Slow Cooker Teriyaki Pulled Pork Sandwiches

Okay, so I have a bone to pick with you.Why do some recipes call it a Slow Cooker, and others a Crockpot? I am so confused by this, and if you know the answer, could you please tell me? Thanks!!!
Anyway, on to this amazing recipe. So.... I have been looking for a good pulled pork sandwich recipe for a LONG time. Now, I have tried about 3-4 different recipes, and have even posted a few of them on here (I never post a recipe we don't like!!!!), but none of them impressed me the way I was looking for it too. But this one? This one nailed it!!!!! This was so good, and had just the flavor I was looking for, and was NOT dry at all!!!
We even had the missionaries for our church over for dinner when I made these 2 nights ago, and they LOVED them too!!!! This was such an easy recipe, which is perfect for us now that school is back in session!!!!

 Slow Cooker Teriyaki Pulled Pork Sandwiches
submitted by Camille
adapted from Six Sister's Stuff

Ingredients:

1 (2-3 pound) pork shoulder butt roast

1 bottle teriyaki sauce
1 (20 oz) can pineapple slices, undrained
Buns
Optional toppings: pineapple rings, honey mustard, provolone cheese slices, jalapenos, red onion slices

Place roast in slow cooker. Open can of pineapple slices and drain juice INTO the slow cooker over the roast. Pour 1/2 CUP of the teriyaki sauce (save the rest for later) over the roast.
Cover and cook on low for 7-9 hours (or on high for 5-6 hours). Shred the pork with two forks when finished cooking. Pour the rest of the teriyaki sauce over the shredded meat (add as little or as much as you want for flavor). Spoon meat onto each bun and top with a pineapple slice and other toppings as wanted.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Crockpot Lasagna

My sister had found this amazing recipe on Pinterest. She brought it to a family gathering, and I didn't get to even try a bite since it was gobbled up THAT fast (I was upstairs nursing my baby!!! The nerve not to save me any!! Haha!!). So, I knew I just had to try it myself. I changed it up just a little bit, and it was a hit!!! I love lasagna, and I love crockpot meals!!!! This is definitely going to be a keeper around here!!

 Crockpot Lasagna
submitted by Camille
(adapted from Creating Through Life )

1 lb ground beef
29oz can tomato sauce
8oz pkg lasagna noodles
4 cups shredded mozzarella cheese
2 cups cottage cheese
1/4 cup parmesan cheese
1/2 tsp leave oregano
1/4 tsp garlic powder
1/4 tsp thyme

1. Spray the inside of the crockpot with cooking spray
2. Brown the ground beef
3. Stir the tomato sauce and seasonings into the ground beef
4. Spread 1/4 of the ground meat sauce into the bottom of the crockpot
5. Arrange 1/3 of uncooked noodles over the sauce (you can break up the noodles a bit to get them to fit better!)
6. Combine the cheeses in a bowl. Spread 1/3 of the cheese mixture over the noodles.
7. Repeat these layers twice
8. Top with remaining sauce
9. Cover and cook on low for 4 hours.
10. Let the lasagna stand in the crockpot for at least 10 minutes.

Barbecue Shredded Chicken

I am always on the lookout for new and yummy Crockpot recipes. I found this gem on Pinterest!! So yummy!! I just bought some hard rolls to put the chicken in, we put some Honey Mustard on top and we all gobbled them up!!! I have a family of 6, and this was enough for 2 dinners!!! Love it!!!

Barbecue Shredded Chicken 
submitted by Camille
(adapted from the kitchn )

3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika I just used regular paprika, since that is what I had)
2 teaspoons salt
Freshly ground black pepper
12 (1 1/2 cups) ounces barbecue sauce

Cook the onion and garlic for 5 minutes or until quite soft. Add the paprika and stir. Add barbecue sauce and salt and pepper. Stir well. Layer chicken in crockpot. Add the warmed sauce on top. Cook on low in crockpot for 7-8 hours, or on high for 4 hours. Shred chicken when done cooking, and serve on buns, or you could put this in a salad too.

Honey Garlic Chicken

I have been searching and searching for new, and yummy crock-pot recipes. I finally found another one!!!! I am so happy when I find a good crock-pot meal...I love my crock-pot sooo much, but it can be hard to find "good recipes" for the crock-pot. What does a "good crock-pot meal" mean to me? One that not only tastes good, but that my whole family loves!!!! And this was a GOOD one!!!



Honey Garlic Chicken
submitted by Camille
(from Taste and Tell)

1 1/2 pounds boneless, skinless chicken thighs
3 garlic cloves, chopped or grated
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup honey
fresh basil, shredded, for garnish (optional, I didn't do this)

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.

Serve over rice.

Pulled Pork Sandwiches

Seriously...only 3 ingredients. Only 3 ingredients and still soooooo good!!! If you are like me and hate to turn you oven on in the summer because it makes you whole house feel like you are living in Dubai OUTDOORS, you will definitely want to be making this crockpot meal at least a couple times this summer!!!!



Pulled Pork Sandwiches
submitted by Camille
(from The Girl Who Ate Everything)

• 1 (2 pound) pork tenderloin (pork shoulder or butt can also be used)
• 1 (12 ounce) can of root beer
• 1 (18 ounce) bottle of barbecue sauce
• 8 hamburger buns

1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
2. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve. Serve on hamburger buns.

Shredded Beef and Salsa Verde Enchilada Bake

I love enchilada's, and I love slow cooker meals : ) This was a little more post-prep for a slow cooked meal then what I am used to. But, it was still very good, and I will make it again!!!




Shredded Beef and Salsa Verde Enchilada Bake
submitted by Camille
(from Rookie Cookie)

3-4 lb beef rump roast
Kosher salt and ground pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bay leaves
8 oz Monterey Jack cheese, shredded
1 lb cheddar cheese, shredded
13 corn tortillas, cut in half
1 16 oz jar prepared salsa verde
1 10 oz can enchilada sauce


Plug in slow cooker. Season all sides of the beef with salt and pepper. In a small bowl, combine cumin and cayenne pepper. Rub cumin and cayenne mixture on all sides of the beef. Place beef in the slow cooker. Fill with enough water to come 1 inch up the sides. Add the bay leaves to the water. Set the slow cooker to low. Cook for 6 hours, turning the beef over once halfway through cooking time. Remove roast from slow cooker and set on a cutting board to cool. Once cool enough to handle, shred the beef, discarding any fat. Set aside.
Set oven to 400 degrees. In a medium bowl, combine both cheeses. Pour 1 1/2 cups salsa verde into a shallow dish. Pour enchilada sauce into another shallow dish. In the bottom of a 9x13 inch baking dish, spoon in a small amount of the enchilada sauce to cover the bottom of the pan. With half of the tortillas, dip each one in the enchilada sauce and then the salsa verde and then lay them onto the bottom of the pan with the cut side facing outward. Add on half of the shredded beef and spread evenly. With a spoon, evenly sprinkle half of the remaining salsa verde (what's left from when you put 1 1/2 cups into the shallow dish) on top of the beef. Sprinkle on half of the cheese and then repeat for one more layer.
Spray a piece of foil with non-stick spray and cover pan with foil, sprayed side down. Bake for 20 minutes. Remove foil and bake for an additional 5 minutes, until cheese is browned. Let the bake cool and set for 10 minutes. Serve with fresh salsa if desired and some sour cream.

(Rookie's Notes: Why spray the foil? Because the cheese will stick to it and that will make you sad.)

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

Wow!!! This dish was so very yummy!!! Total "comfort food"!!!!! Definitely a must try!!



Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes
submitted by Camille
(from Picky Palate)

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves garlic, minced
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

Do you know how much I LOVE my crock-pot? I L.O.V.E it sooooo much!!!! LOL!!!! Throw some stuff in there in the morning, and wha-la...by dinner time you have a delicious dinner!!! Found this yummy recipe over at Picky Palate. She has got quite a few recipes that I have yet to try!! They all look so yummy!!! Hope everyone is having great Fall weather like we are!!! I "heart" fall!! My favorite season, by far!!




Crockpot Creen Chili Chicken and Rice with Blue Chip Crumbles
submitted by Camille
(from Picky Palate)

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free Cream of Chicken soup
4 0z can chopped green chilies
1 teaspoon cumin
1/2 teaspoon Kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s garlic salt with parsley

6 Cups steamed rice of choice
Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

Crock-Pot Chicken Tortilla Soup

Sorry there haven't been any new post in awhile!!! Just been really busy trying to get back to a schedule after the Holidays!! Oh yeah, and if you are wondering why my sister, Michelle, hasn't posted in awhile, she had a baby 4 weeks ago :) So, she hasn't done much creative cooking I'm sure, seeing as it is her 4th baby!!!
Anyway, here is a good, EASY recipe. We all loved this, and it was perfect for the very cold day we had that day!!!! Oh yeah, and since it makes alot, I ended up freezing it, and we had it again for dinner about 2 weeks later. Don't you just love doing that? I sure do!!!!



Crock-Pot Chicken Tortilla Soup
submitted by Camille
(from The Sister's Cafe)

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Sweet and Spicy Slow-Cooker Chicken

Now, I know this says slow-cooker, and I LOVE my slow-cooker, but I wasn't able to get around to make this until about 4pm, so I just made it in a pot on the stove. It still turned out divine!!! This dish is sooooo yummy!! We all ate them up!! Yummy, yum!! I used them to serve in taco's, but you could still use this chicken for other things (sandwiches, salad, over rice, etc.). Hope you enjoy them as much a we did!! I know this is going to become a regular at our house!!


Sweet and Spicy Slow-Cooker Chicken
submitted by Camille
(from My Kitchen Cafe)

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 cup brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

Carnitas

Carnitas

submitted by Michelle

(from my friend Katie Lisonbee)

2lb. pork roast

1tsp. cumin

1tsp. oregano

2 cans pinto beans, rinsed and drained

1 can tomato and green chiles (diced)

1tsp. salt

1tsp. chili powder

1 clove garlic (minced)

Cook all ingredients on low in crock pot for 6 hours. When meat is soft, take it out and shred it. Put it back in crock pot for 1-2 more hours. Serve with tortillas or tortilla chips.

(We like it best in warmed tortillas with some sour cream. YUMMY! ~Michelle)