Tag Archives: Crockpot Dinners

Coffee is just not for drinking

Maple-Coffee Pulled Pork  

Ingredients 

For the marinade 

1 (4-to-5 lb) pork shoulder or butt, rinsed and pat dry

2 onions, slice into thin rings 

 2 Tbsp ground coffee 

  2 Tbsp dark brown sugar

 1 Tbsp garlic powder

 2 tsp chili powder 

2 tsp salt 

For the maple coffee barbecue sauce

 1/2 C ketchup 

1/2 C apple cider vinegar 

1/2 C all-natural maple syrup 

1/2 C cold brewed coffee 

1-2 Tbsp hot sauce 

1-2 Tbsp spicy brown mustard 

1/2 tsp salt

Directions

  1. In a small bowl combine the coffee sugar garlic powder chili powder and salt. Put the meat on a cutting board and smear the mixture all over the pork. Make sure all sides are covered. Place the meat in an airtight container and close it tightly refrigerate overnight. 

 2. the next morning grab your 6-quart slow cooker. Place the pork into the insert and add the onions. Cover and cook on low for eight to ten hours, or until the pork has lost shape and can be started easily with a fork. 

 3. Meanwhile in a bowl, stir together all the Bob barbecue sauce ingredients. Drain the ink accumulated liquid from the cooker, and stir in the barbecue sauce. Reheat on high for thirty minutes or until fully hot. Serve over a bed of rice or on hamburger buns.

Source 365 Slow Cooker Suppers

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SLOW COOKER DIJON PORK CHOPS & POTATOES

 

SLOW COOKER DIJON PORK CHOPS & POTATOES

Ingredients

1 can (10.75 oz.) condensed cream of mushroom soup 
¼ C chicken broth
¼ C whole grain Dijon mustard
1 garlic clove, minced
½ tsp dried thyme
¼ tsp salt
¼ tsp pepper
6 medium red potatoes, sliced
1 medium onion, thinly sliced
6 boneless pork loin chops (about 1-inch thick)
1 tbsp olive oil for browning
Thickening (if desired):
3 Tbsp flour
¼ C water

Directions

1. In a large bowl, stir in the soup, broth, mustard, garlic, thyme, salt, and pepper. Stir in the sliced potatoes and the onion. Toss everything into your 5-7 quart crockpot.

2. Heat oil in a large skillet over medium-high heat. Brown chops well on both sides. Place chops on top of potato mixture and cook on low four-six hours or on high three – five hours (times are approximate)

3. If you want a thicker sauce, mix flour and water so there are no lumps; turn cooker to high heat. Remove chops and stir flour mixture into potatoes. Place chops back into the crock pot and cook on high additional fifteen-twenty minutes until sauce is thick and fully cooked.

Source Bake at midnite

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Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

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Ribs and Sauerkraut just like Grandmas

Recently, I stayed at my Grandparents house for a week. They live in a small town called Weimar, Texas and we as the Grandchildren call them Me-maw and Big Daddy. I helped my Grandma by keeping her kitchen clean and taught her how to work the computer. My Grandma who is an excellent cook showed me how to cook Pork Ribs and Sauerkraut on the stove.

The way she made it was delicious but it was a little too bitter for me. Plus, I don’t like cooking food on the stove very often because it splatters everywhere which creates a big mess and I have to babysit whatever I am cooking. Who has time for that? This cook doesn’t!

So, I looked up a crockpot version on Pinterest, came across this Crock Pot Country-Style Pork Ribs and Sauerkraut. This one is a little similar to my Grandma’s. But it has a touch of both sweet and sour. The sweetness comes from an apple and a few tablespoons of brown sugar. The sour is from white wine vinegar and, of course the sauerkraut. Then everything is slowly cooked in your crockpot for about eight to ten hours.

Crock Pot Country-Style Pork Ribs and Sauerkraut

INGREDIENTS

2  lbs boneless country-style pork ribs, rinsed and pat dry

1  medium cooking apple, sliced

1  small onion, sliced

1 can (15 oz) Libby’s  sauerkraut, drained, rinsed

3  Tbsp. packed brown sugar

1  tsp. caraway seeds

1⁄4 C. white wine vinegar or 1/4 C apple juice

DIRECTIONS

Place into your 4-quart Crock-Pot, pork ribs, apple, and onion. Top with sauerkraut, brown sugar and caraway seed; stir lightly. Pour wine over top. Cover; cook on LOW heat setting eight to ten hours.

Source Food.com

I’m sorry that there’s no picture. My family ate it all before I could even grab my camera. But I promise I will have one on this post shortly. 

New and Fresh: A Weekly Review

I decided to do a weekly review on the recipes that I cook every week. I will be writing small summaries of each recipe and add the link to the original articles on every post. I also will include that next week’s menu and maybe a cooking tip or two.

On Monday the first, I prepared and shared with you this Honey Glazed Pork Chops with Mushrooms. The pork chops are incredibly juicy with mushrooms to top it off with a dripping honey glaze. It makes an excellent weeknight meal that can be done less than thirty minutes.

Then on Wednesday the third, I told you about me putting my crockpot to work to prepare this hot and creamy Sun-dried Tomato Chicken. The ease of preparation for this recipe is extremely easy and can be on your dinner table less than seven hours. My family loved this dish. It was all gone by the end of the day.

Coming up this week on cooking with Court

One-Pot Sloppy Joe Noodle Skillet

Crock Pot Country-Style Ribs and Sauerkraut

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Crockpot Sun-Dried Tomato Chicken

Need to have something quick on the dinner table less than seven hours? Well, then how about you add some serious deliciousness to your dinner menu with this Crockpot Sun-Dried Tomato Chicken Recipe!

Hot and creamy with incredible tomato garlic flavor, this Crockpot Sun-Dried Tomato is chicken excellence in your crockpot.

The first part of the preparation for this dish is crazy easy. All you have to do is throw the chicken into your crockpot and wholá you practically have the whole day to yourself. The other portion seems challenging but it really isn’t all that hard. You basically just set the chicken aside on a plate so you can discard the liquid. Next, you place the chicken back into the insert and add the remaining ingredients. Thirty minutes later you and your family will have a tasty meal that I’m certain you will all dig! My family loved this dish. It was all gone by the end of the day.

*Note: If you don’t feel comfortable lifting a heavy pot to dump the juice then I have the perfect solution to your dilemma towards the end of this post.*

Crockpot Sun-Dried Tomato Chicken

Ingredients

4 Boneless Skinless Chicken Breast
2 (10 oz) cans Campbell’s condensed Cream of Chicken w/Herbs Soup
6 cloves Garlic, minced
½ C Sun Dried Tomatoes drained and chopped
¼ C grated Parmesan Cheese
1 tsp dried Basil
*optional: ½ tsp Red Pepper Flakes

Directions

1. Grease your slow cooker with cooking spray. Put the chicken into your crockpot, and cook on HIGH for three hours or LOW for six hours. After three hours on HIGH or six hours on LOW, grab a pair of tongs remove the chicken from the insert and set aside. Then carefully pick up the pot and discard the juices.

2. In a medium bowl, combine together Cream of Chicken Soup, Garlic, Basil and Parmesan Evenly spread mixture over chicken, then top with Sun Dried Tomatoes. Cook on HIGH for thirty more minutes, or until done. Garnish with fresh chopped Parsley and optional Red Pepper Flakes, and Enjoy!

Court’s Cooking notes:

Another option to getting the juices out if you’re not physically able to lift the insert is to use a ladle to scoop it out.

Source The Frugal Girls

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SLOW COOKER HONEY TERIYAKI CHICKEN

SLOW COOKER HONEY TERIYAKI CHICKEN

Ingredients

4 boneless chicken breasts, approximately 2 lbs
½ C soy sauce or Bragg
½ C honey
¼ C rice wine vinegar
¼ C onion, chopped
2 garlic cloves, minced
¼ tsp pepper
¾ tsp ground ginger
¼ C water
3 Tbsp Cornstarch
Optional garnish: green onions, sesame seeds

Directions

1. Grease your crockpot with cooking spray and place the chicken breasts in the bottom. In a small bowl combine the soy sauce, honey, rice wine vinegar, onion, garlic, pepper, and ginger. Pour over the chicken breasts. Cook on high for three to four hours or low for four to five or until chicken is finished cooking and shreds easily.

2. Once the chicken is cooked, remove with a fork and shred on a plate.Pour the sauce into a medium saucepan. In a small bowl, whisk together the water and cornstarch. Slowly whisk into the sauce on medium high heat. Continue to whisk and let it boil until the honey teriyaki sauce starts to thicken. About two minutes. Add the chicken back to your slow cooker and pour the sauce on top stirring to coat. Serve over rice and garnish with sesame seeds if desired.

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Source The recipe Critic

Coming up next week on cooking with Court

Honey Glazed Pork Chops with mushrooms

Slow Cooker Beef and Black Bean Stew

CITRUS & ROSEMARY ROASTED TURKEY BREAST
Parmesan Ranch Broccoli

Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

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Slow Cooker Lemon Pork Tenderloin

I know that I have said this several times before but cooking is so relaxing and a therapeutic hobby. I love it how I can just go into the kitchen start preparing a recipe and practically forget everything for a short time. My most favorite thing about it is rubbing spice mixture in my meats and marinating them in the fridge for several hours. I don’t know why it is but for some odd, reason it’s like some sort of therapy.

This zesty pork tenderloin is incredibly juicy and savory. It completely knocked my socks off when I took my first bite. Marinating the pork tenderloin the evening before placing it into the slow cooker was the perfect charm to making it even more flavorful and tender. If you have leftovers it tastes even better the next day.

Lemon Pork Tenderloin

Ingredients

1 2 lb pork tenderloin

2 lemons juiced

1/4 C Bragg or soy sauce

6 Garlic cloves, minced

2 Tbsp Worcestershire sauce

1 Tbsp extra virgin olive oil

Cornstarch Slurry: 1 teaspoon cornstarch whisked into two teaspoons of cold water (Optional)

Directions

Use a 6-quart crockpot insert. Place the pork tenderloin into the bottom of an airtight container, and add the lemon juice, Bragg, garlic, Worcestershire sauce, and oil. Close tightly, and refrigerate overnight. In the morning, dump the container contents into the crockpot, and cook on low for seven to nine hours. If you’d like to thicken the crock drippings before serving, you can whisk in the cornstarch slurry. slice the meat thinly and serve with rice.

 

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Source 365 Slow Cooker Suppers

 

Parmesan-Crusted Chicken

This is an uncomplicated recipe to prepare for your family on a busy weeknight, or it would make an excellent meal to take over to your friend(s) who is sick or for a mom who recently had a baby. It’s not overwhelmingly seasoned, but it has just enough flavor to satisfy your taste buds.

Parmesan-Crusted Chicken

Ingredients

4 boneless, chicken breast cut into halves pounded thin

1/2 C Duke’s Mayonnaise

1/2 C grated parmesan cheese

1/2 C Progresso Italian seasoned or plain bread crumbs

1 Tbsp Italian seasoning

Hot cooked pasta and salad for serving optional

Instructions

Use a four or six-quart slow cooker.

In a small bowl combine the Mayonnaise, cheese, bread crumbs and Italian seasoning. Set aside. Place the chicken onto a cutting board or parchment paper and spread the Mayonnaise mixture evenly over on top of the chicken. Cover and cook on LOW for five to six hours or on HIGH for about three hours. Serve warm with pasta and a salad.

Source 365 Slow Cooker Suppers

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