This easy crack chicken recipe is the classic chicken bacon ranch, amped up. The chicken cooks low and slow just until it’s fork-tender, and all that creamy, cheesy goodness waits until the very end, so the sauce melts in silky smooth and every bite stays juicy.

Once you taste it, you’ll want it for dinner three nights in a row.

So, which came first, the chicken or the egg? Around here, it was the Mexican crack chicken. I made that one first, looked at how it was put together, added my own favorite flavors, and then we came back around to this crockpot crack chicken.

Ranch was a huge draw for me, because I love love love ranch dressing. I absolutely could not get enough ranch dressing growing up.

If somebody had handed little me a ranch fountain, I’d have pulled up a chair and moved in.

Around here, ranch finds its way into just about everything, from Chicken Bacon Ranch Sliders and Bacon Cheddar Ranch Pull Apart Bread to Easy Ranch Mashed Potato Salad, Chicken Bacon Ranch Pasta Salad, Bacon Ranch Pasta Salad with Tortellini, Chicken Bacon Ranch Casserole and even Slow Cooker Creamy Ranch Pork Chops.

We love to eat it, and it’s perfect for my batch cooking days because you can serve it so many different ways. It’s easy, it takes just a few ingredients, and it’s low maintenance, which is exactly my kind of dinner.

Here’s why this slow cooker crack chicken comes out so juicy. Chicken is safe to eat at 165 degrees F, but thighs carry more connective tissue than breasts, and as they cook low and slow, that collagen melts into gelatin.

It keeps the meat moist and tender all the way up to about 200 degrees F, which gives you a wide, friendly window.

That window is also why you only need to peek once. Every time you lift the lid, the temperature inside the crock drops 10 to 15 degrees F, so check at hour three, close it up fast, and let it do its thing.

Then the cream cheese goes in for the last 30 minutes, melting gently into the warm, ranchy juices and turning them into a thick, silky sauce that clings to every shred.

That’s the secret to the creamiest crockpot cream cheese chicken you’ll ever pull out of a slow cooker.

Crack Chicken Ingredient Notes

• Chicken stock: Kitchen Basics is my go-to in every recipe. It’s naturally lower in sodium and still tastes rich.
• Ranch seasoning: Hidden Valley Ranch seasoning mix packets hang near the bottled salad dressings.
• A little heat: Add 1/4 teaspoon red pepper flakes with the ranch, up to 1/2 teaspoon if your crew loves spice.

Crack Chicken Variations

• Buffalo Crack Chicken: Stir about 1/4 to 1/2 cup buffalo wing sauce in with the cream cheese for a tangy, spicy kick.
• Jalapeño Popper Crack Chicken: Add 1 to 2 diced fresh jalapeños with the cream cheese, seeds out for mild.
• Barbecue Ranch Crack Chicken: Stir about 1/4 cup of our Simple Barbecue Ranch Sauce in with the cream cheese for a smoky-sweet twist.
• Mexican Crack Chicken: Trade the ranch for Mexican seasoning and a Mexican cheese blend, and you’ve got our Mexican Crack Chicken, where this whole story started.

Tips for Success

• Cook the bacon crisp: Crisp bacon keeps a little crunch once it’s stirred into the creamy sauce.
• Serving a crowd: Switch the crock to WARM and stir every 30 minutes. A splash of stock keeps it creamy, and it stays safe at 140 degrees F or above.

Frequently Asked Questions About Crockpot Crack Chicken

How long does crack chicken take in the crockpot?

Crock pot crack chicken takes about 3 1/2 to 4 1/2 hours on LOW: 3 to 4 hours for the chicken, then 30 minutes with the cream cheese. Start checking at 3 hours. It’s ready when it reaches 165 degrees F and pulls apart easily with a fork.

Can I put frozen chicken in the crockpot for crack chicken?

Thaw it first. Food safety experts say to always defrost poultry before it goes into a slow cooker. Two pounds of thighs thaw in the refrigerator in about 24 hours.

Why is it called crack chicken?

Because one bite and you can’t stop going back for more.

Can you freeze crack chicken?

Yes, for up to 2 months. Thaw it overnight in the refrigerator. The sauce can look a little grainy after thawing, and a good stir while it reheats brings it right back to creamy.

What do you serve with crack chicken?

Pile it onto toasted buns for crack chicken sandwiches, spoon it over our Easy Chicken Rice, or load it into Perfect Air Fryer Baked Potatoes. Hosting game day? Set it out next to our Cheesy Barbecue Ranch Chicken Dip and Cheesy Bacon Ranch Stuffed Pretzel Bombs. Want more set-it-and-forget-it dinners? Browse our Easy Weeknight Crockpot Meals.

Enjoy!

With love, from our simple kitchen to yours.

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Crockpot Crack Chicken

Crockpot crack chicken made with juicy thighs, cream cheese, cheddar, bacon and ranch. One simple check keeps it tender instead of stringy.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 3 hours hours 35 minutes minutes

Total Time 3 hours hours 45 minutes minutes

Servings 6

Calories 547cal

Author Donna Elick

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1/4 cup chicken stock plus more as needed I use Kitchen Basics
• 1 ounce packet Hidden Valley Ranch seasoning mix
• 1/2 stick unsalted butter, sliced (1/4 cup)
• 8 ounces package cream cheese, cut into 6 to 8 cubes
• 6 ounces sharp cheddar cheese, shredded and divided (about 1 1/2 cups)
• 4 slices bacon, cooked and crumbled (about 1/4 cup)
• 2 to 3 green onions, thinly sliced (about 3 tablespoons), optional
• Burger buns cooked rice, or baked potatoes, for serving

Instructions

• LOAD THE CROCKPOT: Lay 2 pounds boneless skinless chicken thighs in a single layer in the bottom of a 6 quart crockpot. Pour 1/4 cup chicken stock plus more as needed over the chicken, sprinkle 1 ounce packet Hidden Valley Ranch seasoning mix evenly over every piece, and lay the 1/2 stick unsalted butter, sliced across the top. A single layer lets every piece cook at the same speed.
• COOK THE CHICKEN: Cover and cook on LOW for 3 to 4 hours, until the chicken reaches 165 degrees F on a meat thermometer and pulls apart easily with a fork. Start checking at 3 hours. Thighs stay juicy, but they turn stringy if they keep cooking long after they are done. This is a good time to cook the 4 slices bacon, cooked and crumbled.
• ADD THE CREAM CHEESE AND BACON: Scatter the 8 ounces package cream cheese, cut into 6 to 8 cubes, 1 cup of the 6 ounces sharp cheddar cheese, shredded and divided, and the 1/4 cup crumbled bacon over the chicken. Cover and cook on LOW for 30 minutes more, until the cream cheese looks soft and glossy and melts into the liquid when you press a cube with a spoon.
• SHRED AND STIR: Shred the chicken right in the crockpot with two forks, then stir until the chicken, cream cheese, and cheddar come together into one thick, creamy mixture. It should mound on a spoon like sloppy joe filling. If it looks too thick, stir in more chicken stock 2 tablespoons at a time.
• MELT THE TOP AND SERVE: Sprinkle the remaining 1/2 cup shredded sharp cheddar cheese over the top, cover, and let it sit 5 to 10 minutes, until the cheese is melted and smooth. Scatter the 2 to 3 green onions, thinly sliced over the top and spoon the crack chicken onto Burger buns, over rice, or into baked potatoes.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. They are at their best for 3 days and safe to eat for up to 4 days.

REHEATING: Warm leftovers on the stove over medium-low heat, stirring often, about 5 minutes. Or microwave in 30 second bursts, stirring between each one, until hot. Stir in a splash of chicken stock or water if the mixture thickened in the refrigerator.

FREEZING: Let the crack chicken cool completely, then freeze it in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the refrigerator. The cream cheese sauce can look a little grainy after thawing, and stirring it well as it reheats brings it back together.

INGREDIENT TIP: Boneless, skinless chicken breasts work in place of the thighs. They cook faster and come out a little less rich, so start checking them at 2 1/2 hours. Turkey bacon works in place of regular bacon, with a slightly leaner, drier result.

CHEESE SUBS: Colby Jack, Monterey Jack, or a shredded Mexican blend all melt smoothly in place of the Cheddar.

SHREDDING: Two forks right in the crockpot give you bigger, heartier shreds. A hand mixer or stand mixer makes finer shreds, almost like chicken salad. Pick the one that fits how you plan to serve it.

Nutrition

Serving: 1 | Calories: 547cal | Carbohydrates: 6g | Protein: 41g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 226mg | Sodium: 967mg | Sugar: 2g | Fiber: 0.1g | Calcium: 255mg | Iron: 1mg

Originally published November 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Crack Chicken Recipe (Creamy Chicken Bacon Ranch) appeared first on The Slow Roasted Italian.

These marinated pork chops go the extra mile. A second can of root beer simmers down with a few pantry favorites into a thick, syrupy glaze, and one quick blast under the broiler makes it cling to every chop. No grill required, any night of the year.

Can we talk about my husband Chad for a second? The man is a true root beer connoisseur.

Everywhere we go, he orders the local root beer, so our family vacations are basically a root beer tasting tour with a little sightseeing in between.

But at home? He’s an A&W and Mug man, through and through. He’s out there tasting craft root beers in every state, then comes home to his old faithfuls like nothing happened.

So when I told him I was putting root beer on pork chops, he looked at me like I’d finally lived up to my potential.

This recipe was inspired by our Dr Pepper Pulled Pork (Crock Pot Recipe), which has been on the site since 2011. Soda and pork are a match made in heaven, so with a root beer lover at my table, a root beer version made perfect sense.

After all my years of cooking pork chops, I can tell you the two things that make or break them: a bone-dry surface and the right number on your thermometer.

Pat those chops dry. A wet surface can’t get hotter than 212 degrees F, the boiling point of water, so the chop steams instead of searing.

Real browning, the Maillard reaction, doesn’t kick in until about 285 to 300 degrees F. Dry chop, golden crust.

That sweet, sticky glaze is where the magic happens. Under the broiler it bubbles and caramelizes into sticky, golden edges in just a couple of minutes, so stay close and pull the chops the moment they’re bubbling and kissed with color.

And pull the chops at 145 degrees F, then let them rest 3 minutes.

That’s the safe number for pork chops, and it’s the difference between juicy and chalky. (Love cooking with root beer? Try my Instant Pot Root Beer Pulled Pork Sliders next. Craving a different marinade? My Jack Daniel’s Marinated Pork Chops are a must.)

Ingredient Notes

• Regular root beer: Skip the diet kind. Diet sweeteners turn bitter when they cook down, and real sugar is what gives this glaze its rich, caramel flavor.
• Beef stock: Kitchen Basics is my go-to stock in all of my recipes. It adds a savory, meaty backbone that keeps the glaze from tasting like candy.
• Sweet chili sauce: Just 1 teaspoon adds a gentle warmth that balances all that sweetness. Like a little more kick? Go up to 1 tablespoon. It’s a sweet, mildly spicy Thai-style sauce with little flecks of red chili, and you’ll find it in the Asian or international aisle, near the soy sauce.
• Thick-cut boneless pork chops: About 1 inch thick holds up to a hard sear and still stays juicy in the oven. Working with thin chops? My Pan Seared Italian Pork Chops are made for those.

Variations

• Swap the soda. Dr Pepper or cola work the same magic, since the sugar is what cooks down into that sticky glaze.
• Fire up the grill. After the marinade, grill the chops over medium-high heat until they hit 145 degrees F, brushing on the glaze in the last few minutes.
• Make it sweet and smoky. Stir 1 finely chopped chipotle pepper in adobo into the glaze while it simmers for a smoky kick of heat.

Tips for Success

• Buy chops that are all the same thickness. Matching chops finish baking at the same time, so nobody gets a dry one.
• Got chops thicker than 1 inch? Start checking the temperature at 15 minutes and expect closer to 20. The thermometer always has the final word.
• Line the baking dish with foil. That sugary glaze gets sticky under the broiler, and foil makes cleanup a breeze.

Frequently Asked Questions About Marinated Pork Chops

How long should you marinate pork chops?

Give these 2 hours and up to overnight (about 12 hours) in the root beer marinade. Two hours is plenty for the flavor to soak in. Much past a day, the meat starts to turn soft and mushy, so skip the multi-day soak.

How do you cook pork chops after marinating them?

Pat them very dry, sear them in a hot skillet for 1 to 2 minutes per side, then bake at 350 degrees F until they reach 145 degrees F. Brush on the glaze, broil for 2 to 3 minutes, and let them rest for 3 minutes.

Can you use the marinade as a sauce?

Yes, as long as you bring it to a full rolling boil first, since it touched raw pork. Then let it simmer and reduce into an extra sauce for the cooked chops.

Can you use bone-in pork chops?

Yes! Bone-in chops usually need a few extra minutes in the oven. Push your thermometer into the thickest part, away from the bone, and pull them at 145 degrees F.

Can you make the glaze ahead of time?

Absolutely. Simmer it up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily, then brush it on.

Enjoy!

With love, from our simple kitchen to yours.

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Marinated Pork Chops

Marinated pork chops soaked in root beer, seared, baked, then broiled under a sticky brown sugar glaze. Just 25 minutes of hands-on cooking

Course Main

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Inactive Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4

Calories 307cal

Author Donna Elick

Ingredients

For the Marinade

• 4 thick-cut boneless pork chops about 1 inch thick (about 2 pounds)
• 1 can regular root beer
• 1/2 cup beef stock I use Kitchen Basics

For the Glaze

• 1 can regular root beer
• 1/2 cup beef stock
• 1/4 cup packed light brown sugar
• 1 to 2 tablespoons Worcestershire sauce
• 1 teaspoon sweet chili sauce
• 1 to 2 teaspoons cornstarch optional
• 1 to 2 tablespoons cold water optional

For Cooking

• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 1/2 teaspoon fresh-ground black pepper

Instructions

• MARINATE THE PORK CHOPS: Lay 4 thick-cut boneless pork chops in a zip-top bag or a dish just big enough to hold them. Stir together 1 can regular root beer and 1/2 cup beef stock and pour it over the chops so they are covered. Seal or cover and refrigerate for at least 2 hours.
• SIMMER THE GLAZE: While the chops marinate, pour the second 1 can regular root beer and the remaining 1/2 cup beef stock into a small saucepan. Stir in 1/4 cup packed light brown sugar, 1 to 2 tablespoons Worcestershire sauce, and 1 teaspoon sweet chili sauce. Bring to a boil over medium-high heat, then keep it at a lively simmer, stirring now and then, for 30 to 45 minutes, until it has cooked down to about 3/4 cup. Pour it into a measuring cup to check. The glaze is ready when it coats the back of a spoon and the bubbles turn big and slow. Stir more often in the last 10 minutes, since the sugar is concentrated then and wants to stick. Taste it and stir in up to 1 more tablespoon Worcestershire sauce if you want it tangier. For a thicker, more syrupy glaze, whisk 1 to 2 teaspoons cornstarch into 1 to 2 tablespoons cold water until smooth, whisk it into the simmering glaze, and cook 1 minute. Repeat once if you want it thicker still. Set the glaze aside.
• SEAR THE PORK CHOPS: Heat the oven to 350 degrees F. Spray a broiler-safe metal or ceramic baking dish with nonstick cooking spray. Glass can crack under a broiler, so metal or ceramic gets you safely through the last step. Take the chops out of the marinade. It has touched raw pork, so pour it down the drain, or boil it into a sauce (see Donna's Notes). Pat the chops very dry with paper towels, then season both sides with 1 teaspoon kosher salt. Dry chops brown, and wet ones steam. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chops. They should sizzle loudly the moment they hit the pan. Sear 1 to 2 minutes per side, until golden brown. Move the chops to the baking dish and sprinkle them with 1/2 teaspoon fresh-ground black pepper.
• BAKE: Bake for 10 to 15 minutes, until an instant-read thermometer pushed into the thickest part of a chop, away from the bone, reads 145 degrees F.
• GLAZE AND BROIL: Move an oven rack about 6 inches below the broiler and turn the broiler on. Brush the 3/4 cup glaze over the tops of the chops. Broil for 2 to 3 minutes, staying at the oven, until the glaze bubbles and just starts to darken at the edges. Sugar goes from glossy to burnt in seconds under a broiler, so pull the dish as soon as you see those dark edges. Let the chops rest for 3 minutes, then serve warm.

Notes

MAKE-AHEAD: Simmer the glaze up to 3 days ahead and keep it covered in the refrigerator. Warm it in a small saucepan until it pours easily before brushing it on.

STORAGE: Keep leftover pork chops in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm the chops in a covered baking dish with a splash of beef stock in a 325 degree F oven until hot all the way through, about 10 to 15 minutes.

FREEZING: Freeze cooked, cooled chops in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Use regular root beer. Its sugar is what cooks down into a thick, shiny glaze.

SWEET CHILI SAUCE: Sweet chili sauce is a sweet, mildly spicy Thai-style sauce with little flecks of red chili. Look for it in the Asian aisle, near the soy sauce.

USING THE MARINADE: Pouring the marinade down the drain is the easy route. To use it instead, pour it into a small saucepan, bring it to a full rolling boil, then let it simmer and reduce. Once it has boiled, it is safe to eat and makes an extra sauce for the chops. It has touched raw pork, so it only goes near the cooked chops after that full boil.

STOVETOP OPTION: After searing, lower the heat to medium, cover the skillet, and cook, turning once, until the chops reach 145 degrees F. Pour the warm glaze over the top and serve.

Nutrition

Serving: 1 | Calories: 307cal | Carbohydrates: 15g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 778mg | Sugar: 14g | Fiber: 0.1g | Calcium: 28mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Marinated Pork Chops (Root Beer Glazed) appeared first on The Slow Roasted Italian.

This is the old-world classic, amped up. Every layer of flavor gets its own moment in the pot, from a deep golden sear to a slow, lazy simmer, so the sauce turns out thick, bold and bursting with flavor.

Oh my gosh, this one takes me right back to my mom’s kitchen.

She made chicken cacciatore all the time when I was growing up, and the smell of those peppers simmering on the stove meant one thing: a really good dinner was on its way.

My mom cooked from scratch a lot, but with five kids running around, she didn’t exactly have time for cooking lessons. This recipe just never got handed down.

I think her plan was for me to learn it by eating it, and trust me, I studied very, very hard.

Now that I’ve spent the last 20-some-odd years learning to cook, I’m bringing back the dishes I grew up on, one by one.

Mom served hers over pasta once in a while, but usually over a big pile of mashed potatoes. And honestly? That woman was onto something!!!

After all my years at the stove, here’s what I know about cacciatore: the sauce is everything, and it’s only as good as the first 20 minutes you spend building it.

Pat the chicken dry before it hits the pot. A wet surface steams, and we want it to sear. Water tops out at 212 degrees F, its boiling point, so once the surface is dry, the heat can climb higher.

Browning, the Maillard reaction, kicks in around 285 to 300 degrees F, and that’s where all the savory, roasty flavor in the bottom of your pot comes from. It’s the same reason my Perfect Pan Seared Chicken Thighs get that crackly, golden skin.

Then pour off all but about 2 tablespoons of the fat. That leaves you a rich, silky sauce with just enough of that chicken flavor to carry the vegetables.

And here’s why dark meat loves a long simmer. 165 degrees F is the safe number, but thighs and drumsticks are full of connective tissue that keeps melting as they cook toward 175 to 185 degrees F. So the longer they bubble away in that sauce, the more tender and juicy they get.

Ingredient Notes

• Fresh mushrooms: Use fresh white button or baby bella mushrooms, a full 8 ounce package. They soak up all that sauce and turn meaty and tender.
• Fire-roasted diced tomatoes with garlic: This is the shortcut that makes the sauce. The smoky, charred flavor and the garlic are already in the can, so the sauce tastes like it simmered all day.
• Chianti: A dry Italian red adds a deep, fruity richness. No wine? The recipe card has an alcohol-free version with beef stock and a splash of red wine vinegar.
• Chicken stock: Kitchen Basics is my go-to stock in all of my recipes.
• Italian flat-leaf parsley: Always flat-leaf, never curly. It has a brighter, fresher flavor that wakes up the whole pot.
• Red pepper flakes: Optional. Like a little more kick? Go up to 1/2 teaspoon.

Variations

• Make it in the slow cooker. Want to come home to dinner? My slow cooker chicken cacciatore does all the work while you’re out. This recipe has a slow cooker option on the card, too.
• Swap in white wine. A dry white wine like Pinot Grigio makes a lighter, brighter sauce. Use the same amount as the red.
• Add a briny kick. Stir in about 2 tablespoons of drained capers with the olives, or swap the black olives for green ones.
• Go boneless. Boneless, skinless thighs work, too. Sear them, then start checking them at about 20 minutes into the covered simmer, since they cook faster than bone-in pieces.
• Turn up the heat. Add a chopped Calabrian chili or a few more red pepper flakes with the tomatoes for a spicy, arrabbiata-style cacciatore.

Tips for Success

• Prep everything first. Have the vegetables chopped before the chicken goes in, so nothing waits while the pot is hot.
• Use a heavy pot with a lid. A Dutch oven holds steady heat for a good sear and keeps the simmer low and gentle.
• Keep the skin above the sauce. Nestling the chicken skin side up keeps that golden skin out of the liquid, so it stays as browned as possible.

Frequently Asked Questions About Chicken Cacciatore

What is chicken cacciatore?

Cacciatore means “hunter” in Italian, so this is hunter-style chicken: chicken braised low and slow in a rustic tomato sauce with peppers, onions, mushrooms, herbs and usually a splash of wine.

What’s the secret to a great chicken cacciatore?

Brown the chicken well, pour off the extra fat, and finish the sauce uncovered so it thickens. Those three steps give you a rich, silky sauce every time.

Why is my chicken cacciatore watery?

The sauce needs more time with the lid off. Keep simmering uncovered for another 5 to 10 minutes, until it thickens enough to coat the back of a spoon.

What do you serve with chicken cacciatore?

My mom served it over mashed potatoes, and my Best Ever Mashed Potatoes are perfect for it. It’s also wonderful over pasta, polenta or rice, with a side of Air Fryer Garlic Bread for soaking up every drop of sauce.

Enjoy!

With love, from our simple kitchen to yours.

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Chicken Cacciatore

Chicken cacciatore with tender bone-in chicken simmered low in a rich tomato, pepper and mushroom sauce. One cozy pot, ready to spoon over mashed potatoes.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 298cal

Author Donna Elick

Ingredients

• 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks and 4 bone-in, skin-on chicken drumsticks (about 3 pounds total)
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil
• 8 ounces fresh white button or baby bella mushrooms, sliced (about 3 cups)
• 1 diced medium red bell pepper (about 1 cup)
• 1 finely diced medium yellow onion (about 1 cup)
• 1 medium carrot, peeled and finely diced (about 1/2 cup)
• 1 finely diced rib celery (about 1/2 cup)
• 2 cloves garlic minced (about 2 teaspoons)
• 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices (about 3 1/2 cups)
• 4 ounces chicken stock about 1/2 cup, I use Kitchen Basics
• 4 ounces dry red wine such as Chianti (about 1/2 cup)
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon red pepper flakes optional
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 ounces pitted black olives about 1/2 cup
• 1 small bunch fresh Italian flat-leaf parsley finely chopped (about 1/4 cup)
• 1/2 teaspoon kosher salt

Instructions

• SEAR THE CHICKEN: Pat the 4 bone-in skin-on chicken thighs and 4 bone-in, skin-on chicken drumsticks dry with paper towels. Season them all over with 1 teaspoon kosher salt. Heat 1 tablespoon extra virgin olive oil in a large Dutch oven (a heavy pot with a lid) over medium-high heat until the oil shimmers. Add the chicken skin side down in 2 batches, leaving space between the pieces so they brown instead of steam. Cook about 5 minutes per side, until the skin is golden brown and the pieces lift off the pot easily. Move the browned chicken to a plate.
• SOFTEN THE VEGETABLES: Carefully pour or spoon off all but about 2 tablespoons of the fat in the pot, so the sauce stays rich instead of greasy. Turn the heat down to medium. Add 8 ounces fresh white button or baby bella mushrooms, sliced, 1 diced medium red bell pepper, 1 finely diced medium yellow onion, 1 medium carrot, peeled and finely diced, 1 finely diced rib celery, and 2 cloves garlic to the pot. Stir, scraping up the brown bits on the bottom of the pot, because those bits carry a lot of flavor into the sauce. Cover and cook, stirring every few minutes, for 8 to 10 minutes, until the onion turns see-through and the carrot is soft when you press it with a spoon.
• BUILD THE SAUCE: Return the chicken and any juices from the plate to the pot, skin side up. Add the 2 14.5-ounce cans fire-roasted diced tomatoes with garlic, with their juices , 4 ounces chicken stock, 4 ounces dry red wine, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/4 teaspoon fresh-ground black pepper, 1/4 teaspoon red pepper flakes (if using), 2 sprigs fresh rosemary, and 2 sprigs fresh thyme. Stir gently so the tomato paste mixes into the sauce around the chicken.
• SIMMER COVERED: Raise the heat to medium-high and bring the sauce to a low boil. Turn the heat down to low, cover, and simmer for 30 minutes, stirring now and then. Small, lazy bubbles at the edges tell you the heat is right.
• ADD THE OLIVES AND THICKEN: Take off the lid and stir in 2 ounces pitted black olives. Simmer uncovered for 15 minutes, until the sauce thickens and the chicken feels tender when you poke it with a fork. Check the thickest piece with a meat thermometer, keeping the tip away from the bone. It is done at 165°F or higher.
• SEASON AND SERVE: Lift out and throw away the rosemary and thyme stems. Taste the sauce and stir in up to the remaining 1/2 teaspoon kosher salt, a little at a time, until it tastes bright and full. Serve the chicken pieces whole with the sauce spooned over, or pull the meat off the bones, shred it with 2 forks, and stir it back into the sauce. Sprinkle with 1 small bunch fresh Italian flat-leaf parsley finely chopped. Serve over mashed potatoes, pasta, or rice, or with crusty bread.

Notes

STORAGE: Cool completely, then store in an airtight container in the refrigerator. It tastes best within 3 days and keeps safely up to 4 days.

REHEATING: Warm on the stove over medium-low heat or in the microwave until the chicken reaches 165°F. Add a splash of chicken stock if the sauce has thickened in the refrigerator.

FREEZING: Cool completely, then freeze in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the refrigerator, then reheat as above.

SLOW COOKER OPTION: Searing the chicken first (Step 1) is optional and adds deeper flavor. Put the chicken, the vegetables from Step 2, and everything from Step 3 in a slow cooker, saving the olives and parsley for later. Cook on HIGH for 3 to 4 hours, until the chicken is tender and reaches 165°F. Stir in the olives for the last 30 minutes, then finish with Step 6.

ALCOHOL-FREE VERSION: Swap the 4 ounces dry red wine for 4 ounces beef stock (about 1/2 cup) plus 1 teaspoon red wine vinegar.

Nutrition

Serving: 1 | Calories: 298cal | Carbohydrates: 9g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1231mg | Sugar: 4g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chicken Cacciatore (Old-World Classic, Bold New Flavor) appeared first on The Slow Roasted Italian.

This teriyaki chicken casserole bakes cooked chicken, cooked rice and frozen stir-fry vegetables in a homemade teriyaki sauce. Starting with chicken and rice that are already cooked means dinner only needs a quick sauce and one bake.

Why You’ll Love This Teriyaki Chicken Casserole

• Your leftover chicken and rice turn into a brand-new dinner.
• It tastes like a takeout teriyaki bowl, baked in your own oven.
• The homemade sauce soaks into every grain of rice.

Let me tell you about Kyoto Bowl. Back when Chad and I were first dating, we used to go to this Asian bowl place and order teriyaki bowls: teriyaki chicken over rice with all the things on it, and plenty of teriyaki sauce. The one by us closed years ago.

This casserole is an easy, homemade version of that favorite I’m so fond of.

And the best part? It comes together perfectly with leftover chicken and leftover rice, if there ever was such a thing. It’s just so easy that it’s hard not to love it.

Cold rice and cold chicken heat from the outside in, which is why the recipe has you check the middle.

Leftovers should reach 165°F all the way through, and the center of a full 9×13 dish is always the last spot to get there.

The cornstarch gets whisked into cold water first because cornstarch clumps the second it hits hot liquid.

Once it’s in the simmering sauce, it thickens as it heats and turns the sauce silky enough to coat every bite.

Baking uncovered lets the sauce bubble up and soak into the rice, but the rice on top can dry out.

That’s why you peek at 25 minutes. I know you want to dig in the second it comes out of the oven, so give the center that quick temperature check first.

Ingredient Notes

Cooked chicken: Leftover, rotisserie or chicken you cooked ahead all work. Rotisserie chicken makes this the easiest rotisserie chicken casserole around, and if you cook a big batch of chicken one day a week like I do, this is a great place to use it.

Rice: The recipe was tested with jasmine or long-grain white rice, which soaks up the sauce and stays tender.

Got extra leftover rice? My Easy Hot Dog Fried Rice Recipe is another great way to use it.

Low-sodium soy sauce: Soy sauce brings most of the salt here, and the full-flavored chicken stock brings more, so low-sodium soy keeps everything in balance.

Mirin or rice vinegar: Mirin is a sweet rice wine that adds a gentle sweetness. Rice vinegar adds a little tang instead and keeps the dish alcohol-free.

Variations

Skip the rice bake: Want teriyaki chicken on its own? My One Pan Teriyaki Chicken in the Oven is right up your alley.

Add pineapple: Pineapple chunks are a classic teriyaki pairing and would add sweet, juicy bites to every scoop.

Bring the heat: A pinch of red pepper flakes whisked into the sauce adds a gentle kick.

More teriyaki: If teriyaki is your love language too, try my Best Ever Teriyaki Meatballs, Easy Homemade Teriyaki Steak Recipe or Best Teriyaki Salmon in the Air Fryer Recipe.

Frequently Asked Questions About Teriyaki Chicken Casserole

Can I use rotisserie chicken in teriyaki chicken casserole?

Absolutely. One rotisserie chicken gives you just about the 3 cups you need, so it’s the easiest shortcut there is.

Why is my teriyaki chicken casserole dry?

Usually the rice on top lost its moisture in the oven. Check at 25 minutes, cover loosely with foil if it looks dry, and drizzle the reserved sauce over the top before serving.

Can I make teriyaki chicken casserole ahead of time?

You can assemble it, cover it and refrigerate it until you’re ready to bake. Since it starts cold, plan on extra oven time and bake until the center reads 165°F.

Can I freeze teriyaki chicken casserole?

Yes! Freeze cooled portions for up to 3 months, then thaw them overnight in the refrigerator before reheating.

Can I use brown rice?

The recipe was tested with jasmine or long-grain white rice. Cooked brown rice is chewier and soaks up sauce differently, so the casserole will bake up a little firmer and drier.

Enjoy!

With love, from our simple kitchen to yours.

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Teriyaki Chicken Casserole

Teriyaki chicken casserole made with leftover or rotisserie chicken, rice, veggies and a homemade teriyaki sauce. On the table in under an hour.

Course Main

Cuisine Asian

Method Oven

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 694cal

Author Donna Elick

Ingredients

For the Teriyaki Sauce

• 12 ounces chicken stock, about 1 1/2 cups , I use Kitchen Basics
• 3/4 cup low-sodium soy sauce
• 1/3 cup packed dark brown sugar
• 2 tablespoons honey
• 2 teaspoons mirin or rice vinegar
• 2 cloves garlic, minced (about 2 teaspoons)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 1/4 cup cold water
• 3 tablespoons cornstarch

For the Casserole

• 4 cups cooked jasmine or long-grain white rice
• 15 ounces cooked chicken, shredded or chopped (about 3 cups)
• 1 – 16 ounce bag frozen stir-fry vegetables (about 4 cups)
• 1 teaspoon sesame seeds optional

Instructions

• PREHEAT AND PREP THE DISH: Heat the oven to 350 degrees F. Grease a 9×13 inch baking dish with butter or nonstick cooking spray.
• SIMMER THE SAUCE: In a medium saucepan, whisk together 12 ounces chicken stock, about 1 1/2 cups, 3/4 cup low-sodium soy sauce, 1/3 cup packed dark brown sugar, 2 tablespoons honey, 2 teaspoons mirin or rice vinegar, 2 cloves garlic, minced , 3/4 teaspoon ground ginger, and 1/2 teaspoon chili powder. Bring it to a simmer over medium-high heat, with small bubbles breaking steadily across the surface, and whisk until you can no longer feel brown sugar grains on the bottom of the pan.
• THICKEN THE SAUCE: In a small bowl, whisk 1/4 cup cold water and 3 tablespoons cornstarch until smooth with no lumps. Cold water lets the cornstarch mix in evenly, so the sauce stays silky. Whisk it into the simmering sauce and keep simmering, whisking often, about 5 minutes, until the sauce turns glossy and coats the back of a spoon. Remove the pan from the heat. For extra sauce on top, pour about 3/4 cup into a small bowl and set it aside.
• ASSEMBLE THE CASSEROLE: Spread 4 cups cooked jasmine or long-grain white rice, 15 ounces cooked chicken, shredded or chopped, and the 1 - 16 ounce bag frozen stir-fry vegetables in the greased baking dish. Add the vegetables straight from the freezer. They thaw in the oven and stay crisp-tender. Pour the teriyaki sauce from the saucepan over everything and toss until every grain of rice is coated, then spread it into an even layer.
• BAKE: Bake uncovered for 30 to 35 minutes, checking at 25 minutes. If the rice on top looks dry, cover the dish loosely with foil for the rest of the bake. It's done when the sauce bubbles around the edges, the vegetables are tender when you poke one with a fork, and the center is steaming hot. An instant-read thermometer in the center should read 165 degrees F. Cold rice and frozen vegetables heat from the outside in, so check the middle, not the edges.
• FINISH AND SERVE: Drizzle the reserved 3/4 cup teriyaki sauce over the top if you saved it, and sprinkle with 1 teaspoon sesame seeds. Serve warm.

Notes

STORAGE: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

REHEATING: Warm single servings in the microwave, covered, for 1 to 2 minutes, stirring halfway, until hot all the way through. A spoonful of water or chicken stock loosens the rice.

FREEZING: Freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: One store-bought rotisserie chicken gives you about 3 cups of shredded meat, which is exactly what this recipe needs.

INGREDIENT TIP: Low-sodium soy sauce keeps the salt in balance. Regular soy sauce makes the casserole much saltier.
INGREDIENT TIP: Swap the stir-fry blend for 16 ounces of frozen peas and carrots, broccoli, or cauliflower.

ALCOHOL-FREE VERSION: Mirin contains alcohol. Use the rice vinegar option instead.

Nutrition

Serving: 1 | Calories: 694cal | Carbohydrates: 124g | Protein: 35g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1295mg | Sugar: 19g | Fiber: 2g | Calcium: 73mg | Iron: 3mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Teriyaki Chicken Casserole (Easy Leftover Chicken Dinner) appeared first on The Slow Roasted Italian.

The short version: homemade special sauce goes into the beef and onto the bun, so every bite tastes like a Big Mac.

Draining the fat, simmering until the sauce clings, and toasting the buns keep every bun golden and toasty.

Why You’ll Love These Big Mac Sloppy Joes

• Half the special sauce goes right into the beef, so every bite tastes like a Big Mac.
• Hot, cheesy beef against crisp lettuce and crunchy pickles, the same contrast that makes the real one so good.
• Made with ingredients you have in your kitchen.
• Ready in 30 minutes.

I have to tell you, I’ve been obsessed with the flavor of a Big Mac for as long as I can remember. The layers, the textures, that tang, all those crunchy little bits tucked in there. Love, love, love!!!

So we keep making Big Mac everything around here. We’ve made the copycat Big Mac itself, the Big Mac sauce, a Big Mac pasta salad, a Big Mac salad and even Big Mac cheeseburger bombs. These sloppy joes make it six.

That’s why I built this one like the real thing, with the crisp, crunchy toppings layered on top instead of cooked into the beef.

Big Mac sloppy joes are my weeknight answer to that obsession. All the flavor, one skillet, and dinner’s on the table before anyone even asks.

I’ve made enough Big Mac copycats over the years to know the sauce has to do two jobs here, and that’s why it gets split.

Half goes into the beef for flavor all the way through. The other half stays cool and creamy for the bun, the way it does on the real thing.

That’s also why the heat comes down before the sauce goes in. Mayonnaise is an emulsion of oil and egg, and gentle heat keeps it smooth and creamy.

And the draining matters more than it looks. A pound of 85% lean ground beef is 15% fat by weight, about 2.4 ounces, and a lot of that melts out into the pan. Spooning it off keeps the sauce thick and clinging to the beef.

So yes, tip the pan and spoon it off, even when it looks like barely any. I know you want to skip it.

Big Mac Sloppy Joes Ingredient Notes

• Special sauce: This is a quick pantry version with a little ketchup and smoked paprika, so it leans closer to a classic burger sauce. Want a full jar for the fridge? Our Big Mac sauce is the make-ahead upgrade.
• Sesame seed buns: A good bakery-style bun holds up beautifully under a filling this saucy, and toasting it makes all the difference.

Big Mac Sloppy Joe Variations

• Sliders: Spoon the filling onto slider buns for a party tray. This recipe makes about a dozen sliders.
• Spicy: If you like heat, our Best Ever Spicy Sloppy Joes are the spicy cousin.
• Party snack: Our Sloppy Joe Bombs bake the filling inside soft pretzel dough.
• No bun: Our Big Mac Salad puts the whole flavor in a bowl.

Frequently Asked Questions About Big Mac Sloppy Joes

What is a Big Mac sloppy joe?

It’s a classic sloppy joe made with Big Mac flavors. Think cheeseburger sloppy joes with special sauce stirred in, then topped with lettuce, American cheese, onion and pickles on a sesame bun.

Is Big Mac sauce just Thousand Island dressing?

They’re close cousins, since both are mayo and relish sauces. This quick version also uses a little ketchup, mustard and smoked paprika, so it’s closer to a burger sauce than the McDonald’s recipe.

How do you keep the buns toasty for Big Mac sloppy joes?

Drain the fat, simmer until the sauce clings to the beef, and toast the buns cut side down. Those three steps give you a golden, toasty bun under every saucy bite of these Big Mac sloppy joes.

What are some variations of Big Mac sloppy joes?

Spoon them onto slider buns for a party tray, kick up the heat with our spicy sloppy joes, or skip the bun and pile everything into a bowl like our Big Mac salad.

How long do Big Mac sloppy joes last in the fridge?

The beef keeps up to 4 days and tastes best in the first 3. Store the sauce, toppings and buns separately, then toast fresh buns when you reheat.

Enjoy!

With love, from our simple kitchen to yours.

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Big Mac Sloppy Joes

Big Mac sloppy joes with homemade special sauce stirred right into cheesy beef, ready in under 30 minutes. One easy step keeps the buns sturdy.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 17 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 815cal

Author Donna Elick

Ingredients

For the Big Mac Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/8 teaspoon fresh-ground black pepper

For the Sloppy Joes

• 1 pound 85% lean ground beef
• 1 small white onion, diced and divided (about 1/2 cup)
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 4 ounces sharp cheddar cheese, shredded (about 1 cup)

For Serving

• 4 sesame seed hamburger buns
• 1 cup shredded iceberg lettuce
• 4 slices American cheese
• 1/2 cup dill pickle chips

Instructions

• MAKE THE BIG MAC SAUCE: In a small bowl, stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh-ground black pepper until smooth and one even color. Taste it and add a pinch more salt or pepper if you like. You will have about 3/4 cup. Set it aside.
• COOK THE BEEF AND ONION: Put 1 pound 85% lean ground beef and half of the 1 small white onion, diced and divided (about 1/4 cup) in a large skillet over medium heat. Break the beef into small crumbles with a spoon as it cooks, until there is no pink left anywhere and the onion is soft, about 8 to 10 minutes. Tip the pan and spoon off the fat that collects on the low side. Draining keeps the sauce from turning greasy.
• SEASON AND SIMMER: Stir in 1/2 cup ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh-ground black pepper until the beef is evenly coated. Let it simmer until the sauce thickens and clings to the beef instead of pooling in the pan, about 2 to 3 minutes.
• MAKE IT CREAMY: Turn the heat to medium-low. Stir in half of the Big Mac Sauce (about 6 tablespoons) and 4 ounces sharp cheddar cheese, shredded until the cheese melts completely and the beef looks creamy, about 1 to 2 minutes. Take the skillet off the heat.
• TOAST THE BUNS: Set the 4 sesame seed hamburger buns cut side down in a dry skillet over medium heat. Toast until the cut sides are golden brown and firm, about 1 to 2 minutes. A toasted bun stays sturdy under the saucy beef.
• BUILD THE SANDWICHES: Spread about 1 tablespoon of the remaining Big Mac Sauce on each bottom bun. Layer on 1/4 cup shredded iceberg lettuce and 1 slice American cheese, then spoon a quarter of the warm beef over the cheese. Top each with some of the remaining diced white onion (about 1 tablespoon each), 2 tablespoons dill pickle chips, and a drizzle of the last of the sauce. Add the top buns and serve while the beef is hot.

Notes

STORAGE: Store the leftover beef mixture in an airtight container in the refrigerator, with the sauce, toppings, and buns kept separate so nothing gets soggy. The beef is at its best for 3 days and safe to eat for up to 4 days.

REHEATING: Reheat the beef mixture in a microwave-safe bowl in 30 second bursts, stirring between each one, until hot all the way through, about 1 to 2 minutes. Toast fresh buns and build the sandwiches just before serving.

INGREDIENT TIP: 90% lean ground turkey or ground chicken works in place of the beef. Cook it the same way until there is no pink left and it reaches 165 degrees F on a meat thermometer.

Nutrition

Serving: 1 | Calories: 815cal | Carbohydrates: 40g | Protein: 37g | Fat: 56g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 2050mg | Sugar: 15g | Fiber: 2g | Calcium: 536mg | Iron: 5mg

Originally published October 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Big Mac Sloppy Joes (Cheesy Skillet Dinner in 30 Minutes) appeared first on The Slow Roasted Italian.

The aroma hits long before dinner does, warm and garlicky and sweet, and it will pull everybody in your house into the kitchen asking how much longer.

Then you cut into it and the skin shatters, and the meat underneath is so rich and juicy it runs right down your wrist.

And that sauce in the bottom of the pan, dark and sweet and tangy, you’ll spoon it over everything on your plate and then go back for more, because one pass is never enough.

That skin is the whole trick, and the reason it comes out like that isn’t the butter.

Why You’ll Love This Roast Chicken Recipe

• Two oven temperatures instead of one, so the breast stays juicy and the skin still crackles.
• The butter goes under the skin, so it seasons the meat instead of sliding off into the pan.
• The sprouts roast in the drippings, so your side dish finishes when the chicken does.

I have a ‘thing’ about balsamic vinegar, and it isn’t a small thing.

It’s in our favorite meatloaf. It’s in my meatballs. It goes into the pot roast that I make all the time! Years ago somebody brought me a bottle of the good stuff from Italy, and I loved it so much that I cooked it down and turned it into lollipops, after making a ton of other recipes with it. Which is either completely reasonable or the exact moment you learn something about me. 

So a balsamic roast chicken? Nobody who knows me is surprised.

Then there are the Brussels sprouts, which I adore and almost never make, because I have zero self-control where they’re concerned.

My roasted ones call for a two pound bag and I’ll finish it over the course of a day. By myself. It’s a thing.

So this one pan holds everything I love at once. Roast it, rest it, and carve it where everybody can see.

I get asked about the two temperatures more than anything else here, so here’s the reason.

Breast meat gives up its moisture fast past 150 degrees, while thigh meat needs to climb past 165 before the collagen turns to gelatin and goes rich instead of chewy.

So it roasts gently at 350 first, then jumps to 450 for the last thirty to drive the skin.

Here’s the part nobody explains. You brush the skin with olive oil before that high heat, not more butter. Butter runs about eighteen percent water, and water on the skin steams it.

Oil has nothing in it to fight you.

Then give it the full twenty minute rest. I know you want to cut into it. Let it sit.

What Goes Into This Whole Roasted Chicken Recipe

• Balsamic vinegar: Regular supermarket balsamic is exactly right. The thick aged kind gets lost the second it hits a hot pan.
• Whole chicken: A roasting chicken runs bigger than a fryer. If yours is closer to four pounds, read the thigh early.
• Brussels sprouts: Halve them. Whole sprouts stay firm in the time the bird has left.

Roast Chicken Variations

• LEMON AND THYME: Thyme for the rosemary, lemon quarters in the cavity.
• ROOT VEGETABLES: Carrots, parsnips and potatoes in place of the sprouts, in with the onions at the start. Roast chicken and vegetables, one pan.

Other ways to cook a whole chicken: Lemon Roasted Chicken for a brighter oven bird, Air Fryer Whole Chicken when you want it fast, Slow Cooker Whole Chicken for a hands-off afternoon, and Smoked Whole Chicken when the smoker is already going.

Is It Better to Roast a Chicken at 350 or 400?

Both, in that order. Most baked whole chicken recipes pick one and accept the tradeoff. This whole chicken recipe roasts gently at 350 so the breast stays juicy while the thigh catches up, then finishes 30 minutes at 450 to drive the skin golden and crisp.

How Long to Cook a Whole Chicken in the Oven

A 5 to 6 pound bird takes 1 hour 10 minutes at 350 degrees F, about 10 minutes while the oven climbs, then 30 minutes at 450. With prep and both rests, you’re at 2 hours 55 minutes start to finish.

How Do You Roast a Whole Chicken Without Drying It Out?

Five things in this whole roasted chicken recipe handle it. Room temperature start, butter under the skin, stock and balsamic in the cavity, a foil tent through the high heat, and a full 20 minute rest. Do all five and the bird takes care of itself.

What Temperature Should a Whole Chicken Be?

Whole chicken internal temp is read in the thickest part of the thigh, away from the bone, and you want 170 to 175 degrees F. That sits above the USDA minimum of 165 on purpose, because dark meat turns tender and rich in that range.

How to Store Leftover Roast Chicken

Pull the meat off the bones while it’s warm, when it releases in big clean pieces. Leftover roasted whole chicken keeps 4 days refrigerated or 3 months frozen, and reheats best in a covered skillet with a splash of stock. Save those bones for Easy Chicken Noodle Soup.

Enjoy!

With love, from our simple kitchen to yours.

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Whole Roasted Balsamic Chicken

Roast chicken recipe with balsamic herb butter tucked under the skin. One pan, one whole bird, Brussels sprouts roasting in the drippings.

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 50 minutes minutes

Inactive Time 50 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 6

Calories 181cal

Author Donna Elick

Ingredients

• 2 medium red onions, each cut into 4 wedges (about 2 cups)
• 4 tablespoons unsalted butter, softened
• 2 teaspoons dried rosemary
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon kosher salt
• 1 teaspoon coarse-ground black pepper
• 5 to 6 pound whole roasting chicken
• 1/2 cup chicken stock
• 1/2 cup balsamic vinegar
• 1 pound trimmed and halved Brussels sprouts (about 4 cups)
• 2 tablespoons extra virgin olive oil

Instructions

• BRING CHICKEN TO TEMPERATURE: Remove the chicken from the refrigerator and set it on the counter for 20 to 30 minutes before you plan to cook it. Starting with a room-temperature bird means the meat cooks more evenly from edge to center.
• PREP THE OVEN: Position the oven rack in the lower third of the oven so the whole chicken fits without getting too close to the top heating element. Preheat the oven to 350 degrees F. The oven is ready when it holds a steady temperature and feels radiantly hot when you open the door briefly.
• BUILD THE BED: Scatter the 2 medium red onions, each cut into 4 wedges, across the bottom of a large roasting pan or braising pan in a single layer. The onions will caramelize under the chicken and add sweetness to the drippings.
• MAKE THE HERB BUTTER: In a small bowl, use a fork to mash together the 4 tablespoons unsalted butter, softened, 2 teaspoons dried rosemary, 4 cloves garlic, minced , 1 tablespoon kosher salt, and 1 teaspoon coarse-ground black pepper until everything is fully combined and the mixture has a fragrant, garlicky aroma.
• PREPARE THE CHICKEN: Pat the 5 to 6 pound whole roasting chicken dry all over with paper towels. Dry skin is the key to golden, crispy results. Set the chicken breast-side up on top of the onions.
• APPLY THE HERB BUTTER: Starting at the top of the breast, slide your fingers gently under the skin to loosen it from the meat, working carefully so the skin stays whole and connected. Slide your fingers further to loosen the skin over the thighs and legs as far as you can reach. Scoop up all the herb butter and spread it evenly under the skin, pressing from the outside to push it into every pocket. Use every bit of the butter mixture.
• TRUSS THE CHICKEN: Tuck the wing tips underneath the body of the chicken to keep them from burning. Cut a 12-inch piece of kitchen twine and tie the legs firmly together at the ankles. This keeps the shape compact so the chicken cooks evenly.
• ADD THE BRAISING LIQUID: In a small bowl or measuring cup, stir together the 1/2 cup chicken stock and 1/2 cup balsamic vinegar. Pour the mixture over the top of the chicken and directly into the cavity. The liquid will perfume the meat from the inside as it roasts.
• ROAST THE CHICKEN: Place the pan in the preheated 350-degree oven and roast for 1 hour and 10 minutes. The kitchen will fill with the warm, tangy aroma of balsamic and garlic as it cooks.
• ADD THE BRUSSELS SPROUTS: Remove the pan from the oven. Scatter the 1 pound trimmed and halved Brussels sprouts around the chicken. Use a spoon or tongs to toss them in the pan drippings and onions so they are coated in all that flavor.
• GLAZE AND RAISE THE HEAT: Brush the 2 tablespoons extra virgin olive oil evenly over the entire surface of the chicken. Increase the oven temperature to 450 degrees F. Allow about 10 minutes for the oven to come up to the higher temperature.
• FINISH ROASTING: Tent a sheet of aluminum foil loosely over the chicken, leaving the sides open for steam to escape. Return the pan to the oven and roast for an additional 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 170 to 175 degrees F. The chicken is done when the skin is deep golden brown and the juices run clear when you pierce the thigh.
• REST THE CHICKEN: Remove the pan from the oven and let the chicken rest undisturbed for 20 minutes before carving. Resting allows the juices to redistribute through the meat so every slice stays moist instead of pooling on the cutting board.
• CARVE AND SERVE: Transfer the chicken to a serving platter. Spoon the Brussels sprouts and roasted onions into a serving bowl or arrange them alongside the chicken on the platter. Tilt the roasting pan and skim off as much of the fat from the surface of the pan juices as you can using a large spoon. Drizzle the remaining pan juices over the carved chicken just before serving. The sauce is glossy and deep mahogany in color.

Notes

FRESH ROSEMARY: If you have fresh rosemary on hand, use 2 tablespoons in place of the 2 teaspoons dried. Fresh herbs are more potent in aroma right out of the container but mellow as they cook under the skin.

SALT SUBSTITUTION: This recipe is developed with kosher salt. If you only have table salt, use half the amount (1 1/2 teaspoons total) because table salt is finer-grained and packs more sodium per teaspoon.

SERVING SUGGESTION: The pan juices are also incredible spooned over a scoop of mashed potatoes alongside the chicken and vegetables.

STORAGE: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For the best results, pull the meat off the bones while it is still warm. Warm meat releases cleanly from the bone in large, intact pieces.

FREEZING: Remove the meat from the bones and let it cool completely before freezing. Pack into freezer-safe bags, press out the air, and freeze for up to 3 months. Thaw overnight in the refrigerator.

REHEATING: Reheat sliced chicken in a covered skillet over medium-low heat with a splash of chicken stock, about 5 to 7 minutes, until heated through and steaming. The covered skillet traps moisture and keeps the meat from drying out.

Nutrition

Serving: 1 | Calories: 181cal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 1195mg | Sugar: 6g | Fiber: 4g | Calcium: 55mg | Iron: 1mg

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roast Chicken Recipe (Balsamic Whole Roasted Chicken) appeared first on The Slow Roasted Italian.

We call it Mexican Crack Chicken around here, and it’s so easy it almost cooks itself.

I’ve made this at least 30 times, and my family is still begging for it. My people are picky, too. There is always a container of this in our fridge, and it’s on my list to make again this week.

The sauce comes out thick and velvety because of one measurement, and it’s a lot smaller than you would think.

Why You’ll Love This One

• Ten minutes of prep, then the crock does every bit of the rest.
• Seven ingredients, and you probably have five of them in the house right now.
• Make it once and eat it all week without repeating yourself.

Okay, can we talk about Sassy and this seasoning blend for a second?

That girl loves my Mexican seasoning blend. Absolutely adores it. I could put it on a shoe and she would tell you it was her favorite thing I make.

I keep a quart-sized milk bottle filled with Mexican seasoning blend because we use it so often. 

So turning the original crack chicken into a Mexican one was never really a question around here, and we have eaten this every way you can imagine.

This recipe travels really well in the crock, too, and it vanishes off that table before anything else does. Every single time.

I’ve made enough slow cooker chicken over the years to know that more liquid doesn’t mean more tender, and that’s the one that gets people.

Chicken breasts are roughly seventy percent water, and a good bit of that ends up in the crock by hour four. So if you start them swimming in broth, you’re fighting a watery sauce at the end.

Four ounces of stock is all this needs, and I know a half cup looks like nowhere near enough when you pour it. The tops of the chicken will even stay dry to the touch. Leave it alone anyway.

The chicken releases the rest on its own, and because there’s less water in there to begin with, the cream cheese actually has something to grab onto.

It emulsifies, which is just a fancy way of saying the fat and the liquid bind into one smooth sauce instead of splitting into greasy and watery.

Less stock in, thicker sauce out. And don’t lift that lid, I know you want to look.

Mexican Crockpot Chicken Ingredient Notes

• Chicken stock: Only 4 ounces. Trust me.
• Mexican seasoning blend: Our Homemade Mexican Seasoning Blend is worth the five minutes, and it’s honestly the whole personality of this dish.
• Cream cheese: One 8-ounce brick, full fat. This is your sauce, so it earns the real stuff.
• Red pepper flakes: One teaspoon lands as warm, not hot. Move it wherever your people like it.

How to Serve Crockpot Mexican Chicken

One batch of Mexican crockpot chicken is the recipe I lean on when I want dinner handled five nights running.

• In a bowl with chips. No plate, no assembly, just scoop and go. This is how it disappears at our house.
• Over rice. White rice or our Restaurant Style Mexican Red Rice, then avocado, pico, red onion, and a hard squeeze of lime.
• Tacos. Warm tortillas and a little cilantro, four minutes start to finish. Crockpot Mexican chicken for tacos might be the best thing this recipe does.
• Nachos. Chips on a sheet pan, spoon crockpot Mexican shredded chicken over the top, extra cheese, under the broiler until it bubbles.
• Lettuce cups. Butter lettuce, sour cream, guacamole, a slice of jalapeño. Low carb and it still eats like a treat.
• Enchiladas. Roll it into corn tortillas, line them up, cover with red sauce and cheese, and bake until the edges catch.
• Sliders. Hawaiian rolls, a layer of chicken, a layer of cheese, jalapeño on top. Bake covered, then uncovered to crisp the tops. These vanish at a party.
• Casserole. Layer it with tortillas and sauce the way we do in our Slow Cooker Chicken Enchilada Casserole.
• Tossed with pasta. Penne or rotini and a splash of stock to loosen the sauce.
• On a baked potato. Split it open, load it up, and finish it with sour cream.
• Quesadillas and burritos. All you need is cheese, a tortilla, and a hot pan.

Serve our Mexican Street Corn Salad alongside any of these for something cold and bright. Our Slow Cooker Shredded Chicken Tacos is the same idea on a different base if you want to keep the rotation going.

How Do You Cook Mexican Chicken in a Slow Cooker?

Lay the chicken flat, add a small amount of stock and your seasonings, and cook on Low for 4 to 6 hours or High for 2 to 3.

Shred it, stir the cream cheese through, then melt cheese over the top. That’s the whole Mexican shredded chicken crockpot method, start to finish.

Mexican crockpot chicken is about as hands-off as dinner gets.

What Is Slow Cooked Mexican Chicken Called?

You’ll see it as crockpot Mexican shredded chicken, pollo deshebrado, or tinga when it’s built on chipotle and tomato.

Almost every Mexican shredded chicken crockpot recipe lands somewhere in that family. This creamy one is what I call Mexican crack chicken.

What Do Mexican Style Marinates Consist Of?

Traditional Mexican marinades lean on dried chiles, citrus, and garlic. Achiote and sour orange for cochinita, guajillo and ancho for adobos.

This recipe borrows that same chile-forward backbone in dry form through the seasoning blend.

Can You Freeze Crockpot Mexican Chicken?

Yes, up to 3 months in an airtight container. Crockpot Mexican chicken with cream cheese may look a little separated when it thaws, which is completely normal.

Warm it slowly with a splash of stock and give it a good stir, and it comes right back together.

Enjoy!

With love, from our simple kitchen to yours.

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Mexican Crack Chicken

Crockpot Mexican chicken that goes creamy instead of saucy. Ten minutes of prep, and the slow cooker does the rest. Dinner solved.

Course Main Course

Cuisine Mexican

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 399cal

Author Donna Elick

Ingredients

• 3 pounds boneless skinless chicken breasts (about 4 large)
• 4 ounces chicken stock about 1/2 cup
• 3 tablespoons Mexican seasoning blend store-bought or homemade
• 1 tablespoon kosher salt
• 1 teaspoon red pepper flakes
• 8 ounces cream cheese cut into 1-inch cubes (1 brick)
• 8 ounces shredded Mexican cheese blend about 2 cups

Instructions

• LAYER THE CHICKEN: Place 3 pounds boneless skinless chicken breasts (about 4 large) in a single layer across the bottom of a 6-quart slow cooker. Spread them out so every piece touches the bottom of the crock instead of stacking on top of each other. Chicken that sits flat cooks at the same speed all the way across, so no piece finishes dry while another is still cooking.
• POUR IN THE STOCK: Pour 4 ounces chicken stock (about 1/2 cup) evenly over the chicken. The stock will pool in the bottom about a quarter inch deep and the tops of the chicken will stay dry to the touch. That is exactly right. Chicken gives off a lot of its own juice as it cooks, so a small amount of stock here keeps the finished sauce thick and creamy.
• SEASON THE TOP: Sprinkle 3 tablespoons Mexican seasoning blend, 1 tablespoon kosher salt, and 1 teaspoon red pepper flakes evenly across the tops of the chicken breasts. Hold your hand about a foot above the crock while you sprinkle so the spices scatter wide instead of landing in one clump. The surface should look evenly dusted in deep red-brown, and you will catch a warm chili and cumin aroma as the seasoning settles.
• ADD THE CREAM CHEESE: Cut 8 ounces cream cheese into 1-inch cubes and scatter them across the seasoned chicken. Cubes melt into the sauce evenly, while a whole block dropped in leaves white lumps behind. Cold cream cheese straight from the refrigerator cuts cleanest and holds its shape while you work.
• SLOW COOK: Cover and cook on Low for 4 to 6 hours, or on High for 2 to 3 hours. The chicken is done when it pulls apart with light pressure from a fork, shows no pink in the thickest part, and a thermometer reads 165 degrees F. Keep the lid closed the whole time. Every peek lets heat escape and adds cooking time, so leaving it alone gets you to dinner sooner.
• LIFT THE CHICKEN OUT: Open the lid away from your face and give the steam a few seconds to clear before you reach in, because it rises fast and it is hot. Use a slotted spoon to move the chicken from the slow cooker into the bowl of a stand mixer, letting the sauce drain back into the crock as you lift each piece. The chicken will feel soft and give way against the spoon.
• SHRED THE CHICKEN: Fit the stand mixer with the paddle attachment and mix on low speed for about 20 to 30 seconds. The chicken falls into strands almost instantly, so keep your eyes on the bowl and stop the moment it looks shredded. A short mix keeps the strands long and tender. For a finer shred, cut the breasts into 1-inch strips across the grain before they go into the bowl. If you would rather skip the stand mixer, an electric hand mixer works right in the slow cooker on low speed, with the beaters kept under the surface of the sauce so it stays in the pot.
• STIR IT BACK IN: Return the shredded chicken to the slow cooker and stir until every strand is coated and the cream cheese has disappeared completely into the sauce. The sauce should look smooth, glossy, and pale orange with no white lumps left in it.
• MELT THE CHEESE: Sprinkle 8 ounces shredded Mexican cheese blend (about 2 cups) evenly over the surface. Cover and cook 5 to 10 minutes longer, until the cheese melts into a glossy blanket and stretches into strings when you drag a spoon through it.
• STIR AND TASTE: Stir the melted cheese all the way through the chicken until the sauce is even and creamy from the top to the bottom of the crock. Taste it and add salt a pinch at a time if it needs it. The sauce should cling to the chicken and hold its shape on a spoon rather than run off.
• SERVE: Spoon the chicken over rice, pile it into tortillas or burritos, or tuck it into lettuce wraps. Top with fresh cilantro, diced avocado, or a squeeze of lime.

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator. The chicken stays at peak quality for about 3 days, when the sauce is still creamy and the chicken is still tender. It is safe to eat for up to 4 days.

REHEATING: Reheat gently in a saucepan over low heat or in the microwave, adding a splash of chicken stock to loosen the sauce and bring back the creaminess.

FREEZING: Freeze cooled chicken in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated when it thaws, which is normal for a cream cheese sauce. A good stir with a splash of chicken stock over low heat brings it right back together.

KETO AND LOW CARB: This recipe is keto as written. Serve it over cauliflower rice, in lettuce wraps, or rolled into low-carb tortillas.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Mexican Seasoning Blend 

Nutrition

Serving: 1 | Calories: 399cal | Carbohydrates: 3g | Protein: 45g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 164mg | Sodium: 1414mg | Sugar: 2g | Fiber: 0.3g | Calcium: 225mg | Iron: 1mg

Originally published September 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mexican Crack Chicken (Creamy Crockpot Mexican Chicken) appeared first on The Slow Roasted Italian.

Mediterranean Burger

In less than 15 minutes, you can enjoy a restaurant-worthy Tuscan burger right at home. It’s true!

The secret is a ground beef patty stuffed with sun-dried tomatoes and Romano cheese.

I love that tangy, savory flavor in pasta and homemade focaccia. Heck, I’ve even made sausage frittata with sun-dried tomatoes! I really need to make that again soon…

Anyway, the ingredients in this Mediterranean burger recipe are a welcome break from heavier, American classics like bacon and barbecue sauce.

Creamy mozzarella and herbaceous pesto tie everything together in the most delicious way. Make these at your next cookout, and everyone will be begging you for seconds — and the recipe. I promise!

Ingredient Notes and Substitutions

• Lean Ground Beef – There’s plenty of moisture in the patties from the mix-ins, so stick with a very lean blend — about 93% — to avoid greasy results.
  
• White Onion & Garlic – A must for flavor! Chop both as finely as you can so they disappear into the meat mixture.
  
• Sun Dried Tomatoes – Use the kind packed in olive oil and herbs, not the dehydrated kind in a bag. It’s easiest if they are already julienned, but whole will work with a little extra chopping.
  
• Cheese – You’ll need shredded Romano inside each sun dried tomato burger patty, plus sliced mozzarella on top!
  
• Basil Pesto – It’s so easy to make pesto from scratch, and the flavor is so much more vibrant. That said, you can grab a jar from the store to save time.
  
• Roasted Red Peppers – Another staple I love making myself! If you’re shopping, you’ll find these in the same aisle as the sun-dried tomatoes packed in oil.
  
• Ciabatta Buns – These are sturdy enough to soak up the sauces and juices without turning soggy. They’re even better if you toast them on the grill first!

Tips and Tricks to Make a Perfect Tuscan Burger

• Drain ingredients well before adding them to the meat.

This is most important with the tomatoes, but you may need to squeeze out the onion if it’s extra juicy!

All you need to do is pile the chopped or grated onion onto a paper towel, then wrap it up and squeeze.

• Get perfect beef patties every time.

Handle the burger mixture gently while shaping it into patties and flatten them all to the same thickness. Make sure they’re a little bit wider than the buns.

Use your thumb to make a slight indent in the middle. This prevents both shrinkage and the dreaded dome in the center once cooked!

Finally, leave those burgers alone while they cook. You only need to touch them when it’s time to flip.

Avoid pressing down on the patties — it won’t make them cook any faster, but it will cause the juices to leak out.

• Toast the buns before assembling your Mediterranean burger.

Ciabatta is quite dense and chewy, but it becomes more crisp and airy when toasted. The texture makes a big difference when it comes to taking a bite!

Toasting also prevents the bread from soaking up all the oil in the pesto and red peppers, so the moisture stays where it belongs.

Prep Ahead

• Chop onion and garlic
• Shred Romano cheese
• Make pesto (if needed)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself. You can even use the smaller holes for the onion and garlic.
• Heat-Safe Spatula for transferring each sun dried tomato burger on and off the grill.

Serving Suggestions

Continue the Tuscan theme with fresh, flavor-packed side dishes! My family always asks for my antipasto pasta salad, and it’s super easy to toss some zucchini on the grill with the burgers.

Guests will love a fresh caprese salad alongside their Mediterranean burger, but this Olive Garden copycat salad is a great alternative for casual weeknights.

Finish off the meal with something light, like my amaretto citrus bars or homemade cannoli!

Storing and Reheating Sun Dried Tomato Burger

Keep all the different components for your Mediterranean burger in separate containers in the refrigerator.

The patties will keep for 3-4 days, and the cheese and pesto should stay fresh for at least a week — maybe a little less if you made the pesto from scratch.

Reheat beef patties in the oven for 10-12 minutes at 350°F or in a skillet on the stove. Add a splash of water to the pan and cover with a lid to ensure it heats evenly.

Mediterranean Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Tex Mex Guacamole Burger Recipe

Gourmet Caprese Pesto Burger Recipe

Ole Smoky BBQ Bacon Burger

Loaded Royal Bacon Breakfast Burger

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Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 6

Calories 512cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds 80% lean ground beef ground chuck
• 1/2 medium white onion finely chopped (about 1/2 cup)
• 2 garlic cloves minced (about 2 teaspoons)
• 3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
• 2 ounces Romano cheese shredded (about 1/2 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 6 ounces fresh mozzarella cheese sliced (6 slices)
• 6 ciabatta buns split
• 2 tablespoons unsalted butter softened
• 4 ounces basil pesto about 1/2 cup
• 8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

• PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
• MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
• FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
• GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
• MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
• TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
• ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
• SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition

Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg

Originally published June 2012, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuscan Inspired Mediterranean Burger appeared first on The Slow Roasted Italian.

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 2026

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WHY YOU’LL LOVE COPYCAT CHIPOTLE CHICKEN

• Big, smoky flavor without complicated steps
  
• Tastes just like your favorite takeout (maybe better)
  
• Simple pantry spices, nothing fancy
  
• Great for meal prep, bowls, tacos, salads… you name it
  
• That marinade does all the heavy lifting

Chipotle Chicken Recipe

This is one of those recipes I come back to again and again. It just works.

You throw everything in a blender… let it do its thing… and suddenly you’ve got this bold, smoky marinade that smells like you know exactly what you’re doing.

Don’t overthink the grill part. Get it hot. Let it char a little. That’s where the flavor shows up.

And the smell? Yeah… people wander into the kitchen for this one.

Slice it up, pile it high, and try not to eat half of this Chipotle chicken copycat straight off the cutting board. Not saying I’ve done that… but I’ve done that.

Need something different for the kids? I swear by this Hot Dog Fried Rice recipe on weeknights! It comes together in under 30 minutes and the kids love it!

INGREDIENT NOTES

• Chipotle Peppers in Adobo: These are the star of this Chipotle chicken copycat recipe. Smoky, spicy, slightly sweet. Found in a can… don’t skip them!
  
• Adobo Sauce: That rich sauce from the canned peppers adds depth and heat. It ties everything together.
  
• Chicken Breasts: Lean and easy, but you can swap for boneless thighs if you want more richness.
  
• Fresh Lime Juice: Brightens everything up and balances the heat. Bottled works in a pinch, but fresh is better.
  
• Red Onion: Adds a subtle sweetness once blended, mellowing out the heat a bit. Don’t worry, it won’t taste oniony.

VARIATIONS

Chicken Thighs: Swap breasts for thighs for a juicier, more forgiving option.

Oven-Baked: No grill? Bake at 425°F for 20-25 minutes, then broil briefly for some char.

Mild Version: Use just 1 chipotle pepper to dial down the heat.

Extra Smoky: Add a pinch of smoked paprika to deepen that flavor.

Citrus Twist: Mix a little orange juice in with the lime for a subtle sweetness.

Shredded Style: Cook and shred copycat Chipotle chicken for tacos, burritos, or bowls.

SERVING SUGGESTIONS

• Pile into bowls with all your Chipotle favorites: cilantro lime rice, pinto beans, corn salsa, and avocado.
  
• Slice over a crisp salad with avocado and lime dressing.
  
• Tuck into warm tortillas with fresh pico de gallo and sour cream.
  
• Stuff into quesadillas with melty cheese and add a side of guac for dipping.
  
• Pair this copycat Chipotle chicken recipe with grilled veggies for an easy dinner.

CHIPOTLE CHICKEN COPYCAT FAQ

I’ve made a lot of marinades over the years, and this one sticks. The balance is really what makes it. Smoke, heat, acid, salt… it’s all there.

One thing I learned early on: don’t skip the rest time after grilling. It matters. The juices settle back into the meat instead of running all over your cutting board.

And blending the marinade until completely smooth? That’s not just for looks. It helps everything coat evenly and soak in better.

This Chipotle chicken recipe is simple food, but done right. That’s always been the goal.

TOOLS NEEDED

• Blender or Food Processor: To get that Chipotle chicken copycat marinade smooth and thick.
  
• Grill or Grill Pan: For that signature charred flavor.
  
• Zip Top Bag or Shallow Dish: Easy, even marinating.
  
• Meat Thermometer: Takes the guesswork out. 165°F is your number.
  
• Tongs: For flipping the chicken without losing those juices.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Chicken Recipe (Copycat)

This copycat Chipotle Chicken Recipe makes beautifully seasoned, grilled meat with a spicy exterior and unbelievably juicy center.

Course Main

Cuisine Mexican

Method Grill

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 823cal

Author Donna Elick

Equipment

• food processor
• grill
• basting brush

Ingredients

• 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce (about 1/4 cup diced)
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 3/4 teaspoon dried oregano
• 2 otablespoons extra virgin olive oil or avocado oil
• 1/4 large red onion, roughly chopped (about 1/2 cup)
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 fresh lime, juiced (about 2 tablespoons)
• 24 ounces boneless, skinless chicken breasts (about 4)

Instructions

• PREPARE GRILL: Preheat your grill or stovetop grill pan over medium-high heat. Lightly brush the grates with extra virgin olive oil. A properly preheated grill means clean char marks and no sticking.
• MAKE THE MARINADE: Add 2 whole chipotle peppers from a can, plus 2 tablespoons adobo sauce , 2 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 3/4 teaspoon dried oregano, 2 otablespoons extra virgin olive oil, 1/4 large red onion, roughly chopped , 4 cloves garlic, minced, and 1 fresh lime, juiced to the bowl of a food processor or blender. Process on high speed until a smooth paste forms. You will smell the smoky, spicy aroma immediately.
• MARINATE CHICKEN: Place 24 ounces boneless, skinless chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken and turn to coat each breast completely. The paste will be thick and deeply red. Cover and refrigerate for at least 1 hour, or up to 3 hours.
• GRILL CHICKEN: Remove chicken from marinade and discard all remaining marinade. Place chicken on the preheated grill. You will hear a satisfying sizzle as the marinade hits the heat. Grill for 8 to 10 minutes per side, or until the center reaches 165 degrees F.
• REST AND SERVE: Transfer chicken to a clean cutting board and rest for 5 minutes. Slice against the grain and serve.

Notes

Make-Ahead: The marinade can be made up to 2 days ahead.

Storage: Cooked chicken keeps in an airtight container up to 4 days.

Reheating: Reheat in a skillet with a splash of chicken stock over medium heat.

Freezing: Freeze cooked chicken up to 3 months. Thaw overnight.

Heat Level: Medium spicy. Reduce to 1 pepper for milder flavor.

Marinade Safety: Discard all marinade that touched raw chicken.

Nutrition

Serving: 1 | Calories: 823cal | Carbohydrates: 13g | Protein: 98g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 289mg | Sodium: 3959mg | Sugar: 2g | Fiber: 2g | Calcium: 122mg | Iron: 5mg

Originally published August 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chipotle Chicken Recipe (Copycat) appeared first on The Slow Roasted Italian.