Crock Pot Pot Roast

3-4 lb beef roast
1 packet ranch dressing mix
1 packet italian dressing mix
1 packet brown gravy mix
4 red potatoes, cut into quarters
4 large carrots, cut into 2 inch pieces
1 large onion, cut into quarters
1 cup water

Place roast, veggies and water in crock pot. Sprinkle seasonings over the top. Cook on low for 8 hours. Sometimes I omit the veggies and do mashed potatoes and green beans on the side instead. YUM!!

Slow Cooker Pulled Chicken

Slow Cooker Pulled Chicken

2 1/2 pounds of boneless, skinless chicken thighs
1/2 chopped onion
3 cloves of garlic, minced
1 cup bbq sauce
1/2 cup ketchup
1 Tbsp cider vinegar
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1/2 tsp hot pepper flakes
1 1/2 Tbsp brown sugar

Put everything in the crockpot and stir together. Cover & cook on low for 7-8 hours or on high for 4 or 5. When done, take chicken out and shred with two forks. Add juice from the crockpot until the chicken is coated and well moisened. You will probably have some sauce left.

Serves 4-6

Crock Pot Chicken and Dumplings

Crockpot Chicken and Dumplings

Adapted from this recipe

1 large potato, peeled and cubed

3 carrots, peeled and sliced

1 medium onion, diced

3 cloves of garlic, minced

1 cup sliced mushrooms

1 L chicken broth

1/4 cup all purpose flour

3/4 tsp salt

1 tsp ground thyme

1/2 tsp freshly ground pepper

8 boneless skinless chicken thighs cut into 2 inch pieces

2 cups frozen green peas

Dumplings:

6 Tbsp butter, melted

1 1/2 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1/2 cup milk

Add potato, carrot, onion, garlic and mushrooms to the crock pot. Whisk together the flour and chicken broth. Pour over veggies. Add spices and chicken pieces. Stir well and cook on low for 6 – 8 hours.
One hour before you want to serve the chicken and dumplings, stir in the frozen peas. Let chicken mixture return to bubbling. Stir dumpling ingredients together in a small bowl but don’t over mix. Drop into bubbling chicken mixture by tablespoonfuls. Cook for 20 – 25 minutes or until dumplings are done in the middle.

Serves 6

Crock Pot Chili Verde

Crockpot Chili Verde

*3lb bite sized pieces of pork *1 chopped yellow onion

*1/4 Cup Water *1 Cup Green Diced Chilies

*1 Cup Green Diced Chilis that have been processed smooth(food processor)

*1 15oz can Diced Tomatoes (fresh is even better!)

*5 Cups Chicken Broth *3 Lg Chopped Tomatillo Peppers

*2TB Chili Powder (to taste) *2 TB Cumin *Several Cloves Garlic(personal taste)

(Optional)* for spice 1 Cup Jalapenos

You can make it thicker, if you like with flour or gmo-free (You know I have to throw it out there!lol) corn starch.

Cook on LOW for 8 to 10 hours. It's done at 8, but can be left on for two more hours in case you're running late.

Crock Pot General Tso's Chicken

1 pound boneless, skinless chicken, cut in 1-inch chunks
4 garlic cloves, minced
3 tablespoons brown sugar
1 teaspoon dried ginger
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
1 (16-ounce) package stir-fry vegetables (to add later)

The Directions:
Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours , then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.
Serve with white or brown rice.

Crock Pot Chicken and Dumplings

2 cups of cooked chicken
1 can - cream of mushroom soup
1 can - cream of chicken soup
2 soup cans of water
4 teaspoons all purpose flour
2 teaspoons of chicken bouillon granuels
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

1. Mix all ingredients except biscuits in slow cooker

2. Cut biscuits into quarters and gently stir into mixture. Cover and cook on LOW 4-6 hrs.

Crock Pot Soda Chicken

1 lb chicken

1 can of soda

1 cup of ketchup.

Cook on high for 4-5 hours or until chicken is done.

Crock Pot Chicken and Bacon

Crock Pot Chicken and Bacon

4 Boneless skinless Chicken Breasts

1 pound of Bacon (cut in half)

1 can of Cream of Mushroom Soup

1 16oz. container of sour cream

Combine Soup and sour cream and set aside. Place 2 chicken breasts on bottom of crock pot and take 1/2 the bacon and layer on top of the chicken, pour half the soup and sour cream mixture. Repeat the layers starting with the chicken again. Turn crock pot on low and cook for 6-7 hours. The chicken will just fall apart when done, ENJOY!!! :)

Crock Pot Vegetable Soup

Vegetable soup:

1 package of stew meat or equivalent (1 lb usually)
1 medium yellow onion diced or however you prefer it
1 can of green beans
1 can of corn
1 can of peas
4-5 peeled and diced potatoes (more or less depending on how many people you want to feed)
1 32 oz bottle of campbell's tomato juice (not tomato sauce)
garlic salt- to taste
salt & pepper - to taste
Add water if you need more liquid, all of the meat and veggies should be submerged under the liquid.
OPTIONAL: (But still insanely delicious!)
1/2 - 1 tsp of crushed red pepper flakes - to taste really
hot sauce- to taste- I use the chinese hot sauce called siracha hot chili sauce


Fry all of the meat with some garlic salt to taste and hot sauce. (optional) Fry it until there is a little brown crust on it. Don't cook it all the way through. Add the veggies and tomato juice to the crock pot (i use the juice from the can with the veggies) and stir. Add in salt, pepper, garlic salt and hot sauce to taste. Take it easy on the hot sauce and pepper flakes though, as it cooks it gets spicier! If the crock pot is on high, it should take about 4-5 hours. Cook until potatoes are at desired consistency.
Also: once you are down to about 1/3 of the pot left, put the crock pot on low and let it simmer and thicken up and it is great over white rice then!