Many love the unique opportunity to increase the amount of “home cooked meals” while traveling that comes with the use of recreational vehicles. Not only does it make for an healthier menu, but it can also decrease the bill for food while vacationing. The only drawback is that someone has to be in the kitchen preparing the food so that the group can enjoy the benefits of a “home cooked meal” when they get back to the Class B motorhome. Some feel it just isn’t worth missing the fun. They’re too busy enjoying the available recreational activities and the local sites to take time out to slave away in front of the RV's stove. Smart RVers quickly discover that there is a perfect solution. Outfitting the Class B motorhome with a crockpot is the perfect compromise. No one slaves away in the kitchen all day and the group gets a healthy meal when they return from their daily outings.
Crockpots can be obtained at nearly any retail outlet carrying household goods. They range in price from $9.99 to $40.00 on average. Most find that crockpots are fairly durable and extremely easy to use. There are countless cookbooks dedicated to crockpot cooking, but these two recipes will get the first-time “crockpotter” started.
Crock-Pot Root Beer Pulled Pork
5 lb. boneless pork shoulder, cut into large chunks
2 tbsp. oil
Salt and pepper
1 (12 oz.) can Root Beer
Small buns or dinner rolls
Sprinkle salt and pepper on the pork. Heat oil over medium heat. Sear until all sides are browned and caramelized. Add pork to the slow cooker. Pour Root Beer over pork. Turn crockpot on low. This can cook 8 to 20 hours. When serving, shred the meat using two forks. This pulled pork is great when served on split buns or dinner rolls as pulled pork sliders. The barbecue sauce can be used to moisten the pork one portion at a time as it is served. For a fun addition to the pork slider, warm the rolls and tuck a bit of coleslaw in as a topping for the pulled pork.
Chicken Taco Soup – Crockpot Style
1/2 onion, diced
1 green pepper, diced
16 oz. jar of salsa
32 oz. chicken stock
2- 11oz cans Mexicorn, drained
1 1/2 oz. package taco seasoning
6 oz. tomato paste
1 tsp. cumin
2 lb. chicken breasts
4 oz. cream cheese
1/2 cup sour cream
Put all ingredients except cream cheese and sour cream in the crockpot. Cook on low heat for 6-8 hours. 30 minutes prior to serving the chicken should be removed, shredded and then returned to the crockpot. At this point add the cream cheese and sour cream, stir. Serve the soup with shredded cheese, tortilla strips and avocado/guacamole on top.
Don't miss out on any of the adventures of the next road trip. There’s no reason to skip the fun when the Class B motorhome is outfitted with a good crockpot. Crockpot cooking is easy and convenient and best of all, there are countless recipes available. With crockpot cooking, RVers can come back to camp after a long day playing and vacationing and immediately sit down to a hot, home cooked meal.