5 ingrediants or less/crockpot

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!

in for recipes, they sound so good, thanks

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More than 5 ingredients, but it is REALLY worth it. Just throw all the following in the crock pot and cook for 8 hours on low (I do the last hour on high because it makes the peas more "creamy". A bit spicy so not for picky kids (although mine love it)

Ham and Split Pea Soup
Ingredients
• 1 pound dried split peas
• 2 ham hock
• 1 chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 teaspoons minced garlic
• 1 pound ham, chopped
• ½ lb Anduille sausage – cooked kind
• Salt and pepper
• 1/2 teaspoon crushed red pepper flakes
• 8 cups chicken broth
• 1 bay leaf
• 2 teaspoons thyme
• 2 tbs herbes de provence – if you have it, otherwise some oregano
• Gruyere – serve on top of each bowl (optional)

In for the recipes. Sound of them sound awesome. Thanks.

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