BBQ Crock Pot Chicken

Ingredients

4-6	chicken breasts, boneless and skinless
1 btl	sweet baby ray's bbq sauce
1/4 c	vinegar
1 tsp	red pepper flakes
1/4 c	brown sugar
1 tsp	garlic powder

                      

 

 

Directions

1

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3

Cook on LOW 4-6 hours.

Crockpot Beef and Broccoli

Ingredients:

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)

White rice, cooked

Instructions:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 6 hours.
4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Toss in your broccoli florets then serve hot over white rice.

*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people “shredded” beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

Crockpot Honey Sesame Chicken

Crockpot Honey Sesame Chicken

 

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Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Crock Pot Beer Chicken

4-6 Chicken Breasts or 1 Whole or cut up Chicken
1 Can of any kind of Beer
1/2 tsp Garlic Powder
1/2 tsp Basil
1/2 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Kosher Salt
*You can use whatever spices you like

• Put all ingredients into crockpot
• If frozen cook on high 4-5 hours or low 8-10
• If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

David's Crock Pot - Pot Roast

Ingredients:
3-4 lbs of chuck roast
1 bulb of garlic
2 large sweet onions
1 lb of sliced mushrooms
1 lb of baby raw baby carrots
1 stalk of celery.
1 pack of Lipton Onion mix or Beef of Onion mix

Turn crockpot to high and place carrots and onion mix in the crock pot.   Let the carrots cook while you prep.  This will allow the carrots to cook longer resulting in softer carrots.

Chop the garlic,  Place 2/3 of the garlic in the crock pot and place the remaining garlic to the side.
Chop 1 onion in large wedges and place in the crock pot.
Chop the celery stalk into 1 inch piece and place in the crock pot.
Place half the mushrooms in the crock pot.

Cut the fat off the beef to your liking.  Cut the beef into large chunks.
Heat the remaining garlic in a pan.
Sear the sides of the roast on all sides.
Pour the garlic and beef into the crock pot.

Turn crock pot to low and set for 6 hours.

About 2-3 hours into cooking the dish will reduce allowing the remaining onion and mushrooms to be added. 

Lemon Chicken

Lemon Chicken (Crockpot)

·         Mix 3 tsp dried thyme, 3 tsp salt, 1 clove garlic, 1 cup lemon juice in a bag.

·         Add 6 boneless, skinless chicken breasts.

·         Marinate for several hours or overnight.  (If freezing, place in a frezer bag. The chicken will marinate while thawing.)

·         Place in slow cooker for 4-6 hours on low. You can also bake or grill instead.