Sunday, June 8, 2014

Slow Cooker Gems for Busy Summer Days

Here are a couple of slow cooker recipes for those too-busy days of summer:

Asian Pork Wraps ala ~DKBB~
(original recipe by Andrew Devito in the April/May 2014 Taste of Home)

1 boneless pork shoulder roast, 3 to 4 lbs.
1 medium onion, chopped
1 cup water
1 cup sweet-and-sour sauce
¼ cup cooking sherry
¼ cup soy sauce (I use “lite” or “reduced sodium”)
1 envelope onion soup mix
1 Tbsp. minced fresh gingerroot
3 cloves garlic, minced
1 pkg. Asian chopped salad or 1 small cabbage, shredded
Flour tortillas, 6-inch, warmed
1 small onion, chopped, for garnish if desired
  • Place roast and medium chopped onion in slow cooker.
  • In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, gingerroot, and garlic until blended; pour over pork roast.
  • Cook, covered, on low 6 to 8 hours or until meat is very tender.
  • When cool enough to handle, shred pork with two forks.
  • Place the leftover sauce the pork cooked in into a serving bowl or decanter.
  • To serve, spoon about 1/3 cup shredded pork into the center of a tortilla, top with about ¼ cup of the Asian chopped salad (or shredded cabbage); use the sauce and the chopped small onion as garnishments as desired.
  • Fold the bottom of the tortilla over the filling; fold in both sides to close.

Slow Cooker Mushroom Chicken & Peas ala ~DKBB~
(original recipe by Jenn Tidwell in the April/May 2014 Taste of Home)

4 boneless chicken breast halves
1 envelope onion mushroom soup mix
1 cup water
½ lb. sliced baby portabello mushrooms
1 medium onion, chopped
4 cloves garlic, minced
½ to 1 tsp. white pepper
2 cups fresh or frozen peas
  • Place chicken breasts in slow cooker. Sprinkle with soup mix, pressing into chicken to help seasonings adhere.
  • Add water, mushrooms, onion, garlic, and white pepper.
  • Cook, covered, on low 3 to 4 hours or until chicken is tender.
  • Stir in peas and cook, covered, until peas are tender (about 10 minutes for frozen peas, longer for fresh).