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Copycat Texas Roadhouse Style Hand-Cut Ribeye with Garlic Herb Butter

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If there is one thing I’ve learned over years of standing in front of a hot grill, it’s that you don’t need a white tablecloth or a $100 bill to get a steakhouse-quality steak on your plate. Texas Roadhouse built an empire on hand-cut, perfectly seasoned steaks topped with that iconic melting compound butter, and with just a few simple techniques, you can beat their waitlist right in your own backyard.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes Just Like the Original: The combination of a heavy, savory-sweet rub and whipped garlic herb butter delivers that exact signature steakhouse flavor.
  • Foolproof Technique: Using a heavy cast-iron skillet or a high-heat grill guarantees a deep, caramelized crust without overcooking the center.
  • Budget & Family Friendly: Feeding a family at a steakhouse adds up fast; making these at home gives you higher-quality cuts for a fraction of the price.
  • Make-Ahead Simplicity: You can roll the compound butter ahead of time, making dinner-time assembly virtually effortless.

Ingredients

For the Steak & Seasoning Rub:

  • Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick) – Look for heavy intramuscular marbling for maximum tenderness and flavor; NY Strip works well too.
  • Coarse Kosher Salt (1 tbsp) – Essential for pulling moisture to the surface and locking in juices through a pre-cook dry brine.
  • Coarse Black Pepper (1 tbsp) – Provides that sharp, aromatic steakhouse bite on the outer crust.
  • Garlic Powder (1 tsp) – Adds a deep, savory background flavor to the crust seasoning.
  • Onion Powder (1 tsp) – Enhances the natural umami and richness of the beef.
  • Brown Sugar (1/2 tsp) – The secret weapon; aids in rapid caramelization and gives that subtle copycat flavor bump.
  • Smoked Paprika (1/2 tsp) – Gives a touch of color and a mild hint of woodsmoke.

For the Garlic Herb Compound Butter:

  • Unsalted Butter (1/2 cup / 1 stick, softened) – Use good quality real butter at room temperature so it whips easily.
  • Minced Fresh Garlic (2 cloves) – Freshly grated or minced fine so it infuses evenly into the butter.
  • Fresh Parsley (1 tbsp, finely chopped) – Adds bright color and a fresh, clean herbal finish.
  • Worcestershire Sauce (1/2 tsp) – Adds a savory, rich depth of flavor to the whipped mixture.
  • Fine Sea Salt (1/4 tsp) – Balances the garlic and brings out the creaminess of the butter.

Step-by-Step Directions

1. Make the Garlic Herb Butter

In a small bowl, combine the softened butter, minced garlic, chopped parsley, Worcestershire sauce, and fine sea salt. Use a fork to whip everything together until light and smooth. Transfer the butter onto a sheet of plastic wrap, shape it into a log, twist the ends tight, and chill in the fridge for at least 30 minutes to firm up.

2. Prep and Dry Brine the Steaks

Pat your ribeyes completely dry with paper towels—moisture is the enemy of a good sear. In a small ramekin, mix the kosher salt, black pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season the steaks generously on all sides, pressing the rub into the meat. For the best crust, let them sit at room temperature for 35–45 minutes before cooking.

3. Sear to Perfection

Preheat a heavy cast-iron skillet over high heat until it just begins to smoke (or fire up your grill for high direct heat). Place the steaks into the dry, hot skillet. Sear undisturbed for 3–4 minutes until a deep, dark mahogany crust forms. Flip and sear the other side for another 3–4 minutes.

4. Check Temp and Rest

Use an instant-read meat thermometer inserted into the thickest part of the steak. Pull the ribeyes off the heat at 130°F for Medium-Rare or 138°F for a solid Medium (the temperature will rise another 3–5°F as it rests). Immediately place a thick slice of the garlic herb butter on top of each hot steak, tent loosely with foil, and let rest for 5–7 minutes before slicing.

Tips & Variations

  • The “Pop” Factor: For a next-level touch, keep a bottle of aged balsamic vinegar at the table and drop just a few drops onto each slice right before eating.
  • Add an Umami Boost: Swap half the black pepper in the rub for finely ground dried mushroom powder or dark espresso coffee grounds to create an insanely rich crust.
  • Reversed-Sear Method: If your cuts are extra thick (1.5 inches or more), smoke or bake them low-and-slow at 225°F until they reach 115°F internal, then flash-sear them in a screaming-hot skillet for 60 seconds per side.

Frequently Asked Questions

Why is my steak tough even though I bought a ribeye?

Steak toughness usually comes down to cooking temperature or cutting into the meat too fast. Pulling the steak at the right internal temp (130°F–138°F) and allowing a full 5–7 minute rest allows the muscle fibers to relax and reabsorb juices.

Can I make the compound butter ahead of time?

Absolutely. You can make the garlic herb butter up to 5 days in advance and keep it in the refrigerator, or freeze the rolled log for up to 3 months. Slice off rounds as needed for steaks, chicken, or grilled vegetables.

Do I need oil in the pan when searing a ribeye?

Ribeyes have a high natural fat content. If you’re using a well-seasoned cast-iron skillet, you don’t need much oil at all. A tiny splash of high-smoke-point oil (like avocado oil) is fine, but the fat rendering off the steak will handle most of the work.

What to Serve It With

  • Loaded Baked Potatoes: Fluffy russets packed with sour cream, sharp cheddar, crisp bacon, and chives.
  • Grilled Asparagus: Tossed in olive oil, sea salt, and a squeeze of fresh lemon juice.
  • Homemade Chimichurri: If you want a fresh, herb-forward alternative to butter, try our homemade parsley and garlic chimichurri sauce.

Storage & Reheating

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat without drying it out or overcooking the center, place the steak on a wire rack over a baking sheet in a 250°F oven until warmed through (about 10–15 minutes), then finish with a quick 30-second flash sear in a hot pan.

Recipe inspired by Texas Roadhouse.

RECIPE SUMMARY

Texas Roadhouse Style Hand-Cut Ribeye

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Resting Time: 40 mins
  • Servings: 2

Ingredients:

  • 2 Boneless Ribeye Steaks (12–14 oz each, 1 to 1.5-inch thick)
  • 1 tbsp Coarse Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Brown Sugar
  • 1/2 tsp Smoked Paprika
  • 1/2 cup Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Parsley, chopped
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Make Butter: Mix softened butter, minced garlic, parsley, Worcestershire, and sea salt in a small bowl. Roll into a log in plastic wrap and chill for 30 minutes.
  2. Season Steak: Combine kosher salt, pepper, garlic powder, onion powder, brown sugar, and smoked paprika. Season steaks generously on all sides. Let sit at room temp for 35–45 minutes.
  3. Sear: Heat a cast-iron skillet over high heat until smoking. Sear steaks for 3–4 minutes per side until a deep crust forms.
  4. Finish: Check internal temp (130°F for Medium-Rare, 138°F for Medium). Top with a slice of garlic butter, tent with foil, and rest for 5–7 minutes before serving.

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Cooking and Recipes, Recipes

Chili’s Honey-Chipotle Chicken Crispers Recipe

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Ask any table at Chili’s what they’re ordering and there’s a good chance somebody says “the honey chipotle ones.” There’s a reason that basket of crispy chicken tenders tossed in sticky, smoky-sweet sauce has stuck around on the menu for years — it hits that sweet, spicy, crunchy combo that’s almost impossible to stop eating.

Chili’s Honey-Chipotle Chicken Crispers are hand-breaded chicken tenders, fried until golden and crackly, then tossed in a sauce built from honey, chipotle, and a little tang from vinegar and ketchup. It’s the kind of dish that works as a game-day appetizer, a weeknight dinner the kids will actually eat, or something to bring to a potluck when you want to show up with something better than a bag of chips. Best part? You skip the drive and the wait for a table.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — that sweet, smoky, slightly tangy honey chipotle sauce is the star, and it’s easy to nail at home.
  • Crazy crispy — a wet batter followed by a seasoned dry breading gives you that same crackly Chili’s-style crunch under the sauce.
  • Family-friendly — dial the heat up or down and everybody at the table is happy, from picky kids to guys who want it spicier.
  • Great for a crowd — whether it’s game day, a backyard hang, or just a Tuesday, this one disappears fast off a big platter.

Ingredients

For the Chicken

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces) – tenderloins fry up faster and stay juicier than cutting your own strips from breasts, but sliced chicken breast works fine in a pinch.
  • 6-8 cups vegetable or canola oil – for frying; you want enough to come at least 2-3 inches up the sides of your pot.

For the Batter

  • 1 large egg – helps the batter cling to the chicken and gives it a little richness.
  • 1/2 cup whole milk – thins the batter out; buttermilk works too if you want extra tang.
  • 1/2 cup chicken broth – adds savory depth you won’t get from milk alone.
  • 1 1/4 teaspoons salt – seasons the batter itself, not just the coating.
  • 1/4 teaspoon black pepper – basic background seasoning.
  • 1/4 teaspoon paprika – a little color and mild flavor.
  • 1/4 teaspoon garlic powder – rounds out the batter’s flavor.
  • 3/4 cup all-purpose flour – whisked in last to thicken the batter to a pancake-batter consistency.

For the Breading

  • 1 1/2 cups all-purpose flour – the dry coating that turns golden and crunchy in the fryer.
  • 1 1/2 teaspoons salt – don’t skip seasoning the breading itself — it’s your last chance to season the crust.
  • 3/4 teaspoon paprika – adds color and a mild smokiness to the crust.
  • 1/2 teaspoon black pepper – balances the sweetness of the sauce to come.
  • 1/2 teaspoon garlic powder – more savory backbone in every bite.

For the Honey Chipotle Sauce

  • 2/3 cup honey – the backbone of the sauce; use a mild honey so the chipotle doesn’t get buried.
  • 1/4 cup water – thins the sauce so it coats instead of clumping.
  • 1/4 cup ketchup – adds body and a little tomato tang.
  • 1 tablespoon apple cider vinegar – cuts through the sweetness so the sauce doesn’t taste like straight syrup.
  • 1-2 teaspoons ground chipotle chili powder – start with 1 teaspoon for mild heat and smoky flavor, add the second if you want more kick.
  • 1/2 teaspoon salt – balances the honey’s sweetness.
  • 1/2 teaspoon hot sauce (optional) – for a little extra heat on top of the chipotle.

Directions

Make the Sauce

  1. Combine the honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce (if using) in a small saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally, and cook for about 2 minutes until slightly thickened. Remove from heat and set aside — it’ll thicken a bit more as it cools.

Mix the Batter and Breading

  1. In a mixing bowl, whisk together the egg, milk, chicken broth, salt, pepper, paprika, and garlic powder until smooth.
  2. Whisk in the 3/4 cup of flour until you have a batter about the consistency of pancake batter.
  3. In a separate shallow dish or pie plate, stir together the breading flour, salt, paprika, pepper, and garlic powder.

Fry the Chicken

  1. Heat the oil in a Dutch oven or deep, heavy pot to 350°F. Use a thermometer if you’ve got one — guessing on oil temp is the number one way frying goes sideways.
  2. Dip each chicken tenderloin into the batter, letting the excess drip off, then drop it into the breading mixture and press to coat thoroughly on all sides.
  3. Working in batches of 3-4 pieces so you don’t crowd the pot, carefully lower the chicken into the hot oil. Fry for about 4 minutes, flipping once, until deep golden brown and cooked through to 165°F internally.
  4. Remove with a slotted spoon or spider strainer and drain on a paper towel-lined plate or wire rack. Let the oil come back up to 350°F between batches.

Toss and Serve

  1. Once all the chicken is fried, transfer it to a large bowl.
  2. Pour the honey chipotle sauce over the top and toss gently until every piece is coated.
  3. Serve immediately while it’s hot and the coating is still crispy.

Tips & Variations

  • Let the breaded chicken rest for a couple minutes before frying. This helps the coating set so it doesn’t slide off in the oil.
  • No deep fryer? No problem. A Dutch oven or heavy-bottomed pot with a thermometer clipped to the side works just as well.
  • Bake or air fry instead. Skip the batter, bread the chicken in just the seasoned flour mixture pressed on with a little buttermilk, then bake at 425°F for 18-20 minutes or air fry at 400°F for 12-14 minutes, flipping halfway, before tossing in sauce.
  • Turn up the heat. Add extra chipotle powder or a spoonful of the adobo sauce from a can of chipotles in adobo for a smokier, spicier version.
  • Serve the sauce on the side instead of tossing if you’re feeding picky eaters — that way everyone controls their own heat level.

FAQ

How spicy is this recipe?
With 1 teaspoon of chipotle powder it’s more smoky-sweet than hot — kid-friendly for most families. Bump it up to 2 teaspoons or add the hot sauce if you want more of a kick.

Can I use chicken breasts instead of tenderloins?
Yes, just slice boneless, skinless chicken breasts into strips about the same size as tenderloins so they cook evenly and stay crispy all the way through.

Why did my coating fall off in the fryer?
Usually it’s oil that’s not hot enough, which lets the coating soak up oil and separate, or not letting the excess batter drip off before breading. Keep the oil at a steady 350°F and give the breaded chicken a minute to rest before it goes in.

What to Serve It With

These crispers are made for classic sides — crinkle-cut fries, a cool and creamy coleslaw, or corn on the cob all balance out the sweet heat. A simple ranch or blue cheese dip on the side never hurts either, especially if you’ve got kids at the table who want to dunk everything.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For the best texture, reheat in a 400°F oven or air fryer for 6-8 minutes until hot and crispy again — the microwave will leave you with soggy breading. Freezing isn’t recommended once the chicken is sauced, since the coating loses its crunch when thawed.

Recipe inspired by / adapted from Chili’s Honey-Chipotle Chicken Crispers. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by Chili’s.

Chili’s Honey-Chipotle Chicken Crispers (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: about 40 minutes

Ingredients

  • 1 1/2 pounds chicken tenderloins (about 10-12 pieces)
  • 6-8 cups vegetable or canola oil, for frying
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup chicken broth
  • 1 1/4 teaspoons salt (for batter)
  • 1/4 teaspoon black pepper (for batter)
  • 1/4 teaspoon paprika (for batter)
  • 1/4 teaspoon garlic powder (for batter)
  • 3/4 cup all-purpose flour (for batter)
  • 1 1/2 cups all-purpose flour (for breading)
  • 1 1/2 teaspoons salt (for breading)
  • 3/4 teaspoon paprika (for breading)
  • 1/2 teaspoon black pepper (for breading)
  • 1/2 teaspoon garlic powder (for breading)
  • 2/3 cup honey
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1 tablespoon apple cider vinegar
  • 1-2 teaspoons ground chipotle chili powder
  • 1/2 teaspoon salt (for sauce)
  • 1/2 teaspoon hot sauce (optional)

Instructions

  1. Combine honey, water, ketchup, vinegar, chipotle chili powder, salt, and hot sauce in a saucepan. Simmer 2 minutes, then set aside.
  2. Whisk together egg, milk, chicken broth, salt, pepper, paprika, and garlic powder, then whisk in 3/4 cup flour to make the batter.
  3. Mix breading flour, salt, paprika, pepper, and garlic powder in a shallow dish.
  4. Heat oil to 350°F in a Dutch oven or deep pot.
  5. Dip chicken tenderloins in batter, then coat in breading mixture.
  6. Fry in batches of 3-4 for about 4 minutes, flipping once, until golden brown and cooked through to 165°F.
  7. Drain on paper towels, then toss all the fried chicken with the honey chipotle sauce.
  8. Serve immediately.

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LongHorn Steakhouse Parmesan Crusted Chicken Recipe

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If you’ve ever sat down at a LongHorn Steakhouse and watched that golden, bubbling layer of cheese hit the table in front of you, you know the little thrill that comes right before the first bite. That parmesan crust is the reason half the tables in that restaurant order the same thing.

LongHorn Steakhouse’s Parmesan Crusted Chicken has been a menu staple for years, and it’s easy to see why — a juicy, marinated chicken breast gets topped with a melty parmesan-provolone blend and a garlicky, buttery panko crust, then run under the broiler until it’s golden and bubbling. It’s the kind of dish that feels like a restaurant treat but is honestly pretty simple to pull off in your own kitchen — no reservation, no wait for a table, and you can make it exactly as cheesy as you want.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Why You’ll Love This Recipe

  • Tastes just like the original — the marinade and cheese-and-panko crust nail that same rich, savory flavor you remember from the restaurant.
  • Weeknight-friendly — from marinating to broiling, you’re looking at well under an hour of actual hands-on time.
  • Family-friendly — even picky eaters come around for melted cheese and crispy panko on top of chicken.
  • Flexible — sear it in a skillet, bake it, or throw it on the grill depending on what you’re in the mood for (or what the weather’s doing).

Ingredients

For the Chicken & Marinade

  • 4 boneless, skinless chicken breasts – pounded to an even 1/2-inch thickness so they cook evenly and stay juicy.
  • 1/3 cup olive oil – the base of the marinade; adds richness and helps everything else stick.
  • 1/3 cup ranch dressing – this is the secret to that tangy, herby LongHorn flavor. Use your favorite bottled ranch.
  • 2 tablespoons Worcestershire sauce – adds a savory, almost steakhouse-y depth.
  • 1 tablespoon minced garlic – fresh is best here, but jarred works in a pinch.
  • 1 teaspoon lemon juice – brightens up the marinade so it doesn’t taste flat.
  • 1/2 teaspoon black pepper, plus salt to taste – keep it simple; the ranch and cheese bring plenty of flavor later.
  • 2-3 tablespoons vegetable oil – for searing the chicken in a skillet (skip this if you’re grilling).

For the Parmesan Crust

  • 1/2 cup grated Parmesan cheese – the backbone of the crust; use the real stuff if you can, not the shelf-stable shaker kind.
  • 1/2 cup shredded provolone cheese – melts beautifully; Swiss or mozzarella work as substitutes if that’s what you’ve got on hand.
  • 6 tablespoons ranch dressing – mixed with the cheese to make a spreadable, tangy layer.
  • 3/4 cup panko breadcrumbs – gives the topping its signature crunch; regular breadcrumbs work but won’t be quite as crispy.
  • 4 tablespoons butter, melted – coats the panko so it toasts and browns instead of just sitting there.
  • 2 teaspoons garlic powder – stirred into the panko for extra flavor in every bite.

Directions

Marinate the Chicken

  1. Whisk together the olive oil, ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper in a bowl until combined.
  2. Place the chicken breasts in a zip-top bag or between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
  3. Season lightly with salt, then add the chicken to the marinade, seal, and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

Cook the Chicken

  1. Heat 2-3 tablespoons of vegetable oil in a heavy skillet (cast iron if you’ve got it) over medium-high heat. Remove the chicken from the marinade, letting the excess drip off.
  2. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through to 165°F internally.
  3. Prefer the grill? Cook the chicken over medium-high direct heat for 4-6 minutes per side instead — you’ll get a little smoky char that makes this even better.
  4. Transfer the cooked chicken to a baking sheet or oven-safe skillet and tent loosely with foil while you make the topping.

Build the Crust

  1. In a bowl, stir together the Parmesan, provolone, and 6 tablespoons of ranch dressing until well combined. If it’s too stiff to spread, microwave in 15-second bursts, stirring in between, until it loosens up.
  2. In a separate bowl, mix the panko, melted butter, and garlic powder until every crumb is coated.

Broil & Rest

  1. Set your oven to broil (or low broil around 450°F) and position a rack about 6 inches from the heat source.
  2. Spread the cheese mixture evenly over each piece of chicken, then top with the buttered panko mixture, pressing gently so it sticks.
  3. Broil for 3-4 minutes, watching closely, until the cheese is bubbling and the panko is golden brown.
  4. Let the chicken rest for 2-3 minutes before serving — this keeps all that cheesy topping in place instead of sliding off the second you cut in.

Tips & Variations

  • Pound the chicken evenly. This is the step guys skip, and it’s the one that matters most — an even thickness means the chicken finishes cooking at the same time all the way through instead of drying out on the thin end.
  • Make it spicy. Stir a pinch of cayenne or a few dashes of hot sauce into the cheese mixture if you want some heat behind that crust.
  • Bake instead of sear. If you’d rather not deal with a hot skillet, bake the marinated chicken at 425°F for 15-18 minutes, then add the toppings and broil as directed.
  • Prep ahead. The chicken can marinate overnight, and you can mix the panko topping a few hours ahead — just keep it in the fridge until you’re ready to broil.

FAQ

Can I use chicken thighs instead of breasts?
Yes — boneless, skinless thighs work well and stay extra juicy. Just keep an eye on your cook time since thighs are often a bit smaller and can cook a touch faster than breasts.

What’s the best way to reheat leftovers without drying them out?
Skip the microwave — it turns that crispy topping soggy. Reheat in a 350°F oven for 8-10 minutes instead, which brings the panko crust back to life.

Can I make this ahead of time for a dinner party?
You can marinate the chicken and mix the crust topping a day ahead, but hold off on searing and broiling until right before you serve — that panko crust is at its best fresh out of the oven.

What to Serve It With

Round out the plate with garlic mashed potatoes, a simple steamed green vegetable like broccoli or green beans, or a side salad to cut through all that cheese. If you’ve already got the grill fired up, grilled asparagus or corn on the cob makes an easy, no-fuss side to go with it.

Storage & Reheating

Store leftover chicken in an airtight container in the fridge for up to 3-4 days. I don’t recommend freezing this one — the cheese and panko topping loses its texture once thawed. To reheat, place it on a baking sheet in a 350°F oven for 8-10 minutes until warmed through and the topping re-crisps.

Recipe inspired by / adapted from LongHorn Steakhouse’s popular Parmesan Crusted Chicken. This is a homemade version built from widely shared copycat techniques — it’s not an official recipe, and this post isn’t affiliated with or endorsed by LongHorn Steakhouse.

LongHorn Steakhouse Parmesan Crusted Chicken (Copycat Recipe)

Servings: 4
Prep Time: 20 minutes (plus 30 minutes to overnight marinating)
Cook Time: 15 minutes
Total Time: about 35 minutes active, plus marinating time

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/3 cup olive oil
  • 1/3 cup ranch dressing (for marinade)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper, plus salt to taste
  • 2-3 tablespoons vegetable oil (for searing)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded provolone cheese
  • 6 tablespoons ranch dressing (for crust)
  • 3/4 cup panko breadcrumbs
  • 4 tablespoons butter, melted
  • 2 teaspoons garlic powder

Instructions

  1. Whisk olive oil, 1/3 cup ranch dressing, Worcestershire sauce, garlic, lemon juice, and pepper together for the marinade.
  2. Pound chicken breasts to an even 1/2-inch thickness, season lightly with salt, and marinate for 30 minutes to overnight in the fridge.
  3. Heat vegetable oil in a skillet over medium-high heat and sear chicken 4-5 minutes per side until cooked through to 165°F (or grill over medium-high heat 4-6 minutes per side).
  4. Transfer chicken to a baking sheet and tent with foil.
  5. Mix Parmesan, provolone, and 6 tablespoons ranch dressing until spreadable.
  6. Mix panko, melted butter, and garlic powder until coated.
  7. Preheat broiler and position rack 6 inches from heat. Spread cheese mixture over chicken, top with panko mixture.
  8. Broil 3-4 minutes until bubbling and golden brown. Rest 2-3 minutes before serving.

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Mike’s AI Tips: The Fridge Snap Solution for Busy Nights

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When it’s dinner time and the mental tax of deciding what to make feels heavier than the actual cooking, leverage Gemini’s visual recognition instead of stressing over a recipe search.

Does this sound like you?

It is 5:45 PM on a Tuesday. You just got home from work, the kids are asking what is for dinner, and you are standing in front of an open refrigerator with zero mental energy left to figure out a meal. Deciding what to cook after a long day often feels harder than the actual cooking.

When “dinner fatigue” sets in, you do not need to sit down, type out a long list of ingredients, or scroll through food blogs trying to find a recipe.

Did you know – You can solve this in under 30 seconds by taking a quick photo with Google Gemini. By leveraging Gemini’s visual recognition capabilities, you turn your smartphone camera into a instant sous-chef that reads your fridge shelves, identifies your ingredients, and gives you realistic meal options on the spot.

How to Use the Fridge Snap Tonight

Instead of pulling out ingredients one by one or settling for takeout, use this quick three-step routine:

1.Take a Clear Photo:

Open the Gemini app, tap the camera icon in the prompt bar, and snap a quick photo of your open refrigerator shelves or pantry setup. Make sure the main proteins, produce, and open jars are reasonably visible.

2.Send the Specific Prompt:

Type or speak this exact prompt alongside your photo:

“Give me 3 realistic 20-minute dinner ideas I can make using ONLY what you see here, plus basic pantry staples like oil, salt, pepper, and butter. Keep prep time under 10 minutes.”

3.Pick and Refine:

Gemini will analyze the image, recognize your ingredients, and give you brief, actionable ideas. If one looks good, reply: “Give me the step-by-step instructions for option #2.”

Why It Works So Well

  • Zero Brain Power Needed: You skip the endless scrolling through food blogs with 10-page backstories.
  • Reduces Food Waste: Uses up items sitting in the crisper drawer before they go bad.
  • Adapts to What You Have: If you’re missing an ingredient, tell Gemini on the spot (e.g., “I don’t have heavy cream, what can I swap in?”) and it adjusts instantly.

Practical Tips to Get the Best Results

  1. Include the Crisper Drawer: If you have fresh veggies hidden in drawers, pull the drawer open slightly before taking the photo so Gemini can see what greens or vegetables you have left.
  2. Mention Household Preferences: Add quick constraints to your prompt if needed, such as “Make option #1 kid-friendly” or “Keep it gluten-free.”
  3. Pantry Add-Ons: If you have canned black beans, rice, or pasta in the cupboard, mention them in your text prompt alongside the fridge photo to give Gemini more building blocks to work with.

Give this quick visual trick a try tonight before reaching for a delivery app—it takes 30 seconds to snap the picture, saves money, and gets dinner on the table fast.

cooking, Cooking and Recipes, food, Pellet Grills & Smokers, Recipes, Traeger Grills

Santa Maria Style Tri-Tip Recipe Two Ways – Weber Kettle vs Traeger

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Ah, Santa Maria! Just the name conjures images of sun-drenched vineyards and the smoky aroma of perfectly grilled tri-tip. This regional barbecue tradition from California’s Central Coast is all about simple, high-quality ingredients and letting the flavor of the beef shine through.

Today, we’re diving headfirst into the deliciousness of Santa Maria Style Tri-Tip. I’ll not only give you the classic recipe for the rub and the accompanying salsa but also provide two methods for cooking this fantastic cut: the traditional Santa Maria vibe using a Weber kettle with a Santa Maria attachment, and the ever-convenient Traeger pellet grill. So, whether you’re looking for that direct-heat char or the ease of pellet smoking, we’ve got you covered!

The Star of the Show: Santa Maria Tri-Tip

Tri-tip is a triangular cut of beef from the bottom sirloin. It’s known for its rich, beefy flavor and tender texture when cooked correctly. The Santa Maria style emphasizes this natural flavor with a simple yet impactful seasoning.

The Essential Santa Maria Rub

This rub is the heart and soul of Santa Maria barbecue. It’s minimal but delivers maximum flavor.

Ingredients:

  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons kosher salt (or 1 tablespoon fine sea salt)
  • 1 tablespoon garlic powder

Instructions:

  1. Combine all ingredients in a small bowl.
  2. Generously rub the mixture all over the tri-tip, ensuring all surfaces are coated.
  3. Let the seasoned tri-tip rest at room temperature for at least 30 minutes, or up to a few hours in the refrigerator. Bringing it closer to room temperature before grilling helps it cook more evenly.

The Classic Accompaniment: Pico de Gallo (Santa Maria Style Salsa)

While not strictly part of the grilling process, a fresh and vibrant salsa is a must-have with Santa Maria tri-tip. This simple pico de gallo complements the richness of the beef perfectly.

Ingredients:

  • 2 ripe tomatoes, diced
  • 1/2 white onion, finely diced
  • 1-2 jalapeños, seeded and minced (optional)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste

Instructions:

  1. Combine all ingredients in a bowl.
  2. Gently toss to combine.
  3. Season with salt to taste.
  4. Let it sit for at least 15 minutes to allow the flavors to meld.

Method 1: The Traditional Santa Maria Vibe on a Weber Kettle

While a dedicated Santa Maria grill would be awesome – that’s also a pretty penny, but fear not, you can still capture that classic flavor with an inexpensive Weber Kettle and a Santa Maria attachment like this one – now you can easily transform your Weber kettle into a Santa Maria-style cooker.

Best of all this method utilizes direct heat, allowing for beautiful searing and that signature smoky essence from the coals.

What you’ll need:

Instructions:

  1. Set Up the Attachment and Coals: Install the Santa Maria grill attachment onto your Weber kettle. Light your charcoal in a chimney starter and pour the hot coals onto the charcoal grate, directly beneath where the tri-tip will sit on the elevated grate of the attachment. You’ll want a medium-hot bed of coals.
  2. Position the Tri-Tip: Place the seasoned tri-tip on the elevated grate of the Santa Maria attachment. This positions the meat closer to the heat source than the standard Weber grate, which is key for Santa Maria-style cooking.
  3. Sear: Since the meat is closer to the heat, it will sear relatively quickly. Keep a close eye on it and flip after about 3-4 minutes per side to develop a nice crust.
  4. Cook to Temperature: Continue to cook, flipping occasionally (about every 10 minutes) until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness). The Santa Maria elevated grate allows you to control the heat by raising or lowering the cooking surface, or by adjusting the amount of charcoal. This will likely take another 20-40 minutes depending on the thickness of your tri-tip and the heat of your coals.
  5. Rest: Once cooked, remove the tri-tip from the grill and let it rest on a cutting board for 10-15 minutes.
  6. Slice and Serve: Slice the tri-tip against the grain and serve with the fresh pico de gallo, grilled garlic bread, and pinquito beans.

Method 2: Traeger Pellet Grill

Using a Traeger offers consistent temperature and a wonderful smoky flavor, making it a fantastic alternative.

What you’ll need:

Instructions:

  1. Preheat the Traeger: Preheat your Traeger to 225°F (107°C).
  2. Smoke the Tri-Tip: Place the seasoned tri-tip directly on the grill grates. Smoke for about 45-60 minutes, or until the internal temperature reaches around 115-120°F. This allows it to absorb that delicious smoky flavor.
  3. Increase the Heat: Crank up the Traeger to 450-500°F (232-260°C).
  4. Sear: Sear both sides of the tri-tip for about 3-4 minutes per side to create a nice crust.
  5. Cook to Temperature: Continue cooking until the internal temperature reaches 130-135°F for medium-rare (or your desired level of doneness).
  6. Rest: Remove the tri-tip from the Traeger and let it rest on a cutting board for 10-15 minutes.
  7. Slice and Serve: Slice against the grain and serve with your homemade pico de gallo and other favorite sides.

Which Method is Right for You?

Both methods yield fantastic results, just with slightly different nuances. The Weber with the Santa Maria attachment provides that direct heat sear and smoky charcoal flavor reminiscent of the traditional Santa Maria experience. The Traeger offers ease of use and consistent smoky flavor. Ultimately, the best method is the one that fits your equipment and preferences!

So, fire up your grill (whichever kind you choose!), grab a tri-tip, and experience the deliciousness of Santa Maria barbecue.

What are your favorite ways to cook tri-tip? Let us know in the comments below!

Recipes, Traeger Grills

3 Best Prime Rib Recipes for your Traeger Grill

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Looking for some great prime rib recipes to cook on your Traeger Grill? Check out these delicious ideas to cook your next Rib Roasts on a Traeger Grill: Smoke Prime Rib Recipe, Roasted Herb Crusted Prime Rib Recipe, and Roasted Prime Rib with Garlic and Coffee Rub. Best of all, these 3 recipes are from the Official Traeger Store on Amazon so you know they’re tried and true tips that will work great!

[lwptoc]

Best Prime Rib Recipes on Traeger Grill

Recipe: Smoked Prime Rib with Traeger Prime Rib Rub

Tip: Click the pics if you want to enlarge the recipe

Best Prime Rib Recipes on Traeger Grill
Traeger Smoked Prime Rib Recipe

What you’ll need: (click links to see the item on Amazon)

Stock up on what you need:

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You can also shop for Prime Rib on Amazon now too!

Recipe: Roasted Herb Crusted Prime Rib

Best Prime Rib Recipes on Traeger Grill
Roasted Herb Crusted Prime Rib

What you need: (click links to shop the item on Amazon)

Save time: shop for Prime Rib on Amazon and have it sent directly to your door.

Recipe: Roasted Prime Rib with Garlic and Traeger Coffee Rub

Best Prime Rib Recipe on Traeger Grill

What you need: (click links to shop the item on Amazon)

Stock up on what you need:

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Save time: shop for Prime Rib on Amazon and have it sent directly to your door.

Looking for Your First/Next Traeger?

If you need advice on buying your first Traeger Grill or upgrading to a new Traeger Grill model, we can help.

Click the pic to read the article “What’s the Best Traeger Grill?”

What to Read Next

Are these the best Prime Rib recipes for your Traeger Grill? Give them a try, let us know what you think.

If you have a different idea you want us to feature on this site, contact us today.

If you’re looking for more ‘official’ Traeger Grill Recipes, find them here.

Meanwhile, check out these other articles from The Traegerhood.

    Cooking and Recipes, How To and What Is, practical solutions, Recipes

    Buffalo Chicken Wing Recipe – How to Make Crispy, Juicy Hot Wings Full of Flavor!

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    This weekend I made my dad’s world-famous Buffalo Chicken Wing Recipe again – and man was it good! If you like Buffalo Wings that are crispy, juicy, and full of flavor, you’ll want to try this Buffalo Wing recipe for yourself – it’s got a secret ingredient that adds so much flavor you’ll wonder why you didn’t think of using it before.

    I’m cooked my Buffalo wings in an Ooni Pizza Oven for a wood-fired effect but u can make this buffalo chicken wing recipe on any grill or oven. Best of all this Buffalo Chicken Wing Recipe is EASY to make, easy to customize to your tastes, and so much fun to eat!

    Give it a try & let me know what tips YOU have to share.

    Buffalo Chicken Wing Recipe – The Video

    SKIP AHEAD in the video with these timestamps:

    • 00:38 Kamado & Ooni Pizza Oven views
    • 01:10 Fuel Source (lump charcoal + cooking wood)
    • 01:20 Wings in Marinade
    • 01:50 Getting the Ooni Oven up to temp (watch the temp gauge climb!) 02:20 FIRE – it’s a beautiful thing!
    • 02:35 Wings are ready to cook WITHOUT sauce
    • 03:30 Buffalo Sauce Recipe Ingredients. Discussion on Hot Sauce to Butter Ratio
    • 06:40 Buffalo Sauce Mixed (see below for recipe itself)
    • 07:10 Wings at 10 Minutes
    • 07:30 Wings at 20 Minutes
    • 07:38 Wings IN SAUCE
    • 07:55 Sauced Wings ready to CRISP
    • 08:09: Wings back in oven to CRISP
    • 08:37 Wings DONE
    • 09:00 Let’s Eat!
    • 10:00 Bonus: The Drippins!
    • Share this vid: https://youtu.be/N1mR_M31MB8

    Buffalo Chicken Wing Recipe – Step by Step

    I have the full text version of the Buffalo Chicken Wing Recipe – including a step-by-step – on my grilling website called LordoftheGrills.com. Here’s a link you can use to go to that page…

    Buffalo Chicken Wing Recipe
    Click this pic for the text version of the recipe.

    About the Products used:

    Because of the Coronavirus pandemic, chicken wings are in short supply so I could only find I Costco Party wings – normally I’d cook the whole wing with all 3 sections (drumstick, wing, and tips).

    Here are the other products I cooked with if you are interested…

    Did You Know?

    If you enjoy reading That Helpful Dad’s articles, you may also like…

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    Best Buffalo Wing Recipe | How to make CRISPY Hot Wings

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    Why is this the BEST Buffalo Wing Recipe? Because I’ll show you how to make CRISPY hot wings that are FULL of flavor – using my Dad’s secret ingredient! I’ll share my Buffalo Sauce Recipe & also discuss the RATIO of Hot Sauce to Butter (it’s a ‘hot’ topic!).

    [lwptoc]

    Buffalo wing recipe

    Cook this Buffalo Wing Recipe on Any Grill or Oven

    Today I’m cooking Buffalo wings in an Ooni Pizza Oven for a wood-fired effect but u can make this buffalo chicken wing recipe on any grill or oven. Best of all this Buffalo Wing Recipe is EASY to make, easy to customize to your tastes, and so much fun to eat!

    Give it a try & let me know what tips YOU have to share.

    Best Buffalo Wing Recipe – The Video

    Buffalo Wing Recipe Video

    SKIP AHEAD in the video with these timestamps:

    • 00:38 Kamado & Ooni Pizza Oven views
    • 01:10 Fuel Source (lump charcoal + cooking wood)
    • 01:20 Wings in Marinade
    • 01:50 Getting the Ooni Oven up to temp (watch the temp gauge climb!) 02:20 FIRE – it’s a beautiful thing!
    • 02:35 Wings are ready to cook WITHOUT sauce
    • 03:30 Buffalo Sauce Recipe Ingredients. Discussion on Hot Sauce to Butter Ratio
    • 06:40 Buffalo Sauce Mixed (see below for recipe itself)
    • 07:10 Wings at 10 Minutes
    • 07:30 Wings at 20 Minutes
    • 07:38 Wings IN SAUCE
    • 07:55 Sauced Wings ready to CRISP
    • 08:09: Wings back in oven to CRISP
    • 08:37 Wings DONE
    • 09:00 Let’s Eat!
    • 10:00 Bonus: The Drippins!
    • Share this vid: https://youtu.be/N1mR_M31MB8

    Best Buffalo Wing Sauce Recipe

    Before we get into the recipe for the Buffalo Wing Sauce, let me give you a few notes:

    • This recipe is so freaking easy I didn’t show the actual melting of butter or mixing of ingredients in the video because I figured you are smart enough to know how to do that.
    • IMPORTANT:we do NOT cook the wings with the sauce on to start. Instead we cook the wings WITHOUT sauce first.
    • U can make the Buffalo Sauce Recipe after you get the wings started cooking. See Step 4 in the Buffalo Wing Sauce Recipe below for more on how & when to sauce the wings.

    Buffalo Wing Sauce Recipe Step-by-Step

    Step 1: Marinate the Wings (OPTIONAL)

    Wing Marinade
    Wings in Marinade
    1. Put defrosted wings into zip lock bag with a combo of rub of your choice (I used Paul Prudhomme’s Red Magic which is great on chicken too) + 1 TB of EVOO + 1 TB of Kosher Salt.
    2. Mix the wings around in the bag with the marinade ingredients so wings are well coated
    3. Marinate the wings for up to 24 hours.
    4. I did 12 hours for the vid, but you can do it in as little as 1 hour if you don’t have time.
    5. Although u can skip this step, if you do it, you’ll get an extra ‘depth’ of flavor beneath the buffalo sauce so do the marinade if you can.

    Step 2: Gather Ingredients for Buffalo Sauce

    Best Buffalo Wing Recipe
    Buffalo Wing Sauce Ingredients
    • Franks Red Hot Sauce (ORIGINAL not the “Buffalo” version)
    • Butter
    • Good Season’s Italian Dressing Dry Mix (1 Packet) – the SECRET Ingredient!
    • My vid only used 3 basic ingredients in the sauce itself (salt was added later), but you can experiment next time with a little Lemon Juice, Fresh Basil, Worcester Sauce, Smoke Paprika, other Rubs, or whatever you like

    Step 3: Decide YOUR Ratio of Hot Sauce to Butter

    The ratio of hot sauce to butter that produces the best Buffalo Wing Recipe it a ‘HOT’ Topic and one that’s full of controversy. But the answer is really quite simple – the correct ratio of Franks Red Hot Sauce to Butter depends on YOUR preference.

    What’s the “Official” ratio of Frank’s Red Hot Sauce to Butter?

    On the Frank’s Red Hot Sauce website you’ll find this answer…

    The Official ratio is 3 parts butter to 2 parts hot sauce

    But that’s NOT my preference.

    Instead I like to use a ratio of hot sauce to butter that’s MY preferred ratio is the opposite…

    3 parts hot sauce to 2 parts butter.

    In my opinion, this will give you a nice MEDIUM heat buffalo wing that looks like this when sauced…(BUT do NOT sauce the wings yet – we’ll do that later in the recipe AFTER the wings cook). This pic is must a little preview 🙂

    Best Buffalo Wing Recipe
    Wings in Sauce

    But that’s my preference. YOURS may be different so change the hot sauce to butter ratio depending on what you like.

    What’s the Math on 3: 2 hot sauce to butter like in my vid?

    • For 2 tablespoons of butter, use 3 tablespoons of Hot Sauce.
    • In this vid I used 1/4 cup melted butter (4 TB) to 1/3 cup hot sauce (6 TB).

    HOT OFF THE PRESSES – My “Buffalo Insider” says here are the TRUE ratios from hoods of his town…

    • MILD Wings: 3 parts butter to 2 parts hot sauce
    • MEDIUM Wings: 4 parts hot sauce to 2 parts butter
    • HOT Wings: Only Frank’s, no butter (and find the Frank’s Xtra Hot version if you can)
    • NUCLEAR Wings: 1 Cup of Frank’s Xtra Hot to 2 TB of Habanero Mash (but be careful – it’ll put hair on your chest for sure!)

    How much sauce do you need?

    In my vid, I had enough sauce for 12 wings + extra to dip in. If you are making more wings, make more sauce.

    Step 4: Mix Buffalo Sauce Ingredients:

    1. Melt Butter
    2. Add ingredients to a medium size mixing bowl and mix
    3. Do NOT put the wings in the mix until AFTER you cook them to temp (165F)

    It will look something like this…

    Step 5: AFTER wings are cooked at or near temp (165 F), THEN…

    At this point YOU have a decision to make. Do you want your Buffalo wings WET or DRY? I.E. do you want the Buffalo sauce dripping on the wings or do you like the Buffalo Sauce cooked onto the wings?

    The answer to that question will determine if you are done cooking or not. If you like WET Buffalo Wings then sauce them & either serve them immediately. If you like DRY Buffalo Wings then you’ll put them back in the oven. In BOTH cases you’ll put cooked wings in sauce for this step…

    Buffalo Wing Sauce Recipe

    It’s YOUR CHOICE:

    • If you like WET wings, sauce wings AFTER they are cooked & serve immediately.
    • If you like CRISPY wings, sauce wings AFTER initial cook to temp & then put them back in oven for 5 mins with sauce ON so wings will crisp up with sauce on them.

    If you do like CRISPY Buffalo Wings like me, then here’s what they’ll look like if you cook the sauce onto them.

    CRISPY Buffalo Wings
    These Buffalo Wings are Crispy and Amazing!

    Step 6: EAT & ENJOY

    Congratulations, you’ve just made the best Buffalo Wing Recipe on the planet. Now grab a beer (if you don’t already have one) and enjoy eating your awesome Buffalo Wings.

    I’m guessing when you’re done, it will look something like this…

    What happened to the wings?

    These wings are AWESOME. They are the Best Buffalo Wings you will ever have because they are easy to make and have the perfect combo of FLAVOR + HEAT AND the wings are CRISPY.

    It’s time for YOU to try this recipe. Give it a shot and let me know what you like or what you might do different.

    About the Products used:

    Because of the Coronavirus pandemic, chicken wings are in short supply so I could only find I Costco Party wings – normally I’d cook the whole wing with all 3 sections (drumstick, wing, and tips).

    Here are the other products I cooked with if you are interested…

    What to Read Next

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    Recipes

    Slow Cooker Chicken Breast Recipe

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    If you’re a fan of home cooked meals that are easy to make and taste delicious, you’ll enjoy today’s tip – a recipe for healthy Chicken Breast in the Slow Cooker by our friend Clara Holtz of the TheFryerHouse.com.

    Slow Cooker Chicken Breast

    Editor’s Note: This article is written by Clara Holtz – a part-time guest blogger and administrator of TheFryerHouse.com. Clara and the team at TheFryerHouse.com work to provide honest and accurate articles and reviews on all things relating to Airfryers. ThatHelpfulDad.com is happy to be able to share Clara’s recipe with you today. I enjoyed reading her recipe and felt like I was transported into her kitchen as she was making this dish. Keep up the good work, Clara.

    Clara Holtz

    Introduction

    Knock! Knock!!

    Wait, don’t open that door! You could get a pie your face! 🙂 Instead let’s get straight to the kitchen so that we can get something amazing done today.

    Let’s use our slow cooker and make an easy and delicious chicken breast recipe.

    I love to cook my chicken breast in broth in a slow cooker. Why? Because no significant culinary skill is required and and using a slow cooker makes sure the meat is evenly cooked. As a matter of fact, I like cooking my chicken breasts in broth in my crockpot before any other thing. I often use my slow cooker to cook my butchered chicken breast meat for 4hrs-6hrs, depending on the time frame I prefer for that day.

    The result of making chicken in the slow cooker? It’s awesome and my children love to eat it — that makes me happy too because I know this recipe is healthy for them.

    The Setting

    Gone are the days that my family and I slave over our stove to make dinner. Now, I prefer my slow cooker because it’s safer and I can multitask (that means more time with family and friends). Just set the preset on the crockpot and let it work it’s magic. What could be easier?

    Letting our crockpots work their magic

    You do have a crockpot, right? I’m sure you do but just in case you need a new one or you’re looking for some top-notch features, check out these picks from Amazon…

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    What’s great about slow cookers like this is that they’re well built, have loads of presets to make cooking easier, and can be operated intuitively. Just be sure to read the manual so you understand how to use your crockpot safely. Once you know how to operate your slow cooker, you can preset the functions, and take a break with your family and friends.

    But enough about crockpots – let’s get to the recipe!

    If you make this dish, I know you’ll enjoy it. You won’t believe how easy this recipe.

    Are you ready? Oh yeah, let’s do this!

    Preparation

    First of all, we need to make sure the kitchen is sanitized including the cooking utensils (let’s keep our family safe, right?).

    Next, let’s take a look at the ingredients….

    Slow Cooker Chicken Breast Recipe Ingredients

    • 3 lbs of chicken breast meat.
    • 2-4 tablespoon of butter.
    • ¼ quart chicken broth
    • 2-3 pinches of salt.
    • ½ teaspoon onion powder
    • ½ teaspoon of garlic
    • ¼ grounded pepper.
    • Pinch of paprika
    • sprig of rosemary to garnish
    • Slow cooker.

    Tip: The amounts per seasoning are a guide – if you like more bold flavors then double the amounts of onion and garlic.

    Once you have these ingredients, it’s time to take our focus to this super easy preparation process.

    How to Prepare Slow Cooker Chicken Breast Recipe

    1-Rinse the chicken

    Would you like to sear the meat before or after you cook it in the crockpot? You can do that if you prefer, but it’s not really necessary, however I do recommend that you rinse the meat first. Here’s what I do to ensure my chicken is cleaned…

    • Pour the meat in an empty bowl, take the bowl to the faucet, and while the water is running, pick up each of the chicken breasts and use your fingers to remove any stuck on blood or other bits you want to remove. Then pat dry.

    2-Preparation & Seasoning

    I properly arranged the meats in the crockpot then fill the crockpot with the seasoning ingredients. I make sure that the seasonings are mixed around and then I add the chicken broth. (As an alternative, I also sometimes steam the chicken breast with the seasoning in the slow cooker for about 30 minutes before I add the broth. Both ways are fine and I encourage you to experiment to see which you like better). Most of the time I add the seasoning, chicken, and broth all at the same time and that’s what we’re doing today.

    At this point I’ll add in the butter. I think you need at least 2 Tablespoons of butter, although I prefer to use 4 tablespoons (and sometimes even more – ssshhhh!).

    • There is just something about butter and what it does to your cooking. Do you know what I mean?
    • BTW, if you use margarine, write me a comment below. I would love to see what you have to say and don’t forget to tell me how you make your dish magical.

    With your ingredients added, it should look something like this.

    Chicken Breasts in the Crockpot

    3-Cooking in the crockpot

    The aim is that never overcook the chicken breast. So put this into consideration whenever you’re setting the time for your slow cooker.

    Avoid timing it for a long period of time unless you want the meat to be overly juicy because you’re looking to shred it for a particular dish. Personally I like to serve these chicken breasts whole so my family and I don’t cook it too long.

    Usually I set the time to 4 hours.

    Important tip: one thing I don’t do is continually opening the cover of the slow cooker. This will let all the steam escape and ruin your cooks. It’s ok to check once or twice but I’d rather wait until the time elapsed and let the slow cooker work its magic.

    Once the time is reached, I then check the meat by stirring the chicken breasts so as to ensure that the flavors are evenly distributed.

    4- The Final Evaluation – Does the Family like it?

    As the cook, before you serve this dish, you’ll want to check that the chicken breasts are up to your preferred temperature (165F) and then taste the meat (and that lovely broth) to decide if you’ve hit the mark. You may need to add some salt to taste, drizzle on some EVOO, or perhaps add a sprig of rosemary to garnish like in my pic above.

    Once you open the lid of the crockpot I’m sure your family will notice the aroma – it’s sure to steal the show!

    After you’ve cooked your chicken breast to your satisfaction, scoop the meat out (with that broth!) and serve it with your favorite sides. (Might I suggest some green beans along with some air fried potato wedges?)

    Conclusion

    Wasn’t this recipe easy? Definitely!

    Best of all, if you don’t finish all the chicken for dinner, you can store in the refrigerator – that means another meal is already done. Bonus!

    Another tip: if you are storing the chicken for later, I’d recommend you separate out the broth – you can use it later for all kinds of soups and to flavor other side dishes.

    Well, what are you waiting for? Go make the recipe for easy slow cooker chicken breast, then come back and and let me know what you think. I’ll be looking forward to seeing your comments.

    ~Clara

    What’s That? You Need a Slow Cooker?

    If you’re in the market for a new crockpot, check out these highly-rated picks on Amazon…

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