Tag Archives: crock pot

Super Easy Crock Pot/Slow Cooker Applesauce

I have made the greatest discovery!!!  You can make the best applesauce in the crock pot!!!  How amazing is that!?!  And, it only takes 3 ingredients…Apples, Cinnamon, and Brown Sugar!  Can you tell how excited I am about this one.  Now I don’t have to be the “apple fairy” and drop bags of apples on everyone’s door step in the middle of the night.  I have already made 2 batches of this applesauce in our crock pot at home, and the whole family and neighbors love it!  All I can say is…Make it yourself!  You will love it!


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Ingredients

  • Apples – about 12 if they are store bought…more if they are from a tree in your back yard
  • Cinnamon (optional)
  • 1 Cinnamon Stick (optional)
  • 1/3 – 1/2 c Brown Sugar

Directions:

Peel and slice/chop your apples and place them in a slow cooker.  Sprinkle the top of the apples with cinnamon, brown sugar (add up to 1/2 cup if you like your applesauce sweeter), and add cinnamon stick.  The cinnamon is optional.  If you don’t like cinnamon in your apple sauce don’t add it.  Then, add the brown sugar and stir to mix cinnamon and brown sugar in with the apples.  Set your slow cooker on low for 6-7 hours.  I stirred the apples a few times while they were breaking down in the slow cooker.  After the apples are done you can use an immersion blender to mash the apples up.  However, I found that the apples are so soft that all you need is a potato masher, and in 1 minute you will have applesauce!  You can freeze, can, or immediately eat your applesauce!!


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Add the apples to the slow cooker.  Then sprinkle the top with cinnamon, brown sugar, and add cinnamon stick.

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Cook on low in slow cooker for 6-7 hours.  I stirred the apples a few times while they were in the slow cooker.

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Use and immersion blender or potato masher to break down the apples to the consistency you want.


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I put the apple sauce in the Ball Plastic Freezer jars.  You could can, freeze, or refrigerate your applesauce.


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Enjoy!!!

Easy Crock Pot/Slow Cooker Pulled Pork!!

This pulled pork recipe took a few years for me to put together.  Most of the seasonings I put together from basic southern pulled pork recipes (everyone in the south has their own).  However, Food Network’s Diners, Drive-Ins, and Dives helped me out a bit too (never watch that show on an empty stomach, or at 10 pm).  The apple juice in the recipe came from my grandmother who used to make pork chops in her crock pot with apple juice.  I hope you enjoy this super easy pulled pork recipe.  You will want to make the rub and rub down the pork the night before.  This way it gets a chance to sit in the fridge overnight and work its magic!


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Ingredients

  • 1/4 c packed light brown sugar
  • 2 T paprika
  • 1 1/2 T Kosher salt
  • 1 T fresh ground pepper
  • 1 T dried mustard powder
  • 2 tsp ground coriander
  • 2 tsp garlic powder
  • 1-2 tsp chili powder (optional)
  • 1 tsp dried thyme
  • 1 boneless pork shoulder, 3-4 lbs (if you cannot find boneless it is okay…I make this a lot with bone-in)
  • 6-7 garlic cloves peeled
  • 1 1/2 c apple juice
  • 1/2 c water

Directions

Add all the dry seasonings and brown sugar to a bowl.  Mix seasonings.  Cut slits into pork meat, and insert garlic cloves into the slits. If you have a fatty side to your pork shoulder, cut diagonal slices in the fat to create a diamond pattern.  Massage the dry seasoning rub all over every inch of the pork shoulder. Don’t be afraid to get in there and really rub as much on as you can get.  Place pork in a bag, container, or saran wrap. Then, place in fridge overnight.  The next morning, place pork in crock pot/slow cooker insert. Preheat oven to 350 degrees and then bake in the insert uncovered for 1 hour.  Place crock pot/slow cooker insert back into the crock pot. Add water and apple juice to the pork. Cover and cook on low for 6-7 hours.  Remove the pork from the crock pot. It will fall apart as you remove it and place it on the cutting board. You can use a fork or tongs to shred the pork…it is that tender! We save some of the cooking liquid from the pork to drizzle on top of the meat and add to the container of leftovers.  Enjoy!!!! My husband likes to eat his pulled pork sandwiches with bbq sauce and coleslaw (it is a southern thing).

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Add all the dry seasonings and brown sugar to a bowl

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Mix seasonings

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Cut slits into pork meat, and insert garlic cloves into the slits.  If you have a fatty side to your pork shoulder, cut diagonal slices in the fat to create a diamond pattern.

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Massage the dry seasoning rub all over every inch of the pork shoulder.  Don’t be afraid to get in there and really rub as much on as you can get.

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Place pork in a bag, container, or saran wrap.  Then, place in fridge overnight.

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Place pork in crock pot/slow cooker insert.  Preheat oven to 350 degrees and then bake in the insert uncovered for 1 hour.

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Place crock pot/slow cooker insert back into the crock pot.  Add water and apple juice to the pork.  Cover and cook on low for 6-7 hours.

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Finished pulled pork!

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Remove the pork from the crock pot.  It will fall apart as you remove it and place it on the cutting board.  You can use a fork or tongs to shred the pork…it is that tender!  We save some of the cooking liquid from the pork to drizzle on top of the meat and add to the container of leftovers.

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Enjoy!!!!  My husband likes to eat his pulled pork sandwiches with bbq sauce and coleslaw (it is a southern thing).

Creamy Crock Pot Potato Soup

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Yesterday when we woke up it was a freezing 39 degrees outside.  So, before I jetted off to the gym I put some potato soup together in the crock pot.

Now, this recipe is a base recipe, and you can really add a lot to it if you want.  If you would like to have Parmesan Potato Soup, save the rind of your Parmesan cheese in the freezer and add it to this base.  You will wind up with a cheesy potato heaven.  Or, you can add 1-2 Tbs of fresh rosemary.  My husband sometimes asks me to add chili powder or chili pepper flakes.  As you can see, you can add whatever flavors you like, or you can stick with just creamy potato soup.

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Chop 5 lbs of russet potatoes into about 1/2 in cubes.  Leave the skins on!  Add them to your crock pot.  To that dice half a yellow onion.  Then, grate, mince, or chop 10-12 cloves of garlic.  Sprinkle 1 Tbs of seasoning salt on top.

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Pour 2 quarts of stock in on to your mixture of potatoes, onion, and spices.  I know it looks like it could overflow when cooking, but I promise you it will not.

Set crock pot on low for 10 hours or on high for 4-5 hours.

Once finished add 16 oz of low fat cream cheese (sometimes I just use 8 oz if I’m trying to be healthier).  I then use a food processor to blend the soup to a creamy consistency.  However, if you are lucky enough to have a hand immersion blender use that instead.  Once you have the soup blended add salt and pepper, and I usually add about 1 cup of milk at this point too.

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I bake up some bacon in the oven to sprinkle on top of the soup.  Plus bacon makes everything better!

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Garnish with your favorite toppings!

Creamy Crock Pot Potato Soup:

  • 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 in cubes
  • 1/2 medium/large yellow onion, diced
  • 10-12 cloves of garlic, minced (I use a small grater and grate the garlic)
  • 1 tablespoon seasoned salt
  • 2 qts organic chicken stock or broth
  • 16 oz cream cheese, softened (I use low fat)
  • About 1 c milk
  • optional garnishes: crumbled bacon, shredded cheese, green onions

Slow Cooker Baked Potato Soup Directions:

  1. Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
  2. Cook on high for 4-5 hours or low for 10 hours.
  3. Add the softened cream cheese and puree soup with an immersion blender or in a regular blender until the cheese is incorporated and the soup is blended to the consistency you like. Add salt and pepper to suit your tastes.
  4. Stir well, top with your choice of garnishes and dive in!