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Damn Delicious by Chungah @ Damn Delicious - 3d ago

Brie, gorgonzola, gouda, cheddar, fresh summer berries and cherries! The ultimate killer cheese board to impress all your guests!

This here is my favorite part about summer.

Nope, not that it’s no longer Chiberia and parka season here. Well, that’s obviously a bonus. If I don’t have to see my stupid parka for another 10 months, I’ll be a happy camper.

No, but really, it’s the abundance of all the summer fruits + cheese + crackers + wine + rose + backyard get togethers!

I kid you not, I’ve been skipping all sorts of lunches/dinners so I can make sufficient room for all the summer cheese boards.

Cheese is a number one priority. Not veggies. Not protein. We can all agree on that, right?

Summer Cheese Board

Yield: 12 servings

prep time: 10 minutes

total time: 10 minutes

Brie, gorgonzola, gouda, cheddar, fresh summer berries and cherries! The ultimate killer cheese board to impress all your guests!

summer
Summer Cheese Board
10 minutes
Ingredients:
  • 8 ounces brie
  • 8 ounces gorgonzola cheese
  • 6 ounces aged gouda
  • 6 ounces white cheddar cheese, thinly sliced
  • 1 (6-ounce) package rosemary artisan crackers
  • 1 (5.3-ounce) package Lesley Stowe Raincoast Crisps, Fig and Olive
  • 1 cup pita bite crackers
  • 1 cup strawberries
  • 1 cup cherries
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/2 cup marcona almonds
  • 1 nectarine, sliced
Directions:
  1. Arrange cheeses, artisan crackers, Raincoast Crisps, pita bite crackers, strawberries, cherries, raspberries, blueberries, almonds and nectarine on platter or wooden cheese board.
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Damn Delicious by Chungah @ Damn Delicious - 1w ago

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

I’m going to be completely honest with you guys.

These chicken satay skewers could taste like shoe leather. And if they did, that would be okay. Because this peanut-lime sauce will make anything and everything taste so much better.

But don’t worry. It absolutely does not taste like shoe leather. Promise.

Instead, it’s the most perfectly grilled, golden-brown chicken bites with just the right amount of charred, smoky goodness. The marinade takes the chicken to the next level of flavor town with the help of a simple coconut milk marinade and some pantry spices.

And I know I say this all the time, but really, this creamy, zesty peanut-lime sauce is the best peanut sauce of your lives. SO SO SO good.

Chicken Satay with Peanut Sauce

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

Perfectly grilled chicken satay skewers in the most flavorful marinade. Served with THE BEST creamy peanut sauce ever!!!

asian inspired
Chicken Satay with Peanut Sauce
2 hours 30 minutes20 minutes
Ingredients:
  • 1/4 cup coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 2 1/2 teaspoons yellow curry powder
  • 1 1/2 teaspoons turmeric
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper, to taste
For the peanut sauce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger
Directions:
  1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  7. Serve immediately with peanut sauce.
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Damn Delicious by Chungah @ Damn Delicious - 1w ago

A SUMMER STAPLE! Butter, cilantro, garlic, lime, chili powder, and paprika. Option to grill or roast corn. SO GOOD!

How good does this cilantro lime butter sound?

Because it’s pretty bomb. So bomb, you’ll want to make it all the time to slather on basically everything – pasta, steak, salmon, rice. EVERYTHING.

But my favorite all-star combo is on grilled corn. That perfectly charred, natural sweetness of the corn combined with the cilantro lime-y butter, melting oh-so-perfectly while the corn is still hot.

Oyyyyyyy. It’s too good. And there can never be “enough” butter on your corn, right?

So just slather on how little or how much your heart desires.

Grilled Corn with Cilantro Lime Butter

Yield: 8 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

A SUMMER STAPLE! Butter, cilantro, garlic, lime, chili powder, and paprika. Option to grill or roast corn. SO GOOD!

side dish
Grilled Corn with Cilantro Lime Butter
15 minutes15 minutes
Ingredients:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro leaves
  • 3 cloves garlic, pressed
  • Zest of 1 lime
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ears corn
  • 1 tablespoon canola oil
  • 1 lime, cut into wedges
Directions:
  1. In a medium bowl, combine butter, cilantro, garlic, lime zest, chili powder and paprika; season with salt and pepper, to taste. Set aside.
  2. Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
  3. Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.*
  4. Peel down husks and spread with butter mixture.
  5. Serve immediately with lime wedges.
Notes:

*TO ROAST THE CORN: Preheat oven to 400 degrees F. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with butter mixture.

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Damn Delicious by Chungah @ Damn Delicious - 2w ago

So stinking easy and budget-friendly! The perfect ONE POT meal with a hearty meat sauce. Only 5 min in the Instant Pot!

Guys. This is a hearty, beefy pasta.

Like super beefy. Because I can’t stand it when some recipes call for 3/4 lb of ground beef. That last 1/4 lb always goes in the trash!

So I used the entire pound here, and I loved it.

It’s beefy! What’s not to love?

And we doctor up some store-bought marinara sauce for the best meat sauce ever.

Not to mention, the easiest meat sauce.

Because guess what?

The pasta cooks right in the Instant Pot with the rest of your ingredients, soaking up all that meaty-goodness.

Then you stir in some fresh basil and freshly grated Parmesan and it is just perfect.

Serve with crusty bread.

Additional Parmesan.

And some of the leftover red wine.

Instant Pot Ground Beef and Pasta

Yield: 6 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

So stinking easy and budget-friendly! The perfect ONE POT meal with a hearty meat sauce. Only 5 min in the Instant Pot!

instant pot
Instant Pot Ground Beef and Pasta
20 minutes20 minutes
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry red wine*
  • 1 (25-ounce) jar marinara sauce
  • 1 3/4 cups beef stock
  • 8 ounces campanelle pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh basil leaves
  • 1/3 cup freshly grated Parmesan
Directions:
  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Stir in wine, scraping any browned bits from the bottom of the pot.
  4. Stir in marinara sauce, beef stock and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in basil and Parmesan.
  5. Serve immediately.
Notes:

*Beef stock can be used for red wine as a non-alcoholic substitute.

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Damn Delicious by Chungah @ Damn Delicious - 2w ago

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

This is legit my favorite year-long soup.

Perfect for those super hot summer days where you’re out by the beach all day, coming home to this hearty fresh corn soup where you can get 8 ears of corn for just a $1 at your local grocery store.

An added bonus is that you don’t even have to turn on the stovetop or oven (especially if you have the nifty saute function in your slow cooker!), keeping the house nice and cool.

Then there’s the Chiberia days – you know, the -50 windchill winter Chicago nights where nothing in the world could beat this cozy cozy soup. And if fresh corn on the cob is not readily available, frozen corn kernels will work just fine.

I just don’t recommend skimping on that bacon though. The bacon slices give off so much goodness, cooking low and slow for 8 hours. And the extra crisp bacon bit toppings don’t hurt either!

Slow Cooker Corn Chowder

Yield: 8 servings (10 cups)

prep time: 20 minutes

cook time: 8 hours

total time: 8 hours 20 minutes

The easiest crockpot soup ever! Fresh corn kernels, bacon, potato, stock, garlic, thyme. Topped with crisp bacon bits and chives. THE BEST.

entree
Slow Cooker Corn Chowder
20 minutes8 hours
Ingredients:
  • 4 slices bacon, diced
  • 6 ears yellow corn, kernels removed (about 5-6 cups)
  • 1 russet potato, peeled and diced
  • 2 slices bacon
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 6 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup heavy cream
  • 2 tablespoons chopped fresh chives
Directions:
  1. Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.
  2. Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.
  4. Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.
  5. Serve immediately, sprinkled with bacon and garnished with chives, if desired.
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Damn Delicious by Chungah @ Damn Delicious - 3w ago

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

I have never ever been so excited to eat grilled chicken.

Like really, really, really, really excited where it’s all I can think about, day or night.

Where all I want is a plate full of these perfectly juicy, garlicky, lemon chicken thighs with a side of roasted sweet potatoes and broccoli.

Well, who am I kidding? I would prefer this with some crispy french fries sans sweet potato and broccoli but hey, it’s wedding season.

No, but really, these thighs are out of this world. And with a simple marinade, you’ll also be thinking about this constantly.

Plus, with the warmer weather, you can throw these bad boys on the grill with some lemon halves for extra charred lemon juice for serving. It’s so so good.

Lemon Garlic Chicken Thighs

Yield: 6 servings

prep time: 2 hours 15 minutes

cook time: 20 minutes

total time: 2 hours 35 minutes

Olive oil, lemon juice/zest, garlic, Dijon, oregano, thyme. THE BEST marinade ever. Made on the grill or stovetop. SO SO GOOD.

Lemon Garlic Chicken Thighs
2 hours 15 minutes20 minutes
Ingredients:
  • 1/2 cup chicken stock
  • 2 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 1/2 tablespoons canola oil
Directions:
  1. In a medium bowl, combine chicken stock, olive oil, lemon juice, lemon zest, garlic, Dijon, oregano, thyme, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and chicken stock mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  3. Heat canola oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  4. Serve immediately.
Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

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Damn Delicious by Chungah @ Damn Delicious - 3w ago

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!

We all need that crowd-pleasing appetizer, the one that feeds an army but doesn’t require too much work. Oh, and preferably one that doesn’t require the oven.

Because, hello, we’re in the summer heat!

That’s where this spinach and artichoke dip comes in.

It is by far one of the easiest dips I have ever made with the help of the Instant Pot. It takes care of all the work for you in just 3 minutes using frozen chopped spinach that doesn’t require any kind of thawing or squeezing dry! This is too easy, right?

Once you release the pressure, you get to the best part – you get to stir in all that glorious Cabot cheese!

Cabot, owned and operated by real farmers, has been making my favorite cheddar cheeses since 1919. They are 100% naturally lactose-free, aged, and gluten-free. And they are 100% key to yield the creamiest, cheesiest dip of your lives.

Instant Pot Spinach and Artichoke Dip

Yield: 12 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!

Instant Pot Spinach and Artichoke Dip
20 minutes20 minutes
Ingredients:
  • 1 (10-ounce) package frozen chopped spinach
  • 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
  • 1 (8-ounce) package cream cheese, cubed
  • 1 cup sour cream
  • 1/2 cup chicken stock
  • 4 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups shredded Cabot Seriously Sharp Cheddar Cheese
  • 1 cup shredded Cabot Monterey Jack Cheese
  • 2 tablespoons chopped fresh parsley leaves
Directions:
  1. Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.
  2. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. Stir in cheeses until melted, about 2 minutes.
  4. Serve immediately, garnished with parsley, if desired.
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Damn Delicious by Chungah @ Damn Delicious - 1M ago

Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts!

We were ordering Chinese take-out from one of my favorite places. And all I really wanted was a giant bowl of chow mein with pan-fried noodles to that perfect crispness and crunch.

Except Ben says to me, “I think it’s lo mein that you want.” I was hesitant. I was 99% certain it was chow mein that I was looking for. He said, “Doesn’t the ‘chow’ in chow mein mean rice?”

I should have just stopped listening to him right there. Instead, I ordered the lo mein and I did not get my crispy noodles. And someone slept on the couch that night.

So in case you all are wondering, that is the key difference to chow mein versus lo mein. Chow mein noodles are fried to crispness while lo mein noodles are boiled to softness.

Both are great – but sometimes you just want those crispy noodles.

So after that mix up, I’ve been trying to perfect a homemade chow mein dish. You know, so I don’t have to constantly fight about chow mein versus lo mein with Ben.

And lo and behold, I think I’ve got it. This recipe here is created with the most perfect crispy noodles made with Hong Kong-style pan-fried noodles.

This can be found at your local Asian grocery store, and is usually sold parboiled so they can be used straight from the bag to pan without boiling them first, yielding that amazingly crisp firmness with soft, chewy spots throughout.

But if you can’t find them or they are not available, don’t worry. Fettuccine, linguine, or even ramen noodles (with the seasoning packet discarded) make for a handy substitute!

Easy Chow Mein

Yield: 4 servings

prep time: 15 minutes

cook time: 15 minutes

total time: 30 minutes

Skip the takeout and make the BEST chow mein at home in less than 30 min! Perfectly crispy noodles with bok choy, mushrooms + bean sprouts!

asian inspired
Easy Chow Mein
15 minutes15 minutes
Ingredients:
  • 1/4 cup oyster sauce
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon Sriracha
  • 1 (16-ounce) package Hong Kong-style pan-fried noodles
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons canola oil
  • 1 (3.5-ounce) package shiitake mushrooms
  • 4 baby bok choy, coarsely chopped
  • 1 cup mung bean sprouts, rinsed and drained
Directions:
  1. In a small bowl, whisk together oyster sauce, soy sauce, garlic, ginger and Sriracha; set aside.
  2. Heat 1 tablespoon canola oil in a large skillet or wok over medium high heat. Add noodles and cook, stirring constantly, until golden brown and crispy, about 3-4 minutes; set aside.
  3. Heat remaining 1 tablespoon canola oil in the skillet. Add mushrooms, and cook, stirring often, until tender, about 3-4 minutes. Stir in bok choy until just wilted, about 1 minute.
  4. Stir in noodles and oyster sauce mixture until well combined, about 2 minutes. Stir in bean sprouts.
  5. Serve immediately.
Did you Make This Recipe?

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Damn Delicious by Chungah @ Damn Delicious - 1M ago

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

I have been completely obsessed with making chicken stock at home. Because once you try homemade, you can never go back.

And thanks to the Instant Pot, you can now make completely homemade chicken stock in just 45 minutes. Some recipes call for 6-8 hours of simmering on the stovetop. But nope, the Instant Pot will take care of it in less than an hour without any kind of babysitting.

You even get to use up all those lingering vegetable scraps that would typically get thrown out when you clean out your fridge once a month. Double win.

But here’s the best part: the homemade stock is so much richer and deeper in flavor, and it’s freezer-friendly for up to 3 months. When ready to use, thaw overnight in the fridge and bring to a boil for 2 minutes. From there, it can be used as a base for stews, soups and sauces.

So say good-bye to those store-bought cartons of chicken stock. You’ll never buy them again after trying this!

Instant Pot Chicken Stock

Yield: 3 quarts

prep time: 30 minutes

cook time: 45 minutes

total time: 1 hour 15 minutes

Now you can make the best homemade chicken stock in just 45 min! Freeze for up to 3 months. Perfect for stews, soups and sauces!

instant pot
Instant Pot Chicken Stock
30 minutes45 minutes
Ingredients:
  • 3 pounds chicken wings
  • 1 large carrot, peeled and halved
  • 2 ribs celery, halved
  • 1 large onion, quartered
  • 1 head garlic, halved crosswise
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 3/4 teaspoon whole black peppercorns
  • 1 teaspoon kosher salt
Directions:
  1. Place chicken wings, carrot, celery, onion, garlic, thyme, bay leaf, peppercorns and salt into a 6-qt Instant Pot®. Stir in water to the max fill line, about 10 cups.
  2. Select manual setting; adjust pressure to high, and set time for 45 minutes. When finished cooking, naturally release pressure according to manufacturer’s directions, about 20-30 minutes.
  3. Strain stock through a fine-mesh sieve; discard solids. Skim any remaining fat from surface and discard; let cool completely.
  4. Divide into airtight containers; place in refrigerator up to 3 days or freezer up to 3 months.
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Damn Delicious by Chungah @ Damn Delicious - 1M ago

No more store-bought chicken! Nope, you can make this in the crockpot with only 15 min prep. So tender, moist and juicy!

During my college days, I would use my mom’s Costco membership to snag one of those Kirkland rotisserie chickens whenever I could. I mean, guys, it was (or maybe still is) $4.99 for a whole seasoned chicken!

And with a college budget, this chicken would feed me for days. Maybe even a week if I could really stretch it out.

But if you don’t live near a Costco, don’t worry. I got you guys covered. You can skip that emergency grocery run to grab that rotisserie chicken on the way home from work.

All you need is a slow cooker, 15 minutes prep or less, a simple spice rub, a lemon and some fresh herbs.

That’s it! From there, you can let it cook low and slow for 4-5 hours for the juiciest chicken of your life. And if you really want to go that extra mile, throw the cooked chicken onto a sheet pan for a quick broil for crispy skin.

Either way, you won’t want store-bought rotisserie chicken ever again because it’s just that easy.

Slow Cooker Rotisserie Chicken

Yield: 6 servings

prep time: 15 minutes

cook time: 4 hours 15 minutes

total time: 4 hours 30 minutes

No more store-bought chicken! Nope, you can make this in the crockpot with only 15 min prep. So tender, moist and juicy!

entree
Slow Cooker Rotisserie Chicken
15 minutes4 hours 15 minutes
Ingredients:
  • 1 1/2 teaspoons paprika
  • 1 teaspoon light brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (4-pound) whole roasting chicken
  • 1 lemon, halved
  • 3 sprigs fresh thyme
  • 1 sprig rosemary
  • 2 large carrots, cut into 3-inch pieces
  • 2 celery ribs, cut into 3-inch pieces
  • 1/2 small onion
Directions:
  1. In a small bowl, combine paprika, brown sugar, oregano, onion powder, garlic powder, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  2. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture. Stuff cavity with lemon, thyme and rosemary.
  3. Place carrots, celery and onion into a 4-qt slow cooker. Place chicken, breast side up, on top of the vegetables; tie drumsticks together with kitchen twine.
  4. Cover and cook on low heat for 4-5 hours, reaching an internal temperature of 165 degrees F. Remove chicken from the slow cooker; let rest 10-15 minutes.
  5. OPTIONAL: Preheat oven to broil. Place chicken onto a baking sheet and broil until crisp and crusted, about 4-5 minutes.
  6. Serve immediately.
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