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- 5-6 boneless skinless chicken thighs, cut into bite-sized pieces
- Kosher salt and black pepper, to taste
- 1 pound andouille sausage, sliced
- 3 small bell peppers, stemmed and diced
- 1-2 jalapeno peppers, seeded and minced
- 2 stalks celery, chopped
- 1 large onion, diced
- 6 cloves garlic, minced
- 1/2 cup chicken stock
- 1 (14 ounces) can crushed tomatoes
- 2 tablespoons Cajun seasoning, divided
- 1 bay leaf
- 1 tablespoon cornstarch
- 1 3/4 cups uncooked instant brown rice
- 1 pound raw shrimp, peeled, deveined, and tails removed
- Chopped parsley and green onions, to garnish
- Season the chicken thighs liberally with salt and pepper. Add the chicken, sausage, peppers, celery, onion, garlic, chicken stock, crushed tomatoes, half of the cajun seasoning, and the bay leaf to the slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Taste the jambalaya. Add the remaining Cajun seasoning, or to taste.
- Make a slurry out of the cornstarch and a tablespoon of water. Remove the bay leaf from the slow cooker and discard. Mix the cornstarch slurry into the jambalaya and add in the brown rice and shrimp. Cover and continue to cook on high until the rice and shrimp are cooked through, about 30-45 minutes. Sprinkle with green onion and parsley and serve.
- 3 to 5 lb. Boston Butt Pork Roast
- 2 tbsp brown sugar
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Chipotle Chile Powder
- 1/4 cup apple cider vinegar
- 3/4 cup water
- Toasted hoagie or hamburger buns
- Slices of Colby-Jack Cheese
- BBQ Sauce
- Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.
- Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.
- Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Remove pork and shred with two forks. Add juices from the slow cooker as desired.
- Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce.
- 1 (3-pound) pork loin
- 2 large granny smith apples, cored and sliced about ¼-inch thick
- 1 cup chicken broth
- Kosher salt
- Fresh cracked black pepper
- 1 large yellow onion, sliced
- ½ teaspoon ground cinnamon
- 1 tablespoon fresh chopped rosemary
- Spray your slow cooker insert with cooking spray or grease well.
- Place pork loin fat side up on a cutting board. Slice pork loin into slits (about 1-inch apart) deep enough for apples. Place 2 apple slices into each slit (skin side up). Place remaining apple slices evenly into bottom of slow cooker.
- Pour chicken broth over pork loin. Sprinkle desired amount of salt and pepper over pork loin.
- Spread onion slices around pork loin. Sprinkle cinnamon and rosemary over all ingredients.
- Cover and cook on low for 8 hours or high for 4 hours.
- 2 pounds boneless pork roast
- 1 tablespoon butter
- 1 tablespoon Cajun seasoning
- 1 medium onion, diced
- 4 garlic cloves, crushed
- 4 cups water
- 1 tablespoon liquid smoke
- 2 cups shredded cabbage
- 2 tablespoons dried minced onion
- 2 tablespoons white vinegar
- 1 garlic clove, minced
- 2 tablespoons mayonnaise
- 2 teaspoons sugar
- 1 teaspoon black pepper
- .5 teaspoons salt
- barbecue sauce, optional
- 10 crusty rolls for serving
For pulled pork
- Cut the roast into 2-inch chunks. Season generously with the Cajun seasoning.
- Melt the butter in a large skillet and brown the pork pieces on all sides. Remove and place in the slow cooker. Leave juices in the skillet.
- Add the onion and crushed garlic to the skillet. Cook until tender.
- Stir one cup of the water into the skillet and scrape the bottom, getting up all the bits that have stuck.
- Pour the water with the onion, garlic and water from the skillet into the slow cooker.
- Add the rest of the water to the slow cooker along with the liquid smoke.
- Cook on high for six hours, or until the meat falls apart when pierced.
- Remove the pieces from the slow cooker and pull apart or shred with two forks.
- Return the pork to the slow cooker and keep warm.
For the coleslaw
- Combine shredded cabbage, minced onion, vinegar, mayonnaise, minced garlic, sugar, pepper and salt at least one hour before serving.
- Store in the refrigerator until ready to use.
For the sandwiches
- Use a slotted spoon to spoon out pork onto bottom half of roll. (Add some barbecue sauce on top, if desired).
- Cover pork with coleslaw.
- 1 pound ground pork
- 1 egg yolk, whisked
- ¼ cup soy sauce
- 1 heaping tablespoon ginger, grated or finely minced (about 1-inch knob)
- 2 cloves garlic, pressed or finely minced
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped green onion, about 3 green onions
- ¼ cup fresh cilantro leaves, minced
- ½ cup panko bread crumbs
- ¾ cup Kroger Sriracha ketchup (or ¾ cup regular ketchup mixed with XX Sriracha sauce)
- ¼ cup regular ketchup
- 1 10-ounce jar pepper jelly
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- Green onion and sesame seeds for garnish
- In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
- Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
- Use a small scoop or spoon to form ½-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
- For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.
- 3 Tablespoons olive oil
- 2-3 lbs. beef brisket
- Sea salt and black pepper
- 1 yellow onion, quartered
- 4 medium potatoes, quartered (optional)
- 4 carrots, chopped into bite sized pieces (optional)
- 4 garlic cloves, minced
- 2 teaspoons dried rosemary
- 4 bay leaves
- 2 cups beef broth
- 2 cups dry red wine
- Enough water to cover
For the sandwiches
- Add oil to a large skillet and heat over medium heat. Cut any large hunks of fat off the brisket then season it generously with salt and pepper on all sides. Add the brisket to the hot oil and cook until browned on all sides, 2-4 minutes per side.
- Place the onion, carrots and potatoes in the bottom of the crockpot followed by the brisket. Sprinkle with garlic cloves, rosemary, and bay leaves. Add the broth and wine then fill with enough water to cover all of the beef and vegetables.
- Cook on low for 8 hours, then high for an additional hour.** Remove the bay leaves before serving.
For the Sandwiches:
- Remove the brisket from the crockpot and shred it. Butter both sides of the buns then place them under the broiler on low for 2 minutes or until browned and toasted. Pile the bottom half of the buns with the briskets and a few onions followed by 1-2 slices Swiss cheese. Place that half of the sandwich back under the broiler for another 2 minutes or until the cheese is melted. Top with the other half of the sandwich bun. Use the remaining broth from the crockpot as the “dip” for the sandwiches.
- 2 pounds boneless skinless chicken breast
- 1½ cups homemade barbecue sauce or store-bought
- Place chicken in the slow cooker and pour the barbecue sauce on top. Toss to coat the chicken in the sauce.
- Cook on high for 3 to 4 hours or on low for 6-7 hours or until fully cooked and the chicken shreds easily.
- Using two forks shred the chicken in the slow cooker.
- Serve on sandwiches will extra barbecue sauce from the slow cooker if desired.
- 5 boneless skinless chicken breasts, frozen
- 1 (12 ounce) bottle of your favorite hot sauce (I love Franks), divided
- 1 (1 ounce) packet dry ranch seasoning
- 1 1/2 tablespoons butter
- 6 Cobblestone Bread Toasted Onion Rolls
- 4 slices cheese (I used Gouda and also love Cheddar on it!) optional
- Blue Cheese Dressing, optional for garnish
- Ranch Fried Pickles, optional for garnish
- Place chicken breasts along with 3/4 of the bottle hot sauce and ranch seasoning into a non-stick sprayed slow cooker.
- Allow to cook on low for 6-7 hours or on high for 3 1/2-4 hours.
- Add the butter and the remaining hot sauce, and shred chicken with forks. Stir to combine.
- To assemble sandwiches, place cheese and chicken on toasted bun. top with blue cheese dressing and Ranch Fried Pickles if desired.