[Liz]

SLOW COOKER SHREDDED HONEY/MAPLE CHICKEN
Serves 6 over rice or sandwiches w/ lots of great teriyaki bbq sauce.

Ing 6 boneless skinless frozen or thawed chicken breasts 3/4 c honey 3/4 c maple syrup 1/2 cup teriyaki or soy sauce 1 minced gar/cl 2 1/2 tbl tomato paste 1/4 c water pepper to taste 1 tbl veg/oil 2 tsp sugar 1/2 tsp br/sugar 1/2 tbl ground ginger

Method Place chicken in Crock-Pot (thawed or frozen). Whisk rest ing well. Pour over chicken. Cook on low 6 1/2 hours for frozen; 5 1/2 hrs if thawed. Use forks to pull apart into shreds and mix w/ sauce. Let sit on low for another 20 min. Serve over rice. Use leftovers for sandwiches.

[Liz]

MEXICAN CORNBREAD BAKE

Ing 2 cans niblets 1 lge onion 4 oz diced jalapenos (chiles or green pepper) 2 lbs shredded fave cheese 1 1/2-2 lbs cooked chp meat, drained 2 eggs 1/2 c milk 2 pkgs Jiffy yellow cornbread

Method Brown/drain chp meat; add diced onion. Mix cornbread as per package. Layer cornbread, meat, then cornbread in 9X13" pan; bake 350 deg 45 min--check frequently--doneness depends on oven. Garnish w/ sour cream, chp colorful veggies. Serve.

[FamiliarFace]

That looks yummy, Liz, especially with seeing coleslaw topping it on the sandwich.

I remember making something very much like this, only I used pork. Our son was touring with his band that time, so I had the crockpot waiting for them on the counter, with buns and coleslaw and potato chips next to the crockpot. They got in really late that night after their show, maybe 3 or 4 in the morning.

When I heard sounds, I went downstairs to find the 3 boys chowing down, with coleslaw on the bun with the sandwich. One of them even added the chips directly to the sandwich, too.

Fun memory.

[Paul R.]

This looks fantastic! (As do almost all the recipes you post!) And, the good news is, I might be able to get my wife to like it, being an almost “Asian” recipe, and, I just bought some chicken thighs.