I made these last night {along with baked sweet potato fries... recipe below} and they were delish! Best news of all, everyone ate them! Success!! They are super easy to make, too. Love me some crock pot meals!! We have lots left over, so tonight I am making baked potatoes and putting this on top... yum!
Ingredients:
1 bottle BBQ Sauce of your choice
3 lbs boneless chicken breast, thighs or a combo of the two
1 large onion, sliced into chunks
1 can pineapple (I recommend nibblits or crushed)
*Optional* Up to a half a can of the pineapple juice, depending on how sweet you like your pulled chicken (I did not use any this time because we wanted it more spicy, and a tad less sweet.)
hamburger buns or kaiser rolls
Directions:
If you use frozen chicken, make sure it is completely defrosted. If you cook it frozen, it will indeed cook but it will make a very "wet" sauce.
Place your chicken in the bottom of the crock-pot.
Top with onions, then pineapple.
Pour entire bottle of BBQ sauce over the whole thing.
Turn your crock-pot on LOW and cook for 8-10 hours (or on HIGH for 4-6).
An hour or two before it is finished cooking, carefully remove the chicken from the crock-pot and shred it using two forks.
Place chicken back in the crock-pot and stir well to combine.
Finish cooking an additional hour or two so the chicken can absorb most of the sauce.
Serve on hamburger buns {we used the Hawaiian sweet buns and it was so yummy}
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Wednesday, July 20, 2011
Tuesday, February 1, 2011
South Carolina BBQ Pork Sliders
This is in my crock pot as I type. :)
*1/4 cup packed brown sugar, divided
*2 Tbs paprika
*2 Tbs dried minced onion
*1 1/2 tsp chili powder
*1 1/2 tsp salt
*1/2 tsp garlic powder
*1/2 tsp allspice (optional)
*4 lbs bone-in pork shoulder roast
*3/4 cup apple cider vinegar
*1/2 cup sliced green onions
*24 small dinner rolls, sliced in half
*hot sauce (optional)
1. In a small bowl, mix 1 Tbsp. of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp. of this mixture into the bottom of a slow cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow cooker; add green onions and toss to coat.
3. Place about 1/4 cup of pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with bun tops and serve immediately.
*1/4 cup packed brown sugar, divided
*2 Tbs paprika
*2 Tbs dried minced onion
*1 1/2 tsp chili powder
*1 1/2 tsp salt
*1/2 tsp garlic powder
*1/2 tsp allspice (optional)
*4 lbs bone-in pork shoulder roast
*3/4 cup apple cider vinegar
*1/2 cup sliced green onions
*24 small dinner rolls, sliced in half
*hot sauce (optional)
1. In a small bowl, mix 1 Tbsp. of the brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp. of this mixture into the bottom of a slow cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow cooker; stir to mix. Add pork.
2. Cover and cook on low 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow cooker; add green onions and toss to coat.
3. Place about 1/4 cup of pork mixture onto each bun bottom. Add a sprinkle of hot sauce, if desired. Top with bun tops and serve immediately.
Recipe from RecipeGirl.com
Sunday, November 29, 2009
Paula Deen's Creamy Macaroni & Cheese
Ingredients:
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Sunday, September 27, 2009
Brandi's Yummy Crockpot Oatmeal
Crockpot Oatmeal
8 cups of water
2 cups of powdered milk
2 cups of oats (regular or steel-cut)
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional
Combine all ingredients, except nuts, into a crockpot. Cook on low heat overnight or for 8 hours. Add in the nuts, eat!
8 cups of water
2 cups of powdered milk
2 cups of oats (regular or steel-cut)
1 cup brown sugar
1 Tbsp cinnamon
1 Tsp nutmeg
1 Tsp salt
1 cup raisins/dried cranberries
1 cup dried apricots, chopped
Nuts, optional
Combine all ingredients, except nuts, into a crockpot. Cook on low heat overnight or for 8 hours. Add in the nuts, eat!
Saturday, September 12, 2009
Cafe Rio Chicken.....Brandi's yummy recipe!!
Chicken
1 bottle low fat Italian salad dressing
1 T. chili powder
1 T. cumin
3 Cloves minced garlic
3 to 3.5 lbs. chicken (fresh preferably I’ve used frozen it is still fine)
Crock pot for 5 hours. High for 3 hours and then low for 2 hours.
Rice
6 C. water (maybe more if looking dry)
4 chicken bullion cubes
4 t. minced garlic
½ bunch cilantro, chopped
1 t. cumin
1 small can green chilies
¾ t. salt
1 T. butter
½ med onion chopped
3 C. rice
Juice of 2 limes
Cook for 30 min. or until done.
Black Beans
2 cans of beans
½ can diced tomatoes
½ onion chopped
Sprinkle of cumin
Sprinkle with Feta when done and ready to serve
Guacamole
2 avocados
1 lemon/or lime-juiced
2 T. chopped onion
½ t. salt
1 T EVOO-optional (I don’t usually add this)
1 clove minced garlic
Chopped cilantro
¼ C. Chopped tomato
Assembly
Heat tortillas on electric skillet and sprinkle with cheddar cheese until melted (place in serving bowl to eat as salad or on plate to wrap as burrito).
Chicken
Rice
Beans
Guacamole
Sour cream
Salsa
Cheese
Shredded lettuce
El Torrito dressing mix with light ranch
Corn tortilla strip crispers (find at HT in produce section near tomatoes, etc.)
1 bottle low fat Italian salad dressing
1 T. chili powder
1 T. cumin
3 Cloves minced garlic
3 to 3.5 lbs. chicken (fresh preferably I’ve used frozen it is still fine)
Crock pot for 5 hours. High for 3 hours and then low for 2 hours.
Rice
6 C. water (maybe more if looking dry)
4 chicken bullion cubes
4 t. minced garlic
½ bunch cilantro, chopped
1 t. cumin
1 small can green chilies
¾ t. salt
1 T. butter
½ med onion chopped
3 C. rice
Juice of 2 limes
Cook for 30 min. or until done.
Black Beans
2 cans of beans
½ can diced tomatoes
½ onion chopped
Sprinkle of cumin
Sprinkle with Feta when done and ready to serve
Guacamole
2 avocados
1 lemon/or lime-juiced
2 T. chopped onion
½ t. salt
1 T EVOO-optional (I don’t usually add this)
1 clove minced garlic
Chopped cilantro
¼ C. Chopped tomato
Assembly
Heat tortillas on electric skillet and sprinkle with cheddar cheese until melted (place in serving bowl to eat as salad or on plate to wrap as burrito).
Chicken
Rice
Beans
Guacamole
Sour cream
Salsa
Cheese
Shredded lettuce
El Torrito dressing mix with light ranch
Corn tortilla strip crispers (find at HT in produce section near tomatoes, etc.)
Bajio Chicken
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve in tortillas with lettuce, cheese, black beans and any other taco fixings. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve in tortillas with lettuce, cheese, black beans and any other taco fixings. If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Friday, September 11, 2009
Cafe Rio Pork Burritos
Pork
2 1/2lbs pork
1/3 C water
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp oregano
1 tsp powdered allspice
1 tsp powdered cinnamon
1 tsp ground coriander
6 cloves garlic, minced
juice from one lime
Put all together in the crock pot, cover and cook on low for 8-10 hours or on high for 4 hours. Once it's done, drain and shred pork, stir in 1/2 C green chili sauce and 1/2 C brown sugar.
Cilantro-Lime Rice
1 C uncooked rice
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp lime zest
1 can (15 oz)chicken broth
1 1/4 C water
2 Tbsp freshly squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Black Beans
1 can black beans rinsed and drained
1 1/3 C tomato juice (I just used a can of diced tomatoes and it was fine)
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Pico De Gallo
1 large onion1 large bell pepper
2-3 large tomatoes
1/4 C fresh chopped cilantro
sea salt
Dice the onion,bell pepper, and tomato (I like it finely diced). Combine with cilantro and a dash of sea salt. Try to do this at least 1 hour before serving to let the flavors combine. Make your burritos and top with heated green chili sauce and cheese, with some Pico on the side.
2 1/2lbs pork
1/3 C water
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 tsp oregano
1 tsp powdered allspice
1 tsp powdered cinnamon
1 tsp ground coriander
6 cloves garlic, minced
juice from one lime
Put all together in the crock pot, cover and cook on low for 8-10 hours or on high for 4 hours. Once it's done, drain and shred pork, stir in 1/2 C green chili sauce and 1/2 C brown sugar.
Cilantro-Lime Rice
1 C uncooked rice
1 tsp butter or margarine
2 cloves garlic, minced
1 tsp lime zest
1 can (15 oz)chicken broth
1 1/4 C water
2 Tbsp freshly squeezed lime juice
2 tsp granulated sugar
3 Tbsp fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
Black Beans
1 can black beans rinsed and drained
1 1/3 C tomato juice (I just used a can of diced tomatoes and it was fine)
2 cloves garlic, minced
1 tsp ground cumin
2 Tbsp olive oil
1 1/2 tsp salt
2 Tbsp fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Pico De Gallo
1 large onion1 large bell pepper
2-3 large tomatoes
1/4 C fresh chopped cilantro
sea salt
Dice the onion,bell pepper, and tomato (I like it finely diced). Combine with cilantro and a dash of sea salt. Try to do this at least 1 hour before serving to let the flavors combine. Make your burritos and top with heated green chili sauce and cheese, with some Pico on the side.
Thursday, September 10, 2009
EASY crockpot chicken for ANYTHING
1 whole chicken or your favorite parts (I use skinless, boneless breasts)
4 cups water
2 tsp. dried parsley
1 tsp. garlic salt
1-2 bay leaves (I usually don't use these)
1 Tbsp. minced onion or onion flakes
1 tsp. seasoning salt
Place all ingredients in the crockpot. Cook on low 6-8 hours or on high 3-4 hours.
Chicken frozen? No problem! Just cover with warm water.
You can put this on the night before so the chicken is ready to use for soups, salads, casseroles, or Mexican food. Chicken is also tasty straight from the crockpot! Enjoy!
4 cups water
2 tsp. dried parsley
1 tsp. garlic salt
1-2 bay leaves (I usually don't use these)
1 Tbsp. minced onion or onion flakes
1 tsp. seasoning salt
Place all ingredients in the crockpot. Cook on low 6-8 hours or on high 3-4 hours.
Chicken frozen? No problem! Just cover with warm water.
You can put this on the night before so the chicken is ready to use for soups, salads, casseroles, or Mexican food. Chicken is also tasty straight from the crockpot! Enjoy!
Subscribe to:
Posts (Atom)