Here are the recipes I have collected so far:
Jana brought Sweet Shredded Pork (Café Rio)
3-4 pounds pork
1 small bottle taco sauce
1 Tablespoon cumin
1 cup brown sugar
1 can coke
Cover pork half way with water and cook in crock pot on high for 2 hours.
Shred the pork, removing all but ½ inch of water in the crock pot.
Return the port to the crock pot with the remaining ingredients.
Cook an additional 3 to 4 hours on low.
Serve as par of Café Rio salad or in tacos or burritos.
Kari brought Herbed Chicken and Stuffing Supper
(Betty Crocker’s Slow Cooker Cookbook)
3 pounds bone-in chicken pieces, skin removed
1 can (10 ¾ ounces) condensed cream of chicken with herbs soup
4 sweet potatoes or yams, peeled and cut into ½-inch slices
1 package (6 ounces) stuffing mix for chicken
1 ¼ cups water
¼ cup margarine or butter, melted
1 cup frozen (thawed) cut green beans
Place chicken in 5 to 6 quart slow cooker. Spoon soup over chicken. Top with sweet potatoes. Mix stuffing mix, water and margarine; spoon over sweet potatoes.
Cover and cook on low heat for 4 to 6 hours or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
Sprinkle green beans over stuffing. Cover and cook on low heat for 15 to 20 minutes or until beans are tender.
Mina brought Busy Day Crockpot Chicken and Rice
(Weight Watchers Crock Pot Recipes)
(3.5 points per serving)
1 pound boneless, skinless chicken breasts
2 cans 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 box chicken flavor Rice-A-Roni
Put chicken and soups into the crock pot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.
Lori brought Cool & Creamy Chocolate Fondue (Pampered Chef)
¾ cup semi0sweet chocolate morsels (Lori suggested milk chocolate instead)
1 container (8 ounces) frozen whipped topping, thawed
½ teaspoon cinnamon
½ teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach, or pear wedges
Place chocolate morsels and half of the whipped topping in small microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired. Mix until smooth. Cover; refrigerate at least 30 minutes.
To serve, spoon fondue into small bowl. Serve with fruit dippers.
DeeAnn brought Slow Cooker Reuben Dip (Allrecipes.com)
1 16-oz jar sauerkraut, drained
1 8-oz package cream cheese, softened
2 cups shredded Swiss cheese
2 cups cooked corned beef
¼ Thousand Island dressing
In a slow cooker, combine all the ingredients. Cover and cook on high for 45 minutes (or on low for several hours). Stir occasionally while cooking.
Serve with cocktail rye or crackers.
Debbie brought Hot Guac
and
Christine brought Chicken Fajitas(Mable Hoffman's Crockery Cookery)
1-1/2 to 2 lbs. flank or skirt steak, or boneless chicken
1 onion, thinly sliced
1 red or greeen bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 Tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced
Cut meat across the grain into 1/2-inch diagonal strips. Place in a slow cooker. Top with onion and bell pepper. In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice. Pour mixture over meat. Cover and cook on Low for 6to 7 hours or until meat is tender. Spoon several slices of meat with sauce into center of each warm tortilla. Fold over. Top with sour cream and avocado.
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