Crock Pot Mock Cocovan
Ingredients
| 8 fl oz sweet dessert wine | |
| 2 cup(s) canned crushed tomatoes | |
| 1 pound(s) baby carrots | |
| 1 tsp thyme, fresh | |
| 1 Tbsp basil | |
| 1/4 cup(s) Purdue® Short Cuts® Grilled Italian style chicken breast | |
| 1 1/2 cup(s) cooked brown rice | |
| 6 item(s) skinless chicken drumstick | |
| 1 Tbsp Italian seasoning | |
Instructions
cook rice as directed. 
place all other ingredients into a crock pot. Cook on low for 6 hours.
Crock Pot London Broil
Ingredients
| 1 1/8 cup(s) Progresso® Tomato products Diced tomatoes with Italian herbs | |
| 8 oz Progresso® Tomato products Diced tomatoes with Italian herbs | |
| 1/2 cup(s) red wine | |
| 2 tsp garlic powder | |
| 2 Tbsp minced onion | |
| 2 tsp italian seasoning | |
| 1 1/2 pound(s) cooked trimmed beef round steak or roast | |
| 3 cup(s) uncooked string beans | |
| 5 medium uncooked potato(es) | |
Instructions
put the meat in the crock pot first with aa bit of salt and pepper on it and the italian seasoning. Cut the potatos in half add the remaining ingredients. cook for 8 hours on low heat############################################################################
Slow COOKER Braised Pork
- Black Olives, 1 small 4oz can sliced Crushed Tomatoes, 16oz Red Wine, 8 fl oz Garlic, 3 cloves minced Onions, raw, 2 cup, chopped Carrots, raw, 1 cup, chopped Celery, raw, 1 cup, diced Chicken Broth, 2 cups Balsamic Vinegar, 3 tbsp Pork, fresh, loin, top loin (roasts), boneless, separable lean only, cooked, roasted, 3lbs * Granulated Sugar, 4 tsp * Corn Starch, .25 cup
Directions
Reserve corn starch and sugar until the end. Trim most but not all fat from the pork. Add pork and all other ingredients to a large crock pot. Cook on low for 6-8 hours. Remove meat from juices. Add sugar and whisk corn starch into juices to make a gravy. serve. 6-7 portions.Number of Servings: 6.5
***************************************************************
Pulled Pork, Southern Style
- *Pork tenderloin, 64 oz / 4lbs * Onions, raw, 2 cup, chopped * Garlic, 5 cloves minced * Brown Sugar, 4 cup, unpacked * Cider Vinegar, 1.5 cup *Balsamic Vinegar, 1/2 cup * Red Ripe Tomatoes, 3 cup, chopped small * Tomato Sauce, 1 cup * Lea & Perrins, Worcestershire Sauce, 5 tsp *2tbs Italian seasoning mix.
Directions
1. Chop the pork into large 2-3 inch chunks.3. Place pork and all other ingredients into the crock pot.
4. Cook on low heat for 6-8 hours.
5. Drain and reserve the juices for dipping.
6. With a fork shred the meat.
**if you like your pulled pork sweeter add more brown sugar, if you like it sour add more vinegar. This is how my family likes it.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oxtails
Ingredients
- Oxtails, 2 lb Tomato Paste, 0.5 cup Del Monte Diced Tomatoes, No Salt Added, 1 cup White Wine, 8 fl oz Garlic, 3 cloves minced Balsamic Vinegar, 4 tbsp Onions, raw, 1 cup, chopped Water, tap, 1 cup (8 fl oz)
Directions
Add all ingredients into the crock pot and cook for 6 hours on low.Number of Servings: 5
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mexican Chicken
Ingredients
- 1 pound Boneless/Skinless Chicken Breasts 1 recipe Cream of Mushroom Soup 1 can Del Monte Petite Cut Diced Tomatoes with Jalapenos 1 small onion chopped 1/2 can of nonfat Milk Salt, Pepper and hot Sauce to taste
Directions
Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients.Cook on low 4 - 6 hours. Serve with lots of rice or noodles of your choice.
While you are cooking the rice or noodles, remove the chicken breasts to a platter and cover with aluminum foil. Turn heat up to High on crock-pot, leave lid off, and reduce the sauce. You can either do this in the crockpot, or in a sauce pan. If it is too thin, then thicken it with a slurry of your choice flour/cornstarch/water.
Serve it on a platter with rice on the bottom and the chicken and sauce over top. I use some fresh cilantro for garnish on top.
*You can make with any type of chicken you have available, breasts, thighs or legs or combination. (I will say it works much better with de-boned meat, cause otherwise you're fishing bones out of hot sauce.) I have used Pork chops and Golden Cream of Mushroom soup also.
Number of Servings: 4
