Yummy Vegetable Beef Crockpot Stew

INGREDIENTS:
1cup of  frozen whole kernal corn (from 1lb frozen bag)
1cup of frozen cut green beans (from 1lb frozen bag)
1 bag of frozen cut carrots (1lb bag)
2 cans of beef broth
3 medium potatoes, cut into 1" chunks
3 stalks of celery, cut into 1" pieces
1 envelope of onion soup mix
1 to 1.5 lbs of beef stew meat

DIRECTIONS:

Layer carrots, potatoes, celery in 4 quart slow cooker.

Place stew meat into a large ziplock bag with envelope of soup mix. Shake vigorously
Add beef to slow cooker
Sprinkle remaining soup mix into slow cooker
Pour in beef broth
Layer frozen green beans and corn on top

Cover and cook on low setting for 8-10 hours until beef is tender

STIR SOUP BEFJORE SERVING!

Crock-Pot Chicken

Crock Pot Chicken

Ingredients:

• 4 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1 tsp white pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 cup chopped onion
• 2 cloves garlic minced
• 1 lemon

• 1 large roasting chicken (it's best to make sure the sucker will fit into your crock pot before you begin)

Directions:

1. Remove any giblets from chicken and clean chicken. (I drink wine while doing this to avoid a gag reflux, this is not required, just a strong suggestion). Pat chicken dry and set aside
2. In a small bowl, combine dry spices
3. Mix chopped onion and minced garlic and put in bottom of crock pot (I ALWAYS use slow cooker liners, but for this dish, it's especially useful if you plan to make gravy)
4. Cut lemon in half and stuff into chicken cavity (Again, for me, this means more wine)
5. Rub spice mixture onto the chicken (more wine, ugh raw chicken is gross)
   
6. Place chicken on top of onion, and cover (it will look like the picture posted above)
   
7. Cook for 6-7 hours on low

Note: I usually prepare the night before, refrigerate over night and start the crock pot the next morning as I go to work. This is how I am able to drink the wine ;)


For Gravy:

• After removing chicken from crockpot onto a platter, Pour all the liquid into a saucepan on the stove (there will be a lot of liquid) put it on a low setting
• If you used a liner, simply pull out the bag, and slice a small hole in the bottom to drain liquid into sauce pan
  
• Mix cold water with cornstarch and add to chicken liquid (more wine drinking for me)
• Stir frequently and let it heat up. It should thicken up quickly, serve with rice
  

**caveat: we're not big gravy people here, so I usually skip this step, but I know we're in the minority on this***

Serve with you favorite sides and take credit for slaving away all day...oh, and don't forget the wine ;)

Mouth watering fall apart roast & veggies

Yummy roast... throw it all in a dutch oven and forget it!!

INGREDIENTS
1- 3 or 4 lb boneless chuck roast
1 package of Lipton Beefy Onion soup mix
1 cup of white vinegar
1 small onion
3 tbsp canola oil
2- 2 1/2 cups of water
pinch of salt...pepper
2lbs of carrots
1 potato for each person

DIRECTIONS

In a dutch oven put 3tbsp of canola oil and warm over med heat....chop onion and place in oil. cook till onion is tender. turn to high heat~ season chuck roast with salt & pepper on both sides and sear meat (to keep juices in) Mix soup mix with vinegar & water pour over roast. once the liquids have come to a low boil ~ lower the heat to low. place carrots & potatoes in same pot and cover. Cook for 2.5 to 3 hrs on low until meat is fork tender & peels. (this usually depends on the size of your roast! You can also do this recipe in a crock pot or a tightly covered pot on your stove.

Crock Pot Beef Stroganoff

• 2 pounds lean ground beef
• 1 cup chopped onion
• 2 cloves garlic,minced
• 1 small can sliced mushrooms,drained
• 2 teaspoons salt
  
• 1/4 teaspoon pepper
• 1 cup beef broth
• 3 tablespoon tomato paste
• 1 1/2 cup sour cream, mixed with 4 tablespoons flour

Brown ground beef in large skillet; add onions, garlic & mushrooms. Saute until onion is golden brown. Drain & put it in the crock pot. Stir in salt, pepper, beef broth & tomato paste.
Cover & cook on Low 6 to 8 hours. Stir in sour cream and flour mixture the last 45 minutes of cooking time. Serve over noodles.

Creamy CrockPot Chicken

* You want to give this one a try before the thaw - it is comfort food at its best!!!*

1 1⁄2	lb	boneless chicken
1	c	water
1		envelope dry italian dressing mix
1		8oz. package cream cheese - softened.
1		can cream of chicken soup
1		small can kernal corn drained (optional)
1		bag egg noodles I cube the chicken before it is fully thawed - it makes it easier to cut. Place it in the crock pot. Blend dressing mix and water in separate bowl and pour over chicken. Cook for about 3-4 hours on low. When chicken is fully cooked add cream cheese, corn and cream of chicken soup. Mix well and cook for another hour. Cook pasta and drain. Add noodles slowly to crock pot until you get the consistency that you want. *I like to cook this even an hour longer so the chicken is no longer cubed but falls apart when stirred. This is easier i find for little tummies to enjoy. For a more grown up taste - replace water with wine, corn with mushrooms and chicken soup with cream of mushroommmmmmmmmmm. ;) Bon appetite!

Pally's Perfect Pulled Pork

3lbs boneless pork loin
(1) 2 liter of Coke
Favorite BBQ Sauce

Add pork loin to crock pot. Add Coke until pork loin is covered. You won't use the whole 2 liter of Coke. Cook on low for 8 hours. After 8 hours remove pork...be careful it may fall apart. Empty the coke from crock pot. Shred pork and then add back to crock pot. Cover and stir with BBQ Sauce. Serve on hamburger buns.