Crock pot Thai peanut pork

From all recipies.com
I modifiedit a little.

4 pork loins
2 red peppers thinly sliced
1/2 c chopped green onions
Lots of garlic (original is 2 cloves)
1 tea crushed red peppers  (we both thought it was a bit blah. Will do a teaspoon of chili sauce next time)
1/2 cup teriyaki sauce
2Tbl of rice vinegar
1/2 cup peanut butter  (original was a quarter cup. It was borring so I added another quarter cup it was much better.)

Throw everything but the peanut butter in the crock pot and cook for 8hrs on low or 5hrs on high.
Once time is up throw some rice on the fire and then pull the pork out and set aside. Wisk in the peanut butter and throw the pork back in and cook on high till the rice is finished  (original recipe calls for 10 min)
Serve over rice
If desired add crushed peanuts and lime wedges.

Smothered Pork Chops

So Sam's parents gave him pork chops for his birthday, and unlike Danielle, I am not absolutely, positively in love with the way we grew up with them. So I wanted something new. These were amazing. So good. And since it's in the crock pot the pork chop is all tender falling apart delicious instead of tougher like when you cook them on a skillet. 

We only had 2 bigger pork chops. And I put them in when we got home from church (around 1) so I cooked on high for 2 hours and on low for 3 and everything was cooked. Mel pleads (and I agree) that you do the steps before throwing it all in the crock pot and I would say it is very worth it. This was a fancier, Sunday meal, and we loved it! I served it with mashed potatoes and corn from our grandparents.

http://www.melskitchencafe.com/2011/06/smothered-pork-chops-slow-cooker.html

INGREDIENTS

• 5 slices bacon, chopped
• 6 bone-in pork loin chops, about 3/4-inch thick
• Salt and Pepper
• 2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
• 1 teaspoon plus 1 tablespoon light brown sugar
• 1/4 cup plus 2 tablespoons cold water
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 3 cups low-sodium chicken broth
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 tablespoon cornstarch
• 1 tablespoon cider vinegar
• 2 tablespoons fresh parsley, chopped

DIRECTIONS

1. In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
2. Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
3. Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
4. Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
5. When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve. If the gravy doesn't thicken enough, mix another tablespoon of cornstarch with 2 tablespoons of cold water and mix it into the gravy and bring it to a boil.

Greek Chicken Pita Pockets

This seemed different than my normal meal and I was wanting something different. And I was scared to make pita bread, what if it didin't puff?? So I made that delicious wrap bread. I thought this was interesting. I'm happy with it, I'll probably make it again but not like every week. But it's fast and easy and in a crock pot.

I feel like to live up to it's "Greek" name, it should have had feta. But I didn't think about it until later.

http://www.melskitchencafe.com/2012/08/greek-chicken-pita-pockets-slow-cooker.html

INGREDIENTS

• 1 medium white or yellow onion, sliced into thin half moons
• 1 clove garlic, finely minced
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 1/2 teaspoons lemon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• 4 pita pocket breads, cut in half
• 1/2 cup plain yogurt
• 1 tomato, sliced or diced
• 1/2 cup chopped cucumber
• 1 medium red bell pepper, sliced in thin strips

DIRECTIONS

1. In a slow cooker, combine the onion, garlic, chicken, lemon pepper, oregano, and allspice. Turn the chicken so that it is coated with the seasonings. Cover and cook on low for 5-6 hours.
2. Remove the chicken and onions from the slow cooker with a slotted spoon. Shred the chicken into bite-sized pieces. Cover the chicken and onion mixture and keep warm. Whisk the yogurt into remaining juices/seasonings in the slow cooker. Spoon some of the chicken and onions into each pocket of the pita bread (or just place the chicken and onions on top of another round bread that can be rolled up, like this soft wrap bread or other flatbread). Top with tomato, cucumber and red pepper strips. Drizzle warm yogurt sauce on top and serve immediately.

Very easy Hawaiian crockpot chicken

Mom made this for us and we ate it with fried rice.  It is crazy easy and pretty good.

1 c pineapple juice
1/2 packed brown sugar
1/3 soy sauce (it says light...we used regular)
2 pound chicken

Add all ingredients to the crockpot and cook on low 6-8 hours and they should fall apart.

We thought adding pineapple toward the end would be good.