Mix together the chili powder and kosher salt and season the roast liberally. In a large skillet over medium high heat, add the olive oil and sear the roast until the roast pieces have good color and crust. Add the onions and continue cooking until softened.
In the slow cooker, add chicken and pour the Cherry Coke® over top. Cover and cook for 4 hours on high or 8 hours on low. Instant Pot: 20 to 25 minutes on Poultry setting, add soda and press start.
In a slow cooker add water, pineapple, carrots, steel cut oats, cinnamon, pumpkin pie spice, and salt.
Cover and cook on low for 6-8 hours. When cooking process is complete, stir in raisins and a sprinkling of the brown sugar, adding more if desired.
Heat a large skillet to medium high heat. Add a touch of cooking oil to the skillet. Add the onion, peppers and chicken breasts. Season with cumin, chili powder, salt and pepper and cook until the onions are translucent and chicken has browned.
In a crock pot add all of the ingredients excluding the cornstarch and water. Next you will need to add the slurry, made out of the cornstarch and water. Add the COLD water to a medium size bowl, whisk in the cornstarch. Add slurry to crock pot, stir to combine and slow cook for 4 hours on high heat or 8 hours on low.
In the slow cooker, add chicken and pour the Cherry Soda over top. Cover and cook for 4 hours.
Drain any remaining liquid and shred chicken with two forks. When finished, add desired amount of barbecue sauce in 1/2 bottle increments and continue cooking until sauce is heated through.
Serve on a bun with cheese.
Place chicken in slow cooker on low. Sprinkle chicken with salt and liquid smoke, under seasoning to start. Cook on high for 3-4 hours. When chicken is tender, shred apart keeping the meat in the cooking liquids. Add any additional salt and liquid smoke if desired. Serve on Hawaiian rolls, with grilled pineapple, teriyaki or barbecue sauce.
Place roast in slow cooker. Add all of the ingredients and cook on low for 8+ hours. When roast is tender, remove roast from crock pot. Pour the cooking liquid now (au jus) into a bowl. Shred the meat and place back into slow cooker.
French Dip is best served on toasted French, or hoagie rolls with provolone or swiss cheese, mayonnaise, and or horseradish if desired.
Place roast in crock pot. Pour entire contents of one peperoncini jar over beef. Cook on low for 8 hours, or until it’s tender enough to shred.
Drain most of the liquid off, but not all. Shred the beef using two forks. Cut hoagies, coat with mayonnaise and add the shredded beef and peppers. Top with additional peperoncini peppers.
