It’s three all-new RV kitchen-friendly, easy-fix meal (and dessert) ideas! This time around, Jessie’s cooking up classic Olive Garden-inspired Italian Chicken, a savory, Southern-style Mississippi Chicken, and a quick & easy Instant Pot Dump Cake for dessert! 🍰 Take a look, and be prepared to have your appetites whetted! Of course, all three recipes are down below!
1. Slow Cooker Olive Garden Chicken
Ingredients
4 boneless, skinless chicken breasts
1 (16 oz) bottle of Olive Garden Italian Dressing
½ cup of grated parmesan cheese
2 tsp. lemon juice
1 - 2 tbsp. Italian seasoning
Salt and pepper to taste
1 (16 oz) bottle of Olive Garden Italian Dressing
½ cup of grated parmesan cheese
2 tsp. lemon juice
1 - 2 tbsp. Italian seasoning
Salt and pepper to taste
Preparation
Coat a slow cooker with cooking spray.
Place chicken in a slow cooker.
In a separate bowl, pour in the full bottle of dressing.
Add parmesan cheese, lemon juice, Italian seasoning, and a pinch of salt and pepper.
Whisk to blend together.
Pour the contents of the bowl over the chicken.
Flip chicken to coat both sides.
Cover and cook on High for 3 ½ hours or Low for 7 hours.
Serve chicken with a salad or a side of rice or pasta.
2. Mississippi Chicken
Ingredients
3 lbs. boneless, skinless chicken breasts
1 packet au jus gravy mix
1 packet (or 2 tbsp.) ranch dressing mix
½ cup (1 stick) salted butter
½ of a jar pepperoncini peppers (or to taste)
1 packet au jus gravy mix
1 packet (or 2 tbsp.) ranch dressing mix
½ cup (1 stick) salted butter
½ of a jar pepperoncini peppers (or to taste)
Preparation
Add 3 lbs. boneless, skinless chicken breasts to the bottom of the slow cooker.
Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
Then, top with 1/2 cup (1 stick) salted butter and 6 pepperoncini peppers.
Cover and cook on Low for 6 - 8 hours in a slow cooker. The chicken will produce its own juices, so you don't have to add any other liquid to this (but if you’re using an Instant Pot, add ¼ cup of water, and set the manual pressure to 8 minutes).
When it's ready, take a couple of forks and shred the chicken, then serve!
Sprinkle 1 packet au jus gravy mix and 1 packet ranch dressing mix on top of the chicken.
Then, top with 1/2 cup (1 stick) salted butter and 6 pepperoncini peppers.
Cover and cook on Low for 6 - 8 hours in a slow cooker. The chicken will produce its own juices, so you don't have to add any other liquid to this (but if you’re using an Instant Pot, add ¼ cup of water, and set the manual pressure to 8 minutes).
When it's ready, take a couple of forks and shred the chicken, then serve!
3. Instant Pot Dump Cake
Ingredients
Two 20 oz. cans of cherry pie filling
½ box yellow cake mix
4 tbsp. butter
1 cup water
1 tbsp. sugar
½ box yellow cake mix
4 tbsp. butter
1 cup water
1 tbsp. sugar
Preparation
Spray a 7” cake pan or springform pan with non-stick cooking spray.
Add your two cans of cherry pie filling to the bottom of the pan.
Sprinkle the cake mix over the cherry pie filling so there is no pie filling showing.
Cut your cold butter into small bits and place on top of the dry cake mix. Set aside.
Pour one cup of water into the bottom of your Instant Pot, and place your trivet inside.
Cover your dump cake with aluminum foil, sealing the edges tightly.
Place the pan onto the trivet and put the Instant Pot lid on top.
Put the pressure release valve to sealing and press the manual or pressure cook button and set the timer for 25 minutes.
Allow the Instant Pot to do a natural release for 5 minutes, then release do a quick release if there is any more steam to let out.
Take off the Instant Pot lid and carefully remove the pan from the Instant pot. Remove the foil and sprinkle with sugar.
Place in the oven and broil for 3 minutes on high, or until the top becomes crisp.
Serve with ice cream or whipped cream if desired.
Add your two cans of cherry pie filling to the bottom of the pan.
Sprinkle the cake mix over the cherry pie filling so there is no pie filling showing.
Cut your cold butter into small bits and place on top of the dry cake mix. Set aside.
Pour one cup of water into the bottom of your Instant Pot, and place your trivet inside.
Cover your dump cake with aluminum foil, sealing the edges tightly.
Place the pan onto the trivet and put the Instant Pot lid on top.
Put the pressure release valve to sealing and press the manual or pressure cook button and set the timer for 25 minutes.
Allow the Instant Pot to do a natural release for 5 minutes, then release do a quick release if there is any more steam to let out.
Take off the Instant Pot lid and carefully remove the pan from the Instant pot. Remove the foil and sprinkle with sugar.
Place in the oven and broil for 3 minutes on high, or until the top becomes crisp.
Serve with ice cream or whipped cream if desired.
