Slow Cooker Garlic and Brown Sugar Chicken

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Slow Cooker Garlic and Brown Sugar Chicken
2 lbs boneless skinless chicken breasts
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tbsp minced garlic
2 Tbsp soy sauce
1/2 tsp black pepper
2 Tbsp corn starch
2 Tbsp water
hot cooked rice

Spray a slow cooker with cooking spray and place chicken in the bottom of the slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper. Pour over chicken. Cook on low heat for 4-6 hours, or until cooked through. Take chicken out of slow cooker and place on a plate and cover with foil. Pour remaining sauce into a saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and cook for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a few minutes. Serve chicken over rice and top with glaze.

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Homemade Snickers Bars
Two years ago: Honey Spice Rubbed Pork Chops
Three years ago: Chicken with Creamy Chive Sauce

White Chocolate S'mores Gooey Cake Bars

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Chocolate S'mores Gooey Cake Bars

Cookies and Cream Popcorn

This is a perfect family night treat. It's so sweet and delicious!

Printable Recipe

Cookies and Cream Popcorn

1 bag of popped popcorn or 8 cups of air popped popcorn

12 Oreos, crushed

6 oz vanilla candy melts

Mix the popcorn and Oreos together in a large bowl. Melt the candy melts in the microwave at 30 second intervals until melted. Drizzle half of the candy melts over the popcorn and use a rubber spatula to mix well. Add remaining candy melts and toss mixture gently for about a minute. Spread popcorn onto a large sheet of wax paper and cool completely, about 20 minutes. Store in an airtight container.

Recipe adapted from Erica's Sweet Tooth 

Past Recipes:

One year ago: Glazed Muffins
Two years ago: Chicken and Black Bean Quesadillas
Three years ago: Easy Ice Cream Cake

Basil Chicken in Coconut Curry Sauce

The recipe has been moved to The Traveling Circus

Click the link below for the recipe

 

Basil Chicken in Coconut Curry Sauce

Chicken Enchilada Pasta

This Recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Chicken Enchilada Pasta

Congo Bars

I love cookies but sometimes I don't feel like taking the time to make them. That's what I love about these bars. You get the same great taste of a cookie but it's a bar instead! It's so much easier and just as delicious! The great thing about this recipe is you can add whatever ingredients you like. I used milk chocolate chips and m&ms but you can pretty much use anything. The possibilities are endless.

Printable Recipe

Congo Bars
2 3/4 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter, softened
1 lb light brown sugar
3 eggs
1 tsp vanilla
1 cup chocolate chips (any variety)

Preheat oven to 350. Line a 9x13 baking pan with foil and spray with cooking spray.

In a large bowl, sift together flour, baking powder, and salt. Set aside.

In a bowl of a stand mixer, mix together brown sugar and softened butter until blended. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix. Add flour mixture and mix until combined. Stir in chocolate chips. Pour into prepared 9x13 baking pan.

Bake for 30 minutes or until the top is golden brown. Cool completely. Remove foil from pan, cut into squares, and enjoy!

Makes 24 bars

Recipe adapted from Bakerella

Past Recipes:
One year ago: Monterey Chicken
Two years ago: Grilled Chicken with Roasted Garlic Oregano Vinaigrette and Fingerling Potatoes
Three years ago: Chicken Poppy Seed Salad

Slow Cooker Sweet & Spicy BBQ Pot Roast

Printable Recipe

Slow Cooker Sweet & Spicy BBQ Pot Roast
4-7 lb boneless chuck roast, trimmed of visible fat
1-2 Tbsp saute spice (equal parts garlic powder, salt, & pepper)
2 Tbsp vegetable oil
1 can root beer
1 can (9 oz) red enchilada sauce
2 Tbsp worcestershire sauce
1/2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup water

Pat roast with a paper towel. Rub saute spice all over roast. Heat oil in a large skillet over medium-high heat. Brown roast on all sides for about 1 minute on each side. Transfer to a slow cooker.

Combine root beer, enchilada sauce, worcestershire sauce, and hot sauce. Pour over roast. Cover and cook at low heat for 8-10 hours or high heat for 5-6 hours. Remove roast and tent with foil.

Combine cornstarch and water. Stir into slow cooker and cook uncovered at high heat for 15 minutes until thick, stirring occasionally. Serve sauce over roast with mashed potatoes or rice.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Past Recipes:
One year ago: Zucchini Bites
Two years ago: Key Lime Pie
Three years ago: Orange Cream Layered Dessert