I found a recipe quite a while back (from Lake Lure Cottage Kitchen) for teriyaki crock pot chicken, but the recipe called for chicken thighs. My family isn’t big on dark meat, so I have adjusted this recipe and made it my own. This is so very simple, and adding a vegetable is super easy!
I served brown rice, and I cooked the chicken 4 hours. When I make this again, I will monitor it, because the chicken could have easily cooked in less time. I don’t want the chicken breasts/tenders to dry out!!!
Also, after thickening the sauce, I added broccoli…what a fantastic meal!! It was a hit! Just consider the cook time carefully!
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
Before cooking…this will be so yummy!!
I can hardly wait to try this!!! It sounds delicious!! I found this on the Pillsbury website.
This is a super quick enchilada recipe that is easy to spice up or tame. Use hotter salsa or more chili powder to add some kick. I use 1 tsp of chili powder and mild salsa since I’m sharing with a 2-year old!
I have made this dish before when in quite a rush using canned premium chicken chunks, so that is a way to make this an even faster meal.
If you use wheat tortillas, you will definitely have to warm them a bit first to make them supple enough to roll. Just place them in the microwave with a few damp paper towels among the stack. It doesn’t take long to warm them in the microwave, so don’t overheat or they will become rubbery!
Prep: 15 minutes Bake: 40 minutes Makes 5-6 servings
1 can of condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
1-2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterrey Jack cheese
6 flour tortillas (6″ or larger), warmed
1 small tomato, chopped
1 green onion, sliced
Heat oven to 350 degrees F. Stir soup, sour cream, salsa and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in large bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seam-side down in 11x7x2 baking dish.
Pour remaining soup mixture over filled tortillas. Cover baking dish.
Bake 40 minutes or until enchiladas are hot and bubbling. Top with tomato and onion.
COOK pasta as directed on package, omitting salt.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min.
STIR in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta. Add to chicken mixture; mix lightly.
Top with cheese. (Lots of cheese!) Remove from heat; cover. Let stand 1 min. or until cheese is melted. See finished product at beginning of post…yeah…we like lots of cheese. 😉
Top with fresh cilantro or chopped green onions, if desired.
I only discovered quinoa in the last couple of years, and I was excited when I saw this recipe in All You magazine recently.
Prep 20 minutes Cook 2 hours 15 minutes Serves 4
1 cup quinoa
2 tbsp olive oil
1 onion, chopped
2 large ripe but firm tomatoes, cored, seeded and diced
2 cups low-sodium vegetable broth
Salt and Pepper
1/2 cup pine nuts
2 cups loosely packed fresh baby spinach
Rinse quinoa thoroughly in cold water. Drain well.
In a large skillet, warm oil over medium-high heat. Add onion and cook, stirring often, until softened, 3-5 minutes. Stir in tomatoes and broth and increase heat to high. Bring to a boil, then carefully transfer to slow cooker. Stir in quinoa and season with salt and pepper. cover and cook on low until most of the liquid is absorbed and quinoa is tender, about 2 hours.
Place pine nuts in a small skillet over medium-low heat. Cook, shaking skillet constantly, until pine nuts are light golden and fragrant, about 3 minutes. Immediately transfer to a bowl.
Remove slow cooker cover and stir in spinach and pine nuts. (If pilaf looks dry, add up to 1/2 cup more broth.) Cover and cook 15 minutes longer, or until the spinach has wilted completely. Season with additional salt and pepper and serve.