Slow Cooker Brown Sugar Glazed Pulled Chicken



















Ingredients:
For Chicken
2 lbs chicken thighs, boneless, skinless
1/2 cup water
1/2 tsp salt
1/2 tsp freshly ground black pepper,
1 tsp tarragon, dried

For Glaze
1/2 cup water
1/2 cup brown sugar
2 tbsp soy sauce
2 tbsp balsamic vinegar
1 tbsp cornstarch

Instructions:
In a small bowl mix together tarragon, salt, pepper and water. Pour over chicken.

Add the chicken and juices to the slow cooker. Cook on high for 2 1/2 hours.

After 2 1/2 hours, mix the glaze ingredients in a small saucepan. Heat over medium heat until the mixture starts thickening. It should start to thicken as soon as it comes to a boil.

Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.

Cook for an additional hour in the slow cooker on low.

Remove chicken from slow cooker into a big bowl and carefully pull it apart using two forks.

Serve warm with remaining glaze on the side, if preferred.

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OLD FASHIONED BEEF STEW













2 tablespoons olive oil
2 pounds cubed beef stew meat
2 tablespoons all-purpose flour
4 cups water
2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups cubed potatoes
2 cups chopped carrots
1 teaspoons dried rosemary
1 cup fresh corn kernels
1 cup fresh green beans, cut into 1 inch pieces
1 cup chopped turnip (optional)
2 cups chopped fresh tomatoes (optional) I love tomato so I add it.

Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
Add water, broth, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
Stir in potatoes, carrots (or turnips), and rosemary. Simmer 1-2 hours.
Add corn, green beans, and simmer for 30 minutes longer.


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PEANUT BUTTER PROTEIN BALLS



















Ingredients (Makes 8 servings)
2 cups crunchy peanut butter
2 scoops chocolate protein powder
2 ripe bananas, mashed
2 tbsp flax seeds
1 tsp stevia
1 tsp pure cocoa powder

Directions
1. In a large bowl, mix together peanut butter, cocoa powder, stevia, whey powder,
bananas, and flax seed.
2. Shape the mixture into 8 walnut-size balls, and place them in a container lined with
parchment to separate the layers. Freeze for 2 hours minimum before serving.

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CROCKPOT GUMBO
















3 tablespoons flour
3 tablespoons oil
1/2 pound smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 teaspoon ground red cayenne pepper
1/4 teaspoon pepper
1 can (14.5 ounce size) diced tomatoes, undrained
1 package (12 ounce size) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cup uncooked regular long-grain white rice
3 cups water
In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes.This is your Roux. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart Crockpot. 

Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in crockpot; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.Thanks C

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