There’s nothing better than coming home from a long workday to a warm meal on your kitchen table. That’s what’s so great about using a slow cooker – you set it and forget it! With cooler weather setting in, hot meals can really turn a bad day into a good one. Here are three fabulous fall slow cooker recipes that we give straight 10s.
1. Easy Pulled Beef Sliders (for 4-6 people)
Ingredients: 1-2 lb. chuck roast, 1 can or bottle of beer, 1 pack of Good Seasons Italian dressing mix, shredded cheese, buns, BBQ sauce to dip
Directions: Place your roast in the crockpot; rub 1 pack of Good Seasons Italian Dressing mix over the meat; pour the beer over the roast; cook on low for 8 hours; once thoroughly cooked, use two forks to shred the beef; toast your sliders and top beef with shredded cheese and BBQ sauce!
2. Easy Pulled Chicken Fajita Burritos (for 2-4 people)
Ingredients: 3 thawed chicken breasts, 1 pack of fajita seasoning, 1 bag frozen tri color pepper and onion blend, minute rice, salsa, tortillas, shredded cheese.
Directions: Place chicken into the crockpot; pour bag of frozen tri color pepper and onion blend; dump and rub fajita seasoning over contents; cook on high for 4 hours; once thoroughly cooked, use two forks to shred the chicken; For Burritos: use prepared rice to line your tortilla; scoop chicken and veggie mix on top; top with shredded cheese, salsa, and sour cream.
3. Easy Slow Cooker Lasagna (up to 10 people)
Ingredients: 1 lb. ground beef, 1 chopped onion, 2 tsp. minced garlic, 1 can tomato sauce, I can tomato paste, 1 tsp. salt, 1 tsp. dried oregano, 1 package lasagna noodles, 12 oz. cottage cheese, ½ c. parmesan cheese, 16 oz. shredded mozzarella cheese.
Directions: In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through; in a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese; spoon a layer of the meat mixture onto the bottom of the slow cooker; add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture; repeat the layering of sauce, noodles, and cheese until all the ingredients are used; cover, and cook on LOW setting for 4 to 6 hours.