Two Ingredient Crockpot Beef Recipe

When I first saw this recipe floating around online I was very skeptical.  I couldn't believe that something so simple could end up tasting good.  Two ingredients!!  No way, that can't be!

Being the daring individual that I am, I decided to give the impossible a try!  And, wouldn't you know it...this really is simple and delicious!  I am a true believer that you can make something awesome with just a crockpot and two ingredients.  I found the recipe here where they were calling it the "Best Crock Pot Recipe.. Ever."

All you need is a Roast and a bottle of sliced Peppers.  Just put the roast and the whole can of peppers including the juice in a crock pot.  Set to Low and cook for 8 hours.  Easy as pie!  I didn't even Salt & Pepper the meat, which made me nervous.  But, the peppers and their juices just made that meat turn its tasty on!  When the meat is done you can just use two forks to shred the meat.

I decided to use my meat in a sandwich.  I just got a roll, which I sliced in half and toasted with a little butter on a skillet, I then added a little mustard and mayo to one side and a Laughing Cow wedge to the other.  The Laughing Cow was so creamy and delicious on this sandwich!  Then I added plenty of meat and peppers.

Super yummy!  Did I mention that it was wicked easy, too?

2 Ingredient Crockpot Beef Recipe
Source:  Three Peas in My Little pod

Beef Roast (mine was about 3 lbs)
Bottle of Sliced Peppers

Add Beef and Peppers, along with the juice, to the slow cooker and cook on Low for 8 hours.  When done the tender meat can be shredded with two forks.

Enjoy!

Easy Crock Pot Beef Stew Recipe

When I was pregnant with my second child I watched a show where a chef was making Beef Stew.  At that moment the only thing in the world I wanted to eat was Beef Stew!  I didn't want to eat beef stew though because I was watching my blood sugars and couldn't eat potatoes.  That craving lasted for weeks.  I'm pretty sure I talked about how much I wanted Beef Stew every time I talked to my sister.  Fast forward to the end of the pregnancy and the craving had come and gone so I never ended up making it. 

Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again!  So this time I decided I had dog on better eat some Beef Stew!  This recipe makes a very hearty and delicious stew with awesome and tender Beef.  Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.

To start things off you will need a Crock Pot, Canola Oil, Red Potatoes, Onions, Celery, Carrots, Italian Seasoning, Beef cut into 1 inch chunks, Chopped Tomatoes, Salt & Pepper,  Bay Leaves, and Beef Broth.  Shortly before everything is done you will need Chicken Broth, Frozen Peas, and Flour.

Cut your veggies into bite sized chops.  No need to be fussy about the chops..this adds a bit of rustic to the stew toss in your Crock Pot.  Brown your beef with a little Canola Oil and add that to your Crock Pot.  Then toss in the canned Tomatoes, Beef Broth, Bay Leaves, Italian Seasoning, and Salt & Pepper.  Mix everything together well.  Put the lid on the pot and cook for 1 1/2 hours on High and then for another 7 1/2 hours on Low.

About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well.  Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well.  Put the lid back on and continue cooking on Low.

Enjoy! 

Easy Crock Pot Beef Stew Recipe

2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth

Warm a large skillet over medium heat and add in the Canola Oil.  Going in batches, season the Beef with a little Salt & Pepper, and  brown the Beef on all sides.  Place the Beef on a plate as you go.

Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate.  Stir everything together really well.  Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.

Then set the Crock Pot to Low and cook another 7 1/2 Hours.

When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well.  Add to the Crock Pot along with the frozen Peas and stir it up.  Place the lid back on and finish the cooking.

Remove the Bay Leaves and Enjoy!

Mexican Salsa Crock Pot Chicken Recipe

I just finished up a lovely and relaxing vacation.  We spent a week on the road and ended up in Northern California in a little town Called Burney.  This quaint little town is home to one of the most spectacular Waterfalls I have ever had the luxury to see.  If you ever find yourself in Burney do not miss the chance to see the McArthur-Burney Falls, they are spectacular.  We enjoyed the Falls on a lovely 75ish degree day and went on a little hike in the woods surrounding the river.  Perfect day!

Upon returning home it was back to the real world and back to cooking up some mighty fine eats.  I tried this little gem of a meal which my whole family loved.  We all gobbled it up after some serious traveling induced hunger.  I hope you will give it a try..cause it is tasty!

You will need a Slow Cooker/ Crock Pot, Chicken Breasts, Taco Seasoning, Cream of Mushroom Soup, Sour Cream, and Salsa.

Add the Salsa, Cream of Mushroom Soup, and Taco Seasoning to your Crock pot and mix it all together well.

Salt & Pepper your Chicken on both sides then nestle them into the spicy bath of goodness.

Set your Slow Cooker to Low and let it cook for 6 hours.  Whenever I cook with the Crock Pot I think of that Ronco Rotisserie where they say "Set it and Forget it!"  I just love my Crock Pot!

When the cooking time is up grab some tongs or a couple of forks and shred the Chicken.  It will be so tender and luscious that it will shred very easily.

Mix in the Sour Cream..Oh yeah!  This makes it so creamy and good!

Serve on top of some Rice with a bit of Shredded Cheese, Diced Avocado, and Cilantro.  Or you can use it as a taco filling, or you can use it in a taco Salad, or...the possibilities are endless!  Just make this cause it's crazy tasty!

Mexican Salsa Crock Pot Chicken Recipe
Source:  Chef Mommy & original Source:  Fake Ginger

3 Chicken Breasts
1 Can Cream of Mushroom Soup (I used the Healthy Request one)
1 C Salsa
1-2 TBSP Taco Seasoning
1 C Sour Cream

Toppings:

Shredded Cheese
Cilantro
Diced Avocado

Place the Salsa, Cream of Mushroom Soup, and Taco Seasoning in the bowl of your Slow Cooker and mix together well.  Salt & Pepper both sides of your Chicken and nestle it in the Soup/Salsa mixture.  Set the cooker to Low temperature and let cook for 6 hours or until the Chicken is tender.

When the cooking time is over shred the chicken in the Crock Pot with tongs or two forks.  Mix in the Sour Cream and serve with Shredded Cheese, Cilantro, and Diced Avocado over Rice...or any way you want.

Enjoy!

Crock Pot Split Pea Soup Recipe

I don't know about you, but after Christmas the last thing I want to do is any cooking or cleaning up.  This recipe tastes very nice and cooks up as easy as anything ever in the crock pot.  We call it Grinch soup because of the green tint and my daughter thinks that is fun.  What child wouldn't want to try Grinch soup?  Give it a try when you are cooked and cleaned out.

You will Need a Crock Pot, Potatoes, Celery, Carrots, Garlic, Onion, Ham, Dry Split Peas, Bay Leaves, and dry Thyme.

Chop up the Onion, Celery, Carrot, and Potato into bite sized chunks.  I have little ones so I cut mine up very small.

Place the Veggies in the Crock Pot and mix them together.

Mince up the Garlic and add it in also.

Pour the Split Peas out and give them a good looking over.

You want to remove any rocks or things that you deem to be un-delicious.

Then give the Peas a good rinsing.

Dice up the Ham into bite sized pieces.

Add the Split Peas, Ham, and Water into the crock-pot.

Add in the Thyme, Bay Leaves, and Salt & Pepper.

Mix everything together and top with the lid.

Cook on High for 6 hours or (or low for 8-12 hours)

When the time is up Give the Soup a good stir.

Remove the Bay Leaves, cause nobody wants to eat those.

Enjoy!

Crock Pot Split Pea Soup Recipe

1 Lb Pack Split Peas, washed and sorted
1 Lb Ham Steak, Cut into bite sized pieces
2 Carrots, Peeled and chopped
2 Celery, Chopped
2-3 Potatoes, Peeled and chopped
1 Onion, Diced
1-2 tsp dry Thyme or Marjoram
2 Bay Leaves
1 1/2 tsp Salt
2 Garlic Cloves, minced
2 Quarts Water

Combine all ingredients in the crock pot.  Stir together and cover.  Cook on low 8-12 hours or on high 6 hours.  When cooking time is done stir everything together and remove the Bay Leaves. 

Enjoy!

Approximately 10 Servings

210 Calories
38 Carbs
2 Fat
17 Protein

Crockpot Ranch Pork Chops

Don't you love finding a recipe that you are dying to try.  I don't know what it was about this recipe that I was desperate to try but after I found it I just kept thinking about it.  I really like pork chops and I love a meal that can be thrown into the Crockpot and cooked all day while I do anything I want.  I love opening the lid and having dinner pretty much done and ready to go.  This recipe turned out very yummy.  The flavor was a little strong so next time I would probably use 1/2-2/3 of the Ranch packet rather than the whole thing.  But overall we all really enjoyed this meal.

You will need a CrockPot, Pork Chops, dry Ranch Dressing Packet, Mashed Potatoes ( You can make your own or go the easy route like I did), and Cream of Chicken Soup.

In your Crockpot mix together the dry Ranch and the Cream of Chicken Soup.

My Pork Chops were very thick so I cut them in half.  Then I seasoned them with Salt and Pepper on each side.

Nestle the Pork Chops in the Soup/Ranch mixture.  Put the lid on the CrockPot and let cook for 4 Hours on High or 6 Hours on Low.

Prepare your Mashed Potatoes and serve with the Chops and a bit of the gravy on top.  Enjoy!

Ranch Pork Chops Recipe
Source:  Real Mom Kitchen

1 Packet Ranch Dressing (note when I make this again I will use a bit less and see if it works better)
6 Pork Chops, 1/2 inch thick
1 Can Cream of Chicken Soup

In your Crockpot mix together the Cream of Chicken Soup and the Ranch Packet.  Season the Pork Chops with Salt & Pepper on both sides.  Nestle the Pork chops into the Soup/Ranch mixture and place the lid on your Crockpot.

Cook for 4 Hours on High or 6 hours on Low.

Serve with Mashed Potatoes.  Enjoy!

Approximately 6 Servings of the Pork Chops

210 Calories
8 Carbs
8 Fat
25 Protein

Chicken & Broccoli Crock Pot Casserole Recipe

Who doesn't like a good casserole?  I know I do.  I especially love casseroles that come together quickly, easily, and include veggies.  This was a good casserole that my whole family enjoyed.  It was fun topping it with Cheez-it Crackers and I think it would be really good with the Tabasco flavor.

You will need a Crock Pot, Onion, Frozen Broccoli, 3 Chicken Breasts, Chicken Broth, Salt & Pepper, Corn Starch, Cheez-It Crackers, and Shredded Cheese.

Take half of the Shredded Cheese and add in the Corn Starch.

Mix it together well coating the Cheese.

Toss the Frozen Broccoli, Onion, and coated Shredded Cheese into the Crock Pot.

Cube the Chicken and season it with Salt & Pepper then add it into the Crock Pot with the chicken Broth. 

Stir everything together and top the Crock Pot with the lid and set to low for 5 hours or High for 3 hours.

You can use rice..but I am a lover of Quinoa.  It cooks quickly and is more nutritious than Rice.  It is my favorite thing and I suggest you give it a try.

Rinse the Quinoa well.

I added some of the left over Chicken Broth to a medium Sauce pan.

Then I added the rinsed Quinoa and cooked according to package instructions.

Measure out the Cheez-It Crackers on a plate.

Then crush them up coarsely with a fork.

Not a very pretty picture..after the cooking time has completed give the contents in the Crock Pot a good stir. 

Toss in the rest of the Shredded Cheese and mix it in well.

See how pretty the cooked Quinoa is!  I love it!

Place the Quinoa on a plate.

Top with the Chicken Broccoli Casserole and top with the crushed Cheez-It Crackers.  Enjoy!

Chicken & Broccoli Crock Pot Casserole Recipe

1 C Shredded Cheddar Cheese
1 TBSP Corn Starch
3 Chicken Breasts
1 10 oz Package Frozen Chopped Broccoli
1 Medium Onion, diced
1/2 C Chicken Broth
4 TBSP Cheez-It Crackers, crushed
Salt & Pepper to taste
Cooked Quinoa or Rice for serving

Toss together 1/2 C cheese & Corn Starch and set aside.

Season the Chicken with Salt and Pepper.  Place the Chicken, Broccoli, Onion, and the Cheese/Cornstarch mix into the slow cooker.  Cover with the lid and cook on High 3 hours of low for 5 hours.

When cooking time is complete remove the lid and stir in the rest of the cheese and a bit of additional Salt & Pepper to taste.  Sprinkle with the crushed Cheez-It Crackers and serve with the Rice or Quinoa.

Approximately 5 servings (info doesn't include the rice or Quinoa)

244 Calories
13 Carbs
11 Fat
4 Protein