I have a lot of people coming over for the UK game and fantasy baseball draft. Got this going for it. So dang good!

 

It is one of my favorites.

I do a buffalo chicken dip. Really easy and GREAT on a salad.

 

*4-6 Boneless skinless chicken breasts - frozen (We use Tyson)

* 1 packet of Hidden Valley dip mix poured on top of chicken breasts

* 1 tablespoon of butter

* 1 regular size bottle of Frank's Red Hot Wing sauce

* Heat on low for 8 hours then pull apart with forks

* Add 1 block of cream cheese in 1/4 increments mixing and allowing to fully melt prior to next increment

* Once all cream cheese is melted serve and eat.

 

Good on salad, nachos, buns, taco shells, and any other way you can think. Heats up great also.

Made this one last week and it turned out really well. Got up and started it in the morning before I left for work...it was nice not to have to fire up the stove in the evening whith the outside temps in the high 80s.

 

Pepper Steak

 

2 pounds beef sirloin, cut into 1" to 1-1/2" cubes

2 green bell peppers, julienned

2 medium shallots, chopped

1 bunch fresh dill (you need to go with the fresh dill)

1/3 cup dry red wine

1/4 cup low sodium soy sauce

3 tablespoons sweet and/or smoked paprika

2 tablespoons olive oil

1 tablespoon cornstarch

2 teaspoons fresh ground black pepper

2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon ground mustard

1 teaspoon white sugar

1 cube beef bouillon

 

Add the olive oil and sirloin to a large skillet on medium-high heat and brown the sirloin. Sprinkle the cornstarch onto the sirloin once it has browned and mix until it is evenly coated on the meat, and then put the sirloin in the crock pot. De-glaze the pan with the red wine and add to the crock pot as well. Add remaining ingredients to the crock pot and cook on low for 4-6 hours. Shred a sprig of dill into each bowl and add a dollop of sour cream if you'd like (I recommend the sour cream). Also goes well over a small pile of white rice.

Edited June 1, 201610 yr by Colonels_Wear_Blue

Ok this past weekend's tailgate included a slow cooker again.

 

I took a 6lb roast beef (what ever is on sale - I used a bottom round)

 

Removed the bulk of the fat and put the roast in the crockpot.

 

Mixed together:

2 14oz cans of beef broth

1 16oz jar of peperoncini rings juice and all. I diced it up very fine.

1 8oz jar of Italian Giardiniera (drained). I rough diced these to leave them pretty chunky.

2 envelopes of zesty italian salad dressing mix

 

Poured all of that over the meat, put the lid on, and set on low for 12 hours.

 

-Took the meat out and shredded it all up.

-Skimmed the fat off of the juice(wasn't much), and pulled out about 1/3 of the juice out for dipping.

-Put all of the meat back in the crockpot to keep it hot.

-Got some of those long french loaves from Kroger. Baked them right on the grill.

-Sauteed up some sweet peppers and some hot peppers.

-Cut the loaves into 4 sandwich size rolls.

-Sliced open a piece of crusty bread, stuffed it with beef, peppers of choice, and shredded cheddar cheese. Had little bowls of juice for dipping.

 

Dang that was good.

About to put this on for tonight! Never gets old

Take a small ham and poor coca-cola over it and occasionally spoon some of the juices over it during the process. Enjoy.

About to put this on for tonight! Never gets old

 

Thanks for the praise FKW.

 

It is an absolute favorite of the CWF tailgate clan.

Slow Cooker Pineapple Chicken:

 

Ingredients:

 

 

• 1 cup pineapple juice
  
• 1/2 cup chicken broth
  
• 1/4 cup brown sugar, packed
  
• 3 tablespoons reduced sodium soy sauce
  
• 3 cloves garlic, minced
  
• 12 bone-in, skin-on chicken thighs
  
• 1 (20-ounce) can pineapple chunks, juices reserved*
  
• 2 tablespoons cornstarch
  
• 1/2 teaspoon sesame seeds
  
• 2 tablespoons chopped fresh parsley leaves
  

 

Directions:

 

 

1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
   
2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
   
3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
   
4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
   
5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
   
6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
   

 

 

Slow Cooker Pineapple Chicken:

 

Ingredients:

 

 

• 1 cup pineapple juice
  
• 1/2 cup chicken broth
  
• 1/4 cup brown sugar, packed
  
• 3 tablespoons reduced sodium soy sauce
  
• 3 cloves garlic, minced
  
• 12 bone-in, skin-on chicken thighs
  
• 1 (20-ounce) can pineapple chunks, juices reserved*
  
• 2 tablespoons cornstarch
  
• 1/2 teaspoon sesame seeds
  
• 2 tablespoons chopped fresh parsley leaves
  

 

Directions:

 

 

1. In a large bowl, combine pineapple juice, chicken broth, brown sugar, soy sauce and garlic.
   
2. Place chicken thighs into a 6-qt slow cooker. Stir in pineapple juice mixture. Top with pineapple chunks and reserved juices.
   
3. Cover and cook on low heat for 5-6 hours or high for 2-3 hours, basting every few hours.
   
4. In a small bowl, whisk together 1/4 cup water and cornstarch. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until sauce is thickened.
   
5. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
   
6. Serve chicken immediately, garnished with sesame seeds and parsley, if desired.
   

 

 

 

I think I will be making this soon. Looks excellent.

I have not tried the slow cooker version of Kalua Pig, but the Instant Pot pressure cooker version was very good and very simple to make.

 

Slow Cooker Kalua Pig

 

5 pound Boston butt roast bone-in or out—it doesn’t matter)

3 slices of bacon

1½ tablespoons of Alaea Red Hawaiian Coarse Sea Salt (or ~1 tablespoon of Alaea Red Hawaiian Fine Sea Salt)

5 peeled garlic cloves (optional)

It didn't start out in the slow-cooker, but I can assure you it was slow-cooked all along its path.

 

I had a lot of leftover BBQ pork from the SB party — I made a bunch of extra for this. I took 2 cans of the Las Palmas (or whatever it's called) green ench sauce, a can of tomatoes/green chiles, some of my personal stash of dried jalapeno and habanero, and 3lbs of pulled pork (smoked 13hrs).

 

Reduced it way down in the pan to help bust up the big chunks of pork. Now I'm reheating in the crock pot for burritos, and it's perfect.

Not sure if I posted this one here before but one of my easy favorite ones:

 

Buffalo Chicken sliders

 

Bag of frozen chicken

16 oz bottle of wing sauce

Garlic

Some butter

Packet of ranch dressing mix

 

Cook on low 4-5 hours. Take chicken out and shred it and return to slow cooker for an hour to let everything soak in. Serve on a hoagie roll with some blue cheese or ranch. One of my favorites.

I bought a 2 pound london broil top round roast on manager's special at the grocery last week. Pulled it out of the freezer yesterday, thawed it, and cut it into stew meat chunks last night. I've got a double-batch of this one set up in the crock pot for when I get home this evening: [U]Beef Stroganoff[/U] 1 pound of beef top round, cut into 3/4" stew chunks 1 (8 ounce) package sliced fresh mushrooms 1 (8 ounce) container low-fat sour cream 1 cup chopped onion 1 cup beef broth 1/3 cup all-purpose flour 3 cloves garlic, minced 2 tablespoons Dijon mustard 1 tablespoon dried parsley flakes 3/4 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried dill 1) Place stew meat, mushrooms, onion, garlic, Dijon mustard, parsley flakes, salt, pepper, and dill into a crock pot and stir well. 2) Place all-purpose flour in a small bowl, and gradually add in beef broth, whisking them together to mix until they're well blended. 3) Add flour/broth mixture to the crock pot and mix well. 4) Cover, and cook 7-8 hours on low. 5) 10 minutes before serving, turn off crock pot and remove lid. Stir in sour cream after the 10 minutes have passed, and serve over egg noodles.

My wife made a pretty awesome chicken dish in the crockpot this past Thursday:

 

(1) 8 oz tub sour cream & onion cream cheese. She used the 1/3 fat version to keep it a little healthier.

(1-1/2) tablespoons of butter/margarine

(1) 10.75 oz can of condensed golden mushroom soup (regular cream of mushroom works fine too...golden mushroom just has a little more taste to it)

(4) chicken breasts

(1) Italian seasoning packet

 

Combine the cream cheese, Italian seasoning packet, butter and mushroom soup in a bowl, microwave them for about 90 seconds until you can mix them all together. Put the chicken breasts in the crockpot and pour the other ingredients over the chicken. Cook on medium setting for about 8 hours. Goes well over rice or noodles. Crazy good.

Made this last night for the first time in a good while. I'd forgotten how good it is for how ridiculously easy it is.

 

We have this one going today. Pretty excited to get home and try it.

I got my mom to give me her recipe for crock pot chicken corn chowder last week. It's about as easy as it gets to make, and it was a pretty regular in the winter-rotation in our house when I was growing up. Getting ready to have some for dinner right now.

 

Chicken Corn Chowder

 

3 (10 ounce) cans chicken breast chunks, drained

3 (14.75 ounce) cans cream corn

3 (10.5 ounce) cans cream of potato soup

3 (10.5 ounce) cans milk - use the empty potato soup cans to measure out milk.

1 teaspoon ground black pepper

1/2 teaspoon ground mustard

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

Salt, to taste

 

Drain the cans of chicken, and dump into the crock pot along with all of the other ingredients, mix to combine, and cook on low for 4 hours.

One of my favorites, Fiesta Chicken

 

3 chicken breasts

1 can diced tomatoes with green chiles

1 can whole kernel corn, drained

1 can black beans, rinsed and drained

1 8 oz. block cream cheese

garlic salt

cumin

 

Season the chicken with the garlic salt and cumin. I use a lot of cumin! Add the other ingredients on top. Cover and cook on low for ten hours or on high for six hours. Shred the chicken and mix. Serve on rice. Add cilantro and salsa for extra flavor.