Basic Pot Roast

What You'll Need

• 2 cans Cream of Mushroom soup (10.75-oz each)
• 1 package dry onion soup mix (1-oz)
• 1 1/4 cup water
• 5 1/2 pounds pot roast
• 1/2 pound baby carrots
• 5 or 6  New Potatoes, scrubbed and quartered
• 1 onion, sliced

What To Do

1. Place the carrots, potatoes, onion, and pot roast in your slow cooker.
2. In a bowl mix together the cans of soup, dry soup mix, and water.
3. Pour soup mixture over pot roast and vegetables and cook on low for 8-9 hours.

Dish Info

This recipe will serve 12 hungry appetites and makes for great left-overs. This is adapted from this recipe found on AllRecipes.com

Braised Chicken with Carrots & Potatoes

What You'll Need

• 1 medium onion, sliced
• 1 lb new potatoes, cut into 1/4 inch chunks
• 2 cups baby carrots
• 1 1/4 tsp salt
• 1 1/4 tsp pepper
• 1/4 cup chicken broth
• 1/4 cup white wine
• 1 tsp garlic, minced
• 1/2 tsp dried Thyme
• 1 tsp Paprika
• 6 chicken thighs, bonless and skinned

What To Do

1. Slightly grease your slow-cooker and place sliced onions in the bottom, followed by the cut potatoes and baby carrots.
2. Combine 3/4 ts
3. Combine 3/4 tsp salt, 1/4 tsp pepper, chicken broth, white wine, garlic and Thyme and pour into the slow-cooker.
4. Mix together the remaining salt and pepper as well as the Paprika and run the spices evenly over the chicken thighs, arrange them on top of the vegetables when finished.
5. Cover and cook on low for 8 hours.

** If you prefer not to cook with alcohol, feel free to replace the wine with 1/4 cup of chicken stock **

Dish Info

This recipe serves 6 people, depending on your appetite.