Buffalo Chicken and Rice

Here's another delicious meal from Better Homes and Gardens. Very easy to put together. I only used 1 tablespoon of hot sauce and did not use the Anaheim chile pepper. I don't know my way around chile or peppers so I go easy and add hot sauce when eating, if that's what I think it needs. This had just a nice warm kick to it. Nothing that would blow your head off. Also, it was done way sooner than 6 hours, but that is pretty standard, at least for my crock pot. 

Ingredients

3 green onions

1 ¼ lb. boneless chicken cut into 1-inch squares

2 stalks celery, cut into ¼ inch slices

1 cup very thinly sliced carrots (2 medium)

½ cup tomato sauce

½ cup reduced sodium chicken broth

⅓ cup coarsely chopped Anaheim chile pepper

1 1-oz. envelope ranch dry salad mix

2 Tbsp. hot pepper sauce

4 oz. reduced fat cream cheese

3 cups hot cooked brown rice

¼ cup crumbled blue cheese

Directions

Thinly slice green onions, separating white and green parts; set green parts aside.

In a 3-quart slow cooker combine white parts of green onions and all the ingredients through hot sauce. Cover and cook on low for 6 hours or high for 3 hours.

Stir in cream cheese and green parts of green onions. Cover and cook for 30 minutes more.

Serve chicken over hot cooked rice. Sprinkle it with blue cheese for serving.

Crock Pot Chicken a la Criolla

 

Here's another winner from Skinnytaste. You will not believe how delicious this is. And easy. Three steps - chop, put it in the crock pot, turn on the pot. We just used sliced Spanish olives from a jar. Don't leave those out. They add a great zing to the meal. The chicken just falls apart. Mmmm-mmmm good.

Servings: 5 • Size: 2 thighs + sauce • Points +: 5 pts*  • Smart Points: 5
Calories: 211 • Fat: 6.2 g • Protein: 28.8 g • Carb: 9.9 g • Fiber: 1.9 g • Sugar: 2.1 g
Sodium: 447 mg (without salt)  

Ingredients:

• 10 (2 lbs) skinless boneless chicken thighs, fat trimmed
• 1 small onion, diced
• 1 garlic clove, crushed
• 1 bell pepper, chopped or sliced
• 4 plum tomatoes
• 2 tbsp alcaparrado or pitted spanish olives
• 8 oz can tomato sauce
• 1/4 tsp oregano
• 1/4 tsp cumin
• salt to taste
• 1-2 bay leaf
• 1/4 cup chopped cilantro (plus 2 tbsp more for serving)

Directions:

Place chicken, onion, garlic, pepper and tomatoes in the crock pot. Season with salt, cumin and oregano. Mix well so everything is seasoned.

Add tomato sauce, alcaparrado (or olives) along with 1 tbsp of the brine, 1/2 cup water, bay leaf and cilantro. Mix well and set crock pot to HIGH 4 hours or LOW for 6 hours. When done, taste for salt and seasoning and adjust spices as needed. Add 2 tbsp chopped fresh cilantro and serve over rice.

Slow Cooker Beef Stew

I'm not sure how it happened that we don't have a regular beef stew recipe in our collection, but I've fixed that today. Below is not the actual recipe that I used but after I made a very similar one this week I thought what I really would have liked in it was a bay leaf. And a little less tomato paste. And voila! Here is one that fits the bill. I also had thought about adding wine. I didn't think about adding beer, because I don't have any. In any case, beef stew is a flexible dish anyway so you could put in beer or wine or just stick with beef broth. This one calls for browning the meat, but I didn't. But I may try tenderizing it next time, as this one suggests.
Ingredients

• 1 pound beef stew meat
• 1/4 teaspoon salt
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 medium Russet potatoes, peeled and chopped
• 2 tablespoons tomato paste
• 1 tablespoon lower-sodium soy sauce
• 2 1/2 cups low sodium beef broth
• 1/4 cup beer
• 1/4 cup red wine
• 2 bay leaves
• 1/4 teaspoon black pepper
• 1 cup peas
• 2 tablespoons flour
• 1 tablespoon cooking oil

Directions
Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally refrigerate overnight.
Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.
While meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it more soupy than stewy) and Guinness & red wine (if using) in slow cooker.
Transfer meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper.
Cook on low for 6 to 7 hours or high for 3 to 4 until meat is falling apart and tender.
If using peas, microwave for ~1 minute and then fold them into stew.
Remove bay leaves. Season to taste with salt and pepper and enjoy!
Nutrition Information
Serves: 4 |  Serving Size: 2 cups
Per serving: Calories: 363; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 9mg; Sodium: 582mg; Carbohydrate: 35g; Dietary Fiber: 6g; Sugar: 7g; Protein: 27g

Sausage Barley Soup

Ingredients

• 1 pound Italian sausage(some commenters suggested hot, I used mild)
• 1/2 cup diced onion
• 1 tablespoon minced garlic
• 1 package sliced mushrooms
• 1/2 teaspoon Italian seasoning
• 1 (48 fluid ounce) can chicken or vegetable broth
• 1 bag shredded carrots
• 1 package baby spinach
• 1/2 - 1 cup uncooked pearl barley

Directions

1. In a skillet over medium heat, cook the sausage, onion, mushrooms, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
2. In a slow cooker, mix the sausage mixture, chicken broth, carrot, and barley.
3. Cover, and cook 3 hours on High.
4. About 1 hour before it's done, slice the spinach into shreds (you could just add it whole but I find that hard to eat whole wilted spinach leaves) and add to the slow cooker. Stir to combine. I stirred for the whole cooking time about once every half hour.

Pinto Bean Chili with Corn and Winter Squash

 
Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped red bell pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1/2 teaspoon ground cumin
• 2 cups (12-ounce) packages cubed butternut squash (about 5 1/2 cups)
• 3 cups cooked pinto beans
• 1 1/2 cups water
• 1 cup frozen whole-kernel corn
• 1 teaspoon salt
• 1 (14.5-ounce) can crushed tomatoes, undrained
• 1 (4.5-ounce) can chopped green chiles, undraine
• 3 ounces crumbled queso fresco (about 3/4 cup)
• 6 lime wedges

Preparation

1. Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly.
2. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges. 

Photo and recipe from myrecipes.com

1.  

Slow Cooker Garlic Sweet Potato Mash

Ingredients:

• 2 lbs (4 medium) sweet potatoes, peeled & cubed into 1-inch pieces
• 1 tbsp butter
• 3 cloves garlic, crushed
• 1/2 cup 1% milk
• 2 tbsp light sour cream
• salt and fresh cracked ground pepper, to taste

Directions:

1. Place the sweet potatoes in the slow cooker and add just enough water to cover them. Add salt to the water, then cover and set the slow cooker to 4 hours on LOW.
2. Just before the potatoes are ready, melt the butter in a small saute pan and sauté garlic until lightly golden. Drain the potatoes in a colander and return them to the slow cooker. 
3. Pour the garlic butter over them, add milk and sour cream and mash until smooth and creamy. Adjust salt and pepper to taste and keep the slow cooker set to warm until ready to eat or up to 2 hours.

Recipe and photo from skinnytaste.com

Slow-Cooker Harvest Chicken & Potatoes

 
Ingredients

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces small new potatoes, scrubbed and halved
• 2 cups baby carrots, cut into thirds
• 2 celery stalks, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 4 ounce can sliced mushrooms, drained
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 cup low-sodium chicken broth
• 1 tablespoon unsalted butter, softened

Directions

1. In a medium-size bowl, stir together chicken, 2 tablespoons of the flour, 1/4 teaspoon of the salt and the pepper; add to slow cooker. Stir in potatoes, carrots, celery, onion, mushrooms, garlic, 1/2 teaspoon of the thyme, the sage and broth. Cover and cook on HIGH for 4 hours or on LOW for 6 hours.
2. In a small bowl, stir together remaining 1 tablespoon flour and the butter until a paste forms. Push the chicken and veggies to one side and whisk paste, remaining 1/4 teaspoon each salt and thyme into slow cooker bowl. Cook 1 more hour or until thickened. 

Photo and recipe from recipe.com

Crock Pot Turkey Chili

 

If actually preparing this for picky eaters or small children the key is dicing the onion and red pepper very finely. My kids generally turn up their noses at my chili and then one day I saw Stella eating some for lunch at day care. I was incredulous! Why here? Why not at home? And then I looked at the chili and it was all beef and beans. No nice big chunks of onion or red pepper. Other than the corn (which the kids love anyway), the vegetables in here are such a non-issue. This may end up being the only chili I ever feel the need to make again!

I generally get everything ready the night before (it's a bit too much chopping to do in the morning before work) and let it slow cook overnight. Then I turn off the cooker in the morning and it just sits on the counter until the evening. Then the whole dinner prep that night is just nuking bowls of chili! The original recipe does not call for the beans, but my kids are big bean eaters so I added that. As with any chili, there is often playing around with the vegetables depending on what you have or like. I also leave out the salt (this is true of pretty much everything I cook... I can always salt it at the table). We usually serve this with cornbread because, my goodness, my kids love them some cornbread!

Ingredients:

• 1.3 lbs 99% lean ground turkey
• 1 teaspoon oil
• 1 medium onion, minced
• 1 red bell pepper, diced fine
• 1 garlic clove, minced 
• 1 can reduced sodium black beans, drained and rinsed
• 1 can reduced sodium kidney beans, drained and rinsed
• 1 1/2 cups frozen corn kernels
• 10 oz can Rotel Mild Tomatoes
• 8 oz small can plain tomato sauce
• 1/4 cup low sodium chicken broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt

Optional Toppings:

• diced avocado
• reduced fat sour cream
• reduced fat shredded cheese
• baked tortilla chips

Directions:

1. Heat a large skillet over medium-high heat, add the turkey, season with salt and cook, breaking up with a spoon until turkey browns and is no longer pink; place into the slow cooker. 
2. Add the oil to the skillet and sauté the onion, garlic and bell pepper over medium heat for about 4 to 5 minutes. Spoon over turkey into the slow cooker.
3. Stir in corn and tomatoes, tomato sauce, cumin, chili powder, paprika and salt, mix until well blended. 
4. Pour chicken broth into the crock pot and add the bay leaf.
5. Cover and cook on HIGH 4 hours or LOW 6 hours. Serve with desired toppings

Photo and recipe courtesy of skinnytaste.com

Ramen Noodle Bowls

 

I got this recipe from my meal planning source again. My kids were not crazy about it (how I'm not sure... they mostly had noodles) but I thought it was delicious. The original recipe called for short ribs, but I swapped it for chicken to lighten things up. I really enjoyed the flavor of the bok choy but found it very difficult to eat gracefully so I may sub some chopped kale next time. Frankly, I may just play around with the vegetables and see what combo I like the best. I'm seeing carrots, another red pepper... maybe some peas too. Since the kids won't eat it anyhow I may try to up the vegetables and reduce the noodles to just two packets. You could also use less soy sauce and/or homemade vegetable broth to try to bring down the sodium content in this dish. (I could not find chili garlic sauce so I got sweet chili sauce instead.) Point being, there are lots of ways to modify this in an effort to make it work for you. But the vegetable broth & coconut milk base is very tasty.

 

SERVINGS : 6 PEOPLE COOK TIME : 7-8 HOURS PREP TIME : 10 MINUTES

INGREDIENTS

• 2 boneless skinless chicken breasts
• 8 cups vegetable stock
• 1/2 cup low sodium soy sauce
• 2-3 inches ginger root, unpeeled and sliced
• 6 cloves garlic, peeled and sliced
• 1 cup onion, chopped
• 14 oz straw mushrooms
• 1 can baby corn, drained
• 1 red bell pepper, chopped
• 2-3 baby bok choy, sliced horizontally
• 15 oz light coconut milk
• 1-2 tablespoons chili garlic sauce
• 3 packages Ramen Noodles, noodles only
• 2-3 tablespoons lime juice
• kosher salt, to taste
• pepper, to taste

DIRECTIONS

1. Place chicken, stock, soy sauce, sliced ginger, sliced garlic, and onion in a slow cooker.
2. Cook on low for 7-8 hours. 
3. Remove the chicken breasts and shred.
4. Strain broth into a large bowl and pour it back into the slow cooker.
5. Turn slow cooker to high and add chicken, mushrooms, baby corn, bell pepper, bok choy, coconut milk, chili garlic sauce, and noodles (discard the flavor packets). Cover and let simmer for about 10 minutes or until noodles and vegetables are tender.
6. Season with lime juice and salt and pepper.

Slow Cooker Bombay Potatoes

I was inspired to make these because of a ready-made package I bought last week and microwaved. As would be expected, even more delicious when made from scratch. And very easy, to boot. It involves garam masala, which is just a combination of spices. Interestingly, this is something that may vary according to region or personal taste and may even include wet ingredients. I include this basic combination of spices that worked for me:

1 Tbsp. cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. ground cardamon (another call for cardamon, yea!)
1 1/2 tsp. ground pepper
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg

Now for the potato recipe itself:

1 medium onion, chopped
3 lbs. potatoes, peeled and cubed (or not peeled, if you're like me. I used small, Yukon Gold
  potatoes, whose skins were very thin).
1 can diced tomatoes (Scottish translation = 1 tin of diced tomaities) or 3 fresh, chopped.
2 tsp mustard seeds
1 tsp ground ginger
1 tsp garam masala
1 1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp dried chili flakes
3 tbsp olive oil
1 1/2 to 2 tsp kosher salt
freshly cracked black pepper

Heat the oil and add the mustard seeds. 

As soon as they begin to pop, add the onion and cook until translucent. 

Add spice mix and cook for another 3 minutes to get the flavors going. 

Throw in chopped potatoes and stir until all are covered in spice.  

Add tomatoes, salt and pepper.

Put in slow cooker on high for about 3 hours.

You can sprinkle with chopped parsley or coriander but, come on, we're Nanners and not into the fancy, just the delicious, which this is.

Slow Cooked Potatoes with Mushroom and Ham

I needed a way to use up mushrooms and diced ham and I did happen to have a couple of pounds of potatoes sitting around too, which is kind of unusual for me.  A critical direction is turning up the heat to high when sauteeing the mushrooms.  This kind of caramelizes the mix and it smells so good.  Peeling the potatoes was the most difficult part of the whole thing, which tells you just how easy it was.  I did not use Gruyere cheese because I had a large offering of other cheese in my fridge and instead chose to use crumbled goat cheese.

• Ingredients
• 3 tablespoons (1/2 stick) unsalted butter
• 1 cup chopped yellow onion
• (about 1 medium onion)
• 1/2 pound button or shiitake mushrooms, or a mix of your favorite mushrooms, wiped clean, stemmed, and sliced
• 1 tablespoon chopped garlic (2 to 3 cloves)
• 1 ½ teaspoons salt
• 1 ½ teaspoons freshly ground black pepper
• 2 pounds Idaho potatoes, peeled and submerged in a bowl of water
• 4 ounces ham  (I used pre-diced)
• 4 ounces Gruyere cheese, grated 
• 1 cup low-sodium chicken broth
• 1 teaspoon thyme
• 1 cup milk

Directions

Melt the butter in a 12-inch skillet over medium heat. Add the onion and cook for 1 minute. Add the mushrooms, raise the heat to high, and continue cooking, stirring as needed, for 5 minutes. Add the garlic, ½ teaspoon of the salt and ½ teaspoon of the pepper. Remove from the heat and set aside. 

Generously coat a 6-quart slow cooker with cooking spray. Shingle the potatoes in two with ½ teaspoon of the salt and ½ teaspoon of the pepper. Top the potatoes with half of the mushrooms-onion mixture and gently spread it out in an even layer. Arrange half of the ham slices over the potatoes, top with half of the Gruyere, and pour in half of thechicken stock. Repeat with the remaining potatoes, salt, pepper, mushrooms mixture, and ham. Add the remaining ½ cup chicken stock. Using a metal spatula, gently press the ingredients so the layers are even. Tuck the thyme sprigs around the edges. 

Cook on high for 4 hours, or until the potatoes are tender. You can test for doneness by inserting the blade of a thin knife into the center. There should be little resistance. 

Drizzle in the heavy cream and cook for another 30 minutes. 

When the casserole is done, top it with the remaining Gruyere and the fresh thyme leaves. Turn off the cooker. Allow the potatoes to cool enough to set before serving, about 1 hour, covered. 

Slow Cooker Pork Tenderloin

• 1 (2 pound) pork tenderloin
• 1(1 ounce) envelope dry onion soup mix
• 1 cup water
• 3/4 cup red wine
• 3 tablespoons minced garlic
• 3 tablespoons soy sauce
• Black pepper to taste

1. Put tenderloin in slow cooker and contents of the soup packet. 
2. Pour water, wine and soy sauce over the top...turning the pork to coat.
3. Put garlic on top and leave it there during cooking...then sprinkle with
   pepper.
4. Cook on low setting for 4 hours. Use the cooking liquid as au jus.

Crockpot Cranberry Ribs

I think this was my first really successful meat dish in the slow cooker. It came out tender and juicy and delicious. This required less than 5 minutes to get ready to go in the crockpot (my ribs were already cut in individual pieces) and absolutely no work once they came out.

Ingredients

• 4 pounds Pork Ribs (I Used Ribs On The Bone)
• 1 can Whole Berry Cranberry Sauce (14 Ounce Can)
• ½ cups Applesauce
• ½ cups Orange Juice
• ½ cups Chicken Broth
• 1 clove Garlic, Minced
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 2 Tablespoons Chopped Fresh Parsley For Garnish (optional)

Preparation Instructions

1. Cut the ribs into individual ribs to fit into the crockpot and add them into a medium to large sized crockpot.
2. Add cranberry sauce, applesauce, orange juice, chicken broth, garlic, salt and pepper and stir. Put the lid on.
3. Turn crockpot on high and cook for at least 6 hours. Remove ribs from crockpot and set aside on a platter.
4. Skim fat from the sauce. Remove sauce from crockpot. Pour half of the sauce over the ribs and reserve the rest of the sauce for those who want more.
5. Garnish with chopped parsley.

Photo and recipe from Tasty Kitchen

Slow Cooker Mexican Beef Stew

I had dinner with the infamous Miss Chris this week and she made the most delicious stew so, without ever having prepared this on my own, I decided to post it here anyway. I imagine one could certainly substitute chicken or pork (and adjust the cooking time) to make this a little healthier. Served it with a little sour cream and shredded cheese.

Ingredients

• 2 lb beef stew meat
• 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained
• 1 cup frozen small whole onions (from 1-lb bag)
• 1 teaspoon chili powder
• 1 package (1 oz) Old El Paso® taco seasoning mix
• 1 can (15 oz) Progresso® black beans, drained, rinsed
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained

Directions

1. In 3 1/2- to 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder. 
2. Cover; cook on Low heat setting 9 to 11 hours.
   With whisk, stir in taco seasoning mix. Stir in black beans and corn. 
3. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened.

Recipe and photo from Betty Crocker

Crockpot Chicken Taco Chili

Another of the NCC staples in our house! 
Not to be confused with our staple carnivore, Felis domesticus.

Helo, NCC assistant (Photo:E.Evans)

INGREDIENTS

• 1 onion, chopped
• 1 x 16 oz can black beans (rinsed)
• 1 x 16 oz can kidney beans (rinsed)
• 1 x 8 oz can tomato sauce
• 2 x 14.5 oz cans diced tomatoes with chillies
• 1 packet taco seasoning
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 1-2 boneless, skinless chicken breasts

• Sour cream, guacamole, and shredded cheese for serving (optional)
• Chips or rice (optional)

DIRECTIONS

1. Combine onion, beans, tomatoes & sauce, and seasoning in the crockpot. Place chicken on top.
2. Cover and cook 5-6 hours (high) or 8-10 hours (low). I usually go with 6 and 8, respectively.
3. Half an hour prior to completion of slow-cooking, removing chicken and shred (using two forks to pull it apart). Return to crockpot and stir in.

Recipe via Skinnytaste

Slow Cooker Shrimp and Artichoke Barley Risotto

Ingredients:

3 cups of water*
3 teaspoons Better than Bouillon Lobster Base*
1 cup chopped onion
3 cloves of garlic, minced
1 9oz package frozen artichoke hearts, thawed and quartered
freshly ground black pepper, to taste
1 cup (200gm) pearl barley
1lb shrimp, peeled and deveined
2oz parmesan or pecorino romano cheese, grated
2 tsp grated lemon zest
4 oz baby spinach

Directions:

Bring 3 cups of water to a boil. Whisk in the lobster base and set aside.

In a nonstick skillet over medium-low heat, saute the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Transfer to the slow cooker and add the artichoke hearts, black pepper, and barley. Stir in the lobster broth. Cover and cook on high for 3 hours, or until barley is tender and the liquid is just about all absorbed.

About 15 minutes before serving, stir in the shrimp and grated cheese. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Add the lemon zest and fold in the baby spinach, stirring until it's wilted. Divide among serving bowls and serve immediately.

*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.

Nutrition Facts:

Servings Per Recipe: 4
Amount Per Serving
Calories 406.6
Total Fat 7.0 g
Saturated Fat 3.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.3 g
Cholesterol 184.8 mg
Sodium 917.9 mg
Potassium 677.3 mg
Total Carbohydrate 52.3 g
Dietary Fiber 11.3 g
Sugars 0.2 g
Protein 35.6 g

Recipe from  www.carascravings.com

Crock Pot Sesame Honey Chicken

Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+:4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg


Ingredients:

2 lbs boneless, skinless chicken breast
black pepper, to taste
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl,combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks;set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!


From Skinnytaste.com