Chicken
Hello to my slow cooker! There is nothing better than a dinner cooking all afternoon while I get laundry, dishes and cleaning done or …maybe put my feet up , eat some bon bons and pretend I am working hard on a delicious dinner . I will never tell what I am doing and will never tell what you do in your home!
This post came about a while back while my brother-in-law Bobby and I were having a conversation about his dislike for any food coming out of the slow cooker. He made it clear it was not his favorite. I wanted to change his mind, as I know there are several great slow cooker recipes out there. So here ya go Bobby! My first slow cooker recipe to you…with more to come! Check out the serving suggestions below!
INGREDIENTS
1/2 cup honey
1/2 cup brown sugar (light)
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce
5 cloves fresh garlic minced
2 teaspoons Siracha (or more , depending on your taste)
pepper
4 boneless, skinless chicken breast
2 tablespoons cornstarch
2 tablespoons water
DIRECTIONS
In a sauce pan add the honey, brown sugar, balsamic vinegar, soy sauce , siracha and season with black pepper. Bring to a boil , then lower the temperature and simmer. I simmered this for almost a half hour on low heat stirring often. It became pretty thick. (I almost thought I brought it too far) so be careful not to burn it! Let cool……
In the slow cooker add the chicken, pour in the cooled sauce, add the garlic and stir until coated. Put the lid on and cook on high for 4 hours flipping chicken a few times.
At the four hour mark take the chicken out and shred using two forks. While the chicken is out of the pot mix the cornstarch and water in a small bowl then add to the crockpot. Turn the slow cooker on high, add the shredded chicken back into the slow cooker and continue cooking on high for one hour.
Notes and serving suggestions:
If you want to make the sauce the night before that would be fine , store sauce in fridge and add everything into the crockpot in the morning I think that would work well.
When I made this recipe I had hoped to have a second recipe for a slow cooker rice, I came upon a rice recipe and thought that would be great to have a slow cooker rice and would be able to cook both recipes at the same time and could continue sitting back with those bon bons, oops, I mean chores and hard work..cough, cough …well…this did not happen, the rice recipe SUCKED! Do not cook rice in your slow cooker! you heard it here first ! DONT DO IT! ugh…HORRIBLE!
SO …serve over your favorite white rice, NOT cooked in your slow cooker OR serve as a sandwich or slider with your favorite coleslaw! That is what I did and it was fantastic!
We had some left over the next day so I made some pasta with Alfredo sauce and added the shredded chicken to it and that too was very good!
Cheers Bob!
Enjoy,
Ok, so we have all seen the buffalo chicken dip and have utterly, completely loved it! Lick the spoon clean delicious! I have the basic buffalo chicken dip recipe crockpot style and I am including buffalo chicken won tons, yup , you heard it …that dip put in won ton wrappers and fried! YES PLEASE! My sister- in- law Mary Ellen loves the dip. I know she is gonna just love the won tons!!!
When I was thinking about various ways to use the buffalo dip, I had several things come to mind. The fried won tons were my first thought, or how about the dip put in the those little fillo shells and top with blue cheese or ranch dressing. Maybe slathered on top of a grilled burger with a blue cheese sauce. The possibilities are just endless! If you have any ideas I would love to hear them!
INGREDIENTS
10 ounces of chicken (I like to use rotisserie chicken but you can use left over chicken or, yes, even canned chicken)
2 8-ounce packages of cream cheese
1 cup ranch dressing
3/4 cup hot pepper sauce (I use franks)
1 1/2 cup shredded cheddar cheese
Serve with
Celery, crackers or our favorite way tortilla scoops!
DIRECTIONS
Put cream cheese, ranch dressing and shredded cheese into the crockpot. mix chicken and hot sauce together in a bowl, mixing well then add to the crock pot.
I start the crock pot on high for a half hour, then turn it to low or to the warm setting. I mix it now and again until all the cheese in incorporated.
Serve with celery, cracker or tortilla chips
Enjoy!
~ A
BUFFALO CHICKEN WONTONS
Buffalo dip, above
wonton wrapper
Vegetable or peanut oil for frying
water
OPTIONAL
Blue cheese dip for serving
8 ounces of sour cream
1/2 cup crumbles blue cheese
2 teaspoons of franks hot sauce
scallions for garnish
DIRECTIONS
Heat oil in a heavy bottom pan or use your deep fryer
Fill won tons with some of the dip (I did not measure but I think I used just over a teaspoon full). Rub a small amount of water over the edges of the won ton and seal won tons to make a triangle. Place won tons very carefully into heated oil, fry until lightly golden brown and remove onto a paper towel covered plate.
NOTES:
Be VERY careful with oil, never turn your back as these cook very quick!
If using a deep fryer, set the oil to 350 degrees. If using a heavy bottom pot to find out if the oil is hot enough use a thermometer OR take the bottom of your wooden spoon place in the oil and when you see little bubbles forming around the spoon then your oil is hot!
Do not over fill as you don’t want the filling to blow out as it fries.
If you are making a lot of these and want to keep them warm place them on an oven safe platter or dish and put them in warm oven (lowest setting).
ENJOY!
INGREDIENTS
1 (12 ounce ) can of refrigerated biscuits (I use Pillsbury Grands)
2 cups chopped cooked chicken (left over chicken or I love to use rotisserie chicken for this)
1/3 cup buffalo wing sauce
1 cup alfredo sauce (or your favorite sauce)
1/3 cup cooked bacon
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar
DIRECTIONS
Preheat oven to 375 degrees. Toss chicken with buffalo sauce. Cut biscuits into quarters. In a large bowl toss biscuits with Alfredo sauce, bacon, chicken and half of the cheese. Pour mixture into a 9×13 pan (sprayed with Pam) Top with remaining cheese.
Bake for 25-30 minutes.
Enjoy,
Notes: I think this could be done with Ranch dressing in place of the Alfredo sauce. Although I have not tried that version yet. I sometimes reserve a small amount of bacon and sprinkle that on top along with the cheese!
This recipe is adapted from www.plainchicken.com
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