Slow Cooker Honey Soy Chicken

Slow Cooker Honey Soy Chicken

Serves 4-6

Easy-peasy and tasty too. I served over a brown rice and quinoa blend from Costco, but plain white or brown rice would work well too!
Source: Just a Taste

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)

1/2 cup honey

1/2 cup low sodium soy sauce

1/4 cup blackberry jam

1/4 cup hoisin sauce

2 Tablespoons olive oil

3 cloves garlic, minced

1/2 cup diced onion

1/4 teaspoon crushed red pepper flakes (optional)

1 Tablespoon cornstarch

Sliced scallions, for garnish

Sesame seeds, for garnish

1. Arrange the chicken breasts in the slow cooker so that they are not overlapping.
2. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
3. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
4. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
5. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Amazing Crock Pot Pork Carnitas

Amazing Crock Pot Pork Carnitas

Serves 10.

These were so so good! Baking in the oven as the last step is key! Don't omit that!
Slightly adapted from: Weary Chef

3-4 lbs. pork shoulder roast
1/2 cup taco sauce
1/2 cup beef broth
4 cloves garlic, minced
1/2 sweet onion, sliced
1 T. chili powder (optional)
2 t. dried oregano
2 t. cumin
2 t. kosher salt
1/2 t. cayenne pepper, or to taste
1 cup water
1/2 cup milk (do not add to crock pot)
Small tortillas

Cut roast into 3-4 large pieces. Pierce meat all over with a knife.

Stir together taco sauce, garlic, onion, chili powder, oregano, cumin, salt, cayenne, and water. Add pork pieces, and spoon liquid over the meat to coat all sides.   

Cover crockpot and cook on high 6-8 hours or low 8-10 hours, until meat shreds easily.   

When meat is done, preheat oven to 275 degrees. Take pork out of the slow cooker and shred on a large-rimmed baking sheet lined with foil or a baking mat to make cleanup easier. Discard any large pieces of fat. (Leave most of the onion behind, but it’s OK if some is incorporated with the meat.)   

 

Pour ½ cup of cooking liquid and ½ cup of milk over shredded pork. Bake in preheated oven for 45 minutes until brown and crispy. Remove meat for serving with tongs to leave excess fat behind.   

 

Serve with tortillas, finely shredded cabbage, guacamole or avocado, and green salsa.

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Crispy Tofu Rice Bowls with Thai Peanut Sauce

Serves 4.

Branched out a little with this one, but we both really liked it!
Source: Coffee and Quinoa

For the tofu:

• 16 oz extra firm tofu, sliced into small triangles
• 1/4 cup cornstarch
• 1 tsp kosher salt
• about 2 Tbsp high-heat oil such as safflower or canola oil

For the peanut sauce:

• 1 cup full-fat coconut milk
• 1/4 cup sweet soy sauce (also called kecap manis, such as ABC brand)
• 2.5 Tbsp creamy peanut butter*
• 1 Tbsp minced fresh ginger
• 1 tsp red Thai curry paste

For serving:

• steamed rice
• steamed broccoli
• sliced green onions
• chopped peanuts

To make the crispy tofu:

1. Mix together the cornstarch and salt in a bowl. Coat each tofu triangle in the mixture and set on a plate. (Also: you can skip the cornstarch and salt if you prefer; the result won't be as crispy but will still be delicious.)
2. Heat a large pan over medium-high heat. Add 2 teaspoons of oil and, once hot, add tofu triangles. (You will want to do this in batches so that the pieces don't touch each other.) Fry until golden brown, about 6 minutes per side. Remove to a plate covered in paper towels to drain. Repeat with remaining tofu, using 2 teaspoons of oil per batch.

To make the peanut sauce:

1. Blend together all ingredients. Warm in the microwave or on the stove before serving.

To serve:

1. Layer bowls with rice, broccoli, and crispy tofu. Top with peanut sauce, green onions, and chopped peanuts. Enjoy!