Pulled Pork Or Chicken
1/4 cup paprika 3 tablespoons dark brown sugar
2 tablespoons ground cumin 1 tablespoon chili powder
1 tablespoon dried oregano 1 tablespoon ground black pepper
1 tablespoon ground white pepper 2 teaspoons ground chipotle pepper
1 teaspoon cayenne pepper 4-5 pounds pork shoulder, butt or loin cut crosswise in half or 4-5 lbs of boneless chicken breast
2 large onions, sliced 4 garlic cloves, crushed
1/2 cup water 1/2 cup red wine vinegar
1 tablespoon salt
In a bowl large enough to hold the pork or chicken, combine the paprika, sugar, cumin, chili, oregano, and all the peppers. Thoroughly coat the meat with this dry rub. Transfer the meat to a Baggie, add all the dry rub, coat the meat again briefly, and refrigerate it for at least 30 minutes and up to 24 hours. Cover the bottom of a slow cooker with half of the onions and garlic. Add the water and vinegar, then the meat and a good pinch of salt. Top with the remaining onions, garlic, and a little more salt. Cover and cook on low heat for about 12 hours. When the meat is cooked, spoon out the liquid fat and shred the meat.
1/4 cup paprika 3 tablespoons dark brown sugar
2 tablespoons ground cumin 1 tablespoon chili powder
1 tablespoon dried oregano 1 tablespoon ground black pepper
1 tablespoon ground white pepper 2 teaspoons ground chipotle pepper
1 teaspoon cayenne pepper 4-5 pounds pork shoulder, butt or loin cut crosswise in half or 4-5 lbs of boneless chicken breast
2 large onions, sliced 4 garlic cloves, crushed
1/2 cup water 1/2 cup red wine vinegar
1 tablespoon salt
In a bowl large enough to hold the pork or chicken, combine the paprika, sugar, cumin, chili, oregano, and all the peppers. Thoroughly coat the meat with this dry rub. Transfer the meat to a Baggie, add all the dry rub, coat the meat again briefly, and refrigerate it for at least 30 minutes and up to 24 hours. Cover the bottom of a slow cooker with half of the onions and garlic. Add the water and vinegar, then the meat and a good pinch of salt. Top with the remaining onions, garlic, and a little more salt. Cover and cook on low heat for about 12 hours. When the meat is cooked, spoon out the liquid fat and shred the meat.
Chicken and Dumplings
2 Tablespoons Butter 4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced 2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits) flour
Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
2 Tablespoons Butter 4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced 2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits) flour
Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
Beef Tips With Gravy
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth
Optional: sliced red onions, green peppers and mushrooms.
Add beef to slow cooker. in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker. stir all ingredients together. cook on low for 6 to 8 hours. Give everything a good stir before serving. Serve on top of mashed potatoes or egg noodles.
1 1/2 lb beef tips or cubed beef stew meat
1 package of dry onion soup mix
1 can of cream of mushroom soup
1 can of beef broth
Optional: sliced red onions, green peppers and mushrooms.
Add beef to slow cooker. in a bowl combine dry onion soup mix and cream of mushroom soup and beef broth stir to combine and pour over beef in slow cooker. stir all ingredients together. cook on low for 6 to 8 hours. Give everything a good stir before serving. Serve on top of mashed potatoes or egg noodles.
Lasagna
1 lb. ground beef 24 oz. spaghetti sauce (* for an easy, real homemade chunky style sauce, see my "Pasta and Sauces" page!)
15 oz. Ricotta Cheese 16 oz. Shredded Mozzarella Cheese
1 package frozen chopped spinach (optional) 1 box oven ready lasagna noodles, uncooked
Brown meat in large skillet, drain. Stir in spaghetti sauce and spinach (if used). Cover bottom of slow cooker with a layer of the meat sauce, a layer of mozzarella, a layer of the noodles (broken to fit) and ricotta cheese. repeat layers until crock pot is full. Cover with lid. Cook on low 4 to 6 hours. Sprinkle with mozzarella cheese and let stand, covered, 10 min. or until melted.
1 lb. ground beef 24 oz. spaghetti sauce (* for an easy, real homemade chunky style sauce, see my "Pasta and Sauces" page!)
15 oz. Ricotta Cheese 16 oz. Shredded Mozzarella Cheese
1 package frozen chopped spinach (optional) 1 box oven ready lasagna noodles, uncooked
Brown meat in large skillet, drain. Stir in spaghetti sauce and spinach (if used). Cover bottom of slow cooker with a layer of the meat sauce, a layer of mozzarella, a layer of the noodles (broken to fit) and ricotta cheese. repeat layers until crock pot is full. Cover with lid. Cook on low 4 to 6 hours. Sprinkle with mozzarella cheese and let stand, covered, 10 min. or until melted.
Pasta Fagioli … just like Olive Garden
2 lbs ground beef 1 onion, chopped
3 carrots, chopped 4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained 1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained 3 (10 ounce) cans beef stock
3 teaspoons oregano 2 teaspoons pepper
5 teaspoons parsley 1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce 8 ounces ditalini pasta
Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta
2 lbs ground beef 1 onion, chopped
3 carrots, chopped 4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained 1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained 3 (10 ounce) cans beef stock
3 teaspoons oregano 2 teaspoons pepper
5 teaspoons parsley 1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce 8 ounces ditalini pasta
Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta
Breakfast Casserole
1 bag 26 oz. frozen hash browns 12 eggs
1 cup milk 16 oz. roll sausage maple or regular sausage or bacon
Salt and pepper 16 oz. bag shredded cheddar cheese
Optional: green peppers, onion
Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk add the milk. Add salt and pepper. Mix well and set aside. Cook the sausage on high heat, drain and add sausage on top of hash browns. Add cheese on top off sausage Pour the egg mixture over everything in the crock pot. Even everything out so it’s spread evenly. Turn the crock pot on low for 6-8 hours.
Optional: serve over toast or biscuits
1 bag 26 oz. frozen hash browns 12 eggs
1 cup milk 16 oz. roll sausage maple or regular sausage or bacon
Salt and pepper 16 oz. bag shredded cheddar cheese
Optional: green peppers, onion
Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk add the milk. Add salt and pepper. Mix well and set aside. Cook the sausage on high heat, drain and add sausage on top of hash browns. Add cheese on top off sausage Pour the egg mixture over everything in the crock pot. Even everything out so it’s spread evenly. Turn the crock pot on low for 6-8 hours.
Optional: serve over toast or biscuits