Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Again another easy and yummy slow cooker recipe!  This one does take a little longer to prep for the slow cooker so not one to use if you are in a hurry that morning but worth the little bit of extra work.  I may forgo the browning of the chicken next time entirely, and then cook longer in the slow cooker.  I felt the browning was mostly for color but with the dark sauce I don't know if it was necessary.  But until I try it differently here is the current recipe as prepared.

Ingredients:

• 1 tablespoon vegetable oil
• Your choice of chicken (I used 6 boneless skinless breast; org recipe calls for 10 boneless skinless thighs)
• 3/4 cup honey
• 3/4 cup soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed (or 2 tablespoons pre-minced garlic)
• 1 tablespoon ginger 
• 1 20 oz. can pineapple chunks, drained with juice reserved
• 2 tablespoons corn starch
• 1/4 cup water

Directions

1. In the slow cooker mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice-not the pineapple just the juice.  
2. Heat oil in a skillet over medium heat, and cook chicken just until evenly browned on all sides.  Place chicken in a slow cooker.
3. Cover, and cook 4 hours on high.  Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl.  Remove chicken from slow cooker.  Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken.  Serve sauce over chicken.

Creamy Crock Pot Chicken

From the freezer, to the crock pot, to the plate with ease.   This dinner was simple and delicious!!

Ingredients:

• 5-6 boneless skinless chicken breasts (frozen; if you don't use frozen you may want to reduce the cooking time in the first step or add more dressing, so that it doesn't dry out)
• Double batch of Good Seasonings Italian Dressing (or 1 bottle pre-made Italian Dressing)
• 1 8oz. package of cream cheese-I used reduced fat
• 1 can cream of chicken soup-I used Campbell's Healthy Choice
• 1 can chicken broth-I used Swanson's Natural Goodness~100% fat free, 33% less sodium
• 1 teaspoon Basil
• 1 teaspoon Parsley
  
• 1 teaspoon Italian Seasoning
• Salt and Pepper to taste

Directions:

1. Place frozen chicken and Italian Dressing in crock pot on low, cook for 6-8 hours
2. Pull chicken out and drain remaining dressing/juices, set chicken aside
3. In empty crock pot combine remaining ingredients and whisk together until creamy, turn crock pot up to high 
4. Shred or chunk chicken-Mine pretty much fell apart
5. Put chicken in crock pot with sauce and leave on high for 45 minutes to an hour

Serve over egg noodles, other pasta, or rice.  We used egg noodles and it was very very yummy!! Dustin, Taylor & I all loved it.  It was a quite meal because everyone was too busy eating to talk.  

By using The reduced fat cream cheese, Healthy Request Soup and Natural Goodness Broth this was a very healthy meal too.  I could have even used fat free Italian dressing if I had used pre-made dressing.  You can feel good about serving this to your family! (and eating it too)

STICKY CROCK POT CHICKEN...

STICKY CROCK POT CHICKEN...

1 bottle Catalina dressing
1 small jar Apricot Preserves
1 envelope Knorr Onion soup mix
chicken
put chicken in crockpot and pour all ingridients over chicken. cook on low all day. serve with rice.

(I know it's not my picture, I stole the picture for eye appeal :-) I left my chicken whole when serving it on the plate, and poured a lot more sauce for yummy wet rice)

So, this is the recipe I used for our dinner tonight, and I felt like I cheated! :-) It was super easy!! And the best part, everybody loved it!! I left it in all day, and it was great! I used a whole bottle of Catalina dressing, and a regular jar of apricot preserves - I could have put more chicken in, we had a lot of sauce left over... but now I know I could easily make this dinner for 6 or 8 people, just by adding more chicken. Hope you try this... it's sweet, sticky, tangy, I don't know but the taste is perfect!! Plus REALLY EASY!!

Slow-Cooker-Cranberry Roast

The roast cooking (notice the low fluids) and the Roast once it was "plated"

Cranberry Roast with gravy on the side (for my no gravy boys)  served with green salad and baked potatoes with all the toppings!

INGREDIENTS
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

DIRECTIONS

1. Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.

2. Cover, and cook 8 hours on Low.

3. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.


I made this roast last Sunday. I started it before church and was a little worried about leaving it because there seemed to be a lot less liquid than any roast I have made before but I left it and hoped for the best. It was not dry at all, it was very good!! I served it with baked potatoes (with all the toppings and a green salad. All of the family loved the roast. As for the gravy Dustin & Jayden do not eat gravy of any sort and Taylor who does normally like gravy didn't really care for it. I liked it but can see why kids wouldn't. So I give the meat a solid A- but the gravy more of a C, since I am the only one of the family who liked it.  But since you only add flower & butter to the juice left from the roast, I will make it again next time and see if Nana & Papa like it.