Slow cooker
This slow cooker roast has been all over Pinterest for a while now so I think I am definitely behind on making this. For those of you that have not seen it or tried it, I highly suggest you give it a try! Although this was good the first night, I actually enjoyed it better the second day!! I added the vegetables into the slow cooker in the last two hours of cooking. There are a number of recipes that serve this with mashed potatoes or roasted veggies on the side! Totally your choice!
INGREDIENTS
1 – 3 pound chuck roast
1 – 1 ounce package of DRY ranch seasoning mix
1 – 1 ounce package of DRY au jus gravy mix
1 stick of unsalted butter
5-6 jarred pepperoncini
OPTIONAL
Baby carrots
1 onion, sliced
Small baby potatoes, sliced in half
DIRECTIONS
Add the roast into the insert of your slow cooker and sprinkle the dry ranch seasoning over the roast and do the same with the au jus mix. Place the stick of butter on top of the roast, and last but not least, add the pepperoncini to the crock pot. Cook on low for 6 hours. At the six hour time, add the vegetables and continue cooking for two more hours, making the total cook time 8 hours. Shred the meat and serve warm.
Enjoy!
Another week another snow storm…ugh. I feel like we are living in an igloo at this point! With another storm and the possibility of power going out I made slow cooker whiskey chicken. The original recipe I looked at called for Bourbon but I did not have bourbon but I did have whiskey left over from another recipe. (Pioneer Woman’s whiskey sliders). This recipe is a little sweet with just a hint or heat, you can add more red pepper flakes if you want more heat! I served this over Jasmine rice and it was not only simple…but also delicious!
INGREDIENTS
3 Boneless, skinless chicken thighs
3 Tablespoons cornstarch
SAUCE
2 cloves of garlic, minced
1/2 teaspoon red chili flakes
1/3 cup apple juice
2 Tablespoon honey
1/4 cup brown sugar
1/4 cup ketchup
3 Tablespoons cider vinegar
1/4 cup water
1/4 cup whiskey
1/4 cup soy sauce
DIRECTIONS
Mix all the sauce ingredients in a medium size bowl. Place the chicken thighs in the slow cooker, pour sauce on top, cover and cook on low for 6-7 hours or on high for three hours. Once chicken is cooked through, remove the chicken from the slow cooker and shred using two forks. While the chicken is still out of the slow cooker combine the cornstarch and three tablespoons of water and whisk it into the sauce that is in the slow cooker. Put the chicken back into the slow cooker and cook on high for one more hour. Serve over buttered pasta or Jasmine rice.
Enjoy,
I have been making these chicken bites for a number of years now. I usually make these tasty bites using my brother’s home made BBQ sauce but because that recipe is under lock and key, I am going to give you one that you might make with your favorite seasonings and your favorite BBQ sauce! I like to use a hearty sprinkle of Cajun seasoning but you can use any of your favorite spices I like to use spicy seasoning, then a sweet BBQ sauce.
INGREDIENTS
3 chicken breasts, cut into bite size pieces
1 package center cut bacon, cut in half
1 Tablespoon of Cajun spice
1 cup honey BBQ sauce
Toothpicks
DIRECTIONS
Preheat oven to 300 degrees. Line a baking sheet with tin foil and set aside. Sprinkle the bite size chicken pieces with the seasoning and wrap once piece of bacon around each piece of chicken securing with a toothpick. Place each chicken piece on the baking sheet. When all of the chicken has been wrapped bake in the oven for 30 minutes. Turn the chicken pieces and bake an additional 15 minutes. Take the pan out of the oven and drain the liquid from the baking sheet and move your oven rack to the upper portion of the oven. Turn the oven to broil leaving the oven door slightly ajar. At this point brush each chicken piece with BBQ sauce and place back in the oven to broil (leaving the door slightly ajar) for about 2-3 minutes until the sauce starts to caramelize. Turn the chicken pieces over and brush the second side with the BBQ sauce and broil the second side for 2-3 minutes (leaving the oven door ajar). When the BBQ sauce has caramelized and the bacon has crisped up, remove from oven and serve warm OR place in a crockpot on the WARM setting to enjoy through the afternoon or evening!
Enjoy,
If you live in New Hampshire you know last week was HOT, HOT , HOT! So if you follow my blog even a little bit, you know that I pulled out my slow cooker! Way too hot to turn that oven dial! This recipe was so simple and over all pretty good. We liked it better shredded and put on a tortilla with some grated cheese the best!
INGREDIENTS
4-6 chicken breasts, boneless & skinless
1 small bottle of Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
1/4 cup vinegar
1 teaspoon red pepper flakes (or more if you like heat)
1/4 cup brown sugar
1 teaspoon garlic powder
Monterey Jack cheese, shredded
Sharp cheddar cheese, shredded
Flour tortillas
DIRECTIONS
Mix BBQ sauce, vinegar, red pepper flakes, brown sugar and garlic powder in a bowl and combine well. Place the chicken in the crock pot and pour the BBQ sauce mixture over the chicken coating the chicken pieces. Cook on low 4-6 hours. Preheat oven to 350 degrees. Take the chicken out of the slow cooker and shred using two forks. Put the shredded chicken back in the crock pot and mix well in the sauce. Place tortillas on a baking sheet with about 1/2 cup of a mixture of the two cheeses and bake until they start to melt, this takes a few minutes. When the tortillas are ready, add the chicken on top of the cheese and roll the tortilla up, serve warm;
Enjoy,
Back to my slow cooker again! The weather has been Hot, Hot, Hot! I feel like I have made a lot of meatballs lately. BUT, I have to say I love that I can have them for dinner with buttered noodles. The boys can have them in a sub roll for lunch the next day! Anything for good leftovers that everyone will eat!
INGREDIENTS FOR THE MEATBALLS
1 cup of plain Panko crumbs
2 tablespoons of diced onion
1 teaspoon of garlic powder
Dash of nutmeg
Salt
Pepper
1/2 cup 1% milk
dash of Worcestershire sauce
1 egg beaten
1/2 pound ground beef
1/2 pound ground Pork
INGREDIENTS FOR GRAVY
2 tablespoons unsalted butter
2 tablespoons flour
1 1/2 cups low sodium canned beef broth
1 beef bouillon cube or the equivalent amount of Better than Bouillon (I use this )
Dash of Worcestershire sauce
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS FOR THE GRAVY
Melt the butter in a large skillet over medium heat, add the flour and cook whisking until smooth. Whisk in the beef broth, bouillon and Worcestershire sauce and bring to a simmer. Add the cream and season with salt and pepper. Transfer sauce to your slow cooker on low heat.
DIRECTIONS FOR THE MEATBALLS
Preheat oven to 350 degrees. Place all the ingredients in a large bowl and mix until well combined. Roll meat mixture into balls, I make mine smaller than a golf ball. Spray a baking sheet with non-stick spray and place the balls on the sheet and bake for 30 minutes turning the balls after 15 minutes. Transfer the meatballs and all of the juice into the slow cooker to finish cooking for 4 hours. Serve with buttered noodles.
Enjoy,
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