Category: SLOW COOKER / CROCK POT / NINJA FOODI

PB&J SHREDDED PORK ~ BLOG 365.104

I originally found this recipe in an old Taste Of Home magazine and it’s now a family favorite. It’s perfect for a crowd or a church potluck. You’ll get lots of requests for the recipe 😀

I altered it a bit to accommodate my mustard allergy, but it’s absolutely delicious!

PB&J SHREDDED PORK

3-4 pound boneless pork shoulder butt roast
FRESH ground sea salt and black pepper
2 cups homemade chicken stock
1 cup creamy JIF peanut butter
3/4 cup SMUCKERS apricot pineapple preserves
1/4 cup PACKED brown sugar
1/4 cup finely choppedVidalia sweet onion
1/4 cup apple cider vinegar
3 tablespoons Bragg’s liquid aminos
8 ounce can crushed pineapple with juice
1-2 garlic cloves, FINELY minced
2 tablespoons butter, melted
6 ciabatta rolls, split
Coleslaw, optional

  • Generously sprinkle roast with FRESH ground salt and pepper.
  • Transfer to a 5 quart slow cooker.
  • In a large bowl, whisk together the broth, peanut butter, preserves, brown sugar, onion, vinegar, liquid aminos, pineapple and garlic.
  • Pour over meat.
  • Cook, covered, on low 6 hours or until meat is tender.
  • Preheat broiler.
  • Remove roast; cool slightly.
  • Shred pork with 2 forks.
  • Return pork to slow cooker; heat through.
  • Brush butter over cut sides of rolls.
  • Place rolls, buttered side up, on an ungreased baking sheet.
  • Broil 3-4 inches from broiler for 30-60 seconds or until golden brown.
  • Using a slotted spoon, spoon pork mixture onto roll bottoms, top with coleslaw if desired and replace tops.

SLOW COOKED SPICY BEEF TIPS & GRAVY ~ BLOG 365.69

SLOW COOKED SPICY BEEF TIPS & GRAVY

This mouth watering slow cooked spicy beef tips & gravy is the PERFECT hearty and savory meal for a cool evening. Serve it over creamy mashed potatoes, your favorite pasta or even rice for a wonderful supper.

Prep Time 10 mins Cook Time 7 hrs Total Time 7 hrs 10 mins

2 pounds stew meat
FRESH ground sea salt and black pepper, to taste (about 1 teaspoon of each)
½ teaspoon FRESH dried thyme
3-4 cloves garlic, FINELY minced
1 package dry LIPTON’S onion soup mix
2 cups homemade beef broth
3 tablespoons Jalapeno ketchup
1 tablespoon Lea & Perrin’s Worcestershire sauce
3 tablespoons cornstarch
1 LARGE shallot, sliced into rings
2 LARGE carrots, rustic chop

  • Place stew meat in the bottom of a 6-quart slow cooker, topped by shallot rings.
  • Add salt, pepper, thyme, garlic, onion soup, beef broth, ketchup, Worcestershire sauce, and cornstarch to a medium bowl, whisking together well.
  • Pour over beef tips.
  • Cover and cook on low for 7-8 hours.

  • At hour 5 or 6 add carrots.
  • Cook 1-2 hours more until carrots are tender.
  • Serve over rice, noodles, or mashed potatoes, and enjoy!


LASAGNA SOUP ~ BLOG 365.38

LASAGNA SOUP

2 tablespoons avocado oil
1 pound lean ground beef
1 LARGE onion, diced
4-5 garlic cloves, to taste, minced
4 1/2 cups homemade beef broth
14.5 ounce can petite diced tomatoes
14.5 ounce can crushed tomatoes
2-3 tablespoons tomato paste
2-3 teaspoons Italian seasoning, to taste
FRESH ground salt and pepper, to taste
8 lasagna noodles, broken into bite size pieces
shredded mozzarella cheese
1/2 cup (2 oz) finely shredded Parmesan cheese
8 ounces ricotta cheese
2 tablespoons chopped FRESH parsley, plus more for garnish, OPTIONAL

  • Heat one tablespoon oil in a large pot over medium-high heat.
  • Crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside. 
  • 
Heat remaining oil in pot, add chopped onion and saute 2-3 minutes until it begins to soften.
  • Add in garlic and saute 30 seconds longer. 
  • Add in broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, browned ground beef and season with salt and pepper to taste. 
  • Bring JUST to a boil, then reduce heat to low, cover and simmer 20 minutes.
  • While sauce is simmering prepare lasagna noodles according to package directions.
  • 
In a mixing bowl, using a fork, stir together mozzarella, Parmesan and ricotta.
    Fold cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley.

NOTE: 

  • Cheese dollop will melt well once stirred into soup.
  • Adapts well to slow cooker also

CHAR SIU PORK ~ HAWAIIAN INFLUENCED ~ BLOG 365.24

SLOW COOKED HAWAIIAN INFLUNECED CHAR SIU PORK 8 servings
1/2 cup QUALITY honey
1/2 cup hoisin sauce
1/4 cup Bragg’s liquid aminos
1/4 cup Jalapeno ketchup
4 garlic cloves, minced
8 ounce can crushed pineapple
4 teaspoons FRESH minced gingerroot
1 teaspoon Chinese five-spice powder
3-4 pound boneless pork shoulder butt roast
1/2 cup homemade chicken broth
Fresh cilantro leaves (optional)

  • Combine the first 8 ingredients and pour into a LARGE shallow dish.
  • Cut roast in half; add to dish and turn to coat.
  • Cover and refrigerate overnight.
  • Transfer pork and marinade to a 6-qt. slow cooker.
  • Add chicken broth.
  • Cook on low 8 hours.
  • Remove pork and cool slightly.
  • Shred meat using 2 forks.
  • Skim fat from cooking juices.
  • Return pork to slow cooker and heat through in juices.
  • Top pork with fresh cilantro if desired.

NOTES: Unpeeled gingerroot can be stored in a zip-top bag in your freezer. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.

CROCKPOT BEEF STROGANOFF ~ BLOG 365.22

CROCKPOT BEEF STROGANOFF – So good and so easy. It also doubles well.

2 pounds stew meat, cubed
2 cans Condensed Golden Mushroom Soup
1 LARGE Vidalia onion, diced
3 tablespoons Worcestershire sauce
1/2 cup water
8 ounces cream cheese, cut into cubes
1 teaspoon garlic salt
FRESH ground black pepper
couple dashes of Hot Paprika

  • Whisk the soup, water and Worcestershire sauce together in the crock.
  • Add salt, pepper and hot sauce, stirring to blend well.
  • Fold in meat pieces.
  • Cook on Low for 8 hours.
  • Turn heat to high and fold in cream cheese cubes.
  • Cover and cook 10 minutes.
  • Stir to combine cheese.
  • Serve over hot egg noodles.

NOTE: If you want to freeze it for a future meal, DO NOT ADD CREAM CHEESE. Wait and add it when you are ready to serve it.

CROCK POT SWEET & SOUR PORK ~ BLOG 365.21

SWEET & SOUR PORK – 6 servings
2 tablespoons paprika
FRESH ground sea salt and black pepper
1-1/2 pounds boneless pork loin roast, cut into 2-3 inch chunks
2 tablespoons avocado oil
1 20 ounce can crushed pineapple
1 LARGE shallot, sliced
1 medium red pepper, chopped
1/3 cup cider vinegar
1/3 cup homemade chicken broth
1/4 packed brown sugar
2 tablespoons Bragg’s liquid aminos
2 tablespoons cornstarch
1/4 cup cold water
Sliced green onions, optional
Hot cooked rice, optional

  • Generously season pork pieces with the paprika, FRESH ground salt and pepper.
  • Heat avocado oil in cast iron skillet.
  • Brown pork on all sides.
  • Remove pork to crock pot.
  • Add shallot and red pepper and saute 1-2 minutes.
  • Add shallots and red pepper to crock pot.
  • Whisk together the pineapple, chicken broth, vinegar, brown sugar and liquid aminos.
  • Pour over pork mixture, stirring to combine.
  • Cook on low 6-8 hours or until pork pieces are tender and shreds easily.
  • In a small bowl, mix cornstarch and water until smooth; gradually stir into pork mixture. Cook and stir until sauce is thickened, 1-2 minutes.
  • If desired, sprinkle with green onions and serve over rice.

MEXICAN STREET CORN CHOWDER ala CROCK POT

Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

MEXICAN STREET CHICKEN CORN CHOWDER serves 8-10
5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

GARNISHES
FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

  • Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
  • Add corn and juice to slow cooker.
  • In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
  • Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
  • Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
  • Add to slow cooker, stirring into corn mixture.
  • Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
  • Stir in chicken pieces during the last half hour.
  • Stir in cream and lime juice.
  • Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.

SALSA VERDE CHICKEN – CROCK POT STYLE

SALSA VERDE CHICKEN – CROCK POT STYLE
1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce
FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning

TOPPINGS
sliced avocado
sliced limes
sour cream
shredded cheese

  • Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
  • Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
  • Arrange chicken pieces on top of tomatoes in a single layer if possible.
  • Sprinkle shallot and garlic on top of chicken pieces.
  • Pour chopped green chiles on top.
  • Cook for 6 hours on low or 3 hours on high.
  • Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
  • Serve with warm tortillas and toppings of choice.

NOTES:

  • Depending on which cut of meat you’re using cooking time may vary.
  • For a gluten free version serve in large lettuce leaves.

SLOW COOKER BEEF TIPS & GRAVY

SLOW COOKER BEEF TIPS & GRAVY

This is THE perfect comfort food! Serve it over mashed potatoes, pasta noodles or your favorite roasted potatoes and veggies.

BEEF
1½ pounds beef round roast, cut into small chunks
FRESH ground sea salt and black pepper
1 tablespoon unsalted butter
1 SMALL yellow onion, chopped
5-6 cloves garlic, minced
1 sprig FRESH thyme

  • Season beef roast with salt and pepper.
  • Melt butter in a skillet over medium-high heat, then add the beef. Allow it to sear for 4 minutes on each side to give it a nice caramelized coating.
  • Add the seared beef tips to slow cooker.
  • Top with onions, minced garlic, and thyme.

GRAVY
½ tablespoon unsalted butter
8 ounces white mushrooms sliced
1 pinch salt
1½ cups water
½ tablespoon beef base I use Better Than Bouillon

  • Reduce the skillet heat to medium and melt butter.
  • Add sliced mushrooms with a pinch of salt and stir to coat with the butter., sauteing for 5 minutes, until the mushrooms are soft. Stir occasionally, scraping up the brown bits from the bottom of the pan.
  • Add water and beef base to the skillet and stir to blend.
  • Add gravy mixture to the slow cooker with the beef tips.
  • Cover crockpot and cook on low for 5 hours, or on high for 2½ hours, until the beef is fork-tender. If you have time, cook it slow for 5-6 hours for even greater flavor.

1 tablespoon red wine
1 tablespoon cornstarch

  • Once the beef tips are done cooking, whisk together red wine and cornstarch until smooth.
  • Stir into the gravy.
  • Turn heat up to high and cook for 20 minutes to thicken the gravy.

NOTES:

  • A nice caramelized searing coat on the beef adds to the depth of flavor.
  • Beef base will give the gravy a deep rich flavor, however, you can also substitute beef stock (NOT beef broth) in place of the water/beef base combination for maximum flavor results.

ZESTY CREAMED CHICKEN

There is almost no prep time for this recipe, it is so so versatile and the slow cooker actually does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. It’s one of our favorite weeknight recipes.

ZESTY CREAMED CHICKEN

1.5 pounds chicken breast, boneless and skinless
2-3 cloves garlic, minced
1 can cream of chicken soup** (see notes)
¾ cup chicken stock
¼ cup Philadelphia cream cheese
¼ cup butter
1 packet Good Seasons Italian dressing mix
Prepared pasta, jasmine rice or mashed potatoes for serving
chopped herbs, for garnish

  • Spray the inside of the crockpot with non stick cooking spray.
  • Add the chicken breasts in a single layer if possible.
  • Soften the butter and cream cheese in the microwave for 30 seconds at a time until melted enough to stir together smoothly.
  • Whisk in the undiluted cream of chicken soup, Italian dressing mix, minced garlic and chicken stock until well mixed.
  • Pour over the chicken breasts.
  • Turn chicken breast to coat in sauce.
  • Cover and cook on low for 6 to 8 hours.
  • Shred chicken into sauce using 2 forks.
  • Serve the chicken over pasta, jasmine rice or mashed potatoes

NOTES**

  • Cream of just about any flavor (celery, nacho cheese, mushroom, etc…) works with this recipe.
  • You can substitute white wine for the chicken broth.
  • You can also substitute a flavored cream cheese.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

TOMATO BEEF & NOODLES ala SLOW COOKER

TOMATO BEEF & NOODLES serves 2-4
3/4 pound chuck steak, cut into bite sized pieces
FRESH ground sea salt & black pepper
1/2 teaspoon sweet paprika
1/4 cup + 2 tablespoons WONDRA flour
1/3 cup chopped onion
1 tablespoon avocado oil
1/2 cup water
1 tablespoon Worcestershire sauce
1 heaping tablespoon brown sugar
2 tablespoons QUALITY tomato paste
1/2 cup beef stock
1 cup uncooked egg noodles
FRESH chopped parsley for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Heat oil in large skillet.
  • Generously season meat with FRESH ground sea salt and black pepper.
  • Place 1/4 cup flour in large ziploc bag.
  • Add beef pieces and shake to coat. Shake off excess flour as you add the pieces to the hot oil.
  • Sear beef QUICKLY, but do not cook through.
  • Transfer beef pieces to slow cooker.
  • Add onions to oil and saute until translucent.
  • In a small bowl whisk together the beef stock, brown sugar, Worcestershire sauce and paprika.
  • Cook on low 4-5 hours.

 

  • Whisk together the water and flour until smooth.
  • Stir into meat mixture.
  • Re-cover and cook 30 minutes more or until thickened.
  • While mixture is thickening prepare noodles per package instructions.
  • Serve over prepared noodles.