Sweet-n-Spicy Crockpot Chicken (GF, DF)

September 24, 2012 by · 24 Comments


This easy, yet delectable crockpot chicken recipe is the brainchild of my 12 year old who always requests my Sweet-n-Spicy BBQ Chicken anytime I ask, “what should be on next week’s meal plan?” When I told him I was getting ready to post some of our favorite crockpot recipes, he asked if I would create a new one by finding a way to make his favorite chicken in the crockpot. Brilliant idea! Yet again, proving that kids belong in the kitchen!

What’s equally brilliant is this recipe allows you to prep the ingredients ahead of time and place them into the freezer. Then when you know you’re going to have one of those days where there’s just no time to cook, you can simply toss the frozen ingredients right into the crockpot and enjoy a super-easy and delicious home-cooked healthy meal! (See note in recipe below for details.)


P.S. Whenever I make this, my boys can hardly stop themselves from shoveling it in – LOL! I have to admit this recipe is a new favorite of mine too and I’m not usually one for dinners on the sweet side. But this dish has a nice spicy flavor that balances out the sweetness of the apricot. And the flavorful sauce is especially delicious over rice and steamed veggies. Enjoy!

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Sweet-n-Spicy Crockpot Chicken (GF)

Yield: 4-5 servings

Sweet-n-Spicy Crockpot Chicken (GF)

Ingredients

  • 1 1/2 pounds of boneless, skinless organic chicken breasts
  • 1/2 cup diced red pepper
  • 1 cup organic apricot preserves (or homemade peach jam)
  • 1 clove garlic, minced
  • 1 tbsp Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • 1 tbsp dry mustard
  • 1 tsp dried minced onion
  • 1 tsp sea salt
  • 1/4 tsp ground ginger
  • 1/4 tsp crushed red chili pepper flakes
  • Optional: 1 tbsp arrowroot powder to thicken the sauce

Instructions

  1. Cut chicken breasts into 2x2-inch chunks and place into crockpot. Top with a half-cup of diced red pepper.
  2. In a medium bowl, whisk together all remaining ingredients, except the arrowroot powder, and pour over chicken and peppers.
  3. Cover and cook on low for 4-5 hours. (Since crockpots vary in temperature, it's best to check this at the 4-hour mark. If the chicken is cooked through, it's ready to serve.)
  4. When ready to serve, use tongs to remove chicken from crockpot and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired. Once thickened, ladle the sauce over the chicken and serve with steamed rice and your favorite green veggie.

Notes

Freezer Recipe: This sweet-n-spicy chicken dish makes a great freezer recipe. Simply place the diced chicken and red pepper into a freezer-safe container. Whisk together the sauce and add it to the container and freeze. (Make sure to use a container that is smaller than the size of your crockpot base so it freezes in a shape that will easily fit into your crockpot.) When ready to make this meal, just place the frozen ingredients into your crockpot and cook on low for approximately 5 to 5 1/2 hours. Easy and delicious!

http://thenourishinghome.com/2012/09/sweet-n-spicy-crockpot-chicken-gf/

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Filed Under: Poultry · Tagged: ,

Southern-Style Slow-Cooked Pulled Pork (GF)

September 17, 2012 by · 14 Comments

 

There’s nothing like a big heaping spoonful of homemade coleslaw on a good Southern-style pulled pork sandwich! All that’s missing is a nice frosty glass of sweet tea – sweetened with honey, of course!

This super easy Southern-style BBQ pork recipe freezes great! So if you’re into the
“Cook Once, Eat Twice or More” mindset, then simply follow the recipe notes below to double this. Then place half in the freezer for an even easier and quicker future meal.

I like to use 100% pure unfiltered organic apple juice, because it adds a nice sweet undertone to the pulled pork. However, you can certainly substitute with filtered water.

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Southern-Style Slow-Cooked Pulled Pork (GF)

Yield: 4-5 servings

Southern-Style Slow-Cooked Pulled Pork (GF)

Ingredients

  • 2 lbs pork shoulder roast (also called pork butt roast, see note below)
  • 1 medium yellow onion, thinly sliced
  • 1/2 cup pure unfiltered organic apple juice
  • 1 1/2 cups of your favorite barbecue sauce

Instructions

  1. Place half of the thinly sliced onions in the bottom of your slow cooker. Then add the pork shoulder and top with the remaining onion slices.
  2. Pour the apple juice over the roast and onions.
  3. Cover and cook on low approximately 6-7 hours.
  4. When cooking time is completed, remove the meat and place on a large platter. With two forks, shred the meat, discarding any remaining fat or bones.
  5. Strain the cooking liquid and onions into a bowl. Then rinse and wipe out the crockpot. Reserve 1/4 cup of the strained cooking liquid and discard the remaining liquid and onions.
  6. Place the shredded pork back into the crockpot with the reserved 1/4 cup of strained cooking liquid. Add just enough barbecue sauce to well coat the pork (usually about 1 ½ cups).
  7. Cover and continue to cook on low for approximately 1-2 hours, stirring occasionally.
  8. Serve the pulled pork on warm sourdough rolls (or GF rolls) with a side of homemade coleslaw and extra BBQ sauce, if desired.

Notes

Note about Pork Shoulder/Butt: Pork shoulder roast (also called pork butt) contains much more fat than pork tenderloin and also costs significantly less (bonus). The extra fat in pork shoulder leads to heightened flavor and a moister quality of meat. So please do not substitute with pork loin in this recipe, or the results will be less than satisfying.

Cook Once, Eat Twice: To get two or more meals from this recipe, I recommend purchasing a 4-pound pork shoulder roast (or two 2-pound roasts placed side-by-side in your crockpot). Then add 2 sliced onions and 1 cup of apple juice. Then cook as directed. (Be prepared that cooking time will take a bit longer with one large or two smaller roasts – usually about 8-10 hours.)

After shredding the pork, put half of the meat in a freezer-safe container and freeze for a future meal. Use the other half to complete your pulled pork meal, making sure to double the reserved cooking liquid and BBQ sauce.

The plain shredded pork can be thawed at a later date and used to make more BBQ pulled pork, or to make other meals like Enchilada Casserole.

http://thenourishinghome.com/2012/09/southern-style-slow-cooked-pulled-pork/

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Filed Under: Beef/Pork · Tagged: ,

Sweet-n-Spicy Grilled Chicken (GF)

August 28, 2012 by · Leave a Comment


Kick-it-up-a-notch with this delightfully sweet-n-spicy grilled chicken recipe, perfect for summertime (or anytime) BBQs with family and friends!

I first debuted this recipe over at The Better Mom, as a great summer-cook-out option for big holiday BBQ celebrations, but it’s so easy to make, there’s no need to wait for a special occasion.

Time-Saving Tip: I always make a double batch of the BBQ glaze and freeze half for future use. The glaze also makes a scrumptious coating for chicken wings that can easily be baked/broiled in the oven for a quick and easy appetizer.

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Sweet-n-Spicy Grilled Chicken (GF)

Yield: 6-8 servings

Sweet-n-Spicy Grilled Chicken (GF)

Ingredients

  • 1 cup homemade peach jam (or organic all-fruit apricot preserves)
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp Coconut Secret soy-free sauce (I use this in place of soy sauce)
  • 1 tbsp dry mustard
  • 1/4 tsp cayenne pepper (use more if you like it extra spicy!)
  • 1 tsp sea salt
  • 1/4 tsp fresh-ground black pepper
  • 6-8 split chicken breasts (skin-on with ribs)

Instructions

  1. Preheat grill to medium heat. In a small bowl, whisk together apricot preserves, garlic, olive oil, soy-free sauce, dry mustard, cayenne pepper, salt and black pepper. Whisk well to combine.
  2. Sprinkle chicken breasts with a dash of sea salt and fresh-ground black pepper. Then, place skin side down on the grill. Cook chicken uncovered over medium heat about 6-8 minutes on each side before generously brushing the upturned side with glaze.
  3. Continue cooking chicken for another 10-12 minutes, turning it every 2-3 minutes while generously brushing each upturned side with glaze every time, until the chicken is cooked through.
  4. If chicken starts to get too dark before it's cooked through, turn down the heat and move it to a cooler part of the grill to finish cooking, or turn off the grill and cover, until cooked through.
  5. Serve with a side of homemade potato salad. Delicious! (Recipe inspired by Everyday Food.)
http://thenourishinghome.com/2012/08/grilled-chicken-breasts-wspicy-peach-glaze-gf/

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Filed Under: Poultry ·