Flash first made this for me when I was better able to stand spicy food (pre-babies). I loved it then, and I STILL get to love it because it’s so easy to adjust the spicy-ness of this meal. Even our non-spicy-family members think this is a winner!
Spicy Jerk Chicken
4 boneless, skinless Chicken Breasts
3 cups Frank’s Red Hot Sauce
3 cups Brown Sugar, packed
1 can Pineapple Chunks
1 can Mandarin Oranges
1 large can Pears (just the liquid)
4 cups Brown Rice
In a saucepan, combine the hot sauce, brown sugar, and the fruit juices from three fruits. Simmer on medium-low heat for about 7 minutes.
Pour all but two cups into a slowcooker with the chicken and the pineapple and orange chunks. Cook on low for about 7-8 hours. Set aside the extra 1/2 cup of the sauce for the rice.
When the chicken is almost done, cook the brown rice according to package directions, except for substituting 1/2 cup of water with 1/2 cup of the extra sauce.
When the chicken is done, shred or cube it over the rice. Use the set aside juices to pour over top.
Notes: This is for a spicy version. For more mild, just reduce the hot sauce and replace that amount with water. For our kids, we do 1 1/2 cups hot sauce and 1 1/2 cups water substituted. Keep in mind, the pineapple will absorb a lot of the spicy flavor, so they will be spicy!!!
Dr. Pepper Slow Cooker Roast
5 lb. Roast
2 cans Dr. Pepper
1 cup Water
2 tbsp. Worcestershire sauce
3 Garlic cloves
Salt and pepper, to taste
Put the roast in the slow cooker. Top with all the other ingredients.
Cook for 7-8 hours on low.
Spoon juices over top when serving. Enjoy!!!
Notes: I used some of the juices from the slow cooker to make gravy (just added some flour), and it turned out fantastic!
2 lbs. Beef, cubed
1 can Carrots
1 can Green beans
2 cups Potatoes, diced
1 medium Onion
2 tsp. Quick-cooking Tapioca pearls
8 oz. Tomato sauce
1 tbsp. Brown sugar
1 cup Water
Salt & Pepper to taste
In your slow cooker, first place the beef, then veggies.
Sprinkle the top with tapioca, salt and pepper.
In a bowl, mix together tomato sauce and water, then pour over the other ingredients in the slow cooker.
Top with brown sugar over everything.
Cook on Low for about 8 hours.
- 64 oz. Apple juice
- 4 Cinnamon sticks (more or less, depending on preference)
- Whipped cream for topping
- 1/2 jar Caramel sauce
- Additional Caramel sauce for drizzling
- Cook the apple juice and cinnamon sticks in the slow cooker on High for about 4 hours.
- Remove the cinnamon sticks prior to serving. Stir in the Caramel sauce (about 1/2 jar).
- Be sure to serve in heat-proof cups, because it will be hot! Top with whipped cream and a drizzling of caramel sauce.
Notes: I went through a whole jar of caramel sauce for one batch of caramel apple cider, but my friend says she only uses half total. So base it on your preference. Obviously, I love caramel! Also, after about 4 hours I turn it to ‘keep warm’, so I can just get another glass still hot when I want throughout the day. If the cup has been sitting awhile, stir it before drinking, as the caramel and cinnamon tend to separate.
Crockpot Apple Cake
1 cup Flour
1 cup Sugar
2 tsp. Baking powder
2 tsp. Ground cinnamon
¼ tsp. Salt
4-6 Medium apples, chopped
2 tsp. Vanilla
½ cup Walnuts, if desired
In bowl, mix flour, sugar, baking powder, cinnamon and salt. Stir in apples, coating lightly.
In separate bowl, mix eggs and vanilla. Pour into apple mixture. Stir until just moistened.
Spoon into a lightly greased crockpot. Cover and bake on high about 3 hours.
Serve warm (although my hubby likes it cold, too) with whipped cream or ice cream on top. Feel free to add a sprinkle of cinnamon, if desired.
Notes: See, I told you it was super easy! Add more or less apple, depending on preference. We did six, and there was a happy balance of cake and apple pieces, but that’s just us.
This meal is just what the Dr. ordered. I wanted something savory and flavorful, with just enough ‘kick’ in it to please my hubby and I, but mild enough the kids would still eat it.
4-6 small Steaks, about 1-2 inches thick
½ Yellow onion, in large slices
½ bag (or so) Baby carrots
8 oz. Mushrooms (if desired)
1-2 cups Water
1 tbsp. Seasoned salt
1 tsp. Oregano
1 tsp. Paprika
½ tbsp. Chili powder
1 tbsp. Montreal steak seasoning
Place everything in a slow cooker, set on low for 4-6 hours (until steak is cooked through). Stir occasionally (even just after putting in and shortly before serving) to mix in all of the flavors.
Notes: best served with baked potatoes!
I love Costa Vida. Seriously, I’d eat there every week if my budget would allow! I wanted to make an attempt for an at-home, simple-yet-still-so-delicious Sweet Pork Burrito. If you don’t believe ME that it was so darn close you could fake it, just ask the dozen family members who we shared with at lunch: they absolutely loved it!
Sweet Pork Burrito
3-4 lb. Pork roast
2 tbsp. and 1 cup Brown Sugar
1 tsp. Red cayenne pepper
2 tsp. Cumin
1 tsp. Salt
1 can Dr. Pepper
2 Chicken bouillon cubes
1 clove Garlic, minced
½ small Yellow onion, chopped
In bowl, mix 2 tbsp. brown sugar, cayenne pepper, cumin and salt together. Rub all over roast. Place in crock pot on LOW all night.
Add Dr. pepper, bouillon cubes, garlic and onions. Keep on LOW.
An hour before serving, shred pork roast and add 1 cup brown sugar.
Serve in tacos, burritos, or salads. Melt cheese with a tiny drizzle of the sauce on top for ‘smothered’.
Notes: Some say to use Coke, but I used Dr. Pepper because it’s what we have in abundance at our home. We had a 3 ½ lb. roast, and it was enough for ten adults, plus plenty of leftovers.
For our portion of the leftovers, I made this:
In 9×9 pan sprayed with non-stick spray, place one tortilla.
Cover with one cup pork roast leftovers.
Add one cup shredded lettuce and diced tomato combination. Sprinkle with cheese.
Repeat layer, putting ½ cup pork roast sauce and ½ cup cheese over top.
Bake in oven at 350 F for about 30 minutes, or until warmed throughout.