Crockpot Honey Balsamic Pork Roast

crockpot-honey-balsamic-pork-roast-with-onions

Crockpot Honey Balsamic Pork Roast.

Oh my dear programmable crockpot – how do I love thee?
Let me count the ways….

All kidding aside, I do love cooking in the crockpot, and I love this new one I got that is programmable and then keeps dinner warm once its done cooking.  They have come such a long way since the first one I got oh so many years ago as a newlywed.  I use it at least once a week – especially in the colder weather months.

This past Sunday was a bit of a cold, lazy day, so this Honey Balsamic Pork Roast was just the ticket for dinner.  That hubby of mine is going to make a pork lover out of me yet!

crockpot-honey-balsamic-pork-roast-plated

A tender white meat pork loin with a full flavored simple sauce that turns into a rich, easy gravy warmed up and filled our tummies – especially with a dollop of mashed potatoes and healthy serving of steamed broccoli.

Just look at that yumminess!  I am beginning to think pork is the “other white meat” Hubby keeps trying to convince chicken-lover me into believing.

crockpot-honey-balsamic-pork-roast-close-up

Here is the simple, yet hearty and flavorful recipe I slightly adapted from SixSisterStuff.   Hope you’ll give it a try.

Crockpot Honey Balsamic Pork Roast

Ingredients:crockpot-honey-balsamic-pork-roast-with-onions

  • 2-3 lb. pork loin roast
  • salt and pepper
  • 1/4 cup honey
  • 1 cup beef broth (I made using 1 cup water and 1 beef bouillon cube)
  • 1/2 cup balsamic vinegar (I realized I was out, so used Balsamic Vinaigrette Dressing – I am the queen of improvising!)
  • 2 Tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 3 cloves garlic, minced (optional)
  • 1 large sweet onion, sliced (optional)
  • 2 Tbsp butter
  • 1/4 cup flour

Directions:

Place pork roast in crockpot and sprinkle generously with salt and pepper.  Drizzle honey over top of roast.  Add rest of ingredients except for the last two (butter and flour).  Cook on low for 8-10 hours or high for 4-6 hours.

When ready to serve, remove roast to cutting board to rest.  In a small saucepan, melt butter, then whisk in flour to create a roux.  When thickened, pour juice from crockpot into roux, and stir to incorporate and thicken into gravy.  Slice roast and serve with gravy.

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Cuban Shredded Beef

crockpot-cuban-shredded-beef

It was so cold this past Sunday and hunkering in was the order of the day.  While watching football playoffs (our Pittsburgh Steelers won!), I wanted a no fuss, but warm and comforting dinner to eat afterwards.

Beef chuck roasts are so versatile and cook so tender and juicy in the crockpot.  I make them a variety of ways, but wanted to try something new and different, and this Cuban Shredded Beef was just the ticket!  So yummy over a bed of rice with beans!  We’ll surely be eating them wrapped in tortillas this week too.

A tiny bit of a spicy kick and tons and tons of flavor make this easy recipe a new winner in my book.  And if you can’t get warmed up on the outside, this one will warm you up from the inside out!

I adapted this recipe slightly from Little Spice Jar.

Crockpot Cuban Shredded Beef

Ingredientscrockpot-cuban-shredded-beef

  • 6 cloves garlic
  • 3 1/2 lbs. beef chuck roast
  • Salt and Pepper
  • 1 Tbsp. oil
  • 28 oz. can crushed tomatoes
  • 1 cup diced sweet bell peppers
  • 1 large sweet onion, sliced
  • 2 4-oz. cans chopped green chilies
  • 2 Tbsp. dried oregano
  • 1 Tbsp. salt
  • 2  Tbsp. ground cumin
  • 2 Tbsp. white vinegar
  • 1 tsp. red pepper flakes
  • 1/2 cup chopped fresh cilantro
  • 1 lime

Directions:

Make 3 deep “x” cuts into the chuck roast. Insert 3 whole garlic cloves into the cuts. Season both sides of the meat with salt and pepper. Heat oil in a large, deep skillet. Add the chuck roast and fry on each side for 5 minutes to sear.  Don’t cover the pan as the meat will end up steaming rather than searing.

Chop the remaining 3 cloves of garlic, and add to crockpot along with all the remaining ingredients except for the lime. Cover and let cook on the low setting for 7-8 hours or high for 4-5 hours. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and stir.

Serve over a bed of rice with beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, quesadillas or tacos.

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Honey Garlic Chicken

crockpot-honey-garlic-chicken-2

It is such a great time of year to slow cook meals in the crockpot.  And if you love the sweet and spicy flair of many Asian chicken dishes, you are going to love this fast and easy way to make a real crowd pleaser.

crockpot-honey-garlic-chicken

It seriously goes together in under 10 minutes, makes your house smell wonderful all day, and creates a dinner that tastes like you slaved.

crockpot-honey-garlic-chicken-3

Serve it with your favorite rice or noodle.  My son even liked it shredded up on a bun as a sandwich as it is so tender and juicy and falls apart that easy.  Serve with a salad, and you know it – you have another….

Winner Winner Chicken Dinner!

I made this for the last dinner before my son moved out this weekend and sent the leftovers with him.  He can enjoy it again in his new home.

Here is the recipe the way I made it.  Feel free to adjust hot sauces and seasonings to your taste.

Crockpot Honey Garlic Chicken

Ingredients:crockpot-honey-garlic-chicken-2

  • 2 lbs. Boneless Chicken Breast and Thighs (combo or one or the other if you prefer)
  • 3/4 cup ketchup
  • 3/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 1 Tbsp dried oregano
  • 2 Tbsp dried parsley
  • 1 Tbsp Sriracha hot sauce
  • 1 Tbsp Cholula hot sauce
  • 4-5 cloves fresh minced garlic
  • 1 tsp black pepper
  • 1 tsp smokey paprika chipotle (optional)

Directions:

  • Place chicken pieces in bottom of crockpot.
  • Combine remaining ingredients and pour over top of chicken.
  • Cook on low 4-5 hours.  Sprinkle with 1 Tbsp sesame seeds.
  • Serve over rice (I love brown rice and quinoa combo) and sprinkle with additional sesame seeds if desire.

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Buffalo Chicken Mac ‘n Cheese

crockpot-buffalo-chicken-mac-n-cheese

While my furry son was busy playing pumpkin bowling in the front lawn the other day when I was at the office, my chicken-lovin‘* son (who is amazingly turning into quite the cook!) kindly prepared a scrumptious dinner for hubby and me to enjoy when we came home.

What a treat!

And ooohhh how I am going to miss this guy when he moves out soon…

Who doesn’t love a yummy macaroni and cheese recipe on a cool Autumn or winter day?  And buffalo chicken… well – I can eat that any which way.  But – mixed with mac ‘n cheese!!  WOWZA!  Holy Swooning Wowza!

This would be such a yummy dish to give to someone (you know when you want to help out when a family member or friend has a baby, a loved one is mourning, a new neighbor moves in across the street, a friend has surgery…) or take to a potluck event, because it is one of those recipes that keeps well and gets even better the next day or two as leftovers when the flavors fully meld.

This is a keeper friends!  Hope you’ll give it a try, because it is another Winner Winner Chicken Dinner!

Crockpot Buffalo Chicken Mac n Cheese*

Ingredients:crockpot-buffalo-chicken-mac-n-cheese

  • 1 lb. boneless skinless chicken breast
  • 2 cups chicken broth
  • 1/2 cup buffalo wing sauce (Nick made his by combining approximately 60% Franks Red Hot Original Cayene Pepper Sauce,  30% Cholula Hot Sauce, and 10% Sriracha Hot Chili )
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 8 oz pasta (Nick used Penne, but you could use macaroni, shells, or any shape you like)
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 1/2 cups milk
  • 2 cups shredded cheddar cheese

Directions:

Add chicken, broth, buffalo sauce and seasonings to crockpot.  Cover and cook on high for 3-4 hours or low for 6-8 hours.

Shred fully cooked chicken with fork and return to crockpot.  Add UNCOOKED pasta.  Stir to combine.  Cover and cook on high for 30-40 minutes until fully cooked.

Make cheese sauce separately by melting butter in a saucepan over medium-high heat.  Whisk in flour.  Slowly pour in milk while continuing to whisk until smooth.  Bring to a simmer for 4-5 minutes until sauce thickens enough to stick to a spoon.  Remove from heat and stir in cheese until melted and smooth.

Add cheese sauce to crockpot, and stir to combine.  Enjoy!

OPTIONAL:  If you like, top it right before serving with a sprinkle of freshly crumbed bleu cheese to kick it up about 10 notches!!  

Cheers & Hugs,
Jodi

*Nick found and slightly adapted this recipe from Jennifer @ Slow Cooker Gourmet

*For more yummy Winning Chicken Dinners, just type “Chicken” into the search box at the top right corner of  the blog or click here.

Bloody Mary Beef Pot Roast

bloody mary beef pot roast 1

Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.

I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.

bloody mary beef pot roast

Here is what I came up with, and it was a definite HIT with my guys here.  Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal.  Enjoy!

Bloody Mary Beef Pot Roast

Ingredients:bloody mary beef pot roast 1

  • 2 1/2 – 3 lb. beef chuck roast
  • 2 cups bloody mary mix (your favorite)
  • 1/2 cup water
  • A shot of two of vodka (or not – whatever you like)
  • 1 head (or bunch) celery, chopped, including some of the leaves
  • 1 large sweet vidalia onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp fresh rosemary, minced
  • 1 Tbsp horseradish
  • Salt and pepper to taste
  • 2 Tbsp olive oil

In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent.  Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.

Make room for the beef roast in the center and brown on both sides along with the veggies.  Once the meat is browned, pour all into crockpot.

Combine bloody mary mix, water, and vodka and pour over all.  Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork.  Break apart and stir shredded meat into sauce.  Cook on low another hour if time allows.

Serve with mashed potatoes and a salad or vegetable side dish.  It also tastes yummy on buns as a sandwich (which we had the next day).

Cheers & Hugs,
Jodi

Shredded Bacon Ranch Chicken in the Crockpot

Shredded Bacon Ranch Chicken Sandwich

Another winner of a chicken dinner recipe to share today.

Anyone who knows me or has followed here for very long knows I love chicken.  It is so versatile, and I love finding ways to throw it in the crockpot in the morning, forget about it all day, and have a yummy dinner.

This one is so easy and very versatile too.   We made it into sandwiches, but it would be really delish served over noodles or rice too.  You could throw it in a tortilla wrap or even make a quesadilla with it.

Make a big batch and serve it several ways or freeze some for a “rainy” or busy day.

Shredded Bacon Ranch Chicken Sandwich 2

Shredded Bacon Ranch Crockpot Chicken

Ingredients:

  • 3 lb bag frozen chicken breasts
  • 2 blocks of cream cheese (I used 1/3 Less Fat Neufchatel cheese)
  • 1 envelope of Hidden Valley Ranch Powdered Dressing Mix
  • 1 lb bacon

Directions:

Place frozen chicken breasts in crockpot.  Place cheese and ranch dressing mix on top.

Cut bacon into small pieces and partially cook in skillet to render off most of the fat.  Drain fat and pat bacon bits dry.  Add to crockpot.  Turn on High and let cook for 6-8 hours.  Shred chicken with a fork and stir into sauce.  Let cook for a bit longer for chicken to soak in sauce and blend.

Serve as a sandwich on your favorite roll and top with dill pickle slices or banana pepper rings, or serve over noodles or rice, wrap in a tortilla or create a quesadilla.

Enjoy!

Cheers & Hugs,
Jodi

Jodi’s Mediterranean Crockpot Chicken

Jodis Meditteranean Crockpot Chicken 1

I love chicken, and I love easy crockpot recipes – especially for days you know you are going to be busy, but want a nice, healthy meal at the end of the day.

Crockpot recipes are often thought more about in the winter and often with heavier, creamier sauces, but I love how light and healthy this recipe turned out that was born out of simply searching the pantry one morning last week for what to throw together.

Jodis Meditteranean Crockpot Chicken

I daresay this is good enough for company, yet simple enough for any ole’ weeknight dinner.

Best of all, you can throw it together in about 10 minutes in the morning and forget about it until dinnertime.

Hope you give it a try and enjoy!

Jodi's Mediterranean Crockpot Chicken

Ingredients:Jodis Meditteranean Crockpot Chicken 1

  • 6 frozen chicken breasts (or your favorite cuts – thighs, legs, whole cut up parts)
  • 1 12 oz. jar Marinated & Quartered Artichoke Hearts ( I used DeLallo)
  • 1 12 oz. jar Sweet Roasted Red Peppers (I used Mancini)
  • 3 oz. (1/4 cup) Capers (I used Roland Capers in Sherry Vinegar)
  • 4 cloves garlic, minced
  • 1 Tbsp Italian Seasoning (oregano, basil, parsley, thyme blend)
  • 1/2 cup white wine (I used a bottle of Sauvignon Blanc that was open, but any kind would do, or you could substitute chicken broth)

Directions:

Layer all ingredients in crockpot in order listed above.  Cook on low for 6-8 hours.  Serve alone or over pasta, rice or with a side of new boiled potatoes. Garnish with some fresh basil leaves minced and freshly grated Parmesan cheese.

Easy – Right?!

Delicious?  You’re going to love it!

Cheers & Hugs,
Jodi

Spicy Dr. Pepper Pulled Pork

Spicy Dr Pepper Pulled Pork

Are you ready for a party in your mouth?

Looking for a versatile recipe that can be a main course, a sandwich, serve a crowd, be made into a great nacho platter?

Look no further!

I present:

Spicy Dr. Pepper Pulled Pork

ENJOY!  (We sure did)

Spicy Dr. Pepper Pulled Pork

Ingredients:Spicy Dr Pepper Pulled Pork

  • 5 lb boneless pork loin (or your favorite pork roast)
  • 1 large onion, chopped
  • Half of a 16-oz. jar sliced banana peppers rings with juice
  • 1 10-oz. can Rotel Diced Tomatoes with Green Chilis
  • 2 12-oz cans Dr. Pepper soda
  • 2 Tbsp. brown sugar

Place all in crockpot and cook on High for 6 hours.  Remove pork and shred with fork.  Place back in juices and let set at least a half hour.  Even better the next day when the juices and meat all mix and mingle even more!

Serve on Hard Rolls, over mashed or fried potatoes, with rice, in a tortilla wrap with your favorite fillings or over tortilla chips with queso and shredded cheese and pickled jalapenos for the most amazing Pulled Pork Nachos!

Wouldn’t you be the hit of the party serving these nachos for the Super Bowl or a Playoff party this weekend?

Spicy Dr Pepper Pulled Pork nachos

Want to see a little closer?!

Spicy Dr Pepper Pulled Pork nachos 2

This recipe might be fun to try with beef or chicken too.

Have some fun in the kitchen.  Creativity is everywhere!

Cheers & Hugs,

Jodi

*Inspired by The Pioneer Woman’s recipe.

Almost-Homemade Easy Crockpot General Tso’s Chicken

Almost Homemade Easy Crockpot General Tso's Chicken

Gotta love “almost-homemade” recipes – right?

And what is better than a crockpot recipe for those busy days when we need it?!

And WHO does not love General Tso’s Chicken?  Please don’t tell me if you don’t?!  It will shock me beyond belief.

Almost Homemade Easy Crockpot General Tso's Chicken 2

This recipe turned out so yummy that I have to call it yet another……

Winner Winner Chicken Dinner!

A winner because it is YUMMY…

and a winner because it is EASY!

Here is how I made it.

Almost-Homemade Easy Crockpot General Tso's Chicken

Ingredients:Almost Homemade Easy Crockpot General Tso's Chicken

  • 2 1/2 lbs fresh or frozen boneless, skinless chicken breasts, cut into bit-sized pieces
  • 2 cups corn starch
  • 1 tsp. coarsely ground black pepper
  • 2 tsp. salt
  • 1 15-oz bottle Iron Chef General Tso’s Sauce and Glaze (this yummy sauce is what makes it “almost” homemade and VERY easy!)
  • 1/4  cup oil
  • 1/2 cup chopped green onions

Directions:

  • Mix corn starch, salt, and pepper in a gallon-sized Ziploc Bag
  • Add chicken to corn starch mixture and shake to coat well.
  • Heat oil in a stir-fry skillet.
  • Add corn starch coated chicken, and fry 3-4 minutes until lightly browned and crisp.
  • Pour entire contents of skillet into crockpot.
  • Add bottle of sauce.
  • Cook on LOW for 4 hours
  • Add green onions
  • Serve with steamed Jasmine rice

Enjoy!

Cheers & Hugs,
Jodi

Crockpot Chicken Philly Cheesesteak Sandwiches

chicken philly cheesesteak 2

Last week, I made some yummy chicken sandwiches: Chicken Philly Cheese Steaks, which were easy peasy and full of flavor.

Just imagine juicy, shredded chicken with ooey gooey melted cheese and sweet caramelized onions and peppers on a buttery, toasted bun.  Sound like heaven?

Crockpot meal to the rescue!

If you’re looking for an easy, satisfying dinner, lunch, picnic or party pleaser, look no further, and enjoy these yummy sammies.

I know we did!  We enjoyed ours with some fresh garlic green beans and a vinaigrette-based light cole slaw.  Do I have you hungry yet?

I found a recipe I tweaked every so slightly from CinnamonSpiceandEverythingNice.com.

chicken philly cheesesteak

Crockpot Chicken Philly Cheesesteak Sandwiches


Ingredients:chicken philly cheesesteak 2

  • 1 cup chicken broth
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 1/2 tsp each onion and garlic powder
  • Olive oil for sauteing
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 2 large sweet onions, sliced
  • 2 large red or orange or yellow bell peppers sliced
  • 4 cloves garlic, minced
  • 8 buns
  • 8 slices Mozzarella or Provolone cheese (or your fave)
  • Pickled Jalapeno or Banana Peppers or Pickles to garnish
  • Hot sauce if you want to “zip” it up some more

Directions

Add the broth, mustard, Worcestershire, chili powder, cumin, onion powder, garlic powder, salt and black pepper to a crockpot set on high and whisk together.

Season the chicken with salt and pepper and place on top of sauce in the crockpot.

In a skillet, saute the onion, peppers and garlic in olive oil. Season with salt and pepper, cook, stirring occasionally for 5 – 7 minutes. Remove half the mixture and place on top of chicken in the crockpot and save the other half for serving.  You can store it in a small covered container in the refrigerator.

Cook the chicken mixture on low for 6 – 8 hours.

During the last hour shred the chicken with 2 forks right in the crockpot and let cook in the juice.

Reheat the onion, pepper and garlic mixture you set aside earlier.

Butter the insides of the buns and toast on a hot skillet until golden brown. Lay your choice of cheese down then top with chicken, some of the onion mixture and pickles or pickled peppers and hot sauce if you like.

Enjoy!

Cheers & Hugs,
Jodi