Category: Crockpot

Thai Slow Cooker Chicken

Easy Spicy Thai Slow Cooker Chicken

Ingredients

Decrease Serving 6 Original recipe yields 6 servings

  • 1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade)
  • 1 tablespoon Thai chili paste, or more to taste
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons peanut butter
  • 6 pieces skinless, boneless chicken (such as breast halves and thighs)

Directions

  • Step 1 Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.

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Slow Cooker Breakfast Casserole

Slow Cooker Breakfast Casserole Prep Time: 15 minutes Cooking Time: 7-8 hours Serves: 8 Ingredients:

  • 10 slices bacon
  • 1 medium cauliflower, cut into florets
  • Β½ pound Italian sausage, removed from casing and crumbled
  • 3 bell peppers, diced
  • 1 medium red onion, diced
  • 12 eggs
  • ΒΌ cup sour cream
  • Β½ teaspoon salt
  • Β½ teaspoon black pepper
  • 1 cup cheddar cheese, grated

Instructions:

  1. In a large skillet, cook the bacon over medium-high heat, about 5-10 minutes.
  2. Remove from heat and crumble, reserving the bacon fat in the pan.
  3. Use a paper towel to wipe the bacon fat onto the inside of the slow cooker bowl to prevent sticking.
  4. Layer half the casserole ingredients into the slow cooker as follows: cauliflower florets, bacon, sausage, peppers, onion. Repeat to form two even layers, ending with onion.
  5. In a large bowl, whisk together the eggs, sour cream, salt, and pepper. Pour over the ingredients in the slow cooker.
  6. Top with cheese.
  7. Cover and cook for 2.5 hours on HIGH or 8 hours on LOW.
slow-cooker-breakfast-caserole
https://www.warriormade.com/content/diet/slow-cooker-breakfast-caserole/

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Slow Cooker Spinach Bean Soup

Slow-Cooker Spinach Bean Soup

Ingredients

  • 1 pound dried navy beans
  • 2 cartons (32 ounces each) chicken broth
  • 2 cups water
  • 1 smoked turkey wing (about 7 ounces)
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced garlic
  • 3 bay leaves
  • 1 teaspoon pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 10 cups chopped fresh spinach (about 8 ounces)
  • 1 large sweet red pepper, chopped
  • 1/2 teaspoon kosher salt
  • Grated Parmesan cheese, optional

Directions

  • Rinse and sort beans; soak according to package directions.
  • In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
  • Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Editor’s Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein. Originally published as Signature slow cook Navy Bean Soup w/ Smoke Turkey in Taste of Home Christmas Annual 2019

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Sweet and Tangy Chicken Wings

Sweet β€˜n’ Tangy Chicken Wings
https://www.tasteofhome.com/recipes/sweet-n-tangy-chicken-wings/

Ingredients

  • 12 chicken wings (about 3 pounds)
  • 1/2 teaspoon salt, divided
  • Dash pepper
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon liquid smoke, optional
  • Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional

Directions

  • Using a sharp knife, cut through the 2 wing joints; discard wing tips. Sprinkle chicken with a dash of salt and pepper. Broil 4-6 in. from the heat until golden brown, 6-8 minutes on each side. Transfer to a greased 5-qt. slow cooker.
  • Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, garlic, liquid smoke, if desired, and remaining salt; pour over wings. Toss to coat.
  • Cover and cook on low until chicken is tender, 2-3 hours. If desired, top with jalapenos, onion and sesame seeds to serve.
    Freeze option: Freeze cooled fully cooked wings in freezer containers. To use, partially thaw in refrigerator overnight. Reheat wings in a foil-lined 15x10x1-in. baking pan in a preheated 325Β° oven until heated through, covering if necessary to prevent browning. Serve as directed.
Nutrition Facts

1 piece: 74 calories, 3g fat (1g saturated fat), 14mg cholesterol, 282mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 5g protein. Originally published as Chicken Wings with BBQ Sauce in Simple & Delicious March/April 2008


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Recipe Reblog~Chicken Marsala

http://loseweightmotivate.com/how-to-make-slow-cooker-chicken-marsala/


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Slow Cooker Honey Nut Granola

Slow-Cooker Honey Nut Granola

Ingredients

  • 4-1/2 cups old-fashioned oats
  • 1/2 cup sunflower kernels
  • 1/3 cup toasted wheat germ
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup sliced almonds
  • 1/4 cup chopped pecans
  • 1/4 cup chopped walnuts
  • 1/4 cup ground flaxseed
  • 1/2 cup honey
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Dash salt
  • 3/4 cup dried cranberries
  • 3/4 cup raisins
  • Yogurt, optional

Directions

  • In a 3- or 4-qt. slow cooker, combine the first eight ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high until crisp, 1-1/2 to 2 hours, stirring well every 20 minutes.
  • Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.

Test Kitchen tip Be sure to stir the granola mixture thoroughly every 20 minutes for even cooking.

Editor’s Note

Look for unsweetened coconut in the baking or health food section.

Nutrition Facts

1/2 cup: 267 calories, 12g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 39g carbohydrate (19g sugars, 5g fiber), 6g protein. Originally published as Slow-Cooker Maple Nut Granola in Simple & Delicious April/May 2019

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Slow Cooker Breakfast( Keto)

slow cooker breakfast

Mom’s Slow Cooker Breakfast Bake

Servings: 12

Prep Time: 15 minutes | Cook Time: 2 hours | Total Time: 2 hours 15 minutes

Nutritional Facts: 2g Net Carbs| 518 Calories | 40g Fat | 2g Carbs | 34g Protein | 0g Fiber

Ingredients:

  • 2 lbs. ground sausage
  • 4 cups cheddar cheese
  • 12 large eggs
  • Β½ cup chopped sweet red pepper
  • Β½ cup chopped onion
  • 1 tsp salt
  • Β½ cup heavy cream
  • Β½ tsp freshly ground black pepper
  • 1 package of bacon

Steps:

  1. In a skillet, cook bacon to crisp, cool, then crumble and set aside.
  2. Using the same skillet with the bacon grease, sizzle chopped red peppers and onions for about 3 minutes. Then add sausage to skillet with veggies and brown into crumbles.
  3. In a large bowl, combine eggs, heavy cream, salt, and pepper. Scramble.
  4. In a slow cooker, add sausage mixture to the bottom.
  5. Then top with 2 cups of cheese.
  6. Then top with bacon.
  7. Then top with egg mixture.
  8. Then top with 2 cups of cheese once more.
  9. Cook on high for at least 2 hours or until middle reaches 160 degrees Fahrenheit. Serve and enjoy.        

https://www.wickedstuffed.com/author/admin/

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Reblog~

Gluten Free Crock Pot Chicken Enchilada Soup

Ingredients

    • 2 cups of milk
    • 2 Tbsp cornstarch
    • 1/2 cup chicken broth
    • 10 oz. can enchilada sauce
    • 15 oz. can black beans (rinsed & drained)
    • 15 oz. can whole kernel corn (rinsed & drained)
    • 14.5 oz. can Rotel diced tomatoes
    • 1 small red onion, diced
    • 1 green pepper, diced
    • 1 lb. chicken breast
  • 1 tsp. salt

Directions

    1. Mix milk and cornstarch. Bring to a gentle boil on the stove, stirring occasionally until it thickens. Remove from heat.
    1. Add to Crock Pot with the rest of the ingredients. Mix together.
    1. Cook on LOW for 6-8 hours or on HIGH for 4 hours.
    1. Once cooked through, remove chicken breast and shred with two forks.
    1. Add chicken back to the Crock Pot and mix together.
  1. Enjoy!

β€”

This is the perfect recipe when you need to throw something into the Crock Pot for a quick meal!

If you don’t want to make it in the Crock Pot, you can easily make it on the stove. I’d recommend baking the chicken in the oven for 20 minutes at 400 degrees and then shredding it. Let everything simmer together on the stove for a while and your soup is good to go!

This soup tastes great with tortilla chips or biscuits. (Gluten free of course!)

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