Slaw Recipe:
head of cabbage, green or purple, shredded (Or a package if slaw mix, this time I used broccoli slaw.)
2 green onions, finely chopped
1 bell pepper, finely chopped
10 baby carrots, chopped
1 tsp onion powder
salt and pepper to taste
2 tablespoons sugar
1/2 cup mayo
Mix all ingredients in a large bowl and refrigerate at least one hour before serving.
Homemade Peach Ice Cream Recipe:
1 can sweetened condensed milk
(Almost) 1 gallon whole milk (Just up to the fill line in the ice cream maker container. I usually have a little milk leftover.)
1/4 cup sugar
1 Tablespoon vanilla
2-3 ripe peaches, diced (The peaches we had weren’t rip enough so I added the syrup from a can of peaches and it was great!)
Mix all ingredients and make in electric ice cream maker.
Sweet Chili Chicken & Rice Bowls recipe:
NOTE: This is the original recipe, I doubled this on in the video.
Ingredients:
1 cup basmati rice uncooked
2 cups slow cooker sweet chili chicken
2 mangoes ripe; cut into cubes
purple cabbage, shredded
carrots, shredded or chopped
2 tablespoons cilantro chopped (optional)
Guacamole:
2 avocados ripe
¼ cup tomatoes diced (optional)
¼ teaspoon salt
½ lime juiced; roughly 1 ½ tablespoons
1 clove garlic minced
Instructions
Cook rice according to package directions and set aside to cool.
Guacamole:
Remove the pits and scoop out the avocado flesh into a bowl using a spoon.
Mash with a fork until chunky. Stir in the tomatoes, salt, lime and garlic.
Sweet Chili Chicken Rice Bowls:
Divide ingredients evenly between bowls.
Serve cold or warmed up.
Slow Cooker Cilantro Lime Chicken Tacos
Ingredients
2 pounds skinless, boneless chicken breasts, (fresh or frozen)
1 packet taco seasoning mix
1 16 oz jar salsa
1/3 cup chopped fresh cilantro
juice from two limes
Directions:
Place chicken breasts in the bottom of your slow cooker. Sprinkle taco seasoning over the top, then cover with salsa, lime juice, and cilantro.
Place lid on top and cook for four hours on high, or 6-7 hours on low. Remove chicken from crockpot to a separate bowl and shred with two forks. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like. I just left the juice in there because the chicken soaks it up.
Serve with taco shells or tortillas, adding on your favorite toppings.
Slow Cooker BBQ Pineapple Chicken Sliders
Ingredients:
2-3 pounds chicken
BBQ seasoning/rub of your choice
1.5 cups pineapple juice
2 cups BBQ Sauce, sweet and smoky flavor is best with this chicken
Slider Buns
Prepared Broccoli Slaw (Recipe above)
Any other toppings you like!
Directions:
Spray slow cooker with cooking spray. Add the chicken and season with BBQ rub. Pour in the pineapple juice along the sides. Cover and cook on high for four hours. When it is done remove the chicken and discard the juices. Return the chicken to the slow cooker and add the BBQ sauce. Mix and cover for just a few minutes to warm the sauce. Serve on slider buns with the broccoli slaw.