SLOW COOKER CHICKEN PARMESAN

PREP TIME

5 mins

COOK TIME

6 hours

TOTAL TIME

6 hours 5 mins

Author: Judith Hannemann

Serves: 4-6

INGREDIENTS

• 1 bag (26-32 oz) frozen fully cooked breaded chicken strips or nuggets (see NOTES)
• 8 oz sliced mozzarella cheese
• Sauce:
• 1 can (28 oz) petit diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp pepper
• 1 tsp oregano
• 1 tsp basil
• ¼ cup brown sugar (see NOTES)

Instructions

1. Spray the crock with non-stick spray.
2. Mix all sauce ingredients in the crock pot. I used a 5 quart round crock pot.
3. Cover and cook on low 4-6 hours, high 3-5 hours--add the chicken the last hour of cooking.
4. Place slices of cheese on top about 15 minutes before you plan to serve.

NOTES

Omit the sugar if you like a tart sauce. I like a sweet sauce and ¼ cup brown sugar does it for me. If you prefer a less sweet sauce, use 2 tbs brown sugar.

Don't use frozen chicken made from "chopped and formed" chicken. Make sure they are real, unprocessed chicken breast meat.

You might want to consider using a liner when making this. I sprayed but still had hard baked-on food that only a Brillo pad would remove.

Original Recipe Here

Crock Pot Roast

To Die For Crock Pot Roast

Ingredients
A good cut of beef chuck for the roast itself;
this recipe calls for about 2 2.5-pound chucks,
but I usually just make one 2-3 pound piece.
Make sure that it is marbled and has lots of fat.
The better the cut, the more delicious the roast.
1 packet dry salad dressing – Italian
1 packet dry salad dressing – Ranch
1 packet dry Brown Gravy
½ cup of water

Recipe Here

Mississippi Chicken

Crock Pot Mississippi Chicken

 Course Main Course

 Cuisine American

 Prep Time 5 minutes

 Cook Time 6 hours

 Total Time 6 hours 5 minutes

 Servings 6

 Calories 800 kcal

 Author Brandie @ The Country Cook

Ingredients

• 3 lbs boneless, skinless chicken breasts
• 1 packet au jus gravy mix
• 1 packet ranch dressing mix
• 1/2 cup salted butter (1 stick)
• 6 peperoncini peppers

Instructions

1. Add chicken breasts to the bottom of the slow cooker.
2. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken.
3. Then, top with stick of butter.
4. Cover and cook on low for 6-8 hours.
5. The chicken will produce its own juices so you don't have to add any other liquid to this.
6. When it's ready, take a couple of forks and shred the chicken.
7. It will be very tender.

Recipe Notes

Any chicken will work for this recipe. We like to serve this up on sub rolls but you can serve this however you prefer.

Recipe Link Here

Smothered Pork Chops

Crock Pot Smothered Pork Chops

 Course Main Course

 Cuisine American

 Prep Time 10 minutes

 Cook Time 6 hours 30 minutes

 Total Time 6 hours 40 minutes

 Servings 4

 Calories 436 kcal

 Author Brandie @ The Country Cook

Ingredients

• 4 bone-in pork chops
• 1 oz packet onion soup mix
• 1 14 oz can chicken broth, low sodium
• 1 10.5 oz can cream of chicken soup, low sodium
• 1 oz packet dry pork gravy mix
• 1 tsp garlic powder
• To thicken gravy:
• 3 tbsp cornstarch
• 3 tbsp cold water

Instructions

1. In a 5-6 quart oval slow cooker, combine onion soup mix, chicken broth, cream of chicken soup and pork gravy mix.
2. Whisk together until combined.
3. Season both sides of the chops with a little bit of garlic powder.
4. Place pork chops into the slow cooker.
5. Do your best to spread them out and cover with the gravy mixture.
6. Cover and cook on low about 4-6 hours.
7. Just before the pork chops are done - whisk together the corn starch and cold water in a small bowl. Once it is smooth, pour it in with your pork chops in the slow cooker and stir gently.
8. Cover and switch the slow cooker to high and cook for another 30 minutes (until gravy has thickened.)

Recipe Notes

Serve with mashed potatoes.

Recipe link Here

Pulled Pork

PULLED PORK IN A CROCK POT

INGREDIENTS

• 3 tablespoons paprika
• 1 tablespoons salt
• 2 teaspoons pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ½ teaspoon thyme dried
• ½ cup honey
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 onion peeled and cut in half
• 3 pounds pork shouldercut in half
• 
  
• INSTRUCTIONS

1. In a medium size mixing bowl, mix together the first six ingredients (all of the spices) with a fork.
2. Pour in the honey, vinegar, and olive oil and stir to form a paste.
3. Place the onion in the bottom of the slow cooker. Top it with the 2 pieces of pork and then pour the honey paste over all sides of the pork pieces. It’s okay if some of it (or a lot of it) just drips down to the bottom.
4. Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.
5. Serve warm with fixings like homemade cole slaw and cornbread. My husband also likes his dipped in a little hot sauce. Refrigerate or freeze the leftovers.

Original Recipe Here