It's a pretty generic name, but it's some really good stuff. And I'm surprised I haven't added this recipe before! It's an old stand-by from my mama's kitchen, with a few tweaks...
3-4 large chicken breasts, frozen
2 cans cream of mushroom soup
1 packet Lipton onion soup mix
1 medium onion, sliced
1 package fresh mushrooms, washed and quartered
1/2 c. water
Put all ingredients in Crock Pot and cook on high for 3 hours, then reduce heat to low for another 4-5 hours. Stir occasionally to mix ingredients. Serve over rice or mashed potatoes.
Showing posts with label slow cooker. Show all posts
Showing posts with label slow cooker. Show all posts
Monday, March 19, 2012
Thursday, March 10, 2011
Peperoncini Roast
1 3-lb. round roast
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water
Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.
Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.
*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It's hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.
*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water
Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.
Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.
*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It's hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.
*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.
Subscribe to:
Posts (Atom)