Apple Pork in the Crockpot

6 boneless pork loin chops
3-4 medium Golden Delicious Apples, sliced
4 T packed brown sugar
2 t ground cinnamon
1 t salt

1. Place pork in crockpot, cover with apples
2. Mix brown sugar, cinnamon, and salt in small bowl, sprinkle over apples. Cover, cook on LOW 6 to 8 hours

Bourbon Chicken

Bourbon Chicken - It's like crack, served over rice.
I served this over rice, with grated fresh ginger and a side of ginger glazed carrots. I also modified the recipe a bit and added another 1/4 teaspoon ginger and another teaspoon of crushed red pepper flakes because we like it hot! You can modify to suit your tastes.

Ingredients

2 lbs boneless chicken breasts cut into bite-size pieces
~1 tablespoon cornstarch
1-2 tablespoon olive oil
1 garlic clove crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup or chili sauce (depending on how hot you like stuff)
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce


I usually do this step the night before and let it marinade, but the recipe will work if you don't let it sit overnight. Cut the chicken into bite sized pieces and then mix all of the ingredients below the olive oil together and pour into a ziploc bag and add the chicken (you can throw this in the freezer if you want to have it another night or even make a double batch so you have one for later!) .

The next night I'll pull the chicken mixture out, heat the oil in a pan and add the mixture to the hot oil just long enough to brown the chicken and remove the chicken.

Then remove about 1/4 cup of liquid and mix the cornstarch in until it is dissolved. You can also mix the cornstarch with water if you prefer, and add that to the pan. Add the chicken back and bring to a hard boil. Reduce heat and simmer 20min. Serve over hot rice.


Or-- if you don't want to follow all that-- throw everything in the crockpot for 2 hours on HIGH or 4 hours on low. Presto!

Crockpot Mexican Chicken

Ingredients

3-4 boneless, skinless chicken breasts (MUST be frozen!)
1 can of mexicorn, drained (Use normal corn if needed)
1 can of black beans, drained (Don't like black beans? Try pinto)
1 jar (16oz) of Salsa (We like any HOT salsa)
1 (8oz) block of cream cheese (1/3 less fat tastes great to save some calories)

Scoops Tortilla Chips and/or tortillas
Shredded Mexican Cheese Blend



Layer ingredients in the crockpot in the following order: (DO NOT STIR!)

Line the bottom of the crockpot with the frozen chicken.
Add corn, then the beans, and finally the salsa.

Cook on HIGH for 6 hours.

Once finished, stir and shred chicken. Cut the cream cheese block into small cubes and "hide" in the chicken mixture for a few seconds to melt. Stir until cheese is completely melted.

To serve with chips, place a serving in a bowl and sprinkle with shredded mexican cheese. Scoop out with chips.

To serve with tortillas, put a generous amount of shredded cheese and chicken mixture on the tortilla. Roll up, serve.