Crock-Pot Honey Sesame Chicken

With finals approaching fast, it seems like every class is trying to fit in a test before they start. So that means busy days spent studying and not much time for cooking. As usual, I turn to my trusty crock-pot to help me out. I found this recipe which is a copycat of the bourbon chicken served at the mall food court. I'd say it's even better and it is super easy to make. I will be making this recipe again and again. Luke's buds were over again and they give this recipe a big thumbs up! I served it with homemade Yum Yum Sauce, also know as shrimp sauce, like the kind from Hibachi Japanese restaurants. That stuff is so good on everything and I am so glad to have my own homemade version. I'll share that recipe with you all soon! 

Crockpot Honey Sesame Chicken

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
• 2 tbsp. cornstarch
• 2 tbsp. cold water
• Sesame seeds

Directions:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

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 crock-pot.

Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine the cornstarch in the cold 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.

Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Adapted from: http://www.tablefortwoblog.com/2012/02/21/crockpot-honey-bourbon-chicken/

Chicken Tortilla Soup

This week has been a bit hectic with school and tests so I knew an easy crock pot meal would be a great help. This soup couldn't get any easier! You open some cans, slice an onion, throw in chicken breasts and spices, let it cook in the crock-pot for a while, and viola! A delicious homemade soup that is filling, healthy and delicious. Plus you have lots of leftovers for a quick lunch. The recipe calls for two chicken breasts, but if they are large I think one would be plenty. I have only cooked it on the low setting, but if you try the high setting, let me know how it goes!

Well I have to get back to the books! Happy almost Friday!


Chicken Tortilla Soup

Ingredients

• 2 chicken boneless skinless chicken breasts 
• 2 cans Ro-Tel
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can corn
• 1 onion, chopped
• 2 cans low-sodium chicken broth
• 1-2 cups of water
• 1 Tbsp garlic powder
• 1 Tbsp chile powder
• 1 Tbsp ground cumin
• 1 Tbsp dried cilantro
• tortilla chips
• shredded cheddar or Mexican blend cheese

Directions

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in crock-pot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.

Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken breasts from soup and shred.
Return chicken to crock-pot, stir to combine.
Serve with shredded cheese and tortilla chips.

Adapted from: http://jonandjenmiller.blogspot.com/2010/09/crockpot-chicken-tortilla-soup.html

Walker Chili

The last time I made this chili, it was snowing for most of the day. It was great to come home to a house that smelled of this delicious chili. This recipe comes from my mother-in-law, Amy. It is absolutely delicious and is sort of like a taco chili. We top it with extra-sharp cheddar and we use lean ground beef to make it a bit healthier. It is very hearty and filling, perfect for a cold winter's day!


In other news, we had our Valentine's Day feast yesterday and it turned out so good. Props to Luke for going to the grocery store and getting all the ingredients by himself, it was a lot of stuff! Anyways, I can't wait to share the recipes with you guys! Happy Friday!


 Walker Chili

Ingredients

• 1 large onion, chopped
• 1 Tbsp olive oil
• 1 lb ground beef
• 1 red or green bell pepper, chopped
• 3-4 chili peppers, finely chopped
• 2 gloves garlic, minced
• 1 can crushed tomatoes
• 2 cans kidney beans, drained
• 1 can black beans, drained
• 1 can corn, drained
• 2 cups water
• 1/8 tsp coriander
• 1/8 tsp cayenne pepper
• 1/8 tsp cumin
• 1/8 tsp chili powder
• 1 Tbsp dried oregano

Directions

Begin heating olive oil in a large skillet. Once hot, add the onion and cook until clear. Add the ground beef and garlic. When the beef is almost brown, add the bell pepper and chili pepper and continue to cook until the beef is browned. Drain fat if needed.

Pour this into the crock-pot and add the rest of the ingredients. Turn on low and cook for 8 hours. 

Serve with cheese, crackers, and/or sour cream. 

Seasoned Chicken in the Crock-Pot

I love using my crock-pot whenever possible, so when I saw this recipe on Pinterest I knew I would have to try it! It has a basic rub that makes the chicken super flavorful. It was also very moist. I plan on using some of the meat to make Chicken Pot Pie later this week (recipe to follow). I think this chicken would be good in so many different recipes, like chicken salad, BBQ chicken sandwiches, and quesadillas, just to name a few! It's super versatile and very easy to make! 

Seasoned Chicken in the Crock-Pot

Ingredients

• 1 broiler/fryer chicken 
• 2 Tbsp Paprika
• 1/2 tsp. cayenne pepper
• 1 1/2 tsp onion powder
•  3 cloves garlic  (or 2 Tbsp garlic powder)
• 1 tsp salt
• 1/2 tsp black pepper
• A few tsp. of water

Directions 

First, rinse off your chicken and remove the neck and giblets, if yours came with any.

Next, mix the remaining ingredients in a bowl. Add water 1 tsp. at a time to the mixture until a paste forms.

Coat the chicken with the paste and set the chicken in the crock-pot breast side down.

Cover and cook for 6-7 hours on low or 3.5-4.5 hours on high. It will make your whole house smell delicious! I wanted to take a picture of it when it was finished, but when I tried to take it out of the crock pot it was literally falling off the bone. 

Once it's done, shred the meat as desired.

Adapted from: http://busy-mommy.com/2010/02/how-to-make-your-own-rotisserie-chicken.html