BBQ Pulled Pork Sandwiches

3 to 4 pounds boneless pork shoulder (I've also used boneless pork loin - not tenderloin - but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce

Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Recipe From: melskitchencafe.com

Slow Cooker Southwest Chicken Stacks

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, etc.

Recipe Source: mykitchencafe.com

Chicken Enchilada Casserole

I stole this recipe from my friend Diana's family food blog. It looks delicious.

1 onion chopped
1 garlic clove, minced
1 tbsp oil
BIG can of green enchilada sauce (She couldn't remember the oz's)
salt to taste
pepper to taste
8 flour tortillas
3 boneless chicken breast halves,
15-oz can black beans, drained and rinsed
11-oz can Mexicorn, drained
3/4-lb shredded cheese
2 1/4-oz can sliced black olives, drained

Saute onion and garlin in oil in saucepan. Add chicken and cook until chicken is cooked thoroughly. (She added a can of diced green chilies during this step for fun.)

Spray inside of slow cooker with cooking spray. Place 2 tortillas in bottom of slow cooker (you may need to trim to fit). Layer one third chicken on top. Top with one third enchilada sauce, one third beans, one third corn, one third cheese, and one third black olives. Repeat layers 2 more times. Top with 2 tortillas, coat with sauce and cheese.

Cover. Cook on Low 6-8 hours.

Recipe From: Symeply Good Recipes

Amazing Pork Tenderloin in the Slow Cooker

I got this recipe from allrecipes.com, submitted by chowsito. We all liked it, but I over cooked it a little.

INGREDIENTS:
1 (2lb) pork tenderloin (I used pork tenderloin we already had sliced, just cook for less time)
1 (1oz) envelope dry onion soup mix
1 C water
3/4 C red wine ( I used red grape juice)
3 T minced garlic
3 T soy sauce
freshly ground black pepper to taste

DIRECTIONS:
Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Rumbi Island Easy Mango Chicken and Rice

4-5 chicken breasts (boneless and skinless)
1 can corn, drained
1 can black beans, drained and rinsed
3 cups mango salsa
Cumin to taste
Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice (rice cooked with coconut milk for all or part of the liquid) for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Recipe from: Sisters' Cafe

Pork Spare Ribs

2 (8-oz) cans tomato sauce
1/2 C onion, chopped
1 C water
1/2 C brown sugar
1/2 C lemon juice
2 T Worcestershire sauce
1 t mustard
1 t salt
1/4 t pepper

Cook in crock pot on low for 6 hours.

OR

Broil pork until brown, place in pan on stove with remaining ingredients until meat is cooked through.

Crockpot Stroganoff

1 - 1 1/2 lbs beef stew meat
1/2 onion, diced
1 clove garlic minced
1 tsp salt
4 tsp pepper
1 lb mushrooms chopped
1 can cream of mushroom soup
1/2 C water
1 C sour cream
Pasta

In crock pot stir together all ingredients except sour cream. Cook on low 6-8 hours. Add sour cream right before serving, cook on high and stir for 10 minutes.
Serve over pasta.

I got this from some friends of ours in California. It's super easy and very yummy!

Zesty Italian Crock Pot Chicken

2 cans cream of chicken soup
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese

Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.

When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.