Crock Pot Sweet & Spicy Garlic Chicken

I had to leave my house for a few days because we had a crawl space pipe leak and possible mold issue, so I stayed at my parent's house while my main man stayed at our house with the dogs to work things out. The least I could do was cook him a nice warm meal, especially since he had no water. I came across this recipe from Makin' it Mo'Betta and he loved it. I served it to him with rice and then made it for myself over buttered angel hair pasta. It was a hit. Great crock pot meal, definitely recommend it! Click here for print out recipe: Crock Pot Sweet & Spicy Garlic Chicken

Ingredients:

4 Boneless Chicken Breasts

1 cup packed Brown Sugar

2/3 cup Vinegar

1/4 cup Lemon-Lime Soda

3 tablespoons Minced Garlic

2 tablespoons Soy Sauce

1 teaspoon Ground Pepper

2 tablespoons Corn Starch

2 tablespoons Water

1 teaspoon Red Pepper Flakes

1 teaspoon Siracha Hot Sauce or any type of hot sauce of your choice

Directions:

1) Spray slow cooker with non-stick cooking spray.

2) Place chicken (frozen, thawed or fresh) inside slow cooker. 

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

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

5) Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.

6) Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Add the Siracha Hot Sauce.

7)  Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 

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

9) Pour sauce over chicken and serve over rice or noodles and ENJOY!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 510
% Daily Value *
Total Fat 3 g	5 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 137 g	46 %
Sodium 646 mg	27 %
Potassium 835 mg	24 %
Total Carbohydrate 62 g	21 %
Dietary Fiber 0 g	1 %
Sugars 55 g
Protein 55 g	111 %
Vitamin A	0 %
Vitamin C	14 %
Calcium	1 %
Iron	95 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Cilantro Lime Chicken w/Corn & Beans

I found this crockpot recipe on SixSistersStuff. It was part of an 8 freezer crockpot meals section they posted. So far, we have really enjoyed all the recipes! I posted their original recipe below and then included the adapted ingredients we decided to add to the recipe.  This is a great dish served in tortillas or over rice!

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Directions: 

Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.

When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 

OUR ADAPTION:

After about 6 hours on low, we shredded the chicken and added the following:

2 slices of pepper jack cheese, diced
1/2cup lemon juice
2-3 Tablespoons Fajita/Taco seasoning
1/2 can of enchilada sauce
Salt and Pepper to taste

Cooked for about an additional hour, then served in flour tortillas with shredded cheese, salsa, sour cream and guacamole!

**Note, if the mixture seems to liquidy, just spoon it out and continue to stir the pot**

Copyright © 2013 Kellicipes

Kelly's Easy Slow Cooker Chicken and Biscuits

Using the slow cooker is one of my favorite things to do when cooking because it is SO easy! One our favorite slow cooker recipes are chicken and biscuits. I hope you enjoy this recipe as much as we do and I hope I can finish this post before the power goes out! Crazy thunderstorms here and tornado warnings too! 

Ingredients:

2 1/2 pounds boneless, skinless chicken breast

1 can of cream of chicken soup

1 can of cream of mushroom soup

2 tablespoons butter or margarine

1 cup diced carrots

1 cup frozen peas
1 can of sweet corn

1 small onion, diced (I only used about 1/2 of a medium sized onion)
1 packet of dry onion soup mix

1 can chicken broth

2 packages (10 oz. each) refrigerated biscuit dough
flour and/or corn starch if needed

Instructions:

-Place the chicken breast on the bottom of a 5 or 6-quart slow cooker. Top with both cans of soup, carrots, onion and dry soup mix. (see below regarding the other veggies, I don't like mine mushy, so I add them towards the end of cook time).

-Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.

-Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.

- At about 4-5 hours (depending on your slow cooker) take a fork or whisk and shred the chicken. You don't even have to take the chicken out, just shred while in the slow cooker.
-Add the peas and corn.
-Check the consistency of the sauce. If it seems too watery, add some flour and corn starch until you achieve a thick sauce.

-Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker. Replace the cover and cook another hour or until the biscuits are done all the way through.

**you can skip this step if you want to just cook the biscuits in the oven and then plate the biscuits with the chicken mixture, but still cook the slow cooker for one more hour. Total time should be 5-6 hours (again, depending on your slow cooker).** If you choose to bake your biscuits in the oven and serve them separately, I like to brush mine with a little butter before putting them in the oven...makes 'em super delicious :)

-To serve, spoon the chicken and biscuits onto plates directly from the slow cooker.

Copyright © 2013 Kellicipes