2 medium onions, sliced save
2-pound beef boneless arm roast, trimmed of fat
1 can (16 ounces) baked beans
1/4 cup barbecue sauce
1 teaspoon finely chopped jalapeno chili save
12 onion kaiser rolls, split
1 1/2 cups prepared coleslaw
Place onions in 3- to 4-quart slow cooker. Add beef. Top with baked beans and barbecue sauce.
Cover and cook on low heat setting 8 to 10 hours.
Remove beef from cooker; place on cutting board. Shred beef, using 2 forks. Return beef to cooker and mix well. Stir in chili. To serve, place 1/2 cup beef mixture in each roll and top with 2 tablespoons coleslaw.
2 lbs. frozen turkey drumsticks
1/4 c. barbeque sauce
1/2 c. water
1 Tbsp. steak sauce
Put frozen drumstick and water in crockpot. Pour barbeque sauce and steak sauce over the drumsticks. Cover the pot and cook on low for 8-10 hours. Serves 4 to 6.
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Thick ‘n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion. Cover and cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.
For the Ranch Potatoes
1½ pounds red potatoes (1/2 inch dice)
1 tablespoon olive oil or canola oil
½ packet ranch dressing dry mix
For the Chicken
cooking oil to brown the chicken
2-3 pounds raw chicken drumsticks
1 cup bbq sauce
¼ cup water
In a small glass bowl mix together the potatoes, 1 tablespoon of oil, and the ranch dressing mix. Place bowl with the potatoes into slow cooker. If you don’t have a bowl that will fit in your slow cooker with the chicken, don’t fret, just make a packet out of foil.
Brown the chicken drumsticks in a skillet with a little cooking oil until browned on all sides, no need to cook the chicken completely.
Place the chicken next to the potatoes in the slow cooker, add the bbq sauce on top of the chicken, and the water as well.
Place the lid on the slow cooker. Set the slow cooker to HIGH for 4 hours. Do not open the lid during the cooking time.
After cooking time is up, stir up the potatoes a bit. When serving, spoon the extra bbq sauce onto the chicken.
2 lbs boneless, skinless chicken breasts
1 cup BBQ sauce
¼ cup Italian dressing
¼ cup brown sugar
1 tbsp Worcestershire sauce
salt to taste
Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.
In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined. Pour over chicken, cover and cook on HIGH for 3-4 hours.
Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delisious flavor.
Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.