Crockpot Pineapple Chicken

My friend, Kendra, told me about this recipe.  She got it from Mindika Moments!

1 ¼ C. white sugar
4 T. soy sauce
½ C. pineapple juice
½ C. ketchup
2 T. red wine vinegar
2 T. prepared mustard
4-6 boneless, skinless chicken breasts (2 or 3 large Costco breasts)
1 16 oz. can pineapple tidbits or crushed, drained (use drained juice for above)
1 C. sticky or whole grain rice, uncooked

1. In a sauce pan, over medium-high heat, combine sugar, soy sauce, pineapple juice, ketchup, vinegar, and mustard. Bring to a boil and cook until ingredients are well combined, about 3-4 minutes.
2. Place chicken in the crock pot and pour the sauce over top.
3. Cook on high for 4 hours or low for 6 hours
4. One hour before the chicken is done, add pineapple and rice.

*If using minute rice, add the pineapple at 1 hour but add the rice just 10 minutes before serving.

Creamy Chicken Italiano

I got this recipe from Ms. Lisa!  It was so easy to throw everything in the crockpot and come back to dinner ready!  We ate with rice the first time, but I think I'm going to serve it with noodles this time!  Enjoy!

1/4 Cup water
1 pkg dry Italian Seasoning (It will be by the dry packets of ranch)
1-8 oz pkg cream cheese
1 can cream of chicken soup
2 boneless chicken breasts

Put the chicken in Crock pot. Mix together dressing and water and pour it over the chicken. Cook on low for 2-3 hours. Add soup and cream cheese and let warm and then stir. Cook another 1-2 hours or until its all nice and creamy. We eat it over noodles.

Slow Cooker Chicken Cacciatore

Adapted from Diary of a Stay at home Mom!

INGREDIENTS

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce or tomato sauce
2 green bell pepper, seeded and cubed
1 zucchini
1 yellow squash
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

DIRECTIONS

1. Put the chicken in the slow cooker. Top with the spaghetti sauce, zucchini, yellow squash, green bell peppers, mushrooms, onion, and garlic (and any other veggies you like)!
2. Cover, and cook on Low for 6 to 8 hours.

Honey Mustard Lime Chicken Legs

From Finding Joy in my Kitchen

8-10 chicken legs
1/3 C spicy brown mustard*
3 T honey
2-3 large garlic cloves, minced
1 T soy sauce
4 T lime juice (and some lime zest, if you have some)

In a medium bowl, mix together the honey/mustard, garlic, lime and soy sauce.

Place the chicken breasts in the crockpot (I was lazy and left the skin on, which was easy to remove after cooking!).

Pour some of the sauce over the bottom chicken legs, then top with the remaining chicken legs and the remaining sauce.

Cook on low for 6-8 hours. The chicken gets super tender this way. I like it like this, but, if you don't want your chicken falling off the bone, then I might suggest cooking it for a little shorter amount of time, until the chicken reaches 180 degrees.

I served it with rice and veggies!

*You can also use 1/2 C honey mustard (either mustard or salad dressing varieties should be just fine)!

Crockpot Homemade Cranberry Sauce

This is from the Crockpot Lady! I made it last year for Thanksgiving and it was fabulous! Enjoy!

Ingredients:

--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon

The Directions:

I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.

Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.

Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.

Cover and cook on high. It will take about 3 hours.

Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.

Smoosh all of the cranberries. Stir well.

Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!

Serve. This easily can be made a few days before your holiday dinner.

Chicken Taco Filling

This is a great chicken to shred for Enchiladas. I got it from Yolanda Almaraz.

1 pkt taco seasoning
1 c. chicken broth
1 lb boneless skinless chicken breasts.

Dissolve taco seasoning into chicken broth. Place chicken breats in crock pot and pour chicken broth over.

Cover and cook on low for 6-8 hours.

Cafe Rio Sweet Pork

Approx 4 lb pork roast

Rub roast with the following mixture:
1 tsp. salt
2 Tbs. brown sugar
1 tsp. red pepper
1 tsp. cumin

Place roast in crockpot.

Combine:
1 onion chopped
1 cup chicken broth
1 can coke
2 cloves minced garlic

Pour over roast.

Cook on low for 6-8 hours.

Shred pork and put back in crockpot. Add 2-3 cups brown sugar.

Cook for another 3 hours.

I actually put my roast in last night at around midnight and let it cook all night. Around 10 this morning I shredded the pork and added the brown sugar. Now I am letting it cook until we are ready to celebrate tonight.

Queso Dip

This is a super yummy and fun chip dip! I always do it in my small crock pot for an appetizer or side for a get together!

1 block cream cheese
1 can chili {no beans}
1/2 cup salsa (or to taste)

Heat until cream cheese is melted. Serve and enjoy!

Rathskeller Pork

I got this recipe from my mother. She made it the other night and had Scott and I over for dinner and it was A-FREAKING-MAZING! I'm not even joking. It was so yummy. I really loved cooked cabbage, so I personally will put like 1/2 to 3/4 of a cabbage head in when I make it.

4 to 5 pork steaks (approx 3/4" thick)

1 tbs salad oil

1 can cream of asparagus soup

1/2 c. chopped green onions

1 1/2 tsp seasoned salt

1/2 tsp seasoned pepper

1/4 cup water

4 potatoes, sliced

1/2 bunch asparagus (optional)

2 cups shredded cabbage ( I personally like way more then this! )

1/2 cup whipping cream

In a large skillet, brown chops in oil on both sides. Drain off excess fat. Combine undiluted soup with onions, seasoned salt, pepper, and water. Arrange alternate layers of meat, potatoes, cabbage, and asparagus in slow cooker. Pour soup mixture over. Cover and cook on low 6-8 hours or on high for 3 - 3 1/2 hours. Add whipping cream, cover and cook on high for another 20 minutes.

Yummy! Serve with rolls!

Note: Costco sells really great pork steaks. They come in packs of 9 pork chops for about $15.00. They are awesome!