Crockpot Balsamic Chicken

I have made this with both chicken breast (pictured above) and thighs, and I think I might prefer thighs. I never used to like dark meat; in fact it grossed me out when my mom would pick out all the dark meat from the thanksgiving turkey. I get it now. Rich, moist, and good.

Use thighs or breasts, but just TRY this recipe, it's so tasty!

Crockpot Balsamic Chicken Thighs (source: Sugarfreemom.com)

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried minced onion
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1/2 cup balsamic vinegar
• 8 boneless, skinless chicken thighs
• sprinkle of fresh chopped parsley

Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.

Nutrition Info

Servings: 8* Calories per serving: 116* Fat: 4g* Cholesterol: 57mg* Sodium: 209mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 14g* Points+: 3*

Crockpot Chicken Tikka Masala

We are new lovers of Chicken Tikka Masala. The first time I made it, I used this recipe from Pioneer Woman, and the flavor was amazing, but it took a few steps and some effort. This crockpot recipe is much simpler, and honestly, I don't know that there is any flavor missing. I like to have Tikka Masala with turmeric rice (the vivid, almost clashing colors of red and yellow and green is surreal) (click here for recipe), but naan bread is out-of-this-world delish with this meal.

Note: I didn't have fire roasted tomatoes, so I used plain canned diced tomatoes. Also, I think one pound of chicken would be plenty, and will cut it down next time.

Chicken Tikka Masala (Slow Cooker Version) 

28 oz Muir Glen Fire Roasted crushed tomatoes

1 small onion, minced

1 Tbsp minced garlic

1 Tbsp ginger root, fresh, minced 

2 Tbsp garam masala

1 Tbsp dark brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

2 pound(s) uncooked boneless, skinless chicken thighs (I used half organic thighs and half organic breasts)

2-3 tsp kosher salt (it's 2 lbs of chicken, so you need it!)

1/2 cup plain Greek yogurt
fresh cilantro, a handful, chopped

Combine all ingredients, except yogurt, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.

Greek Inspired Slow Cooker Chicken

I have made this chicken several times and it never lets me down! The flavor is out of this world--and the chicken turns out very tender. The original recipe says to use a whole chicken, but I use 3 or 4 boneless, skinless chicken breasts or thighs (thighs are particularly rich in flavor). My favorite way to eat it is with wild rice, prepared simply with a little butter and salt. We've also had it with Crash Hot Potatoes. One of my favorite things about this recipe is that there are always enough leftovers for me to use on my salads for several days of lunches. This chicken, along with red onion and feta cheese, and a little of the reserved cooking liquid as a dressing, makes a salad like no other!

Greek Inspired Slow Cooker Chicken

Total Time: 5 Hours

Ingredients:
1 Lemon, Juiced
4 Garlic Cloves, Minced
1/4 Cup Olive Oil
1/2 Cup White Wine
1/4 Cup Chicken Broth
1 tsp Dill
1 tsp Rosemary
1 Tbsp Balsamic Vinegar
1/4 tsp Pepper
1/2 tsp Salt
1 Whole Chicken, Broken into it's Respective Pieces

Directions:

Add all the ingredients with the exception of the chicken to the marinade.

Mix up well.

Add in the chicken and coat all the pieces completely.

Cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

Korean Chicken Breasts with Snow Pea Pods

This has an awesome flavor!

Korean Chicken Breasts with Snow Pea Pods
Amy - amylz
The Everything Slow Cooker Cookbook

4 chicken breasts
6 garlic cloves
1 pound (2 cups) snow pea pods
1 cup soy sauce
1/4 cup red wine vinegar
2 teaspoons crushed red pepper flakes
1/4 cup sugar
2 tablespoons vegetable oil

Remove bone and skin from chicken. Peel and mince garlic. Wash the snow pea pods and remove stems. Combine the soy sauce, vinegar, red pepper flakes and sugar in a small bowl. Turn on the slow cooker to high setting. Add the oil and garlic. Cover and cook for 15 minutes. After the garlic is tender, add the chicken and soy sauce mixture. Reduce the heat to low. Cover and cook for 5 hours. Add the snow pea pods. Cover and cook on low for 1 more hour.

Crockpot Overnight Oatmeal with Maple & Brown Sugar

I love steel cut oats. This is a nice recipe because I can divide it into portions to store in the refrigerator, and warm a bowl up in the morning for breakfast. It has the perfect amount of flavor and sweetness for me (the boys always want to add more brown sugar, of course). Real maple syrup is a must. It's really important not to overcook the oatmeal. Since it only takes 6-7 hours to cook, it's not always feasible to make it overnight (unless you are a night owl like me and don't go to bed until midnight--yet still have to get up at 6 to start the day ). Sometimes I'll let it cook on a Saturday when I can keep an eye on it and not worry about it overcooking, then divide it into portions. If I do feel like a little more sweetness, I'll throw a few raisins on top before heating it in the microwave.

The recipe makes about 8 cups of prepared oatmeal. I use 3/4 c. as a serving, at around 200 calories. Cut the recipe in half if you don't think you'll eat that many servings!

Crockpot Overnight Oatmeal with Maple and Brown Sugar

(luckymommyto2boys ~ Amy)

8 cups water
2 cups steel-cut oatmeal (ONLY USE STEEL-CUT)
2 tablespoons butter
1/2 cup brown sugar
1/2 cup maple syrup

Add all ingredients to 5- or 6-quart slow cooker. Cook on low for 6-7 hours. Drizzle each serving with maple syrup if desired.

Honey Sauced Chicken

I have a huge weakness for 'Chinese' food (in quotations because I'm fully aware that the flavor I crave is not really Chinese, but America's unique interpretation of it). My oldest son and I share this love...the other men in the house aren't as thrilled but don't complain when I decide to either get Chinese takeout or cook some myself. We do have a Chinese restaurant within walking distance of our house...and the number is programmed into my phone...but making my own 'takeout' is much cheaper!

This dish uses a LOT of honey, so I won't make it a lot...however, it was really tasty and I know I will definitely make it in the future. I put some precooked rice noodles in the crockpot about a half hour before we were going to eat. Delicious!

Honey Sauced Chicken
Kkmas0n ~ mmmmCafe

1.5 pound chicken (of your choice)
1 tsp. salt
1/2 tsp. black pepper
1 cup honey
1/2 cup soy sauce
1/4 cup chopped onion (or 1/16 cup onion flakes)
1/4 cup ketchup
2 Tbs. vegetable oil
2 clove garlic, minced
1/2 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal: Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.