I made these tonight for dinner and they were so amazing. It was one of the freezer/slow cooker meals i prepared a few weeks ago.They got eaten up so quick i wasnt even able to get a pic of them.
2 lbs country style pork ribs
1 1/2 c ketchup
1 1/2 tbls season all salt
1/2 c brown sugar
1/2 tsp liquid smoke
1/2 c white vinegar
In a bowl combine all the ingredients except the ribs.Place ribs in a gallon size freezer bag and pour the sauce over the ribs.Make sure bag is sealed and write cooking directions on the freezer bag with a sharpee marker. Thaw in fridge for 24 hour and dump everything in crockpot and cook on low 7 hours.
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Monday, August 19, 2013
Saturday, July 6, 2013
Crockpot chicken and gravy
This is a quick and easy way to cook chicken in the crockpot. I seen this over on pinterest and it got rave reviews from people who made it.
2 lbs. boneless, skinless chicken breasts; 14 ½ oz can chicken broth; 2 packs chicken gravy mix. Put chicken in crockpot. Pour in broth, cover & cook on high 3–4 hours or until chicken easily pulls apart. Pour 2 cups of chicken broth from crockpot into saucepan. Discard remaining liquid. Add gravy packets to broth and whisk well. Simmer on low to thicken. Remove chicken from crockpot and shred into large pieces. Serve with the gravy over the chicken.
2 lbs. boneless, skinless chicken breasts; 14 ½ oz can chicken broth; 2 packs chicken gravy mix. Put chicken in crockpot. Pour in broth, cover & cook on high 3–4 hours or until chicken easily pulls apart. Pour 2 cups of chicken broth from crockpot into saucepan. Discard remaining liquid. Add gravy packets to broth and whisk well. Simmer on low to thicken. Remove chicken from crockpot and shred into large pieces. Serve with the gravy over the chicken.
Sunday, March 24, 2013
Sweet Hawaiian Crockpot Chicken
This is a simple and tasty budget friendly crockpot meal.
Ingredients:
1 cup pineapple juice or a can of pineapple chunks with the juice.
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.
Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!
Ingredients:
1 cup pineapple juice or a can of pineapple chunks with the juice.
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins.
Directions:
Add all ingredients to the crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy!
Sunday, October 28, 2012
Chicken enchilada soup
With the weather getting yucky out i like to make soups in my crockpot for dinner. I was browsing Kaitlins blog and found this soup recipe.
3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
32 oz. Chicken Broth (4 Cups)
19 oz. Can Enchilada Sauce
15 oz. Can Black Beans, drained and rinsed
15 oz. Can Corn, drained
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano
Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, putting it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.
3-4 Boneless Skinless Chicken Breasts, rinsed and trimmed of excess fat
32 oz. Chicken Broth (4 Cups)
19 oz. Can Enchilada Sauce
15 oz. Can Black Beans, drained and rinsed
15 oz. Can Corn, drained
1 1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 1/2 Teaspoons Chili Powder
1 Teaspoon Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Dried Oregano
Add everything except the chicken to the slow cooker, and mix it all together. Place the chicken in, putting it under the liquid. Cover and cook on low for 8 hours. Remove the chicken and shred it then add it back into the soup and stir it in. Serve and top with your desired garnishes.
Tuesday, September 4, 2012
Creamy beef enchiladas
Found this recipe on over the big moon and I cannot wait to try it out. Looks yummy.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
3 lb Chuck Roast, Cooked and Shredded
1 onion
1 small can diced green chilis
Sauce:
2 packet McCormick Enchilada Sauce (prepared)
Tomato Sauce
1 cup heavy whipping cream (to preference)
To prepare the Chuck Roast I always cook my roast overnight in my Crockpot in 2 cans of Beef Broth, 1 can of water, a Fajita packet and a Au Jus packet in with it and cooked the Chuck Roast on LOW overnight. I also chop an onion and put in the crockpot with the Chuck Roast. In the morning shred roast, spoon cooked onion out of sauce and add to the shredded roast, along with the can of diced green chilis.Prepare Sauce in a large pot on the stove by following the directions on the McCormick Enchilada Sauce packet. Once prepared add heavy whipping cream.Assemble Enchiladas to preference: My hubby likes a pretty plain inside. All I do for the inside is lay out a tortilla, put the meat in the middle, sprinkle some cheese and approx 1 tablespoon of the sauce. Then I roll them up. You could also layer the olives, beans, and rice here too. For freezer meals, I use disposable pans. But, you can use your glass pans if you want. I always coat the pan with some cooking spray and like 1/2 cup+ of sauce and then lay them in the pan. After the pan is full I cover all the Enchiladas with plenty (approx 2 cups) of sauce and sprinkle the cheese all over them!
After I’m finished I cover the enchiladas with tin foil and then I put the lid on to the disposable pan.Reheating Instructions: If reheating from a frozen state, preheat the oven to 350 and cook for 45 minutes. If reheating from a thawed state, preheat the oven to 350 and cook for 20 minutes.
Cilantro lime chicken w/corn and black beans
This make great tacos or burritos. This recipe comes from over the big moon
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste
Take ingredients and split everything into two containers.
Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
6-8 Boneless, Skinless Chicken Breasts (I used 2 Costco Pouches per bag)
4 Tbs Olive Oil
2+ Limes, juiced (I like a little more lime then the recipe calls for)
2 Cups Cilantro
1 large bag of Frozen Corn (or two smaller bags)
4 minced Garlic Cloves
1 finely Chopped Red Onion
2 cans of Black Beans, drained and rinsed
2 tsp Cumin or Chipotle powder
Salt an Pepper to taste
Take ingredients and split everything into two containers.
Mix bag by shaking, seal, label and put in the freezer.
Cooking instructions: Cook in Crockpot on Low for 8 hours or High for 4 hours. Serve with hot tortillas and dress with sour cream, guacamole, and/or cheese.
Teriyaki Pork Chops
Love pork chops and this is a great way to make them.
4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chicken broth
Add the pork chops, garlic cloves, brown sugar, soy sauce, and chicken broth to the freezer bag. Write the following instruction on the bag – Cook on high for 4-5 hours or on low for 6-7 hours
Recipe source : Saving your dinero
4 pork chops, about 1-inch thick
Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup soy sauce
1/3 cup chicken broth
Add the pork chops, garlic cloves, brown sugar, soy sauce, and chicken broth to the freezer bag. Write the following instruction on the bag – Cook on high for 4-5 hours or on low for 6-7 hours
Recipe source : Saving your dinero
Garlic honey chicken
Here is another good recipe from saving your dinero
1 1/2 to 2 pounds boneless, skinless chicken breasts
3 garlic cloves, minced
1/3 cup soy sauce
2/3 cup ketchup
1/4 cup honey
(Feel free to double the sauce if you like extra sauce)
Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low. We like to eat this with mashed potatoes and a veggie.
1 1/2 to 2 pounds boneless, skinless chicken breasts
3 garlic cloves, minced
1/3 cup soy sauce
2/3 cup ketchup
1/4 cup honey
(Feel free to double the sauce if you like extra sauce)
Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low. We like to eat this with mashed potatoes and a veggie.
Beef burritos
another great freezer meal-crockpot recipe from saving your dinero.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
1 London Broil or top round roast (about 2 lbs)
1 diced onion
4 garlic cloves, minced
2 tablespoons whole peppercorns
2 tablespoons apple cider vinegar
2 (8 oz) cans tomato sauce
1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
1 ½ teaspoon chili powder (you can adjust this according to your taste)
Add all the above ingredients into a freezer bag.
When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.
* If you like the taste of chipotle but not the spiciness, you can remove the seeds.
You will also need:
16 burrito sized flour tortillas
Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.
We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.
Crockpot hawaiian chicken
With school being in session again I need meals that i can just throw in the crockpot for a quick and easy dinner on those busy nights. These make great freezer meals to so just make a few extra batches of this recipe and put it in a freezer bag until your ready to eat it. This recipe comes from Saving your dinero
2-3 large boneless, skinless chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
1/2 cup of pineapple juice (use what’s in the can)
1/2 can of large pineapple chunks
Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.
2-3 large boneless, skinless chicken breasts
1/2 cup white sugar
1/2 cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
1/2 cup of pineapple juice (use what’s in the can)
1/2 can of large pineapple chunks
Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and put it back in the juice before I serve it.
Monday, February 20, 2012
Slow cooker scalloped potatoes
These potatoes are a perfect side dish to most meals. They are done in the crockpot so that is even better. This recipce comes from family fresh meals
1 cup sour cream (I used light & it is still very decadent)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue :) hehe)
- 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping
1. Thinly slice potatoes and set aside.
2. Mix sour cream, can of potato soup and worcestershire sauce together in a large bowl.
3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray.
5. Top with 3/4 cup of shredded cheese.
6. Repeat layer with remaining potatoes and cheese.
7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.
1 cup sour cream (I used light & it is still very decadent)
- 1 can condensed cream of potato soup
- 1 tbsp worcestershire sauce
- 2 lb small red potatoes
- 1.5 cups shredded cheddar cheese or cheese blend (can double cheese to make cheesier, if calories are not an issue :) hehe)
- 1/2 tsp paprika
- 3 tbsp chopped fresh chives for topping
1. Thinly slice potatoes and set aside.
2. Mix sour cream, can of potato soup and worcestershire sauce together in a large bowl.
3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray.
5. Top with 3/4 cup of shredded cheese.
6. Repeat layer with remaining potatoes and cheese.
7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 7 to 8 hours). Serve topped with a sprinkle of paprika and chives.
Friday, February 3, 2012
crockpot bbq chicken
This quick and easy recipe comes from pinterest. It is so easy to make and tasty.
4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it
4-6 pieces boneless skinless chicken breasts (i threw them in frozen... even easier!)
1 bottle BBQ sauce (sweet baby ray's all the way!)
1/4 c vinegar
1 tsp. red pepper flakes
1/4 c brown sugar
1/2 - 1 tsp. garlic powder
mix BBQ sauce with all ingredients listed under it. place chicken in crockpot. pour sauce over it and cook on LOW for 4-6 hours. you pretty much don't even have to stir it
Saturday, January 21, 2012
Crockpot sesame chicken
I am always looking for new crockpot recipes to try. Came across this one on pinterest tonight. Gosh i love that site.
2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds
Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.
2 1bs. skinless, boneless chicken thighs.
1/2 c. low sodium soy sauce
1/3 c. packed brown sugar
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 Tbsp. ketchup
1 Tbsp. toasted sesame seeds
Place chicken thighs in the slow cooker. Whisk together remaining ingredients in a bowl and pour over chicken.Cover and cook on low 6 to 8 hours or on high 3 or 4. Serves 4 - 6.
Wednesday, January 18, 2012
Kickin chili - crockpot
This is another easy recipe for the crockpot !!
Recipe adapted from 365 days of slow cooking
2 (13 oz) cans of chili with beans
1 sm can green chiles drained
1 sm bag frozen corn - doesnt need to be thawed
1 can black bean
garlic salt and pepper to taste
1. Combine all the ingredients in the slow cooker. Stir until combined.
2. Cover and cook on LOW for 4-6 hours until flavors are blended.
3. Serve with sour cream and cheese, if desired.
Recipe adapted from 365 days of slow cooking
2 (13 oz) cans of chili with beans
1 sm can green chiles drained
1 sm bag frozen corn - doesnt need to be thawed
1 can black bean
garlic salt and pepper to taste
1. Combine all the ingredients in the slow cooker. Stir until combined.
2. Cover and cook on LOW for 4-6 hours until flavors are blended.
3. Serve with sour cream and cheese, if desired.
garlic chicken and veggies - crockpot
We are trying to eat healthier and this recipe looks yummy. It comes from 365 days of slow cooking.
4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)
4 large red potatoes, cut into small wedges (about 8 per potato)
1 large carrot, thinly sliced
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp dried oregano
Salt and pepper
1. Place potatoes and carrots in bottom of slow cooker. Salt and pepper.
2. Place chicken on top of potatoes. Salt and pepper.
3. In a small bowl combine the olive oil, lemon juice, garlic and oregano. Spoon over the top of the chicken.
4. Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)
5. Serve with extra lemon juice, if needed.
4 bone-in chicken thighs, skin removed and trimmed (or boneless, skinless chicken thighs)
4 large red potatoes, cut into small wedges (about 8 per potato)
1 large carrot, thinly sliced
2 Tbsp olive oil
2 Tbsp fresh lemon juice
1 Tbsp minced garlic
2 tsp dried oregano
Salt and pepper
1. Place potatoes and carrots in bottom of slow cooker. Salt and pepper.
2. Place chicken on top of potatoes. Salt and pepper.
3. In a small bowl combine the olive oil, lemon juice, garlic and oregano. Spoon over the top of the chicken.
4. Cover and cook on LOW for 4-6 hours, until potatoes are soft. (I cooked on LOW for 4 hours and then HIGH for the last hour to get the potatoes soft)
5. Serve with extra lemon juice, if needed.
Tomato basil parmesan soup
With the yucky weather we have been having lately this would be the perfect soup to make.This recipe comes from pinterest.
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed
1 tsp salt
¼ tsp black pepper
1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
Sunday, January 8, 2012
Lemonade Chicken -crockpot
I was browsing through my usual blogs that i follow and Tina at Mommys Kitchen posted this recipe.This looks so simple to make and very tasty ! I will be making it soon.
8 - 10 chicken tenderloins
1/2 - cup all purpose flour
1 - teaspoon salt
1 to 2 - tablespoons oil
6 - oz frozen lemonade concentrate
3 - tablespoons brown sugar
3 - tablespoons ketchup
1 - teaspoon apple cider vinegar
2 - tablespoons cornstarch
1/4 - cup cold water
Dredge chicken in flour mixed with salt. In a skillet over medium heat , cook chicken in oil until golden brown; drain. Transfer chicken to a slow cooker. mix lemonade, brown sugar, ketchup and vinegar; pour over chicken. I added about 1 tablespoon soy sauce to the mixture.
Cover and cook on low setting for 6-8 hours, or on high for 3-4 hours. Remove chicken to a platter; keep warm. Whisk cornstarch into cold water; add to juices in slow cooker. Cover and cook on high setting to desired sauce consistency, about 15 minutes. Serve chicken with sauce.
8 - 10 chicken tenderloins
1/2 - cup all purpose flour
1 - teaspoon salt
1 to 2 - tablespoons oil
6 - oz frozen lemonade concentrate
3 - tablespoons brown sugar
3 - tablespoons ketchup
1 - teaspoon apple cider vinegar
2 - tablespoons cornstarch
1/4 - cup cold water
Dredge chicken in flour mixed with salt. In a skillet over medium heat , cook chicken in oil until golden brown; drain. Transfer chicken to a slow cooker. mix lemonade, brown sugar, ketchup and vinegar; pour over chicken. I added about 1 tablespoon soy sauce to the mixture.
Cover and cook on low setting for 6-8 hours, or on high for 3-4 hours. Remove chicken to a platter; keep warm. Whisk cornstarch into cold water; add to juices in slow cooker. Cover and cook on high setting to desired sauce consistency, about 15 minutes. Serve chicken with sauce.
Tuesday, January 3, 2012
Cajun pot roast
I got this recipe from the a grocery stores meat section along time ago and just came across it. My hubby loves food with spice so i will be making this for him soon.
2 lbs. boneless beef arm roast or boneless beef chuck roast
1 Tablespoon Cajun seasoning
1 pkg. (9 oz.) frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 oz.) diced tomatoes, undrained
1/8 teaspoon pepper
1/2 teaspoon hot sauce
Rub entire surface of beef roast with cajun seasoning. Place roast in 3 to 4 quart slow cooker. Top with corn, onion and bell pepper.
In small bowl, combine tomatoes, pepper and hot sauce; mix well. Pour over vegetables and roast. Cover and cook on low setting for 8 to 10 hours.
2 lbs. boneless beef arm roast or boneless beef chuck roast
1 Tablespoon Cajun seasoning
1 pkg. (9 oz.) frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (14.5 oz.) diced tomatoes, undrained
1/8 teaspoon pepper
1/2 teaspoon hot sauce
Rub entire surface of beef roast with cajun seasoning. Place roast in 3 to 4 quart slow cooker. Top with corn, onion and bell pepper.
In small bowl, combine tomatoes, pepper and hot sauce; mix well. Pour over vegetables and roast. Cover and cook on low setting for 8 to 10 hours.
Ravioli with sausage and peppers
This is a real simple crockpot meal perfect for those busy nights. I like to add a dinner salad and some garlic bread for a great dinner.
1 pkg cheese ravioli - frozen or from the refridgerated section
2 cups diced bell pepper and onion
1 jar spaghetti sauce
1 smoked sausage ring sliced
shredded parmesan cheese if you desire - I love lots of it on mine
In 3 to 4 quart slow cooker, combine all ingredients, except Parmesan cheese; mix well. Cover and cook on low for 5 - 6 hours. Sprinkle individual servings with cheese.
1 pkg cheese ravioli - frozen or from the refridgerated section
2 cups diced bell pepper and onion
1 jar spaghetti sauce
1 smoked sausage ring sliced
shredded parmesan cheese if you desire - I love lots of it on mine
In 3 to 4 quart slow cooker, combine all ingredients, except Parmesan cheese; mix well. Cover and cook on low for 5 - 6 hours. Sprinkle individual servings with cheese.
Tuesday, December 27, 2011
Slow cooker buffalo chicken
With life being so crazy and busy sometimes i always love trying out new crockpot recipes. This one is very easy to make and tastes really great as a sandwich !
3 lb. bag of frozen chicken breasts
1 bottle Frank's Wings Buffalo Sauce
1 packet Ranch Dip Mix
2 TBSP butter
Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
Cook on low at least 6 to 7 hours
Using two forks, shred chicken & return to crock pot.
Add butter.
Cook on low for an additional hour.
Recipe comes from My kitchen apron
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