slow cooker french dip sandwiches... 6 hours

the goods:

3 pound beef chuck roast
1 tablespoon olive oil
1/3 cup reduced sodium soy sauce
1 cup Coca-Cola (not diet)
2 can (10.5 ounces each) beef consomme
1/4 cup dry minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
6 french rolls or hoagie buns
6 slices provolone cheese
6 tablespoons softened butter

Heat olive oil over medium high in a cast-iron skillet. Using tongs to hold roast, sear on all sides until slightly browned. Add to the slow cooker and top with soy sauce, Coke, beef consomme
minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Cook on low for 4 hours, then remove roast to a cutting board. Thinly slice across the grain. Place sliced meat back in the slow cooker and continue to cook on low for 1-2 hours more.
When ready to serve, remove roast and strain broth through a sine sieve, so it is ready for dipping.
Preheat oven to 350 degrees. Split rolls and place bottom halves on a rimmed baking sheet. Top each piece of bread with beef followed by a slice of cheese. Bake for 2-3 minutes or until cheese is melted. Butter the top buns with softened butter and place face down on a griddle or skillet to lightly toast. Top sandwiches with toasted buns and serve with dipping sauce.

crockpot pot roast... 6 hours

the goods:

2-3 pound chuck roast
3 russet potatoes, cut into chunks
12 ounces frozen pearl onions
5 carrots, peeled and chopped
2 cans (14.5 ounces each) beef broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper
 2 tablespoons fresh flat leaf parsley, chopped

Place roast in crock pot. Pour onions all around it. Layer potatoes on top, then carrots. Add seasonings. Pour beef stock over all of it to incorporate. The roast should be covered in liquid, so if it's not, add water until it is. Cover with a lid and cook on high for 5 hours. You will know when it is done if you pot a fork in it and it falls apart. Serve topped with fresh parsley and additional pepper.

pulled pork lettuce wraps with avocado aioli... 8 hours

 the goods:

pulled pork:
pork shoulder (about 2 pounds)
1/2 and onion, sliced
1/3 cup maple syrup
1/3 cup apple cider vinegar
1 teaspoon salt
2 teaspoons chili powder

avocado aioli:
1 avocado
1/4 cup mayonnaise
2 limes, juiced
2 garlic cloves, minced
salt and pepper, to taste

lettuce wraps:
1 head iceburg lettuce, broken into cups
sliced sweet peppers

Trim pork shoulder of excess fat (cutting in half if necessary). Place onion slices in the bottom of a slow cooker. Place pork shoulder on top. Whisk together maple syrup, apple cider vinegar, salt, and chili powder. Pour over the pork. Cook on low heat for 8 hours or until pork is fall-apart tender. Remove from slow cooker and place in a large bowl. Shred using two forks, adding cooking liquid as needed to moisten.
Meanwhile, add the avocado, mayonnaise, lime juice, and garlic to a food processor. Pulse until smooth, season with salt and pepper, and pulse again until smooth.
Pile pork into lettuce cups, top with avocado aioli, and sliced sweet peppers. Enjoy!

crockpot creamy italian chicken soup... 9 hours

the goods:

2 boneless, skinless chicken breasts
1 yellow onion, chopped
2 garlic cloves, minced
1 can (14.5 ounces) coconut milk (full fat)
1 can (14.5 ounces) chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 tablespoons italian seasoning
1 tablespoon dried basil
1/2 teaspoon kosher salt
fresh ground pepper to taste

In the bowl of a slow cooker, combine the onions, garlic, coconut milk, chicken broth, tomato sauce, and diced tomatoes along with seasonings. Add chicken, cover, and cook on low for 7-9 hours or high for 4-6 hours until chicken shreds easily. Shred chicken and return to crock pot. Serve  with warm biscuits for a truly comforting meal.

slow cooker enchilada orzo with tequila lime chicken... 8 hours (plus marinating)

the goods:

tequila lime chicken:

3 boneless, skinless chicken breasts

3 limes, 5 garlic cloves, peeled

1 jalapeno, sliced

1 teaspoon kosher salt

1/2 cup chopped cilantro

5 tablespoons olive oil

3/4 cup tequila

enchilada orzo:

1 can (14.5 ounces) fire roasted diced tomatoes

1 can (10 ounces) mild red enchilada sauce

1 can (4.5 ounces) chopped green chiles, drained

1/2 cup vegetable broth

1 cup frozen corn kernels

1 cup black beans, rinsed and drained

4 ounces cream cheese, cubed

2 cups uncooked orzo pasta

2 tablespoons chopped fresh cilantro

Juice all 3 limes into a food processor or blender. Add the garlic cloves, jalapeno slices (seeded for less heat), salt, cilantro, olive oil, and tequila. Blend the mixture until totally pureed, then pour it into a large zip-top bag. Place the chicken breasts in the bag and marinate for several hours, or overnight.
To make the orzo; place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into the bowl of a slow cooker. Season with salt and pepper and top with cream cheese. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
Uncover and stir until cream cheese is well incorporated. Stir in orzo, cover, and cook on high heat for another 30 minutes.
While the orzo is cooking, heat grill to medium-high. Remove chicken from marinade and grill it for 6 minutes per side, rotating halfway through, until completely cooked throughout. Let rest 5 minutes before slicing and serving with enchilada orzo, topped with cilantro.

crock pot chicken caesar wraps... 5 hours

the goods:

3 boneless, skinless chicken breasts
1/2 cup water
1 cup caesar dressing
1/2 cup shredded parmesan cheese
3 cups chopped romaine lettuce
6 large flour tortillas

Spray inside of crock pot with cooking spray. Pour in 1/2 cup water. Place the chicken breasts in the crock pot, cover with lid and cook on low for 4-5 hours or on high for 2.5 hours.
Remove chicken from crock pot and shred with 2 forks. Drain water out of crock pot.
Place shredded chicken back in the crock pot. Pour the caesar dressing over the chicken and stir to combine. Place lid back on crock pot and  cook for 30 minutes more on low.
Top each tortilla with a handful of lettuce, a little parmesan cheese, and 1/2 cup caesar chicken. Wrap and serve!

chicken enchilada chili... 8 hours

the goods:

2 boneless, skinless chicken breasts

2 cups red enchilada sauce

1 cup green enchilada sauce

1 can (23 ounces) cream of chicken soup

1 cup milk

1 can (10 ounces) Rotel tomatoes with green chiles

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon salt

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn

1 cup shredded cheddar cheese

1/2 cup sour cream

shredded monterey jack cheese, sour cream, cilantro, and tortilla strips, for serving

 In the bowl of a slow cooker, combine chicken breasts, and both enchilada sauces. Cook for 7 hours on low or 3 hours on high until chicken is cooked through and will shred into the sauce.

Add the cream of chicken soup, milk, Rotel, chili powder, paprika, salt, black beans, corn, and cheese and continue to cook on low for 1 more hour. Whisk in sour cream and turn off heat. Ladle into bowls and top with cheese, sour cream, cilantro, and tortilla strips.

slow cooker korean tacos... 8 hours

the goods:

1 boneless pork tenderloin, cut in half

1 cup hoisin sauce

3 garlic cloves, minced

3 scallions, thinly sliced

1 package (16 ounces) broccoli slaw mix

3 tablespoons rice wine vinegar

2 tablespoons brown sugar

small flour tortillas

Add the pork to the bowl of a slow cooker. Add the hoisin sauce, garlic, and scallions. Toss meat around to coat with all the sauce and spices. Cover and cook on low for 8-9 hours.
Prior to serving, toss broccoli slaw mix with rice wine vinegar and brown sugar in a medium bowl until combined.
Remove pork from slow cooker and shred meat using 2 forks. Place pork back in slow cooker and toss with sauce. Warm tortillas up and serve with pork and slaw.

slow cooker black bean soup... 8 hours

the goods:

1 white onion, chopped
2 red bell peppers, cored and chopped
2 carrots, peeled and chopped
5 garlic cloves, minced
1 jalapeno pepper, seeded and diced
4 cups vegetable stock
4 cans (15 ounces each) black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne
toppings: chopped cilantro, shredded monterey jack cheese, diced avocado, sour cream, and hot sauce

Combine all the ingredients (minus the toppings) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the bay leaf. Using a potato masher, partially mash some of the beans to thicken the soup. Serve in bowls with desired toppings and quesadillas.

slow cooker shredded chicken tacos... 8 hours

the goods:

2 boneless, skinless chicken breasts

1 can (14.5 ounces) diced tomatoes

1 cup chicken broth

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon pepper

corn tortillas

2 cups vegetable or canola oil, for frying

2 cups shredded romaine lettuce

2 tomatoes, chopped

1 avocado, chopped

finely grated Mexican cheese (I use a combo of monterey jack and cheddar)

sour cream, lime wedges, and hot sauce, for serving

In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, salt, and pepper. Cover and cook on low for 8 hours, or on high for 4 hours.
When the chicken is about 30 minutes from being done, heat oil in a cast iron or other large skillet, over medium-high heat. Chop up other toppings while you wait for the oil to get hot. Once oil is hot, place a corn tortilla in the pan. Using tongs, fold tortilla in half, holding top part up to form a taco shell. Once bottom side is golden and crisp, flip taco to brown the side you were holding up. Place on a paper-towel-lined plate and repeat with as many shells as needed.
Once chicken is done cooking, shred with 2 forks in the slow cooker. Stir around shredded meat in the juices. Assemble tacos by layering meat, cheese, tomatoes, lettuce, sour cream and drizzling with lime juice and hot sauce.

crockpot italian chicken and broccoli rabe chili... 8 hours

the goods:

3 boneless, skinless chicken breasts
1 small sweet onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon pepper
1 can (56 ounces tomato paste
4 cups chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed, roughly chopped
1 jar (16 ounces) roasted red peppers, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup freshly grated parmesan cheese, plus more for serving
1/2 cup chopped italian parsley, plus more for serving

In a the bowl of a crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours, stirring once or twice if possible.

During the last 30 minutes of cooking, stir in the broccoli rabe, roasted red peppers and cannellini beans. Crank the heat up to high, cover and let cook 20-30 minutes longer.
Lightly shred the chicken with 2 forks. Stir in parmesan and parsley. Ladle into bowls and top with additional parmesan and parsley.

crockpot caramelized pork ramen noodles... 8 hours

the goods:

2-3 pound shoulder roast (or butt), trimmed of excess fat

4 cup chicken broth

1/2 cup low sodium soy sauce

1/4 cup plus 3 tablespoons rice vinegar

2 tablespoons fish sauce

1 tablespoon minced ginger

1 tablespoon thai chili paste

juice of 1 lime

1 teaspoon black pepper

2 tablespoons sesame oil

1/2 cup plus 1 tablespoon brown sugar

2 cups wild mushrooms, left whole, or button mushrooms, sliced

4 packs ramen noodles, seasoning discarded

4 fried eggs, for serving

julienned carrots, sliced scallions, and minced cilantro, for serving

roasted acorn squash:

1 medium acorn squash, peeled, seeded, and diced

2 tablespoons coconut oil, melted

1 tablespoon brown sugar

Add pork to the bowl of a crockpot. Pour in the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar, and fish sauce over the pork. Add the chili paste, ginger, lime juice, black pepper, and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. (low and slow is preferable.)
About 40 minuted before you're ready to eat, roast the squash. Preheat oven to 400 degrees. In a small bowl mix together coconut oil, brown sugar and a good pinch of pepper. Add the squash to a greased baking sheet and pour the oil over the squash. Toss to combine. Bake for 30-40 minutes, tossing a couple times during roasting.
Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with 2 forks.
Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not crowd. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir, and allow the pork to continue to caramelize, another 2 minutes. Remove the pork to a plate, and repeat with remaining pork.
Add the ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, Stir in about half the pork. Ladle the soup into bowls. Top with extra caramelized pork, roasted acorn squash, and an egg. Garnish with carrots, scallions, and cilantro.

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

loaded pulled pork nachos... 10 hours

the goods:

pulled pork:

2 pounds pork shoulder/butt, trimmed of excess fat

2 cans (4 ounces each) diced green chiles

1 can (12 ounces) Dr. Pepper

1/3 cup brown sugar

1 tablespoon apple cider vinegar

2 teaspoons liquid smoke

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

zest of 1 orange

1 cup barbecue sauce

nachos:

3/4 cup frozen corn, thawed

white corn tortilla chips

1/2 cup black beans, rinsed and drained

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

3 sweet peppers (red, orange, and yellow), sliced

1 avocado, chopped

2 scallions, sliced

sour cream

barbecue sauce for drizzling

Lightly spray the bowl of a slow cooker with nonstick cooking spray. Add pork. In a medium bowl, whisk together the chiles, Dr. Pepper, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, salt, pepper, paprika, ginger, red pepper flakes, and orange zest. Pour over pork. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove pork to a cutting board and shred. Drain slow cooker of any remaining liquid. Return pork to slow cooker and add barbecue sauce; stir to combine.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a layer of tortilla chips evenly to cover the pan. Top with pulled pork (as much as desired), then sprinkle with black beans and corn. Drizzle with a little bit of barbecue sauce then top with a generous amount of cheese. Bake for about 10 minutes, or until cheese is melted. Top with avocado, sweet peppers, sour cream, and scallions. Serve immediately.

slow cooker enchilada soup... 4 hours

the goods:

2 boneless skinless chicken breasts

2 cups chicken stock or broth

1 can (10 ounces) red enchilada sauce (or 1 and 1/4 cup homemade)

2 cans (14 ounces each) black beans, rinsed and drained

1 can (14 ounces) fire-roasted diced tomatoes

1 can (15 ounces) whole kernel corn, drained

1 can (4 ounces) diced green chiles

2 garlic cloves, minced

1 white onion, diced

1 teaspoon cumin

1 teaspoon salt

garnishes: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, tortilla strips

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until chicken is cooked through and shreds easily. Use two forks to shred chicken.
Serve warm with desired garnishes.

slow cooker chicken taco salad... 8 hours

the goods:

chicken:

3 boneless skinless chicken breasts

1 can (12 ounces) beer

1/2 teaspoon chili powder

1 can (3.8 ounces) chopped green chiles

1/2 teaspoon salt

1/2 teaspoon black pepper

dressing:

1 cup buttermilk

1 cup mayonnaise

1 packet buttermilk ranch dressing mix

1 tablespoon taco seasoning

1/2 lime, juiced

1/2 cup chopped cilantro

salad:

1 head iceburg lettuce, chopped

1 cucumber, cubed

1 pint cherry tomatoes, halved

2 bell peppers (I used red and orange), cut into small pieces

1 avocado, chopped

1/2 cup finely grated cheddar cheese

pickled jalapeno slices

crumbled tortilla chips (I used lime)

Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts

1 can (10 ounces) mild enchilada sauce

1 can (16 ounces) pinto beans, rinsed and drained

4 garlic cloves, minced

1 small white onion, diced

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon coriander

salt and pepper to taste

large flour tortillas

3 cups shredded cheddar cheese

toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.

chicken enchiladas... 5 hours

the goods:

1/2 cup salsa

2 teaspoons taco seasoning

1 teaspoon garlic powder

1/2 onion, finely chopped

3 boneless, skinless chicken breasts

16 flour tortillas

2 cups enchilada sauce, divided

2 cups grated sharp cheddar cheese

2 cups grated Monterey Jack cheese

sour cream, diced tomato, diced, avocado, and fresh cilantro, for serving

Stir together the salsa, taco seasoning, garlic powder, and onion in a low cooker. Add chicken. Cover and cook until chicken shreds easily with a fork, 2 and 1/2 hours on high of 4 and 1/2 hours on low/ Shred chicken and stir to incorporate cooking liquid. Wrap the tortillas in damp paper towels, and microwave for 30 seconds to soften. Preheat oven to 350 degrees. Spread about 1/4 cup enchilada sauce in the bottom of a 13x9-inch baking pan. Place 1 heaping tablespoon sauce down center of tortilla. Then spoon about 1/4 cup shredded chicken down center, topped with a sprinkling of cheese. Roll tortilla up and place seam-side-down in pan. Repeat with remaining enchiladas. Spread remaining enchilada sauce on top, and sprinkle with remaining cheese. Bake in the oven until cheese is hot and bubbly, about 15 minutes. Serve with your favorite toppings.

shredded beef and jalapeno popper burgers... 8 hours and 20 minutes

the goods:

1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered

6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning

brioche buns
butter
barbecue sauce

Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.

slow cooker lasagna... 4 hours and 35 minutes

the goods:

1/2 tablespoon olive oil
1 pound Italian sausage (casings removed if necessary)
2 jars (24 ounces each) spaghetti sauce
2 cups water
1 container (15 ounces) whole milk ricotta cheese
2 tablespoons chopped parsley
16 lasagna noodles (NOT no-boil)
1 and 1/2 pounds mozzarella, shredded
1/2 cup grated parmesan

In a large skillet over medium heat, combine olive oil and Italian sausage. Cook, for 10-12 minutes, breaking it into small pieces with a wooden spoon as it cooks. Add spaghetti sauce and water, bring to a simmer and turn off heat. In a small bowl, stir together ricotta and parsley and season with salt and pepper. In the bottom of a slow cooker, spread a layer of sauce. Cover with a layer of noodles (breaking them up to fit when needed), spread a layer of the ricotta mixture on top. Pour 2 cups sauce on top of ricotta, sprinkle with 1 cup mozzarella and sprinkle with parmesan. Repeat layers 3 more times: noodles, ricotta, sauce, cheeses. Finishing with a nice layer of cheese. Cook on low for 4 hours. Place slow cooker (inside only) in oven and broil until cheese is bubbly and starting to brown. Let rest 20 minutes before serving.