From the Kitchen: Crockpot Korean Pork Tacos

This fall/winter we've been using our Crockpot non-stop, especially on the days that I work and want to come home and play with my baby boy instead of cook dinner!  However, we get a little tired of the same old chicken dishes that seem to be Crockpot standbys.  This Korean pork recipe was delicious and different - it's definitely going into our rotation!

Crockpot Korean Pork Tacos

Adapted from Table for Two
Cook time: 8 hours

Ingredients:

1.5-2 lbs pork (I don't really think it matters what you use here - pork loin, pork tenderloin, boneless pork chops.  I used 2 boneless pork chops that were about 1.5 lbs.)
1 cups hoisin sauce (you can find this on the "international" aisle in your regular grocery store with the Asian ingredients)
3 cloves garlic, minced
3 teaspoons ground ginger
1 16-oz package broccoli slaw mix (in the refrigerated produce section, usually near the bagged salad)
3 Tablespoons rice wine vinegar
2 Tablespoons brown sugar
1 package flour tortillas
3 green onions, sliced thin

Directions:

Place your pork in the Crockpot (cut it into pieces if necessary to fit).  Add the hoisin sauce, garlic, and ginger, and thoroughly coat the pork with the sauce mixture.  Cover and cook on low for 8-9 hours.  When it's done, you should be able to easily shred the meat with 2 forks, like you would with pulled pork.  Mix the shredded meat with the sauce in the Crockpot.

Toss the broccoli slaw mix with the rice wine vinegar and brown sugar.  Serve the pork in tortillas along with the dressed slaw, and garnish with green onions.

From the Kitchen: Crockpot Chicken Tortilla Soup

Since I've gone back to work, the crockpot has gotten a lot of use.  I can't bring myself to spend time in the kitchen cooking dinner when I get home from work when I'd rather be playing with Carter!  This chicken tortilla soup is one of our staples. If you want a thicker soup (more like a stew), omit the chicken broth.  For a thinner soup, add a 32-ounce carton of chicken broth.

Crockpot Chicken Tortilla Soup

Ingredients:

2 boneless, skinless chicken breasts

1 - 15 oz can crushed tomatoes

1 - 10 oz can of red enchilada sauce

1 - 4 oz can chopped green chilies

1 - 10-oz can diced tomatoes w/ green chilies

1/2 white onion, diced

½ zucchini, sliced

½ yellow squash, sliced

1 cup frozen or canned corn

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon pepper

Handful fresh cilantro, chopped

Optional: 1 – 32-oz carton chicken broth

Optional toppings:

Cilantro

Shredded cheese

Tortilla strips

Diced avocado

Sour cream

Directions:

      Put all ingredients (other than the toppings) into a large crockpot (mine is 7 quarts). Cook for 6 to 8 hours on low or 3-to 4 on high.  Remove the chicken breasts from the crockpot and shred with 2 forks; return to crock pot.  Serve, adding toppings as desired.

     If you want to make this ahead of time as a freezer meal, put all of the ingredients except the chicken broth in a zip-top freezer bag.  When ready to make, slightly thaw the bag enough to break the soup into large chunks.  Place in the crockpot, add chicken broth, and follow the cooking directions above.