This recipe originally came from allrecipes.com. I have been using it for at least six years! It can be served on crusty rolls topped with Provolone cheese or over salad or in a tortilla or all by itself!
Ingredients:- 1½ cups beef broth
- 1 cup water
- 1 tea salt
- 1 tea ground black pepper
- 1 tea dried oregano
- 1 tea dried basil
- 1 tea onion powder
- 1 tea dried parsley
- 1 tea garlic powder
- 1 bay leaf
- 1 (.7 oz) package dry Italian-style dressing mix
- 1 (5 lb) chuck roast
Directions:- In a bowl, combine broth, water, seasonings, and dressing mix. Whisk to combine.
- Place roast in slow cooker and pour dressing mixture over meat.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours (or until done).
- When done, remove bay leaf and shred with a fork.
This recipe comes from christinascaboodle.blogspot.com. It turned out super yummy, just don't overcook your chicken in the slow cooker or it will get dry! Don't skip the Tzatziki either! Trust me! Serve with lettuce, tomato, red onion, and Feta cheese. The 21 Day Fix containers used are: 1 yellow (maybe 2 with this giant pita!), 1 green, 1 red, and 1 blue.
Ingredients for Chicken:- 1 lb boneless, skinless chicken breast
- 4 cloves garlic, minced
- ¼ cup lemon juice (preferably freshly squeezed)
- 1 T olive oil
- 1 tea salt
- 2 T red wine vinegar
- 1 tea dried oregano
Ingredients for Tzatziki- ¾ cup plain Greek yogurt
- 1 cup English or Persian cucumber, peeled (if desired) and diced
- 1 clove garlic, minced
- 1 tea dried dill
- Salt, to taste
Directions for Chicken:- In a Ziploc bag, combine garlic, lemon juice, olive oil, salt, vinegar, and oregano.
- Add chicken to bag and let marinate for at least a half hour.
- Spray inside of crockpot with non-stick spray (or use a liner).
- Dump chicken and marinade in slow cooker and let it cook on high 2-3 hours or on low for 3-4 hours.
Directions for Tzatziki- Combine tzatziki ingredients in a bowl and mix well.
- Chill for about one hour before using.
