Chicken, Crockpot

Slow Cooker Pineapple Chicken

Ingredients

  • 1 cup pineapple juice
  • 1/2 cup chicken broth
  • 1/4 cup brown sugar, packed
  • 3 tablespoons reduced sodium soy sauce
  • 3 cloves garlic, minced
  • 12 bone-in, skin-on chicken thighs
  • 1 (20-ounce) can pineapple chunks, juices reserved*
  • 2 tablespoons cornstarch
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh parsley leaves

Directions

  1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
  2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
  3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
  4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
  5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
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Chicken, Crockpot

Crockpot Brown Sugar and Garlic Chicken

Ingredients

  • 4-6 boneless chicken breasts
  • 1 C packed brown sugar
  • 2/3 C apple cider vinegar
  • 1/4 C lemon-lime soda
  • 2-3 Tbs minced garlic
  • 2 Tbs soy sauce
  • 1 Tbs fresh ground pepper
  • 2 Tbs corn starch
  • 2 Tbs water
  • Red pepper flakes (optional)

Directions

Spray crockpot with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside crockpot . Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of the crockpot and pour remaining sauce into a saucepan. Place saucepan over high heat. Mix together cornstarch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired.

5 Ingredients or less, Chicken, Pasta

Mozzarella Chicken Pasta

Another one of my, “Let’s see what happens when I mix this and this” recipes 🙂  I had boneless chicken and Ragu mozzarella sauce in pantry, so I tried this.

Ingredients

  • 2 large, boneless chicken breasts, chopped in chunks
  • 3 T. butter
  • garlic powder
  • oregano flakes
  • 1 jar Ragu Mozzarella sauce
  • 1 lb. penne pasta

Directions

Prepare penne as directed on box.  Drain pasta.  Melt butter in large saucepan and add chicken chunks.  Brown sides slightly and add garlic powder and oregano.  Turn heat to medium and cover.  Let saute 10 minutes, stirring a few times.  Stir in sauce and lower heat to low.  Let sit 2-3 minutes. Serve over pasta.

Beef, Crockpot, Soups, Chowders, and Stews

Crock Pot Beef Stew

Ingredients

  • 1 pound beef stew meat
  • 8 small white potatoes, cut into quarters
  • 1/2 white onion, cut into chunks
  • 2 small carrots, cut into slices
  • 1/4 c. minced garlic, fresh
  • 3/4 c. apple cider
  • 2 tablespoons worchestshire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/4 c. flour

Directions

Place beef, potatoes, onions and carrots in crock pot.  In a small bowl, combine garlic, cider, sauces, spices and flour, mixing well to eliminate lumps.  Pour over ingredients in crock pot.  Set on low. Cook for seven hours.

Serve with hot yeast rolls! Yum!

Chicken, Crockpot

Crock Pot Sweet Garlic Chicken

Ingredients

  • 4-6 chicken breasts
  • 1 cup packed brown sugar
  • 2/3 cup vinegar (I used apple cider vinegar)
  • 1/4 cup lemon-lime soda (diet or regular)
  • 2-3 Tablespoons minced garlic
  • 2 Tablespoons soy sauce
  • 1 teaspoon fresh ground pepper
  • 2 Tablespoons corn starch
  • 2 Tablespoons water
  • Red pepper flakes (optional)

Direction

Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles.

Chicken, Crockpot

Crock Pot Garlic and Brown Sugar Chicken

Six Sisters’ Stuff

Ingredients:

4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Chicken, Pasta

Chicken Bacon Pasta

Ingredients

    1/2 Lb penne pasta, uncooked
    4 slices of bacon
    1/2 of a sweet onion or shallot, thinly sliced *optional
    2 garlic cloves, minced
    2 chicken breasts
    1 cup whipping cream
    1 cup freshly grated Parmesan cheese (Grate from the block, not the green can)
    salt and pepper to taste

Directions

Prepare pasta as directed on package, making sure not to over cook. DRAIN THE NOODLES BUT DO NOT RINSE THEM.
You need the starch on the penne to help thicken the cream sauce.
Cook your bacon in a large, non-stick, skillet until it’s nice and crispy.
Remove it and let cool on a paper towel; reserving at least 2 Tbs of the bacon drippings in the skillet.
While the bacon is cooking, slice your chicken into strips and then into bite size pieces.
Season it with salt and pepper and set aside.
Add onion to bacon drippings and cook for a few minutes; just until they start to soften.
Add garlic and cook for another minute or two; just until fragrant.
Add chicken and cook for about 8 to 10 minutes. Just until it’s lightly browned on each side.
Add cream and let simmer for a few minutes. When cream is bubbling nicely, add the Parmesan cheese. Stirring well.
Sauce might seem a little thin, no worries, it will thicken as it simmers another minute or two.
Add in your cooked penne and let heat through. Crumble your bacon and add it to the mix; lightly stirring.
Garnish with additional Parmesan if you like.

Light Eating, Vegetarian

Potato, Rosemary and Garlic Pizza

Ingredients

  • 2 uncooked pizza crusts
  • 
1 large Yukon Gold potato, very thinly sliced
  • Salt
  • Extra-virgin olive oil
  • 2 garlic cloves, slightly smashed but still intac
  • t
8 ounces mozzarella cheese, thinly sliced
  • 2 tablespoons fresh rosemary leaves
  • 1/2 cup finely grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Rosemary sprigs for garnish

Directions

Preheat oven to 375 F. Toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Arrange potatoes in one layer on a baking tray. Bake in oven until edges begin to turn golden brown, about 20 minutes. Remove from oven and let cool. Increase oven temperature to 475 F.

Assemble pizzas: Lightly brush pizza crusts with olive oil. Rub all over with smashed garlic cloves. Lightly sprinkle with salt. Arrange one layer mozzarella cheese over crusts. Top with one layer of potatoes. Sprinkle with one tablespoon rosemary leaves over each crust. Top with grated Pecorino Romano cheese.

Bake on pizza stone or on a tray on lowest rack in oven until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper. Garnish with fresh rosemary leaves and drizzle with more olive oil.