Teriyaki Chicken in the Crockpot

I got a Teriyaki chicken recipe from my sister years ago. Today I decided I didn't want to deal with it so I adjusted it a bit and tossed it all into the crockpot. It was a bit salty so I adjusted the recipe to help correct it.

Ingredients:
3/4 c soy sauce
1/3 c cider vinegar
3/4 c water 
3/4 c sugar
4 T cornstarch
1 t minced garlic
1 t minced ginger (I use Gourmet Garden in the tube if I have it. If not then the powdered ginger works fine)
1/4 t pepper
3-5 chicken breast halves
rice

Place chicken in crockpot. In a bowl combine soy sauce, cider vinegar and water. Mix the sugar and cornstarch to combine. Add to soy mixture and stir. Add garlic, ginger and pepper. Pour over chicken and cook on low 4-5 hours. Shred chicken and serve over rice.

Crockpot Pork

1 4lb pork loin
2 t cumin
3 gloves garlic, minced
1 7oz can diced green chilies
2 8oz cans tomato sauce
2 chicken bullion cubes
1/2 tsp salt
1 t chili powder

Place pork in crockpot. Place cumin, garlic, green chilies, tomato sauce, bullion cubes, salt and chili powder in with pork. Cook on low 8 hours, shredding when meat is soft enough. Serve in burritos or over salad.

Freezer to Crockpot-Balsamic Pulled Pork

Adapted From Let's Dish

Ingredients1 (4 pound) boneless pork loin (I used mine still frozen)
1 can soda (I used Dr. Pepper - you can use whatever you choose ie. sprite, 7up, Coke)
2 teaspoons ground sage
1 teaspoon salt
1/2 teaspoon pepper
2 cloves garlic, crushed
3 T balsamic vinegar

Glaze
1 cup brown sugar
2 tablespoons cornstarch
1/2 cup balsamic vinegar
1/4 cup black raspberry vinegar
1 cup water
4 tablespoons soy sauce

Directions

Place pork loin in crockpot and pour soda and 3T balsamic vinegar in with it. Combine sage, salt, pepper and garlic. Rub over roast. Cook on high (frozen remember) 6 hours or so. About 1 hour before roast is done, combine ingredients for glaze in sauce pan. Combine the cornstarch with a little bit of water to make a sauce before adding to pan so that it doesn't lump. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side. I'm going to try this glaze over chicken soon. I'll let you know how that turns out.







Don't forget to check out my fabulous makeup from Younique and don't forget to frost your lashes with 3d fiber lash mascara!

Sausage Dip

This is another recipe that I inherited when I married Cole. Everyone loves this dip!

1 lb Sausage, browned (From the Pork Shop if you know what's good for you)
3 large tomatoes, diced
2 onions, diced
2 green peppers, diced
2 cans diced green chilis
1 12oz cream cheese
1 c sour cream

Place all in crockpot until heated. Serve with chips.

You can also just add the veggies to the sausage in the pan you browned it in. Cook for a few minutes and add the last 2 ingredients until heated.

Crockpot Hot Chocolate

I have a Pinterest addiction. It's a little crazy. On the bright side I try new recipes a lot these days. My bestie, Emily found this recipe and made it a few times. I seemed to always miss out. She made it for New Years Eve and I was going to grab some while we played games. but we played some wild dice game and it was way too crazy to have a drink on the table. Needless to say, two days later I realized I never got any. Sad day. So last night I made it - thanks to Emily and her ingredients. Did I mention she's the best? It was amazing. The recipe comes from Mrs. Happy Homemaker and she says it's the best, but I wasn't a believer until I tried it myself. She's telling the truth guys. Try it out. You'll see.

1.5 cups Heavy Cream (or more if you're like me)
1 14oz can sweetened condensed milk
1 15 oz bag milk chocolate chips
6 cups of whole milk
1 tsp vanilla

Put everything in your crock pot and turn it on low for two hours whisking occasionally. Or do like I did and heat the milk up in the microwave until it's warm and then put it in the crockpot. This took my cook time down to about 45 minutes. When the kids want hot chocolate, they want it now! :)

Crockpot Taco Chicken

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
green onions, sliced
cheese, shredded
cilantro, for serving (optional)
re-fried beans
tortillas
rice

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. Pull the breasts out and shred; return back to slow cooker. Stir in sour cream and green onions; heat just until everything is combined. Serve burrito style wrapped in a tortilla with rice, beans and cheese.

You could also serve this over rice.

Fiesta Chicken

Found and adapted from: The Girl Who Ate Everything

3 chicken breasts, frozen or thawed

1 (15 1/2 ounce) can great northern beans, drained and rinsed (you could use pinto, black or whatever really)

1 (15 ounce) can corn, drained
1 (15 ounce) jar of Pace Pineapple Mango Salsa
1 (8 ounce) package cream cheese

Take 3 frozen, yes, frozen (or thawed), boneless chicken breasts put into crock pot. Add 1 can of beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on low for about 4-5 hours or until chicken is cooked. Once it is cooked, take it out and shred it. Return shredded chicken to the crockpot. (I actually just pushed it up to the side of the crockpot and shredded it without taking it out).

Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. It may look at little strange at this point. Don't worry. Stir in the cream cheese.

Serve over rice or in warm flour tortillas. I served it with cilantro rice and cheese in tortillas burrito style.

Costa Vida CopyCat Chicken

What's for dinner at the Arnold house tonight? Costa Vida Shredded Chicken burritos and/or Shredded Chicken Salad. Yum!

Costa Vida Chicken

1 sm bottle zesty italian dressing (I use Kraft)
1 T chili powder
1 T cumin
3 cloves garlic-minced
4-5 lbs of chicken breast
Optional: I also added a can of tomatoes w/ green chilies and a hand full of cilantro

*Cook all together in crock pot for approx 4 hrs, shred then cook another hour

CILANTRO LIME RANCH
3 fresh medium (golf ball size) tomatillos cut into quarters
juice of 1 lime
1 c fresh cilantro - i usually just use half the bunch in the dressing and half in the rice
5 stalks of green onion with ends
2 cloves crushed garlic
1/4 to 3/4 t salt
1/2 c buttermilk
1/2 c mayo
1/2 c sour cream
1 pkg dry ranch buttermilk dressing mix or 3 T of the bulk
1/4 t crushed cayenne pepper
1 jalepeno chopped

*Mix ingredients in blender and serve.


GREEN RICE
Juice of 1 lime
4 t chicken bullion
2-3 minced garlic cloves
1/2 bunch cilantro
1 can green chilies
2/4 t salt
1 medium onion, chopped

*Chop above coarsely and then fry in 1 T butter or oil
Add 1 1/2 c rice and fry
Add 3 c water, bring to rapid boil, turn down as low as possible, cover and simmer.
If you don't want the rice to stick together much, do not stir and cook on very low heat. If you want stickier rice, stir occasionally and cook on higher heat.

*Serve in tortillas or over lettuce with toppings of your choice. 

Topping suggestions: Black or pinto beans, cheese, pico, sour cream, guacamole

Crockpot Chicken w/Rice Dinner

What you'll need:
3-4 boneless, skinless chicken breasts
1-2 packets Italian Dressing seasoning
2 cans cream of chicken soup
2 packages cream cheese, softened
1 bag frozen peas or corn
Rice, cooked

Place chicken breasts in crockpot with Italian packets. Cook on high 2 hours or low 4-5 hours. Mix soup and cream cheese and place in crockpot with chicken. Mix in bag of veggies. Cook on high 1 hour. Serve over rice.

BBQ Sauce

I got this recipe from Emily and added some seasonings that we like at our house.

What you'll need:
1 c. water (I sometimes don't use much or any depending on how juicy the meat is that I am adding it to.)
1/3 c. cider vinegar
1 c. ketchup
1/3 c. Worcestershire sauce
1 T. hot pepper sauce (Tabasco, etc.)
1/2 c. brown sugar
1/8 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t. pepper

Mix all ingredients in a sauce pan and simmer one hour.

(I like to add all ingredients to some crockpot chicken, beef or pork and do pulled pork sandwiches and such. When adding it to a meat I place the meat in the crockpot, add all ingredients to the crockpot and let cook. Shred meat when it is tender.)

Crockpot White Chicken Chili

What you'll need:
2 cans white beans
1 can butter beans
2 lbs boneless skinless chicken breast
3 c. half & half
1 t. Tabasco
2 cans green diced chilies
3/4 c. chicken broth
1 onion, chopped
1 - 1 1/2 t. chili powder
1 - 1 1/2 t. cumin
1 t. salt
1 t. pepper
1 t. onion powder
1 t. garlic powder
1-2 t. Accent

Place chicken in crockpot and season with salt and pepper. Cook on high 2 hours. Shred chicken and add all other ingredients. Cook on low 3-4 hours longer. Thicken with flour/water mixture. Serve with sour cream and cheese.