BBQ Slow Cooker {frozen} Chicken

This recipe is soooo simple. I love it mainly because I can throw in frozen chicken, leave it and not worry about dinner that night. And it tastes great! Coupled with some coleslaw and baked beans, serve over a baked potato or even rice, this is a great recipe your whole family will love. Seriously. Bobby Flay's coleslaw is a nice, tangy addition to any shredded chicken or pork sandwich. We made it for our Super Bowl party this year too, and it was a big hit. 

BBQ Chicken, Slow Cooker style
Recipe from allrecipes
Yield: Serves 6-8

--6 frozen skinless, boneless chicken breast halves
--1 (12 ounce) bottle barbecue sauce (NOT cheap BBQ sauce, we prefer Sweet Baby Ray's)
--1/2 cup Italian salad dressing **
--1/4 cup brown sugar
--2 tablespoons Worcestershire sauce

**I did not have Italian dressing so I just added about 1/4 cup olive oil, couple tablespoons red-wine vinegar, some Mrs. Dash, 1/8 tsp smoked paprika, salt, and some garlic powder.

Throw all ingredients, except chicken, into a small bowl. Whisk together. Set aside. Add chicken to the crock pot. Pour sauce over chicken. Cook for 6-8 hours on LOW. If you have less time, cook 3-5 hours on high. Or start on high, for 2 hours and then reduce to low and cook for 3-4 more. The chicken must be 165 degrees to be safe to eat. Once meat is cooked, remove lid and shred chicken, using two forks and tearing. Keep crock-pot on warm or serve until ready to eat. Serve over rice, baked potato or ciabata roll or hamburger bun with coleslaw.

Bobby Flay's Lime-Cumin Coleslaw
Yield: 8 servings

Ingredients

• 1/3 cup fresh lime juice
• 1/2 teaspoon ground cumin
• 2 cloves garlic, minced
• Few dashes Bobby Flay's Hot Sauce, or your favorite
• 1/2 cup olive oil
• 
  
• Place all ingredients in a blender and blend until smooth. Set aside. 

Then prepare:

• 3 carrots, peeled and shredded
• 1 medium head green cabbage, shredded
• 1 red bell pepper, julienned or chopped
• 1 red onion, thinly sliced
• 1/2 cup chopped fresh cilantro
• Salt and pepper

Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. Cover and chill. Best if served chilled.

Indian Butter Chicken, Crock-Pot style

I am amazed! I am amazed at how GOOD this tasted. I am amazed that my food snob husband approved of this crock-pot dish. AND my children whole heartily approved too. It is so simple and yet so delicious, and for Indian food! Double whammy! This is one we'll make again and again.

I found this recipe on Pinterest from Meal Planning 101. 
Indian Butter Chicken, crock-pot style
Recipe by Lisa Kremer 
Serves 4-6, easily

4-6 boneless chicken thighs cut into bite-sized pieces. If they are really small, add more.
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

1/2 tsp cardamom powder
2 tsp curry powder
1 tbsp curry paste **
1/2-1 tsp cayenne powder
2 tsp tandoori masala*
1 tsp garam masala*
1 can coconut milk
1 cup plain yogurt
1 5.5 fl oz can of tomato paste
Salt to taste

Mix gently and cook in slow cooker on high heat 3-4 hours or low heat for 4-6 hours. The internal temperature of the chicken should safely be 165 degrees.

Serve with basmati rice and warm naan bread. Try this sweet basmati recipe for a great combination! It certainly tastes best with the sweetness and nuttiness of basmati but if you don't have any, try sticky, long grain or even wild or brown! It'll still taste good, just not as good.
--If you don't have a local Indian restaurant that you pick your naan up from, or don't make your own, check your local grocery store. I first asked the bakery, and they did not have any. The next store I asked the Deli, where the Greek bread is shelved, and they actually had some frozen naan in the back! $3 for 2 large pieces. You just thaw it out and heat it in the oven for 2-3 minutes. And it was really delicious!

 
* If you cannot find these spices at your local grocery store, try the Specialty or gourmet grocery stores or International food markets.

**I used Patak's, like she suggested. You can see it in the photo. I liked the mild because my children were eating with us. But if you're feeling a little more adventurous, try the hot blend. You can find curry paste in some grocery stores or specialty foreign food stores. I found mine at my local Macey's (but not at Smith's) in Utah.

White Chicken Chili--St Patrick's Day Recipe 2

Okay, okay. So this recipe is neither green nor Irish. But it has lovely green garnishes and it's fresh in my memory so I thought I would share this recipe with you for St Patrick meal inspiration. And, by the way, I am on a nacho kick lately. Just the basic, melted cheese on delicious tortilla chips (my current favorite are the Organic Kirkland brand from Costco). It's a nice touch to dip them in the stew.

White Chicken Chili--slow cooker style

Ingredients:
3 cans Great Northern beans, drained
2 lbs chicken, pre-cooked, shredded or cubed
1 medium onion, chopped
2-4 1/2 oz cans chopped green chilis
4 cloves garlic, minced
2 tsp cumin
1/2 tsp salt
1 tsp oregano, dried
1 tsp coriander, dried
2-14 1/2 oz can chicken broth
1 cup water
**If you'd like a more soup consistency, add more water.

Garnish:
Sour cream
Cheese
Lime
Cilantro
Nachos or tortilla chips

Directions:
1. Boil or brown chicken. Cube or shred.
2. Add all ingredients into crock-pot and mix.
3. Cook on Low for 10-12 hours or High for 4-6 hours.
4. Garnish with cilantro, sour cream, cheese and lime. Eat with nachos.