Slow Cooker Pork Tenderloin

A friend posted this on her Facebook profile, and I had to try it. We had a large family dinner party and a 7 lbs. pork tenderloin roast. I doubled the sauce recipe, and it turned out beautifully. The meat was tender and juicy, a feat difficult to accomplish with a pork roast.

Ingredients
2 lbs. pork tenderloin
1/4 C soy sauce
1 Tbl yellow mustard
2-3 Tbl maple syrup
2 Tbl olive oil
2 tbl diced dried onions
1-1/2 large garlic cloves, minced

Place the roast in your crockpot, fat side up.

Mix all other ingredients together.

Pour over Tenderloin in the crock pot, cover, and cook on low for 6 hours.

Enjoy!

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Crock Pot Barbecue Chicken

From the kitchen of Carol Berlin

This is a quick, easy, delicious crock pot chicken recipe that is sure to please your family. And I'd like to thank my sister, Carol, for introducing me to it. Thanks!

Ingredients:
8 chicken breasts or 10 thighs and legs chicken pieces
Lemon pepper
Your favorite barbecue sauce

Cover the bottom of your crock pot with a layer of chicken. Sprinkle liberally with lemon pepper.

Cover with barbecue sauce.

Repeat until crock pot is full, but not too full.

Cook on low for 8-9 hours or on high for 4-5 hours.

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Pulled Pork Sandwiches

Tuesdays are a little crazy at our house. My husband picks up the kids from their mom's for dinner, and because Tuesday is my really late night for teaching, starts making dinner around 6:00 or 6:30. The other day, we talked about doing more crock pot meals on Tuesdays to make it easier for everyone. My stepson immediately suggested pulled pork sandwiches. Sounded good to us.

Ingredients:
6 buns
2-3 lb. pork loin roast
16-oz. barbecue sauce
salt & pepper to taste

Put the roast in your crock pot and season with salt and pepper. Cover with barbecue sauce. Cook on low for 8 hours. Stir with fork to break up meat until it's as chunky or pulled as you want. Cook for additional 2 hours so the flavor gets all through the meat.

Serve on buns.

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Slow Cooker Taco Soup

This is a great recipe for using up canned food (if this is what you have in your food storage). Even if you don't stock these things regularly, it's still a great, hearty soup. We also added cheese, sour cream, and corn chips right before serving.

Ingredients:

1 lb. ground beef

1 onion, chopped

1 (16 oz.) can chili beans

1 (15 oz.) can kidney beans

1 (4 oz.) can green chili peppers (optional)

1 (15 oz.) can whole kernel corn

1 (8 oz.) can tomato sauce

2 (14.5 oz.) cans diced tomatoes

1 (2.25 oz.) pkg taco seasoning

2 C water

Brown meat and onions. Drain and set aside.

Put all other ingredients except the water in your crock pot. DON'T DRAIN CANNED VEGETABLES!!!!

 

Add beef and mix well.

Add the water. If you double the recipe, it will barely fit in a standard crock pot. Add water last, and decrease as necessary to fit. Cook on low for 8 hours.

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Irish Stew (crockpot style)

I came across an Irish Stew recipe in a crockpot cookbook a couple of years ago. It's one of the few recipes that I have never followed completely on the first try. In fact, I've never made it the same way twice...but no one has complained so far.  We love it with elk roast for the meat.

Here are the basics.

Ingredients:
2 lbs. stew meat

3 carrots, chopped

4 potatoes, chopped

3 tomatoes, chopped

2 large onions, chopped

1 qt. stewed tomoatoes

2 Portobello mushrooms, sliced

2 pkg dry onion soup mix

1-1/2 C water

Salt and pepper to taste

1/4 C flour for thickening, if necessary

Cut up the vegetables. Put everything except the flour in the crockpot and stir. Cover the crockpot and set crockpot to high. Allow to cook for 8-9 hours (yes, hours).

About one hour before it is finished, add as much or little flour as you want for thickening.

Serve with biscuits or homemade bread.

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Irish Stew