3 Crock pot recipes

[ButterflyWings]

CROCK POT PORK BARBECUE

Ingredients:

1 (5-7 lb.) fresh pork shoulder
1 Tablespoon salt
2 Tablespoons sugar
pepper to taste
1 1/4 cups vinegar
1/2 cup ketchup
1/2 cup barbecue sauce
1 1/2 Tablespoons crushed red pepper
Dash of hot sauce


Directions:

1. Put pork in crock pot.  Sprinkle salt and pepper over shoulder and add vinegar.

2. Cover and simmer 12 hours.

3. Remove from pot and pick meat from bones.  Strain liquid and keep approximately 2 cups.

3. Add remaining ingredients.  Mix with minced meat and return to crock pot.

4. Cook on low until juice is cooked down (or cook on a high setting for shorter time).



CROCK POT APPLE BETTY

Ingredients:

6 cups thinly sliced apples
1 cup granulated sugar
1 Tablespoon all purpose flour
1 teaspoon cinnamon
juice and zest of 1 lemon
1/2 cup melted butter
3 cups soft bread crumbs

Directions:

1. In a large bowl combine apples, sugar, flour, cinnamon and lemon zest.

2. In another bowl, combine butter and bread crumbs.

3. In prepared slow cooker, layer one third of bread crumb mixture, then one half of apple mixture. Repeat layers of bread
crumbs and fruit, then finish with a final layer of bread crumbs on top.

4. Cover and cook on high for 4 hours until bubbly and brown.



CROCK POT STUFFED CHICKEN BREAST


Ingredients:

3-4 boneless whole chicken *bleep*
Stuffing of your choice


Directions:

1.  Prepare dressing.  If using package mix, 1/2 of package should be enough.  (May use applesauce instead of water in dressing.)

2. Roll dressing up in breast and close with toothpick.

3. Brown in butter or margarine in hot pan.  When brown, cover with paprika and place in crock pot.

3. Cover chicken with 2 cans cream of celery soup.  Turn on high for 5 or more hours.


Hope you enjoy!!