Easy Italian Dinner For The Crock Pot Food

WHOLE30 PULLED PORK

Steps:

• Clean off 'silver skin' from pork tenderloin. (This is optional, but recommended to keep it lean)
• In a bowl, whisk together olive oil + spices. Marinate pork in olive oil + spices overnight if possible in a ziploc bag, otherwise place tenderloins in crockpot and cover with oil/spice marinade. Make sure all areas of the pork have some marinade on them.
• Pour chicken stock on top of marinated tenderloins.
• Cook on low for 6-8 hours in the crockpot or high for 4-6 hours.
• When finished cooking, use tongs or a fork to pull the tenderloins apart (it will fall apart!). Allow the juices to soak into the pulled pork.
• Toss with your favorite barbecue sauce + enjoy!
• Clean off 'silver skin' from pork tenderloin. (This is optional, but recommended to keep it lean). Cut pork tenderloin into 5-6 inch sections. You can leave the tenderloins whole, but it will take longer to come to pressure.
• In a bowl, whisk together olive oil + spices. Marinate pork in olive oil + spices overnight if possible in a ziploc bag, otherwise place tenderloins in instant pot and cover with oil/spice marinade. Make sure all areas of the pork have some marinade on them.
• Pour chicken stock on top of marinated tenderloins. **Important Note** Add an extra cup of chicken stock or water. The instant pot requires more liquid.
• Set instant pot to Sealing, Pressure Cook for 18 minutes. When instant pot is done, allow the pressure to naturally release for at least 15 minutes, then quick release.
• When finished cooking, use tongs or a fork to pull the tenderloins apart (it will fall apart!). Allow the juices to soak into the pulled pork.
• Toss with your favorite barbecue sauce + enjoy!

CROCKPOT ITALIAN CHICKEN RECIPE

Steps:

• Place the chicken into the crockpot and sprinkle the Italian seasoning over the chicken breasts.
• Add the cream of chicken soup, the cream cheese cubes, and the chicken broth
• Cook on low for 5-6 hours or on high for 3-4 hours.
• Remove the chicken breasts from the crockpot and using shredders or forks, shred the chicken breasts before returning back to the crockpot.
• Serve over rice or cooked noodles
• Enjoy!

EASY ITALIAN DINNER FOR THE CROCK POT

Steps:

• Trim fat from meat; cut meat into 1-inch cubes.
• In a 3 ½ to 4-quart crock pot, combine meat, onion chunks, and bell pepper pieces.
• In medium bowl, combine spaghetti sauce, garlic,1/2 teaspoon of salt, oregano, and black pepper; mix and pour over the meat and vegetables.
• Cover and cook on low setting for 9 to 10 hours or on high for 4 1/2 to 5 hours.
• If using the low setting, turn to high and add the zucchini; stir well. Cover and cook for 15 minutes more. Season to taste with salt and pepper. Serve over hot spaghetti, mashed potatoes or polenta. Sprinkle with cheese.

CROCK POT PEACH DUMP CAKE

Steps:

• Gather the ingredients.
• Lightly grease a 4- or 6-quart crock pot. Place the peaches in the bottom and sprinkle with cornstarch; toss to coat well.
• Drizzle over the vanilla and sprinkle with the brown sugar.
• Sprinkle with the cinnamon then the cake mix.
• Drizzle the melted butter evenly over the cake mix. Give the crock pot a little shake to distribute any liquid with the dry ingredients but do not mix with a spoon.
• Cover and cook on high for 4 to 4 1/2 hours.
• Serve and enjoy.

CROCK POT ITALIAN BEEF

Steps:

• Arrange the onions and garlic in the bottom of a slow cooker. Set aside.
• Pat beef dry and season with kosher salt and black pepper on all sides.
• Heat oil in a large pot or Dutch oven over medium-high heat. Place beef in the pot and sear for about 5-7 minutes on each side, or until browned all over. Transfer beef to the slow cooker (on top of the onions and garlic).
• Pour the beef broth into the Dutch oven; turn the heat down to medium. Using a wooden spoon, scrape up any browned bits from the bottom of the pot. These bits add a lot of flavor to the broth!
• Pour beef broth over the roast. Add Worcestershire sauce and sprinkle with dry Italian salad dressing mix. Add pepperoncini to the slow cooker, along with 1 tablespoon of liquid from the jar.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.
• Shred the beef with two forks (it should practically fall apart when it's done). Discard any big fatty pieces. Stir the shredded beef into the juices in the pot.
• To assemble sandwiches: split the hoagie rolls in half and toast lightly in a 350°F for 5 to 7 minutes. Add beef to each roll and top with provolone. Return to the oven just until cheese melts. Top with giardiniera and serve!

EASY ITALIAN CROCK POT ROAST

Steps:

• 1. Make 8 small incisions in the top of the roast and insert one garlic clove in each cut.
• 2. Brown the roast on all sides in olive oil in a large pan.
• 3. Place the roast into the large crock pot set on high.
• 4. Add all the rest of the solid ingredients.
• 5. Add the wine, beef broth and enough of the chicken broth to cover the roast.
• 6. Cook an hour on high, then reduce to low for the remainder of the cooking time, approximately 7 hours, but it is fairly flexible.
• 7. Remove the meat from the crock pot to a slicing board.
• 8. Skim the grease off of the top of the liquid and pour into a sauce pan.
• 9. Bring mixture to a low boil and add the xantham gum stirring until it reaches desired thickness.
• 10. Slice about 6 oz of the roast per serving and spoon vegetables and sauce over the meat in a large individual bowl.