{our best bites} slow cooker pot roast

I've made this recipe twice already and both times it's been delicious.

This is another delicious recipe found in the "Our Best Bites: 400 calories or less" cookbook.

Slow Cooker Pot Roast
Makes 12 servings

Ingredients:
1 T steak seasoning (like Montreal Steak Seasoning)
3 1/2 lbs bottom round roast
3 T EVOO
1 packet (1 oz) onion soup mix
1 large sweet onion, sliced
10 cloves garlic, smashed
2 c vegetable broth or beef broth
1/4 c. Red wine vinegar

Directions:

1. Sprinkle steak seasoning over roast and use your hands to rub it into the meat.  In a large skillet, heat online oil over high heat.  When very hot, carefully add the roast and sear 2-3 minutes on each side, until browned.  Place the seared roast in a slow cooker.
2. Sprinkle onion soup mix over roast and cover with sliced onion and garlic (or place the sliced onion and garlic beneath the roast). Add vegetable broth and red wine vinegar.
3. Cook roast on high 4-6 hours or on low 6-8 hours or until the roast shreds easily with a fork.

(Low carb) chicken and bacon crockpot soup

I give hubby the credit for finding this one. He sent me the link and said "this looks good". I made it this past week and he was right! It was delicious- Low carb and loaded with flavor. Hubby was VERY pleased with this recipe discovery. It's a very filling, man-pleasing chowder.

 

I think I'll be checking out more recipes from Peace Love & Low Carb! 

Chicken Bacon Crock Pot Chowder

This chowder is deliciously rich and flavorful.  If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers.

 

 INGREDIENTS

4 Cloves Garlic – Minced

1 Shallot – Finely Chopped

1 Leek – Cleaned, Trimmed, and Sliced

2 Ribs Celery – Diced

6 oz. Cremini Mushrooms – Sliced

1 Medium Sweet Onion – Thinly Sliced

4 Tbs. Butter – Divided

2 Cups Chicken Stock – Divided

1 lb. Boneless, Skinless Chicken Breasts

8 oz. Cream Cheese

1 Cup Heavy Cream

1 lb. Bacon – Cooked Crisp, and Crumbled

1 tsp. Salt

1 tsp. Pepper

1 tsp. Garlic Powder

1 tsp. Thyme

(2 Tbs. Peace and Love)

 

DIRECTIONS

Heat slow cooker on low setting

 

To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 Tbs. butter, 1 cup chicken stock, and salt and pepper.  Cover, and cook vegetables on low for 1 hour. (I love how pretty all the veggies look at this point! Don't worry, they simmer down and just melt in your mouth.) 

 

Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 Tbs. butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)

 

Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan.  Add chicken stock to slow cooker.

 

Add heavy cream, cream cheese, garlic powder, and thyme to slow cooker.  Stir until well combined and there are no longer any visible chunks of cream cheese.

 

Once chicken has cooled, cut into cubes and add to slow cooker, along with bacon.  Stir until all ingredients are well combined.  Cover and let cook for 6-8 hours.  (There is a yummy smoky flavor to this chowder, no doubt from the bacon.) DELICIOUS! 

 

 

Makes 16 Servings: 

1 Serving:  1 cup

Calories: 236

Carbs:   2.5 net grams

Fat:   13 g

Protein:   16 g

Prep Time – 45 Minutes

Cook Time – 6-8 Hours

{new & improved} Cafe Rio Chicken

After trying my old Cafe Rio Chicken recipe, I decided it was not the one for me, so I set out to find a new version and I have been SO VERY PLEASED with this one! Thank you to The Crafted Sparrow for sharing it with me. It's super simple and SO delicious!

Ingredients:

The original source for this recipe can be found HERE at Mandy's Recipe Box, I decided to increase my spice levels a bit from the original recipe.

- 2lbs Chicken Breast or Chicken Thighs 

- 1 Packet Ranch Dressing Mix (mixed with 1/2 cup water)

- 1 Cup Kraft Tuscan House Italian Dressing 

  (the original recipe called for regular zesty Italian, but I prefer the one I used...so you pick what you'd like)

- 1 Tbs Minced Garlic 

- 1 Tbs Chili Powder

- 1/2 Tbs Ground Cumin

Directions:

1. Place all your ingredients in a crockpot (best part of cooking this). 
2. Cook on high 5-6 hours or on low for 8 hours.  I prefer to cook it on low, but when you use chicken thighs instead of breasts your chicken will be tender and moist either way.  
3. When chicken is done use two forks to shred the chicken and let it sit a bit in those yummy juices

• You can use this recipe for nachos, tacos, salads, enchiladas, quesadillas, so many choices!
• It's also great for freezing, so if you make lots of meals for new moms or a quick dinner idea make a double or triple batch like I did and it's ready to go when you need it.

crockpot mac & cheese

I don't know how it is that this recipe hasn't made it to my blog before! This is a family favorite! I've been making it for over a year now. I guess I've always thought "Oh yeah, I use that recipe all the time. I must've blogged about it before." Well, I finally checked to make sure and it was NO where to be found on here! I take this to our family gatherings and it's a big hit every time! Write this one down! Perfect for your summer BBQs and you don't have to heat up the house for it!

(uber-cheesy) Crockpot Mac & Cheese

Ingredients:
1 lb. rotini or noodle of choice, cooked according to package directions (I prefer rotini because there are so many places for the cheesy goodness to hide)
Slow cooker plastic liner** A MUST- can you imagine cleaning this dish without a liner? What a sticky mess!

Cheese sauce:
1 stick of butter
1 can (14 oz.) evaporated milk
1 can Cheddar Cheese Soup
2 slices swiss cheese
3 slices American cheese
1 lb (yellow) sharp cheddar cheese, shredded
1 t. salt
3/4 t. pepper
1/2 t. ground mustard
1/4 t. nutmeg

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, place slow cooker liner over slow cooker insert. Set aside.
3. Melt butter in a large saucepan. Add milk, cheddar cheese soup, salt, pepper, and nutmeg. Whisk to combine. Bring to a boil briefly (you don't want it to burn on the bottom), then remove from heat and stir in cheeses.
4. Pour cheese sauce over noodles. Stir to combine, then transfer to lined slow cooker.Cook on low 2-3 hours.
5. OR pour into a greased 9x13 pan, cover with foil and bake @ 350* for 30+ minutes.

This is a DEFINITE crowd pleaser AND it warms up really nice the next day- just drizzle a little water before you heat it up and sauce is just as creamy as the 1st serving!

{Crockpot} French Dip Sandwiches

We LOVE this recipe! I love that its so simple! You dump it all in the crockpot and push a button, or dump it all in a freezer-bag and you've got a delicious freezer meal at your disposal. This is our GO-TO recipe for French Dip Sandwiches. Thank you Our Best Bites! LOVE this one!

{crockpot} French Dip Sandwiches

Ingredients:
1 2.5-3 lb beef roast
salt & pepper
2 T. olive oil
2 1 oz. pkg dry onion soup mix
2 cans beef broth
2 c. water
10-12 large rolls, sliced
Sliced Swiss or Provolone cheese

Directions:

1. Heat olive oil in a large skillet over medium-hight heat. While the oil is heating, season roast with salt & pepper. Place the roast in the hot oil and sear roast on all sides. Remove from heat and allow to cool.
2. Place the cooled roast in a gallon-sized ziploc bag or large freezer-safe container. Sprinkle with the dry onion soup mix and beef broth. Freeze.
3. When ready to cook, place the roast in a slow cooker and add 2 c. water. Cook on high for 7-9 hours or on low 9-11 hours 4+ hours. Shred. Place shredded meat on top of sliced rolls and top with sliced cheese. Placed under broiler to melt the cheese. Serve with small cups of au jus from the slow cooker.

{slow cooker} lion house sweet & sour chicken

Thank you Pinterest! I found this tasty morsel HERE.

Ingredients

4 boneless, skinless chicken breasts

Sauce ingredients: 

2 teaspoon garlic salt

1 teaspoon black pepper

3 T. cornstarch

1 1/2 cups sugar

1 cup vinegar

1 cup chicken Broth

7 tablespoons ketchup

2 tablespoon soy sauce

Directions:

1. Spray your slow cooker liner with nonstick cooking spray. Layer raw chicken breasts on the bottom.  
2. Mix all sauce ingredients in bowl with wire wisk. Pour directly over chicken breasts.
3. Cook on low for 4+ hours. 
4. Serve this with rice or a baked potato, roll & a vegetable.

So Easy, and so good! This dish is great for company. Leftovers are wonderful.

The sauce will thicken & the color will darken greatly while cooked. It will be similar to thick barbeque sauce. 

This is also great warmed up the next night, and served on Soft Flour Taco shells, or on a bed of rice.

If you want the original version of this recipe in which the chicken is fried first, then baked with the sauce in the oven (instead of the crockpot), click here.

{slow cooker} cilantro lime chicken tacos

Check out this Tasty find I found on Pinterest. It's one of our newest GO-TO recipes! What a find! So easy and SO yummy!

Cilantro Lime Chicken Tacos
(crockpot style)

Ingredients:

1 lb. boneless skinless chicken breasts
juice from 2 limes (approx. 1/4 c.)
1/2 cup of cilantro
1 packet of taco seasoning
1/4-1/2 t. onion powder
1/2 cup of water

Directions:

1. Add every single ingredient to the crockpot.  This could be cooked on low all day, or you could set the crockpot to high and cook for four(ish) hours.  Once the chicken is cooked, use a fork to shred it, and stir well.  
2. Spoon chicken into soft taco tortillas.  Top with cheese, sour cream, salsa, and tomatoes.  Squeeze a little fresh lime juice on and get ready for some tasty vittles!

{primal} pork & sauerkraut

In keepign with watching carbs, I found this new favorite pork & sauerkraut recipe. SO tender and great flavor! Who knew it could be this good without ALL the brown sugar we usually use with it!

Ingredients:
1-2 pork tenderloins (about 3 lbs. total)
1 15 oz. can sauerkraut
3 packets stevia
salt & pepper

Directions:

1. Spray slow cooker liner with cooking spray, or use a slow cooker plastic liner. Place tenderloin(s) in slow cooker. Pour sauerkraut (& juices) on top of pork, sprinkle sauerkraut with stevia packets, & salt and pepper.
2. Cook on LOW for 5+ hours. (Original recipe says to cook for 6-7 hours, but my meat is always done LONG before then. I use a meat thermometer on an alarm to tell me when its done.)

Slow Cooker BBQ Spareribs

Yummy! These were so easy to throw in a freezer-bag and then pull it out when I want it (the day before)!


Slow Cooker BBQ Spareribs

Ingredients:
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar

Directions:

1. Place pork in resealable gallon-sized freezer bag. 
2. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed. 
3. When ready to eat, remove from freezer and thaw in fridge for 24 hours. 
4. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 
5.  Serve with Cheesy Hashbrown Casserole (which can also be made in advance and frozen) or rice, and a nice green vegetable.

Cilantro Lime Chicken w/ Corn & Black Beans

I made this meal on one of my FREEZER days when I made a bunch of other meals. This one is a keeper! SO yummy, and so easy!

 

Cilantro Lime Chicken w/ Corn and Black Beans

Ingredients:

1 1/2 pounds chicken breasts
Juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp cumin 

salt and pepper to taste

Directions: 

1. Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed.
2. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 8 hours (or HIGH for 4 hours). 
3. Shred chicken and serve with tortillas and toppings such as with sour cream, guacamole, salsa, and cheese.

Recipe adapted from Over the Big Moon.

crockpot chicken teriyaki

I found this great recipe on Pinterest. It is so easy and makes the chicken SO tender and yummy! It was awesome. Mark this one down, I'll be making it again!

Crock Pot Teriyaki

Ingredients:
3 to 4 lbs of boneless skinless chicken thighs
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons apple cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Cooked rice (What ever type you like, I used brown rice.)

Directions:
Place chicken in the slow cooker.

In a separate bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper.Pour over chicken. 

Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken from the slow cooker. Skim fat from cooking liquid.

Place liquid in a saucepan and bring to a boil.Combine cornstarch and water until smooth, then gradually stir into liquid and stir until sauce is thickened. 

To serve, add top rice with chicken and cover with Teriyaki Sauce.

slow-cooker pot roast OR roast beef

This is another great recipe from Everyday Food that I've altered a little.  It's my "go to" recipe for pot roast, or roast beef.

Ingredients:
1 c. water
2-3 T. cornstarch
8 medium carrots, cut into thirds
salt & pepper
1 beef chuck roast (I used a top round roast) -3 lbs., trimmed of excess fat
2 T. Worcestershire sauce
1 packet dry onion soup mix

Directions:

1. In slow cooker, stir together corn starch and water until smooth. Add carrots. Season with salt and pepper, 1/2 packet dry onion soup mix and toss.
2. Sprinkle roast with 1 t. salt and 1/2 t. pepper; place on top of carrots and drizzle with worcestershire, then sprinkle on last 1/2 packet of dry onion soup mix. Cover; cook on high 6 hours (or on low 8-10 hours).
3. Pot Roast version-
1. Transfer roast to a cutting board;  thinly slice against the grain. Place carrots in a serving dish. Pour pan juices through  mesh sieve, if desired. Serve roast with vegetables and pan juices.
4. Roast Beef version-
1. Transfer roast to  a cutting board and tent with aluminum foil while you make your gravy. Pour pan juices through a mesh sieve then pour into a small saucepan.  Add 2 c. water, and 1-2 beef bouillion cubes. Bring to a simmer. Meanwhile, mix 2 T. cornstarch with 1/4 c.water,  then slowly stir mixture into simmering saucepan, stirring constantly until gravy is thickened. 
2. Thinly slice the beef against the grain. Serve roast beef and gravy with carrots and other fixin's.

ENJOY!

Don't have time to use the slow cooker or don't want to? Here's the OVEN Method: 
Preheat oven to 350*. In step 1 above, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 c. water. Cover; bake until roast is tender 3 1/2 - 4 hours. Proceed with steps 3 or 4.

mango chicken

I bought some Mango Salsa at the store, unsure as to what I would do with it but it sounded fun and different and I'd seen it in other recipes. Then I found this recipe, and it's a keeper. It's similar to this Cafe Rio Pork recipe, but with chicken, and possibly lighter flavors with the mango salsa.  It was SO easy AND so yummy! Next time I might try mango (peach) chicken over coconut rice.

2 lbs. chicken breast, sliced or 15-20 frozen chicken tenders {in bag from costco they are quite small.}

2 cups mango salsa {costco kind with peach is the best.}  No costco around here so I used regular mango salsa.
2/3 cup brown sugar
1 TBSP salt

Directions
Put salsa, brown sugar & salt in a mixing bowl, and mix. then add frozen chicken tenders. leave 8-10 hours on low or 4-6 hours on high. shred chicken.

san francisco pork chops

I'm not sure what I was expecting these to taste like, but it surpassed whatever my expectations were! It didn't even taste like pork chops. They were so juicy and moist! Yummy! Thanks kellybewell.com

San Francisco Pork Chops

(Mel’s Kitchen Café)

Serves 4

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Directions
- In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden.
- Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
- Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point.
- In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

-Serve over rice.

a few new recipes

Our family has been so blessed by so many who've brought us some delicious food after the birth of our new babe. Thank you SO much all of you!

My sweet friend/visiting teacher brought us the most delectable chicken pot pie I think I've ever had. I mean, its a Food Network "Barefoot Contessa" recipe, so how could it NOT be amazing?! So, here it is (The Barefoot Contessa) Ina Garten's Chicken Pot Pie.

I am lucky enough to have a fellow foodie blogger (if I can call myself that). She posts recipes every week and I have used a TON of her's.  A few weeks ago she and her hubby brought us some Crockpot French Dip Sandwiches. They were amazing!  I will be making them again! Thanks Kelly! DeLISHious!  

Check out Kelly's other yummy recipes over here. Might I recommend her:
Pulled Pork (which I've yet to try, but it's one of her favorites so I'm sure it's amazing!),
along with her recent post of Strawberry Cupcakes found here,
Homemade Chicken Noodle Soup (I made this with some leftover turkey and it was the best homemade chicken noodle soup I've ever had- SO good),
and Cookie Dough Truffles (from Paula Deen). If I can think of other recipes of her's I've used but haven't posted, I'll do so.

This past week I made Kelly's Garlic Lemon Shrimp with Orzo and Broccoli, listed below. It was SO good! It's similar to my Asparagus & Shrimp Pasta but I think her recipe held up better, meaning as leftovers mine is more dry but I still really like it. To each his own. This recipe of her's will be on our rotation, just as I know it's on her's. So tasty!

Garlic Lemon Shrimp with Orzo and Broccoli

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and course ground black pepper, to taste
1 tbsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated
Direction
- Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-9 minutes). During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.
- In a large saute pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.
- Add lemon juice, zest, and wine/broth to saute pan and bring to a boil. Reduce heat, summering for 2-3 minutes. Season with salt and pepper.
- Stir in the butter, and continue stirring until melted
- Add the shrimp to the saute pan, and cook until pink and cooked through (about 4-5 minutes). Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine
- Serve immediately
- *We discovered this is even delicious and amazing COLD as well!

Some other recipes I've tried out lately include:
Baked French Toast with Raspberry Sauce
I was not as pleased with this recipe as my husband was. He really liked it. I think it just wasn't what I was expecting- it was more custard like than actual french toast-like, so I won't be making it again. Oh, and I used frozen strawberries instead of the raspberries.
Baked Ravioli
This Everyday Food recipe was AWESOME! It looks very simple and I didn't have high hopes for it, but it proved me wrong and will now be on the rotation. Even Jackson liked it! Write this one down!

Light & Fluffy Bread (aka Sara's Homemade Bread)
This was SO delicious AND I was able to use some of my whole wheat flour from my food storage!  It was a big hit and very easy to make.

This smaller batch of bread works well with or without a bread mixer.

6 c. whole wheat flour
2 T. vital wheat gluten (or 1/2 c. high gluten (80%) flour or 500 mg vitamin C)
2 T. dry yeast
2 1/4-1/2 c. warm water (120-130*)
2 T. oil
2 T. honey
2 eggs
2 t. salt

1. Mix 3 c. flour, wheat gluten, and yeast in mixer bowl equipped with kneading arm.  Add warm water and mix for 1 minute.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey, eggs, and salt.  Turn on mixer. Add remaining whole wheat flour, 1 c. at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes (in bowl).  Turn off mixer, cover bowl, and let rise 20 minutes.  Mix for 1 minute to knead dough down.  Preheat oven to 150*.
2. Lightly oil hands.  Divide dough into equal portions. Shape into loaves and place into lightly greased bread pans.  Turn off oven.  Place bread in oven, and let rise until double in bulk.  Leave bread in oven and heat oven to 350*.  (Bread may also rise on countertop until double.) Bake in preheated oven.  Remove from pans and let cool.
3. Bake at 350* for 30-35 minutes.
4. Yield: 2 regular-sized loaves

Slow-Cooker Pot Roast
Did I mention I love the Everyday Food Magazine? I've found SO many good recipes in there, including this one. I love slow cooker recipes, especially on Sundays when I can throw it all in and it cooks while we're away at church. As soon as we got out of the car in the GARAGE we could smell the heavenly aroma. Mmmm.

The link above is the original version, I modified it a bit, noted in italics below.
Serves 8

• 1 c. water
• 2-3 T. cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges too much onion if you add the dry onion soup like I did
  
• 1 envelope dry onion soup mix
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and cold water until smooth. Add carrots and 1/2 packet of onion soup mix; season with pepper, and toss.
2. Sprinkle roast with other 1/2 packet of dry onion soup mix, along with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 8-10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. (At this point we put the pan juices in a saucepan and proceeded to make a gravy to go with it. The juices were delicious so all we added was additional water and the thickening to make the gravy.) Serve roast with vegetables and pan juices (or gravy).
   
   Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

too easy clam chowder

We LOVE this recipe! It's a hit every time!

It's so easy, I almost feel bad taking credit for it. :)

1 small onion, diced and sauteed in 1 T. butter
3 - 10 3/4 oz. cans cream of potato soup
2 - 10 3/4 oz. cans New England clam chowder
1/4 c. butter, cubed
1 pt. 1/2 & 1/2 (regular or fat-free, makes NO difference in taste)
2- 6 1/2 oz. chopped clams, rinsed thoroughly
1 T. dried parsley
1/4 t. salt
1/4 t. thyme
1/8 t. pepper

1. Combine all ingredients in slow cooker.
2. Cover, and cook on LOW for 3-4 hours.

herb-roasted crockpot chicken

I must be getting the hang of this "cooking" thing because this recipe was my own concoction of 2 recipes and it was yummy! I based it on this recipe, but changed it up a bit.

1/2 large onion, sliced
1 5-7 lb. whole fryer chicken
1-2 T. olive oil
1/2 t. garlic powder
1 1/2 t. dried basil
1 t. salt
3/4 t. sage
1 t. thyme
1/2 t. lemon-pepper seasoning

1. Place most of the onion slices in 3 1/2 to 4 qt. crockpot; save a few for inside the chicken.

2. Remove giblets from chicken, rinse, drain, & pat dry. Place chicken breast side up in the crockpot (on top of the onions). Add your saved onions to the cavity. Rub oil over the chicken.

3. Combine the garlic powder, basil, salt, sage, thyme & lemon-pepper in a small bowl to mix. Sprinkle over the chicken.

4. Cover and cook on LOW setting for 7+ hours.

rich & easy clam chowder

This recipe feels like CHEATING because it's SO EASY and SO YUMMY!

1 small onion, diced & sauteed in butter
3 - 10 3/4 oz. cans Cream of Potato Soup
2- 10 3/4 oz. New England Clam Chowder
2- 6 1/2 oz. chopped/minced clams, rinsed thoroughly (I HATE the surprise grit in your chowder)
1/4 c. butter, cold and cut into pieces (+ plus butter for sauteeing onion)
1 pt. 1/2 & 1/2 (regular or fat-free- makes NO difference in taste)
2 dashes of salt
1 dash of pepper
3 dashes of thyme
parsley, for color

1. Combine all ingredients in slow cooker.
2. Cover and cook on LOW for 3-4 hours.

sara's creamy crockpot chicken

**I hope you don't mind Sara. I changed the name of the recipe. It's actually just "creamy chicken"...

This is so yummy and so easy and you most likely already have all these ingredients lying around.

4-5 chicken breasts
1 pkg dry Italian dressing mix
1/2 onion, chopped
1 small can of mushrooms, drained
8 oz. cream cheese
1 can cream of mushroom soup

1. Place chicken in crockpot, sprinkle dressing mix on, then top with the chopped onion and mushrooms.

2. Cook on low 3.5-4 hours. Shred chicken with a fork. Then add cream cheese and soup and finish cooking until cream cheese is melted through. Serve on RICE or penne.

**Sara says you can use frozen chicken breasts and they'll thaw as they cook. I plan to give it a try next time!

Slow Cooker 20 Garlic Chicken

This slow cooker/crockpot chicken is SO tasty, and better yet, SO EASY!

1/2 large onion, sliced
1 5-7 lb. whole frying chicken**
1 medium bulb garlic (about 16-20 cloves)
1 t. Salt
1 t. Paprika
1/2 t. Pepper
1 T. Olive Oil

1. Place onion slices in 3 1/2 to 4 qt. crockpot.

2. Remove giblets from chicken, rinse, drain, & pat dry. Place chicken breast side up in the crockpot (on top of the onions). Separate garlic in to cloves; do not peel cloves. Place garlic in, around, and under chicken.

3. In a small bowl, combine salt, paprika, pepper & olive oil. Mix to form paste. Spread evenly over top of chicken. **(If I use a 7 lb chicken, I make a DOUBLE batch of this paste.)

4. Cover and cook on LOW setting for 7+ hours.

5. With a slotted spoon, remove chicken, onion and garlic from slow cooker. Cut chicken into pieces and serve.

**Reserve cooked garlic cloves to spread on bread or in mashed potatoes!