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Recipe round up week 18List of the recipes shared this week ~ add those you like to your weekly menu
or just pin those you want to find later.

Jif Whips Review Pumpkin Pie Spice, Fun Fall ideas for Kids, Healthy Lunch Ideas for Kids #Jif, #Fall, #KidsLunchIdeasPumpkin Peek-a-boo sandwich

Italian Pot Roast with Pastina, made in the crock pot #CrockPot, #Beef, #RecipesItalian pot roast

Pumpkin Spice Candied Pecans, #FallRecipes, #ThanksgivingRecipes, #HalloweenPumpkin spiced candied pecans

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Filed Under: Dessert, Recipes, Slow Cooker, Soup / Stew

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Italian Pot Roast with Pastina, made in the crock pot #CrockPot, #Beef, #Recipes
Italian Pot Roast ~ Crock Pot Recipe

Warm up this fall with a hearty serving of this Italian Pot Roast. Easy to make in your slow cooker, this Italian Pot Roast is sure to please all tastes and budgets! You can prep a batch in no time, then just set the slow cooker and forget about it. By dinner time, you will be enjoying a hearty pot roast that warms you right up. Take a look at how to get started.

Ingredients:

  • 1 large onion, sliced
  • 1 cup of baby carrots, whole
  • 2 cups of small red potatoes, cut into fourths
  • 4 pounds of boneless chuck roast
  • 1 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 envelope of dry onion soup mix
  • 1 can beef broth
  • 1 can tomato sauce
  • 1 teaspoon each of dried basil and oregano
  • 1 cup of water
  • 1 cup of Pastina baby pasta
  • Parmesan cheese (optional)

Directions:
1. Pour the water and beef broth into the slow cooker. Mix in the dry onion soup mix and tomato sauce. Stir well.
2. Place the vegetables (onion, potatoes, carrots) in the bottom of the cooker. Distribute them into an even layer.
3. Place the roast on top of the vegetables. Sprinkle your pepper, oregano, and basil onto the meat.
4. Set the slow cooker on low for 8-10 hours. As it cooks, you can use a ladle to spoon the liquid of the roast and season it further. This will also keep it moist.
5. With a half hour left to cook, you can add a cup of pastina directly to the slow cooker. If you are worried about over/under cooking the pasta, you can cook it on the side in a sauce pan.

Serve your Italian Pot Roast over the pastina. If you wish you can add a sprinkle of parmesan cheese for an extra kick.
Italian Pot Roast with Pastina, made in the crock pot #CrockPot, #Beef, #Recipes

Make sure you check out these deals on Crock Pots and Slow Cookers

Related Crock Pot Recipes:

Beef Fajitas in the crock pot, 

Cafe Rio Copy-Cat Sweet Pork Tacos

Baked Potatoes in the Crock Pot

Honey Garlic Chicken 

How to make Caramel in the Crock Pot

Chocolate Fondue in the Crock Pot

Chicken and Black Bean Enchiladas 

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Loaded Chicken Nachos, Money Saving Recipe, Chicken Crock Pot Recipes, Kid Friendly Recipes,The Best Chicken Nachos

Loaded Chicken Nachos by Tiffany

Have you  totally been guilty,  like I have, for buying loaded nachos with all the fancy smancy flavorful shredded meats, melted cheeses, etc. at your favorite restaurant? I’m going to save you some money, are you ready?! Best of all, you get your crock on! Whip that baby out from under the counter, I’ve got a tasty shredded chicken recipe for you! This shredded chicken recipe is very versatile and can be used for nachos, tacos, enchiladas or empanadas.

Sometimes I just need my ooey gooey cheesey chicken nacho fix. Especially on those hectic nights when I don’t feel like cooking up a big ol’ meal. Super duper easy and very very tasty! Plus, it’s a kid pleasing meal! Enjoy.

Notes***

You can totally replace the diced tomatoes and green chilies for 1 can (15oz.) of Rotel tomatoes instead. :)

This makes approx. 6 cups of shreded chicken breast. Use or freeze the remaider for later use.

This can be made kid friendly by just leaving out the toppings your child does not prefer.

Ingredients

  • 1 can (14 oz) diced tomatoes
  • 1 can (4 oz.) diced green chili’s
  • 1 heaping tablespoon chili powder
  • 1 tablespoon chopped dried onion
  • 1 heaping teaspoon ground cumin
  • 3 boneless skinless chicken breast
  • sprinkle of chipotle chile pepper
  • tortilla chips
  • shredded cheese -Mexican, cheddar or pepper jack
  • 1 can (15oz.) black beans, drained and rinsed.
  •  diced onion
  • diced tomatoes
  • sliced olives
  • fresh chopped cilantro
  • sliced jalapeno peppers
  • sour cream
  • salsa

 

Directions

  1. In your crock pot or slow cooker, combine diced tomatoes, green chili’s, chili powder, dried onion, ground cumin; stir. Place chicken breasts in crock pot and scoop some of the tomato mixture on top of breasts. Sprinkle the tops with chipotle chili pepper. Turn crock pot on high, cook for approx. 3-4 hours or until breasts are easily shredded with a fork.
  2. Shred chicken breasts in crock with tomato mixture. Stir and set aside. Keep on warm until ready to use.
  3. On a large baking sheet, layer tortilla chips. Top with shredded chicken, cheeses, black beans and all your desired fixings, except for sour cream & salsa; repeat for second layer. Bake in a preheated 400 degree F. oven until cheese has melted. Approx. 8-10 minutes. Top nachos with sour cream,salsa and fresh chopped cilantro if desired.

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Filed Under: Appetizer, Dessert, Menu Plan, Recipes, Slow Cooker, Soup / Stew

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Filed Under: Dessert, Menu Plan, Recipes, Slow Cooker, Soup / Stew

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