Crockpot BBQ Pork

6 pounds pork
18 oz bottle barbecue sauce of your choice
1 tbsp onion flakes
1/4 tsp garlic salt
2 drops liquid smoke
1/2 tsp dry mustard
3 teaspoons brown sugar
1 cup cola (soda/pop)
Cook the pork on low in the slow cooker for 8 hours. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return to slow cooker and cook 3 hours on low

Crockpot Breakfast Casserole

Ingredients:
32 oz bag Southern Style hash browns (these are the little square kind - not the shredded ones)
1 lb bacon, fried, drained and torn or cut into pieces
1/2 C diced onion
3/4 lb cheddar cheese, diced
1 dozen eggs
1 C milk
1/2 tsp dry mustard
salt and pepper, to taste


Directions:
Layer frozen potatoes, bacon, onion and cheese in 2-3 layers. Finish with cheese.
Beat eggs, milk, mustard, salt and pepper. Pour on top.
Cook on low for 10-12 hours.

Yummy with salsa, Cholula, green Tabasco, or of course, good old ketchup!

Crockpot Chicken Stroganoff

6 boneless skinless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 pkg dry onion soup mix
* I also added a splash of milk

Place chicken in crock pot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender. Serve over cooked noodles or rice.

Lydia's Crockpot Chicken

Chicken in the Crockpot, My Style
1. Throw your chicken into the crockpot (you can even drop it in straight from the back and avoid touching it all together. :)
2. Pour about a 1/2 cup of Italian Dressing over the top- make sure it is pretty well covered.
3. Add a little bit of water (depending on how much chicken you have in there).
4. Turn the crockpot on low for about 6-7 hours or high for 4-5.
5. Let the chicken cool (In or out of crockpot) and then shred.

Meal Ideas:
Cook up some veggies and make it a meal with just the chicken
Chicken Noodle Soup (I use the broth in the crockpot for the soup as well)
Chicken Salad
Chicken Enchiladas
Basically... any meal that calls for cooked chicken.

Shoyu Chicken

3-4 lb. whole chicken or
2-4 chicken breasts
1/2 c. soy sauce (shoyu)
1/2 c. water (1/2 c. clear soda)
3 T. brown sugar
1 slice crushed ginger or
1 1/2 t. minced ginger

Marinate chicken in a pot with all of the ingredients as little as 30 minutes or as long as overnight. Turn over once while marinating. Bring to a boil & simmer with cover on pot for 25-30 minutes or until tender. Turn chicken over once while simmering to brown evenly. Cool, then chop into small pieces & arrange on platter, or shred--however you prefer & serve over sticky rice!

You can also place this meal in the crock pot. You can skip the marinating step. Place all ingredients into the crockpot in the morning. Cook on low. Turn chicken a few times. It will be done by evening!

Sante Fe Chicken

1 15 oz. can black beans--rinsed and drained
1 can whole kernel corn--drained
1 cup bottled thick and chunky salsa
3 chicken breasts
1 8 oz. brick cream cheese (I use low-fat)
1 cup shredded cheddar cheese

In a slow cooker, mix together the beans, corn and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over the chicken. Cover and cook on high heat 2.5-3 hours, until chicken is cooked through. Remove chicken and cut into bite sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster) and turn slow cooker to high heat. When cream cheese is melted, it's done. Serve over rice and top with cheddar cheese.

Crockpot Coconut Curry Chicken

This was absolutely delicious! This only tastes better as the left-overs continue. I highly recommend each of you try this, you'll find your new favorite flavor... that is if you like curry!

4 medium potatoes, peeled and chopped
1 medium sweet yellow onion, sliced
8 oz baby carrots
1 tsp minced garlic (2 cloves)
6 boneless, skinless chicken breast halves

Curry Sauce
1 can (14 oz) coconut milk
1 c chicken broth, homemade is best
1 T curry powder (or more/less to taste)
1 tsp hot pepper sauce
1/2 tsp.+ coarse salt
1/4 tsp black pepper

For serving:
Hot cooked sticky jasmine rice
Toasted flaked coconut

Spray the inside of the crock-pot with non-stick cooking spray. Place the prepared potatoes, onion, and baby carrots in the bottom of the slow cooker. Scatter the minced garlic over the carrots. The slow cooker is about half-full at this point.

Brown the chicken: Heat 1 T vegetable oil in large skillet over medium-high heat. Sauté the chicken breasts in two batches until nicely browned, about 3 to 5 minutes on each side. Transfer chicken breasts to a plate to drain.

Make the sauce: In a medium size bowl, whisk together the coconut milk, chicken broth, curry powder, and hot pepper sauce until smooth. Whisk in the salt and pepper.

Assemble the ingredients:
Place half the chicken breasts on top of the vegetables. Cover with half the sauce. Place remaining chicken and sauce in the slow cooker. Place the lid on the slow cooker. Cook covered on HIGH for one hour.

Turn heat to LOW and cook for another 4 to 4.5 hours. Do not remove the lid. Do not stir the ingredients while they cook.

Serve with hot, cooked rice. If desired, sprinkle with optional toasted coconut.