The Edible Section

Crock Pot Recipes

Basic Pulled Chicken

  • 3 pounds of skinless, boneless chicken thighs
  • 1 TBS powdered chicken stock -or- 3 chicken stock cubes
  • 1 TBS of any salt except cheap iodized salt.  Use Kosher salt, Himlayan salt, Hawaiian sea salt, Black Sea salt, as long as it has a mineral content beyond NaCl, you’re good.
  • 3 TBS butter
  1. Place all ingredients in the crock pot in order.
  2. Put the lid on.
  3. Set on medium for 5 hours or high for 2 hours or until the meat falls apart.
  4. Take a mixer and mix the meat and juices up until you have no large pieces, just chickeny-like threads.
  5. Add to your favourite salads or other dishes.

 

Chicken & Pineapple

2# chicken thighs de-skinned
1 C GF teriaki sauce
½ C GF soy sauce
1 can large pineapple pieces, drained

Combine all ingredients in your crock pot and cook on low for 5 hours, or high for about 2. Serve with pea pods and steamed rice from your rice pot.

Meat Loaf Miracles

Spicy Bacon Weave Meatloaf

  • 1 pound ground beef
  • 1 pound Andoullie sausage
  • 1 small onion chipped very fine
  • 1 cup oats or breadcrumbs (Gluten Free)
  • 2 TBS Worcestershire sauce
  • 2 TBS BBQ sauce (I like Sweet Baby Ray’s)
  • 2 eggs
  • 1 pound thick cut bacon
  1. Mix together everything but the bacon.  I like to use my Kitchen Aid to combine it, but you can just mix it all up in a big bowl.
  2. Make up a bacon weave.
  3. Place your shaped meatloaf on a raised baking pan like a broiler pan so the drippings can fall away.
  4. Drape your weave over your meat loaf and tuck in the edges.
  5. Bake at 350 for about 2 hours.  The lower temperature ensures a full bake but not burned or extra crispy bacon.  When you insert a meat thermometer, it should come out at 180-190 F.
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