Apple Cider Chicken Sandwiches

Slow-Cooker Apple Cider Pulled Chicken Sandwiches

Serves: 6-8

Ingredients

• 1 apple sliced
• 1 large red onion, sliced
• 2 boneless, skinless chicken breasts
• 1 t salt
• 1 t pepper
• 1 t paprika
• 2 t dry mustard
• one 12 oz bottle hard cider (obviously not hard cider in this one)
• 12-16 slices of sourdough or your favorite bread, toasted
• About 8 oz. shredded sharp white cheddar cheese
  
  
  Instructions

  1. Place the onion and apple slices on the bottom of your slow cooker.
  2. Lay the chicken breasts on top of the apples and onions, and sprinkle on the salt, pepper, paprika, and mustard. Pour the hard cider over the top.
  3. Cook on low for 6-8 hours, or until chicken is cooked through and shreds easily.
  4. Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
  5. Using tongs, toss together the chicken, apples, onions and cooking liquid until evenly distributed.
  6. Top one slice of bread with the shredded chicken mixture, sprinkle with shredded cheddar, and top with the other slice of bread.

Pork Enchiladas

Ingredients:

   3 cups Herdez Tomatillo Verde Mexican Cooking Sauce

   3/4 cup sour cream

   1/2 cup cilantro, chopped

   1 clove garlic

   8 corn tortillas (fewer if using flour tortillas)

   2 cups cooked shredded pork 

   1 1/2 cups shredded cheese

Blend in a blender 1 cup of the Herdez sauce, sour cream, cilantro, and garlic until smooth. Then add the rest of the Herdez sauce to the blended stuff. Spread half of this sauce on the bottom of your 9 x 13 pan.

Pork was pre-cooked in a slow cooker for 8 hours in 1 can of coke, 2 cups brown sugar, 1 can green chilies, 1 can enchilada sauce.

Heat the corn tortillas to avoid breaking them when rolling. Roll pork into tortillas and place with seams down in pan. When full, cover with remaining sauce and sprinkle with cheese.

Bake 30-ish min or until cheese begins to brown.

Crock Pot Cube Steak and Gravy

2 Pounds Cube Steak
2 Cans Cream of Mushroom Soup
1 Envelope Dried Onion Mushroom Soup
3/4 Cup Water
Salt and Pepper to Taste

- Place all ingredients in crock pot. Cook on low all day. Serve over rice, noodles, or mashed potatoes. Thicken gravy if needed.
*May brown cube steak before adding to crock pot with other ingredients.

Beef & Barley Soup

1.5 lbs Beef Stew Meat
-1 large red onion, chopped
-Appx 8 medium sized carrots, peeled and sliced
-3-4 stalks of celery, sliced
-1.5 cups frozen corn (or you could use a 14.5 ounce can of canned corn)
-1 tsp parsley flakes
-1/4 tsp black pepper
-1.5 Tbsp "Better Than Bouillon" paste or 3 cubes of beef bouillon (can add more to taste if you like)
-3 garlic cloves minced
-1 14.5 ounce can tomato sauce
-3/4 cup barley (pearled)
-5 cups water

Throw all your ingredients in the crockpot and cook for 3-4 hours on high or 6-8 hours on low.

Freezer label
Empty bag into slow cooker, add 5 cups of water and cook for 3-4 hours on high or 6-8 hours on low

 

Shepherd's Pie

1 lb. ground beef
2 C. hot mashed potatoes
4 oz. cream cheese
1 C. shredded cheddar cheese, divided
1 clove garlic, minced (1 tsp.)
1 - 16 oz. bag frozen mixed vegetables
1 pkg. beef gravy, prepared according to directions (1 C.)

Brown meat in skillet and then drain.  Mix mashed potatoes, 1/2 C. shredded cheese and garlic until well blended. Combine meat, vegetables and prepared gravy. Spoon in to 9" square baking dish.  Cover with potato mixture and top with remaining shredded cheese.  Bake at 375 for 20-30 min. or until heated through.

Label:  Thaw. Bake at 375 for 30 min. or until heated through.