Easy Crock-pot Chicken Teriyaki (For Delicious Rice Bowls!)

Crock-pot Chicken Teriyaki Blowls- The Nourishing Gourmet

By Katie Mae Stanley, Contributing Writer

Chicken is gently flavored with an easy and simple homemade teriyaki sauce and then cooked in a crock-pot. Serve with rice and steamed vegetables and you have a lovely meal for a busy night!

In our busy lives, it is very tempting to get food out or settle for processed foods to save on time. Those may be fine for the occasional treat, but our bodies need nourishing foods on a regular basis to thrive. Few things weaken the body more than poor food choices. But I understand those busy days where it’s hard to get food on the table. Believe me, I’ve had many of those days myself.

I want to share with you the two appliances that have been instrumental in getting nourishing food on the table in the busy seasons of life. My crock-pot (affiliate links, Hamilton Beach Slow Cooker is a great brand to use) and rice cooker (I love my Vitaclay Rice Cooker) are two of my best friends. Okay, maybe not my friends, but as far as appliances go they are right up there with my Blendtec and grain mill! Crock-pots and rice cookers allow you to prepare nourishing meals that you can fix and forget. Many of these appliances are now programmable to keep food hot for up to 12 hours after the food has finished cooking.

The options are endless when you are cooking in a crock-pot, but this teriyaki recipe is one of my favorites. Teriyaki is bursting with flavor with the perfect balance of sweet and savory. Kimi shared a tip for the easiest marinade ever, soy sauce (or tamari) and unrefined sugar of choice (such as coconut sugar). It can’t get any easier than that, right? For this dish, I followed that basic idea and added a bit of ginger since I love the pop of flavor it adds. If you don’t feel like adding ginger, it is totally optional.

Have you ever gotten teriyaki rice bowls? I remember loving them in high school, and they were so tasty! I haven’t had one in years but decided that is was time to have one again in the convenience of my home. My trusty crock-pot and rice cooker made this a very easy meal to throw together with almost no work. I chose to steam some broccoli for about 10 minutes to go with my rice bowl but you could use any vegetable you have one hand.

Here are a few more teriyaki dishes:

Crock-pot Teriyaki Bowls
 
Author:
Recipe type: Main Dish
Cuisine: Japanese
Serves: 4-6 servings
 
Ingredients
  • 2 pounds chicken breast or thighs
  • ¾ cup soy sauce or tamari (use tamari for gluten free option)
  • ⅓ cup sucanat or coconut sugar (palm sugar)
  • ¼ cup water
  • 1 inch fresh ginger, grated
  • 4 green onions, chopped (optional)
  • 2 tablespoons sesame seeds (optional)
Instructions
  1. Mix the soy sauce or tamari, sugar of choice, water and grated ginger in a cup or small bowl.
  2. Place the chicken in a crock-pot. Pour the sauce evenly over the chicken.
  3. Cover with the lid and cook on low for 5-6 hours or high for 2-3 hours.
  4. Slice the chicken once it is done cooking.
  5. Serve with white rice and steamed broccoli.
  6. If desired garnish with chopped green onions and sesame seeds. Enjoy!

 

 

Grain-Free Pizza “Pockets”

Grain free pizza pockets - These freeze well and are so fun!With a crunchy crust and a flavorful filling, no one complained about eating a grain-free meal last night! These flavorful pockets were very satisfying and filling, and make a very fun lunch or dinner (I’d recommend serving it with a homemade salad with a yummy homemade salad dressing!). We aren’t a grain-free family, but since we are gluten-free, our meals often end up being grain-free. And with beautiful foods like these homemade pockets, everyone is happy (even those in the family who CAN eat gluten!).

Proving that advertisement to children really does work, I still remember when “Hot Pockets” were a new and very cool product. I’m quite certain that I begged and begged my mother to buy me some. I think she did finally once, and I was pretty happy. But I’m not sure I was actually that pleased with the actual product. Regardless, I don’t remember much about my experience eating them, though I still remember exactly where they were placed in the freezer that day.

I think I will remember these ones for the flavor, not where I put them in my freezer ten years from now. ;-)

Some links are affiliate. Thanks for supporting this blog! 

My Inspiration

As I talked about yesterday, I have been really inspired to freeze more foods lately. I talked about being inspired by two of the books in the Ultimate Healthy Living Bundle (only on sale for a couple more days, by the way). What I didn’t mention was that this project was already on the schedule for my first experiment! They were inspired by the Grain-free Grab and Go eBook by Hayley from Health Starts in the Kitchen. This book is also part of the bundle (hey, when you have 73 eBooks, you end up with a lot of good stuff in there!). She has some a-m-a-z-i-n-g recipes in there. She has pockets for breakfast, pockets for lunch, pockets for dinner. Some are very American, some are Ethnic. They all sound great. I knew I had to try them.

Here’s Hayley’s book, among the other books in one of the categories of the bundle.

Following my own advice, I wasn’t so much trying to make huge amounts to freeze, but try out a few recipes to see what we liked best. These were such a hit, I’m definitely adding them to my list of recipes that are “good to freeze.”

Here’s what I tried out

I made three crusts. I made a slight adaption of Hayley crust from her book (I didn’t have the same seasoning, so I substituted), which was a tapioca and almond flour based crust. Technically, almonds are a food I am not supposed to have a lot of, so I wanted to also try out a very interesting alternative – yuca root crust. The third crust was completely accidental! When attempting to make Hayley’s crust the first time, I accidently poured in potato starch instead of tapioca starch! Turns out, it works just as well! I figured that was a good substitution tip to share with you all.

The almond flour/starch based crust firms up nicely, and is quite crunchy and delicious when cooked. The taro root crust is quite soft, yet still manages to be “bread-like” when cooked. We also lightly pan-fried these pockets for a crunchy outside, and then they were perfect.

I don’t have permission to share’s Hayley’s beautiful crust recipe with you all, since it’s part of her lovely eBook. However, if you aren’t able to purchase her book or the bundle right now, you could try this similar recipe here (just be aware that the ratios are different and I haven’t actually tried this recipe yet). For the amount of filling below, I’d double it.  I DO want to share my own tips with on making them however, and my own filling recipe.

You can also buy the bundle by clicking on the button below.

Grain-free Pizza pockets - These freeze well and are so fun!

For an almond flour/starch batter:

  • Don’t expect your first few to look perfect. Like most things it takes a little practice. At first I wasn’t spreading out the batter in the pan thin enough, so my pockets were too small for the amount of filling I should have been using. My first few were not beautiful, but they were still delicious!
  • Don’t overcook the batter when pan cooking your pocket dough. If it gets too crunchy, it’s harder to press together (if that happens moisten your fork with a little water).
  • Instead of pressing the edges together in the hot pan, I removed it to a plate, poured in batter for the next pocket dough, and while the first side cooked, moved to the plate, and pressed the edges together.
  • Put some music on and relax while you are making them! It does take a little time, but once you get a rhythm going, it goes much faster.

Grain Free Pizza Pockets - made with a yuca dough!

For the yuca crust

I got my recipe from Predominately Paleo, who I believe first created the “yuca dough.” Kudos to her for developing them!

A few notes:

    • The yuca has to be peeled, boiled, blended, and then cooled before you can work with it. This takes some time, but each step is very simple, and most of the time is not hands-on time, but waiting time.
    • The dough is very soft, and a fairly easy to break, so you have to make much smaller pockets.
    • Pan-frying them after cooking is the way to go. We also found that they could be cold in the refrigerator (as leftovers), and panfrying them warms them up perfectly. Win-win!
    • You absolutely should watch this video to see what you are going to be doing. It should take away any fears about the recipe.

  • Don’t overheat your blender when blending.
  • I loved the dough, but definitely think salt should be added to it. I’d recommend 1 teaspoon during the blending process.

To get the recipe for the dough (and another delicious filling) go here.

I also wanted to note that this method of freezing breakfast burritos would probably work great for these pizza pockets too!

Grain-Free Pizza "Pockets"
 
 
Next time, I am thinking of adding a red pepper, cubed mushrooms, and olives to the mix! This is enough to fill one recipe of the almond/starch crust, or the yuca crust recipe. Our favorite was the pork. Follow the instruction for filling the crusts per recipe you’ve chosen to use.
Ingredients
  • ¾ pound ground beef or pork, grassfed preferred for the beef
  • 1 teaspoon dried basil
  • A generous pinch of thyme and oregano
  • 3 garlic cloves, peeled and finely minced or put through a garlic press
  • 4 tablespoons tomato paste
  • 1-2 cups of shredded cheddar cheese (we used goat), optional
Instructions
  1. In a large saucepan, brown the meat with the dried herbs and garlic. When cooked through, if needed, remove any grease with a spoon (tip the pan slightly to allow the grease to run to one side).
  2. Stir in the tomato paste and then salt generously to taste.
  3. If using the cheese, place a couple tablespoons on top of the meat filling before closing.

 

Honey Garlic Drumsticks (a simple summer crockpot meal)

Honey Garlic Drumsticks (a simple summer crockpot meal)

By April Swiger, Contributing Writer

Sweet, tangy, and a little bit of red-pepper-kick, these honey garlic drumsticks are the perfect meal for a hot summer night. I love the flavorful dark meat that chicken legs have to offer. Not only are they an incredibly frugal cut of meat, but the seasoning possibilities are near endless. Add in the simplicity of a slow cooker/Crockpot, and you have a nourishing meal for the whole family, or a crowd, without much effort.

When the weather is beautiful and warm, it’s much more difficult to give up time outside for prepping meals. We don’t have central air in our home, so turning on the oven during the summer can be a little uncomfortable. It’s easy to forget that crockpots aren’t just for hearty wintertime soups, stews, and chillies! I’ve learned that it’s a great option to beat the summer heat, and a convenient way to enjoy a delicious meal after a fun day outside.

This recipe can be easily prepared in the slow cooker crock itself, minimizing the amount of dishes needed to be washed. It’s also easy to adapt based on how much “kick” you desire. You can thicken the sauce with a little cornstarch or arrowroot powder after the chicken is cooked. Pour it over the meat, or into a bowl for dipping. You definitely don’t want to skip this part as the sauce is absolutely delectable!

More time in the sun with family and friends, and less time in your kitchen – a win all around in my book! Keep it simple and serve these drumsticks with a side salad, carrot and celery sticks, rice or quinoa, or some sautéed veggies with butter or coconut oil.

Kimi uses this (affliate links)  slow cooker, and uses this clay cooker for making quinoa or rice on hot days.

Time at the stove: 10 minutes if you choose to sauté or steam some vegetables. 20 minutes if you make rice or quinoa. Or none if you serve it with cold vegetables or a salad.

Time at the oven: 5 minutes if you choose to broil the legs for a crispy skin.

Other drumstick/wing recipes:

Other crockpot recipes:

Honey Garlic Drumsticks (a simple summer crockpot meal)
 
Author:
Recipe type: Main Dish
 
These drumsticks are a perfect mixture of sweet and tangy, with a bit of kick! They are effortless to prepare and make a great summertime meal for your family, or a crowd.
Ingredients
  • 2 lbs chicken legs
  • ½ cup honey
  • 2 Tbls coconut oil, melted
  • 3 Tbls apple cider vinegar
  • 3-5 cloves of garlic, minced (garlic lovers use 5!)
  • 1 inch fresh ginger, grated, or about ¼ tsp dried
  • ⅛-1/4 tsp crushed red pepper
  • Salt and pepper
  • 1 Tbls arrowroot powder or cornstarch (used at the end to thicken the sauce)
Instructions
  1. In the crock of your slow cooker whisk together the honey, coconut oil, apple cider vinegar, minced garlic, ginger, crushed red pepper, and salt and pepper.
  2. Add the drumsticks to the crock, and toss them until they are fully coated with the sauce.
  3. Cook the drumsticks on low for 4-6 hours, or high for 2-4 hours.
  4. When the chicken legs are fully cooked, remove them from the crock, leaving the sauce inside.
  5. OPTIONAL - If desired, you can place the legs under the broiler at this point to crisp up the skin. About 5 minutes at 400 F should be sufficient.
  6. Ladle out ½ cup of the sauce into a small bowl, and whisk in the arrowroot powder or cornstarch (this step may not be necessary, but I find it's easier to get the lumps out in a smaller amount of sauce).
  7. Pour the sauce and arrowroot/cornstarch mixture back into the crock with the rest of the sauce. Whisk it in and allow it to thicken for a few minutes with the crock on 'high.'
  8. Serve the drumsticks with the sauce poured on top, or in a small bowl for dipping!

 

15 Freezer Burrito Hacks for Nourishing Cooks + Goat Cheese-Green Chile Breakfast Burrito Recipe

15 Freezer Burrito Hacks for Nourishing Cooks: Wrap & Roll Tutorial (No Plastic!) + Hacks for Allergies, Budget, Speed, and MoreBy Alison Diven, Contributing Writer

Burritos just the way you like them whenever you like them, in minutes. No additives,no plastic, , no iffy oils—just nourishing goodness for no-brainer breakfasts or dinners. Can you tell I love homemade freezer burritos?!

Since I started experimenting with them, my husband has devoured a hot and hearty breakfast every morning with zero fuss, leaving him extra space for his 5 a.m. coffee ritual before work.  He just pops one into the toaster oven to heat while he dresses.

And I, queasy pregnant mama, have an easy lunch or snack for those days when nothing sound good, and I’ve already spent all my energy scrounging for food my toddler deigns to eat.

You know what I mean. Whether you’re tending to babies, stocking the freezer for postpartum life, carting teens around, or just plain busy, we all need convenience food sometimes. These knock the nutritional socks off Evol and Amy’s burritos, can meet your special dietary needs, and are far cheaper to boot.

Wanna know how I’m making it work? Here are 15 freezer burrito hacks to get you started—including ideas for allergy and budget needs—plus my favorite breakfast burrito recipe to inspire you: eggs, goat cheese, and green chiles. You’ve gotta try this killer combo!

Essential Success Hacks

1. Cool all fillings to room temperature or colder before filling burritos. Steam=soggy tortillas. (Thanks to TheKtchn for this tip!)

2. Warm tortillas to room temperature or until they’re pliable for less cracking and breaking, then roll like this:

Classic Burrito Rolling

3. Go easy on wet ingredients like salsa and sauces. Drain extra fluids off sautéed vegetables.

4. Wrap your burritos first in parchment paper, then in foil, then in gallon size freezer bags. They’ll last for months this way and are oven-safe, but you’ll never have questionable materials touching your food. Like so:

Wrapping Burritos for Freezer without Plastic Wrap.jpg

Time-Saving Hacks

5. Mix all filling ingredients together in a single bowl. Any sacrifice in presentation is worth the faster assembly. Plus, you won’t prematurely run out of an ingredient. (Hats off to Tammy’s Recipes for this awesome tip.)

6. Use store-bought tortillas, but check ingredient lists. In my current season of fatigue, this is my biggest shortcut. I’m fortunate to have locally-made organic wheat tortillas at my fingertips, and I’ve chosen Rudi’s Gluten Free Tortillas for my gluten, dairy, egg, and soy-free son.(Kimi notes: We are also a gluten-free family. Rudi’s probably has one of the nicest textures, but it does contain corn products in it for those sensitive. You could also use (affiliate links) these brown rice tortillas , or these these multi-grain gluten-free tortillas).

7. Bake your scrambled eggs in the oven if you’re making a giant batch of breakfast burritos. They can cook and then cool while you attend to other tasks. See this method.

8. Slow-cook chicken, beef roast, or pork roast the day before for hands-off shredded meat. I do it like this.

9. Make just one flavor variety per burrito prep day and keep it simple, only 2-4 components. You’ll dirty fewer dishes and streamline the whole process.

Allergy Hacks

10. Gluten-free or grain free? Don’t despair! GF people can choose non-GMO corn tortillas (blue corn or organic are sure bets), store-bought GF tortillas, or even better, homemade options like these nutrient-dense soaked buckwheat wraps or these egg-arrowroot paleo wraps. The last recipe is grain-free too, high protein, quick, and wraps beautifully with zero cracking.

11. Egg-free? Wheat tortillas, like Katie’s soaked ones, corn tortillas, or Rudi’s Gluten Free are good choices.

12. Dairy-free is a piece of cake. Almost any tortilla will meet this criterion, and then it’s up to you to leave dairy out of your fillings.

*NOTE: Many of these alternative tortillas are more prone to cracking (except the egg-arrowroot paleo wrap), so fold like this instead:

Folding Fragile Freezer Burritos.jpg

Frugal Hacks

13. Use thrifty ingredients like yard eggs, rice, home-cooked beans, or diced potatoes to stretch indulgent items like grass-fed beef, pastured pork sausage or bacon, and cheese.

14. Go pungent with your cheese—think sharp cheddar or goat cheese—so you can use less. Also, check out Costco.. We often get fabulous imported, grass-fed cheeses for much less there.

15. Make your own tortillas. Here’s a soaked whole wheat recipe, Natalia offers a gluten-free buckwheat wrap here, and I can heartily recommend this grain-free paleo wrap.

And now, on to my very favorite breakfast burrito, inspired by Albuquerque’s fabulous Grove Cafe & Market.

Goat Cheese-Green Chile Breakfast Burritos.jpg

Goat Cheese-Green Chile Breakfast Burritos
 
Author:
Recipe type: Breakfast
Cuisine: New Mexican
Serves: 6
 
These creamy dreamy Southwest burritos will spice up your mornings! Prepare them for a quick fresh treat or freeze a double batch for later (see blog post for details). Select tortillas according to your allergy or dietary needs (again, many ideas in the blog post). You can find New Mexico, or "Hatch," green chiles frozen in many grocery stores or fresh in late summer. Or, substitute sauteed poblano peppers. It'll still be spectacular! A little sausage wouldn't go amiss either.
Ingredients
  • 12 pasture-raised eggs
  • ¼ cup grass-fed butter (we love Kerrygold)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 8 ounces soft goat cheese (chevre), separated into chunks
  • ¾ cup chopped roasted New Mexico green chiles, without seeds
  • 6-10 tortillas, depending on size
Instructions
  1. Heat butter in a large skillet on medium-low heat. Gently scramble eggs until soft set, sprinkling with salt and pepper.
  2. Gently warm tortillas.
  3. For a pretty presentation, layer scrambled eggs, goat cheese, and green chiles in tortillas and wrap.
  4. For speed, gently mix goat cheese and chiles in scrambled eggs and divide among tortillas.
  5. Enjoy!