Crock Pot Recipes
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The Easiest Pulled Pork Ever, No Kidding
Crock Pot
Like my Crockpot chicken and dressing, this is a "go-to" recipe for feeding a crowd cheaply. If not serving to company, divide the meat into freezer portions and reheat for lunches. It is also good with mashed potatoes, green beans, and rolls for dinner and over lettuce for a salad.
1 (6 lb.) pork shoulder or butt (a butt is the shoulder, not the rear end) or venison roast
Large bottle of favorite barbecue sauce
Some nice hamburger buns or rolls
Butter
Place the pork into the Crockpot and add 2 cups of water. Cover and cook on Low for 7-8 hours or on High for 4-5 hours, or until meat is tender.
Turn off the heat and take off the lid. Let the pork rest in the water for about 30 minutes. Put pork on a platter. Remove any fat or bone. Using a fork and some tongs, begin to pull the pork into bite-sized shreds. Place into a storage container or on a serving platter, add some of the barbecue sauce to the meat, and gently toss. You can also add sauce to the meat on individual buns, if preferred.
If you are not going to serve immediately, pour off excess water, put the meat back into the Crockpot, set to warm, add salt and pepper to taste and a jar of favorite barbeque sauce to the meat. Let guests serve themselves from the pot.
Spread butter on the buns and toast them in a skillet. Pile the pork onto the buns and spread a generous amount of additional sauce over it. Serve immediately.
Barb's Famous Crockpot Chicken and Dressing
4 - 6 boneless, skinless chicken breasts
2 skillets of cornbread (2 prepared boxes of Jiffy Mix or 2 skillets of my favorite cornbread, see sides).
4 - 8 hamburger or hot dog buns
2 Tablespoons sage (add more to taste or less. I use less for people who don't care for sage. I also prefer poultry seasoning instead of sage.)
1 large sweet onion
Several stalks of celery
Several stalks of green onions
2 cans cream of chicken soup
1 stick butter, melted (like Paula Deen, I use 2 sticks for richness)
3-6 cans chicken broth (I use more if needed to make dressing soupy. It will dry out so you can add more to keep the dressing moist.)
Salt and pepper to taste (taste as you mix so you get the spices right. I wanted mine to not be too sagey but kind of peppery instead. So, I used just a little cayenne pepper as well. You have to find the balance of what most of your guests can eat.)
Crock Pot
Cook the chicken in the Crockpot with a little chicken broth for 4-5 hours on low. Frozen chicken stays more tender and seems to work best. I like a lot of chicken in the dressing. Cut chicken into large bite-sized pieces. I have also used purchased rotisserie chicken. (I have also used ground, cooked deer meat instead of chicken at the request of my son, Haden. It came out very tasty.)
Dry toast the buns in oven (I have also used leftover homemade yeast rolls or white bread, cut into cubes and dry toasted in oven.)
Chop the onion and chop the celery small. Saute together in butter/oil mixture until transparent.
Chop the green onion fine (optional) and do not saute.
Note: CHICKEN: Any chicken you use should be fully cooked and cut into large bite-sized pieces.
DRESSING: Mix together cornbread, other bread, sage or preferred seasonings, onions and celery, green onions, one can cream of chicken soup, melted margarine or butter, chicken and two or more cans of broth (it should be like thick soup) in a big bowl.
PREPARATION: Make a layer of the remaining can of cream of chicken soup in the bottom of a large Crockpot. Top with chicken/dressing mixture. This makes so much dressing that it won't all fit into a large 7 qt. Crockpot. So, I put some in casserole dishes to be eaten later or frozen. This makes enough for a large gathering. Cover and cook on low for three to four hours in large (7 quart) slow cooker. Serve hot. I leave on WARM setting after cooking. Stir from bottom so it doesn't burn dressing. It will get crusty on bottom, but that is good.
Barb’s Pot Roast in the Crock Pot
Crock Pot
Mom always loved to do a pot roast on Sunday because she could put it in a roaster on low and it was usually done when we returned from church. It’s never been my favorite cut because I always seem to get a little indigestion from it. That could be because it is generally a fatter cut of meat. Or, maybe, like my Grandma Crane, I tend to prefer pork to beef.
1 boneless Chuck or English Roast
½ cup flour with salt and pepper for dredging
vegetable or olive oil
1 or more chopped onions
garlic cloves
whole baby Yukon potatoes and baby carrots, optional
2 Tablespoons flour
quart of beef stock
1 can cream of mushroom soup
1 can or jar of sliced mushrooms, optional
Put flour, salt, and pepper in a gallon sized freezer bag and coat roast thoroughly. Put oil in large skillet, heat until sizzling, and brown roast on all sides. Put chopped onion and crushed garlic in bottom of crock-pot. Add potatoes and carrots, if desired. Top with browned roast. In bottom of skillet, brown 2 tablespoons of flour and add some stock to make gravy. Add to pot. Add stock until level with meat. Cook on low for 6-8 hours until meat is fall apart tender. Break up meat and add soup and mushrooms to stock. Return to heat until gravy is hot. Serve.
Poor Man's Beef Stew
Crock Pot
I could use a pound pack of ground beef from the deep freezer and clean the house on Saturday while this cooked. Broil some Texas toast and you're done.
1 lb. ground beef, browned and drained
1.5 lbs potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I keep a jar of minced garlic)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
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