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.

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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).