One Pot Corn Chowder

Oh my goodness.


If you need a simple easy recipe to warm you up on a cool night, this one’s for you. 


It’s from my friend Tiffany’s Eat at Home Menu Plans (I LOVE THESE!), and was so good that I could have devoured the whole pot.



(I didn’t, but I considered it.)


My husband loved it, 2 of my 3 kids didn’t turn up their nose, so that’s called success in my book. 😉



If you’re looking for a so-good-and-oh-so-simple recipe for just an easy meal, this one’s for you.

Feeds: 4

Total Cook/Hands on Time: 30-40 Minutes

Instant Pot Hands On Time: 15 Minutes Instant Pot Cook Time: 15 Minutes

  • 1 qt. chicken stock
  • 1 small yellow onion, diced
  • 2 Tbs. butter
  • 2 Tbs. flour
  • 2 cups unpeeled, diced potatoes
  • 1 cup half & half
  • 1⁄2 bag frozen corn
  • 1 can cream corn
  • salt and pepper

Simmer until hot and season with salt and pepper.

Instant Pot Instructions:

Hit the sauté button. Melt butter than cook onion in the butter until translucent. Whisk in the flour and cook for 1 minute. Whisk in the broth until well combined and stir in potatoes and bay leaf. Cover and set to cook for 15 minutes on high pressure. Do a quick pressure release. Stir in half and half and corn and continue to cook on saute setting until heated through. Be careful to not boil the soup. Season with salt and pepper.

Serving Suggestion:  Whole Wheat Rolls, Side Salad


Do you need some encouragement to get dinner done? Check out my friend Tiffany’s menu plans over HERE ~ I promise they’ve changed the way dinner gets done in our home! And, be sure to join our free Dinner’s Done Facebook Group for so many more great meal ideas.

Looking for more simple recipes?  Here you go:

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30 Instant Pot Chicken Recipes

30 Instant Pot Chicken Recipes Round Up

If you have an Instant Pot, then you already know that it can make your life SO much easier ~ I’ve just started using mine but so far I’m in love!

If you don’t own one yet, today only at you can get the Instant Pot for 25% OFF with code KITCHEN!  You can also currently get a good deal on the IP-LUX60 (New Model) and the IP-DUO60 over on Amazon!

instant pot chicken recipes

Among other things, I love that I can cook meats quickly (even straight from frozen!) that are super flavorful, tender and taste like they cooked all day. One of the most popular meats by far to cook in the Instant Pot is chicken.

Here’s a roundup of 30 awesome instant pot chicken recipes to give you plenty of things to try in your Instant Pot!


  1. Pressure cooker salsa chicken burrito– I was born to cook
  2. Instant pot orange chicken– Living Sweet Moments
  3. Instant pot no washing up Mediterranean chicken wings– Recipe This
  4. Instant pot cheesy chicken and pasta– Food N Service
  5. Pressure cooker low-carb buffalo chicken tacos with blue cheese coleslaw– Kalyn’s Kitchen
  6. Green chile chicken stew– Mooshu Jenne
  7. Instant pot chicken tortellini soup-Real Mom Reviews
  8. 3 ingredients crockpot BBQ chicken wings-Intelligent Domestications
  9. Chicken paprika stew– Mooshu Jenne
  10. Instant pot peanut free Thai chicken satay-Recipe This
  11. 10-minute pesto chicken pasta– ABC’s and Garden Peas
  12. Instant pot recipe- Pomegranate Molasses Chicken– Little Family Adventure
  13. Instant pot chicken parmigiana-Food N Service
  14. Asian sesame instant pot chicken– Living Sweet Moments
  15. Pressure cooker chicken breast-Wholesome Yum
  16. Instant pot no washing up chicken tikka bites– Recipe This
  17. Pressure cooker chicken puttanesca– Gluten Free Pressure Cooker
  18. Pressure cooker chicken paprikash recipe– Gluten Free Pressure Cooker
  19. Incredible instant pot ginger garlic drumsticks-Living Sweet Moments
  20. How to cook a whole chicken in your instant pot– Recipe this
  21. Instant pot pulled chicken tacos– Mom N Mom’s
  22. Instant pot double cheese chicken rigatoni bake-Recipe this
  23. The best instant pot chicken noodle soup– Sidewalk Shoes
  24. Chicken enchilada soup in the pressure cooker-Life is Sweeter by Design
  25. Instant pot garlic coconut butter chicken & potatoes– Recipe This
  26. Frozen chicken breasts in an instant pot– Sidewalk Shoes
  27. Instant pot chicken taco bowls-Wonder Mom Wannabe
  28. Instant pot buffalo chicken wings– Mom N Mom’s
  29. Instant pot honey balsamic drumsticks– Living Sweet Moments
  30. Instant pot Cajun chicken pasta– Recipe This

What is an Instant Pot?

An Instant Pot is an electric pressure cooker that takes the “scary” factor out of pressure cooking and makes the job of cooking fast and easy!  It speeds up cooking by 2~6 times using up to 70% less energy, and, above all, produces nutritious healthy food in a convenient and consistent fashion.

If you need a support group for getting dinner on the table (especially using our Slow cookers and Instant Pots!) – come by and join our Dinner’s Done Facebook Group ~ so much great wisdom and encouragement there!

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4 Ingredient Slow Cooker Salsa Chicken


Oh my. 


I was so excited to find a 21 Day Fix recipe that also works in Mrs. Potts.




(I know, I know, that’s a little too much excitement, but cooking in Mrs. Potts makes me happy, and there aren’t all that many 21 Day Fix recipes that work well in my crockpot!)


But this one does. 


It’s simple.


(Really simple.)


And, you can cook up a ton of chicken breast like I did if you like, bake some for dinner tonight, then leave the rest in the slow cooker to cook a wee bit longer and shred it up for nachos.


If you’re 21 day fixin’, you can use the meat for Mexican lettuce wraps or taco salad. You’re welcome. 🙂  

Let’s get started. 



Dump your chicken in Mrs. Potts.



Pour on some taco seasoning (if you’re doing the 21 Day Fix perfectly, pick up low sodium taco seasoning – this is what I had in my pantry, so I decided to work with it!)



Pour on a jar of salsa.




Let Mrs. Potts do the cooking for about 2 hours on high. (Don’t let her cook longer than that or the meat will shred up and you won’t be able to bake it.


Once meat has cooked, transfer to baking dish.


Top with some shredded cheese.


Bake for 15 more minutes . . .


And top with a little extra salsa.






4 Ingredient Slow Cooker Salsa Chicken

PRINT RECIPERecipe adapted from jocooks.


  • 6 chicken breasts, boneless, skinless
  • 1 jar mild salsa (about 2 cups – low sugar salsa is best on 21 Day Fix)
  • 1 packet of taco seasoning (low sodium taco seasoning is best on 21 Day Fix)
  • 1 cup shredded cheese, Mexican blend


  1. Place chicken breasts in slow cooker and pour the salsa to cover them. Cook between 1½ to 2 hours on high, don’t cook longer because it will start to fall apart.
  2. Preheat oven to 425 F degrees.
  3. Spray a baking dish with cooking spray or grease and carefully place the chicken in the dish. Spoon the leftover salsa/sauce (from the slow cooker) over the chicken and sprinkle with the cheese.
  4. Bake for 15 minutes or until it’s nice and golden brown, and you see the sauce and cheese bubbling.


Note: I baked all 10 chicken breasts that I had, but only pulled out 4 to bake for dinner. I left the rest in Mrs. Potts to cook for another hour, then shredded it to use for tacos, nachos, and taco salads (I even froze some for a quick dinner in a pinch.) Love that!

21 Day Fix Counts

  • 1 red container
  • 1/2 green container
  • 1 blue container for cheese (use less if you’d rather it count for less!)





Looking for more chicken recipes:


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Zucchini Lasagna

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I have to tell you, I loved this recipe. 


But in the interest of full disclosure,

my family,


did not. 


zucchinilasagna1They tried it, ate a bit, and weren’t completely opposed, 


but, there were no second scoops, and the leftovers went uneaten. 🙁


Honestly? They just want their big ole’ white lasagna noodles, however I’m determined to keep at it and show them just how yummy fresh veggies can be.


It’s a work in progress around here. 

Screen Shot 2016-08-24 at 1.33.32 PM


I did use this super-fancy-cool-amazing veggies slicer that came with this spiralizer, and I loved how easy it made the process. If you’re hoping to sneak in a few veggies on your family too, it’s definitely worth checking out.



Zucchini Lasagna


2 large zucchini
1 tbsp salt
1 lb ground turkey or ground beef (we used ground turkey)
1 1/2 tsp ground black pepper
1 small green bell pepper, diced
1 onion, diced
1 cup tomato paste
1 (16 ounce) can tomato sauce
1/4 cup red wine
2 Tbsp chopped fresh basil
1 Tbsp chopped fresh oregano
hot water as needed
1 egg
1 (15 ounce) container low-fat ricotta cheese
2 Tbsp chopped fresh parsley
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 lb fresh mushrooms, sliced
8 oz shredded mozzarella cheese
8 oz grated Parmesan cheese


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
  2. Slice zucchini lengthwise into very thin slices using a peeler. Sprinkle slices lightly with salt and set aside in a colander to pull the moisture out of the zucchini.
  3. Cook the ground beef and black pepper in a large skillet over medium high heat for about 5 minutes. Add in the green pepper and onion; cook until meat is done. Stir in the tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if the sauce is too thick. Bring to a boil then reduce heat and simmer for about 20 minutes, stirring frequently.
  4. In another bowl stir egg, ricotta, and parsley together.
  5. Assemble lasagna, spread 1/2 of the meat sauce into the bottom of a greased pan. Next layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, and 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top and cover with foil.
  6. Bake for 45 minutes. Remove the foil and bake at 350 degrees F (175 degrees C), for an additional 15 minutes. Let stand for 5 minutes before serving.

Recipe adapted from AllRecipes.

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5 Ingredient EASY Homemade Pizza Dough

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Easy Homemade Pizza Dough

There is no reason on the planet to ever pay for pizza dough. 




Not a single one.




It is so simple to make at home, crazy penny pinched, and your kids will love getting in and playing with the dough themselves. 🙂




So gather up your ingredients and get ready to mix up some dough.







5 Ingredient EASY Homemade Pizza Dough



2 1/4 tsp active dry yeast
1/2 tsp brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tsp salt
2 tbsp olive oil
3 1/3 cups all-purpose flour


  1. In a bowl, dissolve yeast and brown sugar in the warm water, and let sit for about 10 minutes.
  2. Stir in salt and oil, then mix in 2 1/2 cups of the flour.
  3. Turn dough onto a well floured surface and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, cover with a cloth and let dough rise until it’s double in size (about 1 hour.) Note – I like to leave it somewhere warm to rise – this weekend when we made it I actually covered it and set it outside on the back porch.
  4. Punch dough down and form a tight ball. Allow the dough to rest for a minute before rolling out.  Now you can use it for your favorite pizza recipe.
  5. Preheat oven to 425 degrees F (220 degrees C). If using a pizza stone, you can put your toppings on the dough, and bake immediately. If baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
  6. Bake pizza in preheated oven, until the cheese and crust are golden brown, around 15 to 20 minutes.




This dough recipe makes enough for two medium sized pizzas at our house, so we made one traditional pizza and one barbecue chicken pizza.




Once dough is rolled out, top with barbecue sauce, mozzarella, pre-cooked grilled chicken and green onions (or other toppings.)




Recipe Adapted from AllRecipes.

Slow Cooker Chicken & Dumplings

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Tamale Pie

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Looking for a new recipe to spice up plain old Taco Tuesday? This one’s for you. 😉







Tamale Pie



  • 1 1/2 lb ground beef
  • 1 pack taco seasoning
  • 1 can whole kernel corn (drained)
  • 1 can diced tomatoes or Rotel do not drain
  • 3 cups French’s fried onions
  • 1-2 box Jiffy corn muffin mix
  • 1/2 cup shredded cheese


  1. Preheat the oven to 400 degrees
  2. In a large skillet, cook ground beef until done. Drain
  3. Stir in taco seasoning, corn (drained), canned tomatoes or Rotel (not drained) and French fried onions. Spread into the bottom of a 2 1/2 Quart size dish or a 9X13 dish.
  4. Prepare muffin mix according to package directions (if you use a 9X13 you may need 2 boxes of Jiffy). Spread the muffin mix on top of the beef mixture to cover it. Bake uncovered at 400 degrees for 20 minutes or until cornbread is golden on top.  Top with cheese and remaining French fried onions.  Return to oven until cheese is melted about 2 – 3 minutes. Serve with sour cream. 🙂



Recipe adapted from Southern Plate

Love Mexican? Try out a few more of my favorites:


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Spicy Asian Lettuce Wraps

You’re going to love this. 🙂




You know how we’re working really hard to eat healthier this year?  Well, we stumbled upon this recipe and have added it to our rotation because EVERYONE loves it (and you know that doesn’t happen . . .  like EVER!)




Here’s how to get started:


First, mix all the sauces in a bowl and set that aside for later.




Next pop those mushrooms into a food processor.  (I use this one.)  Now . . . my kids are not really mushroom fans at all but these chop up so small that they won’t even know they’re in there.  And, adding in the mushrooms will REALLY help you stretch that budget leaving lots of leftovers.


Do the same with the bell pepper and cucumbers.  Oodles of veggies in one meal and the kids have no idea.  Success!




Put all the veggies in a bowl to add in later.

Now, heat up sesame oil in a skillet until hot, and add the grated ginger until fragrant (yum!)



Next add the turkey (or pork, or chicken) until brown and then add all the vegetables until combined.  Once you have that all mixed in add the sauce and let simmer for about 2 mins.




Load up those lettuce leaves, top with sriracha and/or hoisin and enjoy . . . you’re welcome! 🙂




  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha chili sauce
  • 1 tbsp low sodium soy sauce
  • 1 tbsp sesame oil (or vegetable oil)
  • 1 tbsp ginger root, grated
  • 1 lb uncooked ground turkey (or pork or chicken)
  • 1 small container of white mushrooms
  • 1 bell pepper
  • 1/2 cucumber peeled and seeded (diced)
  • 12 leaves of butter lettuce (or bibb lettuce)


  1.  In a small bowl mix the hoisin, sriracha and soy sauces – set aside.
  2. Using a food processor chop the mushrooms, bell pepper, and cucumber – put in a bowl and set aside.
  3. Place the sesame oil in a skillet until hot, add grated ginger until fragrant.
  4. Add ground turkey (or pork/chicken) and cook until brown.
  5. Add the vegetables to the turkey in the skillet until combined (about 1 to 2 mins), then add in the sauce until it’s all good and mixed in.
  6. Put turkey mixture in a bowl and serve in butter lettuce leaves, top with sriracha or hoisin and enjoy!





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Chicken & Broccoli Stir Fry


Chicken & Broccoli Stir Fry

I’ve been looking for a healthier stir fry option, and this recipe was delicious! This summer I have so struggled with taking time to make a menu plan each week, but when I noticed pre-cut stir fry veggies marked down to $1.49, I couldn’t pass them by.


We used low sodium soy sauce along with a few other ingredients we had in the pantry, and this turned out perfectly.


 If you need a yummy alternative to takeout when you don’t have much time to prep, this one’s for you! 🙂



  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 3 skinless, boneless chicken breast halves, thinly sliced
  • 1 tablespoon sesame oil
stir fry veggies – we used carrots, broccoli and snap peas



  1. Mix soy sauce, brown sugar, and corn starch in a small bowl and set aside.  Add the ginger, garlic, and red pepper into the sauce.  Marinate the chicken in the sauce and refrigerate for at least 15 minutes.
  2. Heat 1 tablespoon sesame oil in your skillet over medium-high heat. Cook and stir carrots, broccoli, and snap peas just until tender (about 5 minutes). Remove vegetables from skillet and keep warm.
  3. Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook the chicken until slightly pink on the inside (about 2 minutes per side); add in the vegetables and reserved marinade. Bring to this all to a boil; cook and stir until chicken is done and vegetables are tender (about 5 to 7 minutes). Serve over rice (optional).



Recipe adapted from All Recipes.


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Red Lobster Shrimp Scampi



Note from Laurie ~ Shannon made this recipe and it looks delicious! I *love* being able to save by making restaurant-type meals at home, so this one’s definitely a winner.  


Publix had shrimp on sale Buy One Get One Free last week, so I decided to splurge and make this meal for Father’s Day.


The best part? 


It tastes just like Red Lobster’s Shrimp Scampi!  


Make it for a fraction of the cost of heading out to eat ~ well worth the effort.




The first time I made this dish I purchased shrimp from Earthfare when it was on sale for $5 a pound.  I had never prepared shrimp before, so I knew nothing about it, and didn’t know to check for veined vs. deveined and peeled vs. not peeled.  So I had to call my best friend who makes shrimp all the time to ask her how to make it.


After a lot of stress and many photo swaps later, I managed to take care of it (and was so proud of myself!)  I learned a very important lesson . . . ALWAYS buy the deveined and peeled shrimp.  I told my husband it was so much easier to make this time. 🙂 Hope you enjoy it as much as we do!






  • 1 lb shrimp, peeled and deveined
  • 1 tablespoon of olive oil
  • 6 – 8 cloves of garlic minced
  • 1 1/2 cup of chicken broth
  • 1/2 lemon juice only (of use 1/2 cup of lemon juice)
  • 1 teaspoon of Italian seasoning
  • 1/2 cup of butter (1 stick)
  • 1 tablespoon of parsley
  • 1/2 cup of Parmesan cheese
  • 1 lb of pasta


  1. Add olive oil to your skillet or sauté pan.
  2. Once the olive oil is warm, add shrimp and cook until tender (about 10 – 15 min). Reduce heat and remove shrimp and set aside (I just put mine in a bowl).
  3. In the same skillet add garlic, chicken broth and lemon, cooking on medium heat. Meanwhile, start cooking the pasta in a separate pot.
  4. Cook until broth is reduced by half. (around 10 – 15 minutes – but I am horrible at this part).
  5. Add Italian seasoning.
  6. Reduce heat to low and add butter.
  7. Add shrimp to the sauce then top with parsley and Parmesan cheese.
  8. Drain the pasta and top with the sauce. Yummy!
  9. Enjoy 🙂




You may want to try Red Lobster Cheddar Biscuits to go along with this dish!



Recipe adapted from BoymeetsBowl.  If you need a little more menu inspiration, go HERE




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Slow Cooker Barbecue Ribs


Ready for another slow cooker recipe? If you’d like ribs but don’t want to fire up the grill, these are a simple way to make them inside. So good, and you only need five ingredients . . . love that!


I think I’ve finally figured out ribs in the slow cooker (WOOHOO!)  After reading through a few suggestions on how to cook ribs in the crockpot, I made these today and they were perfect. 


And EASY. 


What more could a girl ask for? 🙂




Here’s the trick:  do NOT just put the ribs in the slow cooker.


(I know, I know . . . that takes a little of the fun out of slow cooking, but I promise spending a few minutes to prepare those ribs in the morning will reward you with some fall-apart-heavenly ribs!) 


Allow just thirty minutes in the morning to pre-bake them in the oven, and then let your slow cooker to the rest of the cooking for you.  These were so good that my family declared them better than Logan’s Roadhouse, and liked them as much as our favorite rib recipe for the grill.



Yup, I was a rockstar at our house this week. 


Here’s the recipe if you’d like to be a rockstar today too. 🙂 



  • Salt
  • Pepper
  • Garlic Salt
  • Barbecue Sauce (we used Sweet Baby Rays)
  • 3-4 lbs. Pork Long Country Style Ribs, or Pork Sirloin Chops


  1. Season ribs with salt, pepper and garlic salt.
  2. Bake at 350 in oven for 15 minutes, then turn ribs over and bake another 15 minutes.
  3. Transfer ribs to slow cooker (you may need to cut them to fit into Mrs. Potts!) 🙂
  4. Pour bottle of barbecue sauce over top of the ribs.
  5. Cook for 6-7 hours on low.
  6. Serve along with extra barbecue sauce (optional).




Looking for more slow cooker recipes to add to your menu plan this week? Here you go . . .

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