#CrockpotWednesday: Chicken Gyros

With a huge game against Michigan State to start the Big Ten schedule, Safeties Coach Noah Joseph went to the dime package with his themed entry for #CrockpotWednesday — Chicken Gyros.  Honestly, can’t believe it took six seasons for somebody to figure out the Spartan-Greek-gyros connection.


2 lb boneless skinless chicken breast
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of ½ medium lemon
⅓ cup water
Tzatziki Sauce:
2 cups plain greek yogurt
1 cucumber, finely grated
2 to 3 cloves garlic, minced
1 tablespoon white wine vinegar
1 teaspoon dried dill weed
1 teaspoon dried oregano leaves
Salt and pepper, to taste
Juice of ½ medium lemon
1 tablespoon extra-virgin olive oil

Options for serving:
warm pita bread
red onion
red pepper
romaine lettuce
cucumber, diced
sliced tomatoes


Spay a slow cooker with cooking spray. Add the chicken to the slow cooker. In a small bowl combine onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6.

To make the sauce: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend.

Prepare chicken on warm greek pita bread with desired veggies and sauce on top.

(Source: http://therecipecritic.com/2016/01/slow-cooker-greek-chicken-gyros-with-tzatziki/)


#CrockpotWednesday: Korean Beef

One thing we know for sure about #iufb the last five seasons is that Coach McCullough brings the goods — doesn’t matter if it’s a room full of running backs that put up numbers to match  any team in the nation or if it’s a slow cooker full of the tastiest beef this side of Pusan.



1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish


Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

(Source: http://therecipecritic.com/2015/10/slow-cooker-korean-beef/)

#CrockpotWednesday: Carnitas

The Defense is feelin’ their mojo, so Coach Hagen is the next man up. Mark was here for the original Crockpot Wednesdays back on Ekeler’s Holiday Rambler, so he’d been  putting months of planning getting ready to answer the call.



  • 1 tablespoon olive oil
  • 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
  • 1 cup beer (or chicken stock)
  • 1 medium white onion, diced
  • 4 cloves garlic, peeled and minced
  • 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
  • 2 teaspoons cumin
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons salt


Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker.

Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.

Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.

Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs.  Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.


(Source: http://www.gimmesomeoven.com/crispy-slow-cooker-carnitas/)