Slow Cooker Sweet Fire Chicken

INGREDIENTS

• 3-4 boneless skinless chicken breasts, cut into bite-size pieces
• 1 red bell pepper, chopped
• 1 can pineapple chunks, drained

sauce

• 2 teaspoons minced garlic
• 1-2 teaspoons crushed red pepper flakes
• ⅔ cup sugar
• 1 cup water
• 2 tablespoons sweet red chili sauce
• ½ teaspoon salt
• 4 tablespoons cold water + 3 tablespoons corn starch

INSTRUCTIONS

1. Add chicken, chopped red peppers, and pineapple to a greased slow cooker.
2. In a medium bowl whisk together sauce ingredients except for the 4 tablespoons cold water + 3 tablespoons corn starch. Pour sauce into the slow cooker and give everything a stir. Cover and cook on high 2-3 hours or on low 4-5 hours.
3. About 30 minutes before serving, take the lid off of the slow cooker. In a small bowl whisk together the remaining cold water and corn starch. Set the slow cooker on high (if it isn't already) and pour the corn starch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve. Stir just before serving.
4. Serve with steamed rice or fried rice if desired.

Freezer Instructions

1. Defrost overnight.  Place in slow cooker on hight 2-3 hours or on low 4-5 hours.  About 30 minutes before serving, set the slow cooker on high,  mix 4T cold water with 3T cornstarch and add to the slow cooker.  Stir just before serving.  Serve with rice.

Crock Pot Cashew Chicken

1.5 lbs boneless, skinless chicken thighs, cut each thigh into about 6 pieces (I usually don’t use chicken breasts because they tend to dry out)
1/4 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes

1/2 cup cashews
2 cups zucchini

3.  Combine everything except nuts and zucchini in freezer bag.
4. Combine zucchini and nuts in a different bag.
5. Freeze.

On cooking day, empty chicken bag into Crock-pot, and cook on LOW for 3 to 4 hours. Add cashews and zucchini 1/2 hour before serving and stir. Serve over rice.

Crockpot Mongolian Beef

Ingredients

1 lb. Stew Meat
2 t. Olive Oil
1 Onion, thickly sliced
1 T Minced Garlic
1/2 C Soy Sauce
1/2 C Water
1/2 C Brown Sugar
1/2 t. Fresh Minced Ginger
1/2 C Hoisin Sauce

Freezer Instructions

Dump all ingredients into a labeled freezer bag, seal, mix up. Freeze flat.

To Cook

Thaw bag overnight in the fridge. Dump the bag into the crockpot and cook on low for 5-7 hours. Half hour before you are ready to serve mix a slurry of cornstarch and add, just depending on how thick you like your sauce. (Corona likes it thicker, so I usually use about 2 T).

Serve with fresh sliced green onions, over rice. (I like to add steamed broccoli to mine, but my kids prefer their broccoli on the side).

Asian Pork Marinade for the Grill

1/3 cup soy sauce
1 Tbsp sesame oil
1/3 cup packed light brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
4 cloves garlic, crushed
1 tablespoon dry mustard
3/4 teaspoon pepper
1 tsp ground ginger
1 ½ lbs pork tenderloin, cut into single serving pieces

Slice pork tenderloin and place in a gallon sized freezer bag. Whisk together all remaining ingredients (except pineapple) and pour over the pork in the bag. Seal tightly and freeze.

Label
Remove bag from freezer the night before and place in the refrigerator to defrost. Heat grill and cook pork for approx 5-7 minutes on each side until done. If desired when pork is almost done, grill pineapple slices as well (for about 2 minutes on each side). Serve pork with grilled pineapple on top