Salsa Chicken Via The Crockpot!

Crock Pot Salsa Chicken
 
4 boneless chicken chicken breasts, I put them in frozen but you can thaw them or use fresh
 1 jar (16 oz) of your favorite salsa
Water
Salt & Pepper
Place your chicken in the crock pot, season with salt and pepper.
Add one cup or so of water, enough so the chicken doesn't stick to the crockpot and so it doesn't dry out.
Dump the entire jar of salsa on top of the chicken.

Let it cook on low for 6 hours or so.

Shred the chicken and eat it as chicken enchiladas, chicken tacos (hard or soft), with rice, on a salad, the options are endless!

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Beef Stew, crockpot or stovetop

I have two go-to recipes for Stew. One is all fancy with stew meat and fresh cut vegtables but the other to me is better, faster and easier!



Stew La La (ok so I tried to be funny)
This has more ingredients for a double batch bc leftovers are so yummy!
2 lbs ground sirloin
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cans of canned mixed vegtables, not drained. if you use frozen then you will increase your liquid
1 can Ranch Style Beans, not drained. Then fill to the top with water and pour in
1 small can tomato sauce, then fill to the top with water and pour in

Brown your meat, seasoning with your choices of seasonings. I use garlic powder, chilli powder, dash of cumin, salt, pepper and worshershire sauce.
Pour all ingredients into crock pot and cook on high for 5 hours or so. If you are going to cook on stove top then mix all of the ingredients with cooked beef and simmer for 20 minutes.

I serve with cornbread muffins or cheddar bay biscuits or grilled cheese.

Garlic Herb Pork Tenderloin via Crockpot

1 (4 pound) boneless pork loin, with the fat left on
1/2 tablespoon of salt
Pepper
2 Tbsp of olive oil
4 cloves garlic, minced
1 tsp of dried thyme or 2 tsp minced fresh thyme leaves
1 tsp of dried basil or 2 tsp fresh basil leaves
1 tsp dried rosemary or 2 tsp fresh rosemary
1 cup chicken stock ( or enough to basically cover just the bottom of the crock pot )

Pour chicken stock or water in bottom of crockpot. Rub your tenderloin with oil, garlic and herbs. Place in crockpot and cook on High for 4 hours or low for 6 hours.

If it falls apart like mine did, shred it and eat it anyway. It was really yummy!

To DIE for crockpot roast

We eat this once a month. Then the next day I take the meat and veggies and make roast chimmichangas.





Ingredients
1 beef roast, I use Eye of Round
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1 cup chicken stock, 1/2 cup water
1/2 small onion
1/2 small green bell pepper
4 small potatoes (or as many as you'd like)
equal amounts of baby carrots, not cut

Directions

Season beef roast with coarse black pepper and kosher salt and sear in a very hot pan on all sides.

Place beef roast in crock pot.

Mix the dried mixes together in a bowl and sprinkle over the roast.

Pour the stock and water around the roast.

Cook on low for 7-9 hours.

Take out and slice, take extra juices (there will be a lot) and mix with a package of brown gravy mix on stove until thickened.

Pioneer Woman's Beans & Cornbread

No need for a pic since she has one on her site. This is one of MY FAVORITE blogs. We had this yesterday and it was to die for!
Try it ;)

http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/