These Pork Chops with Apples & Stuffing start with thick, bone-in pork chops seared in a cast iron skillet until beautifully browned. Sweet onions cook in butter until golden, then everything is layered with apple pie filling, cinnamon, and savory stuffing before it goes into the oven.

The result is tender, juicy pork with that wonderful sweet-and-savory combination that works so well with pork chops. And because everything finishes in one skillet, it looks impressive without much trouble.

Fall is just around the corner, and before everything turns into pumpkin everything, let’s take a moment to savor apple season. It’s one of my favorites, and I have loads of apple recipes right here on my website. Both sweet and savory, like this brand new recipe, sure to bring all kinds of comfort to your kitchen table.

Iowa Pork sponsors this recipe, but my opinions here and lifelong love of pork and pork farmers are all my own.

I am excited to partner with Iowa Pork to bring you this recipe. Pork is such a versatile protein for family meals, and thick-cut pork chops are especially nice for recipes like this because they stay juicy while all of those flavors bake together.

Even though I didn’t grow up on a farm in Iowa like my husband did, growing up we ate pork a lot. My Mom’s Pork Chops and Mushroom Gravy were one of my favorite comfort meals as a kid, and I still make them all of the time for my family. Little do they know that while they are enjoying my pork recipes, I am internally smiling because I am aware of Pork’s nutritional value.

Pork Chops with Apples

This is one of those dinners that looks like you fussed over it much more than you actually did. Once you sear the pork chops and caramelize the onions, the skillet does most of the work in the oven.

The apples add sweetness without turning the dish into dessert, while the onions, pork, and stuffing keep everything wonderfully savory. A little cinnamon ties it all together.

I also love that each pork chop gets its own generous helping of stuffing right on top. No need to make a bunch of separate side dishes unless you want to. Add a simple green vegetable or salad, and dinner is done.

Ingredients in Pork Chop, Apple, Stuffing Bake

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

• Bone-in pork chops: Choose thicker pork chops, about 1 to 1 ¼ inches thick. The thicker cut works especially well for searing and then finishing in the oven.

• Salt and pepper: A simple seasoning is all the pork needs because there are plenty of flavors coming from the other ingredients.
• Olive oil: Used to get a nice sear on the pork chops.
• Butter: Adds richness and helps the onions cook until soft and beautifully golden.
• Sweet onion: I used a Vidalia onion. Thinly sliced sweet onion becomes mild and almost buttery as it cooks.
• Chicken stock: Deglazes the skillet and picks up all of those flavorful browned bits left behind from the pork.
• Stuffing mix: I used pork-flavored Stove Top Stuffing, but Sage or Traditional would also be delicious.
• Apple pie filling: A convenient shortcut that gives you tender apples and a sweet sauce without peeling and cooking fresh apples separately.
• Ground cinnamon: Just enough to complement the apples and bring a warm fall flavor to the dish.

How to Make Pork Chops with Apples & Stuffing

Preheat your oven to 400°F.

Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the pork chops for about 6 minutes on each side.

While the pork is searing, prepare the stuffing according to the package directions and set it aside.

Remove the pork chops from the skillet and add the butter. Once melted, add the thinly sliced onions and cook until they are soft and caramel-colored, about 8 minutes.

Pour in the chicken stock, scraping the bottom of the skillet to loosen all of those flavorful browned bits.

Push the onions to one side and return the pork chops to the skillet. Divide the onions evenly over the pork chops.

Spoon apple pie filling over each chop and sprinkle the apples with cinnamon. Divide the prepared stuffing into four portions and mound one portion over each pork chop.

Cover the skillet and bake for 30 minutes. Remove the lid and bake for another 5 minutes, or until the stuffing is lightly crisp on top and the pork has reached a safe internal temperature (145° F.)

Storage and Reheating

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

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Tips for the Best Pork Chops with Apples & Stuffing

Use thick, bone-in pork chops for this recipe. Thin chops can cook too quickly during the combination of searing and baking.

Don’t skip deglazing the skillet. Those little browned bits left behind after searing the pork are packed with flavor. Scraping them up with the chicken stock adds that flavor right back into the dish.

Give the onions time to develop some color. You don’t need to deeply caramelize them, but allowing them to become soft and golden makes them sweeter and more flavorful.

Use an instant-read meat thermometer to check your pork rather than relying only on cooking time. Because pork chops can vary in thickness, temperature is the best way to know when they’re ready.

Best Pork Chop Tip: Insert your thermometer into the thickest part of the pork chop without touching the bone for the most accurate reading.

To What Temperature Should Pork Chops Be Cooked?

For juicy pork chops, cook whole cuts of pork to an internal temperature of 145°F, followed by a 3-minute rest.

Keep in mind that your pork chops will continue cooking slightly after they come out of the oven. Checking the temperature toward the end of the cooking time can help prevent overcooking.

Pork Chops with Apples FAQs

• Can I use boneless pork chops? Yes, but watch them carefully because boneless chops may cook faster. Thick, bone-in pork chops are my preference for this recipe.
• What kind of stuffing should I use? I used pork-flavored Stove Top Stuffing. Sage or Traditional stuffing would also pair nicely with the pork and apples.
• Do I have to use a cast iron skillet? No. Use any large, oven-safe skillet with a lid. If your skillet doesn’t have a lid, you can cover it tightly with aluminum foil. If you can’t transfer your skillet to an oven, transfer the pork chops to any other oven-safe pan for baking.
• Can I use fresh apples instead of apple pie filling? You could make a homemade cooked apple topping, but I wouldn’t simply substitute raw apples cup-for-cup. The prepared pie filling provides both the tender apples and the sweet sauce that are part of this recipe.
• Why do pork and apples go together? The mild savory flavor of pork is a natural match for the sweetness and slight tartness of apples. Add onions, sage-style stuffing, and cinnamon, and you get a classic sweet-and-savory combination.

More Pork Recipes to Love

There are so many different cuts of pork to enjoy, and I have many pork recipes on my website for you to love. Different cuts require different cooking techniques and internal cooking temperatures too. Iowa Pork makes it easy for you to figure out those internal temperatures with their Pork Cooking Temperature Guide.

If you love pork chops like we do, be sure to check out these No Peek Pork Chops and Rice, Pork Chops with Mushroom Gravy, Baked Pork Chops with Stuffing (a great way to use up extra stuffing from the holidays!), and these yummy Taco Pork Chops, too!

Last summer I shared this Pepperoni Pizza Burger, perfect to make on the grill or indoors all year long. Some other Iowa Pork favorites include Pork Stew (pictured above), Dr. Pepper Pork Ribs, Creamy Bacon Soup, Pork Roast and Gravy, Pork Roast and Sauerkraut, and this Iowa classic: Breaded Pork Tenderloin Sandwich.

See ALL of my Pork Recipes Here

Be sure to follow along with Iowa Pork on Instagram, Facebook, Pinterest, and Twitter for delicious pork recipes year-round!

The minute cooler weather arrives, I start craving meals just like this one. These Pork Chops with Apples & Stuffing have everything I want in a cozy dinner: juicy pork, buttery onions, sweet apples, and savory stuffing, all together in one skillet.

It’s simple enough for a family dinner but pretty enough to serve when you have company. And that combination of pork and apples just seems made for those first crisp evenings of fall.

Thank you to Iowa Pork for sponsoring this recipe and for supporting the work I do here at An Affair from the Heart.

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Pork Chops with Apples and Stuffing

Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Course Main Dishes

Cuisine American

Keyword apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 4 servings

Calories 480kcal

Ingredients

• 4 bone-in pork chops 1 to 1 ¼ inches thick
• Salt and pepper to taste
• 3 Tablespoons olive oil
• 3 Tablespoons butter
• 1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
• 1 cup chicken stock
• 1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
• 1 20-ounce can apple pie filling
• ½ teaspoon ground cinnamon

Instructions

• Preheat the oven to 400°F.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
• Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
• While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
• Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
• Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
• Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
• Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
• Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
• Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
• Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
• Let the pork chops rest for 3 minutes before serving.

Video

Notes

• Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
• Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
• Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
• If your oven-safe skillet doesn’t have a lid, cover it tightly with aluminum foil.
• For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn’t dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 3g | Protein: 37g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 250mg | Potassium: 649mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg

The post Pork Chops with Apples & Stuffing appeared first on An Affair from the Heart.

This easy sheet cake comes together with simple pantry ingredients and bakes in a 9×13-inch pan, making it ideal for feeding a crowd. The warm marshmallow topping melts right into the cake, while the smooth chocolate frosting creates the perfect finishing touch.

Today is my birthday, and there is nothing I like better than a homemade chocolate cake to celebrate another trip around the sun! (Unless it’s this chocolate pie – but that is another story for another time.) I have had this recipe ready to go for a while now, and saved it for my birthday, because I always love to share a new cake or dessert recipe each year to commemorate the day. I know that Mississippi Mud Cake is a classic dessert recipe, but here, it’s become a new obsession. 

It’s a fun, nostalgic recipe for a birthday, too. I mean, who didn’t love making mud pies when they were kids? 

Mississippi Mud Cake Recipe

If you’re a chocolate lover, this cake is about to become a favorite. Mississippi Mud Cake has the rich flavor of a brownie combined with the soft texture of a cake, all topped with a layer of gooey marshmallows and smooth chocolate frosting. It’s made with simple pantry staples, comes together easily, and bakes in a single pan, making it perfect for everything from family dinners to potlucks and holiday gatherings. Whether you serve it warm or let the frosting set before slicing, every bite is packed with chocolatey goodness.

What is Mississippi Mud Cake?

Mississippi Mud Cake is a classic Southern dessert believed to have gotten its name from the dark, rich appearance that resembles the muddy banks of the Mississippi River. Traditional versions feature a dense chocolate cake topped with marshmallows and a chocolate frosting or glaze.

Over the years, countless variations have appeared, but the combination of chocolate, marshmallows, and frosting remains the hallmark of this beloved dessert.

Ingredients in this Mississippi Mud Cake Recipe

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Cake:

• All-Purpose Flour – Provides the structure and foundation for the cake.
• Cocoa Powder – Gives the cake its rich chocolate flavor. Regular baking cocoa works beautifully, though Dutch-process cocoa can be used for a deeper chocolate taste.
• Granulated Sugar – Adds sweetness and helps create a tender crumb.
• Light Brown Sugar – Adds moisture and a subtle caramel-like depth of flavor.
• Baking Powder – Helps the cake rise and keeps it from becoming too dense.
• Baking Soda – Works alongside the baking powder to create a soft texture.
• Salted Butter – Adds richness, moisture, and flavor throughout the cake.
• Eggs – Provide structure and help bind the ingredients together.
• Vanilla Extract – Enhances the chocolate flavor and adds warmth.
• Mini Marshmallows – Create the signature gooey layer that makes Mississippi Mud Cake so irresistible.

For the Frosting :

• Powdered Sugar – Creates a smooth, sweet frosting.
• Cocoa Powder – Adds rich chocolate flavor to the frosting.
• Whole Milk – Helps achieve the perfect pourable consistency.

How to Make Mississippi Mud Cake

Preheat your oven to 350°F and grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and baking soda.

Add the melted butter, eggs, and vanilla extract. Stir until the cake batter is smooth and fully combined.

Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top of the warm cake. Return the pan to the oven for about 5 minutes, just until the marshmallows puff up and become soft and gooey.

While the marshmallows are warming, whisk together the powdered sugar, cocoa powder, and milk until smooth and free of lumps.

Pour the chocolate frosting over the warm marshmallows. You can serve the cake right away while it’s warm and gooey, or allow the frosting to set before slicing for cleaner pieces.

Storage

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

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If you can’t wait to try this recipe for this Mississippi fudgy chocolate cake recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Regular baking cocoa works perfectly, but Dutch-process cocoa will give the cake a deeper, richer chocolate flavor.
• The marshmallows only need to puff up slightly. There’s no need to toast or brown them.
• Avoid overbaking the cake to keep it soft and moist.
• For cleaner slices, allow the frosting to set before cutting.
• If you’re short on time, place the cake in the refrigerator for about 15 minutes to help the frosting firm up quickly.
• If using unsalted butter, add ¼ teaspoon salt to the dry ingredients.

FAQs about Mississippi Mud Cake

Can I make Mississippi Mud Cake ahead of time? Absolutely. In fact, many people prefer it after the frosting has had time to set, making it an excellent make-ahead dessert for parties and gatherings.

Can I use large marshmallows instead of mini marshmallows? Yes. Simply cut larger marshmallows into smaller pieces so they melt more evenly across the top of the cake.

Is Mississippi Mud Cake more like a cake or a brownie? It’s somewhere in between. The texture is rich and dense like a brownie, but soft and tender like a cake, giving you the best of both worlds.

More Chocolatey Dessert Recipes to Love

My favorite chocolate cake recipe is my Sauerkraut Chocolate Cake. A rich, delicious chocolate cake recipe slathered with the best sour cream fudge frosting, don’t knock it till you try it! I have loads of chocolate recipes here on my site. Some of my favorites are this Chocolate Malt Ice Cream, Never Fail Fudge, French Silk Pie, Chocolate Macaroon Tunnel Cake, Homemade Hostess Cupcakes, and the best German Chocolate Cake, too! Of course, you can’t best a Texas Sheet Cake or a Mississippi Mud Pie.

As I celebrate another trip around the sun this week, it felt like the perfect excuse to share a dessert that’s all about chocolate, comfort, and a little bit of nostalgia. Whether you’re making this Mississippi Mud Cake for a special occasion or simply because you’re craving something sweet, I hope it brings a little extra joy to your table. After all, life is too short not to have cake.

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Mississippi Mud Cake

Rich chocolate Mississippi Mud Cake topped with gooey marshmallows and a simple cocoa frosting. This classic Southern dessert is easy to make, feeds a crowd, and is perfect for potlucks, holidays, and family gatherings.

Course Cake & Cupcakes

Cuisine American

Keyword 9×13, cake, chocolate, chocolate cake, marshmallow, sheet cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 344kcal

Ingredients

Cake:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup white granulated sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

Frosting:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/3 cup whole milk

Instructions

• Preheat your oven to 350°F.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and cocoa powder.
• Add the melted butter, eggs, and vanilla. Whisk until the wet and dry ingredients are fully combined.
• Pour the batter into a 9×13 inch baking dish coated with butter or nonstick cooking spray. Bake for about 35-40 minutes, or until a toothpick can be cleanly removed from the pan.
• Remove your cake from the oven, top it with the marshmallows, and return it to the oven for 5 more minutes, or until the marshmallows just barely start to brown.
• Whisk together the powdered sugar, cocoa powder, and milk for your frosting. Make sure the mixture is smooth and free of clumps. Pour the frosting over the marshmallows.
• You can slice the cake immediately or let it cool on the counter until the frosting starts to set!

Notes

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 150mg | Potassium: 142mg | Fiber: 3g | Sugar: 42g | Vitamin A: 292IU | Calcium: 43mg | Iron: 2mg

The post Mississippi Mud Cake appeared first on An Affair from the Heart.

Sprinkle it on toast, avocado, eggs, dips, roasted veggies, or, of course, use it as a homemade bagel topping. Once you make it yourself, you’ll never go without it again.

This recipe takes about 5 minutes to mix up and makes enough to keep on hand for everyday use.

What’s your favorite kind of bagel?  Mine is, hands down, the everything bagel.  We almost always have them on hand for lunch as sandwiches or for breakfast, of course. But when I found myself wondering how to get those flavors into more foods, I decided it was time to make some Everything Bagel Spice!

Everything Bagel Seasoning

This is one of those simple recipes that does a lot of heavy lifting in your kitchen. It’s made with the perfect combination of pantry ingredients, comes together in minutes, and instantly adds bold flavor to whatever you’re making.

You can customize it to your taste, keep it on hand for quick meals, and use it far beyond just bagels. It’s one of those little things that makes everyday food taste a little more special.

What is Everything Bagel Seasoning?

Everything bagel seasoning is a savory blend of seeds, garlic, onion, salt, and spices that was originally used to top everything bagels. It’s known for its bold, salty, slightly nutty flavor and signature crunch.

The classic mix typically includes sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Some versions, like this one, also include caraway seeds and black pepper for a little extra depth and a more traditional deli-style flavor.

While it started as a bagel topping, it’s become a go-to seasoning for so much more. From avocado toast and eggs to dips, vegetables, and even proteins, it’s an easy way to add big flavor with just a sprinkle.

Everything Bagel Seasoning Ingredients 

Complete ingredient measurements for this Everything But the Bagel Seasoning Blend are in the printable recipe card at the bottom of this post.

• Dried minced onion flakes – Adds a subtle sweetness and texture. If you’re in a pinch, a small amount of onion powder can be used, though minced onion gives the best texture.
• Poppy seeds – Bring that classic everything-bagel look and a slight, nutty crunch.
• Kosher salt or Flaky sea salt – Gives the seasoning its signature savory bite. You can reduce slightly if you prefer less salt.
• Dried minced garlic flakes – A must for that bold, garlicky flavor. Garlic powder can work in a pinch, but minced garlic gives a better texture.
• Toasted white sesame seeds – Provide a rich, nutty flavor. You can also use a mix of white and black sesame seeds for a more traditional look and a little extra depth.
• Crushed black pepper– Adds a little kick and balances the overall flavor.
• Caraway seeds– Optional for some, but they give that classic deli-style flavor you find in traditional bagels.

How to Make Everything Bagel Spice

In 5 minutes, you’ll be sprinkling!

Add all of the ingredients to a small bowl. Stir until everything is evenly combined.

Transfer to an airtight container or spice jar. Store at room temperature until ready to use.

Storage & Make Ahead Instructions

Store in an airtight container at room temperature for up to 6 months. For the freshest flavor, keep it in a cool, dry place away from direct sunlight.

This seasoning is perfect for making ahead. Mix up a batch and keep it on hand for quick meals throughout the week. It also makes a great homemade gift when packaged in a small jar.

Love it? Pin it!

If you can’t wait to try this everything bagel seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Give it a quick stir before each use since the salt can settle.
• If you prefer a lower-sodium version, reduce the salt slightly and add more seeds.
• Lightly crush the mixture with your fingers if you want a finer texture.

Favorite Ways to Use Everything Bagel Seasoning

This seasoning is one of those things you’ll start sprinkling on everything once you have it on hand. It’s so good on buttered toast or avocado toast, and it instantly upgrades eggs, omelets, or even a breakfast casserole.

Everyone loves my Everything Bagel Dip recipe (pictured above), it’s so easy and super delicious! It’s tasty on roasted vegetables or potatoes, and adds great flavor to chicken or salmon before baking. And of course, it makes the perfect bagel topping or can be mixed right into homemade bagel or bread dough, like my Everything Sauerkraut Bread recipe.

If you’re looking for even more Everything Bagel Seasoning uses, here are a few more yummy recipes to try next: Cottage Cheese Avocado Toast with Everything Bagel Seasoning, Everything Bagel Pigs in a Blanket, Everything Seed Bread, or these Everything Bagel Almonds.

FAQ about Everything Bagel Seasoning Blends

• Is this like Trader Joe’s Everything Bagel Seasoning Mix? Yes! This homemade version is very similar to Trader Joe’s Everything But the Bagel Sesame Seasoning Blend, but you can adjust the salt, seeds, and spices to make it exactly how you like it.
• Can I leave out the caraway seeds? Yes, absolutely. They add a traditional flavor, but the seasoning is still delicious without them.
• Can I use regular table salt? You can, but use less since it’s finer and saltier than kosher salt.
• Do I have to toast the sesame seeds? It’s highly recommended for the best flavor, but you can skip it if needed.

Keep a jar of this on hand, and you’ll never look at plain toast or eggs the same way again. It’s quick, easy, and always worth it.

If you try it, don’t forget to leave a comment and rating. I truly appreciate your support!

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Everything Bagel Seasoning

This homemade Everything Bagel Seasoning is the perfect combination of seeds, garlic, onion, and salt. Ready in just 5 minutes, it’s the ultimate bagel topping for toast, eggs, dips, and more.

Course Seasoning Mixes & Spice Blends

Cuisine American

Keyword Everything Bagel Spice, everything but the bagel spice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 189kcal

Author Michaela Kenkel

Ingredients

• 1/2 Tablespoon dried minced onion
• 1 Tablespoon poppy seeds
• 1 Tablespoon kosher salt or flaky sea salt
• 1 Tablespoon dried minced garlic
• 2 Tablespoons white sesame seeds or a combination of black and white toasted
• 1 teaspoon crushed black pepper
• 1/2 Tablespoon caraway seeds

Instructions

• Mix everything together and store in an airtight container until ready to use.

Notes

This recipe makes about 1/3 cup of seasoning blend. The nutrition reflects the entire amount. 

Nutrition

Serving: 1serving | Calories: 189kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 6987mg | Potassium: 344mg | Fiber: 6g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 332mg | Iron: 4mg

This recipe was originally posted on May 3, 2018. It was adapted from Take Two Tapas. I have updated this post to improve user experience and reshared it on April 7, 2026.

The post Homemade Everything Bagel Seasoning appeared first on An Affair from the Heart.

When March rolls around, my friends at Frank’s Kraut celebrate in a big way with what they call Reuben Madness Month. Think of it as the delicious collision of March Madness and St. Patrick’s Day, all centered around one of the most iconic sandwiches out there… the Reuben.

This year, I gave those classic deli flavors a lighter twist with this Reuben Chop Salad. Crisp romaine is topped with thick cubes of corned beef, Swiss cheese, chopped sweet pickles, rye croutons, and Frank’s Tangy Mustard Kraut, then tossed with creamy Thousand Island dressing for that unmistakable Reuben flavor. It’s everything you love about the sandwich, just served up in a fresh, fork-friendly bowl.

This salad serves four and comes together in about 15 minutes, making it perfect for a quick lunch, easy dinner, or a fun way to celebrate Reuben season.

This recipe is sponsored by Frank’s Kraut, but my lifelong love of their products and opinions are all mine.

Reuben Chop Salad with Frank’s Kraut

Every bite delivers that perfect Reuben balance of tart, salty, crunchy, and just a little sweet. The Tangy Mustard Kraut adds a bright pop that pairs beautifully with the corned beef and dressing. If you prefer a more traditional flavor, Frank’s Original Kraut works just as well. Either way, it’s a simple way to enjoy those bold deli flavors in a lighter dish without missing a thing.

Whether you’re celebrating Reuben Madness Month, looking for a fresh St. Patrick’s Day recipe, or just craving those classic deli flavors more lightly, this salad delivers.

Frank’s Mustard Kraut

Friends, I’ve completely fallen for Frank’s Mustard Kraut. It has quickly earned a permanent spot in my refrigerator, and for good reason. It brings such a bright, zippy flavor to dishes and makes an easy way to add something a little special to everyday meals.

Look at it here with my Breaded Pork Cutlet recipe or this Bratwurst Slider recipe!

What makes this kraut stand out is the combination of Frank’s classic sauerkraut with a tangy mustard and dill pickle twist. That bold flavor is exactly what makes it such a great addition to anything inspired by a classic Reuben.

Ingredients In Reuben Chop Salad

Find the complete ingredients and instructions at the bottom of this post in the printable recipe card. 

• Thousand Island dressing – The classic creamy dressing that ties all of the Reuben flavors together. Find the recipe for my Homemade Thousand Island Dressing here.
• Romaine lettuce – The crisp base of the salad. Romaine holds up well to hearty toppings and dressing without becoming soggy.
• Corned beef – Thick-cut deli corned beef gives this salad that signature Reuben flavor. If you happen to have leftover corned beef from a holiday meal, that works beautifully here, too.
• Swiss cheese – Swiss cheese adds a creamy, slightly nutty flavor that pairs perfectly with corned beef and kraut.
• Sweet pickles – These add a touch of sweetness that balances the salty and tangy elements in the salad. If you prefer a sharper bite, dill pickles could be used instead.
• Frank’s Tangy Mustard Kraut – This kraut adds a bright, zippy flavor with a hint of mustard that complements the corned beef beautifully. Frank’s Original Kraut can also be used if you want a more classic sauerkraut flavor.
• Rye croutons – Rye croutons bring that unmistakable Reuben bread flavor into the salad and add a satisfying crunch. My easy recipe for Homemade Rye Croutons can be found right here.

How to Make Reuben Chop Salad

This salad comes together in no time at all!

Place the chopped romaine lettuce into a large bowl.

Top the lettuce with the cubed corned beef, Swiss cheese, chopped sweet pickles, drained Frank’s Tangy Mustard Kraut, and rye croutons.

Drizzle the Thousand Island dressing over the top.

Toss everything together until the salad is evenly coated with dressing, then serve immediately.

Storage

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

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Tips for the Best Reuben Salad

Here are a couple of tips to make the best corned beef Reuben salad:

• Be sure to drain the kraut well before adding it to the salad so it doesn’t water down the dressing.
• Ask your deli to slice the corned beef nice and thick so it cubes nicely and gives the salad a heartier bite. Each slice of mine was just a bit shy of a half pound. Once I trimmed it a bit, it was the perfect amount.
• Add the dressing right before serving so the lettuce and croutons stay crisp.

Tips and Variations

This salad is easy to customize depending on what you have on hand or how closely you want to stick to classic Reuben flavors.

• If you can’t get enough rye bread flavor, try sprinkling a pinch of caraway seeds over the salad for that signature deli-style taste. It’s a small addition that makes the whole bowl taste even more like a traditional Reuben.
• For the dressing, Russian dressing can easily be used in place of Thousand Island.
• You can also swap the corned beef for pastrami if that’s what you prefer. It brings a slightly smoky twist that works beautifully with the kraut and Swiss cheese.
• While romaine holds up well and keeps the salad nice and crisp, other lettuces can work too. Iceberg, chopped green leaf, or even a romaine-and-iceberg mix will give you that same crunchy texture.
• And if you’re in a hurry, you can skip making croutons and toss in rye bagel chips instead. They add the same toasty rye flavor with a little extra crunch and make this salad even faster to throw together.

The traditional Reuben sandwich was introduced in my very own hometown of Omaha, and it’s still one of the best combinations ever created. Corned beef, Swiss cheese, sauerkraut, and creamy dressing are piled onto rye bread and toasted until everything is warm and melty. It’s a classic for a reason.

Right alongside it is the Rachel, the turkey version of the Reuben that swaps in oven-roasted turkey for the corned beef but keeps all of those same delicious flavors.

Let’s Reubenize It

Once you start thinking about those ingredients, it’s hard not to imagine all the other ways they can come together.

Beyond the sandwiches, those same classic Reuben flavors can show up in all kinds of delicious ways. Corned beef, Rye, Swiss cheese, sauerkraut, and that tangy dressing have a way of turning everyday comfort foods into something a little more fun. Over the years, I’ve taken those ingredients and worked them into everything from cozy soups to hearty casseroles and a lot of game day favorites. Recipes like Cream of Reuben Soup (pictured above), Reuben Meatloaf, Reuben Pot Pies, Reuben Mac and Cheese, Reuben Burgers, Reuben Pizza, Reuben Stuffed Baked Potatoes, and Reuben Nachos all prove that once you start Reubenizing recipes, it’s hard to stop.

And if you’re really in the mood to Reubenize your menu, you can see all of my Reuben-inspired recipes here. Or check out all of my sauerkraut recipes in this section here. Frank’s Kraut and I have been cooking up amazing recipes together for over a decade!

Still hungry? Find oodles more sauerkraut recipes at FranksKraut.com and follow along with them on their socials to see even more yummy goodness:  Facebook, YouTube,  Pinterest, and Twitter.

Reuben Madness Month is all about celebrating those bold deli flavors we love, and this Reuben Chop Salad delivers them in a fresh, lighter way. With corned beef, Swiss cheese, and the bright bite of Frank’s Tangy Mustard Kraut, every forkful tastes just like your favorite sandwich. Let’s get to that recipe!

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Reuben Chop Salad

All the flavors of a classic deli Reuben in a lighter bowl! This Reuben Chop Salad is loaded with corned beef, Swiss cheese, tangy sauerkraut, sweet pickles, homemade rye croutons, and creamy Thousand Island dressing. Perfect for St. Patrick’s Day and beyond!

Course Salads

Cuisine American

Keyword chop salad, corned beef, Homemade Rye Croutons, Reuben, Romaine lettuce, salad, Sauerkraut, Swiss Cheese, Thousand Island Dressing

Prep Time 10 minutes minutes

Servings 4 servings

Calories 517kcal

Ingredients

• 2 heads Romaine Lettuce chopped (about 8 cups)
• 3/4 pound deli corned beef cut thick, cubed
• 6 ounces Swiss cheese cubed
• 4 sweet pickles chopped
• 1/2 cup Frank's Tangy Mustard Kraut drained
• 1 1/2 cups Rye Croutons
• 1/2 cup Thousand Island Dressing (more or less, to taste)

Instructions

• Place chopped lettuce in a salad bowl.
• Top with chopped corned beef, Swiss cheese, sauerkraut, sweet pickles, and croutons.
• Add dressing and toss to coat.
• Serve immediately.

Notes

This salad is best served right after tossing with the dressing.

If you’d like to prep ahead, you can chop the lettuce and cube the corned beef and cheese ahead of time. Store them in the refrigerator and assemble the salad just before serving.

Once dressed, leftovers can be stored in the refrigerator for about a day, though the croutons will soften.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 31g | Protein: 36g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 93mg | Sodium: 1261mg | Potassium: 906mg | Fiber: 8g | Sugar: 13g | Vitamin A: 27875IU | Vitamin C: 15mg | Calcium: 547mg | Iron: 6mg

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Everyone has heard of buffalo chicken dip, it’s present at all of the parties here, too, but barbecue chicken dip? Let’s just say it might be that shy cousin of a recipe. My hubs isn’t a fan of buffalo sauce, so BBQ is always his first choice. When I make it, I love to add a jar of Frank’s Sweet & Smoky BBQ Kraut. It adds a little more substance, and a lot more yumminess!

BBQ Chicken Dip with Kraut

This BBQ Chicken & Kraut Dip is a bold, creamy, crowd-pleasing hot dip made for game day spreads and Super Bowl snacking. It’s rich and cheesy like a classic hot dip, but the addition of Frank’s Sweet & Smoky BBQ Kraut brings a tangy, smoky depth that cuts through the richness and keeps every bite interesting. Scoopable, dippable, and guaranteed to disappear fast, this is the kind of appetizer everyone hovers around during the game.

This post is sponsored by Frank’s Kraut, but my lifelong love and opinion of their delicious sauerkraut are all my own.

Why Sauerkraut Is Good for You

Sauerkraut does more than add bold, tangy flavor to your favorite dishes. Because it’s naturally fermented, it contains probiotics that help support digestion and overall gut health. It also provides key nutrients like vitamins C and K, along with minerals such as iron and potassium. When paired with hearty ingredients like chicken or cheese, sauerkraut adds a nutritional boost while helping balance richer flavors for a more satisfying dish.

Ingredients You’ll Need

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cream cheese – This is the base of the dip, making it thick, creamy, and sturdy enough to hold all the mix-ins without getting greasy.
• Sour cream – Adds a little tang and softens the cream cheese so the dip stays scoopable even after baking.
• BBQ sauce –Brings sweetness, smoke, and classic BBQ flavor that pairs perfectly with the kraut. Use your favorite thick, bold BBQ sauce, try my homemade BBQ sauce if you haven’t already!
• Garlic –Fresh garlic adds depth and keeps the dip from tasting flat.
• Brown sugar – Just a touch balances the tang from the kraut and sour cream and enhances the smoky BBQ flavors.
• Cayenne pepper – Adds a subtle kick without overpowering the dip. You can adjust slightly for heat preference, just take a taste before you bake!
• Paprika – Boosts color and adds a mild smoky warmth.
• Canned chicken – Makes this dip hearty and protein-packed while keeping prep quick and easy, perfect for game day cooking. You could use leftover chicken or rotisserie if you prefer!
• Frank’s Sweet & Smoky BBQ Kraut – The star of the recipe. This kraut adds tang, sweetness, and smoky BBQ flavor all in one. It keeps the dip from being overly rich and gives it that “what is in this?” factor. 
• Green onions – Bring freshness and a mild onion bite. Using them in layers adds flavor inside the dip and color on top. The whites go inside and the green parts on top.
• Bell pepper – Adds a little crunch and sweetness to balance the creamy base.
• Shredded cheddar cheese – Sharp and bold, cheddar brings classic melted cheese flavor.
• Shredded mozzarella cheese – Melts smoothly and gives the dip that irresistible stretchy, bubbly finish.

How to Make BBQ Chicken & Kraut Dip

Start by preheating your oven and spraying a shallow baking dish so nothing sticks.

In a mixing bowl, whip together the cream cheese, sour cream, garlic, brown sugar, cayenne, and paprika until completely smooth and creamy. This step is key. Starting with a smooth base ensures an even, scoopable dip.

Fold in the canned chicken, Frank’s Sweet & Smoky BBQ Kraut, bell pepper, and the white parts of the green onions. Stir just until everything is evenly distributed.

Mix in half of the cheddar and half of the mozzarella, reserving the rest for the top.

Spread the dip into your prepared baking dish.

Sprinkle the remaining cheese evenly over the top, then finish with half the green onion tops (reserve the rest for serving) and a few spoonfuls of BBQ sauce dotted across the surface.

Bake uncovered until the cheese is melted, bubbly, and lightly golden on top.

Let it rest for a few minutes, sprinkle with the remaining green onions, then serve warm with sturdy tortilla chips.

Chicken Dip Make-Ahead & Storage Tips

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly. You may have to increase the bake time.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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Serving Tips

This dip is best served hot and pairs perfectly with tortilla chips, but it’s also great with pretzel chips, Fritos, toasts, or sturdy crackers. For a full game day spread, serve it alongside wings, sliders, or other hearty Super Bowl appetizers.

Frank’s Sweet & Smoky BBQ Kraut

Frank’s Sweet & Smoky BBQ Kraut brings a bold twist to classic sauerkraut by blending natural fermentation with rich barbecue flavor. Hints of sweetness, smoky notes, and warm spices give it a depth that pairs especially well with creamy, cheesy dishes like this BBQ Chicken & Kraut Dip. It adds tang to balance the richness while layering in barbecue flavor without the need for extra sauces or seasoning.

More Sauerkraut Recipes to Love

I have been blessed to work with Frank’s Kraut for over a decade now. Over the years, we have created many wonderful recipes together. If you are looking for other ways to get sauerkraut on the menu for your Super Bowl party this weekend, be sure to take a peek at my Sauerkraut Bacon and Swiss Dip (pictured above) and my Crock Pot Reuben Dip, perfect for spreading over rye toasts or pretzels!

Speaking of Reubens, my Reuben Pizza and of course the traditional Reuben Sandwich makes perfect game day food, as do these Bratwurst Sliders that use Frank’s Mustard Kraut and this BBQ Chicken Pizza!

Love Sauerkraut? I worte a post about everything you always wanted to know about Kraut! Where it comes from, how it’s made, plus, tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

You can find many fantastic sauerkraut recipes here on my blog, as well as on the Frank’s Kraut Website.  I even have a Pinterest Board dedicated just to sauerkraut!  You will be sure to find new and creative recipes year-round at all these places, and when you follow Frank’s Kraut on Facebook, Twitter, Instagram, and Pinterest.

If you’re looking for a game day dip that’s a little different but still totally crowd-friendly, this BBQ Chicken & Kraut Dip delivers. Creamy, cheesy, smoky, and tangy, it’s the kind of appetizer that keeps people coming back for “just one more scoop” long after kickoff.

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BBQ Chicken & Kraut Dip

Creamy, cheesy, and full of bold flavor, this BBQ Chicken & Kraut Dip combines tender chicken, melty cheddar and mozzarella, tangy Frank’s Sweet & Smoky BBQ Kraut, and rich BBQ sauce for a hot dip everyone will love. Perfect for sharing, or just sneaking a scoop (or two) yourself!

Course Dips

Cuisine American

Keyword BBQ, BBQ chicken, BBQ chicken dip, canned chicken, cream cheese, Frank’s kraut, Frank’s Sweet & Smoky BBQ Kraut, hot dip

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 3/4 cup BBQ sauce
• 2 cloves garlic minced
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 Tablespoon brown sugar
• 1 (12.5 ounce) canned chicken
• 1 (16 ounce) jar Frank's Sweet & Smoky BBQ Kraut drained and roughly chopped
• 3 large green onions sliced, divided
• 1 bell pepper diced
• 1 (8 ounce) package of shredded cheddar cheese, divided
• 1 (8 ounce) package of shredded Mozzarella cheese, divided

Instructions

• Preheat oven to 425 degrees F. Spray a shallow 2 quart baking dish with non-stick spray and set aside.
• In a mixer, whip together cream cheese, sour cream, garlic, brown sugar, cayenne pepper and paprika until smooth.
• Fold in the BBQ Kraut, canned chicken, bell pepper, and the bottoms of the green onions until incorporated.
• Mix in half of each shredded cheese.
• Spread into the prepared pan, top with remaining green onion tops and dot on some BBQ sauce.
• Bake, uncovered, for 25 minutes or un the the top is a light golden brown and the cheese is bubbly.
• Serve with tortilla chips.

Notes

Make Ahead:
This dip can be assembled up to a day in advance. Cover tightly and refrigerate. When ready to bake, remove it from the fridge while the oven preheats, then bake as directed until hot and bubbly.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition

Serving: 1serving

The post BBQ Chicken & Kraut Dip appeared first on An Affair from the Heart.

When it was snack time at my Grandma’s house, those scrumptious buttery chicken-flavored crackers were always on hand when I was a kid. As it turns out, my hubs had the same memory at his grandparents’ house. Chicken in a Biskit Crackers were always readily available when the grandkids came over. 

A couple of years ago, my friend Gail texted me and told me she had brought a new dip recipe to one of her teacher’s meetings at school. She said it was awesome and that everyone devoured it, and she knew I had to make it, too! She passed along this creamy dip recipe, and I made it for a family get-together, and she was right – Instant winner!

If you’re looking for alternative dip options, these dips are a great way to eat more of those delicious crackers, so pick up a family-size box and try these: Crab Rangoon Dip, Crock Pot Reuben Dip, Asian Bean Dip, or this Fiesta Corn Dip. 

Ingredients Needed for Chicken In A Biscuit Dip

You will find the exact measurements and ingredients in the printable recipe card at the bottom of this post. 

• Mayonnaise– I used regular mayonnaise, but any kind will work. 
• Cream cheese – Full-fat cream cheese will ensure this dip has a rich and creamy flavor, but low-fat will also work. 
• Chicken meat – I used a water-packed can of white chicken breast, drained. Any kind of chicken meat will work; chicken breast, chicken thighs, miscellaneous chicken pieces, or any leftover chicken you have in the fridge. Just make sure to shred it or place it in the food processor.  
• Chives –  Dried or freshly chopped chives add great flavor to the dip.
• Worcestershire Sauce – a savory, tangy, and slightly sweet fermented condiment with a complex, salty, and punchy umami flavor derived from anchovies, vinegar, and tamarind.
• Chicken in a Biskit Crackers – I love their crunchy texture and real chicken flavor! Grab the family-size box so you have enough of them for dipping!

How to make chicken dip for crackers

This dip recipe comes together quickly and easily!

In a medium bowl, beat cream cheese until smooth with an electric hand mixer.

Stir in mayo, chives, and Worcestershire sauce until combined. Fold in chicken. 

Serve in a shallow serving bowl with Chicken in Biskit crackers.

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 FAQs About Chicken in a Biskit Dip

• What’s on a Chicken in a Biskit cracker? Chicken in a Biskit cracker has chicken flavoring in it. 
• What is the seasoning on a Chicken in a Biskit Cracker? The package tells us the crackers are “made with cooked chicken for natural flavor.”
• What is a Chicken in a Biskit? Chicken in a Biskit is a chicken-flavored cracker sold by Nabisco.
• Why is it called Chicken in a Biskit? The crackers are called Chicken in a Biskit because they are chicken-flavored crackers.
• Where to buy Chicken In A Biskit Crackers? I realize these crackers may not be available everywhere, so feel free to substitute your favorite cracker to eat with this dip. Or pick some up online, they are perfect alongside some soup, a salad, or just as a snack-time dip. 

SUBSTITUTIONS

• Feel free to substitute a different flavor of cream cheese or even one that already has chives in it.  
• Add a touch of hot sauce to spice up the dip, or make buffalo chicken dip by adding some Frank’s Red Hot Buffalo sauce. 
• Instead of canned chicken, use leftover rotisserie chicken, or even fried chicken.
• If you can’t get a hold of Chicken in a Biskit flavored crackers, use other crackers you love, tortilla chips are great with this Biskit dip too!

 Tips & Tricks For This Biskit Recipe

• Take the cream cheese out of the fridge before you start to prepare this dip so it comes to room temp. I find it way easier to work with softened cream cheese than cream cheese straight from the fridge. 
• If you are using fresh chicken, make sure you are only using the meat, not the outside skin.

More DIP RECIPES to Love

Looking for more great dip recipes? I have so many recipes for you. Here are a few of my favorites:

• Dill Pickle Dip (pictured above)
• Frito Corn Dip
• Sauerkraut Bacon & Swiss Dip
• Vanilla Fruit Dip
• Award Winning Crack Dip
• Everything Bagel Dip
• Philly Cheese Steak Dip
• Qdoba’s Queso Recipe

See All of my Dip Recipes Here and See All of my Chicken Recipes Here

If you are as nostalgic as I am, you will absolutely love this creamy chicken dip reminiscent of Chicken in a Biskit crackers; it really is the perfect cracker snack. Serve it alongside your favorite party munchies and watch it disappear. 

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Chicken in a Biskit Dip

Do you remember Chicken in a Biskit Crackers? Did you love them as much as I did? If so, you are going to adore the delicious flavor of this Chicken in a Biskit Dip recipe! Mayonnaise, cream cheese, and chicken along with chives, and Worcestershire sauce come together for a savory dip any cracker will love to be dipped in.

Course Dips

Cuisine American

Keyword Chicken in a Biscuit Dip, Chicken in a Biskit Dip, Chicken in a Biskit Dip recipe, Chicken in a Biskit Flavors, dip for crackers, Dips for Chicken in a Biskit, recipes using chicken in a Biskit

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 225kcal

Author Michaela Kenkel

Equipment

• Swanson White Premium Chunk Canned Chicken Breast in Water, Fully Cooked Chicken
• Kitchenaid Stand Mixer
• KitchenAid Hand Mixer 
• Chicken in a Biskit Original Baked Snack Crackers

Ingredients

• 1 cup mayonnaise
• 1 8-ounce package of cream cheese, softened
• 1 5-ounce can of chicken meat (packed in water,) drained
• 1 Tablespoon dried chives
• ⅛ teaspoon Worcestershire Sauce
• Chicken in a Biskit Crackers for serving

Instructions

• Beat cream cheese until smooth.
• Stir in mayo, chicken, chives, and Worcestershire sauce until combined. 
• Refrigerate until ready to eat.
• Serve with Chicken in a Biskit crackers

Nutrition

Serving: 1 | Calories: 225kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Cholesterol: 25mg | Sodium: 197mg

This recipe was originally posted on May 8, 2023. It has been updated to improve user experience and reshared on January 26, 2026.

The post Chicken in a Biskit Dip appeared first on An Affair from the Heart.

Perfectly roasted pork roast, sitting on a bed of Frank’s Kraut. Pork Roast & Sauerkraut, bringing the family together for decades. Some even say that eating Pork & Kraut on New Year’s Day will bring you good luck. Who couldn’t use a little good luck?

Thank you to Frank’s Kraut for sponsoring this post. Know that the opinions in this post and the love for their sauerkraut are all my own. Please support the brands that make An Affair from the Heart possible.

Pork Roast with Sauerkraut

Pork and Kraut is not only the perfect gather your family around the table, Sunday supper kind of meal, it’s also been said to be good luck to enjoy it on New Year’s Day. It’s pure comfort, make your tummy smile food. Plus, it’s so delicious, I just wish that you could smell it!

Where did the tradition of eating Pork & Sauerkraut on New Year’s Day originate?

Germans have always believed that eating pork and kraut on New Year’s Eve at midnight (New Year’s Day) brings wealth and luck all year long. When they came to the U.S. and took up residence in the Midwest, mainly in Ohio and Pennsylvania, in the 17th and 18th centuries, the Pork & Sauerkraut Tradition continued. 

They claimed that the pig is a symbol of good luck and perfect for looking toward the new year with a positive mind. Makes sense as the pig looks forward as it roots for food, whereas, say, chickens and turkeys scratch backward. So eating chicken or turkey was claimed to be a bad idea.

The wealth comes from the sauerkraut, as their wish for one another was that they would “receive as much wealth as there were shreds of cabbage in the batch of sauerkraut.” 

Sauerkraut Wishes You Well-Being

Sauerkraut has long been associated with bringing good fortune, but it also brings something just as valuable… well-being. The benefits it offers your gut and digestive system are nothing short of impressive, which is why kraut has earned its place as a true superfood.

There’s a reason this dish has traditionally been served around the New Year. After heavy meals, late nights, and maybe a few extra cocktails, sauerkraut gives your body a gentle reset. As a live food, it helps cultivate a healthy gut biome, keeping all that good bacteria working the way it should.

Those fast-absorbing vitamins and minerals can help your system bounce back, easing digestion and supporting your immune system as you head into the new year feeling a little better, and maybe even a little lighter.

Ingredients to make Pork and Sauerkraut in the Oven

Find the complete measurements and instructions in the printable recipe card at the bottom of this post.

• Boneless Pork Roast – A boneless pork roast cooks evenly and stays tender, making it ideal for both oven roasting and slow cooking. As it cooks, the pork absorbs the tangy flavor from the sauerkraut while still staying juicy.
• Frank’s Sauerkraut – Frank’s has been the gold standard for this dish for decades. Using the sauerkraut with its liquid is key. It keeps the pork moist and creates that unmistakable savory-tangy base that defines this classic meal.
• Salt & Pepper – Simple seasoning lets the pork shine. A generous sprinkle before searing helps build flavor from the very first step.
• Olive Oil – Used for searing the roast, olive oil helps create a golden-brown crust that adds depth and richness before the pork is placed in the oven.
• Celery – Chunked celery adds a subtle, savory flavor to the sauerkraut as it cooks, balancing the richness of the pork.
• Sweet Onion – Sweet onion softens as it roasts, adding a mellow sweetness that pairs beautifully with the sauerkraut’s tang.
• Brown Sugar – Just a touch of brown sugar takes the edge off the sauerkraut and rounds out the flavors without making the dish sweet. It’s a small addition that makes a big difference. Maple syrup is a good swap here.

How to make my Pork Roast with Sauerkraut Recipe

This Pork Roast and Sauerkraut recipe is all about simple ingredients doing what they do best. Nothing fancy, just tried-and-true comfort.

The key to getting this roast super moist on the inside?  Searing it before you begin the roasting process.  Sprinkle the roast generously with salt and pepper, rub it in, and brown the roast in your Dutch oven in hot olive oil on all sides.

After the roast is seared and nice and golden brown, remove it and clean out the bottom of the pan.  Add sauerkraut, sprinkle with brown sugar, place the roast on top, and sprinkle the celery and onion around it. Cover the pan.  Bake.

Perfectly done, every single time. The flavor is AMAZING.

Tip: Sometimes I add sliced Granny Smith apples to this recipe, It sweetens it up, and it is another yummy way to enjoy it! Simply slice an apple, or cut it into chunks, with or without the skin, is fine, just remove the core and seeds, of course. 

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine, and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture and flavor.

How to Make Pork Roast & Sauerkraut in the Slow Cooker

This recipe adapts beautifully to the slow cooker, making it a great option for busy days, holidays, or when you want dinner ready without hovering over the oven.

To make pork and sauerkraut in the crockpot, start by seasoning and searing the pork roast just as you would for the oven method. While this step is optional, searing adds flavor and is worth the extra few minutes if you have time.

Add the sauerkraut (with all of its liquid) to the bottom of your slow cooker and sprinkle it with brown sugar. Place the seared pork roast right in the center, then scatter the onion and celery around it.

Cover and cook on LOW for 6–8 hours, or on HIGH for 4–5 hours.

The pork is done when it’s fork-tender and reaches an internal temperature of about 145 degrees F. Once cooked, let the roast rest for about 10 minutes before slicing to keep it juicy.

The slow cooker version delivers the same comforting flavors as the oven method, with even more tenderness and hands-off ease. Perfect for letting the house fill with that familiar, cozy aroma all day long.

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What is the BEST Sauerkraut?

Frank’s Kraut is the BEST sauerkraut! How do I know this? Well, with my Polish and German descent, you can say we ate a lot of sauerkraut. (understatement of the year) Frank’s Kraut was the only one my Mother and my Grandmother ever used. You will find it in all sorts of our family recipes!

One of my favorites?  Smoked Polish Sausage & Sauerkraut, just like my Grandma Czaplewski made it. We enjoy it for Easter dinner every year!

Love Sauerkraut?

Everything you always wanted to know about Kraut! Where it comes from, how it’s made, and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut!

Find all of my Sauerkraut Recipes Here

I hope that you and your family enjoy this Pork Roast and Sauerkraut recipe, and as German tradition says, may Vie Glück (Good Luck) and wealth be yours in the New Year!

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Pork Roast & Sauerkraut

Tender pork roast slowly roasted on a bed of sauerkraut with onion and celery, creating a comforting, savory dish rooted in tradition. Perfect for Sunday supper or serving as a meaningful meal to welcome the new year.

Course Pork

Cuisine German

Keyword Frank’s kraut, pork roast, Pork Roast & Sauerkraut, pork roast in the oven, Sauerkraut

Prep Time 5 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 419kcal

Author Michaela Kenkel

Equipment

• Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
• AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, Blue

Ingredients

• 3 pound Boneless Pork Roast
• 2 pounds Frank's Kraut
• Salt & Pepper
• Olive oil
• 4 stalks celery cut in chunks
• 1 medium sweet onion cut in chunks
• 1/2 cup brown sugar

Instructions

• Preheat oven to 325 degrees.
• Rinse pork roast, and pat dry, generously sprinkle it with salt and pepper and rub in all over the roast.
• Coat the bottom of your dutch oven in a couple of Tablespoons of Olive oil, and place on the stove on Medium-High heat. Place roast in pan and sear on all sides until it’s a nice golden brown. About 5 minutes per side. (Don’t forget the ends!) Remove roast and set aside while you clean the bottom of the pan out. Getting rid of the little burnt bits and excess oil.
• Place the sauerkraut, with all of the liquid in the bottom of the dutch oven and sprinkle with brown sugar.
• Place the roast in the middle. Sprinkle onions and celery around the roast.
• Cover and bake 20 minutes per pound. (60 Minutes for a three pound roast.)
• Roast should meet an internal temperature of 145-150 degreesn F.
• Remove from oven, let stand for 10 minutes before slicing.

Video

Notes

Pork Roast Internal Temperature

Pork is best when it’s cooked to an internal temperature of about 145–150 degrees, then allowed to rest before slicing. During that rest time, the temperature will continue to rise slightly, finishing the cooking process.

If you notice a light blush of pink in the center, that’s perfectly fine — and actually a good sign that the pork is tender and juicy. Modern pork is safe to eat at these temperatures, and overcooking is what tends to dry it out. Letting the roast rest before slicing ensures the juices redistribute, giving you the best texture and flavor.

Storage & Leftovers

Allow leftover pork roast and sauerkraut to cool completely before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

To reheat, warm gently in the oven covered with foil or on the stovetop over low heat, adding a small splash of the sauerkraut liquid if needed to keep the pork moist. This dish also reheats well in the microwave using shorter intervals.

For longer storage, pork roast and sauerkraut can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.

Nutrition

Serving: 1serving | Calories: 419kcal | Carbohydrates: 29g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 143mg | Sodium: 1141mg | Potassium: 1265mg | Fiber: 5g | Sugar: 24g | Vitamin A: 147IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 4mg

This recipe was originally posted on November 14, 2017 and has been updated to improve user experience and reshared on December 29, 2025.

The post Pork Roast & Sauerkraut appeared first on An Affair from the Heart.

This Slow Cooker Creamy Chicken & Sauerkraut Soup is hearty, cozy, and full of old-fashioned flavor. Tender chicken, classic vegetables, and tangy Frank’s Kraut come together in a rich, velvety broth that tastes like it simmered all day…because it did! Everything cooks low and slow in one pot, and a simple stovetop roux adds the perfect creamy finish. It’s the kind of comforting soup your whole family will love on chilly days, busy nights, or anytime you’re craving soup for dinner!

Crockpot Chicken & Sauerkraut Cream Soup

If you love a good slow cooker recipe, this one is a dream. Everything goes in the pot, and hours later, you’ve got a cozy, flavorful soup waiting for you. The creamy broth pairs beautifully with Frank’s Kraut’s tang, giving it that nostalgic, home-style taste without feeling overly rich.

It’s also a great way to use leftover or rotisserie chicken, a time-saver on busy days. And this recipe makes a big batch, so it’s perfect for a family dinner or for stocking the fridge with easy lunches. Add the optional bacon and green onions on top, and you get even more texture and flavor in every bowl.

This recipe post is sponsored by Frank’s Kraut, but the lifelong love I have for their products and my opinions here are all my own.

This creamy chicken and sauerkraut soup is a modern twist on the classic Amish chicken and sauerkraut soup, which is beloved for its simple, hearty ingredients and comforting tang. Like the traditional version, it’s full of tender chicken, savory vegetables, and of course, that signature sauerkraut flavor, but with a creamy, cozy finish that makes it extra indulgent.

Ingredients in Chicken & Sauerkraut Soup

You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

• Cooked chicken – Makes this soup hearty and protein-packed; rotisserie chicken adds great flavor with zero effort.
• Potatoes – Help bulk up the soup and make it extra cozy and filling.
• Bay leaves – Add gentle, savory depth as everything simmers.
• Celery – Brings classic soup flavor and a little freshness.
• Onion – Builds that savory base every good soup needs.
• Carrots – Add color, sweetness, and a little texture.
• Frank’s Kraut – The star ingredient! Its bright, tangy flavor perfectly balances the creamy broth.
• Chicken stock – Creates a rich, flavorful base for the soup.
• Salt & pepper – Simple seasonings that wake everything up.
• Butter – Helps form the roux that makes the soup luxuriously creamy.
• Flour – Works with the butter to thicken the broth.
• Sour cream – Adds the perfect tangy creaminess at the end.
• Bacon (optional) – A smoky, salty finishing touch that takes each bowl over the top.
• Green onions (optional) – Add a fresh pop of color and flavor when serving.

How to Make Slow Cooker Creamy Chicken & Sauerkraut Soup

So easy! Dump it all in the crock pot and come back hours later for dinner!

Add the cooked chicken, potatoes, celery, carrots, onion, Frank’s Kraut, and bay leaves to your slow cooker. Pour in the chicken stock, reserving 1 cup for the roux.

Stir everything together and cover.

Cook on LOW for 6–7 hours or HIGH for about 4 hours, until the vegetables are tender and the flavors have melded.

Remove and discard the bay leaves.

In a small saucepan, melt the butter. Whisk in the flour to form a smooth roux. Slowly whisk in the reserved 1 cup of chicken stock and cook until thickened.

Stir the roux into the slow cooker along with the sour cream. Mix until creamy and well combined. Taste and season with additional salt and pepper as needed.

Serve warm. Top with crumbled bacon and sliced green onions, if you’d like.

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large Dutch oven or soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 35-45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens. I don’t recommend freezing this soup.

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Tips & Substitutions

• Chicken: Rotisserie chicken works perfectly and adds great flavor.
• Vegetables: Feel free to add mushrooms, parsnips, or even a handful of frozen peas at the end.
• Broth: Use low-sodium chicken broth if you need to control your sodium.
• Make it lighter: Swap Greek yogurt for some or all of the sour cream.
• Add smoky depth: The optional bacon takes this soup to the next level.
• Caraway Seeds: Sprinkle some caraway seeds on top for a nutty flavor. 

Health Benefits of Sauerkraut

Sauerkraut brings more to the table than big flavor. Because it’s naturally fermented, it’s full of probiotics that help keep your gut healthy and your digestion on track. It also delivers important nutrients like vitamins C and K, along with minerals such as iron and potassium. When you simmer sauerkraut with tender chicken, the result is a cozy, nourishing soup that delivers protein, probiotics, and plenty of feel-good nutrients in every bowl.

Read More about Sauerkraut in this informative post.

More Soup Recipes to Love

If you love this one, I’ve got a few more delicious recipes for sauerkraut-inspired soups you might want to check out. They’re perfect for anyone who can’t get enough of that tangy, comforting flavor.

• Sauerkraut Chicken Noodle Soup
• Sauerkraut Bratwurst & Potato Soup
• French Sauerkraut Soup (pictured above)
• Cream of Reuben Soup
• Oktoberfest Chili
• Instant Pot Beer Cheese with Kraut & Kielbasa

A big thank you to my friends at Frank’s Kraut for making this soup so simple and so full of flavor. Their sauerkraut is tangy, perfectly crisp, and adds just the right brightness to every spoonful. If you haven’t tried it yet, grab a jar for your next batch of soup or anytime you want to bring a little extra zip to your favorite comfort foods.

Find my entire selection of sauerkraut recipes here.

Even More Sauerkraut Recipes to Love

Follow along with Frank’s Kraut on their social media to get delicious recipes all year long.  Follow them on Facebook, Twitter, Pinterest, and Instagram for all things sauerkraut! Grab some kraut for yourself on their website!

This soup is everything we love about slow cooking: simple ingredients, effortless prep, and big, satisfying flavor. Whether you’re feeding your family or stocking the fridge for the week, this creamy, kraut-filled bowl always hits the spot. If you love hearty comfort food with a little tangy twist, this one’s going straight to the top of your cold-weather lineup. Let me know when you make it!

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Slow Cooker Creamy Chicken & Sauerkraut Soup

This creamy chicken and sauerkraut soup is a slow cooker dream! Packed with tender chicken, classic vegetables, and tangy Frank’s Kraut, it’s finished with a smooth sour cream and roux base. Perfect for busy days, cozy nights, or feeding a crowd. Optional bacon and green onions take it over the top.

Course Soup

Cuisine American

Keyword chicken, Frank’s kraut, Sauerkraut, Soup

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 8 servings

Calories 431kcal

Ingredients

• 1 1/2 pounds cooked chicken diced or shredded
• 2 small potatoes peeled and diced, about 1 cup
• 2 bay leaves
• 3 stalks celery diced, about 1 cup
• 1 medium-sized onion diced, about 1 cup
• 3 small carrots diced, about 1 cup
• 2 cups Frank’s Kraut drained
• 2 quarts chicken stock divided
• salt & black pepper
• 4 Tablespoons butter
• 4 Tablespoons flour
• 1 1/2 cups sour cream
• 10 pieces of bacon cooked and crumbled (optional)
• Sliced green onions for serving (optional)

Instructions

• To a slow cooker, add: cooked chicken, potatoes, celery, carrots, onion, sauerkraut, and bay leaves. Pour the chicken stock over the top (reserving 1 cup), stir, and cover.
• Cook on low for 6-7 hours or on high for 4 hours.
• Remove the bay leaves and discard.
• In a small saucepan on the stove, melt the butter, and whisk in the flour to form a roux. Next, whisk in the reserved chicken stock and stir as it thickens.
• Stir the flour mixture and the sour cream into the soup until combined.
• Cover and warm for another 15-30 minutes and the soup will contiue to thicken.
• Serve with green onions and chopped bacon if desired.

Notes

Stovetop Directions

If you’d rather make this on the stovetop, you can! Add the chicken, vegetables, Frank’s Kraut, bay leaves, and chicken stock (reserve 1 cup) to a large soup pot. Bring to a gentle boil, then reduce the heat and let it simmer for about 45 minutes, or until the vegetables are tender.

Make the roux in a separate saucepan, whisk it into the pot along with the sour cream, and stir until the soup is creamy and smooth. Season to taste and serve.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.

Nutrition

Serving: 1serving | Calories: 431kcal | Carbohydrates: 26g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 723mg | Potassium: 861mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3694IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg

The post Slow Cooker Creamy Chicken & Sauerkraut Soup appeared first on An Affair from the Heart.

Repurposing leftovers is one of my favorite things. I love it when I know that once this meal is done, I have plans for it to become something entirely different. Especially now that our “nest” has truly emptied. After years of cooking for a family of six, cooking for two is a huge challenge for me. In fact, on Sundays when we are all together, and I am cooking for our now family of thirteen, I find it so much easier than when there are just two of us.

Grilled Cheese with Pulled Pork 

These grilled pork grilled cheese sandwiches started out as my Slow Cooker Dr. Pepper BBQ Pork. An easy recipe that I have been making for dinners and tailgates for years. It’s a pork loin roast or pork butt that is slow-cooked in a homemade Dr. Pepper barbecue sauce, and served on hamburger or slider buns. I love this particular recipe, not only because it’s so easy to make and tastes terrific, but it freezes well and is great for repurposing. Plus, I am just a sucker for a grilled cheese sandwich!

pulled pork grilled cheese sandwich

When you have leftover pulled pork, turning it into a grilled cheese sandwich is one of the best ways to bring new life to it. This is the kind of recipe that feels like the ultimate comfort food. Crispy, buttery bread, gooey melted cheese, and a savory pork mixture come together for a sandwich that tastes like something special but is simple enough for any night of the week.

If you love these BBQ Pork Grilled Cheese Sandwiches, be sure to check out my Crockpot Hawaiian Chicken Sandwich recipe and these Smoked BBQ Hot Dogs & Kraut. If Barbecue is your jam, check out this round up of recipes to make with a bottle of BBQ Sauce.

Dr. Pepper BBQ Pork Grilled Cheese

Grilled cheese sandwiches are already a favorite, but when you add tender pulled pork, they get even better. The flavors of smoky barbecue sauce, tender pork, and gooey cheese are irresistible. Sourdough bread is a great choice here because it holds up to the pork mixture and doesn’t get soggy the way softer bread like white bread can. Gouda is my go-to cheese for this sandwich, but melted cheddar, American cheese, or even pepper jack are delicious options.

Ingredients in Pulled Pork Grilled Cheese

You will find the exact measurements and instructions in the printable recipe card at the bottom of this post.

• Leftover pulled pork – already sauced if you are using my Dr. Pepper BBQ pork, otherwise mix with barbecue sauce, bottled or homemade BBQ sauce.
• Sourdough bread – holds up nicely and keeps its crunch.
• Gouda cheese – regular or try smoked gouda. Sub American cheese, cheddar, or pepper jack if you prefer.
• Butter – for the side of each slice of bread for grilling. Some people like to use mayonnaise, but I am a fan of butter.

How to Make Pulled Pork Grilled Cheese

These come together quickly and easily. Perfect for busy weeknights when you don’t feel like cooking.

First, warm the BBQ pork before you build your sandwich so it heats through evenly with the cheese.

Spread butter on the side of each slice of bread so you get that crispy, golden brown finish.

Cook the sandwich over medium heat. Too hot and the bread will burn before the cheese melts, too low and it won’t crisp properly.

Don’t overload the bottom slice with pork. A balanced filling helps the melted cheese hold everything together. Make sure there is cheese touching both slices of bread.

Storage and Serving Ideas

Pulled Pork Grilled Cheese is best served fresh off the skillet while the bread is still crisp and the cheese is melted. Serve with tomato soup for a classic pairing, coleslaw for crunch, or just keep it simple with potato chips or French fries. These sandwiches also make a great game day snack when cut into smaller portions.

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More Recipes to Love

I have so many barbecue recipes to love right here on my website! Those Slow Cooker Dr. Pepper Ribs you see above are one of my readers’ favorites. You need to check out my Grilled BBQ Chicken Pizza, BBQ Bacon Wrapped Water Chestnuts, BBQ Little Smokies, and these BBQ Pork Chops.

Pulled pork grilled cheese FAQs

• Can I use other meats? Yes. This recipe is perfect for leftover pulled pork, but also works with shredded chicken or even pulled beef.
• What cheese is best for this sandwich? Gouda is creamy and melts beautifully. American cheese gives that diner-style grilled cheese flavor. Pepper jack adds a little spice. You can even mix cheeses or add a second slice of cheese for more gooeyness.
• Can I freeze these? I do not recommend freezing the assembled sandwiches because the bread will get soggy. You can, however, freeze portions of pulled pork and thaw them later for a quick grilled cheese.

This sandwich is the kind of recipe that turns leftovers into something you will look forward to eating again. The crispy sourdough, melty cheese, and smoky pork make a meal that always feels like a good time. Whether you are craving a quick lunch or a simple dinner, this Pulled Pork Grilled Cheese will become one of your new favorites.

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Pulled Pork Grilled Cheese

A cheesy, savory twist on a classic, this Pulled Pork Grilled Cheese uses tender leftover pork sandwiches or slow-cooked pork butt with barbecue sauce, layered between slices of buttered sourdough bread. Cook over medium heat until the bread is golden brown and the cheese is perfectly melted. Quick, easy, and the ultimate comfort food for lunch, dinner, or a healthy snack on the go.

Course Sandwiches

Cuisine American

Keyword BBQ, BBQ pork,, Dr. Pepper, Dr. Pepper BBQ Sauce, Grilled cheese, pulled pork, sourdough

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Servings 4 servings

Calories 994kcal

Ingredients

• 2 cups BBQ pulled pork
• 8 slices sourdough bread
• 16 slices smoked gouda cheese
• Butter

Instructions

• Warm BBQ pulled pork.
• Heat a skillet over medium heat.
• Butter one side of each slice of bread. Place one slice in the skillet, buttered side down. Layer on 1-2 slices of cheese, about ½ cup of BBQ pork, and then more cheese. Top with the remaining piece of bread, buttered side up, to complete the sandwich.
• Grill for 2 to 4 minutes on each side, until the bread is golden brown and the cheese is melty.
• Cut in half and serve immediatley.

Video

Nutrition

Serving: 1serving | Calories: 994kcal | Carbohydrates: 90g | Protein: 59g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 188mg | Sodium: 2458mg | Potassium: 295mg | Fiber: 3g | Sugar: 26g | Vitamin A: 853IU | Vitamin C: 2mg | Calcium: 966mg | Iron: 6mg

The post Pulled Pork Grilled Cheese appeared first on An Affair from the Heart.

If you’ve lived in Nebraska long enough, you know the weather can turn on a dime. When the cold sets in, I grab my slow cooker and toss in everything for this Buffalo Chicken Chili. It’s the kind of stick-to-your-ribs dinner that makes hunkering down at home feel pretty great.

There’s even a saying around here: “If you don’t like the weather in Nebraska, wait five minutes and it will change.” This chili has seen its fair share of snowy days in my kitchen.

Buffalo Chicken Chili

If you’re a fan of buffalo wings, this chili will quickly become a favorite. It has the same bold, tangy flavor you get from hot wings, but in a hearty, comforting bowl of chili. The slow cooker makes it almost effortless; just add everything in, set it, and come back to dinner ready and waiting. You can make it as mild or as fiery as you like, depending on which wing sauce you choose, and the toppings let everyone customize their own bowl. Whether it’s game day or just a chilly evening, this recipe is guaranteed to hit the spot.

Crockpot Buffalo Chicken Chili

One of the best parts about making chili in a slow cooker is how effortless it is. You simply add everything to the pot, set it, and let it simmer low and slow while you go about your day. The flavors have plenty of time to meld together, the chicken turns tender, and you don’t have to hover over the stove. It’s the kind of meal that feels comforting and hearty, but without the extra work, which is exactly why this Buffalo Chicken Chili has become a favorite in my kitchen.

Ingredients in Buffalo Chicken Chili

For the complete recipe and instructions, please scroll to the printable recipe card at the bottom of this post. 

• Chicken breasts – Lean and tender, chicken is the perfect protein for this chili. You can also use chicken thighs if you prefer them, or even leftover rotisserie chicken for convenience.
• Onion, celery, and garlic – These aromatics build the flavor base. The celery is especially fun because it ties back to the classic Buffalo wing pairing. 
• Chili powder and cumin – These spices add warmth and depth to balance the tangy hot sauce. If you like a smoky flavor, swap in a touch of smoked paprika.
• Flour – A couple of tablespoons help thicken the broth slightly so the chili has body. If you’re gluten-free, use cornstarch or leave it out; the chili will still be delicious, just a little looser.
• Buffalo wing sauce – The star of the show! I use Frank’s RedHot, but any brand or heat level will work. Choose mild for less heat, or go bold if you like it spicy.
• Canned tomatoes with juice – They add acidity and balance to the richness of the sauce. Fire-roasted tomatoes are a great swap if you want a smoky edge.
• Black beans and kidney beans – A hearty combo that makes the chili filling and satisfying. You can use all of one kind, or swap in white beans or chickpeas if that’s what you like.
• Chicken broth – Keeps everything simmering in a flavorful base. Vegetable broth also works.
• Salt and pepper – Simple seasonings to round everything out. Adjust at the end after tasting, since hot sauces vary in saltiness.
• Optional toppings: green onions, more celery, sour cream, ranch, blue cheese crumbles, or mozzarella cheese. The cool, creamy toppings balance the spice, while the cheese adds that melty comfort-food finish.

How to Make Buffalo Chicken Chili in the Slow Cooker

Dump everything in the slow cooker and set it and forget it! It’s that easy!

Add chicken, veggies, spices, hot wing sauce, beans, tomatoes, and broth to your slow cooker. Stir in the flour to help thicken. Cover and cook on low for about 5 ½ hours.

Ladle into bowls and finish with your favorite toppings, and enjoy!

Making Ahead and Storing Leftovers

• Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
• Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
• Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
• To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
• To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

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Tips for the Best Buffalo Chicken Chili

This chili is simple, but a few small tweaks make it even better.

• Be sure to dice the chicken into bite-sized pieces before cooking so it cooks evenly and is easy to eat in a spoonful.
• If you want extra heat, stir in a splash more hot wing sauce just before serving instead of adding it all upfront; this way, you can taste and adjust.
• Don’t skip the toppings! Ranch, bleu cheese, or sour cream balance the spice and make the chili feel just like eating wings.
• We love to serve alongside cornbread, tortilla chips, or crusty bread to scoop up every drip in the bottle of the bowl!

More Chili Recipes to Try

If your family is chili fans like mine, I have all sorts of ways to enjoy it!

My Five Bean Chicken Chili has a sweet heat and is loaded with beans, my classic Three Bean Chili – my go-to, when Oktoberfest gets underway, my Oktoberfest Chili with bratwurst and sauerkraut always make an appearance. My Mom’s White Chicken Chili, pictured above, is my kids’ favorite, and if you want to go all out, be sure to try this Skyline Chili Copycat for Cincinnati Chili, served over spaghetti!

Of course, I would not be a good friend if I didn’t share my Homemade Chili Seasoning, my recipe for the best chili for chili dogs, this chili cheese bean dip, and my chili mac recipes that are perfect for repurposing leftover chili.

Now, if Buffalo Chicken Recipes and Hot Wings hold the key to your heart, be sure to try my Buffalo Chicken Lettuce Wraps, pictured above, and my Buffalo Pulled Pork, for two more slow cooker meals. My Buffalo Chicken Pizza is a fan favorite, and you can’t beat this Buffalo Chicken Dip or try this Buffalo Cauliflower Dip for lighter fare.

Find all of my slow cooker recipes here and my huge collection of soup recipes here.

This Slow Cooker Buffalo Chicken Chili is hearty, a little spicy, and full of that classic wing-night flavor, and so easy to serve to a crowd. Whether you’re curled up on a cold evening or cheering on your team on game day, this chili is a winner every time.

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Slow Cooker Buffalo Chicken Chili

Hot wings meet chili in this warming Slow Cooker Buffalo Chicken Chili recipe. A simple chili recipe with chicken, beans, celery, and hot wing sauce.

Course Soup

Cuisine American

Keyword Buffalo Chicken Chili, Hot wing Chili, How to make chili with hot wing sauce, slow cooker

Prep Time 5 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 35 minutes minutes

Servings 8 servings

Calories 205kcal

Author Michaela Kenkel

Equipment

• Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker 

Ingredients

• 1 medium-sized Onion diced
• 4 stalks Celery diced (more for serving if you like)
• 3 cloves garlic minced
• 5 small chicken breasts cut into bite-sized pieces
• 1 Tablespoon Chili Powder
• 1 Tablespoon Cumin
• 2 Tablespoons flour
• 1/2 cup hot wing sauce I use Frank’s RedHot
• 2 14.5 ounce cans diced tomatoes with juice
• 1 15-ounce can black beans
• 1 15-ounce can dark red kidney beans
• salt and pepper to taste
• 2 cups chicken stock

Optional Toppings:

• mozzarella cheese, ranch, blue cheese crumbles, Freshly diced celery, green onions, sour cream ranch or blue cheese for serving

Instructions

• Add all of the ingredients (except garnishes for serving) into your slow cooker.
• Cover and cook on low for 5 1/2 hours.
• Ladle into bowls and serve with your favorite toppings.

Video

Notes

Making Ahead and Storing Leftovers

• Make Ahead: This chili is an excellent make-ahead meal. You can prep all of the ingredients the night before and refrigerate them in the slow cooker insert (if yours is refrigerator-safe), then just pop it into the base and turn it on the next morning. It will also work as a freezer meal.
• Make this on the Stovetop: No slow cooker? No problem. Add all the ingredients to a large pot, bring to a simmer, and cook for about 1 hour to 1 hour and 30 minutes, stirring occasionally.
• Storing Leftovers: Leftovers keep beautifully. Store cooled chili in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, so the next day’s bowl is often even better than the first.
• To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if the mixture seems too thick.
• To Freeze, let the chili cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the slow cooker until hot.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 7g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 744mg | Potassium: 699mg | Fiber: 1g | Sugar: 2g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg

This recipe was originally posted in January 2012. It has been updated to improve user experience and reshared on September 23, 2025.

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You guys.  Don’t walk, run to the store and get yourself the ingredients for this one. It’s simply amazing! It’s September, and for me, that means apples. Baking with apples is one of my favorite things. You can’t beat the aroma they give off, and the taste is second to none.

German Apple Kuchen (Apple Cake)

The first time I made this was back in 2016. It was for a tailgate that my parents were attending, and my Dad was celebrating his birthday that day, and also it was the first day of Oktoberfest. We decided to run with the theme, so we grilled bratwurst burgers, and I needed a dessert that was German and yummy for a birthday. Dessert is my dad’s favorite food group. Apple Kuchen was the perfect idea.

Be sure to take a look at my Oktoberfest Chili and these Bratwurst Sliders. They are perfect for celebrating Oktoberfest!

German Apple Cake Recipe

In Germany, “Kuchen” simply means cake, but it often carries a homestyle, from-scratch charm that feels extra special. This Apple Kuchen is no exception, built on a tender, lightly sweet base, layered with cinnamon apples, and finished with a drizzle of vanilla glaze. It’s a dessert that feels both classic and comforting, no matter when you serve it.

Ingredients in Apple Kuchen (German Apple Cake)

For the complete measurements and instructions, please refer to the printable recipe card at the bottom of this post. 

To Make the Cake:

• Granny Smith Apples – Their tart flavor balances the sweetness of the cake and glazes beautifully. You’ll need 4–5 medium apples, peeled, cored, and sliced thin. If you don’t have Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples also work well.
• Butter – Use room-temperature unsalted butter so it creams easily with the sugar. Salted butter works too, just reduce the added salt slightly.
• Sugar – Regular granulated sugar sweetens the cake, while a little extra sugar is mixed with cinnamon for the topping.
• Eggs – Two large eggs help bind the batter and give the cake structure.
• Vanilla Extract – Adds warmth and depth of flavor to both the cake and the glaze.
• Flour – All-purpose flour is perfect here. Make sure to measure it correctly by spooning into your cup and leveling off.
• Baking Powder – Helps the cake rise to a soft, tender crumb.
• Salt – Just a pinch to balance the sweetness.
• Cinnamon – A teaspoon in the batter and more in the topping gives that classic apple-cinnamon flavor.
• Sour Cream – Keeps the cake moist and adds a slight tang. Full-fat or light sour cream both work.

For the Glaze:

Powdered Sugar, Vanilla + Milk – Whisked together with vanilla to make a simple glaze that drizzles over the finished cake. You can adjust the thickness with a touch more milk or sugar, depending on your preference.

How to Make German Apple Kuchen

Gather your ingredients, and you’ll see just how simple it is to bring a little bit of German baking tradition to your kitchen. From the tender cake to the cinnamon-spiced apples and sweet glaze, this Apple Kuchen is a treat worth sharing.

Start by preheating your oven to 350°F. Line a 9×13 baking dish with parchment paper (or just give it a good greasing) so your cake comes out easily later.

In a mixing bowl, cream together the butter and sugar until it’s nice and fluffy. Add the eggs one at a time, mixing well after each, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Now add this dry mixture to the butter mixture in parts, alternating with the sour cream. You’ll start with flour, add a little sour cream, more flour, more sour cream, and finish with flour. Mix just until everything comes together. Don’t overmix it.

Spread the batter evenly into your prepared pan.

Next, peel, core, and slice your apples into thin wedges (about 16 slices per apple works well). Lay them across the batter in a single layer, covering the whole top.

Stir together the cinnamon and sugar for the topping and sprinkle it evenly over the apples.

Pop the pan into the oven and bake for about 40 minutes, or until a toothpick poked into the center comes out clean.

Let the cake cool for around 30 minutes. While it’s cooling, whisk together the powdered sugar, milk, and vanilla until smooth to make your glaze.

Drizzle the glaze over the cooled (or still slightly warm) cake. Slice it up, serve, and enjoy either warm from the pan or cooled. Leftovers keep best in the fridge.

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If you love this Apple Kuchen Recipe, be sure to keep it close! Pin it to your favorite Pinterest recipe board before you go. 

Tips, Storage, and Make-Ahead Info for Apple Kuchen

Tips for the best Apple Kuchen:

• Slice your apples evenly so they bake at the same rate. Thin slices (around 1/8 inch) work perfectly.
• Use tart apples like Granny Smith for a nice balance against the sweetness of the cake and glaze. If you prefer a sweeter cake, Honeycrisp or Braeburn are great options too.
• Don’t overmix the batter. Stir just until the flour and sour cream are incorporated. This keeps the cake tender and light.
• If you want extra flavor, lightly sprinkle a pinch of nutmeg or cloves over the apples along with the cinnamon sugar. Or try my Apple Pie Spice!

Storage:

• Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.
• You can enjoy it warm or at room temperature. The flavor actually develops a little after sitting overnight.

Make-Ahead Tips:

• You can assemble the cake (batter and apple topping) a few hours ahead and refrigerate until ready to bake. Just bring it to room temperature before putting it in the oven.
• The glaze can be made ahead of time and stored in a small container in the fridge. Warm it a bit and drizzle it over the cake right before serving for a fresh, glossy finish.

More German Recipes to Love

If you have been with me for a while, you know that my heritage is both German and Polish, and I have lots of recipes to prove it. I have an entire section dedicated just to sauerkraut! Some of my favorite German recipes (although it feels like naming your favorite child, and it’s really hard to do) are German Onion Pie {Zwiebelkuchen}, Sauerkraut, Bratwurst and Potato Soup, Stuffed Cabbage Rolls (pictured above), and this German Apple Dessert. Find all of my German recipes here.

Whether you serve it warm right from the oven or let it cool to enjoy later, Apple Kuchen is a dessert that brings a little piece of German baking tradition to your table. With its tender cake, cinnamon-spiced apples, and sweet vanilla glaze, every bite is a comforting reminder of home and family. It’s a simple treat that’s perfect for sharing or keeping all to yourself! Let’s get to the recipe!

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Apple Kuchen (German Apple Cake)

A traditional German treat that’s not too sweet, perfectly spiced, and irresistible!

Course Desserts

Cuisine German

Keyword Apple Kuchen (German Apple Cake)

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 15 servings

Calories 228kcal

Author Michaela Kenkel

Ingredients

For the Cake:

• 4-5 medium sized Granny Smith Apples
• 1/2 cup butter room temperature
• 2/3 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sour cream
• 3 Tablespoons sugar
• 1/2 teaspoon ground cinnamon

For the Glaze:

• 1 cup powdered sugar
• 1 1/2 Tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees and line a 9×13 baking dish with parchment paper.
• Cream butter and sugar together in your mixer until light and fluffy. Add in eggs one at a time, add vanilla.
• Sift together flour, baking powder, salt and cinnamon.
• Add flour mixture and sour cream, alternating, starting and ending with flour. Mixing just until each addition is incorporated into batter.
• Spread batter into prepared pan.
• Peel, core and slice apples into thin slices (about 16 slices per apple) place apples in a single layer across top of batter.
• Combine sugar and cinnamon for topping. Sprinkle over top of apple layer.
• Bake for 40 minutes, or until toothpick inserted in center comes out clean.
• Remove cake from oven and let cool 30 minutes.
• Prepare glaze: combine powdered sugar, milk and vanilla, stirring until smooth. Drizzle over top of cake. Serve cake still warm or can be served cooled.
• Store in refrigerator.

Video

Notes

Apple Kuchen keeps well in the fridge for up to 4–5 days. Cover it loosely with foil or plastic wrap to keep it from drying out.

Nutrition

Serving: 1serving | Calories: 228kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 143mg | Potassium: 90mg | Fiber: 2g | Sugar: 25g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg

This recipe was originally posted on September 21, 2016. It has been updated to improve user experience and reshared on September 16, 2025.

The post Apple Kuchen (German Apple Cake) appeared first on An Affair from the Heart.

The only thing that makes a skillet meal any better is when it tastes as good as this Kielbasa Fried Rice. My family couldn’t quit raving about it! We LOVE fried rice, and my go-to Fried Rice Recipe has never failed me. Typically, though, I use chicken or steak in it.  I had a great idea to make it with our favorite Hillshire Farm® Beef Polska Kielbasa Sausage. I love it when my bright ideas work out like this!

Kielbasa in Fried Rice

Kielbasa Sausage is one of those things I always have on hand. It has rescued me when I was in a dinner crunch more times than I can count. One of my favorite meals as a kid, and my family loves it, too!  It’s super versatile. Many times, I just make it, and we have it with buttered noodles and a vegetable. And on holidays, when we have ham, my Grandma’s Smoked Polish Sausage and Sauerkraut are always present.   

Ingredients in Kielbasa Fried Rice

For the complete measurements and instructions, please see the printable recipe card at the bottom of this post.

• Kielbasa Sausage -The smoky, savory flavor of kielbasa makes this fried rice hearty and satisfying. Any smoked sausage, andouille, or even leftover ham would work too. 
• Onion, Peas, and Carrots – These veggies add sweetness, color, and texture, and are the traditional stir-fry veggies. Bell peppers, corn, broccoli, or even a bag of frozen mixed vegetables are easy swaps depending on what you have on hand.
• Garlic – Fresh garlic gives the dish that bold, aromatic flavor, but garlic powder or a little fresh ginger will work in a pinch.
• Sesame Oil -That nutty flavor you expect from fried rice comes from sesame oil. If you don’t have it, use a neutral cooking oil and finish with a drizzle of toasted sesame seeds.
• Reduced Sodium Soy Sauce – This seasons the rice without making it too salty, which is important with kielbasa. Regular soy sauce, tamari, or coconut aminos all work here. Adjust to your taste.
• Sticky Rice – Day-old sticky rice is perfect because it soaks up flavor while holding its bite. Cold jasmine, long-grain, or even brown rice (or cauliflower rice for low-carb) will also do the trick.
• Egg – Scrambled eggs bring everything together and add protein. Skip them if you need it egg-free, or try scrambled tofu for a plant-based option.

How to Make Kielbasa Fried Rice

In about 15 minutes, you will be sitting down to this yummy meal served straight from the pan it was prepared in. Don’t you love a meal that doesn’t make a lot of dishes? Me, too!

Add sesame oil to your skillet and sauté your sliced kielbasa, onion, and garlic for about 5 minutes. Add in carrots and peas. Sauté for another 5 minutes.

Push the kielbasa and veggies to one side. Add in a little more sesame oil, and drop your eggs in. Scramble the eggs in the pan. When they are cooked, toss them with the veggies and meat. 

Finally, add in the sticky rice and soy sauce, mix in, and heat through.  

Serve it right out of the skillet for a one-pan meal that is satisfying and quick.

Storing Leftover Fried Rice

If you happen to have leftovers (they go fast around here!), let the fried rice cool completely before packing it up. Store it in an airtight container in the fridge, and it will keep for about 4 days. When you’re ready to reheat, a quick toss in a skillet with a splash of soy sauce or water brings it back to life. If reheating at work, add a bit of soy sauce or water to contain and zap it in the microwave.

Fried rice also freezes well! Portion it into freezer bags or containers, press out as much air as possible, and freeze for up to 2 months. To reheat, thaw in the fridge overnight and then warm it up on the stovetop for the best texture.

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Don’t forget where you found this Kielbasa Fried Rice Recipe! Pin it to your favorite Pinterest recipe board before you go.

FAQs about Kielbasa Friend Rice

• Are fresh or frozen veggies better? I have made this recipe with fresh carrots from the produce section, but most of the time I buy a bag of frozen peas and carrots. It makes it even quicker when you use them. But if you have fresh peas and carrots, by all means, I would use those!
• What type of kielbasa do you buy? Kielbasa sausage has lots of options. You can buy the all-beef sausage, the turkey, a lite version, or the traditional Polska Kielbasa like I used here. The nice part is that it’s smoked already, so it’s cooked. You are truly just warming it up. So I sliced it while it was cold, and tossed it into the skillet to make this fried rice.  It’s packed with flavor, so it really adds to the tastiness of this meal. 
• What’s the best rice to use for Fried Rice? This recipe always turns out best with sticky rice.  That is best achieved when you use “day-old rice.” Next time you cook up some rice, make extra and set it aside to try this Kielbasa rice. I have a super duper top secret way to make this the simplest way possible, though.  Are you ready for this?  Buy some steamed rice from your local Chinese restaurant. Or, like I did the last time I made this, from Hyvee’s Chinese take-out counter.  My grocery store has a Chinese take-out section in its deli department. Locals here affectionately call it “Hy-Chi” — while you’re there, grab a couple of crab rangoon and fortune cookies to have with it! 

More Kielbasa Recipes to Love

• Kielbasa & Sauerkraut Hoagies (pictured above)
• Instant Pot Beer Cheese Soup with Kraut & Kielbasa
• Aloha Bacon Wraps Sausage Bites
• Sausage & Potato Pot Pies
• Grilled Smoked Polish Sausage and Sauerkraut
• Polish Sausage Soup ( kapusniak)

More Ways To Love Rice

• Jamaican Jerk Chicken over Sweet Coconut Rice (pictured above)
• Cauliflower Fried Rice
• Dorothy’s Cheesy Vegetable Rice Bake
• No Peek Pork Chops and Rice
• Broccoli, Rice, and Cheese Casserole
• Rice Pilaf with Dried Cranberries and Almonds
• See ALL of my Rice Recipes here

With minimal mess and hardly any fuss, this meal is on the table in less than 30 minutes, and there is only one pan to clean up. It’s a win-win situation, don’t you agree? Plus, you can make this amazing recipe for your family, and pat yourself on the back when they tell you how much they love it!

Let’s make some Kielbasa Fried Rice! 

LIKE THIS RECIPE?
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Kielbasa Fried Rice

Replace your typical chicken or beef in fried rice with Polska Kielbasa for a delicious flavor packed meal in a skillet!

Course Easy Meals

Cuisine Asian/American

Keyword Kielbasa Fried Rice

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 283kcal

Author Michaela Kenkel

Ingredients

• 4 cups cooked rice this recipe works best with day old sticky rice
• 12 ounce package Hillshire Farms Polska Kielbasa sliced
• 4 Tablespoons Sesame Oil
• 1 small onion diced
• 1 clove garlic minced
• 1 cup carrots diced
• 1 cup frozen peas
• 2 eggs
• 1/4 cup Reduced Sodium Soy Sauce
• Tops of 3 green onions sliced

Instructions

• In a large skillet heat Sesame oil, add garlic, sliced sausage, onion and carrots. Sauté for about 5 minutes.
• Add in peas. Stir, continue to cook until sausage is browned and the veggies are the desired tenderness. About 5 minutes.
• Push the mixture to one side of your skillet and in the other, add a little sesame oil, scramble your eggs. Mix it all together.
• Add rice and soy sauce and continue cooking for another 5 minutes.
• Top with green onions and serve hot from the skillet.

Video

Notes

Make this recipe even quicker and easier with these ideas:

• buy rice from a Chinese take out – that sticky rice works great!
• use frozen peas and carrots – if you use the frozen peas and carrots mixture, add them when it says to add peas in the original recipe.

Nutrition

Serving: 1serving | Calories: 283kcal | Carbohydrates: 38g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 421mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3828IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 1mg

This recipe was originally posted on March 9, 2016, in partnership with Hillshire Farm®, but all the opinions and content are my own. It has been updated to improve user experience and reshared on September 8, 2025. 

The post Kielbasa Fried Rice appeared first on An Affair from the Heart.