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Slow Cooker BBQ Chicken on Buns – Freezer to Slow Cooker

Slow Cooker BBQ Chicken on Buns – Freezer to Slow Cooker

Slow Cooker BBQ Chicken on Buns – Freezer to Slow Cooker

As the summer has moved closer to its end I have continued cleaning up after the flood and working on being the best me I can be. As work is a little busier than it had been during June and July I am finding myself relying on make ahead meals and freezer to slow cooker meals yet again. This Slow Cooker BBQ Chicken on Buns – Freezer to Slow Cooker recipe came from Daughter Number One who has been pre-planning and prepping, too.

It always surprises me just how much time and hassle pre-planning and prepping saves me. It may take a chunk of time one day a week (Sunday for me), but it makes weeknights so much better for everyone in my house.

Last night was the first time I had made this recipe and knew from the faces around the table that it will make it into the rotation. Daughter Number Four actually had seconds.

Serving recommendations are to serve the chicken on a bun with coleslaw on the side. For my own, to make it lower carb, I skipped the bun and served my chicken over my slaw. It was delicious.

If you have not tried making dishes ahead, especially freezer to slow cooker meals, I definitely recommend this to anyone looking for an easy weeknight make ahead meal! You will not be disappointed.

Shredded BBQ Chicken

  • 4 boneless, skinless chicken breasts
  • 1 bottle of BBQ sauce (your choice)
  • ¼ cup brown sugar
  • ¼ cup Italian dressing
  • 1 Tablespoon Worcestershire Sauce
  • Hamburger buns

Mix all ingredients in a gallon freezer bag. Freeze. Remove from freezer the night before. In the morning pour the contents of the freezer bag into the slow cooker. Cook on low 6-8 hours. Shred chicken while still in crockpot and let sit in BBQ mixture for about 30 minutes on warm. Serve on hamburger buns.

 
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Posted by on August 11, 2015 in Recipe

 

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SNOW DAYS! – Slow Cooker Lo Mein

SNOW DAYS! – Slow Cooker Lo Mein

Welcome to Kansas everyone. Land of the Snow Days. Snow Days. Plural. Days. More than one… in a row. The snow days proved to be a good opportunity to make a few dishes I had been wanting to try, including a Slow Cooker Lo Mein and a 2 ingredient banana cookie.

I grew up in rural Kansas so I am used to having several snow days a year where we live in. Now that we (mostly The Hubs) home-schools the girls we don’t have to follow the district guidelines for snow days. Our children can go to school even on the snowiest of days. The snowiest of days came this past Tuesday which caused most of the state to close down, including my own employer. Closed on Tuesday due to snow. Furthermore, thanks to the approximately 13 inches of snow that fell on Tuesday, Wednesday was also a snow day. Two in a row. Now don’t get me wrong I love my children and love spending time with them. (Did you read the post about spending 5 days on the road with them last week?) I promise you, there can be too much of a good thing.

I did manage to assist the girls with a few writing assignments that they had been working on, giving The Hubs 2 entire Snow Days. Of course I also managed to try a couple of new recipes! That was the highlight of the Snow Days.

Food. Yummy food.

I had seen a couple of recipes for Slow Cooker Lo Mein in the past few weeks but hadn’t had time to try them. Also, as is frequently the case at my house there were some bananas that were screaming to go into a loaf of bread. Boy, did I show those bananas a thing or two!

First, I got the Lo Mein ready, and then I put together a couple of freezer to slow cooker meals, which I froze for some time in the future. Then, I whipped up some banana bread cookies. Healthy, healthy, healthy. Oh, and then I made a cream cheese coconut sheet cake. Not healthy.

The Lo Mein was delish! Everyone loved it. There were no leftovers due to the number of servings we all had for dinner! I’ve already been asked to make it again. Soon.

The cookies were really one of those “2 healthy ingredients” things that I see occasionally on Pinterest, Facebook, or some other site. I tried it.

Let me warn you that these cookies are dense. The girls really liked them. They are chewy and banana-y, and the way I made them – chocolate-y. Did I mention they are dense? Have a glass of milk or something handy. I think with a few modifications they would make a great breakfast bar, full of fiber and protein!

Two huge successes! That is a great day of cooking. What a Snow Day! I also managed to entertain the girls with the cooking, as well as provide them with a nice little healthy snack when they came in from playing in the snow.

I know I said I made a cake. Remember, good things come to those who wait and it is worth the wait!

Enjoy these little morsels today, and ready yourself for the next post which will be the cake. You might want to work out first.

Slow Cooker Chicken Lo Mein

  • 2 Tablespoons low sodium soy sauce
  • 1 Tablespoons sesame oil
  • ¼ teaspoon black pepper
  • ¼ cup corn starch
  • ½ teaspoon garlic powder
  • ¼ teaspoon ginger
  • 1 ½ pounds chicken breast (diced)
  • 1 cup shredded cabbage / carrot mix
  • 1 package frozen stir fry vegetables
  • ½ cup low sodium chicken broth
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon Hoisin sauce
  • 1 teaspoon garlic powder
  • 1 Tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon rice wine vinegar
  • 12 ounces spaghetti (or other long pasta, uncooked)
  1. In a glass bowl mix together first six ingredients with a fork or small whisk and add chicken breast. Marinate for 30 minutes or longer. 

  2. Spray crock of slow cooker with nonstick cooking spray. Turn slow cooker to high. 

  3. Add chicken breast to bottom of slow cooker and cover. Turn chicken every 15 minutes until browned on all sides. 

  4. Turn slow cooker to low. Add frozen vegetables on top of browned chicken. Break dry noodles in half and add on top of frozen vegetables. Top with cabbage and carrots. 

  5. Mix chicken broth, soy sauce, Hoisin, garlic powder, brown sugar, sesame oil, and rice wine vinegar together in a bowl with a fork or small whisk. Pour over the cabbage / carrot mixture. 

  6. Place lid on slow cooker and cook for four hours on low. 

  7. After two hours, remove lid and toss ingredients lightly, to make sure the noodles are separated and immersed in the liquid. 

  8. Return lid and continue to cook until noodles are done.

 

2 Ingredient Banana Cookies

  • 2 cups old fashioned oats (or gluten free)
  • 2  over ripe bananas
  1. Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick spray. 

  2. In the bowl of a food processor pulse the oats until flour-like. Add the bananas and pulse until you have a stiff dough. 

  3. Stir in optional ingredients. I added vanilla extract, chocolate chips, and pecans. 

  4. Roll the dough into balls and place on the baking sheet and press lightly. 

  5. Bake for 9 – 12 minutes, until browned.

  6.  Remove from oven to cool.

Optional ingredients Anything and everything! Vanilla Chocolate Chips Nuts Cranberries Peanut Butter This list could go on forever…

 
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Posted by on February 6, 2014 in Dinner Recipes

 

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