Slow Cooker BBQ Jerk Chicken

Recipe adapted from Bakers Royale.

I love jerk chicken, so when I found this recipe I was very excited. This chicken is flavourful and fresh, especially with the lime juice squeezed over top. I've found that my favourite BBQ chicken recipes are often cooked in the oven first and then grilled slightly afterwards to make it crisp. When I found this recipe follows the same concept except uses a slow cooker, I was quite happy to have a reason to retire the oven in my air-conditioner free house! It worked great and my house stayed a few degree's cooler.

What you'll need

8 scallions, coarsely chopped

1/4 cup vegetable oil

2 jalapenos, stemmed and seeded

1 (1-inch) piece fresh ginger, peeled and sliced 1/4 inch thick

2 tbsp molasses

3 garlic cloves, peeled

1 tbsp thyme

2 tsp allspice

1/4 tsp cardamom (optional)

1 tsp coarse salt

4 lbs chicken pieces (breasts and thighs), bone-in, skin-on

lime wedges for serving

How to

1.  Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, allspice, cardamom and salt in a food processor or blender and puree. Transfer 1/2 cup of mixture to slow cooker; reserve remaining mixture.

2.  Add chicken to slow cooker and coat evenly with scallion mixture. Cover and cook until chicken is tender, about 4-6 hours on low.

3.  Heat BBQ to medium-high. Brush the skin side of chicken with half of the remaining scallion mixture and place on the grill skin side down. Grill until slightly charred and crisp, about 5 minutes. Brush the other side of the chicken with remaining sauce and flip the chicken, grilling until the under side is charred and crisp, about 5 minutes. Serve with lime wedges. 

Slow Cooker Chicken Tikka Masala

Recipe from Real Simple Magazine.

I apologize for my lengthly absence. I began my senior practicum in January and I've been working and learning the joy's of shift work. In fact, it is now just before three in the morning and I'm wide awake. I have been working nights the last two weeks and my body doesn't seems to want to switch back to days yet. Anyways, I thought I'd use this quite peaceful night to post a yummy recipe I've been meaning to post forever! This meal is one of my comfort meals. It is so easy to make and so delicious, I'd be happy to eat it every week. Good thing too, because it looks like I'll be needing more easy meals these days!

What you'll need

1 - 15 oz. can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 tbsp tomato paste

2 tsp garam masala

Kosher salt

Black pepper

8 boneless, skinless chicken thighs

1/2 English cucumber, halved and thinly sliced

1/4 cup fresh cilantro leaves

1 tbsp fresh lemon juice

1 cup basmati rice

1/2 cup heavy cream

How to

1.  In a 4-6 quart slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, 3/4 tsp salt and 1/4 tsp pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 7-8 hours or on high for 3-4 hours.

2.  In a small bowl, toss the cucumber and cilantro with the lemon juice and 1/4 tsp each salt and pepper. Cover and refrigerate for up to 8 hours.

3.  Twenty minutes before serving, cook the rice according to the package directions.

4.  Just before serving, stir the cream into the chicken tikka masala. Serve over the rice with the cucumber relish.

Crock Pot Honey Sesame Chicken

Slightly modified recipe. Original recipe from Baby Center.

This chicken is so delicious!! I'm telling you, you can't go wrong with this recipe. It is nice and easy...perfect for the busy school season or for when you just don't feel like cooking (which I admit, does happen at times). 

What you'll need

1 1/4 lb. Chicken thighs, boneless, skinless

Salt and pepper

1/2 cup Honey

1/4 cup Soy sauce

2 tbsp Diced onion

2 tbsp Ketchup

1 tbsp Canola oil

1 Garlic clove, minced

1/4 tsp Red pepper flakes (optional)

2 tsp Cornstarch dissolved in 3 tbsp water

Sesame seeds

How to

1.  Season both sides of chicken lightly with salt and pepper, put in crock pot. 

2.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. 

3.  Cook on low for 3-4 hours or on hight for 1 1/2 - 2 1/2 hours, or just until chicken is cooked through.

4.  Dissolve cornstarch in water and pour into crock pot. Stir to combine with sauce (You can remove the chicken first if it's easier, but I just poured it right in). Replace lid and cook sauce on high for 10 more minutes or until sauce is slightly thickened. 

5.  Sprinkle with sesame seeds and serve over rice or noodles.

Slow Cooker Ribs

My grandma recently gave me a slow cooker and I've been trying out a few recipes.  Now that I'm back at school again, I really appreciate how much time it saves me. My husband turned 30 last week, so I treated him with a feast of sweet and spicy tender ribs. I was quite impressed, my slow cooker pulled through and they were quite delicious!

What you'll need
2-3 lbs Pork back or side ribs, cut into 3-bone pieces
2 tbsp Brown sugar
2 tbsp Smoked paprika
1/2 tbsp Kosher salt
1 tsp Garlic powder
1/2 tsp Cayenne pepper
1 can Coke (regular, not diet)
1/2 cup BBQ sauce

How to
1.  In a small dish, combine the brown sugar, paprika, salt, garlic powder and cayenne pepper. Generously rub over the ribs and let sit for 5 minutes.

2.  Pour the coke into the slow cooker.  Place the ribs in and cook on low for 6 to 8 hours.

3.  When nearly ready to eat, gently take the ribs out of the slow cooker and discard the drippings. Brush with the BBQ sauce and broil in the oven for 3-5 minutes, until the sauce is heated through and the edges are slightly crispy.

4.  Serve, relax and enjoy!