Slow Cooker BBQ Pulled Chicken

• 3 boneless, skinless chicken breasts 
• 1/5 cups Ketchup
• 3/4 cup apple cider vinegar 
• 1/2 cup brown sugar
• 1 tsp salt
• 1 tsp pepper
• 2 tsp paprika
• 1/4 tsp cayenne 
• 1 tsp garlic powder 
• 2 Tbsp Worcestershire sauce 

Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on slow cooker on high for 3 hours or low for 6 hours. Shred chicken with 2 forks. Great for pulled chicken sliders, pizza, or nachos! 

Slow Cooker Bacon-Wrapped Pulled Pork

• 3 lb pork shoulder
• 1 Tbsp salt
• 1 tsp garlic powder
• 1/2 Tbsp liquid smoke 
• 8-10 strips bacon

Cut pork into 5-6 large chunks and place in large bowl. Sprinkle with salt, garlic powder, and liquid smoke. Wrap each chunk with 2 pieces of bacon. Place in slow cooker and cook on slow for 6 hours. Shred pork and bacon on baking sheet and shred with two forks. Broil 5 minutes. Great for sliders! 

Easy Roasted Slow Cooker Chicken

• 6 pieces dark meat chicken (with skin)
• 1/2 cup brown sugar
• 2 Tbsp favorite seasoning (Tony's used here)

Combine dry ingredients. Coat all chicken, patting in dry ingredients. Spray slow cooker with non-stick cooking spray and place chicken in bottom. Cook on high for 4 hours.

Slow Cooker Chicken Taquitos

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1 packet taco seasoning
• 6 oz cream cheese, cubed
• 1/4 cup water 
• 1.5 cups shredded cheddar cheese 
• 10 flour tortilla 

Place first 5 ingredients in slow cooker on high for 4 hours or low 8 hours. Preheat oven to 400. Shred chicken. Add cheese, stir until melted. Spray baking sheet with nonstick cooking spray. Spoon chicken mixture into each tortilla, wrap and place edge downward on sheet, making a single row of vertical tortillas. Spray the taquitos with cooking spray. Bake 8-12 minutes, or until edges are slightly browned. 

Slow Cooker Shredded Steak

• 2 lbs flank steak
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp olive oil
• 3 cloves garlic, minced
• 1 lime, juiced
• 2 Tbsp vinegar
• 1/2 cup chicken broth

Whisk all ingredients except steak together in small bowl. Place steak in about 4 large pieces in slow cooker. Pour in spice mixture. Cook on high for 4 hours. Shred steak with forks. Shown here in tacos! 

Mozzarella Stuffed Slow Cooker Meatballs

• 1 tub mozzarella balls
• 1 lb ground beef
• 1 lb hot Italian sausage
• 1/2 tsp garlic powder
• 2 tsp salt
• 1 tsp pepper
• 1 cup bread crumbs 
• 1/4 cup shredded parmesan cheese
• 2 eggs
• 1/2 cup whole milk
• 1/2 cup parsley 
• 1 jar marinara 

In a large bowl, mix all ingredients except the mozzarella and marinara. Make balls out of beef mixture. Insert a mozzarella ball into each meat ball. In a slow cooker, coat the bottom with marinara sauce. As you make layers of stuffed meatballs, keep adding marinara to slow cooker as it fills. Cook on high 2 hours. Makes 4-5 servings. 

Slow Cooker Carnitas

• 3.5-4 lb boneless pork butt, cut into 6 equal pieces
• 2 tsp salt, 1 tsp pepper
• 1 Tbsp oregano 
• 1 Tbsp cumin
• 8 cloves garlic, crushed
• 1 medium onion, quartered
• 3 bay leaves
• 1 lime, juiced
• 1 large orange, juiced (save the halves)

In a slow cooker, add all ingredients and mix until pork is well coated. Cover and cook on low 8-10 hours until meat pulls apart easily. Remove pork and spread onto baking sheet, shredding along the way. Pour about a cup of juice on top and broil 5-10 minutes, until meat browns. 

Serve immediately in tacos, burritos, salads, or nachos! Makes 4-6 servings. 

Slow Cooker Baked Apples

• 6 apples (gala recommended!)
• 1/2 cup rolled oats
• 1 + 1/4 cups brown sugar 
• 1/2 cup rolled oats
• 1/3 cup chopped pecans 
• 3 Tbsp (cubed) + 1/2 cup (melted) butter 
• 3/4 tsp ground cinnamon 
• 1/4 tsp + pinch salt 
• 1/2 cup evaporated milk
• 1/2 tsp vanilla extract 

Rinse and remove stems from all the apples. Using a paring knife, slice the top 1/4 inch off the apples and cut around the cores of the apples. Use a spoon to remove remaining core and seeds, leaving about 1/2 inch of the apple intact. 

In a large bowl, combine rolled oats, 1/4 cup brown sugar, chopped pecans, 3 Tbsp butter, ground cinnamon, 1/4 tsp salt. Smash butter until well mixed and combined into a crumble. Fill the hollowed out apples with the crumble. 

In another bowl, mix the 1 cup brown sugar, 1/2 cup melted butter, evaporated milk, vanilla extract, and pinch of salt. Stir and combine. 

Place the filled apples in a slow cooker. Try not to let them touch the sides of the slow cooker if possible. This will help with more even cooking. Pour the sauce in the bottom of the slow cooker in between the apples. 

Cook on high for 2-2.5 hours. Remove apples and spoon out caramel mixture and drizzle on top. Serve with whipped cream or vanilla ice cream as desired! 

Spicy Slow Cooker Ribs

• 2 cups BBQ sauce
• 1/4 cup brown sugar
• 4 Tbsp apple cider vinegar
• 3 tsp oregano
• 1 tsp Worcestershire 
• 1 Tbsp cayenne pepper 
• 1 Tbsp chili powder
• 3 lbs baby back pork ribs
• salt and pepper

Salt and pepper the ribs to taste. Mix remaining ingredients in small bowl. Cut the ribs in half and place one half in the slow cooker; top just enough to cover the ribs with BBQ sauce mixture. Place the other half in and pour remaining sauce on top. Cook on low for 8 hours, spooning out sauce to dip in. Makes 2 large servings. 

Fajita Soup

• 1 lb boneless, skinless chicken breast
• 2 - 10.75 oz. cans cream of chicken soup
• 1 cup salsa
• 2 cups frozen corn
• 15 oz. can black beans, drained and rinsed
• 1.5 cups water
• 1 tsp ground cumin
• 1/2 tsp dried cilantro
• 2 cups shredded cheddar
• Toppings of choice, such as: sour cream, cheese, avocado, tomatoes

Spray slow cooker with cooking spray. Add chicken to the bottom. In a separate bowl, combine all other ingredients except cheese and toppings. Pour over top the chicken. Cook on low 6 hours. Shred the chicken and add cheese. Continue cooking until cheese has melted, about 15 minutes. Makes about 6 servings. 

Slow Cooker Mac and Cheese

• Cooking spray
• 8 oz. cooked elbow noodles
• 1-12 oz. can evaporated milk
• 1.5 cups whole milk
• 1/4 cup butter, melted
• 1 tsp salt
• Dash of pepper
• 2 large eggs, beaten
• 5 cups sharp cheddar cheese, grated
• Dash of paprika

In large slow cooker, sprayed with cooking spray, mix all ingredients except about 1/2 cup cheese. Sprinkle the 1/2 cup cheese on top. Cover and cook on low 3.5 hours.

Chicken Cacciatore

• 1 lb boneless, skinless chicken thighs
• salt and pepper
• 1.5 cup chopped red onion
• 1 red bell pepper
• 2/3 (14 oz.) can fire roasted diced tomatoes
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper
• 1/3 cup fat-free, reduced sodium chicken broth

Sprinkle chicken with salt and pepper. Place in slow cooker. Top with remaining ingredients. Cook on low 6 hours. Makes 2 servings. 

Spicy Pulled Pork

• 2 onions, peeled and quartered
• 1 whole pork butt
• salt and pepper
• 11 oz. can chipotle peppers in adobo sauce
• 24 oz. Dr. Pepper
• 4 packed Tbsp brown sugar

Preheat oven to 300. Place onion quarters in bottom of large pot. Sprinkle pork with salt and pepper, then place on top of onions. Pour chipotle peppers over the top, and then top with Dr. Pepper. Add the brown sugar and stir the liquid.

Cover the pot and cook for at least 6 hours, flipping about every hour. 

Makes 18 servings. Can serve plain, or on bun with BBQ sauce and cheese!

Smoky-Sweet Shredded Pork Sandwiches

• 1.5 cups diced red onion
• 1.5 lb boneless pork loin chops
• 1 Tbsp canola oil
• 1.5 tsp ground cumin
• 1.5 tsp paprika
• 3/4 tsp ground cinnamon 
• 1 cup BBQ sauce
• 1 Tbsp balsamic vinegar
• 1 Tbsp Dijon mustard
• 1.5 tsp Worcestershire sauce
• Whole wheat hamburger buns

Coat a slow cooker with cooking spray. Spread onions in the bottom and arrange the pork on top, overlapping slightly. Drizzle oil over pork and sprinkle cumin, paprika, and cinnamon on top. Cover and cook on Low for 8 hours. 

Shred pork with forks. Stir together BBQ sauce, vinegar, mustard, and Worcestershire sauce in a bowl and add to slow cooker. Cook for another 30 minutes. 

Divide and place on buns. Makes 6 servings. 

Jalapeno Popper Chicken Chili

• 3 Tbsp Extra Virgin Olive Oil
• 1 Small Onion, diced
• 5 Jalapeno Peppers, diced, seeds removed (leave some seeds for added heat as desired)
• 3 Cloves Garlic, minced
• Salt
• Pepper
• 1 1/4 lb Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
• 2 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Oregano
• Pinch of Crushed Red Pepper
• 1 - 10 oz. can Diced Tomatoes with Green Chiles
• 1.5 cups Chicken Broth
• 1 - 14 oz. can Navy Beans, drained
• 1 - 14 oz. can Corn, drained
• 8 oz. Cream Cheese
• 1 lb Bacon, cooked crispy and crumbled 

In a large sauce pan (deep enough for soup) heat 2 Tbsp EVOO over medium heat and saute onion, jalapeno, and garlic until tender. 

Season the chicken with salt and pepper, then add to the saucepan adding another Tbsp of EVOO as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in the tomatoes, chicken broth, corn and beans. Increase heat to bring to a simmer. Let simmer for 30 minutes. 

Stir in cream cheese until completely melted, then stir in half of the crumbled bacon. Remove from heat. 

*You could also put in a crock pot to keep warm for a few hours if making it early. 

Serve and garnish with cheddar cheese and the rest of the bacon. Makes 6-8 servings. 

Italian Pork Shoulder

• 2 lb boneless pork shoulder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tbsp olive oil
• 1 medium green bell pepper, sliced
• 1 tbsp fresh chopped parsley
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 cup fat-free, reduced sodium chicken broth
• 1/4 cup apple cider vinegar
• 1/8 tsp crushed red pepper

Season pork with salt and pepper. Heat oil in a large skillet over high heat. Cook pork 5 minutes per side, or until browned. Place pork in a 4-quart slow cooker. Add remaining ingredients to slow cooker. Cover and cook on Low 6-7 hours, or until pork is very tender. Makes 6 servings. 

Chicken Verde

• 1 tsp olive oil
• 2 boneless, skinless chicken breasts
• 1/3 cup salsa verde
• 1/3 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 tbsp chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp pepper
• 1.5 tsp fresh lime juice

Heat oil in large skillet over medium-high heat. Cook chicken 2 minutes per side, or until browned. Combine salsa, onion, garlic, cilantro, cumin, salt, and pepper in a 3-quart slow cooker. Nestle chicken into onion mixture. Cover and cook on Low 5 hours or until chicken is done. Stir in lime juice just before serving. Makes 2 servings. Shown here with Brown Cilantro-Lime Rice. 

Deer Meat Chili

• 2 lbs ground deer meat 
• 1 large onion, chopped
• 1 large green pepper, chopped
• 3 Tbsp chili powder
• 1 - 14 oz cans diced tomatoes, undrained
• 1 Tbsp cornmeal
• 1.5 tsp ground cumin 
• 1 tsp crushed dried oregano
• 1/2 tsp ground red pepper
• 1 small jar minced garlic 
• 1.5 cups beef broth 
• 1 - 15 oz can pinto beans
• 1 -15 oz can white beans 
• 1/2 cup salsa verde

On the stove, cook the meat with onion and green pepper until meat is brown and onion and green pepper are tender. Drain the fat. In electric slow cooker, combine all the ingredients. You will need a 3.5-4 quart electric slow cooker. Cover and cook on low for 8-10 hours or high for 4-5. Garnish with shredded cheese or sour cream as desired. 

Vegetarian Lasagna

• 1 small eggplant, sliced into 1/2 in rounds
• 1/2 tsp salt
• 2 tbsp olive oil, divided into 2
• 1 tbsp butter
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 1 can (26 oz) pasta sauce
• 1 tsp dried basil
• 1 tsp oregano
• 2 cups part-skim ricotta cheese
• 1 1/2 cups (6 oz) monterey jack cheese
• 1 cup grated parmesan cheese, divided into 2
• 1 package (8 oz) whole wheat lasagna noodles, cooked and drained
• 1 medium zucchini, thinly sliced

Sprinkle eggplant with salt; let sit 10-15 minutes. Rinse and pat dry; brush with 1 tbsp olive oil. Brown on both sides in medium skillet over medium heat. Set aside.

Heat remaining 1 tbsp olive oil and butter in same skillet over medium heat; cook and stir mushrooms and onions until softened. Stir in pasta sauce, basil and oregano. Set aside.

Combine ricotta cheese, monterey jack cheese, and 1/2 cup parmesan cheese in medium bowl. Set aside.

Spread 1/3 sauce mixture in bottom of slow cooker. Layer with 1/3 lasagna noodles, 1/2 eggplant, 1/2 cheese mixture. Repeat layers once. For last layer, use remaining 1/3 of lasagna noodles, zucchini, remaining 1/3 of sauce mixture and top with remaining 1/2 cup parmesan cheese.

Cover; cook on LOW 6 hours. Let sit 15-20 minutes before serving.

Makes 4-6 servings.

Stuffed Peppers

• 1 package (about 7 oz) Spanish rice mix
• 1 lb ground beef
• 1/2 cup diced celery
• 1 small onion, chopped
• 1 egg, beaten
• 4 medium green bell peppers, halved lengthwise, cored and seeded
• 1 can (28 oz) whole peeled tomatoes, undrained
• 1 can (10 3/4 oz) condensed tomato soup, undiluted
• 1 cup water

Set aside seasoning packet from rice. Combine beef, rice mix, celery, onion and egg in large bowl. Divide meat mixture evenly among peppers.

Pour tomatoes with juice into slow cooker. Arrange filled pepper halves on top of tomatoes. Combine tomato soup, water, and reserved rice mix seasoning packet into medium bowl. Pour over peppers. Cover; cook on LOW 8-10 hours.

Makes 4 servings.