One of my 2016 goals is to use my slow cooker at least once every week for this year. I’m deeming this year “A Slow Cooker Year,” and plan to share some of the recipes I have been making throughout the year with you. I hope it inspires you to dust off that old Crockpot and try a new recipe or two. If you’d like to learn a little more about A Slow Cooker Year, click here.
I’m a little behind with my slow cooker posts, but who is counting?
In weeks 8-11, I made two recipes I make all the time (although one I have never made in the slow cooker) and two brand new recipes that I might actually make again.
Week 8 :: Garlic Chicken. This recipe is one of my go-to slow cooker meals. It is kind of crazy that it has taken until week 8 to make it in my crockpot. And since it is a favorite in our household, I thought I would share this recipe with you below.
Week 9 :: Chicken Pot Pie. I made a version of this Slow-Cooker Chicken Pot Pie recipe from Skinny Mom. I added fresh veggies instead of frozen, winged it with the spices, and used crescent rolls from Immaculate Baking Company. It was a hearty family meal that all three of us enjoyed. And I might just give this recipe a go again later this year.
Week 10 :: Berry Crisp. I decided to mix things up a bit this week and make a dessert in my crockpot. After pouring over slow-cooker dessert recipes on Pinterest, I finally decided to make my berry crisp (that I usually bake in the oven) in the crockpot. In the end the flavor was excellent, but I will probably just keep to baking it in the oven instead because the topping turns out better and it takes less time. But I will definitely be trying a dessert in the slow cooker again. Have any suggestions?
Week 11 :: Slow Cooker Texas-Style Brisket. My fellow Texas BBQ connoisseur friends might cringe over the fact I made a brisket in my slow cooker, especially knowing that I used something called liquid smoke. But I am not going to lie, I enjoyed this recipe and will definitely make it again. I totally winged the marinade which included Salt Lick BBQ sauce and dry rub, brown sugar, Worcestershire sauce, and liquid smoke (there is a chance I added other things I just can’t remember). I let the meat marinade for a few hours, then I put it and all the marinade in the slow cooker, topped it with a 1/2 cup or so of beer, then let it cook low for about 8 hours. It was pretty dang good.
I love this recipe because it is so versatile. You literally could put garlic chicken with any dish—tacos, pasta, stir fry, you name it—and it would be good!
I’ve been making this recipe for a while now, and I finally feel like I have the recipe down so I am excited to share it with you. Many times I buy those larger bulk packages of chicken breasts and then toss it in my slow cooker to make this recipe. This recipe freezes really well so it’s easy to have some garlic chicken on hand and add to whatever I happen to be making. Hope you enjoy this simple recipe as much as we do!
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