Slow Cooker Honey Sesame Chicken

Can you believe it is Secret Recipe Club time again?  The time is just flying by and I am so sad that I have not had a post in over a month.  I am only five weeks away from a full summer off which means lots of cooking and lots of fun with my family.  I can hardly wait!

OK, on to my blog assignment for this month.  I was so lucky to get Prevention RD a blog about healthy eating that tastes wonderful and is EASY to do.  This is my kind of blog I tell ya!  Nicole, who writes Prevention RD, is a registered dietitian so she knows what she is talking about in the healthy food department.  She also knows how to make healthy food taste delicious!  I had such a hard time choosing a recipe to feature from her blog so I had to make three or four before I finally settled on her Slow Cooker Honey Sesame Chicken.

Most of you know that I L.O.V.E my slow cooker.  It is such a life saver at times and makes my hectic life much easier.  This recipe is wonderful.  I cut the red pepper flakes down to a 1/4 tsp just so the final product wasn't spicy for my kids, but other than that I made it as she lists it below. The chicken is tender and moist, full of sweet tangy sauce, and works perfectly with rice that absorbs all that delicious flavor.  We paired ours with the stir fried broccoli that I featured last month for Secret Recipe Club and it was wonderful. Make it this week for a delicous and easy dinner meal.  ENJOY!

Slow Cooker Honey Sesame Chicken
Recipe Source: Prevention RD 

4 boneless skinless chicken breasts (1.25 lbs)

1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes (A Cook's Quest used 1/4 tsp)
2 Tbsp cornstarch
1 Tbsp sesame seeds

Put chicken into crock pot.

Meanwhile in a separate bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken and mix,

Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. 

Remove chicken from the slow cooker leaving the sauce.  Whisk the  cornstarch into liquid in the crock pot, cover and cook the sauce on high for ten more minutes or until it just starts to thicken.

Shred chicken or cut into bite size pieces, return to the sauce and stir together.  Serve over rice and with your favorite green vegetable.

Balsamic and Onion Pot roast

Whenever we get a beef we go through the meat in a certain order, steaks are gone first, followed by the burger and stew meat, and lastly we always have roasts.  It isn't that we don't like a good roast, but rather that I don't have a lot of experience producing a roast that is moist and juicy and flavorful.  I don't want to waste a good cut of meat on experimenting, so I usually wait until there are no other choices left and then make the roasts.

When this happened recently, I turned to Pinterest for inspiration.  If you have not checked this site out I am urging you to do so very soon.  It is a plethora of ideas of ALL kinds, but my favorite are the food boards.  I found this recipe that someone pinned from Kalyn's Kitchen.  It is a slow cooker roast recipe that is moist, tender, and full of flavor.  I LOVE the depth of flavors created by the balsamic vinegar and beef broth along with the sweet roasted onions.  We served it with creamy mashed potatoes and green salad.  ENJOY!

Balsamic and Onion Pot Roast

Recipe Source: modified slightly from Kalyn's Kitchen

3-4 pound boneless chuck roast
Seasoning Salt

Onion Powder

Garlic Powder
black pepper to taste
1-2 T olive oil (depends on your pan)
1/4 cup water to deglaze pan
2-3 large onions, peeled and thickly sliced
1 cup beef stock, reduced to 1/2 cup (can use a can of beef broth, but be sure to reduce it)
1/2 cup balsamic vinegar
1/2 cup tomato sauce

Rub meat well with seasoning salt, onion powder, garlic powder and black pepper. Heat heavy pan with small amount of olive oil and brown roast well on both sides. This will take a few minutes; don't rush the browning step.

While roast browns put 1 cup beef stock in saucepan, bring to a boil and cook until reduced to 1/2 cup, then let cool slightly and mix in balsamic vinegar and tomato sauce. Peel onions and cut into thick slices.  

When the meat is brown on all sides, remove the meat and then deglaze pan with 1/4 cup water. Add the pan drippings to sauce mixture.

Place onions in bottom of slow cooker. Put meat on top of onions and pour beef stock mixture over. Cook on low for 6-8 hours, until beef is tender. The meat might be partly submerged in liquid after this much time.

Remove meat from slow cooker and cover with foil to keep warm. Drain liquid from Crockpot and remove as much of the fat as you can with fat separator or skimmer. Cook down liquid by about 1/3, and serve sauce with meat and onions.

The leftovers make GREAT sandwiches!!

Slow Cooker Orange Chicken

I love orange chicken.  But not just any orange chicken, a delicious sweet and crispy orange chicken that I remember eating when my family lived in Washington.  The restaurant was an old pizza place that had been remodeled into a Chinese restaurant. My mom used to take us there and my memory of the orange chicken leaves me drooling.  Now, as a grown up nothing has quite matched up.  Oh, yes, I have found many an orange chicken dish to try but none left me wanting more.  They were too sweet, not orangey enough, too sour, too gooey/sticky/thickish or simply just not good.

So, when I stumbled onto this recipe I was excited for a few reasons.  First, I had all the ingredients (WOOT!).  Second, it cooked in the slow cooker (WOOT! WOOT!) and third, it is much healthier than fried versions (Triple WOOT!).  While it may not be what others deem as the best ever,  I was pleasantly surprised how the flavors came together.  The orange flavor is front and center, but other flavors join in and create a sweet and savory sauce that doesn't remind one of breakfast.  We served it over home made rice pilaf and fresh green beans on the side.  My kiddos devoured it, and I am anxiously awaiting lunch tomorrow when I can eat some of the leftovers.  ENJOY!

Slow Cooker Orange Chicken
Recipe Source: Modified slightly from Fake Ginger

1 pound boneless chicken, cut in 2-inch chunks
1/2 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar or honey
1 teaspoon balsamic vinegar
3 tablespoons ketchup
1/2 tablespoon grated ginger
1/4 teaspoon granulated garlic
Red pepper flakes to taste if desired.

**Cook's Note-I used a tiny pinch of the red pepper flakes in the recipe and sprinkled more on top afterwards for more heat.**

Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt,  ketchup, ginger and garlic. Pour sauce mixture evenly over the chicken, and toss to coat.

Cover and cook on low for 6 hours, or on high for 3 to 4. If desired thicken with some cornstarch and water during the last 10 minutes of cooking.  Serve over rice.

Sweet Shredded Pork Tacos with Cilantro Chili Lime Ranch

I really love Mexican food.  Well, let me re-phrase that, I love anything that resembles Mexican food.  OK, I love anything that goes in a tortilla even if it isn't Mexican.  The tortilla is really the perfect carb for just about anything.  These pork tacos are no exception!

I have been eyeing this recipe for close to two years over at A Thrifty Mom.  This is where I learned to coupon and cook from a stockpile.  Sarah has a ton of great recipes that are easy to prepare, and even easier on the budget.  But, back to the tacos, these are sweet but not overly sweet.  The pork combined with the cilantro lime ranch topping are a perfect combination all wrapped up in the warm flour tortillas  Yes, I will say they are quite delicious! I bet you could make them with beef or chicken with great results too.  Enjoy! 

Sweet Shredded Pork Tacos
Recipe Source: A Thrifty Mom

1- Pork tenderloin roast (6-10 pounds) any type of roast will work
2 cans of Tomato sauce 15 oz
1 1/2 cups brown sugar
1 can of Dr Pepper
1 clove garlic diced
1/4 cup cilantro minced

Add all ingredients to the slow cooker and cook on low 6-8 hours or until the roast is tender.  Remove roast from crock pot and shred with two forks.  Return meat to the sauce and serve in warm tortillas with Cilantro Chili Lime Ranch and your favorite toppings.

**Cook's Note-The leftover meat mixture freezer beautifully and is great for a quick dinner on busy nights.  Just take the freezer container out of the freezer in the morning and let it thaw in the refrigerator.

Jenn's Cilantro Chili Lime Ranch
Recipe source: A Cook's Quest

1 cup prepared Ranch dressing
1/4-1/2 cup cilantro
juice of 1 lime
2 tsp chili powder
1 tsp cumin

Combine all ingredients in your food processor and blend unitl smooth.  Use as a topping for Sweet Shredded Pork Tacos.

Slow Cooker Marinara Sauce

The minute I read this recipe I knew I would make it sooner than later for many reasons:

• Since the middle of summer, I have been slowly weaning my family away from processed foods, opting instead for a more healthy approach. 
• Because I have never been very successful at making homemade Marinara Sauce, I was still using the jarred varieties.
• My attempts at the homemade version always ended up acidic, tangy, too sweet or some strange combination of flavors that wasn't enjoyable to eat. 
• I wanted to make the sauce that tasted like an Italian grandmother had made it. 

Finally, I found this recipe and it is not understatement when I say, this sauce has saved me from Marinara despair!  Yes, it is more expensive to make than getting a jar for free using coupons, however sometimes it's worth it to me to pay a little more for the flavor and health benefits of making my own.  It is rich and tomatoey, but not with that weird raw tomato flavor.  It is wonderful alone on pasta with a sprinkling of cheese or with the addition of Italian sausage or ground beef.  So next time you can get canned tomato products on a great sale stock up and try this sauce, you might never go back to the free stuff again!

I am sharing this recipe over at Premeditated Leftovers, go take a look!

Slow Cooker Marinara Sauce


Recipe Source: Modified ever so slightly from The Cooking Photographer

printable version
**Note from The Cooking Photographer- This marinara cooks for about 10 hours, so it’s often easier to make this the day before you’ll be using it for your recipe.
Using good quality canned tomato products makes a big difference in this sauce. Also, If you have time, rubbing the leafy spices between the palms of your hands helps release their flavors.

28 ounce can crushed tomatoes in rich puree
29 ounce can no sugar tomato sauce
6 ounce can tomato paste

1 cup water
1/2 cup good red wine
1/4 cup extra virgin olive oil

3 cloves garlic, crushed and finely minced or pressed through a garlic press

1 teaspoon sugar, to taste

1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons onion powder

1 teaspoon sweet paprika
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon red pepper flakes

1 large bay leaf or two small



Stir the ingredients together and cook on low for 10 to 12 hours in your slow cooker, stirring occasionally.


Total Cost- About $3.76
for 9 cups of sauce.  I froze half and used half for spaghetti
Tomato Products-$2.00
Olive Oil-$.20
Wine-$1.00
Sugar-$.16
Spices-$.40 (give or take I haven't figured all my spice yet)

Kansas City Sue's Slow Cooker Chicken

It is slow cooker season at my house.  It seems that when Fall and Winter are here I utilize my slow cooker more than ever.  There is just nothing better for me than coming home to the smell of dinner waiting, especially when the recipe is so utterly simple to make.

Kansas City Sue's Slow Cooker Chicken was discovered at My Kitchen Cafe.  The chicken cooks all day in a flavorful, tangy sauce creating a moist delicious chicken perfect for any variety of side dishes.  I did exactly what Mel did and served ours over rice, spooning the extra sauce over the top.  Delicious!

Kansas City Sue's Slow Cooker Chicken
Recipe Source: adapted slightly from  My Kitchen Cafe

Printable Version

*Serves 6-ish
4-6 boneless, skinless chicken breasts
2 tablespoons butter or olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

Place the chicken in the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve with rice or noodles.

Sweet and Spicy Chicken Tacos

There are many reasons I love this recipe but I will only list a few:
1. It is simple
2. It is cheap
3. It is made in the slow cooker
4. My whole family declared them, "the best tacos ever!"

This fabulous dish, like many of my other favorites, came straight from my favorite cooking blog.  It is the blog I go to for inspiration on days that I would just rather go through a drive through, and the days that I think I am so overwhelmed that I don't think I have time to cook anything.  Any guesses? If you said, Mel's Kitchen Cafe you are right my dear readers, it was Mel who posted this recipe and I quickly saved it for the day that I knew everyone in the family would be going in 50 directions all at the same time.  To say it was a hit is an understatement, my entire family loved it, requested it again and very soon thank you very much.  In fact, there would have been no leftovers had I not doubled the recipe in order to have a portion ready to store away in the freezer.

It is sweet and spicy all at the same time, pair that up with the salty monteray jack cheese, and crisp cool lettuce and it is a perfect combination!  So good in fact I may have been forced to hideaway from the family in order to eat another of these deliciously tasty tacos. Next time you have a need for something easy, throw this simple dish together, you won't be sorry!!

Sweet and Spicy Chicken Tacos
Recipe Source: Mel's Kitchen Cafe who got it from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, drained (see note at bottom)
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Cook's Note-Hello everyone! I just wanted to mention that some of the people I have heard back from prefer to drain their tomatoes to eliminate having too much liquid in the final product. It must really depend on how hot your slow cooker is. I hope you all enjoy!

*Freezable Meal: I freeze the leftovers in a freezer-safe container and let thaw in the refrigerator overnight before serving the next day. I reheat over medium-low heat in a saucepan on the stove.


Total Cost: $4.59 and I have enough chicken left over to have another meal and everything else is on hand!
Chicken $3.00 (I used 2 1/2 pounds)
Tortillas $.04
Tomatoes $.30
Chili Flakes and Sugar $.50
Cheese $.50
Lettuce $.25 (I used about 1/4 of a very large head and it was $1.00 a head)

Chicken Corn Chowder-The easy way!

Soups, Stews, and Chowders.  All three go hand in hand with cold weather.  There is just something about these warm, thick, rich meals that makes a person feel good.  They are relatively easy to prepare, easy to serve, and even easier to eat.  I grew up eating potato soup, and my kids are doing the same but it is time to learn how to make new variations of one of my favorite comfort foods.

Because I am home sick today, and because the groundhog saw his shadow a few weeks ago and we are being subjected to a longer winter, I decided today was going to be a soup day.  Over the weekend I did a huge search of soup recipes and a popular version I saw a lot of was Chicken Corn Chowder, a creamy, rich, and sweet combination that is reminiscent of my mom's potato soup but completely different at the same time.  Most recipes I read required longer cooking times, a lot of ingredients, and me, the cook, standing watch as everything cooked away--not something I was willing to do on day when all I wanted was to be sleeping away on the couch.  I had to think of an easy way to make a chowder that everyone would love, luckily I remembered my trusty slow cooker and I was able to get started.

Traditional corn chowder usually calls for corn on the cob.  The cook cuts the corn off the cob and sometimes, depending on the recipe, boils the cobs in milk so the starches are released adding a natural thickening agent and more flavor to the final product.  Well even if I was able to get fresh corn from my favorite vegetable stand during February, there is no way that someone on this much cold medicine should be handling a big knife in order to extract the little kernels of corn off the cob--so canned corn it is.  With some other modifications I came up with the recipe below. It is a simple, unfussy version of a classic soup.  I hope you enjoy it as much as we did, all four members of my tasting crew deemed it worthy of making again. 

Chicken Corn Chowder
Recipe Source: A Cook's Quest

1 1/2 pounds chicken breasts
1 T granulated garlic
1 T onion salt
1 3/4 c chicken broth
2 cups of diced potato (make this small so your potato cooks faster) 
2 cans of corn
2 cups of milk (half and half would be delicious)
Salt and Pepper to taste
Dry parsley for the top

Add the first four ingredients to the slow cooker.  Cook 3-4 hours on high or 5-6 on low or until your chicken is cooked enough that you can shred it easily. 

After shredding the chicken, add the potatoes and continue cooking until they are tender.  Add milk and corn and cook until warmed through. 

**If desired, you can thicken with a little cornstarch and water or with a tablespoon of softened butter combined with 2 tablespoons of flour.  Add your thickener and cook into the chowder on high until thick and creamy**

 Total Cost $5.95 (This made a full crock in my slow cooker so we had a full meal for 5 with left overs)
Chicken 1 1/2 pounds @ $1.99 per pound $2.98
Seasonings $.50
Chicken Stock $.87 (1/2 of a carton that I purchased for $1.74)
Potatoes .30 (part of the bag I bought for .79)
Corn $1.00
Milk approx. $.30

Dippy Sandwiches-Redone

Every family has their own names for certain well known dishes. They are often named by the youngest members, and our family is no different. When my son was about 3 years old he discovered the French Dip sandwich and decided it was the best sandwich ever. The name was a little hard for him to say, so we have called them "Dippy Sandwiches," ever since. This is a remake inspired by many different but similar dishes--the French dip of course, the Cheese steak sandwich with onions and peppers, slow cooker pot roast, and Italian flavors of basil and oregano. The whole family loved this recipe. I paired it up with potato wedges tossed in olive oil, seasoned with salt, pepper, garlic, and seasoning salt then roasted in the oven until crisp and golden.

Dippy Sandwiches
Recipe Source: A Cook's Quest

This makes a lot. I had plenty for my family of five, with enough for the freezer and some for my husbands lunch.

1 Chuck Roast 3-5 lbs (Mine was 3 pounds)
1 cup of water
1/4 cup red wine
1/2 tsp. salt
1 tsp pepper
1 tsp oregano
1 tsp basil
2 tsp garlic powder
1 tsp onion powder
1 beef bouillon cube

1 onion
1 pepper (I used orange because it's what I had on hand)

Place meat in your slow cooker, pour in water and wine. Sprinkle all the seasonings on top and place lid on top. Cook 8-10 hours on low.

When you are ready to eat, saute the onion and peppers in oil until soft. Shred the beef, and place on toasted rolls. Top with the onion and pepper mixture. Use the juice left in your slow cooker for dipping your sandwich. Enjoy!

Total Cost: $9.86 about $1.40 per serving
7 Dinner Rolls .21 each $1.47
Meat $6.79 (on sale for $1.99 per pound)
Herbs and Seasoning .50
Onions-Free from a local farmer
Orange pepper-.75
Wine-Free
Beef Bouillon cube-.05
Potatoes for wedges-.30 (I used two pounds of a 5 pound bag that I bought for .78)