Category Archives: crock pot
- Combine rub ingredients and rub into roasts. Let them set refrigerated & covered overnight
- Set out roasts to get to room temperature
- Pre-heat oven to 250 degrees
- Cook roasts in oven for 3 hours; basting or spraying with apple juice every 1/2 hour to keep moist. (I just used a spray bottle of apple juice)
- Remove roasts & apple juice from oven and place everything in a crockpot on HIGH for 3 more hours
- Drain juice & shred with 2 forks (should be very easy to shred)
- Add your favorite BBQ sauce
Crock Pot BBQ Chicken Drumsticks
from Patti Meuter
6-8 chicken drumsticks (thawed or frozen)
1 bottle of your favorite BBQ Sauce (I used Sweet Baby Rays Original)
Place chicken in crock pot and pour about a cup of BBQ sauce over the chicken. Cover and cook on high for 3-4 hours if using thawed chicken, and 4-6 hours if using frozen.
Remove chicken from crock pot and place in a large bowl. If desired, toss with just a little more BBQ sauce to evenly coat the drumsticks.
***You can use as much or as little BBQ sauce depending on how “saucy” you want your chicken to be or the amount of chicken your are using.
1 Can of chili beans – lg can
1 Can of crushed tomatoes – lg can
2 cans (15oz) tomato sauce
4-5 tbsp brown sugar
3-4 tsp chili powder
1lb ground beef
1 onion chopped
Brown onion and beef. On low add the rest of ingredients. Simmer 30min – 1hr.
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
Krista’s Homemade Chili
recipe credit: Krista Farr
1 lb ground beef or ground turkey
1 medium onion, chopped
1 clove garlic, finely chopped (I like a lot of garlic, so I always do like 5)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp chili powder
3/4 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
1 can (15 or 16 oz) kidney or pinto beans, rinsed and drained
Cook beef until no longer pink. Combine all ingredients except beans into slow cooker. Cook on low 4-6 hours. Add beans in the last 30-45 minutes of cooking.
(For variety, I sometimes add a can of corn or a 1/2 cup of uncooked long grain rice.)
* 1 can diced green chilies
* 4 cloves of minced garlic
* 1 1/2 Tbsp. chili powder
* 3 Tbsp. lime juice
* 1 diced medium onion
* 2 lbs. boneless chicken breasts
* 1 can fat free refried beans, warmed
* 10 tostada shells
* Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole
1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.
For the shredded beef in this recipe I did use a slow cooker to cook a 3 lb roast, now that was obviously more than enough to make the 10 taquitos that I made but I refrigerated the left overs and made some delicious sandwiches the next night for dinner. So while I did include the recipe for the shredded beef I used, if you have any left over roast this would be a great use for it.
You will need:
* 2-3 tablespoons canola oil
* 10 corn tortillas (I used white, but you can use yellow as well)
* 2 cups cooked shredded beef (recipe follows)
* 2/3 cup shredded cheddar cheese
* shredded lettuce
* non-stick spray
1. Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
2. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
3. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
4. Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.
5. Top with shredded lettuce and guacamole. Serve with salsa for dipping.
For Shredded Beef:
* 1 tablespoon salt
* 1 teaspoons pepper
* 1 teaspoon chili powder
* 1 teaspoon granulated garlic
* 1 teaspoon cumin
* 1 teaspoon oregano
* 1 (3.3 pound) beef roast
* 1 tablespoon olive oil
* 3 cups beef broth
* 2 cups water
* 1 onion quartered
* 3 garlic cloves
1. In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
2. Rub mixture all over beef roast to completely coat.
3. In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.
4. Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.
5. Remove from slow cooker and shred.
As I said before, this made a lot of meat and I made some awesome sandwiches the next day.
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers (you can use 2 green bell peppers or mix it up a little with red, yellow, or orange; just make sure one is green), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)
Small flour tortillas (click here to make your own!)
Desired toppings: salsa or pico de gallo, guacamole, sour cream, shredded cheese, chopped cilantro, etc.
Place chopped onion in the bottom of the slow cooker. Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers,and then pour the canned tomatoes on top of everything.
Cook on high for 5-6 hours or low for 8-9 hours OR (and this is Kate’s Magical Meat Method), start this in the morning, cook it on high until things start to boil and then cook on low until dinnertime and the meat shreds easily with two forks.
Shred meat and then serve with desired toppings!
FREEZER MEAL INSTRUCTIONS: Place tomatoes in the bottom of a freezer safe container. Place green peppers on top of tomatoes, then the seasoned roast, then the onions. When ready to cook, invert the container so the tomatoes are on top and cook 1-2 hours longer than the original recipe states.
- 1 frying chicken, cut up
- Salt & Pepper
- 1 can cream of mushroom soup
- 1/2 c. Sauterne or sherry
- 2 tbsp butter or margarine, melted
- 2 tbsp dry Italian salad dressing mix
- 2 (3 oz) pkgs. Cream cheese, cut in cubes
- 1 tbsp onion, chopped
- Wash chicken and pat dry.
- Brush with butter.
- Sprinkle with salt and pepper.
- Place in crock pot.
- Sprinkle with dry salad mix.
- Cover and cook on low for 5 to 6 hours.
- About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
- Cook until smooth.
- Pour over chicken in pot.
- Cover and cook for 30 minutes on low.
- Serve with sauce.
- Serve with rice or noodles.