6 Chicken breasts
1/2 C ketchup
2 C honey
1/2 soy sauce
2 T oil
Garlic
Salt & Pepper
Put chicken in slow cooker and season with Salt & Pepper and a little Garlic. Combine honey, soy sauce, ketchup, and oil in a bowl. Pour over chicken. Cook on low 4-6 hours. Garnish with sesame seeds if desired.
Sooooo yummy!
Showing posts with label Crockpot. Show all posts
Showing posts with label Crockpot. Show all posts
Wednesday, July 23, 2014
Monday, November 12, 2012
Thai Peanut Chicken (crockpot)
Thai Peanut Chicken (Crockpot)
12 oz linguine or fettuccine noodles (I use whole wheat), cooked and drained
2 garlic cloves, minced
2/3 C peanut butter
1 C chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 C shredded zucchini
1/3 C soy sauce
1 tsp Sugar
1 red pepper, cut into thin, long strips
1 T lime juice
1 C chopped cilantro, divided
chopped peanuts (I use cashews)
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high 2-3 hours. A half hour before serving, add lime juice and cilantro. Serve over noodles and top with remaining cilantro and peanuts.
12 oz linguine or fettuccine noodles (I use whole wheat), cooked and drained
2 garlic cloves, minced
2/3 C peanut butter
1 C chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 C shredded zucchini
1/3 C soy sauce
1 tsp Sugar
1 red pepper, cut into thin, long strips
1 T lime juice
1 C chopped cilantro, divided
chopped peanuts (I use cashews)
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or high 2-3 hours. A half hour before serving, add lime juice and cilantro. Serve over noodles and top with remaining cilantro and peanuts.
Tuesday, November 23, 2010
Shalee's Crockpot Chicken
Again, this recipe is so easy and got it from my sister Karlie. I think it tastes like the yummy teriyaki chicken from Tepanyaki but without the price and is more moist since it's cooked in a crockpot!
2-3 Chicken breasts, thawed
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup butter
1/4 cup water (I double the water to 1/2 cup)
-In a small saucepan, combine the soy sauce, brown sugar, butter and water. Bring to a boil. Put chicken in a SMALL crockpot and pour sauce over top. cover and cook in crockpot on low 3-4 hours. Serve with ham fried rice.
If you put chicken in a big crockpot it will burn! You must use a small crockpot, and I double the water to add a little more liquid and only cook for 3 hours,3.5 hours max. It's so tender with the best flavor!
2-3 Chicken breasts, thawed
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup butter
1/4 cup water (I double the water to 1/2 cup)
-In a small saucepan, combine the soy sauce, brown sugar, butter and water. Bring to a boil. Put chicken in a SMALL crockpot and pour sauce over top. cover and cook in crockpot on low 3-4 hours. Serve with ham fried rice.
If you put chicken in a big crockpot it will burn! You must use a small crockpot, and I double the water to add a little more liquid and only cook for 3 hours,3.5 hours max. It's so tender with the best flavor!
Thursday, August 5, 2010
Shredded Pork (Cafe Rio)
4 lbs Pork Roast (can double amount because sauce makes a lot)
5 (8 oz) cans Tomato Sauce
3 tsp Pressed Garlic Cloves
1 1/2 - 3 cups Brown Sugar (I use 3 cause I like it sweet!)
4 tsp Cumin
4 cups Dr Pepper
2-4 TBS Molasses
1/2 tsp Salt
Pepper to taste
-Mix all the ingredients, place in a crockpot and let simmer until the meat is tender and pulls away with a fork. Shred with forks. (can cook overnight)
SOO GOOD! Tastes like the real cafe rio salads but you can serve an army for the price of 1 salad! It's super easy too, and you can use left overs for sandwiches too. I always make it and freeze half. For salads I serve it with: Coscto fresh tortillas, cut romaine lettuce, pork, corn, black beans, lime rice, cheese, avocados, tomatoes, sour cream, crushed chips or noodle chips if you can find them, and of course the cilantro dressing! (Mouth watering yet) (Lime rice and dressing recipes are just below too, click rice for lime rice, or dressings for creamy cilantro dressing)
5 (8 oz) cans Tomato Sauce
3 tsp Pressed Garlic Cloves
1 1/2 - 3 cups Brown Sugar (I use 3 cause I like it sweet!)
4 tsp Cumin
4 cups Dr Pepper
2-4 TBS Molasses
1/2 tsp Salt
Pepper to taste
-Mix all the ingredients, place in a crockpot and let simmer until the meat is tender and pulls away with a fork. Shred with forks. (can cook overnight)
SOO GOOD! Tastes like the real cafe rio salads but you can serve an army for the price of 1 salad! It's super easy too, and you can use left overs for sandwiches too. I always make it and freeze half. For salads I serve it with: Coscto fresh tortillas, cut romaine lettuce, pork, corn, black beans, lime rice, cheese, avocados, tomatoes, sour cream, crushed chips or noodle chips if you can find them, and of course the cilantro dressing! (Mouth watering yet) (Lime rice and dressing recipes are just below too, click rice for lime rice, or dressings for creamy cilantro dressing)
Thursday, May 20, 2010
Chicken Lettuce Wraps
I was telling my sister that I try so hard to make the meals look pretty in picture, still learning that part! Just read the recipe names and ingredients to decide if you want to cook it!!
4 chicken breast halves (frozen ok)
1/2 chopped onion
1/4 cup soy sauce
1/4 cup white vinegar
1/2 tsp ground ginger
2 TBS balsamic vinegar
Garlic powder
dash of all spice
Lettuce
- Toppings, I use:
Corn
Black beans
Shredded carrots
Rice
Chow Mein noodles
Avocados
Tomatos
Shredded cheese
Peanut Sauce or Ranch
-Put chicken in crock pot with onions and sprinkle a little garlic powder. Mix everything else together adn pur sauce over chicken. Cook on low 6-8 hours or high 4-6 hours, stirring occasionally. Shred chicken 30 min before serving.
(My crockpot cooks fast, I cook on low for 5 hours and that's plenty, otherwise the taste is way too strong and chicken is overcooked.)
4 chicken breast halves (frozen ok)1/2 chopped onion
1/4 cup soy sauce
1/4 cup white vinegar
1/2 tsp ground ginger
2 TBS balsamic vinegar
Garlic powder
dash of all spice
Lettuce
- Toppings, I use:
Corn
Black beans
Shredded carrots
Rice
Chow Mein noodles
Avocados
Tomatos
Shredded cheese
Peanut Sauce or Ranch
-Put chicken in crock pot with onions and sprinkle a little garlic powder. Mix everything else together adn pur sauce over chicken. Cook on low 6-8 hours or high 4-6 hours, stirring occasionally. Shred chicken 30 min before serving.
(My crockpot cooks fast, I cook on low for 5 hours and that's plenty, otherwise the taste is way too strong and chicken is overcooked.)
Tuesday, May 18, 2010
Chicken with Sweet Potatoes
My camera is still broken, picture off my phone again...This is sooo moist!
1 whole chicken
1/2 C and 2 Tbs flour
1/2 tsp nutmeg
1/2 tsp cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz) pinapple chunks (save juice)
1 can cream of chicken soup
1/2 cup orange juice
1/4 cup pinapple juice
hot cooked rice (optional)
-Wash chicken and pat dry with paper towels (I peel the skin off while I wash it to give the chicken more flavor). In a bowl, combine 1/2 cup flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes adn pinapple on the bottom of greased crockpot. Place chicken on top. In a small bowl whisk chicken soup, orange juice, pinapple juice, adn 2 Tbs of flour and pour over chicken. Cover and cook on low for 7-9 hours or on high 3-5 hours. Serve over rice if desired.
*You can use a couple chicken breasts instead of whole chicken, I make my husband wash the whole chicken cause I think it's absolutely disgusting!
1 whole chicken1/2 C and 2 Tbs flour
1/2 tsp nutmeg
1/2 tsp cinnamon
2 large sweet potatoes, peeled and sliced
1 can (8 oz) pinapple chunks (save juice)
1 can cream of chicken soup
1/2 cup orange juice
1/4 cup pinapple juice
hot cooked rice (optional)
-Wash chicken and pat dry with paper towels (I peel the skin off while I wash it to give the chicken more flavor). In a bowl, combine 1/2 cup flour, nutmeg and cinnamon and coat chicken. Place sweet potatoes adn pinapple on the bottom of greased crockpot. Place chicken on top. In a small bowl whisk chicken soup, orange juice, pinapple juice, adn 2 Tbs of flour and pour over chicken. Cover and cook on low for 7-9 hours or on high 3-5 hours. Serve over rice if desired.
*You can use a couple chicken breasts instead of whole chicken, I make my husband wash the whole chicken cause I think it's absolutely disgusting!
Chicken Teriyaki
Ok my camera is completely broken right now. So I took this picture on my phone, texted it to my husband's phone, emailed it to me, then saved and posted it so it's a bad picture through that long process!!
10-12 chicken tenders
10-12 chicken tenders
1 bag (16 oz) frozen oriental vegetable mix
1 bottle (18 oz) teriyaki sauce (make sure its sauce and not like a 30 minute marinade or else it will be way to strong, speaking from experience!)
-Cut chicken tenders in thirds and place in greased 3-4 1/2 quart slow cooker. Mix frozen vegetables and teriyaki sauce together then pour over chicken. Cover and cook on high heat 3 hours or low heat 4-6 hours.
-Serve over rice
-Serve with a fortune cookie!!
My fortune said: All your hard work will soon pay off...cant wait!!
Tuesday, May 4, 2010
3 Envelope Roast
1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast
--Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast
--Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!
Mushroom Beef Stew
I couldn't find shiitake mushrroms so I just put in regular
5 servings
1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 stalk celery, sliced
--Put the beef in the 4 1/2-quart CROCK-POT® slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well. Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 6 hours. Stir the stew before serving.
ENJOY
5 servings
1 1/2 to 2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
4 shiitake mushrooms, sliced
2 medium carrots, sliced
2 medium potatoes, diced
1 small white onion, chopped
1 stalk celery, sliced
--Put the beef in the 4 1/2-quart CROCK-POT® slow cooker. Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat with flour. Add the remaining ingredients and stir to mix well. Cover; cook on LOW 10 to 12 hours or on HIGH for 4 to 6 hours. Stir the stew before serving.
ENJOY
Subscribe to:
Posts (Atom)
