Honey Sesame Chicken in Crockpot

Ok this was AMAZING, EASY, and NO PREP!!  Doesn't get much better than that!!

Serves 4: 1 red, 1 green, 1 yellow

Ingredients

4 cloves of garlic

1 large onion

4 big chicken breasts

1 cup honey

1/2 cup tomato paste

1 cup soy sauce

Salt and pepper to taste

2 cup of rice, cooked

Put it all in the crock pot on low for 4-5 hours. Shred chicken, add in sesame seeds and serve on top rice.

Pot Roast

I'm a sucker for crock pot meals, and this was so easy and yummy!!

Measure 1 serving using red for roast, yellow for potatoes, and green for carrots.

Ingredients

3# beef roast

2# carrots

1# Red Potatoes

1 Tbsp corn starch

2 Tbsp steak seasoning

1 Tbsp kosher salt

1 Tbsp dried rosemary

½ tsp dried thyme

1 cup beef broth

Combine seasonings.  Sprinkle 1/3 on meat and sear.  Drizzle olive oil on veggies, coat and mix with seasoning.  Saute 5 minutes.  Place meat in slow cooker, cover with veggies, add broth.  Cook 9 hours on low or 6 hours on high. 

Crockpot Pulled Pork w/ BBQ Mustard Sauce

I'm a sucker for crock pot meals but what makes them even better is when they taste like this!!!  So good!!!

Serves 4 - Use red container to measure appropriate portion

Ingredients
4lbs pork shoulder

1 cup old fashioned mustard

¼ cup raw honey

¼ cup apple cider vinegar

1 tablespoon soy sauce

2 teaspoons hot pepper sauce (optional)

Sea Salt and freshly ground black pepper

For the rub:

2 tablespoons paprika

½ tablespoon garlic powder

½ tablespoon onion powder

½ tablespoon chili powder

½ tablespoon ground cumin

Sea Salt and freshly ground black pepper

In a bowl, combine all the ingredients for the rub.  Rub the paprika mixture all over the pork shoulder and place in a slow cooker.  In another bowl, mix together the mustard, honey, vinegar, soy sauce, and hot pepper sauce.  Season to taste and give everything a good stir.

Pour the sauce over the pork and cook on low for 7-8 hours.  Carefully shred the pork with two forks, removing and big chunks of fat.  Stir the shredded pork to mix it up with the sauce and serve.

Slow Cooker Pineapple Pork Tenderloin

This was one of the easiest meals ever -- and it tasted SO good!!  For sure making this again!!  :)

1 red, ½ green, ½ purple

Ingredients

1 lb of pork tenderloin

1 bag of frozen pineapple chunks

1 red bell pepper, cut into chunks

Stay with me…this is tricky.  *sarcasm noted*  Place the pork tenderloin in the bottom of the crockpot then add the pineapple and the peppers on top of it.  Set it to low and let it cook until the pork is no longer pink and it should start to actually pull apart a little bit.

That’s it – it’s easy!  You can easily add other veggies to this if you want.  The pineapple and the juice from the pork tenderloin is all I needed.  

Crockpot Chicken Tacos

um this was like the easiest thing to make ever -- gotta love a crock pot meal!!  SO yummy!!!

Servings: 6 • Size: 1/2 cup •Per Serving: 1 Red + toppings (add in containers you have left)

Ingredients:

1 1/2 lbs raw skinless chicken tenders 
(I use chicken breast and it works just as well)

1/4 tsp garlic powder 


1/8 tsp oregano 


1/8 tsp ground cumin 


salt, to taste 


16 oz roasted salsa verde

Cilantro

Onion

Lime

Spinach

Avocado

Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours. Shred and serve.

**Top Taco with cilantro (free), onion (green), lime (free), spinach (green) and other items based on how many containers you have left at the end of the day.

Wild Rice Soup

I'm fancy :)  This was so yummy and so easy!!  It seemed so professional :)

1/2 to 1 Red, 1/2 -1 green, 1/2 - 1 yellow 

Ingredients

1 medium onion, chopped

3 carrots, peeled and chopped


3 stalks celery, chopped

2 cloved garlic, finely chopped


1 cup uncooked wild rice, rinsed and drained


2 bay leaves
1/2 teaspoon dried thyme


Salt and black pepper, to taste


4 boneless skinless chicken breasts (about 2 pounds)

10 cups low-sodium chicken broth


1/4 cup chopped fresh parsley

In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

Pork Tostadas

This was so delicious!!  I added it as a Sodahl fav, cause both of us licked our plates and really wanted more :)  However, a couple hours later we were still full!  So So So good!

Servings: 2 tortillas/1 serving: 1 red, 1 blue, 1 yellow (if using tortilla)

Ingredients:
6" corn tortillas
1lb pork loin roast
3/4 cup apple cider vinegar
2 tablespoons honey
1/2 cup water
salt
pepper
2 garlic cloves, minced
Tomatoes
Avocado
1 cup nonfat Greek plain yogurt
1/4 cup cilantro
1 tablespoon chives
cheddar cheese
Lime

Place the pork into a crock pot - salt and pepper lightly.  Add in apple cider vinegar, honey, water, 1 clove garlic and cover and cook on low for 6-8 hours.

When meat is done, shred with two forks and let sit in liquid until ready to serve.

Get toppings ready: cheese, chop tomatoes, chop avocado, sliced lime.

Make sauce - mix yogurt, 1 clove garlic, cilantro, chives, and 1/2 lime juice.

If using tortillas - heat in broiler for a minute or two.

Santa Fe Chicken

Um easy and yummy!!  It wasn't my all time favorite meal, but was tasty and quick!!  Gotta love those crock pot meals!

Serves 4 – I red, 1 yellow, 1 purple

Ingredients

1 1/2 lbs boneless, skinless chicken breast

1 bag frozen corn

1 can black beans drained and rinsed

1 jar all-natural salsa

Toppings: Greek yogurt, cheese, brown rice (if you want to use both yellows)

Pour the bag of frozen corn, can of black beans and salsa into the crockpot and stir it up.

Salt and pepper your chicken and place in the crockpot.

Stir up all of the ingredients a few times until combined well.

Put the lid on and cook for 4 hours on high or 6-8 hours on low.

White Chicken Chili

So this is NOT clean eating, but it was probably the most delicious thing I've ever eaten in my whole life!!  SOOOO if you are on your cheat week or you are looking for something to have a little bowl of yumminess -- make this right away!  It's SO good!!

Ingredients:
48oz jar Randall’s great northern white beans
1 large white onion
1 stick of butter
1/4 cup all purpose flour
1/2 cup sour cream
2 tbsp chili powder
1/2 tsp cayenne pepper
salt to taste
3/4 cup chicken broth
2 cup half and half
1.5 lbs boneless skinless chicken breast
8oz Monterey jack cheese
4oz can chopped green chilies
1 tbsp ground cumin
1/2 tsp white pepper

Mix all ingredients in a crock pot and cook for 6 hours on low

Honey-Mustard Chicken Sandwiches

This was so so so simple to make - and so so so yummy!!  Perfect for dindin after work and then lunch during the week!!!

Ingredients:

4  boneless, skinless chicken breasts

1/4 cup whole grain mustard

2-3 Tbsp. coconut aminos (soy sauce substitute)

1 Tbsp. local, organic honey 

1 cup low-sodium chicken stock

1/4 tsp. garlic powder

1/2 tsp. paprika

Freshly ground black pepper and salt to taste

Put all ingredients into crock pot, and cook on high for 4 hours or low for 8 hours. Shred chicken to serve.  Enjoy on your choice of bread or wrap.

Hawaiin BBQ Chicken Sandwiches

Um yum!!  Gotta love the crock pot meal :)  Want to thank P-Ron for this recipe!!  This was really good and both the boys liked it as well!!  Huge hit in the Sodahl fam!!  I omitted my bun so I didn't use a carb on the meal :)

Makes 6 servings - 1 red, 1 purple, 1 green, 1 yellow (if you use bun)

 

Ingredients:

2 tablespoons olive oil

3 lb skinless bone-in chicken breasts

1 onion, chopped

1 cup unsweetened pineapple juice

6 oz can tomato paste

3 tablespoons low-sodium soy sauce (or coconut aminos)

1 tablespoon apple cider vinegar

2 tablespoons cornstarch (or arrowroot powder)

6 whole-grain hamburger buns (I like the Alvarado Street Bakery brand)

1 cored fresh pineapple, cut into chunks

(16-oz) package crinkle-cut carrots (or use baby carrots)

Heat oil in a large skillet over medium heat; add chicken.  Brown chicken 3 to 4 minutes; place in a 5- or 6-quart slow cooker.

Top chicken with onion.

Whisk together pineapple juice, tomato paste, soy sauce and vinegar; pour over chicken.  Cover and cook on Low 5 to 6 hours; remove chicken from slow cooker and shred with 2 forks.

Stir cornstarch into sauce in slow cooker; increase slow cooker heat to High and cook, uncovered, 30 minutes or until sauce thickens slightly.

Spoon chicken onto buns; top with sauce.  Serve pineapple chunks and carrots with sandwiches if using.

Clean Chili

This was lick your bowl clean good!!!  Ross and I both LOVED it!  and it was easy...and perfect for a nice chilly fall day!!!

Makes 6 servings (serving size 1 ½ cup) 1 Red, 1 Yellow, 1 Blue, 1 Green

Ingredients:
1lb ground turkey

½ chopped onion

1 green pepper, chopped

1 can diced tomatoes

1 large can low sodium crushed tomatoes

1 can chili beans

1 can light kidney beans

1 can black beans

½ cup frozen sweet corn

1 can pureed pumpkin (not pie filling)

1 teaspoon minced garlic

1 tablespoon chili powder

½ teaspoon cumin

Place all in crock pot on low for 4-6 hours, serve with shredded cheddar and plain greek yogurt.

Beef Roast and Carrot

Clean eating in the crock pot, means clean house :) 

 

This was REALLY good!!  Ross and I were both surprised -- so easy and so yummy!

 

Ingredients

2lb boneless beef chuck shoulder roast

1-2 pounds carrots, peeled and chopped into bite-sized pieces

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix

Combine all ingredients in your slow cookers.  Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.

To Freeze

Combine all ingredients in a gallon-sized plastic freezer bag. Remove as much air as possible and freeze for up to three months. When ready to eat, thaw overnight in refrigerator. Cook on “low” setting for 8-12 hours, or until meat easily pulls apart with a fork. Shred meat and serve!

Crock Pot Turkey Bolognese Sauce

Makes 4 servings of 1 red, 1 purple, 2 green, 1 yellow

Ingredients:

1 lb of lean ground turkey

14 oz. can Crushed tomatoes

14 oz. can Diced tomatoes – not drained

6 oz can of tomato paste

1 T dried Oregano

½ tsp salt

½ tsp. pepper 

1 T minced garlic

½ cup chopped carrots or bell pepper

¼ tsp. cayenne pepper

¼ tsp. salt and pepper to taste 

Whole Grain pasta

Spray a large skillet with cooking spray. Cook 1 lb. ground turkey or lean grass fed beef, ½ cup chopped onion, and 1 T. minced garlic in skillet over medium heat, breaking up the meat with a spatula as it cooks. Cook until meat is just browned (it doesn’t have to be cooked through, because it will finish cooking in the crockpot).

Transfer to 5-6 quart slow cooker. Stir in 1 (15 oz.) diced tomatoes…do not drain, 1 (15 oz.) tomato sauce, 1 (6 oz.) tomato paste, 1 T. dried oregano, ½ tsp salt, ½ tsp pepper, ½ cup chopped carrots or bell pepper, and mix well. Cover and cook on high for 4 hours, or on low for 8 hours.

Serve with your favorite whole grain pasta, spaghetti squash or spiralized zucchini noodles. 

Crock Pot Mushroom Chicken

This was the perfect bed rest recipe :)  Ross got most of it ready the night before - and all I had to do was throw it all together and press on!  It was really, really, really good!!

 

Ingredients:

4 Boneless Skinless Chicken Breasts

16oz Fresh Mushrooms of your choice

1/4 Cup Butter

.7 oz Pkg Italian Dressing Mix

10 3/4 oz. Golden Mushroom Soup

1/2 Cup Cream Cheese

2 Tablespoons Fresh (or Freeze Dried) Chives

2 Tablespoons Dried Minced Onion

1/2 Cup Sherry or Chicken Broth

Serve Over Pasta

 

Heat oil in a skillet and brown chicken on both sides.

 

Place mushrooms in 4-5 quart slow cooker and top with chicken.

 

Melt butter in a sauce pan and add remaining ingredients (except pasta).  Stir until melted then spoon over the chicken.

 

Cover and cook on low for 4-5 hours.  Serve over pasta.

Slow Cooker Swiss Chicken

Ross is working - B and I had plans all day - so I wanted something QUICK!  This was great!  Couldn't have been any easier :)

Serves 6: Six Sisters

 

Ingredients:

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup milk

1 package herb stuffing mix

1/4 cup butter, melted

 

Spray slow cooker with nonstick cooking spray.  Place chicken breasts on the bottom of the slow cooker.  Cover chicken with slices of Swiss cheese.  In a small bowl, combine cream of chicken soup and milk and pour over chicken and cheese.  Sprinkle stuffing mix on top and drizzle butter over the top.  Cover and cook on low for 4-6 hours or high for 2-3 hours.

Crock Pot Shredded Chicken Tacos

 One of my favorite things about my week nights, is coming home from work and playing with B!  However, I always walk in the door - and start making dinner...so this cuts down on play time with my favorite little guy...SO you have to LOVE crock pot meals :)  I swear they were invented for the working parent!

Ingredients:

4 chicken breasts

1 jar of salsa

1 can of corn

1 can of black beans

1 packet of taco seasoning
Toppings: taco shells, shredded cheese, hot sauce, sour cream

Put chicken, salsa and taco seasoning in crock pot.  Set on low and let cook for 7 hours.    

Shred chicken breasts at around 7 hours; add corn and beans.  After an hour, enjoy! 

Put on taco shells or make a taco lettuce wrap.

Chicken Enchilada Soup

This was so, so, so good!  It was spicy - but not like scary spicy for all of those that hate the extra kick.  I thought it was perfection just the way it was!  Sodahl fam - yuppers!!!

OBB Cookbook

Ingredients:

1 medium onion, chopped
5-6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
14.5-ounce can diced tomatoes, divided
1 cup water
5-6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
Toppings: chopped green onions, sour cream, shredded cheddar or pepper jack cheese, fried tortilla strips

In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat.

Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips. Makes 8 servings.

Slow Cooker Instructions:

After sautéing the vegetables, add them to your slow cooker and add the spices. Stir to combine. Blend with the chicken broth and 1/2 cup of tomatoes until smooth, either with an immersion blender or in a traditional blender. Add water and torn tortillas and cook on low for 8 hours or high for 4 hours. If necessary, blend again. Add the remaining diced tomatoes, shredded chicken breast and cream, stir to combine, and serve immediately.

Sticky Chicken

This is the week of crock pot meals.  I got motivated to make up some meals, but I didn't want to spend too much time cooking....SO here you are!  This would have been really good - BUT the chicken got overcooked.  I changed the times below to reflect how long to put it in for....I want to make this again though, cause it was yummy even overcooked so I can't imagine if it was cooked to perfection :)  It was uber yummy with snow peas and rice!

Serves 4-5: 6 sisters blog

Ingredients:
4-5 boneless, skinless chicken breasts
1 cup BBQ sauce
1 cup apricot jam/preserves
1 oz packet dry onion soup mix
2 tablespoons water

Spray your slow cooker with non-stick cooking spray.  Place chicken breasts inside and pour BBQ sauce and preserves on top.  Sprinkle with dry soup mix over the top, add the water, and cover the lid.  Cook on low for 5-6 hours (if chicken is thaw) or 6-8 hours (if chicken is frozen).

Kalua Pork

Who doesn't love a crock pot meal!!  The best part about this recipe - I have multiple meals you can use this in!!!  You can totally just make pork sandwiches with this..OR Pork Sliders with Mango/Pineapple Salsa ...OR Kalua Pork Hawaiian Pizza!!

Ingredients:

2.5-3.5lb boneless pork shoulder (butt) roast
Sea salt (pink Hawaiian sea salt if you can find it; SMOKED Hawaiian sea salt if you can find that)
Hickory-flavored liquid smoke (if you can’t find smoked sea salt, or for a little more smokey flavor)

Rinse the pork roast and pat it dry. Pierce the entire roast with a fork. Sprinkle generously with the liquid smoke (about 1 tablespoon, more if you have a very large roast) and sprinkle with the sea salt (start with about a little less than tablespoon and see how far it gets you; you can always add more after it cooks). Rub the salt into the roast. Place the roast in a slow cooker and cook on low for 8-10 hours or until the meat shreds easily with a fork.

Remove the roast from the pan and place it in a serving dish or on a serving platter. Shred it, discarding any large pieces of fat. Drizzle enough of the cooking liquid over the pork to re-moisten it and keep it from drying out. Plan on 6-8 ounces of pre-cooked meat per person–pork shoulder is quite fatty, so the weight will really cook down.