chicken breasts, jar of salsa, can of black beans (drained), package of taco seasoning. cook on low for 4-6 hrs, shred chicken, eat over salad or as a taco. So easy and yum.
Also, chicken tortilla soup:
1-2 cloves garlic, chopped 1/2 to 1 small sweet onion, chopped 1 carton chicken broth 1 can diced tomatoes (can use Rotel, I don't) 1 can black beans (drained) 1 can corn (drained) or 1 bag frozen corn 1 can enchilada sauce 1 tsp chili powder 1/2 to 1 tsp cumin 1 lb chicken breasts
Throw all in crockpot and cook 6-8 hours on low, shred chicken. Serve with a bit of shredded cheese on top. Sometimes I crush a couple of tortilla chips as well, and other times I throw together a couple of cheese quesadillas and dip in the soup. Great on a cold day.
Beef roast, onion soup mix, 2 beef bouillon cubes, beef broth, and a beer. Cook on low for 7-8 hours. Put bread and provolone cheese under broiler, then pile on the meat. Dip in the sauce.
Re: Crockpot Faves?
This was last night's dinner (today's lunch).
https://www.recipe.com/chicken-with-sourdough-stuffing/
I used boneless skinless thighs. Mine looked more appetizing than the picture in the link.
https://www.bigoven.com/recipe/crockpot-brown-sugar-and-balsamic-glazed-pork-loin/321587
Also, chicken tortilla soup:
1-2 cloves garlic, chopped
1/2 to 1 small sweet onion, chopped
1 carton chicken broth
1 can diced tomatoes (can use Rotel, I don't)
1 can black beans (drained)
1 can corn (drained) or 1 bag frozen corn
1 can enchilada sauce
1 tsp chili powder
1/2 to 1 tsp cumin
1 lb chicken breasts
Throw all in crockpot and cook 6-8 hours on low, shred chicken. Serve with a bit of shredded cheese on top. Sometimes I crush a couple of tortilla chips as well, and other times I throw together a couple of cheese quesadillas and dip in the soup. Great on a cold day.
Disclosure, this is my recipe, but it is by far my fav. Making it this week, yum:
https://www.dashofreality.com/spinach-artichoke-chicken/
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2 lbs stew meat
1 packet of dry French onion soup
1 can of golden mushroom condensed soup
1 cup of sherry
Cook on low for 8 hours. Serve over egg noodles or rice.
I've also been known to throw onions and mushrooms in.