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Of these previously posted crock pot dinners, we had two that we felt were definitely worth repeating.  The Hawaiian Chicken and the Chicken Fajitas.
The biggest thing I thought helped the Hawaiian Chicken was using extra pineapple and pineapple juice and then when you cook rice as a side, use the pineapple/chicken juices from the crock pot as your water in the rice.  SUPER yummy!

5 Crock Pot Dinners for the week!

Shopping List

• 2 Lbs London Broil
• 5-6 Lbs Chicken
• 4 Pork Chops (about 1 inch thick)
• Brown sugar
• White sugar
• White vinegar
• Garlic cloves – 12
• Soy sauce
• Large can of pineapple chunks
• Onions 1 large or 2 small
• Whole peppercorns
• Apple cider vinegar
• 16 oz plain tomato sauce
• 1 chipotle pepper (you can buy a small can and freeze the leftovers)
• Chili Power
• Ketchup
• Honey
• Chicken broth
• Peppers (Your choice for the Chicken Tacos)
• Taco seasoning
• Paprika

You will need more ingredients, but you just need the ingredient above to make your bags.

First take 5 large freezer bags. Grab a Sharpie and label each bag. You should also write the instructions on the bag. Cut up the onions – half slices and half diced, cut up the peppers, and peel the garlic (You can dice the garlic as you fill up your bags).

Go through and add all the meats to the bags. Then go back and add the rest of the ingredients. (You can fill them up in any order, this was just my preference.) Freeze the food and make sure the food will fit in your crock pot when it’s frozen. Take them out in the morning and cook according to the instructions.

Dinners go as follows:

Crock Pot Hawaiian Chicken
(4-5 servings)

• 2-3 large boneless, skinless chicken breasts
• ½  cup white sugar
• ½  cup vinegar
• 3 garlic cloves, minced
• 2 Tablespoons soy sauce
• ½   cup of pineapple juice (use what’s in the can)
• ½  can of large pineapple chunks

Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I  like to shred the chicken and put it back in the juice before I serve it.

Beef Burritos
(6+ servings)

• 1 London Broil or top round roast (about 2 lbs)
• 1 diced onion
• 4 garlic cloves, minced
• 2 tablespoons whole peppercorns
• 2 tablespoons apple cider vinegar
• 2 (8 oz) cans tomato sauce
• 1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
• 1 ½ teaspoon chili powder (you can adjust this according to your taste)

1. Add all the above ingredients into a freezer bag.
2. When you are ready to cook the meal, dump the contents of the bag into the crock pot and cook on high for 4-5 hours or low for 6-7 hours Cook on high for 4-5 hours or low for 6-7 hours.
3. When the meat is cooked, you will need to strain the juices and add the juice back to the slow cooker. (You want to remove the peppercorns and onions.) Shred the meat and add back to the juice in the slow cooker for about 30 minutes. This is one of our favorite recipes. My kids eat it as long as we have leftovers.

* If you like the taste of chipotle but not the spiciness, you can remove the seeds.

You will also need:

• 16 burrito sized flour tortillas
• Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.

We also like to add Cilantro Lime Rice to our burritos. All you need to do is make some white rice and add lime juice, cilantro, and salt.

Garlic Honey Chicken
(4-5 servings)

• 1 ½  to 2 pounds boneless, skinless chicken breasts
• 3 garlic cloves, minced
• ⅓ cup  soy sauce
• ⅔  cup ketchup
• ¼  cup honey

(Feel free to double the sauce if you like extra sauce)

Add all the ingredients to a freezer bag. Cook 3-4 hours on high or 5-6 hours on low.  We like to eat this with mashed potatoes and a veggie.

Teriyaki Pork Chops 
(4 servings)

• 4 pork chops, about 1-inch thick
• Salt and pepper to taste (you can sprinkle them before you add them to the bag.)
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• ¼ cup soy sauce
• ⅓ cup chicken broth

Add the pork chops, garlic cloves, brown sugar,  soy sauce, and chicken broth to the freezer bag. Write the following instruction on the bag –  Cook on high for 4-5 hours or on low for 6-7 hours. We ate this with mashed potatoes.

Chicken Fajitas
( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.

Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

Wednesday Drumsticks

This one is going to be an experiment.  Drumsticks are a thrifty meat, so I went to the store and got them for about $6.  I threw some quartered potatoes on the bottom of the crock pot and am going to season the drum sticks with "beer can chicken" seasoning and just leave them to cook on top of the potatoes.  Hopefully we come home to a yummy meal!

Tuesday Ham

Again- another meat donated by our lovely friend =) I threw a ham in the crock pot on low for the whole day and when I got home, we warmed up some corn and quickly threw together some stuffing.  Great dinner and took about 15 minutes to get cooked and served up from start to finish.

Monday Roast

I grabbed a beef chuck that a friend of mine traded me (she actually traded me pictures for a whole cooler of meat!!) and I had a few unused potatoes hanging out in the fridge so I threw both into the crock pot for meal number one.  All day on high- supper yummy!

Forgetting

Now that I'm working full time- I know that quick dinners... mainly crockpot dinners- are going to be a MUST for this family of six.  But sometimes I completely forget something that was a great recipe, so I want to start blogging dinner each night (or at least most of the time) so I can remember!!