Slow-Cooker Meals

These are my go-to recipes for those nights when
I am too exhausted or just don't have the time to make dinner
when I get home from work.
They are ALL made in the crock pot and they are all DELICIOUS.
win-win!

Williams-Sonoma Pulled Pork 

INGREDIENTS:

*serves 6-8

3 Tbs. canola or corn oil

4 lb. boneless pork shoulder, cut into 3 equal pieces (we have also used pork tenderloin)

1 yellow onion, finely chopped

3/4 cup cider vinegar

3/4 cup tomato ketchup

1/3 cup firmly packed brown sugar

1/4 cup light molasses

2 tsp. red pepper flakes

1 Tbs. Worcestershire sauce

1 tsp. dry mustard

1 tsp. salt

1 tsp. freshly ground pepper

Soft sandwich rolls, split and toasted, for serving

INSTRUCTIONS:

>>Brown the pork and transfer to a slow cooker. 

>>Make the sauce:

Return the pan to medium-high heat. 

Add the onion and sauté 

Add the vinegar 

*stir to scrape up the browned bits from the pork 

>>Stir in:

 ketchup, 

brown sugar,

 molasses,

 red pepper flakes,

 Worcestershire sauce,

 mustard, 

salt and pepper.

 Cook until the mixture begins to bubble. 

>>Pour over the pork. 

Cover and cook according to the manufacturer’s instructions until the pork is very tender, 

4 to 5 hours on high OR 8 to 10 hours on low.

Best Shredded Beef Tacos

(My husband's favorite)

INGREDIENTS
Arm/Chuck roast
garlic salt
cumin
oregano
chili powder
onion powder

Place a liner in slow cooker and put the roast in.
Pour water over roast until it is half covered.
Shake garlic salt, cumin, oregano, chili powder, and onion powder all over roast.
cook on high for 8 hours.
Shred with two forks {remove any visible fat}
Serve with white corn tortillas, cheese, cilantro, avocado, sour cream & salsa.

Sweet and Tangy Meatballs

INGREDIENTS

1 12 oz jar chili sauce
1 jar grape jelly
1 package frozen meatballs

>>Combine jelly and chili sauce in a crock pot and stir until smooth.  

>>Heat the mixture if needed to combine.  

>>Add meatballs or cocktail sausages and set temperature to low.  

>>Cook for 2-5 hours on low.  

Serve over rice or with toothpicks.

Slow Cooker Pork Chops with Vegetable Medley

INGREDIENTS
1 1/2 teaspoons seasoned salt
1 teaspoon garlic-pepper blend
2 tablespoons olive oil
4 boneless pork loin chops, 1/2 inch thick (about 1 lb)
1 cup carrots
4 small red potatoes, cut in half
1 onion, cut into thin wedges
1 small yellow summer squash or zucchini, thinly sliced
1/4 cup chopped fresh basil

Mix spices in bowl.
Sprinkle half of seasoning mixture over pork.
Cook pork chops in oil about 4 minutes, just until browned.
 Place pork chops in slow cooker; top with carrots, potatoes and onion.
Cover, cook on Low heat setting 3 to 4 hours.
Mix squash, basil, remaining 1 tablespoon oil and remaining half of seasoning mixture;
spoon on top of vegetable mixture in slow cooker.
Increase heat setting to High.
Cover; cook 10 to 15 minutes longer or until squash is crisp-tender.

Slow Cooker Shredded Chicken

INGREDIENTS

4 organic, boneless skinless chicken breasts

1/2 cup chicken stock

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 dried oregano teaspoon

INSTRUCTIONS

>>Place chicken in slow cooker. 

>>Sprinkle chicken breasts with all the spices. 

>>Add chicken stock. 

Cover and cook on low for 4-6 hours. 

Shred chicken with two forks.

Perfect for making ahead and freezing until ready to use. 

Great for soups, stews, quesadillas and quick sandwiches.