crockpot french dip

  • 2-3 pound chuck/rump roast

  • 3 cups beef broth

  • 1/4 cup worcestershire sauce

  • 1/4 cup sliced banana peppers + 1/4 cup liquid

  • 2 tbs olive oil

  • 2 yellow onions, thinly sliced

  • 3 cloves garlic, minced

  • 2 bay leaves

  • salt and pepper

  • 4 sandwich rolls

  • 8 slices of provolone or swiss cheese

In a cast iron skillet or Dutch oven, heat the oil on medium high. Salt and pepper the roast on all sides, and sear, Transfer into Crockpot.

In the same pot, reduce heat to medium and add the onions. Cook for 5 minutes and then add the garlic. Deglaze with the worcestershire sauce. Transfer everything into the Crockpot.

Add the banana peppers and juice, bay leaves, and beef broth. Cook on high for 3-4 hours or on low for 5-6 hours. When cooked through, shred the meat.

Remove the bay leaves. Run some of the liquid through a fine mesh strainer to make the au jus. Fill each sandwich roll with meat, onions, and cheese, and put in the oven on 375 for a few minutes until the cheese melts.

BBQ pulled chicken

Team Crockpot forever.

  • 3.5 pounds boneless skinless chicken breast or thighs

  • 2 cups BBQ sauce, dealer’s choice

  • 1/4 cup brown sugar

  • 2 tbs apple cider vinegar

  • 1 tbs olive oil

  • 1 tsp garlic powder

  • 1/2 tsp each onion powder, paprika, black pepper, and crushed red pepper

Combine all ingredients except for the chicken in the Crockpot. Once combined, add the chicken and stir to coat. Cook for 6-7 hours on low or 3-4 hours on high, and shred with forks or using a mixer once done.

crockpot quinoa casserole

healthy and vegetarian comfort food. serves 4 as a main course.

  • 1 cup water or vegetable broth

  • 1/2 cup dry quinoa

  • 3 cups peeled and diced sweet potato (about 2 large potatoes)

  • 15-ounce can black beans, rinsed and drained

  • small can corn, rinsed and drained

  • 1 jar prepared salsa

  • 1 medium bell pepper, diced

  • 1 small onion, chopped

  • 2 tbs taco seasoning

  • cilantro to taste

  • 1 cup shredded cheese

  • to serve: green onions, avocado, sour cream, tortilla chips

Combine all ingredients except for cheese and toppings in slow cooker and stir to combine. Cook on high 2-3 hours or low 4-6 hours.

Season with salt and pepper to taste. Stir in cheese and serve warm.

chicken tortilla soup

Perfect for a cold day when you feel the sniffles coming on. Serves 4 but easily doubled based on the size of your Crockpot.

  • 2 boneless skinless chicken breasts

  • 1/2 onion, diced

  • 15 oz. canned black beans, drained/rinsed

  • 1 cup frozen corn (fresh or canned/drained works too)

  • 14.5 oz. can diced tomatoes (do not drain)

  • 3 cloves minced garlic

  • chili powder to taste

  • red pepper flakes to taste

  • 1 1/2 cups chicken or vegetable broth

  • 1/2 cup water

  • to serve: tortilla chips, shredded cheddar cheese, sour cream, diced avocado

Combine all ingredients in the Crockpot. Add the chicken last so you can stir the soup. Cook on high for 3-4 hours or low for 6-8 hours.

When there is about 30 minutes left of cooking time, remove the chicken and shred with two forks. Return to Crockpot, stir, and finish cooking.

salsa chicken

Two ingredients. Set it and forget it. Perfect as a taco filling. Quantity is easily variable.

  • boneless skinless chicken breasts

  • your favorite jarred salsa

For each chicken breast, add 8 ounces of your favorite salsa. Two chicken breasts = 16 ounces salsa.

Cook on low for 4 hours or until cooked through. Shred and stir before serving.