The weather around here has been unpredictable, and I love a tasty warm pot roast when the weather outside is a little chilly. I’ve looked around in lots of slow cooker books trying to find a tasty pot roast recipe that is full of flavor, and this is the one that works for me. It’s very simple, and takes less than 10 minutes to prepare. I really like this recipe for slow cooker pot roast because it creates a tasty, meaty gravy that goes so well with the meat, potatoes and vegetables.
I first shared this recipe over at Designed Decor a couple of weeks ago, but in case you didn’t get a chance to check it out, I’m reposting my recipe for Sesame Ginger Pork Tenderloin. This recipe is very yummy and reminds quite a bit of another pork recipe that I’ve written about– Asian Pork Chops. This recipe has popped up on a number of websites, but I wanted to let you know that it’s a very versatile recipe. First you can cook it on the grill. This is a great summertime option. Alternatively, you can cook it in the crockpot/slow cooker. When I’ve seen it posted before, it is generally for the grilled variation, so I wanted to showing everyone that this recipe works wonderfully in the crockpot/slow cooker. However, at the end of the recipe, I’ll let you know how to change the recipe for the grill.
I’ve been meaning to post this recipe for a while. MM loves chicken, boneless, skinless chicken breasts to be exact. I am always on the look out for new recipes that add flavor and moisture to boneless, skinless chicken! I found this one on AllRecipes, and we all enjoy it.
This is one of the quickest, easiest of our regular slow cooker recipes, and should take five minutes or less to prep! Plus, most of the ingredients are a regular part of my pantry, so I have an easy time getting it into the crock-pot for diner. Here’s what you need:
- 3-4 Boneless, skinless chicken breasts
- 2 Tblspoons of butter, slices in to 8-12 smaller pieces
- 1 container of onion and chive cream cheese
- 1 can (10 3/4 oz) Golden Mushroom soup
- 1 package dry Italian Dressing (ranch dressing mix will also work in a pinch)
- 1 cup of white button mushrooms chopped
If you are in a big rush, dump everything in, sprinkling bits of butter over all of the ingredients evenly. Be sure to stir a several points while it is cooking.
If you aren’t in a huge rush, mix cream cheese, can of soup and italian dressing together thoroughly in a bowl. Sprinkle 1/2 of butter on bottom of slow cooker. Add chicken to slow cooker. Pour soup/cream cheese mixture over chicken and pour mushrooms on the top. It will still need to be stirred, but won’t be as critical as if you did the dump and run version!
Cook 4-6 hours on low setting of slow cooker.
I’m sharing this recipe at:
- All Things with Purpose: All Things Thursday Link Up
- Artsy Fartsy Mama: Artsy Corner Link Party
- Atkinson Drive: Pinworthy Projects
- Chic on a Shoestring: Flaunt it Friday!
- Craft-O-Maniac: Craft-O-Maniac Monday
- Diana Rambles: Pin Me Linky Party
- DIY Home Sweet Home: The More the Merrier Monday
- Fireflies and Jellybeans: Show off Your Stuff Party
- Food Done Light: Thursday’s Treasures
- Happy Hour Projects: Happy Hour Friday
- House of Hepworths: Hookin’ Up with HOH
- Keep Calm and Link Up!
- Keeping it Simple: Motivate Me Monday
- Marvelous Mondays
- Mom on Timeout: Your Creative Timeout Party
- Monday Funday
- My Uncommon Slice of Suburbia: Tuesday’s Treasures
- An Oldie but Goodie
- The Real Thing with the Coake Family: Real Family Fun
- The Scoop
- Seven Alive: Link It Up Thursday
- Stone Gable: Tutorials, Tips and Tidbits
- Twelve O Eight: Pretty Things
MM loves stew in the winter. Well, I think he likes stew at any time of the year, but I generally only cook stew in the crockpot during the fall and winter months. Here in Georgia, the weather from April to September makes me disinterested in having a steaming bowl of stew. When I start making stews in the crockpot again, this tends to be my favorite recipe. The preparation takes under 10 minutes.
MM has made a New Year’s resolution to lose weight and is trying his hand at the Atkins diet. It worked pretty well before our wedding, and I believe he lost between 15 and 20 pounds. He’s done quite well over the past two weeks, but it can be challenging to merge a low carb diet with my tween athlete’s caloric needs. Over the weekend, MM and I were talking about this week’s dinner plans, and I suggested that we make one of our newer family favorites: “That chicken dish with oregano and lemon.” I don’t really know the official name of the dish. I originally got the recipe from allrecipes.com, but have subsequently altered and played with the recipe a bit. It’s very tasty, so I thought others might want to try it out.