Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Italian Beef Stew

 1 pound beef stew meat
1 tsp salt 
1 tsp beef bouillon
3 large carrots, cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
2 cloves garlic, minced
1 onion, coarsely chopped
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1 can (28 oz) crushed tomatoes in puree, undrained
1 jar (12 oz) beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans

Place beef, salt, bouillon, carrots, celery, garlic, onion, pepper, beans, tomatoes and gravy in slow cooker.  Cover and cook on low heat 10-12 hours. Stir in italian seasoning, sugar and frozen green beans.  Increase heat setting to high.  Cover and cook 20 minutes or until green beans are tender.

Cochinita Pibil

 2.5 pound pork shoulder or pork loin, trimmed of excessive fat and cut into 1 1/2 inch chunks
3/4 cup orange juice
1/4 cup lime juice
2 oz achiote paste 
3/4 tsp ground cumin
2 poblano peppers, seeded and diced
Salt and pepper

Combine achiote paste, OJ, lime juice and cumin in food processor and blend until combined.  Place pork and peppers in crock pot and drizzle with achiote marinade.  Toss to combine.  Cook on high for 5 hours or low for 8 hours, until pork is tender and shreds easily with a fork.  Shred pork and toss in marinade.  Taste and season with salt and pepper.  Add additional lime juice if desired.  Serve with desired toppings, such as sour cream, cheese, guacamole, onion, cilantro, etc.  Serve on tortillas or rice. 

Serves 4

 

I found achiote paste on Amazon, but it might be worth checking in a hispanic market.  Cochinita Pibil roughly translates to "baby pig cooked in ground oven" and is a yucatan style bbq pork. 

Green Chile Stew

 2 Tbsp olive oil
1 1/2 pound pork roast, fat trimmed
1 tsp kosher salt
1/2 tsp black pepper
1 yellow onion, diced small
2 cloves garlic, minced
1/4 tsp ground cumin
16 oz jar hatch green chiles (your preferred spice level, I use medium)
1 pound yukon gold potatoes, cut into 1/2 inch cubes
2 cups chicken broth
1 bay leaf
Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Chicken Alfredo Stew

 1 jar (16 oz) alfredo pasta sauce
3/4 cup water
1/2 tsp basil
1/2 tsp salt
4 cups frozen diced potatoes with onions
1 1/4 pound boneless skinless chicken breasts, cut into chunks
1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6

Slow Cooker Apple Butter

 12 cooking apples, peeled, cored and sliced 
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

Place apple slices in slow cooker.  Stir in sugar, cinnamon, cloves and allspice.   Cover and cook on high heat setting for 4 hours.  Stir.  Uncover and cook on high heat setting 2 - 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Coo mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender until smooth.  

Makes 4 cups.

Chicken Vegetable Chowder

 1 pound boneless skinless chicken, cut into 1 inch pieces
1 cup baby carrots, cut in half lengthwise
1 cup sliced fresh mushrooms
1 onion, chopped
1/2 cup water
1/4 tsp garlic powder
1/8 tsp dried thyme leaves
1 can (14 oz) chicken broth
1 can cream of chicken soup
1/2 cup milk
3 Tbsp all purpose flour
9 oz frozen broccoli cuts, thawed

In crock pot, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.  Cover and cook on low 7-9 hours.  About 35 minutes before serving, skim fat from slow cooker if there is any.  In small bowl, beat soup, milk and flour with wire whisk until smooth.  Add soup mixture and broccoli to chicken mixture.  Cover and cook on low for 30 minutes or until broccoli is tender. 

Serves 5

Pepper Steak

 1 1/2 pounds boneless beef round steak
2 onions, cut into 1/4 inch slices
1 clove garlic, finely chopped
1/4 tsp ground ginger
1 cup beef broth
3 Tbsp soy sauce
2 Tbsp cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4 inch strips
2 tomatoes, cut into eighths
6 cups hot cooked rice
Salt to taste

Remove fat from beef.  In slow cooker, layer beef, onions, garlic, ginger, bell peppers.  In small bowl, mix broth and soy sauce.  Pour over beef.  Cover; cook on low heat setting 7-9 hours or until beef is tender. In small bowl, mix cornstarch and water; gradually stir into beef mixture.  Stir in tomatoes.  Increase temp to high and cook 5 minutes.  Add salt to taste.  Serve over rice. 

Serves 6

Beef Stroganoff Stew

 1 onion, chopped
1 clove garlic, minced
1 lb boneless beef tip steak, cut into 1/2 inch pieces
2 cans (18 oz) progresso creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4 oz)
1 cup sour cream
3/4 tsp salt
2 Tbsp fresh chopped parsley

In crock pot, layer onion, garlic and beef.  Pour soup and water over beef.  Cover:  cook on low heat 5-7 hours.  Stir noodles into mixture.  Increase heat to high.  Cover, cook 20-30 minutes or until noodles are tender.  Stir in sour cream and salt.  Garnish with parsley.

Serves 5

Garden Harvest Chicken Soup

 1 pound chicken breast, cut into bite size pieces
1 tsp season salt
1/2 tsp ground black pepper
3/4 tsp garlic powder
2 unpeeled red potatoes, cut into 1/2 inch pieces
2 carrots, sliced
1 onion, coarsely chopped
2 cans (14 oz each) chicken broth
2 cups broccoli flowerets
1 yellow summer squash, coarsely chopped
2 Tbsp chopped fresh basil leaves 

Place crock pot liner in crock pot.  Place chicken in crockpot.  Sprinkle with salt, pepper and garlic powder.  Add potatoes, carrots, onion and chicken broth.  Cover and cook on low for 7 hours.  Stir in broccoli, squash, and basil.  Increase heat to high.  Cover and cook 15-20 minutes or until vegetables are tender.  Serve with crusty bread.

Serves 6

Slow Cooker Sausage Pizza Sloppy Joes

 1  pound italian sausage, browned and drained
1 1/2 cups frozen stir fry bell peppers and onions, thawed
2 oz chopped pepperoni
1 can (15 oz) pizza sauce
1/2 tsp italian seasoning
2 roma tomatoes, coarsely chopped
8 sandwich buns
3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

Chicken Vegetable Stew

 2 boneless skinless chicken breasts
1 (28-30 oz) jar spaghetti sauce
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1 inch pieces
1 onion, chopped
3 garlic cloves, minced
1 tsp basil
1 tsp oregano
8 oz fresh sliced mushrooms

In crockpot, combine all ingredients, except mushrooms.  Cover; cook on low setting for 8 hours.  Shred chicken with two forks.  Add mushrooms, cover and cook another 30 minutes. 

Serves 3

Mexican Beef Stew

 1 pound beef stew meat
14 oz can diced tomatoes, undrained
1/2 cup diced onions
1/2 tsp chili powder
1 pkg taco seasoning mix
1 can black beans, drained and rinsed
1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Hearty Beef Chili

 1 1/2 pounds ground beef
1 can (15 oz) dark red kidney beans, drained and rinsed
1 can (15 oz) light red kidney beans, drained and rinsed
1 1/2 cups thick and chunky salsa (heat level per your preference)
1 can (16 oz) tomato sauce
2 Tbsp chili powder
1 onion, chopped
1 can (15 oz) corn, drained
1 cup finely shredded cheese

Brown meat; drain.  Add to crock pot with remaining ingredients except cheese; stir.  Cover with lid.  Cook on low for 5-6 hours.  Stir just before serving.  Serve topped with cheese.

Serves 8

Boneless Country Style BBQ Ribs

 1 1/2 pounds boneless pork country style ribs
1/3 onion, thinly sliced
2 cloves garlic, minced
1/4 cup brown sugar
1/2 cup apple sauce
3/4 cup bbq sauce
Salt and pepper

Lightly salt and pepper ribs on both sides.  Add all ingredients to crock pot.  Gently mix it all up.  Cook on low 5-6 hours.  Remove meat from crockpot and discard juices.  Top with fresh bbq sauce if desired.

Serves 3

Slow Cooker Italian Chicken Lentil Soup

 1 pound boneless skinless chicken thighs
1 onion, chopped
1 zucchini, chopped
4 carrots, sliced
1 cup dried lentils (8 oz)
5 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
8 oz fresh sliced mushrooms
1 can (28 oz) diced tomatoes, undrained
1 Tbsp dried basil
Shredded parmesan cheese

In slow cooker, mix onion, zucchini, carrots, lentils, broth, salt and pepper.  Add chicken.  Cover; cook on low heat for 6 hours.  Shred chicken.  Stir in mushrooms and tomatoes.  Cover; cook on low heat 15-30 minutes or until heated through.  Sprinkle with basil.  Serve with parmesan cheese.

Serves 6

Meatball and Gravy Sandwiches

 2 onions, sliced
24 oz frozen, fully cooked, meatballs
24 oz beef gravy
1 tsp ground nutmeg
8 hoagie buns
Spreadable butter
Provolone cheese slices

Place onions in crock pot  Add frozen meatballs and gravy.  Cover and cook on low heat for 8-10 hours. Stir in nutmeg.  Cut hoagie buns horizontally in half.  Spread butter on each half bread and place on baking sheet. Broil on low for about 2 minutes or until toasted to your preference.  Place one slice of cheese on the bottom of each bun.  Place 6 meatballs in each bun.  Top with gravy.

Serves 8

Creamy Roasted Garlic and Onion Meatballs

 2 Tbsp butter
1 onion, cut into small wedges
2 Tbsp minced garlic
2 Tbsp all purpose flour
1/2 tsp pepper
2 cups half and half
1 pkg (16 oz) frozen meatballs
Chopped fresh parsley
Hot cooked rice or pasta, if desired to eat as meal rather than appetizer

In saucepan, melt butter over medium heat.  Cook onion and garlic in butter 10-12 minutes, stirring frequently, until golden brown.  Sprinkle flour and pepper over onion mixture.  Cook 1 minute, stirring constantly.  Slowly add half and half, stirring constantly.  Stir in meatballs.  Cook 15-20 minutes, stirring occasionally, until sauce is thickened and meatballs are hot.  Garnish with chopped fresh parsley.  If eating as main dish,, serve over rice or pasta.  If serving as appetizer, place in crock pot on warm or low.

Serves 4

Slow Cooker White Chicken Chili

 2 pounds boneless skinless chicken breasts, cut into chunks

1 onion,, chopped

1 red bell pepper, chopped

4 garlic cloves, chopped

1 can whole kernel corn, drained

1 can great northern beans, drained and rinsed

16 oz green taco sauce

1/2 cup chicken broth

1/2 tsp salt

1 tsp dried cilantro

Additional toppings as desired:  tortilla chips, shredded cheese, jalapenos, sour cream, fresh cilantro, etc.  In crock pot, mix all ingredients  Cover and cook on low for 6-7 hours.  Stir well and garnish with desired toppings.

Serves 4

Sweet Fire Chicken

3-4 boneless skinless chicken breasts, cut into bite size pieces

1 red bell pepper, chopped

1 can pineapple chunks, drained

2 Tbsp minced garlic

2 tsp crushed red pepper flakes

2/3 cup sugar

1 cup water

4 Tbsp sweet red chili sauce

1 tsp salt

4 Tbsp cold water + 3 Tbsp corn starch

Hot cooked rice

Add chicken, chopped red bell peppers, and pineapple to greased crock pot.  In bowl, whisk together garlic, red pepper flakes sugar, 1 cup water, chili sauce, and salt.  Pour sauce into the crock pot and stir.  Cover and cook 2-3 hours on high or 4-5 hours on low.  About 30 minutes before serving, whisk together the remaining cold water and corn starch.  Set the crock pot on high and pour corn starch slurry into the pot.  Stir then cover and cook another 30 minutes or until ready to serve.  Serve with rice.