Cafe Rio Chicken- (Olson Family Favorite)
2 lbs boneless, skinless chicken breast or thigh
1 8oz bottle zesty Italian dressing
¾ tablespoon minced garlic
½ tablespoon chili powder
½ tablespoon ground cumin
1 package Hidden Valley Ranch (dry) dressing mix
½ cup water
Also:
8 flour tortillas, lettuce, shredded cheddar cheese & whatever toppings your family likes (guacamole, salsa, tomato, sour cream….) We also break tortilla chips & sprinkle on top
Instructions:
Put first group of ingredients in crock pot, cook on low 6-8 hours.
Shred chicken, serve over tortilla & lettuce-- add toppings
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Tater Tot Casserole
1 (1 oz.) packet ranch dressing mix
1 cup milk
1 (32 oz.) package frozen tater tots 8 slices thick cut bacon, browned and crumbled
2 cups cheddar cheese, shredded
1 lb. boneless skinless chicken breast, cut into bite sized pieces (raw)
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Spray the bottom and sides of a 5 – 6 quart crock-pot with non-stick cooking spray or use a liner
Mix ranch dressing mix into cup of milk and stir with a fork until combined, set aside.
Layer half of the frozen tater tots in the bottom of crockpot.
Sprinkle tater tot layer with 1/3 of the cheddar cheese.
Sprinkle cheese layer with 1/3 of the crumbled and cooked bacon.
Sprinkle bacon layer with cut up chicken pieces.
Layer cheese, then bacon, then the remaining tater tots.
Sprinkle final layer of tater tots with cheese and bacon.
Give milk and ranch dressing mix one last stir and then pour over layers in the slow cooker.
Cover and cook on LOW 5 to 6 hours or on HIGH 3 to 4 hours until chicken is cooked through.
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Root Beer Pulled Pork (also works with Dr. Pepper)
1 tablespoon olive or vegetable oil
1 boneless pork loin roast (3 lb)
2 teaspoons salt
½ teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 cans (12 oz each) root beer (3 cups) do not use diet!
1 bottle (12 oz) chili sauce
½ teaspoon salt
12 sandwich buns
In 10-inch skillet, heat oil over high heat. Cook pork roast in oil 6 to 10 minutes or until brown on all sides.
In 3- to 4-quart slow cooker, place pork roast, 2 teaspoon salt, the pepper, onion and 1 cup of the root beer. Cover; cook on Low heat setting 7 to 8 hours.
About 30 minutes before serving, in 4-quart saucepan or Dutch oven, heat remaining 2 cups root beer, the chili sauce and 1/2 teaspoon salt to boiling over medium-high heat. Reduce heat to medium. Cook 8 to 10 minutes, stirring occasionally, until mixture is glossy and reduced to 2 1/2 to 3 cups.
Remove pork from slow cooker, discarding cooking liquid. Shred pork, using 2 forks to pull pork apart. Stir in chili sauce mixture. To serve, spoon about 1/2 cup pork mixture in each bun.
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Hawaiian Chicken
6 boneless, skinless chicken thighs, trimmed
1/4 cup flour
1 (20 oz) can pineapple rings, juice reserved
1/4 cup soy sauce
1 Tbsp Worcestershire sauce
1/4 cup brown sugar
1 Tbsp lemon juice
1 tsp garlic powder
1 Tbsp quick cooking tapioca
1 Tbsp apple cider vinegar
1 green bell pepper, diced (optional)
Dredge the chicken thighs in the flour and place in the slow cooker.
Combine 1/2 cup of the reserved pineapple juice, soy sauce, Worcestershire sauce, brown sugar, lemon juice, garlic powder, tapioca and apple cider vinegar. Pour over the chicken.
Top the chicken and sauce with the pineapple rings.
Cover and cook on LOW for 4-6 hours. Add in the green pepper and cook for another 30 minutes on HIGH (without lid).
Serve over rice.
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Crock Pot Peach Cobbler
8 Peaches, Peeled and Sliced or 2 cans of peaches, drained
1 1/2 Teaspoons Cinnamon
1/4 Cup Granulated Sugar
1 Stick Butter, Softened
3/4 Cup Old Fashioned Oats
3/4 Cup All-Purpose Flour
1/4 Cup Light Brown Sugar
In a bowl combine peaches, 1 teaspoon cinnamon and granulated sugar and toss to combine.
Pour peaches into the bottom of a large crock-pot (I used a 6 quart oval)
In another bowl combine the rest of the ingredients and cut with a pastry blender or two knives and cut until mixture resembles a coarse crumble.
Evenly pour crumble mixture over top of peaches.
Cover and cook on high 2 hours. Serve warm.
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