HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier.  I am pretty sure he was smitten by this chicken dinner!!!  Try it at home and see if it wins you some chocolates!!!! It is THAT good!!!  CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

 

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you'd like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

CROCKPOT CANDY

LOVE PEANUTS, PEANUT BUTTER & CHOCOLATE? THIS CANDY IS FOR YOU!!!

Ingredients

1 - 16 oz jar	unsalted peanuts
1 - 16 oz. jar	salted peanuts
1 - 12 oz bag	semi-sweet chocolate chips
1 - 12 oz bag	milk chocolate chips
2 - 10 oz bags	peanut butter chips
2 - 1 lb pkg	white chocolate chips

Directions

Layer all ingredients in a large crockpot (starting with peanuts).  Pile chips on top of peanuts and not too close to sides of pot or they will burn.   Turn the pot on low, cover with lid, and leave sitting for 2 hours. Next, time I would stir this after an hour to prevent any scorching of the peanuts!!!!!  Watch it closely.  Then stir and spoon mixture on to wax paper or into cupcake liners.  Chill 1 hour.  

Adapted from Just a Pinch

JACK DANIEL'S BARBECUE CHICKEN PIZZA

Have leftover chicken from this awesome Jack Daniel's chicken recipe? Whip up a barbecue chicken pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your chicken/peaches.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

SHORT RIB PIZZA

Have leftover shortribs from this awesome shortrib recipe? Whip up a shortrib pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your shortribs.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

JACK DANIELS APRICOT-PEACH BARBECUE CHICKEN!!!!

• 2 split chicken breasts, bone in, skin on (3 pounds) *Note, this made so much sauce you could use more chicken than this!! Original calls for 12 bone in thighs so you could use that instead if you like!!!
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Jack Daniel's
• 12 ounces, fluid Barbecue Sauce
• 1 jar (10 oz) Apricot Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 16 ounce bag, frozen sliced peaches

Heat oil and butter in a heavy pot over medium-high heat. Salt and pepper the chicken and place chicken in the pot, skin side down. Brown both sides, then remove to crockpot, skin side down.  Add onions to pan and stir, cooking for 2 minutes. Remove from heat to be safe and pour Jack Daniel's into the pot.  Scrape the bottom of the pan, allowing Jack Daniel's to reduce for two mins . Pour in barbecue sauce, preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined and comes to a boil.  Cook just a few minutes to blend flavors.  Pour over the chicken. Top with the frozen peaches.  Cook on low for 8 hours.  Shred chicken and load up with sauce on top!!!! Serve over rice or quinoa!

 
ADAPTED FROM PIONEER WOMAN

CROCKPOT ROTISSERIE CHICKEN SOUP

THIS CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN. THE FLAVOR IS UNBELIEVABLE!!!

1 (3-lb) rotisserie chicken (BUY AT COSTCO!)
2 celery ribs
1 medium onion, whole, left unpeeled
8 cups chicken broth
6 medium carrots,  peeled
Noodles, cooked separately once soup is done (I used Schar GF spaghetti and broke it)

preparation
Remove most white meat from chicken, chop into cubes and and set aside covered in fridge.  Place rest of chicken in crock pot.  Pour in broth.  Add onion, celery, carrots and 1 T. kosher salt.  (Judge salt for yourself-I actually used a bit more than a tablespoon but we love salt!!!  Go less if you are watching sodium!!!)  I cooked my soup 4 hours on low and 1 hour on high to soften those carrots! Cook according to your crockpot.  Once done, discard bones.  Add noodles and white meat to the soup and enjoy!!!

BONELESS SHORT RIBS COOKED IN THE CROCKPOT WITH COGNAC GRAVY!!! TRANSFORM THEM INTO SHORTRIB SLIDERS!

I know, I know, you can't believe I never owned a crockpot! True!  Reason why? I am afraid to leave it on when I am not home.  I finally decided to get one because everyone who owns one loves it! I wanted in on this love of delicious crockpot cooked foods.  Well, I am sold!  Once done cooking, these ribs were literally falling apart off the fork-wow!!! Here is my first crockpot meal!

Crock Pot Boneless Beef Short Ribs (4 servings)

• 2 to 2 1/2 lbs boneless beef short ribs
• 4 T. butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup cornstarch
• 1/2 cup red wine
• 1 large onion, chopped (about 1 cup)
• 1 cup beef broth
• 1/4 cup red wine vinegar (I was out of it so used 2T. red wine and 2T. white vinegar)
• 1/2 cup brown sugar
• 3 cloves garlic, crushed
• 1 teaspoon chili powder 
• a few mushrooms

Place cornstarch, salt and pepper in ziploc.   Add boneless ribs to coat and then brown in a skillet in the butter until browned on both sides.  Place ribs in crockpot. To the skillet, add the onions and cook a few minutes.  Add the wine, broth, vinegar, mushrooms.  Stir in sugar, garlic and chili powder.  Bring to a boil and pour over the ribs.  Cook on high 5 hours.  Remove fat from sauce.  
To thicken sauce, pour it into a pot.  Combine 2T. cornstarch and 2T. water and add to sauce. Let boil until thick. (*note, I also added about a cup of beef broth and a few Tablespoons of cognac.  Then I strained the gravy)

I shredded the ribs and served them on udi's gluten free rolls with onion and avocado!!!
Adpated from Hey, Mom! What's for Dinner?