The Best Thai Slow Cooker Chicken Wings Recipe

This flavorful Thai Slow Cooker Chicken Wings Recipe is simple to make and a delight to eat.
The Best Thai Slow Cooker Chicken Wings Recipe
These Thai Slow Cooker Chicken Wings are so flavorful! You get a bit of heat from the garlic, some sweet from the honey, and some salt from the fish sauce.

If you’ve never cooked with fish sauce before, please don’t leave it out. The depth of flavor it adds to the wings just can’t be replicated with any other seasoning.

A bottle of fish sauce will last forever since it is a fermented food. Plus, I bet you’ll want to make these wings again!

I use tamari instead of soy sauce in almost all of my recipes. It’s in the same “taste family” as soy sauce but it is gluten free and has less sodium. If you want, you could use soy sauce or you could use coconut aminos.

The wings don’t take long to cook in the slow cooker – they only take about 2 hours.

slow cooker chicken wings recipe

So, if you are making these for game day, I suggest you put these in the slow cooker and let them cook through the first half.

Then, you’ll want to take them out at half time and pop them on a baking sheet. Broil them for about 5 minutes to get the skin crispy.

You don’t have to broil them. However, while I find the slow cooker makes a good, moist chicken, it also makes a soggy skin. By broiling them super quick, you get that crispy skin I think most of us enjoy on our wings.

Thai Slow Cooker Chicken Wings Recipe

Ingredients

  • 24 Chicken Wings
  • 4 cloves garlic, roughly chopped
  • 1 tablespoon grated fresh ginger
  • 4 tablespoons honey
  • 2 tablespoons tamari (or soy sauce or coconut aminos)
  • 2 teaspoons fish sauce
  • 2 teaspoons dried coriander
  • 1/4 cup chicken broth

Instructions

  1. In a small bowl, mix together garlic, ginger, honey, tamari, fish sauce, and coriander.
  2. Place chicken wings in slow cooker. Pour honey mixture over. Toss wings to coat.
  3. Add chicken broth to slow cooker.
  4. Set to high and cook 2 to 2 1/2 hours.
  5. Once wings are cooked, transfer to a broiler pan. Broil 5 minutes to get skin crispy.
  6. Serve hot.
http://naturalgreenmom.com/the-best-thai-slow-cooker-chicken-wings-recipe/

Have you tried chicken wings in the slow cooker before?

Slow Cooker Beef Roast: Poblano Roast Beef & Tacos with Jicama Slaw

Slow cooker beef roast: Cook once and eat twice!

Slow Cooker Beef Roast: Cook Once, Eat Twice. Make Poblano Roast Beef one night, make Tacos with Jicama-Orange Slaw another

My new favorite thing in the whole wide world is strategizing how to slow cook one meal and then easily turn it into a second meal.

This not only means less time cooking, it also means one less meal I have to plan.

Meal planning is my nemesis. I love to cook. I hate to come up with “What’s for dinner?”

A slow cooker beef roast is perfect for cooking once, eating twice. The beef roast benefits from a long, slow cook time, so it needs to cook an 8 hour day.

I do believe in giving it a quick sear on all sides before putting it in the slow cooker. It means one more dish, but other than that, it’s a pretty quick and painless process to get all the ingredients into the pot then just hit “cook on low” and walk away.

In this recipe, I picked up a boneless chuck roast from Whole Foods on sale for only $3.99/pound. That means my roast only cost me $11.50! From Whole Paycheck! And I’m splitting that cost across two meals. Can you say inexpensive?

I suggest you purchase a roast based on your family size. Our family of 4 – all with adult appetites – does well with a 3 pound roast. That breaks down to about 3 ounces of meat per family member per meal.

If your family needs a larger portion of meat to be satisfied, buy a larger roast. No matter what size you buy, it’s the same amount of cooking time. Booyah!

Slow Cooker Beef Roast

Slow Cooker Beef Roast: Cook Once, Eat Twice. Make Poblano Roast Beef the first night. Make Tacos with Jicama-Orange Slaw the next.

Slow Cooker Poblano Beef Roast

3 to 4 lb boneless chuck roast
Salt and pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup beef broth
4 cloves garlic
3 poblano peppers, seeded and chopped
2 bay leaves
1 large onion, chopped

Season roast with salt, pepper and garlic powder. In a large skillet, heat oil over medium heat. Sear beef on each side. Transfer beef to slow cooker. In a small bowl, whisk together broth and  garlic. Pour over roast. Add peppers, bay leaves, and onions. Cover and cook low on 8 hours. Shred roast.

Reserve 1/2 of shredded beef and ¼ cup of cooking liquid for Tacos with Jicama-Orange Slaw before serving.

Serve roast topped with poblanos. Excellent over rice or cauliflower rice with a side of black beans.

Slow Cooker Beef Roast: Cook Once, Eat Twice. Make Poblano Roast Beef the first night. Make Tacos with Jicama-Orange Slaw the next.

Tacos with Jicama-Orange Slaw

Reserved beef from Poblano Roast Beef
¼ cup reserved beef broth
¼ teaspoon ground cumin
1 medium jicama, peeled and shredded
1 jalapeno pepper, seeded and chopped
3 tablespoons chopped fresh cilantro
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
1 ½ tablespoons olive oil
Salt and pepper
Corn tortillas
1 small red onion, thinly sliced
Optional: avocado

In a saucepan, bring roast, broth and cumin to a simmer over medium heat. Cook until heated through.

In a medium bowl, toss together jicama, jalapeno, cilantro, orange rind, orange juice, oil, salt and pepper.

Heat tortillas according to package directions. Top tortillas with beef and slaw and serve with onions for topping. Optional: Add avocado

Slow Cooker Beef Roast: Cook Once, Eat Twice. Make Poblano Roast Beef the first night. Make Tacos with Jicama-Orange Slaw the next.

These tacos seriously take no time at all to prepare. And the flavor is on point.

The Poblano Beef Roast is Paleo, Whole 30, and Sugar Detox compliant as is. If you are following any of those plans, serve your tacos on lettuce wraps to be compliant.

Do you have any slow cook once, eat twice meals you make?

How to Make Ropa Vieja in the Slow Cooker

How to Make Ropa Vieja in the Slow Cooker
How to Make Ropa Vieja in the Slow Cooker. A healthy real life, real food recipe. Paleo, Whole 30 and 21DSD compliant too!

Do you get tired of fussy slow cooker recipes? You know the ones. First you saute, then you brown, then you slow cook?

Sometimes those recipes don’t feel like short cut recipes. Not to mention, you have extra dishes you then have to clean.

When you make Ropa Vieja in the slow cooker, it really is as easy as dumping in the ingredients and setting the slow cooker on low. Then, it cooks all day. A full 8 hours all day. It’s the kind of recipe you can set and forget.

How to Make Ropa Vieja in the Slow Cooker. A healthy real life, real food recipe. Paleo, Whole 30 and 21DSD compliant too!

If you’ve never had Ropa Vieja before, it is a Cuban recipe where a cut of beef is stewed in a tangy tomato sauce then topped with salty green olives.

This is not a time to skimp on the olives. Head to the olive bar and get good quality ones. You don’t need much, and a good quality olive will make this recipe.

Due to the long cooking time, the flank steak used in this recipe becomes unbelievably tender and is easily shredded with two forks.

You’ll find this recipe is perfect if you follow a paleo, whole 30 or sugar detox diet.

How to Make Ropa Vieja in the Slow Cooker

Ingredients

  • 1 cup beef broth
  • 1 15 ounce can organic diced tomatoes
  • 1 tablespoon organic tomato paste
  • 1 yellow onion, diced
  • 1 small green pepper, diced
  • 1 clove garlic, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 tablespoon organic pure cane sugar (optional)
  • sea salt and ground pepper
  • 3 pound flank steak
  • 1/2 cup pitted and sliced green olives
  • 3 tablespoons apple cider vinegar

Instructions

  1. In the bottom of the slow cooker, combine the broth, tomatoes, tomato paste, onion, green pepper, garlic, cumin, oregano, and sugar. Stir to create a sauce.
  2. Lay flank steak on top of the sauce. Sprinkle with salt and pepper.
  3. Cover and cook on low for 8 hours.
  4. Remove steak from slow cooker. Add apple cider vinegar and olives to the sauce and stir.
  5. Shred steak with two forks. Return to the slow cooker and toss with the sauce before serving.
http://naturalgreenmom.com/make-ropa-vieja-slow-cooker/

If you are, or you know of, a working mom who needs healthy, satisfying, and easy to make recipes, (or maybe that describes you!) please share this recipe with them.

Have you tried Ropa Vieja before?

How to Make Healthy Slow Cooker Shredded Chicken

Once you learn how to make healthy slow cooker shredded chicken, your weekly meal prep becomes a snap!
How to Make Healthy Slow Cooker Shredded Chicken

Once a month I get together with a group of friends for our Cooking Club.

Last month we were having a delicious Cinco De Mayo meal when the subject of shredded chicken came up. I was so surprised that only one of my friends knew this trick for shredded chicken.

Since this is one of my go-to ways to prep food for the week, I had to share how to make healthy slow cooker shredded chicken.

This simple recipe is a game changer when it comes to weekly dinner prep.

You’re going to start with 6 to 8 boneless skinless chicken breasts. However, if you are on a budget, you may substitute 10 to 12 boneless skinless chicken thighs. (If you are on a super tight budget, definitely check out How to Slow Cook a Whole Chicken. It doesn’t get any cheaper than that!)

Add the chicken to the bottom of your slow cooker.

How to make healthy shredded chicken in the slow cooker.

Next, you’ll season your meat. Salt, pepper, onion powder and garlic powder are all you need.

How to make juicy and healthy slow cooker shredded chicken.

Finally, you are going to pour over about a half cup of chicken broth. It’s not a lot of liquid but it is the secret to juicy chicken. Set your cooker on low and cook for 8 hours.

Then, this is where the magic happens.
While still hot, transfer your chicken to the work bowl of your stand mixer. Using the paddle attachment, beat at the lowest speed for just a few seconds.

WALLA!!! Shredded chicken!!!

How to use your mixer to shred chicken.

Now, if you don’t have a mixer with a paddle attachment, this chicken is sooooo tender you can easily shred it with two forks. In fact, it is so tender, it is falling apart when I transfer it from the slow cooker to the mixer. I really just use the mixer because it’s ultra easy.

How to Make Healthy Slow Cooker Shredded Chicken

Ingredients

  • 6 - 8 boneless skinless chicken breasts
  • 3 teaspoons salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 cup chicken broth

Instructions

  1. Add chicken breasts to slow cooker. Sprinkle evenly with seasoning. Pour in chicken broth.
  2. Cover and cook on low for 8 hours.
  3. Shred meat with two forks OR while chicken is still hot, add to the work bowl of a mixer. Using the paddle attachment, turn mixer on low until chicken is shredded.
http://naturalgreenmom.com/make-healthy-slow-cooker-shredded-chicken/

This makes a ton of shredded chicken.

Make this on a Sunday. Then, plan out two or three meals for the week that call for cooked chicken. Freeze the rest. The next Sunday, pull the frozen shredded chicken out of the freezer and use it for 2 or 3 meals during that next week.

One day of cooking (and really, is having something in the slow cooker “cooking”?) and you’ve got 2 weeks worth of shredded chicken ready to quickly and easily whip up healthy meals!

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Treat your family to a healthier Mississippi pot roast. Equally as flavorful, equally as easy. 

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

I was gabbing with some friends recently when one of them mentioned she was watching a morning show and they featured a recipe for something called Mississippi Roast. I came right home and looked up the recipe.

We love a good slow cooker recipe in our house. But when I saw the ingredients for Mississippi Roast, I knew I wouldn’t serve it to my family.

An Au Jus packet contains caramel color, corn syrup solids, and sodium carboxymethycellulose. In other words, it has a known carcinogen, a sweetener more deadly than sugar, and a potential carcinogen.

I don’t use Au Jus packets, and I’m not about to start.

The dilemma became: What could I use to create a healthier version of Mississippi Roast without completely reinventing it?

The recipe needed to stay simple to make. I wanted a recipe that was completely add-it-and-go just like the original.

Here’s what I did:

While I am a firm believer that butter makes things better, a boneless chuck arm roast has enough fat to add succulent flavor to a finished roast. So I decided to swap the butter for beef broth.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

Trust me. You won’t miss the butter.

That brings us to the pepperoncini peppers. I’ll eat almost anything if it has pepperoncinis on it.

What I won’t eat is yellow dye and sulfites. As a result, I only buy the Divina brand of pepperoncinis you can find at Whole Foods Market. I must warn you, this brand has a bit more “kick” than the other brands.

The original recipe calls for only 5 peppers. Ummmm. I added the whole jar along with the juice.

Did I regret it? Not. One. Bit.

A healthier variation of the popular Mississippi Pot Roast. Equally as flavorful, equally as easy as the original.

The last ingredient in the original recipe is a packet of ranch dressing.

I adore ranch. If I could marry ranch, I would.

Therefore, I went with a Simply Organic Ranch Dip packet.

A healthier variation of the popular Mississippi Pot Roast crockpot recipe. Equally as flavorful, equally as easy as the original.

The only ingredient you may not recognize in the Simply Organic Ranch Dip packet is Xanthan Gum. As you can read, it’s considered safe.

Once I had sprinkled the ranch over the roast, I put the lid on my trusty crockpot, set it on low, and let me tell you, the resulting roast did not disappoint.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

A Healthier Mississippi Pot Roast Slow Cooker Recipe

Ingredients

  • 1 jar pepperoncini peppers
  • 1 packet Simply Organic Ranch Dip
  • 1 cup beef broth
  • 1 boneless chuck roast

Instructions

  1. Place the chuck roast in the slow cooker.
  2. Add the beef broth. Top roast with as many pepperoncini peppers/juice as your family will enjoy. Sprinkle the ranch dip directly onto the roast.
  3. Place lid on slow cooker, set to low, and cook 8 hours.
http://naturalgreenmom.com/healthier-mississippi-pot-roast-slow-cooker-recipe/

You could opt to remove the roast from the juices and slice it. Or, you could use two forks and shred the meat.

A healthier variation of the popular Mississippi Pot Roast slow cooker recipe. Equally as flavorful, equally as easy as the original.

This recipe is so easy, I plan to make it any time chuck roasts go on sale. I can’t wait to turn the leftovers into sandwiches. Or maybe I’ll top a baked potato. I might even have enough to freeze for a future meal.

Try this healthier Mississippi pot roast and let me know what you think!

DIY Quick Flank Steak Rub

No need to purchase a pre-made flank steak rub. This DIY Quick Flank Steak Rub is better than anything you’ll find at the grocery store.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

I could be a vegetarian if it weren’t for steak.

Seriously. I love a great steak.

We tend to always buy flank steaks because they are a cheaper cut but will still turn out tender when grilled.

My favorite way to season a flank steak is with a dry rub you can easily whip up in your own kitchen.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

All you need to do is measure out a few spices, mix, and sprinkle over the steak.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

Then, you’ll need to get your hands dirty. It is important to actually rub the seasonings into the steak. You want to press the rub down into any nooks and crannies to fully impart the flavors. This is not my favorite part, but it is essential to getting the best flavor.

No need to purchase a flank steak rub. Quickly whip up a homemade rub full of flavor.

In this recipe I use organic coconut sugar. I prefer the taste (and the health factor) over brown sugar. However, if what you have is brown sugar, use it.

I actually like to grill and won’t cook my steaks any other way. I time my flank steaks for 6 minutes per side on a medium high grill and it turns out medium rare every time.

Andrea The Natural Green Mom grilling

I think you’ll find that you have all of the spices used to create this rub in your cupboard right now.

DIY Quick Flank Steak Rub

Ingredients

  • 2 tablespoons ancho chili powder
  • 1 tablespoon organic coconut sugar
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

  1. Add all ingredients to a small bowl and stir to combine.
http://naturalgreenmom.com/diy-quick-flank-steak-rub/

This recipe makes enough flank steak rub for 2 to 3 steaks. Store whatever you don’t use in a jar with a tightly fitting lid.

While your steak is on the grill, can I recommend a side of grilled zucchini?

How to Slow Cook a Whole Chicken and 20 Recipes That Use Cooked Chicken

How to Slow Cook a Whole Chicken

I remember the first time I cooked a whole chicken. I was totally intimidated.

Newly engaged, I decided to take a cooking class through the Parks and Recreation department in our town.

Up to this point, I had only cooked tenders or breasts. I hadn’t even branched out into thighs and drumsticks.

Organic Whole Chicken

A whole chicken just looked so big and complicated.

Not to mention it looks like a chicken! None of that sterile parts on a styrofoam tray stuff.

I quickly learned it is not hard at all. And it’s one of the most economical ways to buy chicken. You pay far less per pound than you do the individual parts.

The main objection most people have is dealing with the insides. While not my favorite part, it’s just a matter of removing them. Quick and easy.

Once they are out, you need to rinse your chicken well and pat it dry. It’s then ready for you to smooth on all the spices.

Chicken ready for basting

This slow cooker recipe really does make cooking a whole chicken easy. All you need is the chicken, a lemon, olive oil and some spices.

You don’t even need to add liquid to the slow cooker!

The meat will turn out fall-off-the-bone tender and juicy every single time with very little effort on your part.

How to Slow Cook a Whole Chicken

Ingredients

  • 4 to 5 pound organic whole roasting chicken
  • salt and pepper
  • 1 lemon
  • 1 teaspoon grated lemon rind
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced

Instructions

  1. Remove the giblets packet from the chicken cavity.
  2. Rinse and drain chicken, pat dry.
  3. Sprinkle salt and pepper into cavity of chicken. Cut lemon in half. Squeeze juice into chicken cavity then stuff lemon halves into cavity.
  4. In a small bowl, combine remaining ingredients. Rub mixture all over chicken.
  5. Place chicken in 4 quart slow cooker. Cover and cook on high for 4 to 5 hours or cook on low for 7 to 8 hours. Chicken is fully cooked when meat thermometer stuck in leg reaches 160 degrees.
  6. Allow to cool. Remove chicken from bones and chop.
http://naturalgreenmom.com/how-to-slow-cook-a-whole-chicken/

When you follow this recipe to slow cook a whole chicken, you will end up with about 4 1/2 cups of moist, juicy and flavorful cooked chicken.


Use your cooked chicken to jump start your meal plan for the week. Having cooked chicken ready to go means you can have a meal on the table in a minimal amount of time!

20 Recipes That Use Cooked Chicken

Chicken Fried Rice
Pumpkin Black Bean Chicken Chili
Homemade Chicken Noodle Soup
Chicken Tortilla Soup
Chicken and Guacamole Tostadas
Chicken Pasta with Tomato Cream Sauce
Easy Chicken Salad
Skillet White Chicken Chili Dip
Chicken Pot Pie
Green Chile Chicken Casserole
Creamy Chicken and Rice Soup
Pineapple and Basil Chicken Salad
Chef’s Salad
Thai Chicken Soup
Olive Garden Style Chicken and Gnocchi Soup
Easy Homemade Chicken Alfredo Sauce
Cuban Chicken Tacos
Real Food Chicken Soup
Creamy Chicken Corn Chowder

Have a recipe that uses cooked chicken? Leave a link in the comments!