Crock Pot Butter Chicken

This is an Indian dish and contrary to the name, it doesn't have butter in it. Serve over rice or cauliflower rice with a side of naan.
*originally from damn delicious

Ingredients:
1/2 c. chicken stock
1 6-oz can tomato paste
2 tsp yellow curry powder
1 tsp garam masala
1 tsp turmeric
1 tsp salt
1/2 tsp pepper
2 lbs chicken thighs cut into chunks (I have also used frozen chicken breast and shred it at the end)
1/2 sweet onion diced
3 cloves garlic, minced
1 T freshly grated ginger
1/2 c. heavy cream (I use coconut milk instead)
2. T lime juice
1 1/2 tsp light brown sugar

1. Whisk together first 7 ingredients.
2. Place chicken, onion, garlic and ginger in slow cooker. Add chicken stock mixture over the chicken.
3. Cover and cook on low for 4-6 hours. Stir in cream, lime juice and brown sugar. Season with salt and pepper to taste.
4. Serve immediately over rice or cauliflower rice. A side of naan is yummy too.

Korean Barbecue Beef

*Originally from Damn Delicious
*Original recipes doesn't include any veggies, but I add frozen veggies such as broccoli, peas, starry veggies. Depending on how many veggies you add, you may need to make a little extra sauce.

Ingredients:
1/4 c. brown sugar
1/4 c. soy sauce or Tamari sauce
2 teaspoons sesame oil
1/2 tsp crushed red pepper flakes or to taste
1/4 tsp ground ginger
1 T vegetable oil
3 cloves garlic, minced
1 lb ground beef
2 green onions, thinly sliced (optional)
1/4 tsp sesame seeds (optional)

Directions:
1. Whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat vegetable oil in large skillet over medium high. Add garlic and cook until fragrant, about 1 min. Add ground beef and cook until browned, crumbling as it cooks. Drain excess fat.
3. *This is when I add the veggies and cook until tender
4. Stir in sauce and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
5. Serve over rice or cauliflower rice garnished with green onion and sesame seeds if desired.