Cheesesteak Crescent Rolls

I LOVE a good cheesesteak.  If you do too, you must try this recipe!  In full disclosure, it's not as amazing as a perfect cheesesteak you could get at a cheesesteak restaurant, but it sure is pretty dang good for being made in your kitchen!  Here's the recipe:

Ingredients

• 2 Tbsp. butter
• 1 onion, sliced
• 1 green bell pepper, sliced
• 3/4 lb. sliced roast beef (from the deli)
• 1/3 c. beef broth
• 8 oz. cream cheese
• 2 (8 oz) tubes refrigerated crescent rolls
• 4 slices Swiss cheese

Instructions

• Preheat oven to 375-degrees.
• In a large skillet, saute onion and pepper in butter over medium heat until they become soft and onions become transparent.
• Coarsely chop roast beef and add to onion/pepper mix.
• Stir for about 2-3 minutes or until roast beef becomes hot. Add beef broth and cream cheese, stirring until cream cheese is melted and coats the roast beef. Remove from heat.
• Separate crescents dough into triangles and press flat.
• Slice Swiss cheese into 4 strips and lay each strip over each crescent triangle.
• Scoop about 2 Tbsp. of roast beef mix over each triangle and roll up, pinching the sides of the crescent so cheese doesn't ooze out.
• Place crescent rolls on an ungreased cookie sheet and bake at 375-degrees for 10-13 minutes or until golden brown.

I changed this by buying steak, (about 3/4 of a lb) cutting it up into small pieces, and then cooking it on the skillet with the onion.  I also omitted the peppers and added maybe only about 6 oz of cream cheese.  (Instead of 8 oz)  Everything else was the same and oh man, these really are delicious.  AND the leftovers are almost just as good!  I highly recommend this recipe!

Chipotle Guacamole

A month or so ago we were at Chipotle and my husband was raving about the guacamole.  It actually looked relatively simple so I came home and searched online for the recipe.  This is what I found:

Individual sized recipe:2 Hass Avocados
1/2 of a Jalapeno pepper, seeded, and minced
1/4 of a red onion, finely chopped
2 heaping Tablespoons of Cilantro, finely chopped
1/4 of a lime, juiced
1/4 teaspoon salt

Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, you can leave in the jalepeno seeds!

Notes: This recipe is an approximation based on the original Chipotle recipe below. Please use it as a base for your guacamole creation, and feel free to make improvements based on your own personal preferences.

Super easy and delicious!  Be warned that it does not have the strongest flavor ever, but I like that because I love avocados and I don't think it's necessary to add a million other ingredients to make good guacamole.  Also, I think that I probably didn't add quite as much onion as they recommended.  I really didn't want to overdo it on the onions. And I recommend adding a little extra salt.  (And using kosher salt if you have it).  

Crock Pot Zuppa Toscana

Apparently this recipe is a copycat recipe from one of Olive Garden's most popular soups.  I have never eaten it from Olive Garden, but when I saw it, it looked delicious so I had to try it.  (Especially because I really want lots of simple yet yummy soup recipes!)  Here's the recipe:

• 1 lb. sausage
• 2 large russet baking potatoes , sliced in half, and then in 1/4 inch slices
• 1 large onion , chopped
• 1/4 c. bacon bits (optional)
• 2 garlic cloves , minced
• 2 c. kale or swiss chard , chopped
• 16 oz. can chicken broth
• 1 quart water
• 1 c. heavy whipping cream

1. Brown the sausage in a skillet over medium-high heat until no longer pink.
2. Place cooked sausage, chicken broth, water, garlic, potatoes and onion in the slow cooker.
3. Cover & Crock on High for 3-4 hours until potatoes are cooked and soft.
4. Optional: Mash the potatoes a bit with a potato masher for texture.
5. Turn the slow cooker off and add the kale.
6. Return the lid and let sit for 5 minutes.
7. Stir in whipping cream and serve.

I really really liked this!  I was worried that it wouldn't have that much flavor, but it definitely had plenty and me and my husband both loved it.  It also smells heavenly as it's cooking.  I used spicy sausage but you can just use your favorite kind.  (Spicy is definitely SPICY so only do that kind if you love spicy food).

Serve as an appetizer or as the main dish with yummy bread.  :-)

Easy Apple Crisp

In the spirit of Fall, I wanted to share a yummy apple crisp recipe.  During this time of year, there are lots of pumpkin recipes going around, but I am not a huge pumpkin fan.  (Except for pumpkin rolls - yum!)  To me, Fall desserts are all about apple crisp, apple cobbler, and apple pie.  Since I am too lazy to make apple pie, apple crisp is usually what I stick to.  This is my favorite so far because it's so easy and so delicious!  Here's the recipe:

INGREDIENTS

• 2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick
• 2 to 3 tablespoons granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup packed light brown sugar
• 1/2 cup uncooked rolled oats
• 1/3 cup all-purpose flour
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter.
2. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the prepared baking dish and set aside.
3. Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, about 2 minutes.
4. Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

I made two small changes.  The first was using room temperature butter because it is easier to work with when it's a little softer.  (DON'T melt it though!)  The second change was using Gala apples.  I just used the kind that were on sale.  ;-)  And it was super delicious!!!  I ate so much right away that I gave myself a stomachache.  Oops.  Lesson learned.  I'll be making it again soon though.  ;-)

Serve with vanilla ice cream.

Pesto Ranch Crock Pot Chicken Thighs

The first time I'd ever bought a jar of pesto was to make this recipe.... and oh man, it was a wonderful experience!  Here's the recipe:

Ingredients

• 8 boneless skinless chicken thighs
• 6 ounce jar of pesto
• 1 package Ranch Dressing Seasoning Mix
• 1/2 cup chicken broth

Directions

1. Turn crock pot to high setting. Place chicken thighs, pesto, ranch dressing and chicken broth into crock pot. Stir gently to combine all seasonings. Close with lid and cook on high for 3-4 hours or on low for 6-8 hours.
2. Serve with a side of mashed potatoes and a simple salad.

Seriously amazingly delicious.  I highly recommend this recipe to everyone!  Not only is is beyond easy to prepare, it's now one of my new favorite chicken recipes. I threw in some sliced red potatoes for the last couple hours of cooking and that made a super easy and yummy side dish. If you haven't tried this, do so!

Homemade Strawberry Glaze

Don't ever use store bought strawberry glaze again!  Homemade is SO much better.  Seriously!  I found this recipe and it was so easy that I tried it the next day.  Here it is:

Ingredients

2	cups	strawberries, cut into small pieces
1	cup	water
1/2	cup	sugar
3	tablespoons	cornstarch
1	tablespoon	freshly squeezed lemon juice
~		red food coloring (optional)

Directions

1. Combine the strawberries, water and sugar in a bowl and squish with clean hands to gently crush the fruit, releasing its juice.
2. Cover with plastic wrap and refrigerate for six hours or overnight.
3. Pass the mixture through a mesh strainer set over a bowl, pressing the berries to release as much juice as possible. Discard the fruit pulp.
4. Add the cornstarch to the berry juice, whisking until smooth.
5. Pour the mixture in to a saucepan set over medium-high heat and cook, whisking constantly, until thickened --- approximately 2 minutes.

Note: Adjust the heat as needed while cooking to maintain a gentle simmer and prevent burning.

6. Remove from the heat and stir in the lemon juice and food coloring.
7. Cool the glaze until it is just warm before using.

Yum!  I served this over crepes, but it can obviously be served with tons of other stuff.  (Angel food cake anyone?)  My one suggestion?  Don't be afraid to add extra sugar!  Haha.  Really though.  If anything, mine could have used more.

Chicken BLT Cobb Salad

I love Wendy's salads.  My husband will rarely enjoy a salad, but he does enjoy the Wendy's Chicken BLT Cobb Salad, so I came up with a copycat recipe.  It was super easy - I just copied all the ingredients (plus added my own cilantro ranch dressing) and bam, dinner was served.  Here's the salad ingredients:

Wendy's BLT Cobb Salad:

-romaine lettuce
-chicken (I cooked mine on the stove with Montreal Chicken seasoning)
-bacon
-tomatoes
-blue cheese crumbles
-any other desired toppings (avocados, hard boiled egg, etc.)
-dressing of choice (Wendy's uses avocado ranch dressing)

Enjoy!

Lemon Poppy Seed Pancakes

First off, you should know that if you're not already a fan of the lemon poppy seed flavor, this recipe is not for you.  Since I am a fan, I was excited to try these.  Here's the recipe:

Lemon Poppy Seed Pancakes with Fresh Blueberries 

Ingredients: 2 C flour 
1 t baking powder 
1 t baking soda 
1/3 C sugar 
pinch of salt 
1/3 C poppy seeds 
zest of 4 lemons 
2 C buttermilk 
2 large eggs, lightly beaten 
2 T butter, melted 
butter, to serve (and for griddle) 
fresh blueberries  

Directions:   
1. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. 
2. In another bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds. 
3. Add the wet to the dry until it's the right consistency (you might not use all wet) Stir all ingredients together until they're just combined. 
4. Heat up griddle to medium-hot and brush with melted butter. Pour about 1/3 C of batter in skillet. Wait until pancake bottom is golden and flip with a spatula. Cook other side until golden. Repeat with the rest of the batter. 
5. Serve with warm syrup, butter, and fresh blueberries. - See more at:


YUM!  I absolutely loved these.  In my opinion, they are some of the best pancakes I've ever had.  However, my husband didn't really like them, which isn't surprising since he's not a fan of anything that is lemon poppy seed flavored.  So, if these sound good to you, I highly recommend them.  I really did think that they were SO delicious.  But if you're kind of "meh" about lemon poppy seed, skip this recipe.  :-)

Southwest Shredded Chicken and Quinoa

Another crock pot recipe!  Woohoo!  This recipe is super easy and can also be made in the oven, if for some reason you prefer to do it that way. Here it is:

Southwest Shredded Chicken and Quinoa

Ingredients

3 - 4 boneless, skinless chicken breasts

1 jar salsa (about 2 cups)

1 15 oz can black beans, rinsed and drained

1 can corn (about 1 to 1 1/2 cups)

1 Tbsp chili powder

1/2 Tbsp cumin

4 cloves garlic, minced

sprinkle of cayenne pepper

salt and pepper

1/4 cup water

1 cup quinoa, uncooked

1 - 2 cups Tex-Mex cheese, shredded (You can use aged cheddar)

Directions

Preheat oven to 350. Spray a large casserole with cooking spray.  (OR - you can spray a large crockpot insert with cooking spray and not worry about preheating the oven)

Add everything except the quinoa and cheese to your casserole dish (or crockpot) and give it a good stir. Make sure the chicken breasts are covered with the salsa mixture.

While this recipe is nothing special, it is pretty good if you want to try something new and don't really feel like putting a lot of time and effort into it.  If you don't like quinoa, it would also be good over rice.  (Though I liked it over quinoa).  It's definitely a pretty good crock pot recipe to have on hand.

Slow Cooker Kalua Pork

I absolutely love kalua pork.  It's also one of my husband's all-time favorite dishes.  If you don't mind something super flavorful and kinda salty, definitely try this recipe:



Ingredients

1 (6 pound) pork butt roast

1 1/2 tablespoons Hawaiian sea salt

1 tablespoon liquid smoke flavoring

Directions

Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
Remove meat from slow cooker, and shred, adding drippings as needed to moisten.

Just FYI, I use way more than 1 1/2 tablespoons of kosher salt.  I probably use like 5x that amount.  I cut slits in the pork and pour the kosher salt in there.  Then I pour about another 5 tablespoons (or even a little more) of the liquid smoke all over the meat.  Don't be afraid of using way more kosher salt and liquid smoke than the recipe calls for.  (especially the liquid smoke!)  I'm actually surprised the recipe calls for so little. 

I also don't cook it for 16 to 20 hours.  I put it in by 9 a.m. and it's ready by dinner.  (But you may need to put it on "High" for a few hours). 

This meat is super delicious!  It's very flavorful and makes a ton.  On this particular night I served it over rice, but I actually like it over shredded cabbage the best.  Cabbage helps offset the saltiness.  

Christmas Breakfast (Cinnamon French Toast Bake from Pillsbury)

I got this recipe from this blog.  She calls it "Christmas Breakfast" because it is perfect for Christmas morning or special occasions.  (Or in my opinion-anytime- whether it's special occasion or not).  :-)  I love breakfasts like this.  (One of my favorite recipes similar to this one is a breakfast danish.  I need to post that one too).  Anyway, here's the recipe:

Ingredients

1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup

Garnish

Icing from cinnamon rolls
Powdered sugar
Maple syrup, if desired

 Okay, So first melt the butter and pour it on an ungreased 13×9 inch glass dish. 

Then separate the cans of dough into 16 rolls. Put the icing off to the side because you will use that later. Cut each roll into 8 pieces and add to buttered baking dish.

In a separate bowl beat the eggs. Then add the cream, cinnamon and vanilla and beat all until well blended. Pour over cut pieces of cinnamon roll pieces.

Next sprinkle with pecans (I only put pecans over half of it because I don't really like them on there but my husband does). Then drizzle 3/4 cup syrup over the top. 

Bake at 375 for 20 to 28 minutes or until golden brown.

 While it is cooling remove the covers from icing and microwave on medium  or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Then drizzle icing over the top and sprinkle with powdered sugar. 

I also like to serve it with syrup!

I seriously loved this recipe!  SO delicious!  And so easy!  I have made the ready-to-bake cinnamon rolls simply because it's so much easier and quicker than making your own, and they are kind of blah, so this is a way to make a super delicious cinnamon-roll-type breakfast without all the hard work.  I HIGHLY recommend it.  BUT!!!- and this is a big but - I have another big recommendation for this recipe.  You're supposed to drizzle 3/4 cup of syrup over the top before you bake it, but I noticed that this made the bottom kind of soggy.  It wasn't gross, but I'm not ever a fan of soggy food.  I would recommend just drizzling a tiny bit of syrup (maybe 1/4 of a cup) over the top before you bake it, and then everyone can just add as much syrup as they want right before they eat it.  

I also left off the pecans, but if you're a pecan fan, I'm sure they'd be good on it as well.

Cafe Rio Cilantro Ranch Salad Dressing

I got this recipe from my mom.  I guess it's technically a salad dressing, but I use it on way more than just salads.  It's good on chicken, baked potatoes, meat, etc etc etc.  Apparently, it's also quite similar to Cafe Rio's house dressing.  Yum.  :-)


Cilantro Ranch Salad Dressing

1 1/3 cups sour cream
3/4 cup mayo
1/2 bunch cilantro
1 pkg ranch dressing mix (dry)
4 T salsa verde
2 cloves garlic'1/8 t. tabasco
1 lime, juiced

Blend all together in blender.


This makes a pretty good amount, so I used it on a chicken salad, a few different chicken dinners, and fajitas.  We love it on all kinds of stuff.  Feel free to go crazy with it.  :-)

S'more Crack Dip

Heaven knows I love me some s'mores.  Especially when the marshmallow is perfect.  However, heaven also knows I hate me some camping, so I don't get to eat the perfect s'more very often.  That's why this recipe seemed perfect for me- I can make dip-able s'mores right here at home!  Here's the recipe:

S'more Crack Dip

Ingredients:

1 cup of milk chocolate chips
2 tbs of milk
1 1/4 cups mini marshmallows
Graham crackers for dipping 

Directions:

In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows.

Place dish under you oven broiler for approximately 60 seconds or until the top has started to brown. 

Dip your graham crackers and enjoy!!     

Okay, I have no idea why, but I could swear that this recipe is way better than real s'mores!  Doesn't make much sense, since the ingredients are the same.... perhaps it's the ratios?  I have no idea.  But I'm not crazy, because my husband loved the dip, and he's not a huge s'more guy.  I highly recommend it.  I also highly recommend being prepared to eat a lot of it.  ;-)

Slow Cooker Bourbon Chicken

No, this recipe doesn't actually have bourbon in it, but apparently it tastes kind of similar to a recipe that does??  (I wouldn't know).  All I know is that this recipe is pretty dang good:

Slow Cooker Bourbon Chicken Recipe:

(Serves 4-6)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup light brown sugar

2 Tablespoons ketchup

1 Tablespoon apple cider vinegar

1/2 cup water

1/3 cup low sodium soy sauce

1/4 cup cornstarch

Directions:

Place chicken breasts in the bottom of slow cooker.  In a medium sized mixing bowl, combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce.  Pour sauce on top of chicken.  Replace lid and cook 6-8 hours on low.  Remove chicken and shred or cut into chunks.  In a small bowl, mix together 1/4 cup cornstarch with 1/4 cup of sauce from the crock pot.  Whisk together and pour back into the crock pot to thicken the sauce.  Return chicken to the slow cooker and let warm until ready to serve.  Serve over rice and garnish with additional red pepper flakes.

The flavor of this dish is unique.  I liked it a lot and will definitely keep using it.  However, because of the unique flavor (if you try it, you'll know what I mean) it is probably not for everyone.  If you're a picky eater, proceed with caution.  :-)  I recommend serving it over rice.

Spinach and Artichoke Melts

This is one of my new favorite recipes.  So delicious!

Spinach and Artichoke Melts

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: makes 4 sandwiches, with leftover dip

Ingredients

• 1 tablespoon butter
• 1 clove garlic, minced or grated
• 1 tablespoon flour
• 1/2 cup milk (I used 2%, but whatever you have will be fine)
• 1 ounce cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup greek yogurt (I used 0%)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
• 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
• 1 chicken breast, grilled and sliced thin (optional)
• 8 slices thick sourdough or tuscan bread
• butter, for spreading

Instructions

1. Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
2. Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
3. Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
4. Slice and serve.

I followed this recipe pretty exactly (I didn't add any of the optional chicken but I did add plenty of red pepper flakes!) and I was so, so happy with it.  My husband loved it as well.  I even used a spoon to feed myself some of the filling straight from the skillet. (Embarrassing to admit that?)  Luckily some of it made it into our sandwiches.  Haha.  It will definitely become a regularly used recipe in this house.

Cake Batter Chocolate Chip Cookies

I love anything cake batter flavored, so I was SO excited to try these.  They looked amazing!  Here's the recipe:

makes 2.5 - 3 dozen cookies

Ingredients

• 1 and 1/4 cup all-purpose flour
• 1 and 1/4 cup yellow or white boxed cake mix
• 1/2 teaspoon baking soda
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg, at room temperature
• 1.5 teaspoons vanilla
• 1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
• 1/2 cup sprinkles

Instructions

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
2. Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
3. Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.
4. Preheat oven to 350 degrees.
5. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool.
6. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

I used yellow cake mix, (though white also sounds delicious, and I want to try it) and it was really good!  I was definitely worried this recipe would be one of those "looks-and-sounds-way-better-than-it-tastes" things, but I didn't find that to be the case.  Even my husband liked them, and he is not normally a fan of cake batter flavored food.  I would even go as far to put this cookie in my Top 5 Favorite Cookies.  These are definitely worth making, especially for a birthday party!  (They're very festive!)

Crockpot Teriyaki Chicken

Be warned that this is probably not the best teriyaki chicken that you will ever have, but it is pretty good for being homemade.  (In my experience so far, the best teriyaki chicken comes from restaurants).  Here's the recipe:

Crockpot Teriyaki Chicken

 

Print

Cook time

5 hours 10 mins

Total time

5 hours 10 mins

 

Recipe type: Main

Serves: 4-6

Ingredients

• 2 lbs boneless chicken breasts
• ½ cup sugar
• ½ cup soy sauce
• 3 tablespoons cider vinegar
• ½ teaspoon ground ginger
• 1 clove minced garlic
• ⅛ teaspoon pepper
• 2 teaspoons cornstarch
• 2 teaspoons water

Instructions

1. Place chicken in the crockpot.
2. In a medium bowl combine sugar, soy sauce, vinegar, ginger, garlic, and pepper. Pour over chicken and cook on low 4-5 hours.
3. Remove chicken from slow cooker, chop into cubes, and set aside.
4. Strain the cooking liquid into a skillet and bring to a boil.
5. In a small bowl whisk cornstarch and water until combined.
6. Slowly add cornstarch mixture to boiling liquid and reduce to a simmer. Allow sauce to thicken for 2-3 minutes then toss the chicken back in.
7. Coat chicken with sauce and let heat through.

I love that this is a crock pot recipe.  (In other words, easy!)  :-)  It wasn't very much work, which is always a good thing.  It's pretty good too, though like I mentioned, not restaurant-quality.  Still.  I will use this recipe again.  I recommend serving it over rice.