Dessert~
https://foodfitnessbypaige.blogspot.com/2019/07/peanut-butter-chocolate-chip-bars.html
After taking a poll requesting a favorite Crock Pot meal, I got several responses I would like to share. If there is something that sounds interesting, look up the name on Pinterest. Hopefully you find something that tickles your fancy and will become a family favorite for your gatherings.
So here are the results, the most common answers were French Dip Sandwiches, Mississippi Pot Roast, Chili, Soups (especially Chicken Tortilla and Chicken Noodle Soup), Stew, Chicken Tacos, and Pulled Pork or Chicken. The other individual favorites were Beef Tips with Cream of Mushroom Soup and Wine, Chicken and Rice, Thai Pork Stew, Shredded Greek Chicken, Beef Barbacoa, Pork Chops Abracadabra, Ham and Scallop Potatoes, Creamed Corn, Lasagna, Creamy White Chili, Barbecue Brisket and Beef Massaman (a Curry Dish).
Here are a few of the simple recipes that were shared:
Brenda~Chicken Tacos: Chicken Breasts, Salsa, Taco Seasoning~Low for 6 hours, then shred and stir in Cream Cheese.
Tammy~Fajita Chicken: Chicken Breast, Bell Pepper, Onion, and Salsa. Low 6 hours. Shred and use as desired.
Amanda~Italian Chicken: Chicken Breast, Butter, dry Italian Seasoning, Cream of Chicken Soup and Cream Cheese~low for 6 hours. Shred and serve over Rice or Potatoes.
Shanna~Mississippi Pot Roast: 3-4 pound Chuck Roast, 1 packet Au Jus, 1 packet dry Ranch Seasoning, 1 stick Butter, 8-10 sliced Pepperoncini Peppers~low for 8 hours, shred or slice and Enjoy.
Bonnie~Pork Chops: Salt and Pepper Pork Chops, brown on both sides in Olive Oil, add to Crock Pot, cover with Cream of Mushroom Soup, cook on low 6-8 hours. Serve over Rice, makes its own gravy.
Courtney~Barbecue Chicken: Chicken, Salt, Pepper, Garlic, 1/4 cup Italian Dressing, chopped Onion, 1 Tablespoon Worcestershire Sauce, 1/4 cup Brown Sugar, Mustard, cup or so of Barbecue Sauce, crushed Red Pepper~cook on low 6-8 hours, shred the Chicken in the pot and let the flavors rest together a little longer. This recipe is from my daughter, she is like me and doesn't measure everything, so feel at liberty on measurements. Also, I would use Brown Sugar Swerve or
Golden Lakanto Monk Fruit (use code Paige20 for discount at checkout). And I would use G Hughes sugar free Barbecue Sauce. PS I had to google Worcestershire for proper spelling...cooking has its many challenges :)
Chelsea~Pulled Chicken or Pork: Chicken Breast with just enough broth to cover bottom of Crock Pot, cook on low 6-8 hours, shred and stir in favorite Barbecue Sauce. The pulled Pork and Chicken were popular favorites, this was a very simple way of doing it. You can sub a Pork Butt or Shoulder for the Chicken, if you do a Pork Loin (a leaner cut) you will have to slice it as it will not shred as easily. This is from my daughter.
Cara~French Dip Sandwiches: Rump Roast, 3 teaspoons Beef Better than Bouillon dissolved in 2-3 cups Water, Garlic, Salt and Pepper, cook on low 12 hours, shred and serve on Hoagie Rolls that have been buttered and sprinkled with Garlic Salt, then broiled in oven. Top with meat and slice of Provolone. Enjoy :)
Karen~Creamy White Chili: 1 pound cooked diced Chicken, 1 chopped Onion, 1 can Chicken Broth, 2 cans drained Great Northern Beans, dash Salt, Cumin, Oregano, cook on low 4 hours. Mix together 8oz Sour Cream, 1 cup Whipping Cream and 2 cups shredded Cheese, stir in til well combined. Optional: stir in Mexican Corn.
Wendy~No name, but a family favorite: 4 chopped Potatoes, 2 cans drained Green Beans, 2 packages of the 13oz Butterball Turkey Sausage, sliced (sub with your favorite), enough Chicken Broth to cover the bottom. Cook for 3-5 hours on high.
Natalie~Burrito Filling for a crowd: 4 Chicken Breasts, 2 packets Taco Seasoning, 1 diced Onion, 2 cans drained Black Beans and a can of diced Green Chilies. Cook on low 6-8 hours, shred and put on top of Salad, use for Tacos or Burritos. Top with Salsa, Guacamole, Cheese or Sour Cream.
