slow cooker lemon chicken orzo soup

I’m back today with a slow cooker lemon orzo soup recipe. I’ve made this recipe a few times now over the past 9 months and its been a big hit. Plus, who doesn’t love to let the slow cooker do all the work? I adore my KitchenAid Slow Cooker. It is perfect for entertaining because of the easy serve lid. Each side lifts and locks which is convenient for one-handed serving. No need to find a place to put the lid! I also love that my slow cooker has 4 temperature settings! I also love that its oval and not round. Not that it matters when you’re cooking soup, but if you’re roasting meet it’s a nice feature to have.

lemon chicken orzo soup in the slow cookerThe slow cooker lemon chicken orzo soup is chocked full of veggies, chicken, and flavor and makes enough to feed an army! I also love that it doesn’t really require a lot of ingredients. For instance, you only need 2 boneless skinless chicken breast. From the looks of the soup you would think I used a few pounds of chicken. A few veggies, nothing over the top, plus one cup of orzo pasta and you’ve got yourself a heart soup! You can prep your veggies the night before and place them in a container or a baggie to dump into the slow cooker the next morning or spend a few extra minutes in the morning prepping dinner.

Each time I’ve made this soup I’ve given a nice large container to my neighbor to enjoy. One of the times, she was sick and it just worked out perfect. Who doesn’t love a big bowl of homemade soup when your sick? So whether your up north and still battling the frigid temperatures, starting to come down with a cold, or maybe just craving a simple comforting meal; give my recipe for slow cooker lemon chicken orzo soup a try!

I created this original recipe for Food Fanatic.

Disclaimer: I’m a contributor to Food Fanatic and receive compensation for developing recipes. As always all opinions are my own.


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Buffalo Chicken Bacon Cheese Fries from KatiesCucina.com

Yep, I’ve gone there again. I’ve made another version of ooey-gooey cheese fries. This time, I’m throwing buffalo chicken into the mix making these mouth-watering and purely sinful. Up until a few weeks ago I was not able to handle the heat. But something clicked and I’m slowly starting to handle the spicy food (although paying for it with extreme heart burn). These Buffalo Chicken Bacon Cheese Fries are out of this world. I’m not saying that because I created the recipe, I’m saying it because they will make you go back for seconds, thirds, and fourth, all until you realize their are no more fries left.

Buffalo Chicken Bacon Cheese Fries

On the day I made these fries, I also made the Grilled Sweet and Spicy Asian Sticky Drums for lunch. It was a Sunday, and my husband was working on the nursery while I was busy cooking in the kitchen. The playoff games were blaring in the background, and every now and then I would see my husband stop what he was doing (with wood in his hand coming in and out of the garage) to watch the game. These fries plus wings plus a break from nursery building was exactly what he needed! I called him to come eat (after I was done photographing our food) and he immediately sat down at the kitchen island to dig in to all the “football food”. This is a small batch recipe that feeds 2–you can easily double, triple, or even quadruple the recipe. I used half of a 32 oz bag of frozen crinkle cut fries to make the process go a little quicker. If you have the time and desire–make homemade french fries. Or use my semi-homemade method. I plan to whip up a very large batch of these fries for the “big game” tomorrow as well as a batch of my bacon cheddar cheese fries. I know they are going to be a big hit and I’ll probably be fighting people over the last few fries!

Buffalo Chicken Bacon Cheese Fries

Tip: If you are traveling to a party and want to bring these fries. Cook the fries at home, then assemble the toppings at your destination and broil them once your at the party for a few minutes. The fries will not be soggy and will be “fresh” and piping hot out of the oven! Your host/hostess will appreciate you are only using their oven for a few minutes rather than 20-30 minutes!

Katie Original Recipe

Buffalo Chicken Bacon Cheese Fries

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Buffalo Chicken Bacon Cheese Fries

Ingredients

  • 16oz Crinkle Cut Frozen Fries
  • 1/2 cup white cheddar, shredded
  • 1/2 cup cooked shredded chicken
  • 1/4 cup buffalo sauce
  • 1 tbsp green onions
  • 3 tbsp bleu cheese
  • 3 strips of bacon, crumbled

Directions

  1. Cook fries according to package.
  2. In a small bowl, while the fries are cooking, add shredded chicken, buffalo sauce, and green onions. Microwave for 30 seconds. Mix well.
  3. Once fries are done cooking, top with half of the cheese, buffalo chicken mixture, and layer with remaining cheese.
  4. Broil on high for 1 minute or until cheese has melted and is golden brown and bubbly. Enjoy immediately.
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Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

Are you ready for some football??? I am, well kind of. I’m a little more into the food this year than I am the football since my team didn’t make it to the big game. But that’s ok. I’ll watch the game and hope for a really good game (not a boring blow-out for those who actually watch football). For some reason, I only make wings for football games. My husband loves chicken wings and drums. The other week I asked him to come with me to the produce and meat market. I hadn’t visited since before I got pregnant. It’s a little bit of a drive and well it has a very “meat market’ like smell. That smell doesn’t typically bode well with pregnancy. So I had him tag along since I really wanted to stock up on some meat and not rack up my grocery bill (which I’ve done for months now).
Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

The first thing he went to while in the meat market was chicken wings… so naturally I agreed that I would make him wings. When I asked Jon what type of wings he wanted he said I could choose since he knew I would want to blog about it (smart and nice husband, right)!?!?

Asian Wings with STOK Grills

The weather was beautiful out the day I made the wings, so I knew I wanted to throw them on the grill, and once I figured that out it was time for me to work on the sauce. Just a side note, we got our STOK grill last fall. Our old grill was passed down to us when we moved in together 7 years ago. Needless to say, it had seen better days. When the folks at STOK sent us the grill we were more than “stoked”, this grill is amazing. Smaller than our former grill (I was a little concerned), but after cooking on it for the first time I knew I didn’t need to be concerned. We have more than enough room, 4 burners and best of all it cooks evenly! The grill also has the  coolest inserts ever. We both fight over who gets to grill now.

I decided on a sweet and spicy Asian sticky sauce. I figured he might enjoy the sweet and spicy and wouldn’t need anything to dip them in like bleu cheese or ranch dressing. He loved the wings and devoured the dozen I made for him in less than 10 minutes. At that point, I realized, I really need to make chicken drums and wings for him more often.

Grilled Sweet and Spicy Asian Sticky Drums from Katie's Cucina

So whether your watching the big game for games-sake or just watching it to have an extra excuse to eat football food give my recipe for Grilled Sweet and Spicy Asian Sticky Drums a try!

Katie Original Recipe

Sweet and Spicy Asian Sticky Wings

Sweet and Spicy Asian Sticky Wings

Ingredients

  • 1/4 cup soy sauce
  • 1 tbsp hoison sauce
  • 1 tsp oyster sauce
  • 1/4 tsp ground ginger
  • 1 tbsp garlic, minced
  • 1/4 tsp cayenne pepper
  • 1 dozen mini chicken drums

Directions

  1. In a bowl, combine sou sauce, hoison sauce, oyster sauce, ground ginger, minced garlic, and cayenne pepper. Place half the sauce in a zip-top baggy, reserve the rest of the sauce for after the wings are cooked. Add chicken drums to the baggy. Refrigerate and marinate for at least 30 minutes.
  2. Preheat the grill, add chicken drums to the grill. Grill for 15 minutes, turning every 5 minutes. Make sure internal temperature reaches 165 degrees Fahrenheit.
  3. Remove drums from the grill and toss with the remaining sauce from the bowl. Serve immediately.
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Chicken Chop Salad with Smoky French Dressing from KatiesCucina.com

Back in the summer I posted this lovely recipe for Chicken Chop Salad with Smoky French Dressing, and then my server where I host my blogs decided to crash. And it ate ALL the post I published for the entire week. Like everything… even stuff I had scheduled out. I was a little devastated. And If I remember correctly this was right around the same time I had just learned I was expecting a baby! So one can only imagine the hormones flying. I was freaking out but at the same time just let it be… I did repost almost all the post that I had published that week, minus this recipe for Chicken Chop Salad with Smoky French Dressing. By the time I got to this recipe I just didn’t have the energy. So I saved it in my archives for a rainy day. 

Since most people (minus myself) are on a healthy food/dieting kick I figured I would post this delicious and tasty recipe for Chicken Chop Salad with Smoky French Dressing. I utilize leftover crunchy-baked chicken strips with fresh produce and homemade dressing to make a simple lunch or dinner. I love making homemade dressings. They don’t take long at all to make and the best part is that 99.9% of the time you have all the ingredients on hand. Don’t get me wrong, just because I’m not on the diet train doesn’t mean that I’m not enjoying my fair share of salads. I eat a salad just about every night with dinner and will occasionally have them as a snack too!

Adapted from Every Day with Rachael Ray – June 2013

Chicken Chop Salad w/ Tangy French Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 salad + 1 cup Tangy French Dressing

Chicken Chop Salad w/ Tangy French Dressing

Ingredients

    For the salad:
  • 1 cup spinach
  • 1/4 cup chopped cucumbers
  • 6 cherry tomatoes, cut in half
  • 1/2 avocado, diced
  • 2 crunchy-baked chicken strips, chopped
  • For the Tangy French Dressing:
  • 1 garlic clove, minced
  • 1/3 cup ketchup
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp mayonaise
  • 1 tsp smoked paprika

Directions

  1. Layer on a plate, spinach, cucumber, cherry tomatoes, avocado, and chopped chicken.
  2. In a jar combine 1 the minced garlic clove, ketchup, red wine vinegar, olive oil, mayonnaise, and smoked paprika. Cover and shake until well blended.
  3. Pour dressing on salad and enjoy. Store leftover dressing in the refrigerator for up to one week.
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Southwestern Chicken & Rice Stuffed Peppers
What do you do when you have leftover rotisserie chicken? Why, make Southwestern Chicken And Rice Stuffed Peppers! We love stuffed peppers in our home. From the traditional stuffed peppers with ground beef and rice to my favorite slow cooker chicken enchilada stuffed peppers. Any way you make them–we love stuffed peppers, and thanks to our winter garden I’ve grown a few green bell peppers. Growing up that was the only way we had stuffed peppers, but I learned once I was older that I really enjoyed all other bell peppers other than the green variety.

So when I make stuffed peppers I make them with a mix of colored peppers, that way everyone can enjoy what they like! So let’s talk about these Southwestern Chicken And Rice Stuffed Peppers. I combined black beans and chunky diced rotel and corn with my leftover chicken and rice. Mixed it all together with a little cheese and a few other ingredients and sliced my bell peppers in half. I stuffed them and backed them for an hour. I did not pre-boil the bell peppers like I’ve done in the past. By cooking them for so long and simply covering the baking dish with tin foil it creates enough steam and the peppers are cooked perfectly. So if your a lover of stuffed peppers definitely give my recipe a try for Southwestern Chicken And Rice Stuffed Peppers.

Katie Original

Southwestern Chicken And Rice Stuffed Peppers

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Yield: 5

Southwestern Chicken And Rice Stuffed Peppers

Ingredients

  • 2 cups leftover white rice
  • 2 cups leftover shredded cooked rotisserie chicken
  • 1 15oz can of black beans, drained
  • 1 10oz can of chunky diced tomatoes and green chiles
  • 1 cup shredded Mexican cheese (plus more for topping)
  • 1 cup frozen corn, thawed
  • 1/2 tsp salt
  • 1 tbsp chili powder
  • 5 bell peppers, multi-color
  • Sour cream and cilantro for garnish

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix together white rice, chicken, black beans, chunky diced tomatoes and green chiles, 1/2 cup shredded cheese, corn, salt, and chili powder. Mix well and set to the side.
  3. Slice bell peppers in half, remove the seeds. Place in a baking dish and begin to stuff with chicken and rice filling. Add the remaining rice mixture around the peppers (it helps them to stay in place). Cover with tin foil and bake for 55 minutes. Remove tin foil and sprinkle the remaining Mexican shredded cheese on top and bake for a remaining 5 minutes or until the cheese is melted and bubbly.
  4. Serve with sour cream and cilantro if desired.
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This post is brought to you by World Market.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

You guys know how much I love World Market. I mean who doesn’t love to shop their? I can spend hours on end between the home decor and the large gourmet food and drink section. Oh, and if my husband comes along I’m bound to buy a half dozen different craft beers. Today, I’m sharing my recipe for Italian Chicken Gnocchi Soup! As the weather starts to get cooler many Americans run to the kitchen to make a big pot of comforting soup.

Italian Chicken Gnocchi Soup from KatiesCucina.com @WorldMarket #GourmetGetaway #Italian #Soup #Chicken

Gnocchi in a soup? I had the idea brewing in my head for quite some time, and upon returning home from Washington I knew exactly what would make this Italian-style chicken soup stand out. My secret ingredient, salami! I don’t know why, but it never occurred to me to add it to soup. On my first night in Washington we ate at a vineyard. I had a bowl of the orzo and salami soup. It was delicious and packed full of flavor. To be honest, I wasn’t sure what to expect when I first ordered it. Dummy me was thinking it would be large pieces of salami floating in the soup. Nope–nothing like that. It was tiny little diced up pieces of salami. It gave the soup so much depth, and its exactly what it did to my soup here today.


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Looking for the ultimate comfort food for your next dinner party? Try this recipe for Chicken Pot Pies in Puff Pastry Shells. Make the filling ahead of time and then bake the puff pastry shells right before your guest arrive! 

Chicken Pot Pies in Puff Pastry Shells from KatiesCucina.com

I’m so excited. Our third installment of our year-round seasonal progressive dinner party is here! Today we are talking all about comfort food. 14 of my favorite blog friends have joined forces to bring you one heck of a fall progressive dinner party. Well, ok… it’s more like a virtual progressive dinner party. But who’s judging here? Have you ever been to a progressive dinner party? The premise is that each home has a different course and you hop from home to home eating your way through multiple courses. Unfortunately we are all spread out throughout the United States and Canada and don’t have the luxury of have a progressive dinner party in real life together. So instead, we have created a virtual one!

Chicken Pot Pies in Puff Pastry Shells from KatiesCucina.com

Today, I’m sharing Chicken Pot Pies in Puff Pastry Shells. Growing up we did not eat chicken pot pie in my home. My husband on the other hand ate it religiously. Think prepackaged calorie loaded pot pies (he would eat them for snacks)! So when we moved in together it was my goal to make a healthier chicken pot pie that wasn’t loaded with as much fat and calories and of course all the preservatives and ingredients you can’t pronounce.


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Grilled Italian Chicken with Veggies & Bow Tie Pasta from KatiesCucina.com

I’m so excited to share this recipe with you today. Its a recipe I cook often yet I’ve never shared it with the world and today I’m sharing it for a very special occassion. It’s my dear friend Aggie’s surprise virtual baby shower! If you’ve never visited Aggie’s Kitchen before, head on over there asap and check out her fresh and healthy recipes that the whole family will love. Aggie and I live near each other and I’ve had the opportunity to get to hang out with her in real life a few times now. We also randomly text message each other on any given day. Can I just tell you that I love the girl! We both eat very much alike… mainly vegetarian and every now and then will eat some meat. When I started brainstorming about what I would bring to her virtual baby shower this recipe came to mind.

aggie's baby shower invite

This is the ideal flexitarian meal to make. I’m pretty sure once Aggie reads this recipe she’ll be making it for her family. Tons of veggies and pasta in a light cream sauce and best of all the meat is on the side. So for those who want to partake in the meat you top the chicken right on top of the pasta! I know Aggie likes to eat healthy but today she can indulge a little with a cream sauce in this pasta! 


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Buffalo Chicken Salad Sandwiches from KatiesCucina.comAhhh buffalo chicken lovers unite. Last month, I created a recipe for Buffalo Chicken Salad Sandwiches. My friend Julie invited me over for her annual Bunko night to raise money for 1,000 Cooks for the Cure® and I was looking to bring something that I could make ahead. Earlier this year, I tested a recipe for tropical chicken salad sandwiches. My husband and I instantly fell in love with them. So I knew I would make that recipe but had extra chicken and that’s when I decided to create a chicken salad recipe that involved buffalo sauce!

Buffalo Chicken Salad Sandwiches from KatiesCucina.com

I’ve tested this recipe a few times now. The first time their was a hint of buffalo sauce. The second time way too much, and of course the third time is a charm. It might sound like a lot of buffalo sauce, but trust me it’s not. It gives it the exact kick it needs and is not over powering.  On a side note, I absolutely hate these photos. I photographed these sandwiches a handful of times and still could not achieve any photos that I was in love with… so these will do. I promise you that these Buffalo Chicken Salad Sandwiches taste much better than they look!

Katie Original Recipe

Buffalo Chicken Salad Sandwiches

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 12

Buffalo Chicken Salad Sandwiches

Ingredients

  • 1/2 cup mayonaise
  • 1/4 cup buffalo sauce
  • 1/4 cup bleu cheese
  • 1/4 cup shredded cheddar
  • 1/4 cup green onions
  • 1/4 cup diced celery
  • 1/2 tsp parsley
  • 2 cups chopped cooked chicken
  • 12 Hawaiian Rolls

Directions

  1. In a large bowl combine mayonaise and buffalo sauce. Mix well then add in the bleu cheese, shredded cheddar cheese, green onion, diced celery and parsley. Mix well. Lastly, add in the chopped cooked chicken.
  2. Refrigerate for at least 30 minutes, and then portion out onto sandwiches.
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Thai Red Curry Chicken & Green Beans from KatiesCucina.com #recipe #thai #hometakeout

You may have noticed it has been a little quiet here on Katie’s Cucina over the last week. That’s because I was cruising the Southern Caribbean with my husband! We had an amazing 8 days from the “world” as we know it. We took naps daily, dove in exotic destinations, sipped on fruity drinks, and ate some pretty darn good food! Luckily, I planned accordingly and don’t have to cook up a storm this week to feed the webs taste buds. I have a few new recipes that I cooked up before vacation and they will be heading your way this week!

Today, I’m sharing my recipe for Thai Red Curry: Chicken & Green Beans. Now, that I’m back from vacation I’m back to savings mode (so we can vacation again very soon). So that means minimal eating out in our book. We’ve found that by only eating out once a week we save so much money which then goes into our vacation fund. In an effort to not bore our taste buds I like to make what I call “home takeout“. This recipe for Thai Red Curry is an ideal home takeout kind of meal. Every time we get Thai takeout its typically a curry. I can honestly say, I’ve never had chicken and green beans in the red curry form. I’ve made it as a chinese main dish (which is delish and I can’t believe I’ve never blogged about it here before). I also love this recipe for Thai Red Curry: Chicken & Green Beans because it is a one pot meal. Throw everything in one pot (of course in incremental steps) and voila… a hearty one pot meal made in minutes! 

I cooked up this recipe for Food Fanatic! Head on over to get the recipe for Thai Red Curry Chicken with Green Beans and Noodles: All in One Pot


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