Asian Fusion Slow-Cooker Pulled Pork Tacos

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  • Wash, pat dry and trim excess fat from:4 lb pork loin roast
  • Place roast in a slow cooker and add:
  • 1 onion , sliced
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 1 tsp ginger, fresh , grated
  • 3 garlic cloves , crushed
  • 1 cup water
  • Cover and cook on high heat for 6 hours.
  • When roast is done, remove from the slow-cooker and shred the meat using two forks. Return the meat to the juice in the pot.
  • To make the sauce, heat a small saucepan over medium heat and whisk together:
  • 1/4 cup honey
  • 1/4 cup hoisin sauce
  • 1/4 cup soy sauce
  • 2 TBS cider vinegar
  • 2 TBS brown sugar, light
  • 2 TBS white wine
  • 2 tsp sesame oil
  • 2 tsp ginger, fresh , grated
  • 2 garlic cloves , crushed
  • 1/4 tsp red pepper flakes
  • Bring sauce to a slow boil and continue cooking until thickened, about 5-10 minutes.
  • Remove sauce from heat, transfer to a small serving bowl and garnish with:
  • 1 green onion , sliced thinly
  • Transfer pulled pork to a serving dish, serve with sauce and:
  • 20 tortillas
  • 2 cup cabbage, green , shredded
  • 1 cup bean sprouts
  • 1/2 cup cilantro, fresh , coarsely chopped
  • 1/2 cup green onions , coarsely chopped
  • 2 avocados , sliced
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Asian Fusion Slow-Cooker Pulled Pork Tacos

Slow cooker chicken pho

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Ingredients:
5 cups low-sodium chicken broth
1 tablespoon packed light brown sugar
1 1/2 tablespoon fish sauce
6 whole dried star anise pieces (or 1/2 teaspoon Chinese 5-spice powder)
4 whole cloves
1-inch piece of fresh ginger, peeled and sliced
1 cinnamon stick
1 large bone-in, skinless chicken breast (about 1 1/4 pounds)
4 cups sliced bok choy (leaves and stalks)
3 ounces (dry) wide rice noodles (fettucine-width, not thin)
canned bean sprouts (for garnish)
fresh basil, thinly sliced (for garnish)
cilantro leaves (for garnish)
lime wedges (for garnish)
garlic chile sauce or Sriracha (for garnish)

Directions:
Whisk the broth, sugar, fish sauce, anise (or powder), cloves, ginger and cinnamon in the crock of a slow cooker. Add the chicken, meat side down (add a little extra broth of water if the chicken isn’t quite covered). Cover and cook on LOW for 6-7 hours.

Using tongs, remove the chicken from the crock and set it aside. Add the noodles and bok choy to the crock, re-cover and cook on HIGH for 30 minutes. Meanwhile, shred the chicken, removing any small bones. When the noodles finish cooking, return the chicken to the crock and stir. Serve in bowls and top with bean sprouts, basil, cilantro, a squeeze of lime juice and some hot sauce.

Slow cooker chicken pho

Crockpot Cheesy Buffalo Chicken Pasta

This recipe isn’t very good as it stands. Do it in the crock pot up until the point where you add the pasta. I highly recommend cooking the pasta separately and adding it to the chicken and sauce. It could use a garnish of sliced celery too.

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Ingredients
  • 1 to 1½ pound boneless skinless chicken
  • 3 cups chicken broth
  • ½ cup buffalo wing sauce (1/4 cup now, ¼ cup later)
  • 1 tablespoon ranch dressing mix (dried packet kind)
  • ½ teaspoon garlic powder
  • ¼ teaspoon celery salt
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 8 oz cream cheese
  • 1 cup shredded sharp cheddar
  • 1 tablespoon corn starch + 1 tablespoon water
  • 16 oz linguine noodles
  • Chopped cilantro for garnish (optional)
Instructions
  1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crock
  2. Top with cream cheese and shredded cheese
  3. Cover and cook on high for 4 hours or low for 8
  4. When chicken is fully cooked remove to separate bowl and shred with two forks
  5. Add remaining ¼ cup buffalo sauce to chicken and toss to coat
  6. Set aside chicken
  7. Whisk together corn starch and water and add to crock
  8. Use a whisk and stir until cheese and cream cheese is all combined and smooth
  9. Break noodles in half and place in crock
  10. Top with chicken and cover
  11. Turn crock on high for 30-60 minutes until noodles are fully cooked, stir 3-4 times during cooking
  12. If noodles are not done you can add extra broth or water ¼ cup at a time
  13. Garnish with cilantro if desired and serve immediately
Nutrition Information
Serving size: At least 6
Crockpot Cheesy Buffalo Chicken Pasta

CrockPot Chicken Caesar Salad Wraps

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Ingredients

2 lbs boneless chicken thighs or breasts

2 cups chicken broth

1/2-1 cup Caesar dressing

1/2 cup shredded Parmesean

2 teaspoons Parsley

1/2 tsp ground pepper

2 cups shredded romaine

Caesar croutons

Tortillas

Cook chicken in chicken broth in slow cooker, covered, for 4-6 hours.

Remove chicken with a slotted spoon and shred. Drain broth from slow cooker (I strained and froze mine to use later) and return the chicken. Add dressing, cheese, parsley and pepper. Stir to coat. Cover and cook on high for 30 minutes.

Serve hot with lettuce on a tortilla with croutons and a sprinkling of cheese.

CrockPot Chicken Caesar Salad Wraps

Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

This is dirty sexy good.

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For the Pulled Chicken:

  • 2 1/2 pounds boneless skinless chicken breast
  • 2 pounds boneless skinless chicken thigh
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 28 ounces diced tomatoes with green chilies, 2 cans – like rotel
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 2 cubes chicken bouillon

For the Crispy Panko Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter

For the Cheese Sauce:

  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 4 ounces cheddar cheese, shredded

For Topping:

  • jalapeno pepper, pickled or fresh, sliced
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

Crock Pot Beef & Broccoli

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Ingredients

1 lb boneless beef chuck roast, sliced into thin strips
1 c beef consumme
1/2 c soy sauce
1/3 c brown sugar
1 Tbsp sesame oil
3 garlic cloves, minced
2 Tbsp cornstarch
2 Tbsp cooled sauce from the crock pot after being cooked
fresh broccoli florets (as many as desired)
hot cooked rice

Directions

1 Place beef in a crock pot.
2 In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3 In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4 Add broccoli to the crock pot. Stir to combine.
5 Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6 Serve over hot cooked rice
Crock Pot Beef & Broccoli