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Chili’s Chicken Fajitas became a menu staple because they deliver the sizzle-platter experience in a format that is easy to customize. The chicken is marinated with soy sauce, citrus, and garlic, which produces a deeper flavor than a simple salt-and-pepper rub. The tri-color bell peppers and onions get their own separate marinade, building another layer of savory flavor before they even hit the pan.

What makes the cooking method important here is heat. A cast-iron skillet run at medium-high produces the high surface temperature that sears the chicken and chars the vegetables. That char is what gives fajitas their distinctive smoky edge and is the main thing that sets a restaurant version apart from a home cook’s first attempt.

Why Chili’s Chicken Fajitas are so good

Since Chicken Fajitas were introduced to Chili’s menu in the 80s, they have been a guest favorite. People love the tender strips of marinated chicken breasts topped with sautéed onions and tri-colored bell peppers, along with the option to build their own fajitas with a wide selection of toppings. This easy Chili’s Chicken Fajitas recipe lets you bring the restaurant experience home.

Ingredients and their roles in this recipe

For the chicken, you’ll need:

• Boneless skinless chicken breast – the main protein. Its mild flavor lets the marinade shine.
• Lime juice – provides a bright citrus tang for the classic Tex-Mex taste.
• Lemon juice – adds more zing to the marinade to help cut through the umami from the soy sauce.
• Neutral vegetable oil – acts as a carrier for flavoring components without adding too much of its own flavor.
• Soy sauce – delivers an umami bomb and deepens the complexity.
• Garlic, minced – brings the aromatic element with a little sharpness without overpowering the chicken.
• Salt – enhances the flavor of the other ingredients.
• Ground black pepper – offers mild warmth without too much heat.

For the peppers and onions, you’ll need:

• Sweet onion, large – softens and becomes sweet when cooked.
• Red bell pepper – has a bit of a fruity sweetness.
• Green bell pepper – the earthy, bitter taste of green peppers helps balance the sweet fruitiness of other vegetables.
• Orange bell pepper – brightens the dish with tang and sweetness.
• Neutral vegetable oil – – transfers heat without adding flavor.
• Water – dilutes the soy sauce and increases the volume of liquid without adding flavor.
• Soy sauce – provides the saltiness and umami flavor.
• Worcestershire – contributes a unique combination of ripe fruit and fermented fish to add to the complexity of the dish.
• Lime juice – cuts through richer ingredients with a citrus tang.

For serving Chili’s Chicken Fajitas, you’ll need:

• Flour tortillas – used to wrap the fajitas. They are milder than corn tortillas.
• Cooked chicken – the main source of protein. Chicken breasts absorb flavors like a sponge.
• Cooked onions and peppers – add a sweet crunch with some earthy notes.
• Colby-Jack cheese, shredded – a mild cheese that melts well.
• Sour cream – brings a temperature change and adds a bright tang and creaminess.
• Pico de Gallo (see the recipe below for a great homemade version) – brings a lot of freshness and acidity to the fajitas.
• Lime wedge – has a tropical citrus tang that brightens the filling.

How to make Chicken Fajitas

To marinate the chicken breasts:

1. Trim any remaining skin and fat from the chicken breasts and set aside.
2. In a large mixing bowl or a self-sealing food-safe bag, combine all the marinade ingredients. Mix well.
3. Put the trimmed chicken breasts in the marinade and turn to coat them. Cover the bowl or seal the bag, then chill for at least 30 minutes, ideally for four hours, for the best flavor but no longer. Flip the chicken halfway through the marinating time to ensure even absorption.

To prepare the peppers and onions:

1. About two hours before you want to start cooking, slice the vegetables into half-inch strips. Place in a large mixing bowl or self-sealing food-safe bag.
2. Pour the neutral oil, water, soy sauce, and Worcestershire sauce over the vegetables, then cover the bowl or seal the bag and shake well to coat.
3. Place the veggies in the fridge for at least 30 minutes and up to two hours. Shake the bowl or bag a few times while marinating.

To cook the chicken breasts for this Chili’s Chicken Fajitas recipe:

1. Twenty minutes before cooking, remove the chicken from the marinade and pat dry with a paper towel.
2. Heat a cast-iron skillet or heavy-bottom pan over medium-high heat. Add a tablespoon of oil.
3. When the oil is shimmering, place the chicken breasts on the cooking surface.
4. Leave the chicken alone for about 6 minutes, then flip. If the chicken sticks to the pan, give it a minute or two more, then flip. Cook the other side for 5 to 6 more minutes. Both sides should be golden brown, and the internal temperature needs to be at least 165 degrees.
5. Remove the chicken breasts and place them on a cutting board to rest while you cook the peppers and onions for about 5 minutes.

To cook the peppers and onions:

1. In the same cast-iron skillet or heavy-bottomed pan over medium-high heat, add a tablespoon of oil.
2. Remove the peppers and onions from the marinade, shake off any excess, and place in the pan.
3. Saute for 5 to 7 minutes, stirring frequently, until the vegetables are tender and lightly charred around the edges.
4. Add a squeeze of fresh lime juice and stir to combine, then remove from the heat.

To serve the Chicken Fajitas like Chili’s:

1. Wrap the tortillas in a damp paper towel and microwave on high for 30 seconds. Keep warm under a clean tea towel.
2. Slice the chicken into half-inch strips and mix with the vegetables. (Optional) If you want to replicate the sizzle platter like Chili’s, heat a small dry cast-iron pan or sizzle platter over high heat for three to four minutes. Add a few splashes of water to the hot cast-iron pan or sizzle platter.
3. Add the chicken and vegetables, then place them on a heatproof trivet on the table along with bowls of shredded Colby-Jack cheese, sour cream, pico de Gallo, and lime wedges.

What to serve with Chicken Fajitas

Complete the meal with other Tex-Mex favorites, such as a couple of the following dishes that pair well with this Chili’s Chicken Fajitas recipe.

Chili’s Pico de Gallo – You won’t find a better tasting version of Pico de Gallo in the supermarket. Make it fresh with juicy tomatoes, pungent onions, fragrant cilantro, and minced jalapeños, and use it as a topping for just about anything, or try dipping tortilla chips in it for a simple appetizer or snack.

Cowboy Soup – A cup is an excellent way to start a meal, while a bowl with a slice or two of bread makes an ideal lunch or light supper. The consistency of Cowboy Soup is somewhere between a thin chili and a thick soup, but it hits all the flavor points of a Tex-Mex classic.

Monterey’s Little Mexico Queso –  You may have had Queso Dip in the past, but this one is a little different from what you are used to eating. Monterey’s Little Mexico Queso is loaded with cheese, onions, and peppers just like other Queso recipes, but then it adds celery for a unique earthiness that really brings out the taste of the richer ingredients.

Storing and reheating instructions

Refrigerator Storage: Store cooked chicken in one airtight container and cooked peppers and onions in a separate airtight container for up to 3 days. Keeping them separate preserves the texture of both components.

Reheating Method: Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil. Add the peppers and onions first and heat for 2 minutes, stirring occasionally. Add the cooked chicken strips and heat for 2 to 3 more minutes until warmed through. Avoid the microwave if possible, as it softens the chicken and makes the vegetables limp.

Freezer Storage: Cooked chicken can be frozen in an airtight container for up to 3 months. Cooked bell peppers and onions are not ideal for freezing because they lose their texture when thawed and become waterlogged. Freeze the chicken only and cook fresh vegetables when ready to serve.

Favorite Chili’s copycat recipes

• Chili’s Black Beans
• Chili’s Margarita Chicken
• Chili’s Monterey Chicken
• Chili’s Roasted Street Corn
• Chili’s Salsa

Check out more of my easy Mexican food recipes and the best copycat Chili’s recipes here on CopyKat!

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Chili’s Chicken Fajitas Copycat Recipe

Marinated chicken breast sauteed with tri-color bell peppers and onions, served with warm tortillas and toppings. A straightforward take on the Chili's classic.

Course dinner, Main Course

Cuisine American, Mexican

Keyword comfort food, Grilled, Quick, Spicy

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Marinating 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 607kcal

Author Stephanie Manley

Ingredients

Chicken

• 1 pound boneless skinless chicken breast
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• 2 tablespoons neutral vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon ground black pepper

Peppers and Onions

• 1 large sweet yellow onion
• 1 red bell pepper sliced ½-inch
• 1 green bell pepper sliced ½-inch
• 1 orange bell pepper sliced ½-inch
• 3 tablespoons neutral oil vegetable or avocado (Divided use)
• 2 tablespoons water
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire added to vegetables while cooking
• 1 teaspoon lime juice added at end of vegetable cook
• 2 tablespoons water

For Serving

• ½ cup shredded Colby-Jack cheese
• ½ cup sour cream
• ½ cup pico de gallo
• flour tortillas

Instructions

• Marinate the Chicken: In a bowl or large zip-top bag, combine the lime juice, lemon juice, vegetable oil, soy sauce, minced garlic, salt, and black pepper. Stir until well combined.
• Add the chicken breasts to the marinade, turning to coat them evenly. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. Do not marinate the chicken overnight, as the citrus juice can begin to alter the meat’s texture.
• Prepare the Peppers and Onions: Slice the onion and bell peppers into ½-inch strips.
• In a separate bowl or zip-top bag, combine 2 tablespoons of the neutral oil, 2 tablespoons of water, soy sauce, and Worcestershire sauce. Add the sliced onion and peppers, then toss until evenly coated. Let the vegetables marinate for at least 30 minutes, or up to 2 hours.
• Cook the Chicken: Remove the chicken from the refrigerator about 20 minutes before cooking. Remove it from the marinade and pat it dry with paper towels. Discard the used marinade.
• Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of oil. Place the chicken breasts in the skillet and cook for 5 to 7 minutes per side, or until the chicken is browned on the outside and reaches an internal temperature of 165°F.
• Transfer the chicken to a cutting board and let it rest for 5 minutes. Slice the chicken into thin strips against the grain.
• Cook the Peppers and Onions: While the chicken rests, add the marinated onions and peppers to the skillet. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly charred around the edges.
• Finish the vegetables with 1 teaspoon of lime juice and stir to combine. Remove from the heat.
• Serve the Fajitas: For sizzling service, heat a dry cast-iron skillet over high heat for 3 to 4 minutes until very hot. Carefully add 2 tablespoons of water to the skillet. It will steam immediately. Add the sliced chicken, peppers, and onions to the hot skillet and serve right away on a heat-proof trivet.
• Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds.
• Serve the chicken, peppers, and onions with warm tortillas, shredded Colby-Jack cheese, sour cream, pico de gallo, guacamole, and lime wedges.

Nutrition

Calories: 607kcal | Carbohydrates: 41g | Protein: 34g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 1794mg | Potassium: 851mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2469IU | Vitamin C: 113mg | Calcium: 232mg | Iron: 3mg

         

That’s what this roundup is all about. I’ve pulled together my favorite copycat breakfast recipes and make-ahead ideas that you can prep on Sunday and grab all week long. Fluffy egg bites just like Starbucks makes, a homemade McMuffin you can batch-cook and reheat in minutes, overnight oats that are ready the second you open the fridge — these are real breakfasts that keep everyone full through a full morning of school and work.

A little bit of weekend prep makes the whole week easier. Once you try it, I promise you won’t miss that drive-thru line one bit.

Starbucks Pumpkin Bread

Starbucks Pumpkin Bread is one of those coffeehouse treats that somehow justifies an entire extra trip through the line — but this copycat version means you can bake a whole loaf at home for a fraction of the price. The secret is in the oil-to-pumpkin ratio that keeps every slice impossibly moist, plus a five-spice blend and crunchy pepita topping that nail that signature Starbucks flavor. Bake it over the weekend, slice it up, and you've got a grab-and-go breakfast ready to snag on the way out the door all week long.

Check out this recipe

Copycat McDonald’s Egg McMuffin

This is the gold standard of grab-and-go egg sandwiches, and making it at home takes just 15 minutes. The trick to that perfectly round egg is a simple canning jar ring — once you nail it, you'll never pay drive-thru prices again. Make a big batch on Sunday and you've got breakfast handled for the whole week.

Check out this recipe

McDonald’s Egg White Delight

When you want something lighter without sacrificing that satisfying, protein-packed feeling, this sandwich delivers. Fluffy egg whites, lean Canadian bacon, and melted cheese on a toasted whole-wheat English muffin — all for just 250 calories. It keeps you full straight through to lunch, which is exactly what a busy school-day morning demands.

Check out this recipe

Simple Overnight Oats

No cooking, no alarm-clock panic — just stir oats and milk together the night before and wake up to breakfast already done. These are a blank canvas for whatever toppings your family loves, from fresh berries and honey to nuts and cinnamon. It's the kind of effortless prep that makes you feel like you've truly got your mornings figured out.

Check out this recipe

Starbucks Ham and Cheddar Sous Vide Egg Bites

These silky, custard-like egg bites are everything you love about the coffeehouse version — minus the long line and the price tag. The sous vide method gives them that impossibly creamy texture that's hard to achieve any other way. Batch-cook them over the weekend and you've got a protein-rich, reheatable breakfast ready to grab all week long.

Check out this recipe

Whataburger Breakfast on a Bun

For those of us who grew up with Whataburger, this sandwich is pure morning comfort. A freshly cracked egg, melted American cheese, and savory sausage tucked into a toasted bun — simple, satisfying, and exactly what a hectic school-day morning calls for. It's the kind of breakfast that feels like home, no matter where you're headed.

Check out this recipe

Starbucks Bacon & Gruyere Egg Bites

Rich, creamy, and packed with crispy bacon and sharp Gruyere, these egg bites feel genuinely indulgent for something so easy to prep. They freeze beautifully, so a single batch can carry you through weeks of rushed mornings. Pull a couple out, warm them up, and you've got a gourmet breakfast that took you about 90 seconds of effort.

Check out this recipe

Cracker Barrel Ham and Egg Casserole

This is the ultimate make-ahead secret weapon — layer it up the night before, slide it in the fridge, and bake it off in the morning while you pour your coffee. Sourdough bread, diced ham, eggs, and melted cheese come together into a hearty, crowd-pleasing bake that tastes like a restaurant breakfast. Even the most chaotic school morning feels manageable when this is waiting in the oven.

Check out this recipe

Dunkin Donuts Wake Up Wrap

The Dunkin' Wake Up Wrap is proof that you don't need a drive-thru window to get that warm, handheld breakfast fix — fluffy scrambled eggs, crispy bacon, and melted American cheese wrapped in a soft flour tortilla is a combination that just works. Make a batch ahead of time and you can reheat them straight in your air fryer or toaster oven in minutes, which means even the most chaotic school morning is covered. It's the kind of simple, satisfying copycat that saves you real money without asking much of you at all.

Check out this recipe

Chick-fil-A Chicken Minis

These Chick-fil-A Chicken Minis are the copycat recipe your kids will actually get excited about on a school morning — pillowy yeast rolls brushed with honey butter wrapped around crispy breaded chicken, ready in under 35 minutes. The balance of savory, sweet, and buttery is so spot-on that you might just start a Sunday batch-cook tradition of your own. Once these are in your rotation, skipping the drive-thru line feels less like a sacrifice and more like a win.

Check out this recipe

Dunkin Snackin’ Bacon

Here's a blurb for the Dunkin' Donuts Snackin' Bacon post: Dunkin' Donuts Snackin' Bacon is one of those things that sounds simple until you realize you've eaten half the batch before anyone else wakes up — and this copycat nails exactly why it's so addictive. Brown sugar, black pepper, and savory bacon hit that perfect sweet-spicy-salty trifecta that makes it impossible to stop at one piece. Tuck a few strips alongside an egg sandwich or wrap them up on their own for the ultimate grab-and-go protein boost that feels way more exciting than anything you'd pull from a drive-thru bag.

Check out this recipe

         

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Big Mac Sliders take the flavor components of McDonald’s classic sandwich and rebuild them in a smaller, more practical format. The classic Big Mac has three bun sections and very thin beef patties, which means the bread-to-beef ratio can leave the meat flavor in the background. Using slider buns and a single, slightly thicker patty per slider gives each bite a better balance.

The recipe has three components made in sequence: the special sauce (whisked together cold and refrigerated while you prep the rest), the beef patties (cooked on a hot griddle or skillet), and the assembly (layered and served immediately). Nothing is complicated, and each step sets up the next.

Why this recipe works

A standard Big Mac uses three bun sections and two very thin beef patties. When you assemble a miniature version with that same structure, the bread overwhelms the beef. This recipe fixes that ratio by using one slightly thicker patty per slider bun, so every bite has a clear, satisfying beef presence.

The dehydrated minced onions are a deliberate choice over fresh. When soaked briefly in water, they rehydrate to a texture that is softer and milder than raw onion, which is the same technique McDonald’s uses in production. Fresh minced onion has a sharpness that competes with the sauce; the rehydrated version blends in.

Cooking the patties on a hot surface without moving them until juices pool on top develops a better sear. The crust that forms on the bottom adds texture and flavor that a lower-heat, more frequently flipped patty lacks.

Mini Big Mac Sliders Ingredients 

Ingredients

Be sure to go to the recipe card for the full recipe.

For the Special Sauce

• Mayonnaise – Provides the creamy base and helps all the other sauce ingredients emulsify into a cohesive spread.
• Dill pickle relish – Adds the signature sweet-tart pickle flavor that is central to Big Mac-style sauce.
• White sugar – Balances the tartness of the relish with a touch of sweetness and rounds out the overall flavor.
• Thousand Island dressing – Contributes additional creaminess and a layered, tangy flavor that gives the sauce complexity.

For the Beef Patties

• Ground beef (80/20 ground chuck) – The higher fat content gives the patties better flavor and keeps them juicy throughout cooking.
• Salt – Seasons the meat and draws out its natural savory flavor.
• Ground black pepper – Adds mild heat and depth to the seasoned patties.

For Assembly

• Dehydrated minced onion – Rehydrated in cold water before use, these produce a softer, milder onion flavor than raw onion and closely match the texture used in the original.
• Iceberg lettuce, shredded – Provides a cool, crisp crunch that contrasts with the warm beef and melted cheese.
• American cheese slices – Melts smoothly over warm patties and adds a mild, creamy dairy flavor.
• Dill pickle slices – Add briny, tangy contrast that cuts through the richness of the beef and sauce.
• Butter, melted – Brushed on the buns before toasting to add richness and help them brown evenly; also used for an optional finish on the tops.
• Slider buns – The foundation of the sliders; their compact size creates the right proportion of bread to filling.
• Sesame seeds (optional) – Sprinkled on the finished tops for visual authenticity; they do not affect the flavor significantly.

How To Make Homemade Big Mac Sliders

To make the homemade big mac sauce:

1. Whisk together the mayo, dill pickle relish, white sugar, and Thousand Island dressing in a bowl. 
2. Cover with plastic wrap and place in the fridge while preparing the rest of the recipe. The special sauce will keep covered in the refrigerator for a week. 

To prepare and cook the burgers:

1. Divide the meat into 12 equal portions. 
2. Wet your hands and form patties that are slightly wider than the buns you are using. 
3. Let the patties rest for about ten minutes before cooking to help keep the burgers from crumbling while cooking.
4. While the patties are resting, heat a large skillet or griddle over medium-high heat. 
5. Place the patties on the cooking surface. Season the patties with salt and ground black pepper.
6. Cook the patties without touching them until juices collect on the surface, about two to three minutes. Flip the patties over and season with salt and ground black pepper. Cook the patties for another minute or two. 
7. Remove the cooked patties and rest them on a wire rack over a rimmed baking sheet. 

To assemble the burgers:

1. Separate the dinner rolls or buns and brush the inside of each half with butter.
2. Toast the buns lightly.
3. Line up the toasted bottom buns in a row.
4. Spread a special sauce on each bottom bun, and sprinkle on a few rehydrated onions.
5. Place one cooked patty on the onions and cover with a quarter of a slice of American cheese.
6. Add two dill pickle slices on top of the beef patties
7. Place some shredded lettuce on top.
8. Spread more special sauce on the top bun and place it on the lettuce.
9. An optional step is brushing the outside of the top bun with more melted butter and then sprinkling it with sesame seeds for that authentic look. Be sure to serve with additional Big Mac sauce.

Big Mac Sliders with Hawaiian Rolls Version 

Swapping standard slider buns for King’s Hawaiian Rolls adds a hint of sweetness that goes well with the saltiness of these sliders.

Storage and Reheating Instructions

• Refrigerator Storage: Store the cooked beef patties in a single layer on waxed paper, covered with another sheet of waxed paper, in a sealed container for up to 2 days. Store the special sauce separately in an airtight container for up to 1 week. Keep the shredded lettuce, pickles, and onions in separate airtight containers for up to 2 days. Assemble just before serving.
• Reheating Method: To reheat cooked patties, steam them in a lightly greased pan over medium-high heat. Place the patties in the center, pour a small amount of water around (not on) them, cover immediately, and steam for about 1 minute. This warms the meat without drying it out. Assemble fresh with refrigerated toppings after reheating.
• Freezer Storage: Cooked patties can be frozen in single layers separated by waxed paper in a sealed freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating by steaming. Do not freeze the assembled sliders, the special sauce, or the fresh toppings.

What to serve with the sliders

You can serve many different copycat dishes to go with these to complete your appetizer spread.

• Famous Dave’s Coleslaw
• Sonic Onion Rings
• Velveeta Shells and Cheese
• Wingstop Seasoned Fries

Related Recipes

• Big Mac
• Big Mac Salad
• Big Mac Sloppy Joes
• Big Mac Snack Wrap

Check out more of my easy appetizer recipes to make for any fun occasion.

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Big Mac Sliders with Homemade Special Sauce

A crowd-pleasing Big Mac copycat in miniature form. Juicy beef patties on toasted slider buns with homemade special sauce, pickles, and American cheese.

Course Appetizer, Brunch, Comfort Food, dinner

Cuisine American

Keyword Beef, buttery, Party Food, sliders

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 407kcal

Author Stephanie Manley

Ingredients

Sauce

• 1 cup mayonnaise
• 2 tablespoons dill pickle relish
• ½ teaspoons granulated sugar
• 2 tablespoons Thousand Island dressing

Sliders

• 2 pounds ground chuck
• 1 tablespoon dehydrated minced onion or fresh
• 1 cup shredded lettuce
• 4 slices American cheese
• 24 dill pickle slices
• 2 tablespoons butter melted
• 1 tablespoon sesame seeds
• 12 slider buns

Instructions

Sauce

• Combine all the sauce ingredients and mix well.
• Let stand for at least 20 minutes.

Sliders

• Begin by adding about 1 tablespoon of warm water to the dehydrated minced onion.
• Turn your oven or toaster oven to the broiler function.
• Cut the slider buns in half if they are not pre-sliced. Place the buns cut side up on a baking sheet. Brush the buns lightly with the melted butter and put them under the broiler until they just begin to toast. Remove the buns from the oven and set aside.
• Form the ground chuck into 12 equally sized patties and season both sides liberally with salt and ground black pepper.
• Place a stainless-steel or cast-iron skillet over medium-high heat. Cook the patties in the skillet for 2 to 3 minutes on the first side, flip, and cook for 1 to 2 minutes on the other side.
• To assemble the burgers, place the bottom buns on a serving platter. Spread a bit of the Big Mac sauce on each bottom bun, along with a small spoonful of minced onions. Add a burger patty to each bun and top the patty with cheese, two pickle slices, and shredded lettuce. Spread some Big Mac sauce on the top buns and place them down over the burgers. Brush some additional melted butter over the top buns and sprinkle with sesame seeds. Serve immediately.

Notes

Prepare the sauce the day before and let it rest overnight for best flavor.
Make a dimple in center of the patty to prevent shrinking.
Cook patties just before serving for maximum juiciness.

Nutrition

Calories: 407kcal | Carbohydrates: 19g | Protein: 17g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 409mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg

         

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

The Jamocha Shake has been part of the Arby’s menu since the chain opened in 1964. Its name blends “java” and “mocha,” a nod to the drink’s two main flavors: coffee and chocolate. What sets it apart from most fast-food shakes is that it is not purely a dessert. It lands somewhere between a refreshing coffee drink and a light milkshake, which makes it work alongside a meal rather than after it.

That balance is also what keeps it interesting. A thick, heavily sweet shake competes with a sandwich, but the Jamocha is thin enough to sip throughout a meal without overwhelming the food. At home, you get the same result with full control over the coffee intensity.

What makes Arby’s Jamocha so good?

Believe it or not, decades before the craft coffee craze, Arby’s was serving up a coffee-flavored treat that would become one of its most iconic menu items. Introduced in 1964, the Jamocha Shake combines decadent vanilla ice cream, strong black coffee, rich chocolate syrup, and creamy milk into a drink that is somewhere between a milkshake and an iced mocha. It has a thinner consistency than a typical vanilla shake with a subtle coffee flavor that keeps it from being too sweet. Generations of Arby’s guests have loved it, and so will you.

Why you should try this recipe

This Jamocha Shake recipe is simple to make, delicious, and just a little nostalgic. The shake is thin enough to sip with casual food, but rich enough to enjoy as a satisfying snack on its own. Best of all, it uses only a few easy-to-find ingredients to recreate the restaurant experience at home.

Ingredients and their roles in the recipe

For a Jamocha milkshake, you’ll need:

• Instant coffee – adds the robust coffee flavor.
• Hot water – dissolves the instant coffee.
• Premium vanilla ice cream – thickens the shake and provides the sweetness and vanilla flavor.
• Whole milk – keeps the shake from becoming too thick to sip with a straw.
• Hershey’s Double Chocolate syrup – supplies the chocolate flavor. Using Double Chocolate syrup balances out the bitterness of the instant coffee.

How to make a homemade Jamocha shake

To prepare a Jamocha milkshake at home:

1. Dissolve the instant coffee in the hot water. Stir well. Reserve a tablespoon for the shake and save the rest in an airtight container in the fridge for up to three days.
2. In the jar of a blender, combine a cup and a half of the vanilla ice cream, the whole milk, a tablespoon of prepared coffee, and the chocolate syrup.
3. Blend on the MILKSHAKE or a medium-low setting until smooth. Do not use the SMOOTHIE setting. If the blades get stuck, use a tamper if your blender has one, or stop the blender and scrape down the sides. Blending at a higher speed will create heat and melt the ice cream too much.

What to serve this with

Now that you know the secret to the Jamocha Shake recipe, why not make an Arby’s-inspired menu for dinner? These classic Arby’s copycat recipes will bring the chain’s favorites to your dining room.

Arby’s Beef and Cheddar – This classic sandwich piles thin slices of warm roast beef on a soft roll spread with tangy Red Ranch Sauce. With a hearty helping of gooey Arby’s Cheese Sauce, an Arby’s Beef and Cheddar is the ultimate roast beef sandwich.

Arby’s Buffalo Chicken Sandwich – If you prefer chicken, Arby’s Buffalo Chicken Sandwich is what you want. This sandwich starts with a traditional buttermilk-battered chicken patty, tops it with homemade Buffalo Sauce, and serves it with shredded lettuce on a toasted bun.

Arby’s Chocolate Turnovers – Why not end your homemade Arby’s night with these decadent chocolate turnovers? The light puff pastry triangles are stuffed with chocolate, baked until golden brown, and finished with a drizzle of more chocolate right before serving.

Popular copycat shake recipes

• Chick-fil-A Frosted Coffee
• Jack in the Box Rice Krispie Shake
• McDonald’s Shamrock Shake
• Sonic Coconut Cream Pie Shake
• Starbucks Mocha Frappuccino

Check out more of my easy drink recipes and ice cream treats to make any day of the week.

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Arby’s Jamocha Shake Copycat Recipe

A coffee-chocolate milkshake made with vanilla ice cream, instant coffee, and chocolate syrup. Tastes just like Arby's and takes under 5 minutes to blend.

Course Dessert, Drinks

Cuisine American

Diet Low Fat, Low Lactose

Keyword Creamy, Quick, smooth, sweet

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 501kcal

Author Stephanie Manley

Ingredients

• 1 tablespoon instant coffee
• ¼ cup hot water
• 1 ½ cups premium vanilla ice cream
• 2 tablespoons whole milk
• 1 tablespoon Hershey’s Double Chocolate syrup

Instructions

• Dissolve instant coffee in hot water to create coffee extract. You will have some left over.
• In a blender, add 1 ½ cups of premium vanilla ice cream, milk, and chocolate syrup, and then add 1 tablespoon of the coffee extract.
• Blend until smooth.

Nutrition

Calories: 501kcal | Carbohydrates: 65g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 189mg | Potassium: 661mg | Fiber: 2g | Sugar: 53g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 302mg | Iron: 1mg

         

Comments

• Tastes good, but I have to wonder if half a glass is worth the ... by Cat

 

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This Harry Potter Butterbeer recipe recreates the drink made famous by Universal’s Wizarding World, where it’s served both cold and frozen. The base is a simple mix of cream soda, butterscotch syrup, caramel syrup, and butter extract, stirred together until the syrups fully dissolve.

What sets Butterbeer apart from an ordinary soda is the fluffy topping. A quick whipped mixture of coconut cream (or non-dairy creamer), powdered sugar, and vanilla extract creates a light, foamy head that sits on top of the drink and gets a little bit of it in every sip.

What makes homemade Butterbeer so good?

Few works of fiction have become as much of a cultural phenomenon as the Harry Potter books and movies. Devoted fans have brought many of those things from that fantasy world into real life, including Quidditch matches and Bertie Bott’s Every-Flavor Beans.

But perhaps Butterbeer is the most popular. Butterbeer was made famous through the Wizarding World at Universal Studios and combines a smooth cream soda with butter extract, caramel, and butterscotch syrups. A fluffy vanilla-flavored head completes the drink. Whether you grew up reading Harry Potter, watched the movies on repeat, or not, try making this copycat Harry Potter Butterbeer recipe the next time you want a sweet treat.

Ingredients and their roles in this recipe

For the Butterbeer cold foam topping, you’ll need:

• Coconut cream or non‑dairy creamer – whips into soft peaks to create the head of the Butterbeer,
• Powdered sugar – sweetens and thickens the cold foam.
• Vanilla extract – flavors the cold foam.

For the base drink, you’ll need:

• Cream soda – the base of the drink provides carbonation and vanilla flavor.
• Butterscotch syrup – introduces the butter flavor to the drink.
• Caramel syrup – adds sweetness and complexity.
• Butter extract (McCormick Butterbeer flavor if available) – boosts the butter flavor. The McCormick Butterbeer flavor combines the taste of butter, vanilla, and caramel.

How to make homemade Butterbeer

To make the Butterbeer cold foam:

1. Whisk together the coconut cream or non‑dairy creamer, powdered sugar, and vanilla extract until you reach very soft peaks.
2. Keep it in the fridge while you prepare the drink.

To finish the Butterbeer recipe:

1. Place mugs in the freezer an hour before you want to make the drinks.
2. In a mixing glass, combine the cream soda, the butterscotch and caramel syrups, and the butter extract. Stir gently until all syrups dissolve.
3. Pour the Butterbeer into a chilled mug and top with an inch of the Butterbeer cold foam.
4. Serve immediately.

What to serve with Butterbeer

Since the real-world Harry Potter Butterbeer recipe falls on the sweet end of the spectrum, the best way to enjoy it is with a savory snack to cut through the sweetness. Below are three great options.

Long John Silver’s Fried Fish – Although not traditional British Fish and Chips, this version from the iconic American seafood restaurant pairs well with homemade Butterbeer because of its lighter, crispier crust and satisfying crunch.

Smoked Chicken Drumsticks – This chicken dish has it all. It starts with everyone’s favorite part of the chicken, drumsticks, and smothers them with your favorite BBQ sauce or dry rub. But it’s the smoker that does the real magic, imparting a not-too-subtle smokiness that cuts the sweetness and makes the skin extra crispy.

Easy Hidden Valley Ranch Pretzels – Not looking for a real meal, but still want to nosh? Check out these ranch-seasoned pretzels. Toss with oil, dry ranch seasoning, dill weed, and garlic powder, then bake low and slow for an addictive snack.

Related Recipes

• Starbucks Smoked Butterscotch Latte – Another drink built around butterscotch flavor, for anyone who wants to taste it in a coffee format too.
• Homemade Caramel Syrup for Coffee – Make your own caramel syrup, the same ingredient that adds depth to this Butterbeer recipe.
• Tommy Bahama Coconut Cloud Martini – Another drink finished with a fluffy, cloud-like topping, if you like the cold foam technique used here.
• Sonic Dirty Dr. Pepper – A different soda-based specialty drink for fans of sweet, syrup-mixed sodas.

Check out more of my easy drink recipes to make on any day.

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Harry Potter Butterbeer (Copycat)

A copycat Harry Potter Butterbeer with cream soda, butterscotch, and caramel, topped with a fluffy vanilla cold foam.

Course Drinks

Cuisine American

Diet Gluten Free, Vegan

Keyword non-alcoholic, Party Food, sweet

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 728kcal

Author Stephanie Manley

Ingredients

Foam Topping

• ½ cup coconut cream or non‑dairy creamer
• 1 tablespoon powdered sugar
• ½ teaspoon vanilla

Base Drink

• 12 ounces cream soda per serving
• 1 ½ tablespoons butterscotch syrup
• 3 teaspoons caramel syrup
• ¼ teaspoon butter extract McCormick Butterbeer flavor if available

Instructions

• Make the foam topping: In a small bowl, whisk together non-dairy creamer, powdered sugar, and vanilla.
• Make the base drink: In a cocktail shaker, combine soda, butterscotch syrup, caramel syrup, and butter extract, and stir with a bar spoon until well blended.
• Assemble: Pour the base drink into a chilled mug, and spoon the foam on top.

Nutrition

Calories: 728kcal | Carbohydrates: 94g | Protein: 5g | Fat: 42g | Saturated Fat: 37g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 160mg | Potassium: 430mg | Fiber: 3g | Sugar: 86g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 4mg

         

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Don’t let the name throw you off. Texas Trash Dip earns its place at tailgates and potlucks with a cream cheese and refried bean base loaded with Tex-Mex flavor: green chiles, green onions, fresh cilantro, taco seasoning, and a blend of Mexican cheeses. It bakes into a warm, bubbling dish that’s ready to scoop the moment it comes out of the oven.

It’s the kind of appetizer that shows up at every cool-weather gathering because it delivers on flavor without demanding much effort or a big grocery bill. Check the Recipe Variations section below for easy ways to make it meatier, spicier, or loaded with extra toppings.

Why you’ll love this recipe 

Cream cheese and refried beans give this dip a naturally thick, spreadable base that holds up to hearty dippers instead of turning thin or runny. Baking it uncovered lets the Mexican cheese blend on top melt into a bubbling, golden layer while the inside stays warm and creamy.

Adding the green onions, cilantro, and green chiles after baking, rather than before, keeps those flavors bright and fresh, rather than dulled by the oven’s heat. It’s a simple sequencing trick that makes a big difference in the finished dip.

Texas Trash Bean Dip ingredients

For this cheesy Texas Trash Dip, you’ll need:

• Cream cheese – Forms the smooth, tangy base that holds the whole dip together.
• Sour cream – Loosens the base and adds a cool, tangy contrast to the rich cheese.
• Refried beans – Adds heartiness and a creamy, savory backbone to the dip.
• Chopped green chiles – Brings a mild, tangy heat as a finishing garnish.
• Taco seasoning – Seasons the entire dip with classic Tex-Mex spice.
• Mexican cheese blend – Melts into a gooey, golden layer over the top.
• Green onions – Adds a fresh, sharp bite as a finishing garnish.
• Fresh cilantro – Brightens the dip with an herbal, fresh finish.

How to make Texas Trash Dip

To prepare and assemble the taco dip:

1. Soften the cream cheese. If you’re using a block of cream cheese, microwave it for about a minute or until it is very soft.  
2. Combine the softened cream cheese and sour cream in a large mixing bowl and whisk until smooth. 
3. Whisk in the taco seasoning mix. 
4. Add the refried beans and two cups of Mexican cheese blend to the mixing bowl and stir to incorporate. 
5. Spray a 13 X 9 baking dish with non-stick cooking spray or brush with canola oil. 
6. Transfer the dip to the prepared baking dish and shake to flatten the top. 
7. Sprinkle the remaining Mexican cheese blend over the dip. At this point, you can either cover it with plastic and put it in the fridge for up to 12 hours or bake it immediately. 

To bake and finish assembling the dip:

1. Preheat the oven to 350°F. 
2. Bake the dip for 25 minutes or until the cheese is bubbling. 
3. While the dip is in the oven, slice the green onion into thin rounds and roughly cut the cilantro. Reserve for later. 
4. When the dip is out of the oven, sprinkle the sliced green onions, chopped cilantro, and canned green chiles over the top to garnish the dish.

Recipe variations

Go to enough tailgates, and it seems everyone has a twist on this dish. Here are a few of the more popular changes you can make. Feel free to share your favorite tweaks in the comment section below:

• Make this dip meaty. Mixing a few cups of cooked seasoned ground beef, shredded beef, pulled pork, or chopped chicken turns this dip into a filling sandwich spread. 
• Bring out the heat. Spice lovers can kick up the Scoville scale rating with chopped jalapeno peppers. Depending on how much heat you can tolerate, add just a few chopped jalapenos as an additional topping, or replace all green chiles with their hotter cousins. 
• Play around with the toppings. Since this dip is basically the filling for a bean burrito, you can experiment with your favorite burrito add-ons. Try adding black olives, corn, black beans, chopped tomatoes, salsa, chopped avocado, or even guacamole to the top of the dip after it comes out of the oven.
• Swap out the cheese. Use Sharp Cheddar cheese, Monterey Jack cheese, or Pepper Jack cheese instead of the Mexican blend.

What type of chips or crackers go with trash dip? 

This recipe makes a pretty thick dip, so you need sturdy dippers. Chips and crackers are some of the most popular options.

In the chip department, tortilla chips are a favorite, but you can also go with pita or bagel chips as well. For anyone who prefers crackers, select hardier varieties like Wheat Thins or Triscuits. 

What to serve alongside this bean dip

Besides crackers and chips, you have other dipping options. Here are just a few:

• Pretzels. Great for folks who love a big crunch. Both salted and unsalted pretzels will work here. 
• Carrot sticks. These classic veggie dippers are cool, refreshing, and boost the nutritional value. 
• Toasted bread. Spread a thick layer of Texas Trash Dip on toasted bread, and you have a hearty side for soup or salad. 

Storage & Reheating Instructions

• Freezer Storage: Not recommended. The cream cheese and sour cream base separates and turns grainy once thawed.
• Refrigerator Storage: Store any unserved dip covered with plastic wrap or in an airtight container in the refrigerator for 2 to 3 days, though it’s best within 24 hours. For food safety, discard any dip that was already served and sitting out.
• Reheating Method: Remove the vegetable toppings, then microwave the dip until warmed through, about 4 to 5 minutes, and replace the toppings before serving. Unbaked dip can go straight into the oven as directed in the main recipe.

More hot and cheesy dip recipes

• Cheesy Hamburger Dip
• Chili Cheese Dip
• Hot Bacon Swiss Cheese Dip
• Mild Green Chile Queso
• Red Lobster Cheesy Seafood Fondue
• Rotel Nacho Cheese Dip

Check out more of my easy appetizer and dip recipes to make for any occasion.

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Texas Trash Dip

Warm, cheesy Texas Trash Dip layers cream cheese, sour cream, refried beans, and green chiles under melted Mexican cheese. Perfect for game day.

Course Appetizer

Cuisine American, Mexican

Keyword cheesy, Creamy, Dip Recipe, Party Food, Quick

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 201kcal

Author Stephanie Manley

Ingredients

• 8 ounces cream cheese
• 1 cup sour cream
• 32 ounces refried beans
• 4.5 ounces canned chopped green chiles
• 1.25 ounces taco seasoning
• 4 cups shredded Mexican blend cheese divided use
• 2 tablespoons sliced green onions
• 1 tablespoon chopped fresh cilantro
• tortilla chips for serving

Instructions

• Preheat the oven to 350°F and spray a 13×9-inch baking dish with nonstick spray.
• Microwave the cream cheese and sour cream in a large microwaveable bowl on high for 1 minute or until the cream cheese is softened. Remove from the microwave and whisk until smooth.
• Add the refried beans, green chiles, taco seasoning, and 2 cups of the cheese. Mix well.
• Spread the mixture into the prepared baking dish and sprinkle with the remaining 2 cups of cheese. Bake for 25 minutes or until the cheese is melted.
• Top with green onions and cilantro and serve with tortilla chips.

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 801mg | Potassium: 74mg | Fiber: 3g | Sugar: 3g | Vitamin A: 715IU | Vitamin C: 4mg | Calcium: 372mg | Iron: 1mg

         

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This recipe leans on a few shortcuts, canned cream of chicken soup, and a packet of chicken gravy mix, to build a gravy base that’s ready to go with almost no measuring or whisking. Low-sodium chicken broth thins it to the right consistency, and a quick stovetop sauté of butter and onion adds a layer of flavor the canned base can’t provide on its own.

The chicken breasts cook directly in that gravy base for three hours on LOW, which is enough time for them to turn fork-tender without drying out. Once they’re done, shredding the chicken with two forks lets it soak up even more of the gravy before serving.

A finishing splash of heavy cream and a generous amount of black pepper give the dish its classic sawmill gravy character, the peppery, creamy flavor and appearance associated with Southern-style gravy.

Why Crockpot Chicken and Gravy is the perfect weeknight dinner

Winner, winner, chicken dinner! Everyone will feel like they’ve won the grand prize when you serve this hearty, comforting dish. It has all the taste of a classic Southern-style chicken dinner with almost none of the work.

By preparing Chicken and Gravy in the Crockpot, you take the stress out of cooking while still getting tender chicken in a creamy, flavorful gravy. It fits perfectly into today’s busy schedules, and when dinner tastes this good, it ain’t cheating!

Ingredients and their roles in this dish

For this slow cooker chicken and gravy recipe, you’ll need:

• White onion, medium-diced – adds subtle sweetness and helps flavor the gravy as it cooks down.
• Unsalted butter – helps soften the diced onions without burning and gives the gravy body and richness without adding salt.
• Cream of chicken soup, canned – the main thickener and base for the gravy. Provides a wonderful creaminess and a good amount of chicken flavor.
• Chicken gravy mix – Boosts the chicken flavor without adding more liquid.
• Low-sodium chicken broth – thins out the gravy so it doesn’t get too thick while contributing additional flavor.
• Chicken breasts, skinless, boneless – the main protein of the dish. Chicken breasts are mild in flavor, so they can easily absorb the gravy’s flavor.
• Heavy cream – smooths out the gravy and helps bring everything together with a touch of creaminess right before serving.
• Ground black pepper – brings a subtle warmth and gives the dish that typical Sawmill Chicken Gravy taste and appearance.
• Parsley, minced – adds freshness and a dash of color to an otherwise drab-looking recipe.

How to make Crockpot Chicken and Gravy

To prepare Chicken and Gravy in the Crockpot:

1. Place a large skillet over medium heat.
2. Add the unsalted butter to the skillet. When the butter stops foaming, add the diced white onions. Stir gently until the onions are translucent, about three to four minutes. Remove the skillet from the heat and set it aside.
3. In a 6-quart slow cooker, stir together the can of cream of chicken soup, the chicken gravy mix, and the low-sodium chicken broth.
4. Trim the chicken breasts of any excess fat or skin, then add them to the slow cooker. Scrape the sautéed onions and butter onto the chicken.
5. Cover the slow cooker and cook on LOW for three hours. After three hours, you can serve or switch to the KEEP WARM setting.
6. Just before serving, use two forks to shred the chicken. Add the heavy cream and black pepper and stir. Taste for seasoning and add more salt or black pepper, if needed.
7. Serve and garnish with the minced parsley.

What to serve this with

You can serve Crockpot Chicken and Gravy over mashed potatoes or rice as a main dish, but for a complete dinner, you’ll need a few great sides and starters. Below are a few you may want to try.

Outback Steakhouse Steamed Green Beans – This super simple recipe produces tender-crisp green beans loaded with flavor and takes only minutes to prepare. The secret is a dash of Maggi seasoning for intense umami and a little brown sugar to balance the dish.

Air Fryer Corn Ribs – Corn pairs well with this Chicken and Gravy Crockpot recipe, but you really need something with a bit of crunch, like these Corn Ribs. This easy recipe simplifies everything by using the air fryer, but it still delivers the same great taste as the deep-fried version. Don’t forget to make the incredible rich butter-garlic dipping sauce, too.

Texas Roadhouse Deviled Eggs – Chicken or the egg: which came first? In this case, the tasty Texas Roadhouse Deviled Eggs! This recipe takes traditional Deviled Eggs up a notch by adding homemade sweet-and-savory bacon bits on top.

Storing and reheating instructions

This Chicken and Gravy Crockpot recipe makes enough for a large family, but if you don’t eat it all, don’t worry. Slow Cooker Chicken and Gravy is easy to store and reheat.

Refrigerator Storage: Let the Chicken and Gravy cool to room temperature; spreading it out in a large baking dish will help it cool faster. Cover with plastic wrap and keep chilled for up to three days.

Freezer Storage: Transfer any extras to a freezer-safe container and freeze for up to a month. If you plan to freeze the Chicken and Gravy, do not add heavy cream, as it can separate after thawing. Instead, add the heavy cream after reheating. Thaw in the fridge before reheating.

Reheating Instructions: Warm the leftovers in an uncovered saucepan over low heat. If the gravy looks a little thick, add some chicken broth or milk. Stir frequently until the chicken is hot, about 10 minutes.

Favorite slow cooker dinner recipes

• Crockpot Chicken Tacos
• Crockpot Chili
• Crockpot Mississippi Meatballs
• Crockpot White Chicken Chili

Check out more of my easy chicken dinner recipes and the best slow cooker recipes right here on CopyKat!

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Crockpot Chicken and Gravy (Slow Cooker)

Tender chicken breasts and a creamy, peppery Southern-style gravy, made almost entirely in the slow cooker for an easy weeknight dinner.

Course Main Course

Cuisine American

Keyword comfort food, Creamy, kid-friendly, one-pot, shredded, Slow Cooker

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6

Calories 246kcal

Author Stephanie Manley

Ingredients

• 1 large white onion chopped
• 2 tablespoons butter
• 1 can cream of chicken soup (10 1/2 ounces)
• 2 packets chicken gravy mix
• 1 cup low-sodium chicken broth
• ½ teaspoon ground Pepper
• 3 to 4 skinless boneless chicken breasts
• 1/2 cup heavy cream
• 1/2 teaspoon ground black pepper
• 2 teaspoons fresh minced parsley
• cooked white rice for serving

Instructions

• In a large skillet over medium heat, melt the butter and sauté the onions until translucent.
• In a 6-quart slow cooker, whisk together canned soup, gravy mix, and chicken broth. Add chicken and cooked onions. Cover and cook on Low for 3 hours.
• Add heavy cream and stir. Before serving, season with 1/2 teaspoon ground black pepper. Add additional salt if desired. Shred chicken before serving.
• Serve over cooked white rice, and garnish with fresh parsley.

Notes

• Don’t skip trimming the chicken breasts before they go into the crockpot. Excess fat and skin will render in the gravy over three hours and can leave it greasy.
• Shred the chicken right in the slow cooker rather than on a cutting board. The shredded pieces soak up more of the gravy while it’s still warm.
• Taste before adding extra salt. Between the canned soup, gravy mix, and broth, this recipe is often seasoned enough on its own

Nutrition

Calories: 246kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 588mg | Potassium: 364mg | Fiber: 1g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

         

Comments

• I made this recipe last night. Had it with Greek green beans ... by Christine

 

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This coleslaw skips the classic long-shred cabbage look. Instead, the cabbage, onion, and carrot are pulsed in a food processor until they’re finely minced, which is the detail most home versions miss when trying to match the restaurant’s texture.

The dressing leans sweet and tangy rather than purely creamy. Mayonnaise forms the base, but sweet pickle relish, dill pickle relish, white vinegar, and lemon juice all add layers of tang that keep it from tasting flat.

Because the dressing has time to soak into the finely minced vegetables, this slaw actually improves after a few hours in the refrigerator, making it a good make-ahead side for a cookout or a fried chicken dinner.

Why this copycat Popeyes Coleslaw is a must-make recipe

Everyone has their favorite version of coleslaw, but this copycat Popeyes Coleslaw recipe may become your new go-to. Its unique texture of finely minced veggies and the distinct sweet-and-tangy taste of the creamy dressing make it stand out from most slaws.

The recipe comes together quickly with simple ingredients and only gets better after chilling for a few hours, so you can save time on last-minute prep.

Ingredients and their roles in this recipe

For this Popeyes Coleslaw recipe, you’ll need:

• Green cabbage – is the bulk of the coleslaw. Using green cabbage gives the coleslaw a lasting crunch without adding a ton of flavor.
• Yellow onion – brings a bit of sharpness, which helps tamp down some of the sweetness.
• Carrot – a classic component of coleslaw. It adds subtle sweetness and a bit of crunch.
• Mayonnaise – serves as the base of the dressing. Its richness helps balance the acidity of the vinegar and relishes.
• Sweet pickle relish – contributes a sweet, tangy element to the dressing.
• Dill pickle relish – has more of the classic deli pickle taste.
• White distilled vinegar – bumps up the tang with a clean tartness.
• Lemon juice – boosts the overall acidity and adds citrus notes.
• Salt – enhances the taste of the other ingredients and sucks the water from the cabbage to thin out the dressing.

How to make this coleslaw

To prep the vegetables:

1. Wash and core the green cabbage. Cut it into large chunks, then pulse each piece in a food processor fitted with a blade attachment. Continue pulsing until the cabbage is chopped into very fine pieces, not shreds. You will probably need to do this step in batches.
2. Transfer the cut cabbage to a large mixing bowl.
3. Peel and cut the white onion into quarters. Pulse the quartered onions in a food processor as above. Add to the bowl with the cabbage.
4. Peel and shred the carrot on a box grater and add it to the bowl with the other vegetables.
5. Mix the vegetables.

To make the dressing:

1. In a separate mixing bowl, whisk together the remaining ingredients until well-blended.

To finish the Popeyes Coleslaw recipe:

1. Pour the dressing into the bowl of prepped vegetables and toss until everything is evenly coated.
2. Cover the bowl and chill for at least an hour to let the flavors meld.

What to serve this with

Rich, tart, and creamy copycat Popeyes Coleslaw pairs well with any fried, smoky, or spicy main. You can enjoy it as a side or a sandwich topping. Try serving it with one of the recipes below.

Instant Pot Pulled Pork – Do you love the flavor of BBQ, but don’t have a smoker? This recipe replicates the flavor of classic Pulled Pork in a quarter of the time of the traditional method by using a pressure cooker. It’s sweet and savory, and perfect over rice or as a sandwich with a large scoop of coleslaw.

Cracker Barrel Southern Fried Chicken – Forget fast-food chicken; this is the classic Southern-style recipe. The simple flour-and-buttermilk coating fries up light and crunchy, letting the chicken’s flavor come through. Serve with a touch of honey and plenty of creamy coleslaw.

Chili’s Baby Back Ribs – Tender, smoky, and so tasty, serving these saucy ribs will turn you into the neighborhood pitmaster. This spot-on recipe makes you think you ordered takeout at less than half the price.

Storing instructions

Refrigerator Storage: Store in an airtight container for up to 3 days. Flavor and crunch peak around the 24-hour mark; the coleslaw will continue to soften the longer it sits. Stir well before serving, and discard any coleslaw that’s been served and left out for safety.

Freezer Storage: Not recommended. The mayonnaise-based dressing separates and turns watery once thawed, so dressed coleslaw does not freeze well.

Love restaurant coleslaw? Try these copycat recipes!

• Brookville Hotel Coleslaw
• Captain D’s Coleslaw
• Famous Dave’s Coleslaw
• Houston’s Coleslaw
• KFC Coleslaw

Check out more of my easy side dish recipes to make for dinner.

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Popeyes Coleslaw (Copycat)

A creamy, sweet-tangy copycat of Popeyes' coleslaw with finely minced cabbage, carrot, and onion in a tangy mayo-relish dressing.

Course Appetizer, Side Dish

Cuisine American

Diet Low Lactose, Vegetarian

Keyword Creamy, crunchy, Quick, tangy

Prep Time 15 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 163kcal

Author Stephanie Manley

Ingredients

• 5-6 cups green cabbage finely chopped in a food processor
• ¼ cup yellow onion finely chopped in a food processor
• ¼ cup shredded carrot
• ¾ cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 tablespoon dill pickle relish
• 1 ½ tablespoons white distilled vinegar
• 2 teaspoons lemon juice
• 1 teaspoon salt

Instructions

• Cut the cabbage into chunks and place it in a food processor fitted with the blade attachment. Pulse until the cabbage is very finely chopped. Do not shred it into long strands. You want small, fine pieces for the proper coleslaw texture. Transfer the cabbage to a large mixing bowl.
• Place the yellow onion in the food processor and pulse until finely chopped. Add the onion to the bowl with the cabbage.
• Add the shredded carrot to the bowl and stir to combine.
• In a separate small bowl, whisk together the mayonnaise, sweet pickle relish, dill pickle relish, white distilled vinegar, lemon juice, and salt until smooth and well blended.
• Pour the dressing over the cabbage mixture and stir until everything is evenly coated.
• Cover and refrigerate for at least 1 hour before serving so the flavors can blend and the texture can settle.
• Stir again before serving.

Notes

• Pulse the food processor in short bursts and check the texture often. It’s easy to go from “finely minced” to “watery puree” in a couple of extra pulses.
• The cabbage will release liquid as it sits with the salted dressing. If the coleslaw looks a little wet after chilling, give it a stir and drain off any excess liquid before serving.
• For the best flavor, chill longer than the minimum hour if you have time. A few hours (or overnight) lets the dressing fully penetrate the finely minced vegetables.

Nutrition

Calories: 163kcal | Carbohydrates: 5g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 471mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 19mg | Calcium: 24mg | Iron: 0.3mg

         

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This copycat also goes by Bourbon Street Chicken on the Golden Corral buffet line. It starts with a marinade built on teriyaki sauce, soy sauce, and brown sugar, seasoned with a bourbon-inspired blend of garlic, ginger, and onion powder.

Chicken thighs are the right cut here. Their higher fat-to-meat ratio keeps them tender even when seared over high heat, unlike leaner chicken breast, which can dry out.

Once the chicken is seared, the same marinade it was soaked in becomes the sauce base, boiled for food safety, then thickened with a cornstarch slurry and finished with cold butter for a glossy, silky texture.

What makes Golden Corral Bourbon Chicken the perfect way to cook chicken thighs?

Chicken thighs are a great choice for family meals. They’re inexpensive, tasty, and hard to mess up. But they really shine when you pair them with a great recipe, like this one for Golden Corral Bourbon Street Chicken. The homemade marinade keeps the chicken chunks tender and gives them a sweet, savory, and slightly smoky flavor that tastes just like what they serve at the restaurant.

Prep the chicken the day before, and you can have dinner on the table in mere minutes, making this recipe a great weekend meal.

Ingredients and their roles in this recipe

For the marinade/sauce:

• Teriyaki sauce (choose one with soy sauce and sugar as the first two ingredients – the base of the marinade. Gives the chicken its glossy coating.
• Regular soy sauce – bumps up the umami flavor.
• Dark brown sugar – adds even more sweetness and a slight molasses flavor.
• McCormick Grill Mates Brown Sugar Bourbon seasoning – brings a smoky, sweet, bourbon-inspired flavor to the dish.
• Garlic powder – contributes the depth of garlic with none of the bitter bit you can get from fresh cloves.
• Powdered ginger – deepens the flavor profile and adds a touch of heat.
• Onion powder – lends a milder onion taste.

For cooking the chicken:

• Chicken thighs, boneless, skinless, cut into 1½-inch pieces – the fat-to-meat ratio means the chicken will stay tender even when cooked over high heat.
• Vegetable oil – browns the chicken without adding additional flavor.

For finishing the sauce:

• Reserved marinade – serves as the base of the sauce.
• Cornstarch – thickens the sauce.
• Cold water – mixed with the cornstarch to prevent lumps from forming in the sauce.
• Unsalted butter, cold – increases the richness of the finished sauce and gives it a silky mouthfeel.

How to make Bourbon Street Chicken

To prepare the marinade for this Golden Corral Bourbon Chicken recipe:

1. Add all the marinade ingredients to a large mixing bowl.
2. Whisk well until the dark brown sugar dissolves.

To marinade the chicken:

1. Add the chicken to the prepared marinade and gently mix to coat all pieces.
2. Cover the bowl with plastic wrap and chill for 12 to 24 hours. Toss the chicken a couple of times to ensure all sides are fully coated in the marinade.

To cook the chicken:

1. Remove the chicken from the marinade and shake off any excess over the bowl. Cover the bowl of marinade and put it back in the fridge for later.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add vegetable oil to the hot skillet.
3. When the oil is shimmering, add just enough chicken to cover the bottom of the skillet. You may need to work in batches to avoid overloading the pan.
4. Sear each side of the chicken for 3 to 4 minutes. The chicken pieces need to be browned and cooked through.
5. Remove the skillet from the heat.

To make the sauce:

1. In a small saucepan, heat the used marinade until it comes to a boil. The marinade needs to boil for at least five minutes to ensure it is safe to eat.
2. Lower the heat until the marinade is at a slow simmer.
3. Whisk the cornstarch and cold water together in a small bowl until there are no lumps.
4. Pour the cornstarch slurry into the sauce and whisk until it thickens, about two minutes.
5. Remove the marinade from the heat and stir the cold butter into it.

To finish the Bourbon Street Chicken:

1. Pour the sauce over the cooked chicken and mix well.
2. Serve immediately over white rice, mashed potatoes, or grits.

What to serve this with

This Golden Corral Bourbon Chicken recipe pairs best with simple sides that let the main course shine. Below are three great options to complete your meal.

Outback Steakhouse Steamed Green Beans – These tender-crisp green beans are simple, but delicious. The brown sugar adds a touch of sweetness, and Maggi seasoning rounds out the flavor without needing many other ingredients.

Air Fryer Broccoli – Charred broccoli florets straight from the air fryer are crispy and have just a touch of bitterness that goes wonderfully with the sweetness of the chicken. The seasonings give the broccoli a savory element along with subtle heat.

Golden Corral Rolls – These yeast-risen dinner rolls are soft and buttery, making them the perfect side to soak up any extra sauce. Bring these Golden Corral favorites home with this spot-on copycat recipe. 

Storing and reheating instructions

Refrigerator Storage: Let the chicken cool in the sauce, then transfer to an airtight container. Keep in the fridge for up to 3 days.

Reheating Method: Warm the chicken in a skillet over medium-low heat until hot, adding a few tablespoons of water to loosen the sauce. Stir frequently to prevent the chicken from burning.

Freezer Storage: Recommended. Portion the cooled chicken into individual servings in freezer bags and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Favorite copycat chicken recipes

• CAVA Honey Harissa Chicken
• Chipotle Honey Chicken
• Panda Express Mushroom Chicken
• PF Chang’s Orange Chicken
• Teriyaki Madness Chicken Teriyaki

Check out more of my easy chicken recipes to make for dinner.

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Golden Corral Bourbon Chicken (Copycat)

Tender chicken thighs seared and tossed in a sweet, smoky bourbon sauce, just like the Golden Corral buffet favorite, made easy at home.

Course Main Course

Cuisine American

Keyword Grilled, one-pot, Quick, rich, savory, sweet

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Marinating 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 6

Calories 285kcal

Author Stephanie Manley

Ingredients

For the marinade/sauce

• ½ cup teriyaki sauce (use a brand with soy sauce and sugar as first ingredients – Kikkoman or La Choy work well; avoid teriyaki sauces with corn syrup as the base)
• 3 tablespoons soy sauce
• 2 tablespoons dark brown sugar
• 2 teaspoons McCormick Grill Mates Brown Sugar Bourbon seasoning
• ½ teaspoon garlic powder
• ½ teaspoon powdered ginger
• 2 teaspoons onion powder

For cooking

• 2 pounds boneless skinless chicken thighs cut into 1½-inch pieces
• 1 tablespoon vegetable oil

For the sauce finish

• reserved marinade from above
• 1 teaspoon cornstarch + 1 tablespoon cold water combined to make a slurry
• 2 tablespoons unsalted butter cold

Instructions

• Whisk together all marinade ingredients in a bowl until sugar dissolves. Add chicken pieces and toss to coat. Cover and refrigerate for 12–24 hours, turning once or twice. (Remove chicken and reserve the marinade liquid completely.
• Heat oil in a large, heavy skillet (cast iron or stainless) over medium-high until shimmering. Add chicken in a single layer without crowding, work in batches if needed. Sear 3-4 minutes per side until browned and cooked through to an internal temperature of 165°F.
• While the chicken cooks, pour the reserved marinade into a small saucepan. Bring to a boil, reduce to a simmer, and cook 5 minutes. Whisk in the cornstarch slurry. Continue stirring until the sauce turns glossy and thickens enough to coat a spoon, about 2 minutes more.
• Remove the saucepan from the heat. Add the cold butter and swirl or whisk until fully incorporated and glossy. Do not return to the heat after adding butter; it will break. Pour sauce over cooked chicken in the skillet. Toss to coat. Serve immediately over steamed white rice.

Notes

• Don’t skip boiling the reserved marinade for the full five minutes. It’s been sitting with raw chicken, and the boil is what makes it safe to use as a sauce.
• Sear the chicken in batches rather than crowding the pan. Overcrowding traps steam and keeps the chicken from browning properly.
• Add the cold butter off the heat and whisk it in gradually. Adding it to a still-boiling sauce can cause it to separate instead of turning silky.

Nutrition

Calories: 285kcal | Carbohydrates: 10g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 154mg | Sodium: 1559mg | Potassium: 482mg | Fiber: 1g | Sugar: 8g | Vitamin A: 181IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 3mg

         

Comments

• In reply to Stephanie. So, I do not think they marinate ... by Stephanie Manley
• I would love to figure out a recipe for Buffalo Wild Wings ... by Stephanie

 

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Waffle House Grilled Chicken has an immediately satisfying flavor: savory, faintly sweet, and rounded with a subtle umami depth from the marinade. The restaurant achieves it on a flat-top griddle at high heat, creating a well-developed sear on the outside while keeping the interior moist. This copycat recipe recreates that result using a cast-iron pan or griddle and a two-step cooking method that mirrors the restaurant approach.

The marinade is built from pantry staples. Worcestershire sauce brings savory depth and a hint of sweetness, while low-sodium soy sauce adds umami and helps the chicken develop a rich, browned crust during searing. Garlic powder, onion powder, black pepper, water, and canola oil round out the flavor without overwhelming the chicken.

What makes the Waffle House Grilled Chicken so good?

Juicy and packed with big flavor, this copycat Waffle House Grilled Chicken recipe proves you don’t need many fancy ingredients to make a restaurant-quality meal at home. A simple Worcestershire and soy sauce-based marinade gives the chicken the signature flavor of the original and helps ensure the meat stays tender.

Heat up the griddle or pan, and after a quick 30-minute marinade, dinner is practically done. All it takes is a couple of minutes per side, making this recipe perfect for busy weeknights when you don’t want to spend much time in the kitchen!

Ingredients and their roles in this recipe

For the Waffle House Grilled Chicken marinade recipe, you’ll need:

• Worcestershire sauce – lends a deep, savory flavor to the marinade along with fruity elements as well as a touch of sweetness.
• Low-sodium soy sauce – boosts umami, darkens the chicken, and adds some salt while keeping the overall salt level lower.
• Garlic powder gives the marinade the depth of garlic without the sharp bite that can come from using raw cloves.
• Onion powder – provides a subtle onion flavor without the sharpness of fresh onions.
• Black pepper – adds warmth without making the marinade spicy.
• Water – dilutes the marinade, so the chicken absorbs the flavors without them being too intense. Helps to reduce the saltiness of the finished dish.
• Canola oil – helps dissolve the fat-soluble ingredients in the marinade and promotes the even browning of the chicken.

For finishing the Waffle House Grilled Chicken, you’ll need:

• Chicken breast – is the source of protein. Chicken breasts are mild enough that the marinade’s flavor is the star of the dish.
• Marinade from above – provides the flavor for the chicken.

How to make grilled chicken like the Waffle House

To prepare the Waffle House Grilled Chicken marinade recipe:

1. Whisk together all the ingredients for the marinade.
2. Transfer the marinade into a shallow baking dish and set aside.

To prepare the chicken breasts:

1. Cut the chicken breasts in half horizontally. Each piece should be about 5 ounces.
2. Place one half of a chicken breast between two sheets of plastic wrap and gently pound the chicken with a meat mallet until it is all the same thickness. Place the pounded chicken into the baking dish with the marinade. Repeat with the remaining chicken halves.
3. Cover the baking dish and refrigerate for at least 30 minutes, up to 4 hours. Flip the chicken occasionally to ensure even seasoning.

To grill the chicken:

1. Warm a griddle or heavy-bottomed pan over medium-high heat until it is about 400 to 450 degrees Fahrenheit.
2. Lightly grease the cooking surface.
3. Once you can see a little smoke, use tongs to shake off the excess marinade from the chicken breasts and place them on the cooking surface. Do not overcrowd. You may need to cook in batches if you don’t have enough space.
4. Use a spatula to gently press the chicken down. This will create a deep, even sear.
5. Cook on the first side for two to three minutes until it is golden brown.
6. Flip the chicken. Add about two tablespoons of water to the cooking surface, then cover the chicken with an inverted pot or domed lid to steam it for about 90 seconds. This allows the chicken to finish cooking without drying out.
7. Check the temperature of the chicken; when it reaches 165 degrees, take it off the heat and let it rest for a couple of minutes. Repeat if you have more uncooked chicken.

What to serve with marinated chicken

Waffle House uses Grilled Chicken in their Chicken Melts, Grilled Chicken Sandwiches, and even Chicken and Eggs, but there are so many more options. You can even serve it as a main course with two or three sides, like the ones below.

Waffle House Hash Browns – Hash Browns are an art, and Waffle House has mastered it by serving up potatoes with a crunchy exterior and perfectly cooked, smooth interiors. These Hash Browns are so tasty that they deserve a place on your table at breakfast, lunch, and dinner!

Cracker Barrel Green Beans – Green Beans are fresh and delicious, a great side to chicken, but add sauteed onions and crispy bacon, and then you have something really special. The extra-long cooking time for these Cracker Barrel Green Beans ensures that all the flavors come together perfectly.

Corky’s Cole Slaw. – There are so many ways to make coleslaw, but Corky’s BBQ in Memphis may have perfected it for those who love a traditional, slightly sweet version. Corky’s Cole Slaw is pretty straightforward, but the secret is the celery seed, which makes it irresistible.

Storing and reheating instructions

• Refrigerator Storage – Allow the chicken to cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to three days.
• Freezer Storage – Yes, you can freeze Waffle House Grilled Chicken. Wrap each serving in aluminum foil and then store in a freezer bag for up to a month. Thaw in the fridge before reheating.
• Reheating Instructions – Place a skillet over low heat and add the chicken. Pour a few tablespoons of chicken stock or water around the chicken and cover. Steam-sauté until the chicken is warmed through, about five minutes.

Most popular copycat grilled chicken recipes

• Applebee’s Fiesta Lime Grilled Chicken
• Chick-fil-A Grilled Chicken Sandwich
• Cracker Barrel Smoky Southern Grilled Chicken
• Olive Garden Grilled Chicken Alfredo
• Outback Steakhouse Alice Springs Chicken
• Panda Express Grilled Chicken Teriyaki

Check out more of my easy chicken recipes to make for dinner.

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Waffle House Grilled Chicken Copycat

Waffle House-style grilled chicken made with a savory Worcestershire and soy sauce marinade, pounded thin for even cooking, and steamed to stay juicy.

Course Main Course

Cuisine American

Keyword Grilled, healthy, juicy, marinated, Quick

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating 30 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 163kcal

Author Stephanie Manley

Ingredients

• 1 pound boneless skinless chicken breasts
• 2 tablespoons Worcestershire sauce
• 1 tablespoon low-sodium soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• ¼ teaspoon black pepper
• 2 tablespoons water
• 1 tablespoon canola oil
• 2 tablespoons water

Instructions

• Slice each chicken breast horizontally to create 2 ½-inch-thick pieces, for a total of 4 pieces from 2 breasts. After slicing, place the chicken pieces between sheets of plastic wrap or parchment paper, then pound them evenly with a meat mallet until they are uniform in thickness. This step is essential because Waffle House portions are about 5 ounces each and thin enough to cook quickly on a screaming-hot griddle.
• Whisk together the Worcestershire sauce, soy sauce, garlic powder, onion powder, black pepper, and water. Place the chicken pieces in a shallow dish or zip-top bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator. Do not marinate longer than 4 hours, as the Worcestershire sauce will begin to break down the protein structure and create a mushy texture.
• Heat a large flat-top griddle, cast-iron griddle pan, or commercial-style griddle over high heat. Target a surface temperature of 400°F to 450°F. Add the canola oil and spread it evenly with a spatula. The oil should shimmer and smoke slightly before the chicken goes on.
• Remove the chicken from the marinade and let the excess drip off. A very wet piece of chicken will steam instead of sear. Lay the chicken flat on the hot griddle. Press gently with a spatula to ensure full contact with the surface. Cook for 2 to 3 minutes without moving, until the chicken develops a golden-brown sear.
• Flip each piece. Immediately pour 2 tablespoons of water around the chicken, not directly on top. Cover immediately with a large metal dome, inverted metal bowl, or pot lid large enough to tent over all the pieces. Allow the chicken to steam for 1½ to 2 minutes. This is the Waffle House signature move. The steam brings the thickest part of the chicken up to temperature without drying out the exterior, keeping the breast juicy instead of rubbery.
• Remove the dome and check the internal temperature at the thickest point with an instant-read thermometer. The chicken must reach 165°F. Remove from the heat and rest for 3 minutes on a cutting board before cutting or serving. Cutting immediately will release the accumulated juices.

Notes

Do not shake all the marinade off before cooking. A thin coating of marinade left on the surface contributes to the browned, flavorful crust. Shaking off the visible excess is enough.

The two-minute resting period after cooking matters. Resting allows the juices to redistribute through the meat so they stay in the chicken rather than running out onto the cutting board when you slice.

If cooking in multiple batches, wipe the surface lightly between batches to remove any burned residue, then re-grease with canola oil before adding the next round.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 208mg | Potassium: 446mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

         

Comments

• In reply to Debby. I have not personally tried this. I would ... by Stephanie Manley
• Could this be cooked in an air fryer? by Debby

 

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Slow cooker BBQ pulled pork

Pulled pork is an iconic gameday dish filling the stomachs of hungry tailgaters, game watchers, and barbecue lovers for generations. It has its roots in the culinary tradition of the South, where industrious rural cooks developed the low-and-slow method to make tough cuts of pork more tender. 

Dressed with a bit of sauce or served alone, the best-pulled pork is so tender it falls apart when shredded, with savory spices and sweet sugar melding with rich porkiness. It’s a do-it-all protein, equally tasty served on sandwiches, on its own, and in a massive selection of other delicious dishes. 

Why this is the best slow-cooked pulled pork recipe

A Boston butt is loaded with connective tissue and intramuscular fat, both of which need low, sustained heat to break down. Cooking it on low for eight hours in a slow cooker gives collagen enough time to melt into gelatin, which is what makes the meat shred so easily instead of turning tough or stringy.

Because the process is hands-off, it fits into an actual schedule. Set it up before bed or before work, and the crockpot handles the eight-hour cook while you’re doing something else entirely. It also only asks for one or two ingredients most home cooks don’t already have on hand, and the spice mix is easy to adjust to your own taste.

Ingredients

Crockpot pulled pork comes together with just a few common spices and seasonings to dress up the porky star of the show:

• Boston butt pork – The classic cut for pulled pork, its higher fat content bastes the meat from within for a richer, more tender result.
• Barbecue sauce – Coats the pork in tangy, smoky sweetness and serves as the base for the finishing sauce.
• Brown sugar – Balances the savory spices with deep, molasses-tinged sweetness.
• Paprika – Adds warm color and a mild, earthy backbone to the rub.
• Garlic powder – adds a savory, aromatic layer that infuses the meat as it cooks.
• Onion powder – Rounds out the rub with a subtle, sweet allium note.
• Salt and pepper – Season the pork throughout and sharpen every other flavor in the rub.
• Olive oil – Helps the dry rub adhere evenly across the surface of the meat.

Ingredient Notes

• Boston butt is sometimes labeled “pork shoulder roast” or “pork butt” at the grocery store; they’re the same cut.
• Look for a butt with a visible fat cap. It renders down during the long cook and helps keep the meat moist.
• A thicker, tomato-based barbecue sauce clings to shredded pork better than a thin, vinegar-based one, though either will work.

How to make pulled pork in a slow cooker

Those making pulled pork in a crock pot for the first time may be surprised how little work is needed. 

1. Place the Boston butt in the slow cooker, trimming to fit if necessary.
2. Add the seasonings and olive oil and rub them on the surface of the meat.
3. Top with brown sugar and pour the barbecue sauce on top.
4. Cook on low for eight hours or until the internal temperature reaches 200 degrees Fahrenheit.  
5. Take the pork from the slow cooker and place it in a large bowl or container to shred.
6. Shred it using two forks to your desired consistency.

We recommend waiting an hour to allow the meat to cool before serving. It can be topped with the slow cooker barbecue sauce or a ready-made, store-bought version.

Recipe variations

It doesn’t take a professional chef to see that a crockpot or slow cooker is critical to this pulled pork preparation. But pulled pork can be prepared in various ways, from stovetop and oven recipes to sous vide or traditional smokers. 

One of the top alternatives when a slow cooker is unavailable or time is short is a pressure cooker like the popular Instant Pot. These devices offer the advantage of achieving a similar fall-apart texture in the pork but with a much shorter cooking time. 

In addition, one of the best ways to change things up is to alter the barbecue sauce you use. Try out everything from traditional tomato-based sauces to sweet-and-spicy versions, mustard-based sauces, and whatever else fits your taste and the occasion.

You can also add a teaspoon or two of liquid smoke for a smoky flavor.

What goes well with pulled pork

There’s a whole world of barbecue sides and accompaniments that are the perfect match for slow-cooker shredded pork. Naturally, it’s right at home on a slow-cooker pulled-pork sandwich, which can be enhanced even more with toppings like coleslaw, cheese, crunchy onion straws, pickles, and more. Pulled pork sliders are great mini sandwiches to serve as an appetizer.

But this versatile protein can do a lot more than sandwiches. Try a Mexican barbecue twist with pulled pork tacos paired with a refreshing slaw or pulled pork nachos spiced up with pickled jalapeños.

Pulled pork is an excellent topping for a baked potato, either a regular russet or a sweet potato.

Of course, you can’t forget about pairing it with classic sides like coleslaw, cornbread, baked beans, potato salad, mac and cheese, and corn on the cob.

Storage & Reheating Instructions

• Freezer Storage: Recommended for up to 3 months in airtight containers or freezer bags, with or without sauce. Thaw in the refrigerator before reheating.
• Refrigerator Storage: Store in an airtight container for up to 3 to 5 days. The pork may absorb more sauce and turn slightly drier as it sits, so add a splash of broth or extra sauce when reheating.
• Reheating Method: Warm gently in a skillet over medium-low heat with a few tablespoons of water or barbecue sauce, stirring occasionally, or microwave in 30-second intervals, covered with a damp paper towel.

More slow cooker recipes

• Beef Stew
• Chicken Tacos
• Chili
• Mississippi Meatballs
• White Chicken Chili

Check out more of my easy slow cooker recipes to make for dinner.

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Slow Cooker Pulled Pork

Tender, fall-apart pulled pork made easy in the slow cooker with a simple spice rub and barbecue sauce. Perfect for sandwiches, tacos, and more.

Course Main Course

Cuisine American

Keyword bbq pork, comfort food, Party Food, shredded, Slow Cooker, taco filling

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8

Calories 508kcal

Author Stephanie Manley

Ingredients

• 5-7 pounds Boston butt
• 2 tablespoons olive oil
• 1 tablespoon salt
• ½ tablespoon pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• ⅓ cup brown sugar
• 1 cup BBQ sauce

Instructions

• Add Boston Butt to the bottom of a large slow cooker.
• Top with olive oil and seasonings and massage into the meat. Cover with brown sugar and BBQ sauce.
• Cover and cook on low for 8 hours or until internal temperature reaches 200 degrees F.
• When done, remove from the slow cooker and shred using two forks. Allow the meat to cool for about 1 hour before serving.

Notes

• For deeper flavor and a browned crust, sear the Boston butt in a hot skillet for 2 to 3 minutes per side before adding it to the slow cooker.
• A meat thermometer takes the guesswork out of doneness. Look for 195°F to 205°F, the range where collagen fully breaks down into gelatin.
• Resist shredding the pork straight out of the slow cooker. Resting it for about an hour lets the juices redistribute so the meat stays moist.

Nutrition

Calories: 508kcal | Carbohydrates: 25g | Protein: 54g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 1428mg | Potassium: 1087mg | Fiber: 1g | Sugar: 21g | Vitamin A: 328IU | Vitamin C: 0.3mg | Calcium: 65mg | Iron: 4mg

         

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The Texas Roadhouse baked potato stands out because of its skin. While most home-baked potatoes have a soft, leathery exterior, this one has a crunchy, salty crust that holds up to the toppings. The technique is simple: coat the potato in rendered bacon fat, press on a generous layer of kosher salt, and bake at high heat. The bacon fat does two things at once: it flavors the skin and helps the salt adhere to the skin for an even crust.

The interior is baked at 425 degrees Fahrenheit until fully soft, then opened and steamed immediately. This releases excess moisture from the flesh, which gives it a light, fluffy texture rather than a dense or gummy one. Once the potato is open, butter goes in first so it melts into the hot flesh, followed by the remaining toppings.

What makes the Texas Roadhouse Baked Potato so good?

Baked potatoes are good, but a Loaded Baked Potato is even better. This recipe, inspired by the baked potatoes served at the Texas Roadhouse, has the crispiest, tastiest skin you’ve ever eaten, thanks to a coating of bacon fat and plenty of kosher salt. The interior is light and fluffy, and then there are the classic toppings. The tang of the sour cream helps to balance the richness of the cheddar cheese, and the crumbled bacon adds just the right amount of smoky, savory elements. A final garnish of chopped chives keeps everything from getting too heavy. It’s an easy-to-make and inexpensive dish that is really satisfying.

Ingredients and their roles

For a Texas Roadhouse Loaded Baked Potato, you’ll need:

• Russet potatoes, large – Russet potatoes give you the fluffiest potatoes and crispiest skin.
• Rendered bacon fat – adds amazing flavor and helps the salt adhere to the potato skin.
• Kosher salt – draws moisture from the skin to help it crisp up and imparts flavor.
• Unsalted butter, softened to room temperature – provides richness and a creamy texture to the potatoes.
• Sour cream – brings a tang that helps balance out the cheddar cheese.
• Cheddar cheese, shredded – is part of that classic potato and cheese pairing everyone loves.
• Bacon, cooked until crispy and crumbled – gives the potatoes a smoky, savory flavor.
• Fresh chives or green onion tops, thinly sliced – freshens everything up and prevents the potatoes from tasting too heavy.

How to make the best loaded potato

To prepare the potatoes for this Texas Roadhouse Baked Potato recipe:

1. Preheat the oven to 425°F.
2. Clean the potatoes under running water and scrub the skins. Dry the potatoes with a kitchen towel and place them on a wire rack to fully air-dry.
3. Once the potatoes are completely dry, coat each one evenly with a thin, even layer of bacon fat.
4. Coat each potato generously in kosher salt, about a teaspoon, and press it in.
5. Wrap each potato in aluminum foil.

To bake the potatoes:

1. Place the wrapped potatoes on the center rack of the oven.
2. Bake for 60 to 70 minutes. You are looking for a dry, crunchy skin and a light, fluffy interior, so don’t rush it.
3. Remove the baked potatoes from the oven and immediately transfer them to the aluminum foil to prevent the skin from getting damp.
4. Cut an elongated X on the top of the potato, then carefully squeeze the ends to open it and release all the steam.

To finish the Texas Roadhouse Loaded Baked Potato:

1. Use a fork to fluff the inside of the potato. Add a pat of softened butter to the potato and mix it around.
2. Sprinkle on the cheddar cheese while the potato is still steaming so it melts.
3. Top with the sour cream, fresh bacon bits, and slivered chives or green onions.
4. Serve immediately.

What to serve with a Loaded Baked Potato

A Texas Roadhouse Loaded Baked Potato is filling enough for a light meal, but it really shines as a side to hearty dishes like the ones below.

Applebee’s Bourbon Street Steak – This sweet and spicy steak is one of the stars on the Applebee’s menu. The steak is slathered with honey and steak sauce, jazzed up with mustard and Cajun seasonings for a kick. It’s simple and quick enough for a midweek dinner and special enough for guests.

Pellet Grill Porterhouse with Smoky Flavor – Porterhouse steak is known for its rich flavor, and if you are lucky enough to have a smoker, you won’t want to skip this incredibly simple, yet irresistibly delicious recipe. Finishing the smoked steak with compound butter is what takes this recipe to the next level of yum.

Chicken Caesar Salad – Who says a salad can’t be filling? No one has tried this Chicken Caesar Salad with its fresh croutons, fried capers, homemade Caesar dressing, rich hard-boiled eggs, and tender grilled chicken. It’s the perfect meal for al fresco dining on a warm, summer evening.

Storing and reheating instructions

Refrigerator Storage: Store the baked potatoes and toppings in separate airtight containers. The plain baked potatoes keep for up to 3 days. Store the sour cream, shredded cheese, bacon bits, and chives separately. Sour cream keeps for up to 7 days, cheese for up to 5 days, bacon bits for up to 4 days, and fresh chives for up to 3 days. Do not store an assembled, loaded potato, as the toppings will make the skin damp.

Reheating Method: Place the plain baked potatoes on a baking sheet and cover loosely with aluminum foil. Warm in a 350-degree oven for about 25 minutes, or until hot throughout. Remove the foil, add the shredded cheddar and bacon bits, and return to the oven for a final 2 to 3 minutes to melt the cheese. Top with sour cream and chives just before serving.

Freezer Storage: Not recommended. Baked potatoes become watery and grainy after freezing and thawing. Cook and serve fresh.

More Texas Roadhouse copycat recipes

• Chicken Fried Sirloin
• Deviled Eggs
• Green Beans
• House Salad
• Seasoned Rice

Check out more of my easy side dish recipes to make for dinner.

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Texas Roadhouse Loaded Baked Potato

Bacon-fat-rubbed skin salted and baked until crispy, with a fluffy interior topped with butter, cheddar, sour cream, bacon, and chives.

Course Side Dish

Cuisine American

Diet Kosher

Keyword baked, cheesy, comfort food, fluffy, potato

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Calories 782kcal

Author Stephanie Manley

Ingredients

• 4 large russet potatoes (about 10–12 oz each – size matters for the salt ratio)
• 4 tablespoons rendered bacon fat (such as Bacon Up brand, or saved bacon drippings)
• 4 teaspoons kosher salt coarse (not table salt, not sea salt)
• 4 tablespoons unsalted butter softened to room temperature
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 4 strips bacon cooked until crispy, then crumbled
• 2 tablespoons fresh chives or green onion tops, thinly sliced

Instructions

• Preheat oven to 425°F. Tear off 4 squares of heavy-duty aluminum foil, each large enough to wrap one potato.
• Scrub potatoes thoroughly under cold water and dry completely with paper towels. Moisture on the skin will steam off rather than allow the bacon fat to adhere properly.
• Working with one potato at a time, rub 1 tablespoon of bacon fat all over the potato, covering every surface. The fat should coat the skin in a thin, even layer – not pooling, but fully covered.
• Sprinkle 1 teaspoon of kosher salt over each fat-coated potato, pressing gently to adhere. The salt should be visible and fairly generous – this is intentional.
• Place each potato on a square of foil and wrap tightly, sealing all edges. This traps bacon fat against the skin throughout baking, steaming the interior to a fluffy, cloud-like texture.
• Place wrapped potatoes on the center oven rack. Bake for 60 to 70 minutes, until a knife inserted through the foil and into the center meets no resistance.
• While the potatoes are baking, cook bacon until crispy. Drain on paper towels, then cut or crumble into pieces.
• Remove the baked potatoes from the oven. Carefully open the foil and slit the potato lengthwise across the top. Squeeze the ends toward the center to push the interior up and open.
• For the loaded version: Work a tablespoon of soft (not cold) butter into the hot potato immediately. The butter should be at room temperature so it melts into the flesh rather than sitting on top. Add cheddar cheese while the potato is still at peak temperature so it melts completely. Top with sour cream, crumbled bacon, and fresh chives. Serve immediately.

Nutrition

Calories: 782kcal | Carbohydrates: 69g | Protein: 18g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 2706mg | Potassium: 1648mg | Fiber: 5g | Sugar: 3g | Vitamin A: 889IU | Vitamin C: 22mg | Calcium: 284mg | Iron: 3mg

         

Making them at home means you get restaurant-quality results at a fraction of the cost, with full control over the cheese and filling. They work beautifully as a dinner party starter or as a side to a steak dinner on a weekend night at home. 

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Why LongHorn Stuffed Mushrooms are a must-try appetizer

Most people don’t go to steakhouses for their mushrooms, but one bite of these creamy LongHorn Steakhouse Stuffed Mushrooms served in a decadent four-cheese Alfredo sauce, and you’ll understand why this app quickly becomes the must-order starter.

But you don’t have to go out to try these white cheddar stuffed mushrooms when they are so easy to make at home. Try this copycat recipe, and you can enjoy LongHorn Steakhouse Stuffed Mushrooms anytime the craving hits.

Ingredients and their roles in this recipe

For the mushrooms and filling, you’ll need:

• Baby portobello mushrooms – have a mild flavor and a great texture that holds the filling well.  
• Garlic herb cream cheese –  Boursin Garlic & Fine Herbs is a good option here – the base of the filling makes it creamy, tangy, and flavorful without the need to mess with seasonings.
• White cheddar cheese, grated – gives the filling a little more sharpness and provides the cheese pull everyone loves.

For the buttered breadcrumb topping, you’ll need:

• Italian breadcrumbs – add a crunchy top and a touch of seasoning.
• Melted butter –  helps toast the breadcrumbs and prevents them from burning.
• Garlic powder – adds a deep garlic flavor without any sharpness.
• Salt – enhances the flavor of the other ingredients.

For the Four Cheese Alfredo sauce, you’ll need:

• Unsalted butter – creates the roux that thickens the sauce.
• Garlic, finely minced – brings garlic flavor with more of a punch than using garlic powder to balance out the richness of the other sauce ingredients.  
• All-purpose flour – thickens the sauce.
• Heavy cream – gives the sauce a rich, decadent base.
• Half-and-half lightens the sauce slightly to prevent it from overpowering the mushrooms’ flavor.
• Grated Parmesan cheese – adds a salty, nutty flavor.
• Shredded white cheddar cheese – gives the sauce a slight, nontraditional tang that echoes the mushroom stuffing’s flavor profile.
• Shredded Gruyère or Fontina cheese – thickens the sauce and gives it a little more of a mac ‘n cheese type consistency.
• Salt – enhances the flavors of the other ingredients.
• White pepper – adds a very mild warmth and keeps the sauce white.

For the topping, you’ll need:

• White cheddar cheese, grated – boosts the cheesiness of the Longhorn Stuffed Mushrooms recipe.
• Fresh Parsley, finely minced – adds some color and a touch of freshness.

How to make these stuffed mushrooms

To prepare the mushrooms and filling:

1. Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. While the oven preheats, rinse the mushrooms under running water, pat them dry, and carefully remove the stems.
3. In a small mixing bowl, stir together the garlic-herb cream cheese and grated white cheddar until well combined.
4. Spoon the cream cheese mixture into each mushroom cap, filling them generously but not packing them down too tightly.

To make the Four Cheese Alfredo sauce:

1. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about a minute, just until you can smell the garlic.
2. Whisk in the flour and cook for one minute, stirring constantly, until the rawness cooks out, about two to three minutes.
3. While whisking, slowly add the heavy cream and half-and-half. Continue whisking until the sauce is smooth.
4. Add the Parmesan, white cheddar, and Gruyère or Fontina cheese. Stir in the cheeses with a cooking spoon until they melt, and the cheese sauce is creamy and smooth.
5. Taste and adjust the seasoning with salt and white pepper according to your preference.

To make the buttered breadcrumb topping:

1. In a small bowl, stir together the melted butter, Italian breadcrumbs, garlic powder, and a pinch of salt.
2. Sprinkle the buttered breadcrumbs evenly over the stuffed mushrooms.

To assemble the stuffed mushrooms:

1. Add just enough Alfredo sauce to cover the bottom of the baking dish.
2. Place the mushroom caps, filling side up, onto the sauce.
3. Spoon a little more Alfredo sauce over each mushroom, then sprinkle the remaining grated white cheddar on top.

To cook the stuffed mushrooms:

1. Bake for 10 to 12 minutes, or until the mushrooms are tender and the cheese is completely melted.
2. Move the stuffed mushrooms to the top position in the oven and broil them for two to three minutes, or until the breadcrumbs are golden brown. Be careful, they don’t burn.
3. Remove the baking dish from the oven, sprinkle with chopped parsley, and serve immediately.

What to serve with these stuffed mushrooms

Make this copycat Longhorn Stuffed Mushrooms recipe whenever you want to recreate the steakhouse experience at home. These are three dishes that can help transform your dining room into the best steakhouse in your neighborhood.

Boston Market Creamed Spinach – Overlooked by most, Creamed Spinach is a killer side. It’s decadent, but not exceedingly heavy, thanks to the bitterness of the spinach. Whether you are enjoying a thick steak, roasted salmon, or grilled chicken, Boston Market Creamed Spinach is a recipe that you will want to try.

The Palm Steak a la Stone – The Palm is no ordinary restaurant, and their Steak a la Stone is no ordinary steak. The tender steak is served on a thick slab of toast and topped with pimentos, onions, and butter. And the best part? You won’t need to take out a loan when you recreate this recipe at home.

Cheesecake with Buttercream Frosting – Just do it. Go ahead and finish your meal with the utter decadence of a slice of cheesecake topped with buttercream frosting. Overdoing it? Possibly. But one bite of the three-layer cheesecake on a crunchy Graham cracker crust, and any additional exercising tomorrow is so worth it today.

Storing and reheating instructions

While these mushrooms are best eaten fresh, you can keep any extra white cheddar stuffed mushrooms in the fridge to enjoy later.

Refrigerator Storage: Store the baked stuffed mushrooms and the remaining Alfredo sauce in separate airtight containers. Keeping them apart prevents the mushrooms from absorbing the sauce and becoming waterlogged. Both can be kept in the refrigerator for up to 3 days.

Reheating Method: Spread Alfredo sauce across the bottom of an oven-safe dish. Place the stuffed mushrooms on top and drizzle additional Alfredo sauce over them. Cover tightly with aluminum foil and reheat in a 325°F oven for 12 to 15 minutes, until heated through.

Freezer Storage: Not recommended. The dairy-based filling and Alfredo sauce separate and become grainy after freezing and thawing, and the mushrooms lose their texture.

More Longhorn Steakhouse copycat recipes

• Longhorn Mac and Cheese
• Longhorn Mushroom Bisque
• Longhorn Parmesan Crusted Asparagus
• Longhorn Parmesan Crusted Chicken

Love stuffed mushrooms? Try these recipes!

• Olive Garden Stuffed Mushrooms
• Ritz Cracker Stuffed Mushrooms
• Sausage Stuffed Mushrooms

Check out more of my easy appetizer recipes to make for any occasion.2

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LongHorn Steakhouse Stuffed Mushrooms Copycat

Baby portobello caps filled with garlic herb cream cheese and white cheddar, served in a four-cheese Alfredo sauce with buttery Italian breadcrumbs on top.

Course Appetizer

Cuisine American, French, Italian

Diet Kosher, Low Lactose

Keyword baked, cheesy, comfort food, stuffed

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 420kcal

Author Stephanie Manley

Ingredients

Mushrooms and Filling

• 16 ounces baby portobello mushrooms
• 4 ounces garlic herb cream cheese Boursin Garlic & Fine Herbs
• ½ cup grated white cheddar cheese

Buttered Breadcrumb Topping

• ⅓ cup Italian breadcrumbs
• 3 tablespoons butter melted
• 1/4 teaspoon garlic powder
• 1 pinch salt

Four Cheese Alfredo Sauce

• 3 tablespoons unsalted butter
• 2 teaspoons finely minced garlic
• 1 tablespoon all-purpose flour
• 1 cup heavy cream
• ⅓ cup half-and-half
• ½ cup grated Parmesan
• ¼ cup shredded white cheddar
• ¼ cup shredded Gruyère or Fontina
• salt and white pepper to taste

Topping

• 1 cup grated white cheddar cheese
• 2 teaspoons finely minced parsley

Instructions

• Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
• Mix together the garlic herb cream cheese and ½ cup grated white cheddar until combined. Stuff each mushroom cap generously with this mixture.
• Make the Alfredo: Melt butter in a saucepan over medium heat, add garlic and cook 1 minute. Whisk in flour, cook 1 minute. Gradually add heavy cream and half-and-half, whisking constantly. Add Parmesan, white cheddar, and Gruyère, stirring until melted and smooth. Season with salt and white pepper.
• Pour the Alfredo sauce into the bottom of the baking dish, add about half of the sauce, you want to add enough to just cover the pan.
• Nestle the stuffed mushroom caps (filling side up) into the sauce.
• Spoon a light layer of sauce over the top of each stuffed cap.
• Cover all mushrooms with the remaining 1 cup of white cheddar cheese.
• Mix melted butter, breadcrumbs, and garlic powder together. Sprinkle over the cheese layer.
• Bake 10–12 minutes until mushrooms are tender, and cheese is bubbly.
• Switch to broil on low and broil for 2–3 minutes, until the breadcrumbs are golden. Watch closely so it doesn’t get too browned (must be golden brown).
• Garnish with fresh chopped parsley and serve immediately from the pan.

Notes

Do not overfill the mushroom caps. As the filling softens during baking, an overfilled cap will spill into the sauce. A generous but level fill keeps the dish tidy and the filling where it belongs.

If the Alfredo sauce thickens too much while you assemble the dish, add a small splash of half-and-half and stir over low heat until it loosens to a pourable consistency before spooning it over the mushrooms.

Reserve extra Alfredo sauce to serve on the side for dipping or for spooning over individual portions at the table.

Nutrition

Calories: 420kcal | Carbohydrates: 10g | Protein: 13g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 109mg | Sodium: 475mg | Potassium: 320mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1278IU | Vitamin C: 1mg | Calcium: 331mg | Iron: 1mg

         

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Creamy, cheesy, and spicy chicken dip

Rummaging through my pantry and refrigerator, I spotted leftover rotisserie chicken, a can of Rotel, cream of mushroom soup, and cheese. Twenty minutes later, as the first quarter wrapped up, I pulled a bubbling dish of Chicken Rotel Dip from the oven. The impromptu creation disappeared faster than any other appetizer on the table, with guests scraping the dish clean before halftime.

Why you should try this recipe 

Most party dips are loaded with fat and calories but leave you reaching for something more substantial within minutes. Chicken Rotel Dip is different. Adding protein-rich chicken transforms this from an appetizer into a satisfying dish that keeps hunger at bay through an entire game.

The magic of this dip lies in its perfect balance of flavors and textures. Tender chicken provides substance, zesty Rotel adds a pleasant kick, cream of mushroom soup creates silky smoothness and melted cheddar brings that irresistible cheesy pull that makes for perfect chip dipping. It’s hearty without being heavy, flavorful without overwhelming the palate.

Why Chicken Rotel Chicken Dip belongs in your party lineup

• Pantry-Friendly: Uses ingredients you likely already have on hand
• Quick Preparation: Ready in just 35 minutes from start to finish
• Budget-Conscious: Great way to repurpose leftover chicken
• Crowd-Pleasing: Appeals to both picky eaters and food enthusiasts
• Versatile: Works as an appetizer or can be transformed into a complete meal
• Make-Ahead Friendly: Can be assembled in advance and baked just before serving

Cheesy Rotel Chicken ingredients

For this recipe, you’ll need:

• Cooked chicken – Provides hearty protein and transforms this dip into a substantial appetizer
• Cream of mushroom soup – Creates creamy texture and rich umami flavor
• Rotel diced tomatoes and green chilies – Adds zesty flavor and subtle heat
• Cheddar cheese – Creates the perfect melty, cheesy topping that everyone loves

You can use any leftover chicken in this dip. But if you want to pump up the flavor, select chicken with a Tex-Mex-inspired flavoring or smoked chicken. Store-bought rotisserie chicken can be a good value and works well in this recipe. You can also boil chicken breasts in a large pot of water until they are done (internal temperature is 165°F).

How to make this easy Chicken Rotel Dip recipe

To prepare Rotel Chicken Dip:

1. Preheat the oven to 325°F.
2. While the oven is warming up, chop the chicken into bite-sized pieces. 
3. Stir together the chopped chicken, mushroom soup, and Rotel tomatoes until well combined.
4. Pour the mixture into a two-quart casserole dish and top with the cheese.
5. Bake the dip uncovered until the cheese melts and the other ingredients begin to bubble, about 20 to 30 minutes.  
6. Let the dip rest for a minute to stop sizzling, then serve.

Recipe variations 

There are many ways to customize this chicken queso dip recipe to suit your taste. The easiest is using a different Rotel flavor. Like it hot? Choose the Serrano or Hot variety. Cans of Hatch or Chipotle-flavored Rotel will add a pleasant smoky taste to the dish. I sometimes add a small can of green chiles to this recipe.

Another option is swapping a different cheese for the cheddar. Try Pepper Jack for a little kick or Queso Blanco for extra creaminess and a subtle tang. If you want your dip to be extra creamy, go with Velveeta cheese or cream cheese instead.

You can swap the mushroom soup with cream of chicken soup. 

If you like loaded dips, black beans, sweet corn, chopped onions, crumbled bacon, and a dollop of sour cream are all great additions. To add a little freshness, try sprinkling some roughly chopped cilantro over the top of the dip once it comes out of the oven.

Instead of chicken, use cooked ground beef or sausage.

How to serve this dip

I typically serve this in a casserole dish, but I have also placed it in a small crockpot on my buffet for people to enjoy. Keeping it in a small crockpot will keep it warm for game-watching.

What to serve with Chicken Rotel Dip

Serve this chicken rotel cheese dip with tortilla chips, bagel chips, or even celery sticks. Sliced toasted bread and soft breadsticks work equally well. This is delicious comfort food that everyone loves.

Try topping a baked potato, mashed potatoes, pasta, or egg noodles with the dip to turn this recipe from a snack into a delicious and filling meal. 

Storage and reheating 

Always toss any dip you have already served to prevent someone from getting sick. However, you can keep extra unserved dip in the refrigerator.

Let the dip cool, and then transfer it to an airtight container. Try not to disturb the dip so the cheese layer remains on top. The dip will last up to three days in the fridge, but the sooner you eat it, the better.

To rewarm the dip, put it in an oven-safe dish and allow it to sit on the counter for a few minutes to shake off the cold. Cover the dish with aluminum foil and put it in a 325°F preheated oven for 15 to 20 minutes or until it is hot all the way through.

More cheesy and chicken dips

• Beer Cheese Dip
• Cheddar Cheese Fondue
• Cheesy Frank’s RedHot Buffalo Chicken Dip
• Cheesy Taco Dip
• Chili Cheese Dip
• Smoked Gouda Cheese Dip

Check out more of my easy appetizer and dip recipes to make for any occasion.

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Chicken Rotel Dip

This hearty chicken dip combines tender chicken, creamy soup, zesty tomatoes, and melted cheese for the ultimate party appetizer.

Course Appetizer

Cuisine American

Keyword cheesy, Chicken, Creamy, Party Food, Quick

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 151kcal

Author Stephanie Manley

Ingredients

• 1 ½ pounds cooked chicken
• 10.5 ounces condensed cream of mushroom soup
• 10 ounces Rotel diced tomatoes and green chilies
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 350°F.
• Combine the chicken, mushroom soup, and Rotel in a 2-quart casserole dish and mix well.
• Top with cheese and bake for 30 minutes.
• Serve with tortilla chips.

Notes

Heat Tip: Control spiciness by mixing mild and hot Rotel
Cheese Tip: Grate your cheese for better melting
Make-Ahead Tip: Prep ingredients the night before

Nutrition

Calories: 151kcal | Carbohydrates: 2g | Protein: 21g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 282mg | Potassium: 228mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg

       

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The technique of crumbling raw ground beef directly into cold water before applying heat is essential to the recipe. It prevents the beef from clumping into large chunks and produces the very fine, almost sandy texture that is characteristic of Cincinnati chili. Starting with cold water and bringing it to a simmer together with the beef creates a smooth, evenly distributed base.

The warming spice blend works because no single spice is used in a quantity large enough to announce itself. Cinnamon, allspice, and cloves provide warmth and subtle sweetness; cocoa powder deepens the overall flavor without contributing any chocolate taste; and cumin ties the savory side back to familiar chili territory. The result is a sauce that tastes recognizable but not quite like anything else.

What makes Skyline Chili so unique?

Chili on top of spaghetti? It may sound weird, but that’s the way they serve it at Cincinnati’s famous Skyline restaurants, and it’s delicious. But the spaghetti is not all that’s different about Skyline Cincinnati Chili. Some chili purists may not even call it chili at all, but a Greek-inspired meat sauce. Unlike most chili, this version is thin, mild, and packed with spices like cinnamon, allspice, clove, and cocoa powder, which you’d more commonly find in cookies than chili. However, the result is a savory, slightly sweet sauce that tastes unlike any bowl of chili you have had before, and is definitely worth trying.

Ingredients and their roles in the recipe

For the Skyline Chili recipe, you’ll need:

• Ground beef (85/15) – gives the chili its meaty taste and body. An 85/15 blend provides enough fat for flavor without leaving oil slicks.
• Water – helps to break down the beef and thin out the chili to the correct consistency.
• Tomato sauce – brings acidity and freshness, and adds color to the chili.
• Sweet paprika – adds the classic color and a touch of pepper flavor for depth without making the chili spicy.
• Cumin powder – the earthy notes give the chili a traditional flavor and balance some of the sweeter seasonings.
• Ground cinnamon – a key Skyline Cincinnati Chili flavor component with its warmth and subtle sweetness.
• Ground allspice – another unique seasoning for this style of chili that fills in the flavor profile between the savory beef and the warmer, sweeter spices.
• Ground cloves – pair well with other warming spices, adding distinctive flavor and aroma.
• Cocoa powder – deepens the chili’s flavor without adding any chocolate flavor at all.
• Dried bread yeast – adds malty notes to the chili that the original is known for.
• Onion powder – supplies onion flavor without the sharpness of fresh onion.
• Garlic powder – provides the depth and savory elements of garlic without the harshness or texture of minced cloves.
• Salt – enhances the taste of all the other ingredients.
• MSG, optional – boosts the beef’s meaty flavor and heightens the other ingredients for that restaurant-quality taste.

How to make chili as they do at Skyline restaurants

1. Crumble the ground beef into a heavy-bottomed pot. Break up any large chunks with a cooking spoon.
2. Pour in the water and stir well until no chunks remain.
3. Place the pot over medium heat and bring the water up to a simmer. Stir occasionally.
4. Stir in the remaining ingredients.
5. Cook uncovered at a very low simmer until the sauce reduces, about two to three hours. Stir from time to time and adjust the heat as needed.
6. Remove the pot from the heat and cool. Stir occasionally to cool the chili quicker.
7. When the chili is at room temperature, cover the pot and refrigerate it overnight to let the flavors develop.
8. Reheat over medium-low while stirring until hot.

What to serve with Cincinnati Chili

Do you think you are done with the toppings? Oh, no, you’re just getting started. Regulars at Skyline love to crumble oyster crackers over the top, splash on the hot sauce, add a dollop of sour cream, and, believe it or not, enjoy it with a cinnamon roll! If you are brave enough, below is a recipe for the best cinnamon rolls, along with two other recipes for those who are not as adventurous.

Cinnabon Cinnamon Rolls – Everyone knows the smell of a freshly baked Cinnabon Cinnamon Rolls. These cinnamon rolls have been a mall staple since the mid-80s, and now you can make them at home!

Parmesan Cheese Garlic Bread – This is the garlic bread you remember from visits to your grandmother’s house. It’s simple and quick to make and delivers a punch of flavor without any messing about. Serve as a side or use to make a sandwich.

Five Guys Cajun French Fries – Are you missing really spicy chili? Then you’ll want to serve these Cajun Fries on the side. These extra-crispy French fries are cooked in peanut oil and tossed with plenty of Cajun seasoning for a kick you’re gonna love.

Different ways to serve Skyline Chili

Locals love to serve this Skyline Chili recipe over spaghetti, but there are plenty of options you can add. If you ever find yourself in Cincinnati, and you want to try this chili, you’ll need to know the lingo:

• Skyline Chili 2 Way – Just a plate of spaghetti topped with the chili spooned on top. It’s basic, but a great place to start.
• Skyline Chili 3 Way – This is the most popular option. It starts with the spaghetti and chili, but adds a mound of finely shredded cheddar cheese on top. This is the one you probably wind up having the most.
• Skyline Chili 4 Way – This one is for someone who wants the basic spaghetti and chili with shredded cheddar cheese and diced white onions, or red kidney beans. Can’t choose? Don’t worry. That’s why they have one more Way.
• Skyline Chili 5 Way – This is The Works, and it comes with spaghetti, chili, cheese, onions, and beans. Some say it’s the best, and others think it is a little too much, so you’ll just need to make up your own mind.

Do you think chili on pasta is just wrong? Well, you can also get it on a hot dog. A Skyline Chili Dog comes with yellow mustard, diced white onions, the restaurant’s famous chili, and a handful of shredded cheddar cheese.

Storing and reheating instructions

Refrigerator Storage: This is the kind of dish that tastes even better after a day or two in the fridge. Let the chili cool completely, then store it in an airtight container in the refrigerator for up to four days.

Freezer Storage: This Skyline Chili recipe is freezer-friendly. Portion the cooled chili into freezer-safe containers and freeze for up to one month. Thaw it in the refrigerator overnight before reheating.

Reheating Instructions: Add a splash of water to the chili and warm it in a saucepan over medium-low heat, stirring often, until heated through.

Love chili? Try these recipes!

• Chili’s Original Chili
• Indiana Style Chili
• James Coney Island Chili
• Lady Bird Johnson’s Pedernales River Chili
• Steak and Shake 5-Way Chili
• Wendy’s Chili
• Wick Fowler 2-Alarm Chili

Check out more of my chili and soup recipes to make for dinner.

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Skyline Cincinnati Chili

Cincinnati's classic Greek-spiced meat sauce with cinnamon, cloves, and cocoa. Serve it over spaghetti 2, 3, 4, or 5 ways with cheese, onions, and beans.

Course Soup

Cuisine American

Keyword comfort food, greek, hearty, no beans, one-pot, Spicy

Prep Time 10 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Chilling 8 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 8

Calories 266kcal

Author Stephanie Manley

Ingredients

• 2 pounds ground beef (85/15)
• 4 cups water
• 1 cup tomato sauce
• 1 tablespoon paprika
• 2 teaspoons cumin
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• ½ teaspoon ground clove
• 1 tablespoon cocoa powder
• 1 tablespoon dried yeast not nutritional yeast
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1½ teaspoon salt
• 1 pinch MSG optional

Instructions

• Place the ground beef and water in a large pot. Break up the beef thoroughly until it is completely smooth and finely crumbled.
• Set the pot over medium heat and bring the mixture to a gentle simmer.
• Add the tomato sauce, paprika, cumin, cinnamon, allspice, clove, cocoa powder, dried yeast, onion powder, garlic powder, salt, and optional MSG. Stir well to combine.
• Reduce the heat as needed to maintain a low simmer. Cook for 2 to 3 hours, stirring occasionally, until the sauce reduces and the mixture becomes rich and emulsified.
• Remove the pot from the heat and let the chili cool. Refrigerate it overnight so the flavors can fully develop.
• Reheat gently on the stove when ready to serve. Spoon it over spaghetti, hot dogs, or serve it on its own.

Notes

• Starting the beef in cold water is what creates the fine, almost crumbly texture that Cincinnati chili is known for. If you brown the beef in a hot pan first, you will get larger, chewier pieces that do not have the same consistency as the restaurant version. Trust the cold-water method even if it looks unusual at first.
• Keep the simmer very low during the two to three-hour cook. A hard boil will tighten the beef and cook off moisture too quickly before the spices have time to develop. The surface of the pot should barely be moving. Partial covering with a lid is fine if your stove runs hot.
• Do not skip the overnight rest. The difference in flavor between same-day chili and next-day chili is substantial with this recipe. The warming spices in particular need time to soften and integrate. If you are serving to guests, make the chili two days in advance for the best results.

Nutrition

Calories: 266kcal | Carbohydrates: 5g | Protein: 22g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 670mg | Potassium: 493mg | Fiber: 2g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 3mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Cheddar Chex Mix is a baked snack mix built on the same foundation as the classic party version but taken in a more intensely cheesy direction through the addition of cheddar cheese powder. The base is Chex cereal, mini pretzels, Cheetos, and cheese crackers, all tossed in a buttery blend of Worcestershire sauce, garlic powder, onion powder, smoked paprika, and hot sauce before going into a low oven.

The slow bake at 250 degrees F is what makes the texture work. Baking low and slow for 75 minutes, stirring every 15 minutes, dries the seasoning mixture into each piece without burning the Cheetos or crackers, which would happen quickly at a higher temperature. The result is a snack mix that holds its crunch long after it comes out of the oven.

This recipe makes a large batch, well-suited for game days, holiday parties, and any gathering where people graze. It also stores well at room temperature, so making it a day or two ahead is both easy and practical.

Why you should try this recipe 

Say goodbye to boring store-bought snacks and hello to this hot, fresh, cheesy creation straight from your oven! While traditional Chex Mix has been a party staple for decades, this cheddar version takes things to a whole new level of deliciousness.

Here’s why this recipe deserves a spot in your snack rotation:

• Bold, craveable flavor: The perfect balance of cheesy, savory, and spicy
• Perfect for crowds: One batch serves an entire party
• Budget-friendly: More affordable than pre-packaged snack mixes
• Customizable: Easily adapt to your spice preferences or ingredient availability
• Make-ahead friendly: Store for days or freeze for longer
• No cooking skills required: Simple enough for anyone to make

Homemade Cheddar Chex Mix Ingredients

For this Cheddar Cheese Chex Mix recipe, you’ll need:

For the Base Mix:

• Chex cereal – Creates the perfect crispy foundation
• Mini pretzels – Adds a salty crunch and classic pretzel flavor
• Cheetos – Contributes extra cheesy flavor and distinctive texture
• Cheese crackers – Provide bursts of concentrated cheddar taste

For the Seasoning:

• Unsalted butter – Helps seasonings adhere while adding rich flavor
• Worcestershire sauce – Brings umami depth and subtle tanginess
• Seasoning salt – Provides balanced seasoning and enhances savory notes
• Garlic powder – Adds aromatic depth without overwhelming the cheese flavor
• Onion powder – Creates a savory foundation that complements the cheese
• Hot sauce – Contributes a hint of heat that balances the richness
• Smoked paprika – Adds subtle smokiness and beautiful color
• Cheddar cheese powder – The star ingredient that creates an intense cheese flavor

Ingredient notes

You can use any flavor of Chex cereal or mix two or more types for a little more variety. Corn Chex, Wheat Chex, and Rice Chex are all great choices.

Cheese crackers such as Cheez-It Cheese Cracker, Better Cheddars, or Cheddar Cheese Goldfish crackers are good choices. 

Better Cheddar Cheese Powder from King Arthur Baking Company and Hoosier Hill Farm’s Cheddar Cheese Powder are well-known brands. 

How to make Cheddar Chex Mix

To prepare this cheesy Chex Party Mix recipe:

1. Preheat the oven to 250°F.
2. Combine the Chex cereal, mini pretzels, Cheetos, and cheese crackers in an extra-large bowl. Gently mix with your hands.
3. Put the unsalted butter in a microwave-safe small bowl with the Worcestershire sauce, seasoned salt, garlic powder, onion powder, hot sauce, smoked paprika, and cheddar cheese powder. 
4. Microwave butter and seasonings for 10 seconds, and then stir it. Continue microwaving the mixture in 10-second bursts until the butter fully melts.
5. Pour the seasoned butter mixture over the cereal mixture and toss gently to coat.
6. Read the seasoned Chex Mix on a baking sheet without overcrowding. You may need to use more than one. 
7. Bake the Chex Mix for an hour and 15 minutes, stirring it well every 15 minutes. After 45 minutes, keep a closer eye on the mixture to prevent it from burning. 
8. Cool the Chex Mix on a parchment-paper-lined wire rack. Transfer to an airtight container for storage.

Recipe variations

Prepare to give your taste buds a good time with these ways to customize this cheddar cheese Chex Mix recipe:

• Swap white cheddar cheese powder for the orange stuff. Hoosier Hill Farm White Cheddar Cheese Powder is a great choice. 
• Replace regular Cheetos with Flamin’ Hot Cheetos. Kick up the spice level with Flamin’ Hot Cheetos or use a variety of Cheetos.
• Make it a Cheesy Ranch Chex Mix. Sprinkle in a tablespoon of dry ranch seasoning mix or seasoning, like Ranch 3-in-1 Seasoning from McCormick. 
• Get wild with the hot sauce. Choose a hot sauce that suits your taste buds. Whether you like it mild or wild, there is a hot sauce for you. 
• Replace cheese crackers with other cheesy bites. Cheese straw pieces or parmesan crisps will also work well in this recipe.
• Swap out pretzels with other bready stuff. Oyster crackers, mini breadsticks, or rye chips are popular ones.
• Everything is better with bacon. After the Chex Mix comes out of the oven and cools to room temperature, sprinkle on some bacon bits and gently mix. 
• Add nuts. You could add a cup of peanuts or cashews to this mixture if you wish.

How to store the mix

• Refrigerator Storage: Store in an airtight container at room temperature for up to 4 to 5 days. Refrigerating is not recommended as added moisture softens the crunch within a day or two.
• Reheating Method: If the mix has softened, spread it on a baking sheet and bake at 250°F for 10-15 minutes to restore crunch. Cool completely before serving again.
• Freezer Storage: Freeze in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature and re-crisp in a 250°F oven for 10 to 15 minutes, if needed.

More snack recipes

• Cheetos Popcorn
• Hidden Valley Ranch Pretzels
• Original Chex Mix
• Party Cracker Mix
• Reese’s Peanut Butter Snack Mix

Check out more of my easy snack recipes and the best DIY recipes right here on CopyKat!

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Cheddar Chex Mix

Chex cereal, Cheetos, pretzels, and cheese crackers tossed in a buttery cheddar cheese powder seasoning blend. Easy, cheesy, and perfect for parties.

Course Snack

Cuisine American

Keyword cheesy, crunchy, easy, Party Food, Quick, snack mix

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 30

Calories 142kcal

Author Stephanie Manley

Ingredients

• 9 cups Chex cereal corn, rice, or wheat
• 2 cups mini pretzels
• 2 cups Cheetos
• 2 cups Cheez-Its
• 8 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon hot sauce
• ½ teaspoon paprika
• 3 tablespoons cheddar cheese powder

Instructions

• Preheat the oven to 250°F.
• Mix the cereal, pretzels, Cheetos, and Cheez-Its in a large mixing bowl. Gently toss until well mixed.
• In a microwave-safe bowl, melt the butter with the remaining ingredients. Whisk until the seasonings have dissolved. Pour over the party mix and gently toss to coat.
• Spread the party mix evenly on an extra-large baking pan or 2 large baking pans and bake for 1 hour 15 minutes, stopping to stir every 15 minutes.
• Spread on parchment paper to cool completely and store in an airtight container at room temperature.

Notes

Pro Tips for Perfect Cheesy Chex Mix

• Do not skip the stirring. Stirring every 15 minutes is what produces an evenly coated, consistently crunchy result. Skipped stirs leave soggy patches where butter has pooled and dry patches where the seasoning never reached.
• Spread in a genuine single layer. Pieces piled too deep steam rather than toast, which softens their texture. Use two baking sheets rather than crowding one.
• Cool completely before storing. Sealing the mix in a container while it is still warm traps moisture and softens the crunch within hours.
• If your oven runs hot, check the mix at the 45-minute mark. If it is browning faster than expected, reduce the temperature by 10 to 15 degrees.
•  

Nutrition

Calories: 142kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 432mg | Potassium: 106mg | Fiber: 3g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 6mg

       

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Why this recipe is the perfect summer salad

You may not be able to order a Big Mac Burger Salad at your local McDonald’s, but you can turn everything people love about a Big Mac into a fork-friendly meal. This Big Mac Salad recipe combines savory ground beef, crisp iceberg lettuce, sharp diced onions, juicy tomatoes, tangy chopped pickles, and savory shredded cheese to capture the taste of the original burger. The creamy special sauce ties everything together and gives the salad that unmistakable fast-food flavor. The next time a burger craving hits, try this reduced-carb alternative instead.

Ingredients and their roles in this recipe

For the sauce for the Big Mac Salad Bowl recipe, you’ll need:

• Mayonnaise – the rich, creamy base of the Big Mac Sauce.
• Sweet pickle relish (Heinz India relish is preferred) – adds a sweet-tart kick and some texture to the sauce.
• Brown mustard (such as Guldens) – cuts through the richness of the mayo.
• White vinegar – boosts the sauce’s acidity to help balance the beef’s flavor.
• Sweet paprika – colors the sauce and gives it the instantly recognizable flavor.
• Onion powder – eliminates the sharpness of fresh onions without sacrificing the taste.
• Granulated garlic – once hydrated, the flavor of the granulated garlic becomes subtle but still present without overpowering the sauce.
• Ground white pepper – provides slight warmth without showing up in the sauce.

For this Big Mac Salad Bowl, you’ll need:

• Ground chuck, 80/20 works well here – this blend is inexpensive and delivers the ideal ratio of meat to fat to ensure the ground beef stays juicy.
• Salt – enhances the taste of the other ingredients.
• Ground black pepper – adds a slight warmth to the ground beef.
• Onion powder – provides the taste of onions without any of the sharpness.
• Garlic powder – gives the meat a savory depth.
• Iceberg lettuce, cut into strips – is the base of the salad and adds that extra crunch without much flavor. You can use any other type of lettuce if you prefer.
• Cheese, shredded – use American cheese for the authentic flavor, cheddar for a bite, or your favorite shredded cheese instead.
• Dill pickle, finely chopped – adds acidity that perks up the salad.
• White onion, finely chopped – provides a slight bite that helps balance the richness of the beef and the Big Mac sauce.
• Roma tomatoes, small-diced – add freshness and color to the salad.
• Big Mac sauce (see the included recipe) – dresses the salad with the secret burger sauce for that authentic flavor.
• Sesame seeds –  replicate the bun’s flavor and add a slight nuttiness.

How to make a Big Mac Salad at home

To make the Big Mac sauce:

1. In a small bowl, whisk together all the sauce ingredients until smooth.
2. Stir until the sauce is smooth and well combined.
3. Cover the bowl and chill for at least an hour to let the flavors come together and mellow.

To cook the ground beef:

1. Place a large skillet over medium-high heat.
2. Crumble the ground beef into the skillet. Break up any large chunks with a cooking spoon.  
3. Sprinkle the beef with the salt, ground black pepper, onion powder, and garlic powder.
4. Cook the beef until well browned, about 8 minutes. Stir occasionally.
5. Pour off the grease, then spread the beef on a plate lined with a paper towel to cool for at least 10 minutes.  While the beef cools, prepare the salad ingredients.  

To finish the Big Mac Salad recipe:

1. Fill the salad bowl halfway with the prepped iceberg lettuce.
2. Spoon the cooled beef over the lettuce, and top with the remaining salad ingredients.
3. Drizzle the Big Mac Sauce over the salad.
4. Garnish with some sesame seeds and serve immediately.

What to serve with this dish

While this is a hearty salad, you may want to add a side dish or a refreshing drink to make it a complete meal. These are three options inspired by other fast food favorites.

Five Guys Cajun Fries – Five Guys’ fries are already legendary, but add Cajun seasoning, and you have something truly special. These fries are not super spicy, but they do have a bit of a spice kick, so they pair perfectly with a refreshing salad.

Homemade McDonald’s Sweet Tea – There’s nothing better when it is hot outside than a tall, ice-cold glass of Sweet Tea. This version from McDonald’s is easy to make and simple to customize to suit your taste.

Dirty Mountain Dew Baja Blast Dream Soda – Mountain Dew Baja Blast is already a favorite at Taco Bell, but making it “dirty” by adding a touch of cream, milk, and a dash of vanilla extract transforms it into a creamy, indulgent drink you’ll love.

Storing instructions

• Refrigerator Storage: Store each component separately in airtight containers. The chopped vegetables will stay fresh for up to 4 hours. The cooked ground beef keeps for up to 2 days. The Big Mac sauce keeps for up to 3 days. Do not store the assembled salad, as the sauce will saturate the lettuce and the vegetables will weep.
• Reheating Method: Reheat the ground beef in a skillet over medium heat, stirring occasionally, or in the microwave in 30-second intervals until warmed through. Assemble the salad fresh with cold vegetables and the reheated beef.
• Freezer Storage: Not recommended for assembled salad or fresh vegetables. The cooked beef can be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce should not be frozen, as the mayonnaise base will separate upon thawing.

Popular dinner salad recipes

• Chick-fil-A Cobb Salad
• Chicken Fajita Salad
• CPK Italian Chopped Salad
• Ming’s Thai Chicken Salad
• O’Charley’s California Chicken Salad
• Panera BBQ Chicken Salad

Check out more of my easy salad recipes and low-carb recipes to make any day of the week.

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McDonald’s Big Mac Salad

All the flavors of a classic Big Mac in a bowl: seasoned ground beef, iceberg lettuce, pickles, onion, tomatoes, cheese, and creamy homemade special sauce.

Course Main Course, Salad

Cuisine American

Keyword cheesy, comfort food, deconstructed, meaty, Party Food, Quick

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour 10 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Calories 655kcal

Author Stephanie Manley

Ingredients

Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup sweet pickle relish Heinz India relish is preferred
• 2 tablespoons brown mustard such as Guldens
• 1 1/2 teaspoons white vinegar
• 1 1/4 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon granulated garlic
• 1/4 teaspoon ground white pepper

Salad

• 1 pound 80/20 ground chuck
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 8 cups iceberg lettuce
• 1 cup shredded cheddar cheese
• ½ cup finely chopped dill pickles
• ¼ cup finely diced white onion
• 2 Roma tomatoes diced
• ½ cup Big Mac sauce
• 1 tablespoon sesame seeds

Instructions

• Prepare the Big Mac Sauce at least 1 hour before serving for the best flavor.
• In a small bowl, combine mayonnaise, sweet pickle relish, brown mustard, white vinegar, paprika, onion powder, granulated garlic, and ground white pepper.
• Season and brown the beef: Heat a large skillet over medium-high heat. Add 1 pound of 80/20 ground beef and break it into small crumbles. Season with ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon onion powder, and ¼ teaspoon garlic powder. Cook until browned with some crispy edges, about 7 to 8 minutes
• Drain excess grease and spread the meat on a plate to cool for 10 minutes — hot beef will wilt the lettuce.
• Prep the salad base: Add 8 cups of chopped iceberg lettuce to a large serving bowl, or divide among 4 individual bowls. The iceberg is key here — it gives you that signature Big Mac crunch and holds up under the warm beef.
• Layer the toppings: Arrange the cooled beef over the lettuce. Top with 1 cup of shredded cheddar cheese, 1/2 cup of chopped dill pickles, 1/4 cup of finely diced white onion, and 2 Roma tomatoes, diced. Keep the toppings in separate zones across the bowl for a classic deconstructed look.
• Drizzle 0.5 cups copycat Big Mac Sauce generously over the top. Finish with a sprinkle of 1 tablespoon of sesame seeds to stand in for the sesame seed bun. Serve immediately.

Notes

• Chilling the sauce for a full hour makes a noticeable difference. The onion powder and granulated garlic hydrate in the mayonnaise during that time, changing the flavor from sharp and distinct to smooth and blended. If you are pressed for time, 30 minutes is the minimum, but the result will not be quite as cohesive.
• Fully cooling the beef before assembly is what keeps the lettuce from wilting. The paper towel step removes excess grease, which would otherwise pool at the bottom of the bowl and make the salad heavy.
• If you want the cheese to melt onto the beef the way it does on the original burger, lay a slice of American cheese directly over the hot beef right after draining it from the skillet. The residual heat will melt it onto the meat, which you can then break apart and add to the salad.

Nutrition

Calories: 655kcal | Carbohydrates: 12g | Protein: 29g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 993mg | Potassium: 686mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1595IU | Vitamin C: 10mg | Calcium: 290mg | Iron: 4mg