Anonymous wrote:Anonymous wrote:4-6 frozen chicken breasts
1 jar salsa
1 sliced green pepper
1 sliced red pepper
1 sliced red onion
Cook on low for 8-10 hours. Shred chicken and serve on tortillas, which cheese, sour cream, whatever floats your boat. I usually freeze 1/2 of it since we are a small family and this could feed us for a week. My child has loved it since he was small. I've thought about adding some corn in and letting that simmer, but I'd need to do that at the end and have been too hungry to wait.
Wait are the chicken breasts frozen when you put them in?
Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.
Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?
Thanks!
Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.
Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?
Thanks!
Anonymous wrote:Anonymous wrote:Anonymous wrote:Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.
What liquid do you add to this? Beef broth?
Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/
AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast
It really is delicious.
Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.
Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?
Thanks!
Anonymous wrote:Anonymous wrote:Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.
What liquid do you add to this? Beef broth?
Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/
Anonymous wrote:4-6 frozen chicken breasts
1 jar salsa
1 sliced green pepper
1 sliced red pepper
1 sliced red onion
Cook on low for 8-10 hours. Shred chicken and serve on tortillas, which cheese, sour cream, whatever floats your boat. I usually freeze 1/2 of it since we are a small family and this could feed us for a week. My child has loved it since he was small. I've thought about adding some corn in and letting that simmer, but I'd need to do that at the end and have been too hungry to wait.
Anonymous wrote:This is why I have considered a programmable crockpot or one with a delay feature. Commute plus a workday = more than 6-8 hours.
Has anyone had success with a crockpot with a delay feature or that can be programmed to go to warm? If so, any suggestions on a brand?
Thanks!
Anonymous wrote:Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.
What liquid do you add to this? Beef broth?