Recipes for "crockpot recipes"

Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.

Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.

Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

Place the pork shoulder in the slow cooker. Roughly chop the garlic and place in the slow cooker (I actually kind of rubbed it onto the meat to get as much garlic flavor as possible, but you could just toss it in, too).

Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.

Add lime juice, orange juice, beer, and salsa. Cover and cook on low for 8 hours.

Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.

Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.

Serve on tortillas with fresh cilantro, avocado, and lime juice.

Stir Italian dressing and Parmesan cheese together in a bowl.

Place chicken in a slow cooker, and pour dressing mixture over chicken. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.