3 Boneless, skinless Chicken Breasts
2 pats (about 2 tsp) butter
2 cans cream of chicken soup
1 can chicken broth
4 carrots sliced
4 stalks of celery, sliced
1 small can peas
1 can of grands fluffy buttermilk biscuits (8 biscuits) cut into quarters
In slow cooker add butter and chicken breasts at the bottom. Spoon cream of chicken soup over chicken breasts. Pour in can of chicken broth. Place carrots and celery on top. Cook on high 6 hours.
Carefully shred chicken and then add can of peas. Place quartered biscuits on top and continue to cook on high for 1 more hour.
1 head of cabbage, shredded
2 large peaches, diced
2 jalapenos, diced fine
1 bunch green onions, chopped greens only
1/4 cup mayo
1 tbsp stone ground mustard
2 Tbsp apple cider vinegar
Shred your cabbage and place in a bowl. Add peaches, jalapeno’s and green onion, toss. In a small bowl combine mayo, mustard and vinegar stir to combine well. Pour over the top of you slaw veggie mixture and toss well.
I served my slaw on top of brown sugar peach pulled pork sliders to find my recipe for pulled pork click the link below…..
I also used my Peach and Brown Sugar Bbq sauce to toss my pork in for the recipe to the bbq sauce click the link below….
3 pounds pot roast
1 bottle of dark beer
1 cup beef broth
garlic salt with parsley to taste
Sprinkle both sides of roast with garlic salt. Heat one large pan and brown each side of your roast. Place roast in slow cooker and add beer and broth. Set temperature on low and timer on 8 hours, walk away and forget about it until later. 🙂
When your roast is finished cooking remove and place in large bowl, shred with two forks and add a little bit of your cooking juices, set aside
Mushrooms and Onions
1 container sliced portabella mushrooms
1 white onion sliced thin into rings
1 tbsp butter
1 tbsp olive oil
1 tsp sugar
1/2 tsp salt
2 tsp diced garlic
1/8 cup white wine
1/2 cup beef broth
In a medium pot add olive oil and butter over medium heat melt butter and heat oil. Add onions and mushrooms toss to coat in butter and oil. Add sugar and salt and toss. Let cook down until onions are caramelized and all the water has cooked out of the mushrooms. Add garlic and let cook a minute or 2. Add wine and broth turn heat down to low and let simmer and all the flavors come together while you get your bread toasted and cheese melted
8 dutch crunch rolls
8 slices of swiss cheese
Turn your oven to broil, Line a baking sheet with parchment paper. Place sliced rolls on prepared baking pan and lightly spray your rolls tops and bottoms with spray butter. Place one slice of cheese on each roll and place in oven. Broil until buns are crunchy toasted and cheese is melted. It is now time to assemble your sandwiches.
Dip the one side of your toasty bun into the yummy mushroom and onion juice, and then spread a little horseradish mustard on top. Place shredded beef on top and then add the caramelized onions and mushrooms on top. Top with a little tomato and lettuce if you like and then place your top toasty bun on and enjoy!! 🙂