Honey Lime Chipotle Pulled Pork

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I have recently discovered little cans of chipotle peppers in adobo sauce in the Hispanic food section of my grocery store. They are my newest pantry staple. The adobo sauce adds a smoky spiciness to food that really makes the flavor pop.

Honey Lime Chipotle Pulled Pork

This pulled pork recipe features chipotle peppers in adobo sauce, complimented by honey and fresh squeezed lime juice. The pork is sweet, smoky, spicy, and tangy. The best part is that it’s cooked in the Crock Pot! I served this on toasted buns, but it would also be great in tacos or a burrito bowl.

Ingredients
1/2 cup juice from 3-4 limes
1/3 cup honey
1 7-ounce can chipotle peppers in adobo sauce (you won’t need the entire can)
1 tablespoon balsamic vinegar
1 clove of garlic, minced
1 teaspoon salt
3-4 pound bone-in pork shoulder

Stir together the lime juice and honey in a small bowl. (Note: it may help to warm the honey a bit first.) Add 3 of the canned chipotle peppers (don’t worry about chopping them up) and 2 tablespoons of the adobo sauce from the can to the bowl. Refrigerate the remaining chipotle peppers and adobo sauce to use in another recipe (eggs, roasted sweet potatoes, chicken, etc). Add the balsamic vinegar, garlic, and salt to the bowl and stir to combine.

Pour about half of the sauce into the bottom of your Crock Pot. Place the pork shoulder in the Crock Pot and then pour the remaining sauce over the top of the pork.

Cook on high heat for about 4.5 hours (or low for 8-9 hours). Use a large spoon to skim any excess fat off the top of the sauce, and then shred the pork using two forks and mix well to incorporate into the sauce. Season with salt, if needed. Serve hot and enjoy!

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Skinny Slow Cooker Buffalo Chicken

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Happy Friday! I’ve been craving buffalo wings lately; maybe because the Super Bowl is fast approaching and I’m starting to think about all of the yummy things we can eat while watching the game. I like football, but it’s really all about the food and the funny commercials for me!

Although tasty, buffalo wings really aren’t that healthy. Anything that is fried and then dipped in a buttery sauce doesn’t exactly make the health food hall of fame. So, I decided to make a healthier recipe that not only tastes great, but is also uses every busy mom’s favorite appliance: the Crock-Pot (yay!). This recipe is so easy to make and results in super-tender chunks of chicken infused with spicy buffalo wing sauce flavor…mmm, good. You can use this chicken in a variety of ways: buffalo chicken wraps, buffalo chicken sandwich, on top of a salad, or any way your heart desires.

Skinny Slow Cooker Buffalo Chicken

Ingredients
1 ½ cups chicken broth
1 cup Frank’s Red Hot Sauce
1 tsp garlic powder
½ tsp salt
½ tsp pepper
2 frozen boneless, skinless chicken breasts

Add everything except the chicken to the Crock-Pot and stir to combine. Add the frozen chicken breasts and flip to coat in the sauce.

Cook on high for about 4 hours. Break up the chicken into chunks and then stir into the sauce and serve.

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Chicken Tortilla Soup

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This healthy and hearty slow-cooker soup not only tastes great, but is a breeze to prepare. Simply toss the ingredients into your Crockpot in the morning, and you will have a warm and flavorful dinner waiting for you when you get home! You don’t have to remember to thaw out the chicken the day before either . . . just add the chicken to the Crockpot while it’s still frozen and the chicken will turn out completely tender by dinner time. This makes about 8 servings.

Ingredients
3-4 frozen boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes
1 10 oz can red enchilada sauce
1 medium onion, chopped
1 4 oz can chopped green chilies
2 cloves garlic, minced
4 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 cup frozen corn
1 tablespoon chopped cilantro
Tortilla chips
Sour cream
Shredded cheese (cheddar, jack, etc)
Lime wedges

Add the frozen chicken, diced tomatoes (with juice), enchilada sauce, onion, green chilies, garlic, and chicken broth to a Crockpot. Stir in the cumin, chili powder, salt, pepper, bay leaf, frozen corn, and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Before serving, remove the chicken to a cutting board and shred using two forks. Return the shredded chicken back to the Crockpot.

Serve the soup with crushed tortilla chips, sour cream, shredded cheese, and lime wedges.

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Carnitas with Avocado Salsa

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Crockpot Carnitas

As a busy mom, I quickly learned that the Crockpot is my friend. I can add a few ingredients to the Crockpot in the morning, and by dinner time we have a delicious meal (and easy clean-up afterwards). I adapted this from a recipe that I discovered on the allrecipes.com website, and it quickly became a family favorite.

Ingredients
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth
2 limes, sliced in wedges
tortillas

Mix together the salt, garlic powder, cumin, oregano, coriander, and cinnamon in a shallow bowl. Cut the pork roast into a few large chunks and trim off any large areas of fat. Coat the pork with the spice mixture. Put the bay leaves and chicken broth in the Crockpot and then place the pork on top.

Cover and cook on Low for about 10 hours (or on High for about 5 hours). When the pork is tender, remove it from slow cooker and shred using two forks. Serve with lime wedges, warm tortillas, and Avocado Salsa (see recipe below).

Avocado Salsa

This salsa is a great way to use the tomatoes and peppers from your garden, and is so delicious that I could eat it by the spoonful!

Ingredients
½ cup frozen corn, thawed
1 ½ cups diced tomatoes
½ cup diced red onion
1 small red bell pepper, diced
2 jalapeno peppers, diced (remove seeds & membranes for less
heat)
¼ cup chopped cilantro
1 teaspoon salt
1 lime
2 chopped avocados

In a large bowl, mix together the corn, tomatoes, onion, bell pepper, jalapenos, cilantro, and salt. Add the juice from the lime. An easy way to do this is to “fork” the lime: cut the lime in half and stick a fork into the cut side of one of the lime halves, then squeeze the lime against the fork as you move the fork in a circle around the inside of the lime (repeat with the other half of the lime).  Gently fold in the avocado and refrigerate until serving.

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