Slow Cooker Burrito Meat

Source: www.harrisfarm.com.au

Ingredients

• 5 oz. bottle of hot pepper sauce
• 4 lbs. chuck roast
• 2 tbsp of olive oil
• 1 tsp of salt
• 1 tsp of garlic powder
• 1 tsp of chili powder
• 1 tsp of cayenne pepper
• 1 tsp of black pepper
• 1 chopped onion
• 1 1/4 cups of green chili pepper (diced)

Preparation

1. Trim excess fat of the meat
2. Season the meat with black pepper and salt
3. Pour oil in a skillet to heat it over medium high heat
4. Put the meat in the skillet to brown all sides
5. Place the meat and onion in the slow cooker
6. Season the meat with chili peppers, cayenne pepper, chili powder, garlic powder, and hot pepper sauce
7. Add water until it covers 1/3 of the meat
8. Cover the slow cooker and cook on for 6 hours on high
9. Decrease the heat to low and cook for 4 hours more
10. Place the meat a bowl, use two forks to shred it, and serve in burritos

Tarragon Chicken with Leeks

Source: recipes-plus.com

Ingredients

• 1 cup of dry white wine
• 1 packet of frozen peas
• 1 tbsp of fresh tarragon (chopped)
• 1/3 cup of heavy cream
• 16 baby potatoes
• 3 leeks (white and light green parts only halved lengthwise, and sliced into 1 1/2-inch bits)
• 8 chicken thighs (skinless)
• Salt

Preparation

1. Put the potatoes in the slow cooker (4 qt.)
2. Add leeks, wine, chicken, and 1 tsp of salt
3. Cover the slow cooker and cook the potatoes and chicken for 7 hours on low
4. Place the chicken and potatoes, except for 4 on plates
5. Use a fork to smash the 4 potatoes into the cooking liquid
6. Add the cream, peas, and cook for 5 minutes
7. Place the mix on top of the chicken and garnish the chicken with tarragon
8. Serve

Baby Back Ribs served with Udon Salad

Source: mmm-yoso.typepad.com

Ingredients

• 1/4 cup of cilantro leaves
• 1/3 cup of soy sauce
• 1/2 cup of light brown sugar (packed)
• 1/4 to 1/2teaspoon cayenne pepper
• 2 tbsp of rice vinegar
• 2 tbsp of cornstarch
• 1 tsp of sesame oil (toasted)
• 11-inch piece of ginger (peeled and sliced)
• 4 lbs. of baby-back ribs (sliced into 8 pieces)
• 8 oz. of packet of udon noodles (cooked)
• 8 radishes (halved and thinly sliced)
• 4 sliced scallions

Preparation

1. Combine soy sauce, vinegar, sugar, ginger, oil, and cayenne pepper in a slow cooker (4 qt.)
2. Add the ribs, turning them to coat each side
3. Cover the slow cooker and cook the ribs for 7 hours on low
4. Heat the broiler for 20 minutes, place the ribs, meat side up, on a baking sheet lined with foil
5. Strain the cooking into a bowl from the slow cooker
6. Use the cooking liquid to brush the ribs, basting it two times, and cook it for 4 minutes in the broiler
7. Place the noodles into the bowl containing the cooking liquid and add cilantro, radishes, and cilantro
8. Serve with udon salad

Chicken served in Lettuce Cups

Source: www.thehopelesshousewife.com

Ingredients

• 1 Granny Smith apple (sliced into wedges)
• 1 onion (sliced into wedges)
• 1 whole chicken
• 1/3 cup and 1 1/2 tsp of apple cider vinegar (divided)
• 1/8 tsp of red pepper
• 12 Bibb lettuce
• 2/3 cup of mayonnaise
• 4 bacon slices (uncooked and chopped)
• 6 smashed garlic cloves
• Salt and black pepper

Preparation

1. Place the onion, apple, garlic cloves, and bacon slices in the slow cooker (3 qt.)
2. Add 1/3 cup of vinegar, chicken, and 1/2 cup of water in the slow cooker
3. Sprinkle black pepper and salt on the chicken
4. Cover the slow cooker and cook for 6 hours on low
5. Take the meat from the bones and throw away skin and bones
6. Shred the meat using two forks
7. In wire mesh strainer, pour the cooking liquid into a measuring cup and remove solids
8. Put the cooking liquid aside for 10 minutes
9. Skim fat and save 1/3 cup of cooking liquid and add the rest of it to the chicken
10. Combine red pepper, 1/3 cup of cooking liquid, mayonnaise, and rest of the vinegar
11. Season it with black pepper and salt, place the chicken in the lettuce leaves, drizzle sauce, and serve

Peach Cobbler

Source: www.recipeshubs.com

Ingredients

• 1/4 tsp of salt
• 1/4 cup of butter (unsalted)
• 3 1/2 oz. of rolled oats
• 1/2 tsp of baking powder
• 1/2 tsp of ground allspice
• 1/2 tsp of nutmeg
• 6 oz. of dark brown sugar
• 4 oz. of all-purpose flour
• 20 oz. of peach slices (frozen)

Preparation

1. Combine oats, sugar, allspice, baking powder, salt, and nutmeg in a bowl
2. Add butter to form a crumbly mixture
3. Add the peach slices
4. Butter the sides and bottom of the slow cooker (3.qt)
5. Add the mix into the slow cooker and cook for 3 1/2 hours on low