Simple Crock Pot Creamy Stew Meat (with Rice, Potatoes, or Pasta)

Did you know that life is terribly unfair? It’s not fair that we let our youngest son go to camp by himself at age 11 but we made his brothers wait until they were 12. It’s not fair that one boy got more ice cream than his brothers. And it’s not fair that our entire family had to smell this Stew Meat cooking all day but couldn’t eat it until the evening came.

Torture. Smelling this meat cooking all day is torture, I tell you.

Slow cooker stew meat

Honestly, it doesn’t look like much in the picture. But the flavor of this meat is incredible because of the simple seasonings you sprinkle on. The crock pot does the work of cooking this slow and low so that the meat becomes tender and juicy. Then you add cream at the end to finish it off to perfection.

Having Ranch Dressing Mix and Onion Soup Mix on hand makes putting this meal into the crock pot very quick. As you probably expected, I didn’t thaw my stew meat ahead of time. I just pulled it from the freezer and put it directly into the crock pot. Easy, easy, easy!

Crock Pot Creamy Stew Meat

Simple Crock Pot Creamy Stew Meat (with Rice or Pasta)
 
Author:
Serves: 6-8
Ingredients
  • 2-3 pounds beef stew meat
  • 3 Tablespoons Ranch Dressing Mix
  • 2 Tablespoons Onion Soup Mix
  • ½ cup water
  • ½ cup butter
  • 2 cups heavy whipping cream
Instructions
  1. In a crock pot, stir together stew meat, seasoning mixes, and water.
  2. Put a stick of butter on top.
  3. Place lid on crock pot and cook on low for 6-7 hours.
  4. Add cream and heat for another 10 minutes.
  5. Serve over rice or pasta

Simple Crock Pot Creamy Stew Meat

We really loved this stew meat over steamed brown rice. But it would be equally wonderful served over mashed or baked potatoes, or even whole grain pasta!

Keep in mind that if you do make mashed potatoes to go with this meat, you must make them in the simplest way possible! (I suppose this would require that you have two crock pots though. Hmm…)

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The Easiest No-Churn Strawberry Ice Cream

As one who types for a living, I often find myself shocked at the words my fingers produce without asking me first. It’s as if they go on auto-pilot, typing with a mind of their own. There’s nothing I can do about this, and we can all be thankful for my ability to edit the words my fingers type without first asking my permission.

For instance, I’m so used to typing “Heavenly” (because I type HeavenlyHomemakers.com at least twelve times a day) that every time I write the words “heavy whipping cream” into a recipe my fingers automatically type “heavenly whipping cream.” In this case, I do think my fingers are brilliant because heavy whipping cream is quite heavenly, is it not?

The recipe I’m about to share with you happens to include said heavenly whipping cream. But also? According to my fingers that type on auto-pilot, this ice cream is of the un-churched variety. Sad, isn’t it? Allow me to explain…

strawberry ice cream

Without exception, each time I’ve typed the title of this recipe, it has come out like this: The Easiest No-Church Strawberry Ice Cream. Every single time. So this recipe is “the easiest” because you don’t even have to churn it. But no matter how much I concentrate on telling you that, my fingers type the words “No-Church” and this leads us to believe that this ice cream needs Jesus.

Do not miss the irony of this, because as we’ve already discussed, this “no-church ice cream” is made with none other than “heavenly whipping cream.” Thank you, fingers, for keeping me on my toes and confusing my brain. From now on, please let me tell you what to write instead of taking matters into your own hands. Literally.

The Easiest No-Churn Strawberry Ice Cream

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The Easiest No-Churn Strawberry Ice Cream
 
Author:
Serves: 6-8
Ingredients
  • 4 cups heavy whipping cream
  • 3 cups fresh or frozen strawberries
  • Maple syrup to taste (1/4-3/4 cup)
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients thoroughly until smooth, creamy, and slightly thickened.
  2. Pour mixture into a 9x13 inch pan.
  3. Cover and freeze for 2-3 hours.
  4. Scoop out ice cream and serve!
  5. If Ice Cream is in the freezer for a long time, simply set it on the counter for about 15 minutes before serving to make it easier to scoop.

The Easiest No Churn Strawberry Ice Cream2

So as you can see, you don’t need to churn this Strawberry Ice Cream. And contrary to the message my fingers are trying to convey, you and I can actually take this to church if we want (because my fingers are not the boss of me.)

If we do take this treat to church and people ask how it’s made, we can tell them about the “heavenly whipping cream” that is the not-so-secret ingredient that makes the ice cream taste so good.

Who knew that an easy ice cream recipe could be the gateway to deep spiritual discussion? Who even knew?

Want more No-Churn Ice Cream recipes?

A note about sugar content:

In this Strawberry Ice Cream recipe as well as the Chocolate and Vanilla versions shared above, replace maple syrup with stevia or the other way around. My preference is to use about 1 Tablespoon of maple syrup and about 30 drops of liquid stevia. The stevia cuts the sugar content dramatically while the maple syrup takes away any bitterness the stevia leaves behind.

Enjoy not churning your ice cream. Or not churching it. Whatever.

Simple Hawaiian Beef Roast (5 Minute Prep!)

I first attempted this Simple Hawaiian Beef Roast recipe about a month ago on a busy night in which I was feeding out of town guests who had come to watch our youngest son, Malachi, perform in our local Children’s Theater production.

hawaiian roast beef

Malachi is the first of all our kids to choose to be involved in theater. It is a gross understatement to say that before this summer, I knew nothing about being a theater mom.

I kept calling the costumes “uniforms” because I have been a sports mom for so many, many years. But more difficult than this is the fact that I volunteered to help create said costumes. What in the world was I thinking?

Well, I’ll tell you what I was thinking. I was thinking that since all parents needed to be involved in some way with helping to pull off a huge 50-kid theater production, volunteering to help with costumes would be a better choice for me than volunteering to put on stage make-up. No way, no how should I be allowed to attempt to paint a child’s face.

I showed up to the first costume meeting where about 10 talented moms joined to talk to the director about all the costume needs. For two entire hours, everyone sat and discussed costumes – in German. Thoroughly lost while hearing all the words I didn’t understand, I eventually asked the director a question. He kindly said, and I quote, “Blah, blah, blah, stuff, stuff, blah. Does that make sense?” [DEER IN HEADLIGHTS]

I wanted to exit back stage left. Please someone tell me where I can sign up to bake cookies!!! Deliver me from trying to understand how to put together uniforms! I mean costumes.

As it turned out, the other moms did a marvelous job creating fabulously impressive costumes. The make-up moms transformed kids’ faces so that they actually looked like daisies and rabbits and mice.

Malachi's play 1

In the meantime, I used my talent to write actors’ names on Wal-mart bags with a sharpie so we could keep track of each character’s gloves, socks, and shoes. Rock on.

When all was said and done, I had so much fun meeting theater parents and kids from our community that I would join the costume committee again next year if I’m “needed.” I might even remember to stop calling them “uniforms.”

malachi's play 2

So this roast recipe. It’s so simple you can throw it into the crock pot to cook all day without exerting any effort. You can set out plates and direct your guests to help themselves to the roast as you head out the door to go help 30 sweet girl actors between the ages of 7-17 don their hedgehog, cook, queen, and daisy costumes as you pretend with all your might that you actually know what you’re doing.

Simple Hawaiian Beef Roast

Simple Hawaiian Beef Roast (5 Minute Prep!)
 
Author:
Serves: 6-8
Ingredients
  • 3-4 pound beef roast (frozen or thawed!)
  • 1 cup barbecue sauce
  • 20-ounce can of pineapple, drained (or 2 cups fresh or frozen pineapple)
Instructions
  1. Place roast in crock pot.
  2. Pour barbecue sauce over the top.
  3. Add pineapple.
  4. Cook on low for 10 hours if roast is frozen and 8 hours is roast is thawed.

Simple Hawaiian Beef Roast

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How to Make Cheesecake in a Crock Pot (Crustless! Low Sugar!)

You know how I eat these Fat Bombs every day? Well, I also eat one of these Low Sugar Mini Cheesecakes every day.

easy-mini-crustless-baked-cheesecake

They are lightly sweet, filling, and full of good fat and protein.

So what’s a girl to do when she runs out of her Mini Cheesecakes on a hot day in the summer? She certainly doesn’t want to turn on the oven to bake more for herself. And I think we all know the waffle iron just won’t work for something like this (but don’t think I didn’t at least consider it for one insane moment).

cheesecake12

How to Make Cheesecake in a Crock Pot

How to Make Cheesecake in a Crock Pot
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour mixture into a crock pot.
  3. Cook on low for 3- 3½ hours or until the center of the cheesecake is no longer liquid.
  4. Turn off crock pot, remove lid, and allow it to sit for 1-2 hours to cool.
  5. Transfer cheesecake to the fridge to chill for 3-4 hours before serving.
  6. Cut into 12 slices.

How to Make Cheesecake in the Crock Pot

I forgot to mention – this Crock Pot Cheesecake is crustless. (I’m so used to eating them this way, I forget cheesecakes are supposed to have crusts. Ha!)

This same idea will work to make these Low Sugar Brownie Cheesecakes in the Crock Pot. Follow the recipe on this page and the directions above to make a chocolate version.

Or, if you want some No-Bake Cheesecake Varieties, check out the list below.

Can’t wait to hear how you like this Cheesecake in a Crock Pot idea!

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The Simplest and Best Grilled Chicken (My Very Favorite Summer Food!)

You should know that there is much significance in me sharing that this Best Grilled Chicken is my favorite summer food. After all, do you know how many great summer foods there are to compete with this chicken?

There’s cold watermelon. There are strawberries, which can be made into this amazing Strawberry Cheesecake Parfait. There’s fresh corn on the cob (hello, I’m from Nebraska). There are peaches and nectarines. There’s asparagus and okra (sure I’m weird, but these actually are summer favorites of mine).

I guess the best news is that all of the above mentioned summer food choices can be served with The Simplest and Best Grilled Chicken, creating the best meal on the planet, amen and amen. (By the way, remember how our grill was broken? My genius husband was able to fix it. I am so very thankful!)

grilled chicken3
What I love about grilling is that all I have to do is throw out some simple fruit and veggie side dishes to complete the meal. Anything goes with this chicken. Any veggie. Any salad. Any kind of potato, pasta, or rice. Any fruit.

And even better: You can make it with any sauce you like!

Great Sauce and Dressing Ideas to Marinate The Simplest and Best Grilled Chicken

If your time is limited, you can do what I’ve been doing lately and buy a few sauces pre-made to have on hand for Simple Recipes like this. Homemade sauces are awesome, but as I’ve shared, right now I’ve got to pare back to keep my schedule a little lighter. So I’m not making everything from scratch right now (and I’m smiling more often).

I do read the labels (no high fructose corn syrup or other nasty ingredients allowed!). I am searching for good prices. But I’m appreciating the ease of opening a bottle and dumping it on chicken to marinate for our dinner. Sooooo simple!!!!

Do you see how easy it is to make real food for your family? And do you see how delicious real food tastes? (Wait. Can you see how food tastes? Who even wrote that sentence??)

Lemme just say this: If you’re afraid of real food and the word “healthy” makes you cringe and think of sprouted beans and tofu (I cringe at those too!), let go of the fear and make yourself some of this chicken with a slice of watermelon and some steamed green beans on the side. It’s as easy as that and you will learn that real food is the best thing you ever ate!

My Favorite Grilled Chicken Tip

My Best Chicken Tip

I’ve shared this before, but let me share again that the secret to making perfect chicken on the grill is to use boneless chicken thighs instead of boneless chicken breasts. Breasts get dry quickly. Thighs retain juiciness and the flavor is unbeatable.

Bonus

Boneless chicken thighs are usually less expensive than chicken breasts. Who knew?

Simple Grilled Chicken

Simple Grilled Chicken (My Very Favorite Summer Food!)
 
Author:
Serves: 4-6
Ingredients
  • 2-3 pounds boneless chicken thighs
  • 2 cups of your favorite marinade (bbq, teriyaki, Italian dressing, etc.)
Instructions
  1. Place chicken in a single layer in a 9x13 inch dish.
  2. Spread dressing or sauce over the top.
  3. Cover and allow chicken to marinate until grill time or for at least two hours (overnight is fine!)
  4. Grill marinated chicken on low heat for 20-25 minutes, watching to be sure chicken is cooked evenly on both sides.

What are your favorite summer foods?

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Lilla Rose is having a Summer Sale ThursdaySaturday – FREE SHIPPING on all orders over $50! (Must select “Free Shipping” at checkout.

This sale can also be combined with the monthly special for July.  (One free bobby pin with a $40 purchase, and two free bobbies with a $50 purchase!)  So yes, with just a $50 order, you can get both free shipping AND two free super-strong bobby pins that will NOT slip out of even super-fine hair.

So many lovely styles to choose from! Plus there are beautiful new natural hair sticks and cute new summery U-Pins, such a ladybugs, sand dollars, sea turtles, and flip flops!

Sale runs Thursday, July 13th, 2017 at 7am Pacific, through Saturday, July 15th at midnight Pacific. This is a sale you won’t want to miss!

Simple Egg and Cheese Hashbrown Waffles

When it comes to kitchen appliances, I’m sure most of us would agree that we don’t want any gadgets that only serve one purpose. Never shall I own a Quesadilla Maker or a Hot Dog Toaster (yes, that is a real thing).

But a waffle iron? Sure, we can assume they only make waffles and therefore wonder if they are worth the purchase because of the single job they perform. But guess what? I’ve been on a “what else can I make in my waffle iron?” kick lately, and I’m here to share some delightful waffle iron hacks!

The Waffle Iron: Good for so much more than just making waffles. Check it out…

eggs and cheese hashbrown waffles2

It looks like a regular waffle. But it’s eggs, cheese, and hashbrowns, and it’s ridiculously good.

Why Waffle Iron Experiments?

Perhaps it’s the ease of making food in a waffle iron, the fact that I can easily offer a “made to order” option for picky eaters, and that I can make as many “waffles” that we need as we need them. Using a waffle iron instead of an oven on a hot day is also a huge perk because it doesn’t heat up the house!

And the best part: it’s fun. Somehow making food in the shape of a waffle is more fun than making food in the shape of normal.

Earlier this week I shared how you can make Waffle Omelets (otherwise known as Womelets). Later I will show you how you can make Waffle Muffins (perhaps we will call them Wuffins, though we hesitate to get carried away). And who knows what else this summer will bring as we avoid turning on the oven and test our waffle iron to the limits.

Today, I show you how to make Egg and Cheese Hashbrown Waffles. These are hearty and filling, naturally gluten/grain free, can be adapted for each family member’s preferences, and are fun to serve. The only difference is that there is no obvious way to cleverly rename these because saying Washbrowns is just weird.

Simple Egg and Cheese Hashbrown Waffles

Simple Egg and Cheese Hashbrown Waffles
 
Author:
Serves: 6-8
Ingredients
  • 6 eggs
  • 1½ pounds frozen hashbrowns (or freshly made, see link below)
  • 2 cups shredded cheese
  • Sea salt and pepper to taste
  • Add in options: chopped meat, chopped veggies such as onions, pepper, mushrooms, or asparagus
Instructions
  1. Whisk eggs and stir in all other ingredients.
  2. (For picky eaters, leave the add-in options separate to add to each waffle individually.)
  3. Scoop ½-3/4 cup of egg/hashbrown mixture into waffle iron.
  4. Top with add-ins.
  5. Close waffle iron and cook for 3-5 minutes until brown and crispy.
  6. Serve as is or with hot sauce if desired.

Want to make your own hashbrowns to keep in the freezer? Learn an easy method here!

Simple Egg and Cheese Hashbrown Waffles

Recipes for your Waffle Iron

Have any ideas for me? What creative ways have you found to use your waffle iron?

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Simple Waffle Omelets – perfect for any meal!

We might as well just call these “Womelets” because that’s what keeps coming out of my mouth when I try to talk about Waffle Omelets. I’m excited to share this recipe idea with you, but I’m sorry for causing all of you to be in this tricky verbal situation.

The cool thing is that these Womelets (I’ve given up on  trying to say it correctly) really are fun to make and super tasty.

waffle omlet2

Here are some Waffle Omelet highlights:

  • You can make everyone’s Waffle Omelet to fit each person’s preferences.
  • These are super quick and simple to make.
  • You can make Waffle Omelets for a quick dinner when/if you forgot to thaw meat to prep for your meal.
  • You can prepare ingredients ahead of time and store them in the fridge to pull out and make Womelets at the spur of the moment.
  • These are inexpensive!

By the way, have I ever told you what a messy cook I am? Truly. If there are three people standing side by side putting together making food, you will be able to tell which cooking station was mine because of all the food that had been dripped, drizzled, slopped, and spilled in my area.

I am especially good at making a mess of these Womelets, as I often overestimate how much liquid to pour into the waffle iron. Out of the iron the egg mixture will spill, causing a huge mess of slime down the sides and all over the counter-top. Have I no shame?

In addition, you should see me try to take the Waffle Omelets out of the waffle iron without tearing them to bits. Notice, above, how I finally gave up and took a picture of the omelet directly in the waffle iron? It was better this way.

I finally figured out that if I use hot pads and pick the waffle iron up, then dump the omelet onto the plate, it actually comes out easily and pretty. How about that? No mess! (You’ll see below that it folded itself in half while being dumped, but it was the best I could do.)

waffle omlet

I’ve finally learned that for my waffle iron, it takes somewhere between 1/2-3/4 cup of egg mixture to make one nice waffle omelet without spilling over.

Fill your mixture with any combination of meat, cheese, and chopped veggies that you like! I suggest mixing the eggs, milk, and salt in a bowl, then you can add your “fillings” as you make each individual waffle omelet so you can make it according to taste!

Simple Waffle Omelets

Simple Omelet Waffles - perfect for any meal!
 
Author:
Serves: 4-6
Ingredients
  • 10 eggs
  • 3 Tablespoons milk
  • ¼ teaspoon sea salt (more or less to taste)
  • Any variety of chopped meat, diced veggies, and shredded cheeses you like.
Instructions
  1. Whisk together eggs, milk, and salt.
  2. Heat and grease waffle iron.
  3. Scoop egg mixture into waffle iron to fill the bottom about ¾ full. (Mine takes ½-3/4 cup of mixture).
  4. Add in any fillings you like.
  5. Close waffle iron and cook for 3-4 minutes until eggs are cooked through.
  6. Serve right away.

Simple Waffle Omelets

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Simple Tex-Mex Creamy Chicken

I have made a decision. It is a big one and I appreciate your support. Thank you in advance.

As of now, until further notice, I shall not soak and cook my beans.

tex mex chicken1

Canned beans for the Simple Meals win.

I know. This news is big. But my beans and I have valid reasons for such a drastic change in our relationship.

Indeed I used to be a faithful bean soaker and cooker, but the demands of working full time while homeschooling teens, chauffeuring teens, feeding teens, supporting teens, and finding a tiny moment in my day to say hello to my husband have led me to kick bean-prep off my priority list. It’s either buy canned beans or become a beanless family. Long live the bean.

I am well aware that bean-cooking is not difficult. A child could do it. But I found that I almost never remember to soak beans ahead of time because I’m too often in my car running my kids to all of their social/church/work/sports/ministry outings. (And by the way, if one more person says something to me about homeschoolers not getting enough socialization I shall happily throw my van keys and event calendar at them and make them take my kids to all their social events so they can see the truth and laugh as they realize they most definitely never had a need to worry. Said person shall need a nap after this feat, but there’s no time for one – and this is why I don’t soak my beans.)

I can hear what some of you are saying. “Get an Instant Pot!” But we’ve been through all of this so I’ll have to ask that you cheerfully support my decision and let me open my cans of beans in peace.

This post has a point (thank goodness). And also a recipe. It will come as no surprise to you when you see that said recipe includes a can of black beans.

Substitute canned beans with those you have soaked/cooked yourself if you like. Best news of the day: I did the math and learned that when I buy canned black beans by the case it does not cost me anymore than if I were to buy dried beans and make them myself. I had no idea! You might also like learning that this dish I am about to share with you costs around $2.00/serving for my family. Not too shabby for a real food meal that sufficiently fills teenage boys.

Bet you’re hoping I’ll just go ahead and share the recipe already.

Simple Tex-Mex Creamy Chicken

Simple Tex-Mex Creamy Chicken
 
Author:
Serves: 6-8
Ingredients
  • 2 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • Sea salt to taste
  • 16-ounces salsa
  • 15-ounces black beans
  • 2 cups corn
  • 2 cups sour cream
Instructions
  1. In a skillet, brown chicken pieces in olive oil, seasoning them with chili powder and salt.
  2. Once chicken is cooked through and through (about five minutes on each side) add salsa, black beans, and corn.
  3. Simmer for about two minutes.
  4. Remove from heat and stir in sour cream.
  5. Serve over brown rice, pasta, or tortilla chips

Simple Tex-Mex Creamy Chicken

Note that adding sour cream to this makes the chicken mixture thick and creamy without any effort to make a cream sauce. That’s what makes this recipe so simple!

A huge time and money saver for our family (and many others!) has been our great Simple Meals program. Join us and be amazed at how this simplifies your life – plus you’ll love the easy, healthy, real food you’ll be putting on the table so quickly each day. We’ll welcome all who soak their beans and all who don’t, because we’re all friends and no one shall be beanless. Check it out and join here!

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Simple Oven Roasted Rotisserie Chicken

Brace yourselves. Today we’re going to learn to butter up a chicken and rub him down with herbs and spices. This might not be the most precious moment of your day, but I guarantee you will find it to all be worth it after you taste your delicious Oven Roasted Rotisserie Chicken.

simple rotisserie chicken

Now, I’ve buttered many a slice of bread in my day. I would even venture to say I’m pretty good at it. But never before had I buttered a bird – until the first day I made this chicken.

Recipe research told me to “brush on the butter.” But that would require that I melt butter in a saucepan and dirty up a pastry brush. In the name of lazyness simplicity, I just slapped butter on my bird with a butter knife.

Did it work? Meh, good enough. I figure what didn’t get spread on smoothly will just melt and drizzle itself over the skin while baking.

Now, beyond the butter, we’ve got to do a little chicken massage for this recipe too. Don’t freak out about this because your hands will wash up just fine afterward. Sure, rubbing spices over a raw piece of meat in the shape of well, a chicken, will feel strange. But you can do this.

Here’s why the buttering up and the rubbing down are well worth your few minutes awkward chicken moments:

  • You will create a most delicious meal for your family. This chicken is incredibly juicy and flavorful.
  • All the “effort” you put forth to create this chicken will take less than 10 minutes.
  • You’ll save money, because making this chicken at home costs less than buying one pre-made.

So gather up your chickens and let the fun begin.

Simple Oven Roasted Rotisserie Chicken

Simple Oven Roasted Rotisserie Chicken
 
Author:
Serves: 4-6
Ingredients
  • 3-4 pound chicken
  • 3 Tablespoons softened butter
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon paprika
Instructions
  1. Place chicken in a 9x13 inch baking dish.
  2. Remove gizzards from the cavity. Discard them or save them to make broth later.
  3. Spread or brush butter over the chicken.
  4. Mix herbs and spices in a bowl, then rub them all over the chicken.
  5. Bake, uncovered, in a 300 degree oven for 2½ hours.

Oh yes. I failed to mention the “reach up into the ‘cavity’ of the chicken and pull out the little bag of gizzards.” I guess I was trying to stop while I was ahead so as to avoid scaring you away from this recipe. But alas, this task cannot be avoided.

I’ve found it’s best to go ahead and say “eeeewwww” while completing this gizzard removal step, because that’s how I feel and it truly is helpful to express oneself verbally during moments of trouble.

So before you butter and rub your chicken, get the gizzard step over with. After that, you will feel empowered to do anything. All hail queen/king chicken preparers. We are all super heroes.

Simple Oven Roasted Rotisserie Chicken

Keep this meal simple by serving this chicken with tossed salad, a steamed veggie, and fresh fruit (like strawberries, pineapple, or cantaloupe).

Make your life simpler by joining Simple Meals. Then you won’t even have to think about what to cook or what to buy because we do the work for you every single week!

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Check out how long this list of Simple Recipes is getting!

Simple Crock Pot Shredded Ranch Chicken (for Tacos or Salad)

Once again, feel free to make this new recipe even if you failed to thaw chicken ahead of time. (See also: Simple Crock Pot Chicken Soup with a KickSimple Overnight Saucy Crock Pot ChickenSimple Overnight Melt-in-Your-Mouth Beef Roast, and Simple Garlic Butter Shrimp – all recipes that do not require thawing meat ahead of time.)

You might be thinking, “Do you ever plan ahead? Don’t you ever thaw your meat? This is what lists are for, Laura. Get yourself a planner!”

ranch chicken salad1

I do have a planner. And a calendar. And several phone reminder alarms that go off all week to remind me of important things to do and places to be.

But my planner, calendar, and phone can’t walk to the freezer to get out the chicken, now can they? So basically, frozen meat is what I have learned to deal with in this life, and there’s nothing that can be done about it. My crock pot gently says, “I’m here for you. I’ll thaw and cook your meat – all at the same time. So you just quickly throw it in here and go about your day.”

Hmm. I think I like my crock pot better than my planner. My crock pot saves my neck, makes my house smell amazing so as to make people think I’m actually working at today’s food, then kindly provides my family with dinner. Meanwhile my planner just bosses me around and tells me what to do all day. Rude.

Planner? You could learn a thing or two from Crock Pot. And Phone Alarms? You need to just sssshhhhhhhhhussshhh once in a while. I heard you the first four times you went off. I know I have a deadline. Can you not see that I’m down on the floor trying to sort through these tax forms? Seeing as you are way over there in the other room, one cannot expect me to just bounce off the floor and spring into the kitchen to swipe your sound off. I can’t afford to be inflicted with a strained muscle if I want to try and keep up with everything Planner is making me do.

And Calendar? I’d much appreciate it if you stop staring at me, mocking me with all your words and appointments. Why don’t you just say, “Stay home. Relax.” once in a while? But no. You’re all, “Take your kid to this, head over to that, so-and-so and such-and-such, be sure to, and don’t forget.”

It’s possible that I may need anger management classes as I learn to deal with the organizational tools that help me handle all my responsibilities. In the meantime, I will happily forget to thaw my meat and let my BFF, the Crock Pot, save me once again with another Simple Recipe.

Simple Shredded Ranch Chicken (for tacos or salad)

5.0 from 1 reviews
Simple Shredded Ranch Chicken (for tacos or salad)
 
Author:
Serves: 4-6
Ingredients
  • 2-3 pounds boneless chicken thighs or breasts
  • 2 Tablespoons olive oil
  • 3 Tablespoons Taco Seasoning*
  • 3 Tablespoons dry Ranch Seasoning**
Instructions
  1. Place chicken in the bottom of a crock pot.
  2. Drizzle on olive oil.
  3. Sprinkle on seasoning mixes.
  4. Cook on low for 6-8 hours.
  5. Shred chicken and serve with favorite taco toppings on hard or soft shells.

*Here’s my Homemade Taco Seasoning recipe.
**Here’s my Homemade Ranch Seasoning recipe.

Simple Crock Pot Shredded Ranch Chicken (for Tacos or Salad)

I now invite you to enjoy more Simple Recipes (which you can get in eBook form if you like):

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