Delicious Pot Roast

 

Delicious Pot Roast

3-4 pound pot roast
1 can of condensed cream of mushroom soup
2 packets of Liptons onion soup mix
1 cup of dark beer like Guinness or similar (you can leave this out if you want and just add more stock)
1/2 cup of beef stock
3-4 stalks of celery (rough chop into 2 inch pieces)
Large bag of baby cut carrots
4 parsnips (rough chop into 2 inch pieces)
1 yellow onion (sliced)
1 box of baby bella mushrooms (sliced)
salt and pepper

Prepare all of the vegetables and place at the bottom to make a bed for your meat.

Take out your roast sprinkle with salt and pepper and place on top of veggies.

In a small bowl, mix together the rest of the ingredients and then pour the whole mixture over the roast.  Put the cover on your crock pot and set the dial for medium/low for 8 hours.

Serve with mashed potatoes.

Taken from First Home Love Life - what a great blog!

Cream Cheese Chicken Chili in the Crock Pot

 

Cream Cheese Chicken Chili 

1 can black beans
1 can sweet corn, undrained
1 can Rotel diced tomatoes and green chilis, undrained
1 package of dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Turn crock pot on high, Place frozen chicken in crock pot and top with black beans, sweet corn, Rotel tomatoes, ranch dressing seasoning, cumin, chili powder, and onion powder. Stir that together to combine and put cream cheese on top without stirring it in. Cook it on low for 6-8 hours.  Shred the chicken and mix together.  Serve.

This recipe came from Muncher Cruncher.
 

Crockpot Porkchops

Crockpot Porkchops
 

4 Pork Chops, bone in

1 Can Cream of Chicken Soup

1 Package Onion Soup Mix

1 Package Dry Pork Gravy Mix

1 1/2 Cups Chicken Broth 

                      

First place the pork chops down in the bottom.

 

 

 

The remaining four ingredients will be mixed in a mixing bowl and then poured over the top of the meat.

 

 

 

Cover and cook on Low for 6-8 hours.

 

This recipe comes from The Crockin' Girls!

Chicken Tikka Masala in the Crock Pot

Chicken Tikka Masala in the Crock Pot

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups greek yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (I used 1 tsp because I don't do well with too much heat)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping

 

Place everything up to the bay leaves in the crockpot. Stir to combine everything and make sure the chicken is coated well.  Add the bay leaves on top.

 

 

 

Cover and cook for 8 hours on low.

 

When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.

 

 

 

Serve over basmati rice!

 

This recipe is taken from Table for Two!