Cold weather, busy nights, or just a craving for something hearty—there’s nothing quite like a warm, creamy bowl of chicken gnocchi soup to hit the spot. And the best part? You don’t have to spend all day in the kitchen to make it. With the use of the slow cooker, this dish is as easy as it gets—and perfect for those nights when you want something comforting without the hassle.

This Slow-Cooker Chicken Gnocchi Soup does not disappoint, just like my One Pan Creamy Chicken Gnocchi. 

WHY YOU’LL LOVE THIS Slow Cooker Chicken Gnocchi Soup

• Perfect for Busy Nights. We all have those days when we’re running around like crazy. This soup is your friend on those days! You can throw everything in the slow cooker in the morning or early afternoon, and by dinner, you’ll have a hot, hearty meal waiting for you. No stress, just a delicious bowl of comfort.
• Comfort in Every Bite. There’s something comforting about the soft, pillowy gnocchi that absorbs all the flavors of the soup. Combined with the tender, juicy chicken and the creamy broth, this soup is like a warm hug on a chilly day. Every spoonful will leave you feeling cozy and content.
• It’s Kid-Approved. Looking for a dish the whole family will love? Look no further. The creamy, comforting texture of this soup and the bite-sized gnocchi make it an easy hit with both kids and adults alike. No complaints at the dinner table here!

INGREDIENTS

Boneless, Skinless Chicken Breast- The chicken serves as the protein base of the soup.

Veggies- The yellow onion, garlic, celery stalk, and carrots bring depth and flavor to the soup.

Seasonings- The dried basil, Italian seasoning, ground nutmeg, and bay leaf add taste and flavor as the soup cooks slowly.

Chicken Broth– The chicken broth is the soul of the soup, providing a rich, savory base for the entire dish.

Heavy Cream- This is the secret to that creamy, dreamy texture that makes this soup so comforting.

Potato Gnocchi- Gnocchi is the star of the show in this soup! These soft, pillowy dumplings are made from potato, which gives them a comforting texture.

Fresh Baby Spinach– Spinach adds a burst of color and freshness to the soup, plus a healthy dose of vitamins and nutrients. When added at the end of cooking, it wilts perfectly into the soup without losing its vibrant green color, offering a pop of flavor and a slight earthiness that balances the creaminess.

Salt and Pepper, to Taste- Salt helps to elevate the other ingredients, while pepper adds a subtle kick of warmth.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
2. Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
3. Pour chicken broth over the chicken and veggies.
4. Cook on high for 3-4.5 hours or low for 6-8 hours.
5. Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
6. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in the slow cooker. This will help thicken the soup, but you can leave it out if you prefer a less thick soup.
7. Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
8. Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
9. Serve hot and enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the dairy. You can skip the heavy cream for a lighter version like coconut heavy cream, or use half-and-half if you want something in between.
• Swap the veggie. If you’re not a fan of spinach, feel free to swap it out with kale or even leave it out. This soup is super flexible.

Tips/STORAGE

Thickening the soup – You can thicken the soup by making a cornstarch slurry with one tablespoon of cornstarch mixed with two tablespoons of cold water. If the consistency isn’t thick enough for you even after adding the slurry, increase in small increments until it’s the consistency you like.

Storage– Let cool and store tightly covered in the refrigerator for up to three days.

Reheating- The best method for reheating will be over the stovetop. Reheat gently over medium-low heat. A gentle reheating will keep the creamy sauce from breaking.

Slow Cooker Chicken Gnocchi Soup

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• Author: Michelle Powell
• Total Time: 4 hours 10 minutes
• Yield: 6-8

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Description

This Slow-Cooker Chicken Gnocchi Soup is one of those dishes you’ll want to keep in your back pocket. It’s so easy to throw together and fills the house with the most amazing smells while cooking. Whether you’re meal-prepping for the week or just looking for something cozy to curl up on a chilly evening, this soup has your back.

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Ingredients

• 4 boneless, skinless chicken breasts (about 1–1.5 lb.)
• 1/2 yellow onion, diced
• 4 cloves garlic, minced
• 1 celery stalk, diced
• 1/2 cup carrots, shredded
• 1 tsp dried basil
• 1 tsp Italian seasoning
• 1/4 tsp ground nutmeg
• 1 bay leaf
• Salt and pepper, to taste
• 5 cups chicken broth
• 1 cup heavy cream
• 1 (16 oz.) package potato gnocchi
• 1 tbsp of cornstarch
• 2 tbsp of cold water
• 3 cups fresh baby spinach, tightly packed

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Instructions

1. Place chicken in a slow cooker and top with onions, garlic, celery, and carrots.
2. Season with basil, Italian seasoning, ground nutmeg, bay leaf, salt and pepper.
3. Pour chicken broth over the chicken and veggies.
4. Cook on high for 3-4.5 hours or low for 6-8 hours.
5. Remove chicken to a cutting board and chop or shred it into bite-sized pieces. Discard bay leaf. Add the chicken back to the slow cooker.
6. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a cornstarch slurry. Add it in the slow cooker. This will help thicken the soup. This will help thicken the soup, but you can leave it out if you prefer a less thick soup.
7. Pour in heavy cream, add gnocchi and cook on high for 30-45 minutes or until the gnocchi is tender and the soup has thickened.
8. Toss in spinach, cover, and let it sit in the residual heat until the spinach has wilted into the soup.
9. Serve hot and enjoy!

Notes

• Thickening the soup – You can thicken the soup by making a cornstarch slurry with one tablespoon of cornstarch mixed with two tablespoons of cold water. If the consistency isn’t thick enough for you even after adding the slurry, increase in small increments until it’s the consistency you like.
• Storage– Let cool and store tightly covered in the refrigerator for up to three days.
• Reheating– The best method for reheating will be over the stovetop. Reheat gently over medium-low heat. A gentle reheating will keep the creamy sauce from breaking.

• Prep Time: 10 minutes
• Cook Time: 4 hours

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As the weather gets colder, I like to eat more warm, comforting food. I love a good, one-pot meal that is easy and filling. This One Pot Marry Me Chicken Pasta does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome to enjoy for lunch or as a main dish. Lightly crispy golden brown chicken breasts with a creamy sun-dried tomato sauce, finished with a sprinkle of fresh basil. This one-pot creamy chicken pasta is one you can make any night of the week! They say that one bite will convince your significant other to marry you. 

There is no doubt it’s a flavor-packed recipe that will impress your family and friends!

WHY YOU’LL LOVE THIS One Pot Marry Me Chicken Pasta

• Easy to Make. This chicken pasta dish comes together in 10 minutes. The longest part is letting the flavors marry together as the pasta cooks, but it’s so worth it.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful dishes. This One Pot Marry Me Chicken Pasta checks all those boxes. The seasoned and crispy chicken, the rich creamy sauce, and the fresh ingredients are savory with every bite.
• Crowd pleaser. This one-pot creamy chicken dish will quickly become a staple dinner in your home. It’s that good!

INGREDIENTS

Chicken Breasts- Wash and pat dry the chicken to allow flour and seasonings to stick to the chicken.

All-Purpose Flour- The flour dredge of the chicken brings a crispy and flavorful coating to the chicken.

Butter/Olive Oil- These two fats add richness and taste to the sauce and chicken.

Garlic– The minced garlic adds another layer of flavor to this one-pot dish.

Chicken Broth- The flavorful broth brings the creamy sauce together.

Heavy Cream- The creaminess in this dish comes together with the rich heavy cream.

Sun-Dried Tomatoes- This robust flavor of the julienne sun-dried tomatoes brings additional layers of flavor to this dish.

Penne Pasta- Any favorite pasta of your choice will work with this recipe.

Parmesan Cheese- Freshly shredded parmesan cheese makes this dish so creamy and rich in flavor.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta and serve. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Switch up the pasta. Not a fan of penne pasta? No biggie you can use your favorite pasta in this dish.
• Add additional spice. If you like spice, mix in a few more teaspoons of crushed red pepper flakes.

Tips/STORAGE

If you would prefer to make the pasta separately, just cook the pasta in a large pot as directed on the box, drain well, then add cooked pasta to the sauce.

Let cool and store tightly covered in the refrigerator for up to three days.

The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

One Pot Marry Me Chicken Pasta

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 8

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This One Pot Marry Me Chicken Pasta Recipe is the perfect combination of creamy goodness and tender chicken breast. It’s an easy pasta dinner when I want something comforting but fast enough for any busy night. If you love chicken pasta recipes or are looking for a new favorite, this one’s a keeper.

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Ingredients

• 1 pound chicken breasts
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/4 tsp crushed red pepper flake
• 4 cups low-sodium chicken broth
• 2 cups heavy cream
• 1/2 cup julienne sun-dried tomatoes in oil drained
• 1/2 tsp Italian seasoning
• 16 oz gluten-free penne, uncooked
• 1 cup parmesan cheese, freshly shredded
• 3 tbsp fresh basil, chopped 
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

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Instructions

1. Wash and pat chicken breasts dry—season with salt and pepper and dredge through flour. Shake off excess flour.
2. In a large pot, heat olive oil over medium-high heat and brown chicken on both sides. Once the chicken is browned, remove it from the pan and set aside. The chicken will not be cooked through at this point.
3. Reduce the heat to medium and add butter to the pot, followed by garlic and crushed red pepper flakes. Sauté for 1-2 minutes. Then add chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Increase the heat to medium-high and stir, scraping up browned bits from the bottom of the pan.
4. Once the broth and cream mixture starts to simmer, stir in the uncooked pasta and top with chicken breasts. Cover and reduce heat to medium-low. Cook for about 20 minutes, until the pasta is tender and the chicken breasts reach 165℉.
5. Remove chicken breasts from pan and set aside to rest. Reduce heat to low and stir in parmesan cheese and fresh basil. Slice or dice chicken breasts, stir into pasta, and serve. Enjoy!

Notes

• If you would prefer to make the pasta separately, cook it in a large pot according to the directions on the box, drain it well, and then add it to the sauce.
• Let cool and store tightly covered in the refrigerator for up to three days.
• The best method for reheating will be over the stovetop. Reheat gently over medium-low heat adding more cream or half and half to loosen the sauce as it reheats. Alternatively, you can add more cream and reheat in the microwave at half power stirring often. Whichever method you use, gentle reheating will keep the creamy sauce from breaking.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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As the weather gets colder, I like to eat more warm, comforting food. I love a good, hearty soup that is easy and filling. This Crockpot Gluten-Free Chili does not disappoint, just like my One Pan Creamy Chicken Gnocchi. It is a flavorsome soup to enjoy for lunch or as a main dish. The ground bison, beans, fresh tomatoes, and a spice blend taste heavenly with garnishes like cheese, sour cream, or green onions. Pair the chili with a side of cornbread and it’s the ultimate comfort food.

I encourage you to give this chili a try on one of these cold fall and winter days. It is an excellent way to use up those canned beans you’ve been staring at all year in your pantry.

WHY YOU’LL LOVE THIS Crockpot Gluten-Free Chili

• Easy to Make. This chili comes together in under 15 minutes. The longest part is cooking the beef, but then everything else is easy with putting all the other ingredients into the crockpot, and you set it and forget it. This chili is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Filling. With winter right around the corner, give me all the easy, filling, and flavorful soups. This Crockpot Gluten-Free Chili checks all those boxes. The ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker are mouthwatering with every bite.
• Healthy Dish. This chili should be called all the healthy things because every single ingredient is healthy for you. This soup provides a great mix of healthy carbs, proteins, fiber, and fats.

INGREDIENTS

Ground Bison- A good chili starts with quality beef. Quality beef enhances the flavors and overall texture of the chili.

Chili Mix Seasoning- A shortcut to chili making is buying the chili seasoning already mixed.

Pinto Beans/Black Beans- These two beans make for a delicious chili, but you can always substitute or add to with your preferred beans.

Tomato Paste– The savory tomato paste brings so much flavor to the chili.

Beef Broth- The delicious beef broth brings forth the mild, soupy consistency in the chili.

White Onion- The caramelized onion brings sweetness and flavor to the chili.

Garlic- This is the flavor powerhouse that brings the chili to life.

Tomatoes- Fresh and rendered down tomatoes add the perfect amount of sweetness and savoriness to the chili.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

SUBSTITUTIONS/VARIATIONS

• Switch up the beef. Not a fan of ground bison? No biggie you can use ground beef or ground turkey.
• Change the beans. Use your favorite beans in this recipe or add more bean varieties.
• Use different cheese. I used cheddar, but a spicy pepper jack would be delicious for a nice spicy kick.
• Add some spice. If you like spice, mix in a few teaspoons of chili powder or cayenne pepper to the chili mixture.

STORAGE

For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.

For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

Crockpot Gluten Free Chili

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• Author: Michelle Powell
• Total Time: 25 minutes + 6 hours
• Yield: 6-8

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This is the best Crockpot Gluten-Free Chili recipe. It is the ultimate comfort food, combining ground bison, beans, fresh tomatoes, and a robust blend of spices in a slow cooker. It’s easy to throw together and is a crowd-pleaser that’s great on its own or topped with your favorite garnishes like cheese, sour cream, or green onions.

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Ingredients

• 2 cans 16oz pinto beans, drained and washed
• 2 cans 16oz black beans, drained and washed
• 1 can 8oz tomato paste
• 1 can 16oz beef broth 
• 1 lb ground bison (or any beef)
• 4 tbsp chili mix seasoning
• 1 white onion, diced
• 4 cloves garlic, pressed
• 3 tomatoes, diced

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Instructions

1. Lined a crockpot with a crockpot liner for easy clean-up. Place all canned items in the crockpot (drained/washed beans, tomato paste, and beef stock).
2. In a medium pan, brown the beef. Then drain the beef and add in chili seasoning with about ¼ cup water. Once the water and seasoning are absorbed, remove the beef and put it in the crock pot.
3. In the same pan, add some oil and caramelize the diced onions. Once caramelized, add the pressed garlic and mix for 1 minute. Once done add both to the crock pot.
4. Also in the same pan, add oil, and once hot, add the diced tomatoes until they are rendered down, and add those to the crock pot.
5. Gently, mix all the ingredients in the crockpot and cook on low for about 6 hours or on high for 4 hours.
6. Serve warm and top with sour cream, shredded cheese, green onions, and sliced jalapenos for extra spice.

Notes

• For easy cleanup, I recommend using a crockpot liner. This is the best invention ever!!
• Not a Bison fan? You can use any ground beef you’d like. The chili will still be delicious.
• For storing this chili, place leftovers in an air-tight container and store it in the refrigerator for up to 4 days. Reheat chili on the stove or a microwave-safe bowl.
• For freezing chili, use a freezer bag to store chili and remove any excess air. Lay the chili bag flat in the freezer for optimal storage. Freeze for up to three months.

• Prep Time: 10 minutes
• Cook Time: 15 mins 6 hours

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This One Pan Creamy Chicken Gnocchi is the perfect comfort dish for those cold nights. I love a good creamy dish and this one is hits the flavor charts. The best part is you can make it all in one pan! Winning.

The juicy chicken and tender gnocchi blend perfectly with the sun-dried tomatoes. Plus, it’s to easy to make and taste incredible just like my Crispy Potato Tacos.

This One Pan Creamy Chicken Gnocchi comes together so easily that you can make up a batch to have for Sunday dinner or any gathering where people will be over. This Creamy Chicken Gnocchi is sure to be a favorite and crowd-pleaser.

WHY YOU’LL LOVE THIS One Pan Creamy Chicken Gnocchi

Customizable. One of the best things about this One Pan Creamy Chicken Gnocchi is the flexibility to adapt the recipe as you wish. You can easily switch out the type of gnocchi, herbs, or sauce ingredients. See the variation section below for more detailed ideas.

Great for Entertaining/Gathering. One Pan Creamy Chicken Gnocchi is a great dish for gatherings, cookouts, and family dinners. Since it comes together in pan, you don’t need to worry about keeping ingredients separate. It also is a dish that comes together quickly.

INGREDIENTS

Chicken- The juicy and flavorful chicken makes for a delicious bite every time.

Onion- The base of the creamy sauce.

Garlic- The hint of garlic helps create a balance of flavors in the sauce.

Butter- Adds flavor and brings the sauce together.

Chicken Stock- Used for flavoring and depth of the creamy sauce.

Heavy Whipping Cream- The star of the cream sauce that is so luxurious.

Sun-Dried Tomato- Adds flavor and texture to the dish.

Grated Parmesan- The salty and cheesy flavor the creamy sauce needs.

Gnocchi- Fluffy and tender gnocchi makes this recipe comforting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

VARIATIONS

Use different gnocchi- You can swap out the gnocchi for diced potatoes like golden potatoes or a penne pasta for a flavoral and texture change to the dish. Just be sure to cook either one to al dente as it will continue to cook in the oven.

Use different herbs- This recipe only scratches the surface on herbs. You can use any variety you like based on preference. Some other types of herbs that go great with Creamy Chicken Gnocchi are: oregano, rosemary and cayenne pepper (for spice).

Use dairy-free alterative- If you prefer a dairy-free dish, try canned coconut milk or coconut heavy whipped cream in place of the heavy whipping cream.

Tips/STORAGE

I like to boil the gnocchi to al dente and then let it finish cooking in the oven once all combined.

Store leftovers in a sealed container and in the fridge for 2-3 days.

One Pan Creamy Chicken Gnocchi

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• Author: Michelle Powell
• Total Time: 40 minutes
• Yield: 4-6

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This 40-minute One Pan Creamy Chicken Gnocchi is made with juicy chicken breast, fluffy and tender gnocchi, and sun-dried tomatoes, all brought together in a luxurious cream sauce. It’s easy, super comforting, and a dinner option you’ll want to devour again and again.

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Ingredients

• 2 tbsp olive oil
• 1–2 lbs chicken
• salt and pepper to taste
• 1 onion, diced
• 4 cloves garlic, pressed
• 1 stick of butter
• 1 qt chicken stock
• 1/2 quart heavy whipping cream
• 1 package sun-dried tomato
• 1 cup fresh grated parmesan
• 1 lb gnocchi

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Instructions

1. Preheat the oven to 350 degrees. Boil gnocchi according to instructions and set aside when done. 
2. In a cast iron, add olive oil over medium heat. Add chicken and season with salt and pepper. Cook through and set aside chicken on a plate or pan.
3. Next, add the diced onions to the same cast iron and render them down over low to medium heat. Then add the pressed garlic and cook 1-2 minutes.
4. Add butter and ½ chicken stock in the cast iron and mix. Then, add heavy whipping cream and parmesan to the sauce. Add in more stock to desired consistency. 
5. Next, add the cooked chicken, gnocchi, and sundried tomatoes to the cast iron and place in the oven for 15 minutes. Top with parsley and enjoy.

Notes

• I boiled the gnocchi to al dente and let it finish cooking in the oven when all combined.
• Store leftovers in a sealed container and in the fridge for 2-3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

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WHY YOU’LL LOVE THESE Crispy Potato Tacos

Skin On Mashed Potatoes. The fresh mashed potatoes are the star of this show from the garlic seasoning to the creamy texture of the potato. We keep the skin on for a delicious texture and makes for a good potato taco.

Crispy Tortillas. The crispy tortilla is topped with sea salt and lime juices immediately after frying and it takes these tacos to another level.

Toppings. Mix in all kinds of toppings, like freshly shredded cheese, lettuce, pico de Gallo, juice from fresh limes, and cilantro.

INGREDIENTS

Yukon Gold Potatoes- The creaminess of these potatoes makes these tacos so delicious.

Corn Tortillas- The corn tortilla gets a beautiful crispy shell in the olive oil.

Olive Oil- The olive oil can withstand high heat and gives a crisp brown color.

Sea Salt/Ground Cumin/Garlic Powder– This spice combo brings the mashed potatoes to another flavor level.

Shredded Cheddar Cheese- The melted cheese pairs well with the creamy potatoes and crispy taco shell.

Limes- The start of a good taco bite and a fresh squeeze is placed on the taco shell right after frying.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.

STORAGE

These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.

Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

Crispy Potato Tacos

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• Author: Michelle Powell
• Total Time: 45 minutes
• Yield: 12 tacos
• Diet: Gluten Free

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Crispy Potato Tacos are an easy weeknight dinner recipe that takes 30 minutes to make! These mouth-watering tacos are crispy on the outside, and seasoned mashed potatoes with melted cheese on the inside. Crunchy, delicious, and easy to make, these are always crowd-pleasers.

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Ingredients

POTATO TACOS

• 1 1/2 lbs Yukon gold potatoes, skin-on/halved
• 1/2 cup olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• olive oil, for frying
• sea salt, for after frying
• 3 sliced limes, for after frying

TOPPINGS

• 2 cups shredded cheddar lettuce
• 1/4 cup chopped cilantro, optional
• sour cream, optional
• diced tomatoes, optional

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Instructions

1. Using a sauce pot, add the halved potatoes and cover with cold water. Season with salt and bring to a boil and then lower to simmer for 10-15 minutes, or until the potatoes are fork tender. Drain them and let them cool a bit before transferring them to a mixing bowl.
2. Once the potatoes have cooled, use a masher to create the texture of clumpy mashed potatoes. They should be fairly spreadable and then add all the spices. Season to taste with salt and pepper. If the potatoes are a bit dry, add a few tablespoons of milk and mix until a more spreadable consistency, but are not runny. 
3. Heat a thin layer (about 1/2 cup) of olive oil in a 10-inch nonstick skillet over medium-high heat. While the oil is heating up, warm all the tortillas in the microwave for 40-50 seconds to help make them more pliable.
4. Lay a tortilla flat on your palm and gently spread about 1/4-1/3 cup of filling on one side of the tortilla. Sprinkle with some of the shredded cheddar cheese and fold into a half-moon. Press down so that the tortilla sticks to the potato and stays closed.
5.  Once the oil is hot, fry the tacos in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined tray to drain excess oil. Immediately squeeze tacos with lime juice and top with sea salt.
6. Top the crispy potato tacos as desired and serve warm!

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of golden potatoes? No worries, try red potatoes or russet potatoes.
• These tacos are best eaten the day of but can be stored in an airtight container in the fridge for up to 2 days.
• Reheat leftovers in the microwave for 30 seconds or reheat on the stove with a little olive oil.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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WHY YOU’LL LOVE THESE Cilantro Lime Chicken Tacos

Boneless Chicken Thighs. The grilled chicken will be extra juicy because of the use of chicken thighs. Chicken thighs have a higher fat content than chicken breast and you can taste the extra flavor in the meat.

Cilantro Lime Marinade. This marinade combo of tangy lime and fresh cilantro makes for a mouth-watering taco-eating experience.

Toppings. Mix in all kinds of toppings, like pico de Gallo, crumbled cotija cheese, juice from fresh limes, and cilantro.

INGREDIENTS

Boneless Skinless Chicken Thighs- The extra fat in the chicken thighs makes these tacos more flavorful.

Cilantro- The herb of the show and makes these tacos so fresh and inviting.

Limes- Helps bring out all the flavors and spices.

Chili Powder/Cumin/Garlic Powder/Ground Coriander– This spice combo brings the marinade to another flavor level.

Olive Oil- The binder for the marinade.

Tortillas- The start of a good taco.

Crumbled Cotija Cheese- Adds a salty kick to the final taco spread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if preferred!) and enjoy with sliced limes. 

SUBSTITUTIONS/VARIATIONS

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead.

STORAGE

Store leftover chicken in an airtight container in the fridge for up to 5 days.

Reheat leftovers in a hot pan with a tbsp of olive oil to keep the BBQ texture.

Cilantro Chicken Tacos

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• Author: Michelle Powell
• Total Time: 55 minutes
• Yield: 4

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Description

Enjoy mouthwatering Cilantro Lime Chicken Tacos with a zesty cilantro lime marinade! This easy BBQ recipe is packed with savory flavors and perfect for a delicious and healthy taco night, family gathering, or even your next camping trip.

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Ingredients

Cilantro Lime Marinade:

• 4 boneless skinless chicken thighs, about 1 lb
• 2 tbsp chopped cilantro
• 2 limes, juice + zest
• 1 tsp salt
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp ground coriander
• 1 tbsp olive oil

Taco Toppings:

• tortillas, warmed
• your favorite pico de Gallo
• crumbled cotija cheese, optional
• chopped cilantro
• sliced limes

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Instructions

1. Prepare the marinade: Mix the oil, lime juice + zest, cilantro, and spices together in a small bowl. Place the chicken into an airtight container or sealable bag and pour the marinade over, shaking to ensure that the chicken is coated evenly. Marinate for at least 30 minutes (an hour is even better).
2. Remove the chicken from the marinade and place it on the grill. Cook until the internal temperature reaches 165F, turning as needed to ensure even cooking (approx 5-8 minutes on each side). Remove from the heat and chop into bite-sized pieces.
3. To assemble the tacos, layer chicken, pico de gallo, cheese, and fresh cilantro into tortillas (warmed over the grill if you’d prefer!) and enjoy with sliced limes.

Notes

• Need a grain-free tortilla substitute? The Siete brand makes delicious grain-free tortillas and would be a great substitute in this recipe.
• Not a fan of boneless chicken thighs? No worries, try boneless chicken breast instead. 
• Store leftover chicken in an airtight container in the fridge for up to 5 days.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main Dishes

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