Easy Crockpot Teriyaki Chicken

I LOVE using my crockpot, especially during the summer!  Aren't they just so handy?!  I thought this recipe looked so yummy when I saw it on Pinterest.

 

One thing I really liked was that it had pepper in it and no pineapple juice or honey.  I have tried a couple of different Teriyaki Chicken recipes and they always seem the same.  So, I was excited that this one seemed a little different.

 

I will say this, I would add veggies.  I think that every time I make a Teriyaki Chicken dish!  Its yummy, but I ALWAYS wish I had veggies.  You would think I would learn my lesson, but I guess I haven't. 

 

Try this, its yummy.  AND add some veggies! :)

 

Easy Crockpot Teriyaki Chicken

4 chicken breasts

3/4 cup sugar

1/2 cup soy sauce

6 Tablespoons apple cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon garlic powder

1/2 teaspoon pepper

4 1/2 teaspoons corn starch

4 1/2 teaspoons water

cooked rice

Place chicken in slow cooker. Mix in a bowl sugar, soy sauce, vinegar, ginger, garlic, pepper. Once mixed together well pour over chicken. Cook on high for about 2 1/2 hours (or until chicken is cooked all the way through).

Remove chicken from crockpot and cut in slices.

Mix cornstarch and water in a small bowl.

Put the remaining sauce in a saucepan and bring to a boil. Slowly add the cornstarch mixture and continue to stir until sauce is thickened.

Put chicken over steamed rice and drizzle sauce over the top.

Found here.

-Brooke

Fannie Farmers Classic Mac and Cheese

I found this recipe a couple of years ago, and so I don't have a link to share with you. I LOVE mac and cheese, so I am always on the look-out for homemade recipes. I think that this is the most delicious one that I have tried to date. When I first tried it, I thought that I had died and gone to heaven. :) Its a little bit of a difficult recipe, but I think that its worth it in the end!!

Ingredients:
About 8oz elbow noodles
4 Tbs butter
4 Tbs flour
1 cup milk
1 cup cream
1/2 tsp of salt (I would put more in, but as Brett keeps telling me - I have a salt problem!)
Black pepper to taste
2 cups sharp cheddar cheese

Instructions:
Preheat oven to 400
1- Cook elbow noodles as usual, drain and set aside.
2 - Melt butter in a large saucepan. Add flour, salt, and pepper then stir with a whisk.
3 - Add the milk and cream, stir.
4 - Boil for 2 minutes, stirring constantly, then reduce the heat and stir for 10 more minutes.
5 - Add the cheese, stir for 5 minutes.
6 - Take the sauce off the heat and toss with the cooked elbow noodles.
7 - Transfer to a buttered baking dish (I would use a 9X9 for 8 oz of noodles)
8 - Bake uncovered for 20 minutes

Warning: This is NOT healthy (if you haven't already figured that out!) so I would serve it with broccoli or something of the like to compensate for all of the cheese grease that you are going to consume :)

Happy Eating!
Love, Karli