Easy Crock Pot Pork Tacos

Pork taco with the trimmings

I’ve been waiting patiently for my daughter to come home from shopping with a friend, as I want to make some healthy muffins with her and she loves to bake. But it’s getting pretty late in the afternoon, so thought I would write about the dinner I made yesterday instead. I’ll save the muffin blog for another day.

Crock Pot Pork Tacos

These pork tacos are a cinch to make. I always have several cans of Rotel tomatoes in the pantry. For you non-Texans or for those who don’t have these in your part of the country, you can substitute a can of diced tomatoes with green chilies instead. And my anti-cilantro friends may also feel free to omit that herb. As with any taco, you may add any condiment you wish or use any kind of tortilla. My husband and daughter chose flour tortillas, but I favor the corn tortillas for pork.

Crock Pot Pork Tacos

1 pound boneless pork
Cumin
Black Pepper
1 can Rotel tomatoes
1/2 onion, diced
1 tablespoon minced garlic
Handful of chopped fresh cilantro
1 tablespoon lime juice
1/2 to 1 cup homemade chicken broth, or low sodium if canned

Season the pork liberally with cumin and black pepper and place in the crock pot. Pour the can of Rotel tomatoes over it. Then add the rest of the ingredients and mix around. Cover and cook on low for about 8 hours, or high 4-6 hours. When done, shred the pork with two forks and stir. Serve with warmed corn or flour tortillas, shredded cheese, avocado, cilantro, etc.

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I Love My Crock Pot

Chicken and Artichokes with Broccoli and Tomatoes

Not just any crock pot, but my faithful crock pot from the early 80s with the lovely orange and brown motif and the non-removable ceramic crock. For years I cursed the fact that it was an all-in-one appliance, and couldn’t wait to get a new one where I could put the crock in the dishwasher. But after having my first one stop working after a few years, and the replacement one for that cook everything on High no matter what setting I put it on, I have made peace with old faithful.

Old Faithful

We make crock pot meals a lot at our house. With both heads of household working full-time, it is great to be able to throw a bunch of ingredients in the pot in the morning and come home to the delicious aroma of dinner, ready and waiting when we are. Even if I’m working from home, it’s also nice I can put together something during a break and cook it on high and still have time to relax after work.

More often then not, our crock pot meals don’t follow a defined recipe, as it usually depends on what we happen to have in the fridge, freezer or pantry at the time. A few months ago I came across a sale on jarred artichoke hearts and bought several jars. We also happened to have some chicken breasts needing to be cooked, so I experimented and came up with the following recipe. We ended up serving it over noodles but I think rice would have been just as delicious. I also steamed some broccoli, chopped up some fresh tomatoes, and sprinkled Parmesan cheese over it. Mmm mmm good!

Chicken and Artichoke Crock Pot

One can or homemade recipe of cream of chicken soup. Recipe here: http://bit.ly/AnHON3
1/2 cup low-fat mayonnaise
1 tablespoon lemon juice
1/4 cup grated Parmesan cheese
2 6.5 ounce jars of drained marinated artichoke hearts
2 boneless skinless chicken breasts
Lemon pepper
Mrs. Dash Garlic and Herb Blend

Mix the cream of chicken soup with the mayo, then stir in the lemon juice and Parmesan cheese. Add the two jars of artichokes and mix together. Season the chicken breasts with lemon pepper and garlic and herb seasoning, then place in crock pot. Pour the artichoke soup mixture over it and cook on High for three or four hours. Serve over rice or noodles, with vegetables of choice.