SLOW COOKER BARBACOA

SLOW COOKER BARBACOA

From Abby Reid

1 T. olive oil

3 lbs. boneless chuck roast*

1/2 cup beef broth 

1 T. salt

1 T. chili powder

1 t. garlic powder

1 t. onion powder

1 t. paprika

1 t. black pepper

Season roast with salt and pepper. 

Heat oil in large skillet; sear roast on all sides.

Place roast in slow cooker and season on all sides.

Add beef broth - adjust amount to cover bottom of pot, not the roast.

Cover. 

Cook on low for 7-8 hours or until tender.

Shred meat; add lime and cilantro, if desired.

Serve & enjoy!

We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.

*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!

CALYPSO BEANS

CALYPSO BEANS

From Angie Reid (From Mom, Nancy Ionoff)

1 lb. hamburger
1/2 lb. bacon
1/2 cup onions
1/2 cup brown sugar
1 T. mustard
2 T. vinegar
1 large can pork n beans
1 large can kidney beans
1 large can butter beans

Brown bacon, hamburger, and onion; drain.

Add remaining ingredients.

Cook in crockpot for 6 hours on high or 1  1/2 hours in oven.

CHICKEN NOODLE SOUP

CHICKEN NOODLE SOUP

From Rachel Reid Brown

4-6 boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 T. extra virgin olive oil
1/2 t. dried thyme
1 bay leaf
7 cups chicken broth
1.5 cups water
Salt, freshly ground black pepper, to taste 
2 cups uncooked noodles
3 T. chopped fresh parsley

Preheat oven to 325 degrees.

Add all ingredients to dutch oven, except noodles and parsley.

Bake for approximately 4 hours - don't know that it actually takes this long, but it's always been good when I use this amount of time!

Remove chicken and cut into bite-sized pieces.

Place chicken back in the pot.  Add in noodles and parsley.

Put in the oven for an additional 15 minutes, or until noodles are tender.

Rachel's tips:  " I prefer to make it in my dutch oven in the oven!  I used 3/4 t. salt and lots of freshly ground pepper. For the noodles, I like the medium, old-fashioned, Amish egg noodles."

Adapted from "family fresh meals - best crockpot chicken noodle soup"

SALSA VERDE CHICKEN

SALSA VERDE CHICKEN   (crockpot recipe)

From Sonya Troyer

Put fresh or frozen chicken breasts in crockpot--however many your family eats.

Pour 1 jar salsa verde salsa (green salsa) into crockpot.

Set on high and cook 6-8 hours, or until chicken is easy to shred.

Shred chicken and serve with tacos or tortillas with your favorite toppings!

Enjoy!

BAR B Q BEEF

BAR B Q BEEF

From Judi Troyer   (Dorothy Minzler)

Roast a rolled or rump roast. Refrigerate to let it get cold. Then shred.

8 oz. can tomato sauce
1/4 t. tabasco sauce
1/2 t. chili powder
1/4-1/2 cup onion
salt to taste

Mix above with beef. Let sit overnight.

Cook next day 4-5 hours on low in crockpot.

CROCK POT FAJITAS

CROCK POT FAJITAS

From Rachel Brown

 1 green pepper, sliced
 1 red pepper, sliced
 2 jalapeno peppers, chopped
 1 yellow onion, sliced
 1 1/2 pounds chicken breast
 1/3 c. chicken broth
 taco seasoning packet
 1 tsp. chili powder
 1/2 tsp. paprika
 1/2 - 1 tsp. cayenne pepper
 1/2 tsp. salt

Add all ingredients to crock pot. 

Cook on high for 3-4 hours or low for 5-6 hours. (You can cook it all day - I usually cook it from 8:30a to 5pm or so...it's sooo tender and it's great for lunches or additional dinners throughout the week.

I make cilantro-lime rice and black beans for sides, and have tortillas, cheese, sour cream, etc...