Mississippi Pot Roast

 3 lb Chuck Roast 
3 Tbs Ranch Powder 
3 Tbs Au Jus Mix (McCormick)
 1 Stick of Butter 
5 Pepperoncini Peppers 

 Mississippi Roast: Thaw Place meat in crock pot, sprinkle seasoning on, place stick of butter & peppers on top of roast Do not add water. Cook on low for 7-8 hours.  

Label: Mississippi Pot Roast. Place roast in crock pot. Sprinkle seasoning on roast, place butter and peppers on top of roast. Do not add water. Cook on low for 7-8 hours.

Crock-pot Beef Stew

3 cups water
2 lbs beef stew meat
1/4 cups flour
3 cups Potato chunks
2 cups carrot chunks
1 medium onion, cut in wedges
1 cup celery, sliced
1 pkg beef stew seasoning mix

Coat beef in flour and seasoning mix, place in crock-pot. add vegetables and water. Cook 8 hours on low, or 4-5 hours on high.

Label: Thaw, place in crock-pot. Add 3 cups water, Cook low 8 hours or high 4-5 hours.

Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
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Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

 Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 

Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Label: Chicken Tortilla Soup. Place all ingredients in crockpot.  Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken. Garnish with tortilla strips, sour cream, limes, etc. 

Pesto Mozzarella Chicken Pasta

Labels: 18

INGREDIENTS

• 3-4 chicken breasts
• ½ tsp. salt
• ¼ tsp. pepper
• 1 cup jarred pesto (I used Mezzetta)
• ¼ cup salted butter
• ½ lemon
• 1 lb. rotini cooked and drained (add at the end)
• ½ cup parmesan (add at the end)
• 2 cups shredded mozzarella
• ¼ tsp. dried basil to garnish

Slow Cooker Size: 6-quart or larger

INSTRUCTIONS

1. Add the chicken to the slow cooker. Sprinkle with the salt and pepper. Spread over the pesto, squeeze the lemon juice over the chicken. Cut the butter into slices and lay over the chicken.
2. Cover and cook on low for 5-6 hours without opening the lid during the cooking time.
3. Near the end of the cooking time, cook the pasta according to the package directions and drain well.
4. Shred the chicken with 2 forks. Add the cooked pasta and the parmesan cheese, stir everything until the pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta. Add the mozzarella cheese over the pasta. Cover for about 15 more minutes or until the cheese has melted.
5. Serve and enjoy!

Slow Cooker Chicken Enchilada Casserole

Labels: 12

iNGREDIENTS

• 3 boneless skinless raw chicken breasts
• 1 28 ounce can Red Enchilada Sauce (I use El Pato Brand)

Add these ingredients at the end

• 10 corn tortillas (I used an entire 11.7 ounce bag)
• 3 cups grated cheddar cheese (divided)
• 1 3.8 ounce can black olives (divided)

INSTRUCTIONS

1. Put the chicken breasts and the enchilada sauce in your slow cooker.
2. Cook on HIGH for 4 hours or LOW for 8 hours.
3. Shred the chicken with 2 forks right in the slow cooker.
4. Cut the tortillas in to strips, add to chicken and sauce.
5. Stir.
6. Add 1 cup of cheese and half the olives into the sauce and chicken mixture.
7. Stir again.
8. Flatten the mixture slightly.
9. Add the rest of the cheese and the olives on top.
10. Cook on low for about 40 - 60 minutes longer.
11. Top with sour cream (optional)

Spaghetti

1 box of spaghetti noodles
1 pound ground beef
3-4 (or 2 larger cans) small cans of tomato sauce
1 small can of olives
1 small can of mushroom pieces and stems
1 packet of spaghetti seasoning
1 cup cheddar jack cheese (or any kind you have is fine)

Sauce:
1- Brown ground beef
2- dice olives and mushrooms
3- add tomato sauce, diced olives, diced mushrooms and seasoning to ground beef. Stir until mixed and simmer until warmed through.
4- Add cheese, mix it into the sauce and cook until cheese is melted

Noodles:
Cook as directed on box

Cover noodles with sauce and serve with salad and garlic bread (not provided). :)

Crock Pot Mississippi Crack Chicken Sandwiches

3 lbs. Chicken Breast
8 oz. cream cheese
1/2 stick butter
two 1 oz packets dry ranch dressing
one 1 1/4 oz au jus seasoning dry mix packet
1/3 cup sliced pepperoncinis ( plus more for serving)
12 hamburger buns

1- Place chicken into the slow cooker and top with cream cheese, butter, ranch, and au jus seasoning and pepperoncinis.
2- cook on high for 4 hours, or until chicken is tender and easily shredded. ( alternatively, cook on low 6-8 hours)
3- Shred chicken, add back into the crock pot and stir to cover chicken with sauce.
4- Serve on hamburger buns with additional pepperoncinis.