I’m the kind of crazy person who enjoys cooking. My husband is the kind of crazy person who doesn’t really like leftovers. So after 6 years of marriage I have evolved into a crazy person who cooks a homemade dinner almost every night, and I enjoy doing so. I am fully aware of how crazy I am for doing this, and am also aware that other people do not enjoy cooking and would be sent into the fetal position if put in a situation where they had to cook almost every day.
But let’s face it–we all have to eat. Because, you know, we’d starve otherwise, and starving is typically considered, you know, to be bad. So one of the things I want to do more often on here is share recipes for dinner ideas. Getting a dinner routine down has taken me 6 years to get right. Dinner’s a lot of work. What works best for me is meal planning, for a few different reasons, but the main one being that I already know what I’m making for dinner. So instead of deciding what we’re having when I’m ready to make it, and then trying to do all the prep work right then and there, I can spread some of it out through the day. Or better yet, prep it all a week or so out and pop it in the freezer so that all I have to do the day of is thaw it out enough to get it into my crock pot. That’s another thing that is a dinner life saver–the crock pot.
Which brings me to the slow cooker sticky chicken recipe. I found the recipe from Six Sisters’ Stuff and tried it out this last weekend. This would be a great freezer meal and was really easy to put together. I have 2 tips for this recipe:
- Don’t put it in the crock pot and forget about it. You need to rotate the chicken a few times so that all the pieces have a turn soaking in the yummy sauce. I ended up rotating the chicken once an hour.
- Definitely thicken the sauce on the stove at the end. It didn’t thicken at all in the crock pot. Also, I ended up using 2 tablespoons of corn starch, but I suppose that just depends on how thick you want the sauce to be.
I served the chicken with rice that I made in my rice cooker and roasted broccoli. Dinner couldn’t have been easier that night!
Don’t know how to roast broccoli? It’s super easy: just toss cut up broccoli in olive oil, sea salt, black pepper, and other seasoning if you choose (garlic powder, chili powder). Then roast it in the oven at 425° for 10 minutes and it’s done. I’ve come to live by the opinion that most vegetables taste the best roasted. The kids love broccoli cooked this way, so you can’t really argue with that.
I used 3 packs of drumsticks for the sticky chicken recipe and had 5 drumsticks leftover. So the next day, I decided to try lettuce wraps. I was pretty sure that my kids were going to snub their noses at it and have cereal instead, but they actually ate the lettuce wraps. Not only did they eat them, they enjoyed them! And had seconds! Of lettuce wraps!! I just about died.
They were so easy to put together too. All I had to “cook” was some quinoa, and that’s a walk in the park. Just put half a cup of quinoa in 1 cup of chicken broth on the stove and bring it to a boil. Once it’s boiling, cover it and lower the heat, letting it simmer for 15 minutes. Empty a can of black beans in another pot and warm them up.
While the stove is taking care of those elements, shred up the drumstick meat.
Then chop up half a bell pepper into sticks, some green onions, and cilantro. Rinse off separated lettuce leaves and pat them dry.
Once the quinoa is cooked and the beans are warmed up, warm up the shredded chicken in the microwave. Drain the beans and set up an assembly line on your counter.
In each lettuce wrap, place a spoonful of quinoa, a spoonful of black beans, and shredded chicken. Then squeeze some lime juice over the chicken. On top of the chicken, sprinkle shredded Mexican cheese, 2 bell pepper sticks, chopped green onions and cilantro.
If you’re a spicy person like myself, drizzle some Sriracha on top. Repeat until you have as many lettuce wraps as you need. They are surprisingly filling; my husband and I both found that 2 wraps were sufficient.
I know what you’re thinking–‘but you started this post by saying that you guys don’t do leftovers, yet went on to share a recipe made of leftovers!’ But what I actually said was that we don’t like most leftovers. Shredding the chicken up and making it into a whole other dish helped disguise the fact that we were eating day old chicken. My husband went into the lettuce wraps with every anticipation of hating them, yet cleaned his plate and declared them to be delicious. And my picky 5 and 3 year olds asked for seconds!
Hope you guys enjoy these recipes as much as we did!