I cant remember if I have posted this one.
Chiporken sandwiches.
1.5 pounds pork bonless
1.5 pounds chicken (I prefer dark) bonless
1 12 oz can Spicy hot V8
1 12 oz jar of franks redhot buffalo wing sauce
1 onion chopped,
1 bell pepper chopped (I use red or orange but use whatever you want)
a couple stalks of celery chopped
jalapenos or habaneros I ususally add a few of one or the other but to be honest I think you would be better off with canned than fresh. fresh you have to chop, which means you have to get that damn oil that burns like mad on stuff possibly including you. AND the heat doesnt survive 8 + hours in a slowcooker
add some salt (not to much)
and for heat that does survive the crockpot I use crushed red peppers.
mix up the veggies and juice and hot sauce in a bowl, add meat and the mix to the crockpot the night before, then in the morning pop on the heat and go to work. (low heat)
mash up/shred the meat (at this point it should fall apart if not turn up the heat and cook a bit longer)
drain the extra sauce and keep (freeze it in zip locks and use for stock when making soup)
put on buns of your choice, for some extra heat I like pepper jack cheese on mine.
(note this works just fine with chicken or pork alone and would probably work just fine with beef as well)
Beef Stew.
3 pounds stew beef (its just prechopped beef you can get at the store)
potatoes ( about 2 pounds I would guess,) just use cheap ones for this recipe
carrots 2-3
celery stalks 2-3
onion one big one or a couple small ones
Garlic 1-2 bulbs (the whole bulb not a little clove)
Brocoli a couple small heads or maybe just one big one
bell pepper of your choice
thaw out a bag of stock from the chiporken recipe
chop everything up and dump into crock pot,
add salt, other spices as you wish but hold off on the pepper, Alton Brown claims pepper can turn bitter in soup if added at the begining so add at the end.
I use some basil
and Crushed red peppers (what? I like spicy food)
after everything is in the pot you will probably need to add liquid, I use water until its even with the top of the food but beer (American crap beer is good for this, dont use a dark beer or one with alot of flavor) is a workable substitute.
let sit over night or even 2 nights and cook for 8-10 hours on low, at 8 hours check carrots and taters to see if they are done, if not you can turn up the heat.
this is the same basic recipie I use for chicken stew as well with chicken I use some chicken powder stuff that makes a decent broth. Also with chicken I use bonless skinless thighs and put them in whole, by the time the stew is done the meat will fall apart so you just have to poke it around to get it down to bite size instead of handling raw chicken.
one thing to keep in mind, if you let stuff marinade in the fridge you will want to give the pot a good stir or 3 in the first hour or 2 because all that cold food can take awhile to heat up all the way through.
also I have a 6 quart crock pot so you milage may vary
