- Wednesday, 11 January 2017 22:33
Mexican-Style Shredded Beef
1 (4 1/2 pound) chuck roast
1 bottle salsa, divided
Mrs. Dash Southwest seasoning
Rub meat on both sides with Mrs. Dash. Put 1/2 bottle salsa on bottom, put meat on top and pour remaining salsa on top of meat. Cook on LOW for 8-10 hours. Shred.
- Sunday, 08 January 2017 20:13
Crockpot Lemonade Chicken
4 to 6 pieces chicken breasts and legs
1 (6 ounce) can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water
Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for
3-4 hours or on LOW for 6-8 hours.
Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.
Servings: 4 to 6
- Wednesday, 04 January 2017 19:07
Herbed Slow Cooker Chicken
TIME: Prep: 5 min. Cook: 4 hours
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (6 ounces each)
1/2 cup chicken broth
In a small bowl, combine the first eight ingredients; rub over chicken.
Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5
hours or until a meat thermometer reads 170°. Yield: 4 servings.