Fall Favorites ~ Crock Pot Meals

I am loving that it is already Wednesday and I am linking up with a fall themed blogpost.  

I do love using my slow cooker, however, like most people, I use it more in the fall and winter.  These are 3 of my go-to quick recipes.  For more recipes, check out my slow cooker board on Pinterest.  Can't wait to read others recipes as well!  

**On a side note, before I cook any meat in my crock pot, I spray it with cooking spray to make a clean up a little easier.  

Crockpot Chicken Tacos

Recipe from Tasty Kitchen

1 1oz Envelope Taco Seasoning

6 Boneless, Skinless Chicken Breasts, thawed

1 16oz jar Salsa

Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. This is very versatile and can be used for enchiladas, nachos, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Pulled Pork

Pork loin

BBQ sauce

BBQ seasoning

Add pork loin to crockpot.  Pour bottle of BBQ sauce over meat and sprinkle BBQ seasoning over meat.  Cook on low for 8 hours and shred meat.  Serve as BBQ sandwiches, for BBQ nachos, or over salad to make a BBQ salad.  

Easy Tortilla Soup

Chicken - 1 lb. thawed chicken breasts or 2 large cans of chicken in water

2 cans of cream of chicken soup

1 can of rotel

1 can of corn, drained

salt, pepper and garlic to taste

*can add a can of beans if prefered

Add ingredients to slow cooker and cook on high 6 hours or low 3 hours.  Shred chicken.  Serve with cheese, avocado, tortilla chips, sour cream or other options.

* To thicken base of soup, at the end of cooking, you may add 1/2-1 cup of milk and blend with an immersion blender.