Crockpot Wednesday: French Dips with Mushrooms and Onions

This was a new recipe and we will definitely be having it again! I didn't follow the recipe exact, so you are gonna get my version!!

French Dips with Mushrooms and Onions
3 pound beef roast
1 package of mushrooms, sliced (it called for portobellos, but I went the cheap route and got regular mushrooms!!)
1 red onion, sliced
2 cups water (it called for a can of beef broth, but I figured it would make it's own broth while cooking so I just used water! Joe said it was full of flavor!)
Salt, pepper, garlic powder to taste
Hoagie buns
Cheese

Brown roast on all sides and place in crockpot. Put sliced mushrooms and onions on top and add 2 cups of water. Sprinkle with salt, pepper and garlic powder. Cook on low for 8-9 hours.

When fully cooked, shred roast. Put meat on hoagie bun, top with the cooked mushrooms and onions and a slice of cheese. Pair it with a cup of the delicious Au Jus!

Mmm-Mmm-Mmm!!

Crockpot Wednesday: Sunday Chicken Dinner

Well, it's not Sunday as the recipe implies - but I figured it would taste good no matter what day I made it! I was wanting something yummy, but light and fresh. This was just the recipe! And the best part is, I had all the ingredients on hand already!

Sunday Chicken Dinner


4 carrots, cut into 2 inch pieces
1/2 onion, chopped
1 cup fresh cut green beans
4 small red potatoes, quartered
4 chicken thighs (or 2 chicken breasts)
3/4 cup water
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. salt



Layer carrots, onion, green beans, potatoes, and chicken in crockpot. Mix water and seasonings and pour over chicken. Cook on high for 4-5 hours. (I'm sure you could cook it on low for around 8 hours)


This one even got a thumbs up from Joe!

Crockpot Wednesday: Spicy Chicken Burritos

We love this spicy chicken mix - though if you don't like it spicy, it is easy enough to make mild!

Here's the recipe!

Spicy Chicken Burritos

2 1/2 pounds boneless skinless chicken thighs or breasts

5 cloves garlic, crushed

2 T. Chili powder

2 T. Olive oil

2 T. Lime juice

1 tsp. salt

1 jalapeno, minced (leave out if you prefer it mild)

Put chicken in crockpot. In a bowl mix the garlic, chili powder, oil, lime juice, salt and jalapeno - pour over chicken. Stir to coat the chicken. Cook on low for 10 hours or on high for 5 hours. When fully cooked, shred the chicken. Fill tortillas with the chicken mix and your other favorite toppings. Then, of course, enjoy your scrumptious, but oh-so-easy, meal!