Tag Archives: Recipes for Pregnancy and Infertility

Slow Cooker Whole Chicken & Gravy – Recipe

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Ingredients:

  • 1 small chicken, about 4lbs
  • 2 slices onion
  • 2 tablespoons olive oil
  • cornstarch
  • chicken broth (optional)
Seasoning Mix:
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cajun seasoning
  • 1 teaspoon seasoning salt (or to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 teaspoon parsley
  • ½ teaspoon thyme
Directions:
  1. Combine all seasoning mix ingredients in a small bowl.
  2. Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
  3. Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
  4. Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees)
  5. Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.

Gravy:

  1. Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
  2. In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
  3. Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.
  4. Taste and season with salt & pepper.

Dr. Pepper Pulled Pork – Recipe

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Dr Pepper Pulled Pork

Dr. Pepper Pulled Pork

Ingredients

4-7 lb pork butt (also known as a pork shoulder)
24 oz.- 32 oz. Dr. Pepper
1 large onion, cut in quarters and then again in half
4 garlic cloves, minced
2 teaspoons dry ground mustard
1/2 teaspoon cayenne pepper
Kosher Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice (BullsEye)

(Adobo with Pepper, Granulated Garlic, Apple Cider Vinegar, Liquid Smoke – to add after chopping meat)

Preparation

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the 1/2 cup barbecue sauce of choice (I like BullsEye), Adobo seasoning, granulated garlic, pepper, salt, a few drops of liquid smoke and two tablespoons of apple cider vinegar. Add more bbq sauce to get the meat to the desired sauciness you prefer.

Enjoy !!!   I am serving this with my five cheese skillet mac and cheese and some veggies. 🙂

Skillet Mac n Cheese