Chinese Crockpot Chicken

Another one of my favorite chicken recipes. Usually when I make this I shred the chicken and serve wrapped in a tortilla with rice and lettuce leaves. If I can't find a whole chicken on sale, I use chicken thighs and cut the recipe and cooking time in half.

1 whole chicken

1/4 cup soy sauce

1/4 cup orange marmalade

4 tbsp ketchup

6 cloves garlic

1 onion sliced

salt & pepper

Rinse chicken inside and out. Place in crockpot.

Combine soy sauce, marmalade and ketchup and pour over the top of the chicken.

Add garlic and onions, salt & pepper to taste (less salt because of soy sauce).

Put the lid on the crockpot and cook on low for about 10-12 hours. Chicken should be falling off the bone when ready.

Serve with steamed broccoli, brown rice and cooking sauce (degreased).
[click here for printable version]

Crockpot Macaroni and Cheese

I've never had homemade macaroni and cheese. I don't know if this was really what it was supposed to taste like, but I thought it was okay and the kids didn't like it at all. Maybe The CC and I are a little weird, but we like the stuff that comes in the blue box better...

8 oz. dry elbow macaroni
3-4 cups (about 3/4 lb.) shredded sharp cheddar cheese, divided
13 oz. can evaporated milk
1 1/2 cups milk
2 eggs
1 tsp. salt
1/4 tsp. pepper
chopped onion to taste

Combine all ingredients, except 1 cup of cheese, in greased slow cooker. Sprinkle reserved cup of cheese over top.

Cover. Cook on low for 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

Variation: You can add some extra zest, add 1/2 tsp. dry mustard when adding ingredients.

Recipe found from: Sonya
[click here for printable version]

Tex-Mex Pot Roast

2 medium carrots, sliced
1 green bell pepper, seeded and chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp quick-cooking tapioca
2-1/2 lb. chuck pot roast
1.25 oz taco seasoning mix [next time I'm omitting]
14.5 oz can Mexican-style stewed tomatoes, undrained
16 oz jar salsa

In a 3-1/2 or 5 quart slow cooker, combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.

In a bowl combine tomatoes and salsa. Pour over roast in cooker. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.

Remove roast from cooker. Reserve 1/3 of beef and all the liquid for soup. Slice remaining beef and serve with vegetables.

Three Hour Stew

Don't let the name fool ya, this is super easy and super yummy! I used pork instead of beef so the dish didn't gravy up the way it should have. The lady who gave me the recipe said this works awesome in a crockpot on high for an hour and then low for the 7 hours.

2lbs stew meat, do not brown
14 oz. can stewed tomatoes
6 small carrots cut in chunks (or a bunch of baby carrots)
1/2 cup sliced celery
1/2 cup chopped onion
1 tbsp sugar
3 tbsp tapioca
1 slice bread broken into pieces (use white bread, wheat doesn't dissolve as well) the bread works with the tapioca to thicken the stew
1 cup water
season to taste (I used Lawrys Seasoning Salt, Pampered Chef Bell Pepper and Herb rub and added minced garlic)

Combine all ingredients. Bake in covered pan at 325 degrees F for 3 hours.

Lemon Chicken with Carrots and Potatoes (Crockpot)

Note to self: Learn how to quarter chicken or buy one already quartered the next time you make this!

The original recipe didn't call for carrots and was made in the oven. I added carrots for color andthrew this in the crock pot.

1 whole fryer chicken quartered and skinless
6 potatoes (I used 2 really large) peeled and quartered
1/8 cup olive oil
2/3 cup fresh lemon juice (3 lemons)
6 cloves garlic pressed or minced
2 tsp oregano (I used italian seasoning) crushed
1 bag baby carrots
14.5 oz. can chicken broth (I used 3/4 cup)

Whisk olive oil, lemon juice, garlic and oregano to combine.

In a large resealable plastic bag (1 gallon fit perfect), place chicken and potatoes and pour mixture over the top. Mush around to distribute and place in refrigerator. Move it around from time to time, when you remember. Marinate overnight for best results.

Empty bag into crockpot, add baby carrots (you don't need to use the whole bag) and pour broth over the top. Cover and cook on low for 6 hours.

To make in the oven: Preheat oven to 375 degrees. Empty bag into 13 x 9 baking pan and add carrotsand broth. Bake until chicken is cooked through and potatoes are tender, basting occasionally, about 1 hour and 15 minutes.

Hoisin Chicken

2-1/2 lbs. skinless chicken thighs or breasts
2 tbsp hoisin sauce
2 tbsp plum sauce (I used grape jelly because I couldn't find the plum sauce)
2 tbsp soy sauce
2-1/2 tbsp grated gingerroot (or 1-1/2 tsp ginger powder)
3/4 lime juiced
2-1/4 tbsp cornstarch

Mix all ingredients except chicken in a large bowl.

Add chicken, coat well, then put in a crockpot (dump any extra sauce in there too) to cook for 5-6 hours on low.

Serve with brown rice, sauteed green beans and raw baby carrots.

Flu-Busting Chicken Soup

The original recipe for this had way too many steps involved for someone to do if they're sick. I threw everything into the crockpot and went with it.

3 chicken breasts, cubed
2 stalks celery, chopped
4 garlic cloves, minced
1 medium yellow onion cut into eighths
2 c. baby carrots cut into half
1 tsp extra-virgin olive oil
1 jalapeno pepper, seeded and minced
1 tbsp chopped fresh oregano leaves (I used 1 tsp dried)
1 sprig fresh oregano (I omitted)
1-1/2 lbs red or purple potatoes cut into bite-size pieces (I used 4 and cut into eighths)
3 medium plum tomatoes, seeded and chopped
salt and pepper to taste
1 bay leaf

Put everything in crockpot and cook on high for about 2 hours (or until chicken is done). Keeps very well on low for most of the day.