• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — slow cooker

    Blog Menu

    Honey Lime Sriracha Chicken Wings

    Honey Lime Sriracha Chicken Wings are the perfect appetizers for game day or any party. The best part is, they are easy to make in the oven or your slow cooker with a sweet and sticky Asian inspired glaze.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2.5 pounds chicken wings approximately 18-20 wings, rinsed and patted dry
        •    1 tsp garlic powder
        •    1 tsp kosher salt
        •    1/2 tsp black pepper

    For the Glaze:

        •    4 tbsps unsalted butter
        •    1/3 cup honey
        •    2 tbsps low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        •    2 tbsps lime juice
        •    1 tsp cornstarch
        •    1/4 - 1/3 cup Sriracha sauce or to taste


    1. In a large freezer bag or bowl, combine the chicken wings, garlic powder and season with salt and pepper to taste.

    2. To make the Glaze: Heat all the ingredients together in a saucepan on the stovetop over medium heat and allow to simmer until slightly thickened. You can also heat the sauce in a microwaveable bowl for 2-3 minutes until the glaze is hot and thickened slightly.

    3. Baked Version: Preheat oven to 400F degrees. Line a rimmed baking sheet with foil for easy cleanup. Place an oven-proof baking rack on top and lightly spray with nonstick cooking spray.

      Bake on the upper middle rack for 40 minutes, flipping the wings over halfway through. Brush the wings with half of the glaze and turn the oven to broil - for about 4-5 minutes, or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

    4. Slow Cooker Version: In a 5-6 quart slow cooker, add the chicken wings and pour half of the glaze over top. Stir to combine. Cook on high for 2-3 hours (or low 4-6 hours) or until wings are cooked through.

      Remove wings from slow cooker and place on a baking sheet lined with foil. Brush the wings with remaining glaze and broil for approximately 4-5 minutes or until crispy, watching closely so they don't burn. Flip chicken over and brush on remaining glaze and broil the other side until crispy.

      Sprinkle with sesame seeds if desired.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/honey-lime-sriracha-chicken-wings/

    Slow cooker sausage casserole

    You can use your favourite type of sausages to make this family-friendly slow cooker casserole. Serve it over pasta, in baked potatoes or with bread.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 4 hours
        •    Yield: Serves 4


        •   2 red onions, finely chopped
        •   1 celery stick, finely chopped
        •   1-2 tbsp rapeseed oil
        •   4 carrots, cut into fat pieces
        •   12 chipolatas, each halved
        •   1 sweet potato, peeled and cut into chunks
        •   400g tin tomatoes
        •   1 tbsp tomato purée or tomato and veg purée
        •   1 thyme sprig
        •   1 rosemary sprig
        •   1 beef stock cube or stock pot


    1. Fry the onion and celery in the oil over a low heat until it starts to soften and cook, about 5 mins, then spoon it into the slow cooker. Fry the carrots briefly and add them too.
    2. Brown the sausages all over in the same frying pan – make sure they get a really good colour because they won’t get any browner in the slow cooker. Transfer to the slow cooker and add the sweet potato and tomatoes.
    3. Put the purée in the frying pan and add 250ml boiling water, swirl everything around to pick up every last bit of flavour, and tip the lot into the slow cooker. Add the herbs, stock cube and some pepper. Don’t add salt until the casserole is cooked as the stock can be quite salty. Cook on high for 4 hrs or on low for 8 hrs, then serve or leave to cool and freeze.

    This great family recipe is thanks to BBC Goodfood at https://www.bbcgoodfood.com/recipes/slow-cooker-sausage-casserole

    Slow Cooker Pulled Chicken Sandwiches

    In an informal poll that I recently took on Facebook, I asked what kinds of recipes people wanted me to post.  The most popular response was slow cooker dishes.  It’s not surprising considering how convenient slow cooker recipes are. And now that I have a toddler, I appreciate these recipes even more!  With most slow cooker recipes, there’s minimum prep- you can simply toss all of the ingredients into the bowl of the slow cooker and turn it on in the morning.  When you get home in the evening, dinner is ready to serve.

    Prep Time

        •    Prep time: 5 minutes
        •    Yield: Serves 10


        •    1 small onion, finely chopped
        •    3 cloves garlic, finely chopped
        •    1 can (8 ounces) tomato sauce
        •    ¼ cup tomato paste
        •    ¼ cup cider vinegar
        •    1 tablespoon Worcestershire sauce
        •    2 tablespoons light brown sugar
        •    2 tablespoons molasses
        •    2 tablespoons paprika
        •    2 tablespoons chili powder
        •    ¼ teaspoon cayenne pepper
        •    1 teaspoon kosher salt
        •    ½ teaspoon black pepper
        •    1 lb. boneless, skinless chicken thighs, trimmed of fat
        •    1 lb. boneless, skinless chicken breasts, trimmed of fat
        •    Optional: whole wheat rolls and Summer Coleslaw (see recipe below)


    1. Place all of the ingredients except the chicken in the bowl of a slow cooker. Add the chicken and turn to coat the pieces with the sauce.
    2. Cover and cook on low heat for 6 hours. Remove the chicken and place it on a cutting board. Shred the meat with two forks.
    3. Place the chicken in a large bowl and stir in enough sauce to coat all of the meat well (I ended up with about 2 ½ cups sauce and used about 1 ¾ cup to toss with the chicken). Save remaining sauce to serve on the side.
    4. Serve pulled chicken on whole wheat rolls with Summer Coleslaw (see recipe below) or other desired toppings.

    Summer Coleslaw

        •    Prep time: 5 minutes
        •    Yield: Serves 10


        •    1 bag (1 lb.) tricolor coleslaw mix (red and green cabbage and carrots)
        •    2 tablespoons EVOO
        •    2 tablespoons lemon juice
        •    2 teaspoons honey
        •    Kosher salt and black pepper


    1. Mix all ingredients together in a large bowl. Season the coleslaw with a pinch of salt and pepper. Serve with Slow Cooker Pulled Chicken Sandwiches.

    Nutrition Information:

    • Serving size: One Calories: 32 Fat: 2.6g Saturated fat: 0.4g Carbohydrates: 2.4g Sodium: 32mg Fiber: 0.4g Protein: 0.2g

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Pulled-Chicken-Sandwiches-2196059?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Low___Slow?prm-v1