FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste

2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)

16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:

1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced

FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

PINEAPPLE TERIYAKI CHICKEN MEATBALLS ~ BLOG 366.187

PINEAPPLE TERIYAKI CHICKEN MEATBALLS – 15-20 MEATBALLS

MEATBALLS
1 pound ground chicken
1/2-3/4 cup panko breadcrumbs
1 small can crushed pineapple – 1/4 cup crushed pineapple drained (reserve the juice)
3 tablespoons WHOLE milk
2 tablespoon Bragg’s liquid aminos
2 tablespoons sliced green onions
2 garlic cloves, minced
1 teaspoon FRESH ginger
¼ teaspoon pepper

  • Heat oven to 425°.
  • Spray a 9×13 baking dish with cooking spray. 

  • In large mixing bowl combine all the meatball ingredients and mix together well.
  • 
Form into meatballs, about the size of a golf ball, and place in the baking dish.
  • 
Cook 20 minutes or until meatballs are fully cooked through.
  • Temperature inside the meatball needs to be at 165°.

SAUCE
1/2 cup Bragg’s liquid aminos
1/3 cup water
1/4 cup brown sugar
1/4 cup reserved pineapple juice
2 garlic cloves, minced
½ teaspoon FRESH ginger
1 tablespoon cornstarch
1 tablespoon water


  • Combine liquid aminos, brown sugar, water, pineapple juice, garlic, and ginger in a large skillet.
  • Whisk together over medium heat until sugar has dissolved.
  • Whisk together the cornstarch and water, add to the teriyaki sauce.
  • Let the sauce simmer 5 minutes or so until it has thickened. 

  • Add the cooked meatballs into the sauce turning so all meatballs are coated.
  • Let simmer for a few minutes and then serve over rice or rice noodles.

 

SLOW COOKED HAWAIIAN BBQ RIBS ~ BLOG 366.131

SLOW COOKED HAWAIIAN BBQ RIBS adapted from Food Network

Hawaiian barbecue is known for a fairly sweet almost teriyaki like flavor.

2 small racks baby back ribs (1 1/2 – 2 pounds each), cut in half
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2-3 tablespoons ancho chile powder
2/3 cup teriyaki-style barbecue sauce (Sweet Baby Ray’s)
1/3 cup apple cider vinegar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, FINELY minced
1/4 cup pineapple preserves
1 SMALL can crushed pineapple
2 tablespoons jalapeno ketchup
2 scallions, thinly sliced on an angle

  • Generously season the ribs with salt and pepper, then rub with the vegetable oil and sprinkle with the chile powder, pressing to adhere.
  • Whisk 1/3 cup barbecue sauce, the vinegar, ginger and garlic together.
  • Spread mixture into the bottom of an 8 quart slow cooker.
  • Add the ribs and turn to coat each rack in the sauce.
  • Cover and cook on low 7-8 hours until the ribs are tender.
  • Preheat the broiler.
  • Transfer the ribs to a rimmed baking sheet.
  • Remove 1/4 cup of the cooking liquid to a small bowl and whisk in the remaining 1/3 cup barbecue sauce, the pineapple preserves and ketchup. 
  • Brush the pineapple sauce all over the ribs to coat completely; arrange bone-side down.
  • Broil until the sauce is sticky and the ribs are lightly charred in spots, 3 to 5 minutes.
  • Top with the scallions. 

TERIYAKI SEX on a STICK

SEX ON A STICK
1/2 cup Teriyaki marinade (see below)
fresh pineapple cut into chunks
1 pound Chicken tenders or chicken chunks
1 pound large shrimp, tails cut off
1 pound bacon, cut into halves

  • Soak skewers in water for 1 hour prior to assembly.
  • Stack a piece of pineapple with a piece of shrimp and wrap with a piece of bacon.
  • Thread onto skewer to secure.
  • Repeat until all pieces are assembled. (I alternate chicken and shrimp for even skewers)
  • Brush with marinade,
  • Bake 10-12 minutes.
  • Remove from oven and brush with marinade again.
  • Bake for an additional 7-8 minutes or until bacon is sizzling.
 Can be grilled, but watch for bacon to burn.

TERIYAKI MARINADE
1/4 cup soy sauce
1/4 cup white wine
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon freshly minced ginger
2 green onions, minced
1/2 teaspoons red pepper flakes
pinch sea salt
Juice of 1 lemon
2 tablespoons avocado oil
2 tablespoons sesame oil
3 tablespoons brown sugar
2 tablespoons champagne vinegar

  •  Whisk together all ingredients until well blended and sugar is completely dissolved.