BBQ Pulled Pork

This is also from Incredibly Easy Recipes from Rival Crockpot.

1 pork shoulder roast (about 2.5lbs)

1 bottle (14 oz) barbecue sauce

1 tablespoon fresh lemon juice

1 teaspoon packed brown sugar

1 medium onion, chopped

1. Place roast in slow cooker.  Cover; cook on low 10-12 hours or on high 5-6 hours.

2. Remove roast from slow cooker; discard cooking liquid.  Shred pork using 2 forks.  Return port to slow cooker.  Add barbecue sauce, lemon juice, brown sugar and onion.  COver; cook on low 2 hours or on high 1 hour.  Serve shredded pork on hamburger buns or hard rolls.

*On a tip from my sister, we only used about half of a medium/smallish onion.  It was really good.  I had it on a bun and my husband ate it like taco with lettuce, cheese, sour cream and tomatoes.  It was good both ways.  It makes a lot and we ended up sticking most of it in the freezer.  Hopefully it freezes well!

Cheesy BBQ Chicken

This recipe comes from Incredibly Easy Recipes from Rival Crockpot.

6 boneless skinless chicken breasts (about 1.5 lbs)
1 bottle (26 oz) barbecue sauce
6 slices bacon
6 slices Swiss cheese

1. Place chicken in slow cooker. Cover with barbecue sauce.  Cover; cook on low 8 to 9 hours.

2. Before serving, cut bacon slices in half.  Cook bacon in microwave or on stove top, keeping bacon flat.  Place 2 pieces cooked bacon on each chicken breast in slow cooker.  Top with cheese.  Cover; cook on high until cheese melts.

*When we made this we shredded the chicken, omitted the bacon, and served it on bread with the Swiss cheese on top.  It was really good and really good for left-overs.  

Chocolate Cake In The Slow Cooker

When my family went to Scotland almost ten years ago we stayed on an island called Jura.  We stayed in the only hotel on the island and I think we were the only guests.  We stayed for a week and every night we had a chocolate cake for dessert that was SO heavenly.  I have often dreamed of it, wishing I could go back there.  Well, a couple weeks ago we made this recipe and much to my delight it tasted JUST like the Scotland cake.  It's delicious served hot with vanilla ice cream.  

Ingredients:

1 package (about 18 ozs) chocolate cake mix

1 cup (8oz) sour cream

1 cup chocolate chips (we used semi-sweet)

1 cup water

4 eggs

3/4 cup vegetable oil

1 package (4 serving size) instant chocolate pudding and pie mix filling

1. Lightly grease inside of slow cooker

2. Combine cake mix, sour cream, chocolate chips, water, eggs, oil and pudding and pie filling mix in slow cooker; mix well.

3. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.  Serve hot or warm with ice cream.

*My crock pot has four settings, 4 and 6 hours (high) and 8 and 10 hours (low).  I set mine to six hours and it was done in three.  It started to smell like it was burning so I turned it off, but it tasted fine.  So, just keep an eye on it.

Chicken Over Pasta

1/2 Cube of butter
1/2 (8oz) onion and chive cream cheese
1 can golden mushroom soup
1/2 c. canned chicken broth
1 pkg. dry Good Seasons Italian dressing mix
Parmesan cheese (optional)
6 frozen Chicken

Melt butter and cream cheese. Stir in the soup, broth and dressing and heat until warm. Place the chicken in a crock pot and pur heated mixture over top and cook 4 to 6 hours. Serve over angel hair pasta. Sprinkle with parmesan cheese.

This is sooo delicious and easy to make! Serve with bread and a green salad is good with it too. You can use unfrozen chicken as well. I usually use the fresh chicken tenderloins. Great for leftovers. Enjoy!