crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

the best turkey meatballs

I don’t make the rules. Easily doubled. Serves 4 with pasta.

• 1 pound ground turkey

• 1/2 cup seasoned breadcrumbs

• 2 tsp parsley

• 1 tsp paprika

• 2 cloves minced garlic

• shredded cheddar or feta cheese to taste

Combine all ingredients. Form 1-inch balls. In a large skillet over medium heat, add some olive oil and lightly brown the meatballs on all sides. You can either cook them all the way through using this method, or add them to your favorite sauce in a pot and allow them to simmer for 40 minutes until cooked through.

chicken salad

Shredding chicken is the worst, so bring in the Crockpot! Makes 4-6 servings.

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and allow to cool.

While it’s cooling, make the dressing. This recipe makes a small serving but can easily be doubled to your liking. Combine:

• 1/2 cup mayo

• 1 tbs white vinegar

• 1 tsp black pepper

• 1/2 onion diced

• 1 stalk celery sliced thin

• 2 tsp curry powder

Combine with shredded chicken and refrigerate - it’s better after a day.

taco pasta

The only thing I love more than my Crockpot is one-pot recipes. Serves 4.

• 1 pound lean ground beef or turkey

• 1 small onion, diced

• 1 15-ounce can black beans, drained and rinsed

• 1 14.5-ounce can diced fire-roasted tomatoes - do not drain (or plain diced)

• 1 8-ounce can tomato sauce

• 1/2 cup uncooked pasta (elbows, ziti, rotini, etc.)

• 1 4-ounce can diced green chile peppers

• 2 tsp chili powder

• 1 clove minced garlic

• 1/2 cup shredded Mexican cheese

In a large pot, cook meat, onion, and garlic until the meat is browned. Drain off fat.

Stir in beans, tomatoes, sauce, pasta, chiles, and chili powder. Bring to boil and then reduce heat. Cover and simmer for about 20 minutes or until the pasta is cooked. Stir often.

When you are ready to serve, remove from heat and sprinkle cheese over the top.

dijon wine chicken

This is worth making for the smell alone. Great for using up random leftovers in your fridge. Serves 4.

• 1 cup white wine (whatever you have on hand, seriously)

• 1/3 cup heavy cream, half and half, or milk

• 3 tbs dijon mustard

• 4 cloves minced garlic

• 2 pounds chicken breasts - boneless, skinless

• 2 tbs thyme

• 1 tbs sage

• 2 tbs butter

• 1 cup frozen peas

• 1 handful baby spinach or kale

• salt and pepper to taste

• 1/3 cup parmesan cheese

In the Crockpot, combine the wine, milk/cream, mustard, and garlic. Season each chicken breast with thyme, sage, and black pepper before adding to the Crockpot. Add the butter.

Cook on low for 4-6 hours or high for 2-3 hours. When there is 30 minutes left, stir in the spinach, peas, and cheese.

Serve over mashed potatoes, quinoa, rice, or pasta.