Crock Pot Chicken Cacciatore

INGREDIENTS:

3lbs chicken, cubed
1 onion, diced
1 (6 ounce) can tomato paste
6 ounces diced mushrooms
1 green bell pepper, finely chopped
3 tsp garlic powder
2 tsp oregano
1 tsp basil
1/4 tsp celery seeds
1 tsp salt
1/2 cup lemon juice
3 TBSP Olive Oil
1/4 tsp crushed red pepper flakes (optional)


DIRECTIONS:

Place onions in bottom of crockpot. Add chicken pieces.

Stir all other ingredients together. Pour over chicken.

Cook on low 7 to 9 hours or on high for about 3 to 4 hours.

Serve over pasta or rice.

Pulled Pork

This was a new recipe I tried and really liked!

Ingredients:
1 tsp vegetable oil
1 (4-5 pound) pork shoulder roast
1 cup BBQ sauce
1/2 cup apple cider vinegar
1/2 c chicken broth
1/4 c light brown sugar
1 TBS ground mustard
1 TBS Worcestershire sauce
1 TBS chili powder
1 large onion chopped
1 Red Bell Pepper Chopped
1 Green Bell Pepper Chopped
1 Yellow Bell Pepper Chopped
2 tsp garlic powder
1 1/2 tsp dried thyme
12 hamburger buns

Directions:
Pour the vegetable oil into the bottom of the slow cooker. Place the pork roast into the slow cooker; pour in the BBQ sauce, apple cider vinegar, chicken broth, light brown sugar, ground mustard, Worcestershire sauce, chili powder, onion, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, garlic powder, and thyme. Cover and cook on High for 5-6 hours (or on low for 8-9 hours) until the roast shreds easily with a fork.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Spoon pork into the buns (optionally you can butter the buns and toast them before adding the meat).
Enjoy!

Chicken Taco Soup

Thanks to the Rachael Ray Show for this one! SO yummy!

Ingredients:
2 TBS extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups salsa
2 cups rotisserie chicken, shredded (I prefer Costco's rotisserie chickens and the meat you get from it is the PERFECT amount for this recipe)
Salt and freshly ground black pepper
1 quart chicken stock
2 plum tomatoes, seeded and diced
1/4 cup cilantro, chopped
1/2 cup shredded cheese
Chips (left over crumbs of chip bags work wonderfully in this soup!)

Directions:
In a medium-sized sauce pot over medium-high heat, add 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook until softened, about 5-6 minutes.

Add the salsa, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Serve with some chopped tomatoes, cilantro, cheese, sour cream, and chip crumbs. I like doing this for dinner just like tacos or taco salad people can just add what they like!

**You can also do this one in a slow-cooker! Just toss the onion, garlic, salsa, chicken, and chicken stock in your slow cooker and cook on low for four hours.***