honey soy crockpot chicken

Flexible and works with any side dish. Serves 4 but is easily doubled if your Crockpot is big enough.

• 2.5 pounds boneless/skinless chicken thighs or breasts

• salt and pepper to taste

• 1/3 cup honey

• 1/3 cup soy sauce

• 6 cloves minced garlic

• 1/2 tsp red pepper flakes (or more)

• sliced scallions to serve

Season chicken with salt and pepper; place in Crockpot. Whisk together remaining ingredients and add to Crockpot.

Cook on low for 5-6 hours or on high for 2.5-3 hours.

Shred or slice chicken into chunks and return to Crockpot for an additional 10 minutes. Serve with sliced scallions.

crockpot pork chops

Literally couldn’t get any easier. I will go home at lunch and throw this in, so it’s ready for dinner. The flavor is mild enough that any side dish works well. Serves 2, but can be doubled if your Crockpot is big enough.

• 2 boneless pork chops

• 1 chicken bouillon cube

• 1/4 cup hot water

• 2 tbs dijon mustard

• 1 red onion, sliced thick

• black pepper to taste

Dissolve the bouillon cube in the hot water. Whisk in the mustard and the black pepper.

Add the onion slices to the bottom of the Crockpot. Place the pork chops on top and cover with the sauce.

Cook for 3-4 hours on high, and don’t forget to serve with the onions.

crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

chicken salad

Shredding chicken is the worst, so bring in the Crockpot! Makes 4-6 servings.

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and allow to cool.

While it’s cooling, make the dressing. This recipe makes a small serving but can easily be doubled to your liking. Combine:

• 1/2 cup mayo

• 1 tbs white vinegar

• 1 tsp black pepper

• 1/2 onion diced

• 1 stalk celery sliced thin

• 2 tsp curry powder

Combine with shredded chicken and refrigerate - it’s better after a day.