My Family's Favorite Crock Pot Dinners

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OSWEGO, Ill. - eTradeWire -- Whether you're a busy parent, single business professional, or just love coming home to an amazing smelling meal that's ready when you are; crock pot meals are perfect for you! This blog is a homage to My Family's Favorite Crock Pot Dinners.

Crock Pot Chicken Enchilada Soup

INGREDIENTS

1/2 Onion, finely chopped

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 can (19 oz) red enchilada sauce

1 can (28 oz) fire-roasted diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

2 lb. boneless, skinless chicken breasts, cut into thirds

2 1/2 c. chicken broth

1/3 c. cheddar cheese, plus more for serving

1/4 c. heavy cream

Sour cream, for serving

Chopped cilantro, for serving

Sliced lime, for serving

Crushed tortilla chips, for serving

DIRECTIONS

Combine onion, spices, enchilada sauce, tomatoes, beans, corn, chicken and broth in the bowl of your Crock-Pot. Stir together to combine all ingredients. Set on high and cook for 3 hours, or until chicken is tender.

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Remove chicken from Crock-Pot and shred. Return to pot and stir in cheese and cream. Stir and place on low until cheese is melted.
Serve into bowls and top with sour cream, cilantro, crushed chips, more cheddar and a slice of lime if desired.
Brought to you by: https://www.delish.com/cooking/recipe-ideas/recipes/a56797/crock-pot-chicken-enchilada-soup-recipe/

Mississippi Pot Roast

Ingredients

4 lb. chuck roast
1/4 cup unsalted butter
1 package ranch dressing mix
1 package au jus gravy mix
5 pepperoncini peppers
Instructions

Place roast in bottom of a crock pot or slow cooker.
Top with slices of butter, sprinkle the ranch and au jus over the top and add peppers. You can use whole peppers or a handful of sliced peppers.
Cover and cook on low for 8 hours. Shred meat right before serving. ENJOY.

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Brought to you by: https://www.shugarysweets.com/mississippi-pot-roast/

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