Slow Cooker Salsa Chicken

Original post is here.

 

Ingredients

4 boneless, skinless chicken breasts

1 cup salsa

1 can condensed cream of chicken soup

2 tablespoons taco seasoning

1/2 cup sour cream

6 tortillas

 

Directions

Place chicken in slow cooker. 

Sprinkle with taco seasoning.

In a bowl, combine soup and salsa.

Pour over chicken.

Cook on high for 4 hours.

Shred chicken with two forks and stir in sour cream.

Serve on tortillas or as desired.

 

Notes

I added some Mexican cheese.  Because everything is better with cheese.  And it was pretty good with the cheese.  Yum.

Advertisements

Slow Cooker Honey Barbecue Chicken Sandwiches

Original post can be found here.

 

Ingredients

1 lb boneless skinless chicken breasts

18-oz bottle of Honey Barbecue Sauce (I used Sweet Baby Rays)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

 

Directions

Place chicken in slow cooker.

In a bowl, combine the bbq sauce, italian dressing, brown sugar and Worcestershire sauce.

Pour sauce over chicken and cover with lid.

Cook for 6-8 hours on low or 3-4 hours on high.

Remove chicken from cooker and shred using two forks.

Return chicken to slow cooker to coat with sauce and serve on rolls.

 

Notes

Yum. Served with mashed potatoes and a salad. Very good. Worth redoing.

Slow Cooker General Tso’s Chicken

I know, I know. I’ve been slacking.  I’ve got a bucket load of excuses – some of them are even decent ones. But on the the bright side – my slacking has been only about writing up my comments, not about trying new things.  I’ve got a meal with 2 sides and another couple meals or so already tried that’ll be posted as soon as I can get it typed.  So here we get going:

Slow Cooker General Tso’s Chicken

The original posting I found can be found right over here.

Ingredients

1 pound boneless skinless chicken breast (cut into 1 inch strips)

3 garlic cloves, finely chopped

3 tablespoons dark brown sugar

1 teaspoon dried ginger

2 tablespoons low-sodium Soy sauce

1 16-ounce bag frozen broccoli florets (or frozen vegetables such as asparagus spears, carrots, cauliflower)

1 teaspoon crushed red pepper flakes (reduce amount if you don’t like it quite as spicy)

Directions

In a large bowl toss the chicken pieces with the garlic, sugar, ginger, Soy sauce, and red pepper flakes. Then, pour it all into a 4-quart slow-cooker, including any of the drippings and leftover sauce from the mixing bowl.

Turn the slow-cooker to low and cook for 5 hours. Then, add the broccoli (or your selected frozen vegetables) and turn the slow-cooker to high and cook for an additional hour. Serve over white or brown rice and top with chopped scallions.

Notes

So I didn’t have high hopes for this one.  I’m pretty skeptical of anything that claims to be a substitute for restaurant or take out food.    And this proved I have good reason to.  I’ve eaten plenty of general tsp’s chicken over the years from plenty of different places but this did not taste like any of those.  I had about 1/2 a serving and Boyfriend ate it the rest because I just wasn’t enjoying it.  Ah well, when you try a whole lot of recipes- you’ll get some are great and others that aren’t so great.  This was one of those.

Slow Cooker Fiesta Chicken

Rounding out a little over a week of new slow cooker meals, here’s one for you:

 

Slow Cooker Fiesta Chicken

Found right over here.

 

Ingredients

2 – 2 1/2 lbs chicken breast, fat trimmed

2 14oz cans of diced tomatoes, undrained

2 10oz cans of corn, drained

1 15oz can of black beans, drained and rinsed

1 pkg of taco seasoning

 

Directions

Combine all ingredients in slow cooker.  Cook for 4-5 hours on high or 8 hours on low.  Shred chicken with fork and stir to combine.  Serve over rice or as taco/tortilla filling.  Top with cheese or sour cream if desired.

 

Notes

I cooked it for about 7 1/2 hours on low, put it on “keep warm” for 30-45 minutes when we ran out on an errand, and then low for another 15 minutes or so while I got the rice together.  That was pretty much perfect.  Meat thermometer read the temp as just right and the chicken shred extremely easily for me.

I decided to halve the recipe.  2 or 2 1/2 lbs of chicken and etc sounded like a whole lot of food for 2 people.  I couldn’t find the black beans in a smaller size and wasn’t going to halve the taco seasoning packet but I think it worked out just fine.

I made Knorr’s Fiesta Sides Mexican Rice and served the Fiesta chicken over.  Boyfriend liked and said it was worth doing again.  I thought it was alright but I wasn’t blown away although……….

I’m an idiot.  I definitely bought both cheese (Mexican blend) and sour cream to top the meal with and definitely forgot about the sour cream until I was done eating and about the cheese until I went to type this post.  I said to Boyfriend “incase you were wondering what would have made this meal better, it was the sour cream and cheese we bought and I forgot about”.  Drats.  We’ll use it with the leftovers I guess and I’ll almost certainly try this one again with cheese and sour cream.

Slow Cooker Chicken and Gravy

After not using my Christmas slow cooker for more than a month after getting it, here’s a second slow cooker recipe I tried within the last week:

 

Slow Cooker Chicken and Gravy

The idea for this came from right over here. This blog has a load of recipes on it – a bunch of which I’ve repinned on Pinterest and intend on trying eventually so I suggest heading over there.

 

Ingredients:

2 lbs boneless, skinless chicken breast

1 jar chicken gravy

1 can cream of chicken soup

salt and pepper to taste

 

Directions:

Spray slow cooker with a non-stick spray.  Put chicken into cooker. Mix gravy and soup and pour over chicken.  Cook on low for 8 hours.  Serve over potatoes or pasta if desired.

 

Notes:

So after my last slow cooker adventure where I learned my cooker might over cook stuff some, I decided to check out how my chicken was doing after 7 1/2 hours instead of the full 8.  I checked with a meat thermometer and the temperature was a-ok.  But the color was still pinkish and that had me nervous so I checked with the thermometer about 100 times.  After I guess it was the 100th time, I turned to the inter webs and learned a valuable lesson – pink chicken is not necessarily undercooked chicken.  A meat thermometer was about $5 at my local food store and I got it especially for when I got the slow cooker.  With some recipes I’ve seen saying to cook for between 6-8 hours, I wanted the assurance that whatever I make wasn’t going to get me sick and in this case – I’m really glad I had it.

I served with some Betty Crocker instant creamy butter mashed potatoes and ShopRite brand frozen green beans.  I’m not usually a big meat with gravy, potatoes and veggie cooker – opting usually for something more pasta related.  But this was nice.

Boyfriend said he liked it and that it was worth doing again.  It’ll probably get added into our rotation every so often.  Particularly times like now – with loads of cold and snow in the Northeast when coming home to have a nice warm meal in your stomach is just what is needed.

Slow Cooker Steak Teriyaki

For Christmas, Boyfriend’s mother so generously gave me my first slow cooker.  Last week, I tried my very first slow cooker recipe.

 

Slow Cooker Steak Teriyaki

 

Ingredients

1.5 lb of steak – My food store had precut strips labeled specifically for teriyaki so I grabbed that.

1 package of Teriyaki veggies – My food store brand has a package of frozen vegetables containing carrots, onions, the kind of vegetables you’d find in a teriyaki meal so I went with that rather than grabbing each fresh.

1 cup of teriyaki sauce – I used a Kikkoman less sodium teriyaki marinade and sauce

 

Directions

With steak and veggies defrosted, place the ingredients in the slow cooker and cook on low for 8 hours.  Serve over white rice if you want (I bought just minute rice and cooked up 2 servings worth based on their directions)

 

Notes

Coming home to an apartment with food ready to eat is pretty fabulous.  Boyfriend turned on the slow cooker around 9:30 am and I lowered it from “low” to “keep warm” when I got in from work around 5 while I prepared the rice.

I don’t have the original recipe anymore, it was so simple that I didn’t bother keeping it. But despite the original suggestion saying 8 hours on low and my only having done it for 7 1/2 hours – my meat was overcooked.  I don’t know if my slow cooker runs hot or I’ve messed something up somewhere.  In the future, I’m going to have to see what I can see to see and test around a bit more.

The overcooked meat was obviously disappointing but other than that – the frozen vegetables was a nice mix, the teriyaki sauce was really very good, and the rice was easy but 2 servings was far too much for 2 people, even with leftovers.

I guess I’ll have to try again at another point while cooking for less.