4 Easy Slow Cooker Dinners ─ Tasty

Here is what you'll need!

4 EASY SLOW COOKER DINNERS

POT ROAST
Serves 5

INGREDIENTS
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!


CHICKEN & BISCUITS
Serves 5

INGREDIENTS
3 chicken breasts, diced
Salt, to taste
Pepper, to taste
2 cups broccoli florets
2 cups baby carrots, diced
21.5 ounces condensed cream of chicken soup
1 can refrigerated biscuits

PREPARATION
Place the chicken in a 7-quart slow cooker. Sprinkle on salt & pepper.
Add the veggies and condensed soup, and mix thoroughly.
Cook on high for 3 hours.
Rip biscuit dough into small pieces, and drop evenly over chicken. Cook an additional hour.
Enjoy!


STUFFED PEPPERS
Serves 5

INGREDIENTS
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!


CORNBREAD CHILI
Serves 5

INGREDIENTS
2 pounds pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney beans, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
Cheddar cheese to top, optional

PREPARATION
Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart slow cooker. Mix thoroughly.
Cook on high for 3 hours.
Dollop prepared cornbread evenly over mixture. Cook an additional hour.
Top with cheddar cheese if desired.
Enjoy!


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