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!
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.
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
- 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
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.
Cheers & Hugs,
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.
It seriously goes together in under 10 minutes, makes your house smell wonderful all day, and creates a dinner that tastes like you slaved.
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
- 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)
- 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.
Cheers & Hugs,
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*
- 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
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,
*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.