Garlic & Oregano Chicken

This dish is probably one of my family's favorites!  And don't tell them, but this is so quick and super easy that I don't mind making it. ;)  It tastes FANTASTIC, so don't let the simplicity of it fool you.

3 boneless skinless chicken breasts, frozen
4 chicken legs, frozen (if they are not skinless, you will have to remove the skin before serving)
6 boneless skinless chicken thighs, frozen
about 6 medium russet potatoes, quartered
2 whole garlic bulbs, separated and peeled
1 medium yellow onion, sliced (I like to slice mine like orange slices, not circles)
3 tablespoons dried oregano
1 tablespoon iodized sea salt
1 teaspoon table pepper
1 1/2 cups chicken broth

Wash and cut potatoes and place in bottom of slow cooker.  Add the sliced onions and peeled garlic, then place chicken on top of veggies.  In a small bowl, mix together the chicken broth, oregano, salt and pepper.  Pour over chicken (make sure to use a scraper to get all the spices into the slow cooker), cover and cook on high for 5 hours, or cook on low for 7-8 hours.

DELISH!

Lemon Chicken

Tonight we are dining on a yummy flavorful dish that is refreshing and super easy!  Lemon Chicken over rice.

7 boneless skinless chicken breasts, frozen
1 can frozen lemonade concentrate, defrosted
1/4 cup ketchup
5 tablespoons packed brown sugar
2 tablespoons cider vinegar


Put frozen chicken breasts into slow cooker.  In a medium bowl, combine the other ingredients, mixing well.  Pour over chicken.  Cover and cook on low 4-5 hours or until chicken is cooked through.

If you like, you can thicken the sauce by heating 1/4 cup cornstarch and 1/4 cup water in a sauce pan, add the sauce and heat, stirring constantly until thickened.

Serve over hot white or brown rice - Enjoy!

Sweet & Sour Roast

I do enjoy a cook-all-day slow cooker meal when we are out of the house the whole day.  So here's a nice long cooking dish that you can start in the morning and then not have to worry about until dinner time!

4 pound beef chuck roast
16 oz jar tomato sauce
3 cups carrots, peeled and chopped
1 medium yellow onion, sliced
1 large green bell pepper, diced
1 cup molasses
2/3 cup cider vinegar
1/4 cup Agave nectar
2 tablespoons chili powder
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 teaspoons salt


Cut beef chuck roast into 1 inch cubes, place in slow cooker.  In a medium bowl combine; molasses, vinegar, agave, and spices.  Chop veggies.  Pour liquid mixture over beef then add the chopped veggies.  Allowing the mixture to sit while you chop the veggies helps all the flavors to blend well together.  Cover and cook on high 7-8 hours.   Serve over hot cooked rice.  YUM!

Pot Roast with Potatoes & Carrots in the slow cooker

I have had my fill of chicken for the moment...  so we are having Beef tonight!  In our house beef is a special meal as #1 it isn't cheap and #2 we try VERY hard never to buy it in the grocery store.  We purchase our beef from an uncle who raises them on grass with out any hormones and other harmful to human things.  So we try to stretch our beef out over a full year, otherwise when it's gone... (shudder) it's gone!  ;)  But that is just us, and to each his own (right?!).  I'll try to get more of a variety up on here so that you can eat more than just chicken too!

So, dinner tonight...  Pot Roast with potatoes and carrots.  YUM!!  This is one of my favorite dishes.  Plus it's soooo easy, yet the end result is so good that I will usually eat myself into a stomach ache - lol!

4-6 pound bottom round rump roast, chuck roast, or other TOUGH cut of beef.  (tough meats do best for all day slow cookers, tender meats tend to get more tough the longer they cook)
10 medium size potatoes, cut into approximate 1 1/2 - 2 inch cubes (russet, Yukon gold, red, yellow, it doesn't matter, what ever you like best!)
12 (or so) carrots, cut into larger chunks (I usually buy the larger ones, just add as many as you think you will enjoy)
3 tablespoons Italian seasoning (GF)
2 tablespoons dried diced onion
4 tablespoons granulated garlic
2 tablespoons Oregano
1 tablespoon celery salt
2 cups hot water

Put the frozen beef into slow cooker.  In a medium bowl combing water, seasonings and spices; pour over beef.  Cover and cook on High for 3-4 hours.  Wash and cut up the potatoes (I leave the skins on) and add them into the slow cooker.  Peel carrots and cut up, add into slow cooker.  Cover and continue to cook on high for another 2-4 hours, until meet is cooked through and tender (falling apart when you try to pick it up) and veggies are tender.   You can opt to put the veggies in at the very beginning if you are not going to be home.  I have done that before, but the veggies tend to get mushy (they are still tasty, but my kiddos really don't like them mushy, so I try to put the veggies in later so they are soft and tender).

M & M Chicken with Rice

Another new dish!  Playing with the slow cooker has become something I am really enjoying, and I hope you are too.  So for dinner tonight we are having something new and fun, I'm calling it M & M Chicken. ;-)

6 boneless skinless chicken breasts, frozen
4 boneless skinless chicken thighs, frozen
1 cup maple syrup
2/3 cup GF prepared yellow mustard (like what you might put on a sandwich)
1/3 cup quick-cook tapioca
Hot cooked white rice

Place frozen chicken into slow cooker.  In a medium bowl mix together the maple syrup, mustard and tapioca; pour over chicken.  Cover and cook on low 5-6 hours or until chicken is tender.  Serve over hot rice - YUM!

Orange BBQ Chicken

Last night was Date Night!  My hubby and I enjoy a wonderful dinner out and a movie with some really close friends of ours.  Tonight we enjoy a yummy Orange BBQ Chicken dish in the slow cooker.  We had a side of mash potatoes and green peas, which complemented this dish well. ;)

3 skinless chicken legs
3 skinless chicken thighs
4 boneless skinless chicken breasts
3/4 cup ketchup
2/3 cup orange juice
1/4 cup packed brown sugar
1/3 cup red wine vinegar
1/4 cup olive oil
4 teaspoons fresh chopped parsley
3 teaspoons GF Worcestershire sauce
1 teaspoon garlic salt
2 teaspoons granulated garlic
1/2 teaspoon pepper

Place chicken in slow cooker.  In a small bowl combine the rest of the ingredients, pour over chicken.  Cover and cook on low for 5-6 hours or until chicken is tender.

Serves about 8 people

ENJOY!

Italian Chicken

Tonight we enjoy a yummy dish we are calling Italian Chicken. :)  It was quick and easy and went well over rice!

6 boneless skinless chicken breasts halves (frozen!)
1 - 14.5 oz can (jar is better, but whatever you can find) Italian crushed tomatoes
3/4 cup hot water
3 tablespoons dried diced onions
3 chicken bouillon cubes (crushed)
3 teaspoons chili powder
2 teaspoons Italian Seasoning (GF)
1 tablespoon granulated garlic


Place chicken in slow cooker.  In a small bowl, combine the tomatoes, water, onion, bouillon and seasonings; pour over chicken.  Cover and cook on low for 4-5 hours (if breasts are thawed reduce cooking time to 3-4 hours).

Serve over hot cooked rice - YUM!!

Herb Chicken

Last night we tried a new recipe, herb chicken in the slow cooker.  Now I must admit that my allergies are in full force and I have lost my sense of taste, but my family said it had good flavor! :)

Do not over cook the chicken, or it will become dry.

3 tablespoons olive oil
2 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 teaspoon GF season salt
1 1/2 teaspoon thyme
1 1/2 teaspoon dried sweet basil
8 boneless skinless chicken breasts
1 1/4 cups GF chicken broth

In a small bowl combine the olive oil and spices/seasonings (making a rub).  Rub over chicken breasts.  Place 1/4 cup of chicken broth in the bottom of the slow cooker, then place the chicken breasts in the slow cooker after they have been rubbed w/the spice mixture.  Pour remaining broth around slow cooker.  Cover and cook on low for 4-5 hours or until chicken is tender.

ENJOY!

Serve w/a garden salad or a GF pasta dish.