Air Fryer Carrots by Chelsea Lords Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. These Air Fryer Carrots Are… Light and nutritious: Use less oil than oven roasting and much less than frying. Great with everything: Pair with just about any meal! Kid-approved: Sweet and crispy, a hit with kiddos and adults alike. So tasty: Packed with flavor and the best crispy outside, tender inside texture. Easy to prepare: Minimal work required—great for busy weeknights! Air Fryer Carrot Ingredients Carrots: Pick fresh, firm, deep orange ones for sweetness and crunch. Olive oil: Extra virgin for best flavor. Salt and pepper: We love table grind pepper on these carrots. Paprika: Smoked for smokiness, or sweet paprika for mildness. Garlic powder: Loads of flavor without any mincing. Fresh herbs: For added color and flavor. How To Make Air Fryer Carrots Prep carrots: Peel, then slice diagonally to get 3 cups. Season: Toss with olive oil and spices. Arrange: Single layer in basket. Air fry: 8-13 mins at 400°F, shake halfway through. Serve: Hot, with herbs for garnish if desired. What To Serve With Air Fryer Carrots Grilled Chicken: Savory and simple, balances carrot sweetness. Quinoa Salad: Fresh and lemony, this salad adds a nice veggie boost. Steak: A classic, great with crispy carrots. Lentil Soup: Cozy and spiced, a comforting match. Mixed Green Salad: Light and fresh, with a tangy dressing. Baked Potatoes: Fluffy and versatile, perfect for topping customization. STORAGE Leftovers? Cool completely: Let carrots cool to room temperature before storing. Airtight container: Transfer to an airtight container. Refrigerate: Store in the fridge for up to 3-4 days. Reheat: For best results, reheat in the air fryer at 350°F until warm and crispy. More Air Fryer Recipes: Air Fryer Breakfast Potatoes Air Fryer Sweet Potatoes Grilled Cheese Air Fryer Potatoes Air Fryer Chickpeas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Carrots 5 from 1 vote - Review this recipe Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. SAVE TO RECIPE BOX Print Recipe Air Fryer Carrots 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Air Fryer Carrots are seasoned beautifully and cooked to perfection—crispy on the outside and tender on the inside. Course Appetizer, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword Air Fryer Carrots Prep Time 15 minutes minutes Cook Time 8 minutes minutes Total Time 23 minutes minutes Servings 4 servings Chelsea Lords Calories 78kcal Author Chelsea Lords EquipmentAir Fryer Ingredients▢ 1 pound carrots, peeled and sliced on the diagonal (3 cups)▢ 1 tablespoon good quality olive oil▢ ¾ teaspoon salt▢ ⅛ teaspoon pepper▢ ¼ teaspoon paprika & garlic powder▢ Optional garnish: 1 tbsp finely chopped fresh flat-leaf parsley or 2 tsp. fresh thyme InstructionsPREP: Peel and then slice carrots on the diagonal; each diagonal cut you make should be about 1 inch apart. Measure to ensure you have 3 full cups.SEASON: Add the carrots to a separate bowl (not in the air fryer basket). Drizzle with oil and add all the seasonings, tossing thoroughly for an even coating.AIR FRY: Without any food in it, preheat the Air Fryer at 400°F (200°C) for 4 minutes. Arrange the seasoned carrots in a single layer in the air fryer basket, making sure they do not overlap. (If you have too many carrots to fit in a single layer, cook them in batches.)AIR FRY: Air fry for 8-13 minutes. Halfway through, shake the basket and rearrange the carrots into a single layer again for even cooking.CHECK DONENESS: Carrots are done when they are tender inside with a slightly crisp and charred exterior. Due to variance in air fryer models, if the carrots aren’t sufficiently crispy after 13 minutes, continue air frying, checking every 1-2 minutes.SERVE: Taste and, if needed, season with an additional pinch of salt. Serve hot, straight from the air fryer, garnished with fresh parsley or thyme if desired. Recipe NotesOil Usage: It's important not to reduce the quantity of olive oil, as it ensures the carrots achieve the desired crispiness. Slicing carrots: For uniform cooking, make sure to slice the carrots into equally sized pieces. Nutrition FactsCalories: 78kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 514mg | Potassium: 366mg | Fiber: 3g | Sugar: 5g | Vitamin A: 18945IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mini Meatloaf Recipe by Chelsea Lords This Mini Meatloaf Recipe is the best I’ve ever tried! Tender, flavorful loaves with an incredible, easy glaze. Reasons To Love This Mini Meatloaf Recipe: Effortless: Easy to make with simple ingredients. Quick: Less time baking than traditional meatloaf, plus more glaze in every bite! Meal prep friendly: Ideal for making ahead of time. Comfort food: Delivers classic, comforting flavors. Delicious leftovers: Turns into tasty meatloaf sliders! Mini Meatloaf Recipe Ingredients: Olive oil: Use for sautéing; butter also works. Yellow onion: Finely dice for quick cooking and even distribution. Carrots: Peel, grate on large holes, gently pack in measuring cup. Mushrooms: Chop finely; we love Baby Bella mushrooms. Minced garlic: Fresh for stronger flavor; jarred for ease. Ground beef: Don’t go too lean or meatloaves can end up a bit dry. Seasonings: Adjust to taste preference. Worcestershire: For umami and saltiness. Panko: For texture and softness. Ketchup: For moisture and flavor. Egg: Binds ingredients and adds flavor. Glaze Breakdown: Ketchup: Tangy-sweet glaze base. Brown sugar: For sweetness; adjust to preference. Apple cider vinegar: Adds acidity and balance to the sugar. How To Make This Mini Meatloaf Recipe Sauté: Sauté veggies in olive oil until tender. Let cool. Meatloaf mixture: Add cooled veggies to the remaining meatloaf ingredients in a bowl. Mix gently. Baking: Divide mixture into muffin tin, and bake for 15 minutes. Glazing: Mix glaze ingredients, apply to meatloaves, and bake for another 15 minutes. Finishing touches: Let rest for five minutes before serving. Enjoy! What To Serve Alongside This Mini Meatloaf Recipe: Roasted veggies: Carrots, Brussels sprouts, sweet potatoes. Garlic Mashed Potatoes: Our best-ever mashed potatoes recipe! Green Bean Almondine: Sautéed with almonds. Caesar Salad: Romaine, croutons, Parmesan. Quinoa Salad: With cucumbers, tomatoes, and avocado. Mac and Cheese: Creamy and cheesy. Dinner Rolls: The perfect side! Cucumber Salad: With a simple vinaigrette. STORAGE Mini Meatloaf Recipe Leftovers Refrigerate: Cool, store in airtight container up to 4 days. Freeze: Individually wrap, freeze up to 3 months; thaw in fridge. Reheat: Microwave or oven until hot. Thaw frozen meatloaves before reheating. More Recipes To Love: Banh Mi Meatballs Taco Meat Recipe Buffalo Chicken Chili Chicken Tetrazzini Porcupine Meatballs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Meatloaf Recipe 5 from 1 vote - Review this recipe This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost. SAVE TO RECIPE BOX Print Recipe Mini Meatloaf Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Mini Meatloaf Recipe is the best I've ever tried! The meatloaves are tender, flavorful, and modernized with 'hidden' veggies for an added nutritious boost. Course Dinner, Main Course Cuisine American Keyword Mini Meatloaf Recipe Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 12 meatloaves Chelsea Lords Calories 130kcal Author Chelsea Lords Cost $14.57 EquipmentRegular-sized muffin tinOlive oil cooking spray IngredientsMeatloaves▢ 1 tablespoon olive oil▢ ½ cup very finely diced yellow onion (1 small)▢ ½ cup grated carrots (1-2 medium)▢ 1 cup very finely chopped mushrooms (we like Baby Bella)▢ 1½ teaspoons minced garlic▢ 1 pound (16 oz) 90/10% ground beef▢ 1 teaspoon each: beef bouillon powder, dried thyme, dried oregano, garlic powder, & onion powder▢ ½ teaspoon pepper▢ 1 tablespoon Worcestershire sauce▢ ¾ cup Panko (Note 1)▢ ¼ cup ketchup (Note 2)▢ 1 large eggGlaze▢ ½ cup ketchup▢ 2 tablespoons light brown sugar▢ 2 tablespoons apple cider vinegar InstructionsVEGGIE PREP: Peel and grate carrots (on the large holes of a box grater). Finely chop mushrooms and onion or pulse in a food processor.COOK: In a large skillet over medium-high heat, add olive oil. Once hot, add onion, garlic, mushrooms, and carrots. Sauté until veggies are tender and liquid has fully evaporated, about 5-7 minutes. Let cool for 5-10 minutes in a large bowl.OVEN PREP: Preheat oven to 375°F (190°C) and generously grease a regular-sized muffin tin with nonstick spray.COMBINE: To the cooled veggies, add all remaining meatloaf ingredients. Mix gently with hands. Avoid over-mixing to avoid dense loaves.BAKE: Divide the mixture evenly into the prepared muffin tin. (You'll use about a packed full ¼ cup per cavity.) Bake for 15 minutes. Meanwhile, mix glaze ingredients with a pinch of salt and pepper. Glaze meatloaves evenly (use all the glaze) and return to oven for another 15 minutes.ENJOY: Rest meatloaves for 5 minutes and then carefully lift out with a fork (use a knife to loosen edges if needed). Enjoy hot! Video Recipe NotesNote 1: Panko: This is a type of Japanese breadcrumb known for its light, airy texture. Typically found next to breadcrumbs in the grocery store. You can swap regular dried breadcrumbs in this recipe, with a slight change in texture. Note 2: Ketchup: A good brand makes a world of difference; we love Heinz®! Nutrition FactsServing: 1serving | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 325mg | Potassium: 245mg | Fiber: 1g | Sugar: 6g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mexican Salad by Chelsea Lords Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! This Mexican Salad Is… Super fresh: Packed with crisp, fresh veggies. Tangy: Quick, homemade lime-cilantro dressing is the absolute best! Flexible: Easy to customize with your favorite add-ins. Nutritious: Loaded with nutrients for a feel-good meal. Simple: Straightforward to make, no hassle. Prep-friendly: Great for making ahead and enjoying later or using as weekly meal prep. Mexican Salad Ingredients Romaine lettuce: Look for bright, crisp heads. Clean and thoroughly dry. Tomatoes: Choose firm, bright ones for peak sweetness. Corn: Fresh is delicious! Otherwise, canned works or try our fave fire-roasted frozen corn. Black beans: Drain and rinse. Sweet peppers: Bright and firm equals sweet flavors. Avocado: Ripe for nice added creaminess. Extras: Cilantro for freshness, red onion for bite, cotija for salty kick, and tortilla strips for crunch. Mexican Salad Dressing Ingredients Limes: Go for firm, heavy ones for more juice. Garlic: Fresh for stronger flavor; pre-minced for ease. Cilantro: Bright, fresh leaves are key for flavor! Twist off the top of a bunch and measure loosely. Jalapeño: De-seed to dial down the heat. Mayo: Use a high-quality brand–it makes a big difference! Sour cream: Light works fine here. VARIATIONS Switch Up This Mexican Salad Recipe Add protein: Grilled chicken, steak, or shrimp. Grain base: Include cooked quinoa or rice for bulk. Roasted veggies: Try tossing in roasted peppers or sweet potatoes. Fruit: Mix in mango or pineapple. Cheese swap: Try pepper Jack, queso fresco, or Cheddar. Add heat: Add some diced jalapeños. More crunch: Add toasted pumpkin seeds. STORAGE Meal Prep or Make Ahead For the best texture, enjoy this Mexican Salad freshly assembled. However, if you’d like to prep ahead, here’s how to store each component: Dressing: Keeps in the fridge, sealed, for a week. Veggies: Store in airtight containers, lettuce wrapped with a paper towel, in the fridge for 3-5 days. Beans and corn: Keep separately in the fridge for up to a week. Avocado: Best cut right before serving. If storing, drizzle with lime juice and seal in a container for 1-2 days. Cheese and Chips: Store cheese in the fridge and tortilla strips at room temp in a sealed bag. What To Serve With Mexican Salad: Cilantro Lime Rice: Or this Mexican Rice Recipe. Tacos or Quesadillas Guacamole and Chips Chicken Tortilla or Black Bean Soup Pinto Beans More Recipes To Love: Sweet Potato and Black Bean Burrito Bowls Roasted Red Pepper Soup Mexican Street Corn Salad Black Bean Quesadillas Bean and Cheese Burritos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mexican Salad 5 from 3 votes - Review this recipe Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! SAVE TO RECIPE BOX Print Recipe Mexican Salad 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Mexican Salad is loaded with black beans, corn, onions, peppers, and tomatoes. Drizzle on our fave cilantro-lime dressing and dig in! Course Appetizer, Salad, Side Dish Cuisine Healthy, Mexican, Vegetarian Keyword mexican salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 401kcal Author Chelsea Lords Cost $8.38 IngredientsDressing (Note 1)▢ 2-3 large limes (½ tsp zest; 2 tbsp juice)▢ ½ teaspoon minced garlic▢ ½ cup loosely packed fresh cilantro (leaves and tender stems)▢ 1½ teaspoon coarsely chopped jalapeño, optional▢ ¼ cup each: mayo and sour cream▢ ¼ tsp salt and ⅛ tsp pepperSalad▢ 5 heaping cups romaine lettuce, cut to bite-sized pieces▢ 1 cup cherry tomatoes, halved▢ ¾ cup each: corn and drained/rinsed black beans (Note 2)▢ 1 cup mini sweet peppers, thinly sliced▢ 1 large ripe avocado, diced▢ Optional: ¼cup finely chopped cilantro,½ red onion, thinly sliced, cotija cheese for topping, tortilla strips InstructionsDRESSING: Combine all dressing ingredients in a small blender jar or food processor. Pulse until smooth. Transfer to a Mason jar; pop in the fridge until ready to use. LETTUCE: Chop the lettuce into small bite-sized pieces. Wash and thoroughly dry the lettuce (a salad spinner comes in handy here). Wet lettuce keeps the dressing from adhering properly.ASSEMBLY: For immediate serving: Top lettuce with salad ingredients, add dressing to preference, adjust seasoning, and serve.For later/meal prep: Store salad components separately. Assemble as needed to avoid sogginess and browning. Add optional items as desired. Video Recipe NotesNote 1: Dressing: If you don't want to make your own dressing, we like this store-bought cilantro-lime ranch. For a vinaigrette dressing, try our Cilantro Lime Dressing. Note 2:Corn: Fire-roasted corn is a favorite of ours in this salad. If using frozen, sauté until thawed through, then cool it down before mixing in. Nutrition FactsServing: 1serving | Calories: 401kcal | Carbohydrates: 29g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 746mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2539IU | Vitamin C: 99mg | Calcium: 47mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Bacon Ranch Sliders by Chelsea Lords Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. These Chicken Bacon Ranch Sliders Are… The tastiest combo: Chicken, cheese, bacon – what’s not to love?! Easy: Quick to prepare, perfect for busy days. Everyone loves it: Big hit with everyone! Versatile meal: Great for lunches, dinners, or appetizers. Minimal ingredients: Only SEVEN ingredients! Chicken Bacon Ranch Slider Ingredients Hawaiian rolls: Choose the freshest and softest rolls available. Rotisserie chicken: Quick and flavorful; shred or dice. Ranch dressing: Go for quality (refrigerated instead of shelf-stable) or homemade. Cheese: Cheddar for sharper flavor, Colby Jack for milder flavor. Bacon: Use the microwave for the quickest prep. Parmesan: Optional, but adds a nice flavor and a touch of saltiness. Herb butter: Use ready-made garlic-herb butter (like Kerrygold®) for ease. How To Make Chicken Bacon Ranch Sliders Prep: Preheat to 350°F. Prepare rolls: Slice rolls in half; brush with melted butter. Mix chicken: Combine chicken with ranch dressing. Layer ingredients: On roll bottoms, layer cheese, chicken mix, bacon, more cheese. Initial bake: 10 minutes. Add tops and butter: Place top roll slab, and brush with butter. Final bake: Cover with foil, bake 20 mins, then uncover, bake 5-10 more mins. Serve: Right out of the oven; enjoy! What To Serve Alongside Chicken Bacon Ranch Sliders: Veggie sticks and Dip: Fresh, crunchy vegetables with a creamy dip. Caesar Salad: Crisp romaine, croutons, and bacon. Roasted Sweet Potatoes: Sweet and savory, baked or air-fried. Coleslaw: Tangy and crunchy. Fruit Salad: Seasonal fruits for a refreshing side. Potato Salad: Creamy or light vinaigrette version. Pasta Salad: Cold pasta, veggies, zesty dressing. STORAGE Leftovers? Cool completely: Let sliders cool to room temp. Wrap tightly: Use plastic wrap or foil. Refrigerate: Store in the fridge for up to three days. Reheat: Warm in the oven, air fryer, or microwave before serving. More Slider Recipes: Philly Cheesesteak Sliders Chicken Cordon Bleu Sliders Cheeseburger Sliders Banh Mi Meatball Sliders Cuban Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Bacon Ranch Sliders 5 from 1 vote - Review this recipe Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. SAVE TO RECIPE BOX Print Recipe Chicken Bacon Ranch Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Bacon Ranch Sliders combine tender chicken, smoky bacon, and tangy ranch dressing on sweet Hawaiian rolls for a delicious, flavor-packed meal. Course Dinner, Main Course Cuisine American Keyword Chicken Bacon Ranch Sliders Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 12 sliders Chelsea Lords Calories 364kcal Author Chelsea Lords Cost $12.13 Ingredients▢ 12-count package Hawaiian rolls (Note 1)▢ 3 cups shredded/chopped rotisserie chicken▢ ½ cup good ranch dressing,, plus more for dipping▢ 12 slices sharp Cheddar OR Colby jack cheese▢ 8 slices microwave bacon, cooked and crumbled (~1/2 cup)▢ 1 tablespoon grated Parmesan, optional▢ 1 stick (7 tbsp) herb butter (Note 2) InstructionsPREP: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan. Without separating them, slice the slab of rolls horizontally into two halves (See Note 1). Melt the butter; let cool.CHICKEN: Mix chicken with ranch dressing until well coated.BRUSH ON BUTTER: Place the bottom half of the rolls in the prepared pan. Brush 2½ tablespoons of melted butter onto the cut sides of both the top and bottom halves of the rolls. ASSEMBLE: Place bottom half of rolls in prepared pan. Layer half of the cheese over the rolls. Evenly distribute the saucy chicken over the cheese. Sprinkle bacon evenly on top. Top with the remaining cheese. Bake this arrangement (without the top half of the rolls) for 10 minutes.BAKE AGAIN: Remove from the oven and add the top slab of rolls. Use a pastry brush to spread the remaining butter mostly on the top of the rolls, but also a bit all over the sides. Cover the pan with foil and bake for 20 minutes. Then, remove the foil and bake for another 5-10 minutes, or until the top is golden brown, and the cheese is completely melted.ENJOY: Serve hot, cutting into individual sliders. Enjoy with extra ranch for dipping if desired! Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice in half horizontally: Note 2: Butter: Nothing beats this amazing Kerrygold® garlic butter (so delicious and helps cut down on ingredients needed!). However, a homemade blend of 7 tablespoons butter mixed with 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, plus salt & pepper to taste will do the trick. Nutrition FactsServing: 1serving | Calories: 364kcal | Carbohydrates: 16g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 474mg | Potassium: 152mg | Sugar: 5g | Vitamin A: 308IU | Calcium: 203mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mediterranean Orzo Salad by Chelsea Lords Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! Mediterranean Orzo Salad Is… Packed with flavor: Tangy feta, sweet tomatoes, savory olives, and the BEST lemon vinaigrette. Nutritious and light: Features an olive-oil-based vinaigrette, loads of veggies, and beneficial fats. Easy to prepare: A straightforward recipe. Versatile: Perfect as a main dish, side, or for potlucks. Adaptable: Simple to modify to suit tastes or dietary requirements. Meal prep friendly: Ideal for preparing ahead, making meal prep a breeze. Mediterranean Orzo Salad Ingredients Orzo pasta: Not to be confused with rice! Grape tomatoes: Choose ripe and firm for best flavor and texture. Mini cucumbers: Or English cucumbers. Kalamata olives: Or grab black olives if you prefer. Feta cheese: Crumble from a block for better flavor. Avocado: A perfectly ripe avocado adds a nice creaminess. Parsley: Stick to flat-leaf, not curly parsley. Dressing Red wine vinegar: Select a good brand. Dijon mustard: Don’t use yellow mustard. Italian seasoning: Or use dried Oregano. Garlic: Fresh minced for stronger flavor; jarred for quicker prep. Olive oil: Extra-virgin for best flavor. Honey: Add to desired sweetness. Lemon: Zest with a microplane; juice with this citrus juicer. How To Make Mediterranean Orzo Salad Dress: Combine dressing ingredients; set aside. Cook orzo: Boil in salted water, drain, rinse. Toss: Mix orzo with some dressing. Mix: Add tomatoes, cucumbers, olives, feta, (avocado, parsley optional). Season: Add more dressing, salt, and pepper to taste. Serve/store: Enjoy immediately or keep ingredients separate for later. QUICK TIP Boil pasta in well-salted water to season it from the inside, which enhances flavor and keeps your pasta salad from being bland! What To Serve Alongside Mediterranean Orzo Salad Chicken or Fish: Seasoned with herbs and lemon. Pita and Hummus: For a light and complementary side. Roasted Vegetables: Your fave veggies with olive oil and herbs. Fresh fruit platter: Figs, grapes, and melons will pair nicely. Cheese platter: With goat cheese, halloumi, olives, and nuts. Quinoa Salad: Simple, with lemon juice and herbs. Cold cuts and charcuterie: For some added protein. STORAGE Store the Mediterranean Orzo Salad by keeping the dressing separate from the other ingredients. Refrigerate the salad, veggies, and dressing in separate airtight containers. Mix just before serving. Consume within 3-4 days for best freshness. Storing the fully combined salad will result in sogginess as the pasta absorbs the dressing. Add Some Protein On The Side: Grilled Chicken Marinade Air Fryer Falafel Grilled Flank Steak Best Baked Cod Greek Chicken FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mediterranean Orzo Salad 5 from 1 vote - Review this recipe Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! SAVE TO RECIPE BOX Print Recipe Mediterranean Orzo Salad 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Mediterranean Orzo Salad is loaded with veggies and tossed in the best lemon vinaigrette. Super easy to throw together and a total crowd-pleaser! Course lunch, Main Course, Salad, Side Dish Cuisine Healthy, Mediterranean, Vegetarian Keyword Mediterranean Orzo Salad Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 servings Chelsea Lords Calories 247kcal Author Chelsea Lords Cost $9.12 EquipmentOptional: microplane and juicer (Note 1) Ingredients▢ 1 cup uncooked orzo pasta▢ 2 cups (12 oz) grape tomatoes, halved▢ 2 mini cucumbers, diced (1-1/3 cups)▢ ¾ cup kalamata olives, halved▢ 2 oz feta, (1/2 up to 1 cup) crumbled (Note 2)▢ Optional: 1 large avocado diced, ¼ cup finely chopped flat-leaf parsleyDressing▢ 2 tablespoons red wine vinegar▢ 1 tablespoon Dijon mustard▢ ½ teaspoon each: dried Italian seasoning and fresh minced garlic▢ ¼ cup extra virgin olive oil▢ 1½ teaspoons honey▢ 1½ tablespoons freshly squeezed lemon juice (plus 1/4 tsp zest) (1 lemon)▢ Salt and pepper (recommend ¼ tsp salt and ⅛ tsp pepper) InstructionsDRESSING: Combine all dressing ingredients in a jar, shake well, and pop in the fridge until ready to use. Shake again before using. (Can make ahead of time--see Note 3.)ORZO: Cook orzo in salted boiling water (2 tsp salt in 8 cups water) as per package instructions. Drain, rinse with cold water, and toss with 2 tbsp dressing.ASSEMBLE: For immediate serving, mix orzo with all salad ingredients, add dressing to taste, adjust seasoning, and serve. If you want to enjoy salad throughout the week, store components separately and assemble as needed to prevent sogginess and avocado browning. Video Recipe NotesNote 1: Lemons: We like to zest the lemon with a microplane & juice with this citrus juicer. Note 2: Feta: Add feta as you like it. Begin with 1/2 cup, then add more to personal preference. If using less feta, you might need a bit more salt to compensate. Note 3: Dressing: The dressing can be prepared in advance. If it solidifies or clumps, that's just the olive oil hardening. Let it sit at room temperature for 20 minutes and then give it a good shake to re-emulsify. Nutrition FactsServing: 1serving | Calories: 247kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 405mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 785IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Taco Meat Recipe by Chelsea Lords Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It’s quick, easy, and bursting with flavor. This Taco Meat Recipe Is… Quick and Easy: Fast and perfect for busy weeknights. Flavorful: The best blend of seasonings! Lean protein: Uses 93/7 lean ground beef. Versatile: Great for tacos, burritos, nachos, and other Mexican-inspired dishes. Budget-friendly: Enjoy more-affordable restaurant-quality taco meat. Great for meal prep: Make a batch to use later in various dishes. Taco Meat Recipe Ingredients Olive oil: Substitute other oils if desired. Lean ground beef (93/7): Lean beef works great with our seasoning blend — less fat without any flavor sacrifice. Tomato paste: Choose high-quality for better flavor. Water: Gradually add for meat consistency control. Seasoning blend: Includes chili powder, cumin, paprika, onion and garlic powder, oregano, salt and pepper. Optional: Beef Bouillon Powder: Boosts beefy and umami flavor. Yellow onion and minced garlic: Enhances flavor and texture. How To Make Our Taco Meat Recipe Heat oil: Warm oil in a skillet. Cook beef: Add beef and break it up. Seasoning blend: Sprinkle with seasoning. Tomato paste and water: Mix in tomato paste and water. Simmer: Cook until water evaporates. Serve: Enjoy in your favorite Mexican dishes! Great Side Dishes: Mexican Rice: Flavorful seasoned rice with tomatoes. Pinto Beans: Our favorite slow-cooked beans! Guacamole Recipe: Delicious topping on this Taco Meat! Salsa: Made in the blender. Mexican Street Corn (Elote): Grilled corn with mayo, cheese, and spices. Veggies: Roasted corn and peppers. Avocado Salsa: Simple salad with avocado and lime. STORAGE Meal Prep Store leftovers of this Taco Meat Recipe in an airtight container in the refrigerator for 4-5 days. To reheat, microwave in 30-second intervals or heat in a skillet until warm. We love these meal prep containers! More Easy Ground Beef Recipes: Ground Beef Ramen Meatball Sliders Ground Beef Stroganoff Middle Eastern Ground Beef Bowls 30 of our BEST Ground Beef Recipes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Taco Meat Recipe 5 from 1 vote - Review this recipe Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It's quick, easy, and bursting with flavor. SAVE TO RECIPE BOX Print Recipe Taco Meat Recipe 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Our go-to Taco Meat Recipe! We use this base in tacos, burritos, nachos, quesadillas, crunchwraps, and more. It's quick, easy, and bursting with flavor. Course Dinner, Main Course Cuisine American, Healthy Keyword Taco Meat Recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 4 servings Chelsea Lords Calories 200kcal Author Chelsea Lords Cost $7.12 EquipmentSkillet and wooden spoon Ingredients▢ 1 tablespoon olive oil▢ 1 lb. lean (93/7) ground beef▢ 2 tablespoons tomato paste▢ ¼ cup water Up to ½ cup, as needed▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin, paprika, onion and garlic powder▢ ½ teaspoon each: oregano, salt, pepper▢ 1 teaspoon beef bouillon powder, optional▢ Optional: 1 cup diced yellow onion and 1-2 tsp minced garlic InstructionsOPTIONAL GARLIC and ONION: In a large skillet, heat the olive oil over high heat. If using, add the optional diced onion and minced garlic, cooking for about 3 minutes or until they start to turn golden. If not using onion and garlic, simply heat the oil in the skillet (high heat).BEEF: Add the ground beef to the skillet. Let it sear for 1 minute without disturbing, then start breaking it apart with a wooden spoon. Once the beef starts changing color from red to pink, add all of the seasonings. Drain off any grease.FINISH: Stir in the tomato paste and gradually add water, just enough to deglaze the pan and moisten the meat. Continue cooking until the water mostly evaporates, leaving the beef mixture juicy but not watery. Taste the mixture and adjust the seasonings as needed.ENJOY: Use it as a filling for tacos, burritos, or any other dish of your choice. Recipe NotesOur Favorite Ways To Use Taco Meat: Tacos: Fill shells with meat and your favorite toppings. Burritos: Roll meat with rice, beans, and toppings. Nachos: Top chips with meat, cheese, and salsa. Quesadillas: Sandwich meat and cheese in tortillas. Crunchwraps: Fold meat, cheese, and toppings in tortillas. Enchiladas: Roll meat in tortillas with sauce and cheese. Taco Salad: Top lettuce with meat, veggies, and dressing. Stuffed Peppers: Fill peppers with meat and bake. Loaded Taco Fries: Pile meat on fries with cheese and salsa. Taco Pizza: Use meat as pizza topping with cheese. Nutrition FactsServing: 1serving | Calories: 200kcal | Carbohydrates: 3g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 302mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 715IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Raspberry Bread Pudding by Chelsea Lords Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert! If you’re out of raspberries, try our plain Bread Pudding. Raspberry Bread Pudding Inspired by my sister’s love for the raspberry bread pudding served at a local chain bakery (Kneader’s), I decided to create my own version, and let me tell you, it lives up to the hype! It’s downright delicious, and we just can’t get enough of it! Raspberry Bread Pudding Ingredients Bakery Brioche Bread: Choose high-quality brioche for the best flavor. Unsalted butter: Melt and cool before using. Egg yolk: Use yolk, and save whites to use in Meringue Cookies. Vanilla extract or paste: Adds flavor. Salt: Enhances flavors and balances the sweetness. Heavy cream: Makes the custard creamy and rich. Dark or light brown sugar: Choose based on flavor preference. White sugar: Adds sweetness and aids in caramelization. Frozen raspberries: Frozen works great! Apple juice: Adds tartness. How To Make Raspberry Bread Pudding Bread: Quarter and toast the brioche slices. Cool. Custard: Mix the custard ingredients. Soak bread in custard. Raspberry layer: Combine raspberries, sugar, and apple juice. Layer: Bread-custard, raspberry mix, remaining bread-custard. Bake: 40-45 mins until golden and slightly wobbly. Serve: Rest, serve with whipped cream and vanilla sauce. Recipe Tips Don’t skip the salt: Even in sweet dishes like Raspberry Bread Pudding, salt enhances overall flavor. Melted butter: It’s okay if melted butter clumps a bit when drizzled into the custard. Even layering: Ensure an even distribution of soaked bread and raspberry mixture. Avoid over-baking: Keep an eye while baking; it should be slightly wobbly in the center when done. Rest for texture: Allow the pudding to rest briefly after baking. STORAGE Storing Leftovers: Allow Raspberry Bread Pudding to cool completely after baking. Cover it tightly and refrigerate for up to three days. Keep in mind that it gets softer the longer it sits. Freezing: Avoid freezing — it can make the bread pudding too soggy. How To Use Up Leftover Raspberries: Add on top of Instant Pot Oatmeal Raspberry Fluff Raspberry Vinaigrette Salad Sparkling Raspberry Lemonade Raspberry Jello Dessert FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Raspberry Bread Pudding 5 from 2 votes - Review this recipe Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert! SAVE TO RECIPE BOX Print Recipe Raspberry Bread Pudding 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert! Course Dessert, treat Cuisine American, Vegetarian Keyword Raspberry Bread Pudding Prep Time 30 minutes minutes Cook Time 45 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 12 servings (it's rich!) Chelsea Lords Calories 497kcal Author Chelsea Lords Equipment8x8-inch (or 9x9-inch) pan IngredientsBread▢ 13 slices brioche bread cut into quarters (Note 1)▢ 5 tablespoons unsalted butter, melted & cooledCustard▢ 1 large egg yolk (discard or save the whites)▢ 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)▢ ¼ teaspoon fine sea salt▢ 1 teaspoon cinnamon, optional▢ 2 cups heavy cream▢ 1 cup dark brown sugar packed (or use light)▢ ½ cup white sugarRaspberry Layer▢ 2½ cups frozen raspberries (no need to thaw)▢ ½ cup white sugar▢ ¼ cup apple juiceFor Serving▢ Vanilla sauce (½ cup butter, 1 cup brown sugar, ½ cup heavy cream, ⅛ tsp salt, 1 tsp vanilla)▢ Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt) InstructionsPREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.BREAD: Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tbsp melted butter, whisking continuously. It's okay if the butter clumps slightly.COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.RASPBERRY LAYER: In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.ASSEMBLY: Add just over half of the bread cubes in an even single layer to prepared pan. Spoon raspberry filling evenly over bread mixture and drizzle any pooling sauce on top. Top with remaining bread mixture in an even layer.BAKE: Use a pastry brush to brush the remaining 2 tbsp. of melted butter evenly on top. (No brush? Just drizzle it on as evenly as possible). Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake.SERVE: Rest for 5-10 minutes then cut and serve with fresh whipped cream and vanilla sauce.VANILLA SAUCE and CREAM: Prepare vanilla sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle vanilla sauce on top. Video Recipe NotesNote 1: Brioche: Grab bakery brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed. Nutrition FactsServing: 1serving | Calories: 497kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 240mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1084IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pizza Sliders by Chelsea Lords Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. Pizza Sliders Are… Easy to mix up: Switch up the toppings to whatever you’re craving. A total hit: Who doesn’t love pizza?! Quick and easy: These whip up FAST! Party perfect: Bite-sized and ideal for gatherings. Versatile: They’re great as a main course or appetizer! Pizza Slider Ingredients Hawaiian-style rolls: Be sure to grab a fresh and soft package. Mozzarella cheese: Use all mozzarella, or mix equal parts mozzarella and provolone for more flavor depth. Pepperoni: We love deli-sliced for the best possible flavor. Pizza sauce: Rao’s pizza sauce is a favorite here. Choose a thick and flavorful brand you love or make your own. Grated Parmesan: Adds a nice hit of salt. Unsalted butter: Used to control the overall saltiness. Seasonings: Minced onion, garlic powder, Italian seasoning, and oregano are combined to deliver a classic pizza flavor. How To Make Pizza Sliders Prep oven and pan: Heat oven to 350°F; grease pan. Butter mixture: Melt butter; mix in seasonings. Assemble bottom layer: Slice rolls in half; brush insides with butter mix. Add filling: Layer cheese, pepperoni, sauce, more pepperoni, then cheese. Bake. Top layer and bake again: Add roll tops; brush with butter, and sprinkle Parmesan. Cover and bake then uncover and bake again. Serve: Slice into individual sliders; enjoy hot. What To Serve With Pizza Sliders Caesar Salad: Our favorite salad to pair with pizza! Veggie Sticks and Dip: Crunchy and nutritious. Roasted Sweet Potatoes: The perfect veggie side! Caprese Salad: Fresh and light. Coleslaw: Refreshing and crunchy. Italian Pasta Salad: Chilled, with veggies. STORAGE Leftovers? While these Pizza Sliders are best enjoyed fresh, they’re still delicious as leftovers! Refrigerate: Allow to cool, then store in an airtight container in the fridge for 3-5 days. Reheat: Warm them in the oven or air fryer until heated through. (We don’t recommend microwaving them). More Delicious Slider Recipes: Cheeseburger Sliders French Dip Sliders Ham and Cheese Sliders Meatball Sliders Italian Sliders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pizza Sliders 5 from 1 vote - Review this recipe Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. SAVE TO RECIPE BOX Print Recipe Pizza Sliders 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Gooey, cheesy Pizza Sliders: soft rolls filled with mozzarella, pepperoni, and pizza sauce, topped with garlic-herb butter. Course Appetizer, Dinner, lunch, Snack Cuisine American Keyword Pizza Sliders Prep Time 15 minutes minutes Cook Time 35 minutes minutes Total Time 50 minutes minutes Servings 12 sliders Chelsea Lords Calories 296kcal Author Chelsea Lords Cost $13.65 Equipment9x13-inch panOlive oil cooking spray IngredientsSliders:▢ 12-count package Hawaiian/soft rolls (Note 1)▢ 12 slices mozzarella (or 6 slices mozzarella and 6 slices provolone)▢ 4 oz pepperoni (24 large slices or 48 smaller) (Note 2)▢ ½ cup pizza sauce▢ 1 tablespoon grated Parmesan cheese, optionalButter:▢ 8 tablespoons unsalted butter▢ 1½ teaspoons dried minced onion▢ 1 teaspoon garlic powder▢ ½ teaspoon each: dried oregano and Italian seasoning▢ ¼ teaspoon each: salt and pepper InstructionsPREP: Preheat the oven to 350°F (175°C).Generously grease a 9x13-inch baking pan.BUTTER: In a microwave-safe bowl, melt the butter. Whisk in remaining ingredients listed under "butter."BRUSH ON BUTTER: Carefully slice the entire block of Hawaiian Rolls in half horizontally, keeping the individual rolls attached (See Note 1). Place the bottom half of the rolls in the prepared pan. Brush 2½ tablespoons of the prepared butter mixture onto the cut sides of both the top and bottom halves of the rolls. (So you'll use a total of 5 tbsp butter here).LAYER IN FOLLOWING ORDER: 6 slices of cheese, 12 pepperonis, pizza sauce, 12 more pepperonis, 6 remaining slices of cheese. Do not add top slab of rolls yet. Bake, uncovered, for 10 minutes.BAKE AGAIN: Remove pan from oven and place top half of the rolls onto the sliders. Brush the top and sides of the rolls generously with the remaining butter mixture. If using, sprinkle grated Parmesan cheese on top. Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, or until the top is golden brown and the cheese has melted.ENJOY: Serve hot, cutting into individual sliders. Video Recipe NotesNote 1: Rolls: Keep the rolls intact and slice in half horizontally: Note 2: Pepperoni: We prefer deli-sliced pepperoni. It's larger, so you'll only need about 24 pieces. If using smaller, packaged pepperonis, you'll need about 48. Feel free to adjust the quantity to your preference. Nutrition FactsServing: 1serving | Calories: 296kcal | Carbohydrates: 17g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 508mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 154mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Crack Chicken Chili (Crockpot!) by Chelsea Lords Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients. Crack Chicken Chili Is… Ultimate comfort food: Hearty, cozy, and perfect for chilly evenings. Simple to make: Let the slow cooker or pressure cooker do all the work! Adaptable: Easily adjust spice levels and ingredients. A crowd pleaser: A guaranteed hit for any gathering. Great as leftovers: Even tastier the next day. Crack Chicken Chili Ingredients Chicken thighs: Thighs are best for flavor and texture. Frozen corn: Fire-roasted for extra smokiness! Black beans: Drain and rinse before adding. Diced tomatoes: Fire-roasted adds even more flavor. Green chiles: Pick desired heat level. Chicken broth: Feel free to add more for a thinner chili! Ranch seasoning: Hidden Valley Ranch® is our favorite here. Cumin, paprika, chili powder, garlic, and onion powder: These spices add warmth, flavor, and mild heat. Cream cheese: Full-fat for the best creaminess! Sharp Cheddar: Freshly grated for a better melt. Bacon: Salty, crispy topping that adds loads of flavor! How To Make Crack Chicken Chili Combine and cook: Combine first ingredients; cook in a slow cooker or pressure cooker. Shred chicken: Remove chicken chicken; shred and set aside. Cream cheese: Soften cream cheese; whisk into chili. Add cheese and chicken: Add chicken and cheddar; stir until melted. Season: Stir in dill (optional); adjust seasoning. Serve: Top with bacon to serve. What To Serve With Crack Chicken Chili Cornbread: Sweet balance to chili’s spice. Garden Salad: Great light side. Bread: Great for dipping. Tortilla chips: For scooping. Roasted Sweet Potatoes: Hearty complement. Avocado slices: Cools the spice and adds creaminess. STORAGE Leftovers? Refrigerate: In airtight containers, for up to 3-4 days. Freeze: In sealed containers/bags, for up to 3 months. Thaw in fridge. Reheat: On stove or microwave, adding broth or water if needed. More Crockpot Recipes: Salsa Chicken Crockpot Southwestern Corn Chowder French Dip Sandwich Crockpot Pot Roast Crockpot BBQ Pulled Pork FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crack Chicken Chili 5 from 1 vote - Review this recipe Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients. SAVE TO RECIPE BOX Print Recipe Crack Chicken Chili 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Crack Chicken Chili is downright delicious! This creamy chicken, bacon, and ranch chili boasts the best seasoning blend and is packed with flavorful ingredients. Course chili, Dinner, Main Course, Soup Cuisine American Keyword Crack Chicken Chili Prep Time 15 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 15 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 492kcal Author Chelsea Lords Cost $15.98 Equipment6 quart slow cooker IngredientsAdd First▢ 1.25 lbs boneless, skinless chicken thighs▢ 1½ cups frozen corn (we love fire-roasted)▢ 1 can (15 oz) black beans, drained and rinsed▢ 1 can (14.5 oz) fire-roasted diced tomatoes, undrained▢ 1 can (4 oz) fire roasted green chiles, undrained▢ 1 cup chicken broth▢ 1 pkt. (1 oz) ranch seasoning mix▢ 1 teaspoon each: ground cumin and paprika▢ 1 tablespoon ground chili powder▢ ½ teaspoon each: garlic and onion powderAdd Later▢ 1 pkg (8 oz) full-fat cream cheese▢ 1 cup freshly grated sharp cheddar cheese▢ 1 teaspoon freeze-dried dill, optional▢ 6-8 slices bacon, cooked and crumbled (microwave is fine too!) InstructionsCROCKPOT: In a large slow cooker, combine all the 'add first' ingredients. Stir well; submerge chicken below liquid. COOK: For slow cooking: Cover and set to cook on high for 3-5 hours or on low for 5-8 hours, until the chicken is tender and shreds easily. For pressure cooking: Secure the lid and cook on manual high pressure for 15 minutes, followed by an immediate release of pressure.SHRED CHICKEN: Transfer the chicken to a bowl. Use two forks to shred it into bite-sized pieces. Don't return it to the chili yet.CREAM CHEESE: Place the softened cream cheese in the microwave for 30-45 seconds until it's easily stirrable. Add it to the slow cooker or pressure cooker with the rest of the chili.Whisk the cream cheese vigorously into the chili until completely melted and smoothly incorporated. ADD CHICKEN: Return the shredded chicken to the pot. Gradually mix in the grated Cheddar cheese, a handful at a time, stirring until melted. If using, stir through the dill now. Taste for seasoning and adjust if necessary.SERVE: Ladle the chili into bowls and garnish with crumbled bacon. Video Recipe NotesGreen chiles: Choose between mild, medium, or hot diced green chiles based on your heat preference. We love the flavor of fire-roasted! Cream cheese: Use full-fat cream cheese for its rich texture and stability in the chili. Ensure it's softened before adding to facilitate smooth integration into the chili. Nutrition FactsServing: 1serving | Calories: 492kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 128mg | Sodium: 1249mg | Potassium: 819mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 4mg | Calcium: 325mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Marry Me Chicken Tortellini by Chelsea Lords Marry Me Chicken TortelliniMarry Me Chicken Tortellini Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal. Marry Me Chicken Tortellini Overview: Dish inspiration: Inspired by the viral Marry Me Chicken, this version incorporates tortellini for a one-pan bake. A lighter twist: Aimed at being a comforting yet lighter alternative to traditional creamy pasta dishes. No heavy cream or half-and-half used! Flavor secret: Uses quality chicken broth and a blend of seasonings to amplify flavors. Marry Me Chicken Tortellini Ingredients Butter: Choose unsalted to control the dish’s saltiness. Salted butter can vary tremendously from brand to brand. Sun-dried tomatoes: We use the oil for added flavor. Buy pre-chopped to save time. Mushrooms: Baby Bella mushrooms are our fave. Minced garlic: Opt for jarred to speed up prep. Flour: Essential for thickening the sauce. Whisk until smooth to prevent lumps. Seasonings: Key for a vibrant flavor. Milk: Whole milk is preferred for its creaminess. Chicken broth: Select a high-quality brand for the best flavor. Parmesan cheese: Enhances the dish with saltiness and umami. Cheese-filled tortellini: Rana® is a highly recommended brand. Rotisserie chicken: Alternatively, use leftover baked or grilled chicken. Baby spinach: Adds color and a fresh flavor. How To Make Marry Me Chicken Tortellini Preheat: Oven to 425°F; adjust rack to the center position. Sauté: Combine butter and tomato oil, add mushrooms, then sun-dried tomatoes and garlic. Roux: Melt butter; whisk in flour. Sauce: Gradually add milk and broth; stir until thick. Mix in Parmesan cheese. Combine: Add chicken, tortellini, mushroom-tomato mix, and spinach. Stir to coat well. Bake: Top with Parmesan, bake for eight minutes, stir, and bake for three more minutes. Broil for a golden top. Serve: Season, garnish if desired, and enjoy immediately. Recipe Shortcuts Use pre-cooked chicken, like rotisserie, or even better, pre-shredded rotisserie meat. Select pre-sliced mushrooms to bypass chopping. Buy pre-washed baby spinach to eliminate washing and drying. Get grated Parmesan from the deli section, avoiding the need to grate your own. What To Serve With Marry Me Chicken Tortellini Italian Salad: Fresh greens with a light vinaigrette. Roasted Vegetables: A medley or asparagus, Brussels sprouts, or broccoli. Foccacia: For soaking up the sauce. Green Beans: With almond slivers and garlic. Caprese Salad: Fresh mozzarella, tomatoes, basil, and balsamic glaze. Quinoa Salad: With lemon, herbs, and veggies. STORAGE Leftovers? Marry Me Chicken Tortellini is best enjoyed hot–right out of the oven! As it sits, the tortellini absorbs the surrounding sauce, changing the texture from saucy to bloated. Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth to help revive the sauce’s consistency. More Easy One-Pan Dinners: One-Pan Tikka Masala One-Pot Spaghetti Baked Ravioli Lasagna Sausage Tortellini Bake One Pan Italian Sausage and Veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Marry Me Chicken Tortellini 4.98 from 44 votes - Review this recipe Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal. SAVE TO RECIPE BOX Print Recipe Marry Me Chicken Tortellini 4.98 from 44 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Marry Me Chicken Tortellini: Creamy, cheesy pasta with juicy chicken, herby sun-dried tomatoes, and spinach—all in one pan for a deliciously easy meal. Course Dinner, Main Course Cuisine American Keyword Marry Me Chicken Tortellini Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 servings Chelsea Lords Calories 652kcal Author Chelsea Lords Cost $13.12 Equipment3.5-quart oven-safe skillet Ingredients▢ 5 tablespoons unsalted butter, separated▢ ¾ cup sun-dried tomatoes, plus 1 tbsp oil (Note 1)▢ 8 oz. mushrooms, thinly sliced (we love Baby Bella)▢ 1 tablespoon minced garlic▢ ¼ cup white flour▢ 1 tablespoon Italian seasoning▢ ¼ teaspoon paprika▢ ⅛ teaspoon red pepper flakes, optional (add to heat preference, up to ½ tsp.)▢ 1¼ cup whole milk▢ 1 cup chicken broth▢ ⅞ cup grated Parmesan ⅞ cup = ½ cup + 3 Tbsp. separated (Note 2)▢ 9 ounces refrigerated Rana's tortellini (2½ cups) (Note 3)▢ 1½ cups shredded/diced rotisserie chicken (Note 4)▢ 2 cups fresh baby spinach, coarsely chopped▢ salt and pepper, to tasteUS - Metric USMetric InstructionsPREP: Adjust oven rack to middle and preheat to 425°F.VEGGIES: In a large (3.5 quart) oven-safe skillet over medium-high heat, heat 1 tbsp oil from the sun-dried tomatoes. Add mushrooms and cook for 2-3 minutes. Then add sun-dried tomatoes and cook for another 2-3 minutes. Add minced garlic and cook for 30 seconds. Transfer everything to a separate plate.CREAM SAUCE: In the same skillet, melt remaining 4 tbsp butter. Sprinkle flour over the melted butter and whisk briskly until smooth. Continue cooking and whisking constantly for 1-2 minutes. Stir in Italian seasoning, paprika, red pepper flakes (if using), plus salt and pepper to taste.FINISH SAUCE: While whisking constantly, very gradually pour in the milk and chicken broth until the mixture is smooth. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, about 3-5 minutes. Reduce heat to low and gradually add 2 tablespoons of Parmesan cheese at a time, stirring until melted.FINISH: Return the cooked veggies (along with accumulated liquid) to the skillet. Add rotisserie chicken, tortellini, and chopped spinach. Gently stir to combine, ensuring the tortellini is submerged in the liquid as much as possible and smooth into an even layer.BAKE: Place skillet in oven and bake for 8 minutes. Remove from oven, stir everything well, and press into an even layer. Sprinkle the remaining 3 tablespoons of Parmesan over the top and bake for an additional 3 minutes.ENJOY: Remove from the oven, season with additional salt and pepper if needed, and garnish with fresh herbs if desired. Serve immediately for best results, as the tortellini will continue to absorb the sauce if left to sit. Video Recipe NotesNote 1: Sun-dried tomatoes: Use oil-packed sun-dried tomatoes, preferably julienne cut and packed in herbs for extra flavor. Note 2: Parmesan cheese: Use fresh Parmesan from the deli section or grate from a block of Parmesan using the small holes of a cheese grater. Note 3: Tortellini: Fresh refrigerated tortellini that cooks in boiling water within 4-5 minutes is recommended for accurate timing and liquid quantities. Note 4: Chicken: Any leftover cooked chicken, particularly herbed rotisserie chicken, works well in this recipe. Nutrition FactsServing: 1serving | Calories: 652kcal | Carbohydrates: 57g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 1135mg | Potassium: 1385mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2449IU | Vitamin C: 13mg | Calcium: 478mg | Iron: 12mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Air Fryer Fries by Chelsea Lords Enjoy the crispiest Air Fryer Fries, robustly seasoned and delivering the best crunchy texture. You’ll hardly believe these are made with minimal oil and aren’t deep fried! Air Fryer Fries Are… More nutritious: Far less oil than deep-frying. Simple: Easy for any cooking level. Tasty: The best seasoning blend! Quick: Fast prep and cook time. Budget-friendly: Uses basic ingredients. Air Fryer Fries Ingredients Russet potatoes: We want a high-starch potato for maximum crispiness. Olive oil: Important for crisping. Garlic powder and onion powder: Add flavor with no chopping required! Paprika: Use sweet for a milder flavor, smoked for more depth. Dried oregano and dried parsley: These dried herbs offer a more complex flavor. Fine sea salt: The smaller grains adhere better. Black pepper: We love table grind on these. How To Make Air Fryer Fries Prepare: Clean and slice potatoes; rinse and thoroughly dry. Season: Mix potatoes with oil and seasonings. Arrange: Single layer in air fryer, cook in batches. Cook: 10 minutes, toss, then 6-10 more minutes. Serve: Adjust seasoning if needed, and enjoy. QUICK TIP If you’re prepping potatoes in advance, store them in cold water. That’ll prevent browning if they sit for a while. Be sure to dry well before cooking. Serve Alongside Burgers: Beef, chicken, veggie. Grilled meats: Steak, chicken. Fish: Grilled, baked, or fried. Sandwiches: Club, Turkey Bacon Avocado. Salads: Caesar, Italian, garden. Dip In Ketchup: Classic favorite. Chick-Fil-A Sauce: Sweet and tangy. Ranch: Cool and herby. BBQ sauce: Sweet and smoky. Aioli: Garlic-flavored mayo. Vinegar: Sharp and tangy. STORAGE Leftover Air Fryer Fries? These fries are best enjoyed fresh, but if you have leftovers, here’s what to do: Cool completely: Let fries cool to room temperature. Airtight container: Place in an airtight container or resealable bag. Refrigerate: Store in the refrigerator for up to 3 days. Reheat: Reheat in the air fryer for the best texture. More Air Fryer Recipes: Air Fryer Sweet Potatoes Air Fryer Donuts Grilled Cheese Air Fryer Breakfast Potatoes Air Fryer Chicken Tenders FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Fries 5 from 1 vote - Review this recipe Enjoy the crispiest Air Fryer Fries, robustly seasoned and delivering the best crunchy texture. You'll hardly believe these are made with minimal oil and aren't deep fried! SAVE TO RECIPE BOX Print Recipe Air Fryer Fries 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Enjoy the crispiest Air Fryer Fries, robustly seasoned and delivering the best crunchy texture. You'll hardly believe these are made with minimal oil and aren't deep fried! Course Appetizer, Side Dish Cuisine American, Healthy, Vegan, Vegetarian Keyword air fryer fries Prep Time 15 minutes minutes Cook Time 16 minutes minutes Total Time 31 minutes minutes Servings 4 servings, as a side Chelsea Lords Calories 121kcal Author Chelsea Lords Cost $3.12 Equipment6-quart Air Fryer Ingredients▢ 1 lb russet potatoes, peeled & sliced 1/4-in thick (3 cups)▢ 1 tablespoon olive oil▢ ¾ teaspoon salt▢ ½ teaspoon each: onion powder, garlic powder, and paprika▢ ⅛ teaspoon each: dried oregano, dried parsley, and pepper▢ Optional: Dipping Sauce! Ketchup, fry sauce, aioli, etc. InstructionsPREP: Scrub potatoes and peel them. Slice the potatoes into even ¼-inch thick strips. If any strips are longer than 3 inches, cut them in half. Rinse the potato strips under cold water, then dry them completely. (Note: Damp potatoes won't crisp up well.)SEASON: In a separate bowl (not the air fryer basket), combine the potato strips, olive oil, and all seasonings. Toss everything together until the potatoes are evenly coated.ADD TO AIR FRYER: Preheat Air Fryer to 400°F. If your model doesn't have a preheat function, run it empty for 3 minutes at 400°F. Place HALF of the seasoned potatoes in the air fryer basket in a single layer, ensuring they do not overlap. (Cook in two batches for optimal crispiness.)AIR FRY: Air fry for 10 minutes, then toss them. Spread them back into an even layer and continue air frying for an additional 6-10 minutes, or until they are golden and crispy.CHECK DONENESS: Since air fryer models vary, check the fries periodically. If they aren't as crispy as you like, continue air frying and check every 1-2 minutes.SERVE: Taste and, if needed, add a bit more salt.Serve immediately and enjoy with your favorite dipping sauce. Video Recipe NotesNote 1: Oil: Do not reduce the amount of oil, as it is crucial for achieving crispy potatoes. Nutrition FactsServing: 1serving | Calories: 121kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Crockpot Chicken Tacos by Chelsea Lords Crockpot Chicken Tacos: Full of flavor and super easy – just dump in a slow cooker and go! Check out other slow cooker hits: Salsa Chicken, Crockpot Cajun Chicken, and Crockpot Chicken Stew. These Crockpot Chicken Tacos Are… Super simple: Toss in the slow cooker–done. High in protein: Tons of protein in the thighs and chicken broth Versatile: Good for tacos, salads, burrito bowls, and quesadillas. Crowd-pleaser: SO. MUCH. FLAVOR! Awesome meal prep: Even better the next day. Crockpot Chicken Taco Ingredients Ranch seasoning: Hidden Valley Ranch is our top pick for its great flavor and balanced saltiness. Taco seasonings: A mix of chili powder, cumin, paprika, oregano, garlic, and onion powder for a flavorful blend! Salt and pepper: Adjust to taste, depending on the saltiness of the ranch mix. Chicken broth: Swanson chicken broth is our preferred choice for this recipe. Chicken thighs: Boneless, skinless for the most tender and flavorful meat. QUICK TIP We use recognized brands like Hidden Valley Ranch, Swanson Chicken Broth, and Crockpot in a generic sense. We respect trademarks and any similar product will also work. How To Make Crockpot Chicken Tacos Mix seasonings: Combine spices and broth in a crockpot. Add chicken: Coat chicken thighs in mixture; lay flat. Cook: On high for 3-5 hours or low for 4-6 hours until shred-able. Shred chicken: Remove, discard fat, shred meat with two forks. Finish: Return chicken to pot, stir, and adjust seasoning. Serve: Enjoy in tortillas with your favorite toppings. How To Use This Chicken Tacos: Corn or flour tortillas with your favorite toppings and sauce. Burritos or wraps: Rolled up with rice and beans. Quesadillas: Sandwiched with lots of cheese. Salads: Topped on greens with cilantro-lime dressing. Rice bowls: Over rice with veggies and sauce. Nachos: Layered on chips with melted cheese. Sliders: Small rolls for mini chicken sandwiches. Enchiladas: Rolled in tortillas and baked with sauce. STORAGE Leftovers? Refrigerate: In an airtight container for up to 4 days. Freeze: Freeze in a sealed container or bag up to 3 months. Reheat: Thaw if frozen, then microwave or heat on the stove until warm. More Favorite Crockpot Recipes: Crack Chicken Chili (Crockpot!) Crockpot Roast French Dip Sandwich Buffalo Chicken Chili Crockpot BBQ Pulled Pork FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chicken Tacos 5 from 3 votes - Review this recipe Crockpot Chicken Tacos: Full of flavor and super easy: just dump in a slow cooker and go! SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Tacos 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Tacos: Full of flavor and super easy: just dump in a slow cooker and go! Course Dinner, lunch, Main Course Cuisine American, Healthy Keyword Crockpot Chicken Tacos Prep Time 15 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 15 minutes minutes Servings 4 servings Chelsea Lords Calories 253kcal Author Chelsea Lords Cost $8.91 Equipment6 quart slow cooker Ingredients▢ 1 pkt. ranch seasoning (Hidden Valley Ranch -- Note 1)▢ 1 tablespoon chili powder▢ 1 teaspoon each: ground cumin and paprika▢ ½ teaspoon each: dried oregano, onion powder, garlic powder, salt and pepper▢ ½ cup chicken broth▢ 1½ lbs. boneless, skinless chicken thighs (Note 2)▢ Optional, for serving: tortillas, sharp Cheddar, shredded lettuce, tomatoes, lime, sour cream, guac or avocado, cilantro-lime sauce (Note 3) InstructionsPREP: Spray a large (6-quart) slow cooker with cooking spray.SLOW COOKER: Combine all seasonings and chicken broth in a slow cooker. Whisk well to combine. Using tongs, add in chicken thighs and flip around to coat in liquid. Arrange the thighs flat in a single layer with the smooth side down.COOK: Cover and cook on high for 3-5 hours or on low for 4-6 hours--until the chicken can be easily shredded. SHRED CHICKEN: Turn off the slow cooker. Remove the chicken, discard any fat, and shred the meat using two forks or dice it with a knife.FINISHING: Return the shredded chicken to the slow cooker and stir gently. Taste and adjust seasoning if needed.MAKE TACOS: Serve the chicken in charred corn or flour tortillas (See Note 4) topped with your choice of guacamole or avocado, lettuce, shredded cheddar, lime, cilantro, sour cream, and cilantro-lime sauce. Video Recipe NotesNote 1: Ranch Seasoning Mix: After testing various brands, Hidden Valley Ranch seasoning stands out for its flavor. Others either lack flavor or are too salty. Note 2: Chicken: We prefer chicken thighs for flavor tenderness, but chicken breasts can be used in a pinch. If using breasts, cut each into three even pieces and monitor closely during cooking to prevent drying out. Note 3: Serving suggestions: Tacos are our favorite way to use this meat, but here are some other ideas: Burritos or wraps: Rolled up with rice and beans. Quesadillas: Sandwiched with lots of cheese. Salads: Topped on greens with cilantro-lime dressing. Rice bowls: Over rice with veggies and sauce. Nachos: Layered on chips with melted cheese. Sliders: Small buns for mini chicken sandwiches. Enchiladas: Rolled in tortillas and baked with sauce. Note 4: Heating the tortillas: Spray tortillas on both sides with olive oil spray. Char over gas flames, flipping with tongs until lightly charred. Fold in half immediately for easy taco shaping later. Set aside. Nutrition FactsServing: 1serving | Calories: 253kcal | Carbohydrates: 10g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1357mg | Potassium: 489mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 1241IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
