Mexican Pulled Pork

This is a great filling for any type of Mexican food.

Ingredients

• 2 - 2 lb. pork roasts
• 2 c. chicken broth
• 1 onion, thinly sliced
• 1 t. cumin
• garlic salt (to taste)
• 1 jar green salsa

Directions

1. Put roasts and chicken broth in slow cooker (4 hrs on high, 8 on low)
2. When roasts are done, pull apart with forks
3. Saute onion in olive oil until transparent
4. Add cumin, garlic salt, and green salsa to onion
5. Pour salsa mixture over pork and mix in
6. Serve as filling for flautas, taquitos, tacos, burritos, etc.

Spicy Slow Cooker Pulled Pork

This was surprisingly simple and extremely good.  Just make sure to use the meat listed (not pork loin!) if you want it moist and tasty.

Ingredients

• 2 medium yellow onions, thinly sliced (1 worked for our 6 qt. crockpot)
• 4 medium garlic cloves, thinly sliced
• 1 c. chicken stock or low-sodium chicken broth
• 1 T. packed dark brown sugar
• 1 T. chili powder
• 1 T. kosher salt, plus more as needed
• 1/2 t. ground cumin
• 1/4 t.ground cinnamon
• 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
• 2 c. barbecue sauce (optional)

Directions

1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. 
2. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. 
3. Pat the pork dry with paper towels. 
4. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. 
5. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
6. Turn off the slow cooker and remove the pork to a cutting board. 
7. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
8. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. 
9. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Yields: At least 14 servings

Discovered at - http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork

Kristen's Chicken Tortilla Soup

2 cups chicken broth
1 recipe Enchilada Sauce
4 oz. can diced green chilis
2 large chicken breasts (I cut them into thirds width wise)
1 can black beans (drained and rinsed)
1 bag frozen corn

Place all ingredients in crock pot except the corn. Cook on High for 4 hours. Remove chicken and shred. Return the chicken to crock pot and add corn. Heat through. (About 10 minutes.)
You can top with cheese, tortilla chips, sour cream, or avocado (a fav!).

Serves 4-6.
This is an amaingly easy recipe and full of flavor like we Anderson's like it!!!!!!!!!!

Chili Chicken Chowder

3 chicken breasts, cut into 1" pieces
2 cups frozen Hash Browns
3 cups Chicken Broth
3/4 tsp.Garlic Powder
1 1/2 tsp. Cumin
1 can Cream Style Corn
1 can Condensed Cream of Chicken Soup
1 (7 oz.) can chopped green chilis
3/4 cup half & half

Stir together all ingredients except half and half until combined in crockpot.
Cover and cook on High for 4-5 hours.
Stir in half and half and serve. Simple dish and delicious!

Crockpot Applesauce

You can thank Betty Crocker and a little bit of experimenting on my part for this recipe. It's perfect for cold autumn mornings!

- Apples, preferably the tasty McIntosh apples from upstate New York. :)
- 1/4 cup water for approximately every 5 medium-sized apples
- 1/4 cup brown sugar or 3-4 tbsp white sugar for approximately every 5 medium-sized apples
- 1/4 tsp ground cinnamon, again, for approximately every 5 medium-sized apples
- 1/8 tsp ground nutmeg -- you guessed it -- for approximately every 5 medium-sized apples

Peel apples if desired, but if you choose to do so, please realize that you're doing more work than necessary for applesauce that won't be quite as healthy. Cut apples into fourths, toss in a crockpot, top with water, sugar, cinnamon, and nutmeg. Cook on high for about 2 hours or until apples are soft. Mash apples using an electric hand mixer -- because we all know electric mixers make things easier. Serve warm or chilled -- both are delicious.

Chalupa (a Mexican stew)

Ingredients

• 1 lb. dried pinto beans (fresh)*
• 1-3 1/2 lb. bone-in pork loin roast
• 2-4 oz. cans chopped green chilis
• 1-10 oz. can diced tomatoes and green chilis
• 2 cloves garlic
• 1 tbl. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 32 oz. chicken broth (if you use boullion cubes, omit salt and add to taste after cooking)
• 1 tsp. salt

Directions

Rinse and sort beans. Place beans in bottom of crock pot. Add roast and all other ingredients. Cover and cook on high for 7 hours or cook on high for one hour and low for 10 hours. Remove bones and fat from roast; pull roast into bite size pieces with forks. Return meat to crock pot and stir.
Serve in bowls as stew with tortillas for a side, or uncover for the last hour and broth will thicken and can be used in taco shell bowls for another great tasting dish!
* If you are using beans from your food storage, they will probably need to be soaked overnight in order to be done at the same time as the roast. Rinse them after soaking to help omit the gases the beans form while cooking. The older the beans are, the longer they take to cook. I have even had to cook mine a little before adding them to this dish. Yes, mine are from storage. The nutritional value is still there, you just have to love them a little more!

Chunky Crockpot Stew

2 lbs. stew meat
3 potatoes, washed and quartered
4 carrots cut into chunks
1 can tomato soup
1-8 oz. can tomato sauce (plus 1 can water or milk)
3 tbl. tapioca
1/4 cup worcestershire sauce
pepper ( to taste)

Place all ingredients in crockpot and give it a good stir. Cook on high for 6-8 hours until meat and vegetables are tender.

Talk about easy and delicious!

French Dip Sandwich

This one is a favorite at our house -- quite possibly because it is so ridiculously easy!

(ideal slow cooker size: 4- or 5-quart)

Ingredients:

• 2-lb beef top round roast, trimmed
• 3 cups water
• 1 cup light soy sauce
• 1 tsp. dried rosemary
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 1 bay leaf
• 3 whole peppercorns (or the equivalent in table-shaker pepper)
  

Directions:
Trim fat from roast. Place roast in slow cooker. Add water, soy sauce, and seasonings. Cover. Cook on high 5-6 hours (though sometimes ours is done around 4-4.5 hours). Remove meat from broth. Thinly slice or shred. Keep warm. Strain broth and skim off fat. Pour broth into small cups for dipping. Serve beef on rolls. Makes approximately 12 servings.

South African Vegetarian Curry

I got this recipe from my boss at BYU, Sorrel Jakins. He's from South Africa and would make this curry for us at least twice a month.

Ingredients

• 1 onion chopped
  
• 1 green bell pepper chopped
  
• 1 yellow bell pepper chopped
  
• 1 red bell pepper chopped
  
• 1.5 lbs fresh tomatoes chopped
• 1 tbsp curry (Rajah Curry works best, if you're using regular curry you may want to add some cayenne pepper, chili powder, or paprika to give more flavor)
• 1 can diced tomatoes with green chilies
• 1 pint of cream
• 2 tbsp. corn starch (more if you want it thicker)
• garlic salt to taste
• 1 lb. frozen veggies or stir fry
• Other optional ingredients: Spinach, any type of bean, two bullion cubes dissolved in half cup water, potatoes, etc.

Directions

Cook in medium (4 qt.) crock pot on high for 4 hours (or until desired texture of veggies is reached). Serve over rice with French bread and butter.

Serves 5-6 adults.