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Crockpot Recipes // Jessica O'Donohue

 Creamy Slow chicken Rigatoni: Recipe from @pepperbellypete

4 Chicken Breast 1 Tbs. Italian Seaoning 1/2 Tbs. Garlic Powder 1/2 Tbs. Black Pepper 1 packet of Lipton onion soup OR Italian Dressing Seasoning mix like I used 1 can cream of chicken soup 2 cups of heavy cream 4 tbs. unsalted butter 1 block of cream cheese( I only used half) 1 1/2 cups of chicken broth (add more if you need) a couple dashes of hot sauce Stir and cook on high for 3 to 4 hours or low for 6 Take lid off, stir and start to pull chicken apart Add Pasta Parmesan Smoked Guda (Or whatever you want ) Add 1 1/2 more cups of chicken broth cook for an additional 45 mins. Enjoy!! Mississippi Chicken: Chicken breast 1 packet of Au Jus Gravy 1 packet of Ranch seasoning 1/2 stick of butter Juice and 5 Pepperoncini's Cook on low for about 6 hours

Ingredients

  • 2 c. 

    creamy caesar dressing, plus more for serving

  • 1 c. 

    chicken broth

  • 1 lb. 

    Boneless Skinless Chicken Breast

  • 1 tbsp. 

    lemon juice

  • 2 

    cloves garlic, minced

  • 1 c. 

    finely grated Parmesan

  • 1 

    head romaine lettuce, chopped

  • 4 

    ciabatta rolls

  • 1 tbsp. 

    Butter (optional)

  • shaved Parmesan (for serving)

Directions

    1. Step 1Add the first five ingredients in the bowl of a slow cooker and toss to combine. Season with salt and pepper. Cook on high heat for 3-4 hours.
    2. Step 2When the chicken is cooked, drain most of the liquid. Shred the breast meat with two forks in the bowl of the slow cooker. Toss with more caesar dressing.
    3. Step 3Toast and butter ciabatta rolls, if desired. Top bottom halves with romaine, shredded chicken and shaved Parmesan. Place top halves on top and serve warm.

Ingredients

  • 1 

    2 1/2-pound piece beef chuck roast

  • 1 tsp. 

    minced fresh rosemary

  • 3/4 tsp. 

    kosher salt

  • Black pepper, to taste

  • 1 

    12-ounce jar pepperoncini

  • 1 c. 

    beef broth

  • 6 tbsp. 

    salted butter, softened

  • 1 

    large onion, sliced

  • 6 

    soft hoagie rolls, split

  • 12 

    slices provolone cheese

  • Potato chips, for serving

Directions

    1. 1Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
    2. 2When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
    3. 3Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
    4. 4Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
    5. 5Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and the extra cooking liquid on the side for dipping.
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