Crock Pot Fajitas

I made this with my delicious Penzeys Taco Seasoning and the amazing tortillas from Bountiful Baskets. DELICIOUS!  A new family favorite!

 
INGREDIENTS
1 lb. of Chicken Breasts
3 Peppers (Green, Red & Yellow) sliced
1 Onion sliced
1 Package of Taco Seasoning (1/4 c)
Flour or corn tortillas
Toppings - sour cream, cheese, guacamole, etc.

...INSTRUCTIONS
Slice peppers and onions then place them on the bottom of the crock pot
 
Put Chicken on top of peppers and onions

Sprinkle taco seasoning on the top

Cook on low for 6-8 hrs. (or high for 3-4)

The chicken looks burnt but it's just crispy. Shred everything up and mix in the juice.

Serve with tortillas and all the toppings - sour cream, guacamole, cheese, lettuce, etc.

Cafe Rio Sweet Pork

(www.yourhomebasedmom.com/cafe-rio-sweet-pork/)

Ingredients

• 2-3 lbs. boneless pork (carnitas, shoulder etc)
• 1 12 ox. can Coke
• 1/4 c brown sugar
• 1 10 oz. can enchilada sauce
• 2 cloves minced garlic
• 1 small can diced greenchileis
• 3/4 C brown sugar

Instructions

• Marinade pork for at least 2 hours or overnight in can of coke and 1/4 C brown sugar.
• Pour pork and liquid into crock pot and cook on low for 8 hours or high for 4 hours.
• Remove meat and shred. Discard liquid
• Put meat back in crock pot and add enchilada sauce, garlic, green chilies and brown sugar.
• Cook for 30-60 more minutes. If there is excess liquid drain some off.

Tasty Teriyaki Chicken (Crock Pot)

Time: 5 min. prep + 5-7 hours crock pot cooking 

Yield: 7 servings

Recipe from Jamie Cooks It Up!

5 chicken breasts (about 3 pounds)
1 1/2 C water
1 C brown sugar
1/2 C soy sauce
1 t granulated garlic (I used 1/2 t garlic powder)
1 t sesame oil (optional)
3 T corn starch + 4 T cold water

1. Spray the inside of your pretty crock pot with cooking spray. (I used a 4 quart crock)
2. Place 5 chicken breasts into the pot. If you are using chicken that has been frozen, be sure that it is completely thawed before you add it to the crock pot (or reduce water if using frozen breasts).
3. In a separate bowl combine 1 1/2 cups water, 1 cup brown sugar, 1/2 cup soy sauce, 1 t granulated garlic and 1 t sesame oil. Give it a nice stir to combine and then pour it over the top of the chicken. Cover the crock pot and cook on high for 4 hours, or on low for 7.
4. When the chicken is cooked through and easily shred-able remove it from the crock pot and place in on a plate.
5. In a small bowl combine 3 tablespoon of corn starch and 4 tablespoons of cold water. Pour it into the crock pot and stir it in thoroughly.
6. Take two forks and break the chicken breasts up a bit. I don't like to shred mine up too much, just enough that the sauce has a chance to spread through the chicken.
7. Place the chicken back into the crock pot and stir it around allowing the sauce to mix with the chicken.
8. Cover the crock pot and let the mixture cook and thicken for 30 minutes.
Serve over brown or white rice. Enjoy!

Applesauce BBQ Sauce Shredded Pork

http://realmomkitchen.com/428/applesauce-bbq-sauce-shredded-pork/


1 pork loin (around 3 pounds for use of all the sauce, you could also use any type of pork roast or even chops)

Sauce
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I used 1 1/4 c)
6 tablespoons lemon juice
1/2 teaspoon ground black pepper (I didn’t measure this I just did 10 grinds from my pepper grinder)
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon

Place pork loin in crock pot and cook on low for 8 hours. I didn’t use any liquid to add to mine, but next time I was thinking it would be good to cook it with a little apple juice. Remove from crock pot and shred. Remove any juice or fat let in crock pot. Place meat back in crock pot and add prepared applesauce bbq sauce. Heat until warm.


To prepare sauce:
In a medium saucepan over medium heat, mix applesauce, ketchup, brown
sugar, lemon juice, salt, ground black pepper, paprika, garlic powder
and cinnamon. Stirring frequently, bring mixture to a boil. Remove
from heat and use to bast the meat of your choice. (The recipe says the applesauce gives
the sauce a nice thick texture, and coats well on the meat and that the sweet
spicy flavor is excellent on chicken or pork.)

Slow Cooker Tamale Pie

This meal was easy to prepare and loved by all.  Definitely one we will make again!

From the Recipe Shoebox .

Ingredients
1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes 8 servings.
Enjoy! 

Kay's Kalua Pork

Per Kay:  Rub your pork with rock salt and pour in about a half bottle of Liquid Smoke. Cook for 4 to 6 hours depending on the size of your pork. After you shred the pork add a can of pineapple bits and cook for another hour.  Serve with rice and Macaroni salad, very Hawaiian!

I used a small pork loin roast (from Costco 4-pack - about 2 lbs) with approx. 1/3 bottle of Liquid Smoke and 1/2 can pineapple tidbits with juice.  It was delicious!  Only served 3 hungry adults.  Next time I'll double it (at least).

Brown Sugar and Balsamic Slow Cooked Pork

Everyone LOVED this recipe.  
 
http://bakedbree.com/brown-sugar-and-balsamic-slow-cooked-pork
http://www.candcmarriagefactory.com/2011/01/brown-sugar-and-balsamic-glazed-pork.html

1 (2-pound) boneless pork loin
1 teaspoon ground dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove crushed garlic
1/2 cup water
1/2 cup brown sugar
1 Tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 Tablespoons soy sauce

Mix together sage, salt, pepper, and garlic.
Rub the mixture over the pork.  Add it to the slow cooker and pour 1/2 cup water in the bottom of the slow cooker.  Cook on low for 6 to 8 hours.
One hour before the pork is cooked, put the brown sugar, cornstarch, balsamic, water, and soy sauce in a sauce pan.  Bring the mixture to a bubble over medium heat.  It will get thick.
Pour half of the glaze over the pork.  Reserve the rest to serve alongside.
Cook the pork for another hour.
Shred the pork with a fork.  It will fall apart, it is so tender.

Chicken Parmesan in the Slow Cooker

Definitely a keeper.  Easy to assemble, house smells good all day, no mad rush at dinner time AND the girls (both of them!) like it!  I used 2 chicken breasts and halved everything else and we had some left over.  Probably enough to feed Jason too.  (Half recipe fit perfect in 2 qt slow cooker)
 
From the Recipe Shoebox.

The ingredients:
2-4 boneless, skinless chicken breast halves (I cut mine into strips, to make them into more reasonable serving sizes for the kids)
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. ground black pepper
1/4 tsp. kosher salt
1 Tbs. olive oil
1 egg, beaten (I used egg whites)
4-6 slices mozzarella cheese (I used shredded mozzarella)
1 jar (28-ounces) favorite marinara sauce

Directions: Drizzle 1 tablespoon olive oil over the bottom of the crockpot stoneware.

In a medium bowl, beat egg.  In second medium bowl, mix the bread crumbs, spices, and grated Parmesan cheese all together.

Dip chicken in beaten egg and then toss into bread crumb mixture to coat completely on both sides.  Place chicken breasts on bottom of crockpot.  Place a layer of mozzarella slices on top of breaded chicken breasts.  Cover cheese layered chicken with entire jar of sauce.

Place lid of crockpot securely on and turn heat to LOW for 6-7 hours or HIGH for 3-4 hours. 

Serve over cooked pasta of your choice.  Enjoy!

Chicken Artichoke Cacciatore

(Sunni West)

Sunni brought us a sample of this yummy dinner earlier this week.  Erin, who really likes a very limited number of dishes, inhaled it and asked when I could make some.  I only used half the amount of chicken; next time I'll half the sauce also or add extra onion and mushrooms to compensate.  (It was too saucy).  A few days later, I cooked the left-over sauce down and served it over spaghetti squash.  Yum!

2 (6 oz) jars marinated artichoke hearts with liquid
1 T butter
3-4 lbs chicken (pieces or breasts)
1 c flour
1 large onion, chopped
1/2 lb sliced mushrooms
3 cloves garlic
1/2 t dried oregano
1/2 t dried basil
1/2 t rosemary
28 oz whole tomatoes in liquid
s & p to taste
1/4 - 1/2 c apple juice
16 oz linguine

Drain artichoke hearts, reserving liquid.  Set aside.  Place marinade and butter in skillet and cook over low 10 minutes.  Dredge chicken in flour.  Brown in butter mixture over medium heat.  Transfer to 9x13 or crock pot.  Keep drippings in skillet.  In same skillet, saute onion, mushrooms, garlic and seasonings until tender.  Stir in artichokes, tomatoes, salt & pepper to taste.  Pour tomato mixture over chicken.  Bake at 350• for 50 minutes or in crock pot on low 5-6 hours  Just before serving, stir in apple juice.  Serve over linguine.  8 servings.

Crock Pot Cabbage Rolls

Everyone liked these.  I made meatballs out of the extra meat; we served it with mashed potatoes.  (Note: Joni made them this week and has a better idea -- skip the wrapping and just dump cut up cabbage in the bottom of crock pot, layer meatballs over and pour on sauce.  Same great flavor, less than half the work.  Great idea!)
 
Ingredients:

1 cabbage
1 pound ground turkey
1/4 cup uncooked brown rice
1 egg
1 finely chopped onion
1 finely chopped carrot
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup cider vinegar
1/2 cup brown sugar
1 can tomato sauce (8 oz)
Toothpicks

Directions:

Drop whole cabbage into boiling water and simmer for 5 - 10 minutes. Cool.

In the meantime, mix ground turkey, rice, egg, onion, carrot, salt and pepper in a bowl. In another bowl, mix vinegar, brown sugar and tomato sauce.

When cabbage is cooled enough to handle, remove 12-14 large leaves. Chop up the remaining cabbage and place in the bottom of crockpot. Place approximately 2 tablespoons of meat mixture in the center of each cabbage leaf. Wrap up envelope style and secure with a toothpick. Place in crockpot. Pour sauce mixture over all.

Cook on low setting for 8-10 hours.

Brussel Sprouts (Crock Pot)

www.crockpot365.blogspot.com


Turns out we have a house full of brussel sprout fans - who knew?  I don't have a lot of experience with this particular veggie (last time we made them, we roasted them) but this was easy and delicious.  The girls and I loved them!
 
1 pound brussels sprouts

3 tablespoons butter (I used 2 T or less)

1 tablespoon Dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 cup water

The Directions.

Use a 2-quart slow cooker. Wash and trim the ends off of each Brussels sprout, and cut in half. Toss into the cooker. Add butter, mustard, salt, pepper, and water. Cover and cook on low for 4 to 5 hours, or on high for 2 to 3. Stir well to distribute the sauce before serving. The sprouts on the edge get brown and bit crispy on the outer edge. This is a good, and not something to worry about!

Crock Pot Lasagna

This one gets 5 stars based on simplicity alone!  And it's yummy!

 

 http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html

 

--put a ladle-full of pasta sauce into the bottom of your crockpot (add seasoned meat, if desired)

--top with a layer of dried lasagna noodles

--smear ricotta cheese on top of lasagna noodles
--layer veggies, mushrooms, eggs and spinach on top of the ricotta cheese (I used grated carrot, sliced mushrooms and a few handfuls of baby spinach)
--add a handful of the shredded cheese
--ladle on some more of the sauce
--top with more dry noodles and repeat layers until crock is to desired capacity.
--put 1/4 cup of water into your empty pasta jar and shake. Pour tomatoey juice over the whole pile of food. 
--cover and cook on low for 8 hours, high for 4.
--Check noodles an hour before serving, and push the top ones down into the liquid if they are getting too hard or are curling up. 

** note to self:  next time, tear spinach leaves so they are not as easily detected! 

Salsa Chicken

3-4 frozen chicken breasts
1 pkg taco seasoning
1 can black beans, drained
1 bottle salsa (Favorites:  Costco Mango & Peach or Safeway Southwestern)

Cook on low 6-7 hours (high 3-4 hours).  Shred chicken.  Cook additional 30 minutes.
Serve on tortilla or over chips.

10-12 servings

Tomato-Basil Parmesan Soup in the Crockpot

everyone LOVED this soup!  (and by "everyone" I mean me, Madison, her friend & Erin.  As usual, Dallin wouldn't eat and Jason was gone)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Easy Chicken Tortilla Soup (Crock Pot)

(Kristi Bennion)

2 chicken breasts (uncooked)
2 cans cream of chicken soup
1 small can of green enchilada sauce (we like 19 oz Las Palmas)
1 pkg taco seasoning
1 c salsa
1 can black beans (strained and rinsed)
* can add chicken broth to stretch or make more mild

Put in crock pot and cook on low 6-8 hours. Shred or dice chicken before serving.