Normally I save my crock pot for Sunday cooking because I can put something together before church and it is almost ready by the time we get home.
However since temperatures are now normally above 97 daily I am relying on my crock pot more and more. I truly enjoy using my crock pot however it has been a challenge, at least for me, to find tasty recipes. So... I thought I would share a few of my favorites with you all. If you have a favorite feel free to share it or leave a link to it.
Our Family favorite is Sticky Chicken
Chuck Roast Barbecue
1 2 1/2 lb. boneless chuck roast, trimmed
2 medium onions, chopped
3/4 cup Coca-Cola
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/2 cup ketchup
2 teaspoons butter or margarine
6 hamburger buns
1.Combine roast and chopped onion in a 4 quart slow cooker.
2.Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.
3.Cook, covered, on HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.
4.Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently.
5.Spoon onto buns and serve with potato chips and pickle spears, if desired.
Vegetable Soup Crock Pot
2 cups low sodium chicken broth
2 cups tomato juice
1/2 tablespoon basil
1/2 teaspoon salt
1/4 teaspoon oregano
1/8 teaspoon pepper
1 medium carrot, sliced
1 stalk celery, chopped
1 medium onion, chopped
1 garlic clove, pressed
1 (14 1/2 ounce) can diced tomatoes, un-drained
1 cup pasta shells, your choice (optional)
1/2 cup Parmesan cheese, grated
1 Place veggies and broth into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
2 Add pasta to the mix during the last hour of cooking.
3 Serve with grated parm cheese.