DINNER

When I’m entertaining I like to have a variety of snacks and appetizers from chips and dip to cheeses, meats, and crackers, but I also like to have something heartier that might not be a full-on dinner. When that’s the case, I love serving these Buffalo chicken sliders that are full of spicy flavor but also hearty enough to fill bellies while we are all throwing back a beer (or wine) or two.

While these cheesy buffalo chicken sliders are so ideal for game day, tailgating, or other celebrations, you can also make them for a weeknight meal. They’re so easy and versatile that they fit into nearly every occasion.

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Oven Beef Brisket Recipe

By Kleinworth & Co 3 Comments

We have a smoker that we use regularly for meats, veggies, and sides, but sometimes it’s not an option, or it’s just easier to cook inside. When that’s the case, but I want smoky beef, I turn to this incredibly delicious oven beef brisket recipe.

Brisket is undoubtedly a tough cut of meat but with the right ingredients and cooking process it can come out fork tender and nearly as amazing as what you would get if you’d smoked it. It’s all about slow cooking at a low temperature.

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Oven Roast Beef

By Kleinworth & Co 2 Comments

It’s no secret that I love to cook, but some weeks I like to plan ahead so I have a few nights free — making a Sunday roast is a great way to do it. When that’s my game plan, I use this super easy oven roast beef recipe.

With only a few simple ingredients and just a smidgen of hands-on prep time, I can have this roast ready to pop in the oven in nearly no time at all. Then, I can whip up some other sides while it’s roasting (or sit down to watch the game).

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Smoked Venison Roast

At our house we’ll put our smoker to good use at any opportunity we get, from making brisket or turkey to veggies. But since we have an avid hunter or two in our family, we’ve really come to love making smoked venison.

Venison is an extremely lean meat so preparing it well can sometimes require some skill. However, smoking it is probably the easiest way to get the best results — especially for a crowd.

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Oven Beef Tenderloin

There are special occasions that call for specific dishes — turkey on Thanksgiving is an obvious one, and ham on Easter is pretty prevalent. When it comes to the Christmas holiday season, in our household an oven beef tenderloin is a must.

That said, we don’t reserve this tasty roast for just holidays either. It’s great for any gathering and I make it for dinner on weeknights, occasionally, too.

This dish works so well because it’s such a flavorful beef cut that very little has to be done to it before roasting. Then, the time that it takes to roast allows me the opportunity to make all of the side dishes I want to go along with it.

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Overnight Breakfast Casserole

By Kleinworth & Co 1 Comment

While I love to make dishes like eggs benedict with perfectly poached eggs or a whole breakfast of fried eggs, bacon, hash browns, and toast, that’s not always in the cards when I’m trying to cook for a crowd. That’s why I came up with this quick overnight breakfast casserole.

Whether you’re whipping up breakfast for a special occasion or you’re just looking for a delicious breakfast that’s quick to come together for busy mornings, this easy breakfast casserole is for you.

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Slow Cooker Beef Stroganoff

By Kleinworth & Co 1 Comment

Slow Cooker Beef Stroganoff is sure to please. It’s hearty, and filling, making it the perfect weeknight dinner for busy families.

If you’re looking for an easy dinner recipe that will wow your family, look no further than slow cooker beef stroganoff. This dish is simple to make and features tender beef and delicious mushrooms in a creamy sauce.

Best of all, it can be made in the slow cooker, so you can come home to a warm and hearty meal. Give this tasty stroganoff recipe a try tonight!

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Chicken Parmesan Casserole

A genius weeknight meal full of flavors, this chicken parmesan casserole recipe combines your favorite pasta, tender chicken breasts, warm marinara sauce, crunchy panko breadcrumbs, mozzarella, and parmesan.

Take your favorite chicken parm recipe and turn it into a casserole to feed the whole family – that idea crossed my mind when I had some leftover chicken in the fridge, and spoiler: it was the best decision. I love pasta, but baked chicken parmesan casserole with pasta is simply mouthwatering.

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Smoked Sausage Pasta

This hearty and flavorful pasta dish combines the rich taste of smoked sausage with a creamy tomato sauce, perfect for a quick and satisfying dinner. Fresh vegetables and aromatic herbs enhance the overall flavor, making it a great and easy weeknight dinner.

My family loved when I first made this smoked sausage pasta so I decided to experiment with more veggies and it is now officially our family’s favorite dinner for mid-week.

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Easy Chicken Pot Pie

By Kleinworth & Co 7 Comments

When the weather starts to turn a bit brisk, I am immediately ready for some classic comfort food. This easy chicken pot pie is one of my favorite comfort foods to make once the leaves start to fall.

While there are plenty of pre-packaged versions at the grocery store, there is nothing quite like a homemade chicken pot pie. The juicy chicken and crisp veggies are enveloped in a creamy sauce and wrapped in a savory, flaky crust — it’s like a big, warm hug on a plate.

Some comfort foods can be time-consuming (I’m looking at you, lasagna) but this easy recipe comes together quickly. It has minimal prep time and since you’re only using one pan on the stovetop, cleanup is done in no time.

The next time you’re looking for a simple chicken pot pie recipe with all the classic flavors, try this one. I guarantee your whole family will be asking for seconds (or more!).

Common Questions about Chicken Pot Pie

How can I keep the bottom crust from becoming soggy?

Sprinkling grains like dried breadcrumbs or cornmeal will help prevent the crust from becoming soggy from the filling during baking.

Is chicken pot pie healthy?

Chicken pot pie is a balanced meal that can be a part of a healthy diet when consumed in moderation. You can also adjust the ingredients to fit your lifestyle.

How can I make this dish even easier?

Instead of cooking chicken breast ahead of time, pick up a rotisserie chicken or pre-packaged shredded chicken at the grocery store. You can also buy frozen diced onions instead of chopping your own — just warm them in the microwave and drain off any excess moisture.

Making Chicken Pot Pie Ahead of Time

You can make the filling for chicken pot pie ahead of time and keep it in the refrigerator for up to 24 hours before baking it in the crust.

Storage

It’s quite possible you won’t have leftovers after this delicious meal, but if you do there are a few ways to store it.

Refrigerator

Leftover chicken pot pie can be stored in the refrigerator in an airtight container, or covered with aluminum foil for 3 to 5 days.

Freezing

Chicken pot pie can be frozen whole after cooking, or in slices — after it comes to room temperature, wrap it tightly in plastic wrap or store slices in zip-top bags. It can be reheated directly from the freezer for about 35 minutes on 375 in the oven.

Tips For The Best Chicken Pot Pie

To save time, use frozen vegetables — just warm them slightly in the microwave before adding them to the pot pie.
Placing the pie plate on a baking sheet before putting it in the oven to bake may make it easier to remove.
Make sure that once the milk is added the filling becomes entirely smooth — you don’t want to have to deal with whisking out lumps after you’ve added the chicken and vegetables.
If you want a shiny crust, try mixing an egg with a bit of milk or water to make an egg wash. Then, use a pastry brush to spread it over the top layer of crust before baking.

Ingredients

Refrigerated pie crusts (thawed)
Butter
Chopped onion
All-purpose flour
Salt
Black pepper
Chicken stock or broth
Milk (2% or whole)
Mixed veggies or peas and carrots (cooked)
Chicken breast (cooked and chopped uniformly)

Kitchen Supplies You’ll Need

Saucepan/skillet (large)
9-inch pie plate or a casserole dish (will need to purchase rectangular pie crust or puff pastry instead of the traditional round variety if you choose to use a casserole dish)
Aluminum foil
Sharp knife

How to Make Chicken Pot Pie

Press 1 layer of the crust into the bottom of the prepared pie plate or casserole dish. Trim any excess dough around the edge.
In a large saucepan or skillet, melt the butter over medium heat, ensuring not to overheat it.
Next, gently stir the onions into the melted butter. Be sure not to caramelize the onions — they should be soft and translucent.
Remove the onions and butter from the heat.
Then, gradually add the flour while stirring the onions and butter. The mixture will remain slightly lumpy.
Season the flour mixture with salt and pepper and stir to fully incorporate all ingredients.
Next, slowly add the chicken broth while continuously stirring.
Once the broth is incorporated, add the milk.
Place the pot back on the stove. Bring it to a boil while constantly stirring.
Once the mixture has begun to boil, reduce the heat and allow it to simmer while continuing to stir. The mixture should become thick enough to coat a spoon.
Add the vegetables and the chopped chicken to the pan and stir until all ingredients are coated and well combined.
Gently pour the filling over the top of the crust in the pan.
Cut small slits into the second crust to allow for steam to escape during cooking.
Place the upper crust on top and seal the edges. Using a fork to crimp will help the edges to adhere and to remain sealed while cooking.
Next, use foil to cover just the edges of the crust.
Place the dish in the preheated oven and bake until the top is golden brown and the filling is bubbly.
Remove the dish from the oven and allow it to cool slightly before serving.

What to Serve With Chicken Pot Pie

Chicken pot pie is a hearty, complete meal all on its own but you can easily add some savory (or slightly sweet) sides to dress it up.

Salad
Sauteed mushrooms
Roasted asparagus
Grilled zucchini
Squash Casserole
Brussels sprouts with bacon
Steamed broccoli
Honey-glazed carrots
Apple or cranberry sauce
Soup
Potatoes or sweet potatoes (baked, fried, or mashed)

Why You Should Make This Recipe

Comforting – On a chilly night after a long day, chicken pot pie is the ultimate comfort food.
Delicious – With its hearty, creamy filling paired with the flaky pie crust, this simple recipe delivers on both flavor and texture.
Easy – It only takes one pan to whip up the filling and using store-bought pie crust makes it a cinch to assemble.
Convenient – With ingredients that are easily accessible at a local grocery store, and only a few simple steps, this recipe will get dinner from the oven to the table pronto.

Variations and Add-ins

Herbs – Try adding your favorite herbs and spices. Rosemary and thyme go particularly well with poultry.
Lemon – Citrus, particularly lemon, brightens up any savory dish as well as soups and stews. Add just a splash to the filling of the chicken pot pie before pouring it into the crust.
Heat – While a traditional chicken pot pie is fairly mellow, if you’re a spice-lover you can shake in some hot sauce or sprinkle crushed red pepper into the filling.
Smokiness – If you love smoky flavor, experiment with adding a few drops of liquid smoke or shake some smoked paprika onto the crust or into the filling.
Vegetables – While peas, carrots, and beans are pretty standard veggies for a chicken pot pie, you can customize it with your own favorites. Sauteed mushrooms can add umami while broccoli florets or chopped cauliflower can add crunch.
Cream of chicken soup – If you’re particularly short on time, you can mix the veggies and chicken with cream of chicken soup to make chicken pot pie filling instead. Just thin it out to the desired consistency with milk or heavy cream, and season to taste.
Lower carb – Reduce the carbs by using gelatin, xanthan gum, or agar agar to thicken the broth. You can also make your own pie crust using your preferred flour substitute.
Leftover turkey – Instead of chicken, try turkey. It’s a great way to use up those Thanksgiving leftovers.
Oil – Substitute your preferred cooking oil for the butter — olive oil is one of my favorites.
Crust – Swap out the store-bought crust for your own homemade crust.
Soup – If you love pot pie – you’ll want to try our Chicken Pot Pie Soup too!

If you love this easy chicken pot pie recipe, you’re going to love these other comfort food dinners too. Please click each link below to find the easy, printable recipe!

Chicken and Rice Casserole

Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole is a super easy weeknight dinner that’s great for using leftover or rotisserie chicken. It’s a family favorite!

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Chicken Pot Pie Noodle Soup

Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.

BBQ Ranch Chicken Casserole

A bowl of comforting chicken pot pie noodle soup, filled with tender chicken, wide noodles, carrots, peas, and a creamy broth. The soup looks hearty and rich, capturing the essence of a classic chicken pot pie in a warming soup form. The colorful ingredients are beautifully mixed, creating an inviting and cozy meal.

Other Easy Chicken and Turkey Casserole-Style Dishes

Turkey Tetrazzini

Chicken Noodle Casserole

Creamy Mushroom Chicken Bake

Pork Chops and Scalloped Potatoes

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5 from 7 votes

Easy Chicken Pot Pie

If you want a simple recipe for classic comfort food, this easy chicken pot pie is for you. Make it any time you want a quick, hearty meal.

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course

Cuisine: American

Keyword: chicken, pot pie

Servings:

Calories: 478kcal

Ingredients

2 refrigerated pie crusts thawed according to package directions
¼ cup butter
⅓ cup onion chopped
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 ¾ cups chicken broth
½ cup milk 2% or whole
1 ½ cups mixed veggies or peas & carrots – cooked
3 cups chicken breast cooked & chopped

Instructions

Preheat oven to 425°F.
Line a 9-inch pie plate with 1 layer of crust, trimming the excess around the edge if necessary. Set aside.
Melt the butter in a large saucepan or skillet over medium heat. Add the onions and cook until soft and translucent (about 1-2 minutes).
Remove from the heat and add the flour, salt, and pepper; stir well.
Add the chicken broth very slowly, stirring constantly until smooth; mix in the milk. Return to the stove and cook over medium heat until it boils; stirring constantly.
Reduce the heat and simmer for 1 minute longer while continuing to stir (mixture should be thick). Remove from the heat.
Mix in the vegetables and chopped chicken until well combined.
Pour the filling into the crust.
Before adding the top crust, cut slits in the dough for ventilation, then add that layer of the crust over the filling. Seal the edges of the crust by crimping with a fork or fold the top edges under the bottom crust and press them together to seal tightly. To prevent the edges of the crust from burning, cover only the edges with a ring of tin foil.
Bake for 30-35 minutes or until the top is golden brown. Remove from the oven and let sit for 5 or 10 minutes to cool. Slice and serve.

Notes

If the edges of your pot pie aren’t browning enough due to the tinfoil, remove the tinfoil for the last 5-10 minutes of baking.
The butter mixture will be lumpy after adding the flour, but it will smooth out after adding the chicken broth and milk.
To save time, use frozen mixed veggies and warm them in the microwave.
Cut slits in the top of the pie crust to let steam escape.

Nutrition

Baked Mac and Cheese

This Baked Mac and Cheese is not your childhood mac and cheese. It’s rich, decadent, and made with a velvety cheese sauce.

Is there anything more comforting than a dish of creamy, cheesy baked mac and cheese? This classic dish can be tailored to your taste buds by adding your favorite ingredients.

Whether you like yours with bacon, lobster, or veggies, we’ve got the perfect base recipe for you. So gather up your family and friends and get ready for some serious comfort food!

If you’re like me, you grew up eating boxed mac and cheese. And while that’s still a favorite of mine, I wanted to create a recipe that gives it a homemade feel.

Now that the weather is changing here in North Idaho, I’m really craving all the comfort foods. This baked mac and cheese is simple to make, and the perfect comfort food for chilly nights. (Be sure to try our Frito Chili Pie too!)

Hope you enjoy it as much as we do! 🙂

baked mac and cheese recipe

Here are some commonly asked questions

MAKING MAC AND CHEESE AHEAD OF TIME

Follow the recipe instructions up until the time of baking.
Cover the baking dish with foil and refrigerate until ready to make.
When ready, bake the mac and cheese until heated through.

STORING MAC AND CHEESE

Mac and cheese can be stored in the fridge for up to four days. Be sure to place it in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.

Tips for the BEST Mac & Cheese!

Use high-quality ingredients – This is key to making a great dish. Make sure to use sharp cheddar cheese and good-quality pasta.
Cook the pasta properly – This will ensure that the pasta is cooked perfectly and captures all of the cheesy goodness.
I recommend grating your cheese fresh off the block instead of using the stuff in the bag. That cheese has a coating on it that keeps it from sticking together. That coating will also keep the cheese from melting as we want it to for this recipe.

Why Does My Baked Mac and Cheese Come Out Dry?

There are a few reasons why your baked mac and cheese might be coming out dry.

First, make sure you’re using the right amount of cheese – too little and the dish will be dry, while too much can make it greasy.

Second, be sure to cook your pasta al dente – if it’s overcooked, it will absorb too much of the sauce and become dry.

Finally, make sure you’re using enough milk – a lack of moisture will result in a dry dish.

These simple adjustments should result in a creamy, delicious dish.

homemade mac and cheese

Ingredients for baked mac and cheese

elbow macaroni – cooked according to the package directions
butter – unsalted
ground white pepper
salt
heavy cream
eggs
sharp cheddar cheese – grated
American cheese – grated

Can You Freeze Mac and Cheese?

If you’re looking for a quick and easy meal, mac and cheese is always a great option. But what if you have leftovers? Can you freeze mac and cheese?

The answer is yes, you can freeze mac and cheese. However, it’s important to note that the texture of the dish will change after being frozen and thawed. The pasta will become softer and the sauce may separate. For this reason, it’s best to eat frozen mac and cheese within 2 months.

When reheating frozen mac and cheese, be sure to add a little extra milk or cream to help recombine the sauce. You can also add a little shredded cheese on top before reheating to help give the dish some extra flavor.

What to serve with Baked Mac and Cheese

baked mac and cheese homemade

Can I Use Pre-Shredded Cheese to Make Homemade Mac and Cheese?

If you’re looking for a shortcut when making baked mac and cheese, you might be tempted to use pre-shredded cheese. However, this can actually affect the taste and texture of your dish.

Pre-shredded cheeses often don’t taste as great as fresh cheese, and they also don’t melt as well. This can result in a less-than-ideal finished product.

For the best results, take the extra time to shred your own cheese for this recipe. It will make a big difference in the final dish!

How to Make Homemade Mac and Cheese

Preheat the oven. Prepare an oven-safe skillet.
In a large bowl or the pot used to cook the macaroni, mix together the pasta and the butter, allowing the butter to melt completely.
Then add the salt and pepper, tossing to coat.
In a medium bowl or a measuring cup, whisk together the heavy cream and eggs. Pour the mixture into the macaroni and stir to combine.
Reserve one cup of cheddar cheese and American cheese to use for the topping. Add the remaining cheese to the macaroni and stir until evenly distributed.
Transfer the macaroni to the prepared skillet. Top with the reserved cheese.
Bake. Allow it to rest prior to serving.

Can I make this macaroni and cheese ahead and bake it when I’m ready?

Yes, you can make this dish ahead of time and store it in the fridge for the next day. Then prepare as directed in the recipe.

Be sure to place leftovers in an airtight container before chilling. When you’re ready to enjoy your mac and cheese again, simply reheat it in the oven or microwave until warmed through.

recipe baked mac and cheese

Check out these Great Cast Iron Recipes

Do I have to bake my macaroni and cheese?

Not necessarily. This recipe uses the baking process to melt all the cheese we are mixing in. If you would like to make a macaroni and cheese recipe that doesn’t require baking, I recommend you try our super easy mac and cheese recipe that is ready in about 20 minutes and is made on the stovetop.

Why You Should Make This Recipe?

It’s simple yet delicious.
You can make it with a variety of ingredients and add your own special touches to make it even more delicious.
It’s a great way to satisfy a mac and cheese craving.
You can make this recipe using any cheese you like, so it’s versatile as well as delicious.

More Great Mac and Cheese Recipes

Do I Have To Cover The Mac And Cheese With Foil Before Baking?

If you want your mac and cheese to have a crispy top, then you should not cover it with foil while it bakes. Allowing the cheese to be exposed to the heat will help it brown and create a delicious crust.

However, if you’re more interested in creamy mac and cheese, then covering it with foil during baking will help prevent the top from getting too brown or dry.

How can I dress up my macaroni and cheese?

Add some diced ham or bacon to the mix for a little extra savory flavor.
Stir in a few spoonfuls of your favorite BBQ sauce for a fun and unique twist.
Mix in some sautéed veggies like mushrooms, onions, or peppers for added nutrition and flavor.
Top your mac and cheese with bread crumbs before baking for a crispy topping.
Sprinkle on some chopped fresh herbs like parsley or chives before serving for a pop of color and flavor.

Products I love when making homemade mac and cheese…

This skillet pasta recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pasta before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this mac and cheese recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy skillet-baked mac and cheese recipe, you’re going to love these other pasta recipes too. Please click each link below to find the easy, printable recipe!

Garlic Parmesan Pasta Chips

Garlic Parmesan Pasta Chips are another viral craze to take over the internet. These crispy, crunchy, cheesy pasta chips are made easily in the air fryer!

Slow Cooker Stuffed Shells

Calling all pasta lovers! Slow Cooker Stuffed Shells are made in the crockpot and are filled with gooey cheese and savory marinara.

Triple Cheddar Chicken and Pasta

Loaded with chicken, seasonings & a deliciously cheesy sauce, this Triple Cheddar Chicken and Pasta is so quick & easy, making it the perfect weeknight dinner.

how to make Triple Cheddar Chicken Pasta

Rosa Sauce Chicken Penne Pasta

Rosa Sauce Chicken Penne Pasta is the perfect dinner made with a delicious and savory marinara & alfredo sauces. It’s a quick and easy dinner with lots of flavor.

how to make Fredo Marinara Chicken Penne Pasta

Stuffed Shells

Loaded with spinach, garlic, sausage, ricotta & smothered in marinara sauce, these Stuffed Shells make a great easy family dinner idea that everyone loves.

A close-up of stuffed pasta shells filled with a creamy ricotta mixture, topped with marinara sauce and melted cheese.

Spinach & Sausage One-Pan Alfredo

You CAN do holiday entertaining in less than one hour with easy family dinner ideas like this Spinach & Sausage One-Pan Alfredo. Simple & delicious!

Skillet Lasagna

Easy family dinner ideas just got a little more delicious with this Skillet Lasagna. It’s an all in one skillet dinner that you will make again & again.

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells is an easy dinner recipe made with rotisserie chicken, 3 kinds of cheese & alfredo sauce. Simple & quick to make, it’s a favorite.

How to make Chicken Alfredo Stuffed Shells

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

how to make Sausage Tortellini Soup - Instant Pot

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Baked Mac and Cheese

This Baked Mac and Cheese is not your childhood mac and cheese. It’s rich, decadent, and made with a velvety cheese sauce.

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course

Cuisine: American, Italian

Keyword: cast iron, cheese, macaroni, pasta, skillet

Servings:

Calories: 705kcal

Ingredients

16 ounces elbow macaroni 1- 16 ounce box – cooked according to the package directions
½ cup butter 1 stick – unsalted
2 teaspoons ground white pepper
1 teaspoon salt
2 cups heavy cream
2 eggs
16 ounces sharp cheddar cheese grated (1- 16 ounce block)
16 ounces American cheese grated

Instructions

Preheat the oven to 350°. Prepare a 12-inch, oven-safe skillet with nonstick cooking spray or oil it generously.
In a large bowl or the pot used to cook the macaroni, mix together the pasta and the butter, allowing the butter to melt completely.
Then add the salt and pepper, tossing to coat.
In a medium bowl or a measuring cup, whisk together the heavy cream and eggs. Pour the mixture into the macaroni and stir to combine.
Reserve one cup of cheddar cheese and American cheese to use for the topping. Add the remaining cheese to the macaroni and stir until evenly distributed.
Transfer the macaroni to the prepared skillet. Top with the reserved cheese.
Bake for 35 to 45 minutes. Allow it to rest for 10 minutes prior to serving.

Nutrition

New England Clam Chowder

By Kleinworth & Co 2 Comments

New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.

Who doesn’t love a good bowl of clam chowder on a cold winter day? This New England-style clam chowder is perfect for those chilly days when you want something hearty and comforting.

It’s made with bacon, potatoes, onions, and clams, and it’s so creamy and delicious. Plus, it’s really easy to make and ready in just 30 minutes! Serve it with some crusty bread for a cozy meal that everyone will love.

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Clam chowder is a classic New England dish, and there are lots of ways to make it. Here we’ll share our favorite recipe for clam chowder with you.

We’ve tried lots of different recipes over the years, and this one is definitely our favorite. It’s creamy, flavorful, and very easy to make. We’re sure you’ll love it!

Clam Chowder

Here are some commonly asked questions

What is clam chowder?

Clam chowder is a creamy, hearty soup that has a unique flavor. The soup is made with clams, bacon, onions, sometimes celery, milk, and potatoes. The ingredients are simmered together and then the soup is finished with cream, half and half, or milk.

What are the different types of clam chowder?

New England Clam Chowder: This recipe here, is a creamy, hearty soup with a unique flavor.
Manhattan Clam Chowder: This one has a clear broth and is made with tomatoes.
Long Island Clam Chowder: This one is a combination of New England Clam Chowder and Rhode Island Clam Chowder to create a delicious, creamy soup.

What is the history of clam chowder?

Clam chowder is a soup that has its origins in New England. The first mention of it was in 1751, when a traveler noted that it was being served at an inn in Rhode Island.

It is made with clams, potatoes, onion, and celery, and usually has milk or cream added to it. It can be served cold or hot, and is a popular dish at seafood restaurants.

Clam chowder became popular in the United States in the 19th century, and there are many regional variations of it. New England clam chowder is usually made with milk or cream, while Manhattan clam chowder is made with tomatoes.

There is also Rhode Island clam chowder, which is clear, and New York clam chowder, which is made with cheese. Clam chowder is often served with crackers or bread. It can also be garnished with parsley, bacon, or oysters.

Why You’ll Love this New England Clam Chowder Recipe

Its simplicity. This chowder recipe is easy to follow and yields a delicious and hearty soup that is perfect for a winter meal.

The key to a good New England clam chowder is using fresh or top-quality clams and keeping the flavors simple. This recipe does just that, and the result is a creamy and flavorful soup that will please even the most demanding chowder lover.

Clam Chowder Recipe

Ingredients for New England Clam Chowder

What’s so special about New England clam chowder?

New England clam chowder is a classic American soup. It is made with clams, potatoes, onions, salted pork (bacon), and milk or cream. What makes this soup so special is its unique flavor.

The key to making a great New England clam chowder is to use fresh or top-quality clams. If you can’t get your hands on fresh clams, you can use canned ones.

Another important ingredient in this soup is potatoes. They should be diced small so that they cook through properly. And finally, don’t forget to season the soup with salt and pepper to taste.

New England Clam Chowder Ingredients

butter
yellow onion – diced
garlic – minced
Old Bay seasoning
salt
black pepper
dried basil
dried thyme
chicken broth
clam juice*
potatoes – medium-sized, peeled and diced
milk
heavy whipping cream
chopped clams** drained with the juice reserved
bacon – optional

NEW ENGLAND CLAM CHOWDER SUBSTITUTIONS

If you don’t have all the ingredients for New England clam chowder, don’t worry! There are plenty of substitutions you can make to still enjoy this delicious, hearty soup.

One of the most important ingredients in New England clam chowder is, of course, clams. If you don’t have fresh clams on hand, you can substitute canned or frozen clams. Just be sure to drain and rinse the canned clams before adding them to the soup.

Another key ingredient in New England clam chowder is dairy. This gives the soup its creamy, rich texture and flavor. If you don’t have milk on hand, you can substitute half-and-half or even cream. Just be aware that using a higher-fat dairy will make the soup even richer.

Finally, if you don’t have any potatoes on hand, no problem! You can substitute another type of starchy vegetables like corn or peas. Or, if you’re looking for a lower carb option, leave out the starch altogether and enjoy a lightened-up version of this classic soup. Many people omit potatoes and use cauliflower instead.

DO I HAVE TO USE BACON?

While is it not essential to add the bacon for this chowder to turn out delicious, it does add quite a bit of flavor to the chowder. I highly recommend adding it to the recipe.

How to Make New England Clam Chowder

Melt the butter in a large stockpot.
Saute the diced onion for 2-3 minutes in the melted butter; add the garlic and stir in the Old Bay seasoning, salt, pepper, basil, and thyme. Cook for 45 seconds, being careful not to burn the garlic.
Gradually pour in the chicken broth, clam juice, and the reserved liquid from the chopped clams.
Stir in the diced potatoes.
Bring the mixture to a boil and then reduce the heat to low; simmer for 12-13 minutes, or until the potatoes are tender. DO NOT DRAIN.
Stir in the milk, heavy whipping cream, and chopped clams. Cook until heated through, about 4 minutes. Do not boil!
Optional: Top with chopped cooked bacon, serve with crackers, or bread.

CAN I USE REGULAR MILK INSTEAD OF HEAVY CREAM?

Yes, you can just use all milk instead of adding the heavy cream to this recipe. Alternatively, you can sub in half and half for the heavy cream or even evaporated milk. The chowder will be less creamy and rich, but still flavorful.

WHAT TO SERVE WITH CLAM CHOWDER

There are a few different types of oyster crackers that go well with New England clam chowder. The first type is the plain oyster cracker. These are simple and have a mild flavor that will not overpower the soup.

The second type is the seasoned oyster cracker. These have a bit more flavor and can add a nice depth of flavor to the soup. The last type is the garlic oyster cracker. These have a strong garlic flavor that can really stand up to the soup.

Bread is also a great option for dipping into New England clam chowder. A nice, crusty loaf of bread will soak up all of the delicious flavors of the soup and make for a satisfying meal.

The possibilities are endless when it comes to what to serve with this fabulous chowder. Here are some of our favorites.

Recipe New England Clam Chowder

Pro Tips

If the chowder is too thick, add more milk to thin it out.
Bacon grease may be substituted for the 1/4 cup butter in Step #1.
Use Russet or Idaho potatoes for best results.
You can substitute water for the chicken broth, the broth adds more flavor to the dish.
Also, you can use an extra jar of clam juice in place of the chicken broth.
Store leftovers in the refrigerator for up to 3 days.

Does New England Clam Chowder Have Meat in it?

New England clam chowder is a creamy, hearty soup with a unique flavor. The key ingredients in this soup are bacon, potatoes, and cream, which all contribute to its delicious taste. Clams are also a key ingredient and are cooked to perfection in this recipe. This soup is a great way to enjoy a warm and hearty meal on a cold day.

How Long Will Clam Chowder Last in the Refrigerator

Leftovers will keep in the fridge for up to 3 days if properly stored in an airtight container. If you plan to eat it for lunch, store it in single-serve storage containers.

How to Properly Freeze Clam Chowder

Clam chowder is a creamy, hearty soup with a unique flavor. If you properly freeze it, you can enjoy it for months to come. Here’s how:

Make sure to allow to it cool to almost room temperature. Then transfer leftovers to a shallow, airtight container. Lable with the date and freeze for up to 3 months.

When ready to serve, allow to thaw in the fridge for 24 hours. Reheat in a large pot on the stovetop, simmering until hot. Don’t bring it to a boil.

Clam Chowder Soup

Products I love when making New England Clam Chowder…

This 30-minute chowder recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade chowder before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy New England Clam Chowder recipe, you’re going to love these other chowders and soups too. Please click each link below to find the easy, printable recipe!

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Here’s an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.

Cabbage Roll Soup

Whether you are craving a hearty, comfort food dish or are just in the mood for a twist on an old favorite, this Cabbage Roll Soup has all your favorite cabbage roll ingredients all wrapped up in one delicious bowl – this is the perfect dinner recipe.

Senate Bean Soup

Senate Bean Soup made in the Instant Pot gets dinner on the table fast. Loaded with ham, beans, & veggies – it’s “good for you” comfort food.

Slow Cooker Potato Soup

Warm up with this classic slow cooker potato soup. This comforting bowl has chunks of tender potatoes and is topped with cheese and bacon for extra flavor.

Chicken and Wild Rice Soup

This healthy, flavorful Chicken and Wild Rice Soup is full of tender, juicy chicken and hearty wild rice. It’s an easy slow cooker recipe that makes a satisfying meal whether you’re sick or just need something warm on a cold day. (recipes for stovetop and Instant Pot too)

Slow Cooker Turkey Chili

Slow Cooker Turkey Chili is a simple dump & go crockpot recipe that is perfect for those Thanksgiving leftovers. It’s the best comfort food recipe for fall.

Beer Cheese Soup

Beer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.

Chicken Noodle Soup Recipe for the Instant Pot

Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!

Chicken Pot Pie Noodle Soup

Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.

If you love this recipe for Homemade Clam Chowder as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

New England Clam Chowder

New England Clam Chowder is a creamy, comforting soup made with clams, potatoes, bacon, and seasonings, for a deliciously rich flavor. Perfect for weeknight meals or cozying up on a chilly day.

Prep Time5

Cook Time25

Total Time30

Course: dinner, Main Course

Cuisine: American

Keyword: bacon, chowder, clam, potatoes, stovetop

Servings:

Calories: 357kcal

Ingredients

¼ cup butter 4 tablespoons
¾ cup yellow onion diced
2 cloves garlic minced
2 teaspoons Old Bay seasoning
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried basil
½ teaspoon dried thyme
1 cup chicken broth
8 ounces clam juice*
4 potatoes medium-sized, peeled and diced
2 cups milk
1 cup heavy whipping cream
19.5 ounces chopped clams** drained with the juice reserved (3 cans – 6.5 ounces each)
bacon optional

Instructions

Melt the butter in large stockpot.
Saute the diced onion for 2-3 minutes in the melted butter; add the garlic and stir in the Old Bay seasoning, salt, pepper, basil and thyme. Cook for 45 seconds, being careful not to burn the garlic.
Gradually pour in the chicken broth, clam juice, and the reserved liquid from the chopped clams.
Stir in the diced potatoes.
Bring the mixture to a boil and then reduce the heat to low; simmer for 12-13 minutes, or until the potatoes are tender. DO NOT DRAIN.
Stir in the milk, heavy whipping cream, and the chopped clams. Cook until heated through, about 4 minutes. Do not boil!
Optional: Top with chopped cooked bacon, serve with crackers, or bread.

Notes

TIPS:

If the chowder is too thick, add more milk to thin it out.
Bacon grease may be substituted for the 1/4 cup butter in Step #1.
Use Russet or Idaho potatoes for best results.
You can substitute water for the chicken broth, the broth adds more flavor to the dish.
Also, you can use an extra jar of clam juice in place of the chicken broth.
Store leftovers in the refrigerator for up to 3 days.

* I used Snow’s Clam Juice- 8 oz

** I used Snow’s Bumble Bee Wild Caught Chopped Clams in Clam Juice- 6.5 oz

Nutrition

Slow Cooker Turkey Breast

Tender and juicy Slow Cooker Turkey Breast is the perfect crockpot dish for Thanksgiving or Christmas. So simple, great for beginners!

Thanksgiving is just around the corner, and if you’re like me, you’re planning your holiday meal early. This year, forget the oven and try using a slow cooker instead.

Slow cookers are great for cooking turkey because they keep the meat moist and ensure that it doesn’t get dried out. Plus, they free up your oven for other dishes.

Follow this step-by-step guide to make a delicious slow cooker turkey breast this holiday season.

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Slow cooker turkey breast is definitely one of the easiest ways to cook a turkey breast. Plus, it’s really moist and delicious.

I love this recipe because it is so simple. I really wish we had it when we were first learning how to make a holiday meal 30 years ago. This is almost as easy as dump and go because you can just place the veggies along with the seasoned turkey in the slow cooker and leave it to cook until it is ready.

There isn’t a lot of prep or additional steps. So simple – anyone can do it.

Crockpot Turkey Breast

Here are some commonly asked questions

How big of a turkey breast do I need?

When it comes to turkey, it is always better to have too much than too little. No one wants to run out of turkey on Thanksgiving! However, how much turkey per person do you need?

The USDA recommends 1/2 pound (227 grams) of meat per person. However, this is a very safe quantity if you want to be sure to have enough and plenty for leftovers. Instead, I’m keeping the nutrition info reasonably realistic by choosing 6-8 ounces per serving.

One whole turkey breast will feed about 6-8 people, depending on how many other dishes are being served. If you’re serving a lot of other food, you may want to consider getting two smaller breasts instead of one large one.

When it comes to leftovers, plan on about 1/2 cup (120 ml) of cooked turkey per person. This will give you enough for sandwiches and other dishes without having too much leftover Turkey Day food!

What temperature should a turkey be cooked to?

The best way for a turkey to be cooked is with high heat, which will kill all the bacteria in the turkey. The USDA recommends cooking your turkey at 450 degrees Fahrenheit for 15 minutes per pound of weight when using a conventional oven.

When cooking with a slow cooker, the heat and steam trapped under the lid will help to cook the turkey. Try not to open the lid too often to check on it.

Slow cooking of a turkey breast can be done until the internal temp reaches 165 degrees.

How long does it take a turkey breast to thaw?

It takes about 24-48 hours for a turkey breast to thaw in the refrigerator. To speed up the process, you can place the turkey breast in a cold water bath and change the water every 30 minutes. I don’t recommend thawing in the microwave.

Can I slow cook a skin-on turkey breast?

Yes, you can slow cook a skin-on turkey breast. However, the skin will not be as crispy as if it were roasted in the oven.

Slow Cook a Turkey

Ingredients for Slow Cooker Turkey Breast

turkey breast, bone-in, completely thawed
onion – chopped
celery – chopped
turkey broth or chicken

Rub

olive oil
fresh rosemary chopped finely or dried rosemary
fresh sage chopped finely or dried sage
fresh thyme chopped finely or dried thyme
salt
black pepper

Can you cook a turkey breast frozen?

While you can do this – that doesn’t mean that you should. I highly recommend that you don’t try to do this with a frozen turkey breast.

When cooking with a slow cooker – the meat will sit at an unsafe temperature for far too long when cooking slowly. So this could make you and your guests quite sick. It also will make the cooking process VERY long.

This won’t result in a very good meal. You will likely have dry, tough turkey on the outside and potentially unsafe turkey on the inside. Please use a fresh or fully thawed turkey for this recipe.

What to serve with Slow Cooker Turkey Breast

While this turkey breast is very versatile and can be served with just about anything – here is a list of our favorite recipes that we pair with this great main dish.

Slow Cooker Turkey Breast Boneless

How to Make Slow Cooker Turkey Breast

Remove the packaging and rinse the turkey breast under cool water, pat dry with paper towels. Place the turkey on a plastic cutting board or on a large baking sheet.
Cut onion and celery and place them in the bottom of a 6-quart slow cooker.
In a small bowl, combine the ingredients for the rub.
Coat the turkey with the oil and then add seasoning rub.
Place the turkey on top of the vegetables in the slow cooker.
Pour the broth into the cooker, on the sides of the turkey – not on top so that you don’t wash away the seasonings you just added.
Cover and cook on low for 5-6 hours or until internal temperature reaches 165 degrees F, check the temperature at the 5-hour mark.
Remove the turkey from the cooker and let it rest for 15-20 minutes before slicing.
Carve and serve.
Store any leftovers in the refrigerator or cut them up and freeze them for another recipe later on.

What to make with leftover turkey?

Turkey pot pie: This comforting dish is perfect for a cold winter day. Simply use leftover turkey in place of chicken in your favorite pot pie recipe.
Turkey chili: This hearty chili is a great way to use up leftover turkey. Just add some chopped turkey to your favorite chili recipe.
Turkey enchiladas: These flavorful enchiladas are a great way to use up leftover turkey. Simply substitute shredded turkey for the chicken in your favorite enchilada recipe.
Turkey soup: This comforting soup is perfect for using up leftover turkey. Just add some chopped turkey to your favorite soup recipe

How Long Do You Cook for the Best Crock Pot Turkey Breast?

2 lb turkey breast – 2hrs 30 minutes to 3 hrs 30 minutes
3 lb turkey breast – 3 hours 30 minutes to 4 hours 30 minutes.
4 lb turkey breast – 4 hours 30 minutes to 5 hours 30 minutes.
5-6 lb turkey breast – 5 hours 30 minutes to 6 hours 30 minutes.

PRO TIP: After the turkey breast is cooked, it may be baked under a broiler for about 4 minutes to get a crispy outer layer (this isn’t required).

Slow Cooker Turkey Breast Recipe

**Note- Poultry Prep Safety –

PLEASE BE SURE TO DISINFECT YOUR SINK AND THE SURROUNDING COUNTERTOPS AFTER RINSING THE TURKEY. While I don’t typically recommend rinsing poultry because it just spreads any microbes around your kitchen – when it comes to turkey, you need to at least rinse off the extra juices in the packaging.

Don’t worry – all the microbes will cook out – but the sink and any areas where things could have splashed will need to be properly disinfected. Use a wipe or spray and be sure to leave it on for the recommended time so you aren’t spreading things around your kitchen.

Can leftover turkey be frozen?

You bet. We like to keep the leftovers in the fridge for a couple of days for quick and easy meals. But if it looks like we aren’t going to be able to eat it all within 3-4 days – then I toss the remaining leftovers in a zip-top bag and freeze it for up to 2 months.

It’s great to add it to a last-minute dinner-like soup in the Instant Pot. I don’t even have to thaw it first.

Why is it important to use the thermometer on the thickest part of the bird?

The most important thing to remember when using a meat thermometer is that it needs to be in the thickest part of the meat since that will take the longest to heat all the way through and come to the proper temperature.

The tip of a digital thermometer should be inserted into the center of a large roast, turkey, or other whole bird. The probe should not touch the bone or any other cold spot.

Insert the probe slowly and carefully until it touches an internal part of the meat and takes its reading without touching or moving any internal parts such as bones or fat.

Bone-In or Boneless Turkey Breast

When it comes to turkey breast, you have the option of using a boneless or bone-in turkey breast. Both options will work for this recipe, but the bone-in turkey breast will take more time to cook.

How To Carve A Turkey Breast

First, cut down the middle of the bird and turn it on its side.
Cut right below the bone to create a nice, even cut.
Make sure the cuts are even and the breast is symmetrical before cooking.

DON’T MISS THESE HOLIDAY E-BOOKS!

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Products I love when making Slow Cooker Turkey Breast….

This holiday dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a turkey in your slow cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy turkey recipe, you’re going to love these other turkey recipes too. Please click each link below to find the easy, printable recipe!

Smoked Spatchcock Turkey

Smoked Spatchcock Turkey is a great option any time of year or for your next holiday feast. This Traeger turkey recipe is easy to follow and results in a juicy, flavorful bird that will be the centerpiece of your meal.

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Spice up your holiday with this easy-to-make Cajun Turkey Breast recipe roasted in the oven to juicy perfection. It’s positively delicious!

Instant Pot Turkey Breast

Instant Pot Turkey Breast will be your Thanksgiving, Christmas, and New Year’s Day go-to recipe for juicy, tender, and flavorful turkey breast.

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This season, ditch the oven and the mess. Feed your family a juicy and flavorful holiday turkey with this air fryer turkey breast recipe.

Turkey Cranberry Sliders

These turkey cranberry sliders are a mouthwatering addition to anyone’s Thanksgiving feast or great use for holiday leftovers. They are a perfect blend of turkey, cranberry sauce, and sweet Hawaiian rolls that make it easy to serve guests something they will love.

Applewood Smoked Turkey for Traeger

Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.

Traeger recipe - Applewood Smoked Turkey - pellet grille

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Slow Cooker Turkey Chili is a simple dump & go crockpot recipe that is perfect for those Thanksgiving leftovers. It’s the best comfort food recipe for fall.

Perfect Roast Turkey

Easy, simple & delicious recipe for How to Roast a Turkey will have your guests swooning.

Crock Pot Turkey & Rice Soup

Crock Pot Turkey and Rice Soup is the perfect recipe to make with all those Thanksgiving leftovers. This also makes for an easy dinner on those super cold days when you just want to curl up by the fire.

Crock Pot Turkey Rice Soup for thanksgiving leftovers

If you love this recipe for Slow Cooker Turkey Breast as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Slow Cooker Turkey Breast

Tender and juicy Slow Cooker Turkey Breast is the perfect crockpot dish for Thanksgiving or Christmas. So simple, great for beginners!

Prep Time10

Cook Time6

Total Time6 10

Course: dinner, Main Course

Cuisine: American

Keyword: crock pot, crockpot, slow cooker, turkey

Servings:

Calories: 518kcal

Equipment

slow cooker

Ingredients

1 5-6 pound turkey breast , bone-in, completely thawed
1 medium onion chopped
3-4 stalks celery chopped
1 cup turkey broth or chicken

Rub

2 tablespoons olive oil
2 teaspoons fresh rosemary chopped finely or 1 teaspoon dried rosemary
2 teaspoons fresh sage chopped finely or 1 teaspoon dried sage
2 teaspoons fresh thyme chopped finely or 1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper

Instructions

Remove the packaging and rinse the turkey breast under cool water, pat dry with paper towels. Place the turkey on a plastic cutting board or on a large baking sheet.
Cut onion and celery and place them in the bottom of a 6 quart slow cooker.
In a small bowl, combine the ingredients for the rub.
Coat the turkey with the oil and then add seasoning rub.
Place the turkey on top of the vegetables in the slow cooker.
Pour the broth into the cooker, on the sides of the turkey – not on top so that you don't wash away the seasonings you just added.
Cover and cook on low for 5-6 hours or until internal temperature reaches 165 degrees F, check the temperature at the 5-hour mark.
Remove the turkey from the cooker and let it rest for 15-20 minutes before slicing.
Carve and serve.
Store any leftovers in the refrigerator or cut it up and freeze it for another recipe later on.

Notes

**Note- Poultry Prep Safety – PLEASE BE SURE TO DISINFECT YOUR SINK AND THE SURROUNDING COUNTERTOPS AFTER RINSING THE TURKEY. While I don’t typically recommend rinsing poultry because it just spreads any microbes around your kitchen – when it comes to turkey, you need to at least rinse off the extra juices in the packaging. Don’t worry – all the microbes will cook out – but the sink and any areas where things could have splashed will need to be properly disinfected. Use a wipe or spray and be sure to leave it on for the recommended time so you aren’t spreading things around your kitchen.

Nutrition

Baked Salmon Recipe

This Baked Salmon Recipe is made with lemon, garlic, salt, pepper, and parsley. It’s quick to prepare and easy to cook in the oven and is perfect for a busy weeknight or anytime you’re looking for a healthy and delicious meal.

Salmon is a delicious, healthful protein that’s perfect for a quick and easy weeknight meal. This simple baked salmon recipe is ready in about an hour, and it’s packed with flavor. Plus, it’s low-carb and gluten-free, making it a great choice for people following a special diet.

Not to mention, this easy-baked salmon recipe is perfect for beginners. So what are you waiting for? Give this easy salmon recipe a try tonight!

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Mummy Dogs

The Essential Air Fryer Cookbook for Two

Mummy Dogs are a great way to celebrate Halloween. They’re easy to make and everyone will love them. Plus, they’re perfect for taking to a party. So get ready to have some fun this Halloween with mummy dogs!

Today, we’re going to be talking about a fun and easy holiday recipe: mummy dogs. These are perfect for kids or adults, and they’re really simple to make.

You just need some hot dogs, refrigerated dough, and mustard or ketchup. We’ll be showing you how to put them together step-by-step, so you can make them yourself at home. Let’s get started!

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mummy hot dogs recipe

Mummy dogs are one of my favorite easy Halloween recipes. They’re simple to make and you can use whatever dip you want when serving them. Plus, they’re always a hit with kids!

I always make a few packs of hot dogs whenever I throw a Halloween party because the kids go crazy for these. If you’re looking for an easy and delicious Halloween recipe, then you definitely need to try out mummy dogs!

Here are some commonly asked questions

What are Mummy Dogs?

Mummy dogs are a type of hot dog that is wrapped in pre-made croissant dough. They are then baked until the dough is golden brown and crispy. The result is a hot dog that is encased in a flaky, buttery crust.

Mummy dogs are perfect for parties, picnics, or anytime you want a fun and easy snack. Serve them with ketchup, mustard, or your favorite dipping sauce.

Can these be made in the oven?

Yes, mummy dogs can be made in the oven. Preheat your oven to 375 degrees Fahrenheit. Then, wrap the hot dogs in pre-made croissant dough and bake for 10-12 minutes, or until the dough is golden brown and crispy.

mummy snacks for Halloween

Ingredients for Mummy Dogs

hot dogs
refrigerated crescent rolls
candy eyeballs for decorating

What are some other variations of mummy dogs?

There are many different ways that you can make mummy dogs. Some other variations include using pre-made biscuit dough, wonton wrappers, or even phyllo dough.

You can also stuff the hot dogs with cheese, onions, or your favorite toppings before wrapping them in the dough. Get creative and have fun with it!

What to serve with Mummy Hot Dogs

There are many different ways that you can serve mummy hot dogs. Some ideas include serving them with ketchup, mustard, or your favorite dipping sauce. You can also top them with shredded cheese, onions, or other toppings. Get creative and have fun with it!

Here are some of our favorite snacks we serve alongside these.

How to Make Mummy Dogs in the Air Fryer

Remove the hot dogs from packing and set them aside, you want the hot dogs dry.
Remove the rolls from the can and flatten each set of the rolls by unrolling but not separating the pieces.
Pinch closed the perforations in the dough.
Then place the dough between two sheets of parchment and then roll it flat to 1/8” thick.
Using a pizza cutter or knife, cut the dough into strips. Make the strips un-uniform between 1/8” to 1/4” wide.
Wrap each hot dog using the strips of the dough to mimic a loose mummy wrap. The dough will expand slightly so be sure there isn’t too much bunching or overlapping. The hot dog should still be visible throughout.
Leave a spot open for the eyes somewhere.

Air Frying Mummy Dogs

Place the wrapped hot dogs in the air fryer basket. I like to add parchment liner to the basket for nonsticking.
Cook at 350 for 12-15 minutes until the dough is cooked and slightly golden.
Remove and place the eyes on the mummies. You can use a drop of ketchup or mustard as the glue to hold the eyes in place. Let the eyes dry before platting.
Enjoy the fun spooky treat.

Can these be made with mini hot dogs?

Yes, mummy dogs can be made with mini hot dogs. Simply wrap the mini hot dogs in the dough the same way you do the regular-size ones. You will want to watch them closely as they will cook a bit faster than the larger hot dogs.

How do I store mummy dogs?

These mummy dogs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.

Making ahead of time

Yes, mummy dogs can be made ahead of time. Simply wrap the hot dogs in the dough and store them in the fridge until you are ready to cook them. When you are ready to serve, cook them in the air fryer at 350 degrees Fahrenheit for 10-12 minutes.

What air fryer do you use?

Small

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Medium

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

Large

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

If you love this recipe – You might also love my air frying cookbook too!

The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

If you love this easy mummy dog recipe, you’re going to love these other Halloween ideas too. Please click each link below to find the easy, printable recipe!

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Our Halloween Snack Mix includes a combination of sweet and salty, crunchy and chocolaty treats that will have your guests feeling delighted. Positively delicious with all the favorites for fall!

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Easy Halloween Sugar Cookies are a soft, pinwheel sugar cookie recipe, made with fun holiday colors like green, orange, purple and black! Perfect for your Halloween celebrations.

Halloween Ghost Cupcakes

These ghost cupcakes are sure to frighten and delight your guests this Halloween! Easy to make and super cute for the kiddos!

Vampire Punch Halloween Drink

This Vampire Punch Halloween Drink is easy to make and the perfect beverage to share with all your ghosts and goblins this Halloween.

Mummy Candy Apples

Are you looking for a fun and easy Halloween recipe that your kids will love? Well, look no further than Mummy Candy Apples! This is a simple recipe that the whole family can enjoy.

Ghosts in the Graveyard Dessert

This one’s for the kids! Ghosts in the Graveyard Dessert is a creamy chocolate pudding topped with crushed Oreos, spooky trees, worms, and ghosts.

Mummy Rice Krispie Treats

Mummy Rice Krispie Treats are an easy and quick Halloween recipe. Perfect for kids or school parties or the inner kid in us all!

Halloween Oreo Pops

Halloween Oreo Pops area quick and easy chocolate-covered decorated Oreo cookie recipe that is fun for the kiddos and quite tasty too.

Bloodshot Eyeball Red Velvet Crinkle Cookies

Bloodshot Eyeball Red Velvet Crinkle Cookies are just like the soft & chewy crinkle cookies you love. But these are made spooky, so perfect for Halloween!

Treats - Bloodshot Eyeball Red Velvet Crinkle Cookies

If you love this recipe for Air Fried Mummy Dogs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Mummy Dogs

Mummy Dogs are a great way to celebrate Halloween. They’re easy to make and everyone will love them. Plus, they’re perfect for taking to a party.

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, dinner, Main Course, Snack

Cuisine: American

Keyword: air fried, air fryer, hot dog, mummy

Servings:

Calories: 102kcal

Equipment

Air Fryer

Ingredients

16 hot dogs
8 oz refrigerated crescent rolls
32 candy eyeballs for decorating

Instructions

Remove the hot dogs from packing and set them aside, you want the hot dogs dry.
Remove the rolls from the can and flatten each set of the rolls by unrolling but not separating the pieces.
Pinch closed the perforations in the dough.
Then place the dough between two sheets of parchment and then roll it flat to 1/8” thick.
Using a pizza cutter or knife, cut the dough into strips. Make the strips un-uniform between 1/8” to 1/4” wide.
Wrap each hot dog using the strips of the dough to mimic a loose mummy wrap. The dough will expand slightly so be sure there isn’t too much bunching or overlapping. The hot dog should still be visible throughout.
Leave a spot open for the eyes somewhere.
Place the wrapped hot dogs in the air fryer basket. I like to add parchment liner to the basket for nonsticking.
Cook at 350 for 12-15 minutes until the dough is cooked and slightly golden.
Remove and place the eyes on the mummies. You can use a drop of ketchup or mustard as the glue to hold the eyes in place. Let the eyes dry before platting.
Enjoy the fun spooky treat.

Nutrition

Air Fryer Teriyaki Chicken

The Essential Air Fryer Cookbook for Two

Air Fryer Teriyaki Chicken is a quick and easy dinner recipe that is ready to enjoy in less than an hour. Simple, saucy, and delicious!

Are you looking for a new and delicious way to cook chicken? If so, you should definitely try air frying it! Air frying is a great cooking method because it produces crispy results without using any oil.

In this recipe, we’ll show you how to make teriyaki chicken in your air fryer. The best part is that this dish is quick and easy to prepare, so it’s perfect for weeknight dinners. So what are you waiting for?

If you like teriyaki chicken, you’re going to love it made in the air fryer. Teriyaki sauce is so delicious, and when it’s cooked in the air fryer, it comes together so quickly.

We love this recipe because we can not only get dinner on the table super fast – but it is even faster than picking up takeout. That’s a huge win for me!

Here are some commonly asked questions

What is Air Fryer Teriyaki Chicken?

Air Fryer Teriyaki Chicken is a quick and easy dish made with chicken, a homemade teriyaki sauce, and a few other simple ingredients. It’s perfect for a weeknight meal or to prep ahead for meal prep!

How long does Air Fryer Teriyaki Chicken take to cook?

Air Fryer Teriyaki Chicken takes about 15-18 minutes to cook at 375 degrees Fahrenheit.

Can I make Air Fryer Teriyaki Chicken ahead of time?

Yes, you can make Air Fryer Teriyaki Chicken ahead of time. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat in the air fryer or in a skillet on the stove.

Is Air Fryer Teriyaki Chicken healthy?

Yes, Air Fryer Teriyaki Chicken is a healthy dish. It’s made with lean chicken breast and a homemade teriyaki sauce that is lower in sugar than most store-bought sauces. You can also lighten up the dish by using less sauce, or by using a low-sodium soy sauce.

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

teriyaki chicken in air fryer

Ingredients for Air Fryer Teriyaki Chicken

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

Ingredients for Air Fryer Teriyaki Chicken

Air Fried Teriyaki Chicken

chicken – boneless skinless breast or thighs
eggs – large – beaten
cornstarch
panko or breadcrumbs

Homemade Teriyaki Sauce

soy sauce
water
brown sugar
ginger grated
minced garlic
rice wine vinegar
sesame oil
cornstarch
sesame seeds optional

What temperature do you cook chicken in the air fryer?

For this recipe, we are cooking the chicken in an air fryer at 375degrees Fahrenheit. This will ensure that the chicken is cooked through and juicy on the inside.

Do you have to flip the chicken in the air fryer?

For this recipe, you do need to flip the chicken. While the air fryer will typically circulate the hot air around and cook the chicken evenly on all sides – I like to make sure that the chicken is crispy on ALL sides.

Can this be made with frozen chicken?

Unfortunately, you will need to at least thaw your frozen chicken BEFORE starting to make this recipe. I don’t recommend trying to make this recipe with chicken that is frozen.

How do you make teriyaki chicken from scratch?

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.

Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.

This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.

Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

How to Make Air Fryer Teriyaki Chicken

Chicken

Cut the chicken into roughly 1” cubes and pat them dry with a paper towel.
Dip the chicken into the beaten eggs.
Next, stir together the cornstarch and panko and transfer the chicken from the egg to the cornstarch/panko mixture. Make sure the chicken is evenly coated on all sides.
Spray the air fryer insert with an oil sprayer and add the chicken, making sure to not overcrowd the basket or tray.
Set the air fryer to 375F and cook for 15-18 minutes, turning the chicken halfway through cooking.
Allow the chicken to cool for 3-4 minutes before you sauce it. This will help retain the crispness.

Sauce

In a medium saucepan over medium heat, whisk together all of the ingredients (soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar, sesame oil, cornstarch, and sesame seeds).
Bring the mixture to a boil and then reduce the heat to medium-low. Simmer the sauce until it has thickened and has a consistency similar to caramel sauce.
Remove from the heat and allow the sauce to cool slightly– 2-3 minutes.
Pour the sauce over the cooked chicken, and toss to combine.
Serve over rice, garnished with green onion, if desired.
Store in an airtight container in the fridge for up to 3 days.

Can I use a jarred sauce?

Yes – if you have a favorite sauce that you absolutely love – you can use that instead. I like to make my own here because I rarely have the sauce on hand.

When I am making this recipe is it usually on a whim and I have not prepared by picking up the sauce beforehand.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Can I Make this Keto-Friendly?

Yes – there are some ways to make this recipe suitable for a keto diet. First – you will want to swap out the cornstarch with egg white protein powder. Then instead of using panko, you crushed pork rinds.

Then for the sauce, you can use coconut amnios instead of soy sauce and swap out the brown sugar with a sugar alternative. You’ll also want to swap the cornstarch in this part of the recipe too and use xanthan gum to thicken the sauce instead.

TIP

Teriyaki sauce should be prepared while you are cooking the chicken!

What to serve with teriyaki chicken

There are so many recipes that we love to pair with this copycat chicken recipe. Here are just a few of our favorites.

General Tso’s Chicken
Air Fryer Crab Rangoon

Can I Freeze Teriyaki Chicken?

Yes, you can freeze Teriyaki Chicken. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the air fryer or in a skillet on the stove.

How To Make Air Fryer Teriyaki Chicken

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

If you love this recipe – You might also love my air frying cookbook too!

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

If you love this easy teriyaki chicken recipe, you’re going to love these other Asian-inspired recipes too. Please click each link below to find the easy, printable recipe!

Cashew Chicken Recipe

Do you love Chinese food, but don’t want to go out? Then this Cashew Chicken Recipe is for you! It’s easy to make and better than take-out!

Korean Beef Bowl

Korean Beef Bowl is a simple 30-minute dinner recipe that is perfect for busy weeknights. Made with ground beef & pantry staples, it’s so quick & easy.

Chinese Orange Chicken

Chinese Orange Chicken is an easy copycat recipe when you are craving take-out but SO MUCH BETTER because it takes just 30 minutes to make.

Instant Pot Beef Broccoli

Want a quick & easy pressure cooker recipe that has dinner on the table in just 35 minutes? Check out this delicious Instant Pot Beef Broccoli! So good!

Kung Pao Chicken

Kung Pao chicken is a favorite Chinese dish that is simple to make at home. This recipe calls for just a few ingredients, and it can be ready in under 30 minutes. It’s a delicious dinner that’s quick to make and everyone loves it.

Instant Pot Sesame Salmon Bowls

Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.

Chinese Pineapple Chicken

Chinese Pineapple Chicken that is better than any takeout you’ll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!

Sesame Shrimp Recipe

Sesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.

Homemade Fortune Cookies & Free Printable

Homemade Fortune Cookies & Free Printable Fortunes to help you ring in the calendar New Year or the Chinese New Year. Printables for each year. So FUN!

Ham and Cheese Sliders – Air Fryer

Other Air Fryer Dishes

Air Fryer Ravioli

Air Fryer Turkey Breast

Air Fryer Chicken Wings

If you love this recipe for Air Fried Teriyaki Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Air Fryer Teriyaki Chicken

Air Fryer Teriyaki Chicken is a quick and easy dinner recipe that is ready to enjoy in less than an hour. Simple, saucy, and delicious!

Prep Time15

Cook Time20

Total Time35

Course: dinner, Main Course

Cuisine: Chinese

Keyword: air fried, air fryer, chicken, teriyaki

Servings:

Calories: 336kcal

Equipment

Air Fryer

Ingredients

Chicken

1 pound chicken boneless skinless breast or thighs
2 eggs large – beaten
½ cup cornstarch
½ cup panko or breadcrumbs

Sauce

½ cup soy sauce
¼ cup water
2 tablespoons brown sugar
1 tablespoon ginger grated
1 tbsp minced garlic
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon sesame seeds optional

Instructions

Chicken

Cut the chicken into roughly 1” cubes and pat them dry with a paper towel.
Dip the chicken into the beaten eggs.
Next, stir together the cornstarch and panko and transfer the chicken from the egg to the cornstarch/panko mixture. Make sure the chicken is evenly coated on all sides.
Spray the air fryer insert with an oil sprayer and add the chicken, making sure to not overcrowd the basket or tray.
Set the air fryer to 375F and cook for 15-18 minutes, turning the chicken half way through cooking.
Allow the chicken to cool for 3-4 minutes before you sauce it. This will help retain the crispness.

Sauce

In a medium saucepan over medium heat, whisk together all of the ingredients (soy sauce, water, brown sugar, ginger, garlic, rice wine vinegar, sesame oil, cornstarch, and sesame seeds).
Bring the mixture to a boil and then reduce the heat to medium-low. Simmer the sauce until it has thickened and has a consistency similar to caramel sauce.
Remove from the heat and allow the sauce to cool slightly– 2-3 minutes.
Pour the sauce over the cooked chicken, toss to combine.
Serve over rice, garnished with green onion, if desired.
Store in an airtight container in the fridge for up to 3 days.

Nutrition

Copycat KFC Chicken Pot Pie

This Copycat KFC Chicken Pot Pie is full of comforting flavor and a creamy sauce all under a delicious flaky crust.

Tender chicken, carrots, peas, and potatoes are baked together in a seasoned creamy sauce before getting topped with the flakiest crust.

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Cashew Chicken Recipe

Do you love Chinese food, but don’t want to go out? This “better than take-out” Cashew Chicken Recipe is for you! It’s easy to make and so much better than anything you’ll find in a restaurant. Plus, it’s always a hit with friends and family.

Do you love getting takeout? When we lived in the city we definitely got takeout more often than we probably should have. Man, it was so good and I can’t say I don’t miss it.

But when we moved out of the city, getting takeout was far less convenient. So we went back to making our own. I had forgotten just how quick and delicious homemade takeout can be.

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Instant Pot White Chicken Chili

If you’re looking for a delicious and quick weeknight dinner idea, look no further than this Instant Pot White Chicken Chili! It’s ready in less than an hour and is a family favorite!

Looking for some serious comfort food? You have come to the right place. When the season starts to change, the weather cools down a bit – we always get into “chili mode”.

But we don’t always want a typical chili recipe. That’s where this super quick and easy White Chicken Chili recipe comes in because it’s made super fast using the Instant Pot.

You’ll love the flavors, the creamy texture, and just how FAST this dinner recipe comes together. If you like to keep things simple in the kitchen without sacrificing flavor – this chili recipe is for you!

Don’t miss these other awesome chili recipes too!

Slow Cooker Chili
Instant Pot Chicken Chili
Turkey Chili – for Thanksgiving Leftovers
Slow Cooker White Chicken Chili

Be sure to make our Homemade Chili Seasoning to use in this recipe!

white chicken chili recipe

Here are some commonly asked questions

What is white chicken chili?

White chicken chili is a type of chili that is made with chicken and uses white Great Northern beans instead of the typical beans you would find in a standard chili recipe. It also has a creamy white base, instead of a tomato base in a typical chili.

What kind of beans can I use for this recipe?

You can use any kind of beans that you like for this recipe. We prefer to use great northern beans, but you can use any type of white beans if you can’t find those.

What are the benefits of white chicken chili?

White chicken chili is a delicious and nutritious meal that can be enjoyed by everyone in the family. I have heard that it is also WW (Weight Watchers) friendly, quick, and easy to make. I am not a user of WW, so you will have to verify that for yourself based on your plan.

And lastly, it’s an affordable meal option that you can prepare quickly using your Instant Pot pressure cooker.

pressure cooker white chicken chili

Ingredients for Instant Pot White Chicken Chili

great northern beans – drained and rinsed
corn – frozen – white and yellow mix or just yellow
onion – yellow – diced
diced green chiles
minced garlic
cumin
chili powder
salt
black pepper
chicken breast – boneless skinless
cream cheese – cubed
chicken broth

For toppings: avocado, serrano peppers, cilantro

Why You Should Make This Recipe

This recipe is super simple, delicious, quick, and easy. It’s perfect for a quick and easy meal.

Favorite Toppings for White Chicken Chili

White chicken chili is a popular dish that can be enjoyed with many different toppings. Some people prefer to enjoy it with shredded cheese, sour cream, chopped green onions, and jalapeño peppers.

Others may prefer pico de gallo as their favorite topping. As long as the toppings are delicious and fit the flavor profile of white chicken chili, they’re welcome additions!

How to Make Instant Pot White Chicken Chili

Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, cumin, chili powder, salt, and pepper.
Place the chicken breasts on top of the ingredients and then add the cream cheese.
Pour the chicken broth in last.
Place the lid on top and ensure that the valve is in the sealed position.
Cook on high pressure for 15 minutes followed by a natural release for 10 minutes before releasing the remaining pressure. The instant pot takes approximately 10 minutes to come to pressure and another 5-7 to release.
Once the pin drops, open the lid and remove the chicken and place it in a small bowl, use two forks to shred it.
Stir the chili well until all of the ingredients are combined and the cream cheese has melted.
Add the shredded chicken back to the instant pot and stir.
Serve warm with the optional toppings.

How to prep this white chicken chili ahead

This recipe can be prepared ahead and stored in the fridge for up to 3 days. This will allow you to easily prepare this dish without any stress or fuss.

Simply pop it back in the Instant Pot and cook for 5 minutes to reheat OR you can simmer it on the stovetop in a large pot and you’re ready to go!

How to make this white chicken chili with frozen chicken breasts

This recipe is perfect for those times when you don’t have time to cook from scratch or when you want a quick and easy meal. You can use frozen chicken breasts to make this chili quickly and easily.

Simply add the chicken pieces to the Instant Pot, then increase the cooking time to 20 minutes. This white chicken chili will be delicious and satisfying!

What are the quick and easy benefits of white chicken chili?

White chicken chili is quick and easy to make – all you need are some simple ingredients and a few minutes of time in the kitchen.
This chicken chili is delicious – whether you serve it with bread or tortilla chips, everyone will love it!
White chicken chili can be made in either a slow cooker or Instant Pot, so there’s no reason not to enjoy this delicious dish any time of year!

How to Make on Stove-Top

Just follow the instructions using a stockpot, large kettle, or large pot over medium heat on the stove. Work as written up to step 3.

Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally until the chicken is cooked through.

Once the chicken is done – proceed with the recipe as written – starting at step 6.

How to Make this White Chicken Chili in the Slow-Cooker

You can make this White Chicken Chili in the slow cooker. Add the ingredients to the slow cooker. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours.

When you have about a half-hour before you are ready to serve, remove the chicken, shred and then add back. Give it a good stir before serving.

Pro Tips

Try making this white chili with cannellini beans, black beans, or navy beans.
Add a little olive oil.
Swap out the chicken breasts for chicken thighs.

Top with cheddar cheese.
Increase the green chilis.
Add some diced bell pepper.

Swap out the chicken stock for water if needed or use vegetable broth.
Add a little cayenne pepper, lime juice, fresh garlic, fresh cilantro, or heavy cream.

How to freeze this Instant Pot White Chicken Chili:

This Instant Pot White Chicken Chili can be frozen for future use! Simply place the chili in a freezer-safe container, mark with the date and freeze for up to 3 months.

To use – thaw in the fridge overnight and place it back in the Instant Pot to reheat. See instructions above for reheating.

What to serve with Instant Pot White Chicken Chili

Try adding these great recipes alongside this awesome dinner recipe.

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

Here are my favorite Instant Pot Tools and Accessories!

Instant Pot
Non-Stick Instant Pot Insert with Silicone Lid
Accessory Set
Glass Lid
Sealing Rings
Silicone Egg Bites Mold
Large Mesh Steamer Basket
Complete Cook & Bake Set

If you love this easy Instant Pot White Chicken Chili recipe, you’re going to love these other Instant Pot dinners too. Please click each link below to find the easy, printable recipe!

Instant Pot Swedish Meatballs

If you’re looking for an easy and delicious dinner idea, you’ve gotta try these Instant Pot Swedish Meatballs! They’re made with just a handful of ingredients and come together in no time at all.

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.

Instant Pot Teriyaki Chicken

Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.

Instant Pot Sesame Salmon Bowls

Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.

Instant Pot Chicken Pot Pie

This Instant Pot Chicken Pot Pie Recipe is a classic family favorite with a rich and creamy base, savory vegetables, and juicy chicken. It’s made fast using the pressure cooker for effortless dinner prep that everyone loves.

Instant Pot Hamburger Helper

Instant Pot Hamburger Helper is a quick and easy dinner that’s ready in no time. Simple to make, so delicious – no box mix required!

Instant Pot Beef Stew

Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Instant Pot Potato Soup

Instant Pot Potato Soup is a 30-minute pressure cooker dinner recipe that tastes just like a loaded baked potato and everyone loves.

If you love this recipe for Instant Pot White Chicken Chili as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Instant Pot White Chicken Chili

If you’re looking for a delicious and quick weeknight dinner idea, look no further than this Instant Pot White Chicken Chili! It’s ready in less than an hour and is a family favorite!

Prep Time10

Cook Time15

Pressurize/Depressurize25

Total Time50

Course: dinner, Main Course

Cuisine: American

Keyword: instant pot, pressure cooker, white chili

Servings:

Calories: 1002kcal

Equipment

1 Instant Pot/Electric Pressure Cooker

Ingredients

30 oz great northern beans – drained and rinsed
2 cups corn – frozen – white and yellow mix or just yellow
½ cup onion yellow – diced
4 oz diced green chiles
1 tbsp minced garlic
1 tsp cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper
1 lb chicken breast – boneless skinless
4 oz cream cheese – cubed
1 ¼ cup chicken broth

For toppings: avocado, serrano peppers, cilantro

Instructions

Add the beans and corn to the instant pot, followed by the onion, garlic, green chiles, cumin, chili powder, salt, and pepper.
Place the chicken breasts on top of the ingredients and then add the cream cheese.
Pour the chicken broth in last.
Place the lid on top and ensure that the valve is in the sealed position.
Cook on high pressure for 15 minutes followed by a natural release for 10 minutes before releasing remaining pressure. The instant pot takes approximately 10 minutes to come to pressure and another 5-7 to release.
Once the pin drops, open the lid and remove the chicken and place it in a small bowl, use two forks to shred it.
Stir the chili well until all of the ingredients are combined and the cream cheese has melted.
Add the shredded chicken back to the instant pot and stir.
Serve warm with the optional toppings.

Notes

Additional toppings such as tortilla chips, sour cream, chopped onions, and jalapenos will pair nicely with this chili.

Nutrition

Easy Bolognese Recipe

This Easy Bolognese Recipe is easy to make and so delicious. You’ll love the rich, beefy flavor of this classic sauce. Plus, it’s all cooked in one pot, so it’s super easy to clean up. Who doesn’t love that? Serve this sauce over your favorite pasta for a hearty meal that everyone will love.

One-pot meals are the best. Everything all cooked in one pot? Yes, please! This One-Pot Bolognese is sure to be a hit with your family. It’s easy to make and it’s oh so delicious. You’re going to love it!

This really is the perfect sauce for all your pasta dishes. No need to buy the pre-made stuff anymore.

PIN NOW TO SAVE FOR LATER

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Warm, comforting, and hearty, this one-pot Bolognese is perfect for a cozy winter dinner. Or, really any time of year. It’s easy to make, and so incredibly tasty. I love that it’s made in one pot and you can truly taste the LOVE simmered right in.

It pairs perfectly with pasta and is great when used in a chicken parmesan recipe. I can’t get enough of this sauce!

Bolognese Recipe

Here are some commonly asked questions

What is Bolognese?

Bolognese is a popular recipe for Italian meat sauce basically. The dish is made with onions, garlic, tomatoes, celery, carrots, beef stock, wine, black pepper flakes (or crushed red pepper), and ground meat. The ingredients are simmered together until the meat is cooked through.

What are some tips for making the perfect Bolognese?

The key to a great Bolognese is using high-quality ingredients that have been cooked slowly and carefully. You also need to season it to taste, which allows you to customize the flavor profile depending on your preferences.

Some other tips for making the perfect Bolognese include adding reducing or eliminating garlic if you’re sensitive to its odor or flavor, and simmering until thickened before serving. Whichever adaptation you choose, be sure not to overcook it or it will turn into a watery sauce instead of a savory one.

Bolognese Sauce

Ingredients for One-Pot Bolognese

onion – chopped
celery stalks – chopped
carrot – chopped (do not peel the carrot)
olive oil
tomato paste
garlic cloves – minced
ground beef – 85% lean
red wine
thyme
pepper
oregano
crushed tomatoes
granulated sugar
bay leaf
salt
Optional garnishes: parmesan cheese freshly chopped oregano

How do you store leftover Bolognese?

You can store leftover Bolognese in the fridge for up to four days. You can also freeze it for up to two months.

Can you freeze Bolognese?

Yes – this recipe freezes well. Just make sure to place it in a freezer-safe container, label it with the date and store it for up to 2 months. When you are ready to serve it again, you can thaw it in the refrigerator overnight.

How to Make One-Pot Bolognese

Saute the onion, celery, and carrot with the olive oil for 6 minutes in a large pot over medium heat.
Add the tomato paste and garlic to the pot. Mix and cook for 2 minutes.
Add beef to the pot. Mix and cook for 8 minutes or until fully browned
Add the wine, thyme, pepper, and oregano, to the pot. Mix and simmer for 10 minutes.
Add the tomatoes, sugar, bay leaf, and salt, to the pot. Cover and simmer on low heat, stirring occasionally, for approximately 60 minutes.

How do you know when the Bolognese is done?

This recipe requires that you cook the sauce until it reaches a deep red color and has a subtle tang to it. This means that the sauce has cooked all the way through and is ready to serve.

What do you serve with Bolognese?

You can serve Bolognese with a variety of dishes. Some popular choices include pasta, rice, potatoes, and even pizza.

What are some variations of Bolognese?

Different people have different preferences for the type of sauce they prefer in their bolognese dish.

Some people prefer a more traditional bolognese with beef stock and onions; others may enjoy a lighter version with less meat and more vegetables. There are also variations that use different types of pasta such as spaghetti or tagliatelle.

What is the history of Bolognese?

The history of Bolognese can be traced back to the 16th century in the Emilia-Romagna region of Italy. At this time, there were two main styles of cooking – Northern Italian cuisine which was heavy on meat sauces, and Southern Italian cuisine which focused on vegetables and fish.

Bolognese evolved out of an improvisational dish known as bollito misto (mixed boiled beef). This dish contained various types of meat that had been boiled in water with some aromatics such as onion, garlic, carrots, celery seed etc. until they became soft. The mixture would then be served over pasta or rice.

Over time the recipe changed slightly to include ground beef instead of mincemeat and tomato paste replaced some of the watery ingredients. As this dish became popular throughout Italy it eventually acquired its own name – bollito misto or simply a bolognese sauce.

In modern times Bolognese can be made with a variety of meats, vegetables, and spices to create a sauce that is unique to each region.

What Pasta Goes Best With Bolognese?

Spaghetti is a popular choice for dinner when it comes to bolognese because it absorbs the flavors of the sauce very well. Macaroni and cheese is another great option because it has a creamy texture that pairs perfectly with the beefy flavor of the sauce.

Angel hair pasta also tastes great with bolognese because its thin strands soak up all the delicious flavors in the dish.

Why Our Easy Bolognese Recipe Works

Our easy Bolognese recipe works because it is made with simple ingredients and has a long (but not too long) cooking time. This combination results in a delicious and luxurious dish that will please even the most discerning of eaters.

The slower cooking process allows the flavors to meld together, while the beef helps to create a thick sauce. And since this recipe calls for only basic ingredient staples, you can easily make it any time you have some extra time on your hands.

So why not give our easy Bolognese recipe a try? You won’t be disappointed!

Pro Tips

Can be refrigerated for up to 5 days.
Can be frozen for up to 3 months.
This can be placed in a crock pot and cooked on low for 6-8 hours or on high for 3-4 hours.

Swap out the red wine with white wine.
Make sure to store the leftover sauce in an airtight container.
Use a wooden spoon when making this easy bolognese sauce as metal spoons and utensils can react with the tomato sauce.

Try making this spaghetti bolognese using ground pork and some red pepper flakes.
Stir in some heavy cream or whole milk to make this sauce ultra-creamy and give it a rich flavor.
Try adding Worcestershire sauce to make it an extra flavorful sauce.

Be sure to start with a large saucepan when making this easy spaghetti sauce recipe.
This quick bolognese sauce can be used with all your favorite pasta recipes that the whole family loves.

Take a twist from the traditional bolognese sauce and swap the beef with ground turkey and try using whole tomatoes that have been diced to make this meaty sauce even better.
Make sure to use beef broth when making this meat-based sauce for great flavor in this homemade bolognese sauce.

What to Serve with Beef Bolognese

Products I love when making bolognese sauce…

This pasta sauce recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade meat sauce before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy one-pot bolognese recipe, you’re going to love these other Italian-inspired recipes too. Please click each link below to find the easy, printable recipe!

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Loaded with chicken, seasonings & a deliciously cheesy sauce, this Triple Cheddar Chicken and Pasta is so quick & easy, making it the perfect weeknight dinner.

Keto Marinara Sauce

Keto Marinara Sauce can be used as a substitute for pasta sauce, pizza sauce, or just eaten straight from the jar! Perfect for those looking for a sugar-free, low-carb alternative. You can add ground beef (or sausage), vegetables, and cheese.

Slow Cooker Stuffed Shells

Calling all pasta lovers! Slow Cooker Stuffed Shells are made in the crockpot and are filled with gooey cheese and savory marinara.

Spinach & Sausage One-Pan Alfredo

You CAN do holiday entertaining in less than one hour with easy family dinner ideas like this Spinach & Sausage One-Pan Alfredo. Simple & delicious!

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Instant Pot Spaghetti and Meatballs makes dinner time quick & easy. Just 30 minutes total time, it will be your “go-to” meal for busy nights.

recipe for Instant Pot Spaghetti and Meatballs

Chicken Alfredo Stuffed Shells

Chicken Alfredo Stuffed Shells is an easy dinner recipe made with rotisserie chicken, 3 kinds of cheese & alfredo sauce. Simple & quick to make, it’s a favorite.

Stuffed Shells

Loaded with spinach, garlic, sausage, ricotta & smothered in marinara sauce, these Stuffed Shells make a great easy family dinner idea that everyone loves.

Instant Pot Bacon Mac and Cheese

Instant Pot Bacon Mac and Cheese is a quick & easy pressure cooker dinner recipe that is ready in just 10 minutes of cook time. This is a family favorite!

quick & easy dinner - Instant Pot Bacon Mac and Cheese

If you love this recipe for Homemade Bolognese as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Easy Bolognese Recipe

This Easy Bolognese Recipe is easy to make and so delicious. You'll love the rich, beefy flavor of this classic sauce. Serve this sauce over your favorite pasta for a hearty meal that everyone will love.

Prep Time15

Cook Time1 26

Total Time1 41

Course: dinner

Cuisine: Italian

Keyword: bolognese, meat sauce, pasta

Servings:

Calories: 266kcal

Ingredients

1 onion chopped (1 ¼ cup)
2 celery stalks chopped
1 carrot chopped (do not peel the carrot)
1 tablespoon olive oil
6 ounces tomato paste
3 garlic cloves minced
2 pounds ground beef 85% lean
¾ cup red wine
½ teaspoon thyme
½ teaspoon pepper
½ teaspoon oregano
56 ounces crushed tomatoes
1 tablespoon granulated sugar
1 bay leaf
1 teaspoon salt
Optional garnishes: parmesan cheese freshly chopped oregano

Instructions

Saute the onion, celery, and carrot with the olive oil for 6 minutes in a large pot over medium heat.
Add the tomato paste and garlic to the pot. Mix and cook for 2 minutes.
Add beef to the pot. Mix and cook for 8 minutes or until fully browned
Add the wine, thyme, pepper, oregano, to the pot. Mix and simmer for 10 minutes.
Add the tomatoes, sugar, bay leaf, and salt, to the pot. Cover and simmer on low heat, stirring occasionally, for approximately 60 minutes.

Notes

Can be refrigerated for up to 5 days.
Can be frozen for up to 3 months.
This can be placed in a crock pot and cooked on high for 6-8 hours or on low for 3-4 hours.

Nutrition

Instant Pot Swedish Meatballs

Instant Pot Chicken Pot Pie

Meatballs are a classic Swedish dish that can be made with ground beef, pork, or lamb and even vegan. They’re usually served in a gravy or sauce and can be eaten as an appetizer or main course.

Making meatballs can be a bit time-consuming, but with an Instant Pot, they can be ready in no time! These Instant Pot Swedish meatballs are just as delicious as the traditional version.

If you’re like me, you love Swedish meatballs. They’re so delicious and comforting! But they can be a bit overwhelming to make the traditional way.

That’s why I’m excited to share this Instant Pot Swedish Meatballs recipe with you. It’s quick and easy, and the results are just as good as if you made them the old-fashioned way! So give it a try and let me know what you think. 🙂

Swedish Meatball Recipe

Here are some commonly asked questions

What is a Swedish meatball?

Swedish meatballs are a type of food that is made from meatballs cooked in a creamy, beef-based sauce. They are typically served on a bed of rice or with egg noodles.

Can this recipe be made with homemade meatballs?

Yes, you can use homemade meatballs. I have this recipe here for homemade meatballs. You will need to cook them completely before adding them to this recipe.

If you want to do that in the Instant Pot, cook them on the saute setting and deglaze the pot insert before proceeding to the next steps.

Can I use fresh meatballs?

Yes, absolutely, that will work just fine. Just be sure to cook them thoroughly BEFORE starting this recipe. This recipe is intended for FULLY COOKED meatballs prior to adding any seasonings and sauce.

Can I use any type of meatballs?

You can literally use whatever type of meatballs you prefer. We have tried them with beef, pork, turkey, sausage, and chicken. If you want to make this vegan – choose the vegan variety.

Instant Pot Swedish Meatball Recipe

Ingredients for Instant Pot Swedish Meatballs

What is an Instant Pot?

An Instant Pot is a popular electric pressure cooker that can be used to make many different dishes. It’s easy to use, and it has a variety of features that make cooking easier. Some of the features include automatic settings, programmable functions, and quick-release valves.

Ingredients for making frozen Swedish Meatballs in the Instant Pot

purple onion – chopped
olive oil
flour
frozen meatballs
beef both
dijon mustard
Worcestershire sauce
sour cream
fresh parsley

How do you know when the meatballs are done?

So – this is only an issue if you are using homemade or uncooked meatballs. If that is the case, the meatballs should be cooked through when they no longer have pink in the center and are firm to the touch.

This means that they have fully cooked and you can remove them from the Instant Pot without the risk of them being too soft or falling apart.

However, for this recipe, we are using frozen meatballs that are already pre-cooked. Therefore, you just need to make sure that they are hot and completely heated for the recipe to be done.

How to serve Instant Pot Swedish Meatballs recipe?

This recipe can be served in different ways, such as on a bed of rice or with a side salad. Also, people like to sever them on a bed of cooked egg noodles.

You can also serve them as an appetizer or main course. The serving suggestions are just guidelines; you can adjust the amount to fit your own preferences.

Expert Tips

Swap out the sour cream with heavy cream when making the creamy sauce.
Seve these delicious Swedish meatballs over or alongside some garlic mashed potatoes or green beans.
Try with Italian meatballs for extra flavor.
If you saute the meatballs in the pot insert, make sure to deglaze the pot with a wooden spoon and get the browned bits off the bottom of the pot.
Make sure to use beef stock so the creamy gravy is full of flavor.
If the Swedish meatball sauce isn’t thick enough to your liking, you can add a cornstarch slurry to the mix. Cook on saute mode for a few minutes to thicken.
Try this recipe with ground pork meatballs.
Some like to serve this with lingonberry jam.
You can also use arrowroot powder to thicken the sauce.
This recipe also works with bone broth.

Swedish Meatball Recipe with Frozen Meatballs

How to Make Instant Pot Swedish Meatballs

How to make frozen Swedish Meatballs in the Instant Pot

Finely chop the onion and place it in the Instant Pot insert.
Then, select the sauté mode on the Instant Pot, add oil to the onion, and cook for 5 minutes – until the onion is translucent.
Add the flour, stir and cook for another minute.
Next, add the meatballs, broth, dijon mustard, and Worcestershire sauce. Stir.
Close the lid, and be sure the vent knob is pointed to sealed, select high pressure for 5 minutes. Note that it takes about 20 minutes for the pressure to rise and start cooking.
Once cooked, do a quick release of the pressure.
Finally, when the pin drops, open the lid carefully, add the sour cream and fresh parsley and stir to combine everything.
Serve hot with pasta or rice if desired.

Can Swedish Meatballs be made ahead of time?

You can make the best Instant Pot Swedish Meatballs recipe ahead of time and store them in the refrigerator for later. This will allow you to easily prepare them when you’re ready to eat.

When you are ready to reheat, simply place the recipe in a large pot on the stove and heat over medium-low. The meatballs are easy to make and perfect for a quick meal or snack.

How do you store leftover Swedish Meatballs?

Place the leftovers in an airtight container and keep them in the refrigerator until ready to serve again.

Ninja Foodi Swedish Meatballs

This recipe for Swedish Meatballs can be made in a Ninja Foodie the same way you will make them in the Instant Pot. Just follow the same instructions you see here. The recipe will work with any electric pressure cooker.

Tips for buying great store-bought frozen meatballs:

1. Look for meatballs that are well-seasoned and cooked through.

2. Look for top quality with natural ingredients and fewer fillers.

4. Store your frozen balls in a freezer bag or container so they stay fresh.

Instant Pot Swedish Meatballs with Noodles

Swedish Meatballs using Frozen meatballs

What is so special about Swedish meatballs?

Swedish meatballs are a classic dish in Sweden, and they’re usually made with ground beef or pork. They’re typically very moist and tender, thanks to the use of bread crumbs as a binder. Swedish meatballs are also well-seasoned, which gives them a complex flavor profile that’s perfect for an Instant Pot recipe.

You can make Swedish meatball recipes using either ground beef or pork – either option will result in delicious results. And since these balls are so versatile, you can easily customize them by adding your favorite spices or herbs to the mix.

If you’re looking for an easy Instant Pot recipe that delivers big flavor profiles and is sure to please everyone in your household, look no further than Swedish meatball recipes!

Do you have to cook meatballs before putting them in an Instant Pot?

No, you don’t have to cook the meatballs before putting them in an Instant Pot. You can simply mix everything together and let them cook in the Instant Pot.

Only cook the meatballs before putting them in the Instant Pot if you are not using pre-cooked, frozen meatballs.

How long does it take to cook frozen meatballs in the Pressure Cooker?

It takes about 20 minutes to cook frozen meatballs in a pressure cooker.

The pressure cooker cooks the meatballs quickly and evenly, resulting in tender, delicious meatballs that are perfect for a quick meal. Simply add the frozen meatballs to the pressure cooker, set the timer, and let them cook until they’re ready to eat.

Why it Works

The Instant Pot Swedish Meatballs recipe works because it is a simple and easy recipe that uses pantry ingredients.
The Instant Pot Swedish Meatballs are made with frozen, pre-cooked meatballs making this recipe quick and easy.
These ingredients combine to create a delicious and hearty dish that everyone will love.
Instant Pot Swedish Meatballs are perfect for busy weeknights or lazy weekend mornings.
The Instant Pot Swede meatballs are also healthy because they contain only natural ingredients.
They’re low in carbs, so you can enjoy them without worrying about other issues.

Notes for making Swedish Meatballs

If you want to make this Vegan – use vegetable broth, vegan meatballs and sour cream, and tamari in place of the Worcestershire sauce.
To make this Keto-friendly/low-carb – use xanthan gum in place of the flour.
This dish can be kept in the fridge for up 4 days.

How to Make Swedish Meatballs in the Crock-Pot

First, add the meatballs to the slow cooker.
Then, combine the beef broth, mustard, flour, and Worcestershire sauce in a small bowl. Whisk until combined. Pour that mixture over the meatballs.
Cover with the lid and cook on LOW heat for 4-5 hours.
Add the sour cream and stir. Cover and let it cook for another 15-30 minutes.
Serve immediately over some cooked egg noodles or rice.

How to Make Homemade Meatballs from Scratch

To make homemade meatballs from scratch, you’ll need ground beef, bread crumbs, onion, garlic, salt, and pepper.

First, ground beef is mixed with bread crumbs and other ingredients to create the perfect mixture for meatballs.
Onion and garlic are added for flavor and nutrition.
Salt and pepper are also necessary for flavor and balance.
After everything is mixed together, the meatballs are formed into small balls and then cooked in a skillet until browned on the outside and cooked through.
Then they are cooked in a sauce or gravy.

How long will they last in the fridge?

Refrigerated meatballs will last for about four days. Make sure they don’t sit out at room temperature for more than 1 hour prior to refrigeration.

Can I freeze these Swedish meatballs?

Yes, you can freeze these Swedish meatballs. Simply place them in a freezer-safe container and they will be good for up to 2 months.

Do you have to saute the Instant Pot Swedish meatballs?

No, you don’t have to saute the Instant Pot Swedish meatballs. You can simply place them in the Instant Pot with the other ingredients and press “cook”.

Other Instant Pot Meals

Teriyaki Chicken in the Instant Pot

Instant Pot Chicken Chili

Instant Pot Chicken and Rice

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

Here are my favorite Instant Pot Tools and Accessories!

Instant Pot
Non-Stick Instant Pot Insert with Silicone Lid
Accessory Set
Glass Lid
Sealing Rings
Silicone Egg Bites Mold
Large Mesh Steamer Basket
Complete Cook & Bake Set

If you love this easy Swedish Meatball recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!

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Smoked Meatballs

Recipe for Instant Pot Swedish Meatballs

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Instant Pot Swedish Meatballs

Prep Time5

Cook Time5

Pressurize/Depressurize20

Total Time30

Course: dinner, Main Course

Cuisine: Swedish

Keyword: instant pot, meatballs, pressure cooker, swedish

Servings:

Calories: 483kcal

Equipment

1 Instant Pot/Electric Pressure Cooker

Ingredients

1 purple onion chopped
1 tbsp olive oil
2 tbsp flour
13 oz frozen meatballs
2 cups beef both
1 tsp dijon mustard
2 tsp Worcestershire sauce
½ cup sour cream
¼ cup fresh parsley

Instructions

Finely chop the onion and place it in the Instant Pot insert.
Select the sauté mode on the Instant Pot, add oil to the onion, and cook for 5 minutes – until the onion is translucent.
Add the flour, stir and cook for another minute.
Add the meatballs, broth, dijon mustard, and Worcestershire sauce. Stir.
Close the lid, and be sure the vent knob is pointed to sealed, select high pressure for 5 minutes. Note that it takes about 20 minutes for the pressure to rise and start cooking.
Once cooked, do a quick release of the pressure.
When the pin drops, open the lid carefully, add the sour cream and fresh parsley and stir to combine everything.
Serve hot with pasta or rice if desired.

Notes

To make this Vegan – use vegetable broth, vegan meatballs and sour cream, and tamari in place of the Worcestershire sauce.
To make this Keto-friendly/low-carb – use xanthan gum in place of the flour.
This dish can be kept in the fridge for up 4 days.

Nutrition

Smoked Boneless Leg of Lamb

By Kleinworth & Co 2 Comments

If you’re looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions, and it’s surprisingly easy to prepare at home.

All you need is a smoker, some basic ingredients, and a little bit of patience. This is one of the easiest things to make using the smoker. It takes very little time and the results are incredible!

So why not give smoked boneless leg of lamb a try? You won’t be disappointed. I guarantee your guests will love it!

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Is there anything more luxurious than a smoked leg of lamb? This recipe is perfect for a special occasion – the smoky, herby flavor is absolutely delicious.

Best of all, it’s really easy to make – you just need a smoker or pellet grill. So why not treat yourself and your family to this amazing dish? Bon appetit!

Traeger Leg of Lamb

Here are some commonly asked questions

What is a boneless leg of lamb?

A boneless leg of lamb is a type of meat that has been cut from the lower part of the lamb’s thigh. The lower part of a lamb’s thigh is where most muscle and fat are located. This makes it an ideal choice for smoking because it will be less fatty and more tender than other parts, such as the shoulder or rack.

What are the benefits of smoking a boneless leg of lamb?

Smoking a boneless leg of lamb can have a number of benefits, including adding flavor to the meat and making it more tender. Smoking also helps preserve the meat by removing water content and preventing spoilage.

What is the best way to store leftover lamb?

After serving, place any leftover lamb in a shallow airtight container. Be sure to label with the date before refrigerating. This ham should keep for up to 5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.

Can you freeze a boneless leg of lamb?

Yes, you can freeze a boneless leg of lamb. Wrap the lamb tightly in plastic wrap or foil, then place it in a freezer-safe bag. Label the bag with the date and contents, then freeze for up to three months. When you’re ready to use the lamb, thaw it in the refrigerator overnight before cooking.

Ingredients for Smoked Boneless Leg of Lamb

What type of smoker is best for smoking a boneless leg of lamb?

There are different types of smokers that can be used for smoking a boneless leg of lamb. The most common type of smoker is the Traeger or pellet grill, and this is a great option if you have access to one.

You can also use a charcoal grill if you want to cook your lamb this way. If you don’t have access to any type of smoker, you can cook your lamb in the oven.

Ingredients for Smoked Boneless Leg of Lamb

boneless leg of lamb
olive oil
minced garlic
rosemary – fresh – chopped
oregano – fresh – chopped
kosher salt or sea salt
black pepper – freshly ground

What pellets do you recommend?

I personally prefer using applewood or pecan for meats like this lamb. However – you can use whatever flavor you like depending on the overall flavor you are looking for.

You could always fill the hopper with a sweet pellet for the early smoke and then use something like hickory or mesquite for the finishing smoke.

Can this be made with a bone-in leg of lamb?

Yes, you can make this with a bone-in leg of lamb. However, the cooking time will need to be adjusted accordingly. For a boneless leg of lamb, cook for 1 1/2 – 2 hours. For a bone-in leg of lamb, cook for 2 – 3 hours.

What are the best seasonings for smoking a boneless leg of lamb?

Smoking a boneless leg of lamb is an easy way to add some delicious flavor to your meal. Many different seasonings can be added to accentuate the taste, and each one will bring its own unique twist.

Some popular choices include rosemary, thyme, and pepper; all of which work well together in enhancing the Lamb’s natural flavors. Experiment with various combinations until you find what you like best!

smoked leg of lamb recipe

Why is boneless Traeger smoked lamb leg so good?

Boneless Traeger smoked lamb leg is great because it’s easy to smoke. It doesn’t require any fancy preparations or cooking times, so you can cook it quickly and easily on your smoker.

Smoking is a great way to cook food, and boneless Traeger smoked lamb leg is perfect for smokers because it’s easy to smoke. You simply put the lamb leg in the smoker, set the temperature, and let it cook. There are no complicated preparations or cooking times required; just wait until the meat is cooked through.

How to Make Smoked Boneless Leg of Lamb

Coat the lamb with olive oil.
Then rub with garlic.
Cover with the rosemary, oregano, salt, and pepper.
Preheat the smoker to 250 degrees F.
Place the lamb directly on the smoker grate.
Smoke the lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
Remove it from the smoker and allow it to rest for 15 minutes before slicing.
Serve immediately.
Store any leftovers in the refrigerator.

What Traeger model is needed for this recipe?

I would say that most standing Traeger models can handle roasting a ham this size. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like this ham. I don’t think we could make this recipe on our portable Ranger model that we use for camping because the lid doesn’t give it enough space.

What to serve with Smoked Leg of Lamb

This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.

Sparkling Cranberries
Crockpot Cranberry Cider
Italian Garlic Butter – great for rubbing the outside of the bird before cooking
One Hour Disappearing Fat Rolls
Duchess Potatoes
Easy Pecan Pie
Oven-Roasted Mushrooms
Mini Pumpkin Pies
Thanksgiving Punch

How to make a whole leg of lamb?

Preheat the oven to 325°F. Place lamb in roasting pan. Rub garlic all over the surface of the lamb. Pour wine and water into the pan. Sprinkle rosemary, thyme, salt, and pepper over lamb.

Roast lamb for 1-1/2 to 2 hours or until internal temperature reaches 145°F. Remove lamb from the oven and let rest for 10 minutes before carving.

What goes well with smoked lamb?

Some common side dishes that go well with smoked lamb are mashed potatoes, green beans, roasted vegetables, and couscous. For a more traditional meal, you can also serve the lamb with mint jelly or gravy.

Can this recipe be doubled?

I think you could reasonably fit 2 of these on any Traeger model. So doubling would be just fine – even on the camping model.

What temperature should lamb be cooked to?

Lamb should be cooked to an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature of the lamb before serving.

How much smoked lamb do you need per person?

A general rule of thumb is to allow 1/2 pound of smoked lamb per person. However, this will vary depending on how the lamb is being served and what else is on the menu.

Pro Tips for Making this Easy Recipe for Lamb Roast

Use a Bluetooth digital thermometer to monitor the internal temperature of the meat while it is cooking.
Place a small water pan on the smoker rack to keep the meat moist while smoking.
Serve this on a platter directly on the dinner table after slicing for a beautiful presentation.
Use a plastic cutting board for meat so that it can be sanitized properly.
Keep a cup of olive oil nearby for additional brushing as needed.
Find high-quality boneless lamb leg in the meat department at your local store or your local butcher – usually easier to find during the holidays.

What is the best way to reheat a smoked lamb?

The best way to reheat a smoked lamb is in a 325-degree Fahrenheit oven. Place the lamb on a rack over a baking sheet and roast until the internal temperature reaches 145 degrees Fahrenheit. Let the meat rest for 5-10 minutes before slicing and serving.

Is lamb red meat?

Lamb is considered red meat because it comes from a mammal. The color of the meat can vary depending on the animal’s diet, but it is typically a darker shade of red than other meats like chicken or pork.

Does lamb have a gamey flavor?

Lamb meat can have a gamey flavor, but this is typically more pronounced in older animals. The flavor can also be affected by the animal’s diet. Grass-fed lamb may have a milder flavor than lamb that has been fed grain.

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Products I love when making Traeger Smoked Boneless Leg of Lamb…

This smoked lamb recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy Traeger Boneless Leg of Lamb recipe, you’re going to love these other smoked main dish recipes too. Please click each link below to find the easy, printable recipe!

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Ham is a classic smoked meat recipe that’s perfect for any occasion. Today, we’re going to show you how to make Smoked Ham on the Traeger smoker.

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Smoked Beef Brisket is a classic barbecue dish that is perfect for summer cookouts. Traeger pellet grills make it easy to get the perfect smoke flavor, and the results are juicy and delicious. Here’s how to make smoked beef brisket on your Traeger grill.

Smoked Tri-Tip Roast

Smoked Tri-Tip Roast is flavorful, tender, and juicy and is perfect for the Traeger. Great for backyard BBQs, summer gatherings, and more!

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Traeger Smoked Chicken Thighs are the perfect summertime BBQ dish. They’re juicy, flavorful, and easy to make. Everyone loves them!

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Slow-cooked and smoked, these Pork Belly Burnt Ends have a melt-in-your-mouth texture and rich and tangy-sweet, smoky flavor.

Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Other Smoked Dishes

Smoked Spatchcock Turkey

Smoked Venison Roast

Applewood Smoked Ham

Smoked Mac and Cheese

Smoked Shrimp

If you love this recipe for Smoked Boneless Leg of Lamb as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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5 from 1 vote

Smoked Boneless Leg of Lamb

If you’re looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions!

Prep Time10

Cook Time2

Rest15

Total Time2 25

Course: dinner, Main Course

Cuisine: American

Keyword: lamb, pellet grill, smoked, smoker, smoker recipes, traeger

Servings:

Calories: 374kcal

Equipment

Wood Pellets: Apple, Pecan

Ingredients

3-5 pound boneless leg of lamb
2-3 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons rosemary fresh – chopped
2 tablespoons oregano fresh – chopped
2 teaspoons kosher salt or sea salt
1 teaspoon black pepper freshly ground

Instructions

Coat the lamb with olive oil.
Then rub with garlic.
Cover with the rosemary, oregano, salt, and pepper.
Preheat the smoker to 250 degrees F.
Place the lamb directly on the smoker grate.
Smoke the lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
Remove it from the smoker and allow it to rest for 15 minutes before slicing.
Serve immediately.
Store any leftovers in the refrigerator.

Nutrition

Biscuit Breakfast Casserole

This Biscuit Breakfast Casserole is filled with fluffy biscuits, savory sausage, eggs, and melted cheese, perfect for an easy morning meal.

Get ready to enjoy the deliciousness of Biscuit Breakfast Casserole! This hearty and comforting dish is perfect for feeding a crowd or enjoying a lazy weekend morning. That’s our favorite time to make it at my house.

There’s something satisfying about having a good, hearty breakfast on the weekend. No rushing off to work or school. Just enjoying a meal.

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Chicken and Mushroom Soup

Here’s an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.

It’s super simple to make and can be modified to your liking. So go ahead and give it a try!

You won’t believe just how quick and easy it is to make a homemade, creamy chicken soup in such a short amount of time. Plus it is really tasty, you’ll want to make this one for guests.

Aren’t soups the best? Especially on a cold day or even a warm one. This chicken and mushroom soup is super easy to make and it’s really delicious. You’ll love it!

This is one of my “go-to” dinners when the day is too much to make anything complicated. I love how quickly it comes together and how having the leftovers simplifies the rest of the week too.

creamy chicken soup

Here are some commonly asked questions

How to store leftover Chicken and Mushroom Soup

If you have any leftover Chicken and Mushroom Soup, it is important to store it properly in order to maintain its quality and flavor. Leftovers can be stored in the fridge for up to four days or in the freezer for up to six months.

When storing leftover soup in the fridge, be sure to place it in an airtight container. This will help to keep the soup fresh and prevent it from absorbing any odors from other food in the fridge. If you are freezing the soup, be sure to first place it in a freezer-safe container before transferring it to the freezer.

When reheating Chicken and Mushroom Soup, be sure to do so slowly and gently. Reheating too quickly can cause the soup to become watery and lose flavor. If reheating in the microwave, be sure to stop and stir the soup occasionally to help evenly distribute the heat.

Can I change the protein in this soup?

Yes – of course! If you want to speed the process along, you can use leftover rotisserie chicken or canned chicken if that is what you have.

I also recommend dicing up pork or adding ground sausage to this soup. So good!

Can I use canned or frozen vegetables in this soup?

Yes – you can mix a variety of vegetables as needed. So you can use any canned, frozen, or fresh – whatever you have will work.

Ingredients for Chicken and Mushroom Soup

chicken breasts – boneless, skinless – cut into bite-size pieces
olive oil
butter
garlic cloves – minced
onion – diced
carrots – diced
celery – diced
mushrooms – thinly sliced
dried thyme
dried rosemary
oregano
chili flakes – optional
black pepper – divided
salt – divided
all-purpose flour
chicken stock
bay leaf
half and half
chopped parsley

Can I use heavy cream in place of the half and half?

You bet that will work just fine. Just know that it will make the soup thicker AND increase the calories when making that swap.

What to serve with Chicken and Mushroom Soup

There are many different things that you can serve with Chicken and Mushroom Soup. Some good options include:

one hour dinner rolls
cucumber sandwich
beer bread dinner rolls
chef salad
garlic parmesan pull-apart biscuits
chicken and spinach grilled goat cheese sandwich
cheesy spinach crescents

Can this recipe be doubled?

In theory, yes, this recipe would double well. If you have a very large stockpot, you can double this recipe on the stovetop.

How to Make Chicken and Mushroom Soup

In a bowl season the chicken pieces with salt and pepper, to taste.
Heat the oil in a pan, add the chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
In the same pan, melt the butter over medium heat, add minced garlic, and sauté until the garlic becomes fragrant.
Next add the onions, carrots, and celery, cook for 2-3 minutes then add the mushrooms and cook for another 2 minutes, stirring occasionally.
Add the dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix.
Now, add the all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
Add the chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes stirring continuously.
Stir in the half and half and let it cook for another 1-2 minutes. Remove from the heat.
Season with extra salt and pepper if desired.
Serve immediately, garnished with chopped parsley.

Can this be made vegetarian?

Yes – you can make this vegetarian. Just eliminate the chicken and use veggie broth – super easy!

How to make slow cooker chicken and mushroom soup?

You can do this by following the recipe here – only you will add the cooked ingredients to the slow cooker instead of to the pot on the stove.

Place the lid on the crockpot, turn it to high for 2 hours or low for 3-4 hours, and cook until the veggies are soft. If you want to add the chicken to the slow cooker when it is raw, instead of sauteeing it first – you will need to cook on high for 4 hours or on low for 6-7.

Can I add additional vegetables to Chicken and Mushroom Soup?

A: Yes, you can add additional vegetables to the soup if desired. Adding more mushrooms or chicken would be a good option too.

Dairy-free milk you can use

Soy
Almond

Just know that by swapping out the half and half with one of these options will make the soup thinner. You might need to add more flour or even a cornstarch slurry to help thicken it to your liking.

Products I love when making chicken and mushroom soup…

This creamy chicken soup with mushrooms recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy Chicken and Mushroom Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!

Senate Bean Soup

Senate Bean Soup made in the Instant Pot gets dinner on the table fast. Loaded with ham, beans, & veggies – it’s “good for you” comfort food.

Cabbage Roll Soup

Slow Cooker Potato Soup

Warm up with this classic slow cooker potato soup. This comforting bowl has chunks of tender potatoes and is topped with cheese and bacon for extra flavor.

Instant Pot Spinach Tortellini Soup

Beer Cheese Soup

Beer Cheese Soup is a hearty dinner that is perfect for cold days. It’s creamy, flavorful, and full hearty ingredients to keep you satisfied. Easy to make and ready in about 20 minutes.

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.

Chicken and Wild Rice Soup

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Chicken Pot Pie Noodle Soup

Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.

Instant Pot Butternut Squash Soup

Other Soups

Slow Cooker Potato Soup

Cabbage Roll Soup

Chicken Noodle Soup

If you love this recipe for Chicken and Mushroom Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Chicken and Mushroom Soup

Here’s an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.

Prep Time10

Cook Time15

Total Time25

Course: dinner, Main Course

Cuisine: American

Keyword: chicken, creamy, mushroom, soup

Servings:

Calories: 181kcal

Ingredients

½ lb chicken breasts boneless, skinless – cut into bite-size pieces
1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves minced
1 onion diced
2 carrots diced
2 stalks celery diced
1 cup mushrooms thinly sliced
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon oregano
1 teaspoon chili flakes optional
1 teaspoon black pepper powder divided
1 teaspoon salt divided
3 tablespoons all-purpose flour
4 cups chicken stock
1 bay leaf
½ cup half and half
2 tablespoons chopped parsley

Instructions

In a bowl season the chicken pieces with salt and pepper, to taste.
Heat the oil in a pan, add the chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
In the same pan, melt the butter over medium heat, add minced garlic, and sauté until the garlic becomes fragrant.
Next add the onions, carrots, and celery, cook for 2-3 minutes then add the mushrooms and cook for another 2 minutes, stirring occasionally.
Add the dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix.
Now, add the all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
Add the chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes stirring continuously.
Stir in the half and half and let it cook for another 1-2 minutes. Remove from the heat.
Season with extra salt and pepper if desired.
Serve immediately, garnished with chopped parsley.

Notes

You can store this Creamy Chicken and Mushroom Soup in an airtight container for 3 days in the refrigerator or around 3 months in the freezer.
Half and half is equal parts of whole milk and fresh light cream.

Nutrition

Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.

Looking for an easy, comforting dish to make in your Instant Pot? This chicken and dumplings recipe is perfect for a busy weeknight!

The best part is, that it only takes about an hour to cook. So you can have a delicious, home-cooked meal on the table in no time.

If you’re like me, you’re always looking for ways to make your favorite dishes a little bit easier. That’s why I love my Instant Pot—it makes cooking a breeze!

Today, I’m going to show you how to make chicken and dumplings in your Instant Pot. It’s so easy and delicious, that you’ll wonder why you haven’t been making it this way all along!

Pressure Cooker Chicken and Dumplings

Here are some commonly asked questions

How to store Chicken and Dumplings?

Chicken and dumplings can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through.

Can I make this with turkey?

Yes, you can definitely make turkey and dumplings! Just follow the same instructions but use turkey breasts instead of chicken. Yum!

My dumplings are falling apart, what did I do wrong?

There are a few things that could cause this. One possibility is that you didn’t add enough flour to the dough. Another possibility is that you overworked the dough which made the gluten too tough.

Can I make this with a slow cooker?

Yes, you can make chicken and dumplings in a slow cooker. Just follow the same instructions but cook on low for 6-8 hours or on high for 3-4 hours.

Note – you will need to saute the veggies in a skillet on the stovetop before adding them to the slow cooker and continuing the process with the chicken and the dumplings.

chicken and dumplings recipe

Ingredients for Instant Pot Chicken and Dumplings

Dumplings

all-purpose flour
baking powder
salt
cold butter
milk

Chicken

olive oil – You can also use butter + olive oil for extra flavor
onion – chopped
carrots – chopped
celery – chopped
garlic – minced
chicken breasts – boneless / skinless
potatoes – peeled and chopped into bite-sized cubes- OPTIONAL
Italian seasoning
salt
black pepper
chicken broth
cornstarch
water
peas – frozen

What can I use instead of chicken broth?

If you don’t have chicken broth on hand, you can use water or vegetable broth. However, using water will result in a more bland soup. So, if you go this route, you may want to add some additional seasonings to the soup.

Can I make this without the dumplings?

Yes, you can certainly make chicken soup without the dumplings. Just follow the same instructions but omit the dumpling dough. You could also add some cooked rice or noodles to the soup instead of dumplings. Enjoy!

How to Make Instant Pot Chicken and Dumplings

Dumplings

In a large bowl, whisk together flour, baking powder, and salt.
Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
Pour milk and mix until the dough comes together.
Refrigerate the dough for at least 30 minutes.

Chicken

Set the instant pot on SAUTE function, and let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, and cook until the veggies start to soften about 3-4 minutes.
Add garlic and sauté it for a few seconds.
Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
Next, add chicken broth. Mix and let it bubble for a few minutes.
Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
Open the lid and press the CANCEL button.
Carefully take the chicken and dumplings out with the help of tongs.
Shred the chicken breasts with a fork.
Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
Set the instant pot on SAUTE function.
Add the frozen peas and stir to combine.
Next, add the shredded chicken back to the INSTANT POT.
Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
CANCEL the SAUTE button.
Return the dumplings to the pot just before serving.

Recipe Notes

You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.

Can I make this ahead of time?

Yes, chicken and dumplings can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 2 months.

To store, place the cooled chicken and dumplings in an airtight container. When ready to eat, reheat in the oven or microwave until warmed through. Enjoy!

How do I make gluten-free dumplings?

There are a few ways to make gluten-free dumplings. One option is to use a gluten-free flour blend in place of the regular flour.

Another option is to use potato starch or tapioca flour in place of the regular flour. These egg dumplings will be more delicate but still delicious! Enjoy!

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

What is the difference between a pressure cooker and an instant pot?

By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.

A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.

An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.

Here are my favorite Instant Pot Tools and Accessories!

Instant Pot
Non-Stick Instant Pot Insert with Silicone Lid
Accessory Set
Glass Lid
Sealing Rings
Silicone Egg Bites Mold
Large Mesh Steamer Basket
Complete Cook & Bake Set

If you love this easy Instant Pot Chicken and Dumplings recipe, you’re going to love these other quick dinners too. Please click each link below to find the easy, printable recipe!

Instant Pot Teriyaki Chicken

Quick and easy recipe for Instant Pot Teriyaki Chicken. Enjoy sweet and tangy teriyaki with juicy chicken in less than 30 minutes.

Instant Pot Chicken Pot Pie

Instant Pot Spinach Tortellini Soup

Instant Pot Hamburger Helper

Instant Pot Hamburger Helper is a quick and easy dinner that’s ready in no time. Simple to make, so delicious – no box mix required!

Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup – Now you can make butternut squash soup in just half the time in the IP! Quick, easy & velvety smooth.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

Instant Pot Beef Stew

Instant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.

Instant Pot Tuna Noodle Casserole

Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Triple Cheddar Chicken and Pasta

Other Chicken Recipes

Creamy Garlic Chicken

Chicken Pot Pie Soup

Spinach Stuffed Chicken Parmesan

Chicken Parmesan Grilled Cheese Sandwich

Slow Cooker Chicken Parmesan

Slow Cooker Chicken Parmesan Soup

Parmesan Ranch Pasta Salad

Chicken Parmesan

Recipe for Instant Pot Chicken and Dumplings

If you love this recipe for Chicken and Dumplings made in the Instant Pot as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Instant Pot Chicken and Dumplings Dinner

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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings is an easy comfort food dinner recipe that includes tender chicken and fluffy, homemade dumplings.

Prep Time10

Cook Time25

Rest/Pressurize/Depressurize30

Total Time1 5

Course: dinner

Cuisine: American

Keyword: chicken, dumplings, instant pot, pressure cooker

Servings:

Calories: 612kcal

Equipment

1 Instant Pot/Electric Pressure Cooker

Ingredients

Dumplings

1 ½ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons cold butter
3/4 cup milk

Chicken

2 tablespoons olive oil You can also use 1 tbsp butter + 1 tbsp olive oil for extra flavor
1 large onion chopped
2 medium carrots chopped
2 stalks celery chopped
3 cloves garlic minced
2 chicken breasts boneless / skinless
2 potatoes peeled and chopped into bite-sized cubes- OPTIONAL
1 teaspoon Italian seasoning
1 teaspoon salt
1 teaspoon black pepper
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons water
1 cup peas frozen

Instructions

Dumplings

In a large bowl, whisk together flour, baking powder, and salt.
Add the cold butter and mix everything with the help of your hands or a pastry blender. Mix until the butter pieces are very small.
Pour milk and mix until the dough comes together.
Refrigerate the dough for at least 30 minutes.

Chicken

Set the instant pot on SAUTE function, let it heat up. Add olive oil (or butter + olive oil) once the butter melts add onion, carrots, and celery, cook until the veggies start to soften about 3-4 minutes.
Add garlic and sauté it for a few seconds.
Add chicken breasts, potatoes, mixed Italian seasoning, salt, and pepper; give a mix.
Next, add chicken broth. Mix and let it bubble for a few minutes.
Take the dough out of the fridge. Scoop one tablespoon of dumpling dough and place it on top of the broth.
Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
Once the pressure-cooking cycle is over, allow the pressure to release naturally for 10 minutes. Then quick release the remaining pressure.
Open the lid and press the CANCEL button.
Carefully take the chicken and dumplings out with the help of tongs.
Shred the chicken breasts with a fork.
Make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water.
Set the instant pot on SAUTE function.
Add the frozen peas and stir to combine.
Next, add the shredded chicken back to the INSTANT POT.
Once the liquid starts to bubble, add the cornstarch slurry and simmer until the broth has thickened.
CANCEL the SAUTE button.
Return the dumplings to the pot just before serving.

Notes

You can store the chicken and dumplings in an airtight container for 3-4 days in the refrigerator, and around 2 months in the freezer. (Store dumplings and the soup separately).
You can use chicken thighs instead of breasts if you want. The pressure cooking time and method should remain the same.
Optionally you can add 1-2 potatoes (peeled and chopped into bite-sized cubes) to make this recipe more filling. Use russet potatoes if you’re planning on adding potatoes because they’re starchier and therefore they will help make the soup more thick and creamy.

Nutrition

Kung Pao Chicken

Kung Pao Chicken is a healthy and tasty option for an easy weeknight dinner. You can’t beat the exceptional flavor and how quickly you can make something that tastes THIS GOOD in under 30 minutes.

You will definitely want to give this recipe a try tonight!

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When it comes to getting take-out – Kung Pao Chicken is always on our order. But since we moved out of the city, it is really hard to not only get take-out but also get our favorite dishes.

While we do have a place in the nearby town, they don’t offer Kung Pao on the menu, which leaves me to make our own.

Fortunately, this one is super simple to make and everyone loves it. It’s faster to make this than it is to place an order and drive over to get it – which I love.

kung pao chicken recipe

Here are some commonly asked questions

What is Kung Pao Chicken?

Kung Pao chicken is a stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The dish is believed to have originated in the Sichuan province of China and gets its name from the Kung Pao sauce that is used as a key ingredient.

There are many different ways to make Kung Pao chicken, but the dish typically features chicken that has been marinated in a mixture of soy sauce, rice wine, and cornstarch. The chicken is then stir-fried with peanuts, vegetables, and chili peppers in a Kung Pao sauce made from vinegar, soy sauce, sugar, and chili peppers.

Kung Pao chicken is often served over rice or noodles and is a popular dish in Chinese restaurants around the world. It can be made with different types of meat, such as shrimp or beef, and there are also vegetarian versions of the dish that use tofu in place of chicken.

Kung Pao chicken is spicy, sweet, and savory all at the same time, and it is a delicious way to enjoy a classic Chinese dish. If you are looking for a new recipe to try, Kung Pao chicken is a great option that is sure to please everyone at the table.

How to store leftover Kung Pao chicken?

This chicken stores well. Just place any leftovers in an airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a small splash of water, and microwave until hot.

The chicken won’t be quite as crispy as when it was fresh – but still quite delicious.

Ingredients for Kung Pao Chicken

CHICKEN:

chicken breasts – diced
cornstarch
soy sauce
rice vinegar
egg white
salt

SAUCE:

soy sauce
cooking wine
balsamic vinegar
black pepper powder
water

STIR FRY:

oil
chopped garlic
chopped ginger
dried red chilies
green bell pepper – cut into cubes
red bell pepper – cut into cubes
corn starch
water
green onions – cut into ½-inch pieces
ground black pepper
salt
roasted unsalted peanuts

How to Make Kung Pao Chicken

Combine the diced chicken, corn starch, egg white, soy sauce, rice vinegar, and salt in a large bowl. Toss and then let the chicken marinate for about 5 minutes while you prep the other ingredients.
Combine the soy sauce, balsamic vinegar, black pepper powder, cooking wine, and water in another small bowl. Whisk to combine.
In a large skillet, heat the cooking oil over medium heat, and then add the chicken. Stir occasionally and cook until crisp and golden on the outside and evenly cooked on the inside (3-4 min). Once done transfer the chicken onto a plate.
In the same skillet, Next heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant.
Add the dried red chilies and cubed red and green bell peppers. Stir and cook for a few seconds.
Stir the prepared sauce, then pour it into the pan and bring it to a boil.
In a small bowl mix together the corn starch and water and then add it to the sauce.
Add the green onions, ground black pepper, and cooked chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
Stir in the peanuts, toss well, and cook for another 2 minutes.
Serve hot with rice.

Can I substitute fresh garlic with minced or powdered garlic?

Store-bought minced garlic is a perfectly acceptable alternative to fresh cloves of garlic. Generally, I am more likely to have this on hand than fresh garlic since it is jarred and stored in the refrigerator.

However, I would discourage relying on garlic powder as a substitute in this recipe since it will not have the same ability to incorporate its flavor throughout the dish.

Can this be made ahead of time?

Yes – you can make this dinner ahead of time. But keep in mind that the coating on the chicken will not be as crispy once you reheat it.

Tips for Making the Best Kung Pao Chicken

You can store the chicken in an air-tight container for up to 3 days in the refrigerator or up to 2 months in the freezer. Microwave to reheat or add the leftovers back to a pan and flash fry to reheat.
Marinating the chicken in corn starch, vinegar, egg white, and soy sauce not only makes the chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy from the outside.
You can add or omit vegetables in stir fry according to your liking.
Ensure that the sauce thickens and coats each and every piece of chicken properly before serving.
You can use any oil of your choice in the recipe. However, I recommend using peanut oil or sesame oil for the best flavor.
Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.

Is Kung Pao Chicken Spicy?

The level of spice in Kung Pao chicken can vary depending on how it is made. Some recipes call for a lot of chili peppers, while others use just a few. If you are sensitive to spice, you can always change it up when making it.

Kung Pao chicken is typically made with a mixture of dried chili peppers, fresh chili peppers, and Sichuan peppercorns. These ingredients give the dish its characteristic heat, but they can also be adjusted to taste. If you want your Kung Pao chicken to be extra spicy, you can add more chili peppers or use a hotter variety of pepper.

On the other hand, if you want to tone down the spice, you can remove some of the chili peppers or use a milder variety. You can also make your Kung Pao chicken without any peppers at all.

No matter how you like your Kung Pao chicken, it is sure to be a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting!

What to serve with Kung Pao Chicken

Kung Pao chicken is typically served over rice or noodles. For a complete meal, you can also add some steamed vegetables on the side.

If you want to keep it simple, Kung Pao chicken goes great with plain white rice. If you are looking for something a little fancier, try serving it over a bed of sautéed vegetables or some lo mein noodles.

No matter what you serve it with, Kung Pao chicken is a delicious and easy way to enjoy a classic Chinese dish. Give it a try the next time you are in the mood for something new and exciting! Here are some of our favorites we make alongside this dish.

Products I love when making this Kung Pao Chicken…

This Kung Pao chicken recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade Chinese food recipes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this savory dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this simple Kung Pao Chicken recipe, you’re going to love these other homemade Asian-inspired dishes too. Please click each link below to find the easy, printable recipe!

Chinese Pineapple Chicken

Chinese Pineapple Chicken that is better than any takeout you’ll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!

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the best recipe for homemade Kung Pao Chicken

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Print Recipe

Kung Pao Chicken

Prep Time10

Cook Time15

Total Time25

Course: dinner, Main Course

Cuisine: Chinese

Keyword: chicken, chinese, Kung Pao

Servings:

Calories: 381kcal

Ingredients

CHICKEN:

2 chicken breasts – diced
3 tablespoons cornstarch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 egg white
1 teaspoon salt

SAUCE:

3 tablespoons soy sauce
2 tablespoons cooking wine
2 tablespoons balsamic vinegar
1 teaspoon black pepper powder
½ cup water

STIR FRY:

2 tablespoons oil + more for frying chicken
1 tablespoon chopped garlic
1 teaspoon chopped ginger
4-5 dried red chilies cut into ½ inch pieces
1 green bell pepper cut into cubes
1 red bell pepper cut into cubes
1 tablespoon corn starch
2 tablespoons water
2 green onions cut into ½ inch pieces
1 teaspoon ground black pepper
½ teaspoon salt
½ cup roasted unsalted peanuts

Instructions

Combine the diced chicken, corn starch, egg white, soy sauce, rice vinegar, and salt in a large bowl. Toss and then let the chicken marinate for about 5 minutes while you prep the other ingredients.
Combine the soy sauce, balsamic vinegar, black pepper powder, cooking wine, and water in another small bowl. Whisk to combine.
In a large skillet, heat the cooking oil over medium heat and then add the chicken. Stir occasionally and cook until crisp and golden on the outside and evenly cooked on the inside (3-4 min). Once done transfer the chicken onto a plate.
In the same skillet, Next heat 2 tbsp oil in a pan, add chopped ginger and garlic and fry until garlic becomes fragrant.
Add the dried red chilies and cubed red and green bell peppers. Stir and cook for a few seconds.
Stir the prepared sauce, then pour it into the pan and bring it to a boil.
In a small bowl mix together the corn starch and water and then add it to the sauce.
Add the green onions, ground black pepper, and cooked chicken to the pan and mix all the ingredients in the sauce until the chicken is evenly coated and the sauce thickens.
Stir in the peanuts, toss well, and cook for another 2 minutes.
Serve hot with rice.

Notes

You can store the chicken in an air-tight container up to 3 days in the refrigerator or up to 2 months in the freezer. Microwave to reheat or add the leftovers back to a pan and flash fry to reheat.

Marinating the chicken in the corn starch, vinegar, egg white, and soy sauce not only makes chicken extremely flavorful but also provides a protective coating that holds the moisture inside the chicken. This makes it tender from the inside and crispy from the outside.

You can add or omit vegetables in stir fry according to your liking.

Ensure that the sauce thickens and coats each and every piece of chicken properly before serving.

You can use any oil of your choice in the recipe. However, I recommend using peanut oil or sesame oil for the best flavor.

Make sure you cut the chicken into roughly similar size pieces so they cook evenly. Overcooking will make them chewy and rubbery instead of juicy and tender.

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