Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

If you’re a chicken wing lover, then you’ll also love my other chicken wing recipes, like this Baked Chicken Wings, my Air Fryer Chicken Wings recipe, Crockpot Chicken Wings: 3 Ways, and my recipe for the BEST Oven-Fried Chicken!

These Garlic Parmesan Chicken Wings have the perfect combination of crispy skin and moist chicken meat.

Coated in homemade garlic butter parmesan sauce, it’s a game day snack made in heaven that’s perfect for almost any other occasion too!

Quick and easy to make, these baked chicken wings are ideal for movie nights, party appetizers, or as part of a sharing chicken platter.

Made with simple ingredients, they are sure to be a hit with the whole family!

Ingredients Needed:

• Chicken: I’ve used split chicken wings but you can try other kinds of chicken if you prefer.
• Oil: you’ll need some kind of cooking oil or spray to coat the chicken wings in order for the cornstatch and seasonings to stick. I use canola oil.
• Corn Starch: this is the secret to extra crispy skin around the chicken. It absorbs excess moisture, ensuring a perfect crunch for a perfect party appetizer.
• Parmesan Cheese: adds a rich and salty flavor to the wings and the sauce. Freshly grated cheese will give you the best results.
• Seasoning Salt: enhances the overall taste of the wings, but you can feel free to adjust the amount based on personal preference.
• Garlic: garlic powder will give you a deliciously savory garlic flavor in the coating, while we’ll be using fresh garlic to make the sauce.
• Paprika: adds a subtle smokiness and a bit of color to the wings.
• Black Pepper: gives the wings a bit of heat and extra flavor.
• Salted Butter: the base of the butter sauce.
• Dried Parsley: adds an earthy, peppery flavor to the sauce.

How to Make Garlic Parmesan Wings

This recipe is quick to put together! Full instructions are included in the recipe card below.

1. Dry the wings: Dry the chicken wings with a paper towel.
2. Coat in oil. Place wings in a medium bowl and toss with oil.

4. Toss in seasoned coating: Combine cornstarch, Parmesan, seasoning salt, garlic powder, paprika, and pepper. Toss the wings in the mixture until fully coated.
5. Bake the wings: Place the wings on the rack, leaving space in between each one. Bake until as crispy as you desire.

5. Make sauce: Melt butter and stir in Parmesan, fresh garlic, and dried parsley.
6. Coat chicken wings: Toss the baked wings with the sauce, then serve or crisp again before serving.

How do I store Parmesan Garlic Wings?

Place leftover wings in an airtight container once they have fully cooled, and in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.

You can reheat them in the oven or air fryer for best results!

Can I freeze Garlic Parmesan Chicken Wings?

Wrap the wings in parchment paper and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. Thaw completely in the refrigerator overnight before reheating them.

Again, reheating in the oven or air fryer will give the best results.

Garlic Parmesan Chicken Wings Recipe Variations

• Use your favorite sauce. Instead of the Garlic Parmesan Sauce in this recipe, use another dipping sauce or glaze like a simple homemade garlic butter, blue cheese dressing, Homemade BBQ Sauce, Easy Homemade Dr Pepper BBQ Sauce, Easy Homemade Cherry BBQ Sauce, or my Pineapple Brown Sugar BBQ Sauce!
• Add more flavor. To add even more kick to these chicken wings, try adding a pinch of cayenne to the seasoning of the wings before cooking them.
• Try other seasonings. Cajun seasoning or Italian seasoning would work well to give you different varieties of wings.

Serving Suggestions

Serve these crispy chicken wings with some other amazing appetizers like my Buffalo Chicken Dip, Pizza Toast, Corn Salsa, Chicken Taquitos, and Potato Salad Bites.

For even more ideas, check out my 35+ Easy Appetizer Recipes!

More Appetizer Recipes to Try

Appetizers

Baked Brie Bites

Dinner

Cheese Quesadilla recipe — easy & flavorful!

Appetizers

Homemade Rotel Dip

Appetizers

Jalapeno Poppers

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Garlic Parmesan Chicken Wings

Garlic Parmesan Chicken Wings have perfectly crispy skin, flavored with Parmesan cheese, seasoning salt, garlic powder, paprika, and black pepper, all served with a homemade garlic butter sauce with parsley and extra parmesan cheese!

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 servings

Calories 314cal

Author Ashley Fehr

Ingredients

• 1 lb split chicken wings (454 grams)
• 1 tablespoon canola oil
• 2 tablespoons corn starch
• 1 tablespoon finely shredded Parmesan cheese
• 1 teaspoon seasoning salt
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon black pepper

Garlic Parmesan Sauce

• ¼ cup salted butter
• ¼ cup finely shredded Parmesan cheese
• 3 garlic cloves (or ½ teaspoon garlic powder)
• ¼ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 425 and place a rack onto a rimmed baking sheet (optional but helps the wings to crisp on all sides). Spray the rack with non stick spray.
• Dry wings with a paper towel. Place wings in a medium bowl and toss with oil.
• In a small bowl, combine corn starch, 1 tablespoon Parmesan, seasoning salt, garlic powder, paprika and pepper. Add to wings and toss to coat.
• Place wings on rack, leaving space in between each one.
• Bake for 20 minutes, flip, and baking for 20 minutes more until crispy on both sides (the internal temperature will reach safe eating before they are crispy, so if you don’t need them crispy, you can remove from the oven as soon as the internal temperature is 165 degrees F.) If desired, flip again and bake 10 minutes or until as crispy as you desire them.
• Enjoy as is, with a sprinkle of freshly shredded Parmesan and parsley, or with the Garlic Parmesan Sauce below.

Garlic Parmesan Sauce:

• In a medium bowl, melt the butter.
• Stir in Parmesan, garlic and parsley.
• Toss with the baked wings (optional: you can serve immediately or crisp them up further in the oven).

Notes

Ingredients and Substitutions:

• Chicken wings: choose uncooked, split chicken wings for this recipe. It would also be great with small pieces of boneless chicken breast if your family prefers!
• Garlic: I prefer to use garlic powder in this recipe as I don’t enjoy chunks of garlic, but fresh garlic does have better flavor. You choose whichever you prefer!
• Garlic Parmesan Sauce: honestly, I enjoy these wings just as much without the sauce — they are super crispy and flavorful! But the sauce adds lots of flavor. Just be sure to serve them quickly after adding the sauce so that they don’t become soggy, or serve it on the side. 

Nutrition

Calories: 314cal | Carbohydrates: 4g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 850mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Garlic Parmesan Chicken Wings appeared first on The Recipe Rebel.

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it’s quick enough for a simple weeknight dinner too! It’s always a hit when I serve it, with a perfect balance of sweet, savory, tangy, and spicy flavors!

Honey Balsamic Pork Tenderloin is always a huge hit in my household!

You really can’t beat juicy pork that’s tender and has the perfect balance of sweet and tangy flavors.

It’s so versatile, you can serve this pork with rice, potatoes, or even buttered noodles, and any kind of vegetable, too.

With just 15 minutes of prep time, this recipe is perfect for busy weeknights and feeds the entire family in less than an hour!

Try my Sweet and Sour Pork, Smothered Pork Chops, Baked Pork Chops, and this Honey Garlic Pork Tenderloin Recipe.

Ingredients Needed:

• Pork: you will need two 1-pound pork tenderloins, trimmed, for this recipe, which will make about 8 servings.
• Pork Seasoning: use a combination of seasoned salt and garlic powder to season the pork before adding the balsamic glaze.
• Balsamic Vinegar: for the base of the balsamic sauce, giving a bright and tangy depth of flavor.
• Honey: sweet honey pairs well with the balsamic vinegar to balance out the flavors.
• Broth: a low-sodium chicken broth or vegetable broth works best for this recipe and allows you to better control the salt content.
• Ketchup: adds some sweetness and a mild tomato flavor to the sauce.
• Brown Sugar: use packed brown sugar to make the glaze sweeter and encourage it to caramelize slightly in the oven.
• Worcestershire Sauce: adds an unbeatable umami flavor to the glaze that balances the sweetness well.
• Cornstarch: to thicken the sauce.
• Garlic: fresh garlic that you mince yourself will give you a superior flavor here.
• Seasoning: use salt, black pepper, and red pepper flakes to enhance the flavors of the glaze and add a spicy kick!

How to Make Honey Balsamic Pork Tenderloin

1. Prepare the pork: Trim the pork tenderloins, then season and place them in the baking dish.
2. Make balsamic mixture: Whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, cornstarch, garlic, salt, pepper, and pepper flakes.

3. Pour glaze over pork: Pour the glaze over and around the tenderloin in the baking dish.
4. Bake: Bake the pork, then let it rest before serving.

Honey Balsamic Pork Tenderloin Recipe FAQs

Tips and Notes

• Meat thermometer. Using an instant-read thermometer is the best way to check if your meat is thoroughly cooked and good for consumption.
• Good-quality ingredients. I’d recommend always using good-quality ingredients, to achieve the best flavor and nutritional value.

Honey Balsamic Pork Tenderloin Variations

• Change up the protein. The balsamic sauce tastes amazing with pork, but you could try different cuts of pork like pork chops, pork steaks, or pork roasts. You could also try other meats, like turkey, chicken, or ham. The cook time will vary depending on the cut of meat used.
• Cook it differently. Check out my Air Fryer Pork Tenderloin, Instant Pot Pork Tenderloin with Garlic Herb Rub, and Slow Cooker Pork Tenderloin with Glaze to see how you can cook your pork tenderloin in different ways!

Serving Suggestions

This tender pork goes perfectly with a variety of side dishes to make a complete meal.

Try some Instant Pot Jasmine Rice on the side with this Spinach Apple Salad, some Roasted Vegetables, Green Beans with Bacon, Honey Glazed Carrots, or my Garlic Parmesan Scalloped Potatoes and Carrots.

We love to have some bread on the side, too, try my Mom’s Homemade Buns, Homemade Crescent Rolls, or my classic Garlic Bread!

For more side dish recipes that work well with pork, check out my 25 Easy Sides for Pork Chops!

More Delicious Pork Recipes To Try

Dinner

Easy Lasagna Recipe

Dinner

Pasta Fagioli (Pasta Fazool)

Dinner

The BEST Crock Pot Pulled Pork

Dinner

Juicy & Flavorful Smothered Pork Chops

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Honey Balsamic Pork Tenderloin

This delicious Honey Balsamic Pork Tenderloin is perfect for a fancy dinner party, but it's quick enough for a simple weeknight dinner too! With a perfect balance of sweet, savory, spicy, and tangy flavors, it's always a hit!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 261cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (1 lb each trimmed)
• 2 teaspoons seasoned salt
• 2 teaspoons garlic powder
• 1 cup balsamic vinegar
• ½ cup honey
• ¼ cup chicken or vegetable broth
• ¼ cup ketchup
• ¼ cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons corn starch
• 2 cloves minced garlic
• ¾ teaspoon salt
• ½ teaspoon black pepper
• ⅛ teaspoon red pepper flakes

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13″ baking dish.
• Trim the pork tenderloins, rub them with seasoning salt and garlic powder, and place them in the prepared baking dish.
• In a medium bowl, whisk together balsamic vinegar, honey, broth, ketchup, brown sugar, Worcestershire sauce, corn starch, garlic, salt, pepper, and pepper flakes.
• Pour over and around the tenderloin in the baking dish.
• Bake for 20-30 minutes, until a meat thermometer reads an internal temperature of 145 degrees F.
• Remove the dish from the oven and let the pork rest for 10 minutes before slicing it into pork medallions for serving.

Video

Notes

Ingredients and Substitutions:

• Pork tenderloin: this method and sauce would work well with a variety of meats but I have not tested them all. If you want to try it, I’d love to hear how it goes in the comments!
• Balsamic vinegar: obviously the balsamic is central to this recipe and I do not recommend replacing it with another vinegar.
• Brown sugar and honey: the honey is also central to this recipe, but you can use all brown sugar or all honey here as well. You could also try swapping one with maple syrup.
• Ketchup: I know, I know. But ketchup adds acidity, sweetness, spicy and flavor in one convenient package!
• Red pepper flakes: the red pepper flakes add spice but don’t make it spicy, I promise!

Storage: 

• Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: Store leftovers in the freezer for up to 4-6 months. I’d recommend putting a piece of parchment paper between each tenderloin slice to prevent them from sticking together. Thaw overnight in the fridge, then warm either in the microwave, on the stovetop, or in the oven until heated through.

Nutrition

Serving: 150grams | Calories: 261cal | Carbohydrates: 34g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 996mg | Potassium: 582mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

The post Honey Balsamic Pork Tenderloin appeared first on The Recipe Rebel.

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It’s made with juicy pork smothered in a sweet and savory honey garlic sauce!

One thing you may already know about me is that I love honey garlic everything. Baked Honey Garlic Chicken, Honey Garlic Salmon, Honey Garlic Turkey Sloppy Joes…and the list goes on.

Well, this Honey Garlic Pork Tenderloin Recipe is another delicious way to use honey garlic sauce. It’s made with juicy pork tenderloins that are doused in a sweet, savory, and tangy honey garlic sauce, then baked until tender, moist, and insanely flavorful.

This easy dinner recipe takes just 25 minutes to make!

Serve it with Instant Pot Brown Rice, Roasted Green Beans or Air Fryer Broccoli for a well rounded meal.

Pork Tenderloin Recipe Ingredients:

This Honey Garlic Pork Tenderloin Recipe is made with pantry staples, so you likely don’t even have to leave the house to whip this up!

• Pork Tenderloins: you’ll need two pork tenderloins equalling about 2-2.5 pounds. Be sure they’re both trimmed and ready to go.
• Oil: adds moisture and helps the seasonings stick.
• Seasoning Salt: seasoning salt is a simple way to add a ton of flavor to the pork.
• Honey, Chicken Broth, and Soy Sauce: a sweet, salty, and super flavorful base for our honey garlic sauce.
• Garlic: use freshly minced garlic for the best garlicky flavor.
• Apple Cider Vinegar: the bright, tanginess of cider vinegar cuts the sweetness from the honey.
• Salt: enhances other flavors within the sauce.
• Cornstarch: helps thicken the honey garlic sauce.
• Red Pepper Flakes: optional, but highly recommended for a kick of heat!

How to Make Honey Garlic Pork Tenderloin Recipe in the Oven

This baked pork tenderloin recipe makes the perfect easy weeknight dinner. It’s ready in just 25 minutes and it’s always a hit!

1. Prep the tenderloins: Place the tenderloins into a lightly greased 9×13″ baking dish, brush them with oil, then season with seasoning salt.
2. Make the sauce: In a bowl, whisk together honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and red pepper flakes.
3. Bake: Pour the sauce around the tenderloin, then bake until 140ºF.
4. Drizzle the thickened sauce over the finished tenderloin.

Baked Pork Tenderloin FAQs

What temperature should I cook pork tenderloin?

I find 400ºF to be the perfect temperature for baking pork tenderloin. It’s hot enough that it can brown on top, but not so hot that it burns before the insides are tender and juicy.

How long to roast pork tenderloin:

Mine usually cook all the way through in anywhere from 15-20 minutes, but this depends on the thickness of the tenderloins you’re using. The best way to tell if your pork tenderloin recipe is done is to use a meat thermometer. Check at 15 and add time as needed until they reach 140ºF.

How to store pork tenderloin:

Leftover Baked Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Can I use pork loin for this recipe?

The short answer is no, because a pork loin is so much larger and the cook times will be way off.
If you do try it, you may want to leave the honey garlic sauce off until the last 20 minutes of bake time so that it doesn’t burn.

Can I use chicken in this recipe?

If you’re looking to use chicken breasts instead of pork tenderloin, I recommend checking out my Crock Pot Honey Garlic Chicken or Honey Garlic Chicken recipes.

Recipe Tips and Notes

• Pour the sauce around, not on. When you add the sauce to the pork tenderloin, pour it around them as opposed to on them. If you pour the sauce on top of the pork it will prevent them from browning.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork tenderloin should be 140-145ºF!
• Don’t overcook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.
• Stocked up on pork tenderloin? Try my Pork Tenderloin Marinade or Honey Balsamic Pork Tenderloin next!

Serving Suggestions for this Honey Garlic Pork Tenderloin Recipe

These Honey Garlic Pork Tenderloins are delicious over a pile of quinoa or Instant Pot Jasmine Rice and with a side of roasted vegetables. I love Green Beans with Bacon, Honey Glazed Carrots, or this Easy Broccoli Salad for a prep ahead option.

We always have to have basket of Mom’s Homemade Buns too!

More Pork Tenderloin Recipes You’ll Love

Dinner

Air Fryer Pork Tenderloin

Dinner

Slow Cooker Pork Tenderloin with Glaze

Dinner

Instant Pot Honey Garlic Pork Tenderloin & Potatoes

Dinner

Easy Roasted Pork Tenderloin

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Honey Garlic Pork Tenderloin Recipe

This Honey Garlic Pork Tenderloin Recipe is one of my favorite ways to make pork tenderloin in the oven! It's made with juicy pork smothered in a sweet and savory honey garlic sauce!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 240cal

Author Ashley Fehr

Ingredients

• 2 pork tenderloins (trimmed — 1-1¼ lbs each, about 2-2½ lbs total)
• 1 tablespoon oil
• ½ teaspoon seasoning salt
• ⅔ cup clear honey
• ¼ cup low sodium chicken broth (or sub water)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• 1½ tablespoons corn starch
• ⅛-¼ teaspoon red pepper flakes (optional – highly recommended!)

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F and lightly grease a 9×13" baking dish.
• Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
• Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
• Pour sauce around pork tenderloin in pan — avoid pouring on top of pork as it will prevent it from browning.
• Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes.
• Slice pork tenderloin and serve with sauce.

Video

Notes

Tips:

• Size matters: this recipe will not work with a pork loin which is much larger and requires a longer cook time. In the time it takes the loin to cook, the sauce will burn. If your tenderloins are larger than 1.25 pounds each, you may want to add the sauce for the last 15-20 minutes of cook time.
• Check the temp. As always, the best way to tell that meat is done is to use a meat thermometer. Pork chops should be 140-145ºF!
• Don’t over-cook. Since pork is a lean meat, it can dry out more easily than other types of meat. Be sure to take it out of the oven as soon as possible after it reaches 140-145ºF.
• Let it rest. Resting the meat for 10 minutes before slicing into it is the key to juicy pork.

 

Substitutions:

• Slow cooker: you can make this recipe in the slow cooker! Simply add the tenderloins and sauce and cook on low for 3 hours or until done.
• Pork loin: I don’t recommend pork loin for this recipe because they are so much larger and require so much more bake time. If you want to serve the sauce with a pork loin you are cooking, simply simmer it on the stove top until thickened.

 

Storage:

Leftover Pork Tenderloin will last in an airtight container in the fridge for 3-4 days or in the freezer for 4-6 months. To reheat, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven until heated through.

Nutrition

Serving: 113grams | Calories: 240cal | Carbohydrates: 26g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 416mg | Potassium: 497mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The post Honey Garlic Pork Tenderloin Recipe appeared first on The Recipe Rebel.

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors! Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it’s fancy enough to serve at a dinner party too.

Find more Easy Crockpot Chicken Breast Recipes here!

This crock pot honey garlic chicken recipe really is SO easy to make. Plus, it’s so delicious even picky eaters will love it!

I love easy slow cooker recipes where I can just dump everything in the pot and leave it to cook throughout the day (like these other Dump and Go Slow Cooker Recipes or these 30+ Easy Crockpot Meals).

Not only is there very little prep in this Slow Cooker Honey Garlic Chicken recipe, but there is also basically no other hands-on time once it’s all in the slow cooker.

My other favorite thing is that as it slowly cooks, the house is filled with the fragrant aromas of delicious garlic, sweet honey, and warm chicken!

Crockpot honey garlic chicken is perfect for a weeknight family dinner or a lazy weekend.

This dish also looks and tastes good enough to serve at a dinner party which is a total WIN for me!

You can choose how to present this dish: either by shredding the chicken in the crockpot and letting it absorb the delicious sauce or by slicing the chicken neatly and drizzling the sauce over the top.

Pair it with some rice and green veggies, and dinner is served!

For more easy chicken recipes, check out my Crockpot Salsa Chicken, this Instant Pot Sweet and Sour Chicken, and my Chicken Enchilada Casserole.

Ingredients Needed:

• Chicken: use skinless boneless chicken breasts for this recipe (boneless thighs would also work).
• Seasoning: kosher salt and freshly ground black pepper will make a simple seasoning mix for the chicken before adding it to the slow cooker.
• Honey: use regular (clear) honey (not creamed) for the base of the honey garlic sauce.
• Broth: a low sodium chicken broth is best for this recipe so that you can best control the salt content of the dish.
• Soy Sauce: use low sodium soy sauce if you can, light or dark soy sauce is fine.
• Garlic: use freshly minced garlic cloves for the best flavor here.
• Apple Cider Vinegar: Helps to tenderize the chicken, and adds a sweet and sour flavor to the dish.
• Cornstarch: use a cornstarch slurry to thicken the dish – you can omit this if you prefer a thinner sauce.
• Red Pepper Flakes: Mix into the sauce or garnish on top for a bit of heat.

How to Make CrockPot Honey Garlic Chicken

1. Make sauce: Whisk together the sauce ingredients in a small bowl.
2. Season chicken: Season chicken breasts and put them in the slow cooker.
3. Coat chicken: Pour sauce over chicken breasts and cover.
4. Cook and serve: Cook until done, then slice or shred the chicken and serve with sauce.

Crock Pot Honey Garlic Chicken FAQs

Tips and Notes

• Thickening the sauce. The corn starch in the sauce should thicken the sauce as it cooks, but you can always thicken further after cooking with a small amount of corn starch dissolved in water, heated on the stovetop until bubbly.
• Chicken – You can use chicken thighs or drumsticks for this recipe as well. Whether they have the bone in or not, and whether they have skin on or not may affect the cooking time. Keep in mind that the sauce will be fattier if you use chicken with the skin on.
• Meat Thermometer – It’s always best to check the internal temperature of meat before you serve it. Chicken is done and ready to eat when it has an internal temperature of 165 degrees F.

Crock Pot Honey Garlic Chicken Variations

• Spice it up. You can add additional red pepper flakes, chili powder, or cayenne pepper to the crockpot to add a bit of spice to this dish. Alternatively, garnish with red pepper flakes.
• Garnish: Sesame seeds and chopped green onions make great garnishes for this dish.
• Honey. Use maple syrup instead of honey if you prefer for an interesting twist.

Serving Suggestions

Slow Cooker Honey Garlic Chicken is an easy and delicious main dish.

Make it a complete meal by serving it with side dishes like white rice, like this Instant Pot Jasmine Rice, my Cream Cheese Mashed Potatoes, or these Roasted Red Potatoes.

Add some color to the dinner table and your plate with Air Fryer Green Beans, Honey Glazed Carrots, Air Fryer Broccoli, or Roasted Vegetables on the side.

We also always have some bread on hand at the dinner table. My Homemade Garlic Herb Dinner Rolls are perfect with this meal, or you could try these Buttery (Whole Wheat) Bread Machine Rolls, or a slice of my No Knead Artisan Bread!

More Easy Crockpot Chicken Recipes to Try

Dinner

Slow Cooker Creamy Tomato Basil Chicken Breast

Dinner

Slow Cooker Chicken Breast

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

Crockpot Tuscan Chicken

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Crock Pot Honey Garlic Chicken

Crock Pot Honey Garlic Chicken is packed with sweet, savory, and spicy flavors. Perfect for the whole family, this super easy recipe is great for a weeknight meal or a lazy weekend, though it's fancy enough to serve at a dinner party too!

Course Main Course, slow cooker

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 4

Calories 327cal

Author Ashley Fehr

Ingredients

• 4 boneless skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon black pepper

Honey Garlic Sauce

• ⅔ cup honey (clear and not creamed)
• ¼ cup low sodium chicken broth or sub water
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ⅛-¼ teaspoon red pepper flakes optional, but balances out the sweetness nicely

US Customary – Metric

Instructions

• Place chicken breasts in the slow cooker and season with salt and pepper.
• Whisk together the sauce ingredients: honey, broth, soy sauce, garlic, vinegar, salt, cornstarch, and pepper flakes if using.
• Pour sauce over chicken breasts and cover.
• Cook on low for 3-4 hours or until the thickest part of the chicken registers a temperature of 165 degrees F.
• Once fully cooked, slice or shred and serve with sauce.

Video

Notes

Storage

• Store: Store this recipe in an airtight container in the refrigerator for up to 4 days. Allow it to cool to room temperature before putting it in the fridge.
• Freeze: This chicken dish freezes so well! Store it in a freezer-safe container and freeze it for up to 3 months. Allow the chicken to thaw overnight in the refrigerator before reheating it in the microwave or oven until piping hot.

 

Nutrition

Calories: 327cal | Carbohydrates: 52g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 864mg | Potassium: 523mg | Fiber: 0.4g | Sugar: 47g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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This creamy Potato Leek Soup is a healthy and comforting soup recipe that is so easy to make! Loaded with vegetables, it can be easily made dairy-free and gluten-free.

See the step-by-step recipe video down on the recipe card.

Now that the holidays are over, we are facing our coldest days here in Manitoba, which means soup season is going strong.

This Potato Leek Soup recipe is easy and healthy, and it only requires a few ingredients, making it perfect for midweek dinner!

Don’t let its creamy, luxurious texture fool you though — this soup is made almost entirely of vegetables!

I don’t know about you, but I ate my share of Christmas cookies over the last couple of months and an extra dose of veggies couldn’t hurt! 😉

What are the two veggies that are our stars in this soup?

Leeks — with a mild onions flavor that works in any recipe, and creamy potatoes.

This is one of those recipes where less is more—the ingredients are few, but their flavor really shines through.

Potatoes are a great source of fiber and potassium, as well as other vitamins and minerals, and they blend up to make this Potato Leek Soup incredibly rich and creamy!

Because of their thin skin on Yukon gold potatoes, there’s no need to peel, and they blend in perfectly when pureeing the soup—if you choose to puree it completely!

If you’re looking for more potato soup recipes, check out this Sausage Potato Soup with Kale, this One Pot Chicken Stew, or this deliciously creamy Chicken Pot Pie Soup!

Ingredients Needed:

• Oil: use olive oil or canola oil, or another neutral-flavored oil, for sautéeing the leeks.
• Vegetables: leeks have a mild onion flavor which is great when used with creamy potatoes. I like to use Yukon Gold potatoes, but Russet potatoes would work, too.
• Butter: using unsalted butter will allow you to better control the level of salt in your soup.
• Seasoning: kosher salt and freshly ground black pepper will really enhance the flavor of the leeks. Freshly minced garlic gives an added depth to the dish too.
• Herbs: dried parsley, thyme
• Broth: I use a low-sodium chicken broth but you could use a vegetable broth too to make it vegetarian. You could use chicken stock in a pinch.
• Cream: use heavy cream for the creamiest soup, you could use whole milk or another type of milk instead if you have it.
• Corn Starch: this will thicken the soup if you would like it to be thicker (optional).

How to Make Potato Leek Soup

This is an easy soup recipe to make, and I have included full instructions in the recipe card below. Plus, you can check out my video tutorial for this soup at the bottom of the post.

1. Prepare leeks: Cut the dark ends and the root off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
2. Sauté: Sauté chopped leeks, stirring occasionally.
3. Add seasoning: Add garlic, salt, parsley, thyme, and pepper.
4. Add potatoes: Stir in potatoes and broth and cook.
5. Purée: Purée all or part of the soup.
6. Thicken: If desired, thicken with cream and cornstarch.

Potato Leek Soup FAQs

Potato Leek Soup Variations

• Mix up the veggies. You could add finely chopped celery and carrots with your leeks while sauteeing, or stir in chopped broccoli or finely chopped spinach just before serving.
• Spice it up. If you’re one of those people that likes everything with a kick, add a pinch of red pepper flakes, cayenne pepper, or a dash of hot sauce into the mix!
• Bacon. Saute some bacon with the leeks before adding the rest of the ingredients, or garnish with crispy bacon bits for a smoky, savory twist.
• Cheese. Serve with some freshly grated Parmesan or shredded strong cheddar cheese on top.
• Fresh herbs. Try mixing up the seasoning a bit with some fresh thyme sprigs or fresh parsley instead of dried herbs, or add a bay leaf for more flavor.
• Garnish. Add finely chopped green onions or fresh chives on top to serve.

Serving Suggestions

This potato leek soup is hearty and filling, but I always love to serve bread with soup to soak up all that goodness! Try some slices of Whole Wheat Bread, my delicious No Knead Artisan Bread, or these Homemade Breadsticks.

More Delicious Soups to Try

• Chicken Vegetable Soup
• Tomato Tortellini Soup
• 20 Minute Creamy Tomato Soup
• 6 Ingredient Cabbage Soup
• Stuffed Pepper Soup

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Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

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Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Potato Leek Soup

Potato Leek Soup is a healthy soup recipe that is loaded with vegetables and easily made dairy and gluten free!

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 332cal

Author Ashley Fehr

Ingredients

• 2 leeks (about 4 cups chopped)
• 3 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1½ pounds Yukon gold potatoes (washed and chopped)
• 4 cups low sodium chicken or vegetable broth
• ¼ cup heavy cream (optional)
• 1 tablespoon corn starch (optional)

US Customary – Metric

Instructions

• Cut the dark green parts off the leeks as well as the root. We want to use the white parts of the leek for the best flavor. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.
• Melt butter in a 3-4 quart dutch oven or large soup pot. Drain the leeks and add them to the melted butter. Saute for 5 minutes or until wilted, stirring occasionally.
• Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
• Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender about 10-15 minutes.
• Remove the lid and use a hand-held immersion blender to puree all or part of the soup depending on how much of a creamy texture you want. You can use a regular blender or a food processor if you have one that is intended for hot liquids.
• If desired, whisk together cream and cornstarch. Stir into soup and simmer for a couple of minutes until slightly thickened. Serve.

Video

Notes

Ingredient Substitutions:

• Vegetables: the leeks and potatoes can’t really be substituted in this recipe — you may just want to find another soup recipe to make.
• Dairy free: this recipe is easily made dairy free if you omit the cream. When. you puree the vegetables, it will still be very thick and creamy.
• Vegan: swap the chicken broth for vegetable and omit the cream.

Make Instant Pot Potato Leek Soup:

1. Sauté the leeks as you would in the recipe, then add your potatoes and broth and pressure cook on high for 2 minutes.
2. When the cooking time is finished, allow for a natural pressure release for 5 minutes. Then, open the valve to release the remaining pressure.
3. Remove the lid and purée with an immersion blender, then stir in the cream if desired.

Storage:

• Store: Store leftovers in an airtight container and refrigerate for up to 4 days before serving.
• Freeze: Store in a freezer-safe container or freezer bags in the freezer for up to 3 months.

 

Nutrition

Serving: 392grams | Calories: 332cal | Carbohydrates: 42g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 677mg | Potassium: 1024mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1230IU | Vitamin C: 39mg | Calcium: 73mg | Iron: 3mg

The post Potato Leek Soup appeared first on The Recipe Rebel.

Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.

Love creamy chicken soups? You’ll also love this Chicken Pot Pie Soup, this Chicken Gnocchi Soup and this White Lasagna Soup!

I know none of you are surprised that I’m sharing yet another new soup recipe today!

This delicious soup is filled with nutrients from vegetables as well as wild rice grains. It is also creamy and filling, ticking all of my boxes making it a truly comforting soup.

It’s a really useful recipe to have on hand on those busy days when you haven’t planned dinner. You can cook the chicken breasts straight from the freezer, so there’s no need to wait around for them to thaw!

It’s a great soup to make in big batches at the weekend and keep in the fridge to reheat throughout the week. If you prefer, you can even cook the rice separately and add it just before serving.

W love one-pot soup recipes like this — they make mealtimes so easy!

If you want some other one-pot soup ideas, check out this Sausage & Potato Soup with Kale, my tomato-y Chicken Tortilla Soup, and this delicious One-Pot Minestrone Soup!

Ingredients Needed:

• Onion, celery, and carrots: this classic mirepoix makes the savory flavor base for this soup.
• Garlic, parsley, thyme, salt, and pepper: minced garlic and dried herbs are so flavorful! I use regular table salt and freshly ground black pepper.
• Chicken breasts: I love using boneless, skinless chicken breasts for this soup because they cook so well with little help. Boneless, skinless chicken thighs would also work well.
• Chicken broth: I use a low-sodium or no-salt-added chicken broth when possible. If you use a salted broth, reduce the amount that is added, and taste test it.
• Cream: heavy cream or evaporated milk is best for this soup to make it thicker and so creamy. They don’t curdle when added and cook well when heated.
• Corn starch: this will thicken the soup slightly.
• Wild Rice: a long grain wild rice is ideal for this soup, but you can use a long-grain white rice and wild rice blend if you prefer.

How to Make Chicken Wild Rice Soup

This homemade soup is super easy to make. Full instructions are included in the recipe card below.

1. Sauté and season. Sauté the vegetables until soft. Add seasonings and stir.
2. Add chicken, broth, and rice. Add chicken broth, chicken breasts, and wild rice, and simmer.
3. Shred chicken. Remove chicken and shred, then stir back in.
4. Thicken. Mix the cream and cornstarch and stir into the soup to thicken.

Chicken Wild Rice Soup FAQs

Tips and Notes

• Soup will thicken as it cools. Add in some extra broth if you need to before serving, or after reheating it from being in the fridge.
• Fresh veggies. Use fresh veggies that you chop yourself for the best flavor. Pre-chopped ones tend to get dry, so using fresh vegetables that you’ve chopped yourself will give you the best set of flavors. Frozen veggies are a great shortcut!
• Rice. Substitute the wild rice with long-grain white rice like in my Chicken and Rice Soup, or use brown rice – simply cook until tender.
• Frozen or pre-shredded chicken. Use whole frozen chicken breasts and submerge them in the broth to simmer while the rice cooks. Pre-cooked shredded chicken also works great.
• Cook rice. Cook the rice separately if you prefer, but since this recipe is meant to be thick and creamy, I like to cook it in the soup. The starch from the rice helps to thicken the soup. (If you prefer, you can rinse it before adding it to the pot).
• Flour. If you don’t have cornstarch you can use a little bit of all-purpose flour to thicken the soup instead. Mix until thoroughly dissolved in the cream before adding.

Vegetable Soup Variations

• Add veggies. Soup recipes are great for adding more veggies. Use whatever is in season, or even the leftovers you have in the fridge. Potatoes would work well to bulk it up and make it more filling, or to help it go further.
• Make it spicy. Add red pepper flakes on top, some chopped jalapenos, or some chili powder to your soup for a bit of heat.
• Herbs. Use some fresh herbs to garnish your soup, like fresh parsley or

Serving Suggestions

Chicken wild rice soup is filling, but you can turn it into a complete meal for the whole family with some sides. Bread is my favorite side to have with soups. Try a slice of this Whole Wheat Bread with butter or these Homemade Breadsticks.

Add some veggies to the table with these Roasted Green Beans, some Roasted Carrots, or even my delicious Creamed Corn!

Dinner

Chicken Pot Pie Soup

Chicken

Chicken Gnocchi Soup

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Pasta Fagioli (Pasta Fazool)

Dinner

Easy Taco Soup recipe

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Chicken Wild Rice Soup

Try this creamy Chicken Wild Rice Soup recipe on cold days for a deliciously filling lunch or dinner! With fresh veggies, tender chicken, and hearty wild rice, this is the ultimate healthy comfort food for lazy winter days.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 5 servings

Calories 401cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 large carrots (peeled and sliced)
• 2 ribs celery (chopped)
• 1 medium onion (diced)
• 1 tablespoon minced garlic
• 1 teaspoon dried parsley
• 1½ teaspoon salt*
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 6 cups low sodium chicken broth
• 2 boneless skinless chicken breasts (about 1 lb)
• ¾ cup long grain wild rice
• 1 cup heavy cream or evaporated milk
• 1 tablespoon corn starch

US Customary – Metric

Instructions

• Heat oil in a large soup pot over medium high heat.
• Add carrots, celery and onion and cook until softened, about 4-5 minutes, stirring often.
• Add garlic, parsley, salt, thyme and pepper and cook 1 minute.
• Add chicken broth, chicken breasts and rice. Bring to a simmer, cover and reduce heat. Cook for 30-40 minutes, until rice is tender.
• Remove chicken and shred, then stir back in.
• Whisk together the cream and corn starch and stir into the soup. Cook and stir until thickened.

Video

Notes

*If using salted broth, you may want to reduce the amount of added salt.

Storage:

• Store: Store in an airtight container in the refrigerator for 3-4 days.
• Freeze: Make sure you use high fat cream or evaporated milk, then store it in an airtight container or in Ziploc bags in the freezer for up to 3 months. 

Nutrition

Serving: 376grams | Calories: 401cal | Carbohydrates: 30g | Protein: 21g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 881mg | Potassium: 725mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4871IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg

The post Chicken Wild Rice Soup appeared first on The Recipe Rebel.

This easy homemade Sweet and Sour Pork recipe is made with onions, bell peppers, pineapple chunks, garlic, ginger, crispy pork, and a delicious sweet and sour sauce! This dish is a flavor bomb with every bite, it is so irresistible!

I love this easy sweet and sour pork recipe because it is super quick and so delicious! It’s perfect for a busy weeknight meal, served with rice and extra veggies.

Whenever we go to Chinese restaurants, I always eye their sweet and sour section.

I love the contrasting flavors of sweet peppers and pineapples, with acidic tomato, spicy ginger, and delicious garlic!

With this recipe, I can enjoy an amazing sweet and sour pork dish from the comfort of my own home, and it only takes 30 minutes to make.

If you love sweet and sour flavors, try my Sweet and Sour Chicken, these amazing Sweet and Sour Meatballs, and also my Sweet and Sour Smokies! Serve them all over this easy Baked Rice.

For other Chinese-inspired dinner ideas, try this Pineapple Chicken, and my delicious 30-Minute One-Pot Chicken Cow Mein.

Ingredients Needed:

• Pork: you’ll want a tenderloin cut that you can cut into 1-inch cubes. You can use pre-diced pork if you wish, but it’s easy to save money by slicing your own.
• Oil: for sautéeing the vegetables use canola oil, vegetable oil, or another neutral-flavored oil.
• Yellow Onion, Red & Green Bell Peppers: these vegetables all have a great savory flavor, that goes a bit sweet once they have been sautéed, as they caramelize slightly.
• Salt & Black Pepper: to enhance the flavors, use them to season to taste. The amount needed may depend on the sweetness of the pineapples that you have used.
• Ginger & Garlic: minced ginger and garlic pack a flavorful punch in this dish. They enhance the flavors of the vegetables and blend so well with the pineapple too.
• Cornstarch: used for thickening the sauce and also for coating the pork pieces to make them crispy. Cornstarch works much better than flour, so don’t substitute it. This also makes the recipe gluten-free.
• Pineapple: you will need pineapple chunks for the main dish, and also pineapple juice for the sauce.
• Sugar: packed brown sugar is great for adding rich caramel flavor to the sauce.
• Ketchup: for adding tomato flavor and also thickening the sauce slightly – any brand of tomato ketchup is fine.
• White Vinegar: you can also use apple cider vinegar but you’ll need a bit more of it if you substitute it.

How to Make Sweet and Sour Pork

This homemade sweet and sour pork is quick and easy to make. Full instructions are included in the recipe card below.

1. Make the sauce: Whisk together the pineapple juice, brown sugar, ketchup, vinegar, and cornstarch. Set aside.
2. Sauté vegetables: Heat oil in a large skillet and sauté the peppers and onions. Cook until peppers are slightly soft and onions are almost translucent. Remove from skillet and set aside.
3. Coat pork: Combine cornstarch, salt, and pepper in a Ziploc storage bag. Add pork cubes and shake to coat well.
4. Cook pork: Once the pan is free, cook the pork on each side until slightly browned. Add garlic and ginger and stir it in with the pork.
5. Combine ingredients: Add the peppers, onions, sauce mixture, and pineapple to the pan.
6. Cook together: Stir and heat together until the pork is cooked through and the sauce has thickened. Garnish and serve over rice, or as desired.

Sweet and Sour Pork FAQs

Tips and Notes

• For the pineapple. If you use a can of pineapple chunks make sure it is the “No Added Sugar” variety with 100% Pineapple Juice in it (not syrup) otherwise your sauce will be too sweet. If you use a fresh pineapple you can chop it into chunks and juice the remaining pineapple for the juice to the correct amount, or add from a carton of pineapple juice.
• For crispy pork: Use cornstarch and not flour for the best crispy pork in this recipe. You can cook the pork in an air fryer, or by deep frying it, but cooking it in a pan will make it quite crispy as it is.

Serving Suggestions

This Sweet and Sour Pork makes a great meal when served with White Rice, Brown Rice, or Noodles. For extra veggies on the side try my Air Fryer Broccoli, Roasted Carrots, or these Air Fryer Green Beans.

More Easy Dinner Recipes to Try

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Chicken Pot Pie Soup

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15 Chicken Casserole Recipes

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Garlic Parmesan Orzo Pasta recipe

Pasta

BEST Hamburger Helper Recipe

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Sweet and Sour Pork

This easy homemade Sweet and Sour Pork recipe is made with onions, bell peppers, pineapple chunks, garlic, ginger, super crispy pork, and a delicious sweet and sour sauce! This dish is a flavor bomb with every bite, it is so irresistible!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 458cal

Author Ashley Fehr

Ingredients

Sweet and Sour Pork Sauce

• 1 cup pineapple juice unsweetened or reduce the sugar slightly – can be reserved from canned pineapple
• ½ cup brown sugar packed
• ¼ cup ketchup
• ⅓ cup white vinegar
• 2 tablespoons cornstarch

Sweet and Sour Pork

• 2 tablespoons canola oil
• 1 red bell pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 onion cut into 1″ pieces
• 1 lb pork tenderloin cut into 1″ pieces
• 3 tablespoons cornstarch
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1½ cups pineapple chunks

US Customary – Metric

Instructions

• In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, vinegar, and cornstarch to make the sweet and sour sauce. Set aside.
• Heat oil in a large skillet over medium-high heat.
• Add peppers and onions to the skillet. Cook until the peppers are slightly softened and the onions are almost translucent (you can leave them with a bit more of a crunch if you prefer). Remove from the skillet and set aside – do not wash the skillet.
• While the vegetables are cooking, combine cornstarch, salt, and pepper in a large bowl or Ziploc storage bag. Add the pork pieces to the bag and shake it coat well.
• Once the skillet is free, cook the pork on each side until slightly golden brown. Add more oil if needed. Add the garlic and ginger and cook for another minute.
• Next, add the cooked peppers, onions, sauce mixture, and pineapple to the fried pork pieces, stirring it occasionally, until the pork is cooked through and the sauce has thickened (about 3-4 minutes — the best way to know is to check the internal temperature of the pork pieces with a meat thermometer to ensure they are at least 145 degrees F, but pork will be nearly cooked even before you add the sauce).
• Garnish with chopped green onions and sesame seeds and serve over rice, or as desired.

Notes

Storage:

• Fridge: Store sweet and sour pork leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave for a couple of minutes until heated through.
• Freezer: Freeze the pork in a single layer in a freezer-safe container or Ziploc bag. Defrost thoroughly and reheat in the microwave or in an oven-safe container with foil on top in the oven.

Nutrition

Serving: 343grams | Calories: 458cal | Carbohydrates: 68g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 356mg | Potassium: 885mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1167IU | Vitamin C: 79mg | Calcium: 68mg | Iron: 2mg

The post Sweet and Sour Pork appeared first on The Recipe Rebel.

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.

I love all soup recipes. I mean, what’s better than a steaming hot, cozy bowl of deliciousness?

There’s nothing that comes close when it’s chilly out.

And while I won’t say no to any soup, there’s something about corn chowder that just screams cozy. This Chicken Corn Chowder is no exception! This soup is simple to make yet so flavorful, creamy, and loaded up with good-for-you ingredients.

Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!

Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup or this Zuppa Toscana.

Ingredients Needed:

• Bacon: diced, thick-cut bacon gives the chowder some extra texture and a little salty smokiness.
• Aromatics: we’re creating a flavor base with sautéed onion, celery, and garlic.
• Seasonings: a simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper and your soup will be plenty flavorful.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness.
• Potatoes: use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on depending on your preference.
• Corn: fresh or frozen corn will work.
• Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in!
• Cream and Cornstarch: whisked together to form a slurry which creates a thicker, creamier soup.
• Toppings: use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.

How to Make Chicken Corn Chowder

This Chicken Corn Chowder is made in just one pot. Less clean up is always something I can get on board with. Full instructions can be found in the recipe card below.

1. Cook the bacon and aromatics: In a large pot, cook the bacon until browned. Add in onion and celery and cook, then stir in the seasonings.
2. Add veggies, broth, and chicken: To the pot, add broth, potatoes, corn, and chicken breasts. Bring to a simmer.
3. Cook: Cover the pot and cook until the potatoes are tender and the chicken is cooked through.
4. Shred the chicken: Remove the chicken from the pot, shred it up, then stir it back in.
5. Make it creamy: In a small bowl, whisk together cream and cornstarch. Slowly whisk that into the soup until thickened slightly.

Corn Chowder FAQs

Variations

• Add more veggies. Sauté any of your favorite veggies with the onion and celery! Try mushrooms, diced carrots, broccoli florets, chopped bell pepper, you name it. You could also wilt some spinach in at the end!
• Make it vegetarian. Just leave out the chicken and the bacon.
• Spice it up. Mix in red pepper flakes, cayenne pepper, or sauté some chopped jalapeños with the other veggies.
• Use pre-cooked chicken. If you have leftover chicken you need to use, feel free to shred that up and use it in the soup instead. Just add it a few minutes before the potatoes are done so it can warm up!

Serving Suggestions

Chicken Corn Chowder is perfect on it’s own, but you can totally bulk your meal up with a simple salad, a chunk of crusty buttered bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!

More Corn Chowder Recipes You’ll Love

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Potato Corn Chowder

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Smoky Southwestern Potato and Corn Chowder

Dinner

Instant Pot Potato Corn Chowder

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Chicken Corn Chowder

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.

Course Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 351cal

Author Ashley Fehr

Ingredients

• 2 slices thick cut bacon (diced)
• 1 medium onion (diced)
• 1 stalk celery (sliced)
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 cups low sodium chicken broth
• 4 medium potatoes (diced)
• 3 cups fresh or frozen corn
• 2 boneless skinless chicken breasts (about 1lb)
• 1 cup cream (any kind will work)
• 2 tablespoons corn starch
• shredded cheese, green onions, crumbled cooked bacon as desired for serving

US Customary – Metric

Instructions

• In a large soup pot over medium-high heat, cook bacon until browned.
• Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
• Stir in broth, scraping the bottom of the pot to remove any browned bits.
• Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
• Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
• Remove cooked chicken breasts from pot and shred. Stir back into soup.
• Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
• Serve with additional toppings as desired.

Video

Nutrition

Serving: 344grams | Calories: 351cal | Carbohydrates: 49g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 580mg | Potassium: 1074mg | Fiber: 4g | Sugar: 7g | Vitamin A: 293IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 2mg

The post Chicken Corn Chowder appeared first on The Recipe Rebel.

This Instant Pot Sweet and Sour Chicken is made up of tender bites of chicken sautéed with bell pepper and onion and tossed in a sweet, tangy sauce.

This Instant Pot Sweet and Sour Chicken recipe is a new favorite dinner. It’s based off of my classic Sweet and Sour Chicken Recipe, but designed for one of my favorite kitchen appliances: the instant pot!

This recipe takes just 10 minutes to prep, is packed with juicy chicken and veggies tossed in a homemade sweet and sour sauce.

We love to serve it over Instant Pot Jasmine Rice or with Roasted Red Potatoes and a side of Air Fryer Broccoli for a hearty, wholesome meal.

Looking for a crockpot version? Check out my Slow Cooker Sweet and Sour Chicken instead!

Ingredients Needed:

Sweet and Sour Chicken

• Oil: use canola oil or another neutral flavored oil to brown the chicken.
• Chicken Breasts: you’ll need 1 pound of boneless, skinless chicken breasts cut into 1″ pieces. Boneless, skinless chicken thighs work great as well!
• Salt and Pepper: adds just enough flavor to the chicken before cooking.
• Veggies: we’re using a classic combination of red bell pepper, green bell pepper, and onion. Feel free to experiment and use some of your favorites!
• Pineapple Chunks: I like to use canned pineapple and then use the juice for the sauce.
• Aromatics: a combination of minced garlic and minced ginger adds so much flavor to the sautéed veggies and chicken.
• Seasonings: we’re taking it up a notch with some extra salt and a kick of heat from red pepper flakes.

Sweet and Sour Chicken Sauce

• Pineapple Juice: use unsweetened or reduced sugar so your sauce isn’t too sweet. I like to use the juice reserved from the canned pineapple.
• Brown Sugar: the “sweet” to our sweet and sour.
• Ketchup: ties in both the vinegar and brown sugar with its sweet, tangy flavor.
• White Vinegar: the “sour” to our sweet and sour.
• Cornstarch and Water or Pineapple Juice: whisked together to form a slurry which helps thicken the sauce.

How to Make Sweet and Sour Chicken in the Instant Pot

This one pot meal is ready with just 10 minutes of prep!

1. Brown the chicken: Heat the oil in the instant pot, then season the chicken with salt and pepper. Add the chicken pieces into the instant pot and cook until no longer pink.
2. Add the veggies: Add in the peppers and onion, pineapple, ginger, garlic, salt, and pepper flakes. Cook for 1 minute, then add in the sauce.
3. Pressure cook: Cover (make sure the valve is set to sealing) and cook on manual or pressure cook for 2 minutes.
4. Add the slurry: In a small bowl, whisk together cornstarch and water. Add that into the sauce, cook for a couple of minutes until thickened, then serve.

Instant Pot Sweet and Sour Chicken FAQs

Variations

• Swap the chicken: You can swap the chicken breasts out for boneless skinless chicken thighs or even cubes of pork tenderloin.
• Play with flavor: Prefer a more salty/savory chicken? Add a tablespoon of soy sauce! Like it sweeter? Add more sugar!
• Brown sugar: You can swap the brown sugar out for granulated sugar or another sweetener of your choice. Keep in mind that any and all swaps will affect the flavor of the sauce.

Serving Suggestions

This Instant Pot Sweet and Sour Chicken is perfect over a pile of white or brown rice and with a simple side dish. I love to pair it with Roasted Green Beans, Air Fryer Broccoli, or steamed mixed veggies.

More Instant Pot Chicken Dinners You’ll Love

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Instant Pot Pineapple Chicken Breasts Recipe + VIDEO

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Instant Pot Sweet and Sour Chicken

This Instant Pot Sweet and Sour Chicken is made up of tender bites of chicken sautéed with bell pepper and onion and tossed in a sweet, tangy sauce.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Time to build and release pressure 20 minutes minutes

Servings 4 servings

Calories 441cal

Author Ashley Fehr

Ingredients

Sweet and Sour Chicken

• 2 tablespoons canola oil
• 1 lb boneless skinless chicken breasts (cut into 1″ pieces)
• salt and pepper
• 1 red bell pepper cut into 1″ pieces
• 1 green bell pepper cut into 1″ pieces
• 1 onion cut into 1″ pieces
• 1½ cups pineapple chunks
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon salt
• ⅛ teaspoon red pepper flakes

Sweet and Sour Chicken sauce

• 1 cup pineapple juice unsweetened or reduce sugar slightly – can be reserved from canned pineapple
• ½ cup brown sugar packed
• ¼ cup ketchup
• ¼ cup white vinegar
• 2 tablespoons corn starch
• 2 tablespoons water or pineapple juice

US Customary – Metric

Instructions

• Turn Instant Pot to saute, wait until it reads "hot" and then add oil. Let the oil heat for a minute or two.
• Season the chicken well with salt and pepper and add to the Instant Pot (it may be easier to do this in two batches). Cook for about 2 minutes per side, just until no longer pink.
• Add red pepper, green pepper, onion, pineapple, ginger, garlic, salt and pepper flakes and cook 1 minute.
• Whisk together the 1 cup pineapple juice, brown sugar, ketchup and vinegar. Pour over chicken and stir.
• Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for a cook time of 2 minutes.
• When the cook time is up, open the valve slowly to release the pressure.
• Whisk together the corn starch and water.
• Turn the Instant Pot to saute and stir in the corn starch slurry. Cook for 1-2 minutes until thickened. Taste and adjust seasonings to taste. Serve.

Notes

Substitutions:

• You can swap boneless, skinless chicken thighs for the breasts, or use frozen meatballs or 1″ chunks of pork tenderloin.
• Like a more salty/savory chicken? Feel free to stir in 1 tablespoon of soy sauce before serving. 
• Ketchup: I don’t recommend swapping the ketchup because it adds sweetness, acidity, spices and just great flavor all around!
• Brown sugar: you can swap for granulated sugar or another sweetener of your choice. Keep in mind that all swaps will affect the flavor of the sauce.

 

Nutrition

Serving: 325grams | Calories: 441cal | Carbohydrates: 63g | Protein: 26g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 282mg | Potassium: 851mg | Fiber: 3g | Sugar: 52g | Vitamin A: 1200IU | Vitamin C: 81mg | Calcium: 67mg | Iron: 1mg

The post Instant Pot Sweet and Sour Chicken appeared first on The Recipe Rebel.

This Peach Pie is the best summer dessert! It’s made with a buttery homemade pie crust filled with a sweet and saucy peach filling. Don’t forget the ice cream!

Is there anything better than a big slice of fruit pie in the summer? As far as I’m concerned, no. There is not.

Well, there’s something about peaches that just screams summer. And as much as I love my other fruit pies, I figured it was about time I made a Peach Pie recipe!

Now, this recipe is based on my Blueberry Pie Recipe which could not be more simple. It’s made up of a simple Homemade Pie Crust and a four-ingredient peach filling. Simply whip up the pie pastry, add in the filling, choose between a lattice or a full top crust, then bake!

And that’s it!

Ingredients Needed:

• Pie Crust: I make a double batch of my homemade pie crust for the top and bottom crust. You could also make a single crust and top with streusel like in this Fresh Strawberry Pie Recipe.
• Flour: sprinkling flour over the bottom of the pie crust before adding the filling helps absorb moisture so you don’t end up with a soggy crust.
• Peaches: you can fresh or frozen peaches. Be sure they’re peeled and sliced! Keep in mind that frozen peaches will take longer to bake.
• Cornstarch: helps thicken the peach filling. Use a little more if you are using frozen peaches.
• Granulated Sugar: this peach pie is sweet but not excessively sweet. Since we love to top it with ice cream, that’s the way we prefer it! Try swapping for brown sugar for more of a caramel flavor.
• Ground Cinnamon: adds a touch of sweet spiciness.
• Egg and Water: an egg wash brushed over the top crust is what gives it that delicious golden-brown color.

How to Make Peach Pie

1. Prep the pie crust: Make your pie dough as instructed, then roll half of it out so it’s slightly larger than the pie plate. Place it into the pie plate and press it into the corners. Trim off any edges and sprinkle the bottom with flour.
2. Make the filling: In a bowl, mix together peaches, sugar, and cornstarch.
3. Assemble the pie: Spread the filling into the bottom of the prepped pie crust. Roll the second half of pie dough out, then lay it over the top. Trim and crimp the edges, then poke holes in the top and brush with a mixture of egg and water.
4. Bake: Bake the pie until the crust is a light golden-brown, then cover with foil, reduce the heat, and bake until the filling is thickened.

Pie FAQs

Tips and Notes for Peach Pie

• If you’re using fresh peaches, look for peaches that are golden with reddish hints. You can also give them a sniff and a squeeze. Perfectly ripe peaches will have a sweet scent and a slight give.
• For the top crust, you can do a lattice crust or a full top crust. If you’re doing a full top crust, be sure to poke holes in the top so the steam has somewhere to escape!
• Use the egg wash. It’s not required but it does give the top crust of the pie that yummy golden-brown color.
• Bake at two temperatures. Baking first at a high temperature firms up the crust so it doesn’t get soggy during the longer cooking time.
• Cover with foil. During the second part of the baking time, be sure to cover the pie with foil so the crust doesn’t burn.
• Let it rest. Allow the pie to rest at room temperature or in the fridge for 2-3 hours or overnight before slicing for a cleaner cut.

Serving Suggestions

You can serve your Peach Pie on its own but it’s also delicious topped off with whipped cream, vanilla ice cream, or even a scoop of Coconut Cream Pie Ice Cream!

More Fruity Pie Recipes You’ll Love

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Perfect Apple Pie

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Desserts

Banana Cream Pie

Desserts

Easy Lemon Meringue Pie recipe

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Peach Pie

This Peach Pie is the best summer dessert. It's made with a buttery homemade pie crust filled with a sweet and saucy peach filling.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 346cal

Author Ashley Fehr

Ingredients

• 2 pie crusts (a double batch of my homemade pie crust recipe)
• 1 tablespoon flour
• 7 cups fresh or frozen peeled, sliced peaches (800 grams)
• 4-5 tablespoons corn starch 5 tablespoons for frozen peaches
• ¾ cup granulated sugar 150 grams
• ½ teaspoon ground cinnamon
• 1 egg
• 1 tablespoon water

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F
• Take half of the pie dough — enough for one crust — and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
• Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
• Sprinkle the flour evenly over the bottom of the pie crust.
• In a large bowl, stir together peaches, sugar and corn starch and spread into bottom crust.
• Roll out second half of pie dough (one crust) and place over top of the peaches, trim and crimp the edges as desired, or you can make a lattice crust as shown here if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
• Whisk together egg and water and brush over the top crust (this is optional — it just helps the crust to brown nicely).
• Bake at 425 degrees F for 20-30 minutes until light golden brown. Cover with foil (you can also do just the edges), reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-40 minutes (frozen peaches will take longer).
• Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices. Let chill overnight in the refrigerator for perfectly clean slices.

Notes

Tips:

• If you’re using fresh peaches, look for peaches that are golden with reddish hints. You can also give them a sniff and a squeeze. Perfectly ripe peaches will have a sweet scent and a slight give.
• For the top crust, you can do a lattice crust or a full top crust. If you’re doing a full top crust, be sure to poke holes in the top so the steam has somewhere to escape!
• Use the egg wash. It’s not required but it does give the top crust of the pie that yummy golden-brown color.
• Bake at two temperatures. Baking first at a high temperature firms up the crust so it doesn’t get soggy during the longer cooking time.
• Cover with foil. During the second part of the baking time, be sure to cover the pie with foil so the crust doesn’t burn.
• Let it rest. Allow the pie to rest at room temperature or in the fridge for 2-3 hours or overnight before slicing for a cleaner cut.

 

Storage:

Leftover Peach Pie will last covered in the fridge for 4-5 days or fully wrapped in the freezer for up to 3 months. To freeze, cool completely, wrap tightly, then store. To serve, thaw at room temperature, then bake at 350ºF for 30-40 minutes to warm.

You can freeze peach pie before or after baking!

To freeze before baking, simply prepare up to the point of baking, then wrap tightly and freeze. You can bake right from frozen until golden brown and bubbly! Keep in mind it will take longer to cook.
To freeze after baking, simply cool and wrap or place in an air tight container. Then freeze up to 3 months. To serve, thaw and heat in the oven at 350 degrees.

Nutrition

Calories: 346cal | Carbohydrates: 57g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 182mg | Potassium: 307mg | Fiber: 3g | Sugar: 30g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 21mg | Iron: 2mg

The post Peach Pie appeared first on The Recipe Rebel.