CROCKPOT RECIPES

Peppercorn Pork

2 tablespoons green peppercorns, drained
3 tablespoons sweet hot mustard
1 teaspoon horseradish
1/2 teaspoon lemon peel, grated
1/4 teaspoon salt
3 pounds lean pork roast
1 cup apple cider
1/4 cup cold water
3 tablespoons cornstarch
1 apple, cut into thin wedges

In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow cooker; pour in cider. Place coated pork roast on rack in slow cooker. Cover and cook on low 9 to 10 hours. Then turn on high. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on high 20 to 30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce.


Creamy Country Chicken and Vegetables

4 bone in chicken breasts, about 2 1/4 pounds, each cut in half
1 1/2 pounds potatoes, peeled and cut in 1 inch pieces
1 pound carrots, peeled and cut in chunks
1 medium onion, coarsely chopped
2 10 1/2 ounce cans chicken gravy
1 1/2 teaspoons thyme leaves
1/4 teaspoon poultry seasoning
1 teaspoon salt
cornstarch
1 cup sour cream

Rinse chicken and pat dry. In a 3 1/2 or 4 quart slow cooker, place potatoes, carrots and onion. Top vegetables with chicken, overlapping slightly, making sure all chicken is on top. In small bowl, combine gravy, thyme, poultry seasoning and salt. Pour mixture over chicken and vegetables. Cover and cook for 7 1/2 hours on low or until chicken is done and vegetables are tender. Place chicken and vegetables on a platter or in large bowl. Thicken gravy with cornstarch mixed with a little water. Whisk sour cream into gravy; pour over chicken and vegetables. Serve with warm biscuits. Makes 4 servings.