Slow Cooker Sesame Chicken

1 1/2 pounds boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 T. dried onion
2 T. ketchup
1 T. oil
1/2 t. garlic powder
2 t. cornstarch dissolved in 3 T. water
Sesame Seeds

Put chicken in the crock pot.

Combine honey, soy sauce, onion, ketchup, oil, and garlic powder. Pour over chicken.

Cook on low for 3-4 hours or on the high setting for 1 1/2 to 2 1/2 hours or till chicken is cooked through.

Remove chicken from crock pot leaving the sauce.

Dissolve 2 T. cornstarch in 3 T. water and pour into crock pot.

Stir to combine the water/cornstarch mixture with the sauce. Replace the lid and cook on high for ten minutes or until slightly thickened.

Cut chicken into bite-size pieces and return to crock pot.

Sprinkle with sesame seeds.

Great served with Fried Rice and Broccoli!

The Easiest Roast Ever!

I'm a bit busy these days trying to keep several projects spinning in the air. Cooking has basically taken a back burner position. I'm not exactly happy about it, but for now I'm looking for the easiest way to prepare decent food for us to eat without spending two hours to prepare and watch over the cooking.

This roast recipe is simple as far as ingredients go, and it cooks in the crock pot while you can be off doing other things.

Take a three pound chuck roast

 

Brown the roast on all sides.  I used a little olive oil in my pan.

  



Open three separate envelopes - 1 envelope Italian Salad Dressing mix, 1 envelope Ranch Dressing mix, and 1 envelope Brown Gravy mix

Mix the dry ingredients from each envelope with two cups water.

Add the roast to your crock pot and pour the water/dressing/gravy mixture over the roast.

Add the lid to crock pot and turn it on.

The roast will be done in four hours on HIGH or 8 hours if you use the LOW setting.

All you need to do is add some steamed carrots and mashed potatoes or other vegetables.

This recipe is most certainly a keeper!

Open Faced Pulled Pork Sandwiches with Tangy Broccoli Slaw

One night last week I decided I wouldn’t go to the store.  I had things in the freezer I needed to use, so I rummaged around and found a pork loin roast.  Well, actually it was half of a rather large one I had picked up from the grocery store when they had them on sale. 

I had seen a particular recipe in Simple magazine earlier in the day and it called for broccoli slaw….and I happened to have a package, and didn’t want to waste it.   To make this recipe even more interesting to try it involves the crock pot…..I was rather busy, and anytime I can work straight through and STILL have something cooked for dinner I jump on the opportunity.

1 medium red onion, sliced

8 T. cider vinegar

Kosher salt and black pepper

¼ cup sour cream

¼ cup mayonnaise

1 12-ounce package broccoli slaw (4 cups)

1 medium yellow onion, chopped

¼ cup tomato paste (1 small can)

¼ cup packed light brown sugar

1 T. Worcestershire Sauce

1 T. Dion mustard

1 T. Cajun seasoning

1 ½ pounds pork shoulder, trimmed and cut into 2 pieces

4 thick slices sandwich bread, toasted

In a medium bowl, mix together the red onion, 4 tablespoons of the vinegar, and ¼ teaspoon each salt and pepper.  Cover and refrigerate for at least 4 hours and up to 3 days.

In a large bowl, whisk together the sour cream, mayonnaise, 2 tablespoons of the remaining vinegar, and ¼  teaspoon each salt and pepper.  Fold in the broccoli slaw and refrigerate for up to 12 hours.

In a 4-to 6-quart slow cooker, mix together the yellow onion, tomato paste, sugar, Worcestershire sauce, mustard, Cajun seasoning, the remaining 2-tablespoons of vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.  Add the pork and turn to coat.

Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours. Using two forks, shred the pork and mix it into the cooking liquid.   Serve the pork and onions on the toast with the broccoli slaw.