Crock Pot Spare Ribs

I was a little skeptical about cooking ribs in the crock pot. I had tried them once before and the results were not so great. But these ribs were excellent! Both Nate and I really enjoyed them and we'll definitely be making them again and again. I saw the idea over at Funny Is Family and like I said, they were a hit. I served these ribs with some rolls and a green salad. Enjoy!

Ingredients:
3-4 lbs. pork spare ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. garlic powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground black pepper (we love Lawry's seasoned pepper)
1 tsp. kosher salt
1 tsp. chili powder

Preparation:
Combine all the dry rub ingredients. Pat ribs dry and trim any silver skin. Cut ribs into sections that will fit into your crock pot. Rub the spice mixture over all the ribs. Put the ribs in your crock pot, meat side down. Cook on low for 8-10 hours. I rotated my ribs halfway through the cooking time. That's it, super simple and super delicious! Serve with barbecue sauce for dipping if desired.


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3 Packet Crock Pot Country Style Pork Ribs

Such a simple recipe, yet full of flavor. This really couldn't be easier. I used my tried and true 3 packet mixture and the crock pot did the rest. Our ribs were fall apart tender and oh so good! Enjoy!

Ingredients:
3 lbs. country style pork ribs
1 packet pork gravy mix
1 packet Italian dressing mix (I always use Good Seasons brand zesty Italian mix)
1 packet ranch dressing mix (I always use Hidden Valley Ranch brand)
1 cup water

Preparation:
Mix together the water and all three packets. Add ribs to crock pot and then pour seasoning mixture over the top, stir to make sure all the ribs get evenly coated. Cover and cook on low for 8 hours, stirring at the half way point. Serve hot with your favorite sides, you can also use the liquid in the crock pot like gravy.

Slow Cooker Chicken Enchilada Filling

Nate could hardly wait for these to bake! He was eating the chicken right out of the crock pot. He really loved these enchiladas. They are super simple and big on flavor. I combined a few ideas I had to make this filling. Hope you enjoy it!

Ingredients:
1 1/2 lbs. boneless, skinless chicken breasts
juice of 1/2 a lime
1/2 cup of tomato sauce
1 cube Knorr's Caldo de Tomate (mine comes in cubes if yours comes in powder form use 1 Tbsp.)
1/2 tsp. garlic powder
3 Tbsp. chili powder
1/4 tsp. cumin
3 Tbsp. all-purpose flour
2 cups chicken broth

For the enchiladas:
burrito sized flour tortillas
refried beans (heated through with 1 Tbsp. taco seasoning)
shredded cheese


Preparation:
Get crock pot heating on low. Add chicken and squirt lime juice over the top. In a medium size pot heat chicken broth, tomato sauce, flour, cumin, chili powder, garlic powder, and caldo de tomate, and bring to a boil. Boil for 5 minutes whisking constantly. Once finished, pour over chicken. Cover crock pot and cook on low for 4-6 hours or until chicken is cooked through. After it's done cooking remove chicken from crock pot and let cool for 10-15 minutes. Then shred and return shredded chicken to the crock pot. Let it absorb some sauce for 20-30 minutes on warm. Now you're done and can make your enchiladas!
Spread a little bit of sauce into the bottom of your baking dish. Warm your tortillas so they are pliable and easier to work with. Spread some of the bean mixture onto the bottom 1/3 of the tortilla, top that with some chicken, and then add a little shredded cheese. Roll up and add enchilada to the baking dish. Repeat with remaining tortillas. Top the enchiladas with some additional sauce and some shredded cheese. Bake at 375 degrees F for 30-35 minutes or until cheese is nicely melted. Serve hot and enjoy!

Easy Crock Pot Chicken in Gravy

This is definitely Nate's kind of comfort food. Chicken, gravy, potatoes, all things he loves. In fact, he's the one that got it started in the crock pot for me. It was perfect to throw in before church and then enjoy for dinner. I saw the idea over at Quick and Easy Recipes. Enjoy!

Ingredients:
2 lbs. boneless, skinless chicken breasts
2 cups low-sodium chicken broth
2 packets low-sodium chicken gravy mix
poultry seasoning (we used McCormick's rotisserie chicken seasoning)
salt and pepper

Preparation:
Season chicken with some poultry seasoning and salt and pepper. Add chicken and broth to crock pot. Cook on high 4-6 hours. Remove chicken from crock pot, let stand for 10 minutes and then shred. Prepare gravy using 2 cups of liquid from the crock pot instead of water. Once gravy is ready, add and stir in the shredded chicken. Serve over hot mashed potatoes.

Pizza Fondue

Happy New Year! I hope everyone had a fun and safe holiday season and that you all rang in the new year in style! Nate and I had a great time last night with lots of fun, friends, and laughs. We are so blessed to have such amazing people in our lives. This pizza fondue is one of the things I made to eat last night. I also made Nate's favorite holiday treat, dipped cinnamon sugar pretzels. Everyone seemed to really enjoy both. I got this fondue recipe from the Crock Pot Recipe Collection Cookbook. As usual, I tweaked just a couple things to suit our tastes. Nate gave it to me for Christmas and it is chock full of recipes I can't wait to try. This is a fun alternative to pizza night.

Ingredients:
2 jars (about 25 oz. each) of marinara or meatless pasta sauce
1 green bell pepper, finely diced
1 small yellow onion, finely diced
1/2 lb. Italian sausage (mild or hot, your preference)
3 oz. sliced pepperoni, finely chopped (we love Hormel's turkey pepperoni)
3 oz. Canadian bacon, finely chopped
1 1/2 Tbsp. garlic bread seasoning
pinch of red pepper flakes, optional
dipping items, I made some cheesy breadsticks to dip but the recipe book mentioned using some French bread cubes or mozzarella cheese cubes

Preparation:
Cook and crumble the Italian sausage and add 1/2 Tbsp. garlic bread seasoning. Halfway through cooking add the diced green pepper and onion. Once cooked, drain the excess fat. Add the sauce to the crock pot and then stir in the sausage and veggies, pepperoni, Canadian bacon, 1 Tbsp. garlic bread seasoning, and red pepper flakes. They recommend using a 4 1/2 qt. crock pot. Cover and cook on low for 3-4 hours stirring occasionally. Serve hot with warm breadsticks or your choice of dipping item. Enjoy!

Slow Cooker Asian Pulled Pork

Okay, this is pork is so good! Nate rated it an 11 on a scale of 1-10. This is definitely a new crock pot favorite at our house. We love Asian food and I can think of lots of dishes to use this pork in. We ate ours over basmati rice. I am going to use some of our leftovers to make some pot stickers this week. It would also be great over some Asian noodles or even as a sandwich on a sesame seed hamburger bun with some Asian slaw. You will love this! I saw this recipe over at The Recipe Critic. I had never used oyster sauce before and was nervous it would taste fishy. There was no fishy taste, it seemed to really enhance the rest of the flavors and give the pork this great umami flavor. Really, make this soon!

Ingredients:
2-3 pound pork roast (my roast was nearly 4 lbs. so I upped the water by a 1/3 cup and doubled the sauce portion)
1 cup water
1 tsp. Better Than Buillion chicken base
1 yellow onion, cut into large chunks
1/4 cup low-sodium soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. minced garlic
1 Tbsp. brown sugar
2 Tbsp. oyster sauce

Preparation:
Get crock pot heating on low. Boil the water. Add the chicken base and whisk well to incorporate. Boil for a couple minutes and then remove from heat. You could also substitute 1 cup chicken broth instead of making your own. I would use a low sodium kind though. I let my chicken base mixture cool while I chopped up the onion. Once the crock pot is warm add the chicken base mixture. Put in the pork roast. I rolled it around to coat in the chicken broth. Have the roast fat side up. Add the onions around the roast. Cover and cook on low for 7-10 hours. Remove and let sit for 10-15 minutes. Shred pork and return to crock pot. I left a bit of the chicken broth and some of the onions in the bottom. Combine soy sauce, Worcestershire sauce, garlic, brown sugar, and oyster sauce. Pour over the meat and stir. I doubled the sauce since I had a larger roast. Cook on low for another 30-60 minutes. Serve warm over some hot cooked rice. Enjoy!

Chile Colorado (Slow Cooker)

Nate went crazy for this beef! He was in heaven last night. This beef is so easy too. Ten minutes of prep work and then you let the crock pot do the rest, oh and your house will smell amazing all day. I saw this idea over at Plain Chicken. She used the beef in smothered burritos which look super tasty. Enjoy!

Ingredients:
2 lbs. beef stew meat
1/2 cup of tomato sauce
1 Tbsp. Knorr's Caldo de Tomate* (the kind I found came in cubes, so I used one cube)
1/2 tsp. garlic powder
3 Tbsp. chili powder
3 Tbsp. all-purpose flour
2 cups chicken broth

Preparation:
Make the enchilada sauce. In a medium sauce pan, whisk together tomato sauce, Caldo de Tomate, garlic powder, chili powder, flour and chicken broth. Bring to a boil and cook for 5 minutes, stirring constantly.

Place stew meat in 6-quart slow cooker. Cover with enchilada sauce. Cook on low for 8 hours. Then shred your meat and return to the crock pot. Use the meat for your favorite dish. It would be perfect in burritos or enchiladas. You can also use the sauce over the top with some shredded cheese and have an awesome smothered burrito.

*This is a chicken/tomato base. I found it at Winco in the Latin section.

Crock Pot Sante Fe Chicken

This recipe comes from Alisha. She said it was super good and fast and easy to make. This recipe and photo comes from Chef In Training, which is an awesome recipe blog, be sure and check it out. Enjoy!

Ingredients:
1 1/2 pounds chicken
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans
8 oz frozen corn
1/4 cup fresh cilantro chopped
1 (14.4 oz) can chicken broth
3 scallions chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. cayenne pepper
salt and pepper to taste

Preparation:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Slow Cooker Orange Chicken

Becca made this for her family and it turned out to be a hit. The only thing she said she would change would be to add a little less than the 6 oz. orange juice concentrate, I made that adjustment in the ingredients list. I know lots of people love orange chicken and you can't get easier than a crock pot recipe during the summer! This idea and picture comes from Six Sisters' Stuff.

Ingredients:
• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon balsamic vinegar
• 3 Tbl. ketchup
• 3 - 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds),
• 4 Tbl. brown sugar

Preparation:
In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.
Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.
After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.
Cook on low for 5-6 hours or on high for 2-3.
Serve over rice and even add veggies if you want a healthier meal.

3 Packet Pork Roast

Awesome! This roast was so moist, tender, and flavorful! I have made 3 Packet Crock Pot Chicken and 3 Packet Pot Roast, so I figured the same idea would work with pork. I was right! This is such an easy recipe, throw everything in the crock pot and then pull it out when you're ready for dinner. You can't go wrong with this recipe. Enjoy!

Ingredients:
2-3 lb. pork roast
1 packet Italian dressing mix
1 packet ranch dressing mix
1 packet pork gravy mix
1 cup water

Preparation:
Whisk together water and seasonings. Place roast in the crock pot and then pour seasoning mix over top. Cook on low for 8-10 hours. Let roast rest for 10 minutes before slicing. You can serve the juices over the top of the meat like gravy.

I shared this recipe at Chef In Training and Mandy's Recipe Box.

We're hoping to adopt, check our profile out at http://adoption.com/profiles/nksmithfamily-1800 and feel free to pass it along!

Slow Cooker Chicken Parmesan

Can you believe I've never made chicken parmesan? I know, I can't either. I came across this slow cooker recipe over at Six Sisters' Stuff and figured it was worth a shot. I used my homemade marinara sauce and this dinner was really good. Nate rated it a 10.5! I omitted the mozzarella cheese just to save on calories. Here's another easy Italian dish for you!

Ingredients:
2-4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned bread crumbs
1/4 cup Parmesan cheese
1/4 tsp. black pepper
1/4 tsp. kosher salt
1 Tbl. olive oil
1 egg, beaten
sliced or shredded mozzarella cheese (I left this out)
favorite jarred marinara sauce (23 oz.) (I used my homemade marinara sauce)

Spread the olive oil into the bottom of your crockpot stoneware insert. Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings. Place the chicken breast pieces in the bottom of the crockpot. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. Cover chicken and cheese with entire jar of marinara sauce. Close lid and cook on low for 6-7 hours or high for 3-4. Serve with your favorite pasta.

Not the greatest pictures, but you get the general idea.

Turkey French Dip Sandwiches

These sandwiches are heavenly! They were so good, I enjoyed every bite, and I can't wait to make them again! In addition to tasting great, these sandwiches are so easy to prepare. We had Nate's brother Zak and his wife Domonique over for dinner, and we all really enjoyed these sandwiches. The turkey turned out so moist and tender, and the au jus was great. I saw this idea on Kelsey Nixon's cooking show, and I just adapted it to our preferences. Make this soon!

Ingredients:
3 lb. turkey breast or turkey roast (I used a roast so we had both white and dark meat)
3 Tbsp. butter, softened
3 Tbsp. garlic bread seasoning
1/2 cup low-sodium chicken broth
3 Tbsp. Worcestershire sauce
1 onion, roughly chopped
seasoned pepper
baguette

Preparation:
Add the chopped onions to the bottom of the crock pot, add the chicken broth and the Worcestershire sauce. Top with some seasoned pepper. In a small bowl mix together the butter and garlic bread seasoning. Rub the butter mixture all over the turkey, if you're using a turkey breast with skin, get some butter under the skin too. Place the turkey in the crock pot, on top of the onions. Cover and cook on high for 4-6 hours or until internal temperature reaches 170 degrees. Once it reaches that temperature, remove from crock pot and let rest 10 minutes before slicing. Reserve the juices in the crock pot for your au jus dipping sauce. To make your sandwich, gently toast sliced baguette under to broiler until it is a nice golden brown. Top with turkey and any desired condiments and dip in au jus! You will love this!

Savory Onion Soup Shredded Chicken Sandwiches

With my cold and a long to-do list today, I wanted an easy to prepare dinner. This recipe fit the bill. It is SO easy and tasted great. Perfect for a night like tonight, or any weeknight. You could even throw the chicken in early in the morning on high and have it for lunch. I got the idea from Table for 7. Just serve this up with some chips and carrot and celery sticks and you've got a great meal!

Ingredients:
3-4 boneless, skinless chicken breasts (I used 3)
1/4 cup water
1/4 cup Italian salad dressing
1 envelope of dried onion soup mix
garlic powder- per taste preference (I used about 1/2 tsp.)

Preparation:
Whisk together water, Italian dressing, soup mix, and garlic powder, and add to crock pot. Add chicken to crock pot and stir to make sure it gets coated. Cover and cook on low for 8 hours or on high for 4 hours. Once chicken is cooked, remove from crock pot and let rest for 10 minutes then shred well. Add back to the crock pot and stir to mix it with the juices. Turn crock pot to the warm setting for 30 minutes then serve on toasted hamburger buns.

Shredded Mexican Beef - Slow Cooker

Okay, Nate called this beef "addicting." It is really really good. I've been looking for a great shredded beef and this easily fits the bill. I used this beef in enchiladas last night and they were by far the best enchiladas I've ever made. This recipe also makes a ton, so I am freezing half of it for another meal. Nate can't wait to have it again, he's already given me a lot of suggestions on how he wants it used, quesadillas, taquitos, nachos, etc! I got this recipe over at Real Mom Kitchen. I followed her recipe exactly, something I don't do very often. Next time I will add a bit more chili powder and cumin, just for an extra kick of flavor.

Ingredients:
1 (2.5 lb) chuck roast
1 3/4 cups beef broth
Juice of 1 lime
1 1/2 Tbsp. chili powder (next time I will add 2 Tbsp.)
1/2 Tbsp. cumin (next time I will add 1 Tbsp.)
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper

Preparation:
Place roast in a slow cooker along with beef broth. Squeeze lime juice over roast. In a bowl, combine the remaining ingredients. Sprinkle spice mixture over roast. Cover and cook on low for 8-10 hours. Remove roast from slow cooker and shred removing any fat. Return meat to crock pot and cook for 30 minutes more. Using a slotted spoon or tongs, remove beef from slow cooker and serve in your favorite Mexican dish.

Crock Pot Chicken Fajitas

This is another super simple weeknight meal. I sincerely love my crock pot. I use it all the time. Nate loves Mexican food, especially fajitas. This recipe is such an easy way to make fajitas. Just throw everything in the crock pot at lunch time and you'll have a great meal for dinner!

Ingredients:
1 lb. chicken, I used 3 boneless, skinless breasts
2 green peppers, julienned (or you could do one red and one green)
1 yellow onion, julienned
1/2 cup salsa
2 tsp. soy sauce
1-2 tsp. Worcestershire sauce
2 tsp. Tapatio hot sauce
1 tsp. seasoned salt
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. oregano
1/4 tsp. seasoned black pepper
1/4 tsp. liquid smoke
juice of half a lime


Preparation:
Combine all ingredients in the crock pot and mix well. Cook on low for 4-6 hours. Remove chicken and cut into bite-sized pieces and add back to crock pot. Mix well and let chicken sit in juices for 30 minutes before serving. Serve in small flour tortillas with a little shredded cheese on top if you like. Enjoy!




I linked this recipe over at Twisted Thursdays, Chef In Training, and Mandy's Recipe Box.

My recipe was featured over at Fantastical Sharing of Recipes!!

We're hoping to adopt, check our profile out at http://adoption.com/profiles/nksmithfamily-1800 and feel free to pass it along!

Chicken Italiano

Mmm... Italian food is such comfort food for me. This is an awesome recipe. It's so quick and easy to throw together, and it's a fun twist on Italian. I saw this idea over at The Daily Smash, and just adjusted a couple ingredients. Both Nate and I loved the zest that the Italian dressing gives the sauce, very very yummy!

Ingredients:
4 chicken breasts
1/2 cup Italian salad dressing (I used fat-free)
2 cups marinara sauce (I used Prego brand light sauce)
1 (14.5 oz.) can diced tomatoes
1 1/2 tsp. garlic bread seasoning

Preparation:
Place all ingredients into the slow cooker. Cover and cook on low for 4-6 hours. Serve over pasta.

Pantry Pork Roast

This is such an easy and tasty recipe. It cooks in the crock pot and uses ingredients you most like have in your pantry at all times, hence the name pantry pork roast. I use pork roast that I buy at Costco. They come four to a pack and each roast is about two pounds. The smaller size works great for our small family and I've got some awesome leftovers to use later on in the week. I hope you enjoy!

Ingredients:
1 (2 lb.) pork roast
1 envelope dry onion soup mix (I used Lipton's beefy onion soup mix)
1 1/2 tsp. garlic powder
3 Tbsp. low-sodium soy sauce
1 cup water
1 cup low-sodium vegetable broth (you could also use beef or chicken broth, whatever you have on hand)
pepper, to taste

Preparation:
Add pork roast to crock pot. Pour onion soup mix, soy sauce, water, broth, and garlic powder over top of roast. Flip roast a few time to get it evenly coated. Add some freshly cracked black pepper over top of roast. Cook on low for 4 hours. Let roast rest for 5-10 minutes before cutting. Strain remaining liquid and serve on the side like an au jus.

Slow Cooker Pork Roast and Vegetables

Okay, this recipe is a rarity. I never make a traditional pork roast. I usually do a Mexican seasoned pork roast that I can shred or a simple pork tenderloin. When I saw this recipe, it seemed too easy not to try. It is one of those great crock pot recipes where you just throw everything in and set it. I found this idea over at Mommy's Kitchen and adapted it for our tastes. It is really good, both Nate and I enjoyed it.

2 - 2 1/2 lb pork roast
1 (10 oz.) can cream of chicken soup (I also think cream of celery would be tasty)
2 packets pork gravy mix, {prepared according to packet directions}
3 carrots, cut
1 onion, quartered
4 potatoes, cut
1 bay leaf
1 tsp. italian seasoning
1/2 tsp. montreal steak seasoning
salt & pepper, to taste
1 Tbsp. olive oil

Add olive oil to a large frying pan. Heat the pan up nice and hot. Sprinkle salt and pepper on all sides of the pork roast and rub. Place the roast in the pan and sear on each side before adding to the slow cooker. Add the carrots, onions, and potatoes to the bottom of the slow cooker and then place the roast on top. Pour cream of chicken soup over everything and add bay leaf. Cover and cook on low for 6 - 7 hours or high for 3-4. The last 2 hours of cooking remove the bay leaf. Add the prepared gravy. Continue cooking until roast is tender and vegetables are cooked. Remove from slow cooker and serve.

Slow Cooker Italian Chicken

Even though we have church at 9 am and our afternoons are available, I really like to use my crock pot on Sundays. I like to be able to throw something in either in the morning or when we get home from church and just let it cook. It makes Sunday naps so relaxing when I don't have to stress about dinner when I get up. This recipe is one that I adapted for the slow cooker from an idea at Chef in Training. I halved this recipe for the two of us. I served this chicken with my garlic herb pasta.

Ingredients:
4 boneless, skinless chicken breasts
2 1/2 cups water
1/2 cup tomato paste
1/2 cup onion, chopped
2 tsp. paprika
2 bay leaves
1-2 Tbsp. garlic bread seasoning
seasoned salt, to taste

Preparation:
Add water, tomato paste, onion, paprika, garlic bread seasoning, and salt to crock pot and whisk well to combine. Add chicken and bay leaves. Cover and cook on low for 4-6 hours.




I linked this recipe to Totally Tasty Tuesdays.

Shredded Cuban Pork

For Nate and Brandon's birthday dinner I made this shredded pork recipe. I slightly adapted this from my favorite recipe blog, Mel's Kitchen Cafe. I really enjoyed it, tons of flavor, but not hot. You could use this for salads, nachos, tacos, tostadas, etc. Enjoy!

Ingredients:
4-pound boneless pork butt or boneless pork top loin roast, cut into 2-inch chunks
1 Tbsp. kosher salt
1 Tbsp. canola or vegetable oil
1 cup water
1 cup chicken broth or stock
1/2 tsp. pepper
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
2 bay leaves
3 large garlic cloves, minced
1 jalapeño, minced
1 onion, quartered
juice of 1 lime

Preparation:
Rub the pieces of pork all over with salt. Refrigerate for at least 1 hour.

Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, and lime juice and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.

Remove the bay leaves and onion from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces and is thickened slightly, about 10 -15 minutes. Add pork and sauce back to crock pot, mixing well, and keep on warm until ready to serve.