Slow Cooker Honey Sesame Chicken

Recipe from Six Sisters Blog

Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion (I omitted)
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds (I didn't have any on hand, but will definitely add next time!)

Directions: 
Season both sides of chicken with lightly 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 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.

Slow Cooker Balsamic Chicken

Recipe from here.

Ingredients

• 4 boneless, skinless, chicken breasts
• 2 14.5 oz can fire-roasted diced tomatoes
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano,basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Directions

1. Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
2. Cook on high 4 -5 hours, serve over angel hair pasta.

Crock Pot Chicken Taco Chili

Recipe from here and here.

1 14.5-oz can black beans
1 14.5-oz can kidney beans
1 14.5-oz can tomato sauce

2 14.5-oz cans diced tomatoes w/chilies

10 oz package frozen sweet corn kernels

1 packet taco seasoning

1 tbsp cumin
1 tbsp chili powder
(3) boneless skinless chicken breasts
chili peppers, chopped (optional)

Combine beans, chili peppers, corn, tomato sauce, diced tomatoes, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with cheese & sour cream!

Slow Cooker Chicken and Dumplings

Ingredients:

4 boneless skinless chicken breasts

2 tbsp butter

2 (10.75 oz cans condensed cream of chicken soup

2 potatoes, cubed

2 or 3 carrots, cut up

1 (16 oz.) package refrigerated biscuit dough, torn into pieces

Directions:

Place chicken, butter, soup, potatoes, and carrots in a slow cooker and fill with enough water to cover.

Cover and cook on High 5 to 6 hours.

About 45 minutes before serving, place torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Slow Cooker Sausage and Peppers

These are simple to make and amazing to eat. Seriously. The sauce kick's ass.

Recipe from here.

Makes about 6 servings.

Prep Time: 15 minutes

Cook Time: 5 - 6 hours on HIGH

INGREDIENTS:

2 pounds Italian sausage, cut into 1-inch pieces
{I did one package of sweet and one package of spicy}

2 bell peppers, cut into 1/2-inch strips

2 cans (14 1/2 ounces each) stewed tomatoes

2 cans (6 ounces each) tomato paste

1 package McCormick® Slow Cookers Italian Herb Chicken Seasoning

DIRECTIONS:

1. Place all ingredients in slow cooker; toss to coat well. Cover.

2. Cook 5 - 6 hours on HIGH. (Cooking time may vary).

3. Serve over cooked pasta or in hoagie rolls, if desired.

Thyme-Garlic Chicken

Recipe from BHG

The flavor was delicious! But next time I'll try doubling the liquids. Chicken was a little bit dry.

Ingredients:
4 chicken breasts
4 cloves garlic, minced
1-1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/4 cup orange juice
1 tablespoon balsamic vinegar

Directions:
1. Clean chicken. Sprinkle chicken with garlic, thyme, salt. Place chicken in a 4-quart slow cooker. Pour orange juice and vinegar over chicken.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.

Crockpot Chicken Taco Chili

Recipe from This Blog

Ingredients

• 1 onion, chopped (I omitted)
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 oz. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro
• shredded cheese
• sour cream
• 1 avocado

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on high for 6 hours. Half hour before serving, shred chicken in crockpot with fork.

I served over brown rice and topped with shredded cheese, sour cream, fresh cilantro, & avocado.

Slow Cooker Pulled Chicken Sandwiches

Recipe from: Eating Well & Apple A Day blog

Ingredients:
1 (14 oz.) can tomato sauce
2-3 chipotle chiles in adobo, finely minced
1/4 c. cider vinegar
3 TBSP honey
1 TBSP plus 2 tsp. sweet or smoked paprika
2 TBSP tomato paste
2 TBSP Worcestershire sauce
3 tsp. dry mustard
1 TBSP chili powder
1 tsp. salt
3 lbs. boneless/skinless chicken breasts, trimmed of fat
1 medium onion, chopped (I omitted)
3 cloves garlic, minced

Directions:
1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, chili powder and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
2. Put the lid on and cook on low until the chicken can be pulled apart, about 4 1/2 hours.
3. Shred with a fork and continue to cook for 1/2 hour. Stir well and serve. Serves 6-8.

(I topped my sandwiches with shredded cheddar and coleslaw!)