Most Crockpot Chicken and Gravy recipes use canned condensed soup – but not this one! This recipe was shared with me from my friend Kerri and has been a family favorite since the first time we tried it.

With less than 10 minutes of prep, you’ll have fork-tender chicken in a savory and creamy gravy made from dry milk powder, cornstarch, and simple seasonings. It’s the perfect dump-and-go dinner for busy weeknights.

Test Kitchen Approved

“This is the juiciest, great tasting Chicken and Gravy I’ve ever had. Such an easy set it and forget it recipe that you can use as is or make for the base for so many other chicken recipes. I love making rice bowls with veggies and this will be awesome to add to the top.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken: Feel free to use chicken breasts or chicken thighs, but make sure they are skinless. You can also use frozen chicken breasts, just add an extra 30 minutes to the cook time.
• Chicken Bouillon: I recommend using instant chicken bouillon as is dissolves easily in cold water. You can use 4 bouillon cubes instead, but you will need to heat up 1 cup of water to dissolve them in. If you happen to have Better Than Bouillon, it adds even more depth of flavor to the gravy.
• Whole Milk Powder: I know – what is this? I promise it’s sold commonly in the grocery store, you just have to look for it. It’s usually found near the canned milks. Milk powder is a dried milk (with the liquid removed) that makes the perfect creamy gravy in place of canned condensed soup. It’s inexpensive and one container will last you for a long time! Use whole milk powder – not skim – for the creamiest gravy.

Tips For Making Crockpot Chicken and Gravy

Visit the printable recipe card below for full directions.

Be mindful when adding salt. Between the gravy packets and bouillon, it’s easy for things to get too salty. That’s why I always recommend using low-sodium gravy packets and waiting to add extra salt until after it’s cooked and you can taste it.

Don’t skip the garlic powder, onion powder, and dried herbs. They give the gravy layers of flavor and make it taste homemade.

If your chicken breasts are large, cut them in half for more even cooking. That way the flavors and seasonings can get deep into the meat.

Slowly whisk the water into the dry ingredients. It’s really important to whisk the dry ingredients with just a bit of the water first to form a paste. Then slowly add the rest of the water, while whisking continuously. This creates a perfectly smooth and creamy gravy without lumps.

Don’t worry if your gravy looks thin when it first finishes. Once you shred the chicken and stir it all together, it thickens up beautifully.

Want extra gravy? Double the sauce! You can always make double the sauce if you want extra gravy, perfect for drizzling over your sides or soaking up with bread.

This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy version is hands-down my favorite.

That buttery glaze with cinnamon, smoked paprika, chili powder, and just the right amount of brown sugar, hits all the right notes. Especially once paired with fresh orange zest, crispy sage, and pumpkin and/or pomegranate seeds on top.

Slice, roast, season, and toss it into the oven – this squash is secretly easy to make in less than an hour. It’s the kind of side dish that gets more compliments than the main course!

Optional Toppings

The toppings truly take this squash to the next level! Toasted pumpkin seeds add crunch and a nutty flavor that balances the soft squash. However you can also use the fresh seeds from the acorn squash – just season and roast them for a zero-waste option. 

The pomegranate arils bring juicy pops of tartness that contrast the sweetness and spice. And if you have fresh sage, a quick toast brings out a rich, earthy flavor that’s the perfect finishing touch. The combo of the two makes the dish look stunning with a bright pop of red and green.

Each topping adds its own layer of texture and flavor, but you can mix and match based on what you have. You can also add crumbled goat cheese (or feta cheese) for a creamy addition.

How To Bake Acorn Squash

If you’ve never had roasted acorn squash with a sweet and spicy twist, get ready to be hooked. Below are a few tips, scroll down to the printable recipe card for full instructions!

No need to peel. The skin of acorn squash becomes soft and totally edible once roasted, so you don’t have to peel it. If you’re not a fan of the texture, you can always peel it after roasting.

Use a sharp and sturdy knife. Acorn squash has tough skin and deep ridges. A good cutting board with a towel underneath can help keep the squash stable as you cut it.

If your squash is really hard to cut, pop it in the microwave for 2 to 3 minutes. It softens just enough to make slicing safer and easier.

Recipe Rundown: What To Know

• Quick: Start to finish, this veggie pizza is ready in 30 minutes.
• Great Texture: Soft crust, creamy filling and lots of crunchy veggies!
• Simple To Make: All you need is a baking sheet, knife, and a mixing bowl.
• Crowd-Pleaser: Loved by both kids and adults alike.
• Easy Ingredients: Uses readily available, simple ingredients.
• Make-Ahead Friendly: Best made in advance — perfect for a party!

I’m always amazed at how quickly these veggie pizza bars disappear. This timeless recipe brings back fond memories of 90’s potlucks and family reunions. Whether it’s a potluck, game day party, or even a Christmas gathering, this easy appetizer recipe is always the most popular! They are perfect for balancing heartier appetizers like my grape jelly meatballs or cheesy warm spinach puffs. For a larger gathering, consider making a double batch of this veggie pizza as it is truly addictive and always goes fast!

Tips For Making Crescent Roll Veggie Pizza

After rinsing your veggies, make sure to pat them dry to prevent any excess moisture on the pizza as it can make it soggy. Important Tip: Make sure to allow the baked crust to cool completely before adding the cream cheese spread to prevent it from melting. If you need to speed this process up, feel free to pop the crust in the fridge or freezer for a few minutes.

Keep in mind that this veggie pizza will need to chill in the fridge for a few hours before serving. This helps the crust to become softer as it melds with the cream cheese mixture. It also makes it much easier to cleanly slice the bars as the cream cheese mixture will firm up once chilled. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

Ingredient Notes

There’s a good chance you already have what you need to make this chocolate glaze in your kitchen right now. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Powdered Sugar: Don’t swap this with any other type of sugar!
• Cocoa Powder: Use a good quality cocoa powder for the richest flavor. I’ve found that 4 tablespoons of cocoa powder creates a rich chocolatey flavor while also letting the sweetness shine through. Of course, you can add more or less to best fit your tastes.
• Whole Milk: While you can use another type of milk, I get the best results with whole milk or half-and-half. It creates a thick, silky smooth glaze.
• Vanilla: Be careful not to go overboard here! One teaspoon is all you need to add a depth of flavor without competing with the other ingredients.

How to Make Chocolate Glaze

Feel free to double this easy recipe as needed! The steps remain the same. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Don’t Skip the Sifting: When you sift the powdered sugar and cocoa powder, you remove clumps. That’s key to getting the smoothest glaze!
• Consistency: If you want a thicker consistency, add more sugar and cocoa. Want to thin it out? Mix in more milk.
• Extra Shine: Like in my homemade chocolate sauce recipe, you can stir in up to a tablespoon of corn syrup for an extra glossy finish.

How to Use Chocolate Glaze

• Donuts: Dunk these easy air fryer donuts, or homemade filled donuts, or mini donut holes for that perfect chocolate donut glaze finish.
• Cakes: Use it as an elegant decoration on top of my best chocolate cake or rich chocolate peanut butter cake!
• Cupcakes: It’s great drizzled over fluffy red velvet cupcakes, fresh strawberry cupcakes, or my best chocolate cupcakes for a triple chocolate cupcake!
• Brownies: Next time you make a batch of my homemade brownie recipe, top them off with this glaze and thank me later.
• Cookies: Dip Danish butter cookies in it or drizzle it over chewy peanut butter cookies.
• Ice Cream: Dress up a plain bowl of ice cream or use it over my easy strawberry ice cream cake!

Test Kitchen Review

Click here to learn about our test kitchen!

Simone

I love this glaze, was perfect for my biscuit donut holes. I used the remainder as a dipping sauce for my apples – so good. Definitely will make it again.

Chef’s Tips & Variations

• Cook on Low Heat: Too much heat will brown the outside of the pancakes too fast and leave the inside undercooked. Low and slow is the way to go, but it’s also important that your skillet is HOT and ready to go before adding the batter!
• Fold Gently: Be careful when folding the egg whites into the batter. Over-mixing will deflate them and make the pancakes dense.
• Beat the Egg Whites Properly: Stiff peaks are key! When you lift the whisk, the peaks should stand up without collapsing.
• Don’t Over-Grease the Pan: A very thin layer of oil or butter is enough to prevent sticking without making the pancakes soggy.
• Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!

How To Serve Japanese Soufflé Pancakes

These soufflé pancakes are best served fresh. Once they cool off, they lose the fluffy height they first had. It’s best to enjoy these pancakes fresh off the skillet so they still have that cloud-like element.

For toppings, maple syrup and butter are classics. We have also enjoyed them topped with whipped cream, fresh berries, honey, easy chocolate sauce, powdered sugar, zesty lemon curd, salted caramel sauce, or you can warm a fruit jam/jelly and drizzle it on top.

What Makes This Strawberry Buttercream Frosting Recipe The Best?

• Real Strawberry Flavor: Made with real strawberries for a fresh and natural flavor!
• Quick and Easy: Ready in just 10 minutes, it’s super simple to whip together.
• Velvety Texture: Light, fluffy, and perfectly creamy, with just the right amount of sweetness.
• Perfect for Any Dessert: Frost cakes, cupcakes, cookies, or even brownies!
• Vibrant Color: This frosting has a naturally beautiful pink hue without artificial coloring.

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for strawberry buttercream frosting. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Butter: Unsalted is the way to go so you can fully control the salt! However, if salted butter will also work just fine, just don’t add any salt until you taste the finished frosting. Then carefully add more salt, a pinch at a time, just until the flavors pop.
• Strawberries: You can use fresh or frozen strawberries to make a puree. Or, replace it entirely with freeze dried strawberries that have been pulverized into a powder with your food processor or blender. You’ll get a wonderful, real strawberry flavor either way.
• Heavy Cream: If you want the frosting to be able to sit at room temperature safely for a day or so, use evaporated milk instead. Half and half or milk can also be used.
• Powdered Sugar: Don’t use any other type of sugar! Powdered sugar contributes to both the sweetness and fluffy consistency of the frosting. If your powdered sugar has a lot of lumps in it, sift it before using to ensure a smooth frosting.
• Strawberry Extract: This is a totally optional addition you can use to really boost the strawberry flavor, if desired. I personally like to add just a splash.

How to Make Strawberry Buttercream Frosting

As long as you have a hand mixer or stand mixer to use, this strawberry frosting is so easy to make in just a few minutes! If not, no worries, you can definitely beat it by hand too… just don’t forget to bring some good elbow grease as my granny would say. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Softened Butter: Make sure your butter is fully softened. I leave it out on the kitchen counter for at least an hour before using it. If your butter is not all the way soft, your frosting can turn out lumpy!
• Consistency: You can always add more or less heavy cream or powdered sugar to the final product if it’s not to your liking. Cream will thin it out, powdered sugar will thicken it.
• Pipe Like a Pro: Chill the frosting slightly, in the piping bag secured tightly with a rubber band, before piping for cleaner designs.
• Finely Diced Strawberries: Sometimes I like to fold in some very finely diced fresh strawberries for a pink speckled appearance with even more fresh strawberry flavor. I do not recommend doing this if you will be using a small tip piping bag as they can easily clog it.
• Extracts: You can add strawberry, vanilla, or even almond extract for an added layer of flavor. Strawberry almond is my personal favorite frosted on my vanilla cake recipe!
• Food Coloring: The strawberries (puree or freeze dried) already add a great pop of color. For even more vibrancy, mix in a few drops of red food coloring.

Ways to Use This Strawberry Frosting

• Cakes & Cupcakes: It’s strawberry perfection on top of my homemade strawberry cake or strawberry cupcakes, of course! It’s also fabulous on my chocolate cake, for a chocolate covered strawberry flavor!
• Cookies: Sandwich two funfetti cookies together with this strawberry frosting in the middle and thank me later! We also love it on this cookie cake or on top of these Lofthouse cookies.
• Bars: Make your sugar cookie bars perfectly pink, or try this frosting on top of our homemade brownie recipe!

Looking for the perfect holiday appetizer? This cranberry cheese ball recipe is easy, festive, and a huge hit with any crowd. Each bite is creamy, sweet, tangy, and packed with a delightful crunch from toasted pecans. It checks all the right boxes and is sure to disappear fast! You can even make them into mini cranberry goat cheese balls if you prefer them to be bite sized.

Why You’ll Love This Cranberry Cheese Ball Recipe

• Oh-so-rich and creamy, with tart cranberries and crunchy nuts!
• No need to turn on the oven, just mix, shape, and chill.
• Make it a day or two in advance, it tastes even better as the flavors meld!
• The bright red and green colors make it festive for the holidays.
• It looks fancy, but only you’ll know how easy it was to make!

How to Make a Cranberry Cheese Ball

Using simple ingredients, this appetizer won’t break the bank, but it will make a big impression. Below is a quick recipe overview, but please scroll to the recipe card below for the full instructions or to watch the step-by-step recipe video!

Chef’s Tips & Variations

• Use Feta Instead: For a saltier, tangier option, swap the goat cheese with feta. It will also pair well with the honey and cranberries.
• Toast the Pecans: Lightly toast the pecans in a dry pan for a deeper, nuttier taste.
• Add Orange Zest: Mix in 1 to 2 teaspoons of fresh orange zest for a citrusy note that pairs beautifully with the cranberries.
• Don’t Skip Chilling: This cranberry cheese ball needs to sit in the fridge for at least one hour. Don’t rush this process! It’s important to let the flavors meld, but also to allow it time to firm up.
• Shape It Differently: Instead of a ball, shape it into a log for even easier slicing and serving.
• Add Garlic: A pinch of garlic powder adds a subtle savory note that complements the cheese.

How to Serve a Cranberry Cheese Ball

• Dippers: You’ll need to serve this Christmas cheese ball with some tasty dippers like crackers, crostini, low carb crackers, bagel chips, pita chips, or pretzel chips. For a savory pairing, we really love to serve it with garlic bagel chips.
• More Apps: It’s not a party unless you’ve got a few appetizers out, right? More of my favorite holiday appetizers include hot spinach dip, crockpot bbq meatballs, and these cheesy sausage balls!

Make Ahead, Storing, and Freezing

• Make Ahead: Prepare the cheese ball up to 3 days in advance and keep it wrapped in plastic wrap in the fridge. Roll it in the pecans, cranberries, and parsley just before serving for the best presentation.
• Storing: Store any leftover cheese ball in an airtight container in the fridge for up to 5 days. The parsley may lose its vibrant color, but the flavors will still be great.
• Freezing: You can freeze the cheese ball (without the outer coating) for up to a month. Wrap it tightly in plastic wrap and store in a freezer bag. Thaw overnight in the fridge before adding the topping and serving.