I wasn’t feeling good yesterday so this is what I made for myself. Daniel decided he didn’t want any. After posting this recipe, you will see what I did with the leftover chicken soup.
32 ounces of Swanson Vegetable Stock
Three chicken thighs
Pinch of Salt
Pinch of PepperYou can see in the picture, I had the extra wide egg noodles out. Well, I changed my mind about using them (it seemed too much like work) and I used a different type of noodle:I didn’t use the flavor packet or veggie packet, though.
Okay, here are the directions: pour the veggie broth into the crock pot and add the chicken and spices. I used my crock pot because I wasn’t feeling well and it seemed like the easier, softer way.
Let the chicken cook in the crock pot on LOW for about four hours; remove and cut into bite sized pieces.Take one potato, slice it up and add it to the crock pot. Turn the heat up to HIGH for another hour. At the end of the hour, the potato will be nice and soft. Remove the slices and smush them up. This will thicken the soup.Return the smushed potatoes to the crock pot. Now, slice up another potato and toss it into the crock pot, along with any veggies you like.
Cook on LOW for another hour or so; test the potato to make sure it’s tender but not too mushy.
Now, grab a soup bowl and the noodles; break up half of the noodles in the soup bowl:Pour some soup over the top of the noodles.Stir the soup and noodles around; it took about three minutes, maybe four, for the noodles to soften enough to eat.
This yummy crock pot meal is courtesy of Brandy at All Recipes. I changed a few things (don’t I usually?) and it turned out very deliciously….is deliciously a word? Oh well, it is now.
Canola oil in spray bottle
1 pork roast
salt and pepper
1 sweet potato
1 russet potato
1 tbsp. onion powder
6 cloves garlic (yes, 6!)
14.5 ounces of veggie brothYes, I know that the photo shows TWO sweet potatoes, but I ended up using just one. Okay, back to the directions: spray interior of crock pot with canola oil. Place roast inside. Sprinkle with salt and pepper, then with onion powder. Mince the garlic and spread it on top of the roast. Yum! I love garlic! Last but not least, add the vegetable broth. Cover and cook on LOW for at least 6 hours. Remove roast from crock pot and let it sit for about 5 minutes before carving. Serve with any other veggies you desire and of course, biscuits go pretty well with this, too!
The other night we were sitting around and I asked the guys what sounded good for supper “next week” and the teen requested A-1 Roast. I didn’t quite follow the recipe (do I ever?) and here’s my take on it, which turned out pretty good, as evidenced by the fact that there were hardly any leftovers.
1 chuck roast, about 3 pounds
1/2 cup A-1 sauce
1/2 cup water
1 package of Lipton “Recipe Secrets” Beefy Onion Soup Mix
I apologize for the lack of “before” and “during” photos…hubby and I had to go to Fayetteville, so I was moving rather quickly, getting this into the crock pot.
Here are the instructions: place the meat into the crock pot.
In a separate bowl, blend A-1 and water and soup mix together. Pour over meat.
Turn crock pot on LOW for at least 8 hours. Mine cooked for about 9 and the meat was fork-tender; you didn’t even need a knife to cut it!
I served it with broiled asparagus spears, baby carrots and white rice.You can see the onions on top of the roast: yum!And if you’re wondering about the rice being brown, no, I didn’t make brown rice. It was white rice; I cooked it with Campbell’s Soup Beef Consomme for extra flavor. My husband used to love potatoes but they don’t always taste “right” to him, and he prefers rice, so I try to make it once a week or more and I like to change it, so it stays appealing to all of us.
I have to be honest. I made this the other night and it was an epic FAIL. Instead of cooking it in the crock pot, I tossed it into the oven and went my merry way.
BIG mistake. By the time I got home, it was burnt to a crisp.
So, today, I used my handy-dandy crock pot and it turned out very well. Never again will I attempt to make a crock pot roast with so much SUGAR in a regular pot in the oven.
By the way, I need to give credit where credit is due: the original recipe is courtesy of Robyn at Add a Pinch.
1 chuck roast (mine was almost 4 pounds)
Dr. Pepper, 1 cup to start with
1 cup water
3 tbsp. Worcestershire sauce
1 pound of Melissa’s Baby Dutch Yellow Potatoes
Place roast in crock pot and cover with Dr. Pepper and water and Worcestershire sauce. Cook on LOW for about 6 hours. At the end of 6 hours, turn heat to HIGH and add baby potatoes. At this time, you may want to add more Dr. Pepper. Cook for 1 hour.
Today was roast pork day. Rather than fussing with the oven since the temperature hovered in the 80 degree range outside, I grabbed my trusty crock pot.
One 1-pound pork tenderloin
1/2 cup of water
1 packet of Knorr Vegetable Homestyle Stock
1 bag of baby potatoes
Slice the tenderloin in half, so that it fits in the crock pot. Rub it on all sides with the Grill Mates Rub.Gently place pork into the crock pot. Heat the water up enough so that the vegetable stock packet will melt. Mix it up with a fork and pour into the crock pot, but not on top of the pork.Set crock pot on LOW and let it cook for at least 6 hours. Add the baby potatoes.We like potatoes; I added about half a pound of these little cute potatoes.Then, I made muffins – well, I had some help from Martha White.And when the muffins and potatoes were almost finished, I had help with the veggies – thanks, Birdseye.Five minutes before the muffins, veggies and potatoes were ready, remove the roast and let it sit. Cover loosely with foil.The muffins were ready!So were the potatoes and veggies!Time to eat!It was delish.
This was supposed to be Crock Pot Chicken & Gravy with mashed potatoes and a veggie. It turned into something different. Here’s what the original recipe (from The Magical Slow Cooker) called for:
1 pound chicken breasts
1 can cream of chicken soup (10.75 ounces)
2 packets of chicken gravy mix
2 cups water
1/8 tsp. black pepper
The instructions were to whisk the soup, gravy mix, water and pepper in the crock pot then to add the chicken and cook on LOW for 8-10 hours. Sounds good.
Well, I had my ingredients ready to go – or so I thought – but I didn’t have any cream of chicken soup. So instead of that, I had a jar of prepared chicken gravy. Sounded better than cream of stuff soup! So, here’s my adaptation of Sarah’s Crock Pot Chicken and Gravy:
2 chicken breasts, boneless and skinless
3 chicken thighs, boneless and skinless
1 jar of Heinz Classic Chicken Gravy
2 packets of McCormick Chicken Gravy Mix
2 cups of water
1/4 cup frozen corn
1/4 cup frozen green beans
1 russet potato, peeled and diced
dash of pepper, salt
biscuitsStir gravy, gravy mix and water into crock pot. Add chicken and set on LOW for 8 hours minimum; remove chicken and cut into bite-sized pieces. Add veggies. Turn crock pot to HIGH for about 1 hour or until potatoes are finished. Bake biscuits. Mine came from Pillsbury’s frozen section at the store.Split biscuits open and pour on the chicken and gravy mix. Enjoy!Hubby said it didn’t seem like a hot-weather supper but he made sure and cleaned his plate LOL
I’ve been blogging about cooking now for a few months and have shared tons of “before” and “during” pictures but today while I was making my own creation: spaghetti with Italian sausage and fresh mushrooms, I didn’t click any pics. Instead, I present to you, after the spaghetti supper. First off, our table, which thankfully had been pretty much cleared off:
I’m the first to admit that I’m a messy cook. My husband has been telling me for 26 years that I need to “clean up as I cook” but somehow I just can’t do that. Now, here we have what’s left of my spaghetti sauce:
It was so good! I’m going to pop this container into the fridge once it cools off and use it in a couple of days. I was thinking of buying some fresh mozzarella and baking some of it with either penne pasta or something similar. Suggestions? Finally, here’s the crock pot that the sauce cooked in all day:
We had Mississippi Roast once before and it was delicious. I decided to make it today because we were going to be in the city for most of the morning and I knew I’d be coming home tired and not wanting to do a lot of work. Thank goodness for crock pots! I did something different for this one, though, as you’ll see as you read along:
1 beef chuck roast, about 3 pounds more or less
1 package of Hidden Valley® Salad Dressing and Seasoning Mix
1 package of McCormick Au Jus Gravy Mix
1 stick of butter
The first time I made this roast, I followed the directions, which read to pour the packet of Ranch dressing on top of the roast, followed by the au jus packet, followed by topping the roast with the stick of butter. This time, however, I stirred together the salad dressing mix with the au jus gravy mix.
Anyway – set the crock pot on LOW and let it cook for at least 8 hours. Let the roast rest for about 5 minutes before serving. This is the time I use to smash the potatoes and heat up the veggies.
Supper tonight was courtesy of another AllRecipes cook, Margot. Her chili chicken sounded so yummy! I made a few adjustments to the recipe, which you’ll see if you go check out her recipe and compare it to mine. It was so good – the guys said, “You should have made more!” which means I’ll definitely make it again.
3 tbsp. honey
12 ounce bottle of Heinz Chili Sauce
3 tbsp. soy sauce
6 chicken drumsticks
Place the chicken and sauce into the crock pot and set on LOW for about six hours. Remove from crock pot and let rest for five minutes before serving. You can pour some of the sauce on top of the drumsticks if you want.
They were delicious!
Oh, wow! Supper tonight was super! I was perusing the spice aisle the other day and discovered that McCormick’s makes a spice for Herbes de Provence Roasted Chicken and Potatoes.
Did you know that herbes de Provence contains rosemary, chervil, marjoram, thyme, savory and lavender? Very cool. We ate fancy French food tonight and it was delish. I made a couple of changes to the recipe, the main one being that I cooked it in the crock pot
One roasting chicken – a Smart Chicken!
One packet of McCormick’s Gourmet Herbes de Provence Roasted Chicken & Potato Recipe and Seasoning Mix
drizzle of extra virgin olive oil
1/2 cup white wine
1/2 cup water
Put the chicken into your crock pot; drizzle with olive oil and then pour the white wine over the top, then pour the water into the crock pot. Sprinkle with 3/4 of the packet of herbs. Set crock pot on LOW for at least 6 hours. At the end of the cooking period, add the following:
1 pound red potatoes, cut into 1″ pieces
4 large carrots, peeled and cut into bite sized pieces
sprinkle with the remaining 1/4 packet of herbes
Serve everything hot! I made biscuits to go along with our supper tonight. Thank you, Pillsbury!
Hubby made lemonade – thank you, Crystal Light!