crockpot pork chops

Literally couldn’t get any easier. I will go home at lunch and throw this in, so it’s ready for dinner. The flavor is mild enough that any side dish works well. Serves 2, but can be doubled if your Crockpot is big enough.

• 2 boneless pork chops

• 1 chicken bouillon cube

• 1/4 cup hot water

• 2 tbs dijon mustard

• 1 red onion, sliced thick

• black pepper to taste

Dissolve the bouillon cube in the hot water. Whisk in the mustard and the black pepper.

Add the onion slices to the bottom of the Crockpot. Place the pork chops on top and cover with the sauce.

Cook for 3-4 hours on high, and don’t forget to serve with the onions.

crockpot buffalo chicken dip

The official food of football season. Makes way more than you think it will.

To prepare the chicken:

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

• Alternative: 2 15.5 ounce cans of chicken, drained

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and return to the Crockpot.

Add the following to the Crockpot:

• 8 ounces cream cheese, cubed (one of the bricks of cream cheese, not the tub)

• 1/2 cup ranch dressing

• 1/2 cup buffalo sauce (I used Frank’s Buffalo)

• 1/2 cup of your favorite shredded cheese

Mix well and cook on low for two hours.

Leftovers are good in a quesadilla or taquito.

chicken salad

Shredding chicken is the worst, so bring in the Crockpot! Makes 4-6 servings.

• 3 pounds boneless skinless chicken breasts

• 1 cup low-sodium chicken broth

• 1 tsp black pepper

Place chicken in the Crockpot and cover with broth and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Once it’s cooked through, shred and allow to cool.

While it’s cooling, make the dressing. This recipe makes a small serving but can easily be doubled to your liking. Combine:

• 1/2 cup mayo

• 1 tbs white vinegar

• 1 tsp black pepper

• 1/2 onion diced

• 1 stalk celery sliced thin

• 2 tsp curry powder

Combine with shredded chicken and refrigerate - it’s better after a day.

dijon wine chicken

This is worth making for the smell alone. Great for using up random leftovers in your fridge. Serves 4.

• 1 cup white wine (whatever you have on hand, seriously)

• 1/3 cup heavy cream, half and half, or milk

• 3 tbs dijon mustard

• 4 cloves minced garlic

• 2 pounds chicken breasts - boneless, skinless

• 2 tbs thyme

• 1 tbs sage

• 2 tbs butter

• 1 cup frozen peas

• 1 handful baby spinach or kale

• salt and pepper to taste

• 1/3 cup parmesan cheese

In the Crockpot, combine the wine, milk/cream, mustard, and garlic. Season each chicken breast with thyme, sage, and black pepper before adding to the Crockpot. Add the butter.

Cook on low for 4-6 hours or high for 2-3 hours. When there is 30 minutes left, stir in the spinach, peas, and cheese.

Serve over mashed potatoes, quinoa, rice, or pasta.

white chicken chili

Nothing better than throwing dinner in the Crockpot and having it be done by the time you get home from work. Makes 4 large servings.

• 1 pound boneless skinless chicken breasts

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 24 ounces low sodium chicken broth

• 1 15-ounce can Northern beans, drained and rinsed

• 2 4-ounce cans diced green chiles, whatever heat you like

• 1 15-ounce can whole kernel corn, drained

• 1/2 tsp each black pepper, chili powder, cilantro

• 1 tsp each cumin, oregano

• salt to taste

• 2 tsp cornstarch

• 4 ounces cream cheese, softened

• 1/4 cup milk (or half and half; nondairy unsweetened works well too)

Add chicken and all spices to Crockpot. Top with onion, garlic, beans, chiles, corn, and chicken broth. Stir. Cook on low for 8 hours or high for 3-4 hours.

Remove the chicken, shred with two forks, and return to Crockpot. Whisk the cornstarch into the milk and add milk and cream cheese to Crockpot. Cook on high for 15 minutes. Leave on warm until you are ready to serve.