I’m back from Hawaii where I was able to gorge on my mom’s homemade meals. Fresh fish, tropical fruits and awesome ethnic favorites made their way into my mouth in large quantities.
Now, it’s back to reality: Freezing cold temperatures, brutal wind chills and my overworked crock-pot. My slow cooker works overtime during the winter months, and while I long for my favorite Island-inspired dishes, I must say, my crock-pot delivers some tasty dishes with little help on my part.
I love being able to cut up ingredients, stick them into the crock-pot, get on with the day, and return to a fully cooked meal. If you are a busy home cook looking for a reprieve, then consider these super simple crock-pot recipes:
SLOW COOKER SALSA PORK
Ingredients:
1 (3 to 5 pound) boneless pork butt or pork loin roast
1 tablespoon garlic salt
3 teaspoons black pepper
2 tablespoons olive oil
1 tablespoon cumin
2 cups of green chili salsa
1 cup chicken broth
Fresh lime juice
Directions:
Season pork with garlic salt and pepper.
Heat oil in a large pan over medium high. Sear roast on both sides. Transfer pork into slow cooker.
Pour green chili salsa and chicken broth over top. Stir in cumin and cover.
Cook for up to 8 hours on low or 5 to 6 hours on high.
Shred meat with forks in the slow cooker.
Squeeze a little fresh lime juice over pork before eating.
Serve in warm tortillas with your favorite taco fixings.
CROCK-POT POT ROAST
Ingredients:
1 (4 to 6 pound) boneless beef chuck roast
Salt and pepper
4 tablespoons olive oil
1 cup water
1 cup beef broth
1 (28-ounce) diced tomatoes with juice
1 onion sliced
4 stalks celery, cut in chunks
1 package dry Italian salad dressing mix
1 (16-ounce) container of mushrooms
4 tablespoons butter
2 teaspoons garlic salt
Fresh chopped parsley
Directions:
In a large pan, heat oil. Season roast well with salt and pepper. Brown beef for a few minutes in hot oil on both sides. Remove beef to a plate.
Add water and beef broth to pan. Bring to a boil, scraping up brown bits. Place roast and beef broth mixture into your crock-pot.
Add canned tomatoes, onion, celery and Italian seasoning mix. Cover and cook on low setting for 6 to 8 hours or on low for 4 to 6 hours, until roast is fork tender.
Just before serving, cook mushrooms in a skillet with butter. Season with garlic salt and pepper. Add mushrooms to slow cooker with the roast right before serving.
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