Slow Cooker Teriyaji Chicken

SLOW COOKER TERIYAKI CHICKEN

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.

PREP: 10 MINS COOK: 4 HOURS 10 MINS TOTAL: 4 HOURS 20 MINS

INGREDIENTS:

• 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)

DIRECTIONS:

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.

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Serves 4-6

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later.Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

Easy Potato Casserole

(recipe by Carpé Season)

(yields one 8x8" pan, easily multiplied)

This simple casserole is so easy to assemble and is the perfect summer picnic side dish as well as a great comfort food in winter.

INGREDIENTS

16 oz. frozen hash browns (cubes)

8 oz. sour cream

1 c. shredded sharp cheddar

1/2 of a (10.75 oz) can cream of chicken soup

1/2 stick or 2 oz. butter, softened

1/4 c. shredded parmesan cheese

black pepper to taste

(optional: chopped green onions or chives as garnish)

INSTRUCTIONS

Preheat oven to 350*. Spray your 8x8" pan with cooking spray.

Thoroughly mix all ingredients together in a large bowl.

Spoon into prepared pan, pressing down with back of spoon to flatten surface.

Bake for 90 minutes until casserole is bubbling and starting to brown on top.

Allow to cool and set for about 10 minutes before serving.

I like to garnish each serving with a a few chopped green onions.

Snicker Caramel Apple Pie

Snicker caramel apple pie {YUMMY}

Ingredients

• 1 pie crust
• 3 green apples diced
• 1/4 cup caramel ice cream topping
• 15-20 mini snickers chopped
• 2 1/2 cup COOL WHIP whipped topping softened
• 1/4 cup sweetened condensed milk
• 4 oz softened, cream cheese (could also substitute with one small packet of pudding)

Instructions

1. Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.
2. Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top. (Side Note: I made this again and mixed the COOL WHIP, condensed milk and cream cheese in a bowl and then added the apples and snickers into that. Then I put it all in the pie crust).
3. Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!
4. **notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them.

Honey Glazed Baby Carrots

HONEY GLAZED BABY CARROTS

Prep Time5 minutes

Cook Time15 minutes

Total Time20 minutes

Yield4 servings

Honey brings in such a wonderful sweetness to these baby carrots in this easy 15-minute side dish - a perfect addition to your Thanksgiving spread!

INGREDIENTS

• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

INSTRUCTIONS

• Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
• Serve immediately.

Slow Cooker Mashed Potatoes

These mashed potatoes will change your life. Creamy, tons of flavor, and seriously the easiest mashed potatoes you will ever make - you'll never go back to boiling and smashing!

Author: Tiffany

Recipe type: Side Dish

Cuisine: American

Serves: 6

INGREDIENTS

• 2 pounds red potatoes, cut into 2 inch pieces (you can peel them but I never do - I love red potato skins in my mashed potatoes!)
• ½ cup sour cream (or plain greek yogurt)
• ¼ cup milk
• 2 teaspoons minced garlic
• 2 teaspoons salt
• 1 teaspoon black pepper

INSTRUCTIONS

1. Spray the inside of a slow cooker with cooking spray. Add chopped potatoes. Cover and cook 2-3 hours on high or 5-6 hours on low.
2. Add sour cream, milk, garlic, salt, and pepper to potatoes. Use a hand mixer to blend together all ingredients. (Please see note below recipe!) Give them a taste and add more salt if desired. Serve plain, or with any favorite toppings such as gravy, or cheese and bacon. OR - check out my brand new variation - Slow Cooker Buttery Garlic Herb Mashed Potatoes!

NOTES

*This recipe can easily be doubled for large groups - just increase the cooking time by 1-2 hours. 
**You can also smash the potatoes if you prefer, I like to use the hand mixer because it is so FAST and easy and I can make them as smooth or as textured as I want to be mixing them for a longer or shorter time!

Slow Cooker Salsa Chicken Recipe with Lime and Melted Mozzarella

http://www.kalynskitchen.com/2013/01/slow-cooker-salsa-chicken-lime-melted-mozzarella.html?m=1

Slow Cooker Salsa Chicken Recipe with Lime and Melted Mozzarella
(Makes 4-5 servings; recipe created by Kalyn and Jake with some inspiration from Salsa Chicken in Not Your Mother's Slow Cooker Recipes for Two.)

Ingredients: 
2 cups mild or medium salsa, simmered to reduce to 1 cup
4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
salt and fresh ground black pepper, for seasoning chicken 
2 T fresh-squeezed lime juice (or less if you're not that into lime)
1 cup grated low-fat Mozzarella

Equipment:
I used a Crock-Pot 3-1/2-Quart Slow Cooker.  You need a slow cooker that's big enough to put the chicken in a single layer.  I used a 9"x7" glass casserole dish; any size close to that would work.

Instructions:

Put 2 cups of salsa into a small saucepan and simmer over medium-low heat until enough liquid has evaporated that the salsa has reduced to 1 cup.  (We used medium-heat salsa which was pretty spicy after being reduced; if cooking for kids I would use mild salsa and let adults add hot sauce at the table if they want more heat.)

Trim all visible fat and undesirable parts from the chicken breasts and cut each one in half lengthwise.  Put the chicken in a single layer in a slow cooker that you've sprayed with non-stick spray; then season with salt and fresh ground black pepper.  

When the salsa has reduced to 1 cup, stir in the lime juice and pour the mixture over the chicken.  Cook on high for 60-90 minutes, or until the chicken is cooked through.  (Depending on how hot your slow cooker gets, cooking time may be a little more or less, but don't cook too long or the chicken will start to shred apart.)

When the chicken is cooked through, preheat the broiler and spray a small glass casserole dish with non-stick spray.  Use a slotted turner to lift out chicken pieces with whatever salsa clings to the chicken and arrange in a single layer in the casserole dish.  Then use a slotted spoon to scoop out the chunkier parts of the salsa and spoon it over the chicken.  (Just use enough so the chicken is well-covered with chunky salsa; leave the more watery salsa in the slow cooker.)

Sprinkle 1 cup grated low-fat Mozzarella over the chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown.  (This will be about 5 minutes with most broilers, but watch it carefully!)  Serve hot, with a little low-fat sour cream to add at the table if desired.

This will keep for a day or two in the fridge.  For best results when reheating, put it in a small glass dish covered with foil and reheat in a toaster oven.  (If you must reheat it in the microwave, use lower heat so the chicken doesn't dry out.)

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta

http://www.kalynskitchen.com/2013/08/slow-cooker-frittata-kale-red-pepper-feta.html

Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta
(Makes 6 servings; recipe created by Kalyn with inspiration from several cookbooks and food blogs where she saw egg dishes cooked in the slow cooker.)

Equipment:

I used my Ninja Cooker, which made it easy to saute the kale right in the slow cooker, but if you don't have a Ninja you can use a 5 or 6 quart oval slow cooker.

Ingredients:
1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
5 oz. baby kale
non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
6 oz. roasted red pepper (from a jar), diced fairly small
1/4 cup sliced green onion
4-5 oz. crumbled Feta 
8 eggs, well beaten
1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
fresh-ground black pepper to taste
low-fat sour cream for serving (optional, but good) 

Instructions:

Wash kale if needed, and spin dry or dry with paper towels.  Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high.  When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan.  If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker.  If you're using the Ninja Cooker, turn to Slow Cook/Low setting.

Drain red peppers and chop into fairly small pieces.  Slice the green onions and crumble the Feta.  Add the chopped red pepper and sliced green onion to the slow cooker with the kale.  Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined.  Season with Spike Seasoningand black pepper, then sprinkle on the Feta.

Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted.  (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that.  I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.)   Serve hot, with a dollop of low-fat sour cream if desired.

This will keep well in the fridge for several days and can be reheated in the microwave.  (Don't microwave too long or it will get rubbery.)

Slow Cooker Refried Beans

The Slow Cooker Refried Beans are better than you can get at your local Mexican restaurant - with a great consistency, packed with flavor and they're not refried!

Author: Kristi

Recipe type: Sides

INGREDIENTS

• 3 cups dried pinto beans, rinsed
• 1 onion, peeled and quartered
• ½ fresh jalapeno pepper, chopped, seeds and membranes removed
• 2 tablespoons minced garlic
• 3 to 5 teaspoons salt *(see note)
• 2 teaspoons ground black pepper
• ¼ teaspoon cumin
• 9 cups water

Optional

• ⅛ to ½ cup reserved refried bean water *(see note)
• ¼ to ½ cup shredded cheddar cheese

INSTRUCTIONS

1. Place pinto beans, onion, jalapeno pepper, garlic, salt, black pepper, cumin and water in a slow cooker. Cook on high heat for 8 hours.
2. Drain beans, reserving water. Set water aside. Using a hand mixer, mix beans until you reach the desired consistency. Use the reserved bean water to reach desired consistency.
3. Serve, topped with cheddar cheese, if desired.

NOTES

*I started with only using 3 teaspoons of salt while cooking the beans. After cooking, I added salt one teaspoon at a time, and ended up adding 2 additional teaspoons (for a total of 5 teaspoons). Only add salt to your taste preference - so add it slowly!

**Also, reserve the water from the beans and use the reserved bean water to get the final beans to the consistency you want.

3 ingredient Crock Pot Bean Dip

3 Ingredient Crock Pot Bean Dip, Vegan Option

• 2 cups of refried beans (1-16 ounce can)
• 1/2 cup of salsa or picante sauce
• 1 cup of shredded cheddar cheese or vegan nacho cheese
• optional, green onions and cilantro to garnish

1. Mix the beans, salsa and cheese in a 2 quart slow cooker (a bigger crock-pot would work, but you’ll have a lot of room).
2. Cover, and cook on high for 1 hour, or on low for 2 hours, or until the bean dip is thoroughly warmed.
3. Garnish with green onions or cilantro.
4. Serve with your favorite tortilla chips.

Makes approximately 3 cups. Doubles easily!

Copycat Chili's Queso Dip

Copycat Chili's Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot!

Author: Tiffany

Recipe type: Appetizer

Cuisine: Mexican

Serves: 8

INGREDIENTS

• 16 oz. Velveeta Cheese
• 1 cup milk (preferably Half & Half if you have it)
• ½ teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 15-oz can no-bean chili
• 3 teaspoons chili powder
• 2 teaspoons cumin
• juice of 1 lime juice (about 1 tablespoon)
• tortilla chips, for serving

INSTRUCTIONS

1. Cut velveeta cheese into cubes. (optional. If you don't, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
2. Stir until everything comes together. Cook on low for 30 minutes - 1 hour (As much time as you have before serving)
3. Serve with tortilla chips. Enjoy!

Slow cooker fudge

Creamy, easy homemade fudge made right in your crock pot! Top it with coarse sea salt for extra richness and elegance!

Author: Tiffany

Recipe type: Dessert

INGREDIENTS

• 2 cups milk chocolate chips
• ¼ cup heavy whipping cream
• ⅓ cup honey
• ½ cup white chocolate chips
• 1 teaspoon vanilla
• optional: coarse sea salt

INSTRUCTIONS

1. Add milk chocolate chips, heavy whipping cream, and honey to the slow cooker. Cover and cook on high for 2 hours. (Keep the lid on the whole time!)
2. Add white chocolate chips to the slow cooker and stir until white chocolate melts (you may need to cover and allow to cook for 10 minutes or so, then stir again). Stir in vanilla.
3. Pour melted chocolate into an 8x8 (or smaller) foil-lined baking dish to tubberware. If desired, sprinkle coarse sea salt over chocolate. Allow to cool completely (1-3 hours). Cut into squares. Store in airtight container at room temperature.