After the holidays, things only slow down for just a little bit before I become a soccer mom again and life gets hectic. So in preparation for those busy weeks to come, I am trying slow cooker meals and meals I can freeze and pull out to cook when needed. So just a heads up with what you will be seeing in future posts.
The first place I looked when I want to try some new recipes is one of my favorite blogs (www.sixsistersstuff.com) that have many wonderful recipes. So last weekend I started browsing. The only problem I had, was I kept finding so many recipes that I wanted to try that my list of possible dinners kept growing. The best part about the recipes I found on their blog was that it didn’t call for many new ingredients that I didn’t already have. The recipe below is the first one that I tried on my new search to expand my family menu and have recipes for that busy soccer season.
Slow Cooker Garlic and Brown Sugar Chicken
- 4 – 6 chicken breast
- 1 c. packed brown sugar
- 2/3 c. vinegar (I used apple cider vinegar)
- 1/4 c. lemon-lime soda (I used diet to help cut the calories)
- 4 cloves garlic minced
- 2 T. soy sauce
- 1 t. fresh ground black pepper
- 2 T. corn starch
- 2 T. water
- Rice or noodles, cooked
- Red Pepper flakes if desired
- Spray slow cooker with cooking spray or use liner.
- Place chicken breast(may be frozen or thawed) on bottom.
- Mix together brown sugar, vinegar, soda, garlic, soy sauce, and black pepper.
- Pour over chicken.
- Cook on low for 6 – 8 hours or high for 4 hours.
- Take chicken out of slow cooker. (It will be falling apart) and pour remaining sauce into saucepan.
- Whisk in the corn starch and water to the sauce and cook on high heat.
- Bring to a boil and boil for 2 – 3 minutes or until the sauce resembles a glaze. Remove from heat and cool slightly. It will continue to thicken as it cools.
- Pour over the chicken and mix.
- Serve over rice or noodles.
- Sprinkle red pepper flakes if desired for more heat.
- Thighs will work as well.
- At first the smell and taste of the vinegar will be overwhelming. Don’t worry as it continues to cook it will disappear. By the time it is ready to eat the only part you will notice is the slight “tang” from the vinegar mixed with the sugar.
- This meal can be frozen ahead of time. Place all of the ingredients except the corn starch and water into a freezer bag and freeze. When ready to cook just pull out and put in crock pot. Allow extra cooking time because it is frozen.
Recipe from Six Sisters Stuff Blog
You probably have figured out by know that I love recipes that taste wonderful but aren’t time consuming. With two boys, I don’t have a lot of time on my hands. So I am always on the look out for slow cooker recipes that will pass the family approval and be ready when we get home. I tried this one and was very impressed. Potato soup is always a warm filling meal, but I was looking for a twist. Even though this recipe has the word “cheesy” in it, it isn’t an overpowering cheese flavor.
Slow Cooker Cheesy Potato Soup
- 4 slices bacon
- 2 t. onion powder
- 5 cups diced peeled potatoes
- 4 cups chicken broth
- 1/2 t. salt
- 1 t. sea salt
- 1 T. dried chives
- 1/4 t. pepper
- 1/2 c. flour
- 1 c. heavy cream
- 1/2 c. skim milk
- 2 T. butter
- 1 1/2 c. shredded cheddar cheese
- Cook bacon until crispy. Allow to cool on paper towel, then crumble. Place in fridge for later.
- Spray 3 1/2 to 4-quart slow cooker with cooking spray. In cooker, mix potatoes, chicken broth, onion powder, pepper, salt, dried chives, and sea salt.
- Cover and cook on low for 5 hours or until potatoes are starting to be soft.
- Melt butter and mix with skim milk and heavy cream. Whisk in flour to cream mixer and add to slow cooker. Cook on high for 30 minutes or so until soup starts to thicken.
- Add shredded cheese and stir until cheese is melted. Stir in bacon and serve.
Makes 6 servings of 1 2/3 cup each)
If you have ever been to a potluck at our church, then you have seen or had this recipe. My grandmother used to bring it ever time before she died, and now I bring it. I can almost guarantee that you won’t be bringing any home. It is wonderful eaten by itself, or served over rice. Besides the wonderful flavor, the best part is it is a “fix and forget it” meal to prepare. It cooks in a crock pot for at least half a day or more.
Sweet and Sour Meatballs
- 15 1/2 can of crushed or diced pineapple
- 2 T. cornstarch
- 1/4 c. apple cider vinegar
- 1/2 c. brown sugar
- 2 T. soy sauce
- 1 package meatballs
- Place 1 package of meatballs into crock pot on high.
- Drain 15 1/2 oz can of pineapple (crushed or pieces) into a 1 cup measuring cup.
- Add enough water to the pineapple juice to make one cup, and pour into a sauce pan.
- Mix with juice: 2 T. cornstarch, 1/4 c. apple cider vinegar, 1/2 c. brown sugar, 2 T soy sauce.
- Whisk with juice in saucepan to get rid of the lumps
- Heat and stir until clear and beginning to thicken.
- Add the drained pineapple to sauce
- Pour over meatballs in crock pot.
- Cook for at least half of the day or longer.
- It needs to cook at least half of the day to get the sauce to go through the meatball.
- If you use 2 packages of meatballs to fill your crock pot, then double the sauce recipe.
- It freezes well for another meal.