Sweet and tangy glaze takes this slow cooker pork roast from just another crockpot meal to a tasty and fantastic meal.

Pork Roast with Glaze

This slow-cooked pork roast is both company worthy and also perfect for a lazy weeknight dinner. I’ve served this pork with smashed potatoes, over rice, (it’s really great with this mushrooms pepper rice pilaf) and stuffed into soft rolls.

This roast was a delicious surprise the first time I made it. I’d originally planned to oven-roast the pork in a more traditional style. However, in the interest of not spending my weekend evening working in the kitchen, I decided to put it in the crockpot that morning instead.

I found the original recipe on allrecipes.com and tweaked it a good bit to meet our needs. (Truth be told, it doesn’t have much in common with the original, but credit where it’s due, right?)

I did not expect the meat to cook so quickly and be falling apart at dinnertime, but it was absolutely perfect and I wouldn’t change a thing.

The sweet, tangy glaze takes just a few minutes to simmer and whisk together and the resulting meal is well worth the extra moment to make it special!

Pork Roast Recipes Slow Cooker

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this Read more

Crisp tortillas filled with tender bites of steak and plenty of melting cheese create this easy-as-can-be Steak Quesadilla.

Steak Quesadilla

My whole crew loves quesadillas so much, I tend to set aside a bit of whatever meat we are cooking for dinner, so we can make quesadillas the next day.

I made these with leftover buttered steak bites, just slice the cold steak bites as thin as possible and layer them into the quesadillas. (If you’re lucky enough to have mushrooms leftover, definitely add them too!)

Steak quesadillas are great made with Southwest steak bites, Cajun steak bites, and these Asian steak bites too.

Set aside some steak bites next time you make them. Then slice those leftover steak bites thin and pile the strips of beef onto the tortillas.

You only need a handful of ingredients to make these quesadillas:

• flour tortillas
• butter
• freshly shredded cheese Mozzarella, cheddar, Colby jack, Pepper jack all work well
• cooked steak sliced very thin and chopped bite-size
• sauteed bell peppers and onions OPTIONAL

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This easy-as-can-be Sheet Pan Chicken Thighs with Potatoes and Green Beans has become a favorite in many of your homes over the past two years.

This is such an easy dinner recipe and my family continues to make it at least once a month. It only takes about 5 minutes of effort to toss the chicken, potatoes, and green beans in a simple lemon and herb vinaigrette before roasting until tender and crisp.

Sheet Pan Chicken Thighs and Potatoes

Whoever invented the sheet pan really should be given a medal. I use my half-size sheet pans at least once, if not multiple times a day. Sheet pan dinners are one of my favorite ways to use them.

All other baked chicken aside, this recipe for sheet pan chicken thighs and potatoes is probably going to remain my favorite for a long time.

It takes less than 5 minutes to pull this entire chicken dinner together and get it into the oven. Just scatter the chicken, green beans, and potatoes across the baking sheet. Drizzle with the lemon vinaigrette and bake until done.

The chicken will be crispy, the potatoes with be tender, and the green beans will be cooked to perfection every single time. Every bite will be flavorful and this whole meal is certain to make you smile.

Sheet Pan Chicken Thighs

While it’s cooking, you’re free to walk away from the kitchen. Your house will smell amazing and everyone will think you spent your day working hard in the kitchen.

The

Juicy, tender pan-fried chicken thighs with a golden-crisp skin are possible with just a spoonful of oil and a bit of patience.

The hardest part of this recipe is waiting while they slowly cook on the stove-top. You want the skin to be golden-brown with all the fat rendered before you turn them over. This chicken is completely worth the wait!

Pan Fried Chicken Thighs

These pan-fried chicken thighs have become a staple in my house over the past few years. I made this chicken at least once a week for the first couple of months and I still make it at least once a month. The chicken turns out perfectly every single time.

My kids now ask for the “crispy skin chicken” every time they see me purchasing chicken. This pan-cooked chicken has been a kid and adult favorite for over ten years now.

Can you fry chicken in olive oil?

Short answer? YES! I’ve been asked so many times, I finally made a note in the recipe card. I used to use refined (unscented) coconut oil to pan-fry chicken because it had a slightly higher smoking point, but I’ve been using olive oil for years now without any issues at all.

You’re not cooking at a high temp and you aren’t deep frying the chicken either. This is a shallow pan fry method that requires just a tablespoon of oil. You’ll be just fine with olive oil in this case.

After cooking chicken this way for a couple of years, I decided to play with an oven method for achieving the same crispy chicken thighs. I’m thrilled to tell you that this Oven Baked Crispy Chicken is pretty amazing too.

My first choice for crispy chicken thighs is the pan-fried method, but a very close second (and perfect for the busiest of days) is the crispy chicken made in the oven. I’m so happy to have two great methods now for cooking perfectly crispy chicken.

Irresistible Mandarin Broccoli Salad is a terrific side dish with both chicken recipes, as is this Creamy Pasta Salad or this Panera Mac and Cheese.

These Read more

Spicy strips of chicken, bell peppers, and onion are cooked together in this oh-so-easy crock-pot recipe for Chicken Fajitas. Crockpot Chicken Fajitas are a meal that you can start in the afternoon and they’ll be ready by the time everyone is hungry in the evening.

Most of you have gathered by now that my family is a big fan of Mexican-inspired meals. We use Mexican spices constantly and eat some version of southwest Tex-Mex or Mexican food a few times a week.

Very much like the Slow Cooked Chili Steak Fajitas I posted last year, these fajitas are full of heat and packed with that southwestern flavor I crave. The liquids in the base of the crock-pot form a fantastic sauce by the end of the cooking time.

I also love how pleasing the orange, green and red bell-peppers look when cooked and served in the chicken. This is one of those easy recipes that takes very little effort but looks as good as it tastes.

I’ve made these Chicken Fajitas many times and served them wrapped in tortillas. They’re also delicious as Chicken Fajita Bowls served over rice. 

Crockpot Chicken Fajitas

The best part about Crockpot Chicken Fajitas is that they cook in just a couple of hours. I love a recipe that you can prep in the morning and enjoy the smell of all day long but sometimes my schedule just doesn’t allow me to prep that far in advance.

With this recipe, I just slice everything up, toss the meat with spices, onions, and jalapenos in the slow cooker, let it cook for a couple of hours, and add the peppers toward the end of the cooking process. It’s THAT easy to have perfect homemade fajitas for dinner.

Fajitas are traditionally made by grilling meat but I find I enjoy slow cooker chicken fajitas just as much. They also have the (huge) added benefit of not needing any of my attention at all when they cook!

I almost hesitate to call this a true “slow cooked” recipe because the chicken doesn’t take long at all to cook. The whole meal is ready to serve in just about two hours!

This is fabulous when hunger levels are high and patience levels are low or on those days when you had every intention of getting a slow cooker meal together in the morning but it just didn’t happen.

With Crockpot Chicken Fajitas, I can look like I planned everything in advance when in reality all I did was throw a bunch of ingredients in a crock-pot at 3 o’clock.

I like to serve these chicken fajitas on their own, wrapped in tortillas, or over rice. These fajitas have a lovely spicy kick to them.