Ingredients

• 1 Boston Butt/Shoulder pork roast (aprox. 7 lb.)
• 1 pkg. dry pork gravy mix (envelope)
• 1/2 to 3/4 cup water.

Directions

Lightly spray your crock pot with Pam. Pour in the gravy mix and add water and stir until smooth. Drop the pork roast in the crock pot, fat side up. Sometimes you have to “smoosh” it in to get it to fit.

Put the lid on and cook on HIGH for 10 hours.

At the end of 10 hours, remove the roast to a platter and allow to cool a bit until it is easy to handle; using forks and/or your hands seperate the meat from the fat and bone and shred or leave in chunks. At this time you can make gravy with the liquid (which is the way we prefer it for hot pork sandwiches) or mix the meat with your favorite barbeque sauce.

It MUST be a Boston Butt pork roast and it MUST cook on HIGH for 10 hours.

Ingredients

• 2 pounds stew meat, cubed
• 1 pkg. dry onion soup mix
• 1 can cream of mushroom soup
• 1 can cheese soup

Directions

Combine all ingredients. Put in crock pot. Cook on Low 8-10 hours.

Received this recipe in my inbox one day. It is so easy to make and tastes good on cooked noodles.

This recipe came from Nancy in Nebraska:) Thanks Nancy!

Ingredients

• 3-4 lb chicken
• 1/2 cup chopped onion
• 2 Tbs butter
• juice of one lemon
• 1/2 tsp salt
• 1 Tbs fresh parsley (or 1 tsp dried)
• 1/4 tsp thyme
• 1/4 tsp paprika

Directions

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.

Ingredients

• 5 pounds boneless, country style ribs, trimmed
• Salt and pepper
• 2 tablespoons vegetable oil, divided
• 2 onions, chopped medium
• 2 tablespoons chili powder
• 5 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes
• 5 cups low-sodium chicken broth
• 3 (14-ounce) cans white or yellow hominy, rinsed
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• 1/4 cup minced fresh cilantro
• 1 tablespoon fresh lime juice

Directions

Makes 6 to 8 servings

Dry pork with paper towels, then season with salt and pepper. Heat 2 teaspoons oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the pork, about 10 minutes, then add to the slow cooker. Return the skillet to medium-high heat and repeat with 2 more teaspoons oil and remaining pork.

Add remaining 2 teaspoons oil to the empty skillet and heat over medium until shimmering. Add onions, chili powder and 1/4 teaspoon salt. Cook until onions are softened, about 5 minutes. Stir in garlic and cook 15 seconds. Stir in tomatoes with their juice, scraping up any browned bits. Bring to a simmer, then pour into the slow cooker.

Add broth, hominy and oregano to the slow cooker. Cover and cook, on either low or high, until the meat is tender, 7 to 8 hours on low or 5 to 6 hours on high.

Transfer meat to a large bowl and let cool. Let the cooking liquid settle 5 minutes, then use a wide spoon to skim the fat off the surface. When the meat is cool enough to handle, shred it using your fingers, discarding any gristle, and add it back to the slow cooker.

Before serving, stir in cilantro and lime juice and season with salt and pepper to taste.

Source: The Clarion Ledger – Jackson, Ms

Ingredients

• 2 cups arborio rice
• 1 cup white wine
• 4 cups vegetable broth
• 1 (10.75-ounce) can condensed golden mushroom soup
• 1 teaspoon minced garlic
• 6 ounces mushrooms, sliced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon thyme
• 1/2 cup grated Parmesan

Directions

Stir together all ingredients, except Parmesan, in slow cooker.

Cook on high, stirring every 30 minutes for 2 hours.

Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)

Stir in Parmesan before serving

Prep Time: 5 minutes
Cook Time: 3 hours
Yield: 8 servings