pork tenderloin

--2-5 lb pork tenderloin (the closer to 5, the more you can freeze) (but buy it on sale or at Costco/Sam’s)
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”

Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.

Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember

Slow Cooker Tangy Chicken

6-8 chicken leg quarters seasoned with salt and pepper (any parts of chicken can be used but "bone in" really turns out the best)

Sauce:
Combine the following and pour over chicken in a slow cooker

1 onion (or less) chopped
1 can stewed tomatoes
1/2 c. ketchup
2 tbsp cider vinegar
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 tsp or 1 cube chicken bullion

Cover and cook on low for 6-8 hours (my slow cooker NEVER takes this long. I only needed 4 hrs)

To thicken sauce: 30 minutes before serving, turn the slow cooker to high. Combine 2 tbsp cornstarch and 2 tbsp water and add to sauce. Cook until sauce is thickened.

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: from a co worker back in the day....