This is one my mom used to make when I was younger and I always loved it, but haven't had in well over 20 years. It dawned on me the other day while perusing the isles at Publix. I was searching for a salad dressing and my eyes glanced over Russian Dressing and all those delicious memories came rushing right back. I quick called her up for the recipe. Yep, that was it, and simpler than I thought. As a matter of fact, It's THREE ingredients. Now, because my mom had more time back then than I do these days. {She'll probably beg to differ, and rightfully so. She raised 4 kids, I've got two. But who's complaining. Well, me most days. I'm a workin' momma now} She marinated and baked her chicken, which you can do too. But, who LOVES a crockpot? THIS GIRL! So I tweaked it a little and here she is. It's like if BBQ and Chinese food had a baby.  


  1. In a bowl mix soup packet + dressing and preserves together. 
  2. Pour 1/2 the mixture in the bottom of your crockpot.
  3. Place chicken breast in crockpot. In a single layer. 
  4. Pour remaining mixture on top.
  5. Cover and cook on LOW for 6 hours.
  6. Remove lid and shred with fork. 

*serves 4-6

I served it over rice. It would even be yummy on slider buns. I thought too, what about adding sliced green peppers the last hour of cooking? Have fun with it! My crew loved it, kids too. 


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Spinach and artichoke stuffed chicken

I am back with another quick and easy weeknight meal.  This is a great one for those of you with kids who might not necessarily jump for joy at the thought of vegetables in their diet. This works so well for them because the vegetables are coated in creamy, cheesy deliciousness. Take that you picky eaters! This meal is also a great one to make ahead of time and then just put it in the fridge until you are ready to pop it in the oven.  As you guys saw on my insta-stories yesterday, I absolutely love these kinds of meals because afternoons and evenings are typically such busy times in our house. It works much better for me to assemble everything while the kids are in school and then just throw it in the oven in between pick-up and drop-offs. Genius!

  • 8 oz of Creamy Swiss Light Laughing Cow Cheese wedges
  • 1  14 oz can of artichoke hearts, chopped
  • 1 tbs. olive oil
  • 10 oz of fresh leafy spinach
  • 6 oz light cream cheese
  • Dash of onion powder
  • Dash of garlic powder
  • Pinch of crushed red pepper flakes, optional 
  • 4 boneless, skinless chicken breasts
  • 1 cup low fat milk
  1. Drain artichoke hearts and chop set aside.

  2. Sauté spinach with 1 tablespoon of olive oil, about five minutes. Set aside.

  3. Cream together cheese and cream cheese. Add garlic powder, onion powder and red pepper flakes. Add chopped artichoke hearts and sautéed spinach. Mix well. Season with salt and pepper. Cover and refrigerate.

  4. Pound your chicken breast flat. I like to put a piece of saran wrap over top of the chicken breasts and go to town with the back of a metal spoon. Helps with the chicken meat splatter. Ha!

  5. After pounding out chicken breast, salt-and-pepper the insides and scoop a spoonful of the spinach artichoke mixture onto the centers of chicken breast. Folding one side of the chicken breast on top of the other, securing with two wooden toothpicks. Place stuffed chicken breast in a 9 x 13 greased baking dish.

  6. Add 1 cup of milk to the remaining spinach artichoke mixture and stir well. It will become soupy. Carefully pour soupy spinach artichoke mixture around chicken breast in baking dish. Cover tightly with foil and bake in a 275° oven for 2 hours. Up the heat to 400°. Remove foil, move to top rack and let cook another 8 mins, alowing tops to be lightly golden. 

  7. Take out of the oven and let set up at least 5 minutes. 

  8. Serve over brown rice, pasta or delicious alone. 

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I bet you didn't know what you were getting into, when you asked me for more quick and easy weeknight meals? Hold on tight, because I'm about to whip out 100 crock pot recipes. Here's another house favorite. This is such an easy one to whip up. Perfect for a simple weeknight dinner, but also works if you need something quick and easy for a crowd. I actually made it for the neighbors on Halloween night and it was a HUGE hit. This one is pretty healthy too. I don't use any cream or heavy dairy products. I love to add veggies to recipes when I can, and this one has yellow zucchini hidden inside. Hey, you've got to squeeze them in where you can, right? 

Side Note: I mentioned this in my Hey Landyn post from Monday, but I am absolutely obsessed with my crockpot. It truly is one of the most used appliance in my kitchen, outside of my coffee maker of course! So, if you plan on sticking around for quick + easy recipes, you'll need this. 

I hope this one makes it into as heavy of a rotation at your house, as it is at mine. Let me know what you think!



  • 2 tablespoons olive oil 
  • 1 small white onion, diced
  • 1 poblano pepper, diced
  • 1 jalapeno, diced
  • 1 small yellow zucchini, diced
  • 32 oz Pacific Foods Low Sodium chicken broth
  • 2 lbs. boneless skinless chicken tenderloins, or 4 boneless skinless breast
  • 1 can northern beans
  • 1 can pinto beans
  • 1 can cannellini beans
  • 1  carton (12oz) Pacific Foods Organic Cream of Chicken Soup
  • juice of one lime
  • 1 tablespoon cumin, or to taste 
  • 1 1/2 teaspoon white pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon red chili flakes, optional. I like it spicy :) 
  • 1 teaspoon garlic powder 
  • 1/2 teaspoon cayenne pepper


  • sour cream
  • tortilla strips
  • fresh cilantro 
  • lime wedges 
  • pepper jack cheese 
  • sliced avocado 
  • diced jalapeno 


  1. Place removable cast aluminum insert from your crockpot to the stove top.
  2. Heat on medium, add olive oil.
  3. Sauté onion + poblano + jalapeno peppers until tender, about 5 minutes.
  4. Add chopped zucchini. 
  5. Add chicken broth, cream of chicken soup, spices and fresh lime juice. Stir well. 
  6. Drain and rinse beans under cold water, then add to crockpot. 
  7. Add chicken tenderloins whole. You'll shred at the end of cooking. 
  8. Set your slow cooker to LOW setting. Cover and cook for 6-8 hours. 
  9. Before serving, shred chicken while in crockpot. Use two forks to do so. 

Serve with suggested toppings above. 

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