Sweet Glazed Asian Chicken
20 skinless, boneless chicken breasts
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 teaspoon olive oil
Cooking spray
1 cup pineapple juice
2 tablespoons light brown sugar
2 tablespoons lower-sodium soy sauce
3 tablespoons water
2 tablespoons cornstarch
4 cups hot cooked rice
3 tablespoons sliced green onions

Preparation

1. Sprinkle chicken with pepper and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan. Cook 2 to 3 minutes on each side or until browned. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray. Stir pineapple juice into drippings, scraping pan to loosen browned bits. Remove from heat; stir in brown sugar and soy sauce. Pour juice mixture over chicken. Cover and cook on LOW for 2 1/2 hours.

2. Transfer chicken to a serving platter with a slotted spoon. Increase heat to HIGH. Combine 3 tablespoons water and cornstarch in a small bowl; add to sauce in slow cooker, stirring with a whisk. Cook 2 minutes or until sauce thickens, stirring constantly with whisk.

3. Place rice on each of 4 plates. Top with chicken breasts and sauce. Sprinkle each serving with green onions.

Bump for later! Thank you!

I need some new crock pot recipes in the worst way! Thanks!

I am making two crock pot recipes this weekend:

http://www.plaidandpaleo.com/2014/10/crockpot-tom-kha-yum-soup.html

http://lexiscleankitchen.com/2014/10/22/slow-cooker-beef-stew

1reneeski wrote: »

Red Hot chicken

4-6 boneless, skinless chicken breasts (could be done with thighs also)
1 bottle of Franks Red Hot sauce

Put chicken in crockpot, pour the whole bottle of Franks Red Hot sauce over
it. Cook on high 4 hours, or 5.

Try it with Franks Red Hot Buffalo Sauce!

Korean Style Ribs

1.00 tbsp(s), Oil - Sesame
0.50 cup(s), Low Sodium Soy Sauce
0.50 cup(s), Sugars - Brown
2.00 tbsp(s), Rice Vinegar
2.00 tbsp(s), Ginger root - Raw, grated
4.00 clove(s), Garlic - Raw, minced
0.50 tsp(s), Crushed Red Chili Pepper Flakes

2.00 - 3.00 lb(s), Pork Ribs (baby back have less fat, spare ribs have more)

2.50 tbsp(s), Cornstarch
2.00 tbsp(s), Water
1.25 cup(s), Carrots - Raw, shredded

3.0 whole, Green Onions - Raw, chopped
1.00 tbsp(s), Seeds - Sesame seeds, whole, dried, toasted

Combine first 7 ingredients. Pour over ribs in crockpot. Cook on Low for 6-8 hours (depending on your crock pot). Pour out sauce into a saucepan and skim fat. Combine water & cornstarch and then add to sauce. Boil, then simmer for 2 minutes. Add carrots to sauce. Serve ribs with sauce and top with green onions and sesame seeds. Goes well with brown rice.

I'd like to try this one with beef short ribs, but they're pretty pricey. Pork ribs do the trick though! The leftover pork can be removed from the bone and shredded for some yummy lettuce wraps for a day 2 meal.

The meat market and supermarket I go to only carry standard rib cuts. I usually get the baby back or St. Louis cut ribs. Honestly, I've never searched out the actual Korean Kalbi style cut ribs. I'll have to make an effort to get some and see if the cut makes a difference to me. I think those are more like a country style rib. I'm just a big fan of the sauce's flavor, whatever cut it goes on.

Salsa chicken - this is embarrassingly easy

Boneless skinless chicken breasts, with a jar of any kind of salsa dumped on top. Cook on low for about 6 hours. The chicken will start to shred after 4 hours. This is great for tacos, quesadillas, etc., or good on rice or a salad.

I got this from a friend and love it

Apple Pot roast

Ingredients:
1 (3lb) boneless beef sirloin cut in half
1 teaspoon of seasoned salt
1teaspoon of Worcestershire sauce
1-2 apples quartered
2 tablespoons of corn-starch
1 cup of apple juice or water (or enough to cover)
1/2 teaspoon soy sauce
1/4 teaspoon of garlic powder
1 yellow onion
2 tablespoons of cold water

In a large non-stick skillet coated with non-stick spray, brown the roast on all sides. Transfer to a slow cooker. Add juice or water to the skillet to loosen brown bits, pour over roast. Add more water until covered. Sprinkle salt, soy sauce, Worcestershire and garlic powder. Top with apple and onion. Cover and cook on low for 5-6 hours or until meat is tender. (I also add potatoes, and carrots to the crockpot)
Remove- strain liquid into saucepan. Bring to a boil- cook until reduced to 2 cups. Combine Cornstarch and cold-water stir; add to the saucepan until thickened.

Hope you enjoy! We love having the leftovers too. It's a great meal when having company because it makes a lot, without taking too much time. I add in extra vegetables after a few hours, and they end up tasting really good.