Slow Cooker Copycat Snapple Tea

It’s summer. That means iced tea for me, and in particular, Snapple. This copycat of the fantastic bottled version hits the spot on a hot day for sure. Just toss a few ingredients into your slow cooker and in a few hours you get great tasting tea. I prefer peach- or lemon-flavored tea, but you can use any flavor you’d like.
For lower calorie, lower carb tea use artificial sweetener and any one of the sugar-free fruit flavors of Torani syrup. I’ve found that some syrup flavors can be hard to find locally but thankfully, shipping isn’t bad so I ordered a few bottles online. You don’t have to worry about the syrups expiring either, so don’t be afraid to try several different flavors in your teas.

Slow Cooker Copycat Snapple Tea
Author: 
Recipe type: Drinks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 quarts
 
Ingredients
  • 3 quarts water
  • 4 family-sized tea bags (I used Luzianne decaf)
  • 1 cup sugar (or sweetener)
  • 1 tablespoon freshly squeezed lemon (bottled is ok)
  • 1/4 cup peach Torani syrup (you can use any flavor you like)
Instructions
  1. Add all ingredients to a slow cooker.
  2. Cook on low 3 hours.
  3. Serve cold or over ice.

Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

Also try my slow cooker BBQ pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds chuck steak or roast
  • 1 (4 ounce) can fire-roasted jalapeno peppers, not drained
  • 1 large yellow onion, sliced thin
  • 2 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
Instructions
  1. Place meat into the slow cooker.
  2. Combine remaining ingredients in a large bowl and pour over the meat.
  3. Cover and cook on low 8-10 hours.
  4. Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Chicken Sauce Piquante

Watching Emeril Lagasse is what got me interested in cooking. Years ago he had a show, Emeril Live. It was part entertainment and part cooking. Chef’s cooking fascinated me and inspired me to stop eating out of bags or containers. This chicken sauce piquante is one reason why I’ve never looked back fondly at the days when I scarfed down fast food on a regular basis. Nothing I ever had then could even come close to the flavors in this dish. Sure, there are a number of ingredients, and it takes a bit of time, but the end result is layer after layer of incredible rich flavor. Tomatoes, bell peppers, celery and even a bit of heat make for a sauce that was so heavenly I almost forgot about the delicious chicken.
The original recipe for chicken sauce piquante called for a whole chicken, cut into pieces. I prefer thighs so I ended up using boneless skinless chicken thighs instead. In a dish like this one I wanted the extra richness of the dark meat in thighs. And, well, it was easier to use thighs!

Chicken Sauce Piquante
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 12 boneless skinless chicken thighs
  • 1 tablespoon Creole Seasoning
  • 1/2 cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3/4 cup chopped celery
  • 1/2 medium jalapeno pepper, seeded, minced
  • 2 cloves garlic, minded
  • 1/2 teaspoon dried red pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 1 (28-ounce) can whole tomatoes, drained and juice reserved
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sugar
  • 1 teaspoon Kosher salt
  • Cooked rice, for serving
  • 1/4 cup chopped fresh parsley, for garnish
Instructions
  1. Place the chicken into a large bowl.
  2. Combine the Creole seasoning and flour and sprinkle over the chicken. Toss to coat well.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Working in batches, remove the chicken from the flour mixture, shaking off the excess and transfer to the skillet. Brown on both sides and transfer to a slow cooker.
  5. Add the onion, bell pepper, celery and jalapeno to the skillet and saute for 2 minutes, scraping up any bits on the bottom of the skillet.
  6. Add the garlic, dried pepper flake, thyme, cayenne and bay leaves and cook another minute.
  7. Add the tomatoes without any of the juice. Break up the tomatoes with a spatula.
  8. Add the tomato paste, Worcestershire sauce, sugar and salt along with 1/2 cup of the juice reserved from the tomatoes.
  9. Bring to a simmer and cook another minute.
  10. Add the sauce to the slow cooker (be careful to not splatter any on yourself since it is hot).
  11. Cover and cook on low 3 hours or until the chicken is tender but not yet falling apart.
  12. Remove bay leaves before serving over hot rice, garnished with parsley.

Slow Cooker Cream Cheese Chicken Taquitos

I made a batch of tremendously good baked smothered chicken burritos the other day. The chicken was cooked slow all day, resulting in the perfect tender filling. I was still enjoying flashing back to those great burritos when I came across this idea for slow cooker cream cheese chicken taquitos. Just like the burritos, these taquitos are stuffed with fantastically tasty chicken that just falls apart as it cooks.
Slow Cooker Cream Cheese Chicken TaquitosThe creamy chicken and melted smooth cheese needed a little kick in my opinion, so I topped the taquitos with diced jalapenos and spicy salsa. Then all was right in the world again!

Also try my slow cooker creamy Italian chicken.

Slow Cooker Cream Cheese Chicken Taquitos
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the cream cheese chicken
  • 2 boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Kosher salt and freshly ground black pepper
  • 8 ounces cream cheese, cubed
  • 1/3 cup water
For the taquitos
  • 1/2 cup shredded Mexican blend cheese (or combine shredded extra sharp cheddar with taco seasoning)
  • 12 6 inch flour tortillas
  • Your favorite toppings (extra cheese, chopped fresh cilantro, salsa, jalapenos, green onions, etc)
Instructions
For the cream cheese chicken
  1. Add all of the chicken ingredients to a slow cooker.
  2. Cook on low for 8 hours or until the chicken is fall-apart tender, stirring occasionally.
  3. Remove the chicken and shred or chop as desired.
  4. Return chicken to the slow cooker, stir, and cook another 15 minutes.
For the taquitos
  1. Preheat oven to 400 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Lay tortillas out onto a flat surface.
  4. Spoon 2-4 tablespoons of chicken into the middle of each tortilla.
  5. Top with 1-2 tablespoons of cheese.
  6. Roll tortillas up tightly and place seam-side down into the baking dish.
  7. Bake for 10 minutes or until cheese is melted and the tortillas are lightly browned and hardened.
  8. Serve with your favorite toppings.

Slow Cooker Bold Ranch Pork Chops

Cold weather can sometimes make me ‘cooking lazy’. That’s when I just want to toss a few out-of-the-pantry and out-of-the-fridge ingredients into a slow cooker, turn it on, and come back half a day later to a done dish. Doesn’t mean it has to be all out of a can, but it isn’t all from scratch either. And it’s still good. And spicy. Gotta have spicy and these bold ranch pork chops deliver on that.
I served these pork chops with warmed leftover mashed potatoes. The gravy from the slow cooker is great over mashed potatoes, but I think it’d be even better over grits, so I’ll give that a whirl next time. They’ll be instant grits, though, to keep with my ‘cooking lazy’ mood.

Also try my slow cooker balsamic pork sliders.

Slow Cooker Bold Ranch Pork Chops
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 (10 ounce) can cream of chicken soup, undiluted (low-salt recommended)
  • 1 packet of Ranch dressing mix (about 3 tablespoons if you buy in bulk or make your own)
  • 1 tablespoon of Cajun seasoning, see my note
  • 4 thick cut boneless pork chops
Instructions
  1. Note: Between the soup and Cajun seasonings, this dish can be salty. I recommend a low-salt soup and making your own Cajun seasoning, cutting the amount of salt in half.
  2. Turn your slow cooker on low.
  3. Whisk together the soup, Ranch dressing mix, and Cajun seasoning in a small bowl.
  4. Place the pork chops in the slower cooker.
  5. Add the soup mix.
  6. Cover and cook for 6 hours.

Slow Cooker Chili Dogs

It was not a great day for grilling. I’ve always said that grilling is a passion not a season, but 50 MPH winds and blowing rain can make me rethink that philosophy. I was still jonesin’ for a chili dog so I brought out the slow cooker and satisfied my need for a good dog on a bad weather day. The dogs end up tender and they even absorb some of the great chili flavors. Topped with cheese, onion and jalapeno they hit the spot.

Cooking chili hot dogs in the slow cooker is a really great way to feed a crowd with no fuss whatsoever. You can easily double or triple this recipe if your slow cooker is big enough, ideal for that big game party!

Also try my slow cooker chicken wings.

Slow Cooker Chili Dogs
Author: 
Recipe type: Main
Cuisine: American
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
Instructions
  1. Place the hot dogs in the bottom of your slow cooker.
  2. In a bowl, combine the chili and soup and pour over the hot dogs.
  3. Cover and cook on low for 4 hours.
  4. Serve hot dogs with buns, onion and cheese nearby. (I also like to have a few slices of fresh jalapeno for a little kick!)

Slow Cooker Spaghetti and Meatballs

We spent a week in a condo on fabulous Tybee Island, Georgia not long ago. I wanted to maximize our time on the beach, which meant that I wanted meals that I could prepare with minimal effort and time. Slow cooker spaghetti and meatballs was the perfect choice. And it was mighty tasty too. Yummy meatballs in a flavorful sauce, with the spaghetti already mixed in. It really doesn’t get any easier.
I always like a little kick in my spaghetti and meatballs, whether they’re from the slow cooker or not, so I added a bit of red pepper flakes. You can leave them out if you like.

The perfect side dish for spaghetti and meatballs? My gotta-have-it garlic bread. And ya gotta also try my slow cooker ravioli lasagna¬†and my baked spaghetti and meatballs. My stuffed pasta shells ain’t nothin’ to shake a stick at either!

Slow Cooker Spaghetti and Meatballs
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 (24 ounce) package frozen meatballs
  • 1 (24 ounce) jar your favorite spaghetti sauce
  • 1 (48 ounce) container beef broth
  • 2 teaspoons dried basil
  • 2 teaspoons dried red pepper flake
  • 1/4 cup, plus more for serving, freshly grated Parmesan cheese
  • 8 ounces angel hair pasta, broken into 1 1/2" pieces
Instructions
  1. Place all ingredients except for the pasta into a slow cooker.
  2. Cook on high for 8 hours, stirring every hour or so.
  3. Add the broken pasta, stir, and cook another 20 minutes.
  4. Serve with additional Parmesan cheese for topping.

Slow Cooker Chicken Wings

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.
The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

Also try my slow cooker chili dogs.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Slow Cooker Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
For the wings
  • 2 pounds chicken wings, flats and drumettes separated, tips discarded
  • Buffalo wing sauce (from below or use 1 cup store-bought)
For the Buffalo wing sauce
  • 10 tablespoons unsalted butter (1 stick plus 2 more tablespoons)
  • 1 1/2 cups hot pepper sauce (I used Frank's RedHot)
  • 2 tablespoon white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
Instructions
For the wings
  1. Place the wings into the bottom of your slow cooker.
  2. Add HALF of the sauce.
  3. Cook on high for one hour.
  4. Heat your oven to 400 F.
  5. Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
  6. Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
  7. Place in the oven for 30 minutes.
  8. Optionally, turn on the broiler for the last 10 minutes to get a little color and crisp on the wings.
  9. Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.
For the Buffalo wing sauce
  1. Place the butter in a small saucepan over medium heat.
  2. Once the butter is melted add the remaining ingredients.
  3. Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
  4. Remove from heat and let cool before using.