SANDRA’S ASIAN SLOW-COOKER TERIYAKI CHICKEN

A perfect dinner to quickly throw together

either in the morning and slow cook on low for 8 hours,

or during your lunch hour and slow cook on high for 4 hours...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: High 4 Hrs, or Low 8 Hrs.; + Broil: 3-5 Mins

INGREDIENTS:

Chicken:

1 yellow onion, cut into wedges

6 bone-in skin-on chicken thighs

1-½ cups brown sugar

½ cup low-sodium soy sauce

½ cup low-sodium chicken broth

2 tablespoons hoisin sauce (An Asian type of barbecue sauce)

1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

2 garlic cloves, minced

½ teaspoon freshly ground pepper

Garnish:

1 tablespoon fresh parsley, chopped

1 tablespoon toasted sesame seeds

--Prepared steamed rice

--Prepared garden salad

METHOD:

In mixing bowl, combine brown sugar, soy sauce, chicken broth, hoisin sauce, ginger, garlic, and pepper, then set aside.

Place onion wedges in bottom of slow cooker, chicken thighs on top, and pour teriyaki mixture over chicken.

Cover slow cooker and cook on high-heat setting for 4 hours, or low-heat setting for 8 hours.

Transfer chicken thighs skin side up to a broiler using a slotted spoon.  Pierce chicken skin with a paring knife.  Broil teriyaki chicken in oven on top rack position until brown and crispy, about 3 to 5 minutes.

Sprinkle teriyaki chicken thighs with parsley and sesame seeds, then serve with prepared steamed rice and a nice garden salad. ~ Enjoy!

SANDRA’S SUCCULENT YOSHIDA SLOW-COOKER MOOSE ROAST

A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)

Prep: 10 Mins.

Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

INGREDIENTS

Frozen Roast and Veggies:

1 large yellow onion, cut into 6 wedges

2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)

4 cloves garlic, roughly minced

2 stocks celery, cut into 2” pieces

2 tablespoons chopped fresh parsley

3 lb. frozen boneless moose roast (or venison, beef, or pork)

Gravy:

1 (10.75 ounce) can cream of mushroom soup

1/4 cup *yoshida sauce (See: Tip below)

1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire

Freshly ground pepper, to taste (no salt needed)

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Serving options:

-- Prepared steamed rice; and

-- Sauteed green beans

METHOD

Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!

~~~~~~~~~~~~~~~

Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

SANDRA’S HEARTY SLOW-COOKER VENISON ROAST DINNER

This roast literally cuts with a fork, 
which I've shown in the photograph 
while lifting it up from the serving platter 
to cut into slices - it turns out 
moist and delicious every time...

Serves: (6)
Prep: 20 Mins. |
Slow Cooker: 8 Hrs.

Posted by Sandra

***Note: I take my venison roast out of the refrigerator 1 hour beforehand to come to room temperature prior to searing***

INGREDIENTS

1 tablespoon peanut oil
--(high smoke point, needed for searing); plus for brushing on roast
1 (3 lb.) venison roast (moose, or beef, buffalo, or pork)
2 large garlic cloves, cut lengthwise into quarters
Sea salt and freshly ground pepper, to taste
4 medium russet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 (15 oz. cans) diced tomatoes, with juices
½ teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
½ teaspoon red pepper flakes

-- Prepared steamed Basmati Rice

METHOD

Heat the peanut oil in a large skillet over medium-high heat. Dry the venison roast with paper towels. Using a paring knife, cut eight random slits into various areas of roast, and insert a slivers of garlic into each. Brush the roast with peanut oil (for seasoning to adhere), and sprinkle with sea salt and freshly ground pepper, and sear in the piping hot skillet until golden brown on all sides, about 2 to 3 minutes at a time.

While the venison roast is searing, add the potatoes, and onions to the cold slow cooker. Put the seared venison roast on top of the them, and place the carrots and celery around roast, including adding the remaining ingredients directly on top of roast. Cover, and turn the slow cooker on high for 30 minutes, and then to low for 7.5 hours.

Remove the cooked venison roast to a serving platter, and spoon the vegetable/sauce mixture around it; serving with steamed rice along side. – Enjoy!