I have a large crock pot so I usually use a 6-7 lbs pork butt.

 

1 teaspoon each

Chili powder

Ground mustard

Salt

Cumin

Black pepper

Some people add garlic, I don't

 

2 teaspoons each

Sugar

Paprika

 

4 tablespoons liquid smoke

1/4 cup water

2 medium onions

 

Quarter the onions, no need to peel, and throw them in the crock pot.

Add the water and 3 tablespoons of liquid smoke.

Rub the other tablespoon of smoke onto the butt.

Mix all of the spices together and thoroughly coat the butt. I use all of it.

Place in crockpot on top of the onions.

Set on low for 8-10 hours.

 

I usually put it on before I go to bed. Then unplug it in the morning. I let it sit in it's juices for a couple of hours to cool.

Once cooled a bit, remove the meat, seperate the good meat from the fat.

Add your favorite Barbie sauce.

I strain the juice and use it for a base for my own Barbie sauce.

When I make white chili in the slow cooker I put the breasts in whole before work. When I get home I shred them as its easier once they've cooked. Get ready, go for a run and after I get back the shredded chicken has been in long enough for all the awesome juices to have set in.

Here was my supper:

 

Crockpot

Chicken with Salsa (C1)

 

Recipe Author: Diane

Archer

 

2 pounds (32 ounces) chicken breasts, boneless and

skinless

1 cup salsa, homemade or purchased

1 cup petite diced canned

tomatoes (choose low-sodium)

2 tablespoons Taco Seasoning

1 cup onions,

diced fine

1/2 cup celery diced fine

1/2 cup carrots, shredded

3

tablespoons sour cream, reduced fat (or plain greek yogurt)

 

Just throw

everything in your crockpot for 6-8 hours!

 

Also, cut some of that sodium

by making your own taco seasoning!

 

Makes 8 servings .

 

Per

serving:

Calories 164.9

fat 2.5g

sodium 253.3

carbs 7.3g

protein

27.6

 

17 Day Diet Gal: Chicken

 

Very tasty. I put it over brown rice.

 

I make something very similar. Use it for a variety of things but my favorite is enchilada fillings.

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.

The pork barbacoa sounds awesome. Going to have to try it soon.

I tried this a while back...it's a very tasty and very juicy pulled pork recipe. If you like thicker "saucy" pulled pork, you might try gradually adding in some corn starch or flour at the end to thicken it up though.

 

http://bluegrasspreps.com/bluegrasspreps-coms-break/who-has-good-208340.html#post3896106

 

This one is in the slow cooker right now. Hope it turns out.

 

It's the summertime feeding frenzy here. Kids out of school so they are home eating all day. Their friends are over, and they eat all day. Not complaining though, life is good.

Here is the easiest mexican dish

 

Throw frozen...yes frozen....chicken breasts into crock pot

Dump 1 can of favorite salsa over it

Dump 1 can of corn over it

Dump 1 can of bean over it.....

 

Cook

 

20 minutes before eating, melt 1 rectangle of cream cheese over chicken breast......

 

Enjoy it with sides, or I like to put it in taco and burrito shells....

 

You will never go to chipotle again

Here is the easiest mexican dish

 

Throw frozen...yes frozen....chicken breasts into crock pot

Dump 1 can of favorite salsa over it

Dump 1 can of corn over it

Dump 1 can of bean over it.....

 

Cook

 

20 minutes before eating, melt 1 rectangle of cream cheese over chicken breast......

 

Enjoy it with sides, or I like to put it in taco and burrito shells....

 

You will never go to chipotle again

 

How long do you cook it? Low or high setting? Thanks.

Looks like a slow cooker day.....got some great ideas from this thread. Thanks, BGP!

Looks like a slow cooker day.....got some great ideas from this thread. Thanks, BGP!

 

What times dinner? Ill bring the beer, lol.

One thing I realized is that white meat chicken breasts do not do well in a slow cooker. Still a relative novice with the slow cooker but I love it.

One thing I realized is that white meat chicken breasts do not do well in a slow cooker. Still a relative novice with the slow cooker but I love it.

What about the dark meat chicken breasts? :lol:

One thing I realized is that white meat chicken breasts do not do well in a slow cooker. Still a relative novice with the slow cooker but I love it.

 

They work fine for me. What are you doing?

Here is the easiest mexican dish

 

Throw frozen...yes frozen....chicken breasts into crock pot

Dump 1 can of favorite salsa over it

Dump 1 can of corn over it

Dump 1 can of bean over it.....

 

Cook

 

20 minutes before eating, melt 1 rectangle of cream cheese over chicken breast......

 

Enjoy it with sides, or I like to put it in taco and burrito shells....

 

You will never go to chipotle again

 

This is so good--and so easy! That cream cheese really add a nice final touch. I served over rice, so it was like a Chipotle bowl. I used a mild salsa the first time. I'm going to kick it up a notch the next time.

This is the easiest slow cooker recipe ever!

 

3 pound chuck roast

sliced onion

16 oz jar of pepperoncinis

 

Dump the onion and the whole jar of the pepperoncinis on top of the chuck roast and cook 10 to 12 hours on low. Slice the meat and serve on hoagie buns with the pepperoncinis and a slice of provolone or swiss. This is so easy and so good. Good without the onion, too, if you prefer.

 

Awesome! Everybody LOVED this one.

Thanks for making me hungry this early in the morning.