4 lb roast (chuck was on sale)

- trimmed the fat, then floured the roast and browned it in some olive oil. Threw it in the crock pot.

 

 

Mixed together:

2 cans cream of mushroom soup

1 packet onion soup mix

1 1/2 cups beef stock

1 Tbsp flour

 

Poured all of that over the roast

 

Added:

1 jar of pearl onions (drained)

1 lb baby carrots

 

Set the crock pot for 8 hours.

 

Will make some mashed taters when I get home.

 

Yum!

(3) Skinless Boneless Chicken Breasts

(1/2) onion, chopped

(2) cloves garlic, minced

(1/2) cup honey

(1/2) cup low-sodium soy sauce

(4) Tbsp tomato puree

(2) Tbsp toasted sesame seeds

(2) tsp sesame oil

 

(3) tsp cornstarch

(1/4) cup water

 

(2) cups chopped broccoli

(3) cups cooked rice

 

 

Place the chicken breasts in slow cooker. Combine the onion, garlic, honey, soy sauce, tomato puree, and sesame oil in a bowl, mix, and then pour over the chicken. Cook on low for 5-6 hours. Turn at least once to make sure that everything cooks through.

 

After the chicken has cooked through, remove from the sauce and shred with forks. In a small separate bowl, mix the 1/4 cup of water and cornstarch together, and then stir it into the sauce in the crockpot before placing the shredded chicken back in with the sauce.

 

Cook the rice and broccoli while the shredded chicken and sauce cook back together. Serve by placing a bed of rice on a plate, adding broccoli on top, and then cover over the broccoli and rice with chicken. Sprinkle with toasted sesame seeds.

(3) Skinless Boneless Chicken Breasts

(1/2) onion, chopped

(2) cloves garlic, minced

(1/2) cup honey

(1/2) cup low-sodium soy sauce

(4) Tbsp tomato puree

(2) Tbsp toasted sesame seeds

(2) tsp sesame oil

 

(3) tsp cornstarch

(1/4) cup water

 

(2) cups chopped broccoli

(3) cups cooked rice

 

 

Place the chicken breasts in slow cooker. Combine the onion, garlic, honey, soy sauce, tomato puree, and sesame oil in a bowl, mix, and then pour over the chicken. Cook on low for 5-6 hours. Turn at least once to make sure that everything cooks through.

 

After the chicken has cooked through, remove from the sauce and shred with forks. In a small separate bowl, mix the 1/4 cup of water and cornstarch together, and then stir it into the sauce in the crockpot before placing the shredded chicken back in with the sauce.

 

Cook the rice and broccoli while the shredded chicken and sauce cook back together. Serve by placing a bed of rice on a plate, adding broccoli on top, and then cover over the broccoli and rice with chicken. Sprinkle with toasted sesame seeds.

 

The leftovers are darn-near just as good for lunch.

Made the crock pot lasagna over the weekend very good; I will post

the recipe once I get back home.

I've got one that the wife and I love.

You can change the amount depending on how many people you are serving.

 

We use (makes 6 huge enchiladas):

1.5 lbs of stew meat

2 bell peppers

1 onion

2 cans spicy enchilada sauce

1 pack taco seasoning

 

Slice onions and bell peppers. Throw all ingredients in the slow cooker and mix. Cook on low for 8 hours or high for 5 or so.

 

You'll also need burrito sized tortillas, potatoes, shredded cheese and anything else you like in an enchilada ( I but black olives, cilantro and jalapenos in mine).

 

We chop our potatoes and fry them on low with a little oil. Not really even a fry, just enough to get them soft.

 

Spoon some of the stew meat onto a tortilla, use a fork to break it up a little (makes it easier to roll). Add the peppers and onions, cheese, potatoes and whatever else you like.

 

Roll up your enchilada and place it in a greased baking dish. When all your enchiladas are in the dish, top them with some of the sauce left in slow cooker and more cheese if you like. Bake them at 400 degrees until the cheese is melted.

 

These are very, very good.

 

I think the next time we make them I may add the potatoes and jalapenos to the slow cooker and cook them with everything else. I'll let you all know how they turn out !

 

This week I used a pork tenderloin, cubed, instead of stew meat with the above recipe.

 

Delicious...

Anyone use slow cooker liners ?

 

Started using them a week or two ago, I won't cook without them now.

Anyone use slow cooker liners ?

 

Started using them a week or two ago, I won't cook without them now.

I have tried them. They are great. Problem is I forget about them until after I have dumped in all the ingredients.

Liners are good $ spent. I forget to buy them as well.

This week I used a pork tenderloin, cubed, instead of stew meat with the above recipe.

 

Delicious...

 

I used 3lbs of pork butt and really liked the results.

Making a pot of my Calico Beans this weekend.

 

Technically this is a side dish, but if you make a skillet of corn bread to go with it: it's a meal.

 

1 lb. ground beef

1/2 lb hot Italian sausage (you can use mild if you're a sissy):lol2:

1/2 lb. bacon chopped up

1 really large onion, chopped up

1 tsp. dry mustard

1 Tbsp prepared mustard

2 Tbsp apple cider vinegar

1/2 c. brown sugar

1/2 c. catsup

Couple shots of Worcestershire sauce

Couple of shots of hot sauce (totally optional, but I like it)

2 cans pork & beans

1 can butter beans

1 can pinto beans

1 can red beans

 

Brown off all of the meats and onions. I cook the bacon separately, but the sausage, beef, and onions I just cook together in a big skillet.

 

Drain the fat from the meats. Throw everything in the crock pot, and give it a good stir. I don't drain anything. I set my crock pot on 8 hours so it cooks low, it's ready in 6, but it won't hurt it at all to go the full 8.

 

Make up a skillet of corn bread and you are ready.

 

I like to top it with some cilantro when I put it in the bowl. A lot of folks like to top it with scallions.

 

When you say "couple shots", are you just meaning a few squirts from the bottle, or actual shot glasses worth?

When you say "couple shots", are you just meaning a few squirts from the bottle, or actual shot glasses worth?

 

Squirts from the bottle

We were trying to come up with dinner ideas for tomorrow, so we raided the freezer for ideas. We had a frozen boneless pork loin in there, so I've got it sitting in the crock pot with some chunks of pineapple we had left from a fresh pineapple my wife cut up over the weekend. Going for "Hawaiian Pork". Added in a chopped onion, a bag of baby carrots, a few chopped celery stalks, a couple of quartered sweet potatoes, a half cup of brown sugar, a half cup of apple cider vinegar, a half cup of soy sauce (I always go with reduced sodium soy sauce), a half cup of dry red wine, and some salt & pepper. I'll let you know how it turns out tomorrow evening.

My wife found the easiest chicken recipe the other day; chicken breasts, sprite, brown sugar, and salt. The lack of a strong spice allows you to do anything with the chicken. My daughter had a bbq chicken sandwich, the wife had a wrap, and I had tacos.

Glad this is back to the top, wife just said to me it was time for me to get the slow cooker going again.

White Chicken Chili

 

4 or 5 chicken breasts

A jar of salsa (choose your heat)

Cup or can of chicken stock (depends how thick you want it)

3 cans of Great Northern Beans

The salsa is the key flavoring ingredient, so use a good one.

 

 

My favorite that we make is Pork Barbacoã. It's one of my wife's Skinny Taste (something like that) recipes. Pork Loin, garlic powder, Coke Zero, chipotle peppers in adobo sauce, green chilies, etc. Gotta cook the pork loin all day in the Coke with a little water and garlic powder. Then shred and put in everything else the last hour or two. It makes awesome tacos or burritoes, or just a standalone meat.

 

I put this in the crockpot this morning before leaving for work. I also added some Jalapenos for a little more kick.