Slow Cooker Teriyaki Pork

Here's a great recipe I recently came across and have made a few times since. Brown up some thick cut pork chops and throw together some ingredients for a teriyaki sauce then off it goes to slow cook the rest of the day. Shred and serve up with your favorite rice and veggie. This is one of the few recipes I like because it doesn't come out dry for me. I've been using my slow cooker on low for 5-6 hours for most things, yours could be different.

Slow Cooker Teriyaki Pork
adapted from Six Sister's Stuff

2 tablespoons olive oil
3 boneless pork loin thick cut chops (2 1/4 lbs)
Salt and pepper to taste
2 cloves garlic, finely minced
1/4 cup Tamari
1/4 cup chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 3 minutes on each side in the hot oil until golden. Transfer the chops to the slow cooker.
Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and just golden. Stir in the tamari, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Remover from heat. In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce.
Pour sauce over chops. Cover the slow cooker and cook on low for 6 hours until the meat is tender. Shred chops with forks and serve over rice.

brown them for a nice flavorful, golden sear

cooked, ready to shred

 enjoy,

Overnight Slow Cooker Oatmeal

Breakfast slowly cooking away while you sleep, ready to eat when you wake! My family is off and on with oatmeal, so I thought this might be another way for them to like it. I've made another recipe like this before, but it burnt. I decided to try another recipe (I actually combine several here) and cook it for less hours, keeping it at warm until we woke. I put mine in at 10 pm (of you have a timer on your slow cooker that would be great, no need to stay up later to get this going) and it kept warm for a few hours before we woke and guess what? It wasn't burnt this time! The kids did eat some of it, but I guess today was their off day to liking oatmeal. Had it been gluten free oats, I'd of eaten it all up.

Overnight Slow Cooker Oatmeal

2 Cups regular oats (gluten free if you need GF)
4 Cups water
1/2 Cup milk
1/2 tsp. cinnamon
1/2 tsp. vanilla
1 TBL. butter, cut up
1/4 C. brown sugar

1 peeled, diced apple


Add all to slow cooker, give a gently stir to combine, cover and cook on low 5 hrs, keep on warm until ready to eat, serve as desired.


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enjoy,

Slow Cooker Refried Beans

Um, I will never buy canned refried beans again. You have got to try these! Super simple, makes a lot (serves 15 so you may half the recipe or make bean burritos to freeze!) and they tasted so good!! We all loved them.


Slow Cooker Refried Beans
from Allrecipes

1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin
9 cups water

Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water
and stir to combine. Cook on High for 8 hours, adding more water as needed. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher (I used my immersion blender to puree them), adding the reserved water as needed to attain desired consistency.

ready to cook all day

cooked and drained

pureed, ready to serve

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enjoy,