Slow Cooker Honey Barbecued Chicken

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This Honey Barbecued Chicken is simple to put together and delicious. It only takes about 4 hours in the slow cooker with just a little prep time. There is a good chance you will have everything on hand to put this recipe together.

Slow Cooker Honey Barbecued Chicken
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 – 6 bone in chicken thighs (skin removed)
  • 1 tablespoon olive oil
  • 1 small onion (sliced)
  • 1 cup barbecue sauce
  • ½ cup ketchup
  • ¼ cup honey
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon liquid smoke
  • Pinch of red pepper flakes
Instructions
  1. • In a nonstick skillet over medium high heat, using the oil, cook chicken on both sides until nicely browned; arrange chicken on bottom of slow cooker. Arrange the sliced onion around the chicken thighs.
  2. • In a medium size bowl mix together the remaining ingredients.
  3. • Pour the barbecue mixture over the chicken, cover, and cook for 4 – 5 hours on low or until chicken is almost fall off bone tender.
  4. • Layer a boiler pan with aluminum foil. Place the chicken on the foil and spoon some additional barbecue over the top. Place chicken about 8 inches below the element and broil on high until chicken starts to brown.
  5. (Note: this recipe is very good even if you skip the broiler step)

 

Instant Pot Chicken Thighs in Wine Sauce

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Quick and delicious; This Instant Pot Chicken Thighs in Wine Sauce recipe requires very little prep time and cooks quickly in the pressure cooker. If you need to put a quick supper together give this one a try.

(I used an Instant Pot for this recipe but I’m sure any other brand of electric pressure cooker would work well)

Instant Pot Chicken Thighs in Wine Sauce
 
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Author:
Recipe type: Pressure Cooker
Serves: 4 - 6
Ingredients
  • 1 tablespoon butter
  • 1 can baby portabella mushrooms (4 ounces)
  • 4 -6 bone-in chicken thighs (depending on number you are serving – skin removed) I served 4 and it was just right for 2 adults.
  • ¼ teaspoon salt
  • ¼ teaspoons pepper
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • ⅓ cup all-purpose flour
  • ½ cup chicken broth
  • ½ cup white wine
  • 3 green onions (thinly sliced)
Instructions
  1. In a shallow dish whisk together the flour, Italian seasoning, paprika, salt, and pepper; set aside.
  2. Preheat Instant Pot by pressing the sauté button and setting for normal heat. Roll chicken in the flour mixture until well coated; shaking off any excess flour. Add the butter to Instant Pot and cook chicken until nicely browned on both sides. (if cooking six do 3 at a time) Remove from Instant Pot and set aside.
  3. Add the wine and broth stirring to scrape any dripping off the bottom. Let mixture boil for about 3 minutes. (raise the temperature if needed) Press cancel – place the chicken back in the pot and add the mushrooms and green onions. Lock the lid and close the vent, pressure cook for 10 minutes.
  4. Naturally release pressure for 10 minutes and then carefully quick release the rest of the pressure.
  5. Serve chicken with sauce – I served this over hash brown patties – it was delicious.

 

Grilled Pepper and Onion Hot Dogs

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This recipe is super simple with amazing taste. 10 minutes of prep time and 15 minutes on the grill, and your hot dogs are ready to serve.

Grilled Pepper and Onion Hot Dogs
 
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Author:
Recipe type: Grilling
Cuisine: Italian
Serves: 8
Ingredients
  • 1 medium green bell pepper (cut into strips)
  • 1 medium red bell pepper (cut into strips)
  • 1 small sweet onion (sliced)
  • ¼ cup Zesty Italian dressing
  • 1 package of hot dogs
  • Hot dog buns
Instructions
  1. Prepare and preheat grill to medium heat
  2. Place peppers and onion on a large sheet of heavy duty aluminum foil and drizzle the dressing over the top. Fold the foil over the vegetables to form a packet.
  3. Grill vegetables for 15 minutes or until crisp-tender.
  4. After 6 minutes start grilling the hot dogs, grilling them until heated through. (Turn packet and hot dogs occasionally while grilling) this is also a good time to toast the buns if you wish to do so.
  5. Remove the foil packet from the grill and cut a few slits in the top to release the steam, and then open carefully. Serve the hot dogs topped with the vegetable mixture

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Slow Cooker Stuffed Cabbage Casserole Recipe

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Using the slow cooker made this recipe real simple to put together. There is a little prep time involved, but nowhere near as much as when you actually have to stuff the cabbage.

All the flavors are there, they are just taking on a different form, and because it is cooked in the slow cooker it frees up a lot of time to get some other things done.

Slow Cooker Stuffed Cabbage Casserole Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 1 pound lean ground beef
  • ⅓ cup chopped onion
  • 4 cups chopped cabbage
  • 1 medium green pepper (coarsely chopped)
  • 1 cup uncooked instant rice
  • 1 cup water
  • 1 can tomato paste (6 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • ½ cup ketchup
  • 2 tablespoons cider vinegar
  • 1 to 2 tablespoons sugar – optional
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
Instructions
  1. In a large skillet cook burger and onion until burger is no longer pink inside; drain if needed. Place the burger mixture in the bottom of the slow cooker and mix in the cabbage, green pepper, and rice.
  2. In a large bowl mix together the water and tomato paste, and the mix in the rest of the ingredients. Add the mixture to the slow cooker and mix until well combined.
  3. Cook on low for 4-5 hours or until rice and vegetables are tender.
  4. Serve hot.

 

Slow Cooker Angel Chicken Recipe

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This Slow Cooker Angel Chicken Recipe only requires a few ingredients with very little prep time. Outside of having to cook the pasta it is pretty much a set it, and forget it recipe.

I thought it was really good, and my wife loved it! Give this one a try.

Slow Cooker Angel Chicken Recipe
 
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Author:
Recipe type: Slow Cooker
Serves: 4
Ingredients
  • 4 ounces cream cheese
  • 1 can condensed cream of mushroom soup
  • ¼ cup Tuscan House Italian dressing
  • ¼ cup dry white wine
  • 1 ½ pound boneless skinless chicken thighs (cut into bite size pieces)
  • 8 ounces angel hair pasta or thin spaghetti
  • 2 tablespoons fresh parsley (optional)
Instructions
  1. In a medium size bowl mix together the cheese, soup, dressing, and wine until thoroughly combined.
  2. Arrange chicken pieces in the bottom of the slow cooker and pour the soup mixture over the chicken.
  3. Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours or until chicken is done.
  4. Just before chicken is done cook pasta according to package directions; drain.
  5. Serve chicken and sauce over pasta, and garnish with parsley; if using.

Adapted from Kraft Recipes

Bacon Cheddar Chicken Thighs With Potatoes

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If you are looking for a simple one dish recipe give this Bacon Cheddar Chicken Thighs and Potatoes recipe a try.

The chicken turns out nice and moist and the salad dressing and bacon used in the recipe gives it a good flavor.

 

Bacon Cheddar Chicken Thighs With Potatoes
 
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Author:
Recipe type: Main
Serves: 6
Ingredients
  • 6 large bone in chicken thighs (skin removed and excess fat trimmed off – I used 4 because of the number I was feeding)
  • ¼ cup Classic Ranch dressing
  • 4 slices bacon
  • 1 ½ pounds red potatoes (about 5 cut into 1 inch cubes)
  • 1 medium onion (cut into ½ inch chunks)
  • 1 cup shredded Triple Cheddar cheese
Instructions
  1. Preheat oven to 400F.
  2. Place chicken in a large shallow dish and pour the dressing over the top. Roll the chicken in the dressing to thoroughly coat. Refrigerate for 30 minute.
  3. In a large skillet while chicken is marinating cook bacon until crispy; set aside on paper toweling to drain. Reserve one tablespoon of the bacon fat in the skillet.
  4. In the now empty skillet with the bacon fat cook the onion and potato over medium high heat for about 5 minutes. ( I cooked the mixture long enough for the potatoes to start to brown)
  5. Crumble the bacon and gently mix it into the potato mixture. Spoon potato mixture into a lightly sprayed 13x9 casserole dish, remove the chicken from the marinade and arrange the thighs on top of the potato mixture. Bake for 55 min to an hour, or until chicken is done.
  6. Sprinkle the cheese over the top and let rest until cheese is melted – serve hot. (I placed the casserole back in the oven for a couple of minutes for the cheese to melt)

Adapted from Kraft Recipes

Instant Pot Lasagna Recipe

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Wow – this Instant Pot Lasagna recipe is super-fast and really good. If you have an electric pressure cooker give this one a try.

Instant Pot Lasagna Recipe
 
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Author:
Recipe type: Instant Pot
Serves: 6
Ingredients
  • 1 pound 90% lean ground beef
  • ½ teaspoon Italian Seasoning (crushed)
  • ¼ teaspoon garlic powder
  • 16 ounces uncooked lasagna noodles (break into 2 inch pieces)
  • 48 ounces Italian spaghetti sauce or traditional
  • 3 cups water
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • Salt and pepper
Instructions
  1. Season the beef with the Italian seasoning and garlic powder. Set Instant Pot to Sautee setting and cook burger, breaking it up, until no longer pink inside; press cancel and drain any excess fat if needed.
  2. Add the noodles, sauce, and water to the pot, lock the top, and set to pressure cook for 5 minutes.
  3. When done press cancel and use the fast release method to release the pressure. Stir in half of the mozzarella and one half of the ricotta cheese. Season with salt and pepper to taste and top with spoonful’s of the remaining ricotta cheese, and sprinkle the remaining mozzarella cheese over the top. Cover and let rest until cheese is melted. (2-5 minutes)
  4. Serve hot.

Adapted from Kraft Recipies

Triple Layer Peanut Butter Brownies

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These brownies were a big hit. They are rich, moist, and delicious – the trouble is it is hard to eat just one. This recipe uses a boxed brownie mix, but I am sure you could substitute your own brownie recipe in place of it.

It takes a little bit of time to put it all together but it is well worth the effort.

Triple Layer Peanut Butter Brownies
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 package brownie mix (19 to 21 ounces)
  • 1 package vanilla instant pudding
  • 1 cup cold milk
  • 1 cup creamy peanut butter
  • ½ cup powdered sugar
  • 1 ½ cups cool whip (frozen)
  • 3 ounces semi-sweet chocolate
  • 1 cup roasted peanuts (roughly chopped)
Instructions
  1. Prepare and bake brownies in a 13x9 inch pan according to package directions; set aside to cool.
  2. While brownies are cooling using an electric mixer with whisk attachment mix the milk and pudding together for 2 minutes. Add the peanut butter and sugar, and mix until well combined.
  3. After brownies are completely cooled spread the pudding mixture over the top of the brownies.
  4. Place the chocolate and cool whip in a medium size microwavable bowl and microwave for 1 minute stirring every 30 seconds until chocolate is melted and mixture is thoroughly combined. Spread chocolate mixture over the top and sprinkle with nuts.
  5. Refrigerate and cool for at least one hour before serving.

Adapted from Kraft Recipes

 

Boogaloo Wonderland Sandwiches

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These Boogaloo Wonderland Sandwiches are pretty much like glorified sloppy joes. They are simple and fast to prepare, and it is the type of recipe the kids are sure to love. The American cheese is a key ingredient for this recipe, so don’t substitute with a different variety of cheese.

Boogaloo Wonderland Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • Sauce
  • 1 cup ketchup
  • 3 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried mustard
  • ¾ teaspoon granulated garlic
  • ¾ teaspoon chili powder
  • ¼ teaspoon black pepper
  • Sandwiches
  • 1 tablespoon vegetable oil
  • 1 ¼ pounds lean ground beef
  • 1 medium onion (sliced thin)
  • 1 teaspoon pepper
  • ¾ teaspoon salt
  • 4 sub rolls (6 inch sliced lengthwise with one side intact)
  • 8 slices American cheese
Instructions
  1. Directions for Sauce
  2. Mix all ingredients together in a small sauce pan over medium high heat. Bring mixture to a boil, reduce to simmer, and cook stirring constantly until slightly thickened; set aside.
  3. Directions for sandwiches
  4. Preheat oven to 350F – oven rack in middle position.
  5. Using the oil in a large nonstick skillet over medium high heat cook the onion and burger seasoned with the salt and pepper until liquid has evaporated and burger starts to sizzle (break burger up with a spoon as it’s cooking.) Add one cup of the prepared sauce, bring mixture to a boil, reduce heat to medium, and simmer until slightly thickened about 1 minute.
  6. Place rolls on a baking sheet and divide the meat mixture evenly over the bottom of the rolls. Top each sandwich with 2 slices of cheese. Bake until cheese has melted and sandwiches are heated through (about 5 minutes). Spread any remaining sauce over the top of each sandwich, fold, and serve hot.

Adapted from Cooks Country

Tex-Mex Chicken Casserole Recipe

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This Tex-Mex casserole recipe is easy to put together and will serve 4-6. A lot of the seasoning comes from the chips used in the recipe. This recipe also has cooked chicken as one of the ingredients so I used a rotisserie chicken in the recipe.

Tex-Mex Chicken Casserole Recipe
 
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Author:
Serves: 4-6
Ingredients
  • 10 ounce bag of nacho cheese corn chips
  • 1 tablespoon butter
  • 1 small onion (finely chopped)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can condensed cream of chicken soup (10.75 ounces)
  • 1 can condensed cream of mushroom soup (10.75 ounces)
  • 1 can chopped green chilies (4.5 ounces)
  • ⅓ cup milk
  • 2 tablespoons sour cream
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 ½ cups cooked chicken (chopped or shredded)
  • 2 cups shredded sharp cheddar cheese
Instructions
  1. Pour chips into a 13x9 casserole dish lightly sprayed with cooking spray. Crush chips over the bottom. (I used the bottom of a glass jar to do this and it worked real well)
  2. Melt the butter in a large skillet over medium high heat and cook onion until tender.
  3. In a large bowl mix together the soups, green chilies, milk, sour cream, chili powder, and cumin. Add the chicken and onion and mix until well combined. Spread the mixture evenly over the chips and top with the cheddar cheese.
  4. Bake for 55-60 minutes or until bubbly and cheese is melted; let rest 10 minutes before serving.

Adapted from Kraft Recipes