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Declious Food, New York, New York, NY (2026)

11/29/2025

Crockpot Fiesta Chicken

Ingredients :
- 2 pounds boneless skinless chicken breasts
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can corn drained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies undrained
- 1 (1 ounce) packet taco seasoning
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro for garnish optional
- Shredded cheese for serving optional
- Sour cream for serving optional
- Tortilla chips or warm tortillas for serving optional

Directions :

1. Place chicken breasts in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl combine black beans corn Rotel taco seasoning and chicken broth. Pour the mixture over the chicken breasts in the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through and easily shredded.
4. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the bean and corn mixture.
5. Serve warm over tortilla chips or in warm tortillas topped with shredded cheese sour cream and fresh cilantro if desired.

Prep Time: 10 minutes
Kcal: 350

11/28/2025

Crockpot Spring Vegetable Risotto

Ingredients :
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth warm
- 1 cup frozen peas thawed
- 1 cup chopped asparagus
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped for garnish

Directions :

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened about 5 minutes. Add garlic and cook for another minute until fragrant.
2. Transfer the onion and garlic mixture to a 6-quart slow cooker. Stir in the arborio rice and white wine. Cook on high for 15 minutes stirring occasionally until the wine is mostly absorbed.
3. Pour in the warm vegetable broth. Cover and cook on high for 1.5 to 2 hours or on low for 3 to 4 hours stirring occasionally until the rice is creamy and tender.
4. During the last 30 minutes of cooking stir in the thawed peas and chopped asparagus.
5. Once the risotto is cooked stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
6. Serve immediately garnished with fresh chopped parsley.

Prep Time: 20 minutes
Kcal: 450

11/28/2025

Crockpot Meatloaf

Ingredients :
- 2 pounds ground beef
- 1 onion finely chopped
- 1 green bell pepper finely chopped
- 1 cup breadcrumbs
- 2 eggs lightly beaten
- 1/2 cup milk
- 1/4 cup ketchup plus more for topping
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Directions :

1. In a large bowl combine the ground beef onion bell pepper breadcrumbs eggs milk 1/4 cup ketchup Worcestershire sauce garlic powder salt and pepper. Mix until just combined do not overmix.
2. Form the meat mixture into a loaf shape and place it in your slow cooker.
3. Spread additional ketchup over the top of the meatloaf.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the internal temperature reaches 160°F.
5. Carefully remove the meatloaf from the slow cooker let it rest for 10 minutes before slicing and serving.

Prep Time: 15 minutes
Kcal: 450

11/28/2025

Crockpot Garlic Parmesan Chicken and Potatoes

Ingredients:
- 2 pounds boneless skinless chicken thighs or breasts
- 1.5 pounds small red potatoes quartered
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese plus more for serving
- 4 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley chopped for garnish

Directions:

1. Place the quartered potatoes in the bottom of a 6-quart slow cooker.
2. In a medium bowl combine the chicken broth Parmesan cheese minced garlic Italian seasoning salt and pepper. Whisk well to combine.
3. Place the chicken thighs or breasts over the potatoes in the slow cooker. Pour the Parmesan garlic mixture evenly over the chicken and potatoes.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is cooked through and the potatoes are tender.
5. Once cooked shred the chicken if desired using two forks. Stir everything gently to combine.
6. Serve immediately garnished with fresh chopped parsley and extra grated Parmesan cheese if desired.

Prep Time: 15 minutes
Kcal: 480

11/28/2025

Crockpot Yellow Chicken Curry

Ingredients :
- 2 pounds boneless skinless chicken thighs cut into 1 inch pieces
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper cored seeded and chopped
- 1 can 13.5 ounces full-fat coconut milk
- 1/2 cup chicken broth
- 2 tablespoons yellow curry paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon turmeric powder
- 1/4 cup chopped fresh cilantro for garnish
- Cooked jasmine rice for serving

Directions :

1. Place the chicken pieces chopped onion minced garlic grated ginger and chopped red bell pepper into the slow cooker.
2. In a separate bowl whisk together the coconut milk chicken broth yellow curry paste fish sauce brown sugar and turmeric powder until well combined.
3. Pour the coconut milk mixture over the chicken and vegetables in the slow cooker. Stir gently to ensure everything is coated.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is cooked through and tender.
5. Once cooked stir the curry gently. Taste and adjust seasoning if necessary.
6. Serve hot over cooked jasmine rice garnished with fresh cilantro.

Prep Time: 15 minutes
Kcal: 550

11/28/2025

Crockpot Shredded Chicken Tacos

Ingredients :
- 2 pounds boneless, skinless chicken breasts
- 1 (1 ounce) packet taco seasoning
- 1 cup chicken broth
- 1/2 cup salsa
- 12 corn or flour tortillas
- Optional toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado

Directions :

1. Place chicken breasts in the bottom of a slow cooker. Sprinkle taco seasoning over the chicken. Pour chicken broth and salsa over the chicken.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shredded with a fork.
3. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir it into the cooking liquid to keep it moist and flavorful.
4. Warm tortillas according to package directions. Fill each tortilla with shredded chicken and your favorite toppings.

Prep Time: 10 minutes
Kcal: 350

11/28/2025

Crockpot BBQ Pulled Chicken

Ingredients :
- 2 pounds boneless skinless chicken breasts
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Hamburger buns for serving
- Coleslaw for serving (optional)

Directions :

1. Place chicken breasts in the bottom of a slow cooker.
2. In a medium bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and black pepper.
3. Pour the sauce mixture over the chicken breasts in the slow cooker.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is easily shreddable.
5. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it with the sauce.
6. Serve warm on hamburger buns with coleslaw, if desired.

Prep Time: 10 minutes
Kcal: 350

11/28/2025

Crockpot Italian Chicken

Ingredients :
- 2 pounds boneless, skinless chicken breasts
- 1 (16 ounce) bottle Italian salad dressing
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish, optional)

Directions :

1. Place chicken breasts in the bottom of a slow cooker. Pour Italian salad dressing over the chicken.
2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until chicken is cooked through and easily shredded.
3. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Add the softened cream cheese and Parmesan cheese to the slow cooker with the chicken. Stir until the cheeses are melted and well combined with the chicken and sauce.
5. Serve hot, garnished with fresh parsley if desired.

Prep Time: 10 minutes
Kcal: 450

11/28/2025

Crockpot Chicken Burrito Bowls

Ingredients :
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 packet (1.25 ounces) taco seasoning mix
- 1/2 cup chicken broth
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Directions :

1. Place chicken breasts in the bottom of a 6-quart slow cooker.
2. In a medium bowl, combine black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth. Pour the mixture over the chicken in the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreddable.
4. Remove chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the bean and corn mixture.
5. Serve warm in bowls, topped with your favorite optional toppings.

Prep Time: 15 minutes
Kcal: 450

11/27/2025

Crockpot Honey Garlic Chicken with Broccoli

Ingredients :
- 2 pounds boneless skinless chicken thighs or breasts
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 4 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon red pepper flakes optional
- 1 head broccoli cut into florets
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water slurry

Directions :

1. Place chicken in the bottom of a 6-quart slow cooker.
2. In a medium bowl whisk together soy sauce honey ketchup rice vinegar minced garlic ginger and red pepper flakes if using. Pour sauce over chicken.
3. Cook on low for 3-4 hours or on high for 2-3 hours or until chicken is cooked through and easily shreds.
4. Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
5. Add broccoli florets to the slow cooker. Stir in the cornstarch slurry.
6. Increase heat to high and cook for an additional 30 minutes or until the sauce has thickened and the broccoli is tender-crisp.
7. Serve hot over rice or noodles if desired.

Prep Time: 15 minutes
Kcal: 450

11/27/2025

Crockpot Healthy Chicken and Rice

Ingredients :
- 1.5 lbs boneless skinless chicken breasts
- 1 cup brown rice rinsed
- 4 cups low sodium chicken broth
- 1 onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish optional

Directions :

1. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
2. Add the rinsed brown rice chopped onion carrots and celery around the chicken.
3. Sprinkle with dried thyme garlic powder salt and pepper.
4. Pour the chicken broth over all the ingredients.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours or until the chicken is cooked through and the rice is tender.
6. Once cooked remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker and stir to combine with the rice and vegetables.
7. Taste and adjust seasonings as needed. Serve warm garnished with fresh parsley if desired.

Prep Time: 15 minutes
Kcal: 350

11/27/2025

Crockpot Turkey Meatballs in Marinara Sauce

Ingredients :
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 egg
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- Fresh basil for garnish optional

Directions :

1. In a large bowl combine the ground turkey breadcrumbs chopped onion egg minced garlic Parmesan cheese oregano salt and pepper. Mix until just combined do not overmix.
2. Form the mixture into 1 to 1.5 inch meatballs. You should get about 20-25 meatballs.
3. Pour half of the marinara sauce into the bottom of your slow cooker.
4. Carefully place the meatballs in a single layer over the sauce. Pour the remaining marinara sauce over the meatballs ensuring they are mostly covered.
5. Cover and cook on low for 3-4 hours or on high for 2-3 hours or until the meatballs are cooked through and tender.
6. Serve hot garnished with fresh basil if desired.

Prep Time: 20 minutes
Kcal: 350

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