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Crockpot Cantonese Sweet and Sour Chicken

by 46 Comments

 

crockpot chicken sweet and sour done

Another quick and tasty crockpot meal! This one comes from here.

Here’s what you’ll need:

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5 from 1 vote

Crockpot Cantonese Sweet and Sour Chicken

Ingredients

  • 2 lbs. of chicken I used chicken tenders because they were on sale. I did not use the whole bag
  • small onion sliced
  • red pepper sliced
  • green pepper sliced
  • 20 oz can pineapple
  • 1/4 cup brown sugar
  • 1 clove garlic crushed
  • 1/4 tsp. ground ginger
  • 2 Tbs. cornstarch
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 1 Tbs. soy sauce
  • 1/2 tsp. salt

Instructions

  • Put the chicken, onion and peppers in the crockpot. I added my chicken frozen.
  • Drain the can of pineapple. Set the pineapple chunks aside for later.
  • Mix the juice with the rest of the ingredients and pour over the chicken.
  • Cook on low for 7-9 hours or high for about 4-5 hours.
  • A bit before serving add the pineapple chunks.
  • Serve over rice.

We all really liked this.  I will make this one again!

Crockpot Chicken ala King

by 17 Comments

Week night supper. I fixed this on one of those nights that we were all needing to eat at different times. It sure did beat grabbing sandwiches from a fast food place.

Gather up your ingredients: (You’ll see that I didn’t exactly follow the recipe. Substitute for what you have available in your pantry and fridge.)

boneless chicken breasts – I used 3
1 can cream of chicken soup – I doubled this
3 Tbs. flour – I forgot this ingredient, but I think it would make for a thicker sauce
black pepper
dash of cayenne pepper (this would be good, but I forgot it)
1 celery rib, chopped
1/2 cup green pepper, chopped (I didn’t have any of this)
1/4 cup onion chopped
10 oz package of frozen peas (just pop them in frozen)
1 small jar pimentos, drained (the picture has 2 jars, but I only used 1)

Put all the ingredients in the crockpot. I always hesitate to say how long to cook something in the crockpot because different pots cook differently. Also, I freely adjust the cooking time based on what time I put the food on to cook and what time we need to eat it. Often I start things on high and then turn them down. Since that wasn’t helpful at all, I’ll say cook this on low for 6-8 hours or high 4-5 hours. But promise you won’t hold me to those cooking times!

After cooking, pull the chicken apart with a fork. Serve over rice. I didn’t have time to deal with rice that day, so we just toasted bread and served it over that.

Virus Killing Soup

by 47 Comments

Two of my four kids have the flu. Flu A, whatever that is. All I know is that it lasts 7-10 days and I don’t want it! Enter this recipe for Virus Killing Soup, which was shared on the Sonlight Forums by Chloe.

The soup tastes fantastic. It really should have a different name, because Virus Killing isn’t real appetizing. However, that is the point of the soup so we’ll go with it.

You’ll need:
one whole chicken
15-30 cloves garlic, minced or crushed (I used about 1 1/2 bulbs)
1 Tbs. salt
3-4 fresh thyme sprigs
fresh rosemary sprigs
cayenne pepper, about 1 tsp.
ground black pepper
Throw all of that in a big pot. See all that garlic? That’s going to kill those viruses. Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.
Pour a couple boxes or cans of chicken broth over the top, then top it off with water so that the chicken is completely covered. You can also use only water if you like. Cook it on the stove top until the chicken starts to fall apart. Then remove the chicken and strain the broth a bit, getting out the long stems from the spices and all the chicken bones. Set the chicken aside to cool a bit.
Now you’ll want to add some veggies. I used some carrots, onion, a stalk of celery and a fennel bulb. You can also add leeks and red pepper, but I didn’t have any of those. Chop the veggies and saute them in oil until tender. If you have it add 1/2 cup of good white wine and some salt and pepper. Add the veggies into the pot of broth and simmer for a while. I added about 6 cups of water to the broth at this point. It had really cooked down and was very rich.
Take the chicken off the bones and chop it up. Add it back into the soup. Add in a can or two of diced tomatoes. You can also add frozen green beans, peas, zucchini, flat leaf parsley.
I don’t know if this will heal my kids faster or prevent the rest of us from getting the flu, but it tasted great. I ate 3 bowls for dinner. Yum!

Crockpot Chicken Soup

by 10 Comments

There’s nothing like coming home to hot chicken soup. I made this soup up on the spot last week with ingredients I had on hand. Substitute as needed.

The ingredients I used:

chicken tenders or boneless chicken breasts (the amount just depends on how chickeny you like it and how many people are in your family)

onion, chopped

potatoes, chopped

carrots, chopped

1 can corn or cream style corn

2 boxes chicken stock

thyme

ground red pepper, just a shake to give a little flavor

salt and pepper

Combine all the ingredients in the crockpot and cook on high all day.

Vietnam Fried Rice

by 53 Comments

 

More-with-Less is one of my favorite cookbooks. This recipe for Vietnam Fried Rice was a huge hit with my family.

Gather up your ingredients:

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3.43 from 21 votes

Vietnam Fried Rice

Servings: 8 servings

Ingredients

  • 2 cup rice
  • 4 Tbs. cooking oil
  • 1 lb. any cooked or raw meat I used 2 large boneless chicken breasts that I sliced thin
  • 3 cloves garlic minced
  • 1 large onion chopped
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp.. sugar
  • 1 Tbs. soy sauce
  • 1 cup leftover or frozen vegetables I used frozen peas and carrots
  • 2 eggs beaten

Instructions

  • Cook the rice.
  • In a hot skillet add the oil and stir fry the meat if it’s not cooked. I sprinkled some soy sauce on the chicken before I stir fried it.
  • Remove the meat from the skillet and add the garlic, onion, salt, pepper, sugar and soy sauce. I didn’t measure any of this, just eye-balled it.
  • Stir fry until the onion is cooked through.
  • Stir in the beaten eggs, stir frying until the eggs are done. They will not and should not look like scrambled eggs you eat for breakfast.
  • Add the vegetables and stir fry until they are hot through.
  • Add the chicken back in to the skillet, along with the rice.
  • Throw in some more soy sauce until it looks good to you.

Pull out the chop sticks and enjoy!