Slow cooker
With all of the hot humid weather we have been having, I did not want to heat the kitchen up so this was the perfect recipe on a hot summer day. I served this with jasmine rice. This recipe is sweet, but still has as much heat as you want to put in with the addition of red pepper flakes. We really enjoyed this dish and will be making this again. We also made this into a wrap the next day!
INGREDIENTS
3 boneless, skinless chicken breasts
1/4 cup blackberry jam
3 cloves of minced garlic
1/2 cup of honey
1/4 cup hoisin sauce
1/2 cup diced onion
1/2 cup low sodium soy sauce
2 Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes or to taste
1 Tablespoon corn starch
Rice, cooked as directed
DIRECTIONS
Arrange chicken on the bottom of the slow cooker so they are not over lapping. In a medium bowl whisk together honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes. Pour mixture over the chicken, cover the slow cooker and cook on LOW for 4-5 hours until chicken is cooked through. Using tongs remove chicken from slow cooker, reserving the liquids and place on a cutting board. Shred the chicken placing the chicken in a large bowl. In a small bowl whisk the corn starch with 3 tablespoons of water to make a slurry.
Transfer the liquid from the slow cooker to a small saucepan. Set over medium high heat and whisk in the slurry.
Bring the sauce to a boil and cook until reduced to your desired thickness. I left my sauce slightly loose so it would cover the rice slightly. Put the chicken back in the slow cooker along with the sauce and mix to coat. Serve warm over rice.
Enjoy!
This recipe comes from www.justataste.com
Summer is almost here and what is better than beer and spicy sausage? How about raspberry beer? This is so easy and you can easily double the amount of sausages with the amount of sauce this makes! I love the combination of sweet and spicy and the raspberry beer really brings some sweet flavor to the spicy sausages! This is an easy party dish that uses your slow cooker so you can spend time with your friends and family and not over the stove!
INGREDIENTS
1 bottle raspberry wheat ale
1/2 bottle of honey BBQ sauce (from an 18 ounce bottle)
1/4 cup ketchup
1 large sweet onion, sliced
1 green pepper, sliced
1 orange pepper, sliced
6-10 spicy Italian sausage links
Hot dog buns
DIRECTIONS
Place the raspberry wheat ale, BBQ sauce, ketchup, onion, and peppers in a slow cooker and mix well to combine ingredients. Turn slow cooker on low and cook for six hours. In a large skillet add your sausage links and brown over medium- high heat until all sides are browned. Transfer to the slow cooker and continue to cook until fully cooked through. Serve warm in the hot dog buns.
Enjoy!
I have been hearing about cooking ribs in the slow cooker for a while now. A number of my fellow Volunteer Field Editors from Taste of Home magazine swear by it. I have been holding out on trying this. I really love the way my oven baked ribs come out so tender and fall off the bone. I was not convinced the ribs would come out as tender as the oven baked ribs. Well, both Jim and I really liked these ribs and agreed that they are very, very tender so no matter how you cook your ribs oven or slow cooker, they will come out tender and moist! I am a believer! The only thing I would do differently is have my butcher slice the ribs for me. It was a royal pain in the rear end slicing the ribs into individual pieces as the recipe called for. These ribs were marinated in a Chinese marinade for 24 hours but you can make your favorite ribs using this same method.
INGREDIENTS
2 racks of baby back ribs, trimmed and sliced into individual ribs.
1/4 cup chopped, peeled ginger
6 cloves of garlic
1/2 cup hoisin sauce
1/2 cup honey
1/4 cup low sodium soy sauce
1 Tablespoon molasses
1 Tablespoon Chinese chile garlic sauce. (Sambal Oelek)
1/2 cup water
DIRECTIONS
In a blender combine the ginger, garlic, hoisin, honey, soy sauce, molasses, chinese garlic sauce and water in a blender and process until smooth. Pour the mixture over the ribs and toss evenly to coat. Allow to marinate for at least one hour,but up to 24 hours. When you are ready to cook place the ribs and marinade into your slow cooker, cover and cook on high for four hours or low for 8 hours. The meat will be tender but not fall off the bone.
Transfer the ribs to a foil lined baking sheet and strain the juices into a medium size saucepan spooning off as much fat as possible. Boil the pan juices until it is thickened and reduced to about 3/4 of a cup, five to ten minutes.
Preheat the broiler and position the rack about 8 inches from the heat. Brush the ribs with some of the sauce and broil until caramelized, about 5-10 minutes turning the ribs once or twice. Transfer ribs to a platter and drizzle with remaining sauce.
Serve warm.
Enjoy!
I found this recipe at www.today.com
Our son loves everything cinnamon roll related, so when I saw this recipe on Pinterest, I knew it had to make an entrance at my house sooner than later! When I saw the recipe I wondered how the top was going to cook up and sure enough when I cooked this I felt the top was still too doughy…not a good sign, but I was not willing to give up on it just yet so what I did when the allotted time was up for cooking, I used a large spoon and basically rotated the casserole putting the top of the casserole on the bottom so the top would cook through…and guess what? It worked! Robby was super thrilled with this and ate more than anyone should consume at one time!!
INGREDIENTS
2 12 ounce tubes of cinnamon rolls cut into quarters (reserve icing )
4 eggs
1/2 cup whipping cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
DIRECTIONS
Spray your slow cooker with non-stick spray. Place a layer of cinnamon roll pieces on the bottom covering the slow cooker completely. Beat eggs, cream, maple syrup, vanilla and spices until blended well. Pour evenly over the rolls in the slow cooker. Place remaining roll pieces on top creating another layer. Spoon one packet of the frosting over the rolls. (reserve second packet)
Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and the rolls are set. If after this time the top of the rolls are still doughy, go ahead and rotate the top of the dough to the bottom of the slow cooker and continue to cook for 30 minutes. Drizzle remaining icing over the top and serve warm.
Enjoy!
I first saw this chocolate cake when my friend Pam posted it on her Facebook page! A slow cooker chocolate cake? I don’t use my slow cooker for baking, but when I saw how scrumptious this cake looked and the smile on her kids faces when they were about to eat it, I knew I wanted to make that recipe…NOW! Pam’s husband, Steve, was the one who made the cake. I loved it when Pam said “chocolate cake in the slow cooker that her husband made and the kids love!” Yup! I’m in! Steve was kind enough to share the recipe and I loved just how easy it is! When you try this recipe be sure to thank Pam and Steve, as you will enjoy this as much as we have!
INGREDIENTS
1 box of chocolate cake mix (and ingredients needed to make the cake)
1 box instant chocolate pudding mix (and ingredients to make the pudding)
1 cup of chocolate chips
Ice cream for serving (optional)
DIRECTIONS
Mix the cake per box directions and pour into your slow cooker.
Mix the pudding per the box instructions and pour onto the cake in the slow cooker.
Sprinkle chocolate chips on top of the pudding mix. Cook in the slow cooker on high for 2 1/2 hours. Serve warm with ice cream.
Enjoy!
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