CROCKtober - break out your crock pot recipes for October!

krissyliz78 wrote: »

8 boneless Pork Chops at least 1/2 in. thick
1 packet Hidden Valley Seasoning Packet
1 or 2 cans Cream of Chicken Soup - if you use 1 can, then add 1 can of water

Mix all ingredients together in crock pot, cook on Low for about 6 hours.

Makes the most delicious, tender pork chops ever.... with a great gravy.

kdcomstock89 wrote: »

Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!

It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!

Acg67 wrote: »

Mygsds wrote: »

kdcomstock89 wrote: »

Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!

It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!

Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!

Oh you're now interested in the source of a recipe? LOL

__drmerc__ wrote: »

Mygsds wrote: »

Oh you're now interested in the source of a recipe? LOL

Acg67 wrote: »

Mygsds wrote: »

kdcomstock89 wrote: »

Slow Cooker Chicken Fajitas
Yields: One gallon-sized bag of slow cooker chicken fajitas
Ingredients
• 1 medium-sized green pepper, sliced
• 1 medium-sized red pepper, sliced
• 1 small sweet yellow onion, sliced
• 1 pound boneless skinless chicken breasts
• 2 large cloves of garlic, minced
• 1 tablespoon honey
• 1 lime, juiced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
Directions
• Combine all ingredients in your slow cooker.
• Cover, and cook on “low” for 8 hours.
• Shred chicken and serve with your favorite fajita toppings.
To Freeze
Combine all ingredients in a gallon-sized plastic freezer bag. Remove as
much air as possible and freeze for up to three months. When ready to
eat, thaw overnight in refrigerator. Cook on “low” setting for 4-8 hours, or
until chicken is cooked through and easily pulls apart with a fork. Shred
chicken and serve!

It makes about 4 servings for me at about 221 calories a serving. So good I can eat it without any tortillas or toppings but low enough in calories that I can if I want to!

Is this from a website?? It looks so amazing would like to visit the site.. Thanks!!

Oh you're now interested in the source of a recipe? LOL

You are so not worth it. Have a wonderful evening!

It's not right for you to put other users of this site down. We are all here for the same reason and we need each others support. Every single person here is worth it.

13turtles wrote: »

Really good and it freezes great!

Chile Verde

4 pound chuck roast, or pork shoulder/butt (I used a pork shoulder)
1 green bell pepper, seeded and diced
1 small onion, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
1 (4 ounce) can diced green chile (mine were mild, your choice)
1 (14.5 ounce) can diced tomatoes (mine had green chilies as well)

The Directions.

1. I used a 6 quart rock pot. Trim any visible fat from the meat, and plop into your slow cooker stoneware.
2. I did this the lazy way and used my food processor.
3. Pulse bell pepper and onion until they are small chunks.
4. Add this to the pork.
5. If your tomatillos have the leafy-outer skin left on them, take the skin and stem off, wash carefully and to the same food processor, no need to clean it first! Pulse.
6. Add spices, and pulse again.
7. Pour the mixture into the crock pot, and add in the cans of the diced chiles and the tomatoes.
8. Stir a bit to get the spices down the sides of the meat.
9. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, high for 6, or until meat shreds easily with a fork.

Serve with rice, beans, tortillas, shredded cheese, and a dollop of sour cream.


Cilantro-Lime Rice

Simply make jasmine rice (or brown rice) according to the package directions. When it is finished, remove from the heat and let it sit for 10 minutes. Then, add the juice of ½ a lime per 1 cup of cooked rice, and chopped cilantro to your taste. I also add a little salt, and about 2 tsp of olive oil to help the rice separate.