Slow Cooker Hawaiian-Style Meatloaf

Add a Hawaiian twist to your next meatloaf with this sweet and tangy Slow Cooker Hawaiian-Style Meatloaf

Slow Cooker Hawaiian-Style Meatloaf | www.motherthyme.com

I have been doing a lot of slow cooking lately.  Although I love to use my slow cooker year round, I find myself using it more in the winter.  Stews, soups and winter comfort foods are perfect in the slow cooker and you certainly can’t beat the convenience.  

One of the ultimate comfort foods is meatloaf.  Who doesn’t love a warm slice of meatloaf topped with gravy and a side of mashed potatoes?  I gave this meatloaf a Hawaiian twist with this Hawaiian-Style Meatloaf.  A sweet and tangy marinade that combines ketchup, brown sugar, pineapple juice and a splash of liquid smoke and Worcestershire sauce are mixed in with the meat.  The flavor is outstanding and is not overly sweet. 

Slow Cooker Hawaiian-Style Meatloaf | www.motherthyme.com

What really adds the final touch to this is reserving some of the marinade to drizzle on top of the meatloaf before serving.  The marinade alone is worth every bite.  Move over ketchup, I also like to serve some of this yummy marinade on the side for dipping.  Yes, I totally suggest doubling the marinade if you are serving this to dippers, as it is going to go fast! 

Prepping this meal takes a matter of minutes and the rest of your day is spent getting things done.  After a long day, dinner will be ready and waiting, thanks to the slow cooker.  The result is perfectly cooked meatloaf that isn’t dry.   Serve along with some grilled pineapple slices, roasted potatoes or even some sweet glazed baby carrots for a tasty dinner. 

Slow Cooker Hawaiian-Style Meatloaf | www.motherthyme.com

Slow Cooker Hawaiian-Style Meatloaf

Prep Time: 15 minutes

Cook Time: PT4-10H

Total Time: PT4-10H15M

Yield: 8-10 servings

Slow Cooker Hawaiian-Style Meatloaf

Ingredients

  • 2 pounds ground beef
  • 2 large eggs, lightly beaten
  • 1/2 cup bread crumbs
  • 1/2 cup white onion, diced
  • 1/2 cup crushed pineapple, drained and juice reserved
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • Pinch of black pepper
  • 1/4 cup ketchup
  • 1/4 cup light brown sugar
  • 1/4 cup pineapple juice (from reserve)
  • 4 teaspoons low sodium soy sauce
  • 4 teaspoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • 1/8 teaspoon ground ginger

Instructions

  1. In a large bowl add beef, eggs, bread crumbs, onion, crushed pineapple, parsley, salt, garlic and pepper.
  2. In a small bowl mix ketchup, brown sugar, pineapple juice, soy sauce, Worcestershire sauce, liquid smoke and ginger until blended.
  3. Reserve 1/3 cup of the marinade for serving.
  4. Pour the remaining sauce in meat mixture and mix all the ingredients until combined and form mixture into a ball.
  5. Spray slow cooker with cooking spray or liner.
  6. Place meat into slow cooker and form into a loaf.
  7. Brush 1-2 tablespoons of reserved marinade on top.
  8. Cover and cook on low for about 7-8 hours, or high for 4-5 hours, until internal temperature of meat placed in the center is 160 degrees.
  9. Carefully remove loaf with a large spatula and place on serving platter or slice and serve directly in slow cooker.
  10. Drizzle cooked meatloaf with remaining marinade before serving.
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Slow Cooker Chicken Fajitas #PepperParty plus Le Creuset Giveaway!

An easy recipe for Slow Cooker Chicken Fajitas that includes a tasty fajita marinade.  This recipe can easily be made in the oven too! 

Slow Cooker Chicken Fajitas - www.motherthyme.com

I love Mexican food.  At least once a week I have a Mexican dish on the dinner menu.  One of my favorites are my Slow Cooker Chicken Fajitas.  Large strips of chicken tossed in a delicious homemade fajita marinade and topped with bell peppers and onions.  After five or six hours simmering in the crock pot, dinner is ready and waiting.  Just warm up some flour tortillas and grab your favorite toppings such as guacamole, salsa, sour cream and of course shredded cheese for an easy meal great for those busy weeknights.

If you don’t have a crock pot, no worries.  You can easily make these in your oven in about thirty minutes.  Toss the chicken in the marinade and and place in a 9×13 casserole dish.  Drizzle the bell peppers and onions with olive oil and gently toss with chicken.  Bake in a 400 degree oven for about 25-30 minutes.  Easy as that!

Whether you make these chicken fajitas in your crock pot or bake them in your oven, these will quickly become a family favorite you’ll want to add to your dinner menu again and again.

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Today kicks off Bell Pepper week!  And what are fajitas without bell peppers?  Over the next seven days, I’ll be joining some of my blogging buddies and Divemex where we will be featuring a variety of bell pepper recipes along with awesome giveaways, a Twitter Party and a PinChat.  The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.  You can learn more about Divemex by visiting their website and join them on Facebook.  

#PepperParty

If you love bell peppers you don’t want to miss the Twitter party tonight at 8:00pm where we will be chatting all things bell peppers.  Follow along or join in using hashtag #PepperParty.

GIVEAWAY!!

#PepperParty

How would you like to win a beautiful 3 1/2 quart Le Creuset Braiser valued at $240.00 to sautée your beautiful bell peppers in?  I own this braiser and it’s the best.  I use it almost everyday.  Scroll down to enter for your chance to WIN! 

Good luck! 

21 Delicious Bell Pepper Recipes

How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
Curried Coconut Chicken Soup with Brown Rice by Chocolate & Carrots
Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
Italian Stuffed Peppers by poet in the pantry
Slow Cooker Chicken Fajitas by Mother Thyme
Red and Yellow Bell Pepper Soup by The Redhead Baker
Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
Quiche Provencale by Healthy. Delicious.
Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Poached Egg in a Bell Pepper by Food Snob 2.0

Slow Cooker Chicken Fajitas - www.motherthyme.com

What you need
Chicken breast, cut into strips
Sweet onion
Bell peppers
lime
Vegetable oil
Olive oil
Light brown sugar
Worcestershire sauce
Chili powder
Cumin
Garlic powder
Salt
Pepper
Flour tortillas
Toppings – guacamole, salsa, shredded cheese, sour cream, lettuce

Step one:  Mix marinade until blended and toss with chicken. Spray cooking spray in slow cooker and add chicken.


Step two:  Toss peppers and onions with olive oil and add on top of chicken. Cover and cook for 4-6 hours on low.

Slow Cooker Chicken Fajitas - www.motherthyme.com

Slow Cooker Chicken Fajitas

Prep Time: 10 minutes

Cook Time: PT4-6H

Yield: 4-6 servings

Slow Cooker Chicken Fajitas

Ingredients

  • 1 1/2-2 pounds boneless, skinless chicken breast cut into about 1/2 inch strips
  • 1 large sweet onion, cut into large slices
  • 2 medium bell peppers (red, orange or yellow), seeded and cut into large strips
  • 1 lime, juiced (about 2 tablespoons)
  • 1 tablespoon vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon light brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Pinch of black pepper
  • 1 tablespoon olive oil
  • 8-10 flour tortillas
  • Toppings for serving: guacamole, salsa, shredded cheese, sour cream

Instructions

  1. In a medium bowl stir lime juice, vegetable oil, chili powder, worcestershire sauce, brown sugar, cumin, salt, garlic powder and pepper until blended.
  2. Pour sauce over chicken and toss to coat.
  3. Spray slow cooker with cooking spray and add chicken.
  4. Toss sliced onions and peppers with olive oil and add on top of chicken.
  5. Cover and cook on low for 4-6 hours until chicken is cooked thoroughly and vegetables are tender.

Slow Cooker cooking time varies depending on temperature of your slow cooker. Oven option- Preheat oven to 400 degrees. Toss chicken with sauce and place in an 9x13 casserole dish. Toss onions and peppers with olive oil and add on top of chicken. Bake for 25-30 minutes until chicken is cooked thoroughly.

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Slow Cooker Asian Pulled Pork

 

Slow cooked pulled pork simmered in an Asian Ginger Baking Sauce and served with Creamy Teriyaki Slaw for a delicious meal to enjoy any night of the week.

Slow Cooker Asian Pulled Pork - Mother Thyme

Pulled pork is a family favorite. I often serve it for football parties or get togethers since everyone loves a good pulled pork sandwich.

I especially love creating a meal that combines fresh ingredients with ready-to-go sauces that can create a dish that has layers of flavor. Kraft has created a line of Recipe Makers that include nine different products including Chicken Bruschetta Pasta and Tex-Mex Chicken Fajitas. I am in love with these! Each box includes two complementary sauces. You just need a few fresh ingredients to create one delicious meal. Each one includes two additional recipes, but these sauces have such versatility you can create your own dish.

This Slow Cooker Asian Pulled Pork was used with the Kraft Recipe Makers Asian Fish Tacos. The Asian Ginger Baking Sauce and the Creamy Teriyaki Finishing Sauce which are included with the Asian Fish Tacos are amazing in this dish. The tender pork is full of flavor. Mr. Mother Thyme, who loves his pulled pork, has raved about this. I have made this recipe a few times, and there are never any leftovers. You can even serve the pork over rice and sprinkle with some green onions. The pulled pork is so tender and juicy. It is topped with a Creamy Teriyaki Slaw which is the perfect compliment to this meal. What would pulled pork be without cole slaw, right?

With Kraft Recipe Makers, you can stick with one of the yummy recipes included or you can have fun and be creative. The Asian Fish Tacos also includes recipes for Baked Teriyaki Fish and Asian Almond Salmon, for a variety of chef quality meals made right in your own kitchen any night of the week that your entire family will love.

Slow Cooker Asian Pulled Pork - Mother Thyme

What you need

Kraft Recipe Makers Asian Fish Tacos
Pork shoulder
Cole slaw mix
Fresh cilantro
Green onions
Sesame seeds
Rolls

Check out my video to see how fun and easy it is to create this dish.

What’s your favorite go-to family recipe? Or, what would you create with Kraft Recipe Makers?

Comment below for a chance to win a $100 Visa gift card!

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Slow Cooker Asian Pulled Pork

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 6-8 servings

Slow Cooker Asian Pulled Pork

Ingredients

  • 1 box Kraft Recipe Makers Asian Fish Tacos
  • 3 pound pork shoulder
  • 1 tablespoon corn starch
  • 16 ounce bag cole slaw
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons green onion, chopped
  • 1-2 teaspoons sesame seeds, optional
  • Buns for serving

Instructions

  1. Place pork in slow cooker. Pour Kraft Recipe Makers Asian Ginger Baking Sauce over pork and turn to coat. Cook on low for 8 hours until pork is thoroughly cooked.
  2. Remove pork from slow cooker and set on a platter to cool.
  3. In a small bowl stir 1/4 cup of liquid from slow cooker with corn starch until dissolved. Stir mixture back into remaining liquid.
  4. When pork is cool to touch shred using the back of two forks. Stir back into slow cooker and toss with sauce.
  5. Cook for 15 minutes longer until sauce thickens.
  6. To make Creamy Teriyaki Slaw, place cole slaw mix, cilantro and green onions in a medium bowl. Pour in Kraft Recipe Makers Creamy Teriyaki Finishing Sauce and toss to coat. Stir in sesame seeds if desired. Chill in refrigerator until ready to serve.
  7. To assemble, place desired amount of pork on roll. Top with slaw and serve.

Pork is also great served over rice and topped with chopped green onions.

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Crock Pot Honey Sesame Chicken

Make tonight takeout night with sweet Honey Sesame Chicken cooked in the crock pot for a simple meal that is full of flavor.  Serve over rice or noodles for a simple and delicious meal. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

The other day I received an order from Bath and Body Works that included Pumpkin Cupcake, Autumn Day and Nutmeg and Spice candles.  I think its safe to say I’m ready for fall.  I’ve always been like this.  I get anxious for fall in late July, and Christmas in November.  In March I’m ready for winter to finally end and summer to begin.  That’s probably why I didn’t last long living in Florida, I missed the change of seasons. 

No matter what season it is, I always enjoy meals in the crock pot.  They take only minutes to prep, it doesn’t heat up the kitchen on a hot summer day, and in 4-8 hours dinner is ready. 

It has been a busy summer.  Many days I am outside all day chasing the kids around the yard or spending hours in the pool.  After a long day, it is nice to come inside to dinner ready thanks to my handy crock pot.  Instead of ordering takeout, it is easy to create delicious takeout inspired dishes in the crockpot like my Honey Sesame Chicken.  This tender shredded chicken is simmered in a sweet honey sauce.  Serve over rice or even noodles for an simple dinner you are going to love. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

What you need
Chicken
Honey
Low sodium soy sauce
Sesame oil
Tomato paste
Minced garlic
Light Brown Sugar
Cornstarch
Salt and pepper
Sesame seeds
Green onion or chives for serving
Cooked rice or noodles for serving

Step one:  Lightly season chicken with salt and pepper. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Step two:  Combine ingredients in a small bowl and stir until blended. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Step three:  Pour sauce over chicken and stir to coat.  Cook for 4-8 hours (depending on low or high setting) until chicken is thoroughly cooked. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Step four:  Carefully remove chicken and set aside to cool. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Step five:  Mix cornstarch with liquid from the crock pot until cornstarch is dissolved.  Pour mixture back into remaining sauce in the crock pot. 

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Step six:  Shred chicken, add back into crock pot and toss with sauce.  Continue to cook for and additional 15-20 minutes until sauce is thickened.  Whip up some rice or noodles and dinner is served.  Yum!  

Crock Pot Honey Sesame Chicken | www.motherthyme.com

Crock Pot Honey Sesame Chicken

Prep Time: 10 minutes

Cook Time: PT6-8H

Total Time: PT6-8H10M

Yield: 4-6 servings

Crock Pot Honey Sesame Chicken

Ingredients

  • 2 pounds boneless, skinless chicken breast
  • 1 cup honey
  • 1/3 cup low sodium soy sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon light brown sugar
  • 2 teaspoons sesame oil
  • 2-3 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame seeds
  • Salt and pepper
  • Chopped green onion or chives for serving (optional)
  • Cooked rice or noodles for serving (optional)

Instructions

  1. Lightly season chicken with salt and pepper.
  2. Spray crock pot with cooking spray and place seasoned chicken in crock pot.
  3. In a small bowl combine honey, soy sauce, tomato paste, brown sugar, sesame oil and garlic and stir until combined. Pour over chicken and toss to coat.
  4. Cook on low for 6-8 hours or high for 4-5 hours until chicken is cooked thoroughly. Remove chicken from crock pot and set aside.
  5. In a small bowl add 1/4 cup of liquid from crock pot and stir with cornstarch until cornstarch is dissolved. Stir mixture back into remaining sauce in crock pot.
  6. When chicken is cool to touch, shred chicken into pieces. Add chicken back into the crock pot and toss to coat with sauce. Continue to cook for 15-20 minutes until sauce is thickened.
  7. Serve over rice or noodles. Sprinkle chicken with sesame seeds and chopped chives or green onion.
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More crock pot and takeout favorites
Slow Cooker Thai Chicken Noodle Soup
Crock Pot Baked Potatoes with Garlic and Chives
Slow Cooker Pork Ragu

Slow Cooker Chicken Stroganoff

 

Slow Cooker Chicken Stroganoff


Not to sound like that popular infomerical but I love set it and forget it meals.  We live in a busy world.  From work, kids and other commitments let’s face it, twenty four hours in a day is not enough.  Finding time to prepare dinner for the family after a long day can sometimes be hard.  If you have a few minutes in the morning before heading out the door you can let dinner cook while you are out for the day.  You can come home to a warm dinner ready with just a crock pot and a few ingredients.    

I recently had a chance to try the new Progresso Recipe Starters and let me tell you these are great!  They come in five different varieties that add so much flavor to a variety of dishes.  I have developed some new recipes with these and over the next few weeks I look forward to sharing these creations with you.  

First up is Slow Cooker Chicken Stroganoff.  Stroganoff is a classic comfort food.  Serve over hot egg noodles and rice on a chilly day for a satisfying meal.  Stroganoff is most popular using meat but it is just as good with chicken.  To make this meal even easier, combine all the ingredients in your crock pot for a no fuss, easy meal.  

Serve with a lettuce salad and dinner is served!

Slow Cooker Chicken Stroganoff


Slow Cooker Chicken Stroganoff

Ingredients

Instructions

  1. Add Progresso Creamy Portabella Mushroom Recipe Starters and sour cream to slow cooker and stir until combined. Add in chicken, onion, garlic, salt and pepper and mix with mushroom mixer.
  2. Cook on low for 4-6 hours.
  3. Serve over warm egg noodles or rice.
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Slow Cooker Chicken Stroganoff
Disclosure:  I received a sample of Progresso Recipe Starters to try.  I was not compensated for this post.  All opinions as always are my own.  

Slow Cooker Pork Ragu

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I am pretty traditional when it comes to serving dinner at the table or any meal as a matter of fact.  I like for us as a family to enjoy dinner together.  It is one time during the day that we can come together and enjoy a good meal.  Sure the kids are sometimes more interested in feeding their food to the dogs or would rather be running around but for me it’s about family time.  Ten or twenty minutes with no TV, cell phones or laptops.  It is just family, food and conversation.  

When I was growing up I remember sitting at the kitchen table and not being excused until all my food was finished.  I even remember like it was yesterday when I didn’t finish my peas and my mother made me sit at the table which felt like hours until all my peas were gone.  I’m sure I finally finished them or I still may be sitting at that table.

I want my young kids to grow up with those traditional values and know that meals are at the table, even if it means sitting at the table until they eat all their peas.  Sure before we had kids Mr. Mother Thyme and I would curl up on the couch and eat dinner from time to time.  There was even a time when I actually went to an office and worked all day.  I would  come home late from work leaving the weeknight cooking duties to Mr. Mother Thyme.  Then I got lucky when we moved from Florida up North and I worked from home.  I could multi-task by hunting down promoters, booking flights for DJ’s, instant messaging my boss and stirring a pot of soup, or whatever I was cooking that day all at the same time. 

During hectic days, or just a lazy curl up on the couch let dinner simmer kind of days I always love relying on my trusty old crock pot.  For this Pork Ragu I prefer cooking it in my crock pot which provides for such tender pork.  After browning the pork which I tend to do with most meat before putting it in the crock pot, I top it with tomatoes, herbs some vegetables a splash of wine and broth and let it slowly cook all day.  A thick hearty noodle such as pappardelle or a rigatoni is the perfect compliment to this very simple and rustic dish.  

Perfect for an enjoyable dinner around the table with the family.


Slow Cooker Pork Ragu


Serves 4-6

Ingredients
2 tablespoons olive oil
2 1/2 pound boneless pork loin 
1 28oz can crushed tomatoes
3/4 cup chicken stock
1/2 cup onion, chopped
1/3 cup grated carrots
1 tablespoon tomato paste
1/2 teaspoon minced garlic
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/4 teaspoon dried rosemary leaves (or freshly chopped rosemary)
1/8 teaspoon dried thyme leaves (or freshly chopped thyme)
1 bay leaf
Splash of red wine
1 package of Pappardelle, fettuccine or rigatoni

Directions
Heat olive oil in a large skillet or dutch oven over medium heat.  Season pork loin with 1/2 teaspoon salt, 1/4 teaspoon pepper, rosemary and thyme.  Brown all sides or pork, about 3-4 minutes per side.  Spray non-stick cooking spray inside crock pot.  Place pork inside crock port.  Top pork with crushed tomatoes, chicken stock, onions, carrots, tomato paste, garlic, bay leaf, a splash of red wine and a dash of salt and pepper.  


Heat on low for 8 hours or high for 4-5 hours.  


When pork is cooked, using two forks roughly shred pork into large pieces.  Remove bay leaf and place pork back into sauce, season with additional salt and pepper for taste.  Turn heat to simmer/warm for an additional 30 minutes.  


Meanwhile boil a large pot of salted water on stovetop.  Bring pasta to boil per package directions.


Toss pasta with pork and serve warm with top with fresh cheese and chopped fresh parsley.  


Shared on:  Jennifer Cooks {Fusion Fridays}

Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup
 
For this month’s Crazy Cooking Challenge the featured dish is Chicken Noodle Soup.  The concept of the Crazy Cooking Challenge is to highlight a dish from another food bloggers site.  When the challenge was given I already knew I wanted to try a slow cooker version of chicken noodle soup since I typically make my version on the stove.   For this challenge I also wanted to do something a different than the classic chicken noodle soup.
 
Recently I saw on Bev Cooks the recipe for Slow Cooker Thai Chicken Noodle Soup.   I knew not only did I need to try this recipe soon but it would be great to highlight for this month’s challenge.  Bev has an amazing site with laugh out loud posts, delicious recipes and stunning photos.
 
This recipe is fabulous!  The flavors remind me of one of my favorite Thai dishes, Panang Curry but all whipped up in an amazing soup.  This recipe is easy to make.  How can you go wrong with a delicious soup made in the slow cooker?  This soup is bursting with flavors of fresh lime, cilantro and ginger all swimming in a creamy coconut broth.  
 
If I had any leftover I’d love to share some with you but someone ate it all.  Hmm,  I wonder who?  Anyways, if you love Thai and/or coconut dishes you need to try this soup!  Enjoy!
 
Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup

Slow Cooker Thai Chicken Noodle Soup

Ingredients

  • 3 chicken breast (about 1 1/2 pounds)
  • 3 or 4 cloves garlic, minced
  • 2 tablespoons freshly minced ginger
  • 2 (13.5 oz) cans coconut milk
  • 4 cups (32 oz) chicken stock
  • 3 tablespoons soy sauce
  • 4 oz thin rice noodles
  • 1 large or 2 medium red bell peppers, diced
  • 2 cups fresh beans sprouts
  • 2 jalapenos, finely sliced
  • 2 limes
  • Cilantro for garnish
  • Coarse salt and freshly ground pepper

Instructions

  1. In a slow cooker, add the coconut milk, broth, garlic, ginger, chicken, soy sauce, a pinch of salt and freshly ground pepper. Cook on high for 3 hours.
  2. Using tongs, remove chicken from pot and shred with two forks. Return to pot. Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Taste and add more salt and pepper if needed.
  3. Serve each bowl garnished with sliced jalapeno, cilantro and freshly squeezed lime juice.

Adapted from Bev Cooks

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Slow Cooker Thai Chicken Noodle Soup

BBQ Pulled Chicken with Sauteed Vidalia Onions


We love pulled pork sandwiches.  Since I normally use pork I wanted to try something different and made it with chicken instead.  The result is tender, juicy pulled chicken.  Top the sandwiches with sauteed vidalia onion and serve on a toasted bun and dinner is served.

These sandwiches are so easy to make and perfect for a weeknight dinner.  As we approach football season (Go Bills) this is great dish to serve for a football party.  Guests will be pleasantly surprised when they see this dish expecting it to be pulled pork, but is chicken instead.  Instead of serving chicken wings at your football party, try these pulled chicken sandwiches, and they can topped with Blue Cheese dressing.  Wow!  Sounds good doesn’t it?   

The chicken is cooked in the crock pot.  When the chicken is done it is so tender that it will just fall apart as you are shredding it.  My method for shredding the chicken is using two forks.  One to hold the chicken and the other fork used to shred the chicken apart.

After the chicken is shredded, stir in just a little more barbecue sauce.  You don’t want it to be overly saucy.  I like to serve it with just enough but not dripping with barbecue sauce.  If you like additional sauce, serve it on the side.  Turn the slow cooker off or on warm and saute some sweet vidalia onions to top these yummy sandwiches.  The sweetness of the vidalia onion works great with this sandwiches.  Once the onions are sauteed, using the same skillet the onions were cooked in, toast up some buns.   

I always know when dinner was a hit when my husband keeps asking if there is anymore.  



BBQ Pulled Chicken with Sauteed Vidalia Onions
Print recipe


Serves:  8

Ingredients:
3 ½ pounds chicken breast, washed (about 6 medium breasts)
1 ½ cups barbecue sauce
1 tablespoon brown sugar
2 medium vidalia onions, sliced
1 tablespoon olive oil
8 sandwich rolls
Salt and pepper to taste

Directions:
Place chicken breasts in a crock pot and sprinkle with salt and pepper.  Add in 1 cup barbecue sauce and brown sugar and mix well.  Cook on low for 8-10 hours or on high for 4-5 hours until chicken is tender and cooked thoroughly and the internal temperature of chicken is 165-170 degrees.  

Turn off crock pot and using two forks, shred chicken.  Add another ½ cup of barbecue sauce to shredded chicken and stir.  
In a large skillet add in olive oil on medium heat.  Add in onions and sautee until onions are tender and brown, about 10 minutes.  
Place sauteed onions in bowl and using same skillet toast desired amount of rolls. 

Add desired amount of chicken and onion to toasted rolls and serve.