Slow Cooker Korean Beef

Slow Cooker Korean Beef

We like to serve this over brown rice and top it with raw scallions and a squirt of sriracha.


-1-1.5 lb flank steak, cut across the grain into 4 pieces
-1/2 c soy sauce
-1 cup beef broth
-1/2-3/4 cup brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-2 Tbsp sesame oil
-4 cloves garlic, minced
-1 inch knob ginger, minced
-1 red bell pepper, diced
-2 Tbsp cornstarch dissolved in 2 Tbsp water
-scallions, sesame seeds and sriracha for garnish

Grease or spray the inside of your slow cooker. Combine soy sauce through ginger in the slow cooker and whisk well. Stir in diced bell pepper. Add flank steak and spoon sauce over top. Cook on low for 6-8 hours, until meat shreds easily with a fork. Add cornstarch mixture, stir and cook an additional 30 minutes. Add water, 1/2 cup at a time, if the mixture isn't sauce-y enough (or add more cornstarch if you want to thicken it). Serve.

Slow Cooker Beef Ragu

Slow Cooker Beef Ragu

This is such a hearty, easy dish that will warm you from the inside out. I served this over polenta but it would be great over pasta, rice or even mashed potatoes. Top with parmesan cheese and/ or parsley if desired.

- 1 Tbsp olive oil
-1 (29 oz) can crushed tomatoes
-1 onion, diced
-4 cloves garlic, minced
-1 Tbsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 tsp dried rosemary
-1 tsp dried thyme
-1/2 tsp dried oregano
-1- 1.5 flank steak, trimmed of excess fat
-2 Tbsp balsamic vinegar

Grease the inside of a slow cooker with olive oil. Add the crushed tomatoes through oregano in the slow cooker and stir. Cut the flank steak into 4 pieces, place in slow cooker and spoon some of the tomato mixture over top. Cook on low for 8-10 hours until meat easily shreds easily. Stir in balsamic vinegar and serve over top of a starch of your choice.

Slow Cooker Honey Sesame Chicken

Cooker Honey Sesame Chicken

This is very similar to my Slow Cooker Chinese Char Siu roast pork, and just as good.  Serve over rice with sriracha, sesame seeds, and chopped green onions for topping.

-3-4 lbs boneless, skinless chicken thighs, trimmed of excess fat
-3/4 c honey

-1/2 cup low sodium soy sauce
-1/4 cup hoisin sauce
-4 cloves garlic, minced
-1 inch piece of fresh ginger, grated
-1 Tbsp sesame oil
-1 Tbsp Sriracha sauce

(*double sauce ingredients if making new sauce after cooking, like I do)

In slow cooker, whisk together honey, soy, hoisin, garlic, ginger, sesame oil, and Sriracha sauce. Add chicken, turning to coat.  Cook chicken in slow cooker on low for 4 hours. Remove chicken from slow cooker and shred using 2 forks (discarding any extra fat while shredding). At this point many people would return the meat to the juices in the slow cooker, thicken with cornstarch, and then serve. I discard those juices (because they are full of the fat that cooked out of the meat). At this point I whisk together a sauce almost identical to the original sauce (but with 1 tsp instead of 1 Tbsp of Sriracha) in the slow cooker, return the meat to the slow cooker, and cook on low for 30 min- 1 hour, then serve.

Slow Cooker Pumpkin Oatmeal

Slow Cooker Pumpkin Oatmeal

I enjoyed the slow cooker apple oatmeal so much that I wanted to try a pumpkin version also.  Serve with milk, brown sugar, craisins, and nuts for topping.

-3 c rolled/ old fashioned oats
-6 c water
-3/4 c milk
-1 can pumpkin
-1 c brown sugar
-2 Tbsp butter, cut up
-2 tsp vanilla
-2 tsp cinnamon
-1/2 tsp ginger
-1/4 tsp nutmeg
-1/4 tsp cloves

Combine all ingredients in a greased slow cooker.  Cook on low for 2-4 hours.

Slow Cooker Apple Oatmeal

Slow Cooker Apple Oatmeal

This dish just screams fall... warm, hearty, soul soothing, apples, cinnamon, and spices.  Serve with additional milk, raisins, craisins, nuts, maple syrup, and/ or brown sugar for topping.  

-2 c whole oats
-4 c water
-1/2 c milk
-1 tsp cinnamon
-1/8 tsp cloves
-1/8 tsp nutmeg
-1/2 tsp vanilla
-1 Tbsp butter, cut up
-1/4 c brown sugar
-1/8-1/4 c maple syrup
-2 apples, peeled and diced

Combine all ingredients in a greased slow cooker.  Cook on low 4 hours.  Serve with desired toppings.

Vietnamese Shrimp Noodle Soup

Vietnamese Shrimp Noodle Soup

I have been on a Vietnamese kick lately... craving lots of light, fresh flavors.  This soup was my attempt to create them at home, loosely based off a recipe from a friend for a pork noodle dish.  And for my first attempt of cooking Vietnamese food at home, I'd say I'm pretty pleased with how it turned out and could eat this for dinner once a week.

-4 c broth (you could use all chicken broth, or all seafood stock, but I used a combination of clam juice and chicken broth)
-1/4 c soy sauce
-1/4 c sherry
-2 Tbsp brown sugar
-1/2 Tbsp sriracha sauce
-4 cloves garlic, minced
-1 2" piece ginger, sliced
-2 star anise 
-1 head bok choy, chopped
-1 pack mushrooms sliced (I used button, but shitake would be more traditional)
-1 lb med-large shrimp, shells removed 
-4 oz vermicelli rice noodles, cooked according to package directions
-assorted toppings: chopped cilantro, lime wedges, bean sprouts, scallions, and/ or basil

Combine broth through star anise in a large pot.  Simmer over medium heat for at least 20 minutes, but up to several hours (the longer the better).  Remove star anise, add bok choy, mushrooms, and shrimp.  Cook an additional 10 minutes, or until veggies and shrimp are cooked through.  Place noodles into bowls, top with shrimp, broth and veggies.  Sprinkle with desired toppings.

*Per the initial recipe that I worked off of I actually did the whole soup in a slow cooker, but the original recipe was intended for lengthy cooking because it used a pork shoulder.  With quick cooking shrimp, you don't need to use a slow cooker, but I found it very low maintenance to cook it that way.  I combined the broth- star anise in the slow cooker over low for several hours.  Removed the star anise, added the bok choy and mushrooms for 20 minutes.  Added the noodles for 10 minutes.  Then added the shrimp and cooked a final 5 minutes before serving.

Slow Cooker Vegetable Pavlava

Slow Cooker Vegetable Pavlava

I've been making this recipe for Chicken Pavlava (Aftrican Peanut Stew) for a while now and it has become a family favorite.  Anticipating my mom's visit next month, I wanted to come up with a vegetarian version, because I knew she'd love the flavors just like we do.  I also wanted to try it in the slow cooker, because I don't like to spend a lot of time in the kitchen when I have guests in town.  I am so happy with the way this turned out.  I just used the vegetables that I had on hand, whether they are authentic or not to African cooking. I think black beans could also be interchangeable with the chickpeas here.

-2 c vegetable broth
-1 (15 oz) can diced tomatoes (with their juices)
-1/2 c peanut butter
-1/4 tsp cayenne
-2 Tbsp brown sugar
-1 tsp ground ginger
-1 tsp dried thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp sesame oil
-2 cloves garlic, minced
-1 onion, diced
-2-3 colored bell peppers, cut into large chunks
-1 (29 oz) can chickpeas, drained
-2 sweet potatoes, peeled and diced
-3 carrots, diced
-1 lb baby spinach

Combine all ingredients, except spinach, in a greased slow cooker.  Cook on high for 4 hours, or low for 6-8 hours, stirring every hour to help distribute the peanut butter and ensure that all of the potatoes get submerged.  Stir in spinach until it wilts.  Serve immediately over brown rice.

Slow Cooker Ratatouille

Slow Cooker Ratatouille

I served this over whole wheat pasta, and topped it with cheese for a simple dinner.  It would also be a great side dish to accompany any meat, and lends perfectly to dipping crusty bread.  I really enjoyed it, and the fact that Jeremy ate eggplant (which he won't eat) says a lot also.

-1 (29 oz) can diced tomatoes
-1 eggplant, cut into large chunks
-2 zucchini, cut into large chunks
-2 colored bell peppers, cut into large chunks
-1 onion, cut into wedges
-1 (16 oz) pack mushrooms, quartered
-5 cloves garlic, minced
-1 tsp dried oregano
-1 tsp dried basil
-1 tsp dried thyme
-1 tsp dried rosemary
-2 tsp salt
-2 Tbsp sugar
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1/8 c olive oil
-1 (6 oz) can tomato paste

Combine all ingredients, except tomato paste, in slow cooker.  Cook on low for 8 hours, or high for 4 hours (or until desired tenderness is achieved), stirring every hour.  Stir in tomato paste and allow to cook for a few more minutes until the sauce thickens.  Serve.

Slow Cooker Maple Dijon Brussel Sprouts

Slow Cooker Maple Dijon Brussel Sprouts

The day I made this I was nauseous, and the flavors didn't do well in my stomach, so I planned not to blog the recipe.  But now that I've been eating the leftovers for 2 days I am really enjoying them, and thinking the reason I didn't like them the first day was nausea and not the recipe.  So here you have it.  I tend to like the char and crispness of roasted brussel sprouts better than this, but these were good, and you can't beat the ease of dump and let it sit for several hours.

-2 lbs brussel sprouts, trimmed, large ones halved
-2 Tbsp butter
-1/2 c water
-1/4 c maple syrup
-2 Tbsp dijon mustard
-1/2 tsp salt
-1/2 tsp pepper

Combine all ingredients in slow cooker.  Cook on low for 4 hours, or high for 2 hours.  Serve.
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Slow Cooker Santa Fe Chicken

I made this Slow Cooker Santa Fe Chicken.  This wasn't the best meal that I had ever eater, but it was good, a solid B.  And due to ease in prep and cooking I would definitely make this again, especially for entertaining on busy days.  I think it would please most palates.  To brighten up the flavor a bit, next time I might stir in some hot sauce, lime juice, and/ or fresh cilantro right before serving.  Top with green onions, cilantro, cheese, sour cream, hot sauce, or avocado and you have yourself a simple, tasty, healthy meal.

Slow Cooked Carnitas

Carnitas

This is an easy crowd pleaser.  Serve the meat with tortillas or shells and your favorite toppings.  I like homemade pickled red onions, lime wedges, jalapenos, cilantro, red cabbage, pico de gallo, and avocado slices... but cheese, sour cream, or chopped veggies would be great also.

-3-4 lb pork butt

(ingredients below you need twice, once for cooking and again for the final sauce, so you need double the list)

-juice and zest of 1 orange

-juice and zest of 1 lime

-4 cloves garlic, minced

-1/2 tsp cayenne

-1/2 Tbsp salt

-1 tsp pepper

-1 Tbsp cumin

-3 Tbsp hot sauce

-2 bay leaves

-2 tsp dried oregano

Combine orange- oregano in slow cooker, stir.  Place pork butt in slow cooker and turn to coat.  Cook on low for 10 hours.  Remove from slow cooker, throw away the juices/ fat.  Shred meat with two forks, discarding fat.  In the cleaned out slow cooker make an identical sauce to the original orange-oregano cooking liquid.  Toss with meat.  (At this point you could refrigerate overnight and reheat the next day).  Cook on low 1 more hour prior to serving.  Adjust seasonings as needed.

Slow Cooker Pot Roast

I made this Martha Stewart Pot Roast.  This is comfort food at its best.  The only change that I made was to sprinkle 1 tsp dried rosemary and 1 tsp dried thyme over everything prior to cooking.  Potatoes could also be thrown in with the carrots and onions, but I opted to serve this with mashed potatoes instead.  Some fresh garlic, or a bay leaf would also go well in here, but it's great as is!

Slow Cooker Pumpkin Custard

Slow Cooker Pumpkin Custard

This does not photograph well, but it tastes delicious... like pumpkin pie filling.    It was ok warm, but I liked it much better after being chilled.  A dollop of whipped cream on top would be delicious, and add a bit to the visual presentation.

-1 (15 oz) can solid pack pumpkin
-1 (12 oz) can fat-free evaporated milk
-3/4 cup sugar
-1/2 cup whole wheat flour
-3/4 tsp baking powder
-1/8 tsp salt
-2 eggs, beaten
-2 Tbsp butter, melted
-1 1/2 tsp pumpkin pie spice
-2 tsp vanilla

In a large bowl mix together the ingredients.  Transfer to greased slow cooker.  Cover and cook on low 6-7 hours.  Serve in bowls with whipped cream, if desired.

Cassoulet

Cassoulet

I made this for a French feast that we had with friends.  It's based on the authentic French stew, but as usual I altered it a bit to make it a lot more lean.  Most traditional cassoulets would have include pork, pork sausage, or duck, but I used chicken and chicken sausage to save calories.  Serve with some warm crusty bread.

-1 lb great northern beans, soaked overnight

-6 cups water

-2 cups chicken broth (or white wine would be more authentic)

-2 Tbsp tomato paste

-1 onion, diced

-4 carrots, diced

-4 stalks celery, diced

-6 cloves garlic, minced

-2 bay leaves

-1 tsp dried rosemary

-1 tsp dried oregano

-1 tsp dried thyme

-1/4 tsp red pepper flakes

-2 tsp salt

-1 tsp pepper

-1 (15 oz) can diced or stewed tomatoes

-1 lb chicken, cooked and shredded

-1 lb chicken sausage, cooked and sliced

In large pot, saute onion, carrots, and celery for 5 minutes, over medium heat.  Add garlic, continue to saute 1 minute.  Add broth, water, soaked and rinsed beans, tomato paste, bay leaves, rosemary, oregano, thyme, red pepper flakes, salt, and pepper.  Bring to a boil, reduce heat and simmer until beans are tender (about 1 hour).  Stir in tomatoes, chicken, and sausage.  Pour stew into a baking dish and bake at 350 for 1 hour (or I put it in the slow cooker on low for 2-3 hours).  Garnish the top with fresh parsley, serve, and enjoy.

Grape Leaves

Grape Leaves

Grape leaves are my favorite traditional Mediterranean and Middle Eastern dish.  These are frequently made with or without meat (ground lamb would be a little more authentic than the beef).  Instead of the slow cooker these could be simmered stove top for about 45 minutes, or baked in the oven for about an hour, either way using the same method of submerging them in liquid first.

-1 jar grape leaves (usually found with the olives)

-1 onion, chopped

-1 lb lean ground beef

-1/2 cup rice

-1/2 cup pine nuts

-1/2 cup beef broth

-1 tsp dried mint

-1 tsp dried dill

-1/2 tsp salt

-1/4 tsp pepper

-chopped fresh parsley

-1/4 cup + 1 Tbsp olive oil

-juice of 2 lemons

Bring a medium pot of water to a boil.  Remove the grape leaves from the jar, unroll them, and place them in the pot.  Cover and remove from heat, let sit 10 minutes.  Drain the hot water and shock the leaves with cold water.  Pat the leaves dry with paper towels.

Saute onion in 1 Tbsp olive oil until soft.  Add rice and pine nuts, cook 2 minutes.  Add beef broth, simmer over low heat until liquid is absorbed.  Cool completely.  In large bowl, combine onion/ rice mixture, mint, dill, salt, pepper and parsley.  Place grape leaves shiny side down.  Cut off the stem if still intact.  Place 1-2 Tbsp of beef mixture in the center of the grape leaves.  Roll the grape leave around the meat like a burrito.  Repeat until all of the filling is used.

Line the bottom of a slow cooker with the extra grape leaves.  Place the rolled grape leaves seam side down in the slow cooker.  Cover the grape leaves with water.  Pour in the lemon juice and 1/4 cup of olive oil.  Cook on high for 4 hours, or until beef and rice are done.  Serve warm with yogurt sauce for dipping.

Slow Cooker Chinese Char Siu Pork

I'm still taking every opportunity possible to cook using my slow-cooker and not have to turn on my oven or stove and heat up the whole house... not to mention I'm trying to avoid spending much time at all in our kitchen, in which the a/c vent isn't working at all!

Slow Cooker Chinese Char Siu Pork

This meal was delicious!  I served the Char Siu over brown rice, with a side of our favorite Chinese Green Beans.  We will definitely be having this dinner again!

-3-4 lb boston butt pork roast, trimmed of fat
-1/4 cup low sodium soy sauce
-1/4 cup hoisin sauce
-3 Tbsp honey
-4 cloves garlic, minced
-1 inch piece of fresh ginger, grated
-2 tsp sesame oil
-1 Tbsp Sriracha sauce

In slow cooker, whisk together soy, hoisin, honey, garlic, ginger, sesame oil, and Sriracha sauce.  Add pork, turning to coat.  Cover and marinate in the fridge for 2-8 hours.  Cook pork in slow cooker on low for 8-10 hours.  Remove pork from slow cooker and shred using 2 forks (discarding any extra fat while shredding).  At this point many people would return the pork to the juices in the slow cooker and then serve.  I discard those juices (because they are full of the fat that cooked out of the pork).  At this point I whisk together a sauce almost identical to the original sauce (but with 1 tsp instead of 1 Tbsp of Sriracha) in the slow cooker, return the meat to the slow cooker, and cook on low for 30 min- 1 hour.

Shannon

Slow Cooker Carnitas

Have I mentioned recently that I've been LOVING using my slow-cooker this summer and not heating up the kitchen every time that I cook?  Plus being able to be lazy all day on Sunday while dinner cooks away on its own?

Slow Cooker Carnitas

I used a pork loin for this recipe, because I think that it's a good compromise between price and health.  To make this recipe on a tighter budget, substitute a pork shoulder or boston butt for the pork loin.  If money isn't an issue, and you'd like to make it even leaner a pork tenderloin could also be used.  You could even use chicken breasts or thighs if that's what you have on hand.  This would also make a great meat for homemade burrito bowls.

-5 lb pork loin, trimmed of all fat
-1 (16 oz) jar salsa verde
-1 tsp salt
-1 tsp cumin
-4 Tbsp lime juice
-4 cloves garlic, minced
-1 yellow onion, diced
-1/2 bunch cilantro,chopped
-several dashes hot sauce
-tortillas, sour cream, avocado, hot sauce, chopped tomatoes, cilantro, jalapenos, and chopped onion for serving

Place pork loin in slow cooker.  In a separate bowl, stir together 1/2 tsp salt, 1 tsp cumin, 3 Tbsp lime juice, 4 cloves minced garlic, salsa verde, and diced onion.  Pour salsa mixture over pork.  Cook on low for 8 hours.  Remove pork from slow cooker, reserve juices in a bowl on the side.  Shred pork with 2 forks.  Return pork to slow cooker.  Moisten meat with several ladles of the reserved cooking juices.  Stir in cilantro, 1/2 tsp salt, 1 Tbsp lime juice, and several dashes hot sauce.  Cook on low 1 more hour.  Serve on tortillas with toppings of choice.

Shannon

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

I have really been enjoying slow cooker meals so far this summer... there's just something about a heat index above 100 that makes me not want to heat up my oven, or spend much time in front of the stove.  My slow cooker is fairly large, so I doubled the recipe and made enough for our dinner this evening, as well as to be my lunch for the rest of the week.

-1 lb top round steak (1 inch thick), trimmed and sliced (across the grain) into 1/4" thick slices
-1 yellow onion, chopped
-2 tsp dried parsley
-2 Tbsp dijon mustard
-1 Tbsp worcestshire sauce
-1/2 teaspoon salt
-1/2 teaspoon dried dill
-1/2 teaspoon black pepper
-1 (8 oz) package mushrooms, washed and sliced
-3 cloves garlic, minced
-1/3 cup flour
-1 cup beef broth
-1 (8 oz) container low-fat sour cream
-1 bag whole wheat egg noodles, cooked al dente

Place steak and next 9 ingredients (through garlic) in a 3-quart electric slow cooker; stir well.  Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add broth mixture to slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 7 to 8 hours or until steak is tender. Turn slow cooker off; remove lid. Let stroganoff stand 10 minutes. Stir in sour cream. Serve stroganoff over noodles.

Shannon

Slow Cooker Chicken Tacos with quick refried beans

Slow Cooker Chicken Tacos

This meal is super easy and healthy.  It was so convenient to come home from a baby shower to dinner already made in the slow cooker and ready to go.  1 cup salsa could be substituted for the Rotel, and 1/2 Tbsp eash of chili powder and cumin and 1 tsp salt could be substituted for the taco seasoning.  I served this on whole wheat flour tortillas, but any variety of hard or soft taco shells would work great.  Serve with a variety of toppings including; sliced jalapenos, sour cream, cheese, shreeded lettuce, taco sauce, chopped tomatoes, cilantro, chopped red onion, and avocado. 

-2 lbs chicken breast, trimmed of fat

-1 can Rotel

-4 cloves garlic, minced

-1 Tbsp taco seasoning

Place Rotel, garlic and taco seasoning in slow cooker, stir to combine.  Layer chicken on top of tomato mixture.  Spoon some tomatoes on top of the chicken breasts.  Cook on low for 6-8 hours.  Shred meat directly in slow cooker and serve.

Quick Refried Beans

These were the best refried beans that I've ever eaten!  Pinto beans could be used in place of the black beans, but I like black beans best.  Any liquid could be used in place of a jalapeno brine (water, broth, or lime juice), but I like the kick that the jalapeno brine gave the beans and that saved me from needing to add salt (if using water add some cayenne or hot sauce, and salt to taste).  This could be served cold or warm with tortilla chips as a great black bean dip, the bottom layer of a 7 layer dip, or as a healthy side to any Mexican meal.  I made a bean burrito with cheese, taco sauce, and sour cream with some of the leftovers and it was excellent.  You could also add some cheese when heating the beans (or to the top for serving), but they were so good on their own that I didn't think they needed anything else.

-2 cans black beans, drained and rinsed

-1 clove garlic, minced

-a few Tablespoons of brine from a jar or can of pickled jalapenos

Place beans and garlic in food processor or blender.  Turn on to process beans.  Add a few Tablespoons of jalapeno brine at a time to processing beans until they have reached desired consistency.  At this point you could refrigerate for a few hours prior to heating and serving, heat and serve immediately, or serve as is for a cold black bean dip. 

Shannon

Slow Cooker Pulled BBQ Chicken

I managed to make dinner again tonight.  Two days in a row is definitely a record for the past month.  I have several other meals planned for dinner this week, so I'm hoping week 10 cooperates with my plan.

Usually when I make pulled BBQ I use a pork shoulder (very fatty) or boston butt (less fatty).  These two cuts of meat produce a very tender and flavorful BBQ.  This time I wanted to try chicken because it was on sale at the store this week, and it tends to be more lean.  Plus, I have a plan to use the leftover BBQ chicken to make a BBQ chicken pizza for later in the week, if I'm honest the pizza is the whole reason I made this in the first place.  Our verdict was that we would probably prefer the chicken in the future.  It wasn't quite as flavorful or tender as the pork is when I cook it this way, but to us that was worth saving the extra calories and grease.  (When I do the pork I tend to cook it on low for 8-10 hours.)  If you aren't concerned about the overall calories, add a piece of cheddar cheese to your bun when serving... yum!  I usually serve these on whole wheat hamburger buns, but we decided to mix it up and try something new (and save a few calories) by using thin buns (found in the bread aisle).  Serve with your favorite picnic fare; sweet potato fries, potato salad, green beans, corn, pickles, coleslaw, or baked beans.

Pulled BBQ Chicken

-2-3 lbs. boneless skinless chicken breasts, trimmed of fat (any cut of chicken would do here, thighs would probably be more moist and flavorful, but again, the b/s breasts were on sale this week, and overall we were going for a lean BBQ)

-1 onion chopped (optional)

-1 cup BBQ sauce, either bottled or homemade recipe below

Place onions (if using), chicken, and BBQ sauce in a slow cooker.  Cover and cook on low for 5 hours (or until chicken is tender).  Transfer chicken to a cutting board and shred with 2 forks.  (At this point most people would return the shredded chicken to the slow cooker and the juices and cook on high until the chicken is warmed through again).  (Here's how I do it, to remove even more of the fat from the finished product).  Heat the shredded chicken and 1 additional cup of BBQ sauce in a pan until warmed through.  Serve on your favorite buns, with your favorite sides.

Homemade BBQ Sauce

As is this recipe makes a ton, but exactly what I need to add 1 cup to the chicken in the slow cooker, and then another cup to the chicken when shredded.  If you will just be returning the chicken to the slow cooker with the juices then you can halve everything below.  If you like it REALLY sweet you can substitute ketchup for the tomato sauce.

-1 (15 oz) can tomato sauce

-4 Tbsp. apple cider vinegar

-6 Tbsp. worcestershire sauce

-1/2 cup brown sugar

-4 Tbsp. honey

-4 Tbsp. hot sauce

-4 tsp. garlic powder

-2 tsp. salt

-1 tsp. red pepper flakes

Combine all ingredients.  Chill until using.  Will keep in refridgerator for up to 2 weeks.

Shannon