Chicken Taco (Crock Pot)

A couple weeks ago I popped into Subway for lunch and noticed they had a new sandwich on the menu – a Fritos Chicken Enchilada Melt. I ordered my typical black forest ham sandwich, but my mother ordered the Fritos Chicken Enchilada Melt. Upon sitting down to eat out lunch she gave me a small piece to try … and I my taste buds were thoroughly amazed. So amazed that I wanted to try to recreate the dish at home in a way that was “point friendly” for me.
I knew going into it that it wouldn’t be exact … but if I could come close, it’d be a success.  And I have to say, it was pretty darn successful! I used taco seasoning and ranch seasoning over fajita seasoning. The meat mixture was flavorful and was perfect in a sandwich while the next day it was perfect over salad.
The closest I could come to Subway’s flat bread was to use Flatout Foldit’s. My local grocery store only had Flatout’s everything flavor in stock, so that’s what I used.  I picked up a bag of Frito’s and added just a few to my sandwich.  Whereas in classic Subway fashion, I chose to use my own toppings: pepper jack cheese lettuce and tomato.
Serves 8. 4 Points Plus Values. 2/3 cup serving.
  • 2 pounds raw boneless chicken breast, trimmed of fat
  • 1 medium uncooked onion, sliced
  • 1 medium (or 2 small) uncooked bell peppers, sliced
  • ½ tsp garlic powder
  • 1 tsp McCormick Montreal Steak seasoning
  • 1 packet taco seasoning
  • 1 packet ranch dressing seasoning
  • 1 cup Chi Chi’s Salsa, medium
Add onions and peppers to the bottom of a crock pot. Place the chicken breast over the vegetables. Sprinkle with steak seasoning, garlic powder, taco seasoning and ranch dressing seasoning. Top with salsa – cover and cook on high for 5-6 hours or low for 8-9 hours.
After about an hour of cooking stir together all ingredients and allow cooking down together.
When the dish is done, turn off the crock pot and remove the chicken from the pot. Place chicken on a plate and shred with two forks. Return shredded chicken to the crock pot and stir to combine with the vegetables and sauce.
Allow to cool for roughly 20 minutes to allow the sauce to thicken a tad before serving.

Homemade Pulled Pork (Crock pot)

One kitchen device I have grown to love is undoubtedly my Crock pot!  It simplifies life, makes meals all on its own (well, with a little assistance from myself) and I can come home from work or running errands all day and dinner will be ready.  I’ve changed up this recipe using chicken and pork tenderloin – both of which are fabulous. I love BBQ meals and pulled pork (and pulled chicken) are two of my favorites.  Growing up my mother spoiled us making homemade pulled pork that she’d roast overnight and because of that it made me very picky going out to eat to get pulled pork.  This of course doesn’t trump my mothers, but its Weight Watchers Points Plus friendly, simple, filling AND it’s delicious.
Serves 10-15.  Serving size: 3 ounces.  4 Points Plus Values.
  • 3 pounds lean pork loin (extra fat removed)
  • 1 large onion, sliced
  • 1 can tomato paste
  • 1 pack Crockery Gourmet Barbecue Seasoning Mix (if you cannot find this, McCormick sells a barbecue ribs packet)
  • 1 tablespoon minced garlic
  • Water (use the amount on the Barbecue Seasoning mix packet)
Trim the fat off your pork loins and set them into the bottom of the crock pot.
Cover pork loins with sliced onions and minced garlic.
In a bowl mix together the Crockery Gourmet Barbecue Seasoning Mix, tomato paste and water.  Stir until combined and pour the sauce over the top of the onions and pork loins.
Cover with a lid and cook for 6-8 hours on low or 4-5 on high.
Before serving, remove the pork loins from the crock pot and shred with two forks. Place shredded meat back into the barbecue sauce and stir to coat all meat.
This recipe goes great with homemade garlic bread and homemade coleslaw (see here:

Asian Pork Tenderloin

I wanted to make something different for dinner and after pre-planning most of the meals for the week I decided we’d have pork for dinner. I wanted to use the crock pot but outside of that general idea I didn’t have a specific recipe in mind.  I opted to go with a classic Asian style “marinade” to incorporate into the dish.  I grabbed some of the items I would typically use while making stir fry and then experimented with the rest with fingers (secretly) crossed behind my back that the end result was a tasty one.
Thankfully – it was a success!  It was so delicious and something I am going to undoubtedly continue to make when in the mood for pork loin.  Since cooking the pork in the crock pot it was tender and melt in your mouth delicious.  The vegetables were perfect and the sauce was a perfect addition to spoon over white rice.
Here’s how I made the dish:
1/3 cup Reduced Sodium Soy Sauce
¼ cup brown sugar
¼ cup water
¼ Hoisin sauce
Tablespoon Gulden’s spicy mustard
2 tablespoons ketchup
Tablespoon fresh minced ginger
2 tablespoons minced garlic
2 teaspoons cider vinegar
Sprinkle black pepper
Main ingredients:
2 extra-lean pork loins (~1 pound each – I used the Hormel Original pork loins)
One medium fresh onion, sliced
One large red pepper, sliced
Bag fresh baby carrots
Bag frozen Asian Veggie Medley (typically contains broccoli, carrots, pea pods)
2 cans sliced water chestnuts
Add all ingredients for the sauce into a bowl and mix to combine.
Place pork loins in the bottom of your Crock pot (feel free to remove any visible fat the Hormel brand has a small amount of fat which I removed).  Pour sauce mixture over the meat.
Place baby carrots, sliced onion and red pepper into the crock pot.  Cover and cook on low for 5-6 hours (you can also cook on high it would probably be done in 4-6 hours).
30 minutes before serving add in the frozen vegetables and the water chestnuts.  Stir in, cover and let cook for an additional 30 minutes to bring the frozen vegetables up to temperature.
I calculated it to be 5 Points Plus Values for 4 ounces of pork loin and a helping of vegetables.  I paired it with a side of white rice (1 cup for 5 Points Plus values) making it a simple and easy 10 PPV meal!
Do you like to use your Crock pot to cook meals?