CAFE RIO CHICKEN √

CAFE RIO CHICKEN

2 lbs chicken breasts
1 packet zesty Italian dressing mix
1/2 Tbsp. minced garlic
1 packet ranch dressing mix
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 Tbsp. paprika
1/2 Tbsp. onion powder

Place all ingredients in a crock pot. Cook on High 3-4 hours OR on Low 5-6 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Enjoy!

Modified from recipe found here

Crockpot Chicken Thighs

1 package (about 6-8 Pieces) Chicken Thighs, Bone In
1-½ cup Apple Juice Or Apple Cider
1 cup Barbecue Sauce
1 Tablespoon Dried Mustard
1 pinch Spices To Taste


Lay the chicken on the bottom of the crockpot, skin side up. Pour enough apple juice to come just below covering the chicken. Add the bbq sauce, dried mustard, and whatever spices you want depending on your taste preference. Rosemary, thyme and oregano all work well. Some of the blended spices are nice also. Experiment.

Cook on low for 6-8 hours. Remove the chicken with a slotted spoon and be certain to pull out the bones and skin. The meat will fall apart as it’s removed. Serve over rice or on rolls for ‘pulled chicken’ sandwiches.

Crockpot 40 Clove Garlic Chicken

CROCKPOT 40 CLOVE GARLIC CHICKEN

-1 large broiler/fryer whole chicken (as big as your crock will fit)

-thyme, rosemary, sage, parsley

-salt

-fresh ground pepper

-40 cloves UNPEELED garlic

-2 stalks celery, washed and cut into 3 inch pieces

-baguette or french bread slices, toasted (optional)

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY

-1/4 cup cream

-2 - 3 tablespoons cornstarch

-salt and fresh ground pepper to taste

Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.

Serve with noodles or garlic mashed potatoes made from some of that wonderful roasted garlic in the pot.

The roasted garlic can also be squished out of it's skins onto the toasted bread.

Crockpot Teryiaki Ribs

6 lbs pork spareribs, cut to fit crock pot
3/4 cup ketchup
1/2 cup soy sauce
1 teaspoon ginger powder
1/2 cup sugar
1/2 teaspoon molasses
2 teaspoons garlic, minced

Directions:

Put ribs in the slow cooker.
Mix in a bowl the rest of the ingredients. And pour over the meat.
Cover, and cook on low for 6 hours.
Take the meat out of the crock.
Pour the juices into a sauce pan. Boil until reduced. pour over ribs. Serve.

Crockpot Tortilla Chicken

Crockpot Tortilla Chicken

Ingredients:
1 dozen corn tortillas
3 cans cream of mushroom soup or cream of celery soup
1 (8oz) pkg. Jack cheese, grated
1 (8oz) pkg. Cheddar cheese, grated
2 cans (4oz each) chopped chiles
1 boiled deboned chicken (3 to 4 cups chopped)
1/2 med. onion, diced

Directions:
Layer in a crockpot: Soup, tortillas, cheese, chicken, chiles, onion, soup; repeat, etc. until ingredients are used up. Start on high for 1/2 hour. Reduce temperature to low and cook for 6 hours.

Chicken Parmesan

2-4 boneless, skinless chicken breast halves

1/2 cup bread crumbs

1/4 cup parmesan cheese

1/2 t Italian Seasoning

1/4 t black pepper

1/4 t kosher salt

1 T olive oil

1 beaten egg

sliced mozzarella cheese

favorite jarred marinara sauce

The Directions:

spread the 1 T of olive oil into the bottom of your crockpot stoneware insert

whip the egg with a fork in a separate bowl

mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish

dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings

place the chicken breast pieces in the bottom of the crock

layer 2-3 slices of mozzarella cheese on top

Source

--cover with entire jar of marinara sauce

--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.

Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.

P.M.S. Delight - Crock Pot

P.M.S. Delight - Crock Pot

1 package chocolate cake mix
1 (8 oz) carton sour cream - DON'T use fat free!
1 package instant chocolate pudding mix
1 C chocolate chips
3/4 C vegetable or canola oil
4 eggs
1 C water

Spray Crock Pot with non-stick spray. In a medium bowl, mix by hand all of the ingredients. Pour into pot. Cook on Low: 6-8 hours or High: 3-4 hours. Serve hot with whipped cream or ice cream.

North Carolina Pulled BBQ - Crock Pot √

North Carolina Pulled BBQ - Crock Pot
02/17/05 - VERY VERY good

1 4-6# pork shoulder or boneless butt
1 teas. salt
1/2 teas. celery seed
1/2 teas. cinnamon
1/2 teas. chili powder
1/2 teas. nutmeg
1/2 teas. garlic powder
1/4 c. brown sugar
1 c. ketchup
3/4 c. cider vinegar
1 large onion, chopped
1 teas. liquid smoke [opt.]

Place all in crockpot and cook on high for 3 hours. Turn to low and continue cooking for 4 hours more. Remove meat from liquid and shred with 2 forks. Place shredded meat back in liquid in crockpot and cook 1 hour more on low

Super Easy Chicken Tacos - Crock Pot

Super Easy Chicken Tacos - Crock Pot
02/14/05 - I made this with frozen chicken breasts and a package of fajita seasoning (because that's all I had) There is no need for a can of chicken broth in this recipe (IMO)

4-6 boneless, skinless chicken breasts
1 can chicken broth soup, any brand
1 envelope dry taco seasoning, any brand

put all in crockpot and cook on low 4-6 hours. Shred the chicken with 2 forks and serve with your favorite taco fixings. (we like flour tortillas with colby jack cheese and cilantro, also good on tortilla chips topped with cheese and salsa as nachos)

Dump Chicken Recipes - Crock Pot or Oven

Dump Chicken Recipes - Crock Pot or Oven

DUMP GARLIC DIJON CHICKEN
2 Cloves Garlic; mince
4 tb Dijon Mustard
2 tb Lime Juice

DUMP HERB WINE CHICKEN
02/15/05 - WOW! Is this ever potent while it is cooking! Seriously, next time I make it, I will put the crockpot out in the garage. It was that strong. 8 hours is WAY too long to cook this, even with frozen chicken breasts like I did. 4-6 hours will probably be suffcient (on low) Check temp after 4 hours and then cook accordingly. As strong as it smelled, the flavor was actually quite mild, but good. Would have been good (maybe even better) over a beef roast instead of chicken.
1 c Red Wine
2/3 c Vegetable Oil
2 Cloves Crushed Garlic
1/2 Lemon; slice thin
2 tb Minced Parsley
1 ts Thyme
1 ts Basil
1/2 ts Salt
1/4 ts Pepper

DUMP HONEY GINGER CHICKEN
4 tb Chopped Onion
1 1/2 tb Honey
1 tb Soy Sauce
1 tb Minced Ginger
2 tb Sherry
1/4 c Chives

DUMP HONEY GLAZED CHICKEN
1/4 c Butter; Melt
1/8 c Soy Sauce
1/2 c Honey

DUMP HONEY SESAME CHICKEN
1/2 c Beer
3 tb Sesame Seeds
3 tb Honey
2 tb Dijon Mustard
1/2 ts Pepper
2 Cloves Crushed Garlic

DUMP SPICY SWEET GLAZE CHICKEN
2 ts Minced Garlic
2/3 c Apricot Preserves
1/3 c Soy Sauce
1/3 c Ketchup
1 ts Tabasco

DUMP SWEET AND SOUR CHICKEN
1/4 c Honey
2 tb Honey
1/4 c Sherry Vinegar
2 tb Sherry Vinegar
1/8 c Soy Sauce
2 ts Minced Ginger
4 Cloves Crushed Garlic

DUMP SWEET AND SPICY CHICKEN
1 pk Taco Seasoning
8 oz Apricot Jam
12 oz Salsa

DUMP TERIYAKI CHICKEN
1 Clove Garlic; Crush
1/3 c Soy Sauce
2 tb Rice Wine or Sherry
1 1/2 tb Cider Vinegar
1 1/2 tb Brown Sugar
1 1/2 tb Minced Ginger

All the recipes can be made with 4-8 pieces of chicken (wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken, etc.). Some recipes can be altered to make them healthier. Mix everything in a 1 gallon freezer bag with chicken and freeze it. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For BL/SL breasts it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. In a crockpot, cook on LOW for 8 hours.

Italian Chicken - Crock Pot

Italian Chicken - Crock Pot
Tried & True - I make this at LEAST once a week, it doesn't get any easier than this

3-4 Chicken breasts (frozen is fine)
1 Bottle Italian Dressing

Place chicken in shallow dish and cover with bottle of dressing. Marinate overnight.

Next morning dump chicken and dressing in crockpot. Cook 4 hours on high or 7-8 hours on low.

NOTE: I don't bother to do the marinade the day before. I just dump the frozen chicken with 1/4 to 1/2 of a bottle of italian dressing into the crockpot in the morning and we have YUMMY chicken by dinner time. We use the chicken as is for a regular meal or we shred it for chicken tacos, chop it for Caesar salads, etc etc. The possiblities are endless.

Beef Sandwiches with Au Jus - Crock Pot

Beef Sandwiches with Au Jus - Crock Pot
Tried & True - Very tasty - SUPER easy

4-5 lb Rump Roast
1 1oz pkg onion soup mix
1 12 oz can of beer (any kind of beer you like)
1 teaspoon dried oregano leaves
2 teaspoons sugar
2 10.5 oz cans condensed beef broth (I used 4 bullion cubes in 2+ cups of water)
2 cloves of garlic - minced (I used about a teaspoon garlic powder)

Place rump roast in slow cooker.

Combine all ingredients in a medium bowl and pour over the roast. Put the lid on the slow cooker and cook on low for 8-10 hours.

When done - shred the meat with a fork or slice. Serve on onion rolls. If desired, skim fat from juices. Serve sandwiches with individual portions of meat juices for dipping.

~~~~~~~~~~

My roast turned out a little dry, so after I sliced the meat I returned it all to the slow cooker with all of the juices. I let it set there for another 15 minutes or so. Perfect! The meat was juicy and tender and delicious!! I had mine on small sourdough rolls and dh had his on onion rolls. This would also be good just as a traditional roast. You could add quartered potatoes and baby carrots too. I believe this recipe would also be very good with a cup or so of red wine.

Spicy Chicken Wings in BBQ Sauce - Crock Pot

Spicy Chicken Wings in BBQ Sauce - Crock Pot

3 pounds chicken wings (16 wings)
Salt and pepper to taste
1 1/2 cups bottled barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional

Rinse chicken wings; pat dry. Cut off and discard wing tips then cup each
wing at the joint to make two sections. Sprinkle wing pieces with salt and
pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches
from the heat for 10 minutes on each side or until chicken wings are nicely
browned. Transfer chicken wings to slow cooker.

In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire
sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on low for
4 to 5 hours or on high for 2 to 2 1/2 hours. Serve directly from slow
cooker, keeping temperature on low. (Makes about 30 pieces.)

Crock Pot Candy

Crock Pot Candy

1 package German chocolate
12 ounces semisweet chocolate morsels
24 ounces white chocolate almond bark
24 ounces milk chocolate bark
1 (16-ounce) jar dry roasted unsalted peanuts
1 (16-ounce) jar dry roasted salted peanuts

Chop all chocolate and place in a slow cooker turned on low. Pour in
peanuts. Cover. Do not lift the lid. Do not stir. Do not do anything.
After three hours, spread several cookie sheets with waxed paper.
Turn off slow cooker, uncover, and stir contents 4-5 minutes, or
until completely blended. Chocolate will not lose its shine. Using a
soupspoon, drop mixture onto waxed paper. You may want to stir the
chocolate several times while doing this. Allow to cool.
Refrigeration is not necessary.

Cheese, Chile and Bean Huddle Dip - Crock Pot

Cheese, Chile and Bean Huddle Dip - Crock Pot

1 (16 oz) can refried beans
1 (8 oz) cream cheese, cubed
1 (4 oz) can diced green chilies, drained
1 cup shredded cheddar cheese
Green or red pepper sauce to taste

Mix first four ingredients in slow cooker, cover and cook on High 1 - 1 1/2
hours, stirring frequently, until melted. Mix in 1/2 cup cheddar cheese and
sprinkle the rest on top. Serve with tortilla chips.

Frozen Crockpot Bread

Frozen Crockpot Bread

1 frozen bread loaf (unbaked)
non-stick cooking spray

Generously grease loaf and bread pan with cooking spray. Place loaf in pan and
place pan in crockpot. Cover and heat on low 2-3 hours until bread is thawed
and starting to rise. Turn to high; bake 2-3 hours until loaf is done and
browned.

Double Team Dip - Crock Pot

Double Team Dip - Crock Pot

1 (15 oz) can chili (no beans)
1 lb processed cheese spread, cubed
1 (12 oz) jar chunky salsa

Put all ingredients into the slow cooker and stir. Cover and cook on High 1 1/2
- 2 hours or until cheese is melted. Stir frequently. Serve with tortilla
chips.

BBQ Beef - Crock Pot

BBQ Beef - Crock Pot

3-4 lbs beef chuck roast
1 can beer
1 (14 oz) bottle ketchup
1/2 cup brown sugar

Place beef in crockpot. In a separate bowl, mix beer, ketchup and sugar; pour
over roast. Cook on high 6-8 hours, or until easily shredded. Serve on fresh
rolls.

Sausage and Potatoes - Crock Pot

Sausage and Potatoes - Crock Pot

1 1/2 lbs smoked sausage, thickly sliced
1 pkg frozen hash browns
5 green onions, sliced
Pepper and garlic powder to taste
1 can cheddar cheese soup
1 soup can milk

Combine sausage, hashbrowns, onions, pepper and garlic powder in well-buttered
crockpot. Stir gently to mix. Whisk together soup and milk. Pour over
ingredients in crockpot. Cook on low 6-8 hours.

Party Mix - Crock Pot

Party Mix - Crock Pot

7 cups assorted Chex cereal
1 cup nuts
1 cup pretzels
1/2 cup butter or margarine, melted
4 tbsp Worcestershire sauce
Hot pepper sauce
1/2 tsp EACH seasoned salt, garlic salt and onion salt

Combine cereal, nuts and pretzels in crockpot. Mix melted butter with remaining
ingredients and pour over cereal mix, tossing to coat. Cook uncovered on high
for 2 hours, stirring every 30 minutes. Turn to low and cook another 2-6 hours.