Crockpot Honey Garlic Chicken

A classroom is a bubbling, constantly moving place. I love it. Sometimes the noise gets to me and turns me into a bit of a crazy person, but generally I love the hum of students working and learning.

In my room, students know that when it comes to work time, we work hard. And if you are stuck, you have a few choices:

  1. Talk to the person next to you (work talk only please…no visiting)
  2. Do the parts you can and then come back to what you are stuck on
  3. Come to the guided reading table for help (a c-shaped table that allows me to sit in the middle and be able to access 5-6 students around me easily)

My students move fluidly through these choices and we get lots of work done.

I also hear lots of funny things at the guided reading table…

The other day, as we were working on math, I had a group of girls around my guided reading table with me.

We were talking about 2 digit adding and I was reminding students that if we have more than 2 numbers to add, we don’t have to be scared…it’s exactly the same process no matter how many numbers we are adding together.

One little girl was lamenting about how scared she was about this adding business.

Another little girl piped up “I’m not scared of these numbers…I’m not scared of anything!”

“That’s great!” I said

We continued to work a little more in silence

“Except for my closet…at night” she added.

I couldn’t even hold it in. I laughed out loud.

She look at me and adamantly said, “Well it is scary at night..”

I love the kids I work with.

I also love a good crockpot recipe…especially a dump-and-cook one. So when I found this recipe for honey garlic chicken thighs, I couldn’t resist.

Crockpot honey garlic chicken

This could not have been simpler.

I placed the chicken thighs in the bottom of the crockpot. (Note- I doubled the amount of chicken thighs from the original recipe, and opted for boneless skinless ones because they were on sale)

Crockpot honey garlic chicken

In a small bowl I mixed

  • 4 cloves of minced garlic
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/3 cup ketchup
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh parsley

Crockpot honey garlic chicken

I poured it all over the chicken and cooked if for 8 hours on low. Warning- if your crockpot has hot spots (like I found out mine does) the sauce can burn a bit…I wouldn’t cook it longer than 8 hours…6-7 probably would be even better, and if you have a way to turn your crockpot off when done (I used to be able to use a light timer with my old crockpot) that would be a great choice to keep your sauce from burning.

Crockpot honey garlic chicken

I served this with rice and stir fry veggies.

The Verdict- Even with a hot spot in my crockpot causing the sauce to burn a bit, which in turn caused an I-can’t-believe-I-might-have-to-throw-out-dinner mini meltdown in the kitchen after work, this was STILL delicious. I will be sure to cook it less next time…but all in all this was a success, and could not have been easier!

 

Sriracha Meatballs

I can’t believe how quickly the summer is going!

The last few weeks have been especially busy getting ready for my sister’s wedding which was just last weekend.

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It was a wonderful day with absolutely perfect weather!

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The whole day went of without a hitch…including my maid of honor speech.

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They had a photo booth at the reception which turned out to be lots of fun.

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Even my Oma got in on the fun.

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I haven’t been cooking all that much lately, but this recipe has been on the forefront of my mind since I found it on Pinterest. I know that Andrew loves sriracha so I knew I had to try it.

Sriracha meatballs

I started by making my meatballs. In a bowl I mixed together the following ingredients:

  • 1 pound ground turkey meat
  • 3 garlic cloves, minced
  • 1 large egg
  • 1 tablespoon sriracha sauce
  • 1 teaspoon soy sauce
  • 3 teaspoons ginger, grated
  • 1 scallion, white part only, minced
  • 1 cup whole wheat panko bread crumbs
  • 1/2 teaspoon ground black pepper

I added the water a tablespoon at a time until the mixture was moist and formed a ball easily. In total I added 2 tablespoons.

Sriracha meatballs

I decided that, instead of browning the meatballs ahead of time, I would just bake them a little longer in the oven. I didn’t want to deal with hot oil and another dirty pan, so I baked them for 25 minutes at 400 degrees.

Sriracha meatballs

While they were baking I worked on the sauce.

In a saucepan I mixed together

  • 1/2 cup low sodium soy sauce
  • 1/3 cup raw honey
  • 1/2 cup water
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Sriracha sauce
  • 2 teaspoons fresh ginger, grated

Sriracha meatballs

I heated it on a medium heat until the honey dissolved.

Then I added a cornstarch mixture (2.5 tablespoons cornstarch and 3 tablespoons water) and turned up the heat. I brought the whole thing to a boil and let it thicken up. I removed it from the heat and would have  stirred in 2 tablespoons of sesame seeds, if I had some…

When the meatballs were done, I coated them with the sauce.

I served this with stir-fry veggies and rice.

Sriracha meatballs

The Verdict- If you like spicy things, you will love this. It was delicious!  They got crispy just from the baking so no need to fry them ahead of time. All around, a great meal!