slow cooker chicken, spinach and hearts of palm soup

 

This was a very nice soup.  I loved swapping out the artichoke hearts in this soup for hearts of palm and I loved having them in a soup.  I'd never tried that before.  I omitted the spinach for dinner because my youngest doesn't like spinach but in a couple years when he's on his own I will put SO much spinach in it!  I also love the "hidden" cauliflower.

slow cooker chicken, spinach and hearts of palm soup (adapted from EatingWell)

1 pound boneless, skinless chicken breasts

1 jar hearts of palm in brine

4 cups frozen riced cauliflower

8 ounces light cream cheese

4 cups chicken broth

1 medium onion, finely chopped

1 cup reduced fat milk

1 teaspoon garlic powder

1 teaspoon salt

3/4 teaspoon ground pepper

3/4 teaspoon onion powder

1/2 teaspoon crushed red pepper

1 cup shredded whole-milk mozzarella cheese

1 (5 ounce) bag baby spinach, about 5 cups

2 tablespoons finely chopped fresh parsley

1 tablespoon finely chopped fresh chives

Add the chicken, hearts of palm, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder and crushed red pepper to a 6-quart slow cooker; stir to combine.  Cover and cook about 4 hours on high of 6-7 hours on low.  Transfer the chicken to a cutting board and shred.

Stir in mozzarella, spinach and the shredded chicken.  Cook on high until the soup is thickened and the spinach is wilted, about 15 minutes.

Divide the soup among bowls.  Sprinkle with parsley and chives.

spinach-artichoke white bean stew

 

My friend Dee-Anna gave this recipe to me and we really enjoyed it.  It's so easy to make!  It made a lot so my daughter invited a friend to lunch the next day.

spinach-artichoke white bean stew (my friend Dee-Anna)

3 cans (15 ounce each) cannellini beans, drained and rinsed

2 jars (12 ounce each) marinated artichoke hearts, drained

1 bag (10 ounce) frozen spinach

6 cloves garlic, chopped

1 1/2 teaspoons onion powder

1 teaspoon crushed red pepper flakes

1/2 teaspoon black pepper

24 ounces vegetable broth

5 ounces light cream cheese

3/4 cup grated Parmesan cheese

8 ounces milk

Put the beans, artichoke hearts, spinach, garlic, onion powder, red pepper flakes, black pepper and vegetable broth into the slow cooker.  Cook on high for 4 hours.

Turn off the crock pot.  Break the cream cheese into chunks and whisk it into the soup until it melts.  Whisk in the Parmesan cheese and milk. 

slow cooker salsa verde chicken

My husband made this dish for my surprise birthday dinner with my favorite friends.  It was SO good!  I loved it.

slow cooker salsa verde chicken (my husband found this recipe at NYTimes Cooking)

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 cups jarred salsa verde (I recommend Herdez brand)

1 (4-ounce) can chopped mild green chiles

8 garlic cloves, finely chopped

1 jalapeno, stemmed, seeded and diced

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

3 scallions (green and white parts), thinly sliced

1 small bunch cilantro, leaves and tender stems finely chopped (about 1 heaping cup)

kosher salt, to taste

fresh lime juice, to taste

any combination of rice, tortillas, pepitas, queso fresco, diced avocado and crushed tortilla chips for serving

Combine the chicken thighs, salsa verde, green chiles, garlic, jalapeno, garlic powder, onion powder and cumin in a 6 to 8-quart slow cooker.  Stir to evenly combine. (Don't add salt now; jarred salsas are often high in sodium).  Cook on low until the chicken is tender and the flavors are blended, 5 to 6 hours.

Use two forks to coarsely shredded the chicken.  With heat on low, add the scallions and cilantro and stir to combine.  Season to taste with salt and lime juice. Serve with rice or in tortillas, if desired, with accompaniments.

slow cooker indian butter chicken

 

Instant favorite and it's so easy to make!

slow cooker indian butter chicken (damn delicious)

1/2 cup chicken stock

1 (6 ounce) can tomato paste

2 teaspoons yellow curry powder

1 teaspoon garam masala

1 teaspoon ground turmeric

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

1/2 sweet onion, diced

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1/2 cup heavy cream (I used half and half)

2 tablespoons freshly squeezed lime juice

1 1/2 teaspoons brown sugar (I omitted)

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.

Place chicken, onion, garlic and ginger into a 4-quart slow cooker.  Stir in chicken stock mixture.

Cover and cook on low heat for 4 hours.  Stir in heavy cream, lime juice and brown sugar; season with salt and pepper to taste.

Serve with rice.

slow cooker asian "short ribs"

 

Instant family favorite!

I used beef stew meat instead of beef short ribs for a leaner version.

slow cooker asian "short ribs" (damn delicious)

1/2 cup reduced sodium soy sauce

1/2 cup beef broth

1/4 cup brown sugar (I used 1 1/2 tablespoons)

3 cloves garlic, minced

1 tablespoon freshly grated ginger (I used 1 teaspoon ginger powder)

1 teaspoon sesame oil

1 teaspoon crushed red pepper flakes

4 pounds beef short ribs (I used 1.5 pounds stew meat)

2 tablespoons cornstarch

2 tablespoons fresh parsley leaves (I used cilantro)

1 teaspoon sesame seeds

toppings for a bowl:  rice, kimchi, sliced cucumber, thinly scraped carrots, diced avocado, roasted asparagus

In a large bowl, whisk together soy sauce, vegetable broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes.

Place short ribs in slow cooker.  Stir in soy sauce mixture until well combined.

Cover and cook on low for 7-8 hours or high heat for 3-4 hours.

In a small bowl, whisk together cornstarch and 1/4 cup water.  Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.

Serve immediately, garnished with parsley or cilantro or serve in a bowl which I highly recommend.

slow cooker teriyaki chicken

Great recipe and so easy!

slow cooker teriyaki chicken (gimme some oven)
2 pounds boneless, skinless chicken breasts
2 cloves garlic, minced
1/2 cup chopped white onion
1/2 cup honey
1/2 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon chopped fresh ginger
1/8 teaspoon ground black pepper
1/4 cup cold water
3 tablespoons cornstarch
optional toppings:  sliced green onions and toasted sesame seeds

Add the chicken breasts to the bottom of your slow cooker in a single layer.
In a separate bowl, whisk together the garlic, onion, honey, soy sauce, rice wine vinegar, ginger and black pepper until combined.  Pour the mixture on top of the chicken breasts.  Cover slow cooker and cook on high for 4-5 hours or until chicken shreds easily with a fork.
Remove chicken with a slotted spoon to a separate bowl and shred using two forks.
Transfer the remaining teriyaki sauce from the slow cooker to a medium saucepan.
In a small bowl combine the cold water and cornstarch until cornstarch is dissolved and no longer lumpy.  Pour the cornstarch slurry into the teriyaki sauce mixture and whisk to combine.  Bring the mixture to a boil over medium-high heat and let it boil for 1-2 minutes or until thickened.  Remove from heat, and pour the sauce on top of the shredded chicken.  Toss to combine.  Serve topped with green onions and toasted sesame seeds.

slow cooker adobo chicken

I just found my new favorite adobo chicken recipe.  This was sooo good.  One of my kids ate before I got home with the others and reported that dinner was awesome.  I have to agree.  So incredibly flavorful and so easy to make.

slow cooker adobo chicken (adapted from Cooking Light's Global Kitchen Cookbook)
cooking spray
6 boneless, skinless chicken thighs
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons soy sauce
3 tablespoons water
3 tablespoons white vinegar
1 tablespoon honey
1/2 teaspoon black pepper
1 bay leaf
steamed jasmine rice

Spray slow cooker with cooking spray.  Place chicken thighs in the bottom of the slow cooker.  Sprinkle the chopped onion on top.  In a bowl or measuring cup, combine the soy sauce, water, vinegar, honey and black pepper.  Pour over the chicken and onions.  Place a bay leaf in the slow cooker.  Turn the slow cooker on high and cook for 6 hours.  (It probably doesn't need that long but that's how long I cooked mine for.)

indian chicken curry

Excellent chicken curry!

indian chicken curry (adapted from food network)
2 tablespoons red wine vinegar
1 tablespoon tomato paste
2 teaspoons garam masala
2 teaspoons curry powder
2 cloves garlic, minced
1 (14.5) ounce canned petite diced tomatoes
1 1-inch piece of fresh ginger, peeled and cut into pieces
kosher salt and freshly ground black pepper
5 boneless, skinless chicken breasts (mine were frozen)
1 (5 ounce) package baby spinach (dang, I forgot!)
chopped fresh cilantro for garnish
hot cooked jasmine rice or naan bread for serving

Combine the vinegar, tomato paste, garam masala, curry powder, garlic, tomatoes with their juices, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender.  Puree until well blended and only slightly chunky.
Spray the slow cooker with non-stick spray.  Place chicken on the bottom of the slow cooker.   Sprinkle generously with salt and pepper. Pour the sauce over the top.  Cook on high for 6 hours.
Stir in the baby spinach until wilted, if using.  
Serve with cilantro, rice and naan bread.

slow cooker chili lime pork roast

We enjoyed this chili lime pork roast in street tacos and it was awesome!  Super flavorful.

slow cooker chili lime pork roast (slow cooker gourmet)

3 pounds sirloin pork roast
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
1/2 cup chicken broth

Mix together seasonings and rub on all sides of pork loin.
Heat oil in skillet and brown pork on each side for 3-4 minutes.
Transfer to a slow cooker and add lime juice and chicken broth.
Cover and cook on low for 6-8 hours.
Slice or pull apart with forks to serve.

tender, yummy beef

 

My teenager said I don't serve enough beef so I made this for dinner.  It turned out to be super flavorful and versatile.  We used the beef for sandwiches the first night then my daughter made some nachos grande that looked amazing.  The beef would also make a great filling for fajitas or red enchiladas (have you tried Trader Joe's bottled enchilada sauce?  So good!).

tender, yummy beef (pass the peas, please)
1 1/2 pounds beef bottom round roast pre-sliced ("carne asada" style)
1 envelope dry onion soup mix
1 onion, sliced into rings
1 green bell pepper, sliced into rings
1 cup water
whatever you need to make sandwiches, nachos, fajitas, etc. 

Spray slow cooker with nonstick spray.  Put the sliced meat into the slow cooker with the onion soup mix, onion and pepper rings.  Pour a cup of water over the top.  Cook on low 6-8 hours.  Remove meat, onions and peppers with a slotted spoon and serve it as you wish.

quinoa chicken parmesan soup

I went into making this soup with high hopes but a little reservation.  Quinoa with a parmesan flare?  I wasn't sure.  I am SO glad I made this soup because it's terrific!  I will be making this one again and again.  I am excited about the leftovers because it made a huge amount. (Sorry, bad picture.  It looks delicious and smells divine in real life.)

quinoa chicken parmesan soup (adapted from the sister's cafe) 
2 giant frozen chicken breasts from Costco
1 cup quinoa
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
2 teaspoons minced garlic
1 yellow onion, finely chopped
1 (24 ounce) can Hunts garlic and herb flavored spaghetti sauce
1 (14.5) ounce can petite diced tomatoes
6 cups chicken broth
3/4 cup freshly grated Parmesan cheese plus more for sprinkling

Spray your slow cooker with nonstick spray.
Place frozen chicken breasts into slow cooker.
Rinse quinoa and add it along with the Italian seasoning, oregano, garlic, onion, spaghetti sauce, petite tomatoes and chicken broth.
Cook on High for 6-7 hours.
Remove the chicken and shred then add it back to the soup.
Season with salt and pepper.  Stir in Parmesan and allow to melt.
Top with more Parmesan and fresh basil if you'd like.

slow cooker chicken tinga tacos

Chicken Tinga Tacos.  They just sound delicious, don't they?  We LOVED them.  Three musts that make these better than other tacos:  the feta cheese sauce, the diced red onion and Tapatio sauce dashed over the top. 

slow cooker chicken tinga tacos (i heart nap time) 
2 pounds boneless, skinless chicken (I used frozen)
1 (14.5 ounce) can fire roasted tomatoes or Ro-tel tomatoes
1/2 diced onion
3-4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon salt

 feta crema
4 ounces cream cheese, softened (I used light)
3 tablespoons feta cheese (I used light)
1/2 lemon, juiced
whole milk, if needed

for serving:
tortillas
diced red onion
crumbled feta
shredded lettuce
diced tomatoes 
Tapatio sauce 

Place chicken breasts in the slow cooker.
In a blender, add the tomatoes, onion, peppers, garlic, taco seasoning and salt.  Pulse 3 to 5 times.  Pour over the chicken.  Cook on High for 6 hours (if chicken is frozen) or until you are able to shred the chicken.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth.  Add milk if needed to thin it out.
Serve chicken tinga inside tortillas with your favorite toppings.

slow cooker chicken taco meat

This recipe is a winner.  It's so fast and easy and I've made two batches this week because I love taco salad for lunch. I also love to put some of this chicken in a tortilla with some Trader Joe's enchilada sauce, roll it up and pour more enchilada sauce over the top and a sprinkling of cheese. Cook it in the microwave for a minute- it makes the most delicious chicken enchiladas!  Lunch made easy.

slow cooker chicken taco meat (food.com)
2 pounds frozen boneless, skinless chicken breasts
6 tablespoons bulk taco seasoning mix (I found mine at Costco)
2 cups chicken broth 

Dissolve taco seasoning into chicken broth.  Pour into slow cooker sprayed with nonstick cooking spray.  Gently place frozen chicken into slow cooker.  Cover and cook on low for 8 or more hours.  Shred chicken.

crock pot mexican pot roast taco meat

This meat turned out to be tender and flavorful.  It's going to make some great tacos.
I adapted the original recipe to suit my need to use a crock pot.

mexican pot roast taco meat (Tyer Florence of the Food Network,) 
2 pounds beef roast
kosher salt
freshly ground black pepper
extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28 ounce) can crushed tomatoes 
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper (I omitted because this new mama has 3 little kids who'll be eating this recipe- can I just say that 1 tablespoon is A LOT?  I'd tone it down for my family and we love spice.)
1 tablespoon ground cumin
3 bay leaves

tortillas, cheese, salsa, shredded lettuce, etc.

Season all sides of the beef with a fair amount of salt and pepper.  In a large Dutch oven, heat oil.  Add the garlic and the beef to the pot, browning the meat on all sides.  Add the onion and allow to brown, about 3-4 minutes.  Transfer to a crock pot.  Add the tomatoes plus 1 cup of water, spices, season with salt and pepper.  Cover with a lid and cook on low all day until meat is tender.  Shred meat.  Fill tortillas with the works!

slow cooker pumpkin chicken curry

I adapted this recipe for a slow cooker and it was delicious!  And once again, easy.  I enjoyed mine with some garlic chili sauce on top because I wanted a spicy kick.

slow cooker pumpkin chicken curry (adapted from Parents Magazine, October 2015)
3 boneless, skinless chicken breasts, cubed
1 (15 ounce) can pumpkin puree
1 (15 ounce) can light coconut milk
1 onion (I carmelized mine)
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons curry powder
1 teaspoon salt
1/8 teaspoon cayenne pepper

Spray your slow cooker with nonstick cooking spray.  Mix the puree, milk, onion, garlic, ginger, curry, salt and pepper in the slow cooker.  Add the chicken and stir to combine.  Put the lid on and cook on low for at least 6 hours.  Serve over brown basmati rice.  Pour on the garlic chili sauce if you like spice!

Note:  I meant to add spinach leaves at the end but forgot!

slow cooker mediterranean chicken

Delicious!!  

slow cooker mediterranean chicken (adapted from Spark Recipes) 
2 cups chopped portabello mushrooms (okay, I omitted this for my kids' sake)
6 roma tomatoes, chopped (I used a can of petite diced tomatoes)
1 (6.5 ounce) jar marinated artichoke hearts
1/2 cup quartered kalamata olives
1 tablespoon garlic
2 tablespoons cornstarach
1 pound skinless, boneless chicken breasts, cut into pieces*
1 tablespoon Italian seasoning
1 cup chicken broth 

Spritz slow cooker with non-stick spray.  Combine mushrooms, tomatoes, artichoke hearts, garlic, olives and Italian seasoning  Mix together gently.  Combine cornstarch and chicken broth and add to slow cooker and stir gently.  Place chicken on top.
cover and cook on low 6-8 hours.  Stir half way through.
Serve with whole wheat pasta.
Sprinkle with Parmesan cheese.

*If you want to use frozen chicken breasts like I did, follow the recipe but place frozen chicken on top and turn the slow cooker to HIGH.  After an hour your chicken will be thawed enough to cut into pieces.  Place back into the slow cooker and turn the temperature down to LOW.

cuban pork tacos

Hall of Fame.  These are outstanding- the flavors really stand out!  I'll have to remember to make these the next time we have dinner guests.  My oldest had three of them in about 3 minutes flat.  I love it when dinner is this good.  I'm going back for another; this post is making me hungry all over again.

cuban pork tacos (Mel's Kitchen Cafe) 
4-pound boneless pork top loin roast, cut into 2-inch chunks
1 tablespoon kosher salt
1 tablespoon oil
1 cup water
1 cup chicken broth
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 bay leaves
3 large garlic cloves, minced
1 jalapeno, minced
1 medium orange, halved and juiced
tortillas, small red onion thinly sliced, cilantro, salsa, shredded lettuce, shredded cheese

Rub the pork all over with salt.  Refrigerate for at least 1 hour.
Heat oil in a skillet over medium heat until hot.  Add the pork and sear each piece on all sides, working in batches.  Once browned, remove the pork to the slow cooker.  In the same pot used to sear the pork, pour in the water and broth, scraping the bottom of the pan with a spatula to get up all the brown bits from the bottom.  Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice and orange 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 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 reduced to about 1 cup and is thickened slightly, about 10-15 minutes.  Shred the pork and pour the sauce over the pork.
Serve in tortillas garnished with all the most glorious toppings you can think of!

slow cooker pork roast with gravy

Dinner doesn't get any easier than this or more comforting.  Throw 4 ingredients into a slow cooker and force yourself to buy a container of already-mashed mashed potatoes.  Grab a fruit tray and dinner is served!

slow cooker pork roast with gravy (adapted from dinners, dishes & desserts) 
3-4 pound pork loin roast
1 packet onion soup mix (I bought mine at Trader Joe's- no MSG and fewer ingredients)
2 cups chicken broth
1 packet pork gravy mix 

Place pork loin, onion soup mix and chicken stock into a slow cooker.  Cook on high for 8-10 hours.   Shred pork.  Serve over mashed potatoes.

slow cooker chicken tikka masala

Chicken Tikka Masala is my very favorite recipe.  When I saw a slow cooker recipe I proceeded with crossed fingers that it would be good enough to make again...and again.  It is!  It's not my favorite recipe which is also on this blog but my that recipe takes some doing.  This recipe is PERFECT for a weeknight when I want something delicious and I want something without much effort.

slow cooker chicken tikka masala (adapted slightly from Dinners, Dishes & Desserts)
4 large boneless, skinless chicken breasts (I used frozen...see below)
1 small onion, finely chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, grated
1 (29 ounce) can tomato puree
1 1/2 cups plain Greek yogurt
2 tablespoons olive oil
2 tablespoons Garam Masala (I omitted because my favorite recipe doesn't call for it)
1 tablespoon cumin
1/2 tablespoon paprika
2 teapsoons salt
3/4 teaspoons cinnamon
3/4 teaspoons black pepper
1 teaspoon cayenne (if you like spicy!!)
2 bay leaves
1/2 cup half and half
2 tablespoons cornstarch
rice for serving
cilantro for garnishing

In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper and cayenne.  Add cubed chicken breasts and stir to combine (if using frozen chicken see below).  Add bay leaves and cook on LOW for 6 hours or HIGH for 3 hours.  Twenty minutes before serving, combine half and half and cornstarch.  Add to slow cooker.  Cover and continue to cook for 20 minutes.
Serve over rice and sprinkle with cilantro.

What I have to say:  I forgot to thaw my chicken breasts so before I began this recipe I put 4 large, frozen chicken breasts in my slow cooker and cooked them on HIGH for 1 hour.  I took them out and cubed them and put them back in (they were partly frozen).  I combined all the ingredients like onion, garlic, ginger, tomato puree, etc. in a bowl then poured it into my slow cooker and stirred it up and continued on as though I had used thawed chicken breasts. 

n the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.

Add bay leaves.

Cover and cook for 6 hours on low (3 hours on high)

Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.

Serve over rice. Garnish with cilantro if desir

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

1. In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
2. Add bay leaves.
3. Cover and cook for 6 hours on low (3 hours on high)
4. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
5. Serve over rice. Garnish with cilantro if desired.

Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#Z7lLyJmjWiDuCVE7.99

mandy's smoked pork (but in a slow cooker)

My friend Mandy makes the best smoked pork.  As you can see here I posted her recipe a while back.  Today I went ahead and made it via slow cooker.  It worked great and it's just as fabulous (with less clean up).  So...the next time you're at Costco, pick up a nice 8 to 9 pound pork loin and go for it.  It will fill up your slow cooker and you'll have plenty for dinner.  Then I do what Mandy taught me to do and I fill up zip-lock bags and freeze it.  I pull it out as needed and add barbecue sauce for pulled pork or use it to make green enchiladas- my personal favorite.

mandy's smoked pork slow cooker style (my friend mandy, aka Gourmet Mom on the Go)
8 to 9 pound pork loin
sea salt
liquid smoke

All you do is unwrap the pork loin.  Cut it in half cross-wise so both pieces will fit into your slow cooker.  Sprinkle sea salt and both sides of the pork loin.  Pour liquid smoke all over the pork loin.  Place in slow cooker on high.  Today I cooked mine for 9 hours and it was PERFECT!