Tasty Tuesday Easy Slow Cooker Pork Chops

6 pork chops
1 packet of ranch
1 can of cream of chicken soup

Tasty Tuesday Easy Slow Cooker Pork Chops  Place in crock pot on low for 6 hours.

Slow Cooker Beef Roast and Carrot Recipe

Ingredients

• 2-pound boneless beef chuck shoulder roast (No substitutions!  This is the best cut of meat for the slow cooker!)
• 1-2 pounds carrots, peeled and chopped into bite-sized pieces
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• one seasoning packet (We love the McCormick mesquite and chipotle seasonings) or 3 tablespoons of your favorite homemade seasoning mix (Like homemade taco seasoning.  Yum!)

Directions

1. Combine all ingredients in your slow cooker.
2. Add lid, and cook on “low” setting for 8-10 hours until beef shreds easily with a fork.

Crockpot Ranch Porkchops

• Pork Chops
• Ranch Seasoning Dry Mix Packet
• 1 can Cream of Chicken plus 1 can water as needed {or 2 cans cream of chicken}  This will depend on how fast your crockpot cooks and how long you’ll be cooking it.

Ready for the hard part?  {I’m so funny.  I know.} Combine all three ingredients in the crockpot and mix well.   Yup.  That’s it.

Slow Cooker BBQ Chicken

Slow Cooker BBQ Chicken

(Adapted from The Frugal Girls)

Ingredients

4 chicken breasts
1/2 bottle or can of root beer (full sugar not diet) – you can use Coke or Dr. Pepper if you prefer
18 oz. bottle of BBQ sauce
1/4 Tsp Salt
1/4 Tsp Pepper

Slow cook 4-6 hours and serve on rolls. Great served with bbq beans. 

3 Packet Pot Roast

1 3lb. pot roast
1 Packet Dry Ranch Dressing
1 Packet Dry Italian Dressing
1 Packet of Beef Gravy or Au Jus
3 cups of water


Place 1 cup of water and all three packets in the crock pot and stir. Then place Pot Roast in and cook on low for 8 hours. (can be cooked on high for 4-5 hours) 20-30 minutes before eating add 2 more cups of warm water and flip to high.

Malibu Chicken

12 Breaded Chicken Tenders (Normally would use patties and fry them)
12 slices of Swiss Cheese
6 slices of Ham
2 cups of Mayo
1/3 cup mustard


Bake chicken at 450 degrees for 25 min.  Turn chicken once half way (use thermometer to make sure appropriate temp.).  Lay the set up.  One piece swiss cheese, one piece ham, one piece swiss on top, cut in halp and lay on each tender or just cover the whole top of the dish.  Bake for another 10 min or until cheese is melted. 

Mix Mayo and mustard for sauce to be squirted on top or to dip.

Slow Cooker Apricot Chicken

Ingredients:
1 1/2 cups apricot preserves
1 cup Russian dressing (I used Wishbone brand)
1 envelope dry onion soup mix
6 chicken breasts

Directions:
Mix together the preserves, dressing and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

Serve over rice.

Slow Cooker Tilapia

filets of Tilapia (or other favorite white fish)

1/4 cup mayonnaise

1/2 cup shredded cheese (shredded Parmesan cheese is the best cheese to use, but I have used Cheddar, Swiss, and Mozarella before. (I even have used string cheese! ;-)  )).

juice of 2 lemons

4 chopped garlic cloves

pinch each of salt and black pepper

cook on high for 2 hours. Unwrap carefully and test with a fork. If the fish flakes easily, it's done (2 hours on high has always been enough time in all my cookers), if it doesn't flake super easily, rewrap then cook on high for an additional 30  minutes.

PLEASE take care when taking the packet out of the crockpot and when opening it. It will be hot.

Cafe Rio Pork

• 2 pounds pork (we use boneless pork rib meat)
• 3 cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Simple Crock Pot Buffalo Chicken Wings

Simple Crock Pot Buffalo Chicken Wings

3 pounds chicken wings
1 cup buffalo sauce (I used Frank’s)
2 tablespoons unsalted butter
6 tablespoons honey

In a 5 quart slow cooker on low add buffalo sauce, butter and honey.  Stir to combine.  Add chicken wings.  Stir until wings are well coated.  Cook on low 6-8 hours or high for 3-4 hours.

Remove wings from slow cooker and place on a baking sheet lined with foil.  Drizzle sauce from slow cooker over wings.

Set oven to broil.  Place baking sheet in oven and bake for 2-3 minutes until the sauce starts to caramelize.  Remove from oven, serve and enjoy.

You can also layer the sauce on the wings.  Coat wings with sauce, broil for 1 minute, remove from oven.  Coat with sauce, broil 1 minute.  Add more sauce, broil until sauce is caramelized.

Label- Cook in slow cooker on low for 6-8 hours or high for 3-4 hours. Remove from slow cooker. Place on baking sheet. Broil for 2-3 minutes until sauce carmelizes.