Haystacks to the Rescue!

Haystacks is one of my go-to-meals. I can throw frozen chicken in a Crock-pot and walk away knowing that everyone will be satisfied at dinner. The secret of Haystacks are the toppings. You can custom Haystacks to your family's tastes or go for a themed haystack, Hawaiian Haystacks/ Oriental Haystacks. No matter how you look at it, Haystacks are a great way to rescue dinner.

Haystacks

Chicken Gravy:

• 6 Frozen Chicken Breasts
• 1/2 Can Chicken Broth
• 2 Cans Cream of Chicken Soup

Options for Toppings

• 1 Cup Chopped Tomatoes
• 1/2 Cup Chopped Green Pepper
• 1/2 Chopped Green Onion
• 1 Can Pineapple
• 1 Can Mandarin Oranges
• 1 Cup Shredded Cheddar Cheese
• 1 Cup Chow-mein Noodles
• 1 Cup Chopped Celery
• 1/2 Cup Silvered Almonds
• 1/2 Cup Coconut

Rice
Instructions:
Combine frozen chicken, chicken broth, and cream of chicken soup in a Crock-pot, cook on high for 4 hours. Cook rice according to directions. Prepare toppings. When chicken is cooked, shredded it with two forks.  On plate layer rice, chicken gravy and then add toppings.

Smoky-Flavored Barbecued Ribs

This is my favorite all American meal. Just add watermellon, corn on the cob, baked beans, cornbread, and Jell-O pretzle salad and you have a feast for friends and family.

3 ½ lbs. Pork Loin Back Ribs

¼ C. Packed Brown Sugar

½ tsp. Pepper

3 Tbsp. Liquid Smoke

2 Cloves Garlic, finely chopped

1 tsp. Salt

1 Medium Onion, Sliced

½ C. Cola
1 1/2 C. Barbecue Sauce

Spray inside of Crockpot with cooking spray. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into 4 inch pieces. Layer ribs and onion in Crockpot. Pour cola over ribs.  Cover and cook on low heat setting 8 to 9 hours. Remove ribs from Crockpot. Drain liquid from cooker and discard. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs on Crockpot. Pour remaining sauce over ribs. Cover and cook on low heat setting 1 hour.

Tangy Pulled Pork Sandwiches

Ingredients:

• 1 Pork Tenderloin
• 1 C. Ketchup
• 2 Tbsp. & 1 ½ tsp. Brown Sugar
• 2 Tbsp. & 1 ½ tsp. Cider Vinegar
• 1 Tbsp. &  1½ tsp. Worcestershire Sauce
• 1 Tbsp. Spicy Brown Mustard
• ¼ tsp. Pepper
• 4 Rolls

 

Cut tenderloin in half, put in slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and pepper. Pour over pork. Cook 4-5 hours. Shred pork, heat through. Serve on rolls.

Instructions:

Sweet’ n’ Tangy Pot Roast

Having kids in sports, my best friend is my crockpot. This is a great twist on the crockpot roast.

Ingredients:

• 1 Boneless Beef Chuck Roast
• ½ tsp. Salt
• ½ tsp. Pepper
• 1 C. Water
• 1 C. Ketchup
• ¼ C. Beef Broth
• 1 Envelope Brown Gravy Mix
• 2 tsp. Dijon Mustard
• 1 tsp. Worcestershire sauce
• 1/8 tsp. garlic powder
• 3 Tbsp. Cornstarch
• ¼ C. Cold Water

Instructions: 

Cut meat in half and place in slow cooker. Rub in salt and pepper. In bowl combine water, ketchup, broth, gravy mix, mustard, Worcestershire sauce, and garlic powder. Pour over meat. Cook on low for 8 hours. Combine cornstarch and cold water. Stir into slow cooker and cook on high for 30 minutes. Remove from cooker, slice, and serve with gravy.