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.

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

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 »

September 9, 2008 by Scott.

This is similar to Grandpa’s Chicken only made in a slow cooker rather than BBQ (you could even use his recipe in the slow cooker if desired).

INGREDIENTS

* 1 small sweet onion, sliced
* 8 cloves garlic, crushed
* 3/4 cup soy sauce
* 1/2 cup vinegar
* 1 (3 pound) whole chicken, cut into pieces

DIRECTIONS

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

Posted in Slow Cooker, Chicken | 1 Comment »

March 25, 2008 by Scott.

Ingredients:
- 2-3 1/2 lb pork shoulder or butt
- 3 TBS Liquid smoke
- 3 TBS Hawaiian salt
- 1 bay leaf (optional)

Directions:
- Water to fill crock pot half way after pork is inside - approx 2 to 3 cups
- Cook 4-6 hrs on high or 8-10hrs on low - we start on high 1st hour or until it is starting to cook, then turn down to low and cook for 8-12hrs.
- Turn over 1/2 half way through cooking.

When done, remove pig and allow to cool so it can be shredded with a fork - DO NOT pour out all the liquid - save at least a cup to be added after shredding. Add enough of the liquid back to make pork mixture moist, or to taste. You can save even more of the liquid to cook cabbage to serve with the pig. We usually mix the cabbage with the pig before serving.

Posted in Slow Cooker, Pork | No Comments »

February 1, 2008 by Scott.

Ingredients:
- 2 lbs cubed stewing beef
- ~15 baby carrots or more , halved
- 1/2 Cup dried minced onion
- 3 Large potatoes, cubed
- 1 can (10 3/4 ounces) tomato soup
- 1 soup can water
- 1 teaspoon salt (to taste)
- 2 tablespoons vinegar (any will do)
- pepper to taste

Directions:
Combine all ingredients in 3.5 to 5-quart slow cooker layering bottom with carrots and potatoes. Heat on high for 5-6 hours or low 10-12 hrs. Makes 4-6 servings.

Posted in Slow Cooker, Beef | No Comments »