Easy Salsa Verde Pork

2 pork tenderloins
16 oz jar of green salsa

cook for 6 hrs on low, shred pork, return to pot for 15 mins or so
serve over rice with toppings of your choice

it's a nice change from chicken

https://mycrazygoodlife.com/crock-pot-stuffed-pepper-soup-recipe/

I made this tonight, it wasn't bad, but it needs a major boost in flavor.

That sounds good! I have a pork barbacoa recipe that's similar, but not quite the same. Maybe I'll try this one sometime.

https://www.gimmesomeoven.com/barbacoa-recipe/

This is a keeper.  It was quite spicy but that's because I used the whole can of chipotle peppers in adobo, didn't want to waste them.  I also couldn't find a 3 lb chuck roast so used a 4.5 lb Top Round roast, it was probably a little tougher to shred but not bad and there was plenty of sauce for that size roast.

It was pretty good over rice.  I would make it again.  It could easily be doubled without doubling the liquid.  If I wasn't doubling it, then I might cut the chicken broth by 1/2.

That looks yummy!

https://www.skinnytaste.com/crock-pot-santa-fe-chicken-425-pts/

This is in the crock pot for dinner tonight

Hezz, would you be able to stir it?  It would probably ok to reheat in the crock if:

You don't store it in the crock - cold crock will take too long to heat up, and sometimes they will crack if you put it in straight from the refrigerator.

You don't have an 'older' crock pot - ones from the 1980s heat slower and to a lower temperature.

You put it on high and you or someone can stir it every 30 minutes or so.

Under those conditions, I can heat up things relatively quickly in one of my 'newer' slow cookers.

It's for that swim meet, but I just found a crock pot chili that cooks in 4 hrs on high.  I could just brown the meat the night before.  So if I get it started at 8 am then it will be ready at noon, except I probably need a double batch so not sure how that changes anything.  I guess I should make it for the kids this week to see how full the crock pot is.

https://www.mccormick.com/recipes/main-dishes/slow-cooker-chili#

I pull things like sauce and meatballs out and heat in, and serve from the crockpot.  Doing it tonight.  I imagine chili is the same.  But, it's not quick.  Probably an hour or two on high, of cold from fridge.  I've microwaved the sauce in the crock, then placed in the pot with heating element to save time.  How long do you need to travel with it before plugging in at your destination?

I won't have access to a stove.

Quote from: hezzier on February 04, 2018, 08:12:51 AM
Crock pot question...if I make a double batch of chili on the stove, then throw it in the fridge overnight, can I warm it up and serve it from the crockpot? Suggestions as to what to put it on and for how long?

No. Reheat/warm up on stove. You can then put in slow cooker to keep warm.

Crock pot question...if I make a double batch of chili on the stove, then throw it in the fridge overnight, can I warm it up and serve it from the crockpot? Suggestions as to what to put it on and for how long?

I actually make veggie soup with turkey sausage and kale or cabbage.  I think with the sweet potatoes, and tomatoes, you could do turkey sausage.  Maybe even a spicy sausage. Cannellini beans are good in it.  I go heavy on garli and onion in my soups. 

No flavor, overcooked veggies...so I fished out the rest of the chicken and pureed the liquid and veggies...now I just need to come up with some soup to make with it.

Was thinking turkey sausage, kale and garbanzo beans...

Anyone have any good ideas?