Skip to main content

Easy Dump & Go Crockpot Recipes // Cookies and Bacon

 Chicken Teriyaki Dinner at the Zoo

INGREDIENTS 

  • 4.5 pounds boneless skinless chicken breasts
  • 6 teaspoons garlic minced
  • 6 teaspoons ginger minced
  • 0.75 cup honey
  • 9 tablespoons brown sugar
  • 1.5 cup low sodium soy sauce
  • 6 teaspoons toasted sesame oil
  • 6 tablespoons rice vinegar
  • 0.75 cup cold water
  • 6 tablespoons cornstarch
  • 3 tablespoon sesame seeds
  • 6 tablespoons sliced green onions

INSTRUCTIONS 

  • Place the chicken breasts in a slow cooker.
  • In a small bowl, whisk together the garlic, ginger, honey, brown sugar, soy sauce sesame oil and rice vinegar.
  • Pour the soy sauce mixture over the chicken.
  • Cover and cook on HIGH for 3-4 hours or LOW for 6-7 hours.
  • Remove the chicken from the slow cooker and shred with two forks.
  • Pour the teriyaki sauce from the slow cooker through a strainer into a saucepan.
  • Place the saucepan on the stove over medium high heat and bring to a simmer.
  • In a small bowl, mix the cornstarch with the water until dissolved.
  • Pour the cornstarch into the pan and bring a boil. Cook for 1-2 minutes or until sauce has just thickened.
  • Pour the sauce over the shredded chicken and toss to coat the chicken. Sprinkle with sesame seeds and green onions, then serve.

NUTRITION

Calories: 227kcal | Carbohydrates: 22g | Protein: 25g | Fat: 3g | Cholesterol: 72mg | Sodium: 542mg | Potassium: 479mg | Sugar: 17g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 29mg | Iron: 1.2mg

Easy Slow Cooker Swedish Meatballs (From Frozen)

Ingredients:

  • 3 cups beef broth
  • 2 Tbsp. cornstarch
  • 2 Tbsp. cold water
  • 32 oz. frozen cooked meatballs Italian or home style works fine.
  • 10.5 oz. can cream of mushroom soup
  • .87 oz. package of brown gravy mix
  • 2 Tbsp. worcestershire sauce
  • 1 1/2 Tbsp. dried parsley
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 cup sour cream OR heavy cream (WAIT TO ADD) – Can use plain greek yogurt
  • fresh parsley for garnishing
  • large egg noodles for serving

  • Instructions:

    • In a small bowl add the cold water and corn starch, whisk with a fork until smooth. Add to the slow cooker along with the broth. Mix the broth with the cornstarch slurry.
    • Add meatballs to the bottom of the slow cooker.
    • Top with cream of mushroom soup, brown gravy mix, Worcestershire sauce, dried parsley, garlic powder, and onion powder. Stir well to mix all ingredients. It's ok if the cream of mushrooms doesn't dissolve, it will melt with the cooking time.
    • Place the lid on the slow cooker and cook on high for 3 hours or low for 5 hours. Stir occasionally towards the end of the cooking time.
    • When cooking time is complete, add the sour cream and stir. Serve the meatballs and gravy over large egg noodles or rice.
    Prevent your screen from going dark

    Recipe Notes:

    How to store?
    Meatballs will last in the fridge for about four days or in the freezer for three months.
    How to reheat?
    The quickest way to reheat a small serving of these meatballs is in the microwave. You can also reheat it on the stovetop in a saucepan.
    Can I use a different noodle?
    You can use different noodles, but it will change the flavor. Egg noodles have a taste and shape that is traditional with egg noodles. You can also skip the noodles and use rice or mashed potatoes with them.

    Nutrition Information:

    Calories: 370kcal | Carbohydrates: 6g | Protein: 22g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium

Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

10 Seasoning Mixes // Tales From an Empty Nest

TACO Ingredients: 4 Tbsp chili powder 2 Tbsp cornstarch 2 Tbsp cumin 2 Tbsp smoked paprika 1 Tbsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp oregano 1 tsp pepper 1⁄4 tsp cayenne Instructions: I add 2-3 Tbsp homemade taco seasoning in place of 1 pkt of store bought taco seasoning. Italian Ingredients: 2 Tbsp oregano 1 Tbsp garlic salt 1 Tbsp sugar 1 Tbsp onion powder 1 Tbsp parsley 1 tsp pepper 1⁄4 tsp Italian seasoning Instructions: Whisk everything together in a bowl. Use 2-3 Tbsp in place of 1 pkt of store bought Italian Rib Rub Ingredients: 3⁄4 cup brown sugar, packed 2 Tbsp onion powder 2 Tbsp garlic powder 2 Tbsp Tony’s Creole Seasoning (or your favorite Cajun or Creole seasoning) 3 tsp pepper 2 tsp salt 5 tsp paprika 1⁄2 tsp cumin 1⁄2 tsp chili powder Instructions: Whisk everything together in a bowl. Apply liberally to ribs. (I’ve also used this on burgers.) This should be enough for 2-4 slabs of ribs depending on how much you use. Ranch Ingredients: 1⁄2 cup buttermilk po...
Read more

CopyCat Meals // Tales from an Empty Nest

  Copycat Arby’s Roast Beef Roast Beef: Thinly sliced roast beef (several slices for each sandwich you are making) Beef broth (use as much as you need to cover the amount of roast beef you have) Arby's Sauce: 1⁄2 cup ketchup 2 Tbsp brown sugar, packed 1 Tbsp apple cider vinegar 1 Tbsp Worcestershire sauce 1⁄2 tsp garlic powder 1⁄2 tsp onion powder Cheese Sauce: 1 Tbsp butter 1 Tbsp flour 1 cup milk 6 oz sharp cheddar cheese, shredded Instructions: Bring the broth to a boil. Add in the roast beef slices. Bring back to a boil. Cover and simmer  until you’re ready to put your sandwich together.  For the sauce, mix the ingredients together in a  small bowl. For the cheese sauce, melt the butter. Add in the flour. Stir for a minute or two. Add  in milk and mix well. Simmer for about 5 minutes to let it thicken. Remove from head and add in  shredded cheese. Stir until melted. Copycat Oatmeal Cream Pie Ingredients: For the cookie: 1 1⁄4 cups all purpose flour 2⁄3 ...
Read more