Slow Cooker Meals and More

These are great recipes for busy days. (Thank you Betty Crocker!!)

Garlic Pork Roast (Slow cooker)
10 servings

3 ½ lbs pork boneless loin roast
1 Tablespoon oil
1 tsp salt
½ tsp pepper
1 medium onion, sliced
3 cloves garlic, peeled
1 cup chicken broth or water

Trim excess fat from pork. Heat oil in 10-inch skillet over med-high heat. Cook pork in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

Place onion and garlic in slow cooker. Place pork on onion and garlic and pour broth or water over pork.

Cover and cook on low heat setting 8 to 10 hours, or until pork is tender.

FOR LEFTOVERS:

You’ll want to make this roast to shred and pop in the freezer for busy days. No one will know it took you less than 30 minutes to make the following delicious recipe!

Remove pork from cooking liquid; reserve the liquid. Cool pork slightly. Shred warm pork using two forks. Place 2 cups shredded pork in each refrigerator or freezer container and add ¼ cup liquid to each container. Cover and refrigerate up to four days or freeze up to four months. To thaw frozen mixture, place container in refrigerator for about 8 hours.

Weeknight Pork Stew (from previous recipe leftovers)
4 servings

1 container (2 cups) Garlic Pork Roast, thawed if frozen
8 small new potatoes, cut into ¼ inch slices
2/3 cup vegetable, chicken, or beef broth
1 ¼ tsp dried basil leaves
½ tsp salt
1 cup frozen green peas
2 tsp cornstarch
2 tsp water

Mix all ingredients EXCEPT peas, cornstarch and water in 3-quart SAUCEPAN (not slow cooker). Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes or until potatoes are tender. Rinse peas with cold water to separate; stir into pork mixture. Cover and cook 2 minutes. Mix cornstarch and water; stir into pork mixture. Cook and stir about 1 minute, or until sauce is thickened.

Potato and Double Corn Chowder (Slow cooker)
6 servings

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15 ¼ ounces) whole kernel corn, undrained
1 can (14 ¾ ounces) cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
½ tsp salt
½ tsp Worcestershire sauce
¼ tsp pepper

Mix all ingredients into slow cooker. Cover and cook on low heat 6 to 8 hours (or high heat setting 3 to 4 hours).

Spicy Peanut Chicken (or PORK)
Serves 4

¼ cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon sugar
2 Tablespoon soy sauce
1 Tablespoon white vinegar
¼ tsp ground red pepper (Cayenne. Can use chili powder or even paprika to make it more mild)

Mix these ingredients together and set aside.

1 Lb Boneless skinless chicken (or PORK) cut into ¾ inch pieces
1 clove garlic, finely chopped or pressed
1 tsp grated ginger root, or ¾ tsp ground ginger powder
1 medium red bell pepper, cut into ¾ inch pieces
1/3 cup dry roasted peanuts
2 green onions, sliced

Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat sides. Add chicken (or pork) garlic and ginger root; stir-fry about 3 minutes or until meat is no longer pink in the center.

Add bell pepper to wok and stir-fry 1 minute.

Add cornstarch mixture to wok and cook, stirring, 1 minute. Stir in peanuts and garnish with green onions.