Crock Pot Teriyaki Chicken

Teriyaki Chicken

I love using my crock pot.

I love it so much – I don’t have just one – I have 4 – all different sizes.

I have yet to use all 4 of them in one meal – but I’m working on it! 🙂

I love being able to just throw my ingredients in, turn it on and walk away.

This is one of those kind of recipes.

It’s been one of my favorite go-to crock pot recipes for years. I’ve had it so long that I don’t even remember where I got it.

I’ve used everything from chicken legs and thighs to chicken breasts to whole chickens; I have doubled and even tripled it and have never had it fail me.

Just cook up some rice, toss a salad and you have a warm and satisfying meal.

Crock Pot Teriyaki Chicken

2 – 1/2 pounds of chicken
3/4 cup soy sauce
3 tablespoons brown sugar
2 tablespoons water or chicken stock
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

Place your chicken in the crock pot.  In a small mixing bowl, mix together the remaining ingredients.  Pour over the chicken and cook on low for 6-8 hours.

It’s that easy!

Just before serving, remove the meat from the crock pot and take it off the bone. I like to serve the meat in a bowl with the juice poured over it.

It’s delicious over rice or noodles!

Enjoy!

I’ve linked this post up with Tasty Tuesday over at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at Blessed With Grace, and Tuesdays at the Table over at All the Small Stuff.

Crockpot Chicken Broth

crock pot chicken brothI hate waste.

I love turning something apparently useless into something wonderful…

…like chicken bones.

Last night Angel Girl and I made a chicken pasta dish for supper. After I had cut the raw chicken off the bones, I noticed that there was still some meat left on them.

Instead of throwing them out – I dumped the bones and skin into the crock pot and covered them with water.

I threw in a skinned and halved onion,  some celery, and a scrubbed carrot (cut in chunks).

Then I added a few peppercorns, some dried sage, parsley and thyme.

I turned the crock pot on low and forgot about it.

This morning I had a rich dark chicken broth waiting for me!

I drained the broth and refrigerated it.

The bones and vegetables went to the chickens since they had given up their lives for the sake of the broth and had no flavor left.

The fat will rise to the top of the broth as it cools and can be easily taken off and thrown away.

Now I have a nice broth to use in a soup, or in any recipe that calls for chicken broth.

It’s a good feeling to use up even the scraps – although I may never attain to Mrs. Rachel Lynde’s high standards…

“Anne’s a good housekeeper…I’ve looked into her bread box and her scrap pail. I always judge a housekeeper by those, that’s what. There’s nothing in the pail that shouldn’t have been thrown away and no stale bread in the bread box…”

Anne’s House of Dreams by L.M. Montgomery

Crock Pot Mashed Potatoes

Mashed Potatoes With the Holidays just around the corner, it’s time to start thinking about comfort foods!

And what’s more comforting than a bowl of  mashed potatoes, just dripping with butter or gravy?

As much as I love them, I will admit that I don’t enjoy all the last minute fuss they call for – or the messy kitchen they leave behind.

But then I discovered how easy it was to make them ahead in the crock pot! Now I can make a batch on Saturday, put it in the crock pot liner in the refrigerator, and pull it out Sunday morning before I leave for church.  It cooks in the crock pot on low all morning and we have hot and tasty mashed potatoes for lunch!

I’ll do the same for our Thanksgiving meal and even our Christmas Eve supper.

Don’t want to use the crock pot? No problem! They can be baked in a casserole pan at 350 degrees until they are heated through.

My mother-in-law even makes them weeks ahead and freezes them in 9 x 13 aluminum foil pans. She just sets them out the day before to thaw and bakes them normally.

The recipe can easily be doubled or even tripled, just add some extra cooking time.

Follow the recipe carefully and don’t add milk or the end product will be too runny!

Crock Pot Mashed Potatoes

1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup butter, softened
6 cups warm mashed potatoes (prepared without milk or butter)

In a bowl, combine the cream cheese, sour cream, and butter. Stir in potatoes. Transfer to a slow cooker. Cover and cook on low for 2-4 hours. Yield: 8-10 servings.

Or put in a greased 9 x 13 pan and bake 350 for 45 minutes to an hour.

If frozen, allow to thaw before baking.

Enjoy!

Crock Pot Macaroni and Corn

It’s been a busy few weeks trying to move things and get settled in.

It’s amazing that my family, despite how busy mom was, still thought they needed to eat 3 times a day!

With both houses in chaos and my kitchen half missing, the crock pot became my best friend and this particular recipe, Macaroni and Corn, is one of my favorites!

I had never even heard of this dish until we moved to Southern Iowa. Now I think I see it at almost every potluck dinner we attend. I can understand why! It is so easy to prepare and everybody loves it!

Crock Pot Macaroni and Corn

Mix together in crockpot:

1 cup uncooked macaroni
1 can whole kernel corn (undrained)
1 can cream style corn

Melt together:

1 stick butter or oleo
1/2 pound of Velveeta

Pour over the macaroni and corn mixture and stir. Cover and cook on high for 2 hours. (Or you could place in a casserole dish and bake for 1 hour at 350 degrees.)

This makes a terrific side dish and travels well. I like to add chopped ham or browned hamburger to make it a complete meal in one.

How easy is that? You don’t even have to cook the macaroni!

Comfort food from a crock pot- now that’s a good thing!

Crock Pot Baked Potatoes

Hungry for a baked potato but not ready to heat the oven to make it?

A cost effect way to bake a potato in the heat of the summer is to use your crock pot.

Start by carefully washing each potato and pricking them with a knife. Then wrap each potato in aluminum foil. (This is important to direct the heat right to each spud.)

Then put the potatoes in your crock pot and cook it on high for 4-6 hours.

The potatoes will come out tender and delicious!

I love to do this on Sunday mornings. I’ll prepare the potatoes before church and let them cook all morning in one crock pot with a chicken or roast in another. When we get home from church, hungry and tired, lunch is ready without using the stove!

Crock Pot Pizza

With a hot and steamy forecast and a house full of company, I needed some quick and tasty meal ideas that wouldn’t add any extra heat to the house.

My solution? My beloved crock pot.

(Seriously, I love my crock pots, especially in the summer months!)

Tonight’s menu includes an old family favorite, crock pot pizza. It’s an easy, no fuss layered noodle dish that is a favorite with both kids and adults.

Crock Pot Pizza

1 (12 oz.) package noodles (rotini or elbow macaroni works well) cooked and drained.
24 oz. of pizza sauce or spaghetti sauce
1 pound of ground meat (hamburger or sausage), browned and drained
2 cup mozzarella cheese
2 cup cheddar cheese
1 package pepperoni

Spray crock pot liner lightly with cooking spray. Then start layering beginning with one third of the noodles, then one third of the sauce, followed by a third of the meat, both cheeses and pepperoni.

Repeat the layers 2 more times.

Cook on high 30 minutes, then reduce heat to low and cook for another 1 hour or until the cheese is melted.

I made mine ahead in the early morning when it was still cool and put it in the refrigerator (I have a removable crock pot liner) until I need it in the late afternoon.

Then I will just put it on to heat and later I will serve it to my table full of hungry children. A no fuss, no muss pizza favorite without the heat of an oven. Yum!

Crock Pot Baked Beans

I had a great conversation with an friend yesterday. In an effort to reduce the grocery bill, she was looking for some good bean recipes.

I have to admit something here folks. I don’t really like beans all that much. On chili day at school I would eat out every piece of meat and tomato broth and leave the beans, all of them.

I have been working on this flaw in my character, however, and am really trying to learn to appreciate the finer qualities of the legumes.

My mother-in-law had given me a recipe for baked beans in the crock pot that I finally summoned the courage to try.  We actually liked them! Even my picky eater had seconds!

And yes, I will admit to feeling quite “Thrifty” as I served them.

Crock Pot Baked Beans

Clean and soak overnight: 4 cups of dried beans (navy or great northern).

In the morning drain and put into the crock pot. Add 8 cups of cold water (I used some ham broth in place of some of the water), 1/3 cup of molasses, 1/2 cup brown sugar, 2 tsp. dried mustard, 1 cup ketchup, 1 large onion chopped, and 2 tsp. salt.

Turn the crock pot to high until the beans are bubbly, then reduce to low setting and cook for 6-8 hours or until the beans are tender.

You can add ham, bacon or ground beef. I threw in a ham hock from our last butchering that had been in the freezer. The meat just fell off the bones by supper time.

Not only did all of my family like it, but the recipe made enough for two meals. I have one sitting in the freezer right now and for me, a meal in the freezer is like money in the bank!