Learn more about the new book Six Sisters’ Stuff, full of delicious recipes, crafts, and idea lists from Deseret Book.
Slow Cooker Honey Sesame Chicken
This dish quickly became one of the most popular on our blog because it is simple to throw together but tastes as though you spent all day preparing it. The honey in this recipe gives it the perfect amount of sweetness and flavor.
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• ½ cup soy sauce
• ½ cup diced onion
• ¼ cup ketchup
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch
• 6 tablespoons water
• Sesame seeds
Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3 to 4 hours or on high 1½ to 2½ hours, or just until chicken is cooked through. Remove chicken from slow cooker, leaving sauce in ceramic insert. Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened. Cut chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Makes 4 to 6 servings.
• 1 (10.75-ounce) can cream of chicken soup
• 1 cup milk
• 6 boneless, skinless chicken breast halves
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8-ounce) package herbed dry bread stuffing mix
• ¼ cup butter, melted
In a small bowl, combine cream of chicken soup and milk. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover and cook on low 4 to 6 hours, or 2 to 3 hours on high.
Makes 6 servings.
Slow Cooker Chile Verde Pork Tacos
This pork is very tender and full of flavor and requires very little work on your part! We love it in tacos, but it also tastes great on a salad, with tortilla chips, wrapped in a burrito, or even eaten as is!
• 1 (2- to 3-pound) pork roast
• 1 onion, minced
• 3 cloves garlic, crushed
• 1 green pepper, finely chopped
• 2 to 3 tomatillos, husked and chopped
• 1 jalapeño, seeded and chopped (optional)
• 1 (16-ounce) jar green salsa
• 1 (4-ounce) can green chilies
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon cumin
• Flour tortillas
• Taco toppings, such as cheese, lettuce, avocado, tomato, sour cream
Spray a slow cooker with nonstick cooking spray. Place the roast in the slow cooker. Add onion, garlic, green pepper, tomatillos, jalapeño, salsa, chilies, diced tomatoes, and cumin. Cook on low 8 to 10 hours. Once finished, shred the roast with 2 forks. (It will literally fall apart.) Serve on flour tortillas for tacos and add desired toppings.
Makes 6 servings.
Melt-in-Your-Mouth Slow Cooker Pot Roast
The combination of various sauces in this recipe turns pot roast into a mouth-watering feast with all the simplicity of a slow-cooker meal. This melt-in-your-mouth recipe is sure to become a family favorite.
• 1 (3- to 4-pound) beef chuck roast
• 1 (12-ounce) can Cola (not diet)
• ¾ cup dark brown sugar
• ¾ cup Heinz chili sauce
• ¾ cup ketchup
• ¾ packet dry onion soup mix
• 4 to 5 new red potatoes, cut up
• 1½ to 2 cups baby carrots
Combine all ingredients in a slow cooker. Cook on low 8 to 10 hours.
Makes 6 to 8 servings.
Slow Cooker Hot Fudge Brownies
I recently moved from Missouri, where it was extremely hot and humid. The last thing I wanted to do was slave over a hot oven. I found this recipe, and my family loves it! The brownies are hot and gooey when they come out; I put a scoop of ice cream on top to make it the perfect summer treat!
• 2 cups brownie mix
• 1 egg
• 1 tablespoon vegetable oil
• ¼ cup water
• cup milk chocolate chips
• ½ cup brown sugar
• 2 tablespoons cocoa
• ¾ cup boiling water
• Chocolate frosting (optional)
• Vanilla ice cream (optional)
Combine brownie mix, egg, oil, water, and chocolate chips in a bowl. Spread batter in greased 3- to 4-quart slow cooker. In a small bowl, mix together brown sugar, cocoa, and boiling water, making sure to completely dissolve sugar and cocoa. Pour over batter. Cover and cook 2 hours on high heat. Turn off slow cooker and let sit for 30 minutes. Spoon into bowls and serve with ice cream and hot fudge. Refrigerate leftovers. If you prefer frosting on your brownies, let them cool completely, then spread on your favorite chocolate icing.
Makes 8 to 10 servings.
Get the new book Six Sisters’ Stuff, full of delicious recipes, crafts, and idea lists from Deseret Book. You can also get more great slow cooker recipes and learn more about the Six Sisters family dinner challenge.