Mexican Roast

This was absolutely delicious!!  Used it for beef nachos on Superbowl Sunday, then for burritos with Kristyn's Spanish Rice the next day for lunch.  In fact, I may be headed downstairs to make another lunch of it shortly!  Seriously - SO good.  Adapted slightly from Prudence Pennywise.

1 3-pound roast, any cut
1 cup smooth salsa
1 cup beef broth
2 teaspoons minced garlic
1 large can chopped green chiles
1 lime, juiced and zested*

Throw all ingredients in your crockpot and turn it on high until fork-tender (if you run into a jam, like I did Sunday, transfer the roast and a bit of the broth into your pressure cooker and cook at the 2nd red ring for about 10 minutes).  Remove roast, shred into bite-sized pieces, then return to the crockpot with juices.  Let sit until ready to serve.  (Ideas include nachos, burritos, enchiladas... the list goes on and on!)

*I didn't have a lime and it was still to-die-for-delicious.  I'm sure the addition of lime would only make it better!

Sweet and Spicy Slow Cooker Chicken

taken from Prudence Pennywise

*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.


* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Chocolate Crockpot Cake

taken from cjane's site.

1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.

Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Amazing Chicken

2 pounds boneless, skinless chicken breasts
1 package onion soup mix
1 teaspoon paprika
¼ cup cider vinegar
½ cup ketchup
¼ cup honey
1 Tablespoon lemon juice
¼ cup oil
¼ cup minced onion
½ cup apricot or peach jam

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.

Crockpot Taco Chicken

2 pounds boneless, skinless chicken breasts
2 cans diced tomatoes, undrained
1 small can diced green chiles
3 Tablespoons taco seasoning mix
1 teaspoon cumin
2 cups frozen corn
1 can black beans, drained & rinsed

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours. Shred chicken in pot.

Serve with tortillas or taco shells with assorted toppings (cheese, guacamole, sour cream, etc.)

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.

Quebecois Chicken

2 pounds boneless, skinless chicken breats
½ cup maple syrup
3 Tablespoons cider vinegar
2 garlic cloves, minced
3 Tablespoons soy sauce
1 Tablespoon ground ginger
1 teaspoon black pepper

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.

Bombay Chicken

2 pounds boneless, skinless chicken breasts
¼ cup yellow mustard
¼ cup honey, melted
2 teaspoons seasoned salt
½ teaspoon chili sauce
½ teaspoon onion powder
½ teaspoon curry powder
¼ teaspoon black pepper

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours.

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.

3 Envelope Roast

3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Pour the water into a medium-sized bowl. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Place the roast in the crockpot. Pour the water and salad dressing mixture over the roast. Cook on high for about 4 hours or on low about 8 hours.

Southwestern Chicken

1 small bag frozen corn
1 can black beans, drained and rinsed
2-3 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.