Take a 6-quart slow cooker out and spray the inside of it with cooking spray. Take the garlic salt and spread it over the chicken thighs. Take a 12-inch skillet and pour 1 ½ teaspoons of the oil in. Turn the heat up to medium-high and wait for the oil to get hot. At this point, add half of the chicken thighs to the skillet (we only put four thighs in at a time to avoid overcrowding & possible steaming) and cook 6 to 8 minutes (we went for 8 minutes), flipping halfway through the cooking time. Once both side are browned, place the chicken in the slow cooker. Repeat what you did for the first batch of chicken with what’s left of the oil and chicken*.
Now that all the chicken is in the slow cooker (it took laying half of the chicken on top of the other half to fit it in the slow cooker), place the onion, carrots, celery, garlic, ginger, lime peel, curry powder and salt in the skillet. Cook everything for 5 minutes, stirring constantly. Now add the vegetable mixture to the slow cooker as well. In a small mixing bowl, mix together the sriracha, coconut milk, and whipping cream, pouring it over the vegetables in the slow cooker afterwards.
Put a lid on the slow cooker and set it to HIGH heat. Let the dish cook for 4 hours.
15 minutes prior to the dish being done cooking, look at the bag the rice came in for cooking instructions and cook the rice according to those instructions. Right before serving, stir the lime juice and cilantro into the slow cooker. Serve the chicken and vegetables with the rice.
*While we did use 1 ½ teaspoons of oil to cook the first 4 chicken thighs in, we used 1 teaspoon of oil for the subsequent batches.
Serves 6 (2 chicken thighs, around ¾ cup of the vegetable mixture, and ¾ cup rice per serving)
This is such a scrumptious dish. We love it because it’s not only tasty, it’s cheap to make and has a comfort food feel to it !
1 boneless beef chuck roast (4 to 5 pounds) (we had to buy two separate pieces of chuck roast that equaled 4 to 5 pounds total)
2 medium onions, coarsely chopped
1 jar (16 oz.) sliced pepperoncini, undrained
1 jar (8 oz.) pickled jalapeño slices, drained (the smallest jar we could find was 12 oz. but we decided to use all the pickled jalapeño slices in it since we like the heat that the pickled jalapeños bring)
1 bottle (12 oz.) beer (we used Corona)
1 envelope onion soup mix
5 garlic cloves, minced
½ tsp. pepper (we used freshly ground black pepper)
12 kaiser rolls, split (we used hamburger buns with seeds on them)
12 slices provolone cheese (we used smoked provolone cheese slices)
Take a 4- or 5-quart slow cooker out. Cut the chuck roast in half and place it in the slow cooker (since we bought two separate piece we didn’t cut them in half, we just put them straight into the slow cooker). Add in the following ingredients to the slow cooker: chopped onions, pepperoncini slices (juice included), jalapeño slices, beer, soup mix, garlic, and pepper.
Put a lid on the slow cooker and let it cook on LOW heat for 8-10 hours or until the meat’s tender.
Take the meat out of the slow cooker and skim the fat from the cooking liquid (we didn’t skim the fat out). When the meat’s cooled down enough for you to handle, take two forks and start shredding up the meat, placing the shredded meat back in the slow cooker afterwards, stirring it around so that the other components are evenly distributed. Leave the meat in the slow cooker just long enough for it to get heated and enjoy!
The original recipe recommends serving ½ cup of the meat mixture on each roll (we didn’t measure how much meat we used) with one slice of cheese (we used two but it’s still a tasty sandwich with one slice of cheese).
This is one of our favorite sandwich recipes that we’ve ever tried. The meat’s tender, you do get a nice spiciness thanks to the jalapeño and pepperoncini slices, and the provolone gets all melted and gooey after being laid on top of the hot beef mixture. The sandwich is pretty juicy though so it’s probably better that you toast the buns to avoid them getting soggy.
We wish we could tell you where we got this recipe from but we’ve had it for years so we don’t know where we got this from.
2 pounds boneless chicken thighs or breasts, cut into 1-inch cubes (we used chicken thighs)
Kosher salt and freshly ground pepper
4 cloves garlic, finely grated
One 2-inch piece ginger, peeled and finely grated
1 jalapeño pepper, seeded and finely diced (we used a 3-inch jalapeño and we left the seeds in)
1 tablespoon paprika (we used smoked paprika)
2 teaspoons ground coriander
1 (15-ounce) can crushed tomatoes (we used Hunt’s Crushed Tomatoes
½ cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
Sprinkle 1 teaspoon salt* and ¼ teaspoon pepper* over the chicken. Take a 4- to 6-quart slow cooker out and mix together in it: the garlic, ginger, jalapeño, paprika, coriander, tomatoes, heavy cream, and ½ teaspoon salt. Toss the chicken into the slow cooker, stirring the chicken around so it’s fully coated in the tomato mixture.
Put a lid on your slow cooker and let the dish cook on HIGH heat for 4 hours. 15 minutes prior to the 4 hour mark, take the lid off just long enough to add in the peas, putting the lid back on afterwards. Serve the slow cooker mixture over rice and top individual portions with the cilantro.
*We didn’t measure how much salt and pepper we sprinkled over the chicken, we just made sure it was well seasoned.
This turned out to be a really tasty dish ! Choosing to use smoked paprika gave the dish a smoky flavor it wouldn’t have had otherwise but the smokiness didn’t overwhelm the other flavors either.
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network or Hunt’s.
1 ½ cups chicken broth or vegetable broth (we used Swanson’s reduced-sodium chicken broth)
1 cup dried lentils, sorted and rinsed
1 ½ pounds russet potatoes, cut into ¾-inch pieces
2 cups chopped onions
3 cloves garlic, finely chopped
2 cans (14.5 oz. each) diced tomatoes, undrained (we used one diced can of tomatoes and another can of petite cut diced tomatoes with zesty jalapeños)
2 tsp. Italian seasoning
1 tsp. salt (we used kosher salt)
¼ tsp. crushed red pepper flakes (we used cayenne)
1 bag (5 or 6 oz.) fresh baby spinach leaves, chopped (we didn’t chop ours)
Shaved or shredded fresh Parmesan cheese (we shredded ours)
Take a 4- to 5-quart slow cooker out and spray the inside of it with cooking spray. Add everything to the slow cooker (stirring to mix)) except the spinach and cheese.
Put the lid on the slow cooker and let the stew cook on LOW heat for 8 to 10 hours.
After those 8 to 10 hours pass, add the spinach into the slow cooker, putting the lid back on afterwards. Allow the stew to cook for another 5 minutes or however long it takes for the spinach to get wilted. Sprinkle the cheese on each individual serving and enjoy !
2 ½ to 3 pounds boneless pork country-style ribs (we used 3 pounds)
1 (12-oz.) bottle barbecue sauce (we used most of a 19 oz. bottle of Jack Daniel’s Honey Smokehouse BBQ Sauce)
2 canned chipotle chiles in adobo sauce, finely chopped (we used 3)
2 Tbsp. cornstarch
2 Tbsp. cold water
Take a 4-to-5 quart slow cooker out and place the ribs in it (we used a round 4 ½ qt. slow cooker). Take a medium-sized bowl out* and mix together in it the barbecue sauce and the chipotle chiles in adobo sauce, pouring the mixture over the ribs afterwards.
Put the lid on and set the heat to LOW, allowing the ribs to cook for 10 to 12 hours** or you can set the heat to HIGH and let it cook for 5 to 6 hours.
Take the ribs out of the slow cooker, placing them on a serving plate and covering them afterwards (to help keep them warm), keeping the cooking liquid in the slow cooker.
If you’ve been using the LOW heat setting, turn it up to high. Mix the cornstarch and water together in a small bowl before adding it to the slow cooker, stirring to combine it with the cooking juices. Put the lid back on the slow cooker and let the mixture cook for an additional 15 minutes or until the sauce has thickened. Take the lid off afterwards and serve the sauce with the ribs. (We actually forgot to do this step completely but everything still turned out delicious !)
*We just spread the chopped chipotles over the ribs, followed by the barbecue sauce.
**We cooked ours on LOW heat and by the 11 hour mark, the ribs were falling apart.
Supposed to make 8 servings.
We know this isn’t the most appetizing looking but trust us, this is delicious !
Recipe source unknown.
We weren’t paid in any form to promote Jack Daniel’s Barbecue Sauce.
3 tablespoons brown sugar (we used light brown sugar and made sure each tablespoon was packed)
1 tablespoon ground coriander
1 teaspoon garlic powder
1 teaspoon chili powder
¾ teaspoon salt (we used kosher salt)
1 (3 ½-pound) boneless pork shoulder (Boston butt), trimmed and cut into 4 pieces
½ cup ketchup
1/3 cup seasoned rice vinegar
2/3 cup water
3 tablespoons Sriracha (a hot chile sauce), divided
1 tablespoon minced peeled fresh ginger
12 (1 ½ ounce) whole-wheat hamburger buns
Take a small bowl out and mix the first 5 things together in it. Rub this mixture all over the pork.
Take a slow cooker out and mix the following ingredients together in it: ketchup, water, ginger, vinegar, water, and 2 tablespoons of the sriracha. Add the pork into the slow cooker, tossing the pork to coat it in the liquid mixture.
Put the lid on the slow cooker and let the pork cook on LOW for 8 hours or however long it takes for the meat to become very tender.
Skim the fat off the surface of the liquid (we didn’t). Take the pork out of the slow cooker and shred the pork. Stir the remaining sriracha into the cooking liquid before returning the pulled pork to the sauce, making sure to stir the pork around in the liquid so it’s fully coated. Take roughly 3 ounces of the pulled pork and place it on the bottom half of a bun, placing the top bun on the pork afterwards.
Sandwich was fine but we didn’t get that heat from the sriracha that we were expecting. We think we can improve it so we’ll fix it again. We’ll keep you updated in a later post.