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)
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.
Sliced jalapeno peppers, finely chopped red onion and sesame seeds, optional
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 325° oven until heated through, covering if necessary to prevent browning. Serve as directed.
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
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.
Look for unsweetened coconut in the baking or health food section.
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
Mix milk and cornstarch. Bring to a gentle boil on the stove, stirring occasionally until it thickens. Remove from heat.
Add to Crock Pot with the rest of the ingredients. Mix together.
Cook on LOW for 6-8 hours or on HIGH for 4 hours.
Once cooked through, remove chicken breast and shred with two forks.
Add chicken back to the Crock Pot and mix together.
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!)