Slow Cooker Tacos

This recipe is really easy and always a hit at our house.  I usually use a 2 lb pork roast from Costco and 5-10 frozen chicken tenders.

Small pork roast
Chicken
1 small bottle zesty Italian dressing
1 Tbsp cumin
1 Tbsp chili powder
2 cloves garlic

Whisk together dressing, seasonings and garlic.  Pour over meat in slow cooker, set on high for 5 hours.  Shred meat and serve.

Slow Cooker Coconut Chicken

Found this recipe on Good Thing Utah's recipe page.  It was really good!  A Thai twist on the popular haystack.

• 2 lbs. boneless, skinless chicken thighs
• 1 (14 oz) can coconut milk
• ¼ cup peanut butter (creamy or chunky)
• 2 tsp chicken bouillon granules
• or 1 tsp Shirley J Chicken bouillon
• ¼ cup soy sauce
• 1 tsp lime juice
• ½ tsp garlic powder
• ¼ tsp ground red pepper
• 2 Tbsp quick-cooking tapioca
• Toppings: red bell pepper,
• grated zucchini, peanuts,
• coconut flakes, cilantro

Directions:

1. Place chicken in bottom of slow cooker.
2. In small bowl combine the coconut milk, peanut butter, bouillon, soy sauce, lime juice, garlic powder, ground red pepper and tapioca. Whisk until smooth. Pour over the top of the chicken.
3. Cover and cook on LOW for about 3-5 hours.
4. Remove lid. If sauce needs to be thickened combine 2 Tbsp cornstarch and 2 Tbsp water in a small bowl. Stir until smooth. Pour into the slow cooker. Cook on HIGH for 10 minutes without the lid, until sauce thickens.
5. Serve chicken and sauce over rice. Top with desired toppings.