3 boneless skinless chicken breasts
18 oz bottle Honey Barbecue Sauce
1/2 cup Italian Salad Dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
Place chicken in a slow cooker. Combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce and pour over the chicken. Cover and cook on low 6-8 hours. Remove the chicken and shred using two forks. Return the chicken to the slow cooker and coat with sauce. Serve on rolls for sandwiches.
4 medium-sized apples — peeled and sliced
1/4 cup honey
1 tsp cinnamon
2 tablespoons butter — melted
2 cups granola cereal
Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.
Serves 4.
1 can of beer
1 6 oz can spicy V-8 juice
1 tsp. lemon juice
1 tsp. hot sauce
1/2 c. Italian bread crumbs
1 c. onions
Salt and pepper to taste
1 lg. bottle ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs
Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow cooker/Crock Pot for at least 3 hours, however, the longer you let them simmer, the better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You may wish to add more ketchup, or V-8 juice – spice them up if you like them hot.
3 pounds boneless, skinless chicken breasts (about 6 large)
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces of beer (I used a classic amber)
32 ounces of barbecue sauce
Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crock-pot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.
1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce.
2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water.
3. This makes a ton of chicken and I usually immediately freeze a container for later.
1 pound frozen French fries
2 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons fresh parsley leaves, chopped
Salt to taste
Cook the fries according to the package directions. While the fries are baking, saute the garlic in the olive oil for 2 to 3 minutes. Do not let the garlic get brown. Remove the fries from the oven, then toss with the garlic mixture and the parsley. Sprinkle with salt and serve.
1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty hamhocks, or 2 c. diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 c. fresh parsley, chopped (optional)
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. *Freezes well.
4-6 pieces chicken (boneless breasts)
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot about 4-6 hours. Serve with baked beans and potato salad.
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
8 medium carrots, cut into 1-inch slices
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1-1/2 cups water
1 can (15 ounces) tomato sauce
1 envelope onion soup mix
In a large skillet, brown meat in oil; drain. Transfer to a 5-qt.
slow cooker. Top with vegetables. Combine the water, tomato sauce
and soup mix; pour over top. Cover and cook on low for 4-1/2 to 5
hours or until meat and vegetables are tender.
Serves 8.