Crock Pot Chicken and Gravy Recipe

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This is the recipe you turn to when you’ve had a hard day, want some comfort, but don’t feel like looking at the kitchen. Take out just won’t do. You crave “REAL FOOD”! If you can relate to any of that, keep reading.

Trinity IS necessary

A good, full gravy needs the Trinity! The onions, bell peppers, and celery have to be finely chopped and smother in butter. Sauté it low and slow until they almost melt and release a ton a huge! That’s the foundation!

Stir Dat Roux, Sha!

I really need you to get over your fear of making a roux! There’s nothing to it! The gravy packs are cool. But, the flavor from making it homemade is unmatched. Here are some tips:

  • Use a heavy bottomed pan. Cast iron or Magnalite are my favorites
  • Keep the heat at a medium setting. Many will say you need high heat for a roux. Nope. Keep it steady for your nerves. Takes a little longer, but you’ll get there safely.
  • DO NOT LEAVE THE STOVE! Chile, let that phone ring and the baby cry.

Use the chicken of your choice. I had some tenders in the freezer I needed to use. I just chopped them up and threw them in. Boneless, skinless thighs are my favorite. But, I was NOT going back to the store. It worked!

I know this looks weird. It’s nothing, but a can of Cream of Mushroom soup! I love the creaminess and flavor it adds to this gravy. If you’re not a fan of mushrooms, Cream of Chicken will work just fine.

Crock Pot Chicken and Gravy Recipe

Comforting homestyle Chicken and Gravy recipe made easy and fuss free! Dump it in the Crock-Pot and go!
Cook Time 4 hours
Total Time 4 hours
Servings 3 people

Ingredients

  • 1-2 lbs boneless skinless chicken
  • 1 TBS poultry seasoning
  • 1 TBS vegetable oil
  • 1/2 onion diced
  • 1/2 bell pepper diced
  • 1-2 celery stalks finely diced
  • 1/2 stick unsalted butter
  • 1/3 cup all purpose flour
  • 4 cups chicken stock
  • 10.5 oz can cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • Seasoning salt or salt and pepper to taste

Instructions

  1. Chop chicken into chunks (optional: you may also leave it whole)
  2. Season the chicken with poultry seasoning
  3. Spray the inside of the slow cooker with nonstick cooking spray
  4. Add the chicken
  5. On the stove, heat the vegetable oil in a pan
  6. Add in the onion, bell pepper, and celery
  7. Sauté for 5 mins; remove and set aside
  8. Add the butter to the same skillet; melt
  9. Whisk in the flour
  10. Continue stirring until the flour is no longer visible and the roux is a light, tan color
  11. Stir in the chicken stock
  12. Bring to a low simmer; remove from heat
  13. Add the sautéed vegetables, cream of mushroom, and roux/chicken stock on top of the chicken in the slow cooker
  14. Cook on LOW for 4 hrs. on HIGH for 2 hours
  15. Taste and adjust seasoning
  16. Serve over warm rice
  17. Enjoy!

Crispy Fried Chicken Wings Recipe

So, I know this pandemic and quarantine will render countless baby showers this year! And you’re going to need some bomb recipes to serve the shower guests! Cause if I attend a baby shower and the food sucks, I’m taking my gift back! Okay, okay, back on subject. You need my crispy, fried chicken wing recipe!

Winging it

I purchased the wings already separated. I’m lazy. We know this. But, if you’re less fortunate and have to cut your own, don’t fret. It’s super easy. Just chop at the joints. 

Sometimes, you’ll encounter some chicken that was handled by someone like me. And those pieces of bird will still have a few feathers attached. Pluck ‘em! We want our wings hairless.

Spice it Up

This recipe is ridiculously easy! This is crazy. Now, we want to mix up our spice blend. Pour the spice in a bowl and mix with a spoon or something. The end. I know, right?!

Poof!

This is my favorite part. Not really. That dang flour gets every damn where! Why did I keep it g rated in the beginning only to use profanity at the end? Pray for me. Flour mixture! Yes! Okay, I won’t lie and say that I studied the science of this. I haven’t. This may not even be a real thing. But, I add baking powder and cornstarch to my flour to make it extra crispy! Listen, it works for me. Could be in my head, but just do it cause we’re friends. I love you, too. 

Throw that Old A** Oil Away!

Peanut oil. Yep. You need it. Unless you’re allergic. If so, don’t. No, seriously, please don’t. I’d cry. But, I love frying chicken in peanut oil. Again, in my mind, it contributes to the crunch in this chicken. While we’re here, we need to talk. IMPORTANT: THROW THAT OLD A** GREASE AWAY!!! I don’t care what yo mama did. (Mine did it, too. Hey, Ma!) I don’t care what they did! We’re stopping that generational curse! USE FRESH OIL EVERY TIME YOU FRY. YES! Every time. I’m not playing. Don’t argue with me. Thou shalt not win. 

Can chicken be sexy? I don’t care. It is. Look at this bird!!! Bless, God! Major key alert: drain the chicken on a wired rack. Leave the paper towels alone. You need that wired rack to circulate the air around the wing and deliver the ultimate crunch! Paper towel draining can lead to soggy wings. Look it up. No, really look it up cause I didn’t, and I want to know if it’s true. 

Okay, I think I’ve told you all you need to know. The rest you can figure out from the recipe down there and the tutorial on the You to the Tube. Anyway, I’m tired of typing. Grab the hot sauce. Peace. 


Happy Cooking, Frying, Whatever,

B. Coop 

Crispy Fried Chicken Wings Recipe:

Extra crispy, flavorful, and easy to prepare chicken wings that are perfect for a party or social gatherings!
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 4 people

Ingredients

  • 2 lbs chicken wings drums and flats separated
  • 2 TBS Cajun or Creole seasoning
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 tsp Accent seasoning optional
  • 1 tsp lemon pepper seasoning
  • 4 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp cornstarch
  • Peanut oil for frying

Instructions

  1. Rinse the chicken wings thoroughly with water and lemon juice
  2. Remove any feathers
  3. Pat dry well with paper towels
  4. In a small bowl, combine all seasonings and powders. Mix well.
  5. Sprinkle half of the seasoning blend evenly on the wings.
  6. Toss to coat
  7. In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
  8. Dredge each wing into the flour mixture, gently squeezing the flour into the wing to coat. Shake off the excess flour.
  9. Fry the wings peanut oil heated to 350°F for 8-11 minutes or until a meat thermometer inserted into the wings registers at least 165°F.
  10. Place the wings on a wired rack to drain.
  11. Enjoy!

Recipe Notes

Throw that old a** oil away! Always use fresh oil. I love you and I want the best for you.

Southern Stewed Chicken Recipe

Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!

Cheap Bird

Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.

Give it Some Color

Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.

Simmer Time

This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it. 

Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!

Happy Cooking,B. Coop

5 from 1 vote
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Southern Stewed Chicken

Southern style stewed chicken and gravy that will stick to your bones! Well seasoned chicken that falls right off the bone into a luscious, savory, homemade gravy.

Ingredients

  • 1 whole chicken cut into parts
  • 1 TBS Cajun seasoning
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBS poultry seasoning
  • 1 TBS Italian seasoning
  • 1/4 cup vegetable oil
  • 1/2 stick butter
  • 1 small onion finely diced
  • 1/2 bell pepper finely diced
  • 1-2 celery stalks finely chopped
  • 1 TBS minced garlic
  • 1/2 cup all purpose flour
  • 4-5 cups chicken broth
  • 2 potatoes peeled and cut into small chunks
  • Salt and pepper to taste you won’t need it😉
  • Cooked white rice

Instructions

  1. Season the chicken evenly with the Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
  2. In a large stock pot or Dutch oven, heat the vegetable oil.
  3. When the oil is hot, add in the chicken; skin side down first.
  4. Brown the chicken on each side for 3 minutes.
  5. Set aside;
  6. Add the butter to the same pot and allow it to melt.
  7. Stir in the onion, bell pepper, celery, and garlic.
  8. Sauté for 2-3 mins.
  9. Sprinkle in the flour.
  10. Stir for about 1 minute or until the flour is no longer visible.
  11. Stir in the broth
  12. Bring to a simmer.
  13. Add the chicken back into the pot.
  14. Reduce the heat to low, cover with the lid, and cook for 1 hour.
  15. Optional: After one hour of cooking, add in the potatoes.
  16. Continue cooking for 30 mins to an hour until potatoes are cooked and chicken is as tender as you’d like.
  17. Taste and adjust as needed
  18. Serve over warm rice.
  19. Enjoy!

Crockpot Chicken Spaghetti Recipe

Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!

Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.

Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!

Happy Cooking,

B. Coop

5 from 1 vote
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Crockpot Chicken Spaghetti Recipe

Ingredients

  • 3 boneless skinless chicken breasts
  • 1/3 cup diced onion
  • 1/3 cup diced bell pepper
  • 1 diced celery stalk
  • 1 TBS seasoned salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 cups chicken broth
  • 10.5 oz can cream of chicken soup
  • 10.5 oz can cream of mushroom soup*
  • 10 oz can rotel
  • 1 cup half and half or milk
  • 2 cups American cheese cubed
  • 4 oz cream cheese cubed *optional*
  • 1 lb thin spaghetti uncooked
  • 1 cup shredded Cheddar cheese
  • Parsley to garnish

Instructions

  1. Spray crockpot with nonstick cooking spray
  2. Add in the first 11 ingredients
  3. Place the lid on a cook on LOW for 4 hrs or on HIGH for 2 hrs
  4. Remove the chicken and shred it.
  5. Pour in the half and half or milk
  6. Stir
  7. Add in the American cheese and cream cheese
  8. Add the spaghetti and press it down into the liquid. Make sure the spaghetti is complete covered.
  9. Add the chicken back in
  10. Place the lid back on
  11. Cook on HIGH until the spaghetti is completely cooked; check every 15 minutes
  12. Stir well
  13. Taste and adjust seasoning as desired
  14. Garnish with fresh parsley
  15. Enjoy!

Air Fryer Whole Chicken |Cajun Butter Chicken

I can’t even tell you how many times I’ve been on the supermarket with zero intentions of buying a rotisserie chicken. But, the smell is irresistible! And I leave with a hot and ready bird everything time. Imagine my excitement upon discovering that I could prepare that same style of chicken at home in my air fryer! Of course, I wouldn’t be Coop if I didn’t make it Cajun style! No worries. It’s not spicy at all. 

My air fryer is 5.8 quarts. I try to find a chicken between 3-4 lbs. Although a 5 lb chicken would fit, I find that it’s more difficult to handle. a larger chicken would also increase the cooking time, due to the injected marinade and weight.

There are many inject able marinades on the shelf. But, this brand is my absolute favorite! The flavor is intense without being salty. It’s magical. You can use the entire jar and marinate it overnight without worrying about the chicken being overly salted. 

Since the marinade is light on sodium, I can add more spices. My spice blend has just the right amount of everything! The skin of rotisserie chicken is a highlight for me. And this blend of spices compliment it perfectly. 

I also use a little bit of the spice mix in some softened butter. This goes under the breast skin of the chicken. White meat of the chicken can be the driest part. This step, along with the marinade, helps ensure that, that won’t happen. 

50 minutes produces the perfect whole chicken for me. But, air fryers are different. Be sure to keep an eye on the chicken. This is why a meat thermometer is necessary. Stop and check it often to ensure that it isn’t burning or browning too quickly. If the breasts are browning before the chicken is cooked through, cover the breasts with a piece of foil and continue air frying. 

It’s very important to allow the chicken resting time before serving. This will settle those juices. However, this marinade is serious! Even after resting, the juices may spray out when carving the chicken. It’s a good thing! Just warning you before it can be a shock. 

Happy Cooking,
B. Coop

5 from 1 vote
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Air Fryer Whole Chicken | Cajun Butter Chicken

Prep Time 12 hours
Cook Time 50 minutes
Servings 5 people

Ingredients

  • 3-4 lb whole chicken
  • 16 oz jar Louisiana Cajun Butter Injectable Marinade
  • 2 TBS Chef Paul poultry seasoning or use your favorite
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 2 TBS softened butter

Instructions

  1. Rinse chicken with water and pat dry with paper towels
  2. Inject each part of the chicken with one full syringe of the Cajun Butter marinade.
  3. Place chicken in a marinading bag or freezer bag and pour the remaining marinade over the chicken
  4. Marinate in the refrigerator for at least 8 hours or overnight
  5. Combine spices in a small bowl
  6. Mix 1 tsp of the spice mixture with the softened butter
  7. Remove the chicken from the bag
  8. Sprinkle the remaining spices evenly over the entire chicken
  9. Rub the butter mixture under the skin of the breasts of the chicken.
  10. Preheat the air fryer to 320 F
  11. Spray the basket with non stick cooking spray
  12. Place the chicken into the basket, breast side down.
  13. Air fry for 30 mins.
  14. Flip the chicken over and air fry for an additional 20 mins or until a meat thermometer registers 170 F
  15. Allow chicken to rest for 10 minutes before carving.
  16. Enjoy!

The Best Oven Baked BBQ Chicken

Yep. I said the BEST and I ain’t taking that back! My Day 1 Cookies know that I’m not to be trusted around a BBQ pit. So, I have to make as much magic as I can in my oven. And, baby, this chicken is something serious!

Use whatever part(s) of the bird you’d like. Leave the bone in and the skin on. And make sure that you pat your chicken very dry using a paper towel. We want the dry rub to stick to that bird really well.

Oh, yeah, there will be some dry rubbing going on! Pause….sorry. Anyway, I keep my dry rub simple yet flavorful! You can rub it down and refrigerate to marinate it if you’d like. That’s always good. But, if you’re in a hurry, it’ll be just as good if you rub then bake immediately!

I like to bake my chicken in my cast iron skillet. But, a baking dish or roasting pan works too.

Now, the BBQ sauce. I’m going to assume you already have some of Coop’s homemade BBQ sauce made and chilling in the fridge by now. Here’s the recipe: http://coopcancook.com/homemade-bbq-sauce/

I like my chicken saucy! So, I’m little heavy handed with the sauce. Brush as much or as little as you’d like before broiling.

Broiling makes the sauce sticky! The messier the BBQ the BETTER! And talk about juicy! No dry bird included in this recipe. Break out the paper towels and enjoy!

Happy Cooking,

B. Coop

Oven Baked BBQ Chicken Recipe

Servings 8 people

Ingredients

  • 8 chicken pieces bone in, skin on
  • 2 tsp baking powder NOT soda. Put the orange box back!
  • BBQ sauce of your choice Better use mine!
  • Cooking spray

Dry Rub:

  • 2 TBS brown sugar
  • 1 TBS Cajun or Creole seasoning
  • 1 T onion powder
  • 2 tsp garlic powder
  • 1 T smoked paprika
  • 1 tsp lemon pepper

Instructions

  1. Preheat oven to 400F
  2. Wash (run some water over that bird!) and pat the chicken dry with a paper towel
  3. Sprinkle on the baking powder and toss chicken to coat
  4. In a small bowl, mix all Dry Rub ingredients together.
  5. Sprinkle the rub onto the chicken evenly
  6. Spray a baking or roasting pan with nonstick cooking spray
  7. Place the chicken into the pan skin side up
  8. Bake, uncovered for 20 mins.
  9. Flip chicken over and return to the oven
  10. Continue baking for 20-25 more minutes or until chicken reaches an internal temp of 165 F (Just stick a fork in the bird and make sure the juices are clear, Chile!)
  11. Remove the chicken from the oven, flip it back over (skin side up), and drain off any liquid.
  12. Brush the BBQ sauce liberally over the chicken
  13. Turn your oven on broil and place the chicken on the top rack
  14. Broil for 2-3 minutes or until sauce is sticky
  15. Allow the chicken to rest for 10 minutes before serving
  16. Enjoy!

Southwestern Egg Rolls Recipe

Every time my family goes to Chili’s we order at least 3 plates of their Southwestern Egg Rolls! We tear those things up. I had to recreate them at home. And I think I got pretty dang close.

These egg rolls have never been very appealing to me. I’ve only recently tried them for the first time and fell in love! I was a black bean (or beans in general for that matter) fan until I took a bite of these egg rolls.

Chili’s uses flour tortillas instead of egg roll wrappers. The have the perfect texture. To mimic it, I fry the egg rolls until lightly browned. Then, I bake them. This gives them soft yet crisp bite.

And do NOT forget the Avocado Ranch dipping sauce! Easy to make and it just takes these eggrolls over the top!

Southwestern Egg Rolls

Ingredients

  • Ingredients
  • Egg Rolls:
  • 1 boneless skinless chicken cut into bite sized pieces
  • 1 T olive oil
  • 1/4 cup diced red bell peppers
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp minced jalapenos
  • 1 TBS finely chopped green onions
  • 1/2 tsp chopped fresh cilantro
  • 1/3 cup frozen corn
  • 1/4 cup canned black beans drained & rinsed
  • 1/4 cup frozen spinach thaw and squeeze the water out with paper towels
  • 1 tsp cumin
  • 1 1/2 tsp chili powder
  • 1/4 cup shredded Monterrey Jack cheese
  • 6-7 8 inch flour tortillas
  • oil for frying
  • Avocado Ranch:
  • 1/2 of an avocado
  • 1/4 cup Hellman’s Mayo
  • 1/4 cup sour cream
  • 1 1/2 TBS distilled vinegar
  • 2 TBS whole milk
  • 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dill weed
  • 1/2 tsp fresh chopped parsley

Instructions

  1. Instructions
  2. Egg Rolls:
  3. Heat olive oil in a skillet
  4. Add in the chicken and bell peppers
  5. Sprinkle in the salt and onion and garlic powders
  6. Cook until chicken is completely done
  7. Add in the jalapenos, green onions, cliantro, and corn.
  8. Stir and cook for 3 mins or until corn is no longer frozen
  9. Add in the black beans, spinach, cumin, and chili powder.
  10. Taste and add more salt as needed to taste
  11. Stir in the cheese
  12. When the cheese melts, turn off the heat.
  13. Wrap the tortillas in paper towels and microwave them for 1 min.
  14. Add 1 TBS of the filling into each of the tortillas and roll them tightly; secure it with a toothpick
  15. Place the rolls into a container or freezer bag and refrigerate overnight or freeze for an hour.
  16. Heat vegetable or canola oil in a deep fryer or pan to 375 F
  17. Fry the egg rolls for 4-5 mins or until they are lightly browned on all sides
  18. Drain on a paper towel and remove the toothpicks
  19. Place the rolls on a baking sheet and bake in a 350 F preheated oven for 8 mins.
  20. Serve with Avocado Ranch
  21. Avocado Ranch:
  22. Place all ingredients into a bowl or food processor.
  23. Mix well.
  24. Serve.
  25. Enjoy!

Recipe Notes

Recipe Notes
*Ranch is best if made a day in advance. Refrigerate any leftover sauce.

Happy Cooking,

B. Coop

Southern Fried Chicken Recipe

Finally, we have a fried chicken recipe on the blog! I don’t know what has taken me so long to do this. Fried Chicken is a staple. I don’t like to complicate it. It has to be crispy, juicy, and flavorful! Many fear frying chicken. I tried to make this recipe as easy as possible without skimming on the taste.

It’s allllll about the spices! I don’t use 11. But, my picks get the job done. Not too salty, not to spicy. I think I’ve found a happy medium of flavor blends.

Chicken loves to bathe in buttermilk! It’s the perfect brining liquid for fried chicken. It makes the chicken super juicy! It also helps to lock in the flavor of the spices. Don’t worry if you see some of the spices float. They’ll be plenty left on your chicken.

As for the flour, I like to use self-rising flour. Self-rising flour contains baking powder which makes the chicken crispier. I also add a little cornstarch to bump up the crisp even more! Be sure to coat the chicken very well. I use a batter bowl. But, a brown paper bag still works. Or just dredge the pieces in a shallow bowl. Be sure to shake off the excess.

I deep fry my chicken. Dark meat takes longer to fry than white meat. And pan frying takes a little longer than deep frying. You want it cooked all the way through. But, you don’t want to overcook it. The chicken has a way of telling you when it’s done. The pieces will float and rise to the top of the grease’s surface. The fry sound will be quieter when the chicken is ready to take out. You can drain it on paper towels or a wired rack.

Fried chicken is a crowd pleaser indeed. Cover it in hot sauce and grab some Bunny bread. Guaranteed to have your craving satisfied!

Happy Frying,

B. Coop

Southern Fried Chicken

Ingredients

  • 8-9 pieces of chicken
  • 1 quart buttermilk
  • 2 1/2 cups self-rising flour
  • 1 TBS cornstarch
  • canola oil for frying

Spice Blend:

  • 1 TBS Cajun or Creole Seasoning
  • 1 1/2 TBS poultry seasoning I use Chef Paul’s Poultry Magic
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp lemon pepper
  • 1 tsp celery salt
  • 1 TBS Accent optional don’t tell me anything about MSG’s!

Instructions

  1. Remove excess fat from chicken and place into a bowl.
  2. Mix the spice blend together and sprinkle half of it on the chicken
  3. Rub the spices into the chicken evenly
  4. Pour the buttermilk over the chicken (it’s okay if the spices float in the milk. Chill out.)

  5. Cover the chicken and refrigerate for at least 4 hours. (Overnight is cool too.)
  6. Pour the flour, cornstarch, and remaining spice blend into a bag, batter bowl, or shallow baking dish.
  7. Remove the chicken from the buttermilk and shake off the excess. (Don’t rinse the chicken, Crazy!)
  8. Add the chicken pieces into whatever you’re using and shake or dredge it. Don’t make this difficult.
  9. Heat oil in a deep fryer or frying pan to 350 F
  10. Carefully place the chicken into the oil. Do not overcrowd the pan. Fry in batches.*
  11. Drain the chicken on paper towels or a wired rack
  12. Allow it to rest for 5-10 mins. before eating or just burn the roof of your mouth. It’s up to you.
  13. Enjoy!

Recipe Notes

*Dark meat takes about 13-15 mins to cook in a deep fryer. 20-25 in a frying pan. White meat takes a little less time. The frying sound with quiet when the chicken is ready. The chicken pieces will also start to float when it’s done. Make sure it’s 165 F internally and the juices run clear. I’m not responsible for you jacks eating raw chicken. Make sure it’s cooked!

Chicken Noodle Soup Recipe

I lost my voice. So, this recipe is definitely needed today! Homemade Chicken Noodle Soup recipes can sometimes seem complex. You have to make the stock, simmer until flavors develop, and be careful not to over season. I’m making it easy without skimming on the goodness. 

I prefer white meat in my Chicken Noodle Soup. But, feel free to use whatever you like. The whole chicken can be used it you’re making a large batch. I use bone in chicken breasts. I always sear the skin side of the bird before making a stock. 

Mirepoix! I love saying that dang word! But, it’s golden in a stock! Especially a soup stock! Saute them down right after searing your chicken. 

This is 100% feel good, wellness soup! I don’t think a cold can survive and piping hot bowl of this stuff. It was just what my throat needed! Store this recipe. It’ll come in handy during Cold and Flu season. Stay well, my loves.

Happy Cooking,

B. Coop

Chicken Noodle Soup Recipe

Servings 5

Ingredients

  • 2 T olive oil
  • 1 chicken breast
  • 1 diced onion
  • 2 sliced celery stalks
  • 2 cups sliced carrots
  • 2 tsp minced garlic
  • 1 bay leaf
  • 2 basil leaves
  • 2 T Italian seasoning
  • 8-10 cups water
  • 4 chicken bouillon cubes
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 2 cups egg noodles
  • salt and pepper to taste

Instructions

  1. Heat oil in a large pot
  2. Add in the chicken breast and sear on both sides until browned
  3. Remove the chicken
  4. Add in the onion, carrots, and celery
  5. Sprinkle a pinch of salt in the pot
  6. Saute for 6 minutes
  7. Add in the garlic and saute for 30 secs.
  8. Toss in the bay leaf, basil, and Italian seasoning
  9. Add the chicken back in
  10. Pour in the water
  11. Add the chicken bouillon cubes and bring to a boil
  12. Skim off the scum or foam off the surface of the liquid
  13. Lower the heat and allow it to simmer for 30 mins or until the chicken starts to fall off the bone.
  14. Remove the chicken and shred it
  15. Remove the bay leaf and basil; discard
  16. Add in the onion and garlic powders
  17. Salt and pepper to taste
  18. Add in the egg noodles and cook according to package instructions
  19. Return the chicken back into the pot
  20. Enjoy!

Keto Buffalo Chicken Meatballs Recipe

I haven’t forgotten about my Cookies that are on the Keto diet! And these Keto friendly Buffalo Chicken Meatballs are perfect for your game day spread! Especially if you’re looking to cut back on the carbs. And they are a quick fix!

Ground chicken or turkey will work for these meatballs. I bought my chicken already ground. But, you can also use chicken breast and grind it up in the food processor. 

Because these are keto friendly, I used almond flour in lieu of regular flour. Pork rinds may also be used instead of the flour. Just make sure you grind them up well. 

The mixture will be softer than a regular meatball, so don’t be alarmed. Place them on parchment paper or on a baking rack to help keep their shape. 

These meatballs are a great, carb saving alternative to traditional Buffalo wings! Enjoy the flavor of your favorite game day snack all while staying in ketosis! 

Happy Cooking,

B. Coop

Keto Buffalo Chicken Meatballs Recipe
Serves 5
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 lb ground chicken
  2. 2 T grated onion
  3. 2 T grated celery
  4. 1 T chopped green onions
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 T seasoning salt
  8. 2 oz cream cheese (softened)
  9. 1 beaten egg
  10. 1/3 cup almond flour or ground up pork rinds
  11. 1/4 cup buffalo sauce
Instructions
  1. In a bowl, add in the ground chicken, onion, celery, green onions, and spices.
  2. In a separate, small bowl, whisk the egg and cream cheese together
  3. Pour the mixture into the bowl with the chicken mix.
  4. Sprinkle in the flour (or ground pork rinds) and combine.
  5. Form the meatballs using 1 T of the meat mixture per meatballs.
  6. Place the meatballs on a parchment paper lined baking sheet
  7. Bake for 25 mins or until cooked through
  8. Add the meatballs and the buffalo sauce in a bowl and toss to coat.
  9. Serve with celery and blue cheese or ranch dressing
  10. Enjoy!
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