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05-25-2020 04:51 PM
For days when you don't have time to fire up the grill...
Slow-Cooker Pulled Chicken
If we've taught you one thing recently, it's that your slow cooker can—and should—be used year-round. Now we've got just the recipe to help you bridge the transition from summer to fall. Our pulled chicken is surprisingly versatile, so once you get the basics down, you can serve it however you'd like, be it as a main dish with some hearty sides or as a simple sandwich.
6 servings
INGREDIENTS
1 sweet onion, halved and thinly sliced
1½ pounds boneless, skinless chicken breasts
1 14-ounce can crushed tomatoes
1 tablespoon Worcestershire sauce
3 tablespoons apple cider vinegar
2 tablespoons brown sugar
3 tablespoons yellow mustard
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground chile powder
1 teaspoon ground coriander
DIRECTIONS
1. Place the onion and chicken in the base of a slow cooker. Add the remaining ingredients and toss gently to combine.
2. Put the lid on the slow cooker and set the heat on low. Cook for 7 hours, or until the chicken is tender and easy to shred.
3. Use two forks to shred the meat. The chicken can be served immediately or transferred toan airtight container. It can be refrigerated for up to five days or frozen for up to a month.
Note: You can serve the chicken any way you'd like, but we prefer sandwiches on brioche buns, topped with shredded lettuce and sliced tomato.
05-25-2020 04:55 PM
Some pulled pork would be good too.
05-25-2020 04:57 PM - edited 05-25-2020 05:07 PM
CRISPY SLOW COOKER CARNITAS
INGREDIENTS
INSTRUCTIONS
05-25-2020 05:02 PM
COOKER CORN AND JALAPENO DIP
05-25-2020 05:18 PM
Crock Pot Peach Cobbler
The cobbler’s fresh burst with juicy nectar. The topping is bubbly, buttery, and golden. Once you’ve added a scoop of vanilla ice cream (or as we do in my family, a generous splash of heavy cream), I suspect that your reaction will be the same as my friend Matt’s upon his first bite: “I never want this to end.”
In case the promise of fresh summer peaches floating beneath a golden crust of sweet, buttery intoxication isn’t enough to woo you, perhaps the ease of this recipe will. Like a dump cake, you simply pour the cobbler ingredients into your slow cooker, turn it on, and let the crock pot do the cooking
05-25-2020 06:49 PM
05-25-2020 11:59 PM
SLOW COOKER SHRIMP BOIL
The ingredient list is super simple and you don’t need to do any kind of babysitting. Nope, the crockpot takes care of all the hard work for you, making it perfect for get-togethers and summer entertaining.
Simply throw everything right into your slow cooker for about 4 hours, adding in the sausage, corn and shrimp at the very end of cooking time to avoid any kind of overcooking. I mean, no one is a fan of overcooked rubbery shrimp, right?
FOR SERVING, OPTIONAL
05-26-2020 02:22 AM
Slow-Cooker Chicken Teriyaki
4 servings
INGREDIENTS
4 boneless, skinless chicken breasts
1 onion (sliced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ cup soy sauce
⅓ cup honey
⅓ cup rice vinegar
¼ cup scallions, sliced
3 tablespoons sesame seeds
2 cups white rice, steamed (for serving
Instructions
1. Place the chicken breasts into your slow cooker.
2. Top the chicken with the onion, garlic and ginger.
3. Add the soy sauce, honey and rice vinegar to the slow cooker; season with salt and pepper.
4. Cook on low for 6 hours. Shred the chicken with two forks.
5. Garnish the cooked chicken with sliced scallions and sesame seeds. Serve with the steamed rice.
05-26-2020 02:33 AM
@Chi-town girl - Thank you for posting your recipe! This looks amazing! DH and I used to go just about every Friday night to a seafood house near us and get something like this - with Old Bay of course! We would get two salads and sit all night enjoying this. The atmosphere was so nice. It was not terribly expensive, and we could sit and relax. They closed in March - temporarily we hope. I miss them. I think I will surprise him some night coming up with this!
05-26-2020 02:44 AM
@beach-mom wrote:@Chi-town girl - Thank you for posting your recipe! This looks amazing! DH and I used to go just about every Friday night to a seafood house near us and get something like this - with Old Bay of course! We would get two salads and sit all night enjoying this. The atmosphere was so nice. It was not terribly expensive, and we could sit and relax. They closed in March - temporarily we hope. I miss them. I think I will surprise him some night coming up with this!
@beach-mom yes, it looks pretty easy to make. The Old Bay is key for flavor. Add side salads and garlic bread. I will make this soon!
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