Easy Apple Crisp

This Easy Apple Crisp is a simple dessert that is warm, cozy, and sweet. It’s the perfect dessert for chilly fall evenings.

The post Easy Apple Crisp appeared first on Budget Bytes.

Apple crisp is probably my favorite fall dessert because it’s just so ridiculously simple and I love the way the uncomplicated design keeps fresh fall apples at the forefront of the dessert. It’s warm, comforting, sweet, and utterly divine with a scoop of cold vanilla ice cream on top. So if you’re looking for a warm and cozy dessert for these fall evenings, you’re going to love this Easy Apple Crisp.

Overhead view of a bowl of apple crisp with ice cream

What is Apple Crisp?

Apple crisp is as simple as simple gets, when it comes to dessert. It’s just apples seasoned with a warm mix of spices, topped with a sweet and crunchy oat topping, and baked until the apples are gloriously tender. It’s kind of like apple pie for people who don’t feel like fiddling with pie crust. And it’s absolutely perfect with a scoop of vanilla ice cream or homemade whipped cream!

What Kind of Apples are Best for Apple Crisp

I prefer a sweet and juicy apple for apple crisp, like Gala or Fuji, but you can make almost any type of apple work. If you have an apple that is more tart, like a Granny Smith or Braeburn, you may want to add more sugar to the apple seasoning mixture. But the most important thing to look for when you’re choosing apples is to make sure your apples are juicy. Apples that are not fresh and juicy will make an apple crisp that is a little more on the dry side rather than deliciously saucy. Here’s a really cool chart showing apples according to their level of sweetness!

Can I Reduce the Sugar?

Sugar plays a very important role in both the filling and the topping of this apple crisp. In the filling the sugar helps draw out the juices from the apples, creating that nice saucy consistency. In the crumble topping, sugar helps crystalize the crumble and make everything crunchy. So, if you do choose to reduce the sugar, keep in mind that it will not only affect the sweetness of the dish, but also the texture.

How to Store Leftover Apple Crisp

Wait until your apple crisp cools to reduce condensation, then cover with plastic and refrigerate. Apple crisp will stay good in the refrigerator for about four days. The crumble topping will continue to absorb moisture from the apples as it refrigerates, so it won’t stay crispy, but it is still amazingly delicious all the same!

close up of apple crisp being scooped out of the baking dish
Apple crisp in a bowl topped with vanilla ice cream

Easy Apple Crisp

This Easy Apple Crisp is a simple dessert that is warm, cozy, and sweet. It's the perfect dessert for chilly fall evenings.
Total Cost $2.48 recipe / $0.41 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 282kcal
Author Beth – Budget Bytes

Ingredients

Spiced Apples

  • 2 lbs. apples $1.33
  • 3 Tbsp sugar $0.04
  • 1 tsp cinnamon $0.05
  • 1 Tbsp all-purpose flour $0.01
  • 1/4 tsp ground ginger $0.02
  • 1/8 tsp ground cloves $0.01
  • 1/2 tsp vanilla extract $0.14

Oat Topping

  • 1/4 cup all-purpose flour $0.03
  • 1/3 cup rolled oats $0.06
  • 1/2 cup brown sugar $0.32
  • 1/4 cup butter, room temperature $0.44
  • 1/8 tsp salt $0.01
  • 1/4 tsp cinnamon $0.02

Instructions

  • Preheat the oven to 350ºF. Core and slice the apples into ¼-½ inch wide slices (peel, if desired). Place the sliced apples in a large bowl.
  • In a small bowl, combine the sugar, flour, cinnamon, ginger, and cloves to season the apples. Sprinkle the mixture over the sliced apples and drizzle the vanilla extract over top. Stir the apples until they're evenly coated in spices.
  • Next, make the oat topping. In a medium bowl, stir together the flour, oats, brown sugar, salt, and cinnamon. Cut the butter into chunks and then use your hands to work it into the oat mixture until it is crumbly and appears sort of damp.
  • Sprinkle the crumbly oat mixture over the seasoned apples. Transfer to the oven and bake for 45 minutes. Serve hot with ice cream or whipped cream on top!

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 53g | Protein: 2g | Fat: 8g | Sodium: 123mg | Fiber: 5g
Overhead view of apple crisp in the baking dish with two scoops of ice cream

How to Make Apple Crisp – Step by Step Photos

Sliced apples on a cutting board

Preheat the oven to 350ºF. Clean and slice 2 lbs. of apples (about six medium apples) into ¼-½ inch wide slices. You can peel them if you prefer, but I like the color and texture that the peels bring to the dessert. Place the sliced apples in a large bowl

apple seasoning in a small bowl

Prepare the seasoning for the apples by combining 3 Tbsp sugar, 1 Tbsp all-purpose flour, 1 tsp cinnamon, ¼ tsp ground ginger, and ⅛ tsp ground cloves. The sugar helps draw the juices out of the apples and then the flour thickens it into a nice saucy consistency.

Seasoning being sprinkled over the apples

Sprinkle the seasoning mixture over the sliced apples along with 1/2 tsp vanilla extract. Stir until the apples are evenly coated in flour, sugar, and spices.

Seasoned apples in the baking dish

Place the seasoned apples in a 2-quart baking dish.

ingredients for oat topping

Next, create the crumbly oat topping. Stir together ¼ cup all-purpose flour, ⅓ cup rolled oats, ½ cup brown sugar, ⅛ tsp salt, and ¼ tsp cinnamon in a bowl.

chunks of butter added to topping

Cut ¼ cup (4 Tbsp) butter into chunks and add it to the oat mixture. Use your hands to work the butter into the other ingredients.

finished crumbly oat topping

When the butter is fully mixed in, it should look kind of chunky and damp, like the photo above.

unbaked oat topping on the seasoned apples

Sprinkle the oat topping over the seasoned apples.

Baked apple crisp in the dish

Bake the crisp for 45 minutes, or until the topping is deep golden brown.

close up of apple crisp being scooped out of the baking dish

Enjoy hot, topped with vanilla ice cream or homemade whipped cream!

apple crisp in a bowl topped with ice cream

The post Easy Apple Crisp appeared first on Budget Bytes.

Caramel Corn

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marsh…

We make popcorn almost every single week. It is our boys favorite snack. They love munching on big handfuls while we watch movies, sports, or play family games. We usually do regular popcorn with butter and salt, but sometimes we splurge and make marshmallow popcorn, kettle corn, peanut butter popcorn, or Homemade Caramel Corn. Caramel…

The post Caramel Corn appeared first on Two Peas & Their Pod.

Pumpkin Scones

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfec…

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfect mixture of cinnamon, nutmeg, ginger, and cloves. The scones also…

The post Pumpkin Scones appeared first on Two Peas & Their Pod.

Brown Butter Pumpkin Oatmeal Scotchies

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are …

Do you love butterscotch? I am a BIG fan. My Oatmeal Scotchies are one of my all-time favorite cookies. They are so good! I decided to make a fall version of my favorite cookie and came up with Brown Butter Pumpkin Oatmeal Scotchies. These cookies are INCREDIBLE! You need to add them to your fall…

The post Brown Butter Pumpkin Oatmeal Scotchies appeared first on Two Peas & Their Pod.

Monster Cookie Bars

Do you ever feel like your dessert is… watching you? Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations. Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s […]

The post Monster Cookie Bars first appeared on Love and Olive Oil.

Do you ever feel like your dessert is… watching you?

Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations.

Monster Cookie Bars, topped with M&Ms and candy eyeballs cut into squares on a dark background

Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s by a midwestern photographer and cub-scout leader named Dick Wesley, they were dubbed monster cookies because they are a Frankenstein-like mashup of various other cookie components, cobbled together by what happened to be on hand (in this case, peanut butter, oats and m&ms)

They don’t usually have eyes, but, we may as well go all-in on the monster theme, right?

Especially with Halloween just around the corner.

Square grid of cut Monster Cookie Bars, one tilted on its side to show cross-section

These are more than just basic chocolate chip cookies baked in a pan.

Old fashioned oats give the bars a hearty texture that, paired with the perfect amount of peanut butter, is really, really satisfying to eat. And you may not think that a mere teaspoon of honey would make a difference, but let me tell you: it certainly does (if you love peanut butter and honey sandwiches like I do, these bars will seriously satisfy).

If that wasn’t enough, they’re packed with a heaping cup of m&m candies and dark chocolate chips studded throughout, plus more on top for good measure.

(more…)

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Where are all of my one-pot pasta lovers at? This one is for you! This One Pot Creamy Mushroom Pasta is a super-rich, umami-filled delight that is, as always, easily prepared in one pot. It’s the perfect comfort at the end of a long tiring work day. And don’t forget to make a little garlic bread to serve on the side. ;)

A fork twirling creamy mushroom pasta on a plate

What Kind of Mushrooms to Use

I like baby bella mushrooms for this pasta because they are not too expensive and they have a nice deep color that adds a lot to the plate. You can use white button mushrooms if needed, but they do have a slightly more mild flavor. You could also use full-sized portobello mushrooms, just slice them into smaller pieces before sautéing.

Can I Substitute the Heavy Cream?

I use heavy cream in this recipe which creates a super-rich and luscious sauce for the pasta. Because it’s so thick, it also helps the Parmesan to melt into the sauce without clumping. Milk, which has a much higher water content, will produce a thinner sauce and you may have difficulty getting the Parmesan to melt in instead of clumping. One way I’ve gotten around this in the past is to use a combination of milk and cream cheese. The cream cheese both emulsifies the Parmesan and thickens the sauce (see how the technique is used in Creamy Sun-Dried Tomato Pasta).

What Else Can I Add?

This creamy mushroom pasta is kind of a simple pleasure, but you can add more if you’re craving something more complex. Try adding in a few handfuls of fresh spinach toward the end for a little color. You could also top the pasta with some grilled chicken for a little more oomph.

What Kind of Pot to Use

I used a 3-quart deep skillet for this pasta, but you can use any pot or Dutch oven that has a wide bottom and a lid. Make sure to use a burner on your stovetop that is similar in size to the bottom of your pot or skillet to ensure even heating.

TIPS FOR COOKING ONE POT PASTAS:

Getting one pot pasta just right can take some practice, so if you find you’re having trouble, here are a few tips:

  • Stir every few minutes to keep the pasta from sticking to the bottom of the pot. Replace the lid each time to prevent excessive evaporation.
  • Make sure the pasta is simmering the whole time. If the liquid is not simmering, the pasta will not cook. The temperature setting needed to maintain a simmer can vary depending on your stove top and cookware.
  • Use heavy cookware. Skillets and pots that are thin on the bottom don’t heat evenly and do not yield good results with one pot pastas because some areas of the pot will be simmering, while other areas are not.
  • Keep the lid in place at all times when not stirring. This holds in the steam and helps the pasta cook more evenly.
  • Watch the pasta. One pot pastas are a little like riding a bike. You have to observe and adjust as you go. If the liquid is almost all absorbed before the pasta is tender, add a little more water. If the pasta is almost tender, but there is still a lot of liquid, allow it to simmer without a lid for the last couple of minutes.
pasta twirled around tongs in the skillet
Close up of pasta being twirled around the tongs in the skillet

One Pot Creamy Mushroom Pasta

This creamy mushroom pasta is a rich, umami-filled delight that cooks quickly and easily in one pot. The perfect dinner for busy nights.
Total Cost $3.74 recipe / $0.94 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 388kcal
Author Beth – Budget Bytes

Ingredients

  • 4 cloves garlic $0.32
  • 8 oz. baby bella mushrooms $1.49
  • 2 Tbsp butter $0.20
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked pepper $0.02
  • 8 oz. fettuccine $0.67
  • 2.5 cups vegetable broth $0.33
  • 1/3 cup heavy cream $0.26
  • 1/4 cup grated Parmesan $0.44

Instructions

  • Mince the garlic and slice the mushrooms.
  • Add the butter and garlic to a deep skillet and sauté over medium heat for one minute. Add the sliced mushrooms, salt, and pepper, and continue to sauté until the mushrooms have softened, all of their moisture has evaporated from the skillet, and the edges are beginning to brown.
  • Add the fettuccine to the skillet along with the vegetable broth and stir to combine. It's okay if the broth doesn't fully submerge the pasta.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a boil, give the pasta a quick stir, replace the lid, then turn the heat down to medium-low.
  • Continue to let the pasta simmer in the broth for about 10 minutes, stirring occasionally (always replacing the lid), or until the pasta is tender. There should be a little saucy liquid left in the bottom of the skillet.
  • Add the heavy cream to the skillet and stir to combine. Turn the heat off then add the Parmesan and continue to stir the pasta until the Parmesan is melted. Give the pasta a taste and add salt or pepper if needed. Serve immediately.

Nutrition

Serving: 1serving | Calories: 388kcal | Carbohydrates: 47g | Protein: 13g | Fat: 17g | Sodium: 829mg | Fiber: 2g
Overhead view of creamy mushroom pasta on a plate with a fork

How to Make One Pot Creamy Mushroom Pasta – Step by Step Photos

Sliced mushrooms on a cutting board

Mince four cloves of garlic and slice 8 oz. baby bella mushrooms.

Garlic and butter in the skillet

Add the garlic and butter to your skillet or pot and sauté over medium heat for about one minute.

Sautéed mushrooms in the skillet

Add the mushrooms to the skillet along with a pinch of salt and pepper. Continue to sauté until the mushrooms have released all of their liquid, it has evaporated from the bottom of the skillet, and the mushrooms begin to turn golden brown on the edges.

fettuccine in the skillet, broth being poured in

Add 8 oz. fettuccine to the skillet along with 2.5 cups of vegetable broth. Stir to combine. It’s okay if the pasta is not fully submerged. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.

Cooked Pasta being pulled to the side with a pasta spoon

When the broth reaches a full boil, give the pasta a quick stir to loosen any noodles that may have stuck to the bottom. Replace the lid, turn the heat down to low, or just above low, so that the broth maintains a simmer. Simmer the noodles, stirring occasionally and replacing the lid each time, until the pasta is tender. There should be a small amount of gravy-like broth on the bottom of the skillet.

heavy cream being poured into the skillet

Add ⅓ cup heavy cream to the pasta and stir to combine.

Parmesan being sprinkled over the pasta

Turn the heat under the skillet off. Add ¼ cup grated Parmesan to the pasta and toss to combine. The residual heat from the pasta should begin to melt the Parmesan.

Finished one pot creamy mushroom pasta in the skillet

Give the pasta a taste and adjust the salt or pepper to your liking. I usually like to add a little freshly cracked black pepper on top for a little pop!

Pasta being twirled around tongs in the skillet

Try These Other Creamy One Pot Pasta Recipes

The post One Pot Creamy Mushroom Pasta appeared first on Budget Bytes.

Brown Butter Biscoff Rice Krispie Treats

You are in for a REAL treat today. I think I might have created the best Rice Krispie Treats Recipe EVER! I know, that is a big statement, especially because I think our classic Rice Krispie Treats are PERFECT. But, let me introduce you to my new creat…

You are in for a REAL treat today. I think I might have created the best Rice Krispie Treats Recipe EVER! I know, that is a big statement, especially because I think our classic Rice Krispie Treats are PERFECT. But, let me introduce you to my new creation, Brown Butter Biscoff Rice Krispie Treats. WOW…

The post Brown Butter Biscoff Rice Krispie Treats appeared first on Two Peas & Their Pod.

Autumn Fruit and Nut Oatmeal

Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I […]

The post Autumn Fruit and Nut Oatmeal appeared first on Budget Bytes.

Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I made back in the day when I was flat broke but knew I still needed to put something good in my belly. You can make one serving at a time, or make a batch of two as listed below and just microwave the second half for your breakfast the next morning (or share with someone you love). Enjoy!

Originally posted 10-29-2010, updated 10-7-2021.

Overhead view of two bowls of autumn fruit and nut oatmeal

What Kind of Oats are Best?

My favorite kind of oats to use for a classic bowl of oatmeal are old-fashioned rolled oats. These oats have plenty of texture so you don’t end up with a bowl of mush, and they still cook relatively quickly (about 5 minutes). You can use quick oats if you have to, but you’ll want to adjust the cooking time according to what is suggested on the package and keep in mind that the texture won’t be as great. You could definitely do something similar with steel-cut oats, although they require a much longer cooking time and more liquid, so adjust as needed. 

Sweeten to Your Liking

I used a couple of tablespoons of maple syrup to sweeten my Autumn Fruit and Nut Oatmeal because that maple flavor adds to the whole autumn vibe. But real maple syrup can be expensive, so if you want to cut the costs on this bowl a bit, try using brown sugar instead. Brown sugar still goes great with all the flavors in this bowl and is much less expensive. Feel free to swap out with any sweetener of your choice, keeping in mind the flavor differences from maple syrup. 

How to Store Leftovers of Autumn Fruit and Nut Oatmeal

The batch below makes two servings, so if you want to save the second serving for the next day, I would refrigerate it before adding the second half of the apples and the walnuts. Add those after reheating the next day. To reheat, simply microwave for 1-2 minutes, adding a splash of water to help loosen the oatmeal as you stir. Once reheated, top with the apples and walnuts, then enjoy.

Can I Use a Microwave?

Yes, you can definitely make this in a microwave. I suggest making one serving at a time (half of the recipe below). Simply add the butter, apples, cinnamon, cloves, oats, salt, water, and cranberries to a bowl. Microwave on high for one minute, stir, then microwave again in 30-second intervals until thickened. Sweeten with maple syrup, then top with the walnuts and remaining apples.

side view of a bowl of autumn fruit and nut oatmeal

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Autumn Fruit and Nut Oatmeal

Get all of the delicious flavors of fall in one bowl with this Autumn Fruit and Nut Oatmeal. Sweet, crunchy, warm, and cozy!
Total Cost $1.83 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 1.5 cups each
Calories 417kcal
Author Beth - Budget Bytes

Ingredients

  • 1 apple $0.41
  • 1 tsp butter $0.04
  • 1/2 tsp cinnamon $0.05
  • 1 pinch cloves (optional) $0.01
  • 2 cups water $0.00
  • 1 cup old-fashioned rolled oats $0.18
  • 1/8 tsp salt $0.01
  • 2 Tbsp dried cranberries $0.22
  • 1/4 cup chopped walnuts $0.30
  • 2 Tbsp maple syrup $0.60

Instructions

  • Chop the apple into ½-inch pieces. Add about ¾ of the apple pieces to a small saucepot with the butter, cinnamon, and cloves. Sauté over medium heat for a few minutes, or just until the apples begin to soften.
  • Add the water to the pot. Place a lid on top, turn the heat up to medium-high, and allow the water to come up to a boil.
  • Once the water reaches a boil, stir in the oats, dried cranberries, and salt. Turn the heat down to medium-low and continue to simmer the oats for about 5 minutes, or until thickened.
  • When the oats have thickened, stir in the chopped walnuts and maple syrup. Taste and adjust the sweetness to your liking. Top with the remaining chopped apples. Serve hot.

Nutrition

Serving: 1.5cup | Calories: 417kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Sodium: 182mg | Fiber: 9g

 

A spoonful of autumn fruit and nut oatmeal held above the bowl

How to Make Autumn Fruit and Nut Oatmeal – Step by Step Photos

Chopped apple on a cutting board

Chop one apple into ½-inch sized pieces. 

apple in the pot with butter

Add about ¾ of the apple pieces to a sauce pot with 1 tsp butter, ½ tsp cinnamon, and a tiny pinch of cloves (optional). Sauté over medium just until they begin to soften (just a few minutes). 

water being poured into the saucepot

Next, add 2 cups of water to the pot. Place a lid on top, turn the heat up to medium-high, and bring the water to a boil.

oats being poured into the pot

Once the water is boiling, add 1 cup old-fashioned rolled oats, 2 Tbsp dried cranberries, and 1/4 tsp salt. Turn the heat down to medium-low and continue to simmer the oats for about five minutes, or until thickened.

maple syrup being drizzled over the thickened oats in the pot

Once the oats have thickened, add ¼ cup chopped walnuts and 2 Tbsp maple syrup (or sweeten to your liking with your favorite sweetener).

Two bowls of autumn fruit and nut oatmeal surrounded by apples, leaves, and pinecones

Divide into two bowls and top with the remaining chopped apples. Enjoy!

Side view of two bowls of autumn fruit and nut oatmeal

The post Autumn Fruit and Nut Oatmeal appeared first on Budget Bytes.

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken is tender, juicy, tangy, and rich all at the same time! Perfect for sandwiches, nachos, salads, pizza, and more.

The post Slow Cooker Buffalo Chicken appeared first on Budget Bytes.

This Slow Cooker Buffalo Chicken recipe was one of the top things I was looking forward to making once I figured out the formula for my Homemade Ranch Seasoning. The slow-cooked chicken is tender, spicy, tangy, and rich all at the same time and there are a hundred different ways you can use it! Sandwiches, dips, salads, pizza, and more. I’ve got a full list of how to use this insanely easy and delish shredded buffalo chicken below, so don’t miss it! I’m sure this is something you’ll want to make over and over again throughout football season and the holidays.

Shredded buffalo chicken in a slow cooker with tongs

What is Buffalo Sauce?

If you’re unfamiliar with this American classic, Buffalo Sauce is basically a combination of hot sauce (traditionally Frank’s Red Hot Sauce) and butter, which creates a super tangy, spicy, and slightly rich sauce that is used to coat fried chicken, among other things. For this slow cooker buffalo chicken, we’ve gone one step further and added ranch seasoning mix, which is a super tasty combination of buttermilk powder, herbs, and spices. The ranch seasoning adds a huge burst of flavor to the sauce and makes it even a little bit more creamy. It’s just to die for!

What Kind of Hot Sauce to Use

As mentioned above, buffalo sauce is usually made with Frank’s Red Hot Sauce, but you can use any similar vinegar-based cayenne flavored hot sauce for this recipe. I used the ALDI version of Frank’s and it was great!

Can I Substitute the Ranch Mix?

The ranch seasoning mix really brings a lot of flavor to this sauce, so I would avoid skipping it if possible. If you don’t have the ingredients to make your own ranch seasoning mix you can definitely use one packet of store-bought ranch seasoning in place of the ingredients listed below. Or, if you want to use your own herbs and spices but just don’t have the buttermilk powder, that will still taste really good, just slightly less rich.

How to Use Slow Cooker Buffalo Chicken

Okay, here’s the fun part. How do you use this delicious shredded buffalo chicken? SO MANY WAYS. Here are some ideas:

  • As a buffalo chicken sandwich or wrap: bun or tortilla, coleslaw, pickles, ranch dressing
  • On nachos: on tortilla chips with lettuce, shredded carrot, and a drizzle of ranch dressing
  • Make a buffalo chicken dip: stir cream cheese into the shredded chicken until melted for a super creamy dip
  • In a quesadilla: fill a tortilla with the chicken and shredded Monterey jack cheese, then toast in a skillet
  • On a salad: pile the chicken onto crisp iceberg, top with chopped celery, shredded carrots, and blue cheese dressing
  • Pizza: add it to a pizza with a white sauce and top with a little mozzarella and maybe a drizzle of ranch after baking

My mouth is totally watering just typing all of that out! This stuff is seriously so good.

Close up side view of shredded buffalo chicken in the slow cooker with tongs
Close up side view of shredded buffalo chicken in the slow cooker with tongs

Slow Cooker Buffalo Chicken

Slow Cooker Buffalo Chicken is tender, juicy, tangy, and rich all at the same time! Perfect for sandwiches, nachos, salads, pizza, and more.
Total Cost $12.65 recipe / $1.58 serving
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 ½ cup each
Calories 191kcal

Equipment

Ingredients

Ranch Seasoning*

  • 2 Tbsp buttermilk powder $0.15
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp dried dill $0.03
  • 1/4 tsp onion powder $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/4 tsp lemon pepper $0.02
  • 1/8 tsp sugar $0.01
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01

Buffalo Chicken

  • 12 oz. hot sauce $2.19
  • 2 lbs. boneless, skinless chicken breasts $9.53
  • 4 Tbsp butter $0.40

Instructions

  • Combine the ranch seasoning (buttermilk powder, parsley, dill, onion powder, garlic powder, lemon pepper, sugar, salt, and pepper) and hot sauce in a bowl.
  • Place the chicken breasts in the bottom of a 3 quart or larger slow cooker. Cut the butter into chunks and place the butter on top of the chicken. Pour the hot sauce mixture over the chicken and butter.
  • Place the lid on the slow cooker and cook on low heat for four hours. After four hours, use two forks to shred the chicken (if it's not tender enough to shred yet, let it cook a little longer).
  • Serve the shredded chicken and sauce on sandwiches, in quesadillas, on top of nachos or salads, or as a dip for crackers and chips.

Notes

*You can use a store-bought packet of ranch seasoning instead of the homemade mix, if needed.

Nutrition

Serving: 0.5cup | Calories: 191kcal | Carbohydrates: 2g | Protein: 25g | Fat: 9g | Sodium: 1350mg | Fiber: 1g
tongs holding a scoop of buffalo chicken over the slow cooker

How to Make Slow Cooker Buffalo Chicken – Step by Step Photos

ranch seasoning being poured into a bowl of hot sauce

Combine the ingredients for the ranch seasoning (2 Tbsp buttermilk powder, ½ tsp dried parsley, ¼ tsp dried dill, ¼ tsp onion powder, ⅛ tsp garlic powder, ¼ tsp lemon pepper, ⅛ tsp sugar, ⅛ tsp salt, ⅛ tsp pepper) with one 12 oz. bottle of vinegar-based hot sauce.

Chicken and butter in the slow cooker

Place about 2 lbs. boneless, skinless chicken breast in the bottom of a slow cooker. Cut 4 Tbsp butter into chunks and place them on top of the chicken.

Hot sauce mixture being poured over the chicken in the slow cooker

Pour the hot sauce mixture over the chicken and butter in the slow cooker.

Cooked buffalo chicken in the slow cooker

Place the lid on the slow cooker and cook the chicken on low heat for four hours.

two forks shredding the chicken in the slow cooker

After four hours the chicken should be tender and easily shreddable using two forks (if it’s not, let it cook another 30 minutes).

shredded chicken in buffalo sauce in the slow cooker

Fully shred the chicken, then enjoy!

A buffalo chicken sandwich with coleslaw
Shown on a bun with Creamy Coleslaw.

The post Slow Cooker Buffalo Chicken appeared first on Budget Bytes.

Quiche Lorraine

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche. As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which…

Quiche got a peculiar rap back in the 1980s when eating it was described as something that was not masculine. I’m not sure where that came from, but in France, everybody eats quiche.

As the French debate how to address gender pronouns, in a language where crème, baguette, and salade are feminine and pâté, vin, and quinoa are masculine (although quinoa is a plante céréalière, which is feminine), for no reason other than to make the language more challenging for the rest of us to learn (whether tique, the word for tick, was masculine or feminine has been hotly debated), quiche is enjoyed by tous (or everyone, which is masculine) in France, without any blowback.

Got that?

Continue Reading Quiche Lorraine...