|Slow Cooker Teriyaki Chicken|
Via Gimme Some Oven
Slow Cooker Teriyaki Chicken
Prep time: 10 minutes
Cook time: 4 hours 10 minutes
Total time: 4 hours 20 minutes
2 lbs boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce (use low-sodium if desired)
1/4 cup rice wine vinegar
1 Tbsp. chopped fresh ginger
1/8 tsp. freshly ground black pepper
1/4 cup cold water
3 Tbsp. cornstarch
(optional toppings: sliced scallions and toasted sesame seeds)
Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.
Serve topped with scallions (green onions) and toasted sesame seeds if desired.
|Easy Slow Cooker Jambalaya|
Via All Recipes
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra large shrimp, peeled and de-veined
1 3/4 cups long-grain rice
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
|Crock Pot Beef and Noodles|
Via Spicy Southern Kitchen
Crock Pot Beef and Noodles
1 (2 pound) beef chuck roast
1 envelope beefy onion soup mix (from a 2.2 ounce box)
1 can condensed cream of mushroom soup, undiluted
4 cloves garlic, minced
1 can (14-ounce) beef broth
4-6 cups water
2 (12 ounce) packages frozen egg noodles
salt and pepper to taste
parsley for garnish, optional
Place beef roast in slow cooker. Sprinkle onion soup mix on top. Add mushroom soup and garlic and smear on top of roast. Add beef broth.
Put lid on crockpot and cook 9 to 10 hours on LOW.
Remove lid and shred beef using 2 forks. Add noodles and enough water to mostly submerge the noodles. Use as little water as possible because as to not water down the flavor. It's ok if some of the noodles are sticking slightly out of the liquid. There is enough moisture and condensation in the crock pot to cook them thoroughly.
Cook for 1 hour. Check for seasoning and add salt and pepper to taste.
For home tours, home tips and more, visit homechanneltv.com.