Sure, it’s a little 1970’s, but I do love my slow cooker. Maybe because it’s a little 1970’s. There really couldn’t be anything easier, and with a little pre-planning, you can be the queen of dinner! Granted, it’s not the prettiest meal, but it’s delicious and my kids loooooove it! Groovy baby!

Take a roast, any kind of roast. I don’t really think that the cut makes a huge difference, but I like to leave the fat on and cut that off when I carve it after. The gourmet chefs might not agree, but my audience is mainly under 7…
– place in Croc Pot or reasonable facsimile thereof
– rub with a packet of McCormik beef stew seasoning
– sprinkle with dried onion soup
– toss a can of diced tomato on top
– cook on low for 8 hours
– carve and devour!

Comments

  1. I can hardly wait for the 6 hours to be up!! I put carrots,
    potatoes, an onion cut up, 3 cloves of garlic on the bottom of the
    slow cooker. I then put the room temperature chicken on top and
    poured a medium jar of Salsa on top of the chicken spreading it so
    all the chicken was covered. I rinsed out the jar and threw the
    water into the crock pot too. I plan to add mushrooms, salt and
    pepper at hour 5 ish. I will let you know how it turns out
    🙂

  2. I can hardly wait for the 6 hours to be up!! I put carrots,
    potatoes, an onion cut up, 3 cloves of garlic on the bottom of the
    slow cooker. I then put the room temperature chicken on top and
    poured a medium jar of Salsa on top of the chicken spreading it so
    all the chicken was covered. I rinsed out the jar and threw the
    water into the crock pot too. I plan to add mushrooms, salt and
    pepper at hour 5 ish. I will let you know how it turns out
    🙂