Slow Cooker Eggnog French Toast

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

If you don’t know by now, there’s not much more that I love than preparing meals with the use of a slow cooker.  And there is not much better than waking up in the morning knowing that all you have to do to have a super fabulous breakfast ready is turning on your slow cooker.  I almost always have a slow cooker breakfast prepared for Christmas morning, and this year, I have a new favorite…this Slow Cooker Eggnog French Toast.

It boasts thick french bread cubes, 2 cups of Silk Holiday Nog, cinnamon, vanilla, nutmeg, and brown sugar…need I say more? 😉

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

If you haven’t heard me mention it before, my very favorite thing to consume during the holiday season is eggnog.  I can’t seem to get enough of it this time of year, so I was super excited when Silk introduced their Holiday Nog – a seasonal classic that offers all the creamy, rich flavor of eggnog without the eggs, dairy, saturated fat or cholesterol.  It’s only 80 calories per cup, so I didn’t feel super guilty adding two cups of it in this slow cooker recipe.

And to make up for the calories saved, I added a bit more of it with some powdered sugar to make a decadent glaze to drizzle over my French toast.  It is the holiday season, after all – I’m livin’ it up!

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

You can cook this French toast on low for five hours or on high for three hours.  With a 7-year old in the house, we have no hope of getting around the breakfast table any earlier than three hours after waking up: we like to take our time with our gift opening and putting together new toys.  But the Tall Boy will also tell you that I myself am still like a kid on Christmas morning.  I wake up earlier than anyone else in the house, so this recipe has plenty of time to bake while I’m waiting for the rest of the family to stir.

Even better, since I prepare the casserole the night before and line my slow cooker with aluminum foil, there’s not even any clean-up in the morning!  Well…unless you count all of the demolished wrapping paper, bows, boxes, and packaging. 😉

Make your holiday breakfast stress-free with this Slow Cooker Eggnog French Toast.  Serve this perfectly spiced and decadent breakfast casserole with traditional maple syrup, or indulge with a drizzle of eggnog icing!

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Slow Cooker Eggnog French Toast
 
Ingredients
  • 1 loaf french bread, cut into 1-inch cubes (my loaf was approximately 9" long)
  • 8 eggs
  • 2 cups Silk Holiday Nog
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • pinch of salt
  • 3 tablespoons butter (or margarine), cut into cubes
  • 2 tablespoons brown sugar
For the glaze:
  • ½ cup powdered sugar
  • 1 tablespoon Silk Holiday Nog
  • ¼ teaspoon vanilla extract
Instructions
  1. Line your slow cooker with aluminum foil and spray with nonstick cooking spray.
  2. In a large bowl, whisk together the eggs, Silk Holiday Nog, sugar, vanilla, cinnamon, nutmeg, and salt. Add the bread cubes and toss in the egg mixture.
  3. Pour the egg/bread cube mixture into the bowl of your slow cooker. Dot with cubed butter and sprinkle the brown sugar on top.
  4. Cook on high for 3 hours or on low for 5 hours.
  5. When ready to serve, whisk together the powdered sugar, Silk Holiday Nog and vanilla. Drizzle over the top of the French Toast, or serve with syrup if desired.

More of my favorite eggnog recipes:

eggnog-bread---title

Rum Frosted Eggnog Bread

eggnog-pie

Skinny Eggnog Pie

pumpkin-smoothie-title-682x1024

Pumpkin Nog Smoothie

pumpkin-nog-title

 Lightened Up White Chocolate Pumpkin Nog

This conversation is sponsored by Silk. The opinions and text are all mine.

XO, Ashley

 

 

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Slow Cooker Double Hot Chocolate

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter’s night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won’t want to stop drinking!

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

I know, I know.  I just shared a warm beverage last week – my Salted Caramel Apple Cider is definitely a fall favorite around my house.  But as we edge closer to the holiday season {seriously, Thanksgiving is just over a month away, and that means breaking out the Christmas decorations – which means imbibing in lots and lots of hot chocolate}, I’m already thinking about getting my hot chocolate on.

It’s our holiday tradition to make a slow-cooker full of hot chocolate, pile our glasses high with marshmallows, and turn on Nat King Cole’s Christmas album while putting up the tree.  I tend to make a different version of hot chocolate each year – always looking for that perfect mug.

I think I found it.

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

So, I know I’m missing the dairy-free route by starting this recipe with Silk Chocolate Soy Milk and then adding in all kinds of other dairy products.  But if you’re just starting to add soy-products to your diet, this is a good way to ease in. 😉

I’m a huge {HUGE} chocolate milk fanatic – when I was pregnant with Doodle, I drank a giant glass of chocolate milk every single morning.  It was my one main craving and I used the fact that I needed calcium as my rationale for indulging.  But considering the amount of calories and fat in regular chocolate milk, it’s not an indulgence I’ve continued since.

If you love chocolate milk as much as I do, you should absolutely give Silk Chocolate Soy Milk a try.  And while this is a sponsored post – I truly mean it.  You’ve heard me talk before about how much of a non-milk lover I am, but this milk just might get me to change my mind.  Plus, it’s cholesterol-free, low in saturated fat and pours on 50% more calcium than dairy milk.

This Slow Cooker Double Hot Chocolate is thick and creamy and is perfect for a cool fall evening or winter's night.  With a combination of Silk Chocolate Soymilk, half-and-half, sweetened condensed milk, and marshmallow cream, this warm beverage is a guilty indulgence you won't want to stop drinking!

Quite honestly, you could warm this chocolate milk on its own for a creamy mug of hot chocolate.  But, if you want to be bad, try it in this slow cooker double hot chocolate version!  It’s thick and creamy and just about perfect!

Slow Cooker Double Hot Chocolate
 
Ingredients
  • 5 cups Silk Chocolate Soymilk
  • 1 cup half and half (I used fat-free)
  • 1 (14-ounce) can sweetened condensed milk (fat-free or low-fat also works)
  • 1 (7-ounce) jar marshmallow cream
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Combine all ingredients in your slow cooker and set to low. Stir occasionally, until chocolate chips are melted and the marshmallow cream is combined, about 2 to 3 hours.

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This conversation is sponsored by Silk. The opinions and text are all mine.

XO, Ashley

 

 

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Slow Cooker Chicken Enchilada Soup

This Slow Cooker Chicken Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese – without all the fuss!  Just throw the ingredients in your slow cooker, and in just a few hours you’ll have a comforting, hearty dinner on the table.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

There is nothing I like better than hearty soups in the fall – unless it’s a hearty soup that requires basically no effort on my part and is ready and waiting for me when I get home from work. A soup like this Slow Cooker Chicken Enchilada Soup.

It’s no secret around here that Mexican-inspired cuisines are my favorite thing ever, and that preparing dinner in my slow cooker runs a close second. Combine the two, and it is a happy meal time around my place.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

One of the best wedding gifts we received {10 years ago – how time flies!} was a large slow cooker.  I’ve used the heck out of that thing, and it was finally time to replace it with an updated model.  The 6-Quart Programmable Slow Cooker from Hamilton Beach puts my old one to shame!  This bad boy has three choices for automatic cooking: program, manual, and probe.  If you’re used to the traditional slow-cookers, choose the manual mode to select your cooking temperature (high, low, or warm) without selecting a cooking time.

I used the program mode for this Slow Cooker Chicken Enchilada Soup – I programmed it to low for 6 hours, and it automatically shifted to “warm” when my cooking time was up.  Fabulous!

Next on my list to try is the probe method – if you’re cooking a large cut of meat like pot roast, chicken, or pork tenderloin you only have to insert the probe, set the desired meat temperature and it will automatically shift to keep warm when the temperature is reached.

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

This hearty fall soup is full of Mexican-inspired flavors, including cumin, coriander, chili powder, and oregano (Mexican, if you can swing it).  Just add your spices right to the pot, along with chicken, broth, Rotel, black beans, and corn.  After letting that fragrant goodness simmer all day, toss in some shredded cheddar cheese and sour cream for good measure (you don’t want to add these ingredients during your initial cooking time, or they’ll curdle).

And finally, sautéing your peppers and onions and adding them to the pot just before serving gives this enchilada soup just the right amount of pizzazz, and just takes a couple of extra minutes.  Believe me, it’s worth it!

This Slow Cooker Enchilada Soup combines all of your favorite chicken enchilada flavors: Tex-Mex spiced chicken, sauteed peppers and onions, and lots of gooey cheese - without all the fuss!

What’s your favorite fall dinner to make in your slow cooker?

Slow Cooker Chicken Enchilada Soup
 
Serves: serves 6
Ingredients
  • 1 can (11-ounce) Rotel
  • 32 ounces chicken broth
  • 1½ pounds chicken breast
  • 12 ounce bag frozen corn
  • 1 can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon coriander
  • ½ teaspoon dried cilantro
  • ½ teaspoon oregano
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream
  • 2 tablespoons olive oil
  • 1 red onion, diced
  • 1 bell pepper, diced (red or green)
  • 3 garlic cloves, minced
  • for garnish: shredded cheese, sour cream, salsa, avocado
Instructions
  1. Place Rotel, chicken broth, chicken, corn, black beans, and spices (chili powder, cumin, coriander, cilantro, and oregano) to the container of your slow cooker. Season with salt and pepper, to taste.
  2. Cook on high for 3 to 4 hours, or on low for 5 to 6 hours. Remove chicken from slow cooker and shred the meat with a fork. Add cheese and sour cream to slow cooker and stir to combine. Add the chicken back to the slow cooker and warm back through until the cheese is melted, about ½ hour.
  3. While the cheese is melting, cook your onions and bell pepper: heat oil in a medium skillet over medium heat and add onions, pepper, and garlic. Cook until they are just softened, about 10 minutes. Add to slow cooker just before serving.
  4. Garnish with extra cheese, sour cream, salsa, fresh cilantro, or avocado.
Notes

 

XO, Ashley

 Hamilton Beach provided me with a slow cooker to facilitate my review. All opinions are my own.

 

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Honey BBQ Chicken with Ranch Slaw

Busy nights ahead? Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

School starts for us here on Tuesday – I can’t believe it. It seems like the summer just started, and now I’m busy packing backpacks and labeling school supplies like nobody’s business.  But if you want to know the truth: I’m just a little bit excited.

Well, other than crying into my pillow that Doodle is starting the second grade (seriously…it seems like just yesterday I brought him home from the hospital, and now he’s be-bopping around like he’s big stuff), I’m looking forward to the routine of the school year again.

Since I work full-time, you wouldn’t think my schedule would change drastically during the summer (instead of school, Doodle’s been in karate camps most of the summer)…but between baseball and swimming and camps and regular karate classes and vacation and…well, you get the idea.

He has to go back to school for me to get any rest. 😉  Moms…you’re feeling me on this, right?

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

We’re busy even with our new back-to-school schedule.  Karate on Monday and Wednesday evenings.  Two more classes on Saturday.  Homework folders on Monday evenings, with spelling tests on Wednesdays and Fridays and reading comprehension quizzes on Fridays.

Plus, Doodle’s already been asking about gymnastics classes.  He wants to learn how to do flips in conjunction with his flying tornado kicks.  I’m not sure how we’ll fit it all in, but somehow it seems less hectic than our summer.

So yeah.  I’m going to be relying heavily on the slow cooker this fall – starting with this Honey BBQ chicken topped with Ranch Slaw.  It’s such an easy meal – just pair it with a veggie and some fruit – and you have a tasty meal sure to please everyone at your table!

Dinner is no problem with these easy Honey BBQ Chicken Sandwiches topped with Ranch Slaw. Just a few ingredients and a slow cooker is all you need for this family friendly meal!

Tell me: what are some of your favorite slow cooker meals? I have a feeling I’m going to be giving mine a workout this fall, so I need lots of ideas!

Honey BBQ Chicken with Ranch Slaw
 
Ingredients
  • 2 pounds boneless chicken breasts
  • 18-ounce bottle honey barbecue sauce
  • ½ cup Italian salad dressing
  • ¼ cup light brown sugar
  • 2 tablespoons Worcestershire sauce
For the slaw:
  • 14-ounce bag shredded cabbage mix
  • ½ cup Ranch salad dressing
  • 1 tablespoon dry Ranch mix
Instructions
  1. In the bottom of your slow cooker, mix together the bottle of barbecue sauce, Italian dressing, brown sugar and Worcestershire sauce. Placed chicken breasts on top and turn to coat.
  2. Cover, and cook on low for 6 hours or on high for 3 to 4 hours.
  3. Remove chicken from slow cooker and shred. Return meat to cooker and warm back through with the sauce. Serve on your favorite hearty roll or hamburger bun.
For the slaw:
  1. Mix cabbage, dressing and Ranch seasoning in a large bowl. Keep refrigerated until ready to serve.

XO, Ashley

 

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Slow Cooker Hawaiian Chicken

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

Last weekend, Doodle attended a bowling party with kids from his karate school – he’s the youngest one in the group, and has such a blast hanging out with the “big kids.”

Seriously, this bunch of young people is awesome.   First of all, some of these kiddos have very well-deserved black belts by age 9 (!!!), and to watch what they can do with a bow staff/nunchucks/swords kind of blows my mind.   I’m not sure what I was doing at that age, but I’m pretty sure it wasn’t backflips and jump-kicks higher than my head.

Not only that, but every single kid in this group is kind and supportive and willing to take time to help Doodle learn.   He sometimes gets frustrated trying to keep up with kids who’ve been doing karate much longer than he has, and isn’t very patient with mom and dad when we try to help…but if Ben or Bryce or Molly show him what to do, he actually pays attention and listens.

Oh, and apparently they are teaching him to put away pizza like no one’s business.

When I arrived at the party to pick him up, his coach told me she cut him off from eating pizza because after eating four or five pieces, she was worried he’d get a stomach ache.  “Do you usually let him eat that much?” she asked.  At this point, I’m wondering if she had the right kid, because it’s usually a fight at dinner to get him to eat half of a hot dog and two bites of corn.

This Slow Cooker Hawaiian Chicken is the perfect combination of salty and sweet and is sure to please even the pickiest of eaters!

So when I made this Hawaiian Chicken the other evening and he ate an entire sandwich, I knew this recipe was a winner!

It’s super easy, requires only a handful of ingredients – and you can serve it in many different ways: on buns, tortillas, or with rice or veggies.  We like to add chopped red onion, chopped cilantro, and extra pineapple slices to ours.

Slow Cooker Hawaiian Chicken
 
Serves: serves 8
Ingredients
  • 1 pound boneless chicken breasts
  • 1 (20-ounce) can crushed pineapple in juice
  • juice of one lime
  • 1 tablespoon honey
  • ¼ cup soy sauce
  • 3 or 4 garlic cloves, minced
  • ½ teaspoon red pepper flakes (adjust to your heat preference)
  • 8 whole wheat buns
  • for serving, optional: pineapple rings, diced red onion, chopped cilantro
Instructions
  1. Place chicken into crock pot. Cover chicken with remaining ingredients, through the red pepper. Cook on low for 4 to 6 hours. Shred chicken and serve on buns; top with additional pineapple, red onion and/or cilantro.

XO, Ashley

 

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85 Slow-Cooked Recipes

85 Slow-Cooker RecipesFrom breakfast to dessert & every meal in between, we’ve rounded up 85 of the best slow-cooker recipes to keep your crock pot busy all year long!

85 Slow-Cooker Recipes

 

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Slow Cooker Potato Soup

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort – it’s the perfect weeknight meal for a chilly night!

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

It’s been cold here this week, and yesterday Doodle came home from school with a slight fever and rosy, pink cheeks.  We heard that 60 kids at his school were out with the flu last week- so we’re keeping our fingers crossed that this virus doesn’t make it to our house.  I’ve already had the crud twice since October, and I’m quite sure that’s my quota for the year.

In the meantime, we’re loading up on this slow cooker potato soup.

 

This Slow Cooker Potato Soup is creamy and comforting, and requires little effort - it's the perfect weeknight meal for a chilly night!

I love using herbes de provance in my potato soup – it’s a wonderful blend of flavors, including rosemary, basil, and lavender, among others.  You should be able to locate it in the spice aisle at your local market.  If you do not have herbes de provance, for this recipe you may substitute 1/2 teaspoon each of rosemary, thyme and oregano.

Potato soup is the Tall Boy’s favorite, but with this slow-cooker version, now I have no excuse not to make it more often.  Really, who can resist a bowl of this comforting soup on a cold night?  And anything I can garnish with bacon is a winner in my book. 😉

Slow Cooker Potato Soup
 
Ingredients
  • 6 large potatoes, peeled and cubed
  • 1 large onion, diced
  • 1 quart (32 ounces) chicken broth or vegetable broth
  • 3 garlic cloves, minced
  • ¼ cup butter
  • 1½ teaspoons herbes de provence
  • 1 teaspoon dried parsley
  • 1 teaspoon marjarom
  • salt and pepper, to taste
  • 1 cup half-and-half (I used fat-free)
  • 1 cup shredded cheese
  • for garnish: green onion, crumbled bacon, additional cheese
Instructions
  1. Combine all ingredients except for the half-and-half and cheese in the bowl of your slow cooker.
  2. Cook on high for 4 hours, or on low for 8 hours. Mash the potatoes with a potato masher until they are coarsely chopped and the soup is slightly thickened.
  3. Stir in half-and-half and cheese, and garnish as desired

XO, Ashley

 

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Slow Cooker Buffalo Meatballs

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you’ll be set for entertaining!

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you'll be set for entertaining!

I’m a huge football fanatic.  NCAA football is my favorite, but I do enjoy NFL games as well – especially this year, when the Chiefs had a winning season!  And even if you’re not a fan of the games, just about everyone loves football food. 🙂

Superbowl is the ultimate day for the consumption of finger foods, and meatballs are one of our favorites.  I love making meatballs from scratch, but when it comes to game day entertaining, I want quick and easy.  For this appetizer, I used frozen meatballs, but feel free to substitute your favorite homemade meatball if you’d rather.

Me?  I’ll be throwing these in the slow cooker and getting down to game-watching!

These Slow Cooker Buffalo Meatballs are the perfect addition to your game day menu.  With just a few simple ingredients needed to make the sauce, you'll be set for entertaining!

Slow Cooker Buffalo Meatballs
 
Ingredients
  • 2 (1-pound) bags frozen meatballs (about 40 meatballs)
  • 1 cup chicken broth
  • ¾ cup Buffalo hot sauce
  • ½ cup ketchup
Instructions
  1. Combine the chicken broth, Buffalo hot sauce, and ketchup in the bowl of your slow cooker.
  2. Add your frozen meatballs into your slow cooker, and mix the sauce around so each meatball is coated.
  3. Turn the slow cooker on to high, and leave it on high for about an hour, stirring a couple times.
  4. Once it appears that the meatballs have somewhat thawed, turn your slow cooker down to low, and allow to warm for an hour longer, or until warm throughout.

XO, Ashley

 

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Slow Cooker Enchilada Tacos

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos – making this the perfect dinner for busy nights!

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We’re taco fanatics at my house.  We make ’em nearly once a week, or at least some variation {sometimes we’ll get really crazy and make a taco salad 😉 }.  My usual slow cooker method is for these two-ingredient chicken tacos, but since I had some leftover enchilada sauce hanging out in the fridge, I decided to change things up a bit.

I love quick, easy and delicious dinners that involve very little work on my part.

You need only a handful of ingredients to make these easy Slow Cooker Enchilada Tacos - making this the perfect dinner for busy nights!

We like to top ours with queso fresco, some pico de gallo, a bit of fresh cilantro, and a drizzle of sour cream mixed with a bit of lime juice and taco seasoning – but feel free to experiment with your favorite flavors!

Slow Cooker Enchilada Tacos
 
Ingredients
  • 2 pounds chicken breasts
  • 1 can enchilada sauce (I used homemade)
  • 3 tablespoons taco seasoning
  • for serving: top with queso fresco or your favorite cheese, diced onions, pico de gallo, salsa, sour cream, and/or cilantro
Instructions
  1. Mix enchilada sauce and taco seasoning in the slow cooker. Place chicken breasts on top; cover and cook on low for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours.
  2. Shred chicken with two forks and serve on tortillas. Garnish as desired.

XO, Ashley

 

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Shredded Pork Tacos

Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.

Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.

So, here’s a little fact about me: I own no less than six nine crock pots.  #truestory

I use them all, though.  Just like I use the 100+ cookbooks I own.  It’s a sickness, but I kind of like it. 😉

Crock pot cooking is my absolute favorite thing in the fall and winter.  What’s not to love about tossing something in the crock pot before leaving for work in the morning, and coming home to a warm meal ready and waiting for you?

We also use put our crock pots to use big-time during the holidays when we entertain…but my kitchen is fairly small and we don’t have enough space to plug in the multiple crock pots I need when hosting.  That’s why I love the new Crock-Pot® Hook Up™ Connectable Entertaining System.

If you couldn’t guess by the name, these bad boys connect.  You can connect up to 6 units, but you only have to plug in one unit. So they are perfect for hosting parties, buffets, or holiday dinners.  They come in three sizes: 3.5 quart, 2 quart, and  a 2 1-quart.  Like so:

Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.

We used ours to do an easy taco bar.  I used the 2 1-quarts to keep sides of corn and cheese dip warm, and the 2 quart to warm my tortillas.  The 3.5 quart was a perfect size for a 2 1/2 pound pork roast:

Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.

Super simple, no fuss, and no mess!  Plus, I wasn’t searching for plug-in space or dealing with uncooperative, intertwining electrical cords.

I like to get right down to the business of eating.

Make taco night a breeze with these Shredded Pork Tacos made with the Crock Pot Hook-Up Connectable Entertaining System.

Do you like to cook in your crock pot?  Well, guess what?  Right now, Crock Pot is running a contest where you have a chance to win $5,000!  Who couldn’t use that right before the holidays?  Click here to enter.

crock pot contest

Give me the scoop on your favorite crock pot recipes – I’m always looking for new ones!

Shredded Pork Tacos
 
Ingredients
  • 1 2.5 pound pork shoulder
  • 1½ tablespoons chili powder
  • kosher salt and freshly ground pepper, to taste
  • 1 large onion, cut into wedges
  • 1 can root beer
  • 2 chipolte peppers in adobo, seeded and finely chopped
  • 2 teaspoons canned adobo sauce
Instructions
  1. Sprinkle all sides of the pork shoulder with chili powder, salt and pepper, rubbing spices in with your fingers. Place meat in slow cooker, and arrange onion wedges around the sides. In a separate bowl, combine root beer, peppers, and adobo sauce. Pour mixture over the pork.
  2. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, or until the meat shreds easily with a fork.
  3. Remove meat from slow cooker and cool slightly on a cutting board. Pull meat apart into shreds.
  4. Pour the cooking liquid into a medium saucepan. Simmer the liquid over medium heat and cook for 20 minutes, or until the liquid is reduced and slightly thickened.
  5. Return shredded meat to slow cooker and pour liquid on top, stirring to coat.

XO, Ashley

Disclaimer: this post was sponsored by CrockPot, but all opinions are 100% mine.

 

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