Category Archives: Slow Cooker

Mojo Pork

1 cup Mojo Criollo Marinade (we used Goya)
1 jalapeño pepper, seeded and minced
1 clove garlic, minced
2 1/2-lb boneless pork loin roast, well trimmed
2 navel oranges, peel and white pith removed, flesh cut into sections
1/2 cup thinly sliced red onion
1/4 cup chopped cilantro
Mix 3/4 cup of the marinade, the pepper and garlic in a 3 1/2-qt or larger slow-cooker. Add pork and turn to coat. (If you have time, cover and place in the refrigerator to let pork marinate for several hours, turning occasionally.)
Cover and cook on low 8 to 10 hours or until pork is tender.
About 10 minutes before serving, combine oranges, onion and remaining 1/4 cup marinade in a medium bowl. Leave at room temperature.
Transfer pork to cutting board; slice. Skim fat from top of liquid in slow-cooker. Spoon liquid over sliced pork. Stir cilantro into orange mixture; top pork with mixture.
6  Servings

Dump Swiss Steak

Very good and super easy.  My kids love this and ask for it often.
1 lb round steak (approx)
1 (15 ounce) can diced tomatoes, undrained
1/2 (1 1/4 ounce) package beef and onion soup mix (dry)
1/2 (1 1/4 ounce) package brown gravy mix (dry)
Mashed potatoes
Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag. 
Freeze at this stage, if desired. (Note: If frozen, thaw before baking).  
Transfer to baking dish, Bake covered at 350 for 1 ½ hours. Or cook on low for 4-6 hours in greased slow cooker.  
Serve over mashed potatoes.
4  Servings

Crock Pot Thai Chicken Thighs

8 boneless skinless chicken thighs
1 (16 ounce) jars cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Put all ingredients in crock pot on low for 6-8 hours.  Garnish with cilantro, scallions, and peanuts.  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
     
8  Servings

Crockpot Pulled Pork

5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper
Grease the inside of your Crockpot with cooking spray or use a Crockpot liner.  Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.
8  Servings

Cranberry-Chipotle Turkey

1 large onion, thinly sliced
2 turkey thighs (about 2 lb), skin and excess fat removed
1 can (16 oz) whole cranberry sauce
1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)
Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.  Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.  Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.
 4  Servings