Slow Cooker Recipes

CHEESY CHICKEN & RICE
INGREDIENTS
6 skinless, boneless chicken breast halves
2 (11 ounce) cans condensed cream of Cheddar cheese soup
1/2 cup milk
salt and pepper to taste
1 teaspoon garlic powder

DIRECTIONS

Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.

Cook on High for about 6 hours. Serve over rice.
 
Season up cheapest pot roast or pork roast then you can find. I use salt, pepper, garlic powder, cumin, paprika, oh and rub meat with olive oil before seasoning.

Brown over med - low heat. Throw meat into crockpot set on low. Deglaze pan with red wine, beer, chicken or beef stock, etc..... and pour goodness into crockpot. Add more liquid until level is halfway up side of meat.

Cover pot and cook all day.

Chop two bunches of cilantro, dice extra fine one medium red onion, add juice of three limes, salt & pepper, and a small splash of olive oil. Cover and refrigerate for a couple of hours.

Remove roast from pot and shred.

Put shredded goodness on tortillas (I prefer corn), add cilantro onion mixture along with generous splash of cholula sauce

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Enjoy with ice cold mexican beer of choice. I like Bohemia or Negro Modelo
 
1 Large Round Tip
2 Bottles of favorite BBQ sauce. I use 1 bottle Stubbs Spicy, 1 Bottle Stubbs Regular
1 Large Onion - chopped

Place meat and ontion in Cooker pre-sprayed with Pam. Pour sauce on top.

Cook on low for 7 - 7.5 hours.

Use fork to cut and shread meat.

Place on top of buns for a wonderful BBQ beef sandwich.
 

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