Category: SLOW COOKER / CROCK POT / NINJA FOODI

BBQ HOISIN BRISKET ala SLOW COOKER

This is one of the tastiest AND the simplest of recipes.  The combination of the BBQ sauce and the Hoisin sauce is well paired for a bit of salty AND spicy with JUST a hint of sweet in every bite.

BBQ HOISIN BRISKET ala SLOW COOKER for 2-4
2 pound brisket*
2 cups Hoisin sauce
1 cup Sweet Baby Ray’s Original BBQ sauce
1 cup Beef Broth

  • Whisk together the Hoisin sauce, BBQ sauce and beef broth.
  • Spray the crock insert with non-stick cooking spray.
  • Place brisket in insert, fat cap up.
  • Pour Hoisin mixture over top.
  • Cover and set on low for 7-8 hours.

NOTES:

  • I buy a 4 pound brisket, cut it in half and freeze half for the next time. It seems impossible to find a brisket under 4 pounds anyway.
  • Buy a cut with the largest fat cap you can find – they are the MOST flavorful!

TEX MEX CHICKEN STEW ala SLOW COOKER

TEX MEX CHICKEN STEW ala SLOW COOKER serves 4
1 small onion, diced
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon QUALITY honey
1 can ROTEL tomatoes, undrained
15 ounce can diced tomatoes, undrained
2 ounces pickled jalapenos or pepperoncinis
½ cup chicken broth
2 teaspoons WONDRA flour
1 tablespoon avocado oil
1 tablespoon boneless, skinless chicken thighs, cut into bite sized pieces
1 can white shoepeg corn
1-3 ounces cream cheese
1 bunch green onions, sliced for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Blend together the onions, garlic, canned tomatoes, pepperoncinis or pickled jalapenos.
  • Whisk together the chicken broth, honey, garlic, tomato paste and chili powder. Blend the mixture into the slow cooker.
  • Whisk together the avocado oil and flour into a paste. Blend the paste into the slow cooker mixture.
  • Fold in chicken pieces so they are submerged.
  • Cook on low for 6 hours.
  • Add corn and cook another hour on HIGH.
  • Whisk cream cheese with ½ cup of broth from slow cooker.
  • Stir cream cheese mixture into slow cooker, cooking for 15 minutes more.
  • Serve with warm tortillas.
  • Garnish with green onions.

GARLIC LIME SLOW COOKER CHICKEN

GARLIC LIME SLOW COOKER CHICKEN
8 bone in chicken thighs
½ cup Bragg’s Amino liquids
½ cup chicken broth
1/3 cup lime juice, 4 large limes
1 tablespoon Worcestershire sauce
3-4 cloves garlic, minced
½ teaspoon each FRESH ground sea salt and black pepper

  • Lightly spray slow cooker insert with non-stick cooking spray.
  • Whisk together the remaining ingredients.
  • Pour over chicken pieces.
  • Cover and cook on high 4-6 hours or low 6-8 hours. Watch that chicken does not dry out.

BAVARIAN MEATBALLS ala SLOW COOKER

These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

BAVARIAN MEATBALLS ala SLOW COOKER
MEATBALLS
1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

GRAVY
½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.

NOTE*: 

  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.

SLOW COOKED CHICKEN IN WINE

SLOW COOKED CHICKEN IN WINE
2-3 pounds chicken thighs
FRESH ground sea salt and black pepper
1 can Cream of chicken soup or soup substitute
1 cup chicken broth
1 cup white wine
1 potato per person, halved and quartered into bite size pieces.
2 cups baby carrots
Chopped Parsley, garnish

  • Whisk together the broth, wine and soup.
  • Spray slow cooker insert with non-stick cooking spray.
  • Pour soup mixture into slow cooker insert.
  • Generously season chicken thighs.
  • Place chicken thighs in soup mixture and cover.
  • Cook on high 4-6 hours.
  • Add potato pieces and carrots.
  • Recover and cook 1 hour more on low.
  • Serve over rice pilaf or mashed potatoes.

NOTE: If sauce is too thin when you add potatoes and carrots add a quick corn starch slurry.

INSTA POT TUSCAN CHICKEN LASAGNA

INSTA POT TUSCAN CHICKEN LASAGNA (use leftovers from TUSCAN CHICKEN RECIPE) adapted from AMY & JACKY

8 oven-ready lasagna noodles
2 1/2 – 3 cups Tuscan chicken, shredded
2 cups shredded Mozzarella cheese
4 green onions, sliced thin
8 ounces thinly sliced mushrooms
¼ cup FRESHLY & FINELY grated Parmesan cheese

RICOTTA CHEESE MIXTURE
¾ cup Ricotta cheese
1 large egg
1 teaspoon Italian seasoning
FRESH ground sea salt and black pepper

  • Shred leftover Tuscan Chicken with two forks.
  • Mix the shredded chicken back into the leftover Tuscan Sauce.
  • In a mixing bowl, beat one large egg, then add in Ricotta cheese.
  • Season with Italian seasoning, salt and pepper, to taste.
  • Spray 7-inch springform pan with non-stick cooking spray.
  • Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.
  • Layer ⅓ portion of the Tuscan Chicken on the lasagna noodles.
  • Layer ⅓ of the Ricotta cheese mixture onto the chicken layer.
  • Layer ⅓ of the sliced onions and mushrooms on top of the ricotta cheese layer and top with ⅓ of the shredded mozzarella cheese on top. Repeat this layering cycle twice.
  • Add ¼ cup freshly grated Parmesan cheese on the very top.
  • Wrap the springform pan tightly with aluminum foil.
  • Pour 1 cup cold water, then place a trivet in Instant Pot.
  • Create a foil sling and place the springform pan in Instant Pot.
  • Close lid, then pressure cook at High Pressure for 26 minutes + 10 minutes Natural Release. After 10 minutes natural release, turn Venting Knob to Venting position to release the remaining pressure.

OPTIONAL NOTE:
If you want to brown the Parmesan cheese on top:

  • To brown the Parmesan cheese on top, preheat the oven to 425° while the Instant Pot is natural releasing.
  • Place the cooked Tuscan Chicken Lasagna in a 425° oven for 6-7 minutesuntil the cheese is browned on top.
  • For an easier release, use a paring knife to gently release the Lasagna from the springform pan. If you are using a pan with a removable bottom, you can place a mason jar at the bottom of the pan, then slide down the pan to take out the Lasagna.
  • Slice and serve immediately!

TUSCAN CHICKEN – INSTA POT

TUSCAN CHICKEN adapted from AMY & JACK
Make this Italian inspired Creamy Instant Pot Tuscan Chicken or you will regret it!  Make sure you make enough to have leftovers to make their Tuscan Chicken Lasagna too!

The tender chicken immersed in a simple, yet richly balanced creamy garlic sauce with caramelized mushrooms and sweet sun-dried tomatoes. It’s crazy satisfying and a super easy weeknight meal too!

4 – 6 skinless chicken breasts or skinless chicken thighs
2 tablespoons unsalted butter or avocado oil
FRESH ground sea salt and black pepper
2 teaspoons Italian seasonings
8 ounces Beech mushrooms, sliced
1 tablespoon Bragg’s Liquid Aminos
¾ cup unsalted chicken stock
4-6 garlic cloves, minced
1 small shallot halved and sliced
4 ounces sun-dried tomatoes
1 cup torn spinach
½ cup heavy cream
¼ – ½ cup freshly grated Parmesan cheese

THICKENER
3 1/2 tablespoons cornstarch
¼ cup cold water

  •  Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken from sticking to the pot. Brown Chicken Thighs or Chicken Breasts:
  • Pat dry chicken and generously season with sea salt and black pepper.
  • Add in 2 tablespoons unsalted butter or avocado oil.
  • Add chicken to brown. Brown for 3 1/2 minutes. Flip and brown the other side for 2 minutes. Set the chicken aside.
  • Add minced garlic, then saute for 30 seconds until fragrant.
  • Add mushrooms, season with salt and black pepper, sauteing for a minute.
  • Add 2 teaspoons Italian seasonings and saute another minute.
  • Whisk together the Bragg’s liquid aminos and chicken stock to deglaze Instant Pot.  Be sure and scrape up all the bits from the bottom.
  • Add the browned chicken and any meat juice that accumulated. Pressure cook chicken at Thighs for 5 minutes at high pressure + Natural Release of 10 minutes or Breasts for 4 minutes at high pressure + Natural Release 10 minutes.  

After 10 minutes, release remaining pressure.  Set aside chicken.
  • Bring the liquid mixture back to a boil using the Saute button.
  • Add in torn spinach leaves and sun-dried tomatoes, then cook for 30 seconds. Give them a quick stir.
  • Mix in 1/2 cup heavy cream and 1/4 – 1/2 cup freshly grated Parmesan cheese.
    Thicken Tuscan Chicken Sauce & Seasoning:
  • Whisk together 3 1/2 tablespoons cornstarch and ¼ cup cold water together in a small mixing bowl.
  • Add the cornstarch mixture one third at a time to thicken sauce until desired thickness.
  • Taste and adjust seasoning if necessary.
    Add chicken back in and give it a quick mix before serving. Delicious over creamy mashed potatoes, prepared pasta or risotto.
  • Garnish with Parmesan and parsley.

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER serves 4-6

4 THICK boneless, skinless chicken breasts, sliced into thin steaks OR 8 thighs
1 can cream of mushroom soup
1 envelope LIPTON french onion soup
FRESH ground sea salt and black pepper
1/2 cup sour cream
1 1/2 cups sliced mushrooms
1 small bunch green onions, thinly sliced (keep whites and greens separate)
crumbled bacon

  • Whisk together the canned soup, pepper and the dry soup mix.
  • Spray slow cooker with non-stick cooking spray.
  • Spread soup mixture into slow cooker.
  • Add chicken and turn to coat well.
  • Cover and cook on low 4 hours.
  • Add green onion whites and mushrooms.
  • Cook another 30 minutes.
  • JUST before serving stir in sour cream.
  • Serve over rice or mashed potatoes.
  • Garnish with greens from the green onions and bacon pieces.

NOTES: The sauce seems super thick when you first begin the recipe, but don’t worry it thins out during the cooking time to the perfect consistency.

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

HONEY GARLIC CHICKEN ala SLOW COOKER

HONEY GARLIC CHICKEN ala SLOW COOKER

This recipe is ALWAYS a winner. Full of flavor and JUST spicy enough to please everyone at your dinner table.

8 skinless, boneless chicken thighs
1 cup Bragg’s Liquid Aminos
1 cup ketchup
1/2 cup honey
3 cloves garlic, minced
1 tablespoon FRESH chopped Thai basil

  • Lay chicken thighs into the bottom of a 4-quart slow cooker.
  • Whisk liquid aminos, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  • Cook on Low for 4 hours.
  • Serve over rice or noodles.

NOTE:  To spice this up I use Jalapeno ketchup instead of plain.

CHICKEN TACO CASSEROLE ala Slow Cooker

CHICKEN TACO CASSEROLE
6 tablespoons butter
6 tablespoons Wondra flour
1/2 teaspoon FRESH ground sea salt
1/2 teaspoon poultry seasoning
1 cup WHOLE milk
1 cup chicken broth
2 pounds boneless, skinless chicken breasts or tenders
1 cup sour cream
1 can original ROTEL tomatoes
1 can black beans, rinsed and drained WELL
2 tablespoons taco seasoning (see recipe below)
2 cups shredded cheddar cheese
1 bag FRITOS
1 small tomato, chopped
1 SMALL bunch green onions, sliced thin

  • Spray slow cooker insert with non-stick cooking spray.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Whisk together the white sauce and sour cream until smooth.
  • Add in taco seasoning, salt and pepper, to taste.
  • Stir in Rotel tomatoes, black beans and 1 cup of the cheese.
  • Spread mixture into slow cooker insert.
  • Top with chicken pieces in a single layer if possible.
  • Cover and cook on low 4-6 hours* until chicken is cooked through.
  • Remove chicken and shred with 2 forks.
  • Mix chicken back in.
  • Top with Fritos and remaining cheese.
  • Cover a few minutes JUST until cheese melts.
  • Top with chopped tomato and green onions.
  • Serve immediately.

NOTES:

  • Time varies based on chicken breast sizes.
  • I accidentally bought re-fried black beans this time actually liked it too.

Homemade Taco Seasoning Mix
1 tablespoon of chili powder
2 teaspoons of onion powder
1 teaspoon cumin
1 teaspoon of garlic powder
1 teaspoon of paprika
1 teaspoon of oregano
1 teaspoon of sugar
1 teaspoon of salt
1 tsp cornstarch
3/4 cup water

  • Mix all the dry ingredients together and use with your taco meat.
  • Pour the water in the pan and cook just like you would for tacos.
  • The amount above is the same amount that is in one packet of taco seasoning mix at the store.

BUFFALO CHICKEN CASSEROLE

BUFFALO CHICKEN CASSEROLE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth
1 bunch green onions, sliced
1 stalk celery, sliced
1/4 cup Bleu cheese dressing
1/4 cup Frank’s original hot sauce
1 cup shredded Monterey Jack cheese
1 1/2 pounds skinless, boneless chicken breasts
1 1/2 cups spiral pasta, cooked and drained

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Spray slow cooker insert with non-stick cooking spray.
  • Stir together the soup mixture, dressing, hot sauce and half of the cheese.
  • Fold in onions and celery.
  • Spread into slow cooker.
  • Top with chicken.
  • Cover and cook on low 4 hours until chicken is cooked through.
  • Shred chicken and fold into sauce.
  • Fold in prepared pasta and remaining cheese.