Slow Cooker Sweet and Sour Chicken

From Real Mom Kitchen

 

Ingredients

• 1/2 cup water
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/3 cup white vinegar
• 3 Tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp tomato paste
• 1/2 tsp garlic powder
• 1/4 tsp ground ginger
• 3 boneless skinless chicken breasts, cut into 1 to 1 1/2 inch pieces
• 1/3 cup water
• 1/3 cup cornstarch
• 3/4 cup diced pineapple chunks (use fresh or canned chunks)
• 1/4 medium onion cut into 1 inch pieces
• 1/2 green pepper, cut into 1 inch pieces
• cooked rice

Instructions

1. Add the 1/2 cup water, brown sugar, sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, and ginger to the slow cooker and whisk until combined.
2. Add the chicken pieces and stir to coat. Cook on low for 5 hours.
3. In a small bowl combine the 1/3 cup water with the cornstarch. Add to the slow cooker and carefully stir to combine. The chicken will be tender so you want to keep the pieces to stay in pieces.
4. Add the pineapple, onion, and bell pepper and carefully fold into the mixture. Cover and cook on low for another 45 minutes.
5. Serve over cooked rice. Makes 4-5 servings.

**This was good. I also added celery, yellow squash and carrots. The carrots DID NOT COOK in the crock pot in 45 minutes, so I'd leave those out next time.

Buffalo Chicken Sliders with Ranch Slaw

Buffalo Chicken Sliders with Ranch Slaw

Found on Real Mom Kitchen

 

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 cup water
• 6 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce… no other sauce will taste as good)
• 1 1/2 cup brown sugar (use less if you want it more on the hot side)  **I only used 1 cup and it was SWEET!
• 1/4 cup water
• 5 1/2 cups coleslaw mix
• 2 stalks of celery, cut into thin slices
• 1/3 cup ranch dressing
• 3 Tbsp mayonnaise
• 2 tsp sugar
• 1/4 tsp lemon juice
• 16 slider size buns or rolls
• butter

Instructions

1. Place chicken in a slow cooker with the 1/2 cup water and cook for 6-8 hours until fully cooked.
2. Remove chicken from the slow cooker and shred.
3. Remove liquid from slow cook and return chicken back to the slow cooker.
4. In a sauce pan, combine hot sauce, brown sugar, and water. Bring to a boil and boil for 2 minutes until sugar is completely dissolved.
5. Add the sauce to the chicken in the slow cooker and stir to combine.
6. Place coleslaw mix and celery together in a large bowl.
7. In a small bowl, blend together the ranch dressing, mayo, sugar, and lemon juice. Add to the coleslaw and toss to coat.
8. Split open rolls and butter each half and place on a baking sheet.
9. Preheat oven to broil. Broil rolls until toasted.
10. Serve each roll topped with some of the chicken mixture and some of the slaw.

**This was delicious!  I did regular coleslaw dressing (not the ranch)  I ate it on iceberg lettuce and it was so yummy. ALL MY KIDS ate it on a bun.  

Menu - Week of 4/18-24

I've been in a food rut lately, and I stumbled upon Real Mom Kitchen.  Basically all my recipes are from their site this week!


WED-Fried Chicken & Mashed Potatoes, Corn
THURS- Shell Pasta Salad
FRI- Buffalo Chicken Sliders with Ranch Cole-slaw
SAT- Pizza & Zucchini Fritters
SUN- Slow Cooker Sweet & Sour Chicken with Rice
MON- Farmer's Casserole &  Baked Mozzarella Zucchini
TUES-Spaghetti with Cheesy Garlic Bread

Menu- Week of 2/11-19

Sat (11)- Fried Rice, chicken won tons, & veg tray
Sun (12)- Cilantro Lime Chicken Taco's and Orange Slices-
Mon- Chicken Divan & Corn on the cob
Tues- Egg plant Parmigan & salad
Wed- Pork Enchiladas, Black beans, orange slices
Thurs- Broccoli soup and rolls
Fri- Date night
Sat (18)- BBQ at Aunt Nancy's
Sun (19)- Lettuce wraps & orange slices

SLOWER COOKER CILANTRO LIME CHICKEN

1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1 lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.


I would like to add that I froze the left overs and made them again a few weeks later. Hubbie said they were even better than the first time. We ate them corn tortillas the 2nd time.

found at http://tried-and-truecookingwithheidi.blogspot.com

Menu- Week of 2/5-11

Sunday- Super bowl party at friends house
Monday- Spaghetti with garlic bread and steamed carrots.
Tuesday- Pesto pasta with grilled chicken and salad
Wednesday- Bean burritos with homemade beans and torillias, orange slices, chips and salsa
Thursday- Spanish chicken and rice with salad
Friday-Pork enchiladas & ??

I'm picking up a bountiful basket saturday morning, so I'll plan beyond that, when I see what I get.

Tomatillo Salsa

from here

Adapted from Simply Recipes

Ingredients

• 1 ½ lbs tomatillos (they look like little green tomatoes with husks around them)
• ½ cup white onion
• ¾ cup cilantro leaves
• 1 tablespoon fresh lime juice
• 1 jalapeno or serrano pepper, seeded and roughly chopped

Directions

1. Preheat broiler on high.
2. Peel and discard husks off tomatillos. Rinse and cut tomatillos in half. Place cut side down on foil or parchment lined baking sheet. Broil for 5 – 7 minutes until skin is lightly blackened.
3. Puree tomatillos and rest of ingredients together including onion, cilantro, lime, and pepper using a food processor, blender, or hand immersion blender until ingredients are finely chopped and mixed.
4. Cool in refrigerator until ready to serve.