Green Chili Chicken Enchilada Soup (Slow Cooker)

(Photo coming soon)

This tortilla soup version is super light and tasty. Enjoy! Serves 6.

Green Chili Chicken Enchilada Soup (slow cooker)

4 chicken breasts
4 c chicken broth
2-15 oz cans mild green green enchilada sauce
2-4 oz cans diced green chilies
1-15 oz can great northern beans, or other white beans
2/3 c water
2 Tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 c froze corn
8 oz cream cheese
salt and pepper, to taste
tortilla chips

1. Place chicken breasts, broth, enchilada sauce, green chilies, water, cumin, onion powder and garlic powder in slow cooker. Cook on HIGH 3 hours.
2. Shred chicken. Add corn and cream cheese; cook 1/2 hour more. Add salt and pepper to taste.
3. Crush tortilla chips on bottom of each bowl. Pour soup on top. Serve warm.

Red Chili Sauce Pork

This is delicious pulled pork for enchiladas, tamales, burritos, tacos, or whatever any dish you use Mexican style pork! I used it in tamales and it was so delicious my picky kids even loved it. And it's super easy. Enjoy!

Red Chili Sauce Pork

1 1/2 lb. pork shoulder or butt 

1 28-oz can red enchilada sauce 

1 bay leaf 

1/2 tsp salt 

1/2 tsp onion salt 

1 tsp dried oregano 

1 tsp cumin 

1/2 tsp pepper 

1 clove garlic, minced 

 1. Mix enchilada sauce, bay leaf, salt, onion salt, oregano, cumin, pepper, and garlic in slow cooker. Add roast, turning to coat. 

2. Cook on low 8 hours, or until meat pulls apart easily with a fork.

3. Shred pork and mix in with sauce. Serve immediately.

Creamy Slow Cooker White Chicken Chili

My friends made this at our church's chili cook off and she won 3rd place. The fact that she placed at all among the "real" red chili dishes is a miracle. This is SO delicious. I'll make White Chili when I'm watching calories, but this when I want an amazing chili. My kids get so excited when they see it on the table. Serves 6.

Creamy Slow Cooker OR Instant Pot White Chicken Chili

1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
24 oz chicken broth, or 3 c water w/3 tsp chicken bouillon
*1-2 15 oz cans great Northern beans, drained and rinsed
1-15 oz navy beans, drained and rinsed
2-4 oz cans diced green chilies
1-15 oz can whole kernel corn, drained
1 tsp salt
1/2 tsp black pepper
2 tsp cumin
3/4 tsp oregano
*1/4-1/2 tsp chili powder
1/4 tsp cayenne powder
small handful of fresh cilantro, chopped
4 oz reduced fat cream cheese, softened
1/4 c half and half, or whole milk

Optional Toppings:
sliced jalapenos
sliced avocados
sour cream
minced fresh cilantro
tortilla chips
shredded cheese

SLOW COOKER:
1. Add chicken breasts to bottom of slow cooker. Top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. To with diced onion, minced garlic, beans, green chilies, corn, chicken broth or water with bouillon, and cilantro, Stir.
3. CROCK POT: Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
INSTANT POT: turn Instant Pot to Chili/Beans setting and place lid on pot. Cook for 20 minutes. Quick release or natural release, depending on time you have.
4. Shred chicken. Add cream cheese, half and half or milk, and stir.
5. SLOW COOKER: Cover and cook in HIGH another 15 minutes, or until broth is creamy and thickens slightly.
INSTANT POT: push Saute button, cook 20 minutes, or until broth is creamy and thickens slightly
6. Stir well and serve with desired toppings.

* I'm careful with the spices as my younger children don't like them. It's best to add less and add more later to avoid too much spiciness for sensitive stomachs.

Country Style Chicken and Biscuits

So I have an easy crock pot chicken and biscuits but this is for those times you want to make it fancy-like. It takes time, but if you have a whole chicken lying around and want to make a super hearty comfort meal, this is a winner! My kids love it, especially the biscuits. Bake an extra sheet of them, if necessary for dipping! Serves 8.

Country Style Chicken and Biscuits

1 4-lb whole chicken
8 c water
1 large bay leaf
1 whole clove
4 cloves garlic, peeled

1/2 c butter
3 carrots, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
1 large onion, cut into 1/2-inch pieces
8-12 mushrooms, quartered
2 tsp salt
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp paprika
1/2 c flour
1/2 c milk
3  Tbsp fresh tarragon, or 2 tsp dried
2 Tbsp fresh rosemary, or 1 1/2 tsp dried
1 10-oz can refrigerated biscuits

1. Place chicken in large 9-qt stock pot. Pour in water and add bay leaf and clove. Bring to simmer over medium-low heat. As foam rises,skim and discard with ladle. Ad peeled garlic cloves and simmer on low for 1 hour.
2. Remove chicken from pot and let cool a few minutes. When cool enough to handle, remove all meat from bones; set chicken meat aside. Pour stock into a bowl and set aside.
3. In a large Dutch oven, melt butter over medium heat. Add carrots, celery, onions and mushrooms until start to become tender, 5 to 10 minutes. Season with salt, white pepper, cayenne pepper, ground black pepper and paprika. Mix in flour, stirring to coat vegetables, about 5 minutes. Stir in half the reserved stock to form a thick sauce. Stir in the remaining stock until sauce is smooth. Reduce heat to a simmer and cook uncovered 45 minutes.
4. Preheat oven to 400 degrees.
5. Stir milk into sauce. Gently mix in reserved chicken, tarragon and rosemary. Bring stew back to a simmer for 10 minutes. Open can of biscuits and cut each biscuit into quarters; place pieces on top of stew. Cover Dutch oven and cook until biscuits are cooked through, about 15 minutes.

Slow Cooked Baked Potato Soup

My husband flew me home to CA for Christmas (brownie points!) and after a long flight home which didn't allow me to eat lunch, he had THIS in the slow cooker at home (double brownie points!!). SO tasty, so hearty and warm and filling. You could prepare this without meat as is, or cook with sausage (sweet Italian would be ideal). Hubby used bratwurst and it was so good! Looks like he got it off of 12Tomatoes website. Serve with crusty bread. Makes 6 servings.

Slow Cooked Baked Potato Soup

1-32 oz bag frozen hash brown potatoes
4 c chicken broth
1-10 oz can cream of chicken soup
1-8 oz package cream cheese, softened
1 1/2 c grated cheddar cheese
1/2 tsp fresh rosemary, minced, or 1/8 tsp dried
salt and pepper to taste, if needed

1. Combine ingredients in slow cooker. Cover and cook in HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
2. Taste and adjust seasoning, if necessary. Serve hot and enjoy!

Slow Cooker OR Instant Pot Zuppa Toscana

I've heard about this soup for years, people ranting and raving about how good it is. It's a soup! How good can it be?
SO good! Serve with bread for dipping. Yum, yum, yum. I got the slow cooker version from Heather Stalzer and, since I hadn't started it soon enough, I varied it for the Instant Pot (my new...glorious...wonderful...love-of-my-kitchen Instant Pot). Serves 6.

Slow Cooker OR Instant Pot Zuppa Toscana

1 lb pork sausage
1 large onion, chopped
2 Tbsp minced garlic, about 4 cloves
4 large potatoes, washed and chopped
1/2 tsp salt
1/4 tsp ground black pepper
1 pinch red pepper flakes, according to taste
32-oz chicken broth, or 4 c water with 4 tsp chicken boullion
1 c heavy whipping cream*
1 bunch kale, washed, stems removed and leaves torn into bite-sized pieces**, or fresh spinach***
1/2 c shredded Parmesan cheese, optional

Slow Cooker:
1. Heat large skillet over medium-high heat. Cook and break apart sausage until browned and crumbly, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Turn off burner. Drain any remaining grease.
2. Place potatoes in slow cooker. Add cooked sausage mixture, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water just to completely cover potatoes. Stir soup gently. 

3. Cover and cook on low until potatoes are fork-tender, 5 to 6 hours. Stir in heavy cream and chopped kale** or spinach***. Cook on High until flavors are incorporated, about 30 minutes. Garnish with Parmesan cheese.

Instant Pot:
1. Press 'Saute’  and add sausage; stir and break apart until browned and crumbled, 5 to 7 minutes. Add onion and garlic; saute until onion is translucent, 3 to 5 minutes. Drain any remaining grease. Press 'Cancel'.
2. Place in potatoes, salt, pepper, and red pepper flakes. Pour chicken broth on top and add up to 2 cups water, just until potatoes are covered. Stir soup gently. Lock on the lid and press 'Pressure Cook' for 10 minutes. Once it's finished, quick release the pressure (see manual).
3. Stir in heavy cream and chopped kale*. Lock on the lid and press saute until 'More' is lit. Let cook 5 minutes and quick release. Garnish with Parmesan cheese.

* If I forget heavy cream, while the soup is cooking in step 2, I make a roux: melt 3 Tbsp butter in small saucepan over medium-low heat. Whisk in 3 Tbsp flour. Slowly pour 3/4 c milk, whisking as you pour, so lumps won't form. Keep whisking until it begins to thicken. Turn burner off and wait for step 2 to be complete. Use in place of whipping cream in step 3.

**If using curly leaf kale, add 30-60 minutes, until soft, before serving as it tends to be chewier and needs longer to cook.
***If using spinach leaves, wait to add just before serving.

Slow Cooked Sweet Potato and Cauliflower Soup

I had a giant sweet potato and 3/4 head of cauliflower to use up and found this recipe. I'm lessening the meat in our diet and this is a wonderful, tasty recipe! The kids really liked it but I made it too spicy. Oops. They still ate it but I think they'll eat any soup to get more homemade bread. :) You can top with things such as shredded cheese, crumbled bacon, chopped green onions, croutons, hot sauce (for added kick) and additional salt and pepper. I got this recipe from Jenn on peasandcrayons.com. Serve with your favorite bread. Makes 4 hearty servings.

Slow Cooked Sweet Potato and Cauliflower Soup

1 lb fresh cauliflower, roughly chopped
1 lb sweet potato, peeled and cubed
2 c broth of your choice, though I used chicken
1 small onion, peeled and chopped
2 stalks green onion
2 cloves garlic, peeled
1/2 tsp dried thyme leaves
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp black pepper
1 c milk
2 oz cream cheese

1. Set the slow cooker to high and add cauliflower, sweet potato, broth, onion, green onion, garlic, thyme, paprika, red pepper flakes, salt and pepper. Cook and cover 4-5 hours.
2. Once veggies are super tender (a fork slides right through the thickest center), turn off the slow cooker and add milk and cream cheese. Blend to your taste. I pulsed for one second in my Blendtec and that was plenty--I like a bit of texture in my soup.
3. Serve immediately with toppings. Enjoy!

Funeral Potatoes aka Cheesy Potato Casserole

This has always been one of my favorite dishes growing up. We usually had it with steak or ham, steamed veggies and salad. mmmm....Funny it's taken me this long to figure out how to replicate Mom's recipe. It's a comfort meal side dish, often served at funerals (hence its name) but you don't have to wait for someone to die before you make it. You can put the casserole together early, cover and refrigerate, and add 10 to 15 min to bake time. You could add diced ham or chopped chicken to make it a full, heartier meal. Makes 10 servings.

Funeral Potatoes aka Cheesy Potato Casserole

1 2-lb bag frozen shredded potatoes
3 Tbsp butter, melted
2 c sour cream
1 can cream of chicken soup
1/2 tsp salt
1 tsp onion powder
2 c shredded cheese
2 c Corn Flakes cereal, crushed
2 Tbsp butter, melted

1. Preheat oven to 350 degrees. Lightly grease 9x13" baking dish; set aside.
2. In medium bowl, mix melted butter, sour cream, cream of chicken soup, salt, onion powder and shredded cheese until well combined. Stir in frozen potatoes until well mixed. Spread mixture on bottom of prepared 9x13 pan.
3. Mix crushed Corn Flakes and melted butter. Spread evenly over top of casserole. Bake, uncovered, 40 to 50 minutes, or until potatoes in center of casserole are cooked through.

SLOW COOKER

Follow recipe, except replace 9x13" dish with slow cooker pot. Place large paper towel under the lid of the slow cooker, cover and cook on HIGH heat for 4 hours.

Slow Cooked Kalua Pig

I have been to Hawai'i a handful of times and each time I hit a luau just for the delicious kalua pig (a pig they cover in banana leaves and slow cook underground). YUM. This is delicious and done at home in the slow cooker. Not exactly the same thing, but good enough for this mainlander. :) Super easy, super awesome. I served with long rice and fresh pineapple and my husband and kids RAVED. Serves 12.

Slow Cooked Kalua Pig

1 6-lb pork butt or shoulder roast
1 1/2 Tbsp salt*
1 Tbsp liquid smoke flavoring
1 banana, optional

1. Pierce pork all over with carving fork. Rub salt then liquid smoke over the meat. Place roast in slow cooker. Wash banana ad cut in half lengthwise (WHILE IN THE PEEL), if using. Place both halves (banana is still in peel, mind you), banana side down, on top of roast.
2. Cover and cook on low for 16 to 20 hours, turning once during cooking time.
3. An hour before serving, remove banana; discard. Shred meat and continue to cook on low. Serve warm.

* You can spend money on Hawai'ian black salt but I don't know that there's enough difference for the price.

Slow Cooked Chicken and Dumplings

So yummy, so easy. I CRAVE and make this all the time! Especially on cold days. It fills in all the cracks and crevices. My boys love the dumplings. Serves 4-6.

Slow Cooked Chicken and Dumplings

Ingredients:

3 boneless, skinless chicken breasts*
2 10.75-oz cans cream of chicken soup, plus 2 cans water
1/2 tsp ground black pepper
1 onion, finely chopped
2 celery sticks, diced
1/2 c mushrooms, diced
2 Tbsp butter
2 10-oz refrigerator biscuits

1. Add ingredients to slow cooker except refrigerator biscuits. Cover and cook on Low 6 to 8 hours or on High 4 to 6 hours.
2. Last hour of cooking, shred chicken breasts. Remove biscuits from canister and cut each one into quarters. Drop on top of soup. Cover and cook last hour. Serve warm.

* You could cut the chicken into bite size pieces before adding to slow cooker to avoid shredding later.

Italian Beef Sandwiches

I'm drooling at the thought of these delicious sandwiches. So easy, so tender, so savory. I'm not even a sandwich person but I love me a good hot sandwich. My husband and kids LOVED these. I used leftover meat to make beef enchiladas and they were phenomenal! Serve with a fresh garden salad or green steamed veggie. Serves 8 +.

Italian Beef Sandwiches

Ingredients:

2 1/2 - 5 lb beef chuck roast
3 c beef broth
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion powder
1 tsp dried parsley
1 tsp garlic salt
1 bay leaf
1 7-oz package dry Italian-style salad dressing mix

package hogie type buns
sliced cheese of your choice
additional topping options: sautéed mushrooms, sliced onion, sliced pepperoncini, sliced bell peppers

Directions:

1. Place roast in slow cooker. Bring water and seasonings to a boil in large sauce pan, mixing well. Pour juice over roast. Cover and cook on Low for 10 to 12 hours, or on High 4 to 6 hours. An hour or so before completion, remove bay leaf and shred meat.
2. Place sliced cheese on one side of  hogie buns and place under pm broiler, open-faced, until browned and cheese is melted (you could butter the other side of the bread before broiling). Heap shredded beef and any additional toppings on each bun. Use juices to dip. mmmmmmm....and enjoy!

Puerto Rican Shredded Pork

I found this beauty in one of my issues of Better Homes and Gardens. It didn't smell great (oj with pork?) but it was soooooo delicious as taco meat! I sprinkled cheese on a couple corn tortillas, added some meat and microwaved 30 seconds to melt the cheese and soften the tortillas (I would've spread some refried beans first if I had some). Then topped with sour cream and salsa or pico de gallo. mmmmmmmm...drooling here. Serves 4-6.

Puerto Rican Shredded Pork

2-3 lb pork boneless sirloin roast, trimmed and tied with twine if necessary
1 Tbsp olive oil
4-5 cloves garlic, minced
1 Tbsp cumin
1/2 Tbsp coarse salt
1 tsp dried oregano
4 oranges, juiced or 1 c orange juice
4 limes, juiced or 1/2 c lime juice

1. Cut 4-5 holes in pork with sharp knife; stuff with half the crushed garlic. Warm oil in large skillet over medium-high heat. Add pork and brown on all sides, 6-8 minutes. Place in slow cooker, upside down (sounds weird but trust me here).
2. Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined. Pour liquid mixture over pork and let marinade 10 minutes. Flip roast over. Cook 8 hours on low.
3. Remove pork from slow cooker; set aside. Remove 1 cup liquid; set aside then pour remaining liquid down the drain. Return pork and 1 c liquid, shred pork and continue to cook 20 to 30 minutes longer. Just enough time to set the table and get your fixings ready.

Serve in lettuce wraps or corn tortillas. Top with pico de gallo, chopped cilantro and avocado.

Chili

UPDATED 2020 I've never been keen on chili and have searched high and low for a great recipe. Wala! My family LOVES this one. Instructions are for slow cooker or Instant Pot, but it could be made in a soup pot, as well, simmered with lid on for 5 hours. Perfect with cornbread. Serves 8-10.

Chili

2 tsp olive oil
1-2 lbs ground beef
1 onion, finely diced
3 cloves garlic, minced
1-4 oz can chopped green chilies
2-14 oz can crushed tomatoes
3-8 oz can tomato sauce
3/4 c beef broth, or 3/4 c water + 3/4 tsp beef bouillon
1-3 tsp chili powder
2 tsp ground cumin
2 tsp smoked paprika
2 tsp cocoa powder
1 tsp sugar
1 1/2 tsp salt
3/4 tsp pepper
1-15 oz can kidney beans, drained and rinsed
1-15 oz cans pinto beans, drained and rinsed

1-15 oz can black beans, drained and rinsed

Optional toppings (I have to use them all, so good):
dollop sour cream
shredded cheese
tortilla chips

SLOW COOKER:
1. Heat oil in large skillet. Cook ground beef in oil until no longer pink. Add onion and cook 3 minutes more, or until onions are softened.
2. Mix beef and onion mixture with remaining ingredients in slow cooker. Cover and cook 5-6 hours on high or 6-8 hours on low. Serve warm with desired toppings.
INSTANT POT:
1. Turn Instant Pot to "Saute," then select More until its at hottest temperature. Add oil; once heated, cook meat until browned. Add onion until translucent, about 3 minutes.
2. Add remaining ingredients to Instant Pot; stir. Press "Chili/Beans" setting and secure lid. Cook 20 minutes. Release pressure manually or let release naturally. Serve warm with desired toppings.

Slow Cooker Beef, Mushroom and Barley Soup

This is a really good and hearty stew. My husband loved it!, and I love being able to throw dinner in the crock pot. I tweaked a recipe from pecagirl27. You can add celery or anything else your heart could desire. Just note that leftovers are super gelatinous so add water or beef broth before reheating. Perfect for a cool evening. Serve with warm, crusty bread or cornbread. Serves 6-8.

Slow Cooker Beef, Mushroom and Barley Soup

8 c beef broth, or 8 c water and 8 tsp beef bouillon*
1 8-oz can tomato sauce
1 c water
1/2 onion, diced
1 c carrots, diced
2 medium potatoes, pealed and diced
3/4 c barley
1 6-oz package fresh mushrooms, sliced
4 cloves garlic, minced
1 1/2 - 2 lb beef sirloin, cubed
garlic salt, to taste
salt and ground pepper, to taste
2 bay leaves

1. Stir broth, tomato sauce, water, onion, carrots, potatoes, barley, mushrooms and garlic in slow cooker.
2. Season beef chunks with garlic salt, salt and pepper. Add to slow cooker. Add bay leaves.
3. Cover and cook on Low 6 hours, or until meat is tender and stew thickens. Remove bay leaves and serve.

* I used Beef flavored Better Than Bouillon and it was great

Filipino Chicken Adobo

My husband lived in the Philippines for about 2 years and many of their dishes, but this is one that has always stood out. He said this was pretty darn close to the real thing. It was delicious! Even the little ones loved it. You can substitute balsamic vinegar for the rice vinegar; it gives the sauce more zip. Serve over hot rice--cover with the juice for super savory deliciousness! Serves 4.

Filipino Chicken Adobo

3 large potatoes, pealed and cubed
1/2 c low sodium soy sauce
1/2 c rice vinegar
1/2 c water
1 bay leaf
8-10 whole black peppercorns
2 Tbsp fresh chopped parsley, or 1 tsp dried
1/8 tsp ground cinnamon or 1 cinnamon stick, optional

1 Tbsp olive oil
5 chicken drumsticks and/or thighs
1/2 onion, chopped
1 Tbsp garlic, minced


Slow Cooker Method:
1. Add potatoes, soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon (if using) to slow cooker and mix well; set aside.
2. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking and add skillet contents to slow cooker, making sure chicken is buried in between the potatoes and will get plenty of juice. Pierce chicken pieces with fork, a couple times each.
3. Cover and cook on low 6 to 8 hours or 4 hours on high. Remove cinnamon stick, if using, before serving.

Stove Top Method:
1. Place potatoes in medium sauce pan, cover 1 to 2 inches in water, and boil until knife or fork enters center of one easily; drain and set aside.
2. Meanwhile, mix soy sauce, vinegar, water, bay leaf, peppercorns, parsley and cinnamon in small bowl; set aside.
3. Heat oil in large skillet over medium heat. Add chicken and onion and cook until chicken is golden brown, about 5 minutes each side. Add garlic last 30 seconds of cooking.
4. Pour juice mixture (step 2) over chicken and bring to a boil (keeping heat at medium). Reduce heat to medium-low and simmer 45 minutes, or until chicken is cooked through. Remove cinnamon stick, if using.

Japanese Glazed Chicken

This was goo-ood. It went perfectly with coconut rice, though any rice would do. This is from a Japanese exchange student, so it's the real thing. It's easy and has a delicious flavor. Makes 8 drumsticks and/or thighs. Enjoy!

Japanese Glazed Chicken

8 chicken drumsticks and/or thighs
1 c water
1/2 c balsamic vinegar
1/3 c low sodium soy sauce
2 1/2 Tbsp sugar
1 garlic clove, minced
1 small hot chili pepper or jalapeño pepper, slit open and seeds removed

Slow Cooker Version:
Place ingredients in a slow cooker and cook on low for about 4 hours. Remove chicken from bone (falls right off) and serve with juices over top (over rice, too!).

Stove Top Directions:
1. Place all ingredients in large skillet over med-high heat and bring to a boil; reduce heat to medium and simmer 20 minutes, removing any scum that rises to the surface. Turn chicken frequently, until liquid has been reduced and turned into a sticky glaze and chicken is no longer pink.
2. Remove hot pepper from sauce and serve warm.

Slow Cooked Carnitas

This meat was so good. SO good. My husband made noises and raved through the whole meal. I served them on corn tortillas with a diced sweet onion, diced cilantro, and lime juice mixture. DELISH! I used a Boston butt roast, which is awesome because it's tender and falls apart easily. You could serve this with burritos, tamales, tortas, by itself...served with guacamole, salsa, refried beans, lime juice...OR add your favorite barbecue sauce and serve on buns. The possibilities are endless! The leftovers are still amazing. You won't be disappointed. Serves 8.

Slow Cooked Carnitas

1 1/2 tsp salt
2 tsp garlic powder
2 tsp ground cumin
1 tsp dried oregano flakes
1 tsp ground coriander
1/8 tsp ground cinnamon
1 4-lb boneless pork shoulder roast
2 bay leaves
2 c chicken broth

1. In a medium bowl, add salt, garlic powder, cumin, oregano, coriander and cinnamon; mix well. Stab pork with fork or sharp knife, making various punctures throughout all sides. Coat pork with spice mixture, patting it on well.
2. Place bay leaves on bottom of slow cooker. Place pork roast on top, sprinkling any remaining seasoning mixture on top. Pour chicken broth around sides of pork, trying not to rinse off any spices.
3. Cover and cook on Low 8 to 12 hours. Remove from pot and shred with forks. Use meat juice to keep meat moist as needed. Serve immediately.

Tangy Slow Cooker Pork Roast

I love slow cooked meals on Sundays. We're gone all afternoon, and nothing is better than coming home to such a heavenly aroma. This roast is full of flavor and will not disappoint. Serve over a bed of rice (I added a tsp of chicken bullion powder per cup of water to add flavor to rice and it was amazing) or a bed of buttered noodles. I like to add my favorite bbque sauce to the leftovers, heated it up, and served on homemade buns. It makes DELICIOUS pork sandwiches. My kids loved the meat! Mmmm....Serves 6.

Tangy Slow Cooker Pork Roast

1 medium onion, sliced
1 2 1/2-lb boneless pork loin roast
1 c hot water
1/4 c sugar
4 Tbsp red wine vinegar
3 Tbsp soy sauce
2 Tbsp ketchup
1 tsp black pepper
1 tsp salt
4 cloves garlic, minced
1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over bottom of slow cooker. Place the roast on top; cut 5 to 10 slits on top of roast to allow flavor to seep in.
2. In medium mixing bowl, combine water, sugar vinegar, soy sauce, ketchup, pepper, salt, garlic, and hot sauce. Pour mixture over roast.
3. Cover pot and cook on Low 6 to 8 hours, or on High 3 to 4 hours.

Slow Cooker Creamy Chicken and Red Potatoes

If found a recipe online and tweaked it. I do love tweaking. :) This dish doesn't look pretty, but my kids LOVED it. My husband and I went back for seconds. It's filling with a smooth, soft flavor that sticks to the ribs. Serves 4. Serve with a green salad or steamed vegetable.

Slow Cooker Creamy Chicken and Red Potatoes

2 lb red potatoes, cut into cubes
1 c chicken broth
8 oz Neufchatel cheese, or 1/3 less fat cream cheese
3 Tbsp fresh chives, diced
1 tsp garlic salt
1 10-oz can cream of potato soup
1 envelope Ranch-style dressing mix
1 lb chicken breasts (2 breasts), cut into strips

Garlic salt and pepper for seasoning, optional

1. Place potatoes in slow cooker. Cover with chicken broth.
2. In medium bowl, beat together cheese, chives, garlic salt, soup, and Ranch dressing. Stir in chicken strips and spread over potatoes.
3. Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 2-3 hours, again after 5-6 hours, and before serving. Season with garlic salt and/or pepper, if desired for flavor.

Tamara's Texano Burrito

While we lived in UT, we'd go to a place called "Beto's" and get these amazing Texano Burritos. They were so delicious I'd crave them fortnightly. ;) This is my representation, though much smaller than what you'd get at a restaurant (anyone know where to buy such HUGE tortillas?). You could overlap two larger wraps, as well, but then you'll need more guts. Even my kids like a mini-burrito. The thinner/chewier the tortilla you use, the tastier the chicken, the fattier the sour cream, the better the burrito. It's yummy cheesy, potatoey, chickeny goodness wrapped in a chewy tortilla. mmmmmmm. Makes 4.

Tamara's Texano Burrito (te-ha-no)

1 1/2 lb boneless, skinless chicken breasts (3 good sized breasts)*
2 c salsa
1 large potatoes, washed and chopped into 1/2" piece
1/2 c sour cream
1-2 c shredded cheese
Salt and pepper, to taste
4 large flour tortillas or wraps**

1.  Place chicken breasts in a slow cooker; cover with salsa and cook on low heat for 6 to 8 hours or high heat 4 hours.
2. Shred cooked chicken and keep warm, reserving chicken-salsa juices.
3. Cover potatoes with water in medium sauce pan and bring to a boil. Boil until fork tender, about 10 minutes. Drain water and set aside. (OR pressure cook whole, pealed potatoes in instant pot for 10 min; chop.)
2. Preheat oven to 265 degrees. Spray 7x11" glass baking dish; set aside.
3. Set tortillas in prepared dish, folded in half and side-by-side. Spoon 1/4 of the shredded chicken straight out of the slow cooker, 1/4 of the chopped potatoes, 1/4-1/2 c shredded cheese, and 2 Tbsp sour cream on each. Spoon 1/4 c chicken-salsa juice inside each tortilla, salt and pepper to taste; roll up each. Bake, covered, in preheated oven until heated through, 30-45 minutes.

* You could also use rotisserie chicken heated in salsa.
** I LOVE La Tortilla Factory wraps (olive oil). They are so more pricey, but so delicious, and full of protein and fiber. Amazing!