Slow Cooker Orange Chicken Breasts

Hello Lovely,

Lately I’ve been struggling to write my posts. It’s not that I have nothing to talk about or don’t have the time to work on it, I just really don’t know what to say. I have so many posts that I’ve been rescheduling just because I don’t know how to start it off. But I’m going to start by saying why I made this recipe.

I found this recipe months ago, and saved it on Pinterest. This past Sunday my friends had a birthday celebration dinner for everyone born in February. I found out after grocery shopping my friend had told everyone it was a brunch. So since I already had two trays of chicken breasts (only because I couldn’t find thighs, which I prefer to cook) I decided to go ahead with the recipe. Now the original recipe calls for baking. I don’t like to bake chicken breasts because they always dry out and the meat is already thick and tough. I prefer to use my slow cooker because it really softens the meat. I split the two trays with one pack in the slow cooker and the other in the oven, since they all couldn’t fit in the slow cooker. I estimated about 4 hours needed, but I really only needed about 2.5 and ended up accidentally overcooking it so it resembled pulled pork. But trust me, it was soft and tender.

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Everyone at the “brunch” enjoyed all of the food especially my secret weapon that I whipped up as a surprise (I’ll share that recipe later). I’ve been enjoying pieces of this chicken over a salad and today I’m having it again with some whole wheat pasta for lunch. So let’s get into this recipe shall we?

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Slow Cooker Orange Chicken Breasts

INGREDIENTS

  1. 1 bunch scallions, thinly sliced

    1. 1/2 bunch cilantro, leaves and tender stems only

    2. 2 garlic cloves, chopped

    3. 1 teaspoon finely grated lime zest

    4. 1 teaspoon finely grated orange zest

    5. 1/4 cup fresh lime juice

    6. 1/4 cup fresh orange juice

    7. 1/4 cup reduced-sodium soy sauce

    8. 2 tablespoons vegetable oil

    9. 1 tablespoon kosher salt

    10. 2 pounds skin-on, bone-in chicken thighs

PREPARATION

  1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 2 hours, but for optimum flavour marinate overnight in the fridge.

  2. Set the slow cooker to high and put the chicken and marinade in. Cook for about 2.5-3 hours carefully turning the chicken every half hour. Serve chicken with reserved marinade and scallions.

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Slow Cooker Honey Teriyaki Chicken

Hello lovely,

Welcome to what was supposed to be the first recipe of the year! I kept pushing this back because of time and forgetfulness, but we’re finally here! I honestly couldn't wait to use my new slow cooker. I looked through Pinterest for the perfect recipe (because, duh, I don't know how to cook in one yet). I don't know why I put so much pressure on picking the perfect recipe just because it would be the first. What I really needed was convenient and cost effective. So when I found this recipe on Kitchen, I knew this would be the one to tackle. It even came with helpful tips on choosing the right part of the chicken and how long the recipe keeps in the fridge.

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Go Thighs for the Slow Cooker

Chicken thighs are the right choice for this take on takeout because their meaty flavor isn't overshadowed by the rich teriyaki sauce and they are more forgiving than chicken breasts, consistently remaining juicy after a couple of hours in the slow cooker. That said, if you've only got chicken breasts on hand, you can substitute them with no change in prep or cook time.

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Slow Cooker Honey Teriyaki Chicken

Serves 4 to 6

  • 2 pounds boneless, skinless chicken thighs (about 6 thighs)

  • 1/2 medium yellow onion, diced (about 1 cup)

  • 2 cloves garlic, minced

  • 1/2 cup tamari or soy sauce

  • 1/2 cup honey

  • 1/4 cup rice vinegar

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon grated peeled fresh ginger

  • 1/4 cup water

2 tablespoons cornstarch

For serving: Cooked rice, red pepper flakes, sesame seeds, sliced scallions

Instructions

Arrange the chicken in a single layer in the bottom of a 6-quart or larger slow cooker. Scatter the onion and garlic over the top. Whisk the soy sauce, honey, rice vinegar, pepper, and ginger together in a small bowl and pour over the chicken.

Cover and cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest piece registers 165°F.

Transfer chicken to a cutting board and cut into 1-inch pieces.

Pour the sauce into a small saucepan and bring to a boil over medium-high heat. Cook until reduced by half, 15 to 20 minutes. Meanwhile, whisk the water and cornstarch together in a small bowl. Once the sauce has reduced, whisk the cornstarch slurry into the sauce and cook until thickened, 1 to 2 minutes.

Return the chicken to the slow cooker and pour in enough sauce to coat the chicken. Reserve any remaining sauce for leftovers. Serve over cooked rice and garnish with red pepper flakes, sesame seeds, and scallions.

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Recipe Notes

Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days.

Make ahead: The chicken and sauce can be made 1 day in advance and refrigerated in an airtight container. Warm in a saucepan over medium-low heat or in the microwave before serving.

Parmesan Crusted Stuffed Chicken Breast

Hello Lovely,

Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.

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Parmesan Crusted Stuffed Chicken Breast

Ingredients

  • Five large chicken breasts

  • 1 cup half and half

  • Olive oil

  • 1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)

  • 1/2 cup roughly chopped spinach

  • 2 tablespoons red pepper flakes

  • 2 tablespoons garlic and pepper seasoning

  • 1/2 cup parmesan cheese

Directions

  1. Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.

  2. Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.

  3. With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.

  4. Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.

  5. Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!

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Rosemary Balsamic Chicken

When it’s this effortless to make something so lip smackingly good with ingredients that are basic pantry essentials, frozen meals and home delivery aren’t even a passing thought. No matter how nuts your household is at dinner time, no matter how tired you are, no matter how irritating and incompetent your boss is, how bad the commute home was, how miserable the weather is – you got this! This is one for busy weeknights, lazy Sundays, and every other day in between. This dish would be perfect for a romantic Valentine's Day dinner for two. So if you're not too "chicken" let's get cooking!

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Sweet Spicy Jerk Wings

Hello Lovely,

March Madness is coming up which is basically the Superbowl of College Basketball. It takes a lot of strategy to pick the winning team before eliminations begin. Whether you rely on logic or sheer luck, there's one part of the equation you can't leave out: Your winning snack of course! 

Chicken wings are a favourite appetizer of mine.  I love the hot and spicy flavour of Buffalo Wings, and often make my own buttery sauce using blue cheese for dipping. On my trip to Miami, I tried the Caribbean Jerk Wings and was inspired by the Jamaican flavour and spiciness.  Fueled by inspiration, I made my own version of it, and it is fantastic! Try the recipe below and add as needed.

Sweet Spicy Jerk Wings

 

Ingredients

Wings

  • 5 whole wings (cut in halves, with tips removed)
  • Salt
  • Black pepper
  • Olive oil (1 tsp), for coating

Sauce

  • 2 tsp Honey
  • 1tsp Ground allspice
  • 1tsp Cinnamon
  • ½ tsp Cumin
  • ½ Scotch bonnet, minced
  • 1tsp Nutmeg
  • 75 g Butter
  • 2 tsp Dried Thyme
  • 3 tsp Hot Sauce
  • 2 Lime wedges (optional)
  • Salt & Black Pepper to taste

Directions

  1. Season cut chicken wings and toss in oil. Heat cooking oil (vegetable or olive oil) in frying pan.  Place wings in the oil and carefully and using tongs.  Let fry 3 – 5 minutes on each side.  Place wings aside to cool.
  2. For sauce.  Place seasonings and butter in small saucepan and let simmer for 5 – 10 minutes.  Toss wings in sauce and enjoy. This combination allows the wings to stay crispy, moist and flavourful.


Make your game day snack a winner with these jerk wings as you cheer on your team! How do you flavour your chicken wings?  Do you have a favourite dipping sauce? Share photos of your game day snacks with us on Instagram by using the hashtag #lifebyolivia. Happy eats!

 

Chicken and Shrimp Stuffed Shells

Hello Lovely,

File this recipe under fancy dinner date ideas to impress your lover with! Also file this under, I've had this recipe sitting around since August and I'm only just remembering to share it! I remember it like it was yesterday. It was a Sunday morning, I had just come from church and I had to figure out what we were going to eat for dinner. I had the whole day to prepare something because my boyfriend didn't get off work until 6 but trust me, this is not one of those recipes that will keep you in the kitchen all day!

I made this recipe with some leftover ingredients we had, but still had to go to the food store for more shrimp (you could never have too much shrimp). Just because I was on vacation was no excuse for me to slack off in the kitchen. You know what they say, if you want something done right, do it yourself. I paired this with a glass of wine, and everything was complete! You can't really complain about a dish that covers all food groups. You've got your carbs, your meats, dairy (cheese) and of course veggies! I even used the spicy tomato sauce just for him even though tomato sauce and anything spicy are the worst things for me. He was a little ashamed to admit that he couldn't even finish his plate because it was so filling. He loved it so file this one under boyfriend approved! So if you're looking for a recipe to impress your sweetie with, keep on reading.

CHICKEN AND SHRIMP STUFFED SHELLS

INGREDIENTS

 

§  1 12 oz. box Jumbo Pasta Shells

§  15 oz. Ricotta Cheese

§  8 oz. Parmesan Cheese, Grated, Divided

§  1/2 cup Grated Romano Cheese

§  2 Tablespoons Minced Parsley

§  Salt And Pepper, to taste

§  2 Tablespoons Olive Oil

§  1 jar tomato sauce

§  2 lbs. cooked chicken breasts, chopped in small pieces

§  2 cups cooked shrimp

§  2 cups cooked mixed vegetables (I used a broccoli and carrot mix)

 

 

INSTRUCTIONS

 

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

In a separate bowl, mix ricotta, half the Parmesan, Romano, salt and pepper, and 2 tablespoons parsley. Stir until combined. Add half of the chicken and shrimp, to the cheese mix.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Top with vegetables and a little more chicken and shrimp. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan. 

Bake at 350 degrees for 25 minutes, or until hot and bubbly.

They don't call these babies STUFFED shells for nothing! Enjoy!

Looking for more dinner ideas? Check out these recipes below!