slow cooker

Slow-Cooker Chicken with Lime, Honey and Soy

April 6 049 Edited Slow Cooker Chicken with Lime, Honey and Soy

When I read a recipe from a slow cooker cookbook,  I expect to use only my slow cooker. Imagine my surprise when the original version of this recipe called for frying the chicken, sauteing  an onion, and boiling a sauce all before slow cooking. Help me.

Still, I liked the idea of using Chinese Five Spice, honey, and lime, so I took what I wanted from the recipe to create a dry rub and a liquid marinade. Within minutes, my chicken was seasoned and simmering, and I was out the door to waste time in the best of ways. I.e. socializing with friends over adult beverages.

Then I came home to this.

April 6 059 Edited Slow Cooker Chicken with Lime, Honey and Soy

It may be worth noting that this recipe calls for chicken thighs as it is easier to overcook leaner cuts of chicken such as boneless, skinless breast in the slow cooker. Feel free to use the cuts of meat your prefer, just be aware you may need to monitor the cooking process more closely and/or reduce the cooking time.

I served my chicken over a mixture of basmati and forbidden rice, and then tucked the leftovers into an omelet. I imagine it would make for an equally good sandwich or maybe even work as a taco like this slow-cooker adobo chicken. Enjoy!

April 6 053 Edited Slow Cooker Chicken with Lime, Honey and Soy

Chicken with Lime, Honey and Soy
  • 1 to 1½ pounds boneless chicken thighs (about 6)
  • 1 teaspoon Chinese Five Spice
  • ½ teaspoon black pepper
  • ½ teaspoon wasabi powder
  • 1 cup chicken stock
  • ⅓ cup honey
  • 3 tablespoons lime juice (from 1-2 limes)
  • 2 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • Optional:
  • 1 green onion, thinly sliced
  • Rice, cooked according to package instructions
  1. Mix the Chinese Five Spice, black pepper and wasabi powder together.
  2. Rub the spice mixture into the chicken thighs, then place the meat into a slow cooker.
  3. Whisk together the chicken stock, honey, lime juice, soy sauce, and minced garlic.
  4. Pour the liquid mixture over the chicken in the crock pot, turn heat to low, and cook for 4 to 6 hours until the chicken is tender.
  5. When done, remove the chicken from the slow cooker, place in a large bowl, and use two forks to pull the chicken apart into shreds.
  6. If desired, transfer the liquid left in the crock pot to a saucepan over high heat. Bring to a boil and then reduce by half, about 10-12 minutes. Pour this mixture over the chicken before serving. (Or just reserve the liquid as is and pour over any leftovers to reduce dryness).
  7. Also if desired. serve over rice and top with green onion.
I used 1.34 pounds of boneless chicken thighs for this recipe. The original recipe called for 2½ pounds of bone-in chicken thighs.
You can add 1 teaspoon of coarse salt if desired. The soy sauce provides enough salt for my tastes.

Butternut Butter

Butternut butter 013 Edited Butternut Butter

This week’s winter squash feature, butternut butter, is the least labor intensive food item I have ever made. All I did was place the ingredients in a slow cooker, gave it a stir or two, and then processed the mixture until smooth. And voilà, a perfectly spiced spread. Consider this a gateway dish back into the kitchen after all the holiday baking.

I am not typically one for spreads. Plain butter will do just fine, thank you very much. Butternut butter has not changed my mind on this, but I do like its flavor that resembles apple butter. I can see myself substituting this for the piece of cinnamon and sugar toast I typically turn to when I want something sweet at night.

Butternut butter 024 Edited Butternut Butter

Other recommended uses straight from the cookbook include spreading butternut butter on bagels, pancakes or waffles. I think it would pair pretty well on a fluffy buttermilk biscuit too. Any other ideas out there? If you have one, I’d love to hear it.

If not, that’s okay too. Butternut butter is not for everyone. The good news is alternative squash recipes can be found in the 12 Weeks of Winter Squash links below. Enjoy!

Butternut butter 016 Edited Butternut Butter

Butternut Butter
Serves: 3 cups
  • 6 cups butternut squash, peeled and diced (about 2 pounds)
  • 1 cup apple juice or apple cider
  • 1 cup light brown sugar, packed
  • ¼ cup maple syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ½ teaspoon salt
  1. Lightly grease the inside of a slow cooker.
  2. Combine all of the ingredients in the slow cooker and stir well to mix.
  3. Cover and cook on low for 6-8 hours. If possible, stir halfway through the cooking time. The squash should be very soft and the mixture should not look watery after stirring.
  4. If the mixture is watery after the allotted time, turn the slow cooker to high and cook, uncovered, until the liquid is absorbed. This might take 30-45 minutes.
  5. Turn off the slow cooker and allow the mixture to cool to room temperature.
  6. When cool, use an immersion blender or transfer the mixture to a food processor or blender to process until smooth.
  7. Store refrigerated in a sealed container for up to six weeks.
I left my mixture to cook on low heat for six hours. The squash was soft but it was very watery after that time. I left it on high heat for another 45 minutes to absorb the liquid.


Secret Recipe: Slow Cooker Adobo Chicken

10784610963 0cde97e3b1 z Secret Recipe: Slow Cooker Adobo Chicken

Alternative title: Messing Up and Letting it Go. You see, I was supposed to post this last week. I sit down at 8 p.m. last Sunday and realize I knocked off everything on my “get done” list except my SRC post. And that is because it was not on there to begin with.

Ever had that bad feeling when you realize way too late that someone was counting on you to do something that you not only did not do but completely forgot about in the process? My only defense is I thought it was this weekend, despite the numerous written communications I had that assured me no, it was in fact last weekend. Whoops.

The good news? After I realized what I had done, I owned it and moved on. No beating myself up about it like I typically do. No feeling guilty. Just a, well sh*t, a heart-felt apology, and moving on to set it as right as I possibly could.

10784384696 55619b962f z Secret Recipe: Slow Cooker Adobo Chicken

On that note, I am happy to (finally) announce my Secret Recipe Club pick for the month was Slow Cooker Adobo Chicken from Ilona’s Kitchen. My mistake for waiting to make this at the last minute because it is delicious.

Yeah, yeah, I know us so-called food bloggers say all of the food we make is stunningly delightful, but I promise you, this is. That said, a few of the reviews I read online noted the vinegar made the chicken a bit too tart. While there is a certain “tang” present, it is certainly not over powering. The caveat to that may be that I am used to vinegar-based Carolina barbecue, so perhaps I am just used to that particular flavor.

If you are interested, give it a try. Not only is it tasty, but it is also a cinch. I put the dish together as I was waiting for a pot of coffee to brew on Saturday morning, and by mid-afternoon, I had lunch. As you can see, I served mine in tortillas, but there is really no end to the things you could do with it. Add it to a pile of leafy greens, make chicken salad, or bake it into a dish of macaroni and cheese. Just don’t wait to make it like I did. Enjoy!

10784609733 ea615be284 z Secret Recipe: Slow Cooker Adobo Chicken

5.0 from 1 reviews

Slow Cooker Adobo Chicken
  • 2 lbs boneless chicken breasts
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 large onion, chopped
  • ⅔ cup apple cider vinegar
  • ⅓ cup soy sauce
  • 1 tablespoon brown sugar
  • 3 cloves garlic, smashed
  • 1 bay leaf
  • For Serving
  • tortillas
  • tomatoes
  • green onions
  • shredded cheese
  • sour cream
  1. Season the chicken breasts with the black pepper and paprika. Set aside.
  2. Combine the onion, apple cider vinegar, soy sauce, brown sugar, garlic and bay leaf in a slow cooker.
  3. Place the seasoned chicken atop mixture.
  4. Cover and cook on low for six hours, flipping the chicken halfway through cooking time.
  5. When fully cooked, remove the chicken from the slow cooker and place in a large bowl. Use two forks to pull the chicken apart into shreds.
  6. Serve with tortillas, tomatoes, green onions, shredded cheese and sour cream.
The original recipe did not specify if the cooking time was for frozen or thawed chicken. After six hours, my thawed chicken was fully cooked. You may need to adjust the cooking time accordingly.


 Secret Recipe: Slow Cooker Adobo Chicken