We’re in the thick of winter and I don’t think there’s a much better feeling than coming home from school or work and having dinner ready. And if I could guess, I’d say you’re probably pretty busy and don’t think you have time to prepare. All of these recipes are easy, quick, and cook all day in a crock pot so dinner is waiting for you when you return! Some have a little more preparation than others, but you can easily substitute some of the fresh vegetables for canned, frozen or already prepared ones that are available in the produce section!
- ~5-7 servings
- Chuck roast (5-7 pounds)
- 2 cans French onion soup
- 2 cans beef broth
- 1 Onion
- 1 Green pepper
- Pack of Sub Buns
- Sliced Swiss Cheese
- Brown roast in pan with little olive oil- season with salt & pepper
- Slice onions and green pepper
- Put a little of the onion and green pepper in crock pot
- Put in one can onion soup and one can beef broth
- Put roast on top of. Vegetables
- Pour remaining soups on top
- Cook for 8 hours on low heat
After the roast is finished, take sub buns and place slices of Swiss cheese on each side. Toast until cheese melts. Pull meat with fork and place on buns. Top with veggies. Place some of the juice in a dipping bowl.
Sweet and Savory Soup
- ~4-6 servings
- 1 pack of Italian Chicken Sausage (if you like something a little spicier, try Chorizo Style Chicken Sausage)
- 2 sweet potatoes
- 1 bunch of kale (you don’t use much! If you have leftover kale or spinach in your fridge, throw it in there!
- 32 oz. chicken broth
- Seasonings to taste
- Start by cutting up the sweet potatoes into bite size or smaller chunks
- Slice the chicken sausage into ¼-½ inch pieces
- Trim the kale. I like to chop the kale into bite size pieces, but don’t worry about uniformity or the size too much. It cooks down! This is the personal part - if you like a busier soup, add more kale. If you’re not a big kale fan, put in a couple of handfuls and call it a day! Remember, it does cook down significantly.
- Put sweet potato chunks, chicken sausage slices, and kale leaves into the crock pot and cover with chicken broth.
- Depending on if you chose low sodium chicken broth or not, add some salt to taste! I also added pepper, but I like a bit of a kick.
- Turn your crockpot on the lowest setting for ~6-8 hours, but it can stay on longer if you’re setting it at the beginning of the day!
- Before serving, try the soup and add more seasonings if it’s needed.
- ~6 servings
- boneless, skinless chicken breast (size dependent on servings needed)
- 1 can corn
- 1 can black beans (drained)
- 2 cans diced tomatoes
- 1 can diced tomatoes with green chiles
- 1 package taco seasoning
- 1 package ranch dip (dry)
- 2 cups water
- Option to omit chicken for a vegetarian dish
- shredded cheddar cheese
- sour cream
- tortilla chips
- Drizzle olive oil in the bottom of your crock-pot and place chicken breast on bottom of pot. Season with salt, pepper, and garlic powder.
- Pour the rest of the ingredients on top of the chicken. Add water as needed. Put seasoning packets in and stir. Cook on low for 10 hours.
- Once done cooking, use tongs/a fork/any utensil to shred chicken in soup (it comes apart very easily).
- Put soup in bowl. Top with shredded cheese, avocado, sour cream and tortilla chips
If you’re looking for something that isn’t soup or chili, this is an easy way to cook chicken! Getting tortillas, maybe some rice and beans, any other taco toppings - avocado, cheese, sour cream - and you’re set!
- Chicken Breast - servings needed will determine necessary size
- Jar of Salsa Verde (green salsa)
- Tortillas or taco shells
- Spanish rice
- Black beans or refried beans
- Shredded cheese
- Sour cream
- Any other taco toppings!
- Place chicken breast in a crock pot & empty salsa verde on top of chicken. Cook on low for 6 hours.
- When you’re ready to eat, remove the chicken and shred it with a fork. Place in tortilla or shell and top with desired toppings!