Crock Pot Baja Pork Tacos

** Recipe from Chef in Training **

* 1 (3 lb.) boneless pork sirloin roast
* 5 (4 oz.) cans chopped green chilies
* 2 Tbl. reduced-sodium taco seasoning (GF if desired)
* 1 Tbl. ground cumin
* 24 corn tortillas
* 3 c. shredded lettuce
* 1 1/2 c. shredded cheese

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine chilies, taco seasoning, and cumin; pour over pork. Cover & cook on low for 8-10 hrs. or until meat is tender.

Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks; return to slow cooker & heat through. Spoon 1/4 c. onto each tortilla; top each with lettuce & cheese.

Slow Cooker Carnitas

** Recipe from A Year of Slow Cooking **

* 2 pounds pork shoulder (could use chuck roast)
* 1/2 cup freshly squeezed orange juice (about 1 large orange)
* 1/4 cup freshly squeezed lime juice (about 1 large lime)
* 7 cloves garlic (whole intact)
* 1/2 tablespoon kosher salt
* 1 tablespoon cumin
* 1/2 cup beef broth (GF if desired)
* corn tortillas
* desired toppings: i.e. sour cream, salsa, sliced avocado, etc.

Use a 6 quart slow cooker. In a small bowl, combine salt & cumin. Rub mixture all over  pork, then place into slow cooker. Add whole garlic cloves. Squeeze on citrus, and pour beef broth evenly over top.  Cook on low for 8-10 hrs, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hrs, remove and cut into chunks, then return to crock & flip to high for about an hour or two.  Shred meat fully and serve on warmed corn tortillas with desired toppings.

"Faux-tisserie" Chicken

** Recipe from sweet anna's **

* 1 whole chicken, small enough to fit in your slow cooker, thawed
* about 1/4 c. seasoned salt (store bought or homemade)
* aluminum foil or 3 medium onions

Place 3 aluminum-foil balls (about the size of your fist) or 3 medium, peeled onions in the bottom of the slow cooker.  Rinse the chicken in cold water, removing any 'extra-parts' hidden in the body cavities and pat dry with paper towels.  Place the chicken, breast side up, on the foil balls or onions in the slow cooker.  (The foil balls keep the chicken up out of it's juices so that it doesn't steam!)  Slide your hand in between the skin and the breast, separating it without tearing the skin. Take about 1 Tbl. of seasoned salt (or salt and a bunch of seasonings, whatever you like!) and rub it in between the skin and breast.  Take the remaining seasoned salt and rub it all over the outside of the chicken and sprinkle it into the cavity.  Cover the slow cooker, turn on LOW, and cook for 6-8 hrs - depending on the size of your chicken, until the juices run clear and the chicken is falling apart tender.

* (Save the juice to make gravy, or just spoon it as is over the chicken when you serve it!)

Crock Pot Maple Ham

** Recipe from A Year of Slow Cooking **

* 7-8 lb. bone-in spiral-cut ham

* 1 c. dk. brown sugar

* 1/2 c. all natural maple syrup

* 2 c. pineapple juice

Using a 6-7 qt. slow cooker:  Unwrap the ham, and discard flavor packet. Place it into your slow cooker, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hrs. If possible, baste ham with collected juice from the bottom of the crock an hr. or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 min. before carving.

20-40 Clove Garlic Chicken

** Recipe from A Year of Slow Cooking **

* 3-4 lbs. chicken
* 1 lg. onion (or 2 sm.), sliced
* 1 Tbl. olive oil
* 2 tsp. kosher salt
* 2 tsp. paprika 
* 1 tsp. pepper
* 20-40 garlic cloves, peeled, but intact

For a 6 qt. oval slow cooker: Place onion slices on the bottom of slow cooker. In a lg. mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.  Do not add water.  Cover & cook on low for 6-8 hrs, or on high for 4-6. (Or cook chicken on low for 7 hours, then keep it on warm for 2.)  The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving. 

Italian Cream Cheese Chicken

* 6 boneless, skinless chicken breasts

* 1 pkg. dry Italian dressing mix

* garlic salt

* pepper

* 1 can Cream of Chicken/Mushroom soup

* 1 can milk (use empty soup can to measure)

* 1 (8 oz.) pkg. cream cheese

* brown or white rice

Place chicken in crock pot. Pour dry Italian dressing mix on top. Season with garlic salt & pepper. Pour soup into crock pot. Let cook for a few hours, until chicken turns white. Add cream cheese & allow to melt. Serve over rice.

Ranch House Crock Pot Pork Chops w/ Parmesan Mashed Potatoes

**Recipe from Picky Palate **

* 6 pork chops, 1/2 inch thick

* 1 packet dry Ranch Dressing Seasoning

* 10 oz. can Cream of Chicken Soup

* 4 lbs. peeled, cubed potatoes

* 5 Tbl. butter

* 1 c. fresh grated Parmesan cheese

* 6 cloves roasted garlic

* 1- 1 1/2 c. warm milk

* 1 Tbl. salt, or to taste

* 1 tsp. fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 min. or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consitency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot.

Crock Pot Alpine Chicken

* 2 tsp. chicken bouillon granules
* 1 Tbl. chopped fresh parsley
* 3/4 tsp. poultry seasoning
* 1/3 c. Canadian bacon, diced
* 2 carrots, thinly sliced
* 1 celery rib, thinly sliced
* 1 small onion, thinly sliced
* 1/4 c. water
* 1 (3 lb.) broiler-fryer chicken, cut up
* 1 Tbl. flour
* 1 (16 oz.) package wide egg noodles, cooked & drained
* 2 Tbl. sliced pimientos
* 2 Tbl. grated parmesan cheese
* 1 (10 1/2 oz.) can cheddar cheese soup

In a small bowl, mix bouillon, parsley and poultry seasoning; set aside. Layer in crock pot, in order, Canadian bacon, carrots, celery and onion. Add water. Place chicken in slow cooker. Sprinkle with the seasoning mixture. Stir soup and flour together, spoon over top. DO NOT STIR. Cover and cook on high for 3-3 1/2 hrs. or on low for 6-8 hrs. or until chicken is tender and juices from chicken run clear when pierced with a fork & vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles.
Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.

Crock Pot Cheesy Chicken

* 2 lbs. boneless skinless chicken breasts
* 2 (10 1/2 oz.) cans condensed cream of chicken soup
* 1 (10 1/2 oz.) can condensed cheddar cheese soup
* 1/4 tsp. garlic powder
* salt & pepper (optional)

Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles.

Slow Cooker Lasagna

* 1 lb. lean ground beef, cooked and drained

* 32 ounce jar of your favorite pasta sauce

* 16 ounces cottage cheese or ricotta cheese

* 1/2 box (4.5 ounces) no boil lasagna noodles, gently broken in half if needed

* 2 cloves garlic, minced

* 1/4 tsp. dried oregano

* 1/4 tsp. dried basil (** if your sauce already has oregano & basil, you can skip these if desired)

* 1/2 c. onion, finely minced

* 2 c. (8 ounces) Mozzarella cheese

* shredded Parmesan cheese, to taste

* olive oil or cooking spray, as needed

Grease the inside of your slow cooker with olive oil or cooking spray. Combine beef, sauce, spices, garlic & onion in a medium-sized bowl and mix well. Combine cheese, except for Parmesan, in a separate medium-sized bowl. In the slow cooker, start with the beef mixture (about 1/5 depending on the size of your cooker). Top with a layer of no boil noodles, then crumble on a thin layer of the cheese mixture (about 1/5). Repeat layers, ending with the beef layer on top. Sprinkle with Parmesan cheese. Cover & cook on low for 3-4 hrs. Serve with salad and garlic bread.

Crockpot BBQ Chicken

** Recipe from recipezaar.com **
1 c. ketchup
1/2 c. maple syrup
2 Tbl. spicy brown mustard
2 Tbl. worcestershire sauce
1 tsp. chili powder
1 tsp. garlic powder
4 boneless skinless chicken breasts

Mix all ingredients together, place in crock pot, and cook for six hours on low. When chicken is cooked, remove meat, shred, and add sauce to taste. Serve on buns or over hot rice.

To Die For Crock Pot Roast

*From recipezaar.com*

* 1 beef roast, any kind
* 1 (1 1/4 oz.) package dried brown gravy mix
* 1 (1 1/4 oz.) package dried Italian salad dressing mix
* 1 (1 1/4 oz.) package dried ranch dressing mix
* 1/2 c. water

Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the water around the roast. Cook on low for 7-9 hours.

Crock Pot Enchiladas

* Recipe from Shannon *

* 3-4 lbs. chicken
* 1 can Cream of Mushroom Soup
* 1 can Cream of Chicken Soup
* 1 c. sour cream
* 1 - 10 oz. can of green enchilada sauce
* 1 sm. can of green chilies
* 10 corn tortillas
* shredded cheese

Boil chicken & shred. In sauce pan, heat soups, sauce, sour cream & chilies. Heat until warm. In crock pot, layer corn tortillas (make sure to tear into bite size pieces), sauce, chicken & cheese. Repeat layering, ending with sauce & cheese. Cover. Cook on low for 5-6 hours, or high for 2-3 hours.

Melt-In-Your-Mouth BBQ'd Ribs

**Recipe from Robin Miller **

* 2 sides pork spareribs (about 6 pounds), separated
* 1 (28-ounce) can chunky tomato sauce
* 1/3 c. brown sugar
* 2 Tbl. red wine vinegar
* 1 Tbl. Worcestershire sauce
* 1 Tbl. reduced-sodium soy sauce
* 1 Tbl. chili powder
* 2 tsp. ground cumin
* 1 tsp. paprika
* 1 tsp. garlic powder
* 1/2 tsp. salt
* 1/4 tsp. cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the ribs. Cover & cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Italian Cream Cheese Chicken

* 6 boneless, skinless chicken breasts
* 1 pkg. dry, Good Seasons Italian Dressing
* 1 can Cream of Chicken or Cream of Mushroom soup
* milk
* 8 oz. cream cheese, softened
* salt & pepper
* rice

Place chicken in crockpot. Sprinkle dry Italian dressing on top. Season with salt & pepper to taste. Add soup. Using empty soup can, fill with milk & add to crockpot. Let cook for a few hours, until chicken turns white. Then add cream cheese and allow to melt. Serve over rice.