ish or crockpot for a buffet, use in your favorite recipes, or
put roast in crockpot, season lightly with salt, pepper,
nd onions.
Sprinkle with Italian Seasonings and repeat 5 times
Place chicken, Italian dressing mix, butter, lemon juice and chicken stock in crockpot.
Cover and cook on low 6-8 hours.
When finished cooking, shred chicken with two forks.
Serve chicken over hot cooked rice (or noodles) and top with chicken juices from crockpot.
ut into crockpot.
Add au jus mix (dry), italian seasoning mix
ry .
Rub chicken with Italian Dressing mix. Place in plastic
Put chicken in crockpot and sprinkle with dressing mix and 2 tablespoons of melted butter.
Cook on low 4-6 hours.
Lightly brush off the dirt from the mushrooms with a damp paper towel, and slice off the tough ends.
Place mushrooms in the crockpot with the chicken and cover.
Melt 2 tbs of butter in sauce pan; saute onion and garlic until onions are clear.
Add soup, cream cheese, and broth.
Stir until smooth.
Add to crockpot, stir together to combine ingredients.
Cover and cook on low for another hour.
length.
Remove the Italian Sausage (optional) from casing and
Place meat, bouillon cubes, garlic, and Italian dressing in crockpot.
Just cover with water.
Cook on low for at least 8 hours. Mix cornstarch in water and mix in crockpot to slightly thicken broth.
Shred meat with fork.
Serve over toasted French bread.
Set aside. Brown the mild Italian Sausage and rinse in the
n the bottom of the crockpot.
Cover chops with peppers
nto the bottom of the crockpot.
Cut potatoes (I did
Combine all ingredients in a 2 quart crockpot.
Cover and cook on low for 6-8 hours until chicken is cooked thoroughly and potatoes are tender.
ixture over roast.
Cover crockpot and cook on high for
Add all ingredients to crockpot adding water to get to desired consistency. Cook on low 8 hours.
f bell peppers, if using italian peppers (they are thinner), lay
Place frozen chicken in the crockpot and sprinkle with packet of dry Italian Dressing mix. Cover and set on low if you need to for 6 hrs, but if you want it done faster, 4 hours.
After cook time, open lid and shred chicken using two forks.
Add Cream of mushroom soup and cream cheese and mix adding milk as needed to get the right texture.
Cover and let sit for another 20-30 min or until warm. Serve over Rice or noodles.
Mix all ingredients (except roast) in a large crockpot.
Place the roast in the crockpot and cook on low 8-10 hours or until fork tender.
Remove the beef and shred with two forks. Add back to the juices and enjoy.
NOTE: To enjoy this in the traditional Chicago-style, pile high on a crusty roll with provolone cheese slices and chopped giardiniera.
br>Spray 4-5 quart crockpot with non-stick cooking spray
Crockpot -- Add the eggplant, onion, celery,