Instant Pot Pressure Cooker Pulled Pork

Ingredients

  • 2 cups barbecue sauce
  • 1 1/2 cups beer of choice Coke, Dr. Pepper or water/ beef broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup molasses
  • 1/3 cup brown sugar
  • 1 tablespoon liquid smoke
  • 1 tablespoon minced garlic
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder use more for a spicier pulled pork
  • 1 teaspoon ground thyme
  • 1 teaspoon ground mustard
  • 1/2 teaspoon ground cinnamon
After Pressure Cooking:
  • 1 cup barbecue sauce
  • 1/2 leftover cooking sauce
Serving:
  • Coleslaw
  • 6 Sesame seed buns

Slow Cooker Cuban Mojo Pork

Ingredients

  • 1 bone-in pork shoulder (about 4 pounds) pork butt works as well)
  • 11/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3/4 cup orange juice, freshly squeezed
  • 1/2 cup lime juice, freshly squeezed
  • Zest of 1 orange
  • Zest of 1 lime
  • 1/2 cup olive oil
  • 8 cloves garlic, chopped finely
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1/4 cup chopped cilantro (lightly packed)

Slow Cooker Pork Chops

Ingredients

  • 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic pepper blend
  • 1/4 teaspoon seasoned salt
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) chicken broth

Directions

  1. In a large resealable plastic bag, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
  2. Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
  3. Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.

Slow-Cooker Pork Tacos

Ingredients

  • 3 whole ancho chiles
  • 3 whole pasilla chiles
  • 4 cloves garlic, unpeeled
  • 2 to 3 chipotles in adobo sauce
  • 1/2 medium white onion, roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1 tablespoon cider vinegar
  • Kosher salt
  • 2 teaspoons dried oregano, preferably Mexican
  • 3 3/4 cups low-sodium chicken broth
  • 4 pounds boneless pork shoulder (untrimmed), cut into chunks
  • Freshly ground pepper
  • 2 bay leaves
  • 1 cinnamon stick
  • Corn tortillas, warmed, for serving
  • Assorted taco toppings, for garnish

Slow Cooker Chicken and Mushroom Stroganoff

Ingredients

  • 4 boneless skinless chicken breasts, cubed
  • 8 ounce sliced mushrooms
  • 1 8 ounce cream cheese, softened
  • 1 (10½) ounce cream of chicken soup
  • 1 envelope (1¼ ounce) dry onion soup mix
  • salt and pepper to taste
  • fresh parsley, chopped for garnish
  • 1 pound large egg noodles for serving

Directions

  1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
  2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

Slow Cooker Chicken Pot Pie Stew

Ingredients

  • 4 large skinless, boneless chicken breast halves, cut into cubes
  • 10 medium red potatoes, quartered
  • 1 (8 ounce) package baby carrots
  • 1 cup chopped celery
  • 2 (26 ounce) cans condensed cream of chicken soup
  • 6 cubes chicken bouillon
  • 2 teaspoons garlic salt
  • 1 teaspoon celery salt
  • 1 tablespoon ground black pepper
  • 1 (16 ounce) bag frozen mixed vegetables

Directions

  1. Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
  2. Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.