No Fuss Chicken Dinner. I think we all need a recipe just like this one down our sleeves. Something which is perfect for those busy days when everyone has something pressing in their schedule and someplace else to be!
Something which is quick and easy to throw together and basically cooks itself. A quick and easy supper that is delicious and tastes like you have spent hours cooking over the stove!
This delicious crockpot chicken recipe fits the fill on all of those counts. It is a recipe I adapted from a Gooseberry Patch Cookbook entitled Our Best Quick & Easy Casseroles.
I don't know about you, but I personally love the Gooseberry Patch Cookbooks. They are filled with loads of simple and delicious recipes cooked by cooks just like you and me!
This no fuss chicken dinner cooks very simply and easily in the crockpot. All you have to do is to pop all of the ingredients into your slow cooker, put the lid on, turn on the machine and then walk away!
I love easy meals like this one. Not only is it a simple make, but in the warmer months like we are now going into, it helps to provide a hearty and delicious supper for the family without heating up the kitchen overly much!
This time when I made it I took the liberty of downsizing the recipe to feed only 2 to 3 people depending on appetites. I did keep the sauce ingredients at the same amount, which meant that I had lots of lovely gravy to spoon over top.
I made it as a simple supper that I could take the extras over to my daughter and her husband so that she wouldn't have to cook. They lead very busy lives and I thought it was something they would both enjoy. I was right! They did enjoy it!
WHAT YOU NEED FOR NO FUSS CHICKEN DINNER
Very simple ingredients and not a lot of them. If you are wanting to serve more than 2 to 3 people double up on the chicken, potatoes and carrots.
- 2 - 3 boneless, skinless chicken breasts
- 2 baking potatoes, quartered
- 3 carrots, peeled, halved and cut into 3 inch lengths
- 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
- 1/4 tsp garlic powder
- 1/4 tsp herbs de Province
- salt and black pepper to taste
- 2 to 4 TBS water
The original recipe called for a bag of baby carrots. I don't like baby carrots. I can always taste the product they use to wash them in. It is not a flavor I am fond of. I would rather peel and cut up my own carrots to size.
If you are not bothered by baby carrots however, feel free to use 1/4 pound of them.
I know that there are some people who really don't like using canned soups. I am not one of those. If you are however, you can make a simple white sauce with a mix of half chicken stock and half milk based on 2 cups.
You will need:
2 TBS butter
2 TBS flour
1 cup (240ml) milk
1 cup (240ml) chicken stock/broth
salt and black pepper to taste
Melt the butter. Whisk in the flour. Cook for several minutes then whisk in the milk and the stock and cook. stirring constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
You can use this as you would the tin of soup in the recipe. Maybe you are in the UK and you don't have access to condensed cream of chicken soup. In that case just use a regular tin of cream of chicken soup and don't add the water.
The herbs de province were my own addition. I thought it needed something herby, plus I had some homemade herbs de province that I want to be using up. It worked very well and added a lovely flavor to the dish.
HOW TO MAKE NO FUSS CHICKEN DINNER
Nothing could be any simpler. Really.
Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.
Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.
Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.
Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees.)
This was really delicious. It kind of tasted like a Chicken Pot Pie without the crust. Adding the crispy fried onions added another level of texture and a nice taste.
I served it with some peas and carrots on the side. It was enjoyed by everyone, even my son in law, and he is a very fussy man. I call that a win!
I use my crockpot a lot in the summer months. It helps to keep my kitchen cool. Crockpot suppers also come in very handy for when you need to take a portable dinner to a pot luck or other get-together! Here are some of my other favorite crock pot meals:
CROCKPOT SAUERKRAUT SOUP - This delicious soup is always enjoyed by everyone who eats it. Sauerkraut, fresh veg, stock , tomato puree, and smoked sausage combine to make a delicious and hearty meal. No fuss, no muss. Goes great with crusty bread or rolls!
CROCKPOT CHICKEN AND STUFFING - This tastes just like Thanksgiving except it is a lot easier to throw together! Chicken, gravy and stuffing all in one. All you need on the side are some potatoes and a vegetable. Easy peasy, lemon squeezy!
Yield: 2 - 3
No Fuss Chicken Dinner
Prep time: 5 MinCook time: 8 HourTotal time: 8 H & 5 M
For those busy days when you know you are not going to have a lot of time to put together a supper. Pop this into the crockpot and get on with your day. 7 - 8 hours later a delicious dinner is served!
Ingredients
- 2 - 3 boneless, skinless chicken breasts
- 2 baking potatoes, quartered
- 3 carrots, peeled, halved and cut into 3 inch lengths
- 1 can condensed Cream of Chicken Soup (10 3/4 oz/304g), undiluted
- 1/4 tsp garlic powder
- 1/4 tsp herbs de Province
- salt and black pepper to taste
- 2 to 4 TBS water
Instructions
- Take your chicken breasts and place them in the bottom of the crockpot. Season to taste with salt and pepper. Place the prepared vegetables around the chicken.
- Whisk together the soup, garlic powder and herbs de province, adding just enough water until you have a pourable sauce. Pour this over the chicken and vegetables.
- Cover and cook on the low setting of your crock pot for 7 to 8 hours, giving everything a stir after 4 hours if possible.
- Serve hot, spooned out from the crockpot, giving each person a portion of chicken and some of the potatoes and carrots. Spoon some of the sauce over each serving. I added a sprinkle of crispy salad onions on top for a garnish. (In North America use French's or Durkees)
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I have been wanting to bake myself a quiche for quite a while now. My sister often makes quiche. She buys the frozen crusts and then just fills them with vegetables, ham and cheese. They make for a quick, easy and delicious supper.
They always sound so delicious when she makes one, but I am only one person. I have been wanting to bake a downsized version and today was the day! I did make a full recipe of pastry from scratch however.
If I was going to have pastry leftover, I thought it might as well be homemade! I froze one disc and then used the other to make my quiche. Of course once trimmed I had scraps to use up, but using up leftover pie dough has never been a problem for me!
When I was growing up my mother always gathered up the leftover scraps and made something really tasty with them. She would sometimes roll out the dough and spread it with mustard, cut into rectangles and use it to cover frankfurters, then bake.
We all loved those tasty wiener rolls. Other times she would roll it out, butter it. Fold it in half, butter it again, fold in half again and then cut it into squares and bake.
We loved those little buttery pastry squares with our soup, or just with peanut butter spread on them. What a treat!
I had some leftover ham that needed using up today and so I used that along with some chopped spring onions and cheddar cheese to make a tasty filling for my quiche. You could always add whatever vegetables that you like to eat.
Quiche is a very forgiving kind of a bake. Bacon is also very good in them. So is broccoli, as is salmon. A salmon and broccoli quiche is amazing.
For my inspiration I used this recipe here. It gave me a guideline for amounts and timings. My filling did take a bit longer to bake as my quiche was sized for two and not one, and in a somewhat deeper pie dish.
WHAT YOU NEED TO MAKE A MINI QUICHE FOR TWO
Pretty simple every day ingredients. Like I said, this is very adaptable to whatever you have on hand.
- Butter and Lard pastry (make the full recipe and freeze one crust for a later date)
- flour for work surface
- 2 slices of ham chopped coarsely
- 2 spring onions, trimmed and finely sliced
- 4 TBS strong cheddar cheese
- 2 large free range eggs
- whipping cream to fill the measuring jug to 3/4 cup (180ml)
- 1 heaped tsp of grainy mustard
- salt and pepper to taste
For my cheese I had two match box sized pieces of cheese that come in one of those snacking bags. Each was about 2 inches wide, 3 1/2 inches long and 1/2 inch thick. Perfect.
I had two slices of ham, each one about 1/3 inch thick and about four inches wide. Also perfect.
I used two eggs and cream, just to come to the 3/4 cup mark on my glass measuring cup. If you don't want to use cream, then just use whole milk. I had cream which needed using from making those TikTok cinnamon rolls the other week.
The mustard adds a nice kick. You can leave it out if you wish, or use plain Dijon rather than the grainy. Both are nice.
HOW TO MAKE MINI QUICHE FOR TWO
This really is a very simple make, and does not take a lot of effort.
Prepare your pastry. Shape into two round discs. Wrap one tightly and freeze for the future. (see note) Roll the other one out to a round that is 1/4 inch thick.
Preheat the oven to 425*F/220*C/ gas mark 6.
Place the pastry into the pie dish, using the back of your hand to ease it gently around the sides. Trim off any excess leaving a 1 1/2 inch border. Fold this edge under and crimp all the way around the pie dish. Prick the bottom with a fork.
Line the pastry with a piece of crumbled parchment paper and some baking beans or rice. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5. Remove the parchment paper and the rice/beans. Prick again and then return the crust to the oven for a further 2 minutes.
Whisk the eggs and cream together with the mustard. Season lightly with salt and pepper, remembering that both ham and cheese are salty.
Sprinkle the chopped onion on the bottom of the baked crust. Top with the ham and then the cheese. Carefully pour the egg mixture over top. It should come just below the edge of the pastry.
Bake in the preheated oven for a further 25 minutes or until the center of the quiche seems set with just a slight wobble. Leave to rest for 5 minutes before serving.
As you can see, partially baking the crust before you add the filling ensures that you have a very crisp bottom. No soggy bottoms here!
This was delicious. I enjoyed a half of the quiche with some steamed mixture of cauliflower, broccoli and carrots. Chips/fries would also go nicely as would a salad. Altogether this was a fabulous meal! If you are wanting to make a full sized quiche, might I be a bit cheeky and suggest my recipe which you can find here!
As I said above Quiche is a very adaptable dish and lends itself to all kinds of interpretations. Here are some other versions I have made in the past.
BREAKFAST QUICHE STUFFED BAGELS - Hollowed out bagel halves for the crust for this delightful version. Easy and delicious, with no pastry involved. You can double or triple the recipe to feed more. It is also a great way to use up stale bagels.
SALMON & BROCCOLI QUICHE - Salmon and broccoli make for perfect partners in this delicious full sized quiche with its beautiful crisp pastry. I used three kinds of cheese to make this lush version of the classic quiche. Salmon and broccoli go together like peas and carrots!
Mini Quiche for Two
Yield: 2
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
This delicious quiche sized for two is a lot simpler to make than one might suspect! With a vegetable or a salad on the side it makes for a fabulous dinner. You will need one (six-inch diameter) deep pie dish
Ingredients
- Butter and Lard pastry (make the full recipe and freeze one crust for a later date)
- flour for work surface
- 2 slices of ham chopped coarsely
- 2 spring onions, trimmed and finely sliced
- 4 TBS strong cheddar cheese
- 2 large free range eggs
- whipping cream to fill the measuring jug to 3/4 cup (180ml)
- 1 heaped tsp of grainy mustard
- salt and pepper to taste
Instructions
- Prepare your pastry. Shape into two round discs. Wrap one tightly and freeze for the future. (see note) Roll the other one out to a round that is 1/4 inch thick.
- Preheat the oven to 425*F/220*C/ gas mark 6.
- Place the pastry into the pie dish, using the back of your hand to ease it gently around the sides. Trim off any excess leaving a 1 1/2 inch border. Fold this edge under and crimp all the way around the pie dish. Prick the bottom with a fork.
- Line the pastry with a piece of crumbled parchment paper and some baking beans or rice. Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 375*F/190*C/ gas mark 5. Remove the parchment paper and the rice/beans. Prick again and then return the crust to the oven for a further 2 minutes.
- Whisk the eggs and cream together with the mustard. Season lightly with salt and pepper, remembering that both ham and cheese are salty.
- Sprinkle the chopped onion on the bottom of the baked crust. Top with the ham and then the cheese. Carefully pour the egg mixture over top. It should come just below the edge of the pastry.
- Bake in the preheated oven for a further 25 minutes or until the center of the quiche seems set with just a slight wobble.
- Leave to rest for 5 minutes before serving.
Notes
Frozen pastry can be thawed out in the refrigerator overnight and then used . Bring out of the refrigerator and leave at room temperature for half an hour before rolling out.
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Are you looking for quick and easy meals to feed your family? We all lead very busy lives. All too often the temptation is there to want to pick up a ready meal or a takeaway.
Having to prepare something fresh and delicious for our families every day can also sometimes seem a bit of a chore. Maybe you find yourself in a bit of a mealtime rut, cooking the same things day in and day out.
Today I am sharing some weeknight dinners that are not only delicious, but quick and easy to make as well. They are also very family friendly and budget friendly.
Some tasty ideas and recipes that are sure to add a bit excitement and interest to your family dinner table, because, lets face it, we all can use a bit of help every now and then!
CHICKEN
Like as not, I often turn to chicken for my choice of protein. Its much healthier than red meats and is so adaptable to a wide variety of recipes and flavors. Here are some of my favorites.
SIMPLE LEMON & HERB CHICKEN - Chicken thighs flavored with lemon and herbs, baked on a baking sheet with potato wedges and asparagus. It doesn't get much easier or tastier, and if you line the baking sheet with aluminum foil, clean-up is minimal! A salad on the side goes wonderfully. The recipe is for two, but can easily be doubled or tripled.
LEMONY CHICKEN AND RICE -This is a smaller batch slow cooker recipe for two, but can easily be doubled to feed more and cooked in a larger crockpot. Tender lemony chicken with lemon, oregano, feta cheese, spinach and cream. What's not to like? The fact that there is only one pot to clean up afterwards is also a huge bonus!
BUTTERMILK CHICKEN - This chicken always turns out delicious and tender with very little effort. It is a real family favorite. Chicken breasts are rolled in flour and dipped in buttermilk before placing in a baking dish. A mix of soup and buttermilk is poured over top and then the whole lot is baked to juicy tender perfection. All you need on the side is some potatoes or rice and a vegetable. Deliciously simple!
CRISPY SHEET PAN CHICKEN & POTATOES - Everything for this delicious chicken dinner cooks on one sheet pan. Crispy coated chicken breasts, green beans, tomatoes and beautifully gilded potatoes. I like to sprinkle some parmesan on top of the finished dish and serve each serving with a wedge of lemon for squeezing.
GROUND BEEF
Ground beef has always been a family favorite. Economical and versatile, it goes together in an abundant of taste tempting and delicious ways that are usually very simple and easy to throw together.
SPAGHETTI BOLOGNESE - This is a basic recipe for a from scratch sauce that can be a jumping off point for any number of other recipes. I always used to make a huge pot of this and then freeze it in smaller amounts ready to thaw out and use for a quick dish of Italian style spaghetti, or for in a lasagna.
MOCK LASAGNE CASSEROLE - This is one of those dishes you can use some of that Bolognese sauce for. Macaroni, Bolognese sauce, layered together with ricotta and some other cheeses. Bang it into the oven for half hour and then sit back and enjoy all the pats on the back you are going to get! Again, a nice salad and some crusty bread and Bob's your Uncle. Dinner is served!
KOREAN BEEF - This simple stir fry of ground beef and seasonings is something we all enjoy. Slightly spicy, a bit sticky, Quick, economical and delicious, we like to enjoy it with some boiled or steamed rice. Its fabulously tasty! Everyone loves this.
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side.
BBQ BACON CHEESEBURGER SKILLET MACARONI - I never have any leftovers when I make this delicious skillet meal. Ground beef, minced onions, bacon, BBQ Sauce, tomato soup, cheese . . . all together this is one very tasty combination. I used to make this all the time for the missionaries as well and they practically licked their plates clean!
PORK
Like as not, pork is one of the most economical proteins out there today. Sausage, chops, roasts, etc. Today's pork is also quite lean which is why they call it the other white meat I guess!
PORK STEAK WITH MUSHROOM GRAVY - Here you can buy pork minute steaks. Pieces of pork that have been tenderized. They are flash fried along with some mushrooms and then a tasty gravy is made to ladle over top. Pop a few jacket potatoes into the microwave and pop on a frozen or tinned vegetable and a quick, easy and delicious dinner is served!
SHEET PAN PORK TENDERLOIN - Pieces of pork tenderloin are sprinkled with herbs and roasted on a sheet pan together with some sweet potatoes and brussels sprouts. While roasting you can quickly make some mashed potatoes. If you are lucky enough to live in the UK you can buy frozen mashed potato pellets which are incredibly handy to have at the ready in the freezer. Any kind of potato goes well. If you wanted to you could throw in some oven chips at the same time as everything else.
SAUSAGE & VEGETABLE SKILLET DINNER - Everything for this easy dinner cooks all in one skillet. Cabbage, potatoes, carrots, thick and meaty banger sausages. Delicious served with some grainy mustard on the side.
BRAISED SAUSAGES WITH APPLE GRAVY - You are going to fall absolutely in love with this delicious apple and bacon pan gravy. Its so tasty that you might even want to double up on it. Meaty succulent sausages, with this delicious gravy, served with some mashed potatoes and a vegetable. This might well be destined to become one of your family favorites!
MAPLE GLAZED PORK CHOPS - Quick and easy these tasty chops are flash fried in a skillet along with some mushrooms. You begin by rub curing the chops with a tasty brown sugar rub. They are then fried and glazed with a simple chicken stock and maple syrup glaze. Can you say delicious?
FISH
THE ULTIMATE FISH FINGER SANDWICH - Children love fingers and so do I. This fish finger sandwich (fish sticks) is sure to be enjoyed with buttery toasted buns, a layer of guacamole (leave out for the fussy ones), a spicy cabbage and carrot coleslaw and cheese!
PISTACHIO & LEMON DUSTED TILAPIA - A very affordable fish, lightly dusted with crushed pistachio nuts and grated lemon zest. Pan fried very simply in butter and served with lemon for squeezing. It goes together very quickly. Enjoy it with some peas and sweet and white potato wedges!
NOVA SCOTIA FISH CHOWDER - People love this chowder. I learned how to make it from my mother in law and have been making it for many, many years. Filled with lots of beautiful haddock, melt in the mouth potatoes, bacon, onions and a rich milky broth. Serve with crackers or bread.
VEGETARIAN
HEARTY VEGETARIAN CHILI - Nicely spiced, thick and luxurious with plenty of vegetables and flavor. Serve with a dollop of sour cream, some guacamole and tortilla chips. Yummy!
MACARONI PEAS - Beautiful to look at with a brilliant green color. With plenty of sweet English Peas, butter, garlic and Parmesan Cheese.
VEGETARIAN PAELLA - A tasty mix of nicely spiced rice, and an abundance of vegetables. Topped with toasted flaked almonds, this is great for when the gardens really get going and the farm stands are filled with an abundance of fresh local vegetables!
OTHER OPTIONS
Of course there are a lot of other options that make for a quick and easy weeknight dinner. Grilled Cheese and soup. Pizzas. Eggs. Breakfast for supper is an option my family always enjoyed!
BREAD AND CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat!
CRISPY TORTILLA EGGS - I love these eggs so much that I once made them three times in one week. Of course you can enjoy them for a different kind of a breakfast, but they also make fabulously quick suppers. With crisp butter browned tortillas, fried eggs, and cheese. I like to scatter some spring onions over top and drizzle with green Tabasco sauce and sriracha sauce. Yummy Yummy!
GRILLED CHEESE DOGS - Why settle for a grilled cheese sandwich when you can have a Grilled Cheese Dog instead!! Weiners are split and folded open like a book before grilling and topping with cheese. Once the cheese melts, tuck into toasted soft sided buns and serve with your favorite hot dog toppings and some oven chips on the side, or yes, even a cup of tomato soup!!
BAKED CHILI CHEESE DOGS - Hot dogs and cheese are wrapped in croissant/biscuit dough and then baked on top of a dish of canned chili con carne for a quick easy and delicious meal that everyone loves. Convenient and very tasty. All you need on the side is a salad. I like to brush some melted butter on top and sprinkle with some herbs and cheese before baking. Coleslaw is particularly good with this.
And there you have it, a wide variety of tasty dishes to choose from. A bit more inspiring than a takeaway, easy and simple to make. Quick. Delicious. Much more satisfying than just opening a tin or taking a frozen dinner from the freezer!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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