Crock Pot recipes

Undoubtedly the best chicken tacos you'll ever have are made in a crockpot.

You'll need 1 or 2 lbs of chicken (I used thighs; they're cheaper), 1 jar of salsa and a packet of taco seasoning. Dump all three ing. into crockpot. Stir, if you're into that sort of thing. And then set your timer to low. You can do this with frozen or thawed chicken.

Here's the original recipe: http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html

I dare you not to stand over the crockpot, eating it straight outta-the-pot with a fork!!

I have this one cooking in the crock pot as we speak. I am giddy like a kid on Christmas morning to try it tomorrow morning.

Had a question though: Has anybody figured out the nutritional information for this? Seriving Size?

bump thanks :flowerforyou:

http://www.skinnytaste.com/2007/07/crock-pot-recipes.html

Vegetable soup. My crock pot is very large and I made enough to take to work for lunch all week.

32 oz low sodium beef broth
3 large potatoes (approx 40 oz) cut into bite size pcs
baby peeled carots (approx 30 oz)
16 oz frozen mixed vegies
2 zuchini - sliced
6-7 large white mushroom - sliced
Chopped onion (I don't use these cause I don't like them but many people do)

Dump broth, potatoes and carrots into crock pot and cook on high until almost done. Add all other vegies and continue cooking until potatoes and carrots are done. i usually buy an extra small can of broth just in case it needs a little more. I sometimes add other frozen vegies (corn and peas just because I like them). serving size is 2 cups and 175 calories.

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Bump....to read this afternoon after work.

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So i made my own salsa verde

Ingredients
3 pounds bright green tomatillos, husked and rinsed
2 jalapeños, seeded
1 1/2 teaspoons cumin
6 small cloves fresh garlic, peeled
1 medium bunch cilantro
3/4 cup Italian parsley
1/3 cup fresh mint, packed
1 1/2 tablespoons vegetable oil
Kosher salt
cracked black pepper

Method:

1. Put the tomatillos and jalapeños in a large heavy pot, and cover with water. Bring to a boil, and boil for 15 minutes until tomatillos are soft. Let sit for 15 minutes.

2. Drain tomatillos and place in a food processor with cumin and garlic cloves. Pulse until coarsely chopped. Add cilantro, parsely, and mint, and pulse to combine. Blend until herbs are incorporated, and sauce begins to liquify (but there are still small chuncks).

3. Return sauce to pot. Add vegetable oil, and bring to a boil. Reduce to a simmer, and simmer 15 - 20 minutes, until sauce thickens. Season to taste with salt and pepper. Let cool and store in the fridge. Enjoy!

Then I make slow cooked pork in it and its like pulled pork you can add for nacho's (i can make 500 cal nachos) burritos or anything.

INGREDIENTS
3 pounds boneless pork shoulder, or butt
1 1/2 cups prepared tomatillo salsa, (see Ingredient Note)
1 3/4 cups reduced-sodium chicken broth
1 medium onion, thinly sliced
1 teaspoon cumin seeds, or ground cumin
3 plum tomatoes, (1/2 pound), thinly sliced

PREPARATION
Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.

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Balsamic Chicken:

4-6 boneless, skinless, chicken breasts
2 14.5 oz can diced tomatoes
1 onion thinly sliced (Not chopped)
4 garlic cloves
1/2 cup balsamic vinegar
1 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste

Pour the olive oil on bottom of crock pot
place in chicken breasts, salt and pepper each breast
put sliced onion on top of chicken
then put in all the dried herbs and garlic cloves
pour in vinegar and top with tomatoes

Cook on high 4 hours, serve over angel hair pasta

http://skinnyms.com/balsamic-chicken/

We love this and it is quick and easy. We eat it over rice as opposed to the pasta.