Honey Garlic Slow Cooker Chicken Thighs

 Ingredients

2 pounds Chicken thighs 

⅓ cup Low-sodium soy sauce ( I didn't have low sodium and used dark soy sauce)

⅓ cup Honey

⅓ cup Ketchup

6 cloves Garlic minced

½ teaspoon Apple cider vinegar

1 teaspoon Fresh ginger grated

1 pinch Crushed red pepper flakes ( didn't use)

2 tablespoons Cornstarch

Directions:

Whisk together soy sauce, honey, ketchup, garlic, vinegar, ginger, and optional red pepper flakes in a bowl.

Place chicken thighs evenly in the crockpot and pour sauce over them.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fork-tender.

Remove chicken and set aside. Pour the liquid from the slow cooker into a small pot.

Mix cornstarch with 2 tablespoons cold water to make a slurry.

Heat the sauce on medium and whisk in the slurry until thickened, about 2-3 minutes.

Return the sauce to the chicken or pour it over before serving.

Top chicken with scallions and sesame seeds. Serve with rice if desired.

Winn Dixie had thighs on sale. Gabe went shopping and bought a very large package of thighs. He was so excited when he got home, said look how cheap these were- LOL!

Easy Slow Cooker Garlic & Brown Sugar Chicken

 

Ingredients:

5 chicken thighs

2 tablespoons garlic minced

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

1/3 cup brown sugar packed

Directions:

Add the chicken, salt, pepper and garlic to a large bowl and coat each thigh. When the thighs are thoroughly coated add to the slow cooker.

Add the chicken skin side up to the slow cooker.

Sprinkle on the brown sugar.

Cook on low for 8 hours or on high for 4 hours.

This is SO good. Myra, if you haven't made this you should. 

Balsamic Slow Cooker Pork Loin

 Ingredients:

3 ½-4 pound pork loin (trimmed of fat with just a little left for flavor)

2 tablespoons olive oil

Sauce:

1/4 cup balsamic vinegar

1/3 cup soy sauce

2 tablespoons molasses

1/3 cup brown sugar

1 cup chicken broth

4 garlic cloves minced

1 teaspoon  rosemary 

1 teaspoon  paprika

1 teaspoon onion powder

1 teaspoon dry Italian herbs

1 teaspoon kosher salt

1 teaspoon black pepper

Directions:

Pat dry the loin using paper towels. Next, trim any fat off the loin.

Place a large skillet, over medium-high heat, add 2 tablespoons of olive oil ( heat up the olive oil)  add the loin to it. Sear it for 3-4 minutes on each side.

In a large measuring cup or bowl combine all the sauce ingredients and mix well

Add pork to slow cooker, pour sauce over and cook on high for 3-4 hours or low for 7-8 hours

Once you take the pork out of the slow cooker let it rest for about 10 minutes then slice it up

It's warm this week so a good time to bring out the crockpot. Meat prices are SO high. I got this pork loin on sale for 1.98 a pound.

Came out good and Gabe said it really smelt good while cooking. It had LOTS of liquid, which was thin. Took some out and thicken it with a cornstarch  mixture. The liquid from the pot mixed with the cornstarch mixture made a nice gravy.

Cubbybear's Slowcooker Beef Stew

 

I originally made this recipe on a rainy day in 2009. The recipe was printed out and I made a notation that tropical storm Danny was stirring havoc and I made this to warm Gabe up when he got home from work. 

We both love this recipe!

Ingredients:

2 pounds stew beef

1 pound carrots, sliced

Potatoes- I usually add about 2-3 but it depends on your love of potatoes.

1 medium onion, chopped

1 envelope onion soup mix

1 envelope Italian dressing mix

1 envelope ranch dressing mix

1 envelope brown gravy mix

1 can coke

1 can cream of mushroom soup

Directions:

Layer potatoes in the bottom of slow cooker. Add sliced carrots, onions and top with the beef cubes.

In a separate bowl, combine seasoning mixes. Sprinkle over the beef. Pour the coke over the top with the cream of mushroom soup.

Cook on low 8 to 10 hours

It was COLD yesterday😕This is FLORIDA and I really dislike the cold! Yesterday morning it was 24 degrees. 

This recipe makes A LOT so we will be having leftovers. Think I'll made one hour French bread to mop up all the yummy gravy.

Note: While it was cold in Florida the North East got slammed with a huge snowstorm. Southampton got over 20 inches of the nasty white stuff. Yes, I think it's pretty but I hated shoveling and driving in it.

Crockpot Chicken Stew

 

Ingredients:

2 (10 fluid ounce) cans chicken broth

1 teaspoon olive oil

1/2 cup white wine ( didn't use)

1 teaspoon Worcestershire sauce

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

1.5 pounds little potatoes

1.5 pounds  chicken thighs ( skinless)

1 large onion chopped

1 pound baby cut carrots

7 ounces pearl button mushrooms

Salt & pepper to taste

2 tablespoons cornstarch

Directions:

Add the liquid ingredients (chicken broth, olive oil, white wine, and Worcestershire sauce) to slow cooker. 

Add the remaining ingredients (except for cornstarch and salt & pepper). Mix well. Place chicken on top and sprinkle with garlic powder and Italian seasoning .

Cook for 6-8 hours on low heat. About an hour before it's done you can take the bone out of thighs with tongs and shred the chicken in the pot. I added some chicken bullion to the crockpot and stirred it in thoroughly.  Add the cornstarch ( mixed with cold broth) about 15-30 minutes prior to serving. I also put up the heat to high so it would thicken up nicely. Add salt & pepper, to taste. Serve immediately.

Note:

If you prefer using chicken breasts, I suggest cooking it for 6 hours on low so they don't dry out too much

Gabe said his mother and grandmother would make Chicken Fricassee, this is not a fricassee.  The real difference between the chicken fricassee and stew. It's all in the way you cook the chicken, in a stew it's boiled. In a fricassee, it's smothered or pan-fried first, then boiled.

Crock Pot Brown Sugar Teriyaki Pork Tenderloin

 

Ingredients

2 tablespoons olive oil

2 pounds pork tenderloin

1/2 cup teriyaki sauce

1 cup chicken broth

1/4 cup brown sugar

4 cloves garlic, chopped

3 fresh red chili pepper, finely chopped ( I used a few drops of hot sauce)

1/2 large onion, sliced

1/4 teaspoon black pepper

Directions:

Heat the olive oil in a skillet over medium-high heat.

Brown tenderloins on all sides, about 10 minutes.

Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, hot sauce, onion, and black pepper.

Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture.

Cook on low for about 4-5 hours, turning 2 to 3 times during the cooking time to ensure even doneness.

Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

Brown Sugar and Balsamic Glazed Slow Cooker Chicken

 Ingredients:

4-6 chicken thighs ( I like leaving the bone in)

¼ cup balsamic vinegar

¼ cup brown sugar

¼ cup water

1 tsp. minced onion

1 tsp. garlic powder

1 tsp. ground mustard

1 Tbsp. cornstarch

salt and pepper to taste

nonstick cooking spray

Directions:

Spray crock pot well with nonstick cooking spray.

Spread chicken thighs out into bottom of crock pot.

Place all ingredients on top of chicken.

Cook on low for 4-6 hours.

Stirring gently, occasionally to distribute glaze.

Serve and Enjoy! 

Slowcooker Cranberry/Chili Chicken

A few friends requested a recipe requiring minimal preparation time. This is very easy and delicious.

Ingredients:

4 boneless, skinless chicken breast halves ( I cut up a whole chicken)
1 16oz can whole cranberry sauce ( used jellied)
2/3 cup chili sauce*
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 envelope dry onion soup mix

Directions:

Place chicken breasts in crock-pot.

Combine remaining ingredients; add to crock-pot, coating chicken well.
Cover and cook on LOW for 6 to 8 hours.

source- TOH recipe board, posted was LindaChicken

* when a recipe calls for chili sauce

Featured 8/30/2016 on Wonderful Wednesday

Featured 8/31/2016 on Thriving on Thursdays

Lt. Brad Wilbanks Best Bbq Crock-pot Chicken

Recipe from the Jackson Sun Newspaper.

Lt. Brad Wilbanks works for Tennessee Highway Patrol.

Easy and on the make again list.



Ingredients:

4 large chicken breasts, skinless and boneless*
1 cup Barbecue sauce- I used Sweet Baby Ray's 
¼ cup Italian dressing
¼ cup brown sugar
1 tsp.   Worcestershire sauce 
pinch of salt

Directions:

Season the chicken lightly with salt. In a bowl, mix the other ingredients to make sauce. Place chicken in Crock-Pot and pour the sauce over it. Cook on high for 4 hours. Tear chicken with fork; cook additional 10 minutes to soak up the sauce. This is great on a bun with slaw, in a wrap or served over rice or on a salad.


* I cut up a whole chicken
** I shredded the cooked chicken after I took the photo. The sauce soaks the bun ( next time toast the bun).

Featured May 25th 2015 on The Mommy Monday
Featured May 29th 2015 on Friday Favorites
Featured May 30th 2015 on Best Of The Weekend
Featured May 30th 2015 on The Lady Behind The Curtain
Featured August 16, 2015 on Happiness is Homemade

Mexican Lentil Stew

This recipe came from Budget Bytes. I adapted it quite a bit.  To make the original recipe go over to Budget Bytes and see what I changed.

Ingredients:

1 1/2 cups dried red lentils- rinsed
1 pound sweet potatoes - peeled and cubed
3 medium carrots- peeled and cut into chunks
1 medium onion-chopped
6 cups chicken or turkey stock
1 14.5 ounce can Hunts Fire Roasted Diced tomatoes
4 cloves garlic- minced
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper 

Directions:

Place all ingredients into a slow cooker- cover and cook on low for 5-6 hours or until the vegetables are tender. 
I garnished with parsley.
    

Zesty Slow Cooker Chicken BBQ

Again my go to crockpotguys.com has another winner! No wonder it's my go to site for crockpot recipes.

This is SO easy and good. 

Will definitely make this again.

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle your favorite barbecue sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, mix the BBQ sauce,Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low

Used Kraft BBQ sauce, Maple grove vidalia dressing and some wasabi dressing instead of the Italian. I wanted to use up the dressing we had in the fridge since we are leaving soon.
Cooked on low for about 5 hours and did a taste test, just wasn't right. Sauce needed to be thicken so added some water/cornstarch mix to the sauce to thicken it. Also added some Sylvia's hot sauce, few drops and tiny amount of chili powder.
Also took chicken off of the bones( used thighs) made it a pulled chicken . YUM-O!                  

Leftover Turkey Chili

Whenever turkeys are on sale a usually buy a few. Publix had a decent sale and so did Winn-Dixie. I usually pay less per pound at Walbaums but it's nice to have gas perks from Winn-Dixie.

You could use a leftover chicken roaster. I save parts from the turkey that Gabe and I don't eat, legs and wings.

This recipe is from crockpot guys.com

2 cups of shredded, cooked turkey meat

1 cup chopped onion

2-3 garlic cloves, chopped fine

1 chopped red bell pepper

32 oz canned stewed, crushed tomatoes

1 15 oz can pinto beans, drained

1 15 oz can black beans, drained

1 small can tomato paste

1/2 cup chicken or turkey stock

1-2 Tbsp chili powder

1/2 Tbsp ground cumin

1 teaspoon dried red pepper flakes

1 teaspoon dried oregano

1 teaspoon salt and pepper to taste

Pinch of sugar

1. Add everything to the crock pot.
2. Cover and Cook on high for 6 hours, serve with a spoonful of sour cream, tortilla chips or over rice.

We like our chili with extra zing so added Tony Chachere's. I picked up Hot Slap ya Mama also. Combine those two and it's plenty of extra zing.