The crock pot has become a staple in tailgate cooking. Over the years, the grill was the face of every fan’s tailgate, but the tides are turning and the lords of the lot are beginning to realize the value of slow cooking with a crockpot. Whether you’re cooking up some chili, pulled pork or an infinite amount of dips, the crock pot is a simple solution for easy cooking.
It’s a set it and forget it style cooking instrument and you won’t have to stress about running out of food because the crock pot is all about volume, baby!
Best Buy has a ton of great Small Appliances including crock pots starting at only $19.99 so head over there and let the Blue Shirt experts help you pick one up so you can be the master chef of your next tailgate with the recipes below.
Buffalo Chicken Dip
Make 160 1-tablespoon servings
- 1 24 oz can of shredded chicken (drained well)
- 2 8 oz packages of cream cheese at room temperature
- 1 cup of hot sauce
- 1 cup of blue cheese dressing
- 2 cups of cheddar cheese
- 2 bags of celery
- Pre-heat crock pot to 350°F.
- In a large bowl, mix the blue cheese, cream cheese, half a cup of the cheddar, and the hot sauce.
- Mix in the shredded chicken and transfer to crock pot. Top dip with the remaining cheddar cheese.
- Bake until the mixture is bubbly, heated through.
- Scoop with celery and enjoy.
Makes 176 1-tablespoon servings
- 2 boxes of Zesty Salsa Wheat Thins
- 2 pounds of ground pork sausage (we used hot Italian sausage removed from their casing)
- 16 oz jar of salsa
- 2 15 oz cans of black beans, drained and rinsed
- 1 tablespoon of taco seasoning, to taste
- 16 oz Mexican blend cheese
- Zesty Salsa Wheat Thins
Additional toppings, optional:
- Sour cream
- Sliced jalapeños
- Sliced olives
- Chopped red onions
- Diced avocado (dressed in lime or lemon juice to prevent it from browning)
- Fresh cilantro or green onions
- In skillet add oil and sausage to the pan and cook until browned and done. Drain off extra fat.
- Add sausage and salsa to skillet and mix to incorporate into sausage. Add in drained and rinsed black beans.sprinkle shredded cheddar cheese on mixture.
- Serve with bowl of Wheat Thins for dipping.
Pull Pork Sandwiches
Make 12 servings
- 1 tablespoon vegetable oil
- 1 boneless pork shoulder roast (3 1/2 to 4 pounds), netted or tied
- 1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
- 1 cup ketchup
- 1/4 cup cider vinegar
- 3 tablespoon packed brown sugar
- 12 round sandwich roll or hamburger rolls, split
- Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.
- Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
- Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
- Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker. Divide the pork mixture among the rolls.
- Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.
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