- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- 1/2 cup green chilies, diced
- 4 cloves garlic, minced
- 1/2 teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover, and cook on High for 6 to 7 hours. Stir in the salt towards the end.
*I left out the green chilis because I didn’t have them AND put just a TAD of the cayenne pepper rather than the 1/2 tsp (it’s already kind of spicy as is.) I added just about 1 1/2- 2 cups of water and thought that was just right!
*Once you serve into bowls top with shredded cabbage, chopped cilantro, diced onion and squeeze some lime juice in it- SO TASTY!!!
❤ Anna Burud
1 1/2 pounds lean ground beef (I use shredded chicken- just boil and shred)
1 large onion
2 envelopes ranch-style dressing mix
1 envelope taco seasoning mix
2 cans shoe peg corn, drained
1 can black beans, undrained
1 can pinto beans, undrained
1 can kidney beans, undrained
1 can tomatoes, canned, undrained
1 can tomatoes with green chilies, undrained
Brown meat and onion (If using beef) until tender; drain. If using chicken, boil and shred when cool. Cook onions in a separate pan using a little bit of olive oil) Add all other ingredients, and bring to a boil. Reduce heat and simmer for about 2 hours. Top individual servings with grated cheddar cheese and a dollop of sour cream if desired. Cilantro is also a good topper!
After cooking your meat and onion, place all ingredients in crock-pot and simmer on low for 8 hours.
❤ Crystal Barnhill
Gina’s Weight Watcher Recipes
Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).
❤ Kristin Lebon
4-5 chicken breasts (I just throw mine into the crockpot frozen and then kind of shred the chicken right there in the crockpot using 2 forks once it is cooked and tender)
2 cans cream of chicken soup
2 TBS butter
1 large bag fozen mixed veggies (corn, carrots, peas, green beans)
1 onion chopped
1-2 cans bsicuit dough
-Place chicken, butter & soup in crockpot and add enough water to cover the chicken.
-Cook on high 5-6 hours.
-About an hour before serving, add the frozen veggies & chopped onion (if you’ve got a hectic day ahead of you, you can probably get away with tossing these in at the very beginning with everything else, but it could get mushy & over-cooked).
-About 30 minutes before serving, tear biscuit dough into small pieces, toss into crockpot & stir.
That’s all folks! ❤ Christine Kasper
3-4 boneless/skinless chicken breasts, cut in cubes
1 tsp of salt
1 tsp of cumin powder
1 chipotle pepper in Adobo sauce, chopped
1 medium onion, chopped
1 can of Navy beans, rinsed & drained
1 can of Black beans, rinsed & drained
1 smaller can of crushed tomatoes
1 1/2 cups of Chicken broth
1/2 cup of Orange Juice
1/2 bottle of beer (optional)
Cilantro, shredded cheese and sour cream for garnishing
Place all ingredients into crock pot and mix around. Cook on low for 7-8 hours or on high for 3 1/2 – 4 hours. Serve into bowls and top with shredded cheese, sour cream and cilantro and serve with corn bread/ muffins if desired. SO yummy!
❤ Anna Burud
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
I seared mine and put in my crockpot on low for 4 1/2 hours and it was perfect. Judge according to your crockpot :). ❤ Joanna Schaper via Kristin Lebon
Recipe adapted by Our Best Bites from Allrecipes
1 pkg. Stuffing mix
4 boneless skinless chicken breasts
1 can cream of mushroom soup (next time I’ll use 2-3 for more sauce!)
4 slices swiss cheese
1/2 cup white wine
Salt/pepper to taste
Spray crockpot with cooking spray. Empty stuffing mix. Place chicken breasts over it (I used frozen) then add 4 slices swiss cheese. Top with cream of mushroom (or chicken?) soup and wine. Cook on low all day. YUMMY!
My husband says the stuffing mix is just “slop” so to omit next time, but otherwise very good! ❤ Lori Drouin