Dependable Eats



Crock-Pot Sesame Chicken

An easy and healthy alternative to a takeout favorite. Works great with a side of broccoli, and it is easy to spice up or down depending upon your tastes.


  • 2.5 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup honey
  • 1/2 cup soy sauce
  • 4 Tbsp diced onion
  • 2 Tbsp ketchup
  • 2 Tbsp Sriracha (if you prefer less spice, use 4 Tbsp ketchup and no Sriracha)
  • 2 Tbsp canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 tsp cornstarch dissolved in 6 Tbsp water
  • Sesame seeds


  • Spray slow cooker with cooking spray or use liner
  • Season chicken with salt and pepper and place on bottom
  • Combine honey, soy sauce, onion ketchup, Sriracha, oil, garlic and pepper flakes in a small bowl; pour over chicken
  • Cook on low for 3-4 hours or until chicken is just cooked through
  • Remove chicken from Crock-pot, leaving sauce
  • Dissolve cornstarch in water and pour into Crock-Pot; stir
  • Replace lid and cook sauce on high for 10 minutes
  • Cut chicken in bite-sized pieces then return to Crock-Pot; toss with sauce
  • Sprinkle with sesame seeds and serve over rice

Crock-Pot Taco Chicken

This is a great set-it-and-forget-it recipe that is another terrific option for Taco Tuesday.


  • 1 pgk taco seasoning
  • 2 lb boneless, skinless chicken breasts
  • 1 jar salsa


  • Dump all ingredients in Crock-Pot
  • Stir and cook on high for 4-6 hours or low for 6-8 hours
  • Shred with fork
  • Use in tacos and salads, and enjoy!

Cafe Rio Chicken

Found this recipe on Pinterest and it has become a staple in our household. Make a big batch on the weekend and use throughout the week in salads, burritos, tacos, wraps, etc.


  • 2 lb boneless, skinless chicken breasts
  • 1/2 small bottle Zesty Italian dressing
  • 1/2 Tbsp minced garlic
  • 1 pkg Ranch dressing mix, mixed with 1/2 cup water
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp ground cumin


  • Place all ingredients in Crock-Pot
  • Cook on high for 5-6 hours or on low for 8 hours
  • Shred with fork

Crock-Pot Cream Cheese Chicken Chili

Canned vegetables make it quick and easy to prepare, and the Crock-Pot does the hard work for you. I’ve made with both fresh and frozen chicken.


  • 2 boneless, skinless chicken breasts (frozen or fresh)
  • 1 can Rotel diced tomatoes with green chilies
  • 1 can corn kernels (do not drain)
  • 1 can black beans (drained and rinsed)
  • 1 pkg Ranch dressing mix
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 8 oz pkg cream cheese


  • Put chicken in Crock-Pot
  • Top with tomatoes, corn, black beans, Ranch dressing mix, cumin, chili powder and onion powder; stir to combine
  • Top with cream cheese
  • Cook on low for 6-8 hours (less if using fresh chicken), stirring to blend in the cheese
  • Shred the chicken and return to Crock-Pot
  • Serve as soup or over rice

Italian Chicken and Potatoes

This slow cooker meal goes great with peas and tastes even better as leftovers the next day.


  • 6 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup bottled Italian salad dressing
  • 2 Tbsp Italian seasonings
  • 1/2 cup grated Parmesan cheese
  • 8 medium potatoes, peeled and cut in wedges (or small red potatoes)


  • Season chicken with salt and pepper and place in bottom of large Crock-Pot
  • Sprinkle with 1/2 cup Italian dressing, 1 Tbsp Italian seasonings and 1/4 cup Parmesan cheese
  • Place potatoes on and around the chicken
  • Cover chicken and potatoes with remaining dressing, seasonings and cheese
  • Cook on high for 6-8 hours, or until the chicken is cooked and the potatoes are tender

Bruschetta Chicken

This is a perfect date-night meal that pairs perfectly with Easy Risotto.


  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 4 boneless, skinless chicken breasts
  • 1/4 cup Parmesan cheese
  • 1 Tbsp olive oil
  • 1/4 cup dry bread crumbs
  • 1 Tbsp melted butter
  • 2 large tomatoes, seeded and chopped
  • 3 Tbsp minced, fresh basil
  • 2 garlic cloves, minced
  • Salt and pepper


  • Preheat oven to 375°
  • Place flour and eggs in separate bowls; dip chicken in flour then in eggs and place on greased 9″ x 13″ x 2″ baking dish
  • Combine Parmesan, bread crumbs and butter; sprinkle over chicken
  • Loosely cover baking dish with foil and bake for 20 minutes; uncover and bake additional 5-10 minutes until top is browned
  • Meanwhile, combine remaining ingredients in a bowl
  • Spoon this bruschetta mixture over chicken; return to oven uncovered and heat 3-5 minutes or until bruschetta is heated through

Chicken Rice Bowl

A quick and easy meal in a bowl.


  • 1 cup uncooked instant rice
  • 1 cup chicken broth
  • 1 green pepper, diced
  • 1/4 cup chopped onion
  • 2 tsp olive oil
  • 1 lb cooked chicken
  • 1 pkg frozen peas, carrots and beans
  • 1 tsp basil
  • 1 tsp sage
  • Salt and pepper to taste
  • 8 oz cheese (optional)


  • Cook rice according to package using broth instead of water
  • In a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender
  • Stir in chicken, vegetables and spices; cook covered for 4-5 minutes over medium heat
  • Stir in rice, salt, pepper and cheese (optional); serve immediately

Buffalo Chicken Garbage Bread

I’m a sucker for anything buffalo chicken, and this recipe doesn’t disappoint.


  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 1 tsp olive oil
  • 1 pizza dough (store bought and let it sit out for 20 minutes)
  • 8 oz shredded mozzarella cheese
  • 4 oz shredded cheddar cheese
  • 1/2 cup Frank’s Hot Sauce, divided (or more to taste)
  • 1/3 cup Ranch dressing


  • Preheat oven to 425°
  • Cut chicken into cubes and season with salt and pepper
  • Heat oil in skillet over medium-high heat and add chicken when hot; cook completely then add 1/4 cup hot sauce
  • Stir to coat chicken and let simmer 1-2 minutes; take chicken off heat and let cool
  • On floured surface, spread pizza dough in long rectangle
  • Mix Ranch dressing with remaining hot sauce and spread across dough
  • Add chicken and top with cheeses
  • Roll up dough like a pinwheel and tuck ends
  • Place on greased baking sheet and bake 20-25 minutes

Chicken Fried Rice

Better than takeout, and better for you!


  • 3 cups rice, prepared
  • 1/2 lb cooked chicken
  • 1 cup frozen peas and carrots
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 2 Tbsp sesame oil
  • 1/4 cup soy sauce


  • Heat sesame oil in a large skillet over medium heat
  • Add onion, garlic, peas and carrots; stir fry until tender
  • Crack eggs into pan and scramble, mixing through vegetables
  • Add rice and chicken
  • Stir in soy sauce and remove from heat

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