Crockpot

Sweet 'n' Sour Pork Chops

• 1 can (8 oz) crushed pineapple, undrained
• 1 cup honey barbecue sauce (I like Sweet Baby Ray's)
• 1/3 cup finely chopped onion
• 2 Tb. chili sauce
• 4 bone-in pork loin chops (8 oz. each)

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce.  Pour half into a greased 3 qt. slow cooker.  Top with pork chops and remaining sauce.  Cover and cook on low for 4-1/4 to 5-1/4 hours or until meat is tender.



Chicken in a Pot

• 2 carrots, sliced
• 2 onions, sliced
• 2 stalks celery, cut into 1" pieces
• 1 whole broiler/fryer chicken, 3-4 lbs.
• salt & pepper
• 1/2 water, chicken broth or white wine
• 1/2 tsp. dried basil

Put veggies in the bottom of the crockpot.  Add whole chicken.  Top with salt, pepper and liquid.  Sprinkle basil over top.  Cover and cook on low 10 hours; or high 6 hours (using 1 cup water)  Remove chicken and veggies with spatula.

Cooking a whole chicken is something I recently started and I love it! First, I love using the crockpot and it is so easy. Second, I love the leftovers and being able to put shredded chicken into freezer baggies and then pulling them out a few weeks later and putting them into a soup or taco or adding it to spaghetti sauce and serving over gluten free pasta! 

Tangy Pork Chops

• seasoning salt to taste/pepper
• 4 thickly cut pork loin chops, or 6 thinner chops
• 1 cup grape jelly
• 1 bottle prepared chili sauce

1. Rub pork chops with seasoning salt and pepper on both sides.  Place chops in slow cooker.
2. In a small bowl, combine jelly and chili sauce.  Spoon sauce over chops.  If the chops need to be stacked in order to fit into your cooker, make sure to top each one with sauce.
3. Cover and cook on low for 4-5 hours, or until meat is tender but not dry.  
4. (This sauce could probably be modified for other meats--chicken, turkey breasts...)