Slow Cooker Chicken Teriyaki

January 30, 2013 by

Slow Cooker Chicken Teriyaki

After making honey sesame chicken last spring, I have been determined to make more take-out recipes. And if I could make them in the slow cooker, that’s even better!

Slow Cooker Chicken Teriyaki

Chicken Teriyaki is another one of my favorite take-out dishes, so I wanted to give it a try. I’m pretty happy with the way it turned out. Make sure you use low-sodium soy sauce, otherwise the chicken will be very salty (and not in a good way).

Slow Cooker Chicken Teriyaki

Print
Slow Cooker Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 4-6 servings

Ingredients

  • 3 lbs. chicken breasts
  • 3/4 cup low-sodium soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup light brown sugar
  • 1/4 cup honey
  • 3 tbs. orange marmalade
  • 1 tsp. ground ginger
  • 2 garlic cloves, minced
  • 1 1/2 tbs. cold water
  • 1 1/2 tbs. corn starch
  • cooked rice
  • sliced green onion and/or sesame seeds (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, whisk together the soy sauce, cider vinegar, honey, ground ginger, garlic, brown sugar, and the orange marmalade. Pour the mixture over the chicken and cook on low heat for 5-6 hours.
  3. Remove the chicken and shred with a fork. Set aside.
  4. Dissolve the corn starch in a small bowl with the cold water. Pour the sauce from the slow cooker into a sauce pan. Heat on medium heat. Stir in the corn starch mixture. Bring the sauce to a light boil, whisking constantly until the sauce thickens. Remove from the heat.
  5. Place the shredded chicken back into the slow cooker (now turned off or on warm) or into a bowl, Pour the sauce over the chicken and mix until the chicken is covered in the sauce.
  6. Serve over rice and/or veggies. Garnish with green onion or sesame seeds.

Notes

Slightly adapted from Cooking Classy

http://eat-drink-love.com/2013/01/slow-cooker-chicken-teriyaki/

Slow Cooker Chicken Teriyaki
Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , , , 13 Comments

Crock Pot Ranch Chicken Tacos

October 19, 2012 by

Crock Pot Ranch Chicken Tacos

Fall= crock pot season. My crock pot has been living on my counter these last few weeks. I love how easy it makes my life! Throw a bunch of crap in the pot, turn it on, and come home to a delicious dinner. How awesome would it be if there were crock pots for other things in life? Like…cleaning your house, paying bills, jury duty, you know, pretty much one for everything you hate doing in this world.

Let’s talk tacos. Tacos are rad. I could eat tacos every day…maybe….

These ranch chicken tacos are pretty flippin’ awesome! The chicken is so flavorful, I could just eat it with a fork and totally skip the tortilla. Aside from tasting awesome, they are also low in fat! Choose your toppings wisely and you will have yourself a healthy and seriously tasty meal! We make this at least once a month in our house.

Crock Pot Ranch Chicken Tacos

The ranch flavor isn’t too overwhelming in these, but you can definitely taste it. If you want a stronger ranch flavor, you can use less of the taco seasoning and/or extra ranch seasoning. Or you could also drizzle some ranch dressing on your tacos in place of sour cream!

Crock Pot Ranch Chicken Tacos

Print
Crock Pot Ranch Chicken Tacos

Prep Time: 10 minutes

Cook Time: 3 hours, 45 minutes

Total Time: 3 hours, 55 minutes

Yield: 6 servings

Serving Size: 2 tacos

Calories per serving: about 250 calories per serving

Ingredients

    For the chicken:
  • 1 1/2 to 2 lbs. boneless chicken breasts
  • 2 cups low-sodium, fat-free chicken broth
  • 1 package taco seasoning
  • 1 package ranch seasoning mix
    • For the tacos:
  • Flour or corn tortillas
  • Suggested toppings: shredded cheese, salsa, sour cream, lettuce, diced avocado

Instructions

  1. Place the chicken into the slow cooker. In a bowl, whisk together the chicken broth, ranch seasoning mix, and taco seasoning. Pour the mixture over the chicken.
  2. Cook the chicken on low for about 3 1/2 hours. Remove the chicken and shred with a fork. Place the shredded chicken back into the slow cooker and cook for another 10 minutes.
  3. Spoon some of the chicken into a tortilla and top with desired toppings.
http://eat-drink-love.com/2012/10/crock-pot-ranch-chicken-tacos/

Crock Pot Ranch Chicken Tacos
Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , , , , , 18 Comments

Slow Cooker Honey Sesame Chicken

April 11, 2012 by

You know how when you go out of town for a long weekend, then drive back to your house and then feel like doing absolutely nothing? Yeah, that was me yesterday after we finally got home last night. I wanted to put on jammies, order in, and relax. But nooo, we had to go to the grocery store (which you know I do not enjoy) because we had no food in the house, and worst of all, it was dinner time. Oh Lordy. The grocery store was out of control. We could barely find a place to park. There were people everywhere. And the produce section was wiped clean. Couldn’t get green onion, couldn’t get cilantro, couldn’t get good strawberries. WHY?! It’s like there is really nothing to do in this town except go to the grocery store.

And after a long day at work today, another slow cooker recipe was definitely in order. Hubs loves to order Chinese, but I don’t like to order it very often as it is not the healthiest thing to order. I’ve been wanting to try some new Chinese recipes that I can make at home. I love sesame chicken and I love honey chicken. What better idea than to combine the two?! This version skips the heavy breading and you can tweak the sauce to meet your needs. I used a little honey, low sodium soy sauce, and reduced sugar ketchup. Serve this chicken over rice, quinoa, noodles, and/or veggies!

Print
Slow Cooker Honey Sesame Chicken

Prep Time: 10 minutes

Cook Time: 5 hours

Total Time: 1 hour, 40 minutes

Yield: 4 servings

Ingredients

  • 1 1/2 lbs. boneless, skinless chicken breast
  • 1/3 cup honey (1/2 cup for sweeter sauce)
  • 1/4 cup low sodium soy sauce
  • 2 tbs. ketchup
  • 2 tbs. diced white onion
  • 1 clove garlic, minced
  • 1 tbs. sesame oil
  • 1 tbs. canola oil
  • 1/4 tsp. red pepper flakes
  • 1 tbs. cornstarch dissolved in water (2 tbs. for thicker sauce)
  • salt and pepper
  • sesame seeds

Instructions

  1. Season both sides of the chicken breasts with salt and pepper. Place into the slow cooker. In a bowl, whisk together the honey, soy sauce, oils, ketchup, onion, garlic, red pepper flakes. Pour the mixture over the chicken. Cook the chicken on high for approximately 1 1/2 hours on high or 3 hours on low.
  2. Remove the chicken from the slow cooker. Pour the cornstarch dissolved in water into the sauce. Stir, cover, and cook for about 10 minutes until the sauce thickens.
  3. Cut the chicken into bite size pieces. Place the chicken back into the slow cooker and stir into the sauce to coat. Add additional salt and pepper if needed. Serve over rice, noodles, and/or steamed veggies. Sprinkle the top of the chicken with some sesame seeds.

Notes

Recipe Adapted from The BabyCenter Blog

http://eat-drink-love.com/2012/04/slow-cooker-honey-sesame-chicken/
Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , 30 Comments

Easy Slow Cooker Pot Roast

September 26, 2011 by

After last week’s sugar high, I am ready for some good dinners this week. Fall means time to pull out the crock pot and put it to some good use! Sundays are my cooking days and I always like to try to make a nice dinner for Sunday nights. It was a pot roast kind of night. This pot roast is SO easy to make and while it makes a lovely Sunday dinner, it is also great for any night of the week because you just have to throw it all together in the slow cooker and let it go! And while I only made this for the hubs and I, it would be perfect for a dinner party! The gravy for this pot roast comes out so flavorful and delicious and the meat is perfectly fork tender!

Easy Slow Cooker Pot Roast

Adapted from All Recipes

Makes 6 Servings

Ingredients:

– 2 tbs. extra virgin olive oil

– salt and pepper

– 2 1/2 to 3 lb. pot roast

– 2 cans condensed 98% fat-free cream of mushroom soup

– 1 package onion soup mix

– 3/4 cup red wine

– 1/2 cup water

Directions:

1. In a pan, heat olive oil. Try to trim away any large pieces of fat on the roast. Sprinkle salt and pepper to both sides of roast. Sear meat on both sides until brown.

2 In slow cooker, mix together the soup, onion soup mix, wine, and water. Add roast and cook on low setting for 7-8 hours or on high setting for 4-5 hours. If adding carrots or potatoes, I recommend adding these during the last 1 1/2-2 hours of cooking.
Filed Under: Beef, Entrees · Tagged With: , , , 46 Comments