Slow-Cooker Soy-Braised Chicken

As I mentioned in my previous post, I've been trying to find easy slow-cooker recipes.  Today I wanted to utilize some chicken breasts that I had and some other ingredients that I don't use too often when cooking dinner.

The results were pretty good.  I'd probably use chicken thighs instead next time as the white meat does tend to get drier.  I would also reduce the amount of soy sauce I used as I found that flavour quite strong.

Ingredients:
2 medium onions, sliced
4 garlic cloves, smashed
1/3 cup apple cider vinegar
1/3 cup (low-sodium) soy sauce
1 tbsp brown sugar
1 bay leaf
1/4 tsp black pepper
1.5-2lbs skinless, boneless chicken
1 tsp paprika
1 large head bok choy and/or 2-3 handfuls of kale or spinach, cut into 1" strips

Directions:

1. Combine onions, garlic, vinegar, soy sauce, brown sugar, bay leaf and black pepper.  Place the chicken on top and sprinkle with paprika.
2. Cook on high for 4-5 hours (or on low for 7-8 hours) until the chicken and onions are tender.
3. Ten minutes before serving, make sure the slow cooker setting is high.  Gently fold in the bok choy/spinach/kale and cook, covered, until tender (at least 5 minutes).
4.  Serve over rice.

Slow-cooker Chicken Chilli Tacos

I've been on the search for recipes that are quick and easy and utilize a slow-cooker.  With a new baby, it's hard sometimes to spend a lot of time prepping and cooking meals.  And since we are on a reduced income for the next year, eating out is not always the best option!

I came across this recipe by chance and decided to give it a try.  It turned out really well and makes a great filling for tacos or even quesadillas.  We even used it to dip nacho chips in with salsa.  The chicken has quite a bit of flavour!

Ingredients:
2 lb. boneless, skinless chicken thighs
4 cloves garlic, minced
1 cup salsa, plus more for serving
1 tbsp chilli powder
To fill your tacos:
taco shells or soft tortillas
1 cup grated cheese (use your favourite or a mix like cheddar, mozzarella, Monterey Jack, etc.)
fresh cilantro
sour cream

Directions:
1. Combine chicken, garlic, salsa and chilli powder in slow cooker.  Cover and cook on high for 4 hours (or 8 hours on low).

2. When chicken is ready, remove it from the slow cooker and place in a bowl or on a plate.  Shred the chicken and combine with juices from slow cooker.

3.   Fill your tacos/tortillas with shredded chicken, cheese, salsa, sour cream and your other favourite toppings.

Another way:  These are great to make as quesadillas.  Warm up your tortilla in a frying pan, flip it over and add the meat, cheese and other toppings.  Fold the tortilla over or cover with another one and flip to heat through.