French dip sandwiches

Slow cooker French Dip sandwiches

2 T olive oil
1/2 large beef roast
kosher salt
freshly ground black pepper
1 pkgs dry onion soup mix

1 cups water
1 (14.5 oz) cans beef broth
6 - 8  slices of Swiss cheese
Crusty buns or rolls

Directions:
1. Heat olive oil in a large pot or skillet over medium high heat. While oil is heating, sprinkle all sides of the roast with kosher salt and freshly ground pepper.
2. When the oil is very hot, carefully place the roast in the pan and sear it on all sides. This shouldn't take more than a few minutes you just want to quickly brown the roast to add flavor and seal in the juices.
3. Transfer the roast to your slow cooker. Sprinkle onion soup mix over the roast and add water and beef broth.
4.Cook on high for 4-6 hours or on low for 8-10 hours. You can also cook int on high until it begins to boil and then switch the heat setting to low; this is our preferred method but it's not always possible to be there to switch the heat setting in the middle of the day.
5. When the meat shreds easily with a fork, shred the entire roast. Serve on sliced crusty rolls with a slice of Swiss cheese. If desired, you can slide these under the broiler on your oven to toast the bun and melt the cheese. Serve with the juices from the slow cooker used for dipping.

Label (8) Slow Cooker French dip sandwiches

Sprinkle onion soup mix over roast and add 1 cup water and can of beef broth.  Cook on high for 4 - 6 hours or low for 8 -10 hours.  Shred entire roast.  Serve on sliced crusty rolls with slice of swiss cheese.  Serve with the juices from the slow cooker used for dipping.  11-1-18

Extra label (16):  Slow cooker french dip sandwiches 11-1-18

Slow Cooker Honey Mustard Pulled Pork

Great to serve on buns or eaten overtop rice.

Ingredients:
5 lb bone-in-pork shoulder
1 small onion (diced)
Kosher Salt and pepper to taste
1/2 cup Dijon mustard
1/4 cup honey
2 Tbsp brown sugar
2 Tbps. Apple cider vinegar
1/2 cup apple cider
Chopped cilantro
Buns or rice (Not provided)

Season pork with salt and pepper, place in crock-pot, cover with onion. Whisk together mustard, honey, brown sugar, apple cider vinegar and apple cider. Pour over the pork and cover the slow cooker with lid.

Cook on high for 4-6 hours or low for 8-10 hours. Shred meat, remove bone and any large fat. place meet back in crockpot with the drippings. Serve on a bun or rice with fresh cilantro.

Labels needed:
Slow Cooker Honey Mustard Pulled Pork (16)

(8) Slow Cooker Honey Mustard Pulled Pork- Season pork with salt and pepper, place in crock-pot, cover with onion. Cover pork with sauce mixture. Cook on high for 4-6 hours or low for 8-10 hours. Shred meat, remove the bone and any large fat. Place meat back in drippings. Serve on bun or over rice (not provided)

(8) -Slow Cooker Honey Mustard Pulled Pork sauce packet 

Sheryl's Italian Sausage Goulash

1 LB Mild Italian Sausage
garlic
onion
italian seasoning
salt
basil
zucchini
bell pepper
tomatoes
tomato sauce
spinach
cheese

Labels (12): Cook sausage in pan and then add veggie mixture. Serve over Rice or Orzo pasta with side salad.

Texas BBQ Pulled Pork

Ingredients

• 1 (2lb) pork roast
• 1 bottle of your favorite BBQ sauce
• 1/4 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/2 tablespoon Worcestershire sauce
• 2 tablespoons dark brown sugar
• 1/2 tablespoon chili powder

• Place pork roast into Crock pot and slowly pour over it the following: chicken broth, vinegar, Worcestershire sauce, barbecue sauce.
• With the pork roast wet with all the wet ingredients, rub in chili powder and brown sugar. 
• Set Crock Pot to "high", cover and let cook for 5-6 hours.
• Use two forks and shred the pork and mix well with all the sauce.
• Serve on warm buns.

Labels: (8) Texas BBQ Pulled Pork. Place pork roast into crock pot and pour liquid bag and bottle of BBQ sauce over top. Rub the dry mixture into the pork roast. Cook on high for 5-6 hours. After fully cooked, shred pork and mix well with sauce. Serve on buns.

Orzo Meatball Soup

4 chicken bouillon cubes
6 beef bouillon cubes
2 large carrots, shredded
1 1/2 T dried minced onions
6 oz. frozen spinach
25 meatballs
1 CUP  Orzo noodles
9 1/2 cups water
3/4 cup Parmesan

Combine bouillon cubes and water, bring to boil. Add remaining ingredients except Parmesan. Boil for 10 minutes. Remove from heat and add Parmesan, stirring to combine.

Labels (16):  Combine 9 1/2 cups water, noodles and meatball bag in pot. Boil for 10 minutes. Remove from heat, add Parmesan and stir well to combine.

Indonesian Chicken

8 chicken thighs with bone or drumsticks
1 cup honey
3/4 cup soy sauce
1/2 cup finely minced ginger
1/4 cup minced garlic

Heat ingredients in sauce pan for 5 minutes. Place chicken skin side down in casserole dish, pour marinade over chicken and refrigerate overnight. Preheat oven to 350 cook covered for 30-40 minutes. Uncover turn pieces over and inrease heat to 375 and cook for 10-15 minutes longer basting occasionally.  Bake until chicken is 160 degrees. 

Labels 8: Indonesian Chicken. Thaw completley, Preheat oven to 350 cook covered for 30 -40minutes. Uncover turn pieces over and increase heat to 375 and cook for 30-40 minutes longer basting occasionally. 11/1/18

Instant Pot Honey Pork Chops

Ingredients
2 lbs Pork Chops
1/2 t Sea Salt
1/4 t Black Pepper
1/4 c Honey
2 T Honey
1/2 T Maple Syrup
1/2 t Minced Ginger
1/2 t Cinnamon
1/4 t Ground Cloves

1/2 c Water added at cooking

Directions
Sprinkle Pork Chops with salt and pepper. Pour sauce over the pork chops.
If thawed, brown pork chops on each side using the saute feature.
If frozen, place all ingredients in IP.

Cook on high pressure for 15 min. NPR for 5 min. (or longer) then QPR remaining pressure. Can saute to thicken sauce for a few minutes, if desired.

Label
(16) Instant Pot Honey Pork Chops
11-1-18
Place ingredients in IP. Cook on High Pressure for 15 min. NPR for 5+ min. then QPR remaining.

Sanpete County Turkey/Chicken Marinade

1 cup soy sauce
1 cup canola oil
2 cup lemon lime soda
1 tsp garlic salt

Mix all ingredients together in gallon ziploc bag.  Add 6 to 8 chicken or turkey breasts or equal in chicken tenders.  Let marinate at least 10 hours.  Grill until cooked through.

Sanpete County Turkey/Chicken Marinade: (16): Add 6 to 8 chicken or turkey breasts or equal in chicken tenders.  Let marinate at least 10 hours.  Grill until cooked through.  (8-9-18)

Kneaders French Toast

-1 loaf of Kneaders Cinnamon bread

French toast mixture
-5 eggs
- heavy cream to your liking

Syrup
1/3 cup brown sugar
1/3 cup heavy cream
1/3 cup corn syrup


Label 16: Kneaders French Toast
-Thaw out loaf of bread and mixture.  Cut desire thickness (about 6 - 8 slices).  Dip in egg mixture and cook both sides on frying pan.  Heat up syrup on the stove.  Not included: Whipping cream and strawberries.  (8-9-18)

White Chicken Chili

1 Tbsp cornstarch 

2 Tbsp minced onion 

1 4 oz can chopped green chilis

2 cans white beans (drained) 

2 tsp cumin 

1 tsp chili powder 

1 lb. Boneless chicken 

1 15 oz can chicken broth 

1 tsp salt 

1 tsp pepper 

Place all ingredients except chicken broth in large freezer bag, toss to coat and freeze. When ready, place ingredients in crock pot, add chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. 

Label(8): White Chicken Chili Place ingredients in crock pot with 1 lb. chicken. Add can of chicken broth and cook on low for 4-5 hours. Remove chicken, shred and return to crock pot. Serve with tortilla chips and sour cream (if desired, NOT included). Chicken NOT included 8/9/18

Korean Beef

1 1/2 pounds ground turkey or ground beef or ground chicken
3 cloves garlic, finely minced

Salt and pepper

1/4 cup brown sugar

1/2 cup low-sodium soy sauce

1/4 cup low-sodium chicken or beef broth

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes plus more to taste or 1 teaspoon chili-garlic sauce

1/4 teaspoon ground ginger or 1 teaspoon finely chopped fresh ginger

1. In a large, 12-inch nonstick skillet over medium heat, add the meat, garlic and 1/4 teaspoon salt and pepper. Cook, stirring to break the meat into small pieces, until the meat is cooked through and crumbly, about 7-10 minutes. Drain any excess grease.
2. In a liquid measuring cup or bowl, whisk together the brown sugar, soy sauce, broth, sesame oil, red pepper flakes (or chili-garlic sauce), and ginger.
3. Stir the sauce into the meat and simmer over medium heat for 5 minutes or so.
4. Serve over hot, cooked rice or quinoa, topped with the chopped green onions (not included).

Labels (16):  KOREAN BEEF:  Brown ground beef mixture until crumbled and cooked through. Drain any excess grease.  Whisk together liquid baggie and add the sauce to the meat and heat for 5 min. Serve over hot cooked rice or quinoa, top with green onions (optional), or serve as lettuce wraps.

Sweet Balsamic Glazed Pork

Sweet Balsamic Glazed Pork

2 pound boneless pork loin roast, trimmed of large fat pockets

1/2 teaspoon ground sage

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 clove garlic, finely minced or crushed (or 1/4 tsp garlic powder)

1/2 cup water or chicken broth

Glaze:

1/2 cup brown sugar, light or dark

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

DIRECTIONS

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
2. If using an Instant Pot, place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes. When done, let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
3. Remove the pork from the slow cooker or IP, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Labels 16: FOR CROCK POT: Thaw roast and place with seasonings and 1/2 cup water in crockpot. Cook on low 6-8 hours. FOR INSTANT POT: Thaw roast and place with seasonings and 1 cup of water in IP.  Cook on high for 60 min, release naturally for 10 min and then manually release the rest of the pressure.To make glaze: Combine ingredients with 1/2 cup water in a sauce pan and bring to boil, let simmer until it thickens. Serve over Rice (not included)   (8-9-18)

Ranch Cheddar Burgers

Ranch Cheddar Burgers

2 lbs ground beef 
1 cup shredded or cubed cheddar cheese 
3 Tbsp Ranch Dressing Mix
6-8 hamburger buns

Combine beef, ranch dressing mix and shredded cheddar cheese. Gently shape 6-8 patties of equal size and thickness. With your thumb, or back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty. This helps that patties to cook evenly. Place a small square of wax or parchment paper between each patty and place in gallon size freezer bag. 
TO SERVE: Thaw desired number of patties. Grill patties over direct high heat with the lid closed as much as possible, until cooked to medium doneness – 8-10 minutes, turning once. Or cook in fry pan on stove top over med- high heat until done. Serve warm on hamburger buns with favorite toppings. 

Label (16) Ranch Cheddar Burgers.  Defrost and grill until done.  Serve on buns and top with favorite stuff. 8/9/18

Mississippi Pot Roast

Mississippi Pot Roast

3 lb Chuck Roast 

3 Tbs Ranch Powder (or 1 packet)

3 Tbs Au Jus Mix (or 1 packet) 

1 Stick of Butter 

5 Pepperoncini Peppers 

Label (12) Mississippi Roast: Thaw or start frozen and cook 1 hour longer. 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.  Remove roast.  Separate oil from remaining juice to make gravy. 

Nana's Sunday Ribs

3-4lb rack of ribs (bone in OK)

the rub:
1 teaspoon garlic salt
1 teaspoon lemon pepper

Store bought BBQ Sauce or
optional homemade BBQ sauce recipe:
1 cup coke
1/2 cup brown sugar
3/4 cup ketchuo
1 Tablepsoon mustard
1/2 Tablespoon Worcestershire sauce

LABEL (12) : (1of 3)
Label 1 of 3: Thaw Ribs completely. Rub seasoning all over ribs. Line baking sheet with enough foil to make a tent for ribs. Bake at 325 for 2-2 1/2 hours until ribs are tender. Baste with BBQ sauce last 15 minutes. Can finish on grill for smoky flavor. Serve with Can of Pork and Beans (included) and potatoes (not included).

Zuppa Toscana

Zuppa Toscana

INGREDIENTS:

• 1 pound ground hot* (or mild) Italian sausage

• 1 small white onion, peeled and diced

• 4 cups good-quality chicken stock

• 1 (12-ounce) jar DeLallo roasted red peppers, drained and diced

• 1 bunch kale, roughly chopped (and stems removed, if desired)

• 1 pound DeLallo potato gnocchi

• 1/2 cup heavy cream

• salt and pepper

• optional toppings: freshly shaved or grated Parmesan cheese, crumbled bacon

DIRECTIONS:
Add Italian sausage and diced onion to the large stockpot or Dutch oven.  Cook over medium-high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon.  Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers, and bring the mixture to a simmer (still over medium-high heat).  Once it reaches a simmer, reduce heat to medium-low and add the kale and gnocchi and stir to combine.  Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender.  Stir in the heavy cream.  Season to taste with salt and pepper.  (I used about 1 teaspoon salt, 1/2 teaspoon pepper.)

Label (13): Zuppa Toscana Thaw everything except bag of kale. Place contents of sausage bag along with chicken broth in a large stockpot. Bring mixture to a simmer over medium-high heat. Add kale and gnocchi. Cook for 5 minutes, or til gnocchi are cooked through and tender. Stir in cream. Season to taste with salt and pepper (not included). Top with parmesan cheese and crumbled bacon. (5-24-18)

Label (24): Zuppa Toscana   (5-24-18)

Crockpot Hawaiian Chicken

Crockpot Hawaiian Chicken

3-5 lb bag of boneless, skinless chicken thighs

2 c. Aloha Shoyu Sauce

2 c. Sugar

2c. Water

Serve with Rice (Not included)
Directions: Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. 


Labels (12): Place chicken and sugar mixture in crockpot, add 2 C. water and the bottle of Aloha Shoyu sauce. Then cook for 3-4 hours in crockpot or you can cook in casserole dish with sauce for 1 1/2 hrs. Serve with rice. Optional: you can skim off the fat that comes to the top of the pot during cooking in the crock pot. NOT INCLUDED: Rice .  5-24-18

Labels (12) Crockpot Hawaiian Chicken- Add into chicken mixture before cooking. 

Spicy Chicken Casserole

Spicy Chicken Casserole

3 cup cooked rice (1.5 cup uncooked rice)
1 can of chicken
1 can chili
1 can cream of chicken
1 can diced green chiles
2 cups cheddar jack cheese

Directions: Lightly grease a 9x13 pan.  Put cooked rice in the bottom of the pan.  Mix all other ingredients and pour on top of the rice (save 1 cup of the cheese for the top).  Add cheese (and olives if desired) on the top.  Bake at 350 degrees for 35 - 45 minutes.   Goes well with tortilla chips

Label (23): Spicy Chicken casserole: Thaw, Uncover and cook at 350 degrees for 35 - 45 minutes 
 NOT INCLUDED: TORTILLA CHIPS .  5-24-18

NEEDED: 23 9x11 tin pans

sloppy joes

Homemade Spaghetti Sauce

THE BEST HOMEMADE SPAGHETTI SAUCE (Mel's kitchen cafe)

PREP TIME: 20 MINS

COOK TIME: 70 MINS

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INGREDIENTS:

• 1 tablespoon olive oil
• 2 cups onion, chopped and divided
• 5 cloves garlic, finely minced
• 2 pounds lean ground beef or lean ground turkey
• 1 red bell pepper, seeded, cored and coarsely chopped
• 1 can (12-ounces) tomato paste
• 1 teaspoon coarse, kosher salt
• 1 teaspoon black pepper
• 3 teaspoons dried oregano
• 3 teaspoons dried basil
• 1 1/2 teaspoons dried thyme
• 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
• 2 cans (28-ounces each) crushed tomatoes
• 8 ounces button or baby bella mushrooms, chopped
• 1 1/2 cups beef stock or beef broth
• 2 tablespoons brown sugar
• 2 bay leaves
• 2 tablespoons balsamic vinegar

DIRECTIONS:

1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
2. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
5. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

LABELS (12): Heat on the stove or put frozen sauce in the crock pot on low for 5-6 hours. Serve over noodles.

Slow Cooker Cilantro Lime Chicken

Ingredients:

1  16 oz. jar salsa
1  1.25 oz. package dry taco seasoning mix
1 lime juiced
3 Tbsp chopped fresh cilantro
3-4 chicken breasts

Instructions:

Place salsa, taco seasoning, lime juice and cilantro into slow cooker and stir to combine.  Add chicken breasts and stir to coat with the salsa mixture.  Cook on high for 4 hours or low for 6-8 hours. Shred chicken and return to slow cooker for 30 minutes.

Label (23)  Slow Cooker Cilantro Lime Chicken.  Place chicken & sauce in crock pot.  Cook high 4 hours or low 6-8 hours.  Shred chicken and cook additional 30 min.

Slow Cooker Italian Beef Sandwiches

Ingredients:

1 1/2 cups beef broth
1 cup water
2 tsp salt
2 tsp ground black pepper
2 tsp dried oregano
2 tsp dried basil
2 tsp onion powder
2 tsp dried parsley
2 tsp garlic powder
2 bay leaves
4 lbs. chuck roast
Provolone cheese slices
Sandwich rolls

Place roast in slow cooker and pour seasoning mixture over the meat.  Cover and cook on low for 9 hours or on high for 5 hours.  When done, remove bay leaf and shred meat.  Serve on rolls with cheese, if desired.

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Mix seasoning bag with 1 cup of water and 1 1/2 cups beef broth.  Place roast in slow cooker and pour seasoning mixture on top.  Cover and cook (low for 9 hours or high for 5 hours).  When done, remove bay leaf and shred meat.  Serve on rolls with cheese, if desired.

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Beef Broth

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Sandwich Rolls

LABELS (12):  Slow Cooker Italian Beef Sandwiches:  Provolone Cheese

Mother's Day Chicken Marinade

4-6 large skinless chicken breasts (not included)
4 TBS. Worcestershire sauce 
2 TBS. Dry mustard 
1 cup oil 
1/2 cup red wine vinegar 
3/4 cup soy sauce 
1 tsp. black pepper 
1 tsp. minced garlic 
1/2 TBS. parsley flakes 

Labels 23: Mother's Day Chicken Marinade. Place chicken in ziplock bags that contain marinade. Marinade defrosted chicken for at least 3 hours or frozen chicken overnight. Can cut into strips or leave whole and grill or broil till done. 5/03/18

Sheryl's Italian Goulash

1 LB Mild Italian Sausage



Labels (12): Cook sausage in pan and then add veggie mixture. Serve over Rice or Orzo pasta with side salad.

Slow Cooker Buffalo Chicken Sweet Potatoes

Slow Cooker Buffalo Chicken Sweet Potatoes

Juicy slow cooker buffalo chicken served over sweet potatoes and topped with a creamy yogurt drizzle. You’ll love this easy, healthy crock pot recipe!

YIELD: 4 servings

 

PREP TIME: 10 minutes

 

COOK TIME: 2–3 hours (on high); 4–5 hours (on low)

 

TOTAL TIME: 2–3 hours (on high); 4–5 hours (on low)

Ingredients:

FOR THE SLOW COOKER BUFFALO CHICKEN:

• 1 1/2 pounds boneless, skinless chicken breasts (about 3)
• 3/4 cup hot sauce, such as Frank’s
• 2 tablespoons coconut oil
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cayenne
• 4 sweet potatoes
• 1 tablespoon cornstarch, mixed with 1 tablespoon water to create a slurry
• Chopped green onions, for serving

FOR THE BLUE CHEESE YOGURT DRESSING (OMIT TO MAKE DAIRY FREE):

• 1/2 cup nonfat plain Greek yogurt
• 2 tablespoons milk
• 1/2 teaspoon white vinegar
• 1/4 teaspoon black pepper
• 1/3 cup crumbled blue cheese, plus additional for serving

Directions:

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1. Lightly coat a slow cooker with nonstick spray (I used a 6-quart but believe a smaller size would be fine too). Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave-safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
3. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
4. Once the chicken is shredded and while the sweet potatoes bake, mix the cornstarch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once halfway through. Once thick, return the chicken to the slow cooker and toss to coat.
5. For the blue cheese yogurt topping: In a small bowl, whisk together all of the ingredients—Greek yogurt, milk, white vinegar, black pepper, and blue cheese. Split open the sweet potatoes, then top with the crock pot buffalo chicken, a drizzle of the blue cheese dressing, and green onions. Enjoy hot.

Labels: (12) Slow Cooker Buffalo Chicken Sweet Potatoes. Place 4 chicken breasts in crockpot and put prepared sauce over them. Cook on low for 4-5 hours, or high for 2-21/2 hours. 30 minutes before chicken is done, bake sweet potatoes (400 degree oven, prick sweet potatoes all over and place on a foil-lined baking sheet until tender 45 min to 1 hour) Turn off the oven and leave them inside to keep warm). Remove chicken from sauce and shred it 30 minutes after you start your potatoes. Add a combo of 1 TBS cornstarch and 1 TBS of water to the sauce and allow to thicken for 30 minutes. Stir halfway through. Once thick, return the chicken to the sauce. Put chicken and sauce over open sweet potato. Dress with either ranch (I like the bolthouse ranch (healthy)) or blue cheese dressing and green onion.

I need 12 quart sized bags