Slow-Cooked Success
February 25th, 2018

Crockpot Orange Ginger Chicken

  • 3 chicken breasts or 5 to 6 thighs
  • 1/2 cup low-sodium soy sauce
  • 1 cup orange juice
  • 1/3 cup honey
  • 1 teaspoon fresh grated ginger
  • 1 to 2 cloves minced garlic
  • 1/4 cup cornstarch
  • Green onions, sliced

Spray crockpot with cooking spray. Cut the chicken and put into the crockpot. Mix together soy sauce, orange juice, honey, ginger, garlic and cornstarch. Pour mixture over chicken.

Cover and cook on low for 5 to 6 hours.

Serve over rice, and top with green onions.

Notes: If sauce is too thick, add a little more water and stir before serving.


Mongolian Beef

  • Nonstick cooking spray
  • 1/4 cup cornstarch
  • 1 1/2 pounds beef flank steak, London broil or skirt steak
  • 1 cup water
  • 3/4 cup low sodium soy sauce
  • 1/4 to 1/2 cup brown sugar, depending on desired sweetness
  • 1/2 cups finely chopped carrots
  • 3 green onions, chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger root
  • Rice

Cut up your choice of meat. Put into a zip-top bag with cornstarch, and shake to coat. Set the meat aside for 10 minutes to let rest.

While the meat is resting, mix together the soy sauce, water, garlic, ginger and brown sugar.

Spray a slow cooker with cooking spray. Add meat to the slow cooker and pour the sauce on top. To avoid having mushy vegetables, do not add them until there is about half of the cooking time left.

Cook on low for 4 to 5 hours or high for 21/2 hours.

Check the thickness of the sauce about 1/2 hour before cooking time is done. If it is too thick, add a 1/2 cup water at a time until reaching the desired thickness.

Serve over rice.


Tangy Slow Cooker Tortellini

  • Nonstick cooking spray
  • 1 can original sloppy joe sauce
  • 1 can thick and chunky sloppy joe sauce
  • 1 package frozen tortellini, any kind
  • 1 1/2 cups precooked chicken
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup water

Spray a slow cooker with cooking spray. Add tortellini, sauces, chicken and water. Stir. Cover and cook on low for 3 hours.

Add cheese 10 to 15 minutes before serving so the cheese melts.

Note: This is not an all-day slow cooker recipe—the tortellini cooks too fast for that.


Creamy Italian Stuffed Chicken

  • Nonstick cooking spray
  • 1/2 cup Italian dressing
  • 4 to 6 boneless, skinless chicken breasts
  • 2 small cans nonfat cream of chicken soup
  • 1/2 cup milk
  • Fresh or frozen asparagus spears,
  • 2 per chicken breast
  • 4 to 6 mozzarella sticks (string cheese)
  • Crispy onions

Cut a slit in each chicken breast. Don’t cut all the way through—just enough to stuff a stick of mozzarella cheese and two asparagus spears inside.

Spray a slow cooker with cooking spray or use a slow cooker liner. Lay chicken in the bottom.

Mix together dressing, soup and milk. Pour over chicken. Cook for 8 hours on low.

Served topped with crispy onions.


BBQ Chicken Sandwiches

  • Barbecue sauce, 1 bottle per three chicken breasts
  • Chicken breasts
  • 1/4 cup apple cider vinegar
  • 1 teaspoon red pepper flakes
  • 1/4 cup brown sugar
  • 1/8 teaspoon garlic powder
  • Sweet onion slices

Place as many chicken breasts in the slow cooker as needed. Add a few slices of sweet onion.

Mix together vinegar, red pepper flakes, brown sugar and garlic powder. Pour over chicken with barbecue sauce.

Cook on low for about 3 to 5 hours, then shred the chicken. Serve on sandwich rolls and add cheese if desired.


Carne Asada Tacos

  • Nonstick cooking spray
  • 2 pounds skirt steak
  • 1 package taco seasoning

Cut meat into strips. Spray a slow cooker with cooking spray. Add meat, taco seasoning and water.

Cover and cook on low for 5 to 6 hours. Serve with soft or hard shells and fixings.

Recipes and photo by Shari Lynne at Faith and Food for Busy Moms


Slow Cooker Cheesy Cornbread

  • Nonstick cooking spray
  • 1 cup milk
  • 3 eggs, beaten
  • 2 packages (8 1/2 ounces each)
  • corn muffin mix
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 cup frozen corn
  • 2 cups shredded cheddar cheese, divided

Spray a 6-quart slow cooker with cooking spray. In the slow cooker, mix eggs, corn muffin mix, paprika, garlic powder and salt until well blended.

Stir in corn and 1 cup cheese. Place a clean kitchen towel over the slow cooker and cover with the lid.

Cook for 2 hours on high, or until toothpick in the center of the cornbread comes out clean. Uncover.

Sprinkle cornbread with remaining cheese. Let stand, uncovered, for 30 minutes or until the cheese is melted.

Courtesy of McCormick