Asian Beef Lettuce Wraps

Crock Pot White Chicken Chili

INGREDIENTS
1 1⁄4lbs boneless skinless chicken
2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
1 (15 ounce) can hominy or 1 (15 ounce) can white corn
1 (1 1/4 ounce) envelope taco seasoning (or salt, chili powder, cumin)
1 (4 1/2 ounce) can of chopped green chilies or 1 can rotel
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (14 ounce) can chicken broth
EXTRAS (optional)
1 chopped onion, (layered under chicken in crock pot)
1 can yellow corn, drained
1 can diced tomatoes, drained

TOPPINGS
1/2 cup sour cream
chopped green onion
monterey jack cheese
cilantro
tortilla chips

DIRECTIONS Place chicken in a 4 quart slow cooker. Top with beans and corn. In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot. Cover and cook on low for 8 to 10 hours. Before serving, stir gently to break up chicken, then stir in the sour cream. Serve topped with green onions and jack cheese, if desired.

Creamy Crockpot Roast

Ingredients:

-Roast
-2 cans cream of mushroom soup
-2 1/2 cups water
-2 packets Lipton onion soup mix

Directions:

Cook 6-8 hours on low in the crock pot.

Moist Shredded Crockpot Chicken

4 costco chicken breast (about 32 oz total)
4 cups chicken broth or stock
pepper to taste
salt to taste (only add if you've used stock)
1/4 tsp onion powder
1/2 tsp garlic powder
sugar or sugar substation to taste, optional

Heat on high for 4 hours or low for 8 hours (preferred method). Shred with fork. Add chicken to any dish that needs chicken, freeze in small baggies for later, or add veggies to crockpot make a chicken soup.

Hawaiian Haystacks

Two chicken breasts in crock-pot with one tablespoon butter cut in pieces on top. Two cloves of garlic if you like garlic. Let cook on hight for two hours. Shred with forks. Add one pint of cream with two teaspoons "better than bouillon chicken paste." Stir and let cook in crockpot. Cook one cup white rice. Shred cheddar cheese, cup up green onion, olives, celery, sour cream, salt, pepper. Serve rice with chicken and toppings.

Slow Cooker Enchiladas

1/2 yellow onion, diced small
1/2 bell pepper, diced small (any color)
1 16-ounce can black beans, drained and rinsed
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
1 1/2 cups cheese, shredded and divided - we like monterey jack
2 16-ounce jars of your favorite salsa
12 6"-8" tortillas, flour or corn
Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef

In a medium bowl, mix together the onion, pepper, black beans, corn, spices, meat (if using), and just 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.

Scoop about 1/3 cup into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.

Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.

Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator.

Additional Notes:

• You can cook the enchiladas for longer (6-8 hours on LOW), but we found that the tortillas in the middle start to get mushy while the ones touching the sides of the cooker get crispy. Still tasty, though!

• To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes.

• We haven't tried it, but we so reason why this recipe couldn't be doubled if your slow cooker is big enough. Just continue creating layers in the slow cooker and bake as usual.

from the kitchn.com

Crock Pot Chicken and Black Beans

3-4 boneless chicken breast halves, cut in strips
1 can (12-15 oz) corn (or frozen), drained
1 can (15 oz) black beans, rinsed and drained
2 teaspoons cumin
1 teaspoon chili powder
1/2-1 onion, halved and thinly sliced
1 green bell pepper, cut in strips (I leave this out)
1 can (14.5 oz) diced tomatoes
1 can (6 oz) tomato paste

Combine all ingredients in the crockpot and cook on LOW about 6 hours.
Either warm some tortillas and put crock pot mixture in the tortillas with lettuce, cheese and sour cream or serve over some rice.

Slow Cooker Mexican Pulled Pork

Slow Cooker Mexican Pulled Pork
•2 (8 oz) cans tomato sauce
•1 Tbsp chili powder
•1 Tbsp ground cumin
•2 Tbsp brown sugar, divided
•1/2 tsp cayenne pepper
•½ tsp salt
•3 cloves garlic, minced
•1 lb pork tenderloin
1.In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and garlic. Stir until well combined.
2.Carefully place the pork into the sauce in the slow cooker. Make sure it is all covered with the sauce. Cook on low for 8 hours.
3.Remove the pork from the slow cooker and shred the pork using two forks, pulling against the grain of the meat. Pour the sauce from the slow cooker into another bowl. Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork. Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.

Simple southern pulled pork sandwiches

3-4 lb pork roast

1 onion, chopped

16 oz BBQ sauce

1/3 c honey (unless you don't like it too sweet)

sandwich buns

Place pork in crock pot and cover with onions, bbq sauce and honey. Cover and cook on low about 8 hours. Before serving, shred roast with 2 forks, pull apart and mix in sauce. Serve on sandwich buns.

Crock Pot Roast

3-5 lb beef roast

garlic salt to taste

1 can cream of mushroom soup (I used golden mushroom soup)

1 pkg dry onion soup mix

1 can beef gravy

1/2 c brown sugar (I didn't add this cause I didn't want it to be too sweet)

3 tbsp vinegar (I use balsamic)

2 tbsp soy sauce

1 tbsp worcestershire sauce

Galic salt the roast and place in crock pot. Mix together the rest of the ingredients and pour over roast. Cook on low for 12 hours (8 worked for me...). Take roast out when cooked, strain gravy to get rid of lumps (I don't do this) and thicken with a little cornstarch/cold water mixture.

Yummy BBQ chicken (from goose berry patch slow-cooker recipes book)

Ingredients:
4 boneless, skinless chicken breasts
3/4 cup chicken broth
1 cup barbecue sauce
1 sweet onion, sliced
salt and pepper to taste

Place ingredients in a slow cooker; stir gently. Cover and cook on high setting for 3 hours or on low setting for 6 to 7 hours.

Serve over rice.

Cafe Rio Recipe - Pork

Sweet Pulled Pork:

3-4 lb pork loin roast
1 cup brown sugar
1 12-14 oz bottle of mild/med taco sauce
1 12oz can of Coke (I heard that Costa Vida uses Dr. Pepper)

Put all the ingredients in a slow cooker and cook on high for at least 6 hours. Take pork roast out and shred on a cutting board (I also removed the fattiest pieces). Return shredded meat to crock pot and let it heat/soak while you get everything else ready.

Tomatillo Ranch Dressing:

3/4 c. buttermilk
1 t fresh squeezed lime juice
1/2 c. cilantro leaves
1 c. mayo
1 packet Hidden Valley Ranch powder
1 small tomatillo, quartered
1/2 jalapeno, seeded and diced
3/4 can chopped green chilies

Slop everything into either a food processor or a good blender.

Cooker Chops

4 pork chops
10 3/4oz can cream of mushroom soup
1/4c ketchup
2 tsp worcestershire sauce
1 pkg. onion soup mix

For best taste: brown chops first (takes 5 minutes tops!)

Put chops in slow cooker. Combine soup, ketchup, w. sauce & soup mix. Pour over chops.

Cook on high 3-4 hours or low 8-10 hours.

Crock Pot Italian Chicken

Ingredients

• 4-6 boneless chicken breasts, whole or cubed
• 1/4 (1/2 cube) cup butter
• 1-2 packets good seasons italian dressing mix
• 2 cans cream of chicken or cream of mushroom soup
• 8 oz (1 pack) softened cream cheese

Add chicken, dressing mix, and butter to crock pot. Cook on high for 3 hours or 5-6 hours on low (or until chicken is tender and breaks apart easily). Remove chicken. Add soup and cream cheese to pot and whisk until smooth. If sauce is too thick, add a little milk. Return chicken to pot and cook until heated (about 30 minutes). Serve over rice.

**I add all ingredients at the beginning except of the milk which I add at the end.
**I cook for less time than suggested, like 4 hours on low.