Crock Pot Pepperoni Chicken

Here’s a really tasty crockpot meal the whole family will enjoy!



2 lbs boneless, skinless chicken breasts
About 40 pepperonis, sliced in half
1/4 cup black olives, drained and sliced
2 cloves of garlic, minced
1 cup reduced-sodium chicken broth
2 Tbsp tomato paste
1 packet of Italian dressing seasoning
1 tsp onion powder
1/2 cup shredded, part-skim mozzarella cheese
Salt, pepper to taste


Place chicken in crock pot. Sprinkle chicken with onion powder, salt and pepper. Next, add pepperoni and olives.


In a small bowl, whisk together chicken broth, tomato paste and Italian dressing mix and pour over chicken.

Cover and cook on low for 5-6 hours or on high for 2-3 hours. Before serving, sprinkle cheese on top of chicken, cover with lid and allow cheese to melt.


Use a slotted spoon to serve chicken, and discard and extra cooking liquid. Enjoy!


Chicken and Veg with Tomato Rice

This is a yummy dish that the whole family can enjoy. My rice didn’t come out spectacular, but it was definitely edible! I can’t ever seem to get my rice cooked to perfection…maybe it’s time to work on a “quest for the perfect rice” post!



1 cup long grain white rice, cooked
2 Tbsp olive oil
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
1 medium carrot, peeled and diced
1/2 lb chicken breast, chopped
1 1/4 cups tomato purée
1 chicken stock cube, dissolved in 1/3 cup of boiling water
A few dashes of Worcestershire sauce
1 Tbsp fresh parsley, chopped fine
1/2 tsp sugar
2/3 cup frozen peas
Salt and pepper to taste

Cook your rice according to package directions and set aside.

Heat your oil in a large saucepan, and sautéed the onion, garlic and carrots for about 8 minutes. Add the chopped chicken, and cook through, stirring occasionally. Add all remaining ingredients except for the frozen peas. Cook covered for 15 minutes. The add the frozen peas and cook for 3 minutes more. Lastly, mix in the cooked rice and serve! Yummy nummy!


This makes about 6-8 servings, depending on how big they are. This is also freezer friendly. Enjoy!

– Stephanie

Cha Cha Chicken

Scarlett could not get enough of this tonight! Super yummy, with a hint of sweet. (Thanks to the apples!) Could totally eat a “big people” version of this myself lol. Enjoy!



1 Tbsp butter
3 Tbsp onion, finely chopped
1/4 lb boneless, skinless chicken breast, chopped
2 medium (1 cup) carrots, peeled and sliced on the thinner side (you can also chop or dice!)
1/2 sweet apple, peeled, cored and chopped
1 1/4 cup unsalted chicken stock


Heat the butter in a pan, then add onions.



Saute for about 3 minutes, then add chicken. Cook chicken till it turns opaque, then add in your carrots.


Cook for about 2 minutes longer, then add apples and chicken stock. Bring everything to a boil, cover and cook on medium for about 15 minutes.


This is freezer friendly, and makes around 2 servings. Can be blended or puréed for younger babies!


Adapted from Annabel Karmel’s “Fruity Chicken with Carrots”, First Foods, Original Edition

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Chicken, broccoli and ditalini in a creamy cheddar cheese sauce

Keep it chunky for the big kids, puréed for the little ones! Yummy nummy! Ingredients 1 cup steamed broccoli, cut into small florets 1/4lb (or one small) boneless, skinless chicken breast, cooked and chopped 4 Tbsp soft cooked ditalini pasta … Continue reading