Slow Cooker Chicken Tortilla Soup

I tried this recipe in January for the first time and we all LOVED it!!  It's so quick and easy to prepare!  Just toss everything into the slow cooker and walk away!  The tortilla strips are optional, but they make it that much better!

Enjoy!

Kirsten

SLOW COOKER CHICKEN TORTILLA SOUP

1 1/2 pounds boneless skinless chicken breasts or thighs

1 small yellow onion, diced

1 - 15 oz can black beans, drained and rinsed

1 1/2 cups fresh or frozen defrosted corn kernels

1 - 15 oz can diced fire roasted tomatoes with green chilis (like Rotel)

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon kosher salt

3 cups chicken broth

2 tablespoons fresh lime juice

Crispy Tortilla Strips

4 corn tortillas cut into thin strips

1 tablespoon avocado oil or other neutral flavored oil

1 pinch of salt

1) To a 6 quart slow cooker, add the chicken, onion, beans, corn, diced tomatoes, fire roasted tomatoes, spices, salt and broth.  Stir to combine.

2) Cover and cook on high for 4-5 hours or 6-7 hours on low, until chicken is cooked through and shreds easily with a fork.  Do not uncover during cooking time.

3) While the soup is cooking, make the tortilla strips by preheating the oven to 400F.  Add the tortilla strips to a rimmed baking dish, along with the oil and a pinch of salt, tossing to combine.  Bake until the strips are golden and begin to crisp, about 8-10 minutes, tossing half way through.  Transfer to a paper towel lined plate and allow to cool.

4) When the soup is ready, uncover and remove the chicken to a cutting board.  Shred with a fork or cut into chunks.

5) Add back to the slow cooker along with the lime juice, stirring to combine.  Taste and add additional sale or lime juice if desired.

6) Serve with the tortilla strips and any other toppings you like (shredded cheese, cilantro or sour cream).

NOTES:

~I used 3 nice sized chicken breasts.

~I like to use Vidalia onions, but regular yellow onions are just fine.

~I use frozen sweet corn and I do not defrost it.

~I use a 10 oz can of Rotel.

~I do use avocado oil, but if you don't have that on hand, canola or regular vegetable oil would be fine.

Southern-Style Barbecue Ribs

I tried this recipe for the first time last night and it was SO INCREDIBLY YUMMY!!!! 💛  I was shocked that all of my boys liked it too!  Even my pickiest eaters!  It is so juicy and tender, it just melts in your mouth!  So much flavor too!!  You're gonna LOVE this one!!

Enjoy!

Kirsten

SOUTHERN-STYLE BARBECUE RIBS

1 sweet onion, thinly sliced

1/2 cup ketchup

2 tablespoons quick-cooking tapioca

1 teaspoon liquid smoke

1 tablespoon apple cider vinegar

3 tablespoons light brown sugar

2 tablespoons kosher salt

2 tablespoons chili powder

1 tablespoon ground black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon sweet or smoked paprika

1 teaspoon oregano

1/2 teaspoon ground chipotle or more to taste

1/8 teaspoon ground cayenne or more to taste

5-6 pounds southern-style (country-style) pork ribs

1)  Stir together the first 5 ingredients (onion through vinegar) in the slow cooker crock; set aside.

2)  In a separate bowl, stir together the next 10 ingredients (brown sugar through cayenne).

3)  Generously coat the ribs with this mixture and set them in the crock pot.  Sprinkle any remaining spices over the ribs.

4)  Cover and cook 8-10 hours on low or 4-5 hours on high.

5)  To serve, transfer ribs to a serving platter and cover with foil.   Skim and discard any visible fat fro the surface of the cooking juices.  Stir the juices and spoon some of the juices over the ribs before serving.

NOTES:

~With this pandemic going on, I couldn't find the tapioca at my grocery store, so I just made it without it.  I was going to use a little cornstarch or gelatin instead at the end if needed, but I didn't feel like the sauce needed thickening at all.

~I did not add more chipotle or cayenne than the recipe says and it had a nice heat to it!  If you like things really spicy, I would add more!

~I served the ribs with baked beans, mac n' cheese and a salad.

Pulled Pork Carnitas

Don't knock pork butt (also called pork shoulder) until you've tried it!!  It's not actually a pig's butt, don't worry!  I'll tell you what it is!  It's DELICIOUS!!  Juicy, tender and delicious!  This dish has come of my favorite flavor combos!

Enjoy!
Kirsten

PULLED PORK CARNITAS

1 1/2 tablespoons salt
1 teaspoon black pepper
2 pounds pork butt
2 tablespoons coconut oil
1/2 medium onion, roughly chopped
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 cup sliced (1/2-inch pieces) green onions
Juice of 1/2 lime

1)  Preheat the oven to 350F.

2)  Mix 1 tablespoon of the salt and all of the pepper in a bowl.  Use to season the pork butt evenly.

3)  In a heavy pot or Dutch oven over medium heat, melt the cooking fat, swirling to coat the bottom of the pan.  When the fat is hot, add the pork and brown all sides, 3 to 4 minutes per side.  Remove the pork from the pot and set aside.

4)  In the same pot, reduce the heat to medium-low, add the onion, and cook, stirring until translucent, 4 to 5 minutes.  Add the garlic and cook, stirring vigorously to prevent burning, until aromatic, about 1 minute.  Add 1 cup of water, the chili powder and cinnamon.  Increase the heat to medium high, return the pork to the pot and bring to a boil.

5)  Cover the pot with a lid or tightly wrapped foil.  Transfer to the oven and bake for 2 1/2 hours, turning the meat after each hour.  The pork should be fork-tender when done.

6)  Transfer the pork to a bowl and shred with a fork or two, discarding any excess fat.  Incorporate the cooking liquid from the pot, then add the green onions and lime juice.  Season with the remaining 1/2 tablespoon salt.

NOTES:

~Pork butt is also known as Boston butt, Boston shoulder and pork shoulder roast.

~Make your evening easier by letting your slow cooker do the cooking!  Just complete the recipe through the fourth step (just before transferring the pot to the oven).  At that point, just put everything into the slow cooker and set on low for 8-10 hours.

Braised Beef Brisket

If you've never made brisket before, you're in for a treat!  It's super juicy and tender!  It's fatty too, but that is what makes it taste so good!

Enjoy!
Kirsten

BRAISED BEEF BRISKET

1 tablespoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds beef brisket, trimmed
3 tablespoons olive oil, ghee or coconut oil
1/2 medium onion, peeled and quartered
4 cloves garlic, peeled
2 sprigs fresh thyme
5 cups been bone broth or water

1)  Preheat the oven to 350F.

2)  Mix the salt and pepper in a small bowl and use to season the brisket evenly on both sides.

3)  In a Dutch oven or deep flameproof roasting pan, melt the cooking fat over medium-high heat, coating the bottom of the pan.  When the fat is hot, add the brisket and sear until golden brown, about 2 minutes on each side.  Remove the brisket from the pan.

4)  Reduce the heat to medium under the same pan and add the onion.  Cook, scraping the bottom of the pan with a wooden spoon to prevent burning, until the onion is softened, 2 to 3 minutes.  Add the garlic and cook until aromatic, about 1 minute.  Add the thyme, broth or water and brisket, increase the heat to medium-high, and bring to a boil.

5)  Cover the pot, transfer to the oven and bake, turning the meat after each hour, for 3 1/2 to 4 hours, until the brisket is fork tender.

6)  Transfer the brisket to a bowl and shred or slice thin, discarding the excess fat.  Discard the thyme stems.

7)  Ladle the cooking liquid, onions and garlic from the pan into a food processor or blender.  Blend the sauce completely.  Place the pan back on the stove top, return the sauce to the pan and bring to a simmer over medium-high heat.  Simmer until the sauce coats the back of a wooden spoon, about 5 minutes.

8)  Serve the brisket warm with the sauce.

NOTES:

~Slow Cooker method:  Do steps 2 and 3 first!  Then add all ingredients to the slow cooker, covering with broth or water just to the top of the meat (it may not require the full 5 cups).  Cover and cook on low for 8-9 hours.

Spicy Asian Pork Filling

I made this for dinner last night and it was delicious!  I used tortillas for my boys and I used lettuce to make lettuce wraps for myself, since I am not eating corn right now.  I loved the salty taste from the soy sauce and the ginger and chili sauce give it so much flavor!

Enjoy!
Kirsten

PS: The recipe comes from the cook book, Crock Pot, The Original Slow Cooker Recipe Collection.

SPICY ASIAN PORK FILLING

1 boneless pork sirloin roast (about 3 lbs.)
1/2 cup gluten-free soy sauce
1 tablespoon chili garlic sauce or chili paste
2 teaspoons minced fresh ginger

For thickening:

2 tablespoons water
1 tablespoon cornstarch
2 teaspoons dark sesame oil

1)  Spray slow cooker with non-stick spray for easier clean-up.

2)  Place roast in slow cooker, fat side up.

3)  In a small bowl, combine the soy sauce, chili sauce and ginger.  Pour over the roast.

4)  Cook on low setting for 8 hours or until the roast breaks apart easily with a fork.

5)  Remove the roast to a cutting board; cool slightly.  Trim and discard any excess fat.  Shred pork with two forks.  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off and discard fat.

6)  Stir water, cornstarch and oil in a small bowl until smooth; whisk into cooking liquid.  Turn slow cooker to High.  Cook, uncovered, about 10 minutes or until thickened.

7)  Return shredded pork to slow cooker; mix well.  Cover and cook on High 15 - 30 minutes until heated through.

NOTES:

~To save on time, I did not thicken the sauce and it was fine, but just a bit runnier.  I drained it before putting it on my tortilla/lettuce leaf.

Overnight Chicken Stock in the Slow Cooker

Make this recipe after making the "The Best Whole Chicken in the Slow Cooker" recipe!  It's super easy, delicious and you can freeze it for future use!

Enjoy!

Kirsten

PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.

OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER

Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste

1)  Place the chicken bones or carcass in the slow cooker.  If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.

2)  Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt.  Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).

3)  Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.

4)  When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids.  Season with salt.  Refrigerate for 1 week or freeze up to 6 months.  Dilute stock with water (if desired) before using in recipes.

NOTES:

~I did use the apple cider vinegar in mine and it wasn't too strong.  I think it tasted like the stock you buy in the store.

~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.

~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.

The Best Whole Chicken in the Slow Cooker

Here is another great recipe from my new favorite cook book!  This chicken is SO flavorful and so tender and juicy, it just falls right off the bone!  Which makes it easy to use the bones for home made chicken stock, made right in the slow cooker!  Plan to make the chicken, then use the crock pot with all of the bones and drippings for the chicken stock!  You won't be disappointed with this one!  Perfect for a Sunday dinner or for a holiday if you are tired of turkey!

Enjoy!
Kirsten

PS: The recipe comes from 100 Days of Real Food, by Lisa Leake.

THE BEST WHOLE CHICKEN IN THE SLOW COOKER

2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1 onion, peeled and cut into large pieces
1 large whole chicken (about 4 pounds)

1)  Combine all the spices in a small bowl and set aside.

2)  Place the onion in the bottom of the slow cooker.

3)  Remove any giblets from the chicken (or leave them if you wish, but be sure to remove any plastic or paper bags), then rub the spice mixture all over the outside of the chicken.  You can even put some of the spices inside the cavity and under the skin covering the breasts.

4) Put the chicken breast-side down on top of the onions and cover the slow cooker.  There no need to add any liquid.

5)  Cook on high for about 4 hours or on low for 7 hours, or until the chicken is falling off the bone.  Remove the edible chicken pieces from the slow cooker and serve.

NOTES:

~I recommend buying a natural, organic whole chicken.  They are expensive, but worth it, in my opinion.

~Don't forget to save the leftover bones and cooking juices to make homemade chicken stock when you're done!

The Best Pulled Pork in the Slow Cooker!

I just got a new cook book that I absolutely LOVE!  It's called 100 Days of Real Food.  I tried this recipe the other day and it was INCREDIBLE!!!  The only pork shoulder they had at the store was huge, so it made a ton!  Which is a good thing because we are still enjoying the leftovers!  So full of flavor, tender, moist, super delicious!  I served it with a recipe I just made up, Egg Nog Smashed Sweet Potatoes!  The combo of spicy and sweet always makes my taste buds smile!

Enjoy!
Kirsten

PS: The recipe comes from 100 Days of Real Food by Lisa Leake.

THE BEST PULLED PORK IN THE SLOW COOKER!

3 tablespoons paprika
1 tablespoon salt
2 teaspoons ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 cup honey
1/4 cup red wine vinegar
3 tablespoons olive oil
1 onion, peeled and cut in half
3 to 3 1/2 pounds pork shoulder, cut in half

1)  In a medium bowl, combine the first six ingredients with a fork.

2)  Pour in the honey, vinegar and olive oil and stir to mix well.

3)  Place the onion in the bottom of the slow cooker.  Top it with the 2 pieces of pork and then pour the honey mixture all over the pork pieces.  It's okay if some of it (or a lot of it) drips down to the bottom.  There is no need to add any water or other liquid.

4)  Turn the slow cooker on to low and cook for 7 to 8 hours or until the meat is tender enough to be easily shredded with a fork.

5)  Serve warm with fixings like homemade coleslaw and garlic toast.  Refrigerate or freeze the leftovers.

NOTES:

~I did not cut the pork in half.  It does have a thick bone running through it, so I just left it in one piece and it turned out great!

~My onions were a little small, so I used two.  You could even add a couple more if you wanted.  They simmer in the spicy juice and taste amazing when it's done!

~I used tongs to check to see if it was done.  Just pull at the meat and if it breaks off easily, it's done!

~As I mentioned above, this is delicious served with my Egg Nog Smashed Sweet Potatoes!  If you aren't a fan of egg nog, just replace it with milk.

Easy Cheesy Scalloped Potatoes

My mother-in-law made these delicious scalloped potatoes for Easter and they were a huge hit!  You can even make them in a slow cooker if you are short on oven space!  They are a favorite at my house and I'm sure they will be at yours too!

Enjoy!
Kirsten

EASY CHEESY SCALLOPED POTATOES

4 lbs. peeled potatoes
1/2 stick butter, sliced
1 tablespoon minced thyme
1 1/2 teaspoons sea salt
3/4 teaspoon black pepper
2 - 2 1/2 cups milk or heavy cream
1 heaping teaspoon corn starch
1 1/4 cups grated Romano cheese
1 cup grated cheddar cheese

1)  Slice the potatoes and microwave them for about 3 minutes.

2)  In a 9 x 13 pan (or a slow cooker), layer ingredients in the following order:  butter on the bottom, then potatoes, butter, seasonings, milk or cream, cornstarch, Romano cheese and then cheddar on the top.

3)  Bake in a 350F oven for about 1 hour or until potatoes are tender.  If using a slow cooker, put on low for about 45 minutes.

Italian Pot Roast

Tried this recipe the other night for dinner.  It was super easy and so delicious!  The meat was so tender it was falling apart!  I felt like it needed potatoes, so I would probably add those next time I make it, but other than that - it was AWESOME!!

Enjoy!
Kirsten

ITALIAN POT ROAST

2 tablespoons vegetable oil
1 (2-21/2 pound) chuck roast
1 teaspoon salt
1 teaspoon black pepper
1 cup beef broth
1 cup dry red wine
1 1/2 teaspoons dried Italian seasoning
1 small onion, halved and quartered
2 bay leaves
4 medium carrots, peeled and cut into 1-inch pieces

1)  Preheat oven to 325F

2)  Heat oil in a large heavy-bottomed, oven-safe pot over medium-high heat.

3)  Season roast with salt and pepper.  Add roast to pan; cook for 5-8 minutes, turning to brown all sides.

4)  Stir in broth, wine, Italian seasoning, onion and bay leaves.  Cover tightly.

5)  Bake for 1 1/2 hours.  Add carrots and bake 1 hour longer or until tender.  Remove and discard by leaves.

NOTES:

~I recommend staying away from regular corn or canola oils, as they are all GMO.  I prefer to use olive or grape seed oil. 

~I always use Kosher salt for seasoning/cooking.

~Look for a broth that does not contain any artificial flavorings/colorings or MSG!  And of course, make sure it's gluten-free!

~I used a Merlot that I happened to have already open, but you could use whatever dry red you have on hand.  I recommend having a little glass while you cook!

~Like I said above, I would add potatoes to this dish.  Or you could serve it over rice, but I like the potato idea better.  I would halve the potatoes (or quarter if they are huge) and add them when you add the carrots.

~You could also do this in the slow cooker, cooking on low for about 6 hours (that's my guess).

Mexican-Style Shredded Beef

Tried this recipe for dinner tonight.  It was AWESOME!!  Oh, and there's nothing better than having dinner done in the morning!  This one is a slow cooker recipe!  The sauce was a bit spicy for my little ones, so I just pulled out a chunk of meat without the sauce, shredded it for them and put it in their tortillas plain.

It's gluten-free and dairy-free, unless of course you have to have cheese and sour cream!

Enjoy!
Kirsten

PS:  The recipe comes from the Recipes For Gluten-Free Kids (fun eats from breakfast to treats) cookbook.

MEXICAN-STYLE SHREDDED BEEF

1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch
Taco shells and/or corn tortillas
Shredded dairy-free cheese alternative

1)  Cut roast in half.  Combine cumin, coriander, chili powder, salt and red pepper in a small bowl.  Rub over roast.  Place 1/4 cup salsa in a 4-quart slow cooker; top with one piece of beef.  Layer 1/4 cup salsa, remaining beef and 1/2 cup salsa in slow cooker.  Cover; cook on low 8-10 hours.

2)  Remove roast from cooking liquid; cool slightly.  Trim and discard fat.  Shred meat with two forks.

3)  Let cooking liquid stand 5 minutes to allow fat to rise.  Skim off fat.  Turn heat to high.  Blend water and cornstarch in a small bowl until smooth.  Whisk into liquid in slow cooker.  Cook, uncovered, 15 minutes or until thickened.

4)  Return beef to slow cooker.  Cover; cook 15 minutes or until heated through.  Adjust seasonings.  Serve in taco shells; sprinkle with dairy-free cheese alternative.  Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Slow Cooker Parmesan Honey Pork Roast

This is one of my favorite pork recipes!  It is amazing and super flavorful!  My kids aren't super fond of it, but I just give them the meat more in the center of the roast, so it doesn't have as much sauce on it.  You are going to LOVE this one - and as an added bonus - it's a slow cooker recipe!!  There's nothing better than having dinner done in the morning!

Enjoy!
Kirsten

PS: The recipe comes from the Six Sisters' Stuff website.  They have tons of good recipes on their website! SixSistersStuff.com.

SLOW COOKER PARMESAN HONEY PORK ROAST

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons gluten-free soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

1)  Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.

2)  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

3)  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160F.

4)  Transfer meat to a serving platter; keep warm.

5)  Skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.

6)  Slice roast; serve with gravy.

NOTES:

~I use Kosher salt.

~You may not be able to "slice" the roast, because it may just fall apart on you, which is a good thing!

~Mashed potatoes are awesome with this dish - the gravy is delicious on them!  Check out my Holiday Mashed Potatoes recipe under "Potatoes", but note, they are best if made the day before!

Teriyaki Pork Roast

Got a slow cooker cook book from the library and found this recipe in it.  I made it last night for dinner and it was awesome!!  It's also gluten and dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from the Taste of Home - The New Slow Cooker cook book.

TERIYAKI PORK ROAST

3/4 cup unsweetened apple juice
2 tablespoons sugar
2 tablespoons gluten-free soy sauce
1 tablespoon vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 boneless pork loin roast (about 3 pounds), halved
7 1/2 teaspoons cornstarch
3 tablespoons cold water

1)  Combine the first seven ingredients in a greased slow cooker.  Add roast and turn to coat.  Cover and cook on low for 7-8 hours or until a thermometer inserted into the roast reads 160F.  Remove roast and keep warm.

2)  In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with the roast.

NOTES:

~My roast was a little smaller and I did not cut it in half, and it was still moist, juicy and delicious.

~I used apple cider because I happened to have some in the pantry.

~I used white wine vinegar, again, because it was easier to grab than the white vinegar.

~I used gluten-free tamari soy sauce.

~I served it with rice and put the sauce over the rice and the meat, it was awesome!

Maple Dijon Glazed Chicken

HOLY COW is this chicken delicious!!  I made it for dinner tonight.  We haven't eaten yet, but I just took a little sample.  YUM!!  It's funny because I was rushing to get it into the crock-pot at 10:00 this morning, and guess what, on the low setting, it was done by Noon - oops!  The recipe said 8 hours - I don't  think so!  You can tell when a chicken breast is done just by looking at it, seriously!  You can also tell by touch when it is almost done - if it feels "solid" and doesn't have any "jiggle", it's probably either done, or almost done.  If you aren't sure, just cut into the biggest one in the thickest spot and you'll know for sure!  So the timing wasn't right, but it tastes unbelievable!  I am serving it with some white rice (to put the extra sauce over) and oven baked broccoli.  Seriously yummy meal!

Hope you enjoy it too!
Kirsten

PS: This recipe came from the Six Sisters website:  www.SixSistersStuff.com

MAPLE DIJON GLAZED CHICKEN

1 1/2 pounds chicken breasts
1 cup Dijon mustard
1/2 cup maple syrup
2 tablespoons red wine vinegar
Salt & pepper to taste

1)  Place all ingredients except for chicken in your slow cooker and blend well.

2)  Add the chicken and cook on low for 8 hours or high for 4 hours.

3)  Sprinkle with fresh or dried rosemary for serving.

NOTES:

~When I see chicken breasts, I always think boneless, skinless, because that is pretty much all I use, but this would have taken longer to cook with the bone in, maybe that is what they used?  I still have a hard time believing it would take 8 hours though.  Use whichever you like, but pay attention to your time, because like I said, mine only took 2 hours to cook fully done on low!!

~I used 4 breasts, which was a few ounces more than 1 1/2 pounds.

~I always recommend 100% pure maple syrup - I get mine for a decent price at Costco.

~This makes a great freezer meal!  Just mix all of the ingredients in a resealable gallon bag and freeze it!  When ready to eat, remove from the freezer and thaw in the fridge for 24 hours.  Then follow the cooking instructions above.

Maple and Brown Sugar Pork Tenderloin

Just made this on Friday night for dinner and it was delicious!!  You've gotta love when dinner's done before you even get your day started!  I love slow cooker meals and this one is at the top of my list of favorites!  Oh - and it's Gluten and Dairy-free!

Enjoy!
Kirsten

PS: The recipe comes from Six Sisters awesome blog:  www.sixsistersstuff.com.

MAPLE AND BROWN SUGAR PORK TENDERLOIN

2 lbs. pork tenderloin
Salt & pepper to taste
1 clove garlic, minced
1/4 cup maple syrup
4 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon balsamic vinegar (cider vinegar works too)
1/2 teaspoon dried thyme
1 tablespoon cornstarch
1 tablespoon cold water

1)  Sprinkle tenderloin(s) lightly with salt and pepper.

2)  Place pork in a slow cooker sprayed with non-stick cooking spray.

3)  Combine garlic, mustard, honey, brown sugar, vinegar, thyme and maple syrup; pour over the pork.  Turn pork to coat thoroughly.

4)  Cover and cook on LOW for 7-9 hours, or on HIGH for 3-4 hours.

5)  Remove pork to a plate, cover with foil and keep warm.  Pour the juices into a saucepan and bring to a boil over medium heat.  Simmer for 8-10 minutes.  Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 minutes longer.  Serve pork sliced with the thickened juices.

NOTES:

~I used two tenderloins that were about 1 lb. each.

~I thought that the sauce should have been doubled for the amount of meat - and I did not thicken the sauce with cornstarch and it was still yummy.

~7 hours was a little too long for the tenderloins that I made.  I would probably check the meat after 6 hours and monitor it after that.

Marie's Beef Tips

This is a family recipe that has been passed down from my husband's grandmother, Marie!  My kids even enjoy this dish (without the mushrooms) and it's one of mine and my husband's favorites.

Enjoy!
Kirsten


MARIE'S BEEF TIPS

2 lbs. beef stew meat
1 medium onion, chopped  (or 1 pkg. gluten-free onion soup mix, or 3 T. dried minced onion)
1/4 teaspoon garlic salt
1/8 teaspoon each, salt & pepper
2 cans beef broth
1 teaspoon granulated beef bouillon**
3/4 tablespoon gluten-free Worcestershire sauce
1 (8 oz.) package mushrooms (optional)
1/2 cup red wine

1)  Coat stew meat in gluten-free flour and brown in olive oil in a sauce pan over medium heat.

2)  Put meat into crock pot with onion, garlic salt, salt & pepper, beef broth, bouillon, Worcestershire sauce, mushrooms, and wine.

3)  Cook on low for 2-3 hours until meat is tender and can be easily pulled apart with a fork.

4)  Take meat out of crock pot and put aside on a plate, ladle out a cupful of the broth and whisk in a couple tablespoons of corn starch - then add back into crock pot.

5)  Break cooked stew meat apart into smaller pieces and add back into broth in crock pot.

6)  Serve over gluten-free noodles (I like Schar Brand pasta the best!)

NOTES:

~I prefer beef broth that does not contain any MSG - and I just use 1 box, instead of 2 cans.

~There is a lot of salt in this recipe, so you could omit the extra salt and use garlic powder instead of garlic salt and that would be fine.

~Omit the mushrooms to make it kid-friendly.

~I omit the beef bouillon and it still tastes great.  The one that I had at home contained gluten, so  make sure to check this if you are gluten-free!

~Rule of thumb on cooking with wine - don't use it if you wouldn't drink it!

Beef Pot Roast

This is my favorite pot roast recipe!

Enjoy,
Kirsten

PS: The recipe comes from foodnetwork.com - courtesy of Sandra Lee

BEEF POT ROAST

1 (12 oz.) bag frozen onions
1 (8 oz.) bag baby carrots
1 (8 oz.) package sliced mushrooms
1/2 pounds small new potatoes, halved
4 pound beef chuck roast
Salt and pepper to taste
1 (10.75 oz.) can gluten-free condensed cream of celery soup
1 packet gluten-free onion soup mix
1 cup beef broth
1/4 cup gluten-free steak sauce

1)  In a slow cooker, put the onions, carrots, mushrooms and potatoes.

2)  Season the roast with salt and pepper and place it in the slow cooker on top of the veggies.

3)  In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth and steak sauce.  Pour over top of roast.

4)  Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

NOTES:

~I use about 3 or 4 medium sized yellow onions instead of the frozen.

~I have also used beef stew meat in place of the chuck roast.

~I use A-1 steak sauce.

~If you want to thicken up the broth, take out the meat and veggies when done, put the broth into a saucepan on the stove over medium high heat and add about 1/4 cup of gluten-free flour (sorghum flour works well, or cornstarch), stir constantly and bring to a boil, lower heat and cook until thickened.  Pour over meat & veggies and serve.

~If you use beef stew meat, your cooking time will be shorter than the times above.

Easy Chili

This is just your basic chili recipe - it's easy and delicious!  I like to make it in the crock pot and let it simmer for a few hours to really give it lots of flavor!  The recipe can also be doubled easily to feed a larger crowd - say for a Superbowl party!

Enjoy!
Kirsten

EASY CHILI

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
2 1/2 tablespoons chili powder
1 clove garlic, minced
1 bay leaf
1/2 teaspoon ground cumin
4 teaspoons finely chopped jalapeno chile peppers (optional)
1 (29 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce
1 (16 oz.) can chili beans, undrained
Salt & pepper to taste

1)  In a large saucepan over medium high heat, combine the ground beef, onion and bell peppers.  Saute for about 5 minutes, or until beef is browned.  Drain excess fat.

2)  Add the chili powder, garlic, bay leaf, cumin, chile peppers, tomatoes, tomato sauce, beans and salt and pepper.  Bring to a boil and reduce heat to low.  Cover and simmer for 1 1/2 hours, stirring occasionally.

NOTES:

~I do not use the jalapenos, it is spicy enough for me without them, but if you like it extra spicy, go for it!

~Don't forget to fish out your bay leaf before serving!

~I usually make it in the crock pot, so after draining the beef & veggies, I add them to my crock pot, which already has the rest of the ingredients in it.  Stir it well and cook on low for a couple of hours or more and enjoy!

~Don't forget the gluten-free cornbread on the side!  If you don't want to make it from scratch, Pamela's make an awesome cornbread mix!!

Calico Beans

Another awesome recipe from my sweet friend Stacy.  Perfect for your summer parties and BBQ's!

Enjoy!
Kirsten


CALICO BEANS

½ pound bacon
½ pound ground beef
1 can kidney beans
1 can butter beans
25-30 oz can baked beans OR pork n beans

Sauce:

½ cup brown suger
½ cup sugar
¼ cup ketchup
¼ cup BBQ sauce
2 tablespoons yellow mustard
2 tablespoons molasses
½ teaspoon chili powder

 1)  Brown and drain bacon and beef.  Put in crock pot.

2)  Drain kidney and butter beans, add to crock pot.  Add baked beans (do not drain).

3)  Mix the sauce in a separate bowl.  Add to crock pot and mix well.

4)  Cook in on low for at least 4 hours, but they can cook longer to keep warm until ready to eat.  

Country Ribs

Here is another favorite of mine from the same cookbook as the Soda Pop Pork Chops.  You make these ribs in the crockpot and they will fall off the bone!  They have a hint of sweetness and they are amazing!!  I like to make this dish with a sweet potato casserole.  I'll post that recipe soon.

Enjoy!
Kirsten

PS: I got the recipe from one of my favorite cookbooks - it's by Connie Sarros and it's called Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults

COUNTRY RIBS

2 pounds lean country-style pork ribs
3/4 cup maple syrup
1/3 cup applesauce
3 tablespoons gluten-free ketchup
1 tablespoon gluten-free Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon

1)  Lay the ribs in a slow cooker.

2)  In a bowl, stir together the maple syrup, applesauce, ketchup, Worcestershire sauce, lemon juice, salt, pepper, garlice powder and cinnamon.  Pour the sauce over the ribs.

3)  Cover and cook on low heat for 6-8 hours.

Makes 4 - 1/2 lb. servings.

NOTES:

~I always use 100% pure maple syrup!  It's a little more expensive, but worth it.  The other ones are full of sugar and corn syrup.  If you prefer the cheaper maple flavored syrups, they will still work and taste delicious.

~I also use all natural applesauce with no sugar added.

~I use real lemon juice from a whole lemon, but if you prefer, you can use the bottled kind.  You may be noticing that I try to stick with all natural foods as much as possible!  It's amazing what you find in your foods when you start reading labels!

~The actual recipe says to cook them for 8 hours, but that was way too long.  They will be falling off the bone somewhere around 6 hours - at least that is so in my crockpot, yours may be different, so cook longer if needed.

~Country ribs are pretty fatty, but that is probably why they taste so good and get so tender!  Just eat the meat the discard the fat!  Oh, and they tend to have some little bones, so just chew carefully!  It's definitely worth the effort - these are delicious and your kids will like them too!