If you’re looking for a rustic-style chicken dish that will get you ready for fall, look no further than this one. The combination of soft, tender chicken with the sweet tartness of apples is a perfect combination. Because this recipe uses chicken thighs, the result is a relatively cheap meal that’s sure to provide enough food for the whole family. So let’s do it.

8 bone-in chicken thighs
1 diced yellow onion
3 minced garlic cloves
3 apples, cored and quartered
3 tablespoons of olive oil
3/4 cup of apple cider
1/2 cup of maple syrup
1 tablespoon of balsamic vinegar
1 teaspoon of ground ginger
1/2 tablespoon of chopped thyme
1 teaspoon of salt
3/4 teaspoon of black pepper

To get started, preheat your oven to 350 degrees and grease up a 9×13-inch baking pan. Next, heat some oil in a skillet, season your chicken thighs with salt and pepper and drop them in the pan. Cook with the skin-side down for four to five minutes, turning them golden brown.

When they’re ready on all sides, place them in your baking dish and arrange your apple quarters on top. In the same skillet, heat more oil and sauté onions. Add garlic and cook for another two minutes. Stir in your apple cider, apple cider vinegar, ginger and thyme as well. Season it with salt and pepper before bringing it to a gentle boil and adding maple syrup. Keep stirring until the sauce thickens and pour it over your chicken, covering it with aluminum foil.

Finally, pop the dish in the oven for 15 minutes. Take it out after that time, pop the foil off and spoon some more sauce back on top of the chicken. Bake for another 15 minutes and when it’s all done, sprinkle the top with fresh thyme!

If you’re looking for something a little tangier with a similar sweetness as the recipe above, this honey garlic chicken dish just might do the trick. If your mouth is already watering just at the name of this recipe, rest assured that it’s just as good as it sounds. Don’t worry, it’s also super simple to make. So let’s do it.

6 boneless and skinless chicken thighs
4 cloves of minced garlic
1/3 cup of honey
1/2 cup of ketchup
1/2 cup of soy sauce
1/2 teaspoon of dried oregano
2 tablespoons of fresh parsley
1/2 tablespoon of toasted sesame seeds

First, trim your chicken thighs and line the bottom of a slow cooker with them. Next, mix together your garlic, honey, ketchup, soy sauce, oregano and parsley in a medium mixing bowl. Whisk it all together before pouring the marinade over the thighs. Cover the slow cooker and set it to cook on low for four to five hours or on high for three to four. When the time is up, check to make sure the meat is cooked through. If all looks good, scoop the chicken out, top it with toasted sesame seeds and enjoy!

As we said at the outset, there’s something about chicken that makes it incredibly adaptable to any number of flavors and spices. For a case in point, this lemon parmesan chicken dish strikes a perfect balance between sweet and tart flavors along with a dash of savoriness from the cheese. This one is definitely a favorite—so let’s get started.

4 skinless, boneless chicken breasts (or chicken thighs)
1 large egg
2 tablespoons of lemon juice
2 teaspoons of minced garlic
1/2 tablespoon of fresh chopped parsley
1/2 cup of breadcrumbs
1/3 cup of grated parmesan cheese
1/2 teaspoon of salt
1/2 teaspoon of pepper
8-10 baby potatoes, cut into quarters
1/2 cup of melted butter
2 teaspoons of minced garlic
1 pound of green beans, chopped
salt

Begin by heating your oven to 400 degrees and getting out a baking tray. Spray down your sheet with cooking oil before mixing together egg, lemon juice, garlic, parsley, salt and pepper in a large mixing bowl. When that’s done, dip your chicken breasts in the mixture and set them on a plate to marinate in the fridge for 30 minutes to an hour.

Get out another bowl and mix together your breadcrumbs and parmesan cheese. When the chicken is ready, dredge it through the breadcrumb mix until it’s all fully coated. After that, place them on your baking sheet and spray the tops with oil. Add your chopped baby potatoes and mix together butter, garlic and salt in a small bowl. Pour half of it over the potatoes and pop the whole thing in the oven for 15 minutes.

Take it out and flip the chicken over after the time’s up, moving the potatoes to one side of the tray. Add your green beans to the other side and pour the rest of the butter over them. Throw the tray back in the oven to broil for 10 minutes before serving! Top everything with fresh parsley.

Although you may have made versions of some of the recipes we’ve listed so far, this one is a little further off the beaten path. Although everybody knows how delicious breaded chicken dishes can be, not everyone gets as creative as they could when it comes to what goes into the breading. Fortunately, this Ritz cracker chicken is the perfect thing to change that.

4 large chicken breasts
2 sleeves of Ritz or Cheese-Its crackers
1/2 teaspoon of garlic powder
2 cups of shredded cheddar cheese
1 teaspoon of dried or fresh parsley
2 eggs, beaten
1/2 cup of milk
2 cups of cheddar cheese
2 teaspoon of cornstarch
1/2 cup of evaporated milk

To start, preheat your oven to 400 degrees and cut your chicken into three equal pieces. Get out a bowl and break up your crackers into crumbs, tossing them with cheddar cheese and garlic powder as well. In another bowl, mix your milk and beaten eggs as well. Next, take each piece of chicken and drag it through the egg mixture and the breadcrumbs. When all the pieces are coated, put them on a baking sheet sprayed with non-stick spray. Throw the tray in the oven and let it bake for 25 to 30 minutes. When it’s done, make your cheese sauce by throwing cheese in a bowl with cornstarch and evaporated milk. Microwave it for 45 seconds and stir it. Keep microwaving it for 30 seconds at a time until it goes thick and creamy, serving it with the chicken.

If you’re looking for a recipe that can incorporate a little bit more in rather than just seasonings, this recipe for chicken veggie risotto just might do the trick. Like the rest of these recipes, the chicken portion tastes delicious—the addition of perfectly cooked risotto takes it all to the next level.

2 chicken breasts cut into cubes
1 14-ounce cans of chicken or beef stock
1 1/2 cups of rice
3/4 cups of dry white wine
1 cup of water (optional)
1 bunch of chopped asparagus
1-2 chopped zucchinis
6 ounces of sliced Portobello mushrooms
3 tablespoons of butter
2 tablespoons of olive oil
parmesan
salt
pepper

To start, prepare your ingredients as necessary before getting out a pan over high heat with olive oil. Heat it up and add your chicken after seasoning it with salt and pepper. Brown it for four to five minutes before taking it out and setting it aside. Next, add your chopped asparagus, zucchini and mushrooms to the same pan and cook them until they soften, for about eight minutes.

Set those veggies aside and melt butter in the same pan before adding rice in. Keep stirring it until it gets gently toasted before adding your veggies and chicken back in. Turn your heat down to medium and add the white wine in, cooking until it all evaporates—keep stirring this entire time! Keep adding chicken stock every time your spoon can make a track through the rice. When it’s all evaporated, taste the rice and make sure it’s tender. When it’s the right consistency, serve everything and top it all off with parmesan cheese, salt and pepper!

When it comes to slow cooker chicken dishes, it’s pretty hard to beat the richness of this one. If you’ve never used balsamic vinegar to season your chicken before, just know that it results in rich, perfectly tender meat—along with adding it’s own unique, tangy flavor. So let’s get started.

8 boneless and skinless chicken breasts
1 sliced white onion
1 pound of baby carrots
1 pound of green beans, cut and trimmed
1/2 cup of balsamic vinegar
2 tablespoons of honey
1 tablespoon of olive oil
4 cloves of finely chopped garlic
1 teaspoon of garlic powder
1/2 teaspoon of dried rosemary
1 teaspoon of salt
1 teaspoon of pepper
fresh parsley

Begin by pouring olive oil into the bottom of your slow cooker to grease it up. Add in your chopped garlic cloves and baby carrots as well before topping it off with your chicken thighs. In a side bowl, mix together your vinegar, honey, garlic powder, rosemary, salt and pepper. Whisk everything until it combines and pour it in, coating everything. Slice up your onions and put them on top of the chicken. Finally, set the slow cooker to cook on low for eight hours or high on four. About one half hour before the cook time is up, add your chopped green beans as well. When it’s done, top it with parsley and enjoy!

When it comes to slow cooker dishes, it’s hard to beat this creamy Italian chicken recipe. While this recipe is only for the chicken itself, it can be enjoyed all on its own, served on a sandwich or even in a salad. No matter how you do it, it’s sure to be a hit with the whole family.

2 pounds of boneless skinless chicken breasts (sliced into strips)
1 package of softened cream cheese
1 cup of Greek yogurt
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of dried thyme
1 teaspoon of dried parsley
1 teaspoon of dried basil
1/4 teaspoon of paprika
1 teaspoon of sugar
1 1/2 teaspoons of salt
1/2 teaspoon of pepper

Begin by throwing your cream cheese and yogurt into your slow cooker. Mix everything so that it’s well combined before adding all your seasonings as well. Trim up your chicken breasts and cut them into strips, stirring them into the sauce you’ve made in the slow cooker. When it’s all set, cover the slow cooker and set it to cook on high for three and a half hours or six hours on low. After it’s cooked, stir it up one more time and you’re ready to serve!

If you’re anything like us, you probably have a soft place in your heart for Indian food. Fortunately, there’s a way to make the classic chicken tikka masala right at home in your slow cooker. With this recipe, you may never need to eat out again. So let’s get started.

2 pounds of boneless, skinless chicken thighs
1 cup of Greek yogurt
2 tablespoons of ginger paste
7 cloves of garlic, minced
1/3 cup of tomato paste
1 28-ounce can of crushed tomatoes
1 teaspoon of turmeric
2 teaspoons of garam masala
1 teaspoon of paprika
1 teaspoon of fenugreek leaves
1 1/2 tablespoons of lemon juice
1/4 cup of roughly chopped cilantro
1 1/2 teaspoons of salt
1/4 teaspoon of pepper

Start by pouring your yogurt, ginger, garlic, tomato paste, turmeric, cumin, garam masala, paprika, cinnamon, crushed tomato, salt and pepper into the slow cooker. Mix everything together well before preparing your chicken and adding that in as well. Make sure it’s all well-combined before setting it all to cook on low for three hours. When the time is up, sprinkle everything with chopped cilantro and enjoy!

When you need a slightly heartier meal for dinner that will leave you with some leftovers, a casserole is often a good way to go. If you’re looking to work some chicken into it, look no further than this chicken broccoli casserole! As always, this recipe is easy enough to put together and ends up tasting delicious. So let’s get started.

2 cups of cubed, cooked chicken
2 cups of broccoli florets
2 cups of chopped red bell pepper
2 cups of bread, cubed
1 1/2 cups of grated cheddar cheese
1/2 cup of chopped white onion
1 can of cream of mushroom soup
3 tablespoons of unsalted butter
2 tablespoons of extra-virgin olive oil
1 teaspoon of garlic powder
salt
pepper

To start, preheat your oven to 425 degrees and set a saucepan over medium-high heat. Chop up your red peppers and broccoli and throw them into the skillet, cooking them for about eight to 10 minutes. Add your onions as well and cook for another five minutes, adding in your garlic powder, salt and pepper. Next, bring out your baking dish and mix together your chicken cubes and veggie mixture. Pour in a can of mushroom soup as well and stir it up to combine.

In a side bowl, throw your bread cubes together and drizzle them with melted butter. Spread those bread cubes over the chicken and top everything with shredded cheddar cheese. When everything is set, throw the dish in the oven and let it cook for 30 to 35 minutes. Let it cool for five minutes before eating.

To round out this list of recipes, we’re giving you another casserole recipe that might be even better than the next one. This chicken bacon ranch casserole is a perfect mixture of creamy, salty and savory flavors that you’re sure to crave again and again. So let’s do it.

1 pound of chopped and cooked bacon
12 ounces of pasta (your choice)
1 1/2 cups of shredded mozzarella
1 pound of boneless, skinless chicken breasts, diced
2 tablespoons of olive oil
1 medium onion, diced
1/2 tablespoons of adobo
1/2 teaspoon of fresh parsley
1/2 bottle of Ranch dressing
1/2 cup of shredded cheddar cheese
1 1/2 jars of Alfredo sauce
1 teaspoon of pepper
salt

To start, preheat your oven to 375 degrees. Chop up your chicken breasts into cubes and drop them into a giant Ziploc bag before adding olive oil, salt, pepper, adobo and parsley. Zip up the bag and shake it until all the meat is coated in the marinade. Get out a skillet and add your chicken and chopped onion. Keep cooking until all the pink is gone from the chicken, for about seven to 10 minutes.

Set it all aside when it’s done and fill a pot with water. Boil your pasta according to the instructions on the package, taking them out when they’re al dente. Drain the pasta and put it in a bowl, tossing it with ranch dressing. With everything ready, get out a 9×9-inch baking dish, grease it and fill it with your ranch pasta. Add your chicken and half of your cooked bacon with all your Alfredo sauce. Toss it to combine before sprinkling the top with cheese. Add the rest of the bacon and let it cook for 12 to 15 minutes.