Crockpot loaded chicken

So our weekend has come and gone and yes here is the question once again.  What's for dinner tonight?

Yay a new recipe I'll be giving a try today.  

Here is the beginning of the recipe. I’ve made a few changes as noted with***

• 1/2 cup chicken broth

• 3 1/2 tablespoon ranch dressing mix***i used liquid ranch dressing.

• 2 pounds boneless, skinless chicken breasts

• 1 1/2 pounds yellow baby new potatoes( ***tiny potatoes) 

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 6 ounces cream cheese, cubed at room temperature

• 1/4 cup ranch dressing

• 2 cups shredded sharp Cheddar*** ( I used grated white sharp cheddarcheese),divided, plus more for garnish

• cooked and crumbled bacon to taste( I did not garnish) only orange mild cheddar a pinch to the top of dish.  I’m sure the bacon would really be tasty.

• thinly sliced scallions for garnish

  
  

  Stir together chicken broth and ranch dressing mix in the bottom of a 5-quart slow cooker until combined. Add chicken breasts in an even layer over broth mixture, followed by an even layer of potatoes. Drizzle with oil and sprinkle with salt and pepper.

  
  

  
  

Cover and cook until chicken is cooked through and potatoes are fork tender, about 2 hours and 45 minutes on HIGH or about 3 hours and 45 minutes on LOW.

Remove chicken breasts from the slow cooker and place them on a cutting board. Let them cool slightly for 5 minutes. Coarsely shred the chicken using 2 forks.

Add cream cheese, ranch dressing, and 1 1/2 cups of the shredded cheese to slow cooker. Cover and cook on HIGH until cheeses begin to melt and potatoes are fully tender, about 10 minutes. Uncover and stir cheese mixture until just about fully combined.

Serve in bowls and top with shredded cheese   Chopped scallions and bacon bits.

Enjoy!

Allrecipes.com

My container Garden 2026

Yes I plant in containers too!

These are in containers as well.

 

My Flower Garden 2026

What a wild garden year!

From a very damp and cold June to a scorcher and wet August I honestly didn’t think there would be much to brag about. But I sure can brag after all.

Green grass and colorful flowers are about the best year combination of color I’ve had for a while.

Every year come late August or September I start harvesting zinnias.  I dry them completely and carefully pull the seeds away.  I store them in a cool area in envelopes marked accordingly until next June. I’ve been doing them this way since 2009.  I haven’t bought a seed since then. 

I’ve thought of trying different varieties of zinnias but I truly love how they produce so many different looks that I haven’t felt the need to do that.

You’ll

See some tall Canas as well.  I buy small plants from a local family owned garden center for them.  I have saved the bulbs but because of not much garage storage opted to just buy and support local business.

Ps. I have some vincas too surrounding the areas and coreopsis too!

Here are a few of my beauties!  Enjoy!

How to collect zinnia seeds my video.

https://iliketobakeandcook.blogspot.com/2016/08/hprv9256-how-to-collect-zinnia-seeds.html

Crockpot Top round roast

2 lb. Top round roast 

2 cans beef broth 

Salt, pepper and onion powder 

Sear roast in vegetable oil

Add 1 can beef broth to crockpot.  Add roast seared and seasoned with 

 salt , pepper and onion powder.

Add another can beef broth.  Cover with lid.

Cook high 2 hours. Low 1 hour or until fork goes through roast easily.

Remove from crockpot and rest roast for 10 minutes. Slice as thin or as thick as you like. 

To thicken gravy add more beef broth (about 1 cup)to what roast was cooked in.  Add a drop of gravy master and whisk about  about 3 tablespoons flour and whisk until smooth.  ***I did remove the liquid and cooked in a pot on stove to thicken. Perfect!

Enjoy!

 

 

M.j. ‘s Chicken Farfalle casserole

Here I am today playing with food.

This is a meal I put together with a little imagination.  We liked it .  Hubby ate his as is. I added pepper flakes to mine to give it a little heat!

I had a little accident involving my back so I may have bruised a few ribs so I’m up 20 minutes laying 20 minutes hoping to recover quickly but hubby refuses to cook and I’m hungry so here goes.  I had the chicken in my freezer so I thawed it out planning on cooking something so this is my something dinner.

NOTE: I  do buy and store extras I may need in my recipes.They come in handy for these kind of days.

2 cups shredded rotisserie chicken
1 can Cream of chicken soup

1/2 can milk

4 T ranch salad dressing 

1 tablespoon onion powder

I - 14.5 can drained diced tomatoes ( reserve 1/4 cup in case you need to thin mixture)

About 1/2 tsp.  salt, pepper and parsley (to taste)

1/2 lb. Cooked farfalle ( I salted the water) cooked a’dente and drained( I did not rinse farfalle)

Mild cheddar cheese( about 1 cup)(you can either top to casserole before baking or mix the cheese in before baking.  I topped the casserole then stirred when I removed it from oven.

Hot pepper flakes( optional)

Parsley to garnish

Set oven to 350°.

Mix chicken soup, milk, ranch dressing,onion powder and  drained tomatoes, salt, pepper and parsley and I then added the 1/4 cup Of reserved juice( I felt it needed some more liquid to bake and allow to be creamy.

Place chicken in casserole dish , cooked farfalle and add soup mixture and cheese.  Stir to combine.( Or top the casserole if preferred)

Cover casserole and bake 15 minutes. Remove cover bake another 10 minutes more. Make sure the casserole is heated through.  You may have to stir it to make sure.

Serve and add a sprinkle or two of pepper flakes if using. I liked the little bit if heat.

Serve alone or with a side salad.

Enjoy cooking my way!

Cooyright iliketobakeandcook.blogdpot.com 2026