Slow Cooker Pizza Chicken

1 1/2      lb boneless skinless chicken thighs

1/2        teaspoon salt

1/4        teaspoon pepper

1           small onion, sliced

2           medium bell peppers, cut into strips

2           cups tomato pasta sauce (from 26 oz jar)

1           package (16 oz) rotini pasta

1           cup shredded mozzarella cheese (4 oz)

1 Sprinkle chicken with salt and pepper. In 3 1/2- to 4-quart slow cooker, place chicken. Top with onion and bell peppers. Add pasta sauce.

• 2 Cover; cook on Low heat setting 4 to 6 hours.
• 3 Cook and drain pasta as directed on package. Place pasta on platter. Top with chicken and sauce. Sprinkle with cheese.

Slow Cooker Casserole

Ingredients

• 1/2 cup butter
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 3 (3 ounce) packages chicken flavored ramen noodles
• 6 skinless, boneless chicken breast halves, cut into bite size pieces

Directions

1. Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. Put chicken pieces in slow cooker. Cover and cook for 6 hours on LOW.
2. Break each ramen noodle packet into quarters (4 'pieces'). Put noodles in slow cooker and stir to cover noodles. Cook 1 hour on HIGH. Reduce heat and let simmer until ready to serve.

Slow Cooker Spaghetti Chicken

Ingredients

• 1 (16 ounce) package spaghetti, cooked and drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 8 ounces processed cheese food
• 4 skinless, boneless chicken breast halves - boiled and cut into bite-size pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Put chicken soup, mushroom soup, tomatoes with green chile peppers and cheese in slow cooker over medium heat. Stir together and cook until cheese has melted.
3. Stir cooked chicken and spaghetti into cheese mixture and heat through. Reduce heat to medium low and cook for about 40 minutes.

Slow Cooker Pork Chops II

By: ERINVDIX

"A wonderful way to cook pork--it's extremely tasty and tender. With a mixture of spices and garlic, it's terrific. And it is extremely EASY."

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1/4 cup olive oil
• 1 cup chicken broth
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 thick cut boneless pork chops
• salt and pepper to taste

Directions

1. In a large bowl, whisk together the olive oil, chicken broth, garlic, paprika, garlic powder, poultry seasoning and basil. Pour into the slow cooker. Cut small slits in each pork chop with the tip of a knife, and season lightly with salt and pepper. Place pork chops into the slow cooker, cover, and cook on High for 4 hours. Baste periodically with the sauce.

 

Slow Cooker Cowboy Beef and BBQ Bean Sandwiches

2    medium onions, sliced

2-pound beef boneless arm roast, trimmed of fat

1      can (16 ounces) baked beans

1/4   cup barbecue sauce

1      teaspoon finely chopped jalapeño chili

12    onion kaiser rolls, split

1 1/2   cups prepared coleslaw

• 1 Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
• 2 Cover and cook on low heat setting 8 to 10 hours.
• 3 Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.

Slow Cooker Cheeseburger Sandwiches

1 1/2   pounds lean ground beef

1/2      teaspoon garlic pepper

1         package (8 ounces) pasteurized prepared cheese product loaf, diced (2 cups)

2         tablespoons milk

1         medium green bell pepper, chopped (1 cup)

1         small onion, chopped (1/4 cup)

2         cloves garlic, finely chopped

12       sandwich buns, split

• 1 Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• 2 Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
• 3 Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

14 Mouth Watering Ways To Make Pulled Pork

This is such a tasty meal and ingredients can vary from just a few simple items to over ten (mainly spices) depending on the recipe.
Whether you cook the pork slowly in the oven or in the crockpot, it’s pretty much a hands-free dish that’s ideal for busy days and casual dining…yet still manages to impress every time (leftovers will not last long!).
Here’s the slow cooker recipe that my family enjoys (with an ingredient that just may surprise you), then I added several more ideas for you to check out below. Enjoy!
3 to 4 pound pork butt/roast
1 can of Coca Cola (or Pepsi, Dr. Pepper, Root Beer)
1 bottle of barbecue sauce (approximately 2 cups)
seasoning salt or steak seasoning or your favorite mix of spices
Directions:

• Rub meat all over with spices then place in the slow cooker and pour the can of soda over top. Cover.
• Cook on low heat for at least 6 hours until the meat pulls apart easily with a fork (can take up to 8 hours).
• When meat is ready, remove it and shred completely. Add meat back to the juices and cook for another 30 minutes.
• Next, pour off the juices (keeping meat in the crock) and then add the barbecue sauce. Cook up to 1 hour until the sauce is fully heated.

Serve on buns (top with coleslaw if you like). Delish!
More to try:

• Chipotle: Made with brown sugar, salt, garlic powder, ground mustard, chili powder, tomato sauce, canned chipotle chiles (finely chopped), adobo sauce and cooked all day in the slowcooker. Serve with hamburger buns and slices of avocados. From Pillsbury.
• Slow-Roasted: (oven) Ingredients include dark brown sugar, smoked paprika, chili powder, salt, ground cumin, ground black pepper, dry mustard, ground chipotle chile pepper, apple cider vinegar, ketchup and water. From MyRecipes.
• Hawaiian Style: (crockpot) A little sweet and a little spicy, ingredients include chopped onion, smoked paprika, black pepper, tomato paste, hot chili sauce (sriracha), pineapple juice, soy sauce, teriyaki sauce, brown sugar and freshly grated ginger. From Eclectic Recipes.
• Momofuku Version: A boneless pork shoulder is rubbed with a mixture of salt, sugar and black pepper then covered and refrigerated overnight. The next day it’s cooked in a slow oven. From Yummy Supper.
• Spicy: Meat is rubbed with spices (smoked paprika, garlic powder, dry mustard, sea salt) then marinated for at least one hour (or overnight). The next day it’s cooked in the oven while the spicy sauce is prepared (made with apple cider vinegar, homemade ketchup, Dijon or homemade mustard, minced garlic, cayenne pepper, sea salt and freshly ground black pepper). From Paleo Diet Lifestyle.
• Barbecue Pineapple: (slow cooker) Just a few simple ingredients are needed to make this treat: all purpose seasoning, barbecue sauce (bottled) and a can of diced pineapples (undrained). From Mama Loves Food.
• With Barbecue Sauce: (slow cooker) Ingredients include onion, chili sauce (bottled), cola, ketchup, yellow mustard, chili powder, cider vinegar, ground cumin, minced garlic, paprika, salt, ground black pepper, crushed red pepper and served on hamburger buns with coleslaw (optional). From Better Homes & Gardens.
• With Spicy Slaw: (for mini-sandwiches) A dry rub mixture of paprika, garlic powder, brown sugar, dry mustard, coarse sea salt is rubbed into meat and refrigerated overnight. The next day it’s cooked in the slow cooker with a sauce made of apple cider vinegar, vegetable oil, ketchup and black pepper. Includes recipe for cole slaw. From Lilyshop.
• Saucy: (crockpot) Meat is cooked with a mixture of Chipotle Marinade (bottled), barbecue sauce (bottled), chopped onion, salt, ground mustard and cayenne pepper. From Eat, Live, Run.
• Chipotle: A rub is made with Kosher salt and chipotle powder, rubbed into the meat then cooked in the oven for approximately 4 hours. From CopyKat.
• Sweet & Tangy (Slowcooker) Ingredients include an onion, ketchup, cider vinegar, brown sugar, tomato paste, sweet paprika, Worcestershire sauce, yellow mustard, salt, black pepper, red pepper flakes and a dash of hot sauce. From Zesty Cook.
• Slow Roasted (Crockpot): Meat is sprinkled with Worcestershire, covered with brown sugar then topped with apple juice and cooked all day (or overnight). From Mama Loves Food.
• Brined & Smoked: A 6 to 8 pound Boston Butt is submerged in a brine mixture for up to 12 hours (molasses, pickling salt, water), then rubbed with a spice mix of whole cumin seed, fennel seed, coriander, chili powder, onion powder and paprika then cooked for 12 hours in a smoker. From Food Network.

Slow Cooker Stuffed Green Peppers

made a few tweaks to the recipe–it’s a great recipe to modify according to what you have on hand. I could only find giant green peppers, so I only made four instead of six. I also threw in some shredded carrots and sliced mushrooms that we happened to have in the fridge. And I left out the mustard because my husband doesn’t like it and the pimentos because I don’t like them. Despite the additions and omissions, the flavor was full and savory and they held together great. It took about 15 minutes to prep, and then I stuck them in the crock pot and let it do the work. Take a look:

Stuffed Green Peppers
Ingredients:

• 6 green bell peppers
• 1/2 lb. extra-lean ground beef
• 1/4 cup finely chopped onions
• 1 Tbsp pimento, chopped
• 3/4 tsp salt
• 1/4 tsp black pepper
• 12 oz. can low-sodium whole-kernel corn, drained
• 1 Tbsp Worcestershire sauce
• 1 tsp prepared mustard
• 10&3/4 oz can condensed low-sodium cream of tomato soup

Directions:

1. Cut a slice off the top of each pepper. Remove core, seeds, and white membrane.
2. In a medium bowl, combine beef, onions, pimento, salt, black pepper, and corn.
3. Spoon into peppers. Stand peppers up in slow cooker.
4. Combine Worcestershire sauce, mustard, and tomato soup. Pour over peppers.
5. Cover. Cook on low 5-6 hours.

Crockpot BBQ Ranch Pork Sandwich

Dear Reader-
Like most of the country,it has been hot here… HO-OOOT.
So, I have been opting for baking at 1 AM (don’t ask) and cooking via slow cooker to avoid heating up my kitchen.

So even though today is a tad cooler, I still opted for my crockpot… due to convenience (read: I needed dinner to take care of itself).
I threw a 2 lb pork tenderloin in my 2 quart bowl of my Interchangeable Slow Cooker and sprinkled it with Lawry’s Seasoned Salt.

I then poured 2/3 cup of Balsamic Vinegar Ketchup (a new find in the grocery store) over the top of the loin (you can use regular ketchup if you can’t find any).

Then I sprinkled it with 1/4 Cup Brown Sugar (Packed).

I put a lid on it and cooked it on high for 6 hours (or low for 8).

Then I used two forks to pull the pork apart and mix with the juices

I then took Kaiser Rolls and put our favorite Barbecue sauce on them…
10 points to anyone who knows what brand is our favorite???

Add some pulled pork.

Add a little more of that Sweet Baby Rays (and make sure to blur your dag-gum photo…grrr)

Now add some ranch…

And DIG IN– yummo!

Prep Time: 5 minutes

Cook Time: 6 hours

For more food and fun, visit GOODEnessGracious.com

Ingredients

• 2 lb Pork Tenderloin
• Lawry's Seasoned Salt- To Taste
• 2/3 Cup Balsamic Vinegar Ketchup (or regular)
• 1/4 Cup Brown Sugar- Packed
• Sweet Baby Ray's Barbecue Sauce-To Taste
• Ranch Dressing- To Taste
• Kaiser Roll Buns

Instructions

1. Place pork in crock pot and sprinkle with Lawry's, then cover with ketchup and brown sugar.
2. Cook on high for 6 hours or low for 8 hours
3. Shred pork with two forks and stir in sauce.
4. Take buns and layer barbecue sauce, pork, more barbecue sauce and then ranch dressing to taste.

Slow Cooker Chicken Enchilada Casserole

2

cans (4.5 oz each) Old El Paso® chopped green chiles

1

can (10 3/4 oz) condensed cream of chicken soup

1

can (10 oz) Old El Paso® green enchilada sauce or other green chile enchilada sauce

1/4

cup mayonnaise or salad dressing

12

corn tortillas (6 inch), cut into 3/4-inch strips

3

cups shredded cooked chicken

1

can (15 oz) Progresso® black beans, drained, rinsed

2

cups shredded Mexican cheese blend (8 oz)

2

large tomatoes, chopped (about 2 cups)

2

cups chopped lettuce

1/2

cup sour cream

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise.
• 2 Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.
• 3 Cover; cook on Low heat setting 6 to 7 hours.
• 4 Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.

Bring the fabulous flavors of Mexico to your dinner table with this slow cooked chicken casserole that’s made using Progresso® beans and Old El Paso® chiles and enchilada sauce.