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Category Archives: crock pot

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos (Gluten Free)
serves 6-8
recipe credit: crockpot365

3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact–approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)
The Directions
Use a 6-quart slow cooker. Okay. This truly can’t be any easier. I didn’t brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn’t matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you’d like.
Cover, and cook on low for 8-10 hours or until meat has fully shredded— you can help it out by cutting the meat into pieces an hour or so before serving time. Serve in soft corn or flour tortillas (we are gluten free, and used tiny corn tortillas that are labeled gluten free) with shredded cabbage salad and white or brown rice.
this is how I made my shredded cabbage:
1 bag shredded coleslaw from the grocery store’s produce section
1 tablespoon soy sauce (la choy or tamari wheat-free)
2 tablespoons seasoned rice vinegar
salt and pepper to taste
toss together and serve immediately (it gets too wilty if you make it early in the day)

Pork Roast Rub

 
Pork Roast Rub
 
recipe credit: Krista Hollister
 
Rub Ingredients:
1 cup brown sugar
1 tbsp pepper
1 tsp cayenne pepper
1 tbsp kosher salt

*You will also need about 1-2 cups of apple juice for basting while cooking.

Directions:
  • 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

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.

Terina’s Chili

Terina’s Chili

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.

ANNE’S CHICKEN FOR CROCK POT

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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

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.)

Top with:
onion
sour cream
shredded cheese
tortilla chips

Chile Lime Chicken Tostadas

Chile Lime Chicken Tostadas

* 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.

Shredded Beef Taquitos

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.

Makes 10

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
* guacamole
* 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.
Recipe credit

Southwestern Beef Wraps (crock pot)

Southwestern Beef Wraps (crock pot)

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.

Anne’s Chicken (Crockpot recipe)

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Ingredients

  • 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

Directions

  1. Wash chicken and pat dry.
  2. Brush with butter.
  3. Sprinkle with salt and pepper.
  4. Place in crock pot.
  5. Sprinkle with dry salad mix.
  6. Cover and cook on low for 5 to 6 hours.
  7. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan.
  8. Cook until smooth.
  9. Pour over chicken in pot.
  10. Cover and cook for 30 minutes on low.
  11. Serve with sauce.
  12. Serve with rice or noodles.