Category: Crockpot

BBQ Pork Recipe

BBQ Pork RecipeThis BBQ Pork Recipe has been developed over the years as a specialty BBQ pork for an annual picnic.

The recipe is always good for a crowd and can be transported easily.

I like it because of the combination of sweet and smoky – cooked up totally by accident – when there wasn’t enough of just one kind of barbecue sauce.

Later Tabasco sauce was added to give it a little extra spice. The result is incredibly delicious so don’t expect any leftovers!

Slow Cooker BBQ Pork Recipe For Sandwiches

Ingredients

2 1/2 pounds boneless pork roast, from the shoulder or butt
2 bottles (12 ounces) barbecue sauce – one traditional and one extra smoky
3 cups beef broth
2 cups strong black coffee
10 cloves garlic, left whole
2 tablespoons Worcestershire sauce
2 tablespoons whiskey or bourbon
1 large onion, diced
1/2 teaspoon crushed red chili flakes
1 tablespoon Tabasco
Kosher salt and ground black pepper

Directions

Season the pork roast with the salt and black pepper. Place it in the slow cooker or crockpot and then add the garlic cloves and diced onion.

Whisk together the beef broth, brewed coffee, Worcestershire sauce, whiskey, crushed red chili and Tabasco sauce. Pour this mixture over the seasoned pork roast and cook, covered, on low for 3 to 4 hours.

Remove the whole garlic cloves from the pot and mash them with the side of a large knife, and then put them back in the pot and cook for another 3 hours.

Transfer the cooked pork roast to a cutting board and shred the meat with 2 forks or your hands. Turn the crockpot on high to reduce the cooking liquids almost all the way down. Discard the diced onions.

Put the shredded pork roast back into the pot with the reduced liquids and add both jars of barbecue sauce. Mix the meat and sauce until it well combined. Add a little water if it seems too thick. Cover the pot and simmer the pork on low heat for 1 to 2 hours.

Serve your BBQ Pork with toasted hamburger buns and coleslaw.

Serves 10

Good To Know – You can speed up the process by cooking the pork roast on high heat in the slow cooker. Keep an eye on the liquids and add a cup of water if necessary.

On Your Own – Experiment with the different BBQ sauces available – you can use 2 bottles of the same one if you have a special favorite, or you can mix and match any others that you like. Be sure to write down your preferences so you can duplicate your success next time.

Food For Thought – Someone once asked if it made a difference if you used decaf coffee, and the answer is no. Just make sure your coffee is extra strong – I know someone who doesn’t drink coffee at all and she used 8 packs of instant coffee for the 2 cups required and gave the rest away.

Serve this up at your next family gathering. Your friends and family will surely enjoy the delicious flavor of pulled pork with this BBQ Pork Recipe.

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Slow Cooker Chicken Soup

Slow Cooker Chicken SoupThis Slow Cooker Chicken Soup has Southwestern cuisine flair. It’s a warm and inviting chicken soup any time of year, and is so easy you might start feeling a little guilty for not cooking more!

Take advantage of frozen corn and canned tomatoes, but don’t substitute for the fresh onion or red and green bell pepper.

These ingredients lend their flavors and texture for a well balanced home-cooked meal that will surely be added to your favorites list.

Southwestern Slow Cooker Chicken Soup

Ingredients

1 1/4 pound boneless skinless chicken breasts, cut into thin strips
1 quart chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14.5 ounces) diced tomatoes with the juice
1 large onion, chopped
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
1 can (4 ounces) roasted green chilies, chopped
1 tablespoon seasoned salt, such as Lawry’s
1 1/2 teaspoons ground cumin
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1 tablespoon chili powder
kosher salt and ground black pepper

Directions

Season the strips of chicken breast with the kosher salt and black pepper.

Lay the strips in the bottom of a slow cooker then add the corn, diced tomatoes, chopped onion, both bell peppers and the can of chopped roasted chilies.

Whisk together the chicken broth and seasoned salt, ground cumin, granulated garlic, dried oregano and chili powder. Pour this mixture over the chicken and vegetables.

Cover the pot and turn on low. Cook for 6 to 8 hours, until the chicken and vegetables are cooked through.

Food For Thought – You can use a can of Rotel diced tomatoes with peppers if you would like to skip a step, but the roasted green peppers do add their own flavor.

Good To Know – If you would like more of a stew than a soup, cut back on the chicken broth by half and cook on high for 3 to 4 hours.

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Slow Cooker Chicken Curry

If you’ve never tried making slow cooker chicken curry before, this is a good introduction to the depth and flavor of this exotic spice. This recipe combines potatoes and chicken breasts, simmered slowly in a slow cooker.

slow cooker chicken curry

Your kitchen will take on an aroma reminiscent of the long ago spice trade. It’s a good way to travel without leaving home.

While traditional curry is made up of dozens of ingredients, blended according to individual tastes, we use curry powder for this recipe. Once you get used to the flavor, try it with different dishes – it makes a killer chicken salad!

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Slow Cooker Chicken Curry
Prep Time
25 mins
Cook Time
8 hrs 15 mins
Total Time
8 hrs 40 mins
 

Chicken curry made simple with the use of curry powder and the slow cooker. 

Course: Main Course
Cuisine: Indian
Calories: 260 kcal
Ingredients
  • 1 pound boneless skinless chicken breasts
  • 2 large russet potatoes peeled and cubed
  • 2 1/2 cups of chicken broth
  • 2 tablespoons curry powder
  • 3 tablespoons cornstarch
  • 1 bag 10 ounces mixed frozen vegetables, thawed
  • Kosher salt and ground black pepper
Instructions
  1. Season the chicken breasts with the kosher salt and black pepper. Cut the breasts up into bite-sized pieces.
  2. Mix together the chicken broth and water, then whisk in the curry powder. Pour this mixture into the slow cooker and add the chicken with the potatoes.
  3. Cover the slow cooker and turn the heat on low and cook for 8 hours.
  4. During the last hour of cooking, add the mixed vegetables. Dissolve the cornstarch into a little of the cooking broth and add it to the pot. Stir the mixture to evenly distribute it. Continue cooking until thickened.

Good To Know – For a quicker meal, cook the pot on high for four hours, and add the vegetables during the last half hour.

Food For Thought – This is a fairly simple curry recipe – branch out and add some of your own favorite ingredients: garlic, fresh herbs, chili powder and coriander would all be good additions.

If potatoes aren’t your thing, substitute 1 cup of rice and increase the broth by 1 cup.

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Slow Cooker Chicken Casserole

This slow cooker chicken casserole will make you forget the fear of making a Thanksgiving turkey. Use your slow cooker with boneless chicken breasts.

Then you can dress the whole thing up with traditional fixings.

Turkey gravy, bread stuffing mix, and fresh mushrooms just beg for a little cranberry sauce on the side.

If your family insists on turkey, use half a fresh turkey breast with the skin and bones removed.

Because this Thanksgiving dinner is made in a slow cooker, you will get to enjoy the holiday as well.

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Slow Cooker Chicken Casserole
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Slow Cooker Chicken Casserole Recipe
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins
 

A delicious casserole that is much easier than a traditional roast turkey. Just let the slow cooker do all the work. 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 365 kcal
Ingredients
  • 4 boneless skinless chicken breasts
  • 5 cups of dry bread cubes about 1 inch square
  • 1 cup fresh mushrooms sliced
  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1/4 cup instant stuffing mix
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried sage
  • 1 jar 12 ounces turkey gravy
  • 1 can 10.75 ounces condensed cream of mushroom soup
  • kosher salt and ground black pepper
Instructions
  1. Season the chicken breast with the kosher salt and black pepper, and then cut them into 1 inch cubes.
  2. In a medium bowl, toss together half of the dried bread cubes with half of the instant stuffing mix and set this mixture aside.
  3. In a separate bowl, combine the remaining half of the bread cubes and instant stuffing mix, then add the sliced mushrooms, onions, celery, poultry seasoning and sage. Add the turkey gravy and cream of chicken soup. Mix all the ingredients until well blended.
  4. Place the reserved mixture of breadcrumbs and stuffing mix into the bottom of a slow cooker. Layer it with the cubed chicken breast, then cover the chicken with the mixture of bread cubes, vegetables, soup and gravy.
  5. Cover the pot with a lid and turn the temperature to low. Cook for 4 to 6 hours.

Food For Thought – If you would like to serve individual portions, keep the chicken breasts whole rather than cubed. You can also use bone-in chicken breasts, but it’s best to remove the skin.

Enjoy!

Up Next:

Crock Pot Chicken a La King

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Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice with a wild rice blend! The next time you’re in the rice aisle at the market, look for a mixture of wild rice and long grain rice to go with chicken and fresh carrots in this creamy slow cooker recipe.

Slow Cooker Chicken and Rice

The wild rice, which technically is a grass, but who would want to tell the kids that, provides not only a chewy texture but a very specific flavor.

Many packages of the wild rice and regular rice blends come with a seasoning package – you can add it or not, depending on how much your family likes the flavor of dried herbs.

You can always save it for a last minute addition to other rice recipes.

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Creamy Slow Cooker Chicken and Rice with Wild Rice Blend
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
 

Wild rice adds something special to this slow cooker chicken dinner. 

Course: Main Course
Cuisine: American
Servings: 6
Calories: 225 kcal
Ingredients
  • 8 chicken breasts legs or thighs
  • 1 package (6 ounces) wild rice and long grain rice mix
  • 2 cans 10.75 ounces condensed cream of chicken soup
  • 4 large carrots
  • 1 1/2 cups chicken broth
  • kosher salt and ground black pepper
Instructions
  1. Peel the carrots and cut them in thick slices.
  2. Whisk together the condensed cream of chicken soup and chicken broth. Stir in the wild and regular rice blend, with the seasoning packet if you wish.
  3. Season the chicken with the kosher salt and black pepper, then lay them in the bottom of a slow cooker. Pour the soup and rice mixture over the chicken and top with the sliced carrots.
  4. Cover the slow cooker and turn the heat to low. Cook for 7 to 8 hours.

Food For Thought – Use another of your favorite fresh vegetables in place of or in addition to the carrots. Try using half celery and half carrots, then enhance those flavors with one can of the cream of chicken soup and one can of cream of celery soup.

Good To Know – You can always spice up the finished product before you serve it – put a bottle of Tabasco on the table for your hot and spicy addicts.

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Crockpot Lime Chicken Recipe

Crockpot Lime Chicken RecipeThis lime chicken recipe will add a little citrus flavor to your next chicken dinner. We like to use boneless skinless chicken breasts, wither whole or cut up, and pour on the herbs and spices.

If you like things a little simpler, just cut back on the amounts of thyme and garlic. If you’re like me, pile them on!

Rice is added just before the chicken in the crockpot finishes cooking, so just add a green salad or vegetable and your dinner is done.

Lime Chicken Recipe With Rice

Ingredients

4 boneless skinless chicken breasts
1/2 cup lime juice
2 cups chicken broth
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon cumin
1 whole bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups white instant rice

Directions

Season the chicken breasts with the kosher salt and black pepper. Put them, whole or in pieces, in the bottom of a crockpot.

Whisk together the lime juice with the chicken broth, minced garlic, dried thyme and cumin. Pour this mixture over the chicken and add the bay leaf. Cover the pot and cook on low 8 to 10 hours.

Add the instant rice 15 minutes before the end of the cooking time and stir well into the liquid. Cover the pot again and then serve the chicken and rice when ready.

Serves 4

On Your Own – This is a basic enough chicken and rice recipe that you can really make a number of substitutions to please individual tastes.

Try using a half cup of white wine – instead of the lime juice – fresh rosemary and chopped tomatoes to add a Mediterranean twist.

Or add 1/4 cup soy sauce and garnish the finished dish with chopped green onions for a slightly Asian flavor. Experiment with herbs and spices until you find a combination that suits you. Maybe it will make you famous!

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Curry Chicken Crockpot Recipes

Curry Chicken Crockpot RecipesThere are many Curry Chicken Crockpot Recipes but this chicken recipe is the perfect mid-week supper that’s short on preparation and long on compliments.

Boneless skinless chicken breasts are simmered in a crockpot with curry, ginger, cayenne and orange marmalade.

You need to try this chicken recipe with an Indian flair. Your friends and family are sure to enjoy it!

The marmalade is your secret weapon – no one will know exactly what the tangy, citrusy ingredient is, but since the blended flavors are so intriguing, they are likely to have their mouths full anyway!

Curry Chicken Crockpot Recipes With Marmalade

Ingredients

6 boneless skinless chicken breasts
1 jar (12 ounces) orange marmalade
1/2 cup chicken stock
2 tablespoons curry powder
1/2 teaspoon ground ginger
Pinch cayenne pepper
Kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and ground black pepper. Leave them whole. Place the chicken breasts in the bottom of a crockpot.

Whisk together the chicken broth with the curry powder, cayenne and ground ginger. Add the orange marmalade and thoroughly combine with the broth.

Pour the liquids over the chicken breasts and cover the crockpot. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Turn the chicken breasts over one time during the cooking process.

Food For Thought – Spice this up with extra cayenne, crushed red chili flakes and hot sauce. The ginger and marmalade cool off some of the heat. You can also go the other way by eliminating the cayenne all together.

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Crockpot White Chicken Chili

Crockpot White Chicken ChiliThis is a very adaptable crockpot white chicken chili recipe. It uses white beans and garbanzo beans and is seasoned with garlic and cumin for a southwestern flavor.

There are a lot of options with this basic recipe and I don’t think I’ve made it the same twice! You’ll just have to keep making it until you find the one you like the best.

Serve it as an entrée with Spanish style rice, or as a dip with tortilla chips. Anyway you serve it will become a family favorite.

Two-Bean Crockpot White Chicken Chili

Ingredients

1 pound boneless skinless chicken breast, cut into small pieces
1 large yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons vegetable or olive oil
1 can (15 ounces) garbanzo beans
1 can (11 ounces) cut corn
1 can (4 ounces) roasted green chilies
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 whole bay leaf
kosher salt and ground black pepper to taste

Directions

Season the chicken pieces with the salt and pepper. Heat the oil in a large skillet and add the onion and garlic. Sauté the vegetables until they are soft, then add the seasoned chicken pieces and sauté until they are cooked through. Make sure the onion and garlic don’t burn.

Scrape everything from the skillet into the crockpot, then return the skillet to the flame and add the chicken broth, ground cumin, the oregano and the bay leaf. Bring this to a boil then simmer for 2 minutes.

While the broth is simmering, drain and rinse the cans of beans and corn and pour them over the chicken pieces in the crockpot.

Pour the broth over the vegetables in the crockpot, turn the heat to low and cook for 6 to 7 hours. Remove the bay leaf before serving.

Serves 4 to 6

Food For Thought – Make this white chili even whiter – add 1/2 cup sour cream 15 minutes before serving. It’s also fun to garnish this chili with shredded Monterey Jack cheese and salsa.

On Your Own – Try this recipe with ground chicken or even ground turkey. Brown it with the garlic and onions, as above, and reduce the cooking time by 2 hours. Leftovers can be used for burritos!

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Crockpot Lemon Chicken Recipe

In this Crockpot Lemon Chicken Recipe, the good cooking juices from the skillet are combined with fresh lemon juice and white wine in your crockpot.

So not only will you have a savory meal ahead of you, but your kitchen will entice friends and family with the heavenly aromas. I get hungry just thinking about it!

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Crockpot Lemon Chicken Recipe
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Crockpot Lemon Chicken
Prep Time
15 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 25 mins
 

Crockpot Lemon Chicken is a delicious dish and the Crockpot does all the work.

Course: Main Course
Cuisine: American
Keyword: Crockpot Lemon Chicken
Servings: 6
Calories: 345 kcal
Ingredients
  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 2 cloves garlic minced
  • 2 tablespoons butter or olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh parsley chopped
Instructions
  1. Season the chicken breasts with the kosher salt, black pepper, and the dried oregano. Rub the herbs and spices into the flesh on both sides.
  2. Heat the butter or olive oil in a large skillet and brown the chicken breasts on both sides, about 3 to 5 minutes, then put them in the bottom of a crockpot.
  3. In the same skillet, sauté the minced garlic just until it has turned golden. Add the white wine and scrape up any brown bits in the bottom of the skillet. Then add the lemon juice and chicken broth, letting everything boil for just a minute, then pour this liquid over the chicken breasts in the crockpot.
  4. Cover the crockpot with the lid and cook on low for 6 hours, or cook on high for 3 hours. Sprinkle with the chopped fresh parsley just before serving.

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Tips and Tidbits

For extra flavor, try adding a stem of fresh rosemary with the chicken breasts. Leave it whole for the whole length of cooking time, then remove it just before serving.

If you want to use the cooking juices that remain in the crockpot once the chicken breasts are cooked, mix 1 tablespoon of cornstarch with 2 tablespoons of water and mix them into the simmering liquids – this will thicken the liquids into a sauce that you can pour over the chicken, or over a starch like potatoes or rice.

This recipe will also work well for chicken tenders. Keep this in mind if you need to come up with an idea for a potluck or buffet luncheon. These lemon-herb tenders would go great on a Caesar salad!

Enjoy this Crockpot Lemon Chicken!

Up Next: 

Slow Cooker Smoked Sausage Stew

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Crock Pot Curry Chicken

Crock Pot Curry ChickenTry something unique and enticing – crock pot curry chicken with apples, raisins and quinoa. Quinoa is an ancient grain from the New World that has gained popularity over the past few years for its nutritious content.

It simmers here with chicken broth and coconut milk, becoming chewy and tender.

Traditional curries can me either hot or mild, but all varieties include many different spices. We use curry powder in this recipe, but you can experiment with ground cumin, coriander, cinnamon and chili.

Crock Pot Chicken Curry with Quinoa

Ingredients

1 1/2 pounds boneless skinless chicken breast
1/2 cup quinoa
1 large onion, chopped
3 stalks celery, chopped
2 medium granny smith apples, diced
1/2 cup raisins
1 1/2 cup chicken broth
1/2 cup coconut milk
3 tablespoons curry powder
1 teaspoon paprika
Kosher salt and ground black pepper

Directions

Season the chicken breasts with the kosher salt and black pepper, then cut them into bite sized pieces. Put the chicken in the bottom of a crock pot.

Whisk together the chicken broth and coconut milk. Add the curry powder and paprika, mix well, and pour over the chicken.

Put the chopped onion, celery and raisins in the crock pot, cover and cook for 4 to 5 hours on low. During the last 45 minutes of cooking, add the apples and quinoa. Stir them into the liquid, then cover the pot and continue cooking.

Good To Know – If you’re hesitant about using the quinoa, or can’t find it, substitute brown rice for a similar texture.

Food For Thought – Coconut milk adds a genuine essence to chicken curry, but if like, you can substitute Greek style yogurt or non-fat milk.

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