Citrus Glazed Chicken Slow Cooker Recipe

I've labeled the above photo so you know what it is --- it's human food, I promise. I struggle with my food photography. I've taken classes, and know that I'm supposed to take the food out of the pot when it's a bit under-done or when it has just finished cooking.

I own lighting and a backdrop. I'm just now realizing that the little "wb" on my camera means white balance and what the different little symbols are supposed to do.

But I don't follow the rules I'm supposed to follow, and more often than not, I plate the food for the family before realizing that I have broken all the guidelines and I have YET AGAIN produced an ugly looking plate of food.

Yeeps. I'm sorry about that.

Instead, I can attest to the taste. This is a great citrus chicken -- the flavors are sweet but not candy-coated sweet, and the sauce isn't greasy. My three kids gobbled all of this up, and my husband took the leftovers to work for lunch the next day.

I used a 4-quart slow cooker because it was already out on the countertop. If you'd like to use a larger pot, increase the quantities by 1/3.

Enjoy!

[updated. Thank you to Barbara G. for highlighting my photo in photoshop and sending it back for me to upload!!]

Citrus Glazed Chicken.
serves 4-6
 

2 oranges, peeled and separated into segments
3 pounds chicken thighs (I use boneless/skinless, your choice)
1 onion, sliced in rings
4 garlic cloves, minced
1 cup orange juice
1/2 cup chili sauce (in the ketchup aisle)
1 tablespoon gluten-free soy sauce
1 tablespoon molasses
1 teaspoon ground mustard
1 teaspoon ground ginger
1/4 teaspoon black pepper

The Directions

Use a 4-quart slow cooker. Put the orange segments into the bottom of your cooker, and place the chicken directly on top, and add the onion rings. In a mixing bowl, combine the garlic, orange juice, chili sauce, soy sauce, molasses, ground mustard, ginger, and pepper. Whisk together and pour evenly on top of the chicken. Cover, and cook on low for 5-6 hours, or on high for about 4 hours. Serve on a bed of rice with a spoonful of accumulated juices.

The Verdict.
The whole family loved this dish, and I've made it a few times TV-Dinner style to have ready to go in the freezer. The orange segments cook away and slightly disappear in the sauce, but give off great orange flavor and texture. If you'd prefer a slightly sweeter version, you can certainly use canned mandarin oranges instead of the fresh.
I have a stash of chili sauce in the house because the store was running a special, but if you're wary of high-fructose (with good reason!) or want a homemade version, here's the recipe I've used with great success:

HomeMade Chili Sauce

makes approximately 2 cups; store in airtight container in the fridge for 6 months

2 cups tomato sauce (not pasta sauce!)
1/2 cup brown sugar
1/2 cup vinegar (apple cider or white vinegar)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper (just a pinch!)


Don't forget to check out all the great giveaways we've got going on! New giveaways are posted quite often, so keep checking!! :-)

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Slow Cooking in the Summer Months

The weather has warmed, and we're spending more and more time out in the yard. 

I love it.

But I STILL use my slow cookers more often than not for our family dinners, and I urge you to, too.

Slow cookers take up very little electricity to run when compared to your stove or oven, and they do not heat your kitchen up the way those other appliances do. You're not going to notice that your AC is struggling to keep the kitchen cool, and you're not going to be standing over a hot stove, trying not to drip into your pasta sauce.

(ew. that's really gross, steph.)

I've listed my favorite ways to use the cooker below --- if you've got a family favorite, add it to the list!

FISH
Love, love, love fish packets in the slow cooker. The fish steams perfectly in a foil or parchment-paper packet and you get a beautiful, flaky finished result without stinking (or heating!) up your kitchen.

FISH

Lemon and Rosemary Chicken
We make this chicken pretty often, and I like to use the leftovers on top of salads or in chicken sandwiches. If you don't want to mess around with a whole bird, dump in a bunch of your favorite frozen boneless, skinless pieces and then add the seasonings.

lemon rosemary chicken

 
Pesto Spinach Lasagna
This lasagna rocks. It's vegetarian, so it's automatically lighter than most lasagnas, and because you've got pesto layered in it each and every bite is absolutely bursting with loads of flavor. Put your basil crop to good use this summer!

pesto spinach lasagna

Lentil and Kale Super Food
Kale is good for you. Lentils are too. And together they work to create a great casserole that will keep you swimsuit-ready the entire season. (an added bonus? this tastes good. PROMISE.)

lentil and kale super food

Hot Dogs
And let us not forget that you can fit 60 HOT DOGS INTO ONE POT!
and that there is pretty darn impressive.

cook 60 hotdogs at once!

Basil Chicken with Feta
More basil! This Mediterranean-inspired dish that will keep all the picky people in your house happy.

basil chicken with feta

Cowboy Beef and Bean Sandwiches
although cowboys might not actually eat their sandwiches on rice cakes....?

beef and bean sandwiches

 
Applesauce
And while I certainly have quite a few desserts you can make in the crock, my favorite not-too-sweet dessert in the summer is Applesauce. We eat it both hot or cold --- and the kids love to add whipped cream and ice cream to their bowls for an even more decadent treat.

applesauce

Crayons

If you're like us and your playroom or household art area has more broken than whole crayons, no worries! You can melt them down in an aluminum muffin tin to make recycled crayons!

This is a great summer time playdate or girl/boy scout activity.

crayons

Enjoy your summer time months! Keep the slow cooker out --- you'll be thankful that you did!

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have a great week!

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Slow Cooker Chicken Puttanesca

SPRING BREAK is over. It was pretty anticlimactic and I'm still trying to figure out where I went wrong. We were really looking forward to it, and had been quite excited the days and weeks leading up to this last one. The kids and I had elaborate plans of staying in our jammies all day and playing board games and gardening and writing.

Instead we watched too much tv and argued.

But! I'm now caught up on all of Mad Men and watched the entire first season of the remake of Dallas. I liked it when the boys took their shirts off.... 

anyway. 

I did cook, and I think you're going to like this one.

The Ingredients.

serves 4

4 boneless, skinless chicken thighs

1 pint cherry tomatoes, halved

3 garlic cloves, peeled and chopped

1 tablespoon dried oregano (2 tablespoons fresh, finely diced)

1/2 teaspoon dried red chile flakes

1/4 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup pitted kalamata olives (no juice)

4 ounces fresh mozzarella cheese, sliced (to add at the very end; not pictured)

cooked pasta for serving (I used gluten free angel hair)

The Directions.

Use a 4-quart slow cooker for best results. If you only have a 6-quart, use more chicken, or don't cook it quite as long (I'd check after 4 hours on low, 3 hours on high).

Plop the chicken into the bottom of your slow cooker and add all of the other ingredients, except for the cheese.

Cover, and cook on low for 5 to 6 hours or on high for about 4 hours If you'd like, you can cook longer, but the chicken will probably fall apart and begin to shred. That's okay with me --- but if it's not with you, consider yourself forewarned!

Before serving, top with sliced fresh mozzarella cheese, and cook on high for about 15 minutes, or until the cheese has melted.

Serve over hot buttered pasta with a green salad.

The Verdict.

This is a fancy-pants chicken recipe that is super easy yet it tastes like you spent all day in the kitchen. There is very little chopping required (only from garlic; you could always use jarred if you prefer) and you can throw it all in the pot before you even put on your contacts and drain the coffee.

I had Chicken Puttanesca last summer at an Italian restaurant and knew I needed to figure out how to make it at home. I'm not, however, going to tell you what Puttanesca means because that's why they invented Google and this is a family-friendly website.

:-)

other great Italian Slow Cooker Food:

Super Simple Lasagna

Italian Rice

Eggplant "Parmesan"

Italian Minestrone

Not Your Mother's Meatballs

Fillet of Sole with Pesto

Pesto Minestrone

we've got giveaways up and running again on the giveaway page. Come check them out!!

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Not Another Boring Cola Roast

Happy July! Are you gearing up for the Fourth? I love the 4th of July -- I especially like going for walks and seeing all the flags -- they make me feel protected and proud.

We always have typical American food on the 4th, which to my family means the staples: hot dogs, hamburgers, potato salad, and corn on the cob (don't worry, I'll sneak a crockpot or two in there--- probably with some baked beans). It's my grandma's birthday, and we'll finish our meal with chocolate cake.

I'm looking forward to it.

I've got a great recipe for you today, perfect if you end up with leftover soda after your Independence Day festivities. Sometimes cola roasts can seem a bit one-note. This one is not. I've made it a few times, now, and really appreciate how the canned chiles and smoky chipotle hit all sides of your tongue.

The photo below has a small piece of meat shown; I was recipe-testing when I snapped that photo. If you do use a small piece of meat, move down to a 4-quart slow cooker.

The Ingredients.

serves 6 (if you shred the meat and serve in sandwiches, you can feed 8-10)

4 pound pork roast (bone in or out; I've used both pork tenderloin and a shoulder/butt)

1 (7-ounce) can fire roasted diced green chiles

1 (6-ounce) can tomato paste

1 tablespoon cumin

1 tablespoon garlic powder

1/2 teaspoon chipotle chili pepper (remember, the canned chipotles in adobo are not gluten free)

1/3 cup brown sugar

1 teaspoon kosher salt

1 cup cola

The Directions.

Use a 6-quart slow cooker. Place the meat into the bottom of your cooker. In a small mixing bowl, combine the chiles, tomato paste, cumin, garlic powder, chili pepper, sugar, and salt. Stir to create a paste, and then smear this mixture on all sides of your meat. If you have time to do so, you can marinate your meat in this mixture overnight (in a sealed plastic bag or tupperware; it's not recommended to refrigerate the stoneware and then cook in it).

Pour in cola.

Cover, and cook on low for 7 to 8 hours, or until pork has relaxed and begun to fall apart. If you used pork tenderloin, slice thinly and serve over rice or mashed potatoes. If you opted for a shoulder roast, shred completely using two large forks.

Enjoy!

The Verdict.

I like how the resulting pork is sweet but not in-your-face sticky sweet. It's got a bit of a kick, but it's not spicy enough to deter small children. I think I might like the cold leftovers even better--- I toasted hamburger buns (we use the Udi's brand) and added pickle relish and sliced cheddar for a next-day sandwich.

Have a wonderful and safe Fourth of July, and happy birthday to Grandma Bunny!!

other stuff you might like:

barbecued pulled pork

top 10 slow cooker potluck dishes

artichoke pasta

10 books that changed my life

food photography, realism, and false advertising

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Beer Braised Turkey with Potatoes

Hello there! It's summer time, and just when I think the days couldn't possibly fly by any faster, they do. I love having the girls home with me, and we've been having lots of fun playing board (bored?) games, staying up late, camping in the backyard, and running through the sprinklers.

and we're only in week number two!

Today, though, my 7-year-old has the flu, and there is nothing worse than hearing friends outside riding bikes when you're stuck inside on the couch. She's a good sport, though, and is watching RV on loop (cute movie, ages 7+; quite a few bathroom-related jokes....) while I catch up on computer work.

Although we're in June, and slow cooker fare usually conjures up snowy/rainy days and crisp fall weather, I implore you to NOT forget about your slow cooker during the summer months. It keeps your kitchen cool, and provides more opportunity to play!

Beer Braised Turkey with Potatoes

The Ingredients.

serves 4-6

2 pounds potatoes, washed and quartered (no need to peel)

1 onion, peeled and thinly sliced

3 pounds turkey drumsticks, or a bone-in turkey breast

4 tablespoons butter (melted, or just toss in the half-stick)

1 tablespoon dried basil (or 1/4 cup finely diced fresh basil leaves)

1 lemon, juiced

1/2 teaspoon kosher salt

1 (12-ounce) bottle of beer (Redbridge, by Anheuser Busch is gluten free.) If you'd prefer to not cook with alcohol, you can use a non-alcoholic beer.

The Directions.

Use a 6-quart slow cooker. Place the potatoes and onion into the bottom of your insert, and add turkey on top. Frozen is okay--- and I did try to peel away some of the skin from my legs since I have weird skin issues. Plop in butter, basil, and lemon juice. Sprinkle on salt, and pour in the beer. Cover, and cook on low for 6-8 hours, or on high for 4-5 hours.

The Verdict.

I served our turkey dinner with steamed Brussels sprouts, although if I had gotten my act together earlier in the day would have preferred to roast them or make the world's best Brussels sprouts. The turkey was beautifully moist, and the drippings made a fabulous gravy (thicken by reducing in the stove, or by whisking in a cornstarch slurry--1 tablespoon cornstarch with 2 tablespoons cold water).

Save your turkey bones to make soup!

Turkey and Wild Rice Soup

Turkey Stew

Here's to the BEST. SUMMER. EVER!! What are your plans?

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8 Perfect Rib Recipes for the Slow Cooker

Happy almost Memorial Day!

Happy almost The Last Day of School!

Happy almost "It's the Beginning of Summer"

Happy "I'm So Glad I Didn't Burn My Retinas Out Staring At The Eclipse!

let's celebrate with some ribs --- slow cooked to perfection in the very best appliance known to man. (and three side dishes, just in case!)

 

 Smoky Home-Style Ribs

Hawaiian Ribs

 

Orange Chipotle Ribs

 Greek-Spiced Ribs

 

Original Barbecue Beef Ribs

Red Ribs

 

Lemon Pepper Ribs

  

Korean Ribs

 

Garlic Baked Potatoes

 

Corn on the Cob

 

Baked Sweet Potatoes with Chili, Cumin, and Lime

ENJOY!

P.S: there is still time to enter the $100 Visa gift card giveaway from Simply Cranberry!

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Hot Dogs for a Crowd

Guess what? You can fit 60 hot dogs in a 6-quart slow cooker. This is kind of big news if you happen to be:

• planning an end-of-the-year swim party for the 5th grade graduating class
• planning a block party potluck and know that kids really don't want to eat 75 different types of salad
• manning the Little League concession booth
• trying to beat the world's record in hot dog eating
• interested in testing out your cholesterol medication

The Ingredients.

• a crap load (technical term) of hot dogs (60, to be exact, although you can wimp out and do fewer, if necessary)
• buns 
•  fixens'
•  6-quart slow cooker
•  an outlet

The Directions.

Unwrap all the hot dogs and throw the wrappers in a plastic bag and then immediately take out the garbage because if the kittens knock over the garbage can and hot dog juice gets all over the kitchen floor you're going to get annoyed and then have to mop unless you just wipe it up with a baby wipe and pretend the cats didn't really lick your floor.

Stand hotdogs on end if you're trying to cram in 60. If not, you can just dump them in. There's no need to add water. This is for two reasons: 1, the hotdogs will release moisture all on their own, and 2, if you have a crockpot full of hot dog water it'll just be kind of gross to dig through the water to pick them out. and 3 (I lied, there are 3 reasons) if the hotdogs hang out in hot water for too long they'll end up splitting on you.

Cover, and cook on low for 4 hours, or on high for about 2 hours--check to make sure the ones in the middle are fully hot before serving. Serve with tongs into buns and top with desired fixens'.

Your dogs can stay on the "warm" setting for an awfully long time. If your pot has a hot spot (mine does), the dogs on the edge will get kind of crispy and blackened, which will COMPLETELY fool your 10-year-old into thinking you learned how to barbecue.

The Verdict.

If you eat too many hotdogs in a day because you don't want to waste them you'll be really really thirsty for the next three days.

Also? 6 hotdogs in two days is too much for a 2-year-old. Don't do that.

and? it's kind of fun to call your neighbors and have them over for spur-of-the moment hot dogs and it's even cooler that when you call to squeal that 60 hotdogs can totally fit in a 6-quart they know what you mean and highfive you through the phone.

Adam says these dogs remind him of the hot dogs from 7-11 or the movies where they cook on the roller bars--they aren't boiled, aren't barbecued, but hot. And hot dogs are fully cooked anyway in the package, so all you're doing is heating them through.

Happy Almost Summer!!

more cool stuff:

crockpot baked potatoes

use your crockpot as a rice cooker

crockpot as a smoker

make yogurt in a crockpot

crockpot as foot bath

crockpot as air freshener

1 Minute Muffin (not in a crockpot)

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Honey Garlic Chicken Slow Cooker Recipe

Good morning! It's the first day of school in our house, and I'm typing super quick to get this recipe out to you so I can bask in the fact that the baby is napping, the sun is shining, and the HOUSE IS QUIET.

QUIET QUIET QUIET

I may go do cartwheels on the back lawn...

right after I watch a soap opera marathon while eating a box of bon-bons...

This is a quick, easy, and super-tasty chicken recipe. I'd highly recommend using thighs--- they hold up better in the slow cooker and dark meat just tastes better. :-) I use boneless, skinless thighs. If your thighs have bones and skin, fish them out of the pot before serving (the chicken will separate from the bone and it'll be pretty easy).

The Ingredients.

serves 4

1 1/2 to 2 pounds boneless, skinless chicken thighs (4 or one thigh per family member)
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup  soy sauce (La Choy or Tamari wheat-free are gluten free)
1/2 cup ketchup
1/3 cup honey


The Directions.

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I'd go with low---).
Serve with basmati rice and steamed or roasted vegetables.

The Verdict.

My kids adore this chicken. The ketchup and honey taste a bit like barbecue sauce, but slightly more tart. The basil gives it a different, herby flavor which I like a lot. If you are into freezer meals, this is a great candidate--- load all the ingredients into a freezer bag (raw chicken, the sauce ingredients) and then freeze. Thaw the bag overnight in the fridge, then plop the ingredients into your cooker for a fast morning plug-in.

Enjoy!

I've been doing a GiveAway a Day for the whole month of September. Today I'm giving away 5 copies of my new book, Totally Together: Shortcuts to an Organized Life. Click on over for your chance to win!

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Slow Cooker Venison Roast Recipe

 

My apologies to the vegetarians and vegans amongst us. You might want to divert your eyes. How about a lovely black bean soup?  or sweet potato chili? maybe a vegetarian shepherd's pie? oooh! I've got a vegetable no-noodle lasagna for you!

did they leave?

is the coast clear?

I cooked Bambi. Our neighbors, Sandy and Sherman ( you remember them, they brought us Potluck Beans) hunt (well, Sherman hunts-- I think Sandy tolerates.) and were very generous with their last bounty. Venison is pretty lean meat, and has a tendency to be tough and dry if not cooked in a moist environment--

like in a slow cooker.

The Ingredients.

serves 4-6

2 onions, sliced in rings

1/2 teaspoon black pepper

2 tablespoons gluten-free Worcestershire sauce

2 pounds venison roast (if you have a bigger piece, that's fine, too!)

1/2 pound bacon

1 cup beef broth

1/4 cup butter, sliced (to add later)

The Directions.

Use a 6-quart slow cooker. Peel and slice the onions, and separate the rings. Place them on the bottom of your slow cooker. Rub pepper and Worcestershire sauce directly into the meat, and place it on top of the onion. Wrap bacon slices around the roast, overlapping if necessary, and tuck in the ends of the bacon underneath. Pour on the beef broth.

Cover and cook on low for 7 to 10 hours, or until meat has reached desired tenderness. The longer you cook it, the more tender it will become. If the center of the meat isn't as juicy as you'd like, cut the meat into a few pieces, then return to the pot to cook on low until it begins to break down. Dry meat isn't the sign of over-cooking, it's a sign of under-cooking.

Slice, meat, and dot pieces of butter on it to melt. Serve with mashed or baked potatoes (or sweet potatoes) and something green.

The Verdict.

All Bambi jokes aside, this was quite delicious. Venison does not taste like beef or pork. It has a different flavor--many describe it as "gamey" which means that it has a different feel to the tongue, kind of tangy and more savory than sweet (beef and pork taste sweet when eaten right after). I liked it, and so did Adam and the baby (the big kids ate leftover mac and cheese (boxed, Trader Joe's)). I added the bacon and the butter to inject a bit of fat and moisture. 

I've been watching a lot of documentaries lately on Netflix Streaming (we downgraded our cable package, but now have Streaming-- not sure we're actually saving any time or money--- gah.) related to food politics. When I think too much about where our food comes from, and why this or that is priced the way it is, and why this other thing costs so much more my head hurts.

and I want to dig a hole and hide.

I'm not sure where I'm headed with this---- I just know that while I was eating this meal I had an odd (and kind of morbid) satisfaction that I knew where this meat came from. What it ate, how it died, and who butchered and packed it up.

and that's all I have to say about that!

it's back-to-school season--have an itch to get organized?

Have a wonderful week. xoxo

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Slow Cooker Mexican Black Beans Recipe

I've perfected black beans. Which is a good thing, since Safeway had a buy-one-get-one-free deal and I still have 5 unopened bags in the cupboard.

side note: the kids and I are *fascinated* by that Extreme Couponing show--- holy cow! What are they going to do with 84 boxes of Captain Crunch?

anyhow. 

It's summer, and I have fully embraced the "I don't want to do anything" vibe that summer gives off. We're staying up too late, sleeping in, watching mindless television, (Wipe Out? really? who comes up with these things?) and sometimes forgetting personal hygiene. 

you know, typical summer time stuff....

but yesterday I wanted to have something to show for myself, so I got up early and plugged in the crockpot. 

and then went back to bed. 

The Ingredients.

serves 8-10 as a side dish

1 pound black beans, soaked overnight, then drained

(if you don't have time to soak overnight, no problem. Put them in a large pot, and cover completely with water. Bring to a rapid boil for 10 minutes, then turn off stove and cover pot. Let your beans sit for 1 hour, then drain water and put beans into crockpot)

6 cups chicken broth (if vegetarian, use veggie broth; I'm concerned water won't provide enough flavor)

6 cloves garlic, smashed and chopped

1 (14.5-ounce) can diced tomatoes, or 2 cups fresh chopped tomatoes

1 tablespoon cumin

1 tablespoon chili powder

The Directions.

Use a 6-quart slow cooker. Soak your beans overnight and drain (or use quick soaking method described above). 

I've heard that you should water your outside plants with the bean water, but I've never done so--- I really should give that a try.

Put the drained beans into your slow cooker, then add the chopped garlic, broth, tomatoes, cumin, and chili powder. Stir well to combine.

I used bouillon cubes for my broth. If you're on a low-sodium diet, you may want to use low-sodium broth, or only use 5 cups and then 1 cup of water--- I've been cutting out salt and these beans tasted salty to me, but Adam and the kids thought they just tasted "good"--- 

cover and cook on low for 8 hours. If you live in a high altitude area, you may need to cook for longer. We're at sea level and my beans were perfect at 8 hours.

The Verdict.

Everyone in my house loved these--- I ate them alone, but Adam and the kids had them alongside quesadillas and rice. The baby had 3 servings (small plastic bowls) and then painted the highchair with bean goop.

The seasoning is fantastic--- the cumin and chili powder complement each other nicely and I liked the bits of tomato and garlic. If you want some heat, opt for a can of tomatoes and chiles (Rotel)-- there is no heat here, just flavor.

This morning, the beans have soaked in more of the liquid, but taste marvelous, even cold. If you'd like to freeze in batches, be aware that the beans will break down a bit-- no biggie, unless you'd like them picture-perfect.

would pair well with:

carnitas

fajitas

tacos

creamy tacos

vegetarian tortilla soup

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Asian Inspired Turkey Breast (in the Slow Cooker) Recipe

 

Hello! How has summer been treating you so far? We've been laying kind of low, with weekend trips scattered here and there, but mostly we're just enjoying being at home. 

While I type, the big kids are watching an "America's Got Talent" marathon from the DVR and the baby (now eighteen months! eeps!) is cooking Lincoln Log soup in the play kitchen.

and the heater is running. because it's 66 degrees in the house and drizzling outside and I AM A GREAT BIG HUGE HONKING WUSS.

I promise I'll turn it off by 10am.

I think.

maybe.

I get emails about slow cooking during the summer time, and my answer is that yes, I do use my slowcooker(s) year round. It helps that it is F R E E Z I N G today, but even on hot days I prefer to use the crockpot than heat up the kitchen by using the stove or oven. I like that fish steams so nicely in foil packets without a fishy smell, and I'm getting pretty good at making lettuce wraps. 

This is a great summer time recipe---- the turkey is seasoned with soy sauce, a bit of peanut butter, lime juice and some horseradish which creates a touch of surprise heat. The leftover turkey makes fantastic sandwich filling (I can't seem to get enough of that turkey-and-mayo combination). 

The Ingredients.

serves 6

1 turkey breast (5-7 pounds)

1/3 cup soy sauce (I use La Choy or Tamari wheat free so it's gluten free)

1/3 cup sesame oil 

1 tablespoon all natural peanut butter

1 tablespoon prepared horseradish cream (or 1 teaspoon freshly grated)

3 garlic cloves, smashed and chopped

2 limes, juiced

1/2 teaspoon kosher salt

The Directions.

Use the largest slow cooker you've got. I skinned my breast (because I have weird skin issues) and then placed it meat-side down into a 6.5-quart slow cooker. It was not quite big enough, but I made it work (more on that in a sec.).

In a small mixing bowl, combine the soy sauce, sesame oil, peanut butter, horseradish, chopped garlic, lime juice, and salt. Whisk together until everything is incorporated. Pour the sauce all over the turkey breast, allowing the sauce to pool up in the ribcage cavity.

Cover. If your lid doesn't fit on your pot completely (mine didn't), cover the top of your stoneware with layers of foil. Crimp the edges as tightly as you can and then place your lid on top. Cook on low for about 8 hours, or until meat is no longer pink when you cut into it and registers 170 degrees. If your turkey has a built-in thermometer it should pop up.

Carefully remove the turkey from the pot and let sit for 10 minutes or so before slicing.

If desired (highly recommended!), pour the crock drippings into a small sauce pan and boil on the stove until the sauce has thickened and reduced (about 8 min or so? I didn't really time this part ---  don't wander off --- stirring every so often). Serve with your favorite sides with the gravy drizzled over the top.

We had our meat with salad and roasted vegetables.

The Verdict.

I forget about turkey in the non-Winter Holiday months. It's low in fat, low in cholesterol, and tastes great. I need to make it more often--- especially since the leftovers are so awesome in sandwiches. My kids are growing up, and ate everything on their plates without complaint.

The baby (so far) eats anything and everything. 

Including the hairy raisins she finds under the couch.

more turkey? no problem.

whole turkey in the crock

turkey breast with white wine (and butter!)

cajun turkey breast

turkey and wild rice soup
apple, cheddar, and turkey meatballs

absolutely crazy turkey (you probably shouldn't actually make this)

also? I've been adopted! Wendy, from Celiacs in the House hosts an Adopt a Gluten Free Blogger roundup and Sunny from And Love it Too and Shea from Dixie Chick Cooks chose me! Both of these ladies are wonderful, and I urge you to take time perusing their sites.

Shea also writes Ingredient Challenge Monday and is hosting a giveaway for two of my books: More Make it Fast, Cook it Slow, and the new Totally Together Journal: Shortcuts to an Organized Life (out this August).

Thank you ladies for having me and for hosting the contest!

have a wonderful day. stay warm.

:-)

HA!

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