Carnitas

Carnitas

From: The Noshery

3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)

In a crock pot combine all ingredients and stir.    Arrange the pork so it sits as a single layer on the bottom of the pot.  Turn crock pot on high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results. 
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

Chicken Azteca

This dish really does look kind of gross, but it is oh so yummy. And let's be honest when a dish this yummy is also so quick and simple to make, you know you'll be making it again and again.Chicken Azteca

From: What We've Got Cookin'

2 (15 oz.) cans black beans, drained
4 cups frozen corn kernels (you can use canned corn too, if that's what you've got)
2 cloves garlic , minced
1 tsp. cumin
2 cups chunky salsa, divided
10 boneless skinless chicken breast halves (as always, I'm cheap and used about 1-1.5 lbs.)
2 (8 oz.) pkgs. cream cheese, cubed
add seasonings or salt as desired (I added salt and pepper)
Cooked rice
Shredded Cheddar cheese

Combine beans, corn, garlic, cumin, and half of the salsa in your crockpot. Arrange chicken breasts over top. Pour remaining salsa over the top of the chicken. Cook on high for 2 – 3 hours or on low for 4 – 6 hours.

Remove chicken and cut it in to bite sized pieces or shred. Return to crockpot. Stir in cream cheese, cook on high until cream cheese melts. Spoon chicken and sauce over cooked rice. Top with shredded cheese.

Applesauce BBQ Shredded Pork

Marvelous, Simply Marvelous!Applesauce BBQ Shredded Pork

From: Real Mom Kitchen

1 (3 lb.) pork loin
1 cup apple juice
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I reduced this to 1 1/2 cups and it was still plenty sweet)
6 Tbs. lemon juice
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon

Place pork loin in the crock pot and pour apple juice over top. Cook on low for 8 hours.

Meanwhile, prepare sauce. In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat.

Remove pork from crockpot and shred. Discard any juices left in the bottom of the crock pot. Place meat back in the crockpot. Add sauce and heat until warmed through.

Mom's Pot Roast

I love my mom's pot roast. I usually put it in the oven but I decided to try it for once in the crock pot. I will never be able to go back to making it in the oven. And this is the most moist yumminess ever.
Mom's Pot Roast

From: Mom Solter

1 Chuck Roast
1 can cream of mushroom soup
1 can milk (just take your soup can and fill it with milk)
1 pkg. onion soup mix
8 oz. pkg. sliced mushrooms

Mix together soup, milk, onion soup mix and mushrooms. Pour over roast in crock pot. Cook on low for 8 or more hours. The longer you cook it the more tender it will be.

Angel Chicken

This recipe is supposed to be a slow cooker one, but I thought that I could make it on the stovetop in less time, so I will include the crockpot directions and how I made it.Angel Chicken

From: Kraft Food and Family Magazine, Spring 2009

4 oz. cream cheese, softened
1 can (10 3/4 oz.) cream of mushroom soup.
1/4 cup Kraft Tuscan House Italian dressing
1/4 cup white wine
1 1/2 boneless skinless chicken breasts, cut into bite-sized pieces.
1/2 lb. angel hair pasta,uncooked
2 Tbs. fresh parsley, chopped

Beat cream cheese, soup, dressing and wine with a whisk until blended: Pour over chicken in slow cooker. Cover and cook on high for 2-3 hours or on low for 4-5 hours. (I used a mixer and combined all of these ingredients in a small bowl. I cooked the chicken in a frying pan in a little oil seasoned with a little salt and pepper. When the chicken was done, I poured the cream cheese mixture over top and heated and stirred until it was the right consistency.)

Cook pasta as directed on package about 15 minutes before chicken is done; drain. Serve topped with chicken mixture and parsley.

Garlic Chicken Farfalle

This doesn't look like much but it was fabulous. Definitely a busy day crockpot meal.Garlic Chicken Farfalle

From: Real Mom Kitchen

1 lb. Bowtie pasta (obviously I used penne because it is what I had.)
1 cup heavy whipping cream
3-4 chicken breast
2-3 cloves garlic, minced
1 Tbs. pepper (I think I used a tad bit less)
1/2 cup butter
1 lb. bacon,cooked and crumbled (this seemed like way too much, so I used less)
1 cup shredded parmesan cheese
1 (12 oz.) bottle Lawry's Mesquite marinade with lime juice

In the crockpot, cook chicken and marinade on low heat for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a bit and shred. Set a side.

About a half hour before serving, boil the pasta.

In a small saucepan, melt butter. Add garlic, cream, pepper, parmesan and curmbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta. Add chicken and stir to combine. Sprinkle a little bit more shredded parmesan cheese on top.

Lemonade Chicken

This is a really good and flavorful crockpot dish. We just love it.Lemonade Chicken

From: Unknown

4-6 chicken breasts, cut into strips
3/4 cup frozen lemonade concentrate
3 Tbs. ketchup
2 Tbs. brown sugar
1 Tbs. vinegar
2 Tbs. cornstarch
2 Tbs. water
Minced onion, garlic powder, salt and pepper and thyme, to taste

Put chicken in the crockpot. Mix the remaining ingredients together and pour over chicken. cook for 4 hours on high or 6 hours on low. Serve over rice.

Apple Cinnamon Pork Roast

This was good, but I was in a hurry so I didn't leave it in the crockpot as long as I should have. I think that a little bit more time would have allowed the flavors to meld a bit more. Next time I will definitely serve this over rice.Apple Cinnamon Pork Roast

From: Crockpot365

2-3 lb. pork loin roast
1 onion, sliced in wedges
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1 cup apple cider or juice
1 Tbs. lemon juice
3 granny smith apples, chopped
1 (16 oz.) bag coleslaw mix
1 Tbs. apple cider vinegar
3 Tbs+ butter
1/2 cup + brown sugar

Put onion wedges intot he bottom of your crockpot, and put the meat on top. Sprinkle dry spices on all sides of the meat. Add the apple juice and lemon juice. Cover and cook on low for 6-8 hours or high for 4-6 hours. 20-30 minutes before serving, remove the meat from the crockpot and shred. Put the chopped apples and bag of coleslaw into your crockpot.(I didn't use the entire bag...it just seemed like too much. I probably left 1 1/2 cups in the bag) Add the cider vinegar. stir. Add the pork back to the crockpot. Salt and pepper to taste.

(The recipe called for something a little bit different, but it was much easier to do it the way I did and turned out a good result. I just made up the quantities to what seemed good so feel free to do more or less.) In a small saucepan, melt butter. Stir in brown sugar. Stir until well combined and bubbly. Add to the crockpot and stir to encorporate. Cook for another 20-30 minutes. Serve over rice.

Crockpot Chicken

This is a yummy and super busy day meal.
Crockpot Chicken

2-4 chicken breasts
1/2 cup water
1 pkg. dry salad mix (ranch or Italian)
1 pkg. cream cheese, softened
1 cup milk
1 can cream of chicken soup

Place chicken (from frozen) in the crockpot. (I like to use a crockpot liner when I make this. It always seems to turn out better.) Pour seasoning package and water over chicken. Cook on low for 8+ hours or high 3-4 hours. During the last hour of cooking, combine cream cheese, chicken soup and milk. Shred chicken. Pour soup mixture over the chicken and mix. Cook for one more hour. Serve over rice or spaghetti. (We always serve it over rice)

Stuffed Green Peppers

This crockpot dish is fantastic. We love it for those busy days. I throw everything together and leave it for the day.

Stuffed Peppers

4-6 green peppers, tops removed, seeded
1 (10 oz.) pkg. frozen corn, partially thawed
1 lbs. ground beef, browned and drained
1 (8 oz.) can tomato sauce
1 cup shredded cheddar cheese
1 clove garlic, minced
1/2 cup onion, chopped
1/2 tsp. worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. or more ketchup

Wash peppers and drain well. Combine all remaining ingredients except for the ketchup. Stir well. Stuff peppers. Pour 3 Tbs. of water into stoneware to prevent the peppers from burning to the bottom. Pour ketchup over the peppers. Cover and cook on low 7-9 hours or high for 3-5 hours.

Sweet & Spicy Chicken for Tacos

These were so amazingly delicious. My children each had two. And begged for more. Next time I make them, I'm definitely doubling the recipe and freezing what is leftover, if any.

And in lieu of a picture of the food, you get a lovely picture of my stuffing my face with the food. Lucky you!



Sweet and Spicy Slow-Cooker Chicken
from Prudence Pennywise

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Personally, I like olives, green onions, lettuce, cheese, and lots of sour cream.

Slow Cooker Pulled Pork

This was great for one of those busy days that I just didn't feel like putting in the effort for dinner.Slow Cooker Pulled Pork

From: AllRecipes.com

1 (4 lb.) pork shoulder
1 (20 oz.) can/bottle root beer
1 (18 oz.) bottle of your favorite BBQ sauce (we love Sweet Baby Rays)
1 tsp. Salt
2 tsp. Pepper
1 tsp. Garlic Powder
8 Hamburger buns, split and lightly toasted (I was feeling way too lazy to toast the buns)

Create a spice rub by combine the salt, pepper and garlic powder. Rub the spices on the pork shoulder and place in the slow cooker. Poor the root beer over the meat.

Cover and cook on low until well cooked and the pork shreds easily, 6-7 hours. Drain.

Pull pork apart using the tines of two forks.

Stir in BBQ sauce. Serve over hamburger buns.

Beef Vegetable Stew

I really loved that this was a Crock Pot recipe, so I didn't have to think about it all day, which was great because I had a busy day. I served this with Wheat Rolls (store-bought, I'm not a bread maker-typically) and butter and it was delicious! Perfect for the fall weather I'm pretending we're having.



Beef Vegetable Stew
from That's My Home

2 lbs stew meat, cut into 1-inch cubes
3 cups peeled, cubed potatoes*
3 chopped carrots*
1-1/2 cups chopped onions*
2 cups tomato sauce
1 (10-3/4 oz) can beef broth, undiluted
2 cloves garlic, minced
1 Tbsp Dijon mustard
1 bay leaf
1-1/4 each tsp dried marjoram and thyme (optional)
1 tsp sugar
1/2 tsp each salt and black pepper
1 Tbsp cornstarch
1/4 cup chopped, fresh parsley

Combine all ingredients except cornstarch and parsley in a 3-quart or larger slow cooker. Cover and cook on Low setting for 9 to 10 hours. Stir occasionally.

Combine cornstarch with an equal amount water and stir until lump free. Add to stew and mix well. Cook for 1 more hour. Stir in parsley just before serving.

Note: Can use two packages of frozen stew vegetables in place of fresh vegetable is desired.

Crockpot Southwestern Chicken

This was unbelievably good and very filling! We're having the leftovers for dinner tonight and I'm so stoked.


Crockpot Southwestern Chicken from The Sisters' Cafe
1 small bag frozen corn
1 can rinsed, drained black beans
2-3 large chicken breasts
1- 16 oz jar of medium salsa
shredded cheddar
sour cream
tortilla chips
avocado
tomatoes
etc

Pour corn in the bottom of the crockpot. Place chicken on top. Cover with black beans and then pour the salsa on. Cook on high for 1 hour and low for 4 hours*. Shred chicken. Serve with toppings**.

*I forgot to throw this in the crockpot before church, so instead after we got home at 2p, I put it all in on HIGH for 4 hours. Turned out great.

** I had the stuff, so I made up a guacamole/pico de gallo mix using avocado, red onion, tomato, garlic, salt, lime juice and some cilantro. My husband LOVED it and I will definitely be making it again.