The crockpot got me again. Somehow I am always convinced that I can remedy the bland taste of crockpot chicken by trying a variety of different sauces. I think its because it over cooks so its a little drier than I like. I even started this one when I cam home for lunch, but it was still a little over done by the time I got home from work at 6. I think it was because the chicken was cut into bite size pieces as opposed to being larger strips that needed to cook all the way through. I really need to be better about thinking these things through. But the sauce was really good and had the chicken been a little more moist I would have really liked it, so I really think we will give this one a try again.
- chicken breast strips
- 1 1/2 cups chicken broth
- 1 cup Teriyaki sauce for crock pot, 1 cup for glaze
- 1/2 cup of brown sugar
- 1 tbsp garlic powder
- Place chicken into crock pot
- Combine the chicken broth, 1 cup teriyaki sauce, brown sugar, and garlic powder in crockpot, pouring over the chicken
- cook on low for 4-6 hours.
- Before serving place 1 cup of teriyaki sauce into a sauce pan and bring to a boil then slowly add honey (to taste) and a bit of brown sugar until the sauce thickens and reduces. Once the sauce is thick, add it to a bowl and remove chicken from crockpot and toss in the mixture.
- Once chicken is coated serve over white or brown rice with a side of steamed veggies and enjoy, another easy crockpot meal.
+if you’re still skeptical about the crockpot chicken like we are, you can bake the chicken or pan sear it and then toss it in the sauce, but the sauce is definitely what makes it!
I know what you’re thinking because everyone at my office said the exact same thing when I talked about these, and NO, you don’t leave the shells in the crockpot, so don’t worry you won’t be eating soggy tacos! David and I love mexican meals. We eat them probably once a week, but we are trying to save money by cooking at home, so we have tried our hand at a few different dishes… nothing too complicated: tacos, enchiladas, tace salad with the tortilla bowls, quesadillas, gaucomole, pico, you know the simple stuff. But sometimes pan seared chicken breasts shredded and put on a taco (and even ground beef for that matter) get a little old. So, I was looking for a different way to cook the meat and I found this, which was perfect for a week night meal since very minima preparation was needed! You only need a crockpot and 3 ingredients. I came home and put my together on my lunch break one day, it really only needs to cook like 5 or 6 hours. So, here’s what you’ll need:
Place the chicken breasts in the crock pot, dump the salsa over it, top with half of the taco seasoning (I don’t use the whole thing because its so salty.) Cook it on low heat for 5-6 hours, I have found that 8 really dries it out. Then once its cooked, break the chicken apart in the crockpot with a fork, and serve in a tortilla with all your favorite toppings, and enjoy. Literally the easiest week night dinner ever and you can really put as much chicken in as you like, so if you’re cooking for 8 instead of 4, add a few extra breasts. We had tons of the sauce left over when we made ours, so we definitely could have cooked a few more pieces of meat with it.
I will keep you guys posted as we continue to explore our love for mexican cuisine. I feel like we really need to brach out, but we’re working on it. Right now were just trying to get those week night dinners on the table and have some left overs for lunch!
David and I had this a while back at a pot-luck dinner we had with a few of our friends right around the holidays, and we have been dying to get our hands on the recipe ever since. Well, we still haven’t managed to get our hands on the recipe from Brad and Audrey, so we took to the interwebs and did a little research to make sure when we finally tried our own, it would be what we were looking for. We knew theirs involved the meat cooking in some kind of marinade or vinegar sauce or something, but we decided to go for a dry rub and to let the meat cook in its own juice, and I have to say, this was a positive life choice. I definitely recommend giving this one a try, especially with memorial day and summer right around the conner, its great for days when you want a meal that tastes like you slaved away in the kitchen or over a grill ALL. DAY. but in reality you were out sipping brews by the pool while your crock pot did all the work. So, Here’s what ya need to know about making a crockpot BBQ.
- 1 fresh pork shoulder or fresh ham
- Liquid Smoke
- Ground red pepper
- 1 tsp. cayenne pepper
- 1 c. vinegar
Rinse meat and pat dry. Sprinkle a teaspoon of liquid smoke on meat and rub it in.
Liberally sprinkle with red pepper.
Place meat in a dry crock pot and cook for almost 10 hours (we only cooked ours for 8…because 10 seemed too long). There will be plenty of liquid in the bottom of pot when you finish.
In a small saucepan, combine crushed cayenne pepper and vinegar. Bring to a boil.
After chopping up meat add salt and this mixture to taste.
Place it back in the crockpot until you are ready to serve it, OR if you are ready to chow down, place the bbq on a bun, or eat it plain, and enjoy that little taste of summer, with minimal effort. So delicious!
I have never been a HUGE fan of chili, I only like it a few times throughout the winter. Its something that I have to have a distinct craving for. I feel like some people could eat it all the time, but Im not really one of those people. I have to say that David does a pretty jam up job of making a delicious chilly. As you know, this past weekend I danced my botty off at the convention in Charlotte, so while doing his laundry at my apartment David decided to multitask and take on dinner as well. I know what a dream, right? A man who cooks AND does his own laundry. Hes TAKEN! Sorry ladies. Ok, enough about David, lets talk about this man chili he mad. He says its adapted from his Mom’s recipe but I have a hard time believing that she loaded it with as much meat and onions and peppers as David does… so I think thats where the adaptation must come in. None the less I love it. Especially after it sits in the pot and stews ALL DAY so that it gets nice and flavorful. David says that now that hes letting me FINALLY put this recipe on line that I am giving away his one secret in life. SO, guard it safely, because little David has nothing left to hide! And trust me, this is one secret you’ll be glad he finally shared!
- 1 Large Green Bell Pepper
- 1 Large Yellow Onion
- Italian Sausage (removed from the casing and browned)
- 1-2 lbs Ground Beef, browned (depending on how meaty you want the chili)
- 1/2 Lb of thinly sliced steak, browned
- 2 Medium Cans of crushed tomatoes
- 1 large can of Kidney Beans or Black Beans
- 22oz of beer of your choice
- The Add a little something extra (These are some of David’s go-to add-ins: balsmaic vinegar, whochestshire sauce, soy sauce, small piece of chocolate, salsa, other types of vinegar, jalapenos, fresh tomatoes, etc, just something to add some extra flavor)
- Chop and sautee all peppers and Onions
- Then, brown/cook all meat.
- Next add all ingredients to the crock pot, layering with peppers and onions, then meat, then the beans, tomatoes, and then add-ins. Make sure you have enough liquid to cover all the ingredients.
- The turn crock pot on low and bring the mixture to a simmer. Once simmering allow to sit, stirring occasionally until the chili thickens. Make sure not to bring the heat up too quickly because you dont want to burn what is on the bottom of the pot.
- David usually lets his cook about 6-8 hours before he lets us feast! Once the chili is prepared we serve it up wit some sour cream and a little shredded cheese. So delicious!