Again not the best picture but I keep forgetting to take one and am happily enjoying my food and then I remember I need to take a picture! I have been trying more and more pulled pork or other meat sandwiches and I really like this one. Its super easy to put together and very yummy as well.

Source: Taste of Home Quick Cooking Cookbook 2008

Prep: 20 min Cook Time: 5hrs if roast is thawed 9hr if you use a frozen roast

• 1 boneless whole pork loin roast (2 to 3 lbs)
• 1 tbsp fajitas seasoning mix
• 1/4 tsp garlic powder
• 1/2 cup Italian salad dressing
• 1/4 cup Worcestershire sauce
• 8-10 sandwich rolls, split

Cut roast in half(if you use frozen let it cook for a few hours and then cut it); place in 5-qt. slow cooker. Sprinkle with fajitas seasoning and garlic powder. Pour salad dressing and Worcestershire sauce over meat. Cover and cook on low for 5-6hrs(or around 9 if frozen) or until tender. Remove roast; shred meat(I did it right in the slow cooker with no problems) with two forks. Return to cooking juices; heat through. Using a slotted spoon, serve pork on rolls.

Yield: 8-10 servings

This was good!! I could not find the fajitas seasoning mix for the life of me in the store for some reason so I looked up a recipe online and made my own and I will post that at some point. When I make this again I might double the salad dressing and Worcestershire sauce since the pork sucked it up once I shredded it. This is a great recipe for a day when your going to be out and about. Come home shred the meat maybe throw some fries on or have some chips or a salad. Also would be great for parties and pot lucks.

My husband loves pot roast. I tolerate it. I always seem to dry it out no matter how I cook it. So I keep trying hoping to finally find a recipe that both of us like. I think I may have found it.

Source: adapted from The Pioneer Women Cooks

Prep Time: 20 Minutes Cook Time: 10-12hrs

• 2 Tablespoons Olive Oil
• 1 whole (3 To 5 Pounds) Chuck Roast
• Salt and Pepper to taste
• 3-8 whole Carrots
• 3-6 whole potatoes
• 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
• 2 cans 14.5oz beef broth
• Thyme to Taste
• Rosemary to Taste

Cut up the carrots and potatoes. Put half the carrots and potatoes in the bottom of a 5 qt slow cooker. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to the slow cooker. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, poor the mixture over the roast in the slow cooker. Poor the two cans of beef broth over the roast. Sprinkle the thyme and rosemary over the roast. I just sprinkled a light coating but you can add more or less for your own taste. Put the rest of the carrots and potatoes on top of the roast. Cook in the slow cooker for 10-12hrs.

Yield: 4-6 servings

I used a English chuck roast and it really turned out well. My Husband is not a big fan of onions so I did not add any but if you like them cut up one or two small onions and mix in with the carrots and potatoes. If time was not short when I made this I would have made some gravy from the left over dripping. All you need to do is transfer the liquid from the slow cooker to the stove and add some flour or corn starch and thicken on high. I was very happy with this recipe. You could also not do the potatoes and then just make mashed just depends how you like your potatoes.

This recipe just sounded good to me and it did not disappoint!

Source: Best of Country Slow Cooker Recipes Cookbook

Prep time: 10 minutes Cook time: 5-6 hours

• 3/4 cup packed brown sugar
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 tbsp white wine vinegar or cider vinegar
• 3 garlic cloves, minced or 3/4 tsp minced garlic
• 1 tsp ground ginger
• 1 tsp salt
• 1/4 to 1/2 tsp crushed red pepper flakes
• 5 lbs country-style pork ribs
• 1 medium onion, sliced
• 2 tbsp sesame seeds, toasted
• 2 tbsp chopped green onions

In a large bowl, combine the first nine ingredients. Add ribs and turn to coat. Place onion in a 5-qt. slow cooker; arrange ribs on top and pour sauce over. Cover and cook for 5-6 hours or until a meat thermometer reads 160-170. Place ribs on a serving plater; sprinkle with sesame seeds and green onions.

Yield: 6 servings

Okay this recipe was good!! I think it tastes a lot like sweet and sour pork. I did not even add the sesame seeds or green onions. I served this with my mashed potatoes and a vegetable. Very easy to make and very fun to eat!

First off sorry for the lack of recipes this last week. My family has been sick.

I thought this recipe looks good so I gave it a try.

Source: Best of Country Slow Cooker Recipes Cookbook

Prep: 20 min Cook time: 4-5hrs

• 6 boneless skinless chicken breast halves
• 6 slices fully cooked ham
• 6 slices Swiss cheese
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp sage
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
• 1/2 cup chicken broth
• Chopped fresh parsley(optional)

Flatten chicken to 1/8-in thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours. Remove toothpicks. Garnish with parsley if desired.

Yield: 6 servings

I was not sure if I was going to like this recipe but I really did the flavor was great and even my husband liked it. I will be making this one again for sure.

This is a great soup! A friend of mine mentioned she was making it for supper one night a few weeks back on her blog and I asked her for the recipe. I changed a few things as I was making it but it turned out great!

Source: Friend(Thanks Liz!)

Prep Time: 20 min Cook Time: 6-7 hrs

• 1.5 lb hamburger
• 1 onion diced
• 4 ribs celery (sliced)
• 4 carrots (sliced)
• 4 medium to large potatoes peeled and cubed
• 4-5 tsp beef bouillon granules( 4-5 of the cubes crushed)
• 2 cans stewed tomatoes(cut up)
• 4 cups water
• 3/4-1 cup ketchup(to taste)
• 2 tbsp brown sugar
• 1 bag (16 oz) mixed vegetables

Brown hamburger and onion and drain. Combine all ingredients in slow cooker except for frozen mixed vegetables. I added the vegetables about 2 hours before it was done. Total cook time is 6-7 hours.

Yield: 8-10 servings

My husband devoured this soup. He had 2 helpings that night and took it for lunch the next day. I did not get a 2nd helping… He told me I could make that any time I wanted. That my friend is a 5 star rating in this house. I do not get that a lot. This makes a big batch. I started out with it in my 3 quart slow cooker and when I added the vegetables I realized I was out of room and had to move it too my 6 quart slow cooker. I would have been find if I had a 5 quart. The original recipe she gave me would have fit in my 3 quart but this one will not once you add the vegetables. If you want a smaller amount just use 1 lb of hamburger 2-3 celery and 2-3 carrots. I also added the 2nd can of tomatoes. I basically doubled it.

I enjoy eating lasagna but have never enjoyed making it. Its just a messy dish. It always seems to bubble over in the oven and well like I said just a messy dish. I have seen recipes for the slow cooker before but I was just not sold on them being as good but I am now.

Source: Best of County Slow Cooker Recipes Cookbook

Prep: 20 min Cook Time: 4-6hrs

• 1 lb ground beef
• 1 large onion chopped
• 2 garlic cloves, minced or (1/2 tsp dried minced garlic)
• 1 can (29 oz) tomato sauce
• 1 cup water
• 1 can (6 oz) tomato paste
• 1 tsp salt
• 1 tsp dried oregano
• 1 package (8oz) no-cook lasagna noodles
• 4 cups (16 oz) shredded mozzarella cheese
• 1-1/2 cups (12oz) small-curd cottage cheese
• 1/2 cup grated Parmesan cheese

In a skillet, cook beef, onion and garlic over medium heat until meat is no linger pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-qt slow cooker. Arrange a third of the noodles over sauce(break noodles if necessary).

Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low 4-6hrs or until noodles are tender.

Yield: 6-8 servings

This turned out very well. I added a little more tomato sauce and I don’t think I really needed it. I also added some extra oregano because well I have a thing for oregano.  I had some Ricotta cheese left over from another recipe so I mixed that in with the other cheeses as well. If you would like more noddles you could do a few more layers just use a little less sauce or cheese mixture per layer.  I will definitely make this again.

I have had some questions about this recipe so I wanted to share some things. No cook noodles are great! Traditional lasagna noodles require you to cook them before you make the dish. No cook noodles are great because this step is not needed you just put the noodles right into the slow cooker. They are right next to the regular noodles and are also called oven ready. Also sorry the picture is not better. I just scooped a big spoonful out of the slow cooker and plopped it on the plate so it was not the best looking(my kids where hungry :p). Another thing if you want to add a few extra layers you may want to add some extra tomato sauce(6-12oz). If you do a few extra layers you may also want to use a 6qt slow cooker as well. It may add some extra cooking time so check it around 4 hours but it may take 6 just give it a taste test to see how the noodles are cooking.

Since starting this blog I have become braver in the kitchen with trying new things and changing ingredients etc. Yesterday for supper I had planned to make a potato soup in the slow cooker. But as I was prepping for the recipe yesterday morning I started to change the recipe. About half way through cooking I was taste testing it and realized if I just added some chicken and then some noodles it would be a great chicken noodle soup. I was a bit nervous but it really is good.

Source: Abs Kitchen

Prep Time: 20 Min Cook Time: 7-8 hours

• 6 cups cubed peeled potatoes
• 6 cups water
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups thinly sliced carrots
• 1 stick of butter sliced
• 5-6 tsp chicken bouillon granules
• 2 tsp salt
• 1/2-3/4 tsp pepper
• 2-3 cups diced chicken(either cooked or raw)
• 1/2-3/4 bag of 1lb egg noodles uncooked

In a 5 or 6 qt slow cooker, combine the first 9 ingredients. If your using raw chicken add it now as well. If your using cooked chicken add it 2 hour before the end of cooking.  Cover and cook for 7-8 hours or until the vegetables are tender. Add the uncooked noodles  into the soup and let cook for 15-30 minutes more or until the noodles are tender.

Yield: 8-10 servings

I really like this recipe and will make it again. If you would like some different vegetables go for it. I really liked the potatoes in it. I was not sure if I would but the flavor was really good.

Well dinner turned out really good last night. This is really simple and fast.

Source: Ab’s Kitchen

• 3-4lb chicken cut up (you could do thighs, drumsticks or even a whole chicken if you want too)
• Barbecue sauce of your choice

I put the chicken into the slow cooker frozen.  I have been having more luck with chicken that way but you could thaw it if you want but the cook time will be more like 3-4 hrs not 6-8 hrs. I did stir the chicken after a few hours of cooking to make sure it cooked evenly.  Then dump enough barbecue sauce over the chicken to cover it. Cook on low for 6-8 hrs. Its always good if you can to give it a quick stir half way through but not required.

Yield: 4 Servings

The chicken fell off the bone and it tasted so good.

What have you thrown together in your slow cooker on a whim?

This is another recipe that is a favorite of mine at holiday meals. I make it now almost every time I make mashed potatoes. Its also another one I had to think about how much of what I was using so I could write it down here.

Source: Family

Prep time: 20 min Cook time: 45 min

• 10-12 medium size russet potatoes
• 1-1/2 to 2 cups sour cream
• 8 oz cream cheese softened
• 1-2 tsp salt
• 1/2 -1 tsp pepper
• 1/2 tsp paprika

Peal potatoes; cut potatoes into quarters. Cook potatoes in water for 15-20 minutes or till potatoes or tender. Drain and mash. Add sour cream, and cream cheese mix well. Add salt and pepper. Put mashed potatoes into a greased cooking dish and sprinkle paprika on top. Cook at 350 degrees for 30 minutes.

Yields: 6 servings

Baking the mash potatoes brings out the flavor of this dish. I always use my kitchen aid mixture to mash and mix this as well. You can also make this dish in the slow cooker. Just cook on low for 1-2hrs.