Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Yield: 4 servings

 

Prep Time: 20 min

 

Cook Time: 5 hours

Ingredients:

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Kelly's Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies

beer maple slow baked beans

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Slow Cooker Maple Bacon Beer Baked Beans

Ingredients

• ½ lbs Great Northern beans
• ½ lbs Navy beans
• 4 strips thick cut bacon
• 1 sweet white onion, chopped
• 3 tbs molasses
• ¼ cup real maple syrup
• 2 cups smoked porter beer
• 1 ½ cups water
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 3 tbs balsamic vinegar
• 2 tsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp mustard powder

Directions

• Add the beans to a large bowl. Cover with water, refrigerate overnight (8 to 12 hours). Drain. (alternately, you can add the beans to a pot of water, bring to a boil, allow to boil for 3 minutes, turn off heat and allow to soak for 1 hour. Drain). 
• Cook the bacon in a skillet over medium high heat, remove bacon from pan. Add the onions to the bacon grease, cook until soft, about 5 minutes. Chop the bacon.
• Add the bacon, onions, drained beans and remaining ingredients to a slow cooker. Cook for 8 hours on low, stirring once or twice during cooking. If beans are still firm after 8-10 hours, turn to high and cook for an additional 2 hours.

beer bbq pulled chicken

BBQ Chicken
2 pounds boneless skinless chicken breast, thighs or a mix of the two
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons chipotle chile powder
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt and pepper
3 cups of your favorite BBQ sauce 
1 cup beer (I used pumpkin beer!)
Cheddar Corn Popovers
3 eggs
1 cup whole milk (or 2%)
1 cup flour
1/2 cup fresh corn kernels
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 cup sharp white or yellow cheddar cheese
1 tablespoon butter, melted
INSTRUCTIONS
Chicken in the Crockpot


Chicken in the Crockpot
1. Place the chicken in the bowl of a crockpot. Add the honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt, pepper, BBQ sauce and beer. Cover and cook on low 6-8 hours or on high 4-6 hours. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
Chicken on the Stove
2. Heat a large heavy bottomed pot over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the chicken, honey, smoked paprika, chipotle chile powder, garlic powder, cinnamon, crushed red pepper flakes, salt and pepper. Sear the chicken until almost blackened on both sides. Once the chicken has been seared on both sides, reduce the heat to low and add the BBQ sauce and beer. Give everything a good stir and then cover the pot. Simmer the chicken for 2-4 hours, the longer the better. If the sauce gets too thick, add more beer (or water) to thin the sauce out. Once the chicken is done cooking, remove it from the sauce and shred with two forks return the chicken to the sauce and toss. Keep warm.
Cheddar Corn Popovers
3. Position a rack in the lower third of the oven. Preheat the oven to 450 degrees. Grease a standard popover pan or 12 muffin/cupcake molds.
4. Using a blender or food processor, mix the eggs, milk, flour, corn, brown sugar and salt at low speed until just combined, about 30 seconds. Add the melted butter and blend another 20 seconds or so. Stir in the shredded cheddar cheese.
5. Divide the batter among the prepared cups. Bake for 15 minutes. Lower the oven temperature to 350 degrees. Bake until puffed, golden and crisp, 15 to 20 minutes. Using a small, sharp knife, carefully cut around the sides of each popover to release. Serve immediately.
To Serve
6. Split the warm popovers open and fill them with BBQ chicken. If desired top with shredded cheddar cheese and serve with slaw. Enjoy!