Busy cooks can use their crockpot or slow cooker to prepare some of the tastiest, warm, and inviting meals for their family and/or friends. The recipes in this article all tasty dishes that are great to come home to after a busy day. Who wouldn't enjoy this Down Home Pork Barbecue? It is perfect for Sunday. You wake up to the delicious aroma on Sunday morning then come home after church to this hearty hot barbecue. Yummy! If you prefer beef over pork, try this delicious Easy Beef and Mushrooms. Not interested in pork or beef? I have you covered with an easy Chicken Cacciatore.
DOWN HOME PORK BARBECUE
2 sliced onions
4 to 5 lb pork roast
5 whole cloves
2 cups water
1 bottle (16-oz) barbecue sauce
1 chopped onion
Place half the sliced onions in the bottom of slow cooker or crockpot. Add the pork, cloves, and water. Place the other half of the sliced onions over the top of other ingredients. You want the pork to cook between two layers of onions.
Place lid on cooker and cook overnight or about 10 to 12 hours on low setting.
Remove meat to a cutting board and remove the fat and bones. Return the meat to the cooker. Add the chopped onion and barbecue sauce. Cover and cook on low an additional 4 to 5 hours on low. Stir 2 or 3 times during this last cooking stage.
Serve with buns and condiments of your choice. Slaw is an especially good condiment with pork barbecue!
EASY BEEF AND MUSHROOMS
2 lbs beef stew meat, cut into bite-size pieces
1 envelope dry onion soup mix
1 can (10 1/2-oz) cream of mushroom soup
1 can (4-oz) whole mushrooms, drained
1/2 cup red wine*, optional
*1/2 cup beef broth or water may be substituted
Combine all the ingredients in the slow cooker or crockpot. Stir together well to mix. Place lid on cooker and cook on low 8 to 10 hours.
To serve; serve over hot cooked brown rice or buttered noodles.
SLOW COOKED CHICKEN CACCIATORE
1 tbsp canola oil
3 lb skinless chicken breasts and thighs
4 cloves garlic, minced
2 tsp Italian seasoning
1 can (28-oz) crushed tomatoes, do not drain
1 lb fresh button mushrooms, halved
2 large yellow onions, coarsely chopped
1 medium green bell pepper, cut into long strips
1 1/4 cups chicken stock, divided
1/4 cup cornstarch
1 pkg (16-oz) fettuccine, cooked and drained
Heat the oil in a large skillet over medium-high heat; brown chicken well on all sides.
While chicken is browning, put the garlic, Italian seasoning, tomatoes, mushrooms, onion, bell pepper, and 1 cup of the chicken stock in a 6-quart crockpot or slow cooker. Stir the mixture to combine well. Add the browned chicken pieces, turning them to coat.
Place lid on cooker and cook on low heat setting for 8 hours or until the chicken is cooked through. Remove the chicken to a serving platter and keep warm.
In a small bowl stir the cornstarch into the remaining 1/4 cup of chicken stock; blend until the mixture is smooth. Stir the cornstarch mixture into the cooker. Replace lid and cook on high heat setting for 10 minutes until the mixture boils and thickens. Serve the sauce with the chicken and the cooked fettuccine.