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#Crockpot BBQ pulled Chicken and Homemade Sweet and Creamy Coleslaw #recipe

9/9/2014

Crockpot BBQ pulled Chicken

This recipe is the cheapest, easiest recipe.

INGREDIENTS:

2 boneless skinless breasts (1 ½ lbs)

¼ - ½ c Your favorite BBQ sauce (I used “Sweet Baby Rays – Original”, enough to cover

¼ c brown sugar

Black pepper to taste

1. Put it all into the crockpot.

2. Put on low for 6-8 hours

3. Shred and place on your choice of rolls/buns. I chose seeded hamburger buns.

Total cost: 4 dollars feeds surprisingly 6 or 7 people if you use small buns like I did with the coleslaw below.

Sweet and Creamy Coleslaw

1 bag of shredded slaw mix

½ c of white sugar

½ c of miracle whip

1 tsp or more to taste black pepper

1 tsp or more to taste salt

½ c whole milk

1 ½ tbls white vinegar

1 tbls lemon juice

Put everything, but slaw mix, into a glass bowl, whisk until creamy. Taste and add more salt/pepper if needed.

Mix slaw mix in and let sit over night. Lasts only two days and becomes watery the following day after making it.

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Pineapple Chicken #crockpot #recipe

6/22/2014

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Pineapple Chicken

Ingredients:

1 ½ - 2lbs of skinless chicken breast, cut into 1-2 inch chunks

1 28oz of pineapple chunks in 100% juice, separated (I removed 1 cup of pineapple chunks)

3 tbl lite soy sauce

1 pinch red pepper flake (I would add more but kiddos don't like spice)

1/4 tsp ginger (more to your preference)

1/4 tsp black pepper (more to your preference)

¼ c brown sugar

1. Spray interior of crockpot with cooking spray.

2. Place Chicken inside, layer pineapple on top without the juice.

3. In small bowl or container mix remaining ingredients until sugar is dissolved. Pour over top and place lip on crock pot.

4. Cook on low 6-8 hours. (I stirred halfway through so the flavors would mix)

Cost aprox: 3.00. I served with broccoli and rice pilaf for a total of $5.50. Serves 4-5 people.

Tip: use a veggie that is in season to keep costs low.

Verdict: I didn't love the pineapple in it, but you could just use a small can of pineapple juice.

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Hamburger Soup #Crockpot #recipe

6/20/2013

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I found this in a The Slow Cooker Bible (thanks to my sister) and adapted it since there were so many salt added items. I try to cook with as little salt as possible and I don’t bake with it at all. Salt is in so many things you really do not need to add it. So once again I adapted this recipe.

This is a recipe that can be changed and suited for what you have in excess in your garden, or what is available at certain times of the year. I’ve made it multiple times and with frozen, canned, and fresh veggies. I am the pickiest eater and my kids also do not like onions so this is a great recipe for people like myself who don’t like the big chunks, but like the flavor. Enjoy!

What you will need:
6-qt Crockpot (Click to see mine)
1 lb 93% lean ground beef
1 can beef broth
2 plus cups of water
1 packet of onion soup mix
½ c- 1 c Corn (froz or canned or leftover cooked)
½ c Carrots (frozen or raw chopped into bite sized peices)
¼ c Green beans (frozen)
¼ c peas
Today I added 1 c of fresh zucchini to replace the green beans and peas
½ c elbow macaroni
Pepper and parsley to taste.

1. Brown the hamburger.
2. Set timer for 6 hours or high. Place browned meat into Crockpot, I don’t drain since it is so lean, (drain if not 93%).
3. Add Broth, water, onion soup mix, and any vegetable that isn’t frozen. Stir and make sure that the level of the liquid covers the mixture.
4. At 20 minutes prior to end of cooking time, stir in pasta and frozen vegetables. Add more water if needed. Add pepper and parsley.
5. Serve with parmesan cheese, cheez-its or have plain.

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#Crockpot BBQ pulled Chicken and Homemade Sweet and Creamy Coleslaw #recipe

Pineapple Chicken #crockpot #recipe

Hamburger Soup #Crockpot #recipe

Suzy Ayers

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