5 ingrediants or less/crockpot

I've used the site below for a few recipes. They are all pretty simple and good.

http://www.skinnytaste.com/search/label/Crock Pot Recipes

Haven't tried it yet (in the crock pot now), but I'm serving pulled pork tonight. I used pork loin (it was on sale, I was going to buy just pork butt/shoulder) and threw that in with beer (2 bottles since it was 5.8lbs of pork), cayanne, cumin, chili powder, and a tablespoon of brown sugar. I'm cooking that on low all day, and tonight I'll drain most of the liquid and add a bottle of BBQ sauce.

How was it? I'm thinking of trying this recipe.

Sounds yummy~

in for recipes!

I often do "taco chicken" - just chicken thighs and/or breasts, a can of tomatos, a can of chiles, some chili powder or other spices and whatever veggies and or beans sound good. Let it cook on low for 8+ hours, shred with two forks and eat in tacos, with rice, with veggies or by itself!

I made taco soup yesterday.
3 cans of beans (whatever you like, I used 2 pinto and 1 black bean)
2 cans of rotel
1 can of corn
1 lb ground beef
1 packet of taco seasoning
water to desired consistency

I am also planning to make some chicken chili
3 cans of white beans
2 chicken breast
cumin
1 jar of salsa
water or chicken broth - as much as you want

I'm making chicken curry tonight and it's SO GOOD.

2-3 pounds chicken breast or thighs
1 diced onion
16 oz salsa or picante sauce
2 tbs curry
Cook on low 8 hours, add 1 cup sour cream 30 minutes before it's done.

Thanks. I'm going to have to try this!

Easiest thing I do in the crock pot is .. 3 chicken breasts. 1 Jar Hot Salsa.

Cook low +/-8 hours or high +/-6 hours

Shred the chicken, and mix with the cooking liquid.

This is great for tacos, nachos, burritos ..

I recommend HOT salsa, as most of the spice cooks out. Medium Salsa will leave this rather flavorless ...

for the recipes!

BUMP

This recipe is so easy, you could do it with your eyes closed! The London Broil get fork tender and the sauce is amazing!

London Broil
Package of Onion Soup Mix
Can of Tomato Soup
Can of Cream of Mushroom Soup

Combine all the ingredents in the crockpot and set on low for 8-10 hours. I like to serve it with mashed potatoes or egg noodles.

Currently at home, cooking away - Apple Bourbon Pork BBQ.

2.5-3 lb Pork tenderloin
1 package Campbell's Slower cooker Apple Bourbon sauce
1.5 oz (2 tlbsp) of either water or whiskey (personal choice)
2 med red onions

1) cut / quarter onions - sprinkle in bottom of crock pot (set heat for LOW)
2) add pork
3) add sauce. use liquid to "wash out" package (to get the last bits at the bottom).
4) cover and cook 7-9 hours.

makes anywhere from 4-8 servings, depending on how you serve it and how many you're feeding

(I set it up for 4 servings because we LIKE meat - CAL = 588, CARB = 27, FAT = 8, PROTEIN = 82, FIBER = 3 & SUGAR = 22)

either eat w/ buns, served over rice, quinoa or with a veggie side (gonna fry up some brussel sprouts & mushrooms)

Boneless Center Cut Pork Chops (or whatever boneless, lean pork cut is cheapest) or boneless, skinless chicken breast... throw it in the crockpot, pour in enough coke/dr pepper/root beer to juuuust cover the meat. Low for 7-8 hours. Take out of the crockpot (leaving the remaining coke and juices behind) and shred. Mix with BBQ sauce! It's so good and so easy.

I just did French Chicken last night.

About 3# of frozen chicken breasts

Sauce : bottle of french dressing, can of cranberry sauce, packet of onion soup mix. (I mixed these together with my hand blender so they were smooth).

I served over rice. Sounds weird, tastes good.

This is more of a technique than a recipe, but I like to make chicken, baked potatoes and gravy in the crock pot. You need a fairly large crock pot (4 quart or larger) for this technique, but it's an easy way to make a good dinner!

Ingredients:
skin-on, bone-in chicken pieces (can be frozen. seriously.)
medium sized russet potatoes
seasoning salt (I like Badia brand, no MSG) or other desired seasonings
corn starch

Season your chicken parts and place in the bottom/center of the crock pot. Scrub potatoes, wrap each one in foil, and place around the outer edge of the crock pot. Cook on high for 4 hours (6 hours if using frozen chicken); if cooking all day, cook on low. When you're ready to serve, remove the foil-wrapped potatoes and chicken, and drain the accumulated liquid into a jar. Add 1-2 tablespoons of cornstarch to the jar and screw the lid back on. Wrap a kitchen towel around the jar and shake well. Instant gravy! Taste your gravy and add salt and pepper if needed. I like to use the chicken gravy on the potatoes instead of butter or other toppings -- it keeps the calories down and is delicious.

I often cook chicken in the crock pot -- I don't add any liquid, I just season the chicken. The chicken itself will give off a lot of liquid, and I NEVER throw this out. If I don't use it to make gravy, I'll pour it into a container and refrigerate it. The fat rises to the top and can be removed, and then the remaining stuff is essentially concentrated chicken broth and can be used to make soup. It freezes well.

Apricot Chicken!

4-6 boneless, skinless chicken breast (frozen or thawed)
1 jar of apricot preserves
1 can of apricots + juice
packet of onion soup mix

throw it all in the crockpot on low for 6 hours. Serve over rice. So good!