BBQ Pork Sandwiches

There's nothing better than a delicious dinner that you can make in the crockpot.  Life is busy and the crockpot saves so much time!  We love these BBQ pork sandwiches.  Super easy and super filling.

2-3 lb. pork loin roast

3/4 cup water

1 tsp. onion powder

1 tsp. garlic salt

1 tsp. fresh ground pepper

Hamburger buns or rolls

Butter, softened

BBQ sauce

*Cook pork roast in crockpot all day on low with the water and seasonings.  Don't put any BBQ sauce in crockpot.  Shred up when done cooking.  When ready to eat, generously butter the bread of your choice.  Toast, butter side down, on the stove in a frying pan. This is crucial...don't skip it.  Top toasted rolls with pork and your favorite BBQ sauce.  We love Sweet Baby Rays sauce.  Enjoy!

Dr. Pepper Pulled Pork

I admit, I'm a total Dr. Pepper addict, so when I came across this recipe (found at Crockin' Girls) I knew it had to be good!  It definitely did not disappoint and what is even better is I didn't have to heat up my kitchen because you  make it in your crock pot. :)

Ingredients

• 1 Bone-in Pork Shoulder
• Seasonings for pork (Season salt, garlic powder, pepper etc)
• 3/4 Cup BBQ Sauce
• 1 Can Dr. Pepper

Directions

1. Step One

   Season the pork (the night before or the day of) and place it in the slow-cooker. I used Lawry's Season salt, pepper, dried onion flakes, cayenne pepper & some minced garlic.

2. Step Two

   Then add the BBQ sauce and soda, and turn the heat to low.

3. Step Three

   Let it cook for about eight hours, or until you return home.

4. Step Four

   Shred it with two forks, remove any skin/bone/gross bits, and let the remaining meat soak up all the sauce.

I served it with homemade rolls and veggies with ranch.  Hawaiian sweet rolls would be really good too.

 

Cashew Chicken

You know when you see a recipe popping up everywhere you look, it's got to be a good one.  That's what was happening with this cashew chicken so I finally decided I needed to make it.  What's not to love about a crock-pot recipe that is not only easy but delicious?  We had it on Sunday and I am still enjoying the leftovers for lunch.  And don't tell the chicken breast marketers, but I have totally converted to chicken thighs.  So good.

Pick a link, any link:

recipe here
or
recipe here
or
recipe here

Ranch Chicken Taco Filling

Holy cow, is it summer or what?!

I have to say that my desire to cook/bake takes a major nose-dive in the hot summer months.  Frozen yogurt counts as dinner, right??

I saw this recipe on Pinterest, was too lazy to repin it, then couldn't find it when I went back to look at it again.  That's what I get for trusting my memory.  But I'm pretty sure I got the ingredients right and it turned out really moist and yummy, so if it's missing something, oh well.  We all liked the way it tasted.

Frozen chicken tenders or chicken breasts
Chicken broth
Ranch seasoning
Taco seasoning

*I put about 10-12 chicken tenders in the crockpot.  Then I poured about 3/4 of a can of chicken broth over them to cover the tops.  Then I sprinkled some Ranch seasoning (enough to cover each piece) and then did the same with taco seasoning.  Sorry I don't have more precise measurements.

*Cook for 5-6 hours on low and then serve however your family likes.  We had it over rice with some cheese but you could also serve it in tortillas, over tortilla chips or as a salad.

White Bean Chicken with Green Chilies

This was an accidental dinner that happened when I tried to make another dinner and then realized I didn't have the right ingredients.

Luckily, it turned out to be good, and I think we liked it even more than the original dinner I was trying to make in the first place.

Then add bonus points for it being a crock-pot dish because that just makes my life a little easier.  Two thumbs up!

4-5 large chicken breasts (mine were frozen)
1 jar of salsa (I used half of a Costco-sized jar)
1 (15 oz.) can Great Northern white beans
1 (4 oz.) can diced green chilies
Frozen white corn (I like Trader Joe's and I used about 2/3 of a bag)

*Cook on low for 5-6 hours and then serve over rice or in tortillas.

Crock Pot Chicken Caesar Sandwiches

I saw this recipe a few months ago on The Girl Who Ate Everything, and I have been meaning to try it ever since.  I finally remembered to buy some chicken thighs (my new favorite kind of chicken!) and the dressing that I needed.  Talk about easy and yummy.  Perfect for this time of year when there are recitals/concerts/parties/family activities every night of the month.

2 lbs. boneless, skinless chicken thighs
1/2 cup (or more) Caesar dressing (I used Cardini's)
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley (or 2 tsp. dried)
1/2 tsp. fresh ground pepper (I used more)
Romaine lettuce
slider buns or rolls

*Place chicken in crock pot on low with a cup or two of water.  Cook 5-6 hours until done.  Take out chicken and drain water from crock pot.  Shred chicken on cutting board and then put back in crock pot.  Add dressing (as much as you like), Parmesan, parsley and pepper.  Mix well and cook for another 30-60 minutes.  You can turn it up to high if you need it to heat up quick.  Serve on warm buns/rolls with a little more Parmesan and some lettuce.

Potpourri in a Pot

I made this the other day and my friend asked if she could eat it because it smelled so good.  This is the best way to make your house smell like the holidays. 

Potpourri

2 cinnamon sticks
5-8 whole cloves
1 apple cut up
a few shakes of cinnamon
water (or apple juice)

Throw everything in a small pot and fill it up with water (or juice).  Bring to boil then turn your stove down as low as it goes to a simmer.

Watch to make sure your water doesn't all evaporate (it isn't fun cleaning your pan and the burned smell defeats the purpose of the potpourri).  This works the great if you have one of those little crock pots that is used for sauces. My mom just bought an old little sauce pan from a thrift store that she doesn't care about.   Just keep adding more water throughout the day.
You can do lots of variations of this.  This is my fall version.   At Christmas time, I use orange peel and/cranberries instead of the apple and I always throw in fresh pine.  Honestly, this is so much better than any candle I have ever used.

Pepperoncini Shredded Beef Tacos

Cinco-de-Mayo is tomorrow and you should make this. You won't be sorry. (I am however sorry about the picture taken with my phone, I couldn't find my camera. Don't be deceived by the picture these tacos are dang good!)

3 lbs roast (I love the 7 bone roasts, I'm never let me down with tenderness)

1 onion chopped

1 package Good Seasons All Natural Salad Dressing

32 oz beef broth (I get anything organic to stay away from the MSG)

1 8 oz jar pepperoncini pepers (slightly drained).

Saute the onion in some olive oil. Then throw into the crock pot. Next, salt and pepper the roast and then sear it in the same pan. When finished throw the meat and the remaining ingredients into the crock pot and cook on low for 8 hours or until the meat falls apart with fork. Shred the meat and keep it in the juices (you can discard the pepperoncinis if you want).

Serve on flour or corn tortillas (I fried mine in coconut oil) with salsa, tomatoes, spinach or shredded cabbage, pepper jack cheese and this sauce:

Sauce

4 oz cream cheese (softened)

2 T coarsely chopped cilantro

1/4 to 1/2 t cumin

1 T lime juice

Crock-pot Ravioli Casserole

I found this recipe in a Rival cookbook at my Aunt Annette's house.  I get so excited about good crock-pot recipes.  They come in so handy on busy days and especially on Sundays, when we come home from church starving and ready to eat.  This was filling and flavorful and the kids loved it!  Three stars in our house.

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

*Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.

Crock-pot BBQ Beef

A few weeks ago, while visiting my aunt in Utah, I came across this recipe while browsing through one of my grandma's cookbooks.  It was a Rival crock-pot cookbook and had lots of good recipes.  We have a favorite bbq sauce that we buy (Sweet Baby Ray's) but it was fun to try out a homemade sauce and it was really good.  We liked the flavor a lot.  Perfect for feeding a big group during this Fall season of parties and gatherings.

1 1/2 cups ketchup
2 Tbs. Dijon mustard
1/4 cup brown sugar
1/4 cup red wine vinegar (I used apple cider vinegar)
2 Tbs. worcestershire
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

*Mix well and pour over a roast in the crock-pot.  Chuck roast is my favorite for shredded beef.  Cook all day on low and serve on warm rolls.

Chicken Tostadas

This is another recipe I found while browsing through all the gorgeous recipes on Tasty Kitchen. Easy, quick and yummy. One of those dinners that you probably already have all the ingredients for. Love those dinners.

1 can (4 oz.) diced green chilies

4 cloves garlic, minced

3 Tbs. chili powder

1 1/2 Tbs. lime juice

1 whole onion, diced

2 pounds boneless, skinless chicken

1 can refried beans

tostada shells

lettuce, tomato, cheese

*Put chicken breasts (or tenders) in crock-pot with onion. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Spoon over chicken. Cook on low for 5-6 hours. Shred up when it is done. Spread warm beans on tostada shell, top with chicken and then put on desired toppings.

Hawaiian Chicken

My mother-in-law had this at a Relief Society dinner and loved it so I was excited that she got a copy of the recipe to share. I'm sure we all agree that a good crock-pot dish is like a little cooking treasure. Hope you enjoy this one!

10-12 chicken tenders or 4-5 chicken breasts

1/2 cup soy sauce

2 cups water

3/4 cup brown sugar

1 can crushed pineapple

2 garlic cloves, grated

1 Tb. grated ginger

1/4 package green onions, chopped finely

*Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. Shred chicken and serve over rice.

*I don't recommend serving this with spinach. Not a good combo. Next time we'll try broccoli or maybe peas.

Vanilla Crockpot Cake

My sister, Rach, made the chocolate crockpot cake for us a while ago and we all fell in love with it. So last night, I was reading through the cookbook I purchased for my mother-in-law and came upon a recipe for vanilla crockpot cake. Since I love the chocolate one, I knew this one had to be good too! And, let me tell you, it was delish in every way! I served it with strawberries and ice cream. Everyone devoured it!

1 box vanilla cake mix
1 small box instant vanilla pudding
1 cup sour cream
4 eggs
1 cup water
3/4 cup oil
1 cup white chocolate chips

Put all ingredients in a bowl except for the white choc. chips. Mix until smooth. Then, stir in white chocolate chips. Pour into a greased crockpot. Cook on low for 3 1/2 to 4 hours. Serve warm.

Crockpot Mexican Chicken

Found this recipe on Tasty Kitchen; the blog that the Pioneer Woman created for people to share their recipes. Talk about easy. Don't you love a dinner that you throw in the crockpot early in the day and then it's ready at dinner time? I am adding this recipe to my food storage menu, because everything in it can be canned, minus the cream cheese. It was really yummy and the house smelled so good!

4-5 chicken breasts

1 jar salsa

1 can black beans

1 can corn, drained

8 oz. cream cheese

*Put first four ingredients in crockpot on low for 4-6 hours and then add cream cheese about an hour before serving. Mix well, shred up chicken and serve over rice.

Bajio Chicken

I found this recipe on my new favorite recipe blog. There is something about chicken and carbonation that is just so right. The Sprite in the recipe makes the chicken tender with a little bit of sweetness. I loved this chicken! Might be my new favorite! We served it as a salad but it would be great as taco or quesadilla meat as well.

4 to 5 boneless chicken breasts
6 oz. Sprite
1/2 cup salsa
1/2 cup brown sugar
1 Tbs. cumin
1 4oz can diced green chilies

Put all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken and serve.

Crockpot Stew Meat

I got this recipe out of my Cooking Bible, aka my ward cookbook.
Is there anything better than a good ward cookbook?

My only regret is that I didn't discover this recipe sooner. I love crockpot dinners...especially on Sundays, when everyone comes in the door from church starving like they haven't eaten in weeks. This dinner filled us up and made us all happy.

1 1/2 pounds stew meat

1 envelope brown gravy mix

1 envelope onion soup mix

1 can cream of mushroom

1 can cream of chicken

2 cups water

1 cup chopped onion

1 cup chopped carrots

*Put in crockpot and cook on low for 6-8 hours. Mix well before serving over mashed potatoes.

Shredded beef tacos

I am forever searching for crock-pot recipes that involve burrito/taco meat. We love Mexican food at our house, as I'm sure most of you do, and there's nothing better than slow-cooked, shredded meat. This recipe is a combination of a couple of other recipes that I found. It could easily be used with pork, too.2-3 lb. Chuck roast

1 cup red enchilada sauce

1 cup brown sugar

1 cup Coke

2 small cans green chilies

a few shakes of garlic salt

*Cook all day on low and serve in a flour tortilla as a burrito or on a corn tortilla as a taco.

Taco topping

shredded cabbage

cilantro

lime juice

salt

*Toss together in the amounts that you like. Sounds simple, but is seriously heavenly.

Cafe Rio Pork

Here is one of the many recipes for the famous Cafe Rio Pork. I love this one because it's SO, SO easy and it makes a lot so you can freeze the leftovers for later. We like to use the pork to make tacos. This sweet pork is tender, savory and a definite crowd pleaser.

1 pork loin or pork roast
1 20 oz. bottle of Coke
2 cups brown sugar
1 bottle mild salsa

Put in crockpot and cook on low all day. Shred meat and serve.

Country Style Spare Ribs

I got this recipe from my friend, Sheri, a few years ago and just got around to try it out. I loved it! The meat was so tender and the sauce was sweet and tangy. We put made sandwiches out of our meat but you don't have to. (I forgot to take a picture so I found this one on the web. Deal with it).

3 - 4 lbs. boneless pork spare ribs
1 onion, sliced
3 Tbs. vinegar
3 Tbs. Worcestershire sauce
1 Tbs. salt
1 tsp. paprika
1/2 tsp. pepper
1 cup ketchup
1 cup water
1 cup brown sugar

Place ribs in crockpot. Slice onion and place on top of ribs. Mix rest of ingredients together and pour over ribs and onion. Cook on low 8 - 10 hours or high 6 hours. Then, eat the yummy goodness!!

Pulled Pork

I got this recipe from Nat who got it from her mother-in-law. It's sweet and delicious!

Pork tenderloin or pork roast
some water

Put pork in crockpot then add some water. Cook on low all day. Shred then add sauce:

1 brown sugar
1 cube melted butter
2 Tb. ketchup
2 Tb. mustard
2 Tb. worchestershire sauce

Pour over pork and mix well. Let sit for a few minutes to let flavors blend together. Serve on rolls. Makes a lot!

Rootbeer Pulled Pork recipe to come....