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Christine's "Too-Easy" Chicken
"This is the easiest chicken recipe I've ever done in the crockpot, and it tastes great, too."
4 chicken breasts (with the bone)
1 packet dry onion-flavored soup mix
Squares of foil
Skin the chicken breasts. Place each breast in a square of foil and sprinkle some of the soup mix on it. (One packet of soup mix is enough for all four breasts; you can use any flavor soup you like). Wrap the foil tightly around each breast and place in crockpot, seam-side up. Try to layer the chicken as best you can. Cook 8-10 hours on low. The chicken is extremely moist and flavorful; in fact it falls off the bones.
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Pinto Beans & Ham Hocks
1 lb Dry beans; {Pinto, red,
-Anasazi,or Black eyed peas}
1 lb Sliced, smoked ham hocks
1 T Chives; chopped
1 md Onion; chopped fine
Garlic powder; to taste
Salt; to taste
Pepper; to taste
1 Celery stalk; sliced very
-thin
1/8 ts Ginger, powdered
{for vegetarians, ham-hocks are optional}
Starting the night before... Wash and sort beans. Rinse well. Pour into crock-pot. Add ham-hocks. Cover with water to just below rim. Add other ingredients. Cover and turn on high. After 2 hours, check water, fill to below rim, if needed. Turn to low and let cook for at least 18 hrs. Before serving, stir well and remove ham-hock bones. Reminder: the longer it cooks, the better it tastes. Serve with fresh, hot cornbread, or garlic bread.
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Five Spice Pork Roast - Yield: 6 servings
3 lb Pork shoulder roast
1 1/2 ts Five spice powder
1 T Oil
3/4 c Apple juice
1/3 c Dry white wine
2 T Soy sauce
3 T Cornstarch
2 T Water, cold
Hot cooked rice
Trim fat from roast. If necessary, cut roast or remove bone to fit roast into crockery cooker. Rub roast with five-spice powder. In a skillet, brown roast on all sides in hot oil. Place roast in crockery cooker. Stir together apple juice, wine, and soy sauce. Pour over roast. Cover; cook on low-heat setting for 10 to 12 hours or on
high-heat setting for 4 1/2 to 5 hours. Remove roast; keep warm. For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water); pour into a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.
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Crockpot Sweet/Sour Kraut with Pork Chops - Yield: 2 servings
2 Potatoes, wash & slice
1/4 c Onion; chopped
1 1/2 c Sauerkraut, rinsed & drained
1 T Brown sugar
1/2 c Unsweetened pineapple juice
2 Thick pork chops, trimmed
Pepper
Put potatoes in crockpot. Top with chopped onion. Combine sauerkraut, (1 can) with brown sugar and pineapple juice. Spoon over potatoes. Top with pork chops which have been trimmed of fat. Season with pepper to taste. Cover and cook on low 8-10 hours. Serve with rye bread and microwave baked apples.
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Plantation Pork Chops - Yield: 4 servings
4 Double cut loin pork chops with pocket
2 c Cornbread stuffing mix
2 T butter; melted
1/4 ts Salt
1/2 c Orange juice
1 T pecans; finely chopped
salt & pepper
1/4 c Karo, light
1/2 ts orange rind, grated
Combine stuffing mix, butter, 1/4 tsp salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes.
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