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Tag Archives: Crockpot Dinners

Sweet ‘N’ Tangy Pot Roast

I made this roast for the first time, and I admit that I was slightly nervous about the outcome. But, after tossing the meat into the slow cooker and waiting for several hours. I took a bite of the meat, and I instantly fell in love with this recipe. It felt like my mouth was having a party.

Cook this incredibly easy melt in your mouth delicious pot roast. I promise you and your family will not be disappointed.

Slow Cooker Sweet ‘N’ Tangy Pot Roast

Ingredients

1 boneless beef chuck roast (Mine was about four pounds)

1/2 tsp. salt

1/2 tsp. Pepper

1 C. Water

1 C. Ketchup

1/4 C. Red wine or beef broth

1 envelope brown gravy mix

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/8 tsp. Garlic powder

3 Tbsp. Flour

1/4 C. Water

Directions

1. Cut the meat in half and place in a 5-quart slow cooker. Season with salt pepper. In a small bowl stir together the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over the meat.

2. Cover and cook on low for nine-ten hours or until the meat is tender. Combine the flour and water until smooth. Stir into the slow cooker. Cover and cook on HIGH for thirty minutes or until the gravy is thickened. Remove the meat from the slow cooker. Slice and serve with the gravy.

Source Taste of Home: Church Suppers

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Guinness Beer Pork Chops

Slow Cooker Beer Pork Chops

Ingredients

6 – 8 Boneless or bone-in pork chops

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

1 Tbsp. canola or vegetable oil (optional)

½ C. ketchup

1 bottle Guinness beer

4 Tbsp. brown sugar

2 Tbsp. cornstarch

2 Tbsp. water

Directions

1. Season pork chops with salt, black pepper and garlic powder. In the slow cooker or a large skillet, heat oil over medium heat; brown chops on both sides. If you are short of time you can skip this step.

2. Place pork chops in your slow cooker. Combine the ketchup, beer and brown sugar in a small bowl. Pour this mixture over the pork chops in the slow cooker and cover. Cook on HIGH heat setting for three hours or on LOW for six hours, or until fork-tender.

3. Remove pork chops from slow cooker, and place on a plate; cover to keep warm. In a small bowl, stir cornstarch and water until well blended; stir into sauce in slow cooker. Return pork chops to the slow cooker. Cover and cook on HIGH heat setting for fifteen minutes or until thickened. Serve pork chops with the sauce.

Source Mommy’s Home Cooking

Fancy up your taco Tuesday

SLOW COOKER PORK TACOS

Ingredients

Pork

3 – 3.5 pound pork shoulder

2 ½ tsp. salt

¾ tsp. black pepper

¾ tsp.onion powder

¾ tsp. garlic powder

1 tsp. dried oregano leaves

1 ½ tsp. chili powder

¼ tsp. cumin

¼ tsp. smoked paprika

⅛ tsp. cayenne pepper (add more if you like spice!)

Sour Cream Avocado Sauce

• ¼ C. sour cream

• ½ avocado

• juice from half of a lime

• 1/8 tsp. of salt

Other Ingredients

• Salsa

• Cilantro

• Cotija cheese

• Corn tortillas

• 1 Tbsp. olive oil

Directions

1. In a bowl, combine all of the pork spices together. Rub the spice mixture all over the pork shoulder. Add olive oil to the bottom of your slow cooker and place the pork shoulder on top. Cook on low for eight hours. Pork will fall apart and be easy to shred.

2. To make the sauce, add all of the ingredients to a mini food processor and pulse until smooth. Assemble tacos as desired and drizzle the sour cream avocado sauce on top.

Source Stuck on sweet

Prepare. Cook it slow. Eat.

Slow Cooker Mexican Chicken Soup

Ingredients

4 boneless, skinless whole chicken breasts

1 Tsp. chili powder

1 Tsp. ground cumin

1/2 tsp cayenne pepper

Kosher salt and freshly ground black pepper

One 28-oz can whole or diced tomatoes, with juice

3 C. low-sodium chicken broth (more if you like the soup more liquid)

One 15-oz can black beans, drained and rinsed

One 10-oz can diced tomatoes with green chiles, such as Ro*tel

1 8-oz can tomato paste

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 can chipotle pepper in adobo sauce, optional

1/2 lime, juiced

Fixings: avocado, sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves

Directions

1. Place the chicken in a slow cooker. Sprinkle on the chili powder, cayenne pepper, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for five hours on high or eight hours on low.

2. Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary. Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!

Source The Pioneer Woman Cooks

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made

Comfort food at it’s best

You and your family are going to go crazy over this ooey, gooey and cheesy chili cheese casserole. Once this dish was ready to eat my family had this stuff gone within minutes.

Slow Cooker Chill Cheese Casserole

9 1/4 oz. bag fritos

2 15-oz. can Wolf brand Chili

3 C. shredded sharp cheddar cheese

16 oz. sour cream

1/2 cup diced white onion

Directions

1. Grease a four or two quart slow cooker with non-stick cooking spray. Next, sprinkle one and half cups of the fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half of the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions. Cover and cook on high for two hours. Serve with the additional Fritos on top. Enjoy!

Source The Magical Slow Cooker

Melt in your mouth Cuban Pork

My apologies for not including a photo in this article. I didn’t like the way my pork turned out and it did not live up to my expectations for a picture. However, I will be posting one shortly.

Now onto the recipe

This super juicy pork is slowly cooked all day until the meat cuts like butter. This recipe is so delicious and can perfectly be served over rice, in tacos, or as sandwiches. It’s so moist that it almost melts in your mouth. That’s my favorite part about this dish!

Slow Cooker Cuban Pork

Ingredients

2 Tbsp extra virgin olive oil

1/2 C. orange juice

1/2 C. lime juice

1 1/2 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

7 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

3 pound Smithfield pork shoulder roast

Directions

1. In a medium bowl, combine together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic. Set aside.

2. Make slits in the pork with a paring knife and place it in a large plastic container. Next, pour the oil mixture all over the pork. Then cover it with a lid and place the container in the refrigerator. Leave it in there overnight.

3. In the morning place the pork in the crockpot, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork. Cover and cook on low for eight hours. Carefully transfer the pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Source: Belly Full

No stovetop required Chili Mac

This ooey, gooey Slow Cooker Chili Mac is pure comfort food that your family will undoubtedly enjoy, and it’s cooked easily in your crockpot!!

Slow Cooker Chili Mac

Ingredients

1 pound very lean ground beef

1 small onion chopped

4 cloves garlic minced

2 (15-16 oz) cans chili beans in chili sauce

1 28 oz. can crushed tomatoes

1 15 oz. can diced tomatoes

2 C. beef broth

1 Tbsp chili powder

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

8 oz. elbow macaroni uncooked

Desired toppings: shredded cheddar cheese, sour cream, green onions, corn chips….

Directions

1. Place the raw ground beef in the bottom of your crockpot and break into smaller chunks. Stir in remaining ingredients except for the pasta. Cover and cook for four-six hours on high or eight-ten hours on low.

2. In the last fifteen minutes of cooking stir in the uncooked pasta and cover. Stir and test to see if pasta is to your liking. However, even with the slow cooker turned off the pasta will continue to cook just from the heat of the chili and cook itself so unless your pasta is chewy or crunchy, I strongly recommend only cooking it for the last fifteen minutes of cooking time.

Court’s Cooking Notes

If you wish not to put the ground beef in raw, just brown before placing in your slow cooker at the beginning of cook time.

Source Countryside Cravings

Two Ingredient Pork Chop Dinner

This slow cooker lemon pepper pork chops recipe is so easy to prepare and is so delicious! Oh, and get this it only calls for two ingredients.

You will need:

1-2 lbs bone-in or boneless pork chops

lemon pepper seasoning

Directions

1. Place your pork chops onto a large cutting board and sprinkle lemon pepper seasoning on both sides of each pork chop. Then place them into your slow cooker. Cover and cook on low for seven-eight hours or high for three-four hours.

Court’s Cooking Notes: You can use chicken as a substitute.

Source Recipes That Crock

Slowly Cooked Chicken in Beer

I like cooking with beer. It gives the food a lot more flavor such as meat. The other evening I prepared this Slow Cooker Beer Can Chicken recipe. It called for a whole chicken. But I didn’t have one on hand so I decided to use four chicken breasts instead.

The recipe has both a mild one and super hot marinade option. I’ll add a note on how you can make spicy or non-spicy towards the end of this post. I, of course, went for the mild one because I’m a pansy.

I immediately went to work and started by gathering the ingredients for the marinade, stirring them together. Here’s the fun and messy part. Rubbing it into the chicken. After I marinaded my chicken and cleaned up my big mess, I tossed them into the slow cooker and poured in the beer. I used Miller Lite.

The choice of beer, of course, is up to you.

The original recipe called for dark beer occasionally this is only available during the fall, but in bigger cities, it should be for sale year round. Dark beer is not Guiness, although Guiness would probably produce an interesting flavor. If you’re willing to spend extra on a craft beer, then dark beer wouldn’t be difficult to find.

The Recipe

Slow Cooker Beer Can Chicken

INGREDIENTS

1 5-6lb. chicken (I used four chicken breats)

2 Tbsp. smoked paprika

1 tsp. salt

2 tsp. pepper

1 tsp. oregano

2 tsp. thyme

1 tsp. tarragon

2 tsp. garlic powder

1/4-1 tsp. cayenne pepper

½ tsp. onion powder

2 Tbsp butter, melted

1 can (12 ounces) dark beer -OR-lager

Directions

1. Make 4 balls of aluminum foil (about 2-inches in diameter) Place bunched of rolls of foil in bottom of 6-quart slow cooker and pour in the beer.

2. Pat chicken dry with paper towels. Pull skin gently way from bird. Combine all dry seasonings together.

Mix ½ teaspoon of seasoning blend into butter. Spread butter mixture under skin of chicken. Next with clean, dry hands, rub remaining spice blend onto chicken.

3. Place chicken on top of foil balls in slow cooker. Cover and cook on high for four-six hours, or low on seven-eight hours. Check the temperature – chicken is done when the temperature is 165-170 in the thickest part of the thigh. Continue to cook if needed.

Court’s Cooking Notes:

The spice rub can be made anywhere from mild to very hot depending on the amounts of two ingredients. The primary heat-generating ingredient is cayenne pepper. If you know that everyone you’re serving is into 5-alarm heat, go with the lesser amount of this ingredient when you prepare the rub.

The seasoning next is paprika. Yes! You can use the generic variety found on most grocery store shelves, but this chicken will taste better if you use a smoked variety paprika. Smoked paprika comes either mild or hot. If you use the hot, you are going to add more heat on top of the cayenne, so choose carefully. I used the mild smoked variety here and as I mentioned before, I’d advise you to do so as well, unless, of course, you’re into some serious heat. If you can’t find the more gourmet paprikas in your store, then the generic variety will do, but make sure it’s fresh otherwise it will have zero flavor.

Source Bake at midnight