Slow Cooker Pork and Green Chile Stew
I’m always looking for good crockpot recipes. I threw this in the crock one morning before we left for the day. Unfortunately I didn’t get to taste it that night, but the husband did. He said it was good and spicy. I tried it a few days later reheated. It was ok but probably tasted better fresh. I served it over jasmine rice.
Slow Cooker Pork and Green Chile Stew
Skinnytaste
Ingredients:
2 lbs boneless pork loin roast, lean, all fat trimmed off
salt and pepper to taste
2 tbsp all-purpose flour
3/4 cup diced onion
2 cans (4.25 oz each) whole green chiles, sliced into thick rounds
2 chopped jalapeño
10 oz can diced tomatoes and green chilies (Ro*Tel Mild)
1/2 cup fat-free low-sodium chicken broth
1 tbsp cumin
1/2 tsp garlic powder
salt and fresh ground black pepper, to taste
Directions:
Cut pork into 2-inch pieces. Season with salt and pepper.
Heat a large non-stick skillet on high heat; when hot lightly spray the pan with oil and brown the pork over medium heat on all sides, about 3 – 4 minutes total. Sprinkle 1 tbsp of flour over pork and stir to cook 30 seconds, sprinkle remaining flour over pork and cook an additional 30 seconds.
Add browned pork to the crock pot, along with the remaining ingredients.
Cook on LOW for 8 hours or HIGH for 4 houts (if using a Dutch oven, cook on low heat for 3-4 hours). When done, adjust season, salt and pepper to taste if needed.
Slow Cooked Filipino Adobo Pulled Pork – townie
We love pork around here. It is the other white meat after all :). This was delicious!! You all should make it soon. When I chopped up the jalapeño I didn’t discard the seeds, but threw them in as well. So this had a really nice kick yum! Don’t forget the scallions either!
Slow Cooked Filipino Adobo Pulled Pork
Adapted from skinnytaste.com
Ingredients:
1.75 lb lean pork center loin
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1/2 cup water
5 cloves garlic, crushed
1/4 tsp ground pepper
4 – 6 bay leaves
1 jalapeño, chopped
2 tbsp chopped scallions, for garnish
Directions:
Place pork, soy sauce, vinegar, water, garlic, pepper, jalapeño, and bay leaves in the crock pot; cover and set to low heat 6 to 8 hours turning over half way through cooking.
Remove the pork, shred with two forks and put it back in the crock pot for one more hour to let the flavor get into the meat. Discard bay leaves and serve over rice and top with chopped scallions.
Slow cooker spicy lime chicken – townie
I threw this in the crockpot last week… Sounded pretty good…. It came out ok. Nothing super great! The thyme in the rice really overpowered everything. Wonder what it would have tasted without it?
Spicy Lime Chicken with Coconut Rice
adapted from foodnetwork
Ingredients
1 cup sliced onion
1 cup chopped celery
1 cup chopped carrots
3-4lbs boneless skinless chicken breasts
Salt and freshly ground black pepper
1 can tomato w/lime & cilantro (ro-tel)
1/4 cup lime juice
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon red pepper flakes
4 cloves garlic, minced
1 avocado, diced
1/4 cup chopped fresh cilantro leaves
Lime wedges, for garnish
Instructions
Put onion, celery and carrots in bottom of slow cooker. Season chicken with salt and pepper and arrange over vegetables.
In a medium bowl, whisk together tomatoes, lime juice, and spices, and garlic. Pour mixture over chicken.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve topped with diced avocado and cilantro and garnished with lime wedges.
FOR THE RICE
2 cups rice
1 (14-ounce) can coconut milk
1 cup water
1 teaspoon dried thyme
1/2 teaspoon finely grated lime zest
1/4 cup chopped green onions
Salt and freshly ground black pepper
In a medium saucepan, combine rice, coconut milk, water, thyme, and lime zest. Place pan over high heat and bring to a simmer.
Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed.
Fold in scallions and season to taste with salt and pepper.
CROCK POT TERIYAKI CHICKEN – townie
My mother in law flew in last night to stay with us for a few days…. Since I had to pick her up at the airport and the munchkin had ballet it was a perfect day to throw chicken in the crock. This came out really good the sauce was really good! I didn’t boil the sauce but just mixed the cornstarch mixture right in the crock. I served with sushi rice and sautéed green beans.
CROCK POT TERIYAKI CHICKEN
adapted from lake lure cottage kitchen
boneless skinless chicken breast (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked sushi rice
Place chicken in slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4 to 5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickend. Serve with chicken and rice.
crockpot brown sugar and balsamic glazed pork loin – townie
bumpkin told me she was going to make a pork dish — so i took out a pork loin to defrost and then i went off to search for a recipe — i had bookmarked this one on two different blogs so i decided this was the one! the pork itself was ok – nothing special or flavorful.. the sauce though was delicious! i served over egg noodles!
brown sugar and balsamic glazed pork loin
adapted from let’s dish
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
slow cooker green chili pork tacos – townie
i really had low expectations for this one. a pork loin, some salsa verde and a little lime juice?? well i was wrong — this came out really good — and of course the cilantro added a ton of good flavor! unfortunately i didnt have fresh tomatoes, so i drained some canned ones really well instead.
Slow Cooker Green Chili Pork Tacos
adapted from C+C marriage factory
crockpot chicken taco chili – townie
this crock pot chicken taco chili has been making the rounds of the internet for awhile now — it was only a matter of time before i made it! it was pretty good – not sure if it was any better than any others but it was good — and the cilantro made it better! i served it with some corn muffins
Crock Pot Chicken Taco Chili
adapted from skinnytaste
- 1 onion, chopped
- 1 16-oz can black beans
- 1 16-oz can kidney beans
- 1 8-oz can tomato sauce
- 10 oz package frozen corn kernels
- 1 can diced tomatoes w/chilies
- 1 can diced tomatoes w/jalapenos
- 1 packet low-sodium taco seasoning
- 1 tbsp cumin
- 1 tbsp chili powder
- 4-5 boneless skinless chicken breasts
- 1/4 cup chopped fresh cilantro
directions
Combine beans, onion, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro.
Carnitas Tostada – Bumpkin
I had some loin chops out thawing on Tuesday. I was under the weather that day and went to bed early. Hubby brought home pizza. The plan was to cook them the next evening. However, when I realized that was Ash Wednesday, being Catholic, I couldn’t eat meat. So, the next day I had to cook them up. Thursdays are Girl Scout days so I always run to the crock pot. I went in search of a crock pot pork/boneless chop recipe but decided to modify this carnitas recipe instead. Mexican is always a good idea.
I had some pre-made tostadas in the house. I don’t typically buy these because I like to fry my own shells, for tostadas and tacos, but I bought these on a whim last week and they are actually pretty good. Sometimes being in a place with a large hispanic population is good for my kitchen stash! I have to admit I have much more access to hispanic items than to other ethnicities such as Indian, most Asian, etc. Another reason Mexican food is always a good idea.
I put black beans, lettuce, cheese, quick guacamole (I had an avocado about to go, so I added some fresh lemon juice and some jarred salsa) and tomato on the tostada with my carnitas. I served this with rice, which was cooked with garlic, diced onion and diced red bellpepper. YUM!
Carnitas
Modified from food.comIngredients
- 1 – 2 lbs (about 6 chops) pork loin/loin chops
- 2 cups chicken broth
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons cumin
- 1 tablespoon chipotle powder
- 1/4 fresh cilantro, chopped
- ½ teaspoon ground black pepper
- juice of small orange and small lemon
- ¼ teaspoon salt (to taste)
Let’s Make It!
-
Throw everything in crock pot
-
Cover and cook on High for 4 to 6 hours or until most of water is reduced and a thick gravy like sauce forms.
-
Shred meat and serve on tostada, in tacos, burritos, salad.
-
YUM!
Beef Tagine – Bumpkin
Townie had a roast out. I, luckily, had one in my freezer to pull too. She found this recipe and highly suggested it after having cooked a day ahead of me. I had MOST of the ingredients in the house so said “go ahead and post, I will do my version and post too”.
I didn’t have any squash in the house, because I don’t buy it since I am the only person in the house who will eat it. I substituted some yukon potatoes and carrots. I also wanted to put it in the crock pot so dinner would be ready when we got home from Girl Scouts, so I did not cut it into chunks but rather left it a whole roast. In typical Bumpkin fashion, I messed with the spices…just because I could!! The below recipe is how I made it, the link is the original.
I think the flavor was delicious. My 2-year old even had seconds, which is saying A LOT these days if dinner doesn’t consist of orange juice and pb&j!! I had every intention of picking up some Olive Oil Couscous (I can’t remember the brand I buy, I just know it by sight) into which I was going to add the last of the italian flat leaf parsley about to go bad in my refrigerator. But, it is cookie season at Girl Scouts so we left our meeting space so much later than normal. I called ahead to the hubby and asked him to put on a pot of rice. It sufficed as a side that could handle the yummy sauce, but next time, couscous for sure!
Beef Tagine
modified from Cooking Light
- 1 tablespoon Pampered Chef Moroccan Rub
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 2lb beef pot roast or petite tender roast
- 1 tablespoon olive oil
- 2 large sweet onions, quartered
- 4 garlic cloves, chopped
- 1/2 cup m chicken broth
- 1 (14.5-ounce) can onion & garlic diced tomatoes, undrained
- 2 cups (1-inch) cubed peeled potatoes
- 1 cup diced carrots
Let’s Make it!
- 1. Combine first 4 ingredients in a medium bowl. Add beef; toss well to coat.
- 2. Heat oil in a cast iron skillet over medium-high heat. Add beef and onions; cook until browned on all sides. Add garlic; cook 1 minute, stirring frequently.
- Take all ingredients from skillet and put into a crock pot. Stir in broth and tomatoes. Add potatoes and carrots; cover, cook on low for 6-8 hours.
- Serve over rice or couscous! YUMMY!
Slow Cooker Cranberry Turkey Breast – Bumpkin
Townie had a turkey breast ready to go and our grocery store had some on sale. I ran down to grab one so we could make a recipe this week, since I have been slacking BIG TIME! We each did our adaptation of this recipe because it seemed (1) easy, (2) common ingredients in our homes and (3) something that would be generally liked by our families. I, naturally, made modifications. My husband loved the “light holiday-esque flavor” and my kids went for seconds. I was pleased with the ease of the recipe and how tender the meat was, even though I tend to dislike the white meat on poultry, but I didn’t love the flavor. It wasn’t bad, I just didn’t LOVE it.
I served this with a hash brown potato pie (the recipe straight from the back of the Ore Ida bag, because it was (1) easy, (2) common ingredients in our house and (3) something that would be generally liked…hahaha, following that theme tonight) and steamed broccoli. My version of the turkey recipe yielded plenty of drippings/juice so I made it into cranberry studded gravy which probably would have been better suited for mashed potatoes or rice as a side. But, all around an easy dinner.
The original recipe called for canned cranberry sauce – YUCK! I had a bag of fresh berries, frozen, left from after Thanksgiving sales. Rather than make the sauce (which might have been a little better), I threw the berries and 1/2 the bag’s recipe’s required sugar into this one pot meal, as is. I figured there would be enough liquid in other parts of the recipe to make up for the water in the cranberry sauce instructions. Onion soup mix is also mostly beef bullion and dried onions, so I modified that from the original turkey recipe by using liquid beef consomme – to make up for the loss of water in cranberry sauce recipe – mixed with dried, minced onions. I am not sure if the recipe should have been more glazy, but I think the flavor notes were the same as anticipated in allrecipes’ original.
Ingredients – adapted from allrecipes.com
1 6lb bone-in turkey breast
1 bag fresh cranberries
1/2c sugar
juice and zest from 2 oranges
1 can beef consomme
2T minced, dried onion
Let’s Make It
1. Mix all ingredients, except meat, in a bowl
2. Put turkey in crock pot and pour mixture over the top.
3. Cover and cook on HIGH for 4 hrs. *
* I flipped my turkey over about half way through cooking so the entire breast had saucy flavor.
4. There should be enough juice in the bottom of the pot to mix into gravy, either with a rue from flour/corn startch and water, or a poultry gravy mix powder like I used.
slow cooker cranberry turkey breast – townie
target had frozen whole turkey breasts on sale for $.99 — i thought that was a pretty good deal! definitely cheaper than chicken and pork and beef, so i bought one! when bumpkin and i were talking about what we’re going to cook this week – i mentioned i had that turkey breast in the freezer and was planning on using it! bumpkin said she’d get one too — so it was decided — we’d be cooking a turkey breast! i found this recipe on allrecipes always a good place to look! The turkey breast came out super moist! i didnt get alot of the cranberry/onion/orange flavor — but maybe the part of the turkey that was at the bottom with all the liquid will have more of that flavor! i served it with stove top in which i mixed in some toasted walnuts and dried cranberries. i didn’t have orange juice, but i did have some frozen concentrate – so i mixed up some of that!
Slow Cooker Cranberry Turkey Breast
adapted from allrecipes.com
Ingredients
- 1 (16 ounce) can cranberry sauce
- 1 (1 ounce) package dry onion soup mix
- 1/2 cup orange juice
- 1 (3 pound) bone-in turkey breast
Directions
- Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
- Spray the inside of a slow cooker with cooking spray (i use the reynolds liners), and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on high, and cook until the turkey breast is very tender, about 4 hours.
crockpot asian pork – townie (& bumpkin, a few days later!)
This week Victoria asked me if I had some pork to cook — of course I did… and pork in the crockpot is super easy and usually turns out delicious! this was no exception it was REALLY REALLY good! definitely use some cilantro and scallions as toppings! the spinach didn’t add too much flavor to the meal but was a good way to sneak in some veggies! I served the pork over rice noodles. we’ll definitely be making this again.
BUMPKIN’S NOTES – I made this last night, for guests (but didnt’ take a photo). It was a hit with adults and children alike. I didn’t add the chili during the cooking because of the kid factor, but served it with Sriacha sauce and it was DELICIOUS! I added some left-over veggie tray veggies (carrots, snap peas and brocolli), in addition to the mushrooms and spinach. Served over rice. This meal WILL be making another appearance in our house. Also, I concur with Townie – the fresh scallions and cilantro are a MUST!
Crock Pot Asian Pork
adapted from skinny taste
Ingredients:
- 2-3 lb lean boneless pork loin roast
- kosher salt and fresh cracked pepper
- Non-stick oil spray
- 1 cup low-sodium fat-free chicken broth
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup balsamic vinegar
- 3 tbsp sugar
- 1 tsp hot sesame oil (aji oil) (or use sesame oil + pinch red pepper flakes)
- 1/2 tsp Chinese five spice
- 3 cloves crushed garlic
- 1 tbsp fresh grated ginger root
For topping:
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Directions:
Season pork on all side with salt and fresh cracked pepper. Heat a skillet on medium-high heat, spray with a little oil and brown the pork on all sides for about 7 – 8 minutes.
In the crock pot, combine the broth, soy sauce, balsamic, sugar, sesame oil, Chinese five spice, garlic and ginger; add the pork and set the slow cooker to 4 hours on high.
remove about 1 cup of the broth and reserve if needed. When done, shred the pork using two forks. Add baby spinach cover a few minutes until it wilts.
honey garlic chicken in the crockpot – townie & bumpkin
sometimes crockpot meals turn out awesome – sometimes they’re just ok – and sometimes they’re terrible.. this one turned out terrible for me! partly it was my fault. chicken breasts on low for 10 hours just dont bode well… i should have put frozen breasts in.. and i used tamari instead of low sodium soy sauce.. dont ask why — so the whole thing was overdone and REALLY salty! would it have been less salty with the soy sauce? who knows… id be willing to try this again – but with a much LESS cooking time!
NOTE FROM BUMPKIN – I couldn’t bring myself to photograph this dinner. I made it with all the correct ingredients, including chicken thighs. I put them in frozen (tsk tsk) because I knew it would be all day before I would get home to “check” on the meal. The skin from the chicken made the sauce really oily, which separeted from everything else. The chicken was fall-off-the-bone tender but everything was in slimy pieces. I served it over rice and where Townie’s photo looks like a piece of poop (LOL) next to noodles, mine looked like vomit on rice. The flavor was ok. I MIGHT make it again. But, more likely if I am going to just throw chicken in a crockpot I might just grab my “standby” ingredients and have it be less oily and less salty.
HONEY GARLIC CHICKEN
adapted from a year of slow cooking
The Ingredients.
2.5-3 pounds boneless, skinless chicken breasts
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup Tamari
1/2 cup ketchup
1/3 cup honey
The Directions.
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.
slow cooker pulled pork – townie
shoprite had pork loin on sale – when its on sale i buy it and cut it into 3 pieces each about 2-3lbs depending on how big it is. we had a birthday party to go to yesterday late afternoon so i figured it would be good to have something ready when we got home. we were kind of skeptical when we saw what the pork looked like after cooking on low for 8 hours… it had shrunk and looked like it was gonna be super dry! after shredding the pork and adding the barbecue sauce the pork was delicious!!! the recipe originally called for root beer which i didn’t have, so i used a can of coke instead. Cole slaw would have been REALLY good with this, alas we didn’t have any. a pickle made an ok substitute
Slow Cooker Pulled Pork
adapted from allrecipes
Ingredients
- 1 (2 pound) pork tenderloin (i used pork loin)
- 1 (12 fluid ounce) can or bottle root beer (i used a can of coke)
- 1 (18 ounce) bottle your favorite barbecue sauce (i used a bottle of sweet baby ray’s)
- 8 hamburger buns, split and lightly toasted
Directions
- Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Slow Cooker Pulled Pork – Bumpkin
Tonight’s dinner was super perfect! The hubby is still out of town so, CROCK POT to the rescue. I LOVE my crockpot, especially when I just want dinner to be done when I get home.
Townie sent me the recipe yesterday and I figured well (1) that is easy and (2) I have the ingredients. Voila! However, I go to throw everything in the pot this morning and realize I don’t have Root Beer. I also don’t have Cola, Lemon-Lime, nada! So, I am committed because my tenderloin is thawed and I don’t want to have to cook, COOK when I get home from work tonight. I go digging through my pantry, which thank goodness is a small room unto itself, and I come across a brand new bottle of Club Soda. Don’t ask me where we got it, this is a Tonic household. But, it isn’t expired and it has never been opened. I start trying to figure out what I have that will make Club Soda sickeningly sweet, like Root Beer and the maple syrup catches my eye. You should have seen the looks on my girlies’ faces as I pour those ingredients into a crock pot with meat! It was almost worth pulling out the camera for!
But, you know what, it totally worked and those sour faced kidlets ate seconds! YUMMY sandwiches for dinner.
I like my pulled pork with cole slaw so, I threw together some slaw, added some home made applesauce to the plate and 10 minutes after getting home we were sitting down for dinner!
Slow Cooker Pulled Pork
adaped from allrecipes.com
Ingredients
- 1 (2 pound) pork tenderloin
- 1 2/3 c Club Soda
- 1/3 c Maple Syrup
- 1/2 – 1 c of your favorite barbecue sauce
- 8 crusty rolls
- cole slaw
Directions
- Place the pork tenderloin in a slow cooker; pour the soda and syrup over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. (I put it in right before work and turned it off when I got home….10 hours later). Stir in barbecue sauce. Serve over crusty rolls with cole slaw.
Town Mouse and Country Mouse 