Slow Cooker Balsamic Honey Glazed Chicken And Vegetables Food

SLOW COOKER PORK TENDERLOIN WITH HONEY BALSAMIC GLAZE

Steps:

• If your pork tenderloin is longer than your slow cooker, cut it in half crosswise (so you have two shorter pieces that will fit inside). If it fits, you can leave it whole.
• In a medium bowl, whisk together the broth, honey, balsamic vinegar, ketchup and corn starch and pour into the slow cooker.
• In a small bowl, combine garlic, parsley, salt, pepper, onion powder and paprika. Rub over all sides of the pork tenderloin and place in the slow cooker (I use a 2.5 quart oval slow cooker).
• Cover and cook on high for 1.5-2 hours, or low for 2-3 hours, until a meat thermometer inserted in the thickest part reads 150-160 degrees F.
• Move tenderloin from the slow cooker to a cutting board and let rest for 5 minutes before slicing.

SLOW-COOKER CHICKEN & HONEY-GLAZED ROOT VEGETABLES

Steps:

• Coat a 5- to 6-quart slow cooker with cooking spray. Arrange the turnips, carrots, parsnips, onions, and thyme in the slow cooker. Whisk together the honey, 1 tablespoon of the oil, and 1/4 teaspoon each of the salt and pepper in a small bowl; pour over the vegetables in the slow cooker, and toss gently to coat.
• Sprinkle the chicken thighs and drumsticks evenly with 1/2 teaspoon of the salt and the remaining 3/4 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Add the chicken thighs to the skillet; cook, turning once, until golden brown, about 2 minutes per side. Place the thighs on top of the vegetables in the slow cooker. Add the drumsticks to the skillet; cook, turning to brown on all sides, 3 to 4 minutes. (Do not wipe the skillet clean.) Place the drumsticks on top of the vegetables in the slow cooker. Add the vinegar and wine to the skillet, and cook, stirring and scraping to loosen the browned bits from the bottom of the skillet, about 30 seconds. Pour over the chicken in the slow cooker.
• Cover and cook on LOW until the chicken and vegetables are tender, about 4 to 5 hours. Transfer the chicken and vegetables to a serving platter, reserving the cooking liquid in the slow cooker. Sprinkle the chicken and vegetables with the remaining 1/4 teaspoon salt. Serve with the reserved cooking liquid from the slow cooker. If desired, garnish with the fresh thyme sprigs.

SLOW COOKER BALSAMIC CHICKEN RECIPE BY TASTY

Steps:

• Pour olive oil and garlic in the bottom of a 6-qt slow cooker. Line the bottom with baby carrots, then place the chicken thighs over the carrots.
• Season the chicken thighs with salt, pepper, garlic powder, basil and vinegar. Top with sliced onion.
• Cover and cook on low heat for 8 hours or high for 4 hours. Add green beans during the last 30 minutes of cooking time.
• Sprinkle with fresh chopped parsley and serve immediately.
• Enjoy!

SLOW COOKER BALSAMIC CHICKEN

Steps:

• Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.
• Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.

SLOW COOKER BALSAMIC GLAZED ROAST BEEF

Steps:

• Place roast beef in a lightly greased slow cooker.
• In a medium bowl, combine beef broth, balsamic vinegar, soy sauce, honey, garlic powder, red pepper flakes and black pepper. Pour over roast beef. Cover and cook on low for 4-6 hours, or until beef is tender.
• Remove roast from slow cooker and slice or shred. Cover and keep warm.
• Remove 1 1/2 cups of liquid from the slow cooker and pour through a mesh strainer into a medium saucepan.
• Stir together cornstarch and water in a small bowl. Whisk into saucepan, along with balsamic vinegar, brown sugar and soy sauce. Bring to a boil, whisking constantly, until mixture thickens. Season with salt and pepper, to taste. If desired, add additional water or cooking liquid for a thinner glaze.
• Pour glaze over beef and serve.
• Enjoy!

CROCKPOT PORK RIBS WITH HONEY BALSAMIC GLAZE

Steps:

• In a 6-quart or larger slow cooker that has not been turned on, add the ribs. Cut and layer as necessary to get them to fit.
• In a small bowl, combine the lemon juice, salt, mustard, garlic, onion powder, thyme, and black pepper.
• Use your hands to rub the mixture into the ribs, top and bottom and all over.
• Place the lid on the turned off crockpot and let the ribs sit at room temperature for 30 minutes.
• After 30 minutes, add 1/4 cup water to the bottom of the slow cooker. Try not to wash the rub off of the ribs, add the water near the edge.
• Turn the crock pot on and turn the heat to low. Cook for 5-6 hours. The meat should be tender and shred easily with a fork.
• Line a large rimmed baking sheet with aluminum foil or parchment paper. Transfer the ribs to the baking sheet.
• Make the glaze: Pour 1 and 1/4 cups of the cooking juices from the crock pot into a small saucepan and set over medium high heat. Add the balsamic vinegar and honey. Bring to a boil, then reduce to a simmer. Let simmer and bubble actively for 6-8 minutes, until the glaze has thickened and looks syrupy. It should coat the back of a spoon.
• Preheat your broiler to high heat and move the oven rack to the top, so that it's just a few inches away from the heat source.
• Brush some of the glaze over the ribs. Broil in the oven for 2-3 minutes. Brush the ribs again with the glaze, rotate the pan, and return to the broiler. Broil for another 2-3 minutes. Don't walk away! Set a timer! Can you imagine burning your ribs at this point after waiting this long??? All the tears.
• Serve ribs hot with the extra glaze!
• I served these with My Favorite Coleslaw and Literally the Best Mac and Cheese I've Ever Had. Soooo good.

SLOW-COOKER BALSAMIC ROOT VEGETABLES

Steps:

• Spray 6-quart slow cooker with cooking spray. In slow cooker, stir together parsnips, carrots, onions and cranberries. Top with sweet potatoes.
• In small bowl, stir together oil, vinegar, brown sugar, salt and pepper with whisk; pour over vegetables in slow cooker. (Do not stir.)
• Cover; cook on High heat setting 4 to 5 hours or until vegetables are tender. Sprinkle with parsley before serving.

HONEY-GARLIC SLOW COOKER CHICKEN THIGHS

Steps:

• Lay chicken thighs into the bottom of a 4-quart slow cooker.
• Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
• Cook on Low for 6 hours.

SLOW COOKER BROWN SUGAR BALSAMIC GLAZED PORK

Steps:

• Rub the salt and pepper over the pork tenderloin. If you are pan searing it, heat 2 Tablespoons olive oil in a skillet over medium high heat. Let each side get very dark brown about 1-2 minutes. Add 1/2 cup of water to the crockpot and place the pork inside.
• Cook the pork on low for 6-8 hours. The last hour of cooking, in medium saucepan mix together garlic, 1/2 cup water, brown sugar, cornstarch, balsamic vinegar, and soy sauce together. Bring to a boil and reduce the heat to medium low and stir until the glaze thickens. Slowly add more cornstarch if needed.
• Brush the roast with the glaze 2-3 times the last hour of cooking. To get the caramelized crust, remove the pork roast from the crockpot and place on an aluminum foil lined pan. Brush more of the glaze on top and broil on high for 2-3 minutes until the desired crust is achieved.
• With two forks shred the pork. You can serve with rice, potatoes, or in sandwiches. Serve with remaining glaze on the side.

SLOW COOKER ROOT VEGETABLES WITH APPLE CIDER GLAZE

Steps:

• Boil the cider in a small saucepan until it's reduced by half (½ cup). Remove from the heat and stir in the butter, honey, salt and black pepper to taste.
• Put the vegetables in the slow cooker and pour the cider mixture over. Stir to coat.
• Cook on high for 3 hours or on low for 6 hours. Serve warm sprinkled with fresh thyme.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.