6 Boneless chicken breast halves (can be frozen)
1 12-oz bottle of BBQ sauce
1/2 cup Italian dressing
1/4 cup brown sugar
2tbs Worcestershire sauce
Place chicken in slow cooker. Mix all other ingredients in bowl and pour over chicken
Cook 3-4 hours on high, or 6-8 on low.
Pull chicken from pot leaving mix in pot.
Shred chicken using two forks or claws.
Remix pulled chicken with sauce.
Serve on bun or role.
1 (14 oz) can beef broth
3 pounds boneless pork ribs (I used country pork ribs)
1 (18 oz) bottle of BBQ sauce
Put pork and beef broth in crock pot and cook on low for 8 hours (or high for 4).
Preheat oven to 350 F. Remove meat only and pull apart with two forks or claws discarding large fat pieces. De-grease and freeze broth for stock.
Put pork in iron skillet or uncovered glass baking disk, stir in BBQ sauce.
Bake for ~30 minutes then serve on hamburger bun or roll.
2 tbs olive oil
2 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1/4 cup brown sugar
4 chopped garlic cloves
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 tsp black pepper
Heat oil in a skillet over medium-high heat. Brown tenderloin on all sides (about 10 minutes). Meanwhile, mix teriyaki sauce, broth, and brown sugar in a bowl. Stir in garlic, red pepper, onion and black pepper.
Put browned tenderloins in slow cooker and cover with the sauce mixture. Cook on high for about 4 hours, turning 2 to 3 times to ensure even doneness.
Remove tenderloins and let rest for 5 minutes before slicing. Spoon sauce over slices while serving.
Tri Tip Roast, fat trimmed
Carrots and potatos cubed, enough to cover bottom of Crock Pot
Medium onion, sliced
1/2 cup red wine
2 garlic cloves
Salt and pepper
Brown all sides of the roast in a hot skillet 3-4 minutes on a side until it is very brown and caramelized.
Add salt and pepper to taste and spread minced garlic all around.
Put roast in Crock Pot and pour red wine over it. Cook on high for 1 hour, then on low for 2-3 hours more.
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken
Combine dried spices in a small bowl.
Chop onion and put in Crock Pot.
Remove any giblets then rub spice all over chicken.
Place chicken in Crock Pot (don't add any liquid) and cook on high for 4-5 hours.
De-grease and save freeze liquid for stock.