Category Archives: Crock Pot

Shredded Buffalo Chicken


I saw a link for this on pinterest, but I never looked up the recipe, so this may or may not be someone else’s recipe!!

I thought I had a bunch of franks red hot wing sauce but it turned out I didn’t, I think the unique blend of the sauces I did have is what made this so delicious though!! Use what you have, but I’ll list what I used today.

-1 lb of boneless skinless chicken (breast or thigh or both)
-wing sauce (I used 1/2 cup franks red hot wing sauce, 1/2 cup Texas Pete, and 1/4 cup Krystal)
-half stick butter
– I packet buttermilk ranch dry mix
-half Vidalia onion, minced

Throw in the crock pot for 4-6 hours on low, shred the chicken, mix the sauce and pour it over the chicken and serve with homemade ranch dressing.

You can put this on rolls, wraps or eat it by itself! Yum!


Sweet and Spicy Chipotle Chicken for Tacos or Sandwiches


When it’s too hot to turn on the stove we normally grill … but it’s been 110 degrees all week and who wants to stand in front of a 400 degree grill in that mess. So I pulled out the good old crock pot today and made some delicious chicken. This is probably my new favorite recipe.

1 onion
4-6 Chicken Breasts
1 can of chipotle peppers in adobo
4 cloves of garlic, chopped
1 can of Cherry Coke Zero
1/4 cup of Brown Sugar (or Splenda Brown Sugar)
1 tablespoon of Cocoa Powder

Quarter the onion and spread it out around the bottom of your crock pot, lay the chicken breasts over the onions and throw in the chopped garlic. Dump in the can of chipotle peppers and the brown sugar, cocoa and pour in the can of cherry coke.

set on low for 4-5 hours. When done carefully pull out the breasts and shred with a fork

I served this with sour cream, shredded cheese, shredded lettuce, cherry tomatoes and flour tortillas. Delicious.

Spicy Dr. Pepper Shredded Pork from The Pioneer Woman


For step by step instructions with photos from the source, click here.


  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.

Crockpot Pulled Pork

  • 7 to 10lb Pork Shoulder
  • 2 large white onions cut in quarters
  • 1 bottle ginger ale or beer
  • dry rub of choice to season meat
  1. rinse pork shoulder and pat dry
  2. massage with seasons or dry rub of choice (go heavy)
  3. in crockpot on low layer half the onions, roast and then remaining half of onions.
  4. pour ginger ale into crockpot (i don’t pour over meat so that I don’t wash the rub off)
  5. cook 12-14 hours on low
  6. remove roast and “pull” using 2 forks ( i also discard any visible fat)
  7. chop up any remaining onions
  8. return meat and onions to crockpot
  9. sauce with desired sauce and cook on low another 2 hours (or more) to incorporate the sauce

**Freezes well

Beef Stew


The night before I want to make this, I put everything except the broth in a crock pot bag and keep it in the fridge overnight. That way the only things I have to do is stick the bag in the crock pot and add the broth. This is a Swanson recipe that i really like.


  • 1 1/2  pounds  beef for stew, cut into 1 inch pieces
  • Ground black pepper
  • 1/4  cup  all-purpose flour
  • 1  tablespoon  vegetable oil
  • 2  potatoes, cut into cubes
  • 4  medium carrots, sliced
  • 2  medium onions, cut into wedges
  • 4  cloves garlic, minced
  • 3 1/4  cups  Swanson® Beef Broth (Regular, 50% Less Sodium or Certified Organic)
  • 1  tablespoon  Worcestershire sauce
  • 1  teaspoon  dried thyme leaves, crushed
  • 1  bay leaf
  • 1  cup  frozen peas, thawed


If you have time, marinade the beef with some olive oil, lots of salt and pepper and some garlic

Season beef with black pepper. Coat beef with 2 tbsp. flour. Heat oil in 12″ skillet over medium-high heat. Add beef and cook until well browned, stirring often.

Place potatoes, carrots, onions and garlic into 5-qt. slow cooker. Top with beef. Add 3 cups broth, Worcestershire, thyme and bay leaf.

Cover and cook on LOW 10 to 11 hr.* or until beef is fork-tender. Remove and discard bay leaf.

Stir remaining flour and broth in small bowl. Stir flour mixture and peas in cooker. Turn heat to HIGH. Cover and cook 15 min. or until mixture boils and thickens.

Slow Cooker Mushroom Pork Chops


2 yellow onions, sliced thick

2 or 3 pounds of pork chops any cut

garlic salt and pepper

1 can of sliced mushrooms, drained

2 cans of cream of mushroom (orig recipe called for 1 can c of mushroom and 1 c of cream of onion – didn’t have it so used two c of mush)

In a slow cooker lay thick slices of onion along the bottom

season chops with garlic salt and pepper and layer into the pot

add in drained can of mushrooms

and top with 2 cans of soup, spread the soup to cover.

cook on low for 8 hours or high for 4 hours — until chops are done


Crockpot Italian Chicken

  • 6 chicken breasts
  • 1 envelope good seasons zesty italian dressing
  • 1/2 cup water
  • 8oz package cream cheese
  • 1 can cream of chicken soup
  • 1 can of mushroom pieces drained

place chicken in bottom of crockpot. combine dressing mix and water, pour over chicken and cook on low for three hours. Mix soup, cream cheese, mushrooms and pour over chicken and continue to cook on low for 1 more hour or until done. Serve over egg noodles with a side of broccoli