Crock Pot Italian Chicken Sandwiches

On today’s episode of Lauren’s Crock Pot, we have this little recipe I recently found online. I was drawn to it because once again, it calls for minimal ingredients. I’m not certain if I mentioned this before, but I do not eat red meat. I eat turkey, chicken, and fish, so those are the only meats you’ll find me blogging about.

Since I cook a lot of chicken, I wanted to try something a little different from what I’ve been making lately. The thing that I was drawn to about this recipe was that it was a sandwich. It suggested putting mozzarella cheese as a toping, so that’s what I did, but you could do whatever your favorite is!

One day I’ll blog about a meal that I make that doesn’t involve the crock pot, but today is not that day.



Crock Pot Italian Chicken Sandwiches

2-3 large chicken breasts

14.5oz can fire roasted tomatoes

2 tablespoons basil pesto

pinch of salt

kaiser rolls

shredded mozzarella cheese


Put chicken, fire roasted tomatoes, basil pesto, and salt into crock pot. Stir ingredients until chicken is coated. Cook on low for 6-8 hours (mine was done around 7). Serve on your favorite roll with shredded cheese. Enjoy!

Crock Pot Chicken Chili

My good friend Christine got married on October 13th. It was such a beautiful fall wedding and so much fun! The food was delicious, and they had this chicken chili that was to die for. Honestly, if I had to choose one thing to eat for the rest of my life, this chili might be the winner.

Ever since then, I’ve been wanting to try to make chili at home. I’ve been looking for a crock pot recipe (surprise) and came across this one. Although it is a little different from the one I had at the wedding, I was pleasantly surprised with how good this came out.

If you know me at all, you know that I incorporate essential oils into my everyday life. They help to keep my family happy and healthy! I only use Young Living Oils, as every oil company is so different. Young Living created “Seed to Seal”, which basically means that they control every step of the process from planting the seed to shipping the oil to you. Because I know the company’s commitment to the quality of their oils, we’re able to use them in so many amazing ways! And that includes our recipes! For this one, I used my Black Pepper essential oil, and Josiah had a great idea while we were eating our dinner. He recommended adding my Lime essential oil to the chili next time, and now I can’t wait to make this again!

This recipe calls for a few more ingredients than my Hawaiian Chicken, but it’s still so easy! I took the leftover chicken from the night before and cut it into cubes and kept it in the fridge. that way, I just had to prepare everything else the following day. This meal is so flavorful and it’s going to be another staple in our fall/winter menu. This recipe makes a good amount, too, and since it’s just Josiah and I eating it we had a ton left over. We’re going to eat the leftovers today and we’re going to put it over white rice for a little different variation.




Crock Pot Chicken Chili

4-5 large chicken breasts cut into small pieces (I like thin sliced chicken breast)

2 cloves of garlic, minced

1/2 of a sweet onion, diced

I cup frozen corn kernels

6oz can of tomato paste

14.5 can of fire roasted tomatoes

1 1/2 cups of chicken broth

2 tablespoons chili powder

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

pinch of salt

1 drop of Young Living Black Pepper oil

Combine all ingredients in the crock pot. Cook on low for 7 hours. Enjoy!

Easy Crock Pot Hawaiian Chicken

When Josiah and I first got married, I was amazing at planning our weekly menu for our dinners. We’d go food shopping every Sunday, buy the groceries we needed and never waste a thing. Life became busy, I became lazy, and slowly, planning our weekly meals became a thing of the past.

Planning meals is great for so many reasons! First, it’s healthier for us to cook our meals at home rather than buying out all the time. And speaking of buying out, cooking at home is also way less expensive! Lastly, by planning ahead it saves so much time and stress at the end of a long work day. We don’t have to go through the “what do you want to eat?” conversation because there is none! We’ve already discussed it and know what we’re going to be consuming.

I’ve been wanting to get back into meal planning for some time now. And since I’m slowly starting to feel like my normal (but sleep deprived) self, I figured now’s as good a time as any!

The only thing is I’m responsible for a little life, so I’m trying to find meals that taste delicious but also doesn’t confine me to a kitchen.

Enter crock pot!

We’ve had our crock pot for as long as we’ve been married, and I basically only use it at Christmas to make macaroni and cheese for my family’s dinner. With Daisy, I’ve been researching more recipes and today’s dinner was so easy and delicious that I wanted to share it! We had Hawaiian chicken, and it only calls for THREE ingredients! I mean, you can’t get any easier than that!


All you have to do is put some chicken breasts in the crock pot, throw in your favorite BBQ sauce, add some crushed pineapple and four hours later you have a meal. The crock pot makes the chicken so tender, so I take a fork and shred it. I then put it over white rice; my husband loved it! (Oh yeah, I used that 5-minute rice as well. Easy, easy, easy.)

We’re going to be adding this to our normal rotation for certain!




Hawaiian Crock Pot Chicken

2-3 large chicken breasts (I like thin sliced chicken breasts)

8oz crushed pineapple

18oz barbecue sauce (I used Sweet Baby Ray’s)

Put everything in the crock pot. Cook on high for 4 hours. Shred with a fork. Serve over white rice. Enjoy!