Crock Pot Recipes, Please...
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allwildgirl
Cathlete
Lorie - I have a bunch that I'll send you from home (where my slow cooker cookbook is
).
).
Miss Lee
Cathlete
I'd be interested in crock pot recipes, too. The only thing I've ever made in mine is pot roast. Other than that, I've only used it to keep foods hot on a buffet table.
Maybe there's a recipe or 2 worth trying here:
http://healthycooking.suite101.com/article.cfm/crock_pot_recipes
or here:
http://busycooks.about.com/od/healthycrockpotrecipes/a/healthycrockpot.htm
Maybe there's a recipe or 2 worth trying here:
http://healthycooking.suite101.com/article.cfm/crock_pot_recipes
or here:
http://busycooks.about.com/od/healthycrockpotrecipes/a/healthycrockpot.htm
Mckmain
Cathlete
I have one Lorie, and you can always add ground beef as this is a Vegetarian recipe. The Ranch Style beans I used had Jalapeños in them and it gave this a lot of kick!
Vegetable Taco Soup
2 cans Ranch Style Beans
1 can black beans
1 can refried beans
1 can whole kernal corn
1 can cream style corn
2 cans Rotel tomatoes with chilis
1 small onion, chopped
1 packet taco seasoning
1 packet Hidden Valley Ranch dressing mix (not fat free)
1-2 cups water
Mix all ingredients in your crockpot. Add as much water as you like to make as soupy as you like. Cook all day on low (6-8 hours). Serve with grated cheese and tortilla chips.
Vegetable Taco Soup
2 cans Ranch Style Beans
1 can black beans
1 can refried beans
1 can whole kernal corn
1 can cream style corn
2 cans Rotel tomatoes with chilis
1 small onion, chopped
1 packet taco seasoning
1 packet Hidden Valley Ranch dressing mix (not fat free)
1-2 cups water
Mix all ingredients in your crockpot. Add as much water as you like to make as soupy as you like. Cook all day on low (6-8 hours). Serve with grated cheese and tortilla chips.
berry99
Cathlete
Here are some of my faves
Smoky tomatillo chicken
10-15 tomatillos,shucked and crudely chopped
1 small onion chopped
2 chipotles in adobe sauce chopped (more or less depending on how spicy you like things)
3 cloves garlic crushed
1/4 c brown sugar
1 1/2 cup chicken broth
2 T dried oregano
4 boneless chicken breasts
Thoroughly mix all ingredients except for the chicken in your slow cooker. Add the chicken and spoon the tomatillo mixture over it. Cover and cook on low for 5-7 hours. Service with warm tortillas or over rice.
Slow Cooker Beef and Bean Burritos
Ingredients
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
Preparation
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
Yield
12 servings
Nutritional Information
CALORIES 350(30% from fat); FAT 11.8g (sat 6.1g,mono 4.1g,poly 0.5g); PROTEIN 24g; CHOLESTEROL 49mg; CALCIUM 175mg; SODIUM 839mg; FIBER 3.3g; IRON 4mg; CARBOHYDRATE 31.3g
Cooking Light, JANUARY 1997
Greek Crockpot Chicken
6 potatoes, quartered
3 lbs. boneless skinless chicken or a whole chicken, cut up and skinned
2 large onions, quartered
1 whole bulb garlic, minced
2 Roma tomatoes, seeded and quartered
½ c. water
3 tsp. dried oregano
1 tsp. salt
½ tsp pepper
1 Tbsp. olive oil
Juice of ½ a lemon
1 small can sliced or whole pitted black olives (optional)
1 red bell pepper, sliced (optional)
Put potatos in bottom of crock pot. Add chicken, onions, garlic. In a small bowl, wisk oregano, sale pepper, water and olive oil. Pour mixture over chicken and potatos. Cover and cook on high for 5 – 6 hours or low for 9 – 10 hours.
Chicken Tortilla Soup
Makes 6-8 servings
4 chicken breast halves
2 15-oz cans black beans, undrained *(I use 1 can beans, 1 can corn)
2 15-oz cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz. can chopped green chilies
14 1/2-oz. can tomato sauce
tortilla chips
2 cups grated cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on LOW 8 hours. (or high for 4 hours)
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. (Or just shred with two forks) Stir into soup.
4. To serve, put a handful of chips in each individual bowl. Ladle soup over chips. Top with cheese.
Crockpot Sour Cream Salsa Chicken
Ingredients
4 Skinless/Boneless chicken Breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup Light sour cream
Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours. When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream. Let the sauce warm up and serve when hot.
Smoky tomatillo chicken
10-15 tomatillos,shucked and crudely chopped
1 small onion chopped
2 chipotles in adobe sauce chopped (more or less depending on how spicy you like things)
3 cloves garlic crushed
1/4 c brown sugar
1 1/2 cup chicken broth
2 T dried oregano
4 boneless chicken breasts
Thoroughly mix all ingredients except for the chicken in your slow cooker. Add the chicken and spoon the tomatillo mixture over it. Cover and cook on low for 5-7 hours. Service with warm tortillas or over rice.
Slow Cooker Beef and Bean Burritos
Ingredients
1 (2-pound) London broil
1 (1.25-ounce) package taco seasoning mix
Cooking spray
1 cup chopped onion
1 tablespoon white vinegar
1 (4.5-ounce) can chopped green chiles
1 (16-ounce) can fat-free refried beans
12 (8-inch) fat-free flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1 1/2 cups chopped plum tomato
3/4 cup fat-free sour cream
Preparation
Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid; stir well.
Warm beans and tortillas according to package directions. Spread 2 tablespoons beans down the center of each tortilla. Spoon a heaping 1/3 cup meat mixture on top of beans. Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
Yield
12 servings
Nutritional Information
CALORIES 350(30% from fat); FAT 11.8g (sat 6.1g,mono 4.1g,poly 0.5g); PROTEIN 24g; CHOLESTEROL 49mg; CALCIUM 175mg; SODIUM 839mg; FIBER 3.3g; IRON 4mg; CARBOHYDRATE 31.3g
Cooking Light, JANUARY 1997
Greek Crockpot Chicken
6 potatoes, quartered
3 lbs. boneless skinless chicken or a whole chicken, cut up and skinned
2 large onions, quartered
1 whole bulb garlic, minced
2 Roma tomatoes, seeded and quartered
½ c. water
3 tsp. dried oregano
1 tsp. salt
½ tsp pepper
1 Tbsp. olive oil
Juice of ½ a lemon
1 small can sliced or whole pitted black olives (optional)
1 red bell pepper, sliced (optional)
Put potatos in bottom of crock pot. Add chicken, onions, garlic. In a small bowl, wisk oregano, sale pepper, water and olive oil. Pour mixture over chicken and potatos. Cover and cook on high for 5 – 6 hours or low for 9 – 10 hours.
Chicken Tortilla Soup
Makes 6-8 servings
4 chicken breast halves
2 15-oz cans black beans, undrained *(I use 1 can beans, 1 can corn)
2 15-oz cans Mexican stewed tomatoes, or Rotel tomatoes
1 cup salsa (mild, medium or hot, whichever you prefer)
4-oz. can chopped green chilies
14 1/2-oz. can tomato sauce
tortilla chips
2 cups grated cheese
1. Combine all ingredients except chips and cheese in large slow cooker.
2. Cover. Cook on LOW 8 hours. (or high for 4 hours)
3. Just before serving, remove chicken breasts and slice into bite-sized pieces. (Or just shred with two forks) Stir into soup.
4. To serve, put a handful of chips in each individual bowl. Ladle soup over chips. Top with cheese.
Crockpot Sour Cream Salsa Chicken
Ingredients
4 Skinless/Boneless chicken Breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup Light sour cream
Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours. When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream. Let the sauce warm up and serve when hot.
dogs2birds
Cathlete
Hey Shelley!
Would you mind sharing with me too? I know, I'm such a pest!
Suz
We can judge the heart of a man by his treatment of animals. -- Immanuel Kant (1724-1804)
http://www.picturetrail.com/dogs2birds
Would you mind sharing with me too? I know, I'm such a pest!
Suz
We can judge the heart of a man by his treatment of animals. -- Immanuel Kant (1724-1804)
http://www.picturetrail.com/dogs2birds
Mckmain
Cathlete
I found a few more, but these I have not tried yet.
Black Bean Soup
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. I have cooked mine on low all day. I'll serve it with shredded cheddar and fat free sour cream.
Potato Soup
* 6 to 8 large baking potatoes, peeled and cubed
* 1 medium sweet onion, as in Vidalia or Texas Sweets, chopped
* 2 carrots, chopped coarsely
* 3 celery ribs, chopped
* 1 tsp chopped garlic (in the jar from produce section of grocery store)
* olive oil
* chicken broth or water
* salt and pepper
* Mortons Nature's seasoning
* 2 8 oz cream cheese, softened
* grated cheddar cheese,
* bacon bits
green onion tops or chives, chopped
Method
In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender. Add cubed potatoes and toss to coat. Cover entire veggie mix with chicken broth or water or a mixture of both. Add salt and pepper to taste or Nature's Seasoning to taste. Reduce heat and simmer until potatoes are fork tender. Remove from heat and strain veggies from broth. Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth until smooth. Divide veggies in half and return half of the veggies to the broth and mix until smooth. The soup should be a thick chowder like consistency now, very creamy. Return the remaining half of veggies to pot and reheat to serve. Serve topped with grated cheddar cheese, bacon bits and green onion tops or chives, if desired.
Number of servings: 6-8
Vegetarian Chili
Ingredients:
* 2 Tbsp olive oil
* 1 small green pepper (chopped)
* 3 large cloves garlic (minced)
* 1/2 large onion (chopped)
* 2 pouches meatless ground burger (2 cups) thawed
* 1 pkg chili seasoning mix
* 1 jar (16 oz) chunky salsa
* 1 can diced tomatoes with green chilies
* 1/2 cup water
1 can dark red kidney beans (drained and rinsed)
Method
Brown the garlic in olive oil, then add onion and green pepper. Saute a couple of minutes. Add meatless ground meat and chili mix. Stir until well blended. Add salsa, tomatoes and water. Cover and simmer for one hour. Add kidney beans and simmer 30 more minutes.
Notes:
Number of servings: 4-5
red beans And Rice
* 1 Tablespoon olive oil
* 3 cloves garlic
* 1 medium yellow onion
* 3 leeks
* 1 medium green pepper
* 2 medium white potatoes
* 1 cup baby carrots
* 2 15.5 ounce cans kidney beans, rinsed and drained
* 4 cups vegetable broth
* 1 Tablespoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon coarse ground black pepper
* 3 cups cooked brown rice
Tabasco sauce, optional
Method
Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.
Notes: Adding potatoes and carrots to the standard red beans and rice, makes a hearty, well balanced meal.
Number of servings: 6
Black Bean Soup
2 cans, 15 oz. each, black beans, drained and rinsed
2 cans,4.5 oz, each, chopped green chiles
1 can, 14.5 oz,Mexican Stewed tomatoes, undrained
1 can,14.5 oz, diced tomatoes, undrained
1 can,11 oz, whole kernel corn, drained (I used a 16 oz can)
4 green onions, sliced
2 to 3 T. chili powder
1 tsp. ground cumin
1/2 tsp. dried minced garlic
Combine all ingredients in a 5 qt. slow cooker-I think it will fit in a 3 qt, tho. Cover and cook on high 5 to 6 hours. Makes 8 cups. I have cooked mine on low all day. I'll serve it with shredded cheddar and fat free sour cream.
Potato Soup
* 6 to 8 large baking potatoes, peeled and cubed
* 1 medium sweet onion, as in Vidalia or Texas Sweets, chopped
* 2 carrots, chopped coarsely
* 3 celery ribs, chopped
* 1 tsp chopped garlic (in the jar from produce section of grocery store)
* olive oil
* chicken broth or water
* salt and pepper
* Mortons Nature's seasoning
* 2 8 oz cream cheese, softened
* grated cheddar cheese,
* bacon bits
green onion tops or chives, chopped
Method
In a large stock pot, cover bottom of pan with olive oil and saute onion, garlic, carrots and celery for about 3 to 5 minutes or until celery is beginning to become tender. Add cubed potatoes and toss to coat. Cover entire veggie mix with chicken broth or water or a mixture of both. Add salt and pepper to taste or Nature's Seasoning to taste. Reduce heat and simmer until potatoes are fork tender. Remove from heat and strain veggies from broth. Return liquid to pot and using a whisk or hand mixer, whisk cream cheese into broth until smooth. Divide veggies in half and return half of the veggies to the broth and mix until smooth. The soup should be a thick chowder like consistency now, very creamy. Return the remaining half of veggies to pot and reheat to serve. Serve topped with grated cheddar cheese, bacon bits and green onion tops or chives, if desired.
Number of servings: 6-8
Vegetarian Chili
Ingredients:
* 2 Tbsp olive oil
* 1 small green pepper (chopped)
* 3 large cloves garlic (minced)
* 1/2 large onion (chopped)
* 2 pouches meatless ground burger (2 cups) thawed
* 1 pkg chili seasoning mix
* 1 jar (16 oz) chunky salsa
* 1 can diced tomatoes with green chilies
* 1/2 cup water
1 can dark red kidney beans (drained and rinsed)
Method
Brown the garlic in olive oil, then add onion and green pepper. Saute a couple of minutes. Add meatless ground meat and chili mix. Stir until well blended. Add salsa, tomatoes and water. Cover and simmer for one hour. Add kidney beans and simmer 30 more minutes.
Notes:
Number of servings: 4-5
red beans And Rice
* 1 Tablespoon olive oil
* 3 cloves garlic
* 1 medium yellow onion
* 3 leeks
* 1 medium green pepper
* 2 medium white potatoes
* 1 cup baby carrots
* 2 15.5 ounce cans kidney beans, rinsed and drained
* 4 cups vegetable broth
* 1 Tablespoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon coarse ground black pepper
* 3 cups cooked brown rice
Tabasco sauce, optional
Method
Heat oil in crock pot on high setting. Using a garlic press, crush garlic cloves directly into crock pot. Stir and allow to simmer while chopping remaining vegetables. Chop onion into large chunks, as for a stew and stew into crock pot. Slice white ends of the leeks into 1/4" rounds, discarding green tops and stir into crock pot. Chop green pepper into large chunks and stir into crock pot. Chop potatoes into eight pieces each, leaving skins on. Add potatoes, carrots, beans broth, chili powder, salt and pepper to crock pot. Stir all the ingredients together well. Cover and cook until potatoes are done, 3 hours on high or 6 to 8 hours on low. Serve red beans over a bed of rice accompanied with Tabasco sauce, if desired.
Notes: Adding potatoes and carrots to the standard red beans and rice, makes a hearty, well balanced meal.
Number of servings: 6
These are a few of my favorites:
To Die for Roast
1 package of Italian salad dressing mix
1 package of brown gray mix
1 package of ranch salad dressing mix
2-3 lb beef pot roast
1 cup of beef broth
Any type of veggies
Mix all of the seasoning packet in the cup of broth.
Place your veggies on the bottom of a sprayed crockpot. Then place your meat on top of the veggies and then pour the broth on top.
Cook on low for 9-11 hours.
Pot O Pizza
6 servings (1 cup) but I haven't made it yet so not sure if that is accurate. It is also Core.
8oz extra lean ground beef or turkey
½ cup chopped onion
½ cup chopped green pepper
1 ¾ cup (1-15oz can) tomato sauce
1 teaspoon Italian seasoning
1 tsp Splenda (or Equal)
3 cups cooked noodles, rinsed and drained
¼ cup shredded fat free cheddar cheese
¼ cup fat free mozzarella cheese
In a large skillet, sprayed with olive oil cooking spray, brown meat, onion and green pepper. Stir in tomato sauce, Italian seasoning and Splenda/Equal. Pour mixture into a slow cooker sprayed with non-stick spray. Spread noodles over meat mixture. Sprinkle with parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on low for 6-8 hours. Mix well before serving.
This is one of my all time favorites...And it's so versatile, you can eat it in a tortilla, or on a salad , or as is!
Taco Junk
Ingredients
1 lb extra lean ground beef/turkey
1 16 oz can whole kernel corn
1 16 oz can pinto beans (drained)
1 16 oz can Mexican stewed tomatoes
1 pkg taco seasoning
1 pkg ranch dressing
Instructions
Cook meat and drain, add remaining ingredients, cover and simmer for one hour
(may also cook in crock pot for several hours)
To Die for Roast
1 package of Italian salad dressing mix
1 package of brown gray mix
1 package of ranch salad dressing mix
2-3 lb beef pot roast
1 cup of beef broth
Any type of veggies
Mix all of the seasoning packet in the cup of broth.
Place your veggies on the bottom of a sprayed crockpot. Then place your meat on top of the veggies and then pour the broth on top.
Cook on low for 9-11 hours.
Pot O Pizza
6 servings (1 cup) but I haven't made it yet so not sure if that is accurate. It is also Core.
8oz extra lean ground beef or turkey
½ cup chopped onion
½ cup chopped green pepper
1 ¾ cup (1-15oz can) tomato sauce
1 teaspoon Italian seasoning
1 tsp Splenda (or Equal)
3 cups cooked noodles, rinsed and drained
¼ cup shredded fat free cheddar cheese
¼ cup fat free mozzarella cheese
In a large skillet, sprayed with olive oil cooking spray, brown meat, onion and green pepper. Stir in tomato sauce, Italian seasoning and Splenda/Equal. Pour mixture into a slow cooker sprayed with non-stick spray. Spread noodles over meat mixture. Sprinkle with parmesan cheese. Layer cheddar and mozzarella cheeses evenly over the top. Cover and cook on low for 6-8 hours. Mix well before serving.
This is one of my all time favorites...And it's so versatile, you can eat it in a tortilla, or on a salad , or as is!
Taco Junk
Ingredients
1 lb extra lean ground beef/turkey
1 16 oz can whole kernel corn
1 16 oz can pinto beans (drained)
1 16 oz can Mexican stewed tomatoes
1 pkg taco seasoning
1 pkg ranch dressing
Instructions
Cook meat and drain, add remaining ingredients, cover and simmer for one hour
(may also cook in crock pot for several hours)
CollinsMom
Cathlete
Wow, great thread!
I love to just chop up some chicken into bite size pieces, throw that in the slow cooker with onions and carrots, cover with one can of cream of chicken soup and some low sodium broth.
I can do that on my lunch hour, set it on high, and it's done by dinner time!
I love to just chop up some chicken into bite size pieces, throw that in the slow cooker with onions and carrots, cover with one can of cream of chicken soup and some low sodium broth.
I can do that on my lunch hour, set it on high, and it's done by dinner time!
Carmen829
Cathlete
Here is a crock recipe I made last night (4/15/08) and my husband loved it.
3 lbs of cubed beef (like for stew)
1 can cream of mushroom soup
1 small can of mushroom pieces (or one cup fresh sliced mushrooms)
1 envelope of dry onion soup mix
1/2 cup of red wine.
Mix everything except the beef in a small bowl. Pour mixture over the meat. Cook for 10 hrs. Serve on whole wheat egg noodles or brown rice. Yummy.
Carmen
3 lbs of cubed beef (like for stew)
1 can cream of mushroom soup
1 small can of mushroom pieces (or one cup fresh sliced mushrooms)
1 envelope of dry onion soup mix
1/2 cup of red wine.
Mix everything except the beef in a small bowl. Pour mixture over the meat. Cook for 10 hrs. Serve on whole wheat egg noodles or brown rice. Yummy.
Carmen
tneah
Cathlete
This is my "go to" crockpot, no fail recipe. And its too easy.
1 3-4 pound butt roast heehee...I have used both pork and beef, but the guys seem to prefer beef
2 bottles good BBQ sauce
salt and pepper
Take your roast and season with salt and pepper. Place in crockpot fatty side up. Pour about 1/2 cup water in the bottom of pot, now pour one whole bottle of BBQ sauce and set on low for 8 hours.
After the 8 hours is up, scrape off the fat and drain some of the juices. Shred the meat with a fork and dump the other bottle of BBQ sauce into the meat-or 1/2 bottle, depending on seasoned you like your meat I guess. Now set pot on low or warm for the next few hours and let the mixture get all yummy. Spoon it onto toasted hamburger buns and there ya go. I usually make my "Kentucky Fried Chicken" coleslaw to go with the BBQ...I don't eat this stuff, but my DH and his friends crave it.
1 3-4 pound butt roast
heehee...I have used both pork and beef, but the guys seem to prefer beef2 bottles good BBQ sauce
salt and pepper
Take your roast and season with salt and pepper. Place in crockpot fatty side up. Pour about 1/2 cup water in the bottom of pot, now pour one whole bottle of BBQ sauce and set on low for 8 hours.
After the 8 hours is up, scrape off the fat and drain some of the juices. Shred the meat with a fork and dump the other bottle of BBQ sauce into the meat-or 1/2 bottle, depending on seasoned you like your meat I guess. Now set pot on low or warm for the next few hours and let the mixture get all yummy. Spoon it onto toasted hamburger buns and there ya go. I usually make my "Kentucky Fried Chicken" coleslaw to go with the BBQ...I don't eat this stuff, but my DH and his friends crave it.