These slow cooker honey buffalo wings are inspired by wings my husband and I grew up with in Western NY. A little heat and a little sweet at the same time!

For my last recipe of the week I made slow cooker honey buffalo wings, just in time for watching football playoffs tomorrow. Particularly perfect because we will be watching the Buffalo Bills play! However, I don’t have too much invested despite being a Bills fan growing up. Once I found college football I stopped caring about the pros.

I’m just here for the Buffalo wings.

Purists may revolt when they see I’ve added honey to these Buffalo wings. If so, they better not look even further into my recipe to see that I also added BBQ sauce! I wasn’t originally planning to add BBQ sauce but Bob dug out a recipe he has from his days working at a pizza & wing joint back home so I figured I’d give it a shot.

The end result was a spicy honey BBQ flavor that was most enjoyable. Even though I grew up around Buffalo wings I have to admit, I prefer other flavors of wings over them. But this version combining honey BBQ with Buffalo sauce might just be my new favorite.

The real question is – blue cheese or Ranch?

Now I’m going to say something even more blasphemous – I prefer Ranch with my Buffalo wings over blue cheese. Bob scolds me for it but I am not the only Western NY raised human to have this preference. So even though these pictures were taken featuring blue cheese, you know the truth – Bob ate it while I had my own bowl of Ranch for my wings!

Four years ago: Weekly Meal Plan: 3

Seven years ago: Southern Caramel Cake

SLOW COOKER HONEY BUFFALO WINGS

Print

Yield: 6-8 servings Prep Time: 10 Minutes Cooking Time: 4 Hours 4 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRY RUB

• 2 Tbsp brown sugar
• 1-1/2 tsp salt
• 1 tsp ground black pepper
• 1-1/2 tsp garlic powder
• 1-1/2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried parsley
• 1-2 tsp cayenne pepper (optional)
• 4 lb. fresh chicken wings, patted dry

HONEY BUFFALO SAUCE

• 3/4 cup hot sauce
• 1/2 cup honey
• 1/2 cup BBQ sauce
• 1/4 cup unsalted butter, melted
• 2 Tbsp lime juice
• 2 Tbsp Worcestershire sauce
• 2 Tbsp cornstarch (add at end)

Directions

1. In a large mixing bowl, combine dry rub ingredients. Add chicken wings and massage over all the wings until evenly coated.
2. Lightly coat the inside of the slow cooker with nonstick spray and add the wings.
3. In the same mixing bowl, add sauce ingredients (except cornstarch) and whisk until blended.  Pour over wings and toss gently to coat*.
4. Cover and cook on high for 3-3.5 hours, or low for 4.5-5 hours.
5. Close to the end of the cooking time, preheat oven to broil and line a baking sheet with foil coated with nonstick sprat.
6. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
7. Strain and reserve the cooking juices and place in a medium sauce pan and whisk in cornstarch. Bring to a boil over medium-high heat and reduce to a simmer, cooking for 5 minutes or until thickened.
8. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway and brushing with more sauce.

Notes

*If liquid does not just barely submerge the wings, add some chicken broth.

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This slow cooker crème brûlée not only is perfect for two, but also has a hidden peanut butter cup surprise in the bottom! Classing it up a bit.

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Alright folks, tonight it the night my Buckeyes take on Alabama for the NCAA Football National Championship. So that means one last #PBchoSat recipe!

Yes, I know it’s Monday but usually college football games are on Saturdays. If you’ve followed me for any length of time you know that every season I share a new peanut butter and chocolate (buckeye) recipe every Saturday. So let’s play pretend because I’m certainly going to be up late watching as if it were a Saturday.

This momentous occasion also lands on the start of a week full of slow cooker recipes so I’ve combined them into one classy dessert recipe.

Peanut butter cups are classy right?

It may be sacrilege to put a peanut butter cup in the bottom of a crème brûlée but I figured it was very fitting of how I like to roll. I love fancy techniques and food but I also adore the simple pleasures as well, so I combined them into one.

After all, crème brûlée isn’t even expensive to make. It’s just eggs sugar, and cream. If you want to step your game up you can use a vanilla beans instead of extract, but given that these have a peanut butter cup in them I decided to stick to the basics.

Items you may need to make slow cooker crème brûlée…

You will need a couple specialty items, such as a slow cooker and ramekins, but you could use you oven broiler instead of a kitchen torch, and foil instead of the silicone rack.

This dessert is also made in a slow cooker. You can skip the slow cooker and bake them like normal in the oven (check this recipe for directions), but don’t overlook such preparation because you could make so many delicious things, such as crock pot apple crisp. It’s especially handy when you are using your oven for other things already.

Welcome to our #NationalSlowCookerMonth Celebration! 

Five years ago: Pineapple Cranberry Zucchini Bread

Eight years ago: Homemade Eggnog

Nine years ago: Lasagna Soup with Ricotta Bread

Ten years ago: Pumpkin Pancakes

SLOW COOKER PEANUT BUTTER CUP CRЀME BRÛLÉE

Print

Yield: 2 servings Prep Time: 5 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 unwrapped peanut butter cups
• 3 egg yolks, room temperature
• 1/4 cup sugar, plus more for topping
• 1/4 tsp vanilla extract
• 1 cup heavy cream

Directions

1. Cut two 12-inch long pieces of foil, roll them up into a log, and curl into a circle, pinching the ends together (or use a silicone rack). Place in the bottom of your slow cooker and place a ramekin on top of each.
2. Place one peanut butter cup in the bottom of each ramekin.
3. In a medium bowl, whisk together the egg yolks, sugar, vanilla and heavy cream until smooth. Divide evenly into each ramekin.
4. Carefully pour boiling water in the slow cooker, filling halfway up the ramekins, without splashing on top of the custard.
5. Turn the slow cooker to low and cook for 2 hours. When done, the custard should be set - gently poke the center to be sure (it will jiggle slightly).
6. Remove and allow to cool in refrigerator for at least 2 hours or overnight.
7. When ready to serve, remove from refrigerator and sprinkle tops with about 1 teaspoon of sugar. Melt with a kitchen torch (or watch carefully under a broiler) until golden brown. Serve immediately.

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These slow cooker kidney beans when served over rice are basically like a curried version of red beans and rice. 

When I crave certain things, I tend to go overboard. As you can probably guess I have been on a curry kick lately as this is my second recipe featuring curry seasoning, and after this I am eyeing a slow cooker vegetable curry.

I simplified things this time and just made a tomato curry sauce to slow cook the kidney beans. But fun fact, the beans are technically already cooked. One thing I didn’t know about dried red kidney beans is that not only do you need to soak them overnight, but you have to cook them before again cooking them in your preferred dish. Not only will they be a better consistency, but they are easier for your body to digest.

After simmering away in the slow cooker these beans are perfect served over rice, like curries red beans and rice. I even added a Rhodes Texas roll on the side.  Which BTW freezing raw dough, letting it rise, and then baking it might be the next best thing to making it fresh yourself.

One blogger even shared a recipe to make the rolls themselves in the slow cooker on Monday! Check out what other goodness people are whipping up today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday’s Slow Cooker Recipes

• Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Amish Chilly Day Soup by Frugal & Fit
• Slow Cooker Baked Ziti by Blogghetti
• Slow Cooker Kidney Bean Curry by The Spiffy Cookie
• Slow Cooker Cheesy Herb Dinner Rolls by Kate’s Recipe Box
• Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen’s Kitchen Stories
• Slow Cooker Cowboy Beans by Cheese Curd In Paradise
• Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
• Slow Cooker Greek Gigantes by A Kitchen Hoor’s Adventures
• Slow Cooker Pizza Dip by Family Around the Table
• Slow Cooker Red Beans and Rice by Hezzi-D’s Books and Cooks
• Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
• Southwest Slow Cooker Pasta by A Day in the Life on the Farm
• Winter Bread Pudding by The Freshman Cook

Three years ago: Weekly Meal Plan: 4

Four years ago: Strawberry Glazed Meyer Lemon Blondies

Six years ago: Skillet Lasagna

Seven years ago: Chili-Lime Roasted Butternut Salad

SLOW COOKER KIDNEY BEAN CURRY

Serves 6

Ingredients:

2 cups Camellia dried kidney beans, soaked overnight, rinsed and drained

2 Tbsp olive oil, divided

1 Tbsp whole coriander seed

1 tsp whole cumin seed

1/2 tsp dried mint

1 (15 oz. can) whole peeled tomatoes

2 cups vegetable broth

1 small yellow onion, diced

4 cloves garlic, minced

1 tsp garam masala

1 tsp paprika

1 tsp freshly ground black pepper, plus more to taste

1 tsp salt, plus more to taste

1/2 tsp turmeric

Pinch cayenne

Rice, to serve

Directions:

1. In a large pot over medium-high, add kidney beans and enough water to cover them by 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add coriander and cumin and cook for about a minute or until the aromatic and a shade darker.
3. Add mint and tomatoes with juices to the pot, mashing them to break apart. Cook, stirring occasionally, for 7 minutes or until broken down and saucy. Stir in vegetable broth, remove from heat, and allow to cool for 5 minutes before transferring to a blender to blend until smooth, making sure to vent (alternatively, leave in pan and use an immersion blender). Transfer to the bowl of a slow cooker.
4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook 1 minutes or until fragrant. Stir into slow cooker.
5. Add onions, kidney beans, and remaining seasonings to the crock pot. Stir, cover, and cook on high for 3-4 hours or low 6-8 hours. Adjust seasonings to taste.
6. Serve over rice.

Source: Adapted from The Curious Chickpea.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

This post was made for #NationalSlowCookerMonth and is sponsored by Camellia and Banza. All thoughts and opinions are my own.

Get excited for lentil soup with veggies, rich seasonings, and spicy sausage for a nice big food hug for your belly.

Time to stretch my legs and get back into posting some new recipes in 2020! What better way than by celebrating #NationalSlowCookerMonth with a bunch of fellow food bloggers? And of course a giveaway to get our readers into the spirit as well, in case the frigid temperatures weren’t enough to convince you to keep your slow cooker in regular use.

I am slowly getting more into lentils so I was determined to come up with a tasty soup utilizing Camellia dried lentils. I think adding onion, carrot, celery, a blob of fresh minced garlic and ginger, homemade vegetable stock, rich seasonings, and spicy Italian sausage was an easy way to ensure it was a success. I then served it over Banza rice made from chickpeas for some extra protein.

I ate this for lunch every day for a week and I did not get tired of it. Especially while watching snow fall outside from the window net to the break room at work. What’s your favorite thing to make in the slow cooker? Check the list below for the rest of the recipes shared today and don’t forget to enter the giveaway using the Rafflecopter widget located at the end of this post!

Monday’s Slow Cooker Recipes

• Cheesy Chicken Pasta Bake by That Recipe
• Beef Short Ribs with Vegetables by Family Around the Table
• Easy Slow Cooker Lady Pea Cassoulet by A Kitchen Hoor’s Adventures
• Homestyle Pork Roast (Slow Cooker) by Palatable Pastime
• Make-Ahead Slow Cooker Tomato Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Coconut Curry Lentil Soup by Frugal & Fit
• Slow Cooker Creamy Chicken and Tomato Pasta Sauce by Savory Moments
• Slow Cooker Curried Lentil & Sausage Soup by The Spiffy Cookie
• Slow Cooker Dinner Rolls by A Day in the Life on the Farm
• Slow Cooker Nashville Hot Chicken Sandwiches by Hezzi-D’s Books and Cooks
• Slow Cooker Pepperoni Pizza Pasta Casserole by Cheese Curd In Paradise
• Slow Cooker Pinto Bean and Chorizo Naan Bread Appetizer by The Freshman Cook
• Slow Cooker Red Beans and Rice by Karen’s Kitchen Stories
• Slow Cooker Tuscan White Bean Soup with Sausage by Blogghetti
• Vegan Slow Cooker Chickpea Noodle Soup by Kate’s Recipe Box

One year ago: Macaroni & Cheese Pierogi

Four years ago: Bacon Fig & Asiago Grilled Cheese Sandwich Minis

Eight years ago: Saltine Cracker Toffee

Nine years ago: Papaya Blueberry Almond Granola Bars

SLOW COOKER CURRIED LENTIL AND SAUSAGE SOUP

Serves 8

Ingredients:

1 Tbsp olive oil

1 lb. spicy Italian (pork, turkey or veggie) sausage, casings removed

1 cup dried Camellia lentils, picked over and rinsed

1 large onion, chopped

2 large carrots, chopped

2 celery ribs, chopped

2 garlic cloves, minced

2 Tbsp minced fresh ginger

1 Tbsp curry powder

1 tsp salt

6 cups reduced sodium vegetable stock

1 tsp fresh lemon juice, or to taste

Salt and pepper, to taste

Cooked Banza rice, for serving

Chopped parsley, for garnish

Directions:

1. In a large skillet over medium-high, heat olive oil.
2. Add sausage, crumble, and cook until brown on the outside. Remove and place into the bowl of a slow cooker.
3. Add lentils, onion, carrots, celery, garlic, ginger, curry powder, salt, and stock to the slow cooker and stir.
4. Cover and cook on low for 4 hours or on high for 2 hours.
5. Season to taste with lemon juice, salt, and pepper. Serve over rice garnished with fresh parsley.

Source: Adapted from Epicurious and Growing Up Gabel.

a Rafflecopter giveaway

Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

If you are going to take away the meat from my chili you better be able to back it up. This vegetarian bean chili is the next best thing. 

It’s that time of year… chilly chili time! While my go-to chili will always be my dad’s, if I need a vegetarian option this recipe is also exceptional. It involves a variety of canned beans and a lot of vegetable chopping in the beginning (can use a food processor to speed things up), but once it’s in your slow cooker there’s nothing left to do but go about your day and come home to dinner.

Since today is a Saturday that also means I snuck peanut butter and chocolate in there as well for #PBchocSat! The Ohio State Buckeyes are at home against the Wisconsin Badgers today at noon and it’s our toughest match up yet. But I have faith in my team, especially since it’s on our own turf (literally). But just in case I have this comforting chili to take care of my nerves.

Welcome to our #ChiliCookOff! 

We have delicious recipes from across the country to get your chili making to the next level of delicious!

• Slow Cooker Taco Chili by Cheese Curd In Paradise
• White Bean Turkey Chili by Sweet Beginnings
• Frito Pie Chili by Karen’s Kitchen Stories
• Slow Cooker Vegetarian Buckeye Chili by The Spiffy Cookie
• Sweet Hot Pepper Jelly Ground Beef & Bean Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Steak Fajita Chili by A Day in the Life on the Farm
• Garden Fresh Chili by Hezzi-D’s Books and Cooks
• BBQ Beef Brisket Chili by Palatable Pastime
• Slow Cooker Classic Chili Recipe by Our Crafty Mom
• Slow Cooker Buffalo Chicken Chili by Kate’s Recipe Box

Three years ago: Chocolate Pumpkin Sheet Cake with Almond Butter Frosting

Four year ago: Beet Biscuits

Six years ago: Sea Salt Pumpkin Peanut Butter Cups

Eight years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

SLOW COOKER VEGETARIAN BUCKEYE CHILI

Serves 8-10

Ingredients:

1/4 cup olive oil

4 medium onions, chopped

4 cloves garlic, minced

4 celery stalks, chopped

4 red, yellow and/or orange bell peppers, seeded and chopped

1 (15.5 oz.) can black beans, rinsed & drained

1 (15.5 oz.) can cannellini beans, rinsed & drained

1 (15.5 oz.) can pinto beans, rinsed & drained

1 (15.5 oz.) can kidney beans, rinsed & drained

1 (14.5 oz.) can of diced tomatoes

1/2 cup unsweetened natural peanut butter

1/4 cup chili powder

2 Tbsp cocoa powder

2 Tbsp dried oregano

2 tsp salt

2 tsp ground cumin

1/2 tsp ground black pepper

2 Tbsp distilled white vinegar

1 Tbsp hot sauce (optional)

Directions:

1. In a large skillet over medium-high heat, warm the olive oil. Add the onions and garlic sauté until softened, about 5 minutes.
2. Add the peppers and celery and sauté until tender, about 5 minutes.
3. Set your slow cooker to low. Add the sauteed vegetables and remaining ingredients. Stir to combine and cover. Cook on low heat for 6-8 hours.

Source: Adapted slightly from A Side of Sweet.

We turned on our heat yesterday morning. Waking up is already a struggle but when it’s frigid beyond the covers of your bed it’s even worse. I love the transition of summer into fall but when we skip from 80/90s right down to 50/60s I am not happy. It’s too hot to sleep with the windows open most of the time in the summer so I look forward to this time of year but it always end up short lived because it suddenly drops to near freezing at night, causing us to keep the windows closed due to the other spectrum of temperatures. Where are my highs in the low 70s upper 60s? I feel like the same problem happens in the spring, thus making it feel as though the only seasons we have are summer and winter with brief transitions.

Since I am not a coffee drinker I don’t have that nice hot beverage to warm myself up in the morning like everyone else, so I opt for tea or hot chocolate! Along with the dessert cheese ball I most recently shared I also served this white hot chocolate at the baking exchange I hosted this past weekend. Originally I had hoped to set up on the back deck but it was just a bit too chilly without the help of the sunshine since it was shaded at that time of day. I set up this up in a slow cooker to keep it hot and ready for serving throughout the party. You could ever include a little toppings bar or mix-ins.

Remember to check out the rest of today’s chocolate recipes linked to the end of this post and also enter the giveaway HERE.

Two years ago: Chocolate Coconut Pecan 7-Layer Bars

Five years ago: Dark Chocolate Peanut Butter Cupcakes

Six years ago: Horror Show Pistachio Zombie Cupcakes

Seven years ago: Review: Baking for Friends

Eight years ago: Homemade Potato Knishes by Overtime Cook

HOMEMADE WHITE HOT CHOCOLATE

Serves 18 (1 cup/serving)

Ingredients:

18 cups of milk

7 oz. (1/2 can) sweetened condensed milk

1/4 cup heavy whipping cream

10 oz. (1-1/4 cups) chopped white chocolate

Marshmallows or whipped cream for topping

Directions:

1. Place milk, sweetened condense milk, and heavy cream in a large saucepan over medium heat. Whisk together constantly to avoid scalding. When mixture just starts to boil, remove from heat, add chopped chocolate, and stir until smooth.
2. Serve immediately topped with marshmallows or whipped cream. (Can also serve out of a slow cooker set on warm.)

Source: Adapted slightly from my White Hot Chocolate Pods.

Want crispy flavorful wings but don’t want to deal with a deep fryer? Make these wings in a slow cooker and finish them off in the broiler and you may end up thinking they are better than fried.

Man, did November make an entrance or what? All the unseasonably warm weather we were having throughout October? POOF! Gone. Whatever happened to a gradual decline in the temperatures? We seemed to have skipped right from the 80s to the 40s, missing that sweet spot of fall in the 60s and 70s which are perfect for backyard bonfires. Guess it’s time to bust out the slow cooker if you haven’t already.

While I am a big fan of utilizing the magical powers of a slow cooker year round, I definitely utilize it more in the cooler months because soups and stews keep me warm from the inside out. However, don’t be fooled into thinking that’s the only thing that gets cooked in there, my slow cooker tag is proof of it’s versatility as is this recipe I am sharing today.

When you hear the name P.F. Chang’s® the first thing you think of may not be chicken wings but I am here to change that. Step aside deep fryer, these slow cooker wings were made with the NEW P.F. Chang’s® Home Menu Soy Sauce, currently only available at Walmart (along with Teriyaki, Kung Pao, Sesame, and Mongolian), and they couldn’t be easier. Like many slow cooker recipes you add the protein, stir up the sauce, pour over, and cook! I did however add 2 more easy steps to really make these wings shine.

After cooking in the flavorful sauce made of P.F. Chang’s® Home Menu Lower Sodium Soy Sauce, honey, sriracha, and orange juice, I cooked down a portion of the sauce to create a glaze to brush on the wings before broiling until crispy. The end results is a crispy wing just as if it were fried. And that my friends is how the P.F. Chang’s® Home Menu sauces contribute to easy, creative Asian-inspired cuisine!

Interested into other sauces besides P.F. Chang’s® Home Menu Lower Sodium Soy Sauce? Don’t forget, the P.F. Chang’s® Home Menu sauces line also includes Teriyaki, Kung Pao, Sesame, and Mongolian. What will you make with these sauces?

Two years ago: Treacle Tart

Three years ago: Cinnamon-Sugar Pumpkin Bagel Bites for One

Four years ago: Baked Choco-Peanut Butter Doughnuts

Five years ago: Fresh Strawberry Cupcakes with Chocolate Cheesecake Frosting

Six years ago: Pumpkin Spice Roasted Pumpkin Seeds

SLOW COOKER SWEET & SPICY WINGS

Serves 4

Ingredients:

4 lb. chicken wings

1 cup P.F. Chang’s® Home Menu Lower Sodium Soy Sauce

1 cup honey

1/3 cup sriracha

1 cup orange juice

Directions:

1. Lightly coat the inside of a slow cooker with nonstick spray. Place wings in the slow cooker.
2. In a large bowl, whisk together the sauce, honey, sriracha, and juice. Pour over chicken. Add more orange juice if needed to cover.
3. Cover and cook on high for 3 hours.
4. Preheat oven to broil, line a baking sheet with foil and lightly coat with nonstick spray.
5. Remove the chicken wings from the slow cooker and arrange in a single layer on the prepared baking sheet.
6. Strain and reserve 2 cups of the cooking juices and place in a medium sauce pan over medium-high heat. Bring to a boil and reduce to a simmer, cooking until thickened.
7. Brush reduced sauce over chicken and broil until crispy, about 10-15 minutes, flipping halfway.
8. Serve garnished with cilantro or sliced green onions.

Source: Adapted from Girl Carnivore.

P.F. Chang’s and P.F. Chang’s Home Menu® are registered trademarks owned by P.F. Chang’s China Bistro, Inc. and are used with permission.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

Let’s get loaded – with pork! These nachos are piled high with BBQ pulled pork instead of taco meat followed by all of your favorite toppings.

It’s no secret that root beer is my favorite beverage of all time (other than that I primarily drink water or milk – yes I’m a 5 year old).

It also happens to be my favorite liquid to cook with as well, especially when it comes to BBQ as made evident by several recipes already on my blog featuring such things. I’ve made many a creation with my root beer pulled pork.

I’m continuing that trend today with my latest creation – slow cooker loaded BBQ pulled pork nachos!

While I have already shared BBQ nachos and root beer pulled pork sandwiches in the past, I’ve kicked things up a notch with these nachos while remaining easy to make.

I stuck to my tried and true, crazy easy and favorite method of cooking pulled pork which is to slow cook it along with a sliced onion in root beer. Once cooked, you simply shred with 2 forks into bite sized pieces!

I could have stopped there but I didn’t want all of that glorious root beer to go to waste so instead of dumping it I poured it into a sauce pan and reduced it down to a syrup.

This root beer syrup was then tossed over the shredded pork that was already cooked in the root beer and then placed until the broiler to promote some nice caramelization of those juicy shreds. Waste not!

Once the dual root beer cooking was complete, part of me considered making a root beer based BBQ sauce to really emphasize my root beer obsession but I wanted to keep things simple so instead I tossed the pork in one of my favorite BBQ sauces from where I grew up – Dinosaur BBQ!

Since I first had BBQ nachos in Memphis, I normally would have gone for one of the bottles of BBQ sauce that I stock piled from whenever I return to Memphis but I stumbled upon a bottle of this nostalgia at my grocery store here in Columbus and could not resist.

The end result was a pile of nachos featuring so many aspects of my life on one plate: Rochester, NY BBQ sauce from where I grew up, Memphis-inspired BBQ nachos from where I spent 6.5 earning my PhD, and Ohio pork representing the 4 years I spent at Ohio State as an undergrad from 2003-2007 and then returning in 2015 to make Columbus my current home.

What is your favorite way to cook pork / What is your favorite pork recipe?

Another of my other favorites is to marinade a pork loin and then grill it with corn on the cob. Again, super easy and crazy delicious. In fact I’ve already done that exact thing 3 times this year and I foresee may more occurrences in the future.

One year ago: Weekly Meal Plan: June 20-26

Two years ago: June 2015 Stitch Fix #9

Three years ago: Easy Honey Mustard Chicken

Four years ago: Cookie Dough White Chocolate Fondue

Five years ago: Prague

SLOW COOKER LOADED BBQ PULLED PORK NACHOS

Serves 6-8

Ingredients:

PORK

1 onion, peeled and sliced

2 lb. pork pork shoulder or butt, trimmed of excess fat

24 oz. of root beer

18 oz. bottle of barbecue sauce

NACHOS

14 oz. bag tortilla chips

2 cups shredded cheddar cheese

2 cups lightly packed chopped salad greens

1 cup black beans

1 cup salsa or chopped tomatoes

2-3 green onions, slices

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the pork on top, and pour the root beer over the top (add water if needed to just cover). Set on low and and cook for 6-8 hours, or until cooked.
2. After pork has cooked, remove the meat from the crock pot and reserve the liquid – strain out the onion from the liquid. Place liquid into a large pot over high heat and simmer while stirring occasionally until it leaves a trail when a spatula is run through it and it is thick and syrup-like, about 8-12 minutes.
3. Meanwhile, turn the oven to broil and shred the pork using two forks. Once the syrup is done, fold the syrup into the pork and spread out mixture in a single layer onto an aluminum foil lined baking sheet. Broil on lower middle rack for 5 minutes, until meat is crispy but not charred. Carefully remove from oven, flip the meat and broil again for 5 minutes longer.
4. Remove from oven, pour the barbecue sauce over the pork and stir to combine. Serve immediately on top of a bed of tortilla chips with desired toppings. Or keep warm in slow cooker until ready to serve.

Source: Adapted from my Root Beer Pulled Pork Sandwiches and Carnitas.

These tacos are the definition of cultural food fusion. Traditional corned beef gets a new look with red cabbage slaw and beer cheese cause served in a taco!

Like many of my recipes that have a long list of ingredients, I swear this one is not as scary as it looks. The corned beef gets thrown in a slow cooker, the slaw is tossed together and refrigerated, the whiskey sauce simmers for just a few couple minutes, and the cheese sauce is whisked and melted. After that all that’s left is the assembly – that’s only 5 steps people! Easy peasy.

While these steps are easy they also pack in a lot of flavor, made evident by the long ingredient list. To start, the corned beef is slow cooked in Guinness stout beer for 8 hours. It is then drained, shredded, and tossed in a sauce made from whiskey (because this holiday is about booze right?), honey, and brown sugar. It’s just enough to give it a sweet kick but not too much to taste like candy. After that, toss the shredded red cabbage and carrots in a vinaigrette to make the slaw before whisking together the cheese sauce made from sharp cheddar and gouda and yes, more Guinness. Layer it all in a warm tortilla, and top it with a sprinkle of micro greens and we are in business!

Arn’t the little microgreens cute? They look like baby clovers which is appropriate for St. Patrick’s Day. I realize that tacos are not the first thing that come to mind when you think of St. Patrick’s Day but in case you hadn’t noticed, I like to blend genres. Need more evidence? I served these tacos with fries, because potatoes are Irish, right? Just go with it, I promise you won’t be disappointed.

One year ago: S’mores Lucky 7-Layer Bars

Two years ago: Buckeye Whoopie Pies

Five years ago: St. Patrick’s Day Recipe Roundup (2012)

Six years ago: Heart-Stuffed Shells in a Ricotta Sauce

SLOW COOKER CORNED BEEF TACOS

Serves 8

Ingredients:

CORNED BEEF

1 onion, peeled and sliced

1 (2 lb.) corned beef brisket with spice packet, fat trimmed

3 garlic cloves, minced

1 bay leaf

2 Tbsp honey

2 Tbsp cider vinegar

1/2 tsp pepper

12 oz. Guinness

SLAW

1/4 cup extra virgin olive oil

3 Tbsp apple cider vinegar

2 Tbsp fresh lemon juice

1 Tbsp honey

1 Tbsp Dijon mustard

1 garlic clove, minced

1/4 tsp chili powder, or to taste

Salt and pepper, to taste

1 small head red cabbage, shredded

4 large carrots, shredded

4 green onions, thinly sliced

WHISKEY SAUCE

1/4 cup whiskey

2 Tbsp honey

1 Tbsp brown sugar

BEER CHEESE SAUCE

3 Tbsp all-purpose flour

3 Tbsp unsalted butter

4 oz. Guinness

4 oz. sharp cheddar cheese

2 oz. smoked gouda cheese

2/3 cup milk

1 Tbsp Dijon mustard

Salt and pepper to taste

TACOS

16 (6-inch) corn tortillas (or spinach for festive flair)

Microgreens or chopped green onion for garnish

Directions:

1. Spray the inside of the slow cooker with nonstick spray. Spread the onion slices evenly on the bottom, lay the beef on top, and pour the pop over the beef. Set on low and and cook for 8 hours, or until cooked. Once the corned beef is cooked, drain the liquid, remove bay leaf, and shred using two forks.
2. For the slaw, in a large bowl whisk together oil, vinegar, lemon juice, honey, mustard, garlic, chili powder, and salt and pepper. Add cabbage, carrots, and green onion and toss to coat. Refrigerate until ready to use.
3. In a small saucepan over medium-high heat whisk the whiskey, honey, and brown sugar. Bring to a boil; reduce heat to a simmer and allow to reduce, about 8-10 minutes. Toss the corned beef and onions in the whiskey sauce.
4. Make the cheese sauce. In a medium saucepan over medium heat, melt the butter and flour and whisk for 3-4 minutes, or until golden. Whisk in the Guinness. Add the cheese a little at a time, the milk, and the Dijon. Whisk until melted. Keep over low heat until ready to use.
5. To serve the tacos, heat the corn tortillas on a skillet over medium-high heat until soft and pliable (or microwave between damp towels for 10-30 seconds). Spoon 3-4 tablespoons of the beef onto center of each tortilla. Top with slaw, cheese sauce, and microgreens. Serve immediately.

Source: Adapted from my Slow Cooker Shredded BBQ Brisket, Diethood, and Girl Carnivore.