Slow Cooker Buffalo Chicken Dip

This dip is really good, easy to make and good for a crowd. I made this the first time for my son's class party where he needed to bring food. Then I liked it so much I made it again for just our fam. This recipe uses canned chicken, and I think this is the first time I've ever used it. It's a good use for it, I think, but one could use previously cooked "fresh" chicken, as well. I even thought about subbing white beans in for the chicken for a meatless version, but haven't tried that yet. I used a homemade ranch dressing for this (made from the dry mix). 

Slow Cooker Buffalo Chicken Dip  

adapted from Iowa Girl Eats

12.5 oz can chunk chicken breast, drained, Swanson brand recommended (I use low-sodium)
8 oz cream cheese or Neufchatel, softened to room temperature
4 oz finely shredded Colby Jack or cheddar cheese
1/2 cup Buffalo Wing Sauce, or more for additional spiciness, Sweet Baby Ray's or Franks Wing Sauce recommended
1/2 cup ranch dressing

tortilla chips, celery sticks, and carrot sticks for dippers

1. Add chicken, softened cream cheese, shredded cheese, wing sauce, and ranch dressing to a 3 quart or 6 quart crock pot.

2. Stir to combine then heat on LOW until hot, 1-1/2 — 2 hours, stirring a couple of times. If using a 6 quart crock pot, the dip will be hot in about 1-1/2 hours. Serve with dippers.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Slow Cooker Chicken Corn Chowder

This was a delicious and easy to prepare chicken corn chowder recipe. I prepped this the night before, but kept the potoates in an airtight container soaking in cold water. In the morning, I drained the potates in a strainer and just added them to the top, then plugged the crockpot in. I also just used whole, frozen chicken tender pieces and shredded them after cooking. This way I could make this on a work morning.

Slow Cooker Chicken Corn Chowder

adpated from An Edible Mosaic

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken tenders, breasts, or thighs
2 teaspoons salt
1/2 teaspoon black pepper
8 large cloves garlic crushed
1 tablespoon minced fresh thyme
1 large yellow onion chopped
1 large red bell pepper chopped
3 large stalks celery sliced
20 ounces frozen sweet corn, no need to thaw
1 1/2 pounds yellow potatoes scrubbed and cut into 1-inch cubes
1 bay leaf
4 cups chicken stock or chicken broth
1 cup heavy whipping cream
3 tablespoons cornstarch
real bacon bits, for garnish

1. Drizzle the oil across the bottom of a slow cooker. Spread out the chicken in an even layer across the bottom. Sprinkle on the salt, black pepper, garlic, and thyme. Add the following in even layers: onion, bell pepper, celery, corn, and finally the potatoes. Add the bay leaf. Pour in the chicken broth. (Don’t stir.) Cook until the chicken is fully cooked and the vegetables are tender, on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours. At the end of the cooking time, shred the chicken with two forks. 

2. Mix together the cream and cornstarch in a small bowl. If you’re cooking on LOW, stir in the cream/cornstarch mixture during the last 30 minutes of cooking. If you’re cooking on HIGH, stir in the cream/cornstarch mixture during the last 15 minutes of cooking.

3. If you want the soup even thicker, you can puree 2 cups of it in a blender and stir it back in, or simply use a potato masher to partially mash the soup when it’s done cooking. (Note that this soup will thicken more as it cools.) Serve garnished with bacon.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Pumpkin and White Bean Chicken Chili

I really enjoyed this chili, and it was easy to make in the slow cooker. I love savory pumpkin dishes, beans, and soups, so this was perfect. I also love using my slow cooker. I put this together in the insert of the crockpot the night before and stuck it in the fridge. In the morning before work, I pulled out the insert with the ingredients inside, put it into the metal part of my crockpot, plugged it in and turned it on to "Low". It was perfect that evening. 

Pumpkin and White Bean Chicken Chili

adapted from Closet Cooking

1 onion, diced
4 cloves garlic, chopped
2-4 chipotle peppers in adobo, chopped (or 1-2 tablespoons chipotle chili powder) (I used chipotle paste I bought on Amazon)
1 tablespoon smoked paprika
1 tablespoon ground cumin
1/4 teaspoon ground cinnamon (optional)
4 cups chicken broth
2 cups pumpkin puree (or 1 15 ounce can)
2 (15 ounce) cans white beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 pound boneless and skinless chicken breasts (or thighs)
1 teaspoon oregano
4 ounces cream cheese, warmed
1 tablespoon lime juice (optional)
salt and black pepper
1/4 cup fresh cilantro, chopped, plus more for serving (I didn't have this so I used fresh sage- lol)

1. Place all ingredients into the crockpot except cream cheese, lime juice, salt, pepper, and optional cilantro. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken in crockpot using two forks. Add cream cheese and let it melt. (May need to use a whisk, and you may have a few lumps remaining- it's ok.) Add lime juice, and add salt and pepper to taste. Serve with fresh cilantro, optional. 

                                                                      **This post and photos are property of http://dishingwithdish.blogspot.com**

Slow Cooker Cuban Pork

This pork was so good! We had it twice in two weeks. I just made the marinade the night before for an easier workday morning. To serve, we just used regular canned black beans and plain white rice (made in the rice cooker). You could totally use a seasoned black bean recipe and cilantro-lime rice, though. We spooned the flavorful sauce over the plain rice and beans and it was plenty of flavor for them. After shredding the pork, instead of broiling it, we sauteed it in a large non-stick skillet on the stove. It got some nice crispy edges that way. 

Slow Cooker Cuban Pork 

adapted from Valerie's Kitchen 

3-4 pound boneless pork shoulder (Boston butt roast)
2 tablespoons extra virgin olive oil, divide

3/4 bunch fresh cilantro (save some for garnish)

1 tablespoon minced garlic

½ or 1 whole jalapeño pepper, seeded and chopped into big pieces, optional

1 tablespoon cumin

1 tablespoon dried oregano

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup low-sodium chicken broth

⅓ cup orange juice

¼ cup lime juice

Optional, for serving

fresh cilantro

lime wedges

steamed white rice

black beans, warmed

1. Place the pork into the crockpot. Place all of the other ingredients (up to the optional ones) in a food processor or blender and process until smooth. Pour the mojo sauce over the pork in the slow cooker.

2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the meat is tender enough to shred with a fork. Right in the crock pot, shred the pork with 2 forks. Remove any large pieces of fat. Heat a large non-stick skillet over medium-high heat and drizzle with some olive oil. Place some pork on the skillet and sear, turning occasionally to get some crusty edges. Drizzle with the sauce from the crockpot. Remove from heat. 

3. Serve the pork with warmed black beans and and cooked white rice garnished with cilantro leaves and lime wedges, if desired. Use the remaining sauce from the crockpot to drizzle over the meat, rice and beans. Enjoy!

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Easy Slow Cooker Butter Chicken

I love this recipe. I've made it about 3 times, and am about to make it again soon. It's different from other slow cooker Indian food recipes I've made because you chop the raw chicken first, not shred it after cooking. I love the ease of those shredding recipes but I like the taste and texture of this recipe more. It's still an easy and low-work recipe. If you don't want to chop chicken, you can buy it pre-chopped in some stores. I double this recipe when I make it so we have leftovers for lunch. I don't always double the chicken, but just increase it a little bit. I also don't double the butter, but just increase it to 5 or 6 tablespoons.

Easy Slow Cooker Butter Chicken 

adapted from An Edible Mosaic

15 ounce can tomato puree
6 to 8 large cloves garlic peeled and crushed*
1 tablespoon freshly-grated ginger* (can use ginger-garlic paste in place of garlic and ginger*)
1 1/2 tablespoons coconut sugar or light brown sugar
4 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon smoked paprika 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 pounds boneless skinless chicken thighs trimmed of fat and cut into bite-sized pieces (I use chicken tenderloins or breasts)
1 large onion, finely diced (about 2 to 2 1/2 cups finely diced)
8 cardamom pods, cracked open
2 cinnamon sticks
1 bay leaf
4 tablespoons butter, cut into small pieces
1/4 teaspoon ground fenugreek optional (I used 1/2 tsp fenugreek leaves from Amazon)
1/2 cup heavy whipping cream
1 tablespoon fresh lemon juice

Optional Garnish Suggestions

Fresh cilantro leaves for garnish
Fresh lime wedges for garnish
Prepared basmati rice
Naan

1.  Add the tomato puree, garlic, ginger, coconut sugar, garam masala, salt, smoked sweet paprika, coriander, cumin, cayenne pepper, and black pepper to a slow cooker, and whisk to combine. Add the chicken, onion, cardamom pods, cinnamon sticks, and bay leaf, and stir to coat the chicken, spreading it out evenly. Scatter the butter pieces on top.

2.  Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours. At the end of cooking, stir in the fenugreek, cream, and lemon juice. Serve garnished with fresh cilantro and lime wedges, along with prepared basmati rice and/or naan if desired.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Slow Cooker Baked Beans

I loved these baked beans, and they were nice and easy to put in the slow cooker. The flavor was great with the bacon. My bean-loving kids enjoyed this. It makes a large quantity and would be great for a potluck or BBQ. 

Slow Cooker Baked Beans

adapted from Mel's Kitchen Cafe

6 slices bacon (regular or thick cut), diced
1 cup small diced onion
2 cans (15-ounces each) pinto beans
2 cans (15-ounces each) navy beans
¾ cup ketchup
⅓ cup (71 g) brown sugar
¼ cup molasses
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon or yellow mustard
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon smoked paprika

1.  In a large skillet over medium heat, cook the bacon and onion until the bacon is cooked through and starting to crisp and the onions are translucent, 5-7 minutes. Drain excess grease.

2.  Rinse and drain only two cans of the beans. Add the rinsed and drained beans to the skillet along with the two cans of undrained beans. Stir in the ketchup, brown sugar, molasses, vinegar, Worcestershire sauce, mustard, garlic powder, salt, pepper, and paprika.

3.  Transfer the beans to the insert of a 6-quart or larger slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until bubbling and slightly thickened. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.

**Oven Directions (I haven't made these in the oven btw): Preheat the oven to 350 degrees F. Transfer the baked beans to an oven-safe 9X13-inch dish and cover with foil. Bake for 1 hour. Uncover and bake for 15-20 more minutes until bubbling. Remove from the oven and let sit for 15 minutes. They'll thicken up more as they cool slightly. Season to taste with additional salt and pepper, if needed.**

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Thai Crockpot Curry Chicken

We enjoyed this red Thai curry made in the crockpot. I liked the addition of veggies that I usually don't use in curry, like cauliflower and butternut squash. (I subbed the squash for the sweet potato in this recipe.) In Italy one can buy pre-cut butternut squash rear-round, so that's what I used here. (It's labeled "zucca", or pumpkin.)

Thai Crockpot Curry Chicken   

adapted from Carlsbad Cravings 

CURRY SAUCE

1 14. oz can full-fat unsweetened coconut milk
2-4 tablespoons red curry paste depending on brand 
1 tablespoon freshly grated ginger
4-6 garlic cloves, minced
2 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
2 tablespoons less sodium soy sauce
2 tablespoon fish sauce
1 bay leaf or dried kaffir lime leaf
1 teaspoon dried basil
1/2 tsp EACH onion powder, ground coriander

CHICKEN AND VEGGIES

1 1/4 lbs. boneless, skinless chicken thighs, trimmed of fat
1 large sweet potato, peeled, chopped into 1/2-inch pieces (OR equivalent pumpkin or butternut squash)
2 cups cauliflower florets
1 bell pepper (any color), sliced

ADD LATER

1 1/2 tablespoons cornstarch
1/4 cup water
2 tablespoons lime juice
1/4 cup creamy peanut butter
2-4 teaspoons sriracha/Asian chili sauce

GARNISH (PICK YOUR FAVES)

crushed peanuts or cashews 
lime juice to taste
fresh basil
fresh cilantro

sweet Thai chili garlic sauce

1.  Add curry sauce: Lightly spray slow cooker insert with cooking spray. Add the Curry Sauce ingredients and whisk to combine. Add the chicken, cauliflower and sweet potatoes and stir to combine, making sure the chicken is submerged after stirring. You can add the bell peppers now for soft bell peppers or about ⅓ way through cooking for firmer peppers.

2.  Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is cooked through to 165 degrees F on an instant-read thermometer. (Always check for doneness on the earlier end of the cooking window, then cook on as needed.) Meanwhile, in a small bowl, whisk the cornstarch together with ¼ cup water to make a slurry. Stir into the slow cooker along with the peanut butter and lime juice. Shred the chicken right in the crockpot with 2 forks. 

3. Cook UNCOVERED on HIGH for 15-20 minutes, until the sauce thickens. Add desired amount of Asian chili sauce to taste. Adjust to taste with lime juice, soy sauce, etc. Garnish servings with optional crushed peanuts, casshews, fresh basil, cilantro, lime juice and chili sauce. Serve with rice.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Carnitas Bowls

I made this Carnitas recipe again recently, but instead of using it as a taco filling, we made Carnitas bowls with the meat, rice, sauteed veggies, pickled red onions, salsa, cilantro-lime dressing, jalapenos, and fresh cilantro. So good and flavorful! There is a lot of prep, but you can do a lot of things ahead of time. 

Carnitas Bowls 

adapted from here

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

Toppings:

Warm cooked rice

Sauteed peppers and zucchini (or fave veggies)

Fresh or jarred salsa

Cilantro-Lime Dressing (scroll down) OR sour cream

Pickled Red Onions

Pickled jalapenos

Fresh cilantro

1. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle. (If I'm feeling super lazy I skip this searing part.... because it does get seared or broiled at the end. You can choose to do this, or just dump it all in the crockpot without searing.) 

2. Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3. Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4. After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. Another way to crisp the meat up is to sear in batches in a non-stick skillet on the stove.  (Or use a counter-top griddle.) 

5. Serve warm over rice with sauteed veggies, pickled red onions, salsas/sauces, pickled jalapenos and fresh cilantro. (Or other fave toppings!)

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Cheesy Crockpot Potatoes

I enjoyed these cheesy potatoes made in the crockpot. Some of my kids, not so much. Not sure why- they're weirdos sometimes and one can never really tell why they like some foods and not others. But here we are. Anyway, these call for frozen hashbrowns, which are just small diced, raw (I think) potatoes. I was curious so I tried this recipe and liked the results. It's super easy to stir together, too. This would be a good holiday side. I made this twice. I think both times, we had it with grilled meat and a veg. 

Cheesy Crockpot Potatoes

adapted from The Kitchn

1 medium yellow onion, chopped
8 ounces sharp cheddar cheese, shredded (about 2 cups), divided
1 cup whole milk
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1 (32-ounce) bag frozen diced potatoes
Freshly ground black pepper, for serving
Chopped chives or flat-leaf parsley leaves, for serving, optional

1.  Place 1 cup whole milk, 1 cup sour cream, 3 tablespoons all-purpose flour, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a 6-quart or larger slow cooker and whisk until combined. Add 1 bag frozen diced potatoes, the diced onion, and 6 ounces of the cheese (about 1 1/2 cups) and stir to combine.

2.  Cover and cook until the potatoes are tender, stirring halfway through, about 5 to 6 hours on the LOW setting, or 3 to 4 hours on the HIGH setting. During the last 15 minutes of cooking, sprinkle evenly with the remaining 2 ounces cheese (about 1/2 cup). Cover and cook until the cheese is melted. Serve with freshly ground black pepper and chopped chives or parsley leaves.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Sweet Pulled Pork

Yum. I finally tried another Sweet Pork recipe; my first one being in 2009. I used to make that one all the time, but then stopped for some reason. I spotted this one on Carlsbad Cravings and wanted to give it a try. Like all of the recipes on that site, this is super flavorful and there is a lot involved if you want to add even more flavor (making some Cilantro-Lime Ranch), BUT, you can prep a lot ahead of time. One should make the dressing ahead of time so it thickens and becomes more flavorful. I have a good recipe for Cilantro-Lime Ranch already that goes with my old Sweet Pork recipe, but I tried this one and it was also wonderful. I used green salsa in place of the tomatillos. 

The first night, we ate the pork and sauce in tacos (1st pic). The second night, we used the leftover meat with leftover Cilantro Lime Rice in the best rice bowls I have ever had in my life. (Other pics.)  (Click on this recipe and scroll all the way to the bottom for the Cilantro Lime Rice recipe- made in a rice cooker.) We topped the bowls with the leftover Cilantro Lime Ranch (recipe below) fresh cilantro, pickled jalapenos, and sliced avocados. Omgosh- I absolutely loved this meal. It was SO GOOD. I love sweet pork tacos but maybe I'll make this again just for rice bowls. 

Note: For the enchilada sauce, I used the leftovers from this recipe. But you can use a small can. 

Sweet Pulled Pork  

adapted from Carlsbad Cravings

4-5 lbs boneless pork shoulder (pork butt) trimmed of excess fat
1 1/2 Tablespoons EACH chili powder, garlic powder
1 ½ – 2 teaspoons chipotle chili powder
1 1/2 tsp EACH salt, onion powder, smoked paprika, cumin
3/4 teaspoon pepper

SLOW COOKER PHASE 1

3/4 cup Coke, NOT diet
1/2 cup mild salsa
1/3 cup packed brown sugar
1 4 oz. can mild diced green chilies

SLOW COOKER PHASE 2

3/4 cup enchilada sauce
1/4-1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
All remaining Mixed Spices
salt to taste
Hot sauce to taste

1.  Mix all of the mixed spices together in a resealable container. Set aside. Lightly grease slow cooker with nonstick cooking spray. Set aside. Transfer pork to slow cooker. Separate out 1 ½ tablespoons spices to use after the pork is cooked. Rub all remaining spices evenly over all sides of pork (it will seem like a lot but use all of it).

2.  Add all Slow Cooker Phase 1 Ingredients to the pork. Cook on LOW for 6-8 hours or until pork is tender enough to shred. Shred pork into larger sections in crock pot and continue to cook on LOW for 30 minutes.

3.  Transfer all of the slow cooker contents to a strainer to drain off excess liquid from pork. Transfer pork to cutting board and shred into smaller pieces and discard any excess fat. Add pork back to slow cooker (along with any accumulated green chiles, etc.) then stir in all of Phase 2 ingredients starting with just 1/4 cup brown sugar. Cook another 15-30 minutes on LOW or until heated through OR just keep on the warm setting if you aren’t serving immediately. Taste and add additional brown sugar for sweeter, hot sauce for spicier or more enchilada sauce for saucier.

4.  Serve in tacos, enchiladas, burrito bowls, etc. with Cilantro Lime Dressing (recipe below) along with Cilantro Lime Rice and any toppings you desire.

Cilantro Lime Dressing

adapted from Carlsbad Cravings

1/3 cup packed cilantro
1 tomatillo, husks removed and roughly chopped (or a few TBS green salsa)
1 jalapeno deveined, seeded, roughly chopped, or some pickled slices
1garlic clove, peeled
1/2 cup real mayonnaise
1/2 cup sour cream; may sub Greek yogurt
1 1/2 teaspoons lime juice 
1 tablespoon dry ranch seasoning mix (I used Penzey's buttermilk dressing mix)
1/4 teaspoon smoked paprika optional 
Milk as needed

1.  Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Chill before serving. Dressing will thicken in the refrigerator. Keeps well for 5-7 days in the fridge. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Pumpkin Slow Cooker Steel-Cut Oatmeal

This is a good oatmeal for fall.  It's great for doing make-ahead breakfasts, too.  Just refrigerate portions in a microwabable (preferably glass) container, add a bit of milk when ready to re-heat, and warm up for a great breakfast throughout the week.  This recipe does make a lot, so it can feed quite a few people, or provide breakfast for a few days for one or two people.  

I already have a pumpkin oatmeal recipe on here, but this new one is nice because it includes a few more spices for flavor, makes a lot more, AND the most important thing- it uses the whole can of pumpkin!!  That's the best.  Oh, the original recipe is quite involved, with cooking some of the ingredients on the stove first, but I looked at that, thought that nobody has time for that, and just proceeded to dump all ingredients into the crockpot and turn it on, which worked just perfectly.  

Pumpkin Slow Cooker Steel-Cut Oatmeal

Adapted from the Kitchn

Cooking spray, olive oil, or coconut oil
1 1/2 cups steel-cut oats
1 (15-ounce) can pumpkin purée
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
4 cups water
2 cups whole milk (I use one can evaporated milk, make up the difference w/almond milk)
1/4 cup maple syrup
1 (3-inch) cinnamon stick
1 teaspoon vanilla extract
1/4 teaspoon salt

1.  Coat the bottom and sides of a 4- to 6-quart slow cooker with cooking spray, olive oil, or coconut oil.  Add all ingredients to slow cooker; stir.  Cover and cook on low for 4-5 hours (any longer than that in my slow cooker, and it would burn.)  Stir well and remove cinnamon stick.  Serve with extra milk,  maple syrup and/or cinnamon sugar, if desired.  Also makes great leftovers- just add a splash of liquid before reheating in the microwave.  I added some pepitas on top of servings for crunch, in the photos.  

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Slow Cooker Smothered Frito Taco Bowls

I really liked this recipe- I almost didn't try it because I love making homemade chili and using that for Frito Pies.  However, I usually don't serve it with lettuce, tomatoes, cilantro, etc.  I really liked the bean recipe and also adding these extras on top.  It took regular Frito Pies to a whole new level.  

Slow Cooker Smothered Frito Taco Bowls

adapted from Sweet Little Blue Bird

Beans:

1 1/2 pounds lean ground beef
1 cup chopped onion (yellow or sweet)
2 cans (16 ounces each) Bush’s Best Chili Beans (pinto beans – mild chili sauce) – do not drain
8 ounce can tomato sauce
1 can Original Rotel (10 ounce can) – do not drain 
taco seasoning packet (1 ounce)
1/2 cup water

Taco Bowl Fixings:
Fritos
Favorite taco toppings suggestions – cheddar cheese, lettuce, tomato, jalapenos, sour cream, hot sauce, avocado, fresh lime juice, fresh cilantro, etc.

1.  Brown beef and chopped onions in large skillet over medium-high heat until beef is no longer pink and onions are translucent. Add taco seasoning, 1/2 cup of water, mix well – remove from heat. *If you are using higher fat ground beef, be sure to drain excess fat before adding taco seasoning.*

2.  Spray slow cooker with non-stick cooking spray. Pour chili beans, tomato sauce and Rotel in slow cooker. Next add browned beef mixture to the slow cooker and mix well.  Cover and cook on high for 3-4 hours or on low for 5-6 hours.

3.  In individual serving bowls, add a handful of Fritos, a large spoonful of the beefy taco mixture then top with your favorite taco toppings. 

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Beef Chili

This is a great, quick and simple recipe from Penzey's for chili in the slow cooker.  I like that it uses beef stew meat instead of ground beef.  I was supposed to use a spice called Arizona Dreaming from Penzey's, but I didn't have it, so I used their Southwest Seasoning.  One could also use Taco Seasoning.  

Beef Chili
adapted from Penzey's

1 lb. beef stew meat
1 15-oz. can chili or pinto beans
1 15-oz. can black beans
1 15-oz. can diced tomatoes
1-2 Cups salsa (your favorite)
1 tsp. sugar
1-2 Tbs. Penzey's Arizona Dreaming, Southwest Seasoning, or Taco Seasoning

1. Add all ingredients to your slow cooker.  Stir to combine. Cook on low for 8 hours in the slow cooker.  Serve with sour cream, shredded cheddar and tortilla chips.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Slow Cooker Ropa Vieja

I've never had Ropa Vieja before- a well-known Cuban dish- so I don't know if this is authentic or not.  I really enjoyed the flavor of this though, and it was super easy to put together, cooking all day in the slow cooker.  We enjoyed this with rice and black beans. 

Slow Cooker Ropa Vieja
adapted from Carlsbad Cravings

3 lbs. chuck roast
2 Tablespoons oil
1 red onion sliced ¼-inch thick
1 28 oz. can crushed tomatoes
1 cup low sodium beef broth
2 Tablespoons low sodium soy sauce
1 Tablespoon apple cider vinegar
1 teaspoon liquid smoke
1 Tablespoon beef bouillon or better than bouillon
1 Tablespoon EACH dried oregano, ground cumin
1 tsp EACH smoked paprika, ground coriander, all spice
1/2 teaspoon salt
1/2-1 teaspoon ground chipotle chili pepper
6 cloves garlic minced
1 bay leaf
1 red bell pepper sliced ¼-inch thick
1 green or orange/yellow bell pepper sliced ¼-inch thick
ADD LATER
3/4 cup pimiento-stuffed Spanish olives drained and halved

1.  Heat oil in a large cast iron skillet over medium high heat. Using tongs, sear meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.  Add sliced onions to the skillet and sauté over medium-high heat for 5 m minutes; set aside (don’t add to crockpot yet).  Add crushed tomatoes through bay leaf to the crockpot and stir to combine, flipping the roast over to coat. Top beef with red onions and bell peppers.  Cover and cook on low for 8-10 hours or on high for 4-6 hours OR until roast is super tender and easily sheds with a fork.

2.  Once tender, shred roast and discard excess fat. Stir in the olives and let rest 15-30 minutes to absorb some of the juices. Taste and season with additional salt and/or ground chipotle chili pepper. Serve with rice and black beans.

 **This post and photos are property of http://dishingwithdish.blogspot.com/ **

Slow Cooker Carnitas

These were so good!  I already have two other Carnitas recipes, but I think I like this recipe the best- because it's the easiest, but still has outstanding flavor.  For my other recipes, you have to cube the raw pork butt, which is a huuuuge pain in.... the butt.  Ja ja ja!!! (Ha ha ha!!)  For this one, you cook it in the slow cooker and then shred.  I think the end results are the same- no reason to cube.  I'd use this method on my older recipes, too.  You do sear the roast first on the stove, but on one of my other recipes there was cutting + searing.  I loved the end result, but it was too hard to make regularly.  Not anymore though!

Slow Cooker Carnitas
adapted from Carlsbad Cravings

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

1.  Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle.

2.  Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3.  Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4.  After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. (If you have leftovers---- they are SO good warmed up on the stove in a non-stick skillet.  They get all crispy in places that way. I can't figure out how to broil in my Euro oven, so i actually preferred the stovetop method.)  

5.  Serve warm in tortillas, on rice, salad, etc. with favorite toppings.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **