This chicken is great in tacos, enchiladas, burritos or rice bowls.
Shredded Chipotle Chicken
6 chicken thighs
3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce
1 yellow onion cut into eighths
1 T chopped garlic
1 tomato chopped
1/2 c tequila (optional)
2 limes juiced plus 1 t of zest
2 T cumin
3 c chicken broth
Add all ingredients to a crock pot / slow cooker. Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.
If you follow my posts you will know that I love craft beer, and the hoppier the better. But come close, I have a small confession and I don’t really want it to get out. I like Corona, there I said it. When the hops are too heavy and its 90 degrees outside, I love an ice cold refreshing watered down lager with a lime. So as it happens I may have some left over in my refrigerator and let me tell you it is pretty tasty in this light Caribbean slow cooked chicken stew, and if no one is looking I may drink one with dinner.
Corona Chicken Stew
3 medium sized sweet potatoes, peeled and cut into 1/4s
1 yellow onion sliced
6 boneless skinless chicken thighs
1 bottle of Corona or Corona Light Beer
2 T brown sugar
2 T ponzu or soy sauce
1 T garlic, minced
1 T ginger, minced
2 T jerk seasoning ( I used McCormick’s)
1 large orange, juice and zest
2 limes, juice and zest
1c frozen corn
In a crock pot or slow cooker add potatoes and onion, then position chicken on top. pour in beer. Sprinkle with brown sugar, soy sauce, jerk seasoning , garlic and ginger. Add zest from limes and orange and their juices.
Add corn and cover, Cook on high for 5 hours or low for 8. Serve over rice.
This is a fairly light dinner made in the crock pot with lots of deep flavors.
Slow Cooker Chicken with Tomatoes, Olives and Peppers
6 boneless skinless chicken thighs
1 large can crushed tomatoes
2 green bell peppers sliced thinly
1 onion sliced thinly
3.5 oz large green olives about 1/2 c ( I used Sicilian spiced)
2 T brine from olives
1/4 t red pepper flakes
1 t Italian seasoning
1/4 c white wine (optional)
1 T lemon juice
Add all ingredients to a crock pot, cook on low for 6 hours, serve over noodles or rice.
These delicious ribs start in the crock pot and then crisp up under the broiler or grill, easy and delicious.
Country Style Ribs with Apple Barbecue Sauce
8-10 country style pork ribs
1 c ketchup
1 T Worcestershire sauce
2 small apples peeled, cored and chopped
1 onion diced
2 cloves garlic chopped
2 T apple cider vinegar
Add ribs and remaining ingredients to a slow cooker, heat on high for 3-4 hours or low 5-6 hours. Remove from slow cooker and place on heated grill or under a broiler until sauce caramelizes, about 5 minutes. Serve.
I have a friend who lives in England and I kept seeing her posts on Facebook about something called Bacon Jam. I had never heard of such a thing here in the states. I googled it and saw some jars of it all available in Europe, but not here. But it was bacon so I somehow had to try it.looked for a recipe for it and of course my favorite woman to love and hate but mostly love, Martha Stewart had one on her site. I am never one to follow a recipe verbatim but I have never actually had bacon jam so I didn’t want to start experimenting too much until I actually tasted it. I was envisioning serving it with cheese and crackers or maybe as a topping on pizza so the only thing I did differently was change out the vinegar, as I thought balsamic would go better with those things.
1 1/2 lbs of bacon cut into 1 inch pieces
2 medium yellow onions diced
3 garlic cloves peeled and crushed
1/2 cup balsamic vinegar
1/2 cup of brown sugar
1/4 pure maple syrup
3/4 c strong brewed coffee
Cook bacon pieces in a large pan over med-med high heat until they are slightly browned about 20 minutes. Remove with a slotted spoon and drain on paper towels.
Reserve one tablespoon of bacon grease in the pan and discard the rest. Heat onions in garlic in pan over medium heat and cook until translucent about 5-6 minutes.
Add remaining ingredients and bring to a boil scraping up any browned bits from the bottom of the pan. Add bacon back to pan and stir.
Add contents of pan to a slow cooker and heat on high with a piece of foil loosely place on the top for about 3 hours or until liquid becomes syrupy.
Place mixture into a food processor and pulse until it becomes jam like.
The possibilities are now endless. Serve with a cheese plate, on pizza, in a quesadilla, we even tried it with peanut butter on a chocolate graham cracker. Will keep up to 4 weeks, in the refrigerator in an air tight container.
with apple slices on crostini
With goat cheese on crackers
Camping, I love it, especially this time of year, but all the planning and packing can be a challenge, especially when it comes to the food. Keeping everything at the right temperature, handling raw meats without hot water to wash up, making sure you have enough food and that it is cooked properly and that you have right condiments and ingredients can be a hassle. My solution is to make it ahead of time, freeze it and heat it up there. This eliminates the need for bringing raw foods that could spoil or contaminate the other stuff in the cooler, lessens the amount of ingredients you need to bring and keeps the food cold enough to last a couple of days. I try to bring foods that will feed a crowd and that can do double duty, this time I did an Asian style shredded pork, It can be eaten alone, on a sandwich (or hot dog bun) even mixed into eggs as an omelette. Even better its a dump and cook in the Crock Pot recipe which left me time to pack the day before.
Here’s how you do it:
2lb rib end pork roast
7 green onions (scallions) chopped into 2 inch pieces
4 cloves of garlic roughly chopped
2T ginger chopped
5 T sweet chili sauce ( found in the asian section of the supermarket)
1T fish sauce
1T rice vinegar
1T soy sauce
!T lime juice
2 T fresh cilantro
Toss that all in the crock pot and cook on high 4 hours or low 6-8 hours, or until it shreds with a fork.
If you are packing it for camping, let it cool and put into a freezable storage container with enough of the juices to cover, and freeze overnight. Pack into a cooler with ice. When ready to eat, heat in a pan over your grill or camp stove. I bring a bag of shredded cabbage and asian dressing and mix that together in batches at the camp site, this keeps better than a mayo based salad. I serve it as a side or on top of the pork on sandwiches.