Slow Cooker Pot Roast, Stuffed Peppers, Cornbread Chili and Chicken Breast & Biscuits
Cooking every days of the week seems too much?
Yeah, maybe… Let’s get four easy crock pot recipes the prepare every other day. You can even prepare them in advance using freezer meals, see our previous post, 10 Easy Slow Cooker Freezer Meals Ready to be Dropped In The Pot.
But for now let’s discover what we’ve got for today 🙂
POT ROAST
Recipe for 5 persons:
INGREDIENTS List
3 pounds chuck roast
Salt, to taste
Pepper, to taste
1 ounce dried onion soup mix
1 onion, diced
3 gold potatoes, diced
3 large carrots, chopped.
½ cup water
PREPARATION
Place the chuck roast in a 7-quart slow cooker.
Sprinkle on salt, pepper, and onion soup pack. Top with vegetables and water.
Cook on low for 8 hours, or high for 4-5 hours.
Enjoy!
STUFFED PEPPERS
Recipe for 5 persons:
INGREDIENTS List
5 bell peppers, hollowed out
2 cups cooked rice
Salt, to taste
Pepper, to taste
1 can corn, drained
½ onion, diced
1 can beans, drained
½ cup diced tomatoes
½ cup salsa
2 cups cheddar cheese, shredded
½ cup chicken stock
PREPARATION
In a bowl, mix the rice, salt, pepper, corn, onion, beans, tomatoes, and salsa.
Place the bell peppers hollowed side up into a 7-quart slow cooker. Cut the bottoms of the peppers if needed to help them stand up better.
Fill peppers halfway with rice mixture, then sprinkle on 1 cup of cheese.
Fill to the top with rice mixture, and top with the remaining cheese.
Pour chicken stock into the bottom of the slow cooker.
Cook on high for 4 hours.
Enjoy!
Check out the video:
