One Pot Rosemary Chicken Dinner

In this day and age people seem to have less time to do things than ever, which makes simple one pot meals that can be set to cook with minimal involvement so that other things can be done at the same time have become a growing trend. While I like cooking and prepping and all of that there are times when I have a busy weekend doing things around the house and would like to be able to put together a simple yet delicious meal and still have time to do all of the little necessary things in life. The recipe I have come up with this week is just that, simple and delicious. I wanted to do something hearty yet somewhat healthy but also easy to put together and have lots of veggies to make a nice rounded meal. So with that in mind I came up with a one pot rosemary chicken meal.

Here is what you need.

1 large oven safe pot with a lid.


4 large boneless skinless chicken breasts

1 medium sized sweet onion quartered (Vidalia if you can find them)

4 medium sized red potatoes quartered

2 carrots cut into 1 inch pieces

1 cup of trimmed fresh green beans

about 2 tables spoons of chopped fresh rosemary

course sea salt (1 tablespoon)

ground black pepper (2 table spoons

3 tablespoons fresh chopped garlic

Chicken broth/stock (32 oz container should be enough)

Non stick cooking spray


Go ahead and pre heat your oven to 375.

For this one it is all about layering. First coat the pot with non stick cooking spray and then put the 4 chicken breasts in the bottom. Now add the potatoes, then the carrots, then the onion, then the garlic and lastly the green beans. Now you want to sprinkle about half of the salt and black pepper evenly across the top and then top it off with the rosemary.

Once you have everything in the pot go ahead and add some chicken stock until it fills about 3 quarters of the pot. Then put the lid on and place in the preheated oven. You will let this cook for roughly 5 hrs.

After 5 hrs take the pot out of the oven and with a long handled spoon give it a good stir. You will see that the chicken is nice a tender is breaking apart easily. Once it is good and stirred up go ahead and add the rest of the salt and pepper and add another half cup of chicken stock. Then put it back in the oven, uncovered this time and cook for another 15 to 20 minutes. This will get a little bit of crunch added to the top for texture.

After 15 to 2o minutes pull it out of the oven and give it one more stir and place the lid back on the pot until you are ready to serve.

This is a nice meal that is sure to please the entire family while giving you time to work on other projects around the house. So serve it up, sit back and enjoy.


Thanks for reading,



Brunswick Stew

Today we are going to talk about an old southern classic and family favorite of mine, Brunswick stew.  This is a nice hearty BBQ style stew that packs a lot of flavor into each bite. If you search for Brunswick stew online you are going to find many different recipes and and ways to prepare this stew and you will see that many of them are completely different in their approach to doing it. There are so many variations in fact that its hard to imagine most of them tasting how this stew should taste which is why I set out to see if I could do it justice. When I was coming up with this recipe taste was first and foremost on my mind. Brunswick stew has a unique flavor that has a hint of BBQ, a little smokiness, a little sweet taste and a great black pepper flavor. Traditionally this stew is mostly made with left over BBQ bits. If you have left over pork, brisket, chicken etc, they all get shredded up and tossed into a pot with a bunch of veggies and cooked into a stew. This is what gives this stew its unique BBQ taste. Surprisingly I did not have any left overs this time so I went in a little bit different direction but it still came out pretty amazing.


Here is what you need.

Crock Pot

3 boneless/skinless chicken breasts

1 large sweet onion (Vidalia if you can find them) (diced)

2 Jalapenos (chopped with seeds)

1 small bag frozen Lima beans

1 small bag frozen corn

3 medium sized Yukon gold potatoes (diced)

1 28 oz can of crushed tomatoes

1 tablespoon minced garlic

2 tablespoons of liquid smoke

2 tablespoons of Worcestershire sauce

1/4 cup of apple cider vinegar

3 tablespoons of chili sauce (sriracha sauce)

1 tablespoon kosher salt

3 table spoons black pepper

1 cup sweet BBQ sauce ( I used Sweet Baby Rays)

Prep and cooking

Boil your chicken breasts in a pot of water until the are cooked through then set aside to cool a bit. Do not pour out the water as you will be using this as stock for your stew.

In your crock pot add the crushed tomatoes,onion, potatoes, jalapeno, corn and Lima beans. Now pour enough chicken stock over it to come to the top of the veggies (don’t completely cover them, this is stew not soup).

Now break apart the chicken, shredding it in to small pieces and add to the pot.

Now add everything else and stir it all together.

Place the lid on the crock pot and cook on high heat for about 5 hrs, then reduce to low and cook for another 2 hrs. If you are around you may want to give it a stir about half way through but if not its not a big deal.

I really hope that you all enjoy this stew. It is something that I grew up with and is an old southern tradition that just tastes great. Its unique flavor is something that you don’t taste every day. So scoop out a nice bowl full and grab a roll or piece of bread and enjoy a new experience. You wont be disappointed.

Thanks for Reading


Lazy Day Recipe Help #4

Chicken and Dumplings

There are certain foods out there that scream comfort food and to me Chicken and Dumplings is one of those. Now I don’t always have time to mix up the dough and make the dumplings myself or stand in the kitchen and cook everything and I know that you may not either, so I have come up with a slow cooker version of the dish that will be easy for you to get started in the morning and have ready in the afternoon with plenty of time in between to run your errands or do whatever you have to do.

Here is what you need.


3 boneless skinless chicken breasts (cut into 1/2″ to an 1″ size cubes)

3 cans cream of chicken soup

1 can cream of mushroom soup

1 cup diced onion (white onion)

1 bag of Pillsbury Grands Southern style frozen biscuits (12ct) (keep partially frozen)

2 tablespoons black pepper

1 teaspoon salt

2 teaspoons garlic powder

4 cups water

white all purpose flour (optional)

Prep and cooking

Setup your crock pot and set it to low heat. Empty all 4 soup cans into the crock pot along with the water and onions. Stir it all together.

Cut up your chicken and add it to the pot and stir in the pepper, garlic and salt and cover with lid

Tip: Frozen items such as biscuits or french fries can be re-purposed and used as a quick addition to a recipe to save time.

Now comes the fun part. You will want to set the biscuits out ahead of time to start thawing. You do not want them fully thawed but just enough to be able to cut them into about 8 pieces each.  If the biscuits do thaw too much and start to stick together you will want to toss out a little all purpose flour on your cutting board and roll them around a little as you cut, this will keep the pieces from sticking together. After you cut them all up add them to the crock pot, stir them in and cover. You will want to let this cook on low for about 4 to 5 hrs. You can give it a couple of good stirs throughout the cooking process if you are available to get things blending together nicely. When it is done you should have a nice thick creamy gravy like sauce that you can hardly tell from the dumplings. The chicken should be cooked white all the way through and tender enough to cut with a fork or spoon.

Tip: Slow cooker dishes such as this one are great to make and then freeze as individual portions for eating later.

This is a good and hearty dish that goes great as a main course or a side to a larger meal.
This is one of my favorite comfort food meals and is great to just sit back and relax while it cooks on a lazy day.

Thanks for reading,