I’ve found this chicken tortellini soup to be a great option for busy weeknights. 

Using simple ingredients to whip this up on the stove top takes just minutes – and the outcome is a flavorful soup that everyone loves. 

Using cheese-filled tortellini is a great way to add more pops of flavor to every bite, creating a perfect pure comfort food that the entire family will devour. 

While you don’t have to go above and beyond with this dish, you can easily add more veggies, such as fresh baby spinach, fresh parsley, and any other fresh vegetables that you want to add. 

During soup season, stuffing some extra healthy veggies into the soup bowls is never a bad idea! 

I also love using a Dutch oven to make this creamy tortellini soup because of the consistent heat and large cooking capacity. 

Easy soup recipes like this can also be made in a stock pot, so use what you have on hand! 

Below you’ll find the step-by-step photos to see the process of making this easy chicken tortellini soup recipe – and be sure to follow the printable recipe card at the end of the post to get all the right ingredients needed from the grocery store. 

And if you want a simple side to pair, crusty bread to dip into the creamy broth is the best! 

Chicken Tortellini Soup

I absolutely love chicken alfredo, so I am beyond excited to share my chicken alfredo tortellini soup with you. 

This creamy dish preserves all the beloved qualities of traditional Italian dish, but transforms it into a savory soup recipe with vegetables.

Chicken alfredo soup with tortellini is the perfect comfort meal to whip up on a busy day when you’re not quite sure what to make for dinner. 

It’s a quick and easy dinner idea that saves so much time — ready in just 30 minutes!

To see us make this chicken tortellini soup recipe from start to finish, watch the video in this post!

Want more Italian comfort dishes? Try my recipes for classic Creamy Chicken Marsala & pan-fried Chicken Lazone!

For more delicious 30-minute meal ideas, check out my Three Cheese Lasagna Soup or my Italian Sausage and Pepper Soup. 

Our 30-Minute Sausage and Gnocchi Soup is your next comfort soup obsession. It has Italian sausage, gnocchi, and a rich savory broth. And the best part? It’s ready in half an hour.

And if you love this recipe, give my 20-Minute Tortellini Alfredo and Chicken Alfredo Casserole a try!

Ingredient Notes and Substitutions

• Boneless Skinless Chicken Breasts – Cut the chicken into bite-size pieces. Boneless thighs are a great alternative to chicken breasts if you prefer dark meat.
  
  You can also use shredded chicken for this delicious soup if you prefer that texture more. Using a leftover rotisserie chicken is a great way to save some time maing this cozy dinner. 
  
  Don’t like chicken? You can try this chicken tortellini alfredo with sliced or crumbled Italian sausage instead!
  
  Have extra chicken? Use it in our creamy chicken stew or classic chicken bacon corn chowder! We’re not wasting anything today!
  
• Vegetables – I use fresh spinach, carrots, and onion, but you can add your favorite vegetables to make this chicken tortellini soup even more nutritious and delicious! 
  
  Mushrooms, celery, kale, or broccoli would all make excellent additions. During cold weather, I tend to add more veggies to the large soup pot and I always end up with a flavorful, delicious meal. 
  
• Cheese Tortellini – You can use either fresh cheese tortellini or frozen cheesy tortellini, but you’ll need to adjust your cooking time accordingly. You want tender tortellini, not overcooked. 
  
  I went with cheese tortellini, but chicken tortellini is also a great choice.
  
• Reduced Sodium Chicken Stock – Since this recipe already includes additional salt, use a low sodium variety to control the salt levels.
  
• Half-and-Half – This is the essential ingredient to give your soup that creamy alfredo consistency.
  
• Red Pepper Flakes – Sprinkle some red pepper flakes to add a little kick of spice.
  
  If you don’t like spicy flavors, you can leave this ingredient out. I like to add a bit for extra flavor but it’s totally up to you. 
  
• Parmesan Cheese – Freshly shredded parmesan cheese will help make your chicken tortellini soup thick and creamy. Plus it adds so much flavor! 
  
  Have extra parmesan? Use it in more of our creamy alfredo recipes, like our Chicken Alfredo Lasagna!

Tips for Making Chicken Alfredo Soup with Tortellini

• Stir to prevent clumps. 

The key to preventing clumps in your alfredo is stirring the pot frequently as you make the soup base. 

You’ll want to pay special attention to the flour, adding it slowly and whisking it well to make sure that it gets fully incorporated.

• Amp up the flavor. 

Fresh herbs are full of flavor and will taste amazing in chicken alfredo soup with tortellini! 

They will also fill your kitchen with an incredible aroma as you cook. Try adding basil, thyme, or oregano.

• Try fresh tortellini. 

I use frozen tortellini for this recipe, but you can use fresh tortellini if desired. 

In this case, simply reduce the cooking time of the pasta to 2 or 3 minutes.

• Add spinach last! 

Wait until the last few minutes of cooking to add your greens — it only takes a few minutes for spinach to wilt into the chicken tortellini alfredo.

Serving Suggestions

While this hearty chicken tortellini soup is wonderful on its own, pairing it with another dish will make your meal complete!

There’s no better combination than warm soup and bread. Try my No-Knead Roasted Garlic Skillet Bread or Red Lobster Cheddar Bay Biscuits — they’re easier and tastier than a box mix.

Want a full spread? You can’t go wrong with a big bowl of copycat Olive Garden salad! 

And for a tasty lunch combo, serve up a smaller bowl with a crispy Monte Cristo sandwich loaded with turkey, ham, and Swiss cheese.

Chicken Tortellini Soup Recipe FAQ

Storing and Reheating Chicken Tortellini Alfredo

You can store leftover soup for 3-5 days in the refrigerator. Just let it cool completely, then transfer it to an airtight container.

If you want to keep it longer, you can stick it in the freezer for up to 6 months.

To reheat, warm the soup on the stove over low heat. You may need to add some milk to loosen it up.

Be sure to stir frequently as you reheat! This is essential to prevent milk- or cream-based soups from separating or becoming grainy.

Enjoy!

With love, from our simple kitchen to yours.

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Creamy Chicken Alfredo Tortellini Soup Recipe + Video

Chicken Tortellini Soup captures the flavors of the classic Italian alfredo pasta dish in a hearty soup!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 378cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 4 ounces baby carrots halved lengthwise and sliced into half-moons
• 2 cloves garlic minced
• 1 pound boneless skinless chicken breasts cut into bite-size cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 4 cups reduced-sodium chicken stock
• 1 cup half-and-half
• 1 teaspoon crushed red pepper flakes
• 9 ounces cheese tortellini frozen or fresh
• 2 cups freshly shredded Parmesan cheese
• 2 ounces fresh baby spinach

Instructions

• Warm a large pot over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, add the butter and let it melt. Add the onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
• Then add the chicken, salt and pepper. Stir to combine. Cook for 3 minutes, just to get a little color on the chicken, stirring occasionally. Don’t worry about the chicken being cooked through, because we are going to continue cooking it.
• Sprinkle the flour over the chicken and veggies. Stir to coat everything and continue cooking for 2 to 3 minutes to cook out the floury taste. Stir in the chicken stock, half-and-half and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
• Add the tortellini to the pot and cook until al dente (has a bite to it), 5 to 7 minutes (frozen takes longer). Remove the pot from the heat. Sprinkle a handful of cheese over the soup and stir. Once it has melted into the soup, add another handful. Slowly melting the cheese will give the soup a smooth consistency. Taste for seasoning and add salt and pepper as necessary. Pour into bowls and garnish with the spinach.

Video

Notes

To reheat cream or cheese soup, warm it in a pot on the stove top over low heat, stirring frequently. Add milk to loosen the soup. Cheese- or milk-based soups need to be warmed slowly to prevent them from separating or having a grainy texture.

Nutrition

Serving: 1 | Calories: 378cal | Carbohydrates: 25g | Protein: 28g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 1008mg | Sugar: 3g | Fiber: 2g | Calcium: 324mg | Iron: 2mg

Originally published January 2018, updated and republished October 2025

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 Creamy Chicken Alfredo Tortellini Soup Recipe + Video appeared first on The Slow Roasted Italian.

Mexican red rice is the best part of the meal at any Mexican restaurant, right? Well, now you can get that taste right at home!

It’s no secret that most Mexican food at Mexican restaurants is served with a side of rice, so why not make this easy Mexican rice recipe right at home? 

It has great flavor and tastes like the real deal! 

You can pair this with your favorite tacos, or keep it as a staple side dish. The delicious flavor of this authentic Mexican rice recipe makes it versatile in how you can enjoy! 

I love the texture of the fluffy rice – and this is one the best Mexican rice recipes that you’ll be hooked on the first time you make it. 

Forget about the stress of mushy rice – this will be your new favorite way! 

For all the detailed steps, be sure to check out the printable recipe card below! It really is the perfect side dish! 

This rice is the perfect side for our Crockpot Mexican Chicken — the two together make a restaurant-quality Mexican dinner with almost zero effort.

Easy Mexican Red Rice Recipe

Fresh cilantro and my homemade seasoning blend are the key to this restaurant style Mexican rice dish. 

It has become a fast family favorite in my home, and it’s sure to be one in yours too!

This rice goes perfectly with my Bean and Cheese Burritos!

If you love rice side dishes, be sure to also check out my recipes for Popeyes Red Beans and Rice and Taco Rice! 

And you can make this Hot Dog Fried Rice for a rice dish the kids will love!

Serve this authentic Mexican rice alongside our Bean and Cheese Burritos for a complete, restaurant-quality meal the whole family will love.

Red Rice Mexican Recipe Tips and Tricks

• Control the level of spice. Add one jalapeno for a mild taste, two peppers for medium heat, and three for maximum spiciness! 
  
• Add protein. Both beef and chicken are great in this dish, but turkey and pork can also be used.
  
• Customize for every meal of the day. This red Mexican rice dish has ultimate leftover potential. 
  Add eggs and a tortilla and you have a delicious breakfast burrito!
  
• Add salsa for freshness. For a refreshing bite and variance in texture, add some salsa on the side to complete the restaurant style Mexican rice! 
  
  It pairs really well with the texture of the rice and easily adds so much flavor! 

Red Mexican Rice Serving Suggestions

This Mexican red rice recipe is incredibly versatile and leaves tons of room for customization. 

Add all of your favorite vegetables, such as carrots or peas, for a healthy way to work nutrients into your diet.

This will also make an excellent side dish for fajitas or enchiladas!

The flavors of this homemade Mexican rice pair well with all the other flavors that come along with Taco Tuesday and Mexican hot meals.

This cooked rice can be added to a flour tortilla, paired with homemade refried beans, or added to burrito bowls to add some fluffy texture.

It’s a great recipe to be a side dish, or one of those rice recipes that could be served to stand on its own. 

Mexican Red Rice FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

This simple Mexican red rice recipe is the perfect blend of spice, acidity, and sweetness. With flavor in every bite, it’s dangerously addicting!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 268cal

Author Donna Elick

Ingredients

• 3 tablespoons extra virgin olive oil
• 1/2 medium white onion diced
• 1 –3 jalapeño peppers seeded and minced (See Notes)
• 3 cloves garlic minced
• 2 cups long-grain jasmine rice
• 2 cups reduced sodium chicken stock
• 14.5 ounces fire-roasted diced tomatoes with garlic
• 8 ounces tomato sauce
• 1 cup corn frozen, fresh or canned and drained
• 2 tablespoons Mexican Seasoning Blend recipe below
• 1 teaspoon kosher salt
• Chopped fresh cilantro

Mexican Seasoning Blend

• 4 tablespoons New Mexico chile powder
• 2 tablespoons smoked paprika
• 2 tablespoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano leaves
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon cayenne pepper

Instructions

• Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan and cook until the onions begin to soften, 2 to 3 minutes, stirring occasionally.
• Add the garlic and stir. Continue cooking for 30 seconds.
• Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
• Add the chicken stock, tomatoes,tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
• Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes.
• Remove from the heat and sprinkle with the cilantro.
• Mexican Seasoning Blend
• Combine the ingredients in an airtight 8-ounce mason jar. Seal and shake until well mixed. Store in a cool, dry, dark place.

Video

Notes

Customize your heat level. Add one jalapeño for mild, two for medium and three for hot.

For maximum freshness and potency, it is best to store herbs in a sealed airtight container, away from light and heat. Also, moisture can cause caking and other problems, so it’s best to avoid keeping them near the stove or in the refrigerator. Replace ground herbs and spices every 6 to 9 months. If the color has faded, it’s likely the flavor has faded too.

Nutrition

Serving: 1 | Calories: 268cal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 285mg | Sugar: 4g | Fiber: 2g | Calcium: 39mg | Iron: 1mg

Originally published January 2018, updated and republished October 2025

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 Restaurant Style Mexican Red Rice (Arroz Rojo) + Video appeared first on The Slow Roasted Italian.

All you need are a few simple ingredients to make this homemade nacho cheese sauce.

The next time that you have a craving, keep this perfect cheese sauce recipe handy. I’ve made it so many times, I can do it in my sleep! 

The best part about making this nacho cheese dip is that you can use it with so many different food items.

Soft pretzels or soft pretzel bites, french fries, crispy tortilla chips, steamed broccoli – all perfect for pairing with this smooth sauce. 

The recipe card below has all the details on how to make this homemade cheese sauce recipe – now is the perfect time to get started! 

Three Cheese Sauce

Don’t bother with large cans of gooey cheese when you can make a dreamy sauce from scratch. Plus, you’ll know exactly what’s in it.

The base for almost every cheesy pasta dish we make is this easy cheese sauce recipe, ready in 10 minutes!

But it’s not just for pasta — chips, veggies, and even breakfast favorites are all made better with a drizzle of this creamy cheese sauce.

If you prefer a little more heat, try beer cheese queso or my copycat recipe for Taco Bell nacho cheese.

To see us make this Velveeta cheese sauce recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Roux: All creamy sauce recipes start with a roux (pronounced ROO), including this easy cheese sauce recipe. 
  
  This is a fancy French cooking term for a thickener made with equal parts fat (usually butter) and an equal amount of flour.
  
  You basically make a flour mixture and milk mixture that creates a thicker, smooth texture for the cheese sauce. 
  
• Milk: You need to add liquid to the roux to create a pourable creamy sauce. In this case, the liquid is milk. 
  
  You can use any type you prefer, but using milk with a higher percentage of fat, like whole milk or half & half, will give you the best results.
  
• Cheeses: We use three types of cheese — Velveeta for the creamy base, plus Pepper Jack and cheddar for loads of extra flavor.
  
  If Pepper Jack is too spicy for your tastes, swap in another Jack cheese like Colby or Monterey Jack. I like the flavor of sharp cheddar cheese but any good cheeses will work. 

Tips & Tricks to Make My Easy Cheese Sauce Recipe

• Whisk the milk in slowly. 

If you add all of the milk to the roux at one time, the butter will not combine with the milk to thicken the sauce. 

As a result, the sauce will be thin, and you will notice butter floating on top of it.

• Incorporate the cheese a little at a time. 

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly and add it at the end of the cooking time.

• Use low heat. 

Always cook and reheat cheesy sauces over low and slow heat. This guarantees a smooth consistency and prevents it from developing a grainy texture.

• Grate your own cheese. 

Skip bagged cheese (pre-shredded cheese) because the anti-caking agents added to prevent clumping actually affect the texture of the sauce — and make it too thick! Grate a block of cheese for this easy recipe for the best flavor and texture. 

Prep Ahead

• Grate fresh cheese
• Chop Velveeta into cubes

Kitchen Tools You Will Need

• Large Saucepan – While this cheese sauce recipe only makes about 1 ½ cups of sauce, you’ll need plenty of room for whisking and melting cheese.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy fresh blocks to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. Guaranteed to make your sauce nice and smooth.

Storing and Reheating Creamy Cheese Sauce

While it’s best when served right away, you can store homemade cheese sauce in the refrigerator for up to 4 days. 

Allow it to cool first, and give it a good stir if a “skin” forms on top.

Reheat leftover cheese sauce in a saucepan on the stove. Keep it over low heat, never bringing it to a boil, and stir frequently to prevent it from becoming gritty.

Uses and Serving Suggestions

There’s no shortage of ways to use this Velveeta cheese sauce recipe. Here are some of our favorite ideas to get you started!

• Veggies – Drizzle cheese sauce over cauliflower, broccoli, carrots, or any other veggies. Picky eaters will gobble them up!
  
• Pasta – Use it to make macaroni and cheese, or serve it over any other type of pasta or noodles.
  
• Breakfast – Serve creamy cheese sauce over scrambled eggs or hashbrowns for breakfast or brunch.
  
• Loaded homemade fries – Cheese fries are the best! 
  
• Loaded baked potatoes – Top a smoked baked potato or air fryer baked potato with some of this creamy sauce, some crumbled crispy bacon, sour cream, and chives!
  
• Nachos – It really needs no explanation, but my favorite nachos ever combine pulled pork on crunchy tortilla chips with baked beans and this cheese sauce recipe! 
  
  Add a few jalapenos and a drizzle of barbecue sauce and you’ll be in heaven. Don’t forget to add the rest of your favorite toppings! 

Cheese Sauce Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Sauce Recipes

Homemade Honey Mustard Dipping Sauce Recipe + Video

Pomodoro Sauce (Simple Italian Tomato Sauce Recipe)

Big Mac Sauce McDonald’s Copycat Recipe

Recipe for Sweet and Sour Sauce + Video

Print

Easy Three Cheese Sauce Recipe (10-Minutes) + Video

This creamy Cheese Sauce is made with 3 kinds of cheese and is perfect on pasta, vegetables, or as a savory dip.

Course Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 1/2 Cups

Calories 1380cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups whole milk
• 1/2 cup freshly shredded pepper Jack cheese
• 1/2 cup freshly shredded sharp cheddar cheese
• 8 ounces Velveeta cheese cut into chunks

Instructions

• In a small saucepan over medium heat, melt the butter. 
• Add the flour, salt and cayenne pepper and whisk to combine. Cook for 1 minute to cook out the floury taste. Don’t skip this step. Trust me, floury sauce is not tasty, and cooking it for a minute will also brown the flour, adding a slight nuttiness to your cheese sauce.
• Add the milk, whisking constantly. Simmer until the sauce begins to steam, about 3 minutes. Decrease the heat to low. 
• Add the cheeses a handful at a time, whisking after each addition until the cheese melts into the sauce. Lift your whisk out of the sauce. If there are still cheese shreds on the whisk, keep stirring. Continue adding the cheese and whisking until all the cheese is melted into the sauce, and then stir the sauce until it’s well-combined.
• The sauce will keep in the refrigerator in a mason jar for 3 to 4 days.

Video

Notes

When making cheese sauces and cheese-based soups, be sure to add the cheese slowly over low heat, or your sauce could become grainy. Reheat cheese sauces and soups low and slow to maintain the smooth texture.

Nutrition

Serving: 1 | Calories: 1380cal | Carbohydrates: 58g | Protein: 85g | Fat: 90g | Saturated Fat: 57g | Cholesterol: 291mg | Sodium: 5638mg | Sugar: 38g | Fiber: 1g | Calcium: 2559mg | Iron: 2mg

Originally published June 2011, updated and republished October 2025

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 Easy Three Cheese Sauce Recipe (10-Minutes) + Video appeared first on The Slow Roasted Italian.

I’m all about these crock pot chicken wings. They’re delicious game day snacks and a great appetizer as well. And cooking them in the slow cooker means less mess!

A lot of people love to pair this slow cooker chicken wings recipe with dipping sauce, but it’s entirely up to you and your taste buds! 

You can easily turn this recipe into boneless wings as well for a little bit of variety. Top with your favorite BBQ sauce, or enjoy this easy recipe just like it is. 

I also love to pair this slow cooker recipe with celery sticks, carrot sticks, and a side of blue cheese dressing or ranch dressing – but it’s entirely up to you! 

Once you make these slow cooker wings, you’ll find that this recipe is a great way to have a snack for the big game, ready and waiting!

Forget about deep frying, and let the crock pot do all the work. I always get the best results when I make these wings! 

Crockpot Chicken Wings

Sweet and spicy is one of the best flavor combos out there, and these slow cooker chicken wings with honey barbecue sauce are just the right thing to satisfy that craving. 

Caramelized to perfection and so easy to make — you’ll only need 15 minutes of prep time!

Simply let the crock pot work its magic and you’ll have perfect honey BBQ chicken wings in almost no time at all.

To see us make sweet and spicy crockpot chicken wings from start to finish, watch the video in this post!

For more easy slow cooker recipes, try my delicious Pork Chops and Gravy or these tasty Buffalo Wings. 

Or, if you absolutely love the flavor of these sweet and spicy chicken wings, try my Honey Sriracha Chicken Wings next! 

Ingredient Notes and Substitutions

• Chicken Wings – Feel free to use a mix of drumettes and flat, or all drumettes, for this sweet and spicy chicken wings recipe. 
  
• Brown Sugar – Add brown sugar to get the perfect level of sweetness. I recommend using light brown sugar since its flavor is more mild and subtle than dark brown sugar.
  
• Soy Sauce – Since this recipe calls for additional salt, opt for low-sodium soy sauce. 
  Only have regular soy sauce? No worries, simply omit the additional salt.
  
• Chili Paste – I typically use the Garden Gourmet brand, which can be found in the produce section of the grocery store.
  
• Garlic – I prefer minced garlic for crock pot wings, but garlic powder will work just fine if that’s all you have on hand.

You can also add hot sauce, teriyaki sauce, homemade buffalo sauce, or any other simple ingredients to these party wings.

Different sauces are a simple way to change the flavor of these crockpot wings easily. 

Tips for the Best Sweet and Spicy Wings

• Dry the chicken. Pat the chicken lightly with a paper towel to remove excess moisture. This will help the sauce stick to the surface.
  
• Check internal temp. Use a digital meat thermometer to make sure that the slow cooker BBQ chicken wings are cooked to an internal temperature of 165°F.
  
• Thicken sauce. Once the wings are cooked, don’t forget to transfer the sauce to the stove! 
  
  Bring it to a boil and stir occasionally — you’ll know it’s ready once it’s thick enough to coat the back of a spoon.
  
• Use a basting brush. This will help you coat your crockpot chicken wings evenly and ensure that all areas are fully coated with the amazing sweet and spicy wings sauce.
  
• Broil carefully. Broiling will leave your wings crispy and caramelized. But you’ll only need to broil for about 2-3 minutes — watch your sauce carefully so that it doesn’t suddenly burn!

Storing and Reheating Sweet and Spicy Chicken Wings

Leftover crockpot chicken wings can be stored in the refrigerator in an airtight container for up to 4 days.

To reheat, preheat your oven to 350°F and lay the wings on a baking sheet. Pop them in the oven until heated through, approximately 10-15 minutes.

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! 
  
  I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Medium Saucepan – Heats evenly and is easy to clean too.
• Basting Brush – I like this one over the silicone ones. This brush is useful for everything from greasing pans to basting food.

Slow Cooker BBQ Chicken Wings FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Sweet Spicy BBQ Crockpot Chicken Wings with Video

Crockpot Chicken Wings are so juicy and tender they practically melt in your mouth. Take them to the next level with this sweet and spicy chicken wings recipe!

Course Appetizer

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 413cal

Author Donna Elick

Equipment

• slow cooker
• rimmed baking sheet
• small pan
• basting brush

Ingredients

• 1/4 cup honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 3 tablespoons chili paste I use Garden Gourmet
• 1 teaspoon kosher salt
• 2 cloves garlic minced
• 3 pounds fresh chicken wings or drumettes *See Notes

Instructions

• To a 5-quart slow cooker, add the honey, brown sugar, ketchup, soy sauce, chili paste, salt and garlic. Using a large spoon, stir to combine. Add chicken wings and stir well to fully coat them with sauce.
• Cover the slow cooker and cook on High for 1 to 2 hours, or 2½ to 3 hours on Low, or until the wings are cooked to an internal temperature of 165°F.
• Using tongs, transfer the wings from the crock pot to a rimmed baking sheet lined with foil.
• Transfer the sauce from the slow cooker to a medium-sized saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then, use a basting brush to slather the wings with sauce.
• Set your oven to broil.
• Place the baking sheet of wings under the broiler for 2-3 minutes, or until the sauce starts to caramelize. *Watch closely – the sauce can very quickly go from perfect to burnt.
• Remove the pan of wings from the oven, brush with another layer of sauce, and broil again for 1 minute. Repeat one more time, coating wings with sauce and broiling until caramelized.
• Remove chicken wings from the oven, transfer to a large platter for servings. Enjoy!

Video

Notes

This recipe also works with frozen chicken wings. Cook time would be 2-3 hours on High or 4-6 hours on Low.

Nutrition

Serving: 1 | Calories: 413cal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1000mg | Sugar: 34g | Fiber: 1g | Calcium: 38mg | Iron: 2mg

Originally published November 2017, updated and republished September 2025

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 your support; it allows us to keep creating new recipes.

The post Sweet Spicy BBQ Crockpot Chicken Wings with Video appeared first on The Slow Roasted Italian.

Talk about an easy rocky road recipe! It’s like rocky road ice cream meets rocky road cookies, and this new recipe was born!

Once I made my first batch of this no bake dessert, I knew that these delicious rocky road bars were going to be an instant hit. 

Not only is this the easiest recipe, but it curbs my sweet tooth perfectly every time. Each bite is loaded with fluffy marshmallows and melted chocolate to create the perfect irresistible rocky road squares. 

You can make these during Christmas time to give out as gifts or as a sweet treat for the family to enjoy.

I’m not joking at all when I say that I keep this rocky road fudge bars recipe handy because I make them all the time! 

Rocky Road Bars

No-fuss desserts are our thing, and as much as we love sharing them with our family and friends, we sometimes have to make extra because we can’t keep our hands off them!

This rocky road bars recipe is no exception — I’ve made it dozens of times and everyone always wants more. 

It’s a fun twist on classic avalanche bars, adding even more chocolate flavor in the most addictive way.

Soft, billowy marshmallows and crispy rice cereal come together with the rich and creamy chocolate peanut butter candy filling to create this memorable dessert. 

Haystack Cookies are an often-overlooked treat with many of the same flavors, but butterscotch chips and M&M candies make them extra sweet.

Prefer the Rocky Mountain classic? You’ll love my no bake avalanche cookies, plus there’s a Cap’n Crunch version that your kiddos will gobble right up.

Or this Easy Rocky Road Fudge with that same beloved chocolate, marshmallow, and nut combo in a rich, creamy fudge that’s soo easy!

Ingredient Notes and Substitutions

• Chocolate – We’re using 3 different kinds for this rocky road bars recipe — chocolate-flavored candy coating (Almond Bark or Candiquik are my faves), semisweet chocolate chips, and Baker’s German’s Sweet Chocolate Bar. 
  
  If you can’t find the German’s Chocolate, replace it with 4 ounces of bittersweet chocolate plus 4 teaspoons of sugar.
  
  If you don’t have the semi-sweet chocolate chips, you can use milk chocolate broken into pieces but it will make these no bake treats even sweeter. 
  
• Peanut Butter – I like to use Super Chunky PB for extra crunch, but you can easily swap in a different nut butter or sunbutter for peanut allergies!
  
• Crispy Rice Cereal – For another layer of crispy crunch. Use your favorite brand!
  
• Mini Marshmallows – We’re not melting these down like we would for rice Krispies, so be sure to use the minis and not the jumbo size.
  
  You want there to be puffy, chewy pieces throughout each rocky road bar.
  
• Kosher Salt – Just a pinch to balance the sweetness of the other ingredients. I always have this on hand, and it’s the perfect size grain for cooking and baking. 

Tips and Tricks to Make Perfect Avalanche Bars

• Use quality ingredients.

The difference in flavor is quite noticeable, especially when it comes to the chocolate!

You can get away with off-brand crispy rice cereal and marshmallows, but stick with name-brand chocolate and no-stir peanut butter for the best consistency.

• Press the mixture into the pan.

Don’t smush it too hard, though, or your treats will be tough to chew.

Spread the mixture evenly into the pan with a spatula, working it into the corners as well, then gently press greased (clean) hands across the surface so any gaps are filled. 

I also make sure that I’m adding this in an even layer. 

• Let them set until firm.

If your kitchen is too warm — or if you’re impatient like me — you can pop the pan in the freezer for 20 minutes instead.

Wait until the entire rocky road bar slab is solid before slicing or the squares will lose their shape.

• Remove from the pan to slice.

And you thought lining the pan was just for easy cleanup, didn’t you?

Lift the dessert straight out of the pan and transfer to a cutting board. Peel away the sides of the parchment or foil, then slice into 24 evenly-sized rocky road bars.

I find that a large chef’s knife is the best tool for the job. Dip it into a cup of hot water, dry it off, then slice through in one press. 

Continue dipping and wiping the knife as needed until you’re done.

Prep Ahead

• Line and grease baking pan
• Break up German chocolate bar
• Measure out ingredients

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Parchment Paper or Heavy Duty Aluminum Foil– Makes it so much easier to remove rocky road bars from the pan.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!  A heat-safe bowl is a must in the kitchen! 
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too! I hate leaving goodness on the bottom of the bowl, so using this spatula is the best way to get it out all. 

Storing and Freezing Rocky Road Bars

Keep any leftover candy in an airtight container, either at room temperature or in the fridge, for up to 5 days.

You can also freeze rocky road bars for later! Wrap the entire slab in several layers of plastic wrap and foil, then thaw and slice before serving.

Or, freeze individual squares so you can sneak one (or two!) whenever you need a quick treat. Let them thaw on the counter for a bit first so you don’t break a tooth, though!

Rocky Road Bar FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Bake Dessert Recipes

Easy No Bake Oreo Dessert Recipe (7 Ingredients)

Easy No Bake Avalanche Cookies Recipe + Video

Lemon Blueberry Cheesecake (No Bake Recipe) + Video

Easy Lemon Icebox Cake (No-Bake Recipe) + Video

Print

Avalanche Bark Rocky Road Bars Recipe + Video

These Rocky Road Bars are an extra chocolatey version of avalanche bark with plenty of candy crunch. It's the perfect sweet treat!

Course Dessert

Cuisine American

Method No Bake

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 369cal

Author Donna Elick

Ingredients

• 16 ounces chocolate-flavored candy coating I use Almond Bark or Candiquik
• 2 cups semisweet chocolate chips
• 4 ounces Bakers German’s sweet chocolate bar broken into chunks
• 16.9 ounce jar super chunky peanut butter
• 3 cups crispy rice cereal
• 3 cups mini marshmallows
• 1/2 teaspoon salt

Instructions

• Line a 9 x 13-inch baking pan with parchment paper or aluminum foil sprayed with non-stick cooking spray.
• Melt the chocolate candy coating, chocolate chips and German chocolate in a large heatproof bowl. Microwave at half power for 30 seconds at a time until melted and smooth, stirring after each interval.
• Stir the peanut butter into the warm chocolate until melted and smooth. Add the rice cereal, marshmallows and salt and stir to combine.
• Pour the mixture into the prepared pan. Allow it to set in a cool place until firm.
• You can refrigerate the pan if your kitchen is too warm, or, if you are impatient like me, pop them in the freezer for 20 minutes. Once they are solid, cut them into 24 pieces.
• Store in the refrigerator.

Video

Nutrition

Serving: 1 | Calories: 369cal | Carbohydrates: 35g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 1mg | Sodium: 159mg | Sugar: 25g | Fiber: 3g | Calcium: 22mg | Iron: 2mg

Originally published December 2017, updated and republished June 2025

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 Avalanche Bark Rocky Road Bars Recipe + Video appeared first on The Slow Roasted Italian.

Tuscan Chicken Pasta

There is nothing quite like a restaurant-style dinner that comes together in a snap.

And you can never go wrong with the classic combo of tender, juicy chicken and a plate full of pasta!

Boasting a silky wine sauce and plenty of cheese, this creamy chicken Tuscan pasta is one for the books — your family will ask for it again and again.

I love cooking with Chardonnay — both in the food and maybe with a glass on the side!

Find it in chicken linguine recipes boasting Greek flavors or this homemade version of Chicken Vino Bianco from Olive Garden.

It’s also a delicious addition to shrimp scampi or steamed clams!

If you love Tuscan chicken over linguine, our 25 Minute Chicken Linguine with Tomato Sauce is your next must-try! Simple, saucy, and on the table in 25 minutes flat.

For another chicken pasta dinner that’s done in just 30 minutes, try our Cheesy Chicken Pasta Bake!

Ingredient Notes and Substitutions

• Chicken – Boneless skinless breasts are best in this Tuscan chicken pasta recipe, though thighs would work too.
  
  Keep in mind that thighs take a bit longer to cook, so always test the internal temperature to be sure they’re done.
  
• Pasta – Linguine is my top choice — every strand gets coated in luscious sauce, perfect for slurping! Fettucine is the best substitute since the shape and length are similar.
  
  Cook to al dente according to the package directions, since the noodles will soften a bit more in the sauce.
  
• Wine – I love the buttery flavor of Chardonnay and always have a bottle on hand.
  
  Sauvignon Blanc will work in a pinch, or substitute chicken stock if you are sensitive to alcohol.
  
• Italian Seasoning – This blend of spices comes ready to go in the spice aisle of your grocery store.
  
  You can also make your own with dried basil, oregano, rosemary, thyme, and marjoram — or whichever of those you have on hand.

Tips and Tricks to Make Creamy Tuscan Chicken Pasta

• Boil water in a flash!

After salting the water, cover your pot with a lid — the water will be bubbling in no time.

Just be sure not to leave it unattended, or you may have a boil-over to clean up.

• Add ingredients in just the right order.

Cook the chicken first, then the bell peppers since they take a few minutes to soften. I like to add the garlic here too so it becomes fragrant.

Next comes the wine to deglaze the pan. This loosens all the browned bits stuck to the bottom — those deepen the flavor of the sauce made with cheese, half-and-half, and pasta water!

Spinach goes last with the noodles because it wilts quickly and will continue to wilt the longer it sits.

• Use a meat thermometer.

Since chicken breasts vary in both overall size and thickness, cooking time can vary.

Always be sure that your poultry is cooked through by checking the internal temperature. It’s done when it reaches 165°F in the thickest part.

• Balance the flavors.

If the sauce seems too rich, add another splash of white wine or a squeeze of lemon juice.

And if there’s not enough heat, sprinkle in some extra red pepper flakes. It’s all about making this Tuscan chicken pasta your own!

Prep Ahead

• Mince garlic
• Slice bell peppers
• Chop parsley

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta
• Use a Ladle to scoop pasta water into a container before draining the noodles, and to add it to the creamy Tuscan chicken pasta sauce.
• Heavy Bottom Skillet – Make sure there’s plenty of room to toss everything together at the end.
• Wooden Spoon – It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.
• Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!

Serving Suggestions

Transform this chicken Tuscan pasta into a full Italian spread with a big bowl of salad and some breadsticks or garlic knots.

Roasted veggies like broccoli or green beans are another great addition to Tuscan chicken pasta, or dip grilled asparagus right in the lemon garlic sauce!

And don’t forget dessert! Finish off your meal with an affogato or a big slice of tiramisu cake.

Tuscan Chicken Pasta Recipe FAQ

Storing and Reheating Chicken Tuscan Pasta

Allow the dish to cool, then transfer leftovers — noodles and all — into an airtight container. You may want to slice the chicken ahead of time so it’s easier to reheat later.

Store in the refrigerator for 3 to 4 days. I don’t recommend freezing.

To reheat, return chicken Tuscan pasta to a skillet on the stove. Add a splash of water or chicken broth to loosen the sauce, then cover with a lid.

Heat over medium-low heat until everything is warmed through.

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pot Recipes

Print

Tuscan Chicken Pasta + Video

Make Tuscan Chicken Pasta for a restaurant-style dinner at home. It's a simple recipe with fresh ingredients, ready in just 20 minutes!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 989cal

Author Donna Elick

Ingredients

• 1 teaspoon kosher salt plus more for pasta water
• 1 pound linguine pasta uncooked
• 3 tablespoon extra virgin olive oil
• 1 pound boneless skinless chicken breasts
• 1/2 teaspoon freshly ground black pepper
• 4 cloves garlic minced
• 2 red bell peppers cored, seeded and cut into thin strips
• 1/4 teaspoon crushed red pepper flakes
• 1 cup Chardonnay
• 2 teaspoons Italian Seasoning Blend
• 2 cups half-and-half
• 1 cup freshly shredded Parmesan cheese
• 5 ounces fresh spinach
• 1/4 cup chopped fresh Italian parsley

Instructions

• Bring a pot of water to a boil over high heat. Add a small handful of salt and the linguine and cook until it’s al dente (has a bite to it). Drain the pasta and reserve 2 cups of the pasta water.
• Meanwhile, warm a 10-inch skillet over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the oil. Season both sides of the chicken with the salt and pepper. Add the chicken to the skillet. Cook the chicken until it’s a deep golden brown and completely cooked through, 3 to 5 minutes on each side. Remove the chicken and place it on a plate.
• Add the garlic, bell peppers and red pepper flakes to the skillet and cook until the peppers are crisp-tender, about 3 minutes, stirring occasionally. Add the wine and seasoning blend to the skillet and scrape the browned bits from the bottom of the pan. Bring the wine to a boil for 2 minutes. Add the half-and-half and the Parmesan cheese. Stir until the cheese melts into the sauce, about 1 minute. Add the reserved pasta water, a ladleful at a time, to thin the sauce if necessary. Sprinkle in the spinach and add the pasta.
• Twirl the pasta and spinach into the sauce with tongs. Top with the cooked chicken. Sprinkle with the parsley.

Video

Notes

Covering your pot while bringing it to a boil will cut your cooking time. Be sure not to leave it unattended, or you may have a boil-over to clean up.

If you are sensitive to alcohol, you can substitute the Chardonnay for chicken stock.

Nutrition

Serving: 1 | Calories: 989cal | Carbohydrates: 101g | Protein: 52g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 137mg | Sodium: 1270mg | Sugar: 11g | Fiber: 6g | Calcium: 453mg | Iron: 4mg

Originally published October 2017, updated and republished August 2024

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 Chicken Pasta + Video appeared first on The Slow Roasted Italian.

We have created over 1,000 recipes for you on our website over the last 6 years and you have been begging for us to do a cookbook. We are so thrilled to finally share our creation with you.

We hear over and over that we are your go-to for everyday comfort food and The Simple Kitchen is loaded with it, and so much more!!!

The Simple Kitchen is being released on October 17, 2017. Order now to have your copy in your mailbox on or before that date!

Be sure to use #TheSimpleKitchen on Instagram when sharing your photos of our recipes from The Simple Kitchen!

Where to Order The Simple Kitchen Cookbook

Amazon

Barnes & Noble

Books-a-Million

IndieBound

Inside THE SIMPLE KITCHEN

Inside The Simple Kitchen cookbook, you will find 82 mouthwatering recipes that are quick and easy bursting with flavor. Each recipe was created and tested to perfection. Every single recipe has a coordinated full size drool worthy photo.

There are countless easy kitchen tips, created with time-saving techniques and tricks to help you get in and out of the kitchen as quickly as possible.

There are 8 chapters, each loaded with 10 or more tried and true recipes.

“Perfectly Slow Cooked” is loaded with amazing slow cooker recipes that the whole family will love. You will find “Prep Time” listed on each recipe to give you an idea of how long it will take you to assemble each recipe. Munchkin’s favorite dinner recipe is in this chapter. Can you guess which one?

“One-Pot Wonders” is a rock star with very little clean up and an ease of preparation. All 10 recipes are tagged with their total cook time and they are all ready in 30 minutes or less. At least half of these recipes simply require you to add the ingredients to the pot and turn on the stove. I can’t wait for you to dive into this chapter.

“Dinner in a Snap!” is filled with dinner recipes that come together in less than 30 minutes. All 10 recipe are tagged with their total cook time. With most of the recipes ready in 20 minutes or less, this is the perfect weeknight chapter.

“Simple Appetizers” chapter is loaded with my favorite tips for making ahead party perfect recipes and 10 delicious recipes. Whether you are preparing for game day, family gatherings, big parties or just a Tuesday Bunco game these recipes are going to rock your party!

“Sensational Soups” is just in time for the upcoming soup season. With 10 amazing soup recipes it was really hard to choose a favorite. We included hearty soups and light soups. 8 recipes are done in 30 minutes or less, 1 slow cooker recipe and one family favorite!

“Simple Sides & Veggies” came together because we get so many emails about what to serve with your favorite. We included 10 recipes utilizing different starches and veggies. These veggies and side are  the perfect compliment to so many traditional recipes as well as many of our favorites.

“Everyday Kitchen Essentials” was the most fun to put together. We incorporated 11 go-to recipes that we absolutely love and use over and over again in our kitchen. You will see these recipes woven into the recipes throughout the book and you will love using these in your own kitchen!

“Deliciously Simple Desserts” is packed full of glorious treats. Everything from No-Bake desserts, fruit desserts, recipes to satisfy that chocolate craving and everything in between. This chapter does not disappoint! This chapter truly rounds out the book with a new spin on the recipe that started it all.

The Simple Kitchen Cookbook Reviews

EDITORIAL REVIEWS

“From quick and easy dinners to delectable desserts, The Simple Kitchen has something for everyone. This is a cookbook where you’ll find your new go-to recipes for any occasion.” – Jamie Lothridge, founder of My Baking Addiction

“I have always found Donna and Chad’s recipes easy to follow and family-friendly. I’m so excited for their first book–it’ll be one that I’ll be reaching for over and over again.” – Lori Lange, author of The Recipe Girl Cookbook and founder of RecipeGirl.com

“Donna and Chad have written an absolutely delicious book! If you are just starting to cook or have been cooking for 70 years, this cookbook is for you!” – Kristen Hills, co-founder of Six Sister’s Stuff

“Not only is it easy to feed your family with these recipes, but you’ll never find friendlier company while you’re cooking. This book is a perfect fit for your kitchen.” – The editors of Parade

“Donna and Chad make gathering around the family dinner table exciting again by providing delicious and easy recipes. This cookbook will definitely be my weeknight go-to!” – Holly Nilsson, founder of Spend with Pennies

“If you are looking for meals that your whole family will love, The Simple Kitchen is absolutely the book for you. Weeknight dinners can sometimes be a challenge for busy families, but Donna and Chad have cracked the code on meals that are not only quick and easy, but are also creative crowd pleasers.” – Shelly Jaronksy, founder of Cookies and Cups

“Donna and Chad Elick are the real deal. In The Simple Kitchen they stay true to their promise of delivering homemade classics in record time. With each turn of the page you’ll be planning your next meal, making this a must-have addition to your cookbook collection!” – Melissa Sperka, author of Melissa’s Southern Cookbook

“Donna and Chad always deliver amazing recipes my family loves. I love that they’re easy to make and I can spend more time with my family!” – Aubrey Cota, founder of Real Housemoms

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 The Simple Kitchen Cookbook appeared first on The Slow Roasted Italian.