Hashbrown Potato Soup-Crockpot

I LOVE potato soups.  I have tried several and pretty much all of them I have enjoyed, and I am pretty sure that I have blogged most of them.  Well, this one is getting blogged for 2 reasons: 1-it was awesome and 2-it was EASY. 

 

Here is what you need:

• 1-30oz. bag of frozen, shredded hash browns {I used Ore Ida}
• 3-14oz. cans of chicken broth
• 1 can of cream of chicken soup
• 1/2 cup onion, chopped
• 1/4 tsp. ground pepper
• 1 pkg. cream cheese (I used regular.  Supposedly fat free doesn't melt smooth...I don't know)
• any garnishes desired

1) Combine everything in a crockpot except for cream cheese.  Cover and cook on low 6-8 hours. About 30 min-1 hour before serving, add cream cheese and cook until melted. I personally used my warm setting for about 5 hours and then added the cream cheese.  I turned it up to high and let it cook about 45 minutes.

 

Serve with any garnishes you may like: sour cream, cheddar cheese, green onion, etc.

 

Enjoy!

Zuppa Toscana Soup

I found this recipe at the SteakNPotatoesKindaGurl blog.  It is supposedly an Olive Garden copycat recipe.  However, I have not eaten this soup at Olive Garden in forever, so I can not verify or deny that.  Now, that being said, I LOVE it!!!!  This was SOOO delicious and it can be made in the crockpot (which is what I did) so even better!!

Here is what you need.

• 4 slices bacon, diced
• 1 lb ground hot Italian sausage
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 cups (32 oz) chicken stock
• 3 cups russet potatoes, cubed
• 3/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 cups kale, in bite size pieces
• 1 cup heavy whipping cream
• parmesan cheese, grated

Directions for stove top cooking:

1) In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion.

2) Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent; add garlic; saute until fragrant.
3) Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender.
4) Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving. 

Directions for crockpot cooking:
1) Cook the bacon until crispy.  Drain the grease.  Add the sausage, breaking it apart as it cooks.  Once sausage is browned and crumbled, drain off almost all the grease.  Push the sausage and crumbled bacon to the side and add the onion and saute until translucent.  Add the garlic.
2) Transfer contents of skillet to crockpot.  Add in the chicken stock and potatoes.  Season with salt and pepper.  Cook for 4-8 hours on low.
3) About 30 min-1 hour before serving, turn heat to high.  Add in the kale and whipping cream.  Stir and let cook.
4) Serve with grated parmesan.

Wild Rice and Turkey Soup

Another yummy soup. I love soups especially when I can make them in the crockpot.

Here is what you need:
2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces) ( I used 1lb ground turkey)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups chicken broth
1 can (12 ounces) evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen peas

1) if using ground turkey, brown in skillet. Add the oil. Sauté the onion, celery, and carrots. Add to the crockpot.
2) combine all other ingredients except milk, flour and peas into the crockpot
3) cover and cook on low 6-8 hours.
4) during last 30 minutes of cooking, add the mix the milk and flour in a small bowl. Add to the crockpot and stir to incorporate. Add in the peas.
5) cook until the peas are done and the soup has thickened.

Enjoy!

Zuppa Toscana Soup

This was a super yummy soup. It is supposed to be a copycat to Olive Garden's Zuppa Toscana. I have not had that at the Olive Garden for a long time so I can not say if it was a "true" copycat. I do know that this was super yummy and we LOVED it. And the best part is...I made it in the crockpot!!!

Here is what you need:
4 slices bacon, diced
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 cups (32 oz) chicken stock
3 cups russet potatoes, cubed
3/4 tsp sea salt
1/4 tsp freshly ground black pepper
2 cups kale, in bite size pieces
1 cup heavy whipping cream
parmesan cheese, grated

1) brown sausage in a skillet. Add the onion and sauté. Drain.
2) combine all ingredients except kale, parmesan and whipping cream into the crockpot.
3) cook on low 6-8 hours.
4) during the last 30 minutes to hour of cooking add the kale and whipping cream.
5) serve topped with Parmesan if desired.

Enjoy!!

Chicken Ranch Tacos

I made this awhile back. I used a pork tenderloin instead of chicken. It was quite tasty. I am not sure why I never think about doing the simplest things when I cook.

Here is what you need (as it is written):
3 chicken breasts (i used a 1 lb pork tenderloin)
1 pkt. taco seasoning (chicken or beef)
1 pkt ranch dressing mix
1 can chicken broth
taco shells
lettuce
cheese
Any other taco topping

1) Place frozen chicken or pork in the slow cooker. Add the taco seasoning and ranch mix. Top with the broth.
2) Cook on low all day or on high for 3-4 hours.
3) Shred the chicken.
4) Use the taco shells or tortillas and form your taco.

Enjoy!!!

Pulled Pork Enchiladas

I know that I have mentioned before that we love Mexican food at our house and I am always a fan of trying something new.  These are super easy to make and are similar to other enchiladas that I normally make.  I just never would have thought of using the pork or seasoning it the way this recipe does.  Quite tasty and yummy.  Thank you Better Homes and Gardens for the wonderful idea! Another great thing about this recipe is that it is adaptable to your family's taste buds.

Here is what you need for these:
3 1/2 pounds boneless pork shoulder (I used a 2 pd pork roast and it made 11 enchiladas)

1-14 ounce can chicken broth

1/2 cup chopped onion (1 medium)

6 cloves garlic, minced

1 Tbsp ground cumin

2-3 tsp ground chipotle chile pepper or hot chili powder

1 tsp salt

3-10 ounce cans enchilada sauce (here is where you can alter to suit your family.  I used 1-10oz can medium and 1-29oz can mild)

1 Tbsp snipped fresh cilantro

4 ounce can diced green chile peppers

8 ounces cotija cheese, shredded (2 cups) (I used normal shredded cheese)

8-12 8 inches flour tortillas

Snipped fresh cilantro

Diced tomato or quartered grape tomatoes

Sour cream (optional)

 

1.Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

2. Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

3.

4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings.

 

It looks like a lot to do, but it is so simple since the majority of it is done in the crockpot.  The flavor was great and the meat was so tender.  Definitely a keeper and a repeat at our house.

 

PS...if there ends up being a weird a bullet point in the middle of the ingredients, I am sorry.  I tried very hard to remove it.

Sausage Corn Chowder

It is pretty much soup season again!!!! I am very excited about this.  This was a new soup for my family, and we all LOVED it! RJ, the picky 4 year-old, even ate 2 bowls.  Though the recipe is a stove top recipe and that is how I made it tonight, it can easily be adaptable for the crockpot too.

Here is what you need:
1 pound sausage
1 Cup chopped onion
3 Cups cubed red potatoes (I used 3 small Russet because that is what I had)
2 Cups water
1 tsp salt
1/2 tsp marjoram, crushed
1/8 tsp pepper
1 15oz can whole kernel corn, drained
1 14oz can cream style corn
1 12oz can evaporated milk
***I also used about 1 cup chicken broth because it needed a little more liquid for my liking.

1) Cook sausage and onion until sausage is browned.  Drain off grease.
2) Return sausage and onion to dutch oven or pot.  Add in cubed potatoes, water, salt, marjoram, and pepper.  Bring to boiling; reduce the heat.  Simmer covered for 10 minutes. (I had maybe 30 minutes to an hour before the hubs came home, so I just turned the burner WAY down to the lowest setting and just let it simmer until he got home.  Then I did step 3.  This is also why I think I had to add the chicken broth.  I think the water just cooked off.)
3) Stir in the whole kernel corn, cream corn, and evaporated milk.  Cook and stir until heated through.

As I said, yummy!!!

Makes 6 servings; 491 calories per serving

Ranch/Italian Pot Roast

Another "recipe" to be chalked up as a keeper, and it is the MOST simple and amazing recipe ever! I have no idea how come I have never thought of cooking a roast with this seasoning combination before.  So simple, so delicious, and it's in the crock pot!!!!!

It is very basic.

1-roast (I am not sure on poundage.  I just unwrapped a roast and put it in)
1 packet dry Ranch dressing mix
1 packet dry Italian dressing mix
1 packet dry Brown gravy mix
1/2 Cup water (I used 1 cup...1/2 just didn't seem enough)

1) Place roast in the crock pot.  Combine the 3 mixes with the water.  Pour over the roast.
2) Cover and cook on low 6-8 hours.

I served ours with mashed potatoes, but I think it would be delicious with noodles or rice too.

Sorry, no pics again.  When something is delicious, it disappears before I have a chance to take pictures.

Tangy Pork Chops...

...or beef or chicken...your choice!

If you like tomatoes, green peppers, and onion with a "tangy" homemade BBQ sauce, then this simple recipe is for you! If you don't, well then, you better skip past this and keep browsing. We LOVED it!!! I cooked ours with pork chops, but use your choice of meat that you want to eat :)

Here's is what you need:
4 pork chops
1/2 tsp salt
1/2 tsp pepper
2 medium onions, chopped (I used 1/2 of one large)
1 large green pepper, sliced
2 celery ribs, chopped
1-14.5 oz can Italian stewed tomatoes
1/2 Cup Ketchup
2 Tbsp cider vinegar (I didn't have, so I used regular)
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 beef bouillon cube
2 Tbsp cornstarch
2 Tbsp water

1) Line or spray crockpot. Place pork chops in the bottom. Sprinkle them with salt and pepper.
2) Add onions, celery, pepper, and stewed tomatoes.
3) Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice, and bouillon. Mix well and pour into crockpot.
4) Cover and cook on low 5-6 hours. (Mine were in for 5 hours on low. Next time I am only going to cook them about 4 hours on low, or I will switch it to warm. 5 hours was just a bit too long...Just know your crockpot.)
5) Combine cornstarch and water. Stir into the crockpot mixture. Cover and cook another 15-30 minutes , or until sauce thickens.
7) Serve over rice or noodles.

**Warning!! This one makes your house smell delicious forever!

Sausage Tortellini Soup-Crockpot

We LOVE soup at our house, so what's better then soup on a cold Sunday afternoon? Coming home on that cold Sunday afternoon from church to a soup that is all but finished. Now that being said, in order for my hubby to eat soup willingly and like it, the soup has to be interesting, different, and not bland. So, I am always on the look-out for "unusual" soup recipes. This was one. It is SO simple and straight forward, yet it is not one that I would have ever thought to "create" on my own. I am so happy that I stumbled upon this recipe!

Here is what you need:
2-14 oz cans of Italian style stewed tomatoes, undrained (I used Italian diced because it is what I had)
3 Cups water
2 Cups frozen green beans
1-10.5 oz can French onion soup
8 oz sausage of choice (I just used regular pork because it is what I had, but next time I want to use chorizo or Italian)
2 Cups shredded carrots and cabbage mix (coleslaw mix...I used the Broccoli slaw package mix in the produce section)
1-9 oz package frozen cheese-filled tortellini (I think mine was 12 or 16 oz package)
shredded cheese

1) In the crockpot, combine tomatoes, water, frozen green beans, water, soup, and cooked sausage.
2) Cover and cook on low 8-10 hours. (Again, know your slow cooker...I cooked mine on low for 4-6 hours-ish, and it was perfectly fine.)
3) 20-30 minutes before serving, add in the cabbage mix and tortellini. Stir to combine. Cover and cook the remaining 15-20 minutes.
4) Serve with shredded cheese, if desired.

Note: I did not have frozen green beans. I only had canned green beans. I drained them and added them in with the cabbage and tortellini at step 3. This tasted perfectly fine.

My hubby and 3-year old both LOVED this one and both devoured it! There were no leftovers or time for pictures.

Serving size: appx 6 servings

Chicken Curry

Another Crockpot recipe. It has been awhile, I know. I just have been unmotivated to post recipes lately and I have been unmotivated to cook much. I have been using the "tried and proven" recipes instead of new ones. This past Sunday, I finally decided to try a new crockpot recipe. The added bonus was that it was a curry recipe. My husband LOVES curry but I have never had it too much, so I am always a little nervous to try cooking with it since he has had really REALLY good curry in his past. FINALLY, I got brave and tried it out. Even I admit, it was pretty yummy.

Ingredients:
4 chicken breasts (I used 2)
1 small onion, chopped
2 medium sweet potatoes, cubed
2/3 Cup orange juice
1 garlic clove, minced
1 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
4 tsp curry powder
2 Tbsp cornstarch
2 Tbsp cold water
rice

Optional Toppings:
sliced green onion
shredded coconut
peanuts
raisins

1) Spray or line slow cooker. Place chicken into slow cooker. Top with onions and sweet potatoes.
2) Combine OJ, garlic, bouillon, salt, pepper, and curry powder. Pour over chicken and vegetables. (After pouring it in, I realized I needed a little more liquid, so I added a little water, too.)
3) Cover and cook on low 5-6 hours. (Either remove chicken or shred it. I tried to remove it before thickening my sauce and the chicken just fell apart. Therefore, I just left in the sauce and shredded it, and then proceeded with step 4)
4) Turn slow cooker to high. Dissolve corn starch in water. Stir into the slow cooker. Cover and cook an additional 15-20 minutes.
5) While sauce finishes, cook rice.
6) Serve chicken and sauce over rice. Top with the desired listed toppings or any other of choice.

Enjoy!

Chicken Ole

I am back and at it again. Sorry for the delay in posting. This Chicken recipe is a wonderful crockpot meal. As it is written, it needs more prep work then most slow cooker recipes, but I think that it could also be a great recipe for using left over chicken up. I did not have left over chicken, so I had to thaw and cook chicken first, hence the more prep work. I considered just using raw chicken, but I didn't want to do that knowing that the casserole as a whole did not cook very long. Anyway, that is my jabbering about it. We LOVED it and we definitely will be having it again.

Here are the ingredients:

1 Can Cream of Mushroom (omit if you don't like)
1 Can Cream of Chicken (use 2 if you don't like cream of mushroom)
1 Cup sour cream
2 Tbsp grated onion
1 1/2 Cup grated cheese
12 flour tortillas, shredded into bite size pieces (I used maybe 3 or 4, but I use the HUGE tortillas)
3-4 Cups cubed cooked chicken
7 oz of salsa (I used more)
1/2 Cup grated cheese

1) Mix soups, sour cream, onion, and 1.5 cups of cheese in a bowl.
2) Place 1/3 of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat the layer 2 more times.
3) Cover and cook on low 4-5 hours (I used warm because my low is way too high)
4) Gently stir and sprinkle with remaining 1/2 cup of cheese. Cover until cheese melts.
5) Serve with lettuce and tortilla chips (if desired).

Scalloped Chicken and Potatoes

Another delicious crockpot meal. Sorry no picture.

Here is what you need.

1/4 Cup chopped green peppers
1/2 Cup chopped onion
1 1/2 Cups diced Velveeta cheese (I used regular shredded cheddar)
7-8 medium potatoes, sliced or cubed
salt and pepper
1 Regular can Cream of Celery (or cream soup of choice)
1 soup can of milk
3-4 chicken breasts

1) Line or spray slow cooker. Mix green peppers, onions, potatoes, and cheese (ONLY if using Velveeta; if using shredded, no cheese now) in the slow cooker.
2) Place chicken on top of potatoes.
3) Combine soup and milk and pour over chicken and potatoes. Salt and pepper to taste.
4) Cover and cook on low for 4 hours (This was my slow cooker...my low is similar to a medium heat though)
5) 10 or 15 minutes before serving shred/cut chicken breast and mix all together. Add shredded cheese (if using it) and cover. Let cheese melt. Mix and serve.

Enjoy!

We LOVED it!

Family Favorite Casserole

...That is the official title anyway. I would have personally named it something like "homemade hamburger helper". But whatever, I don't pick the names; I just cook them and eat them. As usual Sundays and Thursdays are crockpot cooking days for our family due to our crazy schedules on those days. So, I found this recipe and gave it a try this past Thursday.


Here is what you need.

1 1/2 lbs ground beef (I used 3/4 to 1 lb since we have a small family)
1 onion (I used minced)
1 1/2 Cups diced potatoes (I used 3 medium)
1 1/2 Cups sliced carrots
1 1/2 Cups peas
1 1/2 Cups maccarroni (added at the end before serving)
1 Can cream of celery, chicken, OR mushroom soup
1/2 lb shredded cheese
2 Cups milk
-Seasonings to taste

1) Cook ground beef on stove until brown. Drain off grease.
2) Line or spray slow cooker. Combine all ingredients in the slow cooker except maccaroni.
3) Cook on low 6-8 hours or on high 4 hours. (I cooked mine on low for 1.5 hour and then high 2.5 hours--but I am home during the day and realized the carrots and potatoes were still crunchy)
4) 10 or 15 minutes before serving, cook maccaroni. Drain. Add it to the slow cooker and mix it in.
5) Serve with additional cheese, if desired.

We really really enjoyed this meal and I guarantee we will be having it again. I also love that it is a recipe that you can swap things...for example, don't like peas? throw in corn! or whatever:) I did use fresh carrots but I think that any frozen vegetable will work too.

Sesame Pork Ribs

Here is another simple, easy crockpot meal. It is technically "Chinese" food, but I LOVED it and I really dislike Chinese food. Regardless, it was a win-win for all of my family. Sorry, no picture again. I didn't think I was going to post this one, so we ate without taking a picture of our food.

Here is what you need.

1 medium onion, sliced (I used minced)
3/4 Cup packed brown sugar
1/4 Cup soy sauce
1/4 Cup honey
1/2 Cup ketchup
2 Tbsp white vinegar
3 Garlic cloves, minced (I used powder)
1 tsp ginger
1/4 tsp crushed red pepper flakes
5 lbs country style pork ribs (I think any kind will do and I only used 2 really really LARGE ones since I only have 2 eaters in my house)
2 Tbsp sesame seeds
2 Tbsp chopped green onion (optional)

1) Line or spray crockpot. Place sliced onions in the bottom. Then add the ribs.
2) Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger, and pepper in a bowl and mix well.
3) Pour sauce over ribs.
4) Cook on low for 5 or 6 hours. Sprinkle with Sesame seeds 10 or 15 minutes before serving.
5) Serve and Garnish with green onion (optional).
Enjoy!

***Note: If I were to cook more than my couple LARGE ribs or if I was going to be gone for 6 or 8 hours, I would double the sauce recipe. The given one was enough for what we did, but I personally don't think that it is enough for all day cooking or for a greater quantity of ribs. I guess it depends on how "saucy" your family is.

Also, if we have this again in the summer, I am going to make the sauce and try them on the BBQ grill :)

Southwestern Flair

A.k.a. Shredded beef tacos

These are super yummy and super easy to make since it is a crockpot meal.

Here is what you need:

3 or 4 pound roast

1 package taco seasoning

1 small can diced green chilis

2 Cups water

1) Place all ingredients in a lightly greased or lined crockpot. Cook on low 9 hours.

2) Shred beef roast with forks and mix back in the crockpot to season it.

3) Serve on tortillas with cheese and other favorite taco toppings (lettuce, tomato, sour cream, etc). Can also serve with rice.

Super delicious and oh so EASY!

Country Scalloped Potatoes and Ham

Here is another GREAT crockpot meal. I made it today before church so we would have food when we got home. My 2 year-old son asked for and ate TWO servings! That is amazing for him. I highly recommend this dish if you want something different with ham or if you have leftover ham (though I didn't use leftovers). Here is what you need:

8 potatoes, thinly sliced or cubed (peeled optional)

1 onion, chopped (I used minced)

1 lb fully cooked ham (I bought one of the pre-packaged 1 lb cubed ham)

1 oz package country style gravy mix

10 3/4 oz can Cream of mushroom soup

2 Cups water

2 Cups shredded cheddar cheese (I probably used more...We LOVE cheese here)

#1) Combine potatoes, onion, and ham in a greased or lined crockpot.

#2) Combine gravy mix, water, and soup in a bowl. Whisk until combined and pour into the slower cooker. Mix together.

#3) Cook on low for 7-9 hours or on high for 3-4 hours.

#4) Top with cheese during the last few minutes of cooking...long enough for the cheese to melt.

Serves approximately 10. (It only served 3 people, but we only eat 2 meals on Sunday and are always really hungry. But, I WILL double the recipe when I make it again.)

Johnny Carino's Bow Tie Festival

I have decided that this is probably my most recent FAVORITE recipe. Not only is it yummy, but it is another crock pot recipe :) It is pretty similar to the Italian Chicken one that I posted already, but I like this one A LOT better.

I got this recipe from a friend when a group of us was putting together a birthday dinner last week for our Church's Relief Society (ladies). She shared it on her blog so I decided to share it on my blog too :) I also stole the picture from her blog since I didn't have one.

Here is what you need:

• 4 chicken breasts (For my family, I would use 1 large or 2 or 3 small ones)
• 1 Jar 4 cheese Alfredo Sauce
• 1 Can cream of chicken
• 1 Can chicken broth
• 1 package Real bacon pieces (a small package)
• 1 package fresh mushrooms, sliced (optional)
• 1/2 package dry Italian Dressing Mix (we used a whole one)
• 1 Cup Swiss cheese, cubed (I think shredded would work too)
• 2 Tbs butter, melted
• Salt and pepper to taste

Combine everything in the slow cooker. Cook on low for 6-7 hours. Shred chicken an hour before finished. Serve over cooked bow tie pasta.

We served ours with salads and french bread. It was DELICIOUS!

Crockpot Italian Chicken

Another YUMMY crockpot meal. It is SO easy to make too :-)

Here is all you need:

Chicken (I use 2 large breasts or 3 small and then break them up once cooked-use more or less depending on your family)

1 Can Cream of Chicken

1 Can Cream of Celery

1 Cup Water

1 zesty Italian packet (the dry salad dressing ones)

4 oz. Cream Cheese

-Place everything in the crockpot except for the cream cheese. Cook on low for 6 to 8 hours. An hour before serving, add cream cheese. Before serving, stir everything and break up the chicken.

-Cook pasta. I use bow-tie, but any kind will work. Drain the pasta and add to the crockpot. Mix and Serve!

I also serve mine topped with Parmesan and garlic with bread sticks and salad as a side.

--Sorry, the photo is so crappy.

Chili Verde

So, I admit, I copied this from a friend's blog. She calls it Chili Verde, but if you were to actually order Chili Verde from a restaurant, there is ALOT more to it. Anyway, this is another crockpot meal. It is super yummy and super easy.

1-3 to 5 lb pork loin
1-can diced tomatoes

1-can Rotel (mild, original, or hot--your taste)

1-small can diced green chilies

Put everything in the crockpot and cook on low 6-8 hours. Shred pork loin before serving and mix it all together. Serve on tortillas with cheese, sour cream, and/or guacamole. Serve with rice or another side of choice, if you desire.

Super yummy and easy burrito. My 2 year-old even LOVED this. :-)

-- from http://craftskeepmesane.blogspot.com.