3 Ingredient Salsa Verde Crock Pot Chicken

You know after cooking for a while it's not hard to realize subbing a few spices can change the flavor of a dishl, you know like cilantro will be a more south of the border flavor and parsley a more Italian flavor. As we're Southwestern kids it's always in our best interest to modify for a little kick and Southwest flavor.
I've been all about the slow cooker with the busy work schedule lately. After looking at so many recipes and trying several it didn't seem too hard to sub an ingredient, ax a few, and come up with a southwestern style ridiculously easy, and we thought ridiculously yummy recipe!

You will need:

2 large chicken breasts
1 can of Herdez Salsa Verde (you could use any, we just like the kick of this one and the bottle is a little larger)
1 package of cream cheese

Place the chicken and salsa verde in the crock pot and cook for 4 hours on high or 8 hours on low. If you go the 8 hour route add a couple tsps of water to the salsa mix so it doesn't dry out.
When you're in the last 30 minutes before eating add the cream cheese. Stir before eating, this will shred your chicken into chunks as it will be very tender.

Serve on top of cooked rice. Garnish with cilantro. Don't tell your guests something this good is this easy.

Crock Pot Thai Chicken

I set a new goal this year, finishing grading within a day and get the grades entered. The result: sometimes I work a little later. That can be a problem for dinner. Crockpots luckily fix this problem. I've been on a quest to find some awesome slow cooker meals to enjoy on days I anticipate to be extra busy. Watch for several slow cooker recipes in the upcoming post!

Thai Chicken:

2 Large chicken breasts
1 cup of hot salsa
1/3 cup peanut butter
2 TBS lime juice
1 TBS Soy Sauce
1 teaspoon finely minced fresh ginger
1/2 cup chopped peanuts (we like honey roasted)
fresh cilantro to garnish
Cooked rice

Place chicken in slow cooker.  In a bowl combine salsa, pb, lime juice, soy sauce, and ginger.  Pour over chicken and cook 8 hours on low.
Serve over rice and add chopped peanuts and cilantro to the dish.

Cafe Rio Style Pork Barbacoa in the Crock Pot

We are lucky enough to live near Cafe Rio, which has to-die-for Pork Barbacoa.  We decided to try their pork recipe and make our own salads.  There are several copy cat recipes out there, most pretty good, some not so great.  But we played with all the recipes and found one we absolutely love!

Ingredients:
Pork roast (about 2 lbs)
2 cups of root beer (don't do diet you need that sugar)
2 cans of tomato sauce (8 oz each)
2 TBSP honey
1 clove of garlic minced
10 cracks of fresh ground pepper
1 1/2 cups of brown sugar
2 tsp cumin
1/4 tsp salt

Coat the pork roast with salt and pepper and cook in water overnight on low for 8 hours.  Drain all the water from the roast when finished cooking  Shred the pork in fairly thick shreds (too small makes it mushy and you can always further shred later).
In a separate bowl mix all the ingredients together.  Note the salt and pepper go in the mix too, what you used above was separate.  Pour the liquid over the shredded pork and cook on low for 4 more hours.
*If you want to do it before work and need it to sit for 8 hours in the crock pot double the liquid amounts above.

Serve over cilantro-lime rice, beans, lettuce, and a tortilla shell.  Add cheese, guac, and pico de gallo for a salad.  Or serve inside shells with rice and beans as a burrito.

Mediterranean Stuffed Chicken

4 Chicken Breasts

7 ounces feta cheese

2-3 cups chopped fresh spinach

1/2 cup sun-dried tomatoes (packed in oil, chop)

3/4 tsp. minced lemon peel

1 tsp. dried basil or oregano (I like basil)

1/2 tsp. garlic powder

Ground Pepper

1 (15 ounce) can diced tomatoes undrained

1/2 cup olives (packed in oil) (I like green)

Steps:

1. Place each chicken breast between 2 large pieces of saran wrap, and pound to be 1/4 inch thick with a mallet or skillet

2. Combine feta, spinach, sun-dried tomatoes, lemon peel, bail, garlic powder, and pepper in a bowl

3. Lay pounded chicken with smoothest side down on a work surface. Place about 2 TBS feta mix on the widest side of the chicken breast, roll tightly. Repeat with all breasts and stuffing.

4. Place rolled chicken with the seam side down in a slow cooker. Pour diced tomatoes with juice and the olives over the top.

5. Put lid on the slow cooker, cook on high for 4 hours or low for 6

Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Super Easy Crock Pot Salsa Chicken

4 Chicken Breasts

½ Cups Salsa

½ Cup Water

¼ Cup Brown Sugar

Dash of Chile Pepper

Place all ingredients in a crock pot together. Cook on low for 4 hours. Shred when cooked. Serve on rolls/buns.