Slow Cooker Honey Garlic Chicken

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Slow Cooker Honey Garlic Chicken

Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours

Ingredients:

3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion

1 Tablespoon cornstarch
Sliced green onions, for garnish

Directions:

 

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.

In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.

Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.

Serve with rice and broccoli

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Chicken Chili

Chicken Chili

chicken chilli

Ingredients

1 medium onion, finely chopped
2 celery stalks, diced
3 cloves garlic, minced
1 tablespoon butter
1 teaspoon smoked paprika (or regular)
4 cups chicken broth
1 cup 3% milk
1/4 cup sour cream
1-1/2 cups frozen corn
1-1/2 cups cooked chicken, diced
1 can white kidney beans, drained, rinsed
Salt and pepper to taste
Shredded cheddar cheese and avocado for topping (optional)

Instructions

In a large pot over low-medium heat, saute onion, garlic, and celery in butter until tender. Reduce heat to low and stir in seasonings, chicken broth, milk, sour cream, corn, chicken, and can beans.

Place remaining can of beans in food processor and pulse several times until smooth. Stir bean-puree into chili and season with salt and pepper. Bring chili to a simmer over medium heat, stirring occasionally until chili is heated through.

Serve chili warm with cheese and avocado if desired.

 

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Lasagna Soup

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Ingredients

500 g lean ground beef
1 chopped onion
1 cup of favourite spaghetti sauce
4 cups of beef broth
1 can (398 mL) tomato sauce
1 can (398 mL) petite diced tomatoes , undrained
1 chopped zuccini
3 cups wide egg noodles , uncooked
3/4 cup ricotta cheese
1-1/4 cups Shredded mozzarella Cheese , divided
3 Tbsp. Parmesan Grated Cheese , divided

Instructions

In large saucepan brown beef with onion. Add broth, tomato sauce, spaghetti sauce and diced tomatoes; stir. Bring to boil on medium-high heat. Add zucchini. Add noodles; simmer on medium heat 10 min. or until tender.

Mix ricotta, 1/2 cup shredded cheese, 2 Tbsp. Parmesan until blended.

Combine remaining shredded cheese and Parmesan

Top each serving of soup with 2 Tbsp. of the ricotta mixture.

Sprinkle with shredded cheese mixture.

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Slow Cooker Honey Garlic Chicken

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Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours

Ingredients:
3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion

1 Tablespoon cornstarch
Sliced green onions, for garnish

Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.

In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.

Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with green onions.

Serve with rice and broccoli

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Slowcooker Brown Sugar and Garlic Chicken

-glazed-chicken-rice-salad-6014806
Ingredients

4-6 chicken breasts
3/4 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
1 tablespoon minced garlic
1 tablespoon soy sauce
1 teaspoon fresh ground pepper
2 tablespoons corn starch
2 tablespoons water

Directions:

Spray slow cooker with non-stick cooking spray.

Place chicken inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken.

Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker and pour remaining sauce into saucepan.

Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.

Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

This can be served over rice or pasta

Orange Beef Curry

orange beef curry
Ingredients
3 cups white rice
2 cups of diced cooked leftover roast beef
1 cup of chopped celery
1 cup of chopped carrots
1/2 cup dice dried apricots
1 peeled diced orange
1 tablespoon of cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
1 teaspoon of curry
1/2 cup orange juice

Directions

Cook the white rice according to package directions.

Dice up leftover roast beef in a bowl add celery, carrots, apricots and orange

In a medium bowl add the cornstarch, marmalade, garlic, vinegar, ginger, curry and orange juice and whisk until well combined.

Combine everything together and add to slowcooker on low for 4 -6 hours

Serve over rice

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Stuffed Turkey Meatloaf

stuffed turkey meatloaf
Ingredients

1 large egg
1/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1 tablespoon ketchup
1/2 teaspoon Worcestershire sauce
Salt
Freshly ground pepper
450 g ground turkey
4 small balls fresh mozzarella
1 (8-ounce) can tomato sauce


Preparation

1. Coat the inside of a 3 1/2-quart slow cooker with cooking spray

2. Beat the egg in a medium bowl. Stir in the onion, breadcrumbs, ketchup, Worcestershire sauce, and salt and pepper to taste in a small bowl. Add turkey and combine well. Form into two 5 x 3-inch ovals. Transfer one oval to the center of the prepared slow cooker. Place the 4 mozzarella balls evenly down the center of the meat. Move the second oval on top of the mozzarella and press around the edges to seal. Pour tomato sauce over meatloaf.

3. Cover and cook on High for 3 hours. The meatloaf is cooked when an instant-read thermometer inserted into the middle of the loaf registers 165 degrees.

4. Remove cover, turn off slow cooker, and allow meatloaf to rest 10 minutes. Transfer to cutting board. Serve warm.