| From a post on Imamother. Wanted to save it here. (None of these are mine and I haven't tried any of them yet).
Honey Barbecued Chicken with Sweet Potatoes
3 cups peeled and sliced sweet potatoes, about 2 medium-large sweet potatoes
1 cup (8 oz.) pineapple chunks in juice, undrained
¼ cup finely chopped onion
½ tsp ground ginger
2/3 cup thick barbecue sauce
4 Tbsp. honey
1 tsp dry mustard
4 to 6 chicken leg quarters, skin removed
In 3½ to 5 quart slow cooker, combine sweet potatoes, pineapple with juice, chopped onion, and ground ginger. Stir to blend well.
In a measuring cup, combine barbecue sauce, honey, and dry mustard. Stir with a fork to blend well.
Coat chicken generously on all sides with barbecue sauce mixture. Arrange coated chicken in single layer over sweet potato and pineapple mixture, overlapping if necessary. Spoon any remaining barbecue sauce mixture over chicken.
Cover; cook on LOW for 7 to 9 hours (or on HIGH for 4 to 4½) or until chicken is fork tender and juices run clear, and sweet potatoes are tender.
Crockpot Balsamic Chicken
Chicken
4 chicken legs, skinned
1 very large Spanish onion, chopped (I like to add more - they come out like sauteed onions)
Dressing (this is approximate amounts, just make a dressing and taste - season generously with salt)
4 Tbsp Balsamic vinegar
2 Tbsp olive oil, optional
1 Tbsp garlic powder or 4 cloves garlic, crushed
salt to taste
Rice
1 cup white rice
2½ cups boiling water
2 tsp Kosher salt OR 1 tsp table salt
Place chopped onion on bottom of crockpot; place chicken on top in a single layer, overlapping if necessary.
Combine balsamic vinegar, optional olive oil, garlic powder and salt in a plastic cup. Pour evenly over chicken.
Cook on low for 8 hours or on HIGH for 4 hours.
When you come home:
One full hour before chicken is ready, pour rice, boiling water from tea kettle, and salt into a crockpot liner/bag. Tie the bag with a knot. Place bag on top of chicken in crockpot. Cover crockpot and continue to cook on HIGH for 1 hour.
To serve, pour sauce and onions from bottom of crockpot over rice, and serve with chicken.
(This puffed white rice method works great with any crock pot recipe. It comes out perfectly puffed, no mushiness at all.)
Shredded Beef Buns these are really good
1 lb. flanken
1 small onion, sliced
1 cup mushrooms, sliced
1 medium tomato, chopped
½ cup original bar-b-q sauce (use a thick sauce, not a liquidy version)
2 tsp Italian seasoning spice
2 sandwich buns, split (French or Italian baguettes work great.)
Place steak in slow cooker; top with onions, mushrooms and tomatoes.
Combine bar-b-q sauce and Italian seasoning; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW for 8-10 hours or on HIGH for 5 hours.
Remove steak from slow cooker; shred with fork or cut across the grain into thin strips.
Return steak to slow cooker; stir gently to evenly coat with sauce.
Place 1 bun half on each of 4 serving plates; top evenly with the steak mixture.
You can use any variety of meat cuts. Less expensive meat cuts benefit most form this cooking method.
Garlic Chicken
4-6 chicken bottoms with skin
1 large or 2 small onions, sliced
1 Tbsp olive oil
2 tsp kosher salt
2 tsp paprika
1/2 tsp pepper
4 garlic cloves, halved
Place onion slices on the bottom of crockpot.
In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and garlic. Pour into crockpot, on top of the onion.
Do not add water.
Cover and cook on low for 8 hours, or on high for 4 hours.
(Original recipe calls for 20 whole garlic cloves, still intact. Also so delicious.)
USE THE RICE IN THE CROCKPOT BAG METHOD FOR THIS RECIPE.
(The reason rice is not added under the chicken in these two recipes is because the onions on bottom become butter soft and very tastey. The rice would interfere with that, and the taste would come out too strong. Buy making plain puffed rice, you get to top it with the delicious onions and sauce.)
Chicken Curry
4 chicken bottoms, legs and thighs separated
2 Idaho potatoes, peeled and cut into 1-inch cubes
10 baby carrots, sliced, or 2 carrots, peeled and sliced
1 large onion, halved and sliced
3 Tbsp olive oil
2 tsp curry powder
2 tsp ground cumin
3 cloves garlic, minced
2 tsp fresh minced ginger
2 tsp kosher salt
1/2 tsp black pepper
1/2 cup water
Place 1/2 cup water on bottom of crockpot.
In a large mixing bowl, toss chicken, potatoes, baby carrots and onions, with olive oil, curry powder, cumin, garlic, ginger, salt and pepper. Pour everything besides chicken into crockpot. Place chicken on top.
Cover and cook on low for 8 hours, or on high for 4 hours.
Saucy Meatballs
At the beginning of the week, or the night before, cook 1 package spaghetti as directed on package; drain. Drizzle with a drop of oil. Place in sealed container or Ziplock bag and keep in fridge until ready to serve with meatballs.
3/4 cup bread crumbs seasoned generously to taste
1½ lbs. lean ground meat
1 egg, lightly beaten
½ cup water
2 cups sliced mushroom
2 medium green peppers, sliced (about 2 cups)
4 cups (32 jar) spaghetti sauce
Combine bread crumbs, spices to taste, meat, egg and water. Shape into 1-inch balls. Place in slow cooker, top with mushrooms, peppers, and spaghetti sauce. Cover with lid.
Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Serve over spaghetti. |
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