Crockpot Oriental Chicken Thighs

Whew has my world been crazy busy as of late. It has been madness. My schedule at work has been wonky, not to mention my baby brother’s wedding is almost upon us so both Baby Cakes and I have been partaking in those festivities. Because I have been so busy I haven’t been cooking, here’s a little secret, we tend to go through seasons at our house, seasons where I cook almost daily and then to the total opposite end of the spectrum where we’re frequenting restaurants and I never cook. Apparently this is a restaurant season because I have officially run out of back up posts. The plus side in that is I get to cook more?


Ah my crockpot. It has been awhile hasn’t it? The weather is turning warmer and with that our schedules are getting tighter, no better excuse to pull out that old comeback kid the crockpot. I’m not going to lie, I adore mine, we go way back. Baby Cakes gets to take the credit for this delicious meal, I prepped everything the evening before and when he woke up he put it all in the crockpot, turned it on and then had to sit and wait all the while smelling it’s wonderful enticing aroma. He’s a strong man! I have broken by enduring less.

The word I would use to describe this recipe would have to be, Amazing!, simply amazing.

Crockpot Oriental Chicken Thighs
slightly adapted from food.com

10 boneless skinless chicken thighs
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon apple cider vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon allspice
2 tablespoons dried green onion flakes
2 teaspoons cornstarch
2 tablespoons cold water
hot cooked rice
sliced green onions

Stack the chicken thighs in crock pot sprayed with nonstick cooking spray or lined with a liner.

Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, allspice, and green onions; pour that mixture over the chicken thighs. Cover and cook on low 5-6 hours.

Combine cornstarch and water; add the slurry into the crock pot and stir; Cook on high 30 minutes longer or until thickened.



Serve the chicken over rice with a colorful steamed vegetable.

I know that they don’t look that pretty but I cannot stress enough how delicious these chicken thighs were. The hardest part about this recipe was chopping the garlic and I can live with only having to chop garlic for sure. As long as I keep finding incredibly easy and incredibly flavorful recipes like this one I honestly have no excuse to not cook dinner almost every night. But hush; don’t tell Baby Cakes that I said that. Grin!

Cream Cheese Chicken Chili

It’s been awhile since I’ve shared a super simple crock pot recipe, at least I think it has, and this recipe couldn’t be any simpler. Simply throw all ingredients in the crock pot, no browning or searing or pre-cooking to mess with. Love it. I had the whole day to do other household things (or to sit around and catch up on my cooking shows).

I couldn’t have picked a better day to make this comforting warm chili; it’s in the 50’s here in my neck of the woods. Hallelujah!

The only thing I would change about this recipe is that I would add an extra can of beans, either black beans or another can of dark or light red kidney beans, just to give it a little extra weight. Other than that it seems to me to be the perfect easy supper to feed you on a cold night.


Cream Cheese Chicken Chili
recipe slightly adapted from Plain Chicken

1 can dark red kidney beans, drained
1 can corn
1 can rotel
1 packet ranch dressing mix
1 teaspoon cumin
1 teaspoon garlic powder
2 teaspoons chili powder
8 ounces cream cheese
2 boneless, skinless chicken breasts

Place the chicken breasts into the bottom of the crockpot and top with the drained beans, the entire can of corn and the whole can of rotel.

Sprinkle on the seasonings, including the ranch mix and stir to combine all ingredients.

Once combined, dollop the cream cheese over the top.

Cover and cook for 6 to 8 hours on low heat.

Transfer chicken breasts onto a plate and shred. Place back into the crock pot and stir to combine all ingredients.

Serve hot with some shredded cheese.


And because I know I’ll go ahead and share that ¼ of the chili is 228 calories. So feel free to eat away! I did. Grin.

XOXO,

Slow Cooker Pork Ragu

Ah, my crock pot. I have a love affair with my crock pot. It might seem weird to use a crock pot during the winter, I mean an oven would warm the house. Not to mention that an oven would produce far superior depth of flavor right? Wrong. The crock pot can be and is a wonderful tool spring, summer, fall and winter. It can caramelize with the best of them.

When I first came across this recipe I wasn’t sure that Baby Cakes would be interested in trying it but (once every two weeks I sit down and pull out all the recipes I ripped out of magazines and pick 3 or 4 of them to make the following two weeks and) this was handpicked by the hubs.

Now, how would I score this recipe? On a score of 1 to 10 I would give it a big fat 10, Baby Cakes gives it a 9.5. With all the holiday cooking this recipe has been an easy way to feed my little family.


Slow Cooker Pork Ragu
recipe adapted from WomenDay.com

1 can whole tomatoes
4 cloves garlic, finely chopped
1 cup baby carrots, cleaned
1 large onion, chopped
1/2 cup chicken stock
1 teaspoon dried oregano
Kosher salt and pepper
1/4 cup brown sugar
1/2 tablespoon ground cinnamon
2 1/2 pounds pork shoulder
12 ounces pappardelle or other wide noodle
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup grated Parmesan

In a 5- to 6-qt slow cooker, combine the tomatoes, garlic, carrots, onion, chicken stock, oregano, brown sugar, cinnamon, and 1/2 teaspoon each salt and pepper.

Add the pork to the slow cooker and cook, covered, until the pork is cooked through and easily pulls apart, 6 to 8 hours on low or 4 to 5 hours on high.

Twenty minutes before serving, cook the pasta according to package directions. Using a fork, break the meat into smaller pieces, then stir it into its cooking liquid; fold in the parsley. Serve the pork over the pasta and sprinkle with the Parmesan.

Make it ahead: Freeze the ragu for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes (if it starts to dry out, add 1/4 to 1/2 cup water or chicken broth).


I love it. Truly. It is wonderful. I know it doesn't look like much but this is one of those don't judge a book by it's cover recipes.

We froze half and ate the other. It will make a flavorful simple post holiday meal.

XOXO,

Crock Pot Pumpkin Butter

So you saw the Crock Pot Pumpkin Puree right? Well so far I’ve used pumpkin puree in the Pumpkin Banana Bread and now I am going to use it to make pumpkin butter. This was super simple to do. The most difficult part being the stirring every once in a while, if you even call that difficult.

This makes for an incredibly sweet, thick pumpkin butter. It looks like apple butter, which the Bennett house loves, but after a finger in the mouth to taste it does not taste like apple butter. I’m okay with that though because it is so good.


Crock Pot Pumpkin Butter
recipe from Laura Williams’ Musings

2 cups pumpkin puree
1 cup white sugar
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Combine all ingredients in a crock-pot and stir well to mix.

Cook on high for 3 hours, stirring occasionally, about every 30 minutes. Do not let it burn or stick.

After it is done, fill the pint jars or 1/2 pint jars, leaving ¼ inch head space and seal.


Now I skipped the canning process because it only made about 2 ½ cups worth and we were sharing with so many people that I just packaged it up and sent it along with a note and some biscuits to be eaten right away. The note did tell the recipients of the pumpkin butter that it could last about a month when stored in the icebox.

If you do care to can it you can find directions on how to do that over at Laura Williams’ Musings.


Both Baby Cakes and I loved this. It was really rich butter served sparingly over buttered biscuits it was delish.

Love, love, love,

Crock Pot Pumpkin Puree

So this year I have seen a ton of other bloggers making their own pumpkin puree and I decided I wanted to jump on that hay ride, for a couple of reasons. The top reason being flavor, I wanted to see for myself if fresh pumpkin puree was better than canned. The second reason being that canned pumpkin can get pricey at certain times of the year, although I do typically stock up during the sales. In regards to fresh pumpkin, stores are currently having sales on their pie pumpkins which is the type you want to cook with.


Crock Pot Pumpkin Puree
recipe from The Nourishing Gourmet

1 pie pumpkin, small enough to fit into your slow cooker

Wash the outside of the pumpkin; dry. Poke the pumpkin a few times with a fork and place in the slow cooker. (If your pumpkin doesn’t fit cut in half or quarters.)

Cook on low for 8 hours, or until the flesh easily pulls away from the skin; let cool.

Remove from the slow cooker and let cool.

Once cooled, scoop out the seeds and discard or roast, scoop out the pumpkin flesh and puree in a food processor or blender until well blended.

Measure by the cup full and store in plastic food storage bags. You can store in a freezer for up to 1 year, in a freezer storage bag. Use in recipes as desired.


After making it I am not sure that I'll make this my regular method as in homemade versus canned. It only made 2 cups worth of pumpkin puree, which is about a can and a half. The crock pot part was easy, the scooping, scraping and pureeing not so much. It wasn’t a headache per say but being all about convenience; well it’s harder than opening a can. However, ask me again once I use it to make pumpkin butter (don’t worry, I’ll post the recipe).

XOXO,

Ewww Meatball Stew

I cannot tell you why I printed this recipe. I can’t even tell you what possessed me to make this recipe other than it looks like the perfect Halloween stew. I am in the process of thinking up the perfect name.

It’s not very often that I post a recipe on a Saturday but for the first time in a long time, probably an entire year, we are actually home for a weekend. I started this recipe and off we went intentionally stopping at every garage sale we passed. It has been a lovely day and surprise of all surprises this soup actually turned out really well.

This is actually a mix of two recipes one being Monster Mash Meatball Soup and the other being Slow Cooker Meatball-Bean Stew.


Ewww Meatball Stew

½ medium onion, diced small
16 oz. can baked beans, undrained
14.5 oz. can stewed diced tomatoes with Italian herbs, undrained
12 oz. frozen cooked italian style meatballs
32 oz. beef stock
11 oz. Halloween shaped pasta
1 medium zucchini, halved lengthwise, sliced (2 cups)
1 cup frozen mixed vegetables, thawed

In a large slow cooker, mix the onions, baked beans, tomatoes, meatballs, broth and pasta.

Cover and cook on High for 5-6 hours.

Stir in the zucchini and mixed vegetables. Cover, and cook on High for 30 minutes or until the vegetables are tender.

Serve with garlic bread or grilled cheese for dipping.


Gross factor? Check. Flavor? Check. It reminded me of a canned pasta with meatballs. I actually really liked it and Baby Cakes gave it 9.5. What does that say about us? lol.

Boo Y'all,

Slow Cooked Bar-B-Q Pinto Beans with Sausage

Beans, beans the magical fruit… I’ll leave the rest for you to finish. In our house we love beans. Baby Cakes would eat any kind at any time and me; I’ll eat all but baked beans. I prefer a hearty bean. This dish is a hearty bean dish.

Baby Cakes’ family is all about beans as well. When we were dating we ate many a meal at his parent’s house and they almost always had beans. Yum. We’ll it’s the same for The Cakes and I at our house. It might not be every night but its most nights and tonight is one of those nights.

We loved this dish. It is wonderful. It had tons of flavor and the beans were cooked to perfection. Just enough bite. Not to mention how cheap of a supper it is to make, and easy. I will make these again someday but next I’m going to be making his Mom and Dad’s version, coming someday soon.

Also, a side note or two. I used some of the homemade chicken stock from the crock pot chicken stock recipe I posted a week or so ago. Also, in the original recipe it called for 3 cups of water along with 3 cups of stock. It was a happy accident that I forgot the water because I didn't need it. Infact, the last hour with the lid off is what brought the liquid level down for me, before that I has too much liquid. So I wouldn't recommend putting the water in unless it is needed and even then only a little at a time.


Slow Cooked Bar-B-Q Pinto Beans with Sausage
recipe slightly adapted from Taste and Tell

3 cups chicken broth
1 can tomato paste
1/2 cup packed light brown sugar
3 tablespoons molasses
2 tablespoons mustard
1 tablespoon honey
2 tablespoons barbecue seasoning blend
4 cloves garlic, minced
1 pound dry pinto beans, picked over and soaked overnight
1 teaspoon ground cloves
1 small onion, quartered
1 1/2 pounds sausage, cut into coins
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

In the bottom of your slow cooker, whisk together the chicken broth, tomato paste, brown sugar, molasses, mustard, barbecue seasoning, clove and garlic. Add the beans. Tuck the onions into the beans and cook on high for about 8 hours.

Add the sausage and stir in the vinegar and Worcestershire sauce; let the mixture continue cooking, uncovered, for 1 hour.


Beantastic Y’all,

Overnight Crock Pot Chicken Stock

Most of us are all about convenience, at any cost, but when living and thriving in these financial times I have chosen to cut back where I can. I am not trying to say that I won’t buy boneless, skinless chicken breasts anymore but I am saying that I will be buying more whole chickens instead of buying cooked rotisserie chickens from the store.

Earlier today I shared a recipe for Crock Pot Chicken so before you make it and miss out on the chance to make homemade stock I am sharing this follow up recipe.


Overnight Crock Pot Chicken Stock
recipe from The Happy Housewife

juice, bones and skin from the Crock Pot Chicken
5 cups of water

After you debone the chicken place the bones and leftover skin back into the crock pot with all the leftover natural cooking juices. Add the water and cook on low all night long.

In the morning strain the bones and skin out and ladle into storage containers. Cool in the refrigerator.

Once cooled skim the fat off the top and either discard or store in a separate container to use in place of bacon drippings.

It’s as easy as that and you have salt free healthier homemade stock. You can store it in a container in the freezer or freeze it in an ice cube tray for later use.

Crock Pot Chicken

Most of us are all about convenience, at any cost, but when living and thriving in these financial times I have chosen to cut back where I can. I am not trying to say that I won’t buy boneless, skinless chicken breasts anymore but I am saying that I will be buying more whole chickens instead of buying cooked rotisserie chickens from the store.

Just to help you lean more to my way of thinking I am going to post a few chicken recipes beginning with of course this crock pot chicken and moving on to all the things you can make from the leftovers. The next chicken recipe to come is Chicken Spaghetti, coming in a few days. As I make the recipe below I will follow up with some classic recipes, the ones I grew up eating or the ones I have been introduced to within the last few years by friends and family.

So let us begin, shall we?


Crock Pot Chicken
recipe from The Happy Housewife

1 whole chicken, rinsed and organs discarded
seasoning blend
paprika

Spray the crock pot with nonstick spray.

Rinse and dry the chicken. Remove and discard the innards.

Place the chicken in the crockpot and sprinkle liberally with seasoning blends of your choice and paprika.

Cook on low for 7 hours.


Now comes the time to serve it however you would like. But most importantly make sure to keep the bones and skin to make homemade overnight crock pot chicken stock, recipe coming next.

I cannot tell you how great this recipe turned out. It is just as good as a rotisserie chicken from the store. Honestly, it is better, way better. I love it!

Fabulously easy,

Crock Pot Cheeseburger

So in regards to blogging I’ve been a bit delayed. There is a fire here in my hometown and I admit that I have been all consumed with that since last Monday. We’ve packed up the important things and are now just waiting for the fire to be put out. For the time being it’s looking better and I have let my guard down enough to have a normal day, I even cooked supper for the first time this week.

I am still on Weight Watchers although I have been naughty for the last 2 days; I’m not looking forward to my weight in tomorrow but I not quitting either. So it’s back on the horse today with a recipe I found in my Betty Crocker Win at Weight Loss Cookbook. I love this book; it is full of easy yummy recipes. I actually went through it with my point’s calculator and marked the point’s value for each recipe in it. It’s just one more way to make staying on plan easier. Enough about weight watchers, didn’t I say I wasn’t going to talk about it?

This dish is wonderful. It tastes great and is so easy to make. And although it came from a weight loss cookbook there is nothing diet about it in regards to taste. I can imagine that this would satisfy everyone in your household, especially children.


Crock Pot Cheeseburger
slightly adapted from Betty Crocker Win at Weight Loss Cookbook, pg. 130

1 lb. 90% lean ground hamburger
1 tablespoon garlic powder
8 ounces pasteurized prepared cheese loaf, diced
2 tablespoons fat free milk
1 small onion, chopped
2 cloves garlic, minced

In a large skillet cook the hamburger meat with the garlic powder over medium heat until browned, drain.

Spray the slow cooker with nonstick spray. Mix the cooked beef and remaining ingredients together in the slow cooker.

Cover and cook on low heat for 6 to 7 hours.

Serve on buns or as a salad.

To serve as a salad: Serve on a bed of lettuce using 1/6th of the meat mixture. In lieu of salad dressing although you could use thousand island use a squirt or two of ketchup and mustard.

Serving size: 1/6 (meat mixture only)
Weight Watchers Points Plus Points: 6


As always, I wouldn't share it otherwise, a delish supper. This in salad form really works for me. Occasionally I crave cheeseburgers and this had all the flavors of one. Maybe next time I'll toast a pita for the bread factor.

Yum,

Shredded Brown Sugar Pork Roast

Apparently I am a pork junkie, a crock pot pork junkie to be more specific but it’s just so simple to make. There never seems to be a shortage of flavorful recipes floating around out there on the World Wide Web. I can’t wait for fall and then I’ll be replacing pork roast for beef roast. On a side note my favorite holiday is on its way- Halloween!

I know that when it comes to weight loss one would not think that a recipe with a cup or brown sugar in it would be considered diet food but I truly believe in everything in moderation and so far that seems to be working for me because in 2 weeks I have lost 5 lbs., slow and steady wins the weight loss race.

In regards to the dish itself it was so good. I used it as a salad topper and although I didn’t take a picture of Baby Cakes’ plate he used his as sandwich filling. Oh and I added more to the salad once I took a photo fat free cheese being one of the things.


Crock Pot Brown Sugar Pork Roast

1 lb. pork roast
1 cup light brown sugar, packed
1 cup worcestershire sauce

Place the roast in the crock pot and pour the sugar and sauce over the roast.

Cook on low for 8 hours. Shred and serve.

Serving Size: 1/6
Weight Watchers Points Plus Points: 7


I really cannot say enough about this recipe. Both Baby Cakes and I loved it. It’s a keeper.

XOXO,

Crock Pot Apple Pork Loin

I know that this in not really the time of year for roast, or for apples even. Yes, this would make a great fall recipe but I am getting an ache for the fall season and decided that I don’t want to wait any longer. I want what I want and it’s my birthday so na-na-nana-na.

This was super easy to pull together and all day I have been looking forward to eating it tonight…


Crock Pot Apple Pork Loin

1 lb. pork loin, mesquite flavor
¼ cup apple juice
¼ sugar
4 apples, cored and sliced

Place the pork tenderloin in the crock pot.

In a small saucepan stir to combine the sugar and juice, stir over low heat until the sugar dissolves. You do not want to cook the juice, just dissolve the sugar.

Pour the mixture over the pork loin.

Cover and cook on High heat for 1 hour.

Add the apples and continue cooking on Low heat for 3 more hours.

Serving size: ½ cup apples and 1/8 of the pork loin
Weight Watchers Points Plus Points: 4


I am going to be completely honest with you, the pork loin is fantastic the apples however not so much. I will make this again but leave out the apples. The juice and sugar mixture made for a super moist roast. I dig it. Yum.

XOXO,

Poke a Pig in a Pot

The thing that initially caught my attention about this recipe was the name. I mean come on, Poke a Pig in a Pot, how cute is that? Second thing I noticed is the fact that it’s a crock pot recipe. Done deal. You had me at crock pot.

A funny story about this recipe: I intended on making it yesterday morning on my way out the door for work but I neglected to read the directions (once again) and realized that I didn’t have time for so much prep work when I only allotted myself 15 minutes to throw it all in the crock pot. The silver lining out of the situation is that I had today off so I happily spent some time this morning mincing garlic and searing the meat.

If I had known how freakin' good this would be I would have gotten up an hour early just to have had it in my mouth yesterday. A staple for cooler weather but I will gladly eat it anyday (like today, while it's 98 degrees outside). Amazing.

Baby Cakes loved it too. He only likes sweet carrots and at first said "It looks great but just one suggestion, I like my carrots with brown sugar." Then he took a bite. Yeah, the Mountain Dew makes them slightly sweet.


Poke a Pig in a Pot
recipe adapted from Beth’s Favorite Recipes

3 pound pork roast
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
3 tablespoons seasoning blend, if desired
2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 1/3 cups (1 liter) Mountain Dew soda
1 cup water
1 large onion, quartered
2 tablespoons chicken paste
1 pound bag of baby carrots

Season the roast with the salt, pepper, garlic powder and seasoning blend, if desired.

Place the olive oil and butter in a pot and heat over medium to medium/high heat. Sear the roast on all sides to a golden brown. Turn off heat. Transfer the roast to the crock pot dish and set aside.

Add the water to the searing pan and deglaze. Transfer the water, along with the pan juices, to the crock pot as well.

Now add the Mountain Dew, onion, bouillon, minced garlic and carrots.

Cover and cook for 5 to 6 hours on high setting.


While I'm at it I'll share the chicken paste I use exclusivly in my kitchen. The only place I've found it so far is at Sam's Warehouse Club.



This is my hands down favorite pork roast recipe ever! Seriously, I ate so much of this that I can't even get off the couch to clean the kitchen. Hint, hint Baby Cakes. (Grin.)

XOXO,

Crock Pot Pork Tacos

I cannot say enough about this pork. It was perfect. It had wonderful flavor and it didn’t overpower everything else. Seriously, probably my favorite kind of tacos now, never again will I make hamburger taco meat over the stove. Okay, well maybe. Never say never right?

Baby Cakes was thrilled with them. He hummed and moaned with every bite, as did I. I can’t really think of anything outside of how great they are to even talk about on this post. They’ve left me dumb.

I came across them while searching for the last pork dish I made on this here blog (no, I do not actually talk like that). And having a very small pork loin in the deep freeze, well, why not? That reminds me of something I could probably tell. The blog I found this on used a large pork roast and although I was initially nervous about using so much in the way of seasonings I am so glad that I did. As I stressed above, these are magnificent!


Crock Pot Pork Tacos
recipe from Shamrock and Shenanigans

1 lb. pork shoulder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon salt
1/2 tablespoon chili powder
1/2 tablespoon cumin
taco shells or tortillas

In a bowl combine the paprika, garlic powder, salt, chili powder and cumin; mix well.
Sprinkle the spice mixture all over the pork, on both sides, and set it in the refrigerator to rest overnight.

In the morning place the pork in the Crock Pot without any liquids and set for 6-8 hours on low heat.

Before serving take two forks and shred the meat.

Serve as you would taco meat.


I served ours on crunchy taco shells with some homemade salsa, sour cream and cheese. Yum!

Make these for supper tonight,

Crock Pot Baked Sweet Potatoes

This recipe proves to me that there really isn’t anything that can’t be cooked in a crockpot. Who would have thought to cook a baked potato or in my case a sweet potato in the crockpot? I wouldn’t have but am I ever so glad I came across someone who did.


They are airy and fluffy, just perfect. So much better than a microwaved potato and I didn’t even have to turn the oven on (Hallelujah!).


Crock Pot Baked Sweet Potatoes
recipe adapted from Coleen's Recipes

sweet potatoes
olive oil
foil
assorted toppings**

Scrub the potatoes clean and then dry them and rub them with olive oil. Wrap them individually in aluminum foil and set in a single layer in the crockpot.

Cook in crockpot on high anywhere between 2 to 5 hours depending on the size of the potatoes and the amount that are being cooked*, when you are able to pierce with a fork easily they are done.

Remove the aluminum foil and top with anything that you would like**.



*I cooked 2 very large sweet potatoes and it took 5 hours.
**We topped ours with butter and cinnamon sugar.

This was an incredibly good side dish with practically no work. I swung by the Food Basket and picked up a roasted chicken, a bag of romaine lettuce and dinner was served.

I am certain this will become a staple recipe in our house.

XOXO,

Sweet and Sour Sausage

I do believe that if I were stranded on a deserted island the one thing I would require having would be my crockpot. Is that lame? (Okay, not really, I could think of a million things I would actually rather have, a pina colada, my cellphone, a great book or better yet my kindle although it would evenly run out of power, my husband, matches, a pillow and blanket, bug spray, a water filtration system, sunscreen. The list could go on and on.) I guess by now it's pretty obvious that I am in love with my Crockpot.

Things you already know about me: My husband, Baby Cakes, is an avid hunter and because of this we always have sausage, link and ground. I love my crockpot. Why not marry the two and find some recipes for doing just that. I love Google Search. That is where I came across this recipe.


Sweet and Sour Sausage
Recipe from About.com

20 ounce can pineapple chunks
2 pounds sausage links, sliced
1 large onion, quartered, sliced
2 tablespoons cornstarch
2 tablespoons apple cider vinegar
1 tablespoon soy sauce
1/3 cup brown sugar, packed

Drain pineapple chunks and reserve juice. Put chunks in the slow cooker.

Cut kielbasa into 1- to 2-inch lengths; add to the slow cooker along with the onion.

Combine reserved juice with the cornstarch, stirring until smooth. Stir in the vinegar, soy sauce, and brown sugar. Pour over the kielbasa.

Cover and cook on LOW for 4-6 hours.


I am crazy about this recipe. It was so simple, as any crockpot recipe is, and the outcome was very flavorful. I served these baby boys over mashed potatoes and it was a hit.

Baby Cakes gave these 9.5 out of a possible 10, I think the negative .5 is due to the fact that they weren't spicy, the man has to have spicy. I give them all 10 as I don't honestly care for spicy. Blasphemy I know, being as I am from a Tex-Mex state.

XOXO,