Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that’s got just the right touch of sweetness. The best part? It’s so easy to make by tossing everything in a slow cooker!

Craving more of your take-out favorites? Check out more easy recipes like Sweet and Sour Pork, One Pot Chicken Chow Mein and Vegetable Lo Mein.

You could order takeout, but in my opinion (and the opinion of the reviewers down below!), this Slow Cooker Mongolian Beef is easier, tastier and healthier!

That’s why I rely on recipes like this easy slow cooker Mongolian beef when the craving strikes! Everything gets tossed into the Crockpot and cooked to perfection in just a few hours.

It’s easy, made with real ingredients, and the results are always so good.

Why we love it:

• Protein-packed: If you need to get that extra protein fix in for the day, this is a great dinner to make! Steak always hits the spot (especially if you ask my husband 😉).
• Fresh ingredients: Let’s face it… Most take-out joints don’t offer the freshest flavors. With ingredients like fresh chopped bell peppers and minced garlic, you’ll get the best textures and flavors in every bite.
• So easy: Yes! I love whipping out my slow cooker for a lot of reasons, namely because it just makes life so much easier.

Ingredients Needed for Slow Cooker Mongolian Beef

• Steak – Sirloin is my favorite cut to use when making Mongolian beef. It’s relatively inexpensive and because we’re slow cooking it, we can get away with a leaner steak.
• Soy Sauce – Low-sodium soy sauce is preferred. Tamari or coconut aminos will also get the job done.
• Apricot Jam – This adds a subtle, natural touch of sweetness that just can’t be beat!
• Hoisin Sauce – This dark, thick, rich sauce adds both saltiness and sweetness to the dish.
• Cornstarch – This is used to thicken the sauce. Measure with care!
• Veggies – Freshly sliced onions and bell peppers add just the right amount of crisp, fresh texture and flavor to this savory dish.
• Garlic and ginger – For the best flavor and aroma, make sure both of these ingredients are fresh!

How to make Slow Cooker Mongolian Beef

Take a quick look at these photos to see how we make Mongolian beef in the slow cooker! Keep scrolling for more in-depth instructions and ingredients in the recipe card.

• Sear the steak in a skillet over high heat with a little oil.
• Whisk together the apricot jam, soy sauce, hoisin, garlic, ginger and cornstarch.

• Add the steak and veggies to the Crockpot.
• Cover and cook on low for 2-3 hours.

Variations and Substitutions

• Swap the steak: Sirloin is my favorite steak to use, but you can use really any other cut of steak that you prefer! The low and slow cooking process will turn any cut of steak into a tender masterpiece.
• Add more vegetables: You can make this dinner as nutritious as you’d like! Feel free to toss in some broccoli, mushrooms, green beans, or whatever else sounds good to you.
• Make it spicy: Sprinkle in some crushed red pepper flakes if you’re craving some heat. You can also mix in some chili garlic sauce to spice things up!
• Add the peppers and onions whenever: If you don’t like your peppers and onions soft, feel free to just toss them in for the last hour – I put mine in for the whole cooking time. Do whatever works for you, and whatever your family prefers.

How to store Mongolian Beef

Once it cools to room temperature, you can store any leftovers you have in an airtight container in the fridge for 2-3 days. To reheat, add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until heated all the way through.

You can also add a splash of liquid and reheat it on the stovetop.

Can I freeze Mongolian beef?

Yes! Let cool fully to room temperature, then transfer everything to a freezer-safe airtight container. Freeze for up to 3 months

When you’re ready to enjoy the Mongolian beef, you can let it thaw in the fridge, or place it in a large skillet with a splash of water or broth. Cover and heat on low until warmed through.

Keep in mind that the vegetables will be quite soft after freezing, so you may want to leave them out until you are ready to serve.

Do I have to sear the steak first?

I personally prefer to sear the steak first so the juices don’t water down the sauce too much. However, you can save yourself a little effort and cleaning by just tossing the steak directly into the Crockpot (this is how I made this recipe originally!).

Serving suggestions:

Serve Mongolian beef over this baked rice or the noodles of your choice. You want something to catch all of that amazing sauce so not a single drop goes to waste!

I love serving with something green like these Roasted Green Beans or this Air Fryer Broccoli.

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{Slow Cooker} Mongolian Beef

Slow Cooker Mongolian Beef is so much better than your average take-out! Tender strips of steak are smothered in a rich, dark, flavorful Asian sauce that's got just the right touch of sweetness. The best part? It's so easy to make by tossing everything in a slow cooker!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6 servings

Calories 369cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 ½ lbs steak (sliced very thin) I often use sirloin
• salt and pepper
• ½ medium onion (thinly sliced)
• 1 red pepper (thinly sliced)
• ¾ cup water
• ½ cup apricot jam
• ⅓ cup low sodium soy sauce
• ⅓ cup hoisin sauce
• 1 tablespoon minced garlic (about 3-4 cloves)
• 1 teaspoon minced ginger
• 2 tablespoons corn starch

US Customary – Metric

Instructions

• Heat a large skillet over high heat and add the oil.
• Add the steak strips and sear on each side, about 1-2 minutes per side (you may have to do this in two batches to avoid crowding the pan).
• Add the seared steak, peppers and onions to the slow cooker.
• Whisk together water, jam, soy sauce, hoisin sauce, garlic, ginger and corn starch. Pour over steak in slow cooker.
• Cover and cook on low for 2-3 hours, until tender and the sauce has thickened. Serve over rice or noodles.

Video

Notes

Ingredients and Substitutions:

• Steak: you can use almost any kind of steak in this recipe, since the slow cooker makes it nice and tender. I prefer to use sirloin, because it’s a mid-range steak that’s not too lean or too fatty. 
• Vegetables: feel free to swap the onions and peppers for vegetables you enjoy or add in more. Green beans, green peppers, mushrooms or broccoli would also be great in here! 
• Sauce: this sauce is a little sweet, savory and tangy. You can take things up a notch by adding a pinch of red pepper flakes for heat. You can also taste and adjust the seasonings before serving.

Can I just through everything in the crockpot?

Yes! In fact, this is how this recipe was originally written. Now, I prefer to brown the meat so that the juices don’t water down the sauce quite as much. You can save yourself a dirty skillet if you toss the uncooked steak in with the sauce, though it will take about the same amount of time to cook.

 

Nutrition

Serving: 177grams | Calories: 369cal | Carbohydrates: 26g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 828mg | Potassium: 456mg | Fiber: 1g | Sugar: 14g | Vitamin A: 680IU | Vitamin C: 29mg | Calcium: 30mg | Iron: 3mg

The post Slow Cooker Mongolian Beef appeared first on The Recipe Rebel.

These Sweet and Sour Crockpot Meatballs are made with fresh or frozen meatballs and covered in the best pineapple sweet and sour sauce! An easy slow cooker meal!

See the full step by step video down in the recipe card.

Love slow cooker meals? You’ll also like this Slow Cooker Mongolian Beef, this Slow Cooker Chicken Gnocchi Soup or these 30+ Easy Crockpot Meals!

Let me tell you, we are big meatball lovers year round but there is just something about a cool day that make me crave them like crazy!

More often than not, it’s these Sweet and Sour Crockpot Meatballs that are hitting the table (no crockpot? Check out my stovetop Sweet and Sour Meatballs here!).

The sweet and sour combo is one that just never gets old around here, especially if they’re loaded with pineapple and peppers (if we throw some veggies in we can call it dinner, right??).

I also love how versatile meatballs are.

They can stand alone as an appetizer (one that leaves you free to enjoy the party!), or be served over rice or noodles or mashed potatoes — that sweet, sticky sauce is good on so many things!

Got pork? Try this Sweet and Sour Pork instead!

Some of our other favorite ways to serve up meatballs?

These Slow Cooker Swedish Meatballs with a creamy gravy (I have a stovetop version here too!), classic Spaghetti and Meatballs or cook up a batch of Air Fryer Meatballs and munch them straight out of the basket!

I will usually try to stock up on lean ground beef when it’s on sale and make a giant batch of meatballs for the freezer so I know what’s going into our bellies, but sometimes, life is crazy and that just doesn’t happen.

Frozen, store bought meatballs to the rescue!

How to choose frozen meatballs:

• Read the ingredient list. I know it seems obvious, but I think a lot of people don’t. Meatballs, especially if they’re frozen, don’t need to include a lot of random, weird ingredients you can’t pronounce. Look for something made with the basics: meat, bread crumbs, seasonings. Grocery stores sometimes even sell their own variety made in store, which are often made with just ground meat.
• Go big. Even if you don’t use them all for this one recipe, buying a large bag will get you a better deal overall and you can stash the rest in the freezer for a crazy day down the road. We all know they’re coming!
• If you’re looking for healthier options, look for frozen turkey or chicken meatballs, or meatballs with lower sodium.
• Look for frozen meatballs without extra sauce, so you can add your own flavors and do them up however you want!

Tips for Cooking Frozen Meatballs in the Crockpot:

• Don’t thaw. It will be easier to stir them into the sauce if they are still firm and frozen, resulting in a better texture overall.
• Don’t stir — often. And this goes for fresh meatballs as well. If you stir too often, you are losing a lot of heat from the slow cooker, but you’re also going to end up mashing them and your meatballs won’t be balls anymore. You will have sweet and sour meat sauce.
• Don’t overcook. Meatballs, particularly if they’re precooked, really don’t need much cook time. If you overcook, you risk ending up with — you guessed it — sweet and sour meat sauce.

Variations on these Crockpot Meatballs:

• These Sweet and Sour Meatballs are naturally dairy-free and gluten-free provided that the meatballs you choose are gluten-free. Please double check all of your ingredients to make sure.
• You can use store bought or homemade meatballs for this recipe. This is our favorite homemade meatball recipe if you’re looking for one.
• You can use fresh or frozen meatballs for this recipe, and I’ve included approximate cook times for both in the recipe. I actually prefer to use frozen, because they hold together really well in the slow cooker, but either works just fine.
• If you’re not a fan of sweet and sour sauce (or pineapple, or peppers…) you can make some adjustments to the recipe to suit your tastes. Keep in mind that if you’re removing sweetness, or seasoning, you’ll likely want to replace it with something else.

How to prep these Sweet and Sour Meatballs ahead:

• If you’re making homemade meatballs, that is a great thing to prep ahead of time and keep refrigerated or frozen until you need it, since it can be a time consuming process.
• The sweet and sour sauce can be stirred together and refrigerated for several days before using — just give it a good stir before adding to the crockpot!
• Earlier in the day or the night before, you can combine the sauce with the peppers in the slow cooker, and add in the meatballs just before cooking. If you’re using fresh refrigerated meatballs, you can let them hang out in the crockpot the day before, too.
• You can cook the entire meal ahead and simply reheat throughout the week — I don’t recommend reheating in the slow cooker as they may break apart quite easily.

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Sweet and Sour Crockpot Meatballs

These Sweet and Sour Crockpot Meatballs are an easy appetizer or dinner! Made with fresh or frozen meatballs, homemade or store bought, and covered in the best pineapple sweet and sour sauce! 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 5 servings

Calories 495cal

Author Ashley Fehr

Ingredients

• 1 1/4 cups granulated sugar
• 3/4 cup white vinegar
• 1/2 cup tomato ketchup
• 3 tablespoons corn starch
• 3 tablespoons low sodium soy sauce
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 25 frozen beef meatballs
• 398 ml canned pineapple chunks with juice about 2 cups with pineapple and juice
• 1 red bell pepper cut into 1/2" chunks
• 1 green bell pepper cut into 1/2" chunks

US Customary – Metric

Instructions

• Whisk together sugar, vinegar, ketchup, corn starch, soy sauce, garlic and ginger in a medium bowl.
• Place meatballs, peppers and pineapple with juice in a 4 quart slow cooker (anywhere from 3-6 is fine). Top with sauce mixture and stir.
• Cover and cook on low for 4-5 hours, or high for 2-3 hours, until meatballs are heated through and sauce is thickened and bubbly. Serve immediately over rice, noodles, or as an appetizer.

Video

Notes

*This recipe will easily serve 5 adults for dinner, or more if you’re serving these with another protein or as an appetizer. This allows for 5 meatballs for a dinner portion.

Nutrition

Calories: 495cal | Carbohydrates: 77g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 475mg | Potassium: 489mg | Fiber: 2g | Sugar: 68g | Vitamin A: 1001IU | Vitamin C: 59mg | Calcium: 36mg | Iron: 1mg

The post Sweet and Sour Crockpot Meatballs + VIDEO appeared first on The Recipe Rebel.

The Super Bowl is drawing near and I’m here with a super quick recipe that combines a few of my all-time favorite things: sweet and sour sauce, my slow cooker, and those super cute and incredibly delicious little smokies. Cocktail weiners.

Except that I couldn’t find those cute little smokies. I was dragging two kids around town grocery shopping, it was coming up on naptime and we still had a half hour drive home. There comes a point where you just say, “I can live without” — I think all the moms here know what I’m talking about!

So if things had gone according to plan, these would be super cute little smokies instead of sliced regular smokies, but since they don’t taste any different, we are just going with the flow today!

I only buy them maybe once a year, around the holidays for a super quick appetizer or potluck dish, but really — they are great year round (I mean, when you can find them)! We love the smoky, sweet combination and since I did beef these up with some extra fruit and veggies, I’m going to say you could serve this over rice any day of the year. If you are going to make this for an easy weeknight meal, I would add even more vegetables in: extra peppers, broccoli, snap peas or carrots would be great in here!

These would be great for any party or gathering of friends or family — maybe even a baby shower??

Today we are also celebrating Lindsay from Life Love and Sugar and her twin baby boys who will be arriving shortly! I’ve been following Lindsay’s IVF and pregnancy journey (you can read about it here!) and I am just beyond thrilled for them. I love being a mom and I know she will be so blessed by her sweet littles babes!

Tips & Tricks for Making these Sweet & Sour Slow Cooker Little Smokies:

• If you’re making these gluten-free for someone with a wheat allergy or Celiac disease, be sure to check all of your packages. You can easily find little smokies without wheat or gluten, but you need to check carefully. The same goes with all of your store bought sauces and condiments.
• If you’re really in a time crunch you can use a store bought jar of sauce, but I really encourage you to try experimenting a little!
• You absolutely don’t have to use a slow cooker for this recipe — you can cook it in a pot on the stove just the same way — but I just love slow cooker party dishes this time of year. It takes so much stress out of the holidays!

See what everyone’s bringing to the party!

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Sweet & Sour Slow Cooker Smokies Recipe + VIDEO

These Sweet & Sour Slow Cooker Smokies are an easy holiday appetizer or weeknight meal! Just a few minutes prep and let them cook away in the crockpot. Includes step by step recipe video.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 main dish servings

Calories 262cal

Author Ashley Fehr

Ingredients

• 1/4 cup apricot jam
• 1/4 cup vinegar
• 3 tablespoons soy sauce
• 1 teaspoon garlic
• 1/4 cup chicken broth
• 3 tablespoons corn starch
• 1-1.5 lb little smokies or regular smokies sliced (about 5)
• 1 540ml/19oz can pineapple tidbits or chunks, with juice
• 1 red pepper cut into 1" pieces
• 1 green pepper cut into 1" pieces

Instructions

• In a 3-4qt slow cooker, whisk together jam, vinegar, soy sauce, and garlic. Combine broth and corn starch and stir into sauce in slow cooker.
• Add smokies, pineapple and peppers. Cover and cook on low for 4-6 hours, or high for 2-3 hours, until heated through. Keep on warm until ready to serve (or throughout the party!).

Video

Nutrition

Calories: 262cal | Carbohydrates: 8g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 1313mg | Potassium: 234mg | Sugar: 2g | Vitamin A: 695IU | Vitamin C: 42.1mg | Calcium: 12mg | Iron: 1.3mg

The post Sweet & Sour Slow Cooker Smokies Recipe + VIDEO appeared first on The Recipe Rebel.

This Apricot Chicken Sheet Pan Dinner is an easy, healthy dinner recipe that requires a few minutes to prep and just one pan! Fluffy potatoes, soft carrot slices, and tender chicken tossed in a flavorful spice blend and topped with a simple apricot glaze.

There is not much I love more than an easy, healthy dinner that requires minimal prep and minimal dishes (and I have a feeling I’m not alone on that one.)

Well, this apricot chicken sheet pan dinner is just that! It’s healthy, it’s quick and easy to make, it’s even easier to clean up, it’s delicious, and bonus: the kids love it too!

What is the benefit to making a sheet pan meal?

There are plenty of benefits to cooking up a sheet pan dinner! They’re healthy, they pretty much always include veggies and a protein, they’re customizable, they’re easy to prep, and they’re made using just one pan which makes for super easy cleanup!

If you love sheet pan meals as much as I do, check out my chicken fajita sheet pan dinner, my sheet pan sausage and potatoes, my sheet pan mini meatloaf and roasted potatoes, or my sheet pan honey garlic chicken thighs!

Are sheet pan dinners safe?

Yes! Sheet pan dinners are safe as long as everything in the pan is fully cooked before serving. For chicken, that means the internal temperature should be a minimum of 165ºF.

Ingredients for this Apricot Chicken Sheet Pan Dinner

I wanted to keep this sheet pan meal healthy with plenty of veggies but I also wanted to still have lots of flavor so the kiddos would eat it. Turns out, a super simple microwave glaze was the perfect fix! Here’s what you’ll need:

• Potatoes: I use creamer potatoes so I don’t have to slice them. You can use standard sized potatoes, just be sure to cut them into similarly sized chunks!
• Carrots: peeled and thinly sliced. I like to slice mine pretty darn thin so they become soft in the oven, but if you prefer your carrots to have a bit of bite feel free to slice them a little bit thicker.
• Chicken Breasts: you’ll need 4 boneless and skinless chicken breasts. I recommend finding ones that are similar in size so they cook evenly and fully.
• Salt, Garlic Powder, Black Pepper, Paprika, and Onion Powder: a simple spice blend that’s used on both the veggies and the chicken to add tons of flavor.
• Oil: coats the veggies and chicken to add moisture and help the seasonings stick.
• Apricot Jam, Soy Sauce, Worcestershire Sauce, Cider Vinegar, and Cornstarch: makes up a simple sweet, salty, and tangy apricot glaze.

How to Make Apricot Chicken

This apricot chicken dinner comes together with just 15 minutes of prep! Just throw everything on a sheet pan, bake it for 30 minutes, then eat up!

1. Preheat the oven to 375ºF, line a large rimmed baking sheet with parchment paper, then place the sliced potatoes and carrots on the baking sheet.
2. In a small bowl, whisk together salt, garlic powder, pepper, paprika, and onion powder.
3. Drizzle the veggies with 1 tablespoon of oil, then sprinkle on half the seasoning. Stir until coated and move to the edges of the pan.
4. Place the chicken breasts in the center of the pan, drizzle with another tablespoon of oil, then sprinkle with the rest of the seasoning mix.
5. Bake for 25-30 minutes or until the veggies are cooked through and the chicken is at a minimum internal temperature of 165ºF.
6. While the chicken and veggies are cooking, in a medium bowl stir together apricot jam, soy sauce, Worcestershire, vinegar, and cornstarch. Microwave the sauce on high in 30 second intervals, stirring in between, until thickened. I did 1 minute total.
7. Once the chicken and veggies are done baking, brush the glaze over the chicken, then serve and enjoy!

Tips and tricks for making this apricot chicken sheet pan dinner

• Chicken breasts come in all shapes and sizes, which can affect the cook time. If you’re using small chicken breasts, you may want to give the veggies a 5-10 minute head start before adding the chicken to the pan. If you’re using large chicken breasts, you may want to let them cook a bit before you add the veggies.
• Slice your own carrots. Yes, the baby carrots you buy at the store are more convenient, but they actually take much longer to cook than carrot slices. Plus, peeled and sliced larger carrots have better flavor!
• Use whatever veggies you like! I love the little potatoes with the carrots, but anything goes! Try it with asparagus, broccoli, squash, zucchini, green beans, red onion, bell peppers, mushrooms, brussels sprouts, cauliflower, beets, you name it! Whatever you use, keep in mind the amount of baking time they require and adjust as needed.
• Line the baking sheet This makes for an even easier cleanup! Once you’re done, you can just take the parchment paper off and toss it. Then all you have to do is give the pan a quick once-over and it’s good to go. No elbow grease required!

Serving suggestions

This apricot chicken and veggie dinner is delicious on it’s own, but I do love to bulk the meal up with a side of brown rice, dinner rolls, or quinoa pilaf

How to store

Leftover chicken and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, if frozen, then rewarm in the microwave, in a skillet on the stove, or on a lined baking sheet at 350ºF until hot.

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Apricot Chicken Sheet Pan Dinner Recipe + VIDEO

This Apricot Chicken Sheet Pan Dinner is an easy, healthy dinner recipe that requires just a few minutes prep and one pan! Loaded with potatoes and vegetables and topped with a simple apricot glaze. Includes step by step recipe video.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 469cal

Author Ashley Fehr

Ingredients

• 1 lb Little Potatoes 20-24 potatoes
• 3-4 large carrots peeled and thinly sliced (see note above)
• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 2 tablespoons oil
• 1/4 cup apricot jam
• 1 tablespoon low sodium soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 teaspoon corn starch

Instructions

• Preheat oven to 375 degrees F and line a large rimmed baking sheet with parchment paper. Place potatoes and carrots on baking sheet.
• In a small bowl, stir together salt, garlic powder, pepper, paprika, and onion powder.
• Drizzle vegetables with 1 tablespoon oil and sprinkle with half of the seasoning. Stir until coated and move to the edges of the pan to make room for the chicken.
• Place chicken breasts in the center of the pan. Drizzle with remaining 1 tablespoon oil and sprinkle with remaining seasoning mix.
• Bake for 25-30 minutes, until potatoes are vegetables are cooked through and chicken reaches 165 degrees F internally.
• Meanwhile, in a medium bowl stir together apricot jam, soy sauce, Worcestershire, vinegar and corn starch with a whisk. Microwave on high in 30 second intervals, stirring in between, until slightly thickened (I did 1 minute total).
• Once chicken and vegetables are finished baking, brush glaze over chicken and serve.

Video

Notes

This recipe also has 156% of your daily Vitamin A requirements and 12% of your iron needs!

 

Leftovers:

Leftover chicken and veggies will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator, if frozen, then rewarm in the microwave, in a skillet on the stove, or on a lined baking sheet at 350ºF until hot.

 

Tips:

• Chicken breasts come in all shapes and sizes, which can affect the cook time. If you’re using small chicken breasts, you may want to give the veggies a 5-10 minute head start before adding the chicken to the pan. If you’re using large chicken breasts, you may want to let them cook a bit before you add the veggies.
• Slice your own carrots. Yes, the baby carrots you buy at the store are more convenient, but they actually take much longer to cook than carrot slices. Plus, peeled and sliced larger carrots have better flavor!
• Line the baking sheet This makes for an even easier cleanup! Once you’re done, you can just take the parchment paper off and toss it. Then all you have to do is give the pan a quick once-over and it’s good to go. No elbow grease required!
•  

Nutrition

Calories: 469cal | Carbohydrates: 42g | Protein: 50g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1431mg | Fiber: 5g | Sugar: 17g

The post Apricot Chicken Sheet Pan Dinner Recipe appeared first on The Recipe Rebel.

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Recipe and photos updated from June 2014

Lately, I have a bit of a thing for food that is sweet and sour and spicy all at once. Like this Honey Balsamic Pulled Pork. Or pretty much anything with an “Asian” flair.

And I say “Asian” because I don’t pretend to know much about what real Asian food is.

I don’t pretend to know much about which foods can really define another culture — I know that everywhere you go, and every community has a different take on their cultural dishes, and I think that’s what’s so fun about travelling — you get to experience all of that firsthand.

The coconut milk marinade is so creamy and just slightly sweet. If you didn’t know it was marinated in coconut milk, you probably wouldn’t get a lot of coconut flavour from it. So if you’re worried about not liking the taste of it, don’t worry.

The sauce smells pretty potent when you’re cooking it, I’m not gonna lie. You might get a little bit worried that it’s not going to taste good. When you taste it by itself from the pan, it’s going to be pretty strong. But it pairs so incredibly well with the chicken. Realize, as you’re tasting it, that it’s a glaze, and not a thick sauce that you will eat like one would eat spaghetti sauce. If you want a little less tang, simply swap half of the vinegar for chicken or vegetable broth as stated in the notes section.

It’s tangy, sweet and spicy. The glaze reduces to this beautifully thick, syrupy consistency that doesn’t simply run off of the chicken.

Tips and Tricks to Make this Sweet and Spicy Coconut Grilled Chicken:

• This glaze really packs a punch — if you aren’t sure that’s for you, I recommend using ¾ cup vinegar and ¾ cup chicken broth to mellow out the flavor.
• The sauce on this chicken is very thin, so don’t be surprised if it doesn’t get thick. If you’re looking for a thicker sauce, feel free to combine equal parts corn starch and water and gradually stir into the sauce until you reach your desired thickness (again, just remember — it’s going to pack a punch!)
• Be sure not to overcook your chicken or it will be dry! I recommend using a meat thermometer so you know exactly when it’s ready.

Watch the recipe video and see how easy it is to make!

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Sweet & Spicy Coconut Grilled Chicken

Sweet, sour, sticky and a bit spicy — this chicken has everything you want. So delicious off the grill with the glaze brushed over top!

Course Main Course

Cuisine American

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 358cal

Author Ashley Fehr

Ingredients

• 3-4 large chicken breasts mine were massive, and I sliced them into 7 average portions. You can always use more smaller breasts

For the marinade:

• 1 can coconut milk
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes

For the sauce:

• 1 1/2 cups white vinegar optional: sub in some broth — see note above
• 1 cup granulated sugar
• 6 tbsp soy sauce
• 1/4-1/2 tsp red pepper flakes*
• 2 tbsp apricot jam

Instructions

• In a large ziploc bag, combine chicken breasts, coconut milk, ginger and ½ tsp red pepper flakes. Seal bag and use your hands to combine ingredients. Marinade in the fridge at least 2 hours or up to 24 hours.
• Over medium heat, grill chicken for about 10 minutes per side (**Note: cooking time will vary greatly depending on thickness of your chicken. Use your own discretion here.)
• While chicken is cooking, combine vinegar, sugar, soy sauce, pepper flakes and jam in a medium pan on the stove. Cook over medium-high heat, stirring frequently. Cook about 20 minutes or until reduced and slightly thickened. Watch closely and whisk constantly as the glaze starts to get close to being done — it can burn quickly because of the high sugar content. Glaze will thicken considerably after it starts to cool down.
• Spoon glaze over cooked chicken and serve with rice or noodles.

Notes

*The amount you use will depend on your tastes. If don’t like too much spice, go with the lesser amount.

Nutrition

Calories: 358cal | Carbohydrates: 40g | Protein: 15g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 36mg | Sodium: 1087mg | Potassium: 387mg | Sugar: 36g | Vitamin A: 105IU | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 2.8mg

The post Sweet & Spicy Coconut Grilled Chicken + VIDEO appeared first on The Recipe Rebel.

Confession time: I’ve never cooked a turkey.

But seriously, what is the smallest size you can get a turkey? Those things are huge! What do I want with like 20lbs of turkey meat?

Most often on the holidays we’re at my husbands’ parents or my parents’ house and my mom or his mom takes care of the turkey, and I’m usually slotted in for dessert (surprised?). Someday, I will conquer the whole turkey. For now? Turkey breasts. I love them!

Turkey breasts are awesome for a small gathering or a family dinner when you want plenty of leftovers (and I am a leftover lover).

I am also a slow cooker lover. I think slow cookers are awesome every day, every season, but particularly around the holidays! Those are the times when you want something super delicious, you might be entertaining family, you might want to use your oven for other dishes, and you might actually want to visit with the people you’re entertaining!

I love using apricot preserves in all kinds of savory dishes where I want a little sweetness — they have such a mild, sweet flavor that goes with so many things! (Like Mongolian Beef maybe, or Chicken Chow Mein?)

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Slow Cooker Apricot Balsamic Glazed Turkey Breast

This Slow Cooker Apricot Balsamic Glazed Turkey Breast is an easy holiday dinner!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 hours hours 20 minutes minutes

Total Time 8 hours hours 25 minutes minutes

Servings 10

Calories 161cal

Author Ashley Fehr

Ingredients

• 3 lb frozen turkey breast
• salt and pepper
• 1 cup chicken broth
• 1 cup apricot preserves
• 2/3 cup balsamic vinegar
• 1/2 tsp minced garlic
• 1 tbsp brown sugar

Instructions

• Place turkey breast in the slow cooker. Season with salt and pepper and pour chicken broth into the bottom of the slow cooker.
• Cook on low for about 8 hours, or until a meat thermometer reaches 170 degrees F in the thickest part. Remove from slow cooker and let rest for 5-10 minutes before slicing. Place back in the slow cooker and set to keep warm.
• In a small pot, combine preserves, vinegar, garlic and brown sugar. Bring to a simmer over medium high heat, and reduce to medium, whisking often.
• Simmer for 15-20 minutes until reduced and thickened slightly (it won’t become super thick, but there will be a noticeable difference — it will continue to thicken as it cools). Pour over turkey slices in slow cooker and serve.

Nutrition

Calories: 161cal | Carbohydrates: 5g | Protein: 29g | Fat: 2g | Cholesterol: 73mg | Sodium: 371mg | Potassium: 367mg | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.7mg | Calcium: 25mg | Iron: 0.9mg

The post Slow Cooker Apricot Balsamic Glazed Turkey Breast appeared first on The Recipe Rebel.

I’m just gonna come out and say it: I think this is the best chicken I’ve ever made in the slow cooker.

I’m going to avoid saying it is the best ever, but I don’t think I’ve ever had chicken breasts come out of the slow cooker this moist before. They are just totally, unbelievably juicy and delicious. The trick? Thai Kitchen coconut milk.

Maybe you think that’s weird and you’d never cook chicken in coconut milk, but I’m telling you that you should. I’ve seen a couple recipes for Chicken in Milk before, where you cook a whole chicken in milk and some other seasonings, and it is apparently they best way to cook a whole chicken.

So I had a pretty good feeling that these were going to be phenomenal. I was not wrong.

I love stocking up my pantry with coconut milk, sauces, and spice mixes to make everyday cooking interesting and flavorful. Normally, I use coconut milk in desserts or whipping it to top cupcakes, but this time I wanted to try using it as a cooking liquid for chicken and I am so glad I did! The fact that the chicken cooks in the slow cooker makes me even happier — I use my slow cooker at least 2-3 times per week these days!

This Coconut Chicken is actually based off of this Sweet and Spicy Grilled Chicken, because it’s one of my favorite recipes and it didn’t seem right to only enjoy it in the summer (partly because here in Manitoba summer is like 3 months of the year).

You could take the chicken out of the slow cooker, skip the sweet and spicy sauce and put the chicken in or on pretty much anything and it’d be awesome. The coconut flavor is really mild, and the chicken has just a bit of spice. I like to serve this chicken over rice, but you could serve it with noodles, in tacos, on pizza, etc. — the options are endless!

*Notes:

I am a working mom (on maternity leave) and I know how annoying it can be to be looking for a slow cooker recipe to cook while you’re at work and when you check the cook time it’s only a few hours on low. Here are some tips on how you can adjust the cook time without changing the recipe:

• You want it to cook longer and not be dry: start with frozen chicken breasts. Put them in the slow cooker straight out of the freezer and cover with the coconut milk and spices. Let it cook up to 8 hours on low.
• You want it cook quick more quickly: make sure the chicken is thawed and cut into smaller 1″ pieces, then cook on low for 2-3 hours, or high for 1-2 hours.

*This post is sponsored by McCormick Canada. I received compensation for my time in creating the recipe but, as always, all opinions are my own. Thank you for supporting brands that make The Recipe Rebel possible!

Find more great everyday recipes on Flavour.ca!

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Slow Cooker Sweet and Spicy Coconut Chicken

This Slow Cooker Sweet and Spicy Coconut Chicken is an easy weeknight dinner with big flavour!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 5 hours hours 20 minutes minutes

Total Time 5 hours hours 35 minutes minutes

Servings 6 servings

Calories 238cal

Author Ashley Fehr

Ingredients

• 3 chicken breasts
• 1 can Thai Kitchen coconut milk I used full fat
• 1/2 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes

Sweet and Spicy Sauce

• 1 cup sugar
• 1 cup white vinegar
• 1 cup chicken broth
• 6 tablespoons soy sauce
• a pinch of red pepper flakes
• 1 teaspoon Simply Asia Sweet Ginger Garlic seasoning
• 2 tablespoons apricot jam or jelly
• 1 tablespoon corn starch
• 1 tablespoon water

Instructions

• Add the chicken breasts to the slow cooker. Pour coconut milk over top, add ginger and ½ teaspoon red pepper flakes and stir until chicken is coated and spices are mixed in. Cook on low for 5 hours (*see post above for altering cook times).
• minutes before the chicken will be done, make the sauce. In a medium pot, combine sugar, vinegar, chicken broth, soy sauce, pinch of red pepper flakes, Ginger Garlic seasoning, and apricot jam. Bring to a boil over medium-high heat and reduce heat to medium. Simmer for 15-20 minutes, until slightly reduced. Combine corn starch and water and stir into sauce to thicken, whisking until combined and thickened.
• Remove chicken from the slow cooker and discard the cooking juices. Slice or shred chicken and toss with sauce. (*Optional: place back in the slow cooker to keep warm. )
• Serve over rice or noodles — or in a taco!

Nutrition

Calories: 238cal | Carbohydrates: 40g | Protein: 14g | Fat: 1g | Cholesterol: 36mg | Sodium: 1232mg | Potassium: 268mg | Sugar: 36g | Vitamin A: 95IU | Vitamin C: 1.2mg | Calcium: 22mg | Iron: 1.1mg

The post Slow Cooker Sweet and Spicy Coconut Chicken appeared first on The Recipe Rebel.