Sweet, Spicy and Slow-Cooked Chicken and Beef

I can’t eat out at Chinese Restaurants anymore. Between the MSG and the gluten-filled foods, it just would not end well. So I created my own sweet, spicy and slow-cooked chicken and beef dish.

I can still smell the sweet ‘n sour aroma at any Chinese Buffet. Between the sweet ‘n sour chicken and orange chicken, I was fairly confident that when it came to chicken, I might just be set for life.

Those days are long gone, but I still love the sweet and spicy blend.

I find myself using my slow cookers more and more. Perhaps I’m getting lazier. Or perhaps I’m just more strategic about how I utilize my time now. In any case, after you gather the ingredients, the following recipe will basically be on auto-pilot for you. And really, who will argue with sweet, spicy and time-saving?!

Here is your grocery shopping list

Sweet, Spicy and Slow-Cooked Chicken and Beef

Ingredients

• 2 lbs lean, cubed beef
• 3 boneless, skinless chicken breasts
• 1/3 c raw, unfiltered honey
• 1/8 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp chili powder
• 1/8 tsp sea salt
• 1/2 tsp cinnamon
• 1/8 tsp pepper
• 3 bay leaves

Directions

1. Rub all ingredients into the chicken and beef, making sure the meat is frozen
2. Place about 1/4-1/2 cup water on the bottom of your slow cooker
3. Add “seasoned” meat to the slow cooker
4. Cook on low for about 5-6 hours

Side note: Included in the meal are our “sweet potato chips.” If you want to make these, simply just finely slice sweet potatoes. Brush them with olive oil. Sprinkle sea salt and cinnamon on. Bake for about 25 minutes at 375 (or until they are done to your liking).

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Xox,
SKH

Sarah Kay Hoffman

You will heal. I will help.