Sweet and Spicy Honey Chicken | Slow Cooker

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Sometimes you just need Chinese takeout.  When the baby isn’t sleeping and the toddler isn’t listening and you just want to hide in a bowl of something hot and fragrant and delicious and sweet and sticky and spicy and sweet.  I’m drooling just thinking about it.

But sometimes you really don’t need Chinese takeout.  Like any time that you realize that bathing suit season is just around the corner.  Literally.  Southern California has been playing tricks on us so it could be beach weather tomorrow for all I know anymore.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

You especially don’t need it when you realize you’re supposed to run a half marathon in a few weeks and there’s no way that’s going to happen with your lack of training due to non-sleeping baby and non-listening toddler and the only way you may keep from dying is maybe if you have less weight to carry for 13.1 miles.

So what do you do?  You put this in the crock pot.  And you feel satisfied.  But you don’t feel like you dove headfirst into a pot of MSG because you made it with real ingredients and it’s totally delicious.  By the way, you could totally throw some veggies into the pot in the last hour and make it much healthier.  But I didn’t.  Maybe next time.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

 

Sweet & Spicy Honey Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb chicken breasts, cut into bite sized cubes
  • ¼ cup cornstarch
  • 1 t black pepper
  • 1 t salt
  • 1 t ginger
  • 2 T sesame oil
  • ¼ cup soy sauce
  • 4 T honey
  • 1 T preminced garlic
  • 1 T sriracha (more or less depending on how spicy you'd like it to be), plus more to top
  • 2 cups white or jasmine rice, cooked
Instructions
  1. Heat sesame oil over medium high heat in a large skillet
  2. Add chicken, cornstarch, salt, pepper and ginger to a large plastic bag and shake to coat
  3. Cook chicken in skillet until no longer pink, or 5-8 minutes
  4. Add chicken mixture to slow cooker
  5. Pour soy sauce, honey, garlic and sriracha over the top and stir to combine.
  6. Cook on low for 4-6 hours or high for 2-3 hours
  7. Remove and serve over rice, topped with sesame seeds and additional sriracha if desired

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Asian Pineapple Chicken | Slow Cooker

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

EDIT: I somehow lost half of this post and the recipe!  Sorry guys! I’ve rewritten the recipe below.  Enjoy!

Oooook, I suppose it’s time to start getting healthy and all that nonsense that you talk about after the first of the year.  I may have given you something delicious and decadent and fabulous last week, but we’re getting back onto the right track now.  I promise.  Maybe.

Asian Pineapple Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 pineapple, cut into chunks
  • 2 bell peppers, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple juice
  • 3 T soy sauce
  • 2 T honey
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 2 cups rice, cooked, to serve
  • Sesame seeds and green onions to garnish
Instructions
  1. Place all items except rice in the slow cooker and cook for 4 hours on high or 8 hours on low.
  2. Serve on top of cooked rice and garnish with sesame seeds and green onions.

 

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

Spicy Taco Chicken Pasta | Slow Cooker

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

I don’t know about you, but sometimes spicy food is just what I need to warm up my soul when it’s getting a little chilly outside.  But I don’t always want to have to slave away in front of a hot stove to do it.  In fact, I don’t really ever want to slave away in front of a hot stove…even if it’s cold outside.  That’s what my crock pot is here for.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

So this one.  Taco.  Pasta.  Two staples in our house.  Put them together and it’s magic…and with just a little bit of extra effort your boring ol’ pasta or your simple ol’ tacos turn into something new, fun and exciting.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

And it was so easy…the toddler and I threw the ingredients into the slow cooker together after lunch {I cut, she pours…often into her mouth…}, I added a few things and popped some pasta on to boil right before dinner and voila!  Enough spicy goodness to enjoy that night and leftovers for many days to come.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

If your family isn’t as into “spicy” you can omit the green chiles, swap the pepper jack for cheddar, and opt for a low heat taco seasoning.  We usually dig it over here.  And we’ve convinced the toddler that milk helps if it gets too spicy {truth} so she ends up chugging down her often untouched milk on spicy food days.  #dontjudge

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

 

Spicy Taco Chicken Pasta | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 boneless skinless chicken breasts (I use frozen. If you use fresh, err towards the lower ends of the cooking time)
  • 2 red bell peppers, chopped into large pieces
  • ½ red onion, chopped
  • 1 can chopped tomatoes in juices
  • 1 small can green chiles
  • 1 packet taco seasoning
  • ½ cup greek yogurt
  • ¾ cup pepper jack cheese, plus more to top
  • 1 lb pasta, cooked according to package
  • Optional to garnish: pepper jack cheese, cilantro
Instructions
  1. Combine chicken, bell peppers, onion, tomatoes (including juice), green chiles, taco seasoning and broth in a slow cooker.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with forks or remove and cut into bite sized pieces.
  4. Stir in greek yogurt and pepper jack cheese and let cook for another 10-15 minutes, or until fully combined and cheese is melted.
  5. Stir in pasta until fully coated and combined.
  6. Enjoy hot and top with additional cheese or cilantro.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

The best weeknight dinners are the ones that are easy to make, packed with healthy ingredients, delicious, and make enough for leftovers {that everyone wants to eat} all week long.  This recipe has all of these awesome qualities.

As much as I wish everything could be made exclusively in the slow cooker, sometimes these things take a little extra finishing in the oven.  Because anything topped with melted cheese and stuffed with fluffy quinoa is a happy place for me.  And now that it’s getting a little cooler, it’s kind of nice to heat up the house a bit every now and again.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

We’re going to call this one pseudo-healthy.  Because although it’s packed with super healthy ingredients like chicken, fresh veggies, greek yogurt and quinoa, I also put in lots of cheese.  If you want to tone down the cheese and ramp up the healthy factor, you’re more than welcome to and I’m sure it would still be delicious.  Just not as cheesy.

We found out something fun with this one…the toddler is developing quite a taste for limes.  We squeezed some fresh lime juice over the top and she devoured her portion, and then asked to taste the lime after.  She’s done this before and given us the usual sour face and handed it back, but this time, she sucked on the lime, squeezed some more on the rest of her food, and chewed on it again.  It makes my mouth pucker just to think about it.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen...if you use fresh, cook on the lower end of the cooking time}
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 medium zucchini, chopped
  • 1 can corn, drained and rinsed
  • 1 can chopped tomatoes with green chiles
  • 1 bottle salsa verde
  • 2 T honey
  • 2 T lime juice
  • 1 T garlic salt
  • 1 T cumin
  • 1 t chile powder
  • 1½ cups shredded green cabbage
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1½ cups cheddar cheese
  • 1 cup pepper jack cheese
  • 1¼ cup uncooked quinoa, rinsed and drained
  • Optional to garnish: chopped avocado or additional cilantro, lime juice, cheese or greek yogurt
Instructions
  1. Place chicken, onion, bell pepper, zucchini, corn, tomatoes, salsa, honey, lime juice, garlic salt, cumin and chile powder in the slow cooker and stir to combine.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with two forks.
  4. Preheat oven to 350 degrees
  5. Add green cabbage and cilantro and continue cooking for 10-15 minutes.
  6. Add greek yogurt, 1 cup cheddar cheese, ¾ cup pepper jack cheese, and quinoa and stir to combine.
  7. Spray a 9x11 casserole dish with nonstick spray.
  8. Pour entire contents of slow cooker into casserole dish {it should look a little soupy but the quinoa will soak up the excess moisture}
  9. Top with remaining ½ cup cheddar cheese and ¼ cup pepper jack cheese
  10. Bake for 35 - 40 minutes, or until quinoa has soaked up the juices and is soft and fluffy and cheese has browned.
  11. Enjoy hot, and garnish with avocado, cilantro, cheese or greek yogurt as desired

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites
Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

When I was pregnant with my toddler, I put together some freezer meals for the slow cooker for those first few weeks of parenthood from recipes that I found on my blog and online.  And, boy, was I glad that I did it.  The first few weeks were such an adjustment with sleep deprivation and getting into a schedule…I honestly barely remember a lot of it, but I do remember being happy that I had food in the freezer that I could pop in the crock pot, throw over some rice at the end of the day and be done with.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

So naturally, with baby #2 right around the corner, I went back through my recipes and came up with some favorites for this time around.  Some I used last time and loved so much that I wanted to do them again.  Others are some of my new recipes that are freezer friendly and are perfect for our little family {the pics throughout this post are the finished product from some of my favorites that are included on the list}.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites I made sure that all of them would be happily eaten by my toddler this time around too.  And that, for the most part, they’re relatively healthy or at least well rounded with protein and veggies to keep her going in the midst of this transition too.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

In terms of modifying the linked recipes to become freezer friendly, I put everything in the freezer bag that would normally go into the pot at the beginning of cooking time.  Then, I put a note on each bag listing what I needed to finish it off, which is what was added in the last hour of cooking or what the dish was served over…most of the time this is dairy, more delicate produce like cilantro, and rice or quinoa.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

This way I can either plan ahead, go to the market, and grab the extras for a couple recipes for the week, or can pop the food into the crock pot in the morning and make a quick stop at the grocery store for whatever I need through the day to top it off at night.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

The best part about this time around?  I’ve got mom friends who were totally into this idea too and due around the same time.  I may have looked like a little bit of a nut in the Target line {see the below picture of my kitchen pre-assembly…} buying enough cans of beans for each of us, but it was worth it.  They came over, the kids played {i.e. created complete chaos in our house}, and we put our bags together.  They all came together in less than two hours, which was a major accomplishment.  It was a total blast and I’ve got some more fun brewing about the freezer meals and parties coming soon!  But for now, here’s a list of some of the recipes that were easily converted to freezer meals this round.

12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

12 Freezer Friendly Slow Cooker Meals For New Moms

Cheddar, Potato & Asparagus Soup
Chicken Taco Soup
Jalapeño Black & White Bean Chicken Chili
Russian Chicken
Honey Balsamic Chicken Sliders
BBQ Buffalo Meatballs
Coconut Vegetable Curry
Sweet & Sour Meatballs
Veggie Quinoa Tacos
Thai Peanut Butter Cashew Chicken
Beef Lettuce Wraps
Italian Veggie & Sausage Soup 12 Freezer Friendly Slow Cooker Meals | Little Kitchen, Big Bites

Sausage & Pepper Tortellini

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

My husband is…how do I put this delicately…well he’s slightly…he’s kind of….not the best most imaginative eater?  He’s picky.  There, I feel better.  He’s sometimes pickier than the two year old.  But he puts up with a lot from me in the kitchen in the name of “trying new things.”  There aren’t a lot of repeat meals around here as we explore the culinary world.

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

So this one was kind of for him.  My man is a pasta lover and a sausage lover, so I married the two together on his behalf for what turned out to be quite the spectacular dish.  There was a grand battle over who got to eat the leftovers for lunch for the next few days.  All three of us were big fans, and I loved that the little one was happily getting in bell peppers, tomatoes, chicken sausage and cheese in one bite.  The most wholesome meal in the world it is not, but it’s well rounded and delicious.

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

This was a relatively simple recipe {but you’re making your own sauce which makes it feel a little more special to me} and you could easily be made with a box of regular pasta instead of tortellini for just as delicious of a meal.  We already had the frozen chicken apple sausages in our freezer {Costco for the win}, but you could use spicy Italian sausage and it would be spectacular too.  Any sausage that you prefer will do.

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

As much as I hate to repeat, this one may be on the menu again sometime soon.  Especially if my professional taste testers have anything to say about it.

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

Sausage & Pepper Tortellini
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 5 sausages, cooked and cut into half moons {I used the precooked chicken apple sausages, but feel free to use your favorite}
  • 2 bell pepper, cut into strips
  • 1 onion, chopped
  • 1 package refrigerated cheese tortellini, cooked according to package
  • 2 cans chopped tomatoes in juices
  • 2 T olive oil
  • 1 T preminced garlic
  • 1 T basil
  • 1 T oregano
  • 1 T parsley
  • 1 t red pepper flakes {more or less if you prefer it more or less spicy}
  • 2 t black pepper
  • 1 T garlic salt
  • Additional salt and pepper to taste
  • 2 cups mozzarella cheese
Instructions
  1. Heat olive oil in a large skillet over medium high heat
  2. Add onion and garlic and let cook for 3-5 minutes
  3. Add sausages and let them begin to brown, approximately 5-7 minutes
  4. Add bell peppers and continue to cook for another 3-5 minutes
  5. Add tomatoes {in juice} and all spices and let simmer for 8-10 minutes
  6. Stir in cooked tortellini and cheese and cook for an additional 3-5 minutes, until combined and cheese is melted
  7. Serve immediately, and garnish with additional cheese, parsley, and red pepper flakes

Sausage & Pepper Tortellini | Little Kitchen, Big Bites

Jambalaya Pasta

Jambalaya Pasta | Little Kitchen, Big Bites

Alternate Title: That Time That Everyone Went Back For Seconds

…and wanted to go back for thirds.

Our family usually eats our portion and finishes up {other than little miss “more”…mostly with her fruit and snacks rather than her zucchini…}.  We don’t do a lot of seconds of things unless they’re so good that we’re willing to stuff ourselves with them.  This recipe was that good.  And then some.

Jambalaya Pasta | Little Kitchen, Big Bites Jambalaya Pasta | Little Kitchen, Big Bites

Jambalya was one of the first meals that Hubby and I ever made together.  And when I say “made,” I mean mixed together a box of Zatarain’s with some precooked sausage and were ridiculously proud of our “cooking skills.”  In a dirty little apartment in Los Angeles.  We probably ate it off of paper plates.  But we both loved it.

This variation uses pasta to bulk up the meal a bit and throws in some good ol’ bell peppers so the kid is getting a little bit of veggie mixed in.  And, mostly because I realized we were out of cajun seasoning when I went to make it, it features a homemade cajun blend.  If you’ve got a shaker of the premixed stuff, feel free to use that in place of the listed spices.

Jambalaya Pasta | Little Kitchen, Big Bites

Jambalaya Pasta
Author: 
Recipe type: Entree
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1.5 lb spicy sausage {or go with a sweet sausage if you're more sensitive to heat}
  • 1 T olive oil
  • 1 onion, diced
  • 1 T preminced garlic
  • 2 bell peppers, diced
  • 1 t salt
  • 2 t garlic salt
  • 1 t black pepper
  • 2 t paprika
  • 1½ t cayenne pepper {less if you're sensitive to spiciness}
  • 1½ t thyme
  • ½ cup milk
  • 1 cup pepper jack cheese
  • 1 box penne pasta, cooked
Instructions
  1. Prepare hot water and cook pasta according to the box. When finished, drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium high heat.
  3. Add sausages and cook until cooked through, about 10 minutes. Remove and chop into bite sized pieces and return to skillet to brown.
  4. Add onion and garlic and cook for an additional 5 minutes, stirring occasionally.
  5. Add bell peppers and spices and cook for an additional 5 minutes, stirring occasionally.
  6. Stir in milk and pepper jack cheese until cheese is melted.
  7. Stir in cooked pasta and combine until everything is coated with sauce and cheese.
  8. Enjoy immediately.

Jambalaya Pasta | Little Kitchen, Big Bites

Healthy Fiesta Chicken Soup | Slow Cooker

Fiesta Chicken Soup | Slow Cooker

I feel like I always default to Mexican recipes when I want to make a big batch of something.  There’s something about all of the spices and delicious heat that gets me every time.  I rarely find one that I don’t like.

Here’s a little menu planning tip that I use {this may be really obvious, but I feel like sometimes you forget to do the most obvious things until someone reminds you}.  I always start with the biggest batch of something on a Monday, so that we have leftovers for multiple days afterwards to get through the week.  Then I don’t have to worry about supplying lunches as much until later.  I often make a box of pasta on Wednesdays and that will last through the rest of the week if the other recipes don’t.  Voila, lunches for three for the week.

Fiesta Chicken Soup | Slow Cooker

So, getting back to it, the Monday meal usually ends up being something Mexican.  Like this soup.  Because I know that I {and the kid and the hubby} will eat it for multiple days in a row without complaining.  Or leaving it in the fridge and grabbing something else.

This recipe is pretty much as healthy as it gets, which is one of the awesome things about soups.  You can throw together a bunch of veggies, lean meat, some chicken broth and some spices and everyone will eat them by the spoonful without dissecting every little ingredient and only eating this part or that part.  Am I the only one who feels like they’re often rinsing plates with only the veggies left stuck to them?

Fiesta Chicken Soup | Slow Cooker

The other awesome thing about soups is…holy smokes it’s September tomorrow guys!  So I officially can make them without being that person who makes soup in the middle of the summer.  And if you’re not that person, save this one for another month or two, when the chill comes back into the air.  You’ll thank me then.

It was also absolutely delicious, and made a great amount of leftovers for us for the rest of the week.  So it was clearly a win, win.  Oh, and a throw in and go slow cooker recipe.  So win, win, win.

Fiesta Chicken Soup | Slow Cooker

 

Fiesta Chicken Soup
Author: 
Recipe type: Entree, Starter
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 boneless, skinless chicken breasts {I use frozen}
  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • ½ red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 1 can diced tomatoes with green chiles
  • 1 packet taco seasoning
  • 1 t olive oil
  • 1 T lime juice
  • 1 T preminced garlic
  • 2 cups chicken broth
  • ¼ cup cilantro, chopped, plus more to garnish
  • Optional: cilantro, avocado and light mexican blend cheese to garnish
Instructions
  1. Combine all ingredients except cilantro in the slow cooker and stir to combine.
  2. Cook for 4-6 hours on high or 6-8 hours on low {less if cooking with fresh chicken rather than frozen}
  3. Shred chicken with forks
  4. Stir in cilantro and let cook for another 5-10 minutes
  5. Serve hot, and top with cilantro, avocado, and cheese as desired.

Fiesta Chicken Soup | Slow Cooker

Thai Peanut Chicken Wraps | Slow Cooker

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Every once in a while you have to try something different and hope that it pays off.  I had an amazing slow cooker for years and a month or two ago, the ceramic cracked.  I was devastated, but I’m also cheap and have a second baby on the way, so I decided to suck it up and use my old one for a while until I felt like getting a new one.  Or until Christmas rolls around and someone buys it for me {hint hint…}.  Or until Crock Pot decides to sponsor my blog {hint hint hint…}.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But until that happens, I’ve been stuck with a cheap old slow cooker with no timer or any fancy controls.  Which means some of my recipes have ended up a little overcooked or mushy, which is no fun at all for us eating them.  Or for any of you, for that matter, because I can’t share something that’s not sheer deliciousness.  It works great for soups though.  If you’re blending everything up, the mushier, the better.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

So I decided to try a new technique with this one.  The chicken, onions and sauce ingredients cooked together first into a delightful tastiness, and then I added the harder vegetables in the last hour and the softer vegetables and things I wanted to still be crispy in the last fifteen minutes.  I wasn’t sure if they’d cook, if they’d get enough flavor, or if it would all taste decent together.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

But guys, it worked.  So well, in fact, that even when I get my fancy slow cooker back, I think I’m going to have to change my technique for some of my recipes in the future.  It’s like a slow cooker breakthrough.  #mindblown

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

On top of all of that, these were really good.  Like *my husband called them a home run and gave me a high five* good.  The sauce was delicious and, like with many of my favorite recipes, the sauce and tortilla disguised all of the veggies that were hiding in there from my harshest critics.  There were a bunch of leftovers and every bite was eaten.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

Just a note…we had some flour tortillas left over from a recipe I made earlier, so we went with those.  These would also be delicious with some of those fabulous green spinach tortillas or something a little healthier if that’s what floats your boat.

 

Thai Peanut Chicken Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen, if you use fresh, adjust the cooking time down}
  • 1 small onion, chopped
  • 1 zucchini, cut into sticks matchsticks
  • 1 bell pepper, cut into short matchsticks
  • 1 cup mushrooms, chopped
  • ¾ cup shelled edamame
  • 2 cups shredded cabbage
  • ½ cup cilantro, chopped
  • ½ cup peanuts, chopped
  • 1 T olive oil
  • 1 T preminced garlic
  • ½ cup soy sauce, reduced sodium
  • 2 T peanut butter
  • 1 T ginger
  • ⅓ cup sweet chili sauce
  • ½ t sriracha {more or less depending on how spicy you'd like it}
  • 6-8 tortillas
Instructions
  1. Place chicken, onion, olive oil, garlic, soy sauce, peanut butter, ginger, chili sauce, and sriracha in the slow cooker. Cook for 4-5 hours on high or 6-7 hours on low.
  2. Shred chicken with two forks.
  3. Turn the slow cooker to low if it's not already
  4. Stir in zucchini and bell peppers and cook for 30 - 45 minutes.
  5. Stir in mushrooms, edamame, cabbage, cilantro, and peanuts, and cook for another 10 - 15 minutes, or until everything is warmed and combined in sauce.
  6. Scoop approximately 1 cup into each tortilla and roll up. Enjoy immediately.

Thai Peanut Chicken Wraps | Slow Cooker | Little Kitchen, Big Bites

 

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