Crockpot Teriyaki Chicken

·         2 lbs boneless chicken breasts (or leg quarters)

·         1/4 cup brown sugar

·         ½ cup soy sauce

·         2 tablespoons cider vinegar

·         ½ teaspoon ground ginger

·         1 clove minced garlic

·         ⅛ teaspoon pepper

·         2 teaspoons cornstarch

·         2 teaspoons water

• Place chicken in the crockpot.
• In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
• Remove chicken from slow cooker, chop into cubes, and set aside.
• Strain the cooking liquid into a skillet and bring to a boil.
• In a small bowl whisk cornstarch and water until combined.
• Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
• Coat chicken with sauce and let heat through.

Asian Zing from Buffalo Wild Wings

Asian Zing Sauce


2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Combine all ingredients and blend in a blender

White Chicken Chili

This is Mandi Forester's White Chicken Chili, that won the Rachel Ray home cook contest based on home votes.

1 32 oz box chicken broth
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16 oz jar salsa
1 8 oz block pepper jack cheese, grated
2 t. ground cumin
2 cloves garlic, minced
black or white pepper to taste
Optional:  1/2 cup finely crushed tortilla chips (if you like chili thicker)

Place all ingredients in pan and cook on medium-high until cheese is melted.  (I usually make on stove, but you could throw in crockpot and warm through). 

Serve with corn chips and sour cream. 

Greek Chicken

Chicken Breasts (chicken tenders will work too)
1-2 cucumbers
1-2 tomatoes
bottle of Italian Dressing
Feta Cheese

Marinate chicken in Italian dressing in Ziploc bag.  Cut up cucumbers and tomatoes in bite-size pieces and marinate them in Italian dressing (separate from chicken).  Refrigerate 4-6 hours. 

Grill chicken.  Serve chicken covered with the fresh cucumber and tomato.  Top with feta cheese.

Quick, easy, and my kids love this dish.