Ingredients 4-5frozen chicken breasts2small yellow squash1medium zucchini1medium purple onion3bell peppers2tbsp Worcestershire sauce¼cup Balsamic vinegar Directions Place frozen chicken breasts in the bottom of a medium/large crock potAdd Worcestershire sauce and Balsamic vinegar.Cook on High for 4 hours. Keep heated on Warm until ready to serve.
Crock Pot London Broil:•2 1/4 lbs London Broil •1 pack dry onion soup mix•1 1/2 teas garlic powder •1 bottle of your favorite beer -- In a large Crock Pot, combine beer, onion soup mix, and garlic powder. Stir to combine. Add London Broil. Turn to coat in the liquid mixture. Cover & cook on low 6-7 hours. If you are home, flip the London Broil every 2 hours. If not, no worries.Beef is done when it is meltingly tender
Low-Carb Slow Cooker Sour Cream Chicken Enchiladas are a delicious low-carb casserole made in the new Crock-Pot Casserole Crock Slow Cooker, but you can use a large oval slow cooker as well. These were a big hit with all the recipe testers! [found on KalynsKitchen.com]