Slow Cooking Thursday!

It's Thursday again. Head over HERE for more great slow cooker recipes.

Mexican Pork

1 pound boneless pork roast, cut into 1 inch pieces

1 jar (20 oz. ) salsa

1 can (4 oz.) chopped green chilies, drained

1 can (15 oz.) black beans, rinsed and drained

1 cup shredded Monterey Jack cheese, optional

1. Mix pork, salsa and chilies in slow cooker.

2. Cover and cook on low 6 to 8 hours or until pork is tender. Stir in beans. Cover and cook on low about 5 minutes or until hot. Sprinkle with cheese.

Slow Cooking Thursday!

For more great slow cooker recipes click HERE.

My recipe this week comes from the magazine "Simple & Delicious".

Thai-Style Pork

2 lbs. boneless pork chops

1/4 cup teriyaki sauce

2 T. rice wine vinegar

1 tsp. crushed red pepper flakes

1 tsp. minced garlic

1 T. cornstarch

1/4 cup cold water

1/4 cup creamy peanut butter

Hot cooked rice.

1/2 cup chopped green onions

1/2 cup dry roasted peanuts

Lime juice, optional

Place pork chops in slow cooker. Combine the teriyaki sauce, vinegar, pepper flakes, and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender. Remove pork and cut into bite-sized pieces; keep warm. Strain cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired. Makes 6 servings.

Slow Cooking Thursday!

Click HERE to check out my Halloween Giveaway!

Check out Diary of a Stay at Home Mom for more great Slow Cooking Thursday! My recipe this week is a twist on my Sweet & Spicy Pork Chops. Here's Mine:

Sweet & Spicy Pork with a Twist

1 lb pork tenderloin (or 4 pork chops)

1 bottle (12 oz) chili sauce

1 can (16 oz) jellied cranberry sauce

2 Tbsp brown sugar

5 cups enriched rice

1. Place pork in slow cooker. (I ALWAYS use a crock pot liner!)

2. In bowl, mix together chili sauce, cranberry, and brown sugar. Pour over pork.

3. Cover. Cook on high 4 to 5 hours. If using the pork tenderloin continue to cook on low an additional 3 to 4 hours. Serve pork over cooked rice.

Slow Cooking Thursday!

Well it's that time again...Slow Cooking Thursday! Check out Sandra's Blog Diary of a Stay at Home Mom for more great slow cooker recipes. I have to mention that I may be running out of slow cooker recipes. The one for this week is another one that I haven't tried yet. Here's mine:

Chicken Parmigiana

1 egg
1 cup dried bread crumbs
6 chicken breasts, skinless
1 jar (10.5 oz) pizza sauce
1/2 cup grated Parmesan cheese
6 slices mozzarella cheese

1. Beat egg in a shallow bowl. Place bread crumbs in another shallow bowl. Dip chicken breasts into egg, then dip into bread crumbs, using spoon to coat meat on all sides.

2. Saute chicken in large nonstick skillet coated with cooking spray.

3. Arrange one layer of chicken in slow cooker. Pour 1/2 of the pizza sauce on top. Add second layer of chicken. Pour remaining sauce over top. Cover.

4. Cook on low 6 to 8 hours, or until chicken is tender but not dry. Just before done, sprinkle with Parmesan cheese and add mozzarella on top, cover, and cook 15 more minutes.

Makes 6 servings.

Slow Cooking Thursday!

Slow Cooking Thursday again, WooHoo! Head on over to Diary of a Stay at Home Mom to check out more great Slow Cooking recipes! I like my recipes to have very few ingredients, here's mine:

Quickest Chicken

4 boneless, skinless chicken breasts
1 package dry Italian dressing mix
1 Cup warm water OR chicken broth

1. Place chicken in slow cooker. Sprinkle with dressing mix. Pour water over chicken.

2. Cover. Cook on low 8 to 10 hours.

Makes 4 servings

Slow Cooking Thursday!

Click on the picture above to check out more great slow cooker recipes! Here's mine:

Cheesy Chicken & Broccoli

1 Cup long grain rice

2 tsp. chicken bouillon granules

1 can (10.75 oz.) cream of mushroom soup

2 cups cooked chicken breast, cut into 1" pieces

1/4 tsp. garlic powder

1/2 tsp. salt

1 Cup shredded cheddar cheese

1 bag (10 oz) frozen broccoli, thawed

1. Combine all ingredients except broccoli in slow cooker with 3 cups water.

2. Cook on low 4 to 5 hours, or high 1 to 2 hours.

3. Stir in broccoli and cook 1 more hour.

Makes 6 servings

Slow Cooking Thursday!

Head on over HERE to check out more great slow cooking recipes! Here's mine:

Spaghetti Pork Chops

3 cans (8 oz each) tomato sauce
1 can (10 3/4 oz) condensed tomoato soup, undiluted
1 small onion, finely chopped
1 bay leaf
1 tsp. celery seed
1/2 tsp. Italian seasoning
6 pork chops (1 inch thick)
2 Tablespoons olive oil
Hot cooked spaghetti

In crock pot combine the tomato sauce, soup, onion, bay leaf, celery seed and Italian seasoning. In a large skillet, brown pork chops in oil. Add to the slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Discard bay leaf. Serve chops and sauce over spaghetti.

Makes 6 servings.

(Haven't actually tried this one yet, but it's on the menu for this weekend and sounds good!)

Slow Cooking Thursday!

Check out over here for more great Slow Cooking Thursday! Here's mine:

Homestyle Chicken

2 medium carrots, cut into 1/2" pieces
1 medium onion, halved
2 medium celery stalks, cut into 1" pieces
4 medium potatoes
3 lb. whole chicken
1 tsp. salt
1/2 tsp. freshly ground pepper
1 tsp. crushed bay leaves
1 tsp. dried basil
1 tsp. dried thyme

1. Place carrots, onion, celery, potatoes, and 1/2 cup water in slow cooker. Add whole chicken, and top with remaining ingredients.

2. Cover. Cook on low 8 to 10 hours or on high 3 1/2 to 5 hours.

Makes 5 servings

Slow Cooking Thursday!

Head over here to check out more great slow cooker recipes! Here's mine for this Thursday:

Tex-Mex Chicken

2 Cans (15 oz each) corn, drained
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Chunky Salsa
6 Boneless, Skinless Chicken Breast Halves
1 Cup Shredded Cheddar Cheese

1. Combine corn, beans, and 1/2 Cup salsa in slow cooker.
2. Top with chicken. Pour remaining salsa over chicken.
3. Cover. Cook on low 7 to 8 hours.
4. Sprinkle with cheese. Cover 5 minutes for cheese to melt.

Makes 6 servings

NOTE: The leftover sauce is perfect to serve as a dip with tortilla chips, delicious!