Pulled Pork

I have no idea where this recipe came from so I'll keep looking for the link

Ingredients
4-5 lbs Pork butt/shoulder (we buy the loin)
1 T ground black pepper
1-2 teas. cayenne pepper
2 T. chili powder
2 T. ground cumin
2 T. brown sugar
1 T. dried oregano
4 T. paprika
2 T. salt
1 T. granulated sugar
1 large onion (we leave this out)
BBQ sauce

Combine all ingredients except onion in bowl, rub onto pork. Place onions and pork in a gallon sized freezer bag, seal bag and place in freezer. When ready to use thaw overnight. Empty the contents out of the bag and into crock pot. Cover and cook on low 8-10 hours. Shred pork with 2 forks, add BBQ sauce if preferred. Cook on low additional 30-45 minutes with BBQ sauce.

*we don't ever add onions and we add the BBQ sauce at the end and have cooked it frozen for 6 hours before. One of our favorites!

Teriyaki Chicken

SLOW COOKER TERIYAKI CHICKEN

This Slow Cooker Teriyaki Chicken recipe is simple to make, full of great flavor, and made with natural sweeteners.

PREP TIME: 10 MINS

COOK TIME: 4 HOURS 10 MINS

TOTAL TIME: 4 HOURS 20 MINS

INGREDIENTS:

• 2 lbs boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1/2 cup chopped white onion
• 1/2 cup honey
• 1/2 cup soy sauce (use low-sodium if desired)
• 1/4 cup rice wine vinegar
• 1 Tbsp. chopped fresh ginger
• 1/8 tsp. freshly ground black pepper
• 1/4 cup cold water
• 3 Tbsp. cornstarch
• (optional toppings: sliced scallions and toasted sesame seeds)

DIRECTIONS:

Add the chicken breasts to the bottom of your slow cooker in a single layer.

In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger, and black pepper until combined. Pour the mixture on top of the chicken breasts. Cover slow cooker, and cook on high for 4-5 hours, or until the chicken is cooked through and shreds easily with a fork. Remove the chicken with a slotted spoon to a separate bowl and shred it using two forks. Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.

Meanwhile in a separate bowl, whisk together the cold water and cornstarch until the cornstarch is dissolved and no longer lumpy. Pour the cornstarch slurry into the teriyaki sauce mixture, and whisk to combine. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Remove from heat, and pour the sauce on top of the shredded chicken. Toss to combine.

Serve topped with scallions (green onions) and toasted sesame seeds if desired.

Link Here

Pepper Steak

Savory Pepper Steak

3 pounds of roundsteak but into ½ inch thick strips.

½ cup flour

1 tsp of salt

1 tsp pepper

1 large onion chopped

a few garlic cloves—Ilike to put 4-5 crushed into each bag

1 green pepperssliced

1 red peper sliced

2  16oz cans of tomatoes—I prefer Italian style

2 tbsp beef bouillon

4 tsp ofWorcestershire sauce

2 tbsp of steakseasoning

2 tbsp of steak sauce

Directions:  Toss steak strips in mixture of flour, saltand pepper.  Mix together beef boullion,Worcestershire sauce, and steak sauce and divide evenly into two bags.  Add remaining ingredients.  Cook on low 8 hours.  Serve with rice and a side salad.

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Chicken Fajitas

Slow Cooker Chicken Fajitas

Prep Time: 15 minutes

Yield: About 9 fajitas

Ingredients

• 2 lbs boneless skinless chicken breast halves
• 1 (14.5 oz) can petite diced tomatoes with green chilies
• 1 red, orange and green bell pepper, julienned
• 1 large yellow onion, halved and sliced
• 4 cloves garlic, minced
• 2 1/2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 3/4 tsp ground coriander
• 1 tsp salt
• 3/4 tsp pepper
• 2 Tbsp fresh lime juice
• 1 Tbsp honey
• For serving:
• Flour tortillas, sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Directions

• Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
• In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.
• Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).
• Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Sere warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
• Recipe source: Cooking Classy

Link Here

Chicken Pot Pie

Ingredients

• 3-4 frozen chicken breasts
• 2 cans condensed cream of chicken soup
• 4-5 medium potatoes, peeled and diced
• 2 cups frozen peas and carrots
• 1 Chicken bullion cube
• Salt and Pepper to taste
• Optional Seasonings: 1 bay leaf, 1 tsp dried parsley, 1 tsp onion powder
• ½ -1 cup shredded cheese
• 1 Recipe of Bisquik biscuits or 1 can of biscuits (or you can totally make yours from scratch. It’s just not as fast )

Directions

1. In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
2. Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
3. Prepare biscuits
4. Serve over biscuits
5. Top with shredded cheese.

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Creamy Ranch Chicken (with potatoes and carrots)

INGREDIENTS

1. 4 boneless skinless chicken breasts
2. 6 medium Russet potatoes, cut into 2-inch pieces
3. 2 cups baby carrots
4. 1 large (23 oz.) can condensed cream of chicken soup
5. 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
6. 1/2 cup milk
7. fresh chopped parsley (optional)

INSTRUCTIONS

1. Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
2. In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
3. Top each serving with fresh chopped parsley, if desired.

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Ranch Chicken Tacos

Ingredients:

3-4  chicken breasts
– 1 packet low sodium taco seasoning (I chose Mild)
– 1 packet Ranch seasoning mix
– 2 cups low sodium and fat free chicken broth
plus
– shredded lettuce
– pico de gallo or salsa
– light or fat free sour cream
– taco shells

Directions:
1. Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot.
2. Cook on low for 4-6 hours
3. Shred chicken with fork and let it soak up the broth.
Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.

Link Here

Pot Roast

Crock Pot Roast that makes it's own gravy

Ingredients

• 3 pounds beef roast (I like Sirloin tip)
• Pepper to taste
• 1 envelope dry onion soup mix
• 1 can cream of mushroom soup
• 1/2 cup water

Link Here

Chicken Coconut Curry

Description

This delicious chicken curry recipe is dairy-free, relatively low fat (no butter, cream or heavy yogurt!) and definitely hassle free. It couldn’t be easier to prepare. All the ingredients except the chicken are pulverized to form a creamy sauce in the food processor and poured over the chicken. Done!
The taste is the antithesis to the ease preparation. Mild but complex and deep with flavour. It is exceptionally yummy!

Ingredients

• 2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
• 1 whole Onion, Peeled And Halved
• 2 cloves Garlic, Peeled
• 1 whole Small Green Bell Pepper, Seeded And Quartered
• 1 can (156ml Can) Tomato Paste
• 1 can (about 400ml Can) Coconut Milk
• 1-½ teaspoon Salt
• 1 Tablespoon Curry Powder
• 1 Tablespoon Garam Masala (Indian Spice Mix)
• 2 whole Dry Red Chili Peppers (optional For Extra Heat))
• 2 Tablespoons Water
• 1-½ Tablespoon Cornstarch
• 1 bunch Coriander (optional, For Decoration)

Link Here

Preparation Instructions

1. Place chicken cubes inside the slow cooker.
2. Place therest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

Steakhouse Chili

Steakhouse Chili

Prep Time: 5 minutes

Cook Time: 8 hours

Total Time: 8 hours, 5 minutes

Yield: Serves about 6

Ingredients

• 1 to 1 1/2 pound cubed sirloin, or stew meat
• 4 cups water
• 1/2 1.1 ounce packet au jus mix (just eyeball it)
• 1 1.25 ounce taco seasoning packet
• 6 ounce can tomato paste
• 2 15 ounce cans kidney beans (drained)
• 1 16 ounce container fresh salsa (in refrigerated section of store, not too chunky, I use Reser's Restaurant style)
• 1 bag fritos (10 1/4 ounce size bag is more than enough)

Instructions

1. In your slow cooker, add 4 cups water a half packet of au jus mix, taco seasoning packet, and tomato paste.
2. Whisk until smooth.
3. Add stew meat, or sirloin, and drained kidney beans.
4. DO NOT ADD SALSA YET!
5. Cook on low for 8 to 9 hours.
6. Stir in fresh salsa.
7. Cook for 20 minutes longer, just enough to warm it up again.
8. Serve with fritos on top.
9. If the chili is too salty for your taste, add some water at the end of cooking time.

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