernel corn I substituted 2 cups of roasted fresh corn, about 3 ears.
1 4 ounce green chiles diced
2 cloves garlic minced
1 white onion diced
1 teaspoon ground cumin
1 teaspoon kosher salt
hot sauce to taste (I used 1/4 cup Cholula)
Desired garnishes chopped fresh cilantro, cheese, chopped red onion, sour cream, tortilla strips, etc

Instructions

Add all ingredients to a slow cooker.
Stir and set cooker to low.
Cook for 6-8 hours or until the chicken is tender but not falling apart.
Remove the chicken to a cutting board and shred with two forks.
Return the meat to the slow cooker and continue cooking 30 more minutes.
Serve topped with desired garnishes.

Notes

Substitute canned roasted jalapenos for the chiles for a nice kicked-up version!

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Deviled Egg Pasta Salad

It was a hot summer’s day. My mind was floating off to summers gone by and to picnics and family get-togethers. And then I remembered… pasta salad. Now there’s something I’ve always loved and it always screamed ‘summer’ to me. But I was looking for something a little different. Something as good as grandma’s (well as good as hers as possible) but with a twist. And here it is. Deviled egg pasta salad. Everything good in one salad. Deviled eggs (you probably figured that). Pasta (and you probably were expecting that too). And dill pickles. What? Yep, no celery. Dill pickles instead.

In A Pickle

This is a dill pickle-flavor-packed pasta salad, make no mistake about it. Now me, I love that flavor so I put a bit extra in my deviled egg pasta salad. You might want to cut it back a bit. Or add more. I don’t know you. Maybe you love pickles even more than I do.

No More Pickles?

Did you use up your jar of dill pickles? Great! Now don’t toss out that wonderful pickle brine! It’s great for a lot of things. It’s great in a burger sauce. Perfect in a fry dipping sauce. Or use it to marinade chicken before throwing it on the grill!

DASH Rapid Egg Cooker: 6 Egg Capacity Electric Egg Cooker for Hard Boiled Eggs, Poached Eggs, Scrambled Eggs, or Omelets with Auto Shut Off Feature – Black

Print Pin

5 from 1 vote

Deviled Egg Pasta Salad

This is a dill pickle-flavor-packed pasta salad, make no mistake about it.

Course Side Dish

Cuisine American

Keyword pasta salad

Prep Time 15

Cook Time 15

Servings

Calories 399kcal

Author Inspired by a recipe from Great Grub Delicious Treats

Ingredients

1 pound elbow macaroni
10 eggs boiled, peeled, chopped
3-4 large dill pickles chopped
8 ounces pimientos chopped, drained
½ cup onion chopped
1 ½ cups mayonnaise
⅓ cup prepared yellow mustard
kosher salt to taste
freshly ground black pepper to taste

Instructions

Cook the pasta per the package instructions.
Rinse and drain well and place in a large bowl.
Add the chopped eggs and pickles along with the pimientos, onions, mayonnaise and mustard.
Stir gently to get well-combined.
Season with salt and pepper to taste and stir.
Refrigerate until ready to serve.

Notes

Stir again before serving.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Quick Fix Ranch Potato Chips

Fellow Ranch-aholics rejoice! Real Ranch flavor is here at least! My quick fix Ranch potato chips aren’t like those wimpy store-bought ones. You know the ones. The first 8 chips are covered in seasoning and you’re happy. The rest of the bag is as plain as can be. All the seasoning has decided to go to the bottom of the bag. And not on the chips. Well, not these! You can make these as Ranch-y as you want!

Heat ‘Em. Spice ‘Em. Eat ‘Em.

It’s literally that easy to make these quick fix ranch potato chips. The chips taste great. You can see the seasoning. And the cool part is I can add a little or a lot. I’m in control here.

You start with cheap chips. No reason to get the expensive ones. You actually want them a bit oily, a bit greasy. Why? Seasoning sticks to oily and greasy. Same reason you want rippled chips. Seasoning sticks to ripples, too.

Amazon Fresh – Classic Potato Chips, 11 oz (Previously Happy Belly, Packaging May Vary)

Don’t grab those wimpy Ranch seasoning packets, the ones you use for making dips and dressings. Hey, they’re fine for that but they aren’t going to season a big bag of chips. Go big. Grab a shaker canister and season to your heart’s content!

Hidden Valley Original Ranch Seasoning, Dressing and Dip Mix, Shaker Canister, 8 Ounces (Package May Vary)

Also try my quick fix roasted garlic and herb potato chips.

Print Pin

5 from 1 vote

Quick Fix Ranch Potato Chips

The solution to boring potato chips.

Course Snack

Cuisine American

Keyword potato chips, quick fix

Prep Time 15

Cook Time 5

Servings

Calories 452kcal

Author Inspired by a recipe from Simple Comfort Food

Ingredients

4 cups wavy potato chips A few good handfuls worth. I recommend ruffled chips, and no need to get the expensive stuff, store brand is fine
½ tablespoon Hidden Valley Original Ranch Seasoning and Salad Dressing Mix more or less, to taste

Instructions

Preheat your oven to 275 F.
Spread chips out onto a baking sheet. Bake for 5 minutes. You should see that the oils in the chips have come to the surface.
Gently transfer chips to a large bowl and sprinkle with the seasoning. Use a spatula to carefully stir to coat.
Serve immediately.

Notes

Be gentle when stirring to avoid breaking the chips.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Slow Cooker Italian BBQ Chicken

I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread and I was right. The chicken has just a hint of sweetness, a bit of a tanginess, and a bit of heat. Perfect for a sandwich of any kind. I loved the contrast of the melt-in-your-mouth chicken and the crunch of onion and iceberg lettuce. Yum!

I didn’t mess around making a sandwich. I loaded up on the chicken. Thick onion slices (soaked in water for 30 minutes to cut a little bit of that onion heat). Ripe tomato. Plenty of shredded lettuce. Heck yeah, it was messy. And messy is good.

Open To Changes

You can really change up the taste of this slow cooker Italian BBQ chicken by using a more herby or zesty dressing or by adding different BBQ sauces. Smoky, hot, mesquite, etc BBQ sauces would all really make for different tastes. That way you can make this chicken again and again without getting bored with it.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker creamy bacon chicken.

Print Pin

4 from 1 vote

Slow Cooker Italian BBQ Chicken

Course Main

Cuisine American

Keyword chicken, crockpot, slow cooker

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Calories 149kcal

Author Based on a recipe from Center Cut Cook

Equipment

slow cooker

Ingredients

3 chicken breasts boneless skinless
1 16 ounce your favorite BBQ sauce
½ cup Italian salad dressing
3 tablespoons brown sugar
pinch dried red pepper flake or more

Instructions

Place the chicken in the bottom of your slow cooker.
In a medium bowl whisk together the remaining ingredients. Pour over the chicken.
Cook on low for 7 hours if slicing, or 8 hours if shredding.

Notes

Great on sandwiches. Leftovers freeze well, too.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Easy Delicious Salsa

Oh wow. Now I know how our local favorite Mexican restaurant makes such great salsa. This easy delicious salsa is the same recipe, or darned close to it. This is the best way I’ve found to make a big ole batch of salsa with just a few ingredients in no time. The key to this salsa is the El Pato hot tomato sauce. That stuff is fantastic. Great heat, great tomato flavor. It’s perfect in a salsa.

It’s Ok To Play With Your Salsa

I made this easy delicious salsa just like the recipe is written below. And I loved it. Now, I do like a good bit of cilantro I ended up adding almost an entire bunch. If you’re not quite the cilantro fan, add less.

Add white onion and jalapeno too, if you want. Just chop them up a bit and add them to the blender. The salsa already includes green onion, which adds a great flavor. I could see wanting a bit of crunch that white onion would add. The salsa is already a tad spicy, but not overwhelmingly so. A little jalapeno would add a bit more kick of course.

El Pato, Tomato Sauce, 7.75 oz

Guess what? Salsa is fantastic on hot dogs.

Print Pin

5 from 2 votes

Easy Delicious Salsa

Now I know how our local favorite Mexican restaurant makes such great salsa.

Course Appetizer

Cuisine Mexican

Keyword salsa

Prep Time 15

Cook Time 15

Servings

Calories 20kcal

Ingredients

1 bunch cilantro see note. leafy parts only
1 bunch green onions sliced
2 cloves garlic minced
8 ounces El Pato hot tomato sauce
28 ounces tomatoes canned, whole or diced. divided
1 teaspoon garlic salt
1 lime juiced

Instructions

Place the cilantro, green onions, garlic, hot tomato sauce and 1/2 of the tomatoes into a blender or food processor.
Pulse until the cilantro and green onions are the desired size. You don't want to liquify the mixture.
Add the remaining tomatoes and pulse just a few times. You want them to still be somewhat chunky.
Transfer mixture to a bowl.
Add the garlic salt and lime and stir.
Refrigerate until ready to serve. Give it a good stir before serving.

Notes

I really like cilantro, so I used almost an entire bunch. Unless you’re a total cilantro-aholic, I recommend using 1/2 a bunch. You can always add more but it’s really hard to take it back out!

If you’d like a little white onion and/or jalapeno in your salsa, just chop and add to the blender before processing.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Green Bean Stir-Fry

I love a quick stir-fry, specially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry. Everything besides the beans are readily available in my pantry or fridge. Preparation couldn’t get much easier. And stir-frying? About as easy as it gets. Great flavor, a little char, and a sweet and spicy sauce. There were no leftovers.

Cooked Indoors Or Outdoors, They’re Great!

This time of year I prefer to use a wok outdoors for dishes like this green bean stir-fry. I have a wok insert for my Weber Performer grill. Since the wok sits over a bed of coals the pan gets amazingly hot. The beans seared instantly. It not only doesn’t heat up the house on a hot day, the wok gets much hotter than it ever could on my flattop electric stove. Plus I don’t have to worry about it scratching my glasstop.

For inside cooking I use a flat-bottom wok. That’s mostly because I have a flattop electric stove and not a gas stove. I need as much contact between the bottom of the pan and the cooktop as possible so I get the wok as hot as possible.

Kenmore Hammond Flat Bottom Carbon Steel Wok, 14-Inch, Black

Also try my Mongolian stir-fry sauce.

Print Pin

4 from 1 vote

Green Bean Stir-Fry

I love a quick stir-fry, specially when vegetables are in season. Green beans were on sale, which means time to make my go-to green bean stir-fry.

Course Side

Cuisine Asian

Keyword green beans

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 165kcal

Author Based on a recipe from Sunny Anderson

Ingredients

For the sauce

2 tablespoons honey
2 tablespoons unseasoned rice vinegar
1 tablespoon sesame oil or less, to taste
1 teaspoon red pepper flakes
kosher salt
ground black pepper

For the beans

2 tablespoons vegetable oil
1 pound green beans washed, trimmed, cut into 1″ pieces
2 cloves garlic minced
1 inch ginger minced

Instructions

For the sauce

Whisk together all ingredients.

For the beans

Heat the oil in a wok over high heat.
Add the beans and cook, stirring continuously, 2-3 minutes until dark in color and starting to caramelize.
Add the garlic and fresh ginger and cook, stirring constantly, for 2 more minutes.
Add the sauce and stir. Cook another minute.
Remove from wok and serve.

Notes

You can substitute 1 teaspoon dried ginger. If you do, add the dried ginger to the sauce instead of to the beans while they stir fry.

Nutrition

Nutritional values are approximate.

Weber 6493 21-Inch 3-Sided Grill Brush

Weber Grill Brush Scrubber – Heavy Duty Grate Cleaner – With 3 Replaceable Pads

Easy Battered Pork Tenderloin Sandwich

Why yes, there are other ways of making a tenderloin sandwich. More often than not, you’ll find them tossed in a flour coating. Even some cornmeal. Well, my easy battered pork tenderloin sandwich isn’t that. This sandwich is more about channeling my addiction to fried fish (and in particular, fish and chips) but using pork. A wonderfully light crunchy coating covers a thin, moist, tasty pork loin. All in a convenient sandwich format with my favorite toppings: red onion and mayonnaise….

… or sometimes I’ll add lettuce, tomato, pickle and ketchup to my easy battered pork tenderloin sandwich…

The Onion Adds A Nice Crunch

This is a sweeter sandwich than what you might consider traditional. That’s why I like the addition of red onion. That onion ‘bite’ is a good contrast. Each bite is perfect. Nope, not traditional but mighty darned good in it’s own right.

Shore Lunch Batter Mix Beer Batter Mix, 9 Oz, 6 Pack

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Print Pin

5 from 1 vote

Easy Battered Pork Tenderloin Sandwich

Note the usual sandwich. Just as tasty as the classic. If not more!

Course Main

Cuisine American

Keyword pork, sandwich

Prep Time 15

Cook Time 15

Servings

Calories 375kcal

Equipment

Fry Daddy Deep Fryer

Ingredients

2 boneless pork loin chops around 6 ounces each
1 package Shore Lunch Beer Batter Mix
½ cup beer can be at room temperature
oil for frying
2 hamburger buns
2 slices red onion
4 pieces iceberg lettuce
6 slices dill pickle chips
mayonnaise to taste
ketchup to taste
prepared yellow mustard to taste

Instructions

Pound the chops out nice and big, to about 1/4" thickness. Trim off any excess fat if desired.
Combine the batter mix and beer per package instructions.
Heat oil to 350 F.
Working in batches if needed, dip the chops into the wet batter mix. Shake off excess if desired. I personally like mine heavily battered.
Transfer to the hot oil and fry until done, flipping once, about 4 minutes per side. Chops will be golden brown and cooked to at least 155 F.
Transfer to a wire rack or paper towel-lined plate to drain and cool slightly.
Toast the buns if desired.
Add pork tenderloin to the buns. Top with remaining ingredients.
Devour.

Notes

I love my sandwich slathered with plenty of mayo!

Nutrition

Nutritional values are approximate.

Lodge ASAHH41 Silicone Assist Handle Holder, Red

Le Creuset Magnetic Wooden Trivet, Acacia Wood with Black Silicone Rings

Spicy Italian Flatbread Pizza

I’m always up for a good flatbread pizza. Usually that means a store-bought crust, a tomato-based sauce, cheese and traditional pizza toppings. Like Italian sausage. Or pepperoni. You know, the ‘regular’ things. This time I stepped out of my comfort zone and made a spicy Italian flatbread pizza. It was different (for me) and absolutely delicious. I loved the change from my ‘usual’ and would definitely make this again. And again.

Salami Is Good

I used a genoa salami for my spicy Italian flatbread pizza. You don’t want a hard salami. You want one that is more pepperoni-like. Great flavor but not hard to chew if you know what I mean. You don’t have to get the expensive stuff either. Sandwich meat salami is perfect.

The Crunchier The Better

I like my flatbread pizzas to be crunchy. That’s a big reason I like them so much. It’s easy to get them nice and crunchy, too. I like to pre-bake my crust a few minutes to get the crunchy going. Then I add my toppings and continue baking it until nicely golden brown.

Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle

Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design-Forward Cookware

Also try my garlic Parmesan pizza rolls.

Print Pin

5 from 1 vote

Spicy Italian Flatbread Pizza

Different and absolutely delicious.

Course Appetizer or Main

Cuisine American

Keyword flatbread, pizza

Prep Time 10

Cook Time 12

Servings

Calories 730kcal

Ingredients

1 tablespoon olive oil
1 flatbread pizza crust
1 teaspoon Italian Seasoning
¼ small red onion sliced or chopped
3 slices salami chopped or quartered
6 ounces artichoke hearts drained, quartered
3 slices provolone torn or sliced
½ teaspoon dried red pepper flake

Instructions

Preheat oven to 425 F.
Brush top of flatbread with the oil.
Bake the flatbread a few minutes without any toppings to get it a little browned.
Sprinkle Italian seasoning over the pizza. Add onion, salami, artichoke hearts and cheese. Sprinkle with the red pepper flake.
Bake directly on the oven rack for 8-9 minutes or until the pizza is golden brown and crunchy.
Remove and slice and serve!

Notes

Best served immediately.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Spicy Chicken Fillet Sandwich

Some times I’m just hankerin’ for a good, spicy, crunchy, moist, juicy chicken sandwich. The fried kind. Nothing fancy. But nothing wimpy, either. My spicy chicken fillet sandwich is a take on the sandwich you could get at Wendy’s. Heck, you might still be able to get it. I dunno. I haven’t been to a Wendy’s in years. And now, suddenly, I am hankerin’ for a Wendy’s burger. But first, back to this delicious sandwich! The chicken has a great kick. It’s not overly spicy, but it’ll make you sit up and notice.

Simple Is Good. Very Good.

There’s nothing complicated going on with this spicy chicken fillet sandwich. The secret to its great flavor is in the seasoning mix. It is fantastic. I’ve used it on other dishes too, from wings to pork chops. Make extra and keep it on hand for seasoning darned near anything.

Thin Is Good. Very Good.

Make sure you get your chicken fillets nice and thin. And try and get them the same thickness throughout. You don’t want some parts to be more (or less) cooked than others. You want them nice and consistent.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Print Pin

5 from 1 vote

Spicy Chicken Fillet Sandwich

A good, spicy, crunchy, moist, juicy chicken sandwich.

Course Main

Cuisine American

Keyword chicken sandwiches, deep-fried

Prep Time 15

Cook Time 15

Servings

Calories 433kcal

Ingredients

4 chicken breast fillets about 3 ounces each
vegetable oil for frying
⅓ cup Frank’s RedHot Sauce
⅔ cup water
1 cup all-purpose flour
2 ½ teaspoons kosher salt
4 teaspoons cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
½ teaspoon paprika
⅛ teaspoon garlic powder
4 hamburger buns
8 teaspoons mayonnaise or more, to taste
4 leaves lettuce
4 slices tomato

Instructions

Pound the chicken fillets out until about 3/8" thick. They should be slightly larger than the buns. Trim off any excess fat.
Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F.
Combine the hot sauce and water in a shallow bowl or pie plate.
Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl or pie plate.
Working with one fillet at a time, coat each piece with the flour. Get the mixture on both sides.
Shake off any excess flour then dredge the chicken on both sides in the hot sauce mixture.
Return the chicken to the flour mixture and again coat on both sides.
Shake off any excess then transfer to the hot oil.
Fry 8-112 minutes or until the chicken is golden brown and crispy.
Remove to a paper towel-lined plate or rack to drain
Toast buns as desired.
Divide the mayonnaise between the tops of the buns.
On bottom buns place chicken followed by tomato and lettuce.
Add top bun and serve.

Notes

Add a few slices of dill pickle too!

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Slow Cooker Italian Subs

These slow cooker Italian subs were one of the best things we’ve made. Almost Sloppy J o e-like, they are packed with deliciousness. Each and every bite. Not too much sauce, either. Like a Sloppy Joe you want a little mess, but you don’t want to drown in sauce. I wouldn’t hesitate to make these again and again.

Texture Your Way

I prefer to use bulk sausage in these slow cooker Italian subs. After I brown and drain it, I let it cool slightly then put it into my food processor. I pulse a few times to get the sausage pieces all the same size. I don’t go crazy pulsing it, I still want the texture of the sausage crumbles. I just don’t want big bites of it. You can make it however you like!

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my quick-and-easy cold cut sandwich.

Print Pin

5 from 1 vote

Slow Cooker Italian Subs

I prefer to use bulk sausage in these slow cooker Italian subs. After I brown and drain it, I let it cool slightly then put it into my small food processor.

Course Main

Cuisine American

Keyword crockpot, Italian, sandwich, slow cooker

Prep Time 15

Cook Time 6 15

Servings

Calories 571kcal

Equipment

slow cooker

Ingredients

2 pounds Italian bulk sausage bulk, or use links and remove the sausage from the casings first
2 large onions sliced
28 ounces spaghetti sauce
1 tablespoon dried oregano
2 medium green bell peppers sliced
½ pound mushrooms sliced
kosher salt to taste
ground black pepper to taste
8 sub rolls for serving

Instructions

Crumble sausage into a skillet over medium-high heat. Cook until browned. Remove to a paper towel-lined plate to drain.
Note: After the sausage has cooled I like to chop it finer using either a knife or a food processor pulsed a few times. This is optional but I prefer the smaller sausage bites.
Lightly spray a slow cooker with non-stick spray.
Add the sausage and onion.
Pour in the spaghetti sauce. Note: I pour the sauce over the back of a large spoon so it doesn't splatter.
Sprinkle with the oregano.
Cover and cook on low 4 hours.
Add bell pepper and mushrooms.
Cover and cook another 2 hours or until peppers are tender.
Stir, season with salt and pepper and stir again.
Serve on toasted rolls.

Notes

Make sure you have plenty of napkins!

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count