November 12, 2011 by Scott.

Ingredients
- 4lbs beef round roast (or other lean roast)
- 2 tsp ground black pepper
- 1 large onion - diced
- 1 (7 oz) can chopped green chilies
- 2 tsp cayenne pepper
- 1 tbsp garlic powder
- 2 tsp ground cumin
- 1 (7 oz) can chipotle peppers in adobo sauce
- 1 cube beef bouillon

Directions
1. Trim the roast of excess fat and cut into four pieces
2. Rub roast with black pepper and place into slow cooker
3. Add all other ingredients and pour in water to cover 1/3 of the roast
4. Cover and cook on high until meat begins to fall apart (about 8 hrs) - add water if needed
5. Turn the slow cooker to low, remove meat and shred.
6. Return shredded meat to slow cooker and cook for about 20 minutes

Posted in Slow Cooker, Mexican, Beef | No Comments »

June 26, 2011 by Scott.

Ingredients
- 2 (18 oz) bottles of BBQ sauce
- 1 15 oz can of pineapple chunks with juice
- 1 green bell pepper, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 8 boneless, skinless chicken breast

Directions
1. Mix together: BBQ sauce, pineapple chunks, green bell pepper, onion and garlic
2. Put 4 chicken breasts on the bottom of the slow cooker
3. Pour half of the BBQ sauce mixture over the chicken
4. Place remaining chicken in the slow cooker and pour remaining sauce over chicken
5. Cover and cook 8 hours on Low heat

Serve over rice.

Posted in Slow Cooker, Chicken | 1 Comment »

March 14, 2011 by Scott.

Ingredients
- 2 15oz cans black beans, drained
- 4 cups frozen corn kernals
- 2 garlic cloves, minced
- 3/4 tsp. ground cumin
- 2 cups chunky salsa, divided
- 10 skinless, boneless chicken breast halves
- 2 8oz pkgs. cream cheese, cubed
- Cooked rice
- Shredded cheddar cheese

Directions
1. Combine beans, corn, garlic, cumin, and half salsa in slow cooker
2. Arrange chicken over top. Pour remaining salsa over top
3. Cover. Cook on high 2-3 hrs or low for 4-6 hrs
4. Remove chicken and cut into bite-sized pieces and return to cooker
5. Stir in cream cheese. Cook on high until cream cheese melts
6. Spoon chicken and sauce over cooked rice. Top with shredded cheese

Posted in Slow Cooker, Chicken | 1 Comment »

March 6, 2011 by Scott.

Ingredients
- 1 lb skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 lb andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 tsp dried oregano
- 2 tsp dried parsley
- 2 tsp Cajun seasoning
- 1 tsp cayenne pepper (or to taste)
- 1/2 teaspoon dried thyme
- 1 lb frozen cooked shrimp without tails (optional)

Directions
1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last ~60 minutes of cook time.

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July 2, 2009 by Scott.

INGREDIENTS:
- 2 large cans (19 ounces) enchilada sauce
- 6 boneless chicken breast halves
- 2 cans cream of chicken soup
- 1 small can sliced black olives
- 1/2 cup chopped onion
- 1 can (4 ounces) chopped mild chili peppers
- 16 to 20 corn tortillas
- 16 ounces shredded sharp Cheddar cheese (can cut in half if desired)

Directions:
1. Cook chicken and shred.
2. Mix soup, olives, chile peppers, and onions. Cut tortillas in wedges.
3. Layer Crock Pot with sauce (1 can), tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Use half of each for the both layers. Split the second can of sauce between the middle layer and top)

Cover and cook on LOW for 5 to 7 hours.

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March 26, 2009 by Scott.

INGREDIENTS:
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts (I put 4 in and it was still good)

- shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)

DIRECTIONS
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled and shred. Stir the shredded chicken back into the soup, and continue cooking for 2 hours.

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Posted in Slow Cooker, Soup, Chicken | No Comments »

March 23, 2009 by Scott.

Ingredients:
- 8 boneless, skinless chicken breasts
- 36oz BBQ sauce (pick your favorite)
- (optional) Salt, Pepper, Garlic powder, Onion powder to taste

Directions:
- Place chicken breasts in slow cooker
- Season with salt, pepper, garlic powder, onion powder
- Pour 1/2 of BBQ sauce over chicken and mix for good coverage

Cook in slow cooker for 2.5 hours on high. Take chicken out and shred. Put chicken back in slow cooker and pour 1/2 remaining BBQ sauce over chicken and mix. Cook on low for 1.5 hours.

Can be served plain or with buns.

Posted in Slow Cooker, BBQ, Chicken | No Comments »

October 9, 2008 by Scott.

Ingredients:
- 4 lbs pork ribs
- Salt & Pepper to taste
- 2 bottles (18oz) of BBQ sauce (I like to have a 3rd bottle for applying after cooking - or don’t use quite all of it in the cooker)

Directions:
- Preheat oven to 400 degrees F
- Season ribs with salt & pepper to taste on both sides
- Put ribs on a baking pan and in the oven for 15 minutes. Turn over and bake for another 15 minutes; drain fat.
- Place ribs in slow cooker covering both sides with BBQ sauce and pour any remaining sauce over ribs in the cooker and cook for 8.5 hours on low.

Ribs fall apart as you remove them from the cooker!

Posted in Slow Cooker, BBQ, Pork | No Comments »

September 18, 2008 by Scott.

INGREDIENTS (8 Servings)

- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce

DIRECTIONS:

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder, and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6 to 8 hours.
2. Remove meat from slow cooker, shred, and return to slow cooker. Cook for 1 more hour. Serve hot.

Note: I shredded the meat in the slow cooker, but it was a little more difficult to really shred into smaller pieces.

Posted in Slow Cooker, BBQ, Beef | No Comments »

September 17, 2008 by Scott.

INGREDIENTS (6 servings):

- 3 pounds beef chuck roast
- 1/3 cup soy sauce
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons freshly ground black pepper

DIRECTIONS:

1. Pour the soy sauce and dry onion soup mix into the slow cooker. Mix well. Place chuck roast into slow cooker. Add water until the top 1/2 inch of the roast is not covered. Add the fresh ground pepper over the top.
2. Cover and cook on low for 22 hours.

Posted in Slow Cooker, Beef | No Comments »