Slow Cooker Coconut Lime White Chicken Chili

 

Ingredients

6 chicken tenders

1 (10 oz) can coconut milk

1 (12 oz) jar salsa verde

2 (14 oz) cans white beans, drained

2 (14 oz) cans white corn, drained

1 (4 oz) can diced green chiles

1 1/2 tsp cumin

1 tsp garlic

salt + pepper

juice of one fresh lime

Instructions

Place everything in the slow cooker and cook on low for 4-6 hours (or high for 2-4). Remove chicken, shred, and return to the slow cooker. Season with salt and pepper and extra lime if needed.

To cook in the instant pot, place everything in the instant pot, seal, and press the soup button. Cook for 30 minutes. I let it sit at warming for 15 minutes after. Removed chicken, shredded, then returned to pot. (If using frozen chicken tenders, add 5 min to cooking time)

Slow-Cooker Honey Sesame Chicken

Tasty Kitchen Blog

3 pounds Boneless, Skinless Chicken Thighs

Salt And Pepper, to taste

¾ cups Honey

½ cups Soy Sauce

¼ cups Plus 2 Tablespoons Ketchup

1 Tablespoon Canola Oil

1 Tablespoon Sesame Oil

1 Tablespoon Minced Or Grated Fresh Ginger Root

4 cloves Garlic, Peeled And Minced Or Pressed

¾ teaspoons Crushed Red Pepper Flakes

4 teaspoons Cornstarch

¼ cups Cold Water

Optional Garnishes: Thinly Sliced Scallions, Sesame Seeds

6 cups Hot Cooked Rice, For Serving

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola and sesame oils, ginger, garlic and pepper flakes in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon the sauce over the chicken and garnish with sesame seeds and scallions.

French Dip Sandwiches

Courtesy of: Our Best Bites

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices. Oh, and it smells so good–just like Grandma’s house on a Sunday afternoon.

Place in crockpot and sprinkle with onions soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don’t even think about walking away–things can go from lightly-toasted to on fire within a matter of seconds when you’re using your broiler.

Ladle juices into small cups for dipping and enjoy!

FREEZER DIRECTIONS:

Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Simple Shredded Pork Tacos

Courtesy of:  Rebecca Damron

2 lbs. Boneless Pork Roast
1 Cup Red Salsa
1 can (4 oz.) chopped green chilies
1/2 tsp Garlic Salt
1/2 tsp Black Pepper

Place ALL ingredients in crock pot.
Cover; cook on low for 8 hours or until meat is tender.
Shred & Serve in shells.

Tangy Pork Sandwiches with Spice Slaw

Courtesy of: Vickie Ricks

Ingredients for Pork:
1 large Vidalia or other sweet onion, sliced
3 pounds pork butt, rinsed and patted dry
Salt and pepper
1 C. BBQ Sauce
1/2 cup yellow mustard
3 Tbs. tomato paste
1 C. Chicken Broth
1 lime, juiced

Ingredients for Spicy Coleslaw:
1/4 C. Sour Cream
1/4 C. Mayo
1 lime, juiced
1 Tbs. Hot Sauce
1 (16 oz) package coleslaw mix
Salt and freshly ground black pepper

Directions for the pork:
Place onions in the bottom of a 5-quart slow cooker. Season pork butt with slat and pepper. Place in slow cooker on top of onions, fat side up. In a medium bowl, stir together BBQ sauce, mustard, tomato paste, chicken broth and lime juice. pour over pork. cover and cook on LOW setting for 6 to 8 hours. Remove park and let rest for 5 to 10 minutes.

Directions for the coleslaw:
In a large bowl whisk together sour cream, mayo, lime juice, and hot sauce. Add coleslaw blend and toss ot coat Season with salt and pepper. Place in refrigerator for 1 hour before serving.

Shred pork and serve on toasted buns with spicy slaw and dill pickles.

Cafe Rio Pulled Pork

SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours or low for 6-8 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Serve with tacos, or burritos.

For a traditional Cafe Rio Salad serve with: 6 large tortillas, shredded cheese (mexican blend), cilantro lime rice, black beans, lettuce, pico de gallo, guacamole, sour cream, tortillas strips, cotija cheese (or parmesan cheese), and cilantro ranch.

You can find tin plates at the dollar store.