Welcome to my first every Slow Cooker Saturday.
Oooh...Are you as excited as I am?
Saturdays around the blog are often slow and a little spotty at best. I had been searching for something more concrete to share with you lovely readers on Saturdays and then when I did my 2012 round up and noticed how viewed the recipes are, I did a little brainstorming and came up with...
Slow Cooker Saturdays.
Slow cooker meals and I don't know each other as well as I would like. In the past, I have struggled to find recipes that I enjoy and like serving to my family.
The ones I do like, my tried and true slow cooker recipes I have already shared on the blog. Like French Dip Sandwiches, Mango Chicken with Coconut Rice, Rootbeer Pulled Pork, Chicken Enchilada Soup, and Tex Mex Shredded Pork Burritos.
I am hoping to try some new ones and on Saturdays I will share the ones that we have loved.
Another perk about Slow Cooker Saturdays is that
On this the first Slow Cooker Saturday, I am sharing this recipe for Teriyaki Chicken, which was, if I might say, to.die.for.
The Teriyaki sauce was insane. Insane I tell you.
I may or may not have "quality checked" like a fourth of the chicken before we even had dinner.
When all the chicken had been dished up and eaten I asked my Little Men for the thumbs up or the thumbs down. There were absolutely no thumbs down. This Momma's dream come true. A yippee dance ensued.
So basically, I am pretty sure I recommend this recipe.
Slow Cooker Teriyaki Chicken
adapted from Lake Lure Cottage Kitchen
2-3 chicken breasts, each cut in half
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 Tablespoons apple cider vinegar
3/4 teaspoon minced (or ground) ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Place the chicken into a slow cooker. In a bowl, combine the sugar, soy sauce, vinegar, ginger, garlic, and pepper. Whisk until the sugar is dissolved. Pour the mixture over the chicken. Cover and cook on high for 3 hours then turn the chicken over and cook for 1 hour on low.
Remove the chicken from the liquid and tear the chicken into smaller pieces, but do not shred. Cover and keep warm.
Strain the liquid from the crock pot into a sauce pan. Whisk the cornstarch and cold water in a small bowl. Bring the sauce to a boil and then slowly whisk in the cornstarch mixture. Continue to heat the sauce until it thickens.
Pour some of the sauce over the chicken to evenly coat. Serve chicken over rice and top with more teriyaki sauce.
I hope you look forward to more slow cooker recipes and are as excited as I am to expand my slow cooker recipe box. Now, I don't want you to think that because I am including another recipe posting day that the blog is turning into a recipe blog.
The blog will continue to have project, parties, sewing, and such. I mean a girl can't give up her sewing machine now can she? In fact, I have a couple of projects currently in the works that I am hoping to share with you next week.
Thanks for being the best readers!
Oh...if you have any favorite slow cooker recipes, I would love for you to share them! Just drop me an email.
Linking up here: