Slow Cooker Honey-Garlic Chicken Thighs Recipe

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This Slow Cooker Honey-Garlic Chicken Thighs Recipe is very simple, but big on flavor. Get this into the slow cooker early in the day and all you have to do is cook the rice at supper time. There is plenty of sauce so there is room to add additional chicken thighs if needed.

This is a great recipe if you want to free up some time to do a little Christmas shopping while supper is cooking. Enjoy

Slow Cooker Honey-Garlic Chicken Thighs Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 skinless, boneless chicken thighs (trimmed of any excess fat)
  • ½ cup low sodium soy sauce
  • ½ cup ketchup
  • ⅓ cup honey
  • 4 cloves garlic (minced)
  • 1 teaspoon dried basil
  • Rice to serve chicken over – I think this would also go good with hash browns.
Instructions
  1. In a medium size bowl mix together the soy sauce, ketchup, honey, garlic, and basil.
  2. Arrange chicken thighs on bottom of slow cooker and pour the sauce over the top of the chicken.
  3. Cook on low for 6 hours or until thighs are fork tender
  4. If serving with rice, start rice about 30 minutes before chicken is done.
  5. Serve chicken and sauce over rice.

Adapted from Allrecipies.com

Slow-Cooker Cheesy Chicken Enchilada Chili

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taco-chili-recipe

 

If you are looking for a simple and delicious one dish meal this Slow-Cooker Cheesy Chicken Enchilada Chili recipe is it. It takes almost no time to put together and frees up 8 hours of your time while it cooks.

This Cheesy Chicken Enchilada Chili would also make a great game day recipe to serve you guest. It’s not only a great tasting chili, but makes for a delicious dip.

Slow-Cooker Cheesy Chicken Enchilada Chili
 
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Author:
Recipe type: Slow - Cooker
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 package (20 oz) boneless skinless chicken thighs (trimmed of excess fat and cut into 1-inch pieces)
  • 1 can whole kernel corn (15.5 ounces drained)
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can mild enchilada sauce (10 ounces)
  • 1 package taco seasoning mix
  • 2 cups shredded Colby-Monterrey Jack cheese blend
  • Chopped green onions and sour cream
  • 4 cups tortilla chips
Instructions
  1. Lightly spray slow cooker with cooking spray. Place the corn, black beans, and enchilada sauce in the slow cooker and then mix in the taco seasoning; and then add the chicken.
  2. Cook on low for 7 – 8 hours.
  3. Stir in one cup of the shredded cheese stirring until melted.
  4. Top with the green onions and the remaining cheese and serve with dobs of sour cream. (instead of topping with the remaining cheese I served the dishes individually with the remaining cheese
  5. and green onion with the tortilla chips on the side.

taco-chili-recipe-picture2

Adapted from Betty Crocker

Slow Cooker Pork and Beans with Kielbasa

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pork-and-beans-and-sausage-picture-2

This Slow Cooker Pork and Beans with Kielbasa recipe makes a hearty and delicious super. There is a lot of cooking time involved. If there are things you need to get done during the day this recipe is a perfect fit. To finish it off all you need to do is mix in the parsley.

Be sure to keep in mind the beans need to be soaked overnight.

Slow Cooker Pork and Beans with Kielbasa
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • ½ pound navy beans
  • 1 tablespoon vegetable oil
  • 1 large onion (chopped)
  • 3 garlic cloves (crushed and minced)
  • 1 generous tablespoon of tomato paste
  • ½ teaspoon dried thyme
  • ½ cup dry white wine
  • 1 can diced tomatoes (14.5 ounces)
  • 8 ounces kielbasa sausage (sliced into ½ inch pieces)
  • 1 ½ cups low sodium chicken broth
  • 1 bay leaf
  • 1 ½ pounds country style bone-in ribs
  • salt and pepper
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Soak beans over night in cold water.
  2. Rinse beans and place in the bottom of the slow cooker.
  3. In a large skillet over medium high heat using the oil cook the onion, garlic, thyme, and tomato paste until onion is soft and starts to brown. Mix in the wine and scrap any droppings from the bottom of the pan; add the onion mixture to the slow cooker.
  4. Mix in the diced tomatoes, chicken broth, Kielbasa, and add the bay leaf. Salt and pepper the pork ribs and work them into the sauce in the slow cooker.
  5. Cook on low for 9 to 11 hours or on high for 6 to 7 hours.
  6. Off heat and let liquid settle for about 5 minutes. Gently turn the slow cooker to its side to bring liquid to the surface and spoon off any excess fat.
  7. At this time I removed the ribs and took out the bones. While the ribs are getting cool enough to handle mix in the parsley. Return the now boneless ribs to the slow cooker and serve hot.

Inspired by Cooks Country

Slow Cooker Rabbit Stew

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slow-cooker-rabbit-stew-picture-2

This Slow Cooker Rabbit Stew recipe is great for wild or domestic rabbit meat. This rabbit stew is cooked in a slow cooker so the meat is guaranteed to turn out tender.

I boned out the rabbit, and cut the meat into cubes, but you can you use whole rabbit pieces if you would like to shorten the prep time, but it was nice not having to deal with the bones after it was cooked.

If you have wild or domestic rabbit meat on hand give this one a try; it’s delicious.

I served the rabbit stew with homemade buttermilk biscuits – recipe here.

Slow Cooker Rabbit Stew
 
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Author:
Serves: 4-6
Ingredients
  • 1 rabbit cut into serving size pieces-or cut into stew meat
  • ½ teaspoon pepper
  • 1 can diced tomatoes (15 ounces)
  • ¾ cup red wine
  • 1 cup chicken broth
  • 8 ounces fresh mushrooms (sliced)
  • 7 slices bacon (cut into half inch pieces)
  • 2 medium carrots (sliced crosswise)
  • 2 stalks celery (sliced crosswise)
  • 3 medium potatoes (peeled and cut into bite size cubes)
  • 1 large onion chopped or 2 medium
  • 1 bay leaf
  • 1 teaspoon oregano
  • ¼ cup all-purpose flour
  • ½ cup water
Instructions
  1. Place rabbit meat in the bottom of the slow cooker and season with the pepper. If you are using boneless rabbit pieces you can mix the rest of the ingredients except for the flour right in the slow cooker. If you are using cut up rabbit (legs, back and ect.) mix all the ingredients together in a large bowl, except for the flour, and pour the mixture over the rabbit.
  2. Cook on low for 6-8 hours or until meat is fork tender.
  3. minutes before done in a small bowl mix the flour and ½ cup water together until smooth. Stir the flour mixture into the stew and continues cooking for 30 minutes or until thickened.
  4. Let rest 10-15 minutes before serving.

This recipe was inspired by Food.com

Slow Cooker Rabbit in Wine and Cream Cheese Sauce

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Slow Cooker Rabbit in Wine and Cream Cheese Sauce picture 2

Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

This slow cooker rabbit recipe has a great combination of flavors, and because its cooked in the slow cooker both wild an domestic rabbit meat turns out nice and tender. This recipe is quick to put together so you can go about your day and have supper close to ready at the right time; just finish it off by cooking the spaghetti.

If you have rabbit meat on hand give this Slow Cooker Rabbit in Wine and Cream Cheese Sauce recipe

a try; it’s very good.

Slow Cooker Rabbit in Wine and Cream Cheese Sauce
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 rabbit (cut into pieces 2 ½ to 3 pounds)
  • vegetable oil for browning
  • 8 ounces white button mushrooms (sliced)
  • 8 ounces of baby
  • 8 Baby Portabella mushrooms (quartered)
  • ¼ cup unsalted butter
  • 1 package dry Zesty Italian dressing mix
  • 1 can condensed golden mushroom soup
  • 4 ounces of chives with onion cream cheese spread
  • ½ cup white wine (I had homemade cherry wine on hand so I used that)
  • 4 green onion (green part sliced for garnish – optional)
Instructions
  1. Place the mushrooms in the bottom of the slow cooker.
  2. In a large skillet using the oil cook the rabbit until nicely browned on both sides and place the rabbit pieces on top of the mushrooms.
  3. In a medium size saucepan melt the butter over medium heat and then add the wine, mix in the golden mushroom soup, dressing mix, and cream cheese and continue cooking until cheese is melted. (mixture will look kind curdled) Pour the mixture over the rabbit.
  4. Cook on low for 5 to 6 hours or until rabbit is fall off the bone tender.
  5. Cook spaghetti according to package directions; drain. Serve the rabbit on top of the spaghetti with the sauce.
  6. Garnished with the green onions if using.

 

Slow Cooler Thai Pork with Peppers Recipe

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slow cooker thai pork with peppers recipe

It has been raining so much I haven’t had time to get much outdoor work done. There is a little bit of a break in the rain so I decided on this Slow Cooler Thai Pork with Peppers Recipe so I could get some work done while supper is cooking.

This recipe was prepared as written – I thought it was pretty good but the next time I would add the peppers to the pork mixture later in the cooking process so they don’t get over cooked. The original recipe called for red bell peppers, I used yellow, because that is what I had on hand. The red obviously would give the dish a little bit of color.

I you’re looking for a Slow Cooker Asian recipe give this one a try.

Slow Cooler Thai Pork with Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
Ingredients
  • 1 cup chicken broth
  • ⅓ cup soy sauce
  • ⅓ cup creamy peanut butter (if you want to add a more nutty texture to the dish use chunky)
  • 3 tablespoons honey
  • 6 cloves garlic (crushed and minced)
  • 2 tablespoons fresh ginger (minced)
  • 1 teaspoon red pepper flakes
  • 2 red bell peppers (sliced into lengths) or what colors you have available.
Instructions
  1. In the slow cooker mix together the chicken broth, soy sauce, peanut butter, honey, garlic, ginger, red pepper flakes until thoroughly combined; add the peppers (I warmed the slow cooker to help combine the honey and peanut butter)
  2. Work the pork chops into the slow cooker mixture.
  3. Cook for 5 -6 hours or until pork is tender. Remove pork from the slow cooker and when cool enough to handle shred with a fork. Add the pork back into the slow cooker and continue cooking until heated through.
  4. Serve over cooked rice

slow cooker thai pork with peppers 2

Adapted from allrecipes.com

Slow Cooker Chili with Chocolate Recipe

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chili recipe

I needed some time to get some spring clean-up done, so to save some time, I decided on this Slow Cooker Chili with Chocolate Recipe. This is a simple recipe that doesn’t require a lot of prep time, and the slow cooking blends the flavors really well. I think this is the second chili dish I have had that has used chocolate as one of the ingredients, which doesn’t sound good in chili to me, but it’s very good. Give it a try; and enjoy.

Slow Cooker Chili with Chocolate Recipe
 
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Author:
Recipe type: Main
Serves: 3-4
Ingredients
  • 1 pound lean ground beef (I used ground chuck)
  • 1 medium onion (chopped)
  • 3 cloves garlic (divided)
  • 1 tablespoon semisweet chocolate (shaved)
  • 1 can diced tomatoes undrained (28 ounces)
  • 1 can chili beans (15 ounces)
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons cumin
  • ½ teaspoon hot pepper sauce or to taste
  • Salt and pepper
Instructions
  1. In a large skillet over medium heat cook onion, 1 clove of garlic, and burger until burger is no longer pink inside.
  2. While burger is cooking place the tomatoes, the rest of the garlic, chocolate, hot sauce, and chili beans into the slow cooker and add in the seasonings; salt and pepper to taste.
  3. Drain the burger if needed and add the meat mixture into the slow cooker. Cook on low for 5-6 hours.

chili recipe 2

Adapted from 100 Best Hamburger Recipes Cookbook

 

Slow-Cooker Turkey Breast with Gravy

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turkey recipe

I had a turkey in the freezer I wanted to use up so I decided to give this Slow-Cooker Turkey Breast with Gravy recipe a try. This recipe has a little bit of work to it but once the prep is done it is pretty much a set it and forget it for most of the afternoon. The breast comes out juicy and tender and the gravy is delicious over mashed potatoes.
I listed the rosemary as optional, because that spice is very dominant in the recipe.

Slow-Cooker Turkey Breast with Gravy
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 6- to 7-pound bone-in turkey breast
  • 1 tablespoon butter
  • 1 onion (chopped)
  • 1 carrot (peeled and chopped)
  • 1 celery rib (chopped)
  • 6 garlic cloves (crushed and minced)
  • 7 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup dry white wine
  • 1 teaspoon minced dried thyme
  • 1 sprig rosemary (optional)
  • 2 bay leaves
  • Salt and pepper
Instructions
  1. Remove skin from turkey breast and cut into 4 equal size pieces. In a large skillet over medium high heat cook the skin until nicely browned on both sides; place the skin on the bottom of the slow cooker.
  2. In the same skillet using the butter cook the onion, carrot, garlic, and celery until lightly browned. Whisk in the flour stirring constantly until flour starts to brown, gradually stir in the chicken broth, and wine; continue cooking until mixture starts to boil and then pour the sauce into the slow cooker. Add the thyme, rosemary, and bay leaves into the slow cooker.
  3. Pat turkey breast dry and season generously with salt and pepper. Place turkey in slow cooker meat side up, cover, and cook 5 – 6 hours on low to an internal temperature of 160F. Remove turkey from the slow cooker onto a platter, tent with aluminum foil and let rest for 15 to 20 minutes.
  4. While turkey is resting pour the juices though a fine mesh strainer into a bowl. Salt and pepper the gravy to taste and serve gravy over turkey slices.

turkey recipe 2

Adapted from Cooks Country

Biscuit Topped Slow Cooker Pot Pie

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Biscuit Topped Slow Cooker Pot Pie

Because this recipe isn’t placed in a pie crust, I guess the name of the recipe is a little misleading, but this recipe is so good I had to post it. Unlike most slow cooker recipes, that are almost always real simple, this one does require a little more work because it goes from the slow cooker into the oven, and the biscuits are par cooked before they go on top of the filling.
The end result is a delicious buttermilk biscuit topped pot pie.

Biscuit Topped Slow Cooker Pot Pie
 
Author:
Ingredients
  • Pot Pie Filling Ingredients
  • 2 tablespoons vegetable oil
  • 2 medium onions (finely chopped)
  • 4 garlic cloves (crushed and minced)
  • ½ teaspoon dried thyme
  • Salt and pepper
  • ½ cup dry white wine
  • 2 cups chicken broth
  • 1 pound carrots (peeled and cut into ½ inch pieces)
  • 3 tablespoons soy sauce
  • 3 tablespoons Minute Tapioca
  • 2 bay leaves
  • 4 pound bone in chicken thighs (skin and any excess fat removed)
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
  • Biscuit topping ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • ¾ cup buttermilk (chilled)
  • 6 tablespoons unsalted butter (melted and cooled)
Instructions
  1. In a large skillet over medium high heat using the oil mix together the onions, garlic, ¼ teaspoon salt, and thyme. Cook until onion is softened and starts to brown. Stir in the wine, scrapping any bits from the bottom of the skillet. Place the mixture in the bottom of the slow cooker and add the carrots, broth, soy sauce, bay leaves, and Tapioca; mix until well combined.
  2. Salt and pepper the chicken, and then press the chicken thighs into the mixture.
  3. Cook chicken for 4 – 5 hours until chicken is tender and starts to separate from the bone. Remove the chicken from the slow cooker onto a plate. Let the juices settle and spoon any excess fat off of the top. Using 2 forks; shred the chicken away from the bones. Add the chicken back into the slow cooker and mix in the frozen peas, cream, and parsley, and then salt and pepper to taste.
  4. about an hour before the chicken is done prepare the biscuits.
  5. Biscuit instructions
  6. Preheat oven to 375 F.
  7. In a large bowl mix together the flour, baking soda, baking powder, sugar, and salt. In another bowl mix together the buttermilk and melted butter, stirring until mixture starts to clump. Stir the buttermilk mixture, into the dry mixture, until just combined and no streaks of flour remain. Lightly grease a baking sheet and using a ¼ cup measuring cup scoop out 8 mounds of dough place them about 1 ½ inches apart to form the biscuits. Bake for 8 minutes to firm up and form the biscuits. (Bottom should be just set) cover a set aside until ready to place on the casserole.
  8. Preheat oven to 400F.
  9. Pour the chicken mixture into a 13 x 9 casserole dish and arrange the biscuits on top. Bake for 25 minutes, or until biscuits are browned, and casserole is bubbly.
  10. Let rest 10 minutes before serving.

Adapted from Cooks Country

Chinese Barbecued Pork Steak Recipe

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chinese BBQ pork steak recipe recipe

Wow!; these Chinese Barbecued Pork Steaks are really good. Those were the first words out of my wife’s move when she tasted them. These pork steaks are a little bit of work, but well worth the effort.
The pork steaks start out in the slow cooker, coated with a spice rub, consisting mainly of Chinese five spice powder. They are slow cooked to just fork tender, transferred to the boiler, and coated with the Chinese BBQ sauce to form a sticky and delicious glaze.
The next time you are in the mood for Chinese, give this Chinese Barbecued Pork Steak Recipe a try; it’s really good.

Chinese Barbecued Pork Steak Recipe
 
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Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 6 tom 8
Ingredients
  • 1 boneless pork butt roast (5 to 6 pounds (excess fat trimmed and cut into 1 inch slices crosswise to form steaks)
  • 1 ½ teaspoons Chinese five spice powder (divided)
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ⅓ cup hoisin sauce
  • ⅓ cup honey
  • ¼ cup sugar
  • ¼ cup soy sauce
  • ¼ cup ketchup
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon ginger (grated)
  • 2 garlic cloves (crushed and minced)
Instructions
  1. In a small bowl mix together the salt, pepper, and ¾ teaspoon of the 5 spice powder. Rub the mixture into both sides of the pork steaks. Place the steaks in the slow cooker, and slow cook on low until fork tender about 5 – 6 hours (you don’t want them done to the fall apart stage because you need to be able to handle them)
  2. While the pork is cooking in a medium size bowl mix together the hoisin sauce, honey, sugar, soy sauce, sherry, sesame oil, ginger, garlic, and the remaining ¾ teaspoon of five spice powder; set aside.
  3. Line a broiler pan with aluminum foil, and pour about a cup of water into the bottom of the pan, and spray the grated top with cooking spray; set broiler on low with rack adjusted about 4 inches from the broiler element. Place the pork steaks in a single layer on broiler grate and brush each steak generously with the reserved sauce. Broil until steaks are lightly caramelized, flip, and repeat the process. (About 5 minutes on each side.) Coat the stakes again and continue cooking until the steaks reach a deep mahogany color, and are slightly charred on the edges. (I flipped them one more time during this process and used up all of the sauce.)
  4. Serve hot.

chinese BBQ pork steak

Adapted from Cook’s Country