Slow cooker
This is a delicious crock pot dinner but one that is NOT cooked all day, only for three hours. I made this one Sunday afternoon and we just loved it I served it with rice and it was terrific for dinner. The next day I sliced it and put into a wrap for lunch! I love it when that happens!!
INGREDIENTS
1/4 cup all purpose flour
4 boneless skinless chicken breasts cut into thirds
1/4 cup butter
1 dry packet of good seasonings italian dressing mix
1/4 cup fresh lemon juice
1/2 cup chicken broth
salt
pepper
DIRECTIONS
Set your crock pot on low. Lightly coat the chicken in flour. (I do this in a large Ziploc bag) set aside. Heat 2 tablespoons of butter in a large non-stick skillet over medium high heat. When the butter is melted, add a portion of your chicken (don’t crowd the pan as it brings the heat down). Season your chicken with salt and pepper. Cook your chicken for three to four minutes on each side, just enough to get golden brown on each side. When your first batch is done remove from pan and put in the crock pot and continue with your second batch of chicken. When your chicken is complete and it is all in the crock pot, add the lemon juice, chicken broth and dry seasoning to the crock pot. Mix slightly and cook for three hours.
Enjoy!
Slightly adapted from life in the lofthouse
I really like putting my slow cooker to work on hot humid days! This was a quick and tasty dish! I served it over fresh pasta but would be great over rice as well. This was also very good the next day!
INGREDIENTS
1 1/2-2 pounds steak, thinly sliced
1 onion, sliced
1 sliced bell pepper
3/4 cup soy sauce
1 cup water
1 tablespoon garlic
1/2 cup Hoisin sauce
1/2 cup apricot jam
3 Tablespoons cornstarch
3 Tablespoons water
DIRECTIONS
Place the steak in the slow cooker. Combine soy sauce, water, garlic, Hoisin and apricot jam, mix well and add to the crock pot. Cook on low for 5 hours, at the five hour mark, add the sliced pepper and onion to the cooker. Mix the cornstarch and water together adding that to the crock pot. Continue to cook on low for one more hour (6 hours total time)
Serve over rice or pasta.
Enjoy,
So, Jim (AKA Mr. MCYM), needed dinner for about 12 hungry fire fighters last week and he was really in the mood for pulled pork so that is what he got! I also made a side of coleslaw that can be eaten on the side or on TOP of the pulled pork sandwiches! The slow cooker came back empty… not a single drop to be found. I think they liked it!
INGREDIENTS
1 3 1/2 pound pork shoulder or butt
1 container or Nantucket Off Shore Rasta Rub, or your favorite Cajun seasoning.
1 bottle Kraft Honey BBQ sauce
DIRECTIONS
Place pork in your slow cooker. Sprinkle 1 tablespoon of the Cajun seasoning over pork, add one cup of BBQ sauce spreading over the pork and cook on low for 8 hours. When the pork is cooked through shred the meat using two forks. Add 1 more tablespoon of seasoning and more BBQ sauce, enough sauce to cover and mix in with all the meat.
Turn your slow cooker to the warm setting, if you have one, until you are ready to serve.
Enjoy,
I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
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,
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