Crockpot Chicken In Spicy Sauce

Crockpot Chicken In Spicy Sauce

1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic, minced
About 3-1/2 lbs. chicken pieces

Combine all ingredients except chicken in bowl. Dip each piece of
chicken in the sauce. Place in the slow cooker. Pour remaining
sauce over the top. Cook on low for 6-8 hours or on high for 3-4
hours.



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Crockpot Chicken and Noodles

Crockpot Chicken and Noodles
Ingredients

4 chicken breasts, boned
1 can each cream of mushroom soup, cream of chicken soup
1/4 cup flour
8 oz. sour cream
1 tsp. sugar
1/2 tsp. garlic powder
1 pkg. noodles, cooked
Directions
Remove bones from chicken breasts and cut into strips. Place
in bottom of crockpot. Combine soups, sugar and garlic powder. Pour
over chicken. Cover and cook on High 3 - 4 hours, or Low 7 - 9
hours.
Combine flour and sour cream and stir into cooked chicken
mixture. Continue cooking 25 - 30 minutes or until thickened. Serve
over hot lightly-
buttered noodles.
Makes 4 servings.




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Crock Pot Pulled Pork Fajitas

Crock Pot Pulled Pork Fajitas

1 (2-1/2 lb.) pork boneless loin roast, trimmed of fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Old El Paso® Thick 'n Chunky salsa
1 TB chili powder
1 tsp. ground cumin
1 bag (1 lb.) frozen stir fry bell peppers and onions, thawed
1/2 tsp. salt
18 flour tortillas (8 to 10 inches in diameter)

Garnishes:
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3 to 4 quart crock pot. Place onions on top.

Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onions.

Cover and cook on LOW heat setting for 8 to 10 hours.

Remove pork from crock pot. Place on cutting board. Shred pork, using 2 forks. Return pork
to the crock pot and mix well.

Stir in stir fry vegetables and salt. Increase heat setting to HIGH. Cover and cook 30 minutes
or until mixture is hot and vegetables are tender.

Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture.

Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.

Fold remaining end down. Serve with cheese, guacamole and sour cream.

Makes:18 fajitas.

Nutrition Information:
Per serving = Calories 290 (Calories from Fat 70 ), Total Fat 8 g (Sat Fat 2 g),
Cholesterol 40 mg, Sodium 620 mg, Total Carbs 37 g (Dietary Fiber 2 g), Protein 18 g.

Diabetic Exchanges: 2 Starch, 1 Vegetable, 1-1/2 Lean Meat, 1/2 Fat.



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4th of July Creamy Ranch Potatoes

Creamy Ranch Potatoes

2 pounds small red potatoes, quartered
1 8 oz. pkg., cream cheese, softened
1 envelope buttermilk ranch dry salad dressing mix
1 can condensed cream of potato soup

Place potatoes in a 3 1/2 quart crockery cooker. Ina small bowl, combine
cream cheese and salad dressing mix. Stir in soup. Add to potatoes. Cover;
cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2
hours. Stir to blend before serving. Makes 6 servings



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