Slow cooker chicken teriyaki with quinoa and vegetables

Crock pot chicken recipes enjoy a great popularity among housewives and many people appreciate the taste of slow cooked meals. We shall give some useful tips and tricks to help you cook the best crock pot chicken and make sure that you serve high quality food to your family. Crock pots are versatile and you can use them to cook breakfast, appetizers, main courses, side dishes, soups and sauces, even desserts - from roasted chicken, roasted potatoes, vegetables, rice, stews to cakes, brownies, cobblers, etc. There are many advantages that slow cookers offer and perhaps, the biggest one is that they save time which is essential to all full time working moms who want to serve healthy and nutritious food to their family. Food preparation is much easier and there is no need to monitor the meal. Many models are equipped with timers which automatically start and stop cooking at a particular time which makes planning the lunch and dinner so much easier. Another advantage is that you need very little oil (or none at all) when cooking in a crock pot as these appliances are manufactured with non-stick coating. You get better taste when slow cooking, as all flavors are sealed in. In addition, the kitchen will not turn into a sauna during the summer months. The easy cleaning is another huge advantage – all you need to do is pull out the removable pot and wash it with hot water and soap. How to cook the best crock pot chicken? There are some basic rules to use a slow cooker. The first and most important one is to use the right size, as crock pots come in different sizes. The most common mistakes when using a slow cooker is to overfill or under-fill it which results in over-cooked/under-cooked food. How to avoid over-cooking or under-cooking? You need to check the owner’s manual and see the advised volume, which is usually up to two-thirds full to guarantee the best result. Another important rule is to keep the recommended cook time. Of course, you may decide to add some ingredients or improvise on the recipe, so check your dish and cook longer, if needed. When leaving a crock pot unattended make sure that it is set to the lowest setting. Plan your meals ahead and prepare the ingredients. Every housewife knows that different meat cuts require a different time for cooking. Of course, time will depend on the size of the particular cut as well, as birds vary in size, so cuts will also vary. However, some general guidelines for the cooking time may be of help to you. Chicken thighs (bone-in): 3-4 hours on High or 6-8 hours on Low Chicken drumsticks: 3-4 hours on High or 6-8 hours on Low Chicken breasts: 2-2½ hours on High or 5-6 hours on Low Whole Chicken (6 lbs): 6-6½ hours on High or 7-8 hours on Low Crock pot chicken soup recipes A delicious chicken soup is an all-time favorite classic and besides being tasty, it has long been considered the most suitable for anyone who is feels sick, got a cold or flu. To many people a bowl of soup is the ultimate comfort food. Ingredients for crock pot chicken soup: 6 cups of water 3 medium carrots, peeled and cut into large dice 2 medium celery stalks, cut into large dice 1 medium yellow onion, cut into small dice 1 tablespoon salt, plus more as needed 1/2 teaspoon freshly ground black pepper, plus more as needed 1/2 teaspoon dried thyme 1 (3- pound) whole chicken, cut into 8 pieces 1 tablespoon olive oil 2 tablespoons chopped fresh Italian parsley leaves 2 cups steamed white rice, steamed wild rice, or cooked egg noodles Directions: Place carrots, onion, and celery into the insert of your crock pot. Pat the meat dry and season with salt, then add it into the slow cooker. Add the water, salt, pepper, and thyme. Set on low for 8 hours. Once done, remove the meat to shred. Discard the skin and bones. Place meat back into the slow cooker. Add the steamed rice (or cooked noodles). Taste and adjust seasoning to taste. You can improvise with ingredients, spices and herbs and add heavy cream, diced potatoes, frozen peas, dried rosemary, oregano, one or two bay leaves, whichever you like, for more flavor. You can use leftover chicken meat and transform it into a delicious soup – the options are unlimited. Crock pot chicken recipes – main course ideas Here are some recipes for delicious crock pot chicken meals which you can serve for lunch or dinner. Crock pot chicken with Marinara sauce Ingredients: 4 boneless skinless chicken breasts 24 oz. (680 g.) pasta sauce ½ cup shredded Mozzarella cheese ½ cup shredded Parmesan cheese 2 teaspoons dried basil ½ teaspoon dried oregano 1½ teaspoon onion powder Salt and black pepper to taste Instructions: Place the chicken breasts in crock pot. Cook the meat on HIGH for 3 hours or on LOW for 6 hours, covered. After 3 hours on HIGH, or 6 hours on LOW, drain juices from crock pot. In medium bowl mix the pasta sauce, salt, onion powder, basil, and oregano and evenly pour over the meat. Sprinkle Mozzarella and Parmesan cheese over the meat. Cook for 30 more minutes on HIGH, or until done, covered. Serve with a side of pasta. Crock pot creamy chicken and mushrooms Ingredients: 1 1/2 lbs (600 g.) boneless, skinless chicken breast 2 tbsp olive oil 16 oz (540 g.)mushrooms sliced 1 medium onion, diced 2 cloves garlic, minced 10.5 oz (280 g) heavy cream salt and pepper to taste chopped fresh parsley Directions: Place chicken breast, onion, garlic, cream, and mushrooms to slow cooker. Cover and cook on Low for 6 to 7 hours or until the meat is cooked through. Sprinkle with chopped fresh parsley. Serve with boiled potatoes, steamed rice, or boiled pasta. Crock pot chicken, broccoli and rice casserole Ingredients: 1 small onion, chopped 1 cup brown rice, rinsed and drained 1 lb. (450g.) boneless, skinless chicken breasts ½ teaspoon garlic powder ½ teaspoon dried thyme ½ teaspoon salt ⅛ teaspoon pepper 2¾ cups chicken broth 1 lb. (450g.) broccoli, cut into small pieces ½ cup grated Parmesan cheese 1 cup grated cheddar cheese Directions: Spread out onion and rice in an even layer on the bottom of the slow cooker. Place chicken breasts on top of rice/onion mixture. Sprinkle with garlic powder, thyme, salt and pepper. Add broth so that all the rice is covered. Cover and cook on low heat for 6-7 hours, or on high heat for 3½ hours. Take out the chicken and chop into bite-size pieces or shred it. Return the meat in the slow cooker and add the steamed broccoli. Stir the Parmesan and cheddar into the slow cooker. Serve and enjoy. Crock pot honey and garlic chicken thighs Ingredients: 8 skinless, boneless chicken thighs 1/2 cup soy sauce 1 cup ketchup 1/2 cup honey 6 cloves garlic, minced chopped fresh parsley Directions: Place the thighs into the bottom of slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the thighs. Cook on Low for 6 hours. Sprinkle with chopped fresh parsley. Serve with steamed rice. Crock pot honey garlic chicken with vegetables This recipe is a variation of the simple Honey and garlic chicken recipe. Ingredients: 8 chicken thighs bone-in 1 pound (450 g.) baby potatoes, halved 1 pound (450 g.) baby carrots 1 cup onions chopped 1 pound (450 g.) green beans, trimmed fresh parsley chopped salt and pepper to taste Honey Garlic Sauce: 1/2 cup reduced sodium soy sauce 1/2 cup honey 1/4 cup ketchup 2 cloves garlic, minced 1 teaspoon dried basil 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon ground black pepper Directions: In a large bowl, combine honey, garlic, soy sauce, oregano and ketchup, basil, red pepper flakes and pepper. Place chicken thighs, potatoes, carrots, onions and soy sauce mixture into crock pot. Add sauce mixture on top. Cover and cook on low heat for 6-8 hours or high for 3-4 hours or on high for 2 1/2 hours Add the green beans and cook for another 15 minutes. Sprinkle with parsley and serve. Crock pot chicken, teriyaki sauce quinoa and vegetables Ingredients: 1½ (600 g.) pound boneless skinless chicken breasts 1 cup quinoa 2 cups beef or chicken broth ¼ cup honey ¼ cup white sugar 1/3 cup + 2 tablespoons low sodium soy sauce 4 tablespoons rice vinegar 1/4teaspoon ground ginger ¾ teaspoon minced garlic 1/8 teaspoon black pepper 2 large peppers (1 green and 1 red) 1 ounces pineapple chunks 1 tablespoon cornstarch + 1 tablespoon water Instructions: Cut the breasts into large pieces Add in Rinse the quinoa and add it to crock pot. Add beef or chicken broth In a small bowl, whisk together the honey, white sugar, soy sauce, rice vinegar, ground ginger, minced garlic and black pepper and pour it over the meat. Chop the peppers and stir in. Cook on high for 3 1/2 hours Shred the meat and add the drained pineapple chunks. In a small bowl, whisk together the cornstarch and water until smooth. Pour in the crockpot and. Serve with sesame seeds.