I certainly do and here are mine:

Stink!

Seriously.

And…Easy Peasy!

Which is exactly how I would describe these Crockpot Chicken Taco Bowls pinned from Budget Bytes!  Easy Peasy!

One of the things that I love most about crockpot dishes is that you get to smell dinner cooking all day long.  And with the garlic in this dish, my family was loitering around the crockpot for quite a while, just waiting for it to be dinner time.

This recipe is in the classic style of crockpot cooking which is to just dump all of the  ingredients into your crockpot and let it cook! Can’t get any easier than that!

Here is a look at the dish before the cheese was added:

And then another look at the finished product.  I think maybe I should describe this as Easy, Peasy, Cheesy, Cheesy!

I am happy to report that these Crockpot Chicken Taco Bowls do not Stink and are Easy Peasy to make.  Seriously.

This Pin Rocks!

Here’s my favorite Crock-Pot to make this dish!

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Crockpot Chicken Taco Bowls

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 1 16 oz jar Salsa
• 15 oz can black beans
• 8 oz frozen corn
• 2 cloves chopped garlic
• 1 taco seasoning packet
• 2 cups cooked rice
• 8 oz shredded cheddar cheese
• Chopped cilantro to taste

Instructions

• Combine chicken, salsa, black beans, frozen corn, garlic and taco seasoning into your crockpot. Cook on low for 8 hours. You may add some water if a thinner consistency is desired.
• When mixture has been cooked, take a fork to shred the chicken. The chicken should be extremely tender and shred easily.
• To assemble the bowls, layer the cooked rice then the chicken mixture. Top with grated cheese and chopped cilantro.

We’re sharing this recipe at: Lambert’s Lately, What’s Cooking Love?, Life With the Crust Cut Off, Thrifty Thursday, Made in a Day, Craftberry Bush, The Pin Junkie, The 36th Avenue, Whipperberry, Tatertots & Jello, Chef in Training, Hun..What’s For Dinner?, Inside BruCrew Life

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Not all balsamic vinegar is created equal.  It’s a fact. I’m just sayin’. Some balsamic vinegar is just a step above red wine vinegar. Don’t get me wrong. Red wine vinegar is good stuff and has it’s place. But a good balsamic vinegar is…like…well…way better. Way, way, way, better. When it comes to balsamic, the old adage you get what you pay for, is sort of true. Except when it is isn’t. Here’s the thing, I have paid good money for bad balsamic vinegar. On the flip side, I have  never gotten good balsamic vinegar cheap. The good stuff costs money, but paying a lot of money doesn’t guarantee it will be fantastic. A good mid priced brand I like is Fini. Balsamic vinegar is amazing fresh. But reduced in a recipe like this Balsamic Pot Roast in a Crockpot, mmmmm! It takes an eh, so so, okay balsamic vinegar and turns into something special. So even if you don’t pay for the high end stuff, this will taste great. Find the best tasting balsamic to fit your budget and give it a go. I love this  is a twist on a crockpot roast, because the flavors concentrate and sweeten. The combination of savory and sweet is wonderful. This recipe from Add a Pinch says, if you like a stronger flavor, to use a fat separator to remove the fat from the juices and put them in a sauce pan and simmer until reduced to half. YES! DEFINITELY DO THIS! This where the flavor comes from and makes this dish something special.  Also, for this recipe, low and slow is the way to go! Don’t rush it. It says you can cook it on high for less time, but it really is better on low for longer. Give it plenty of time. And get the biggest roast you can. The leftovers are as good the next day as when you first make it.

And here is my favorite Crock-Pot to cook this dish in!

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Balsamic Pot Roast in a Crockpot

Ingredients

• 1 3-4 pound boneless roast beef chuck or round roast
• 1 cup beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic chopped

Instructions

• Place roast beef into the slow cooker.
• Mix together all remaining ingredients and pour over roast beef. Put the lid on and cook for 6-8 hours on Low.
• Once roast beef has cooked, shred the roast beef. If it won't shred, cook it longer. Remove fat from gravy with gravy separator. Put remaining liquid into a small pot and simmer until reduced by half. Pour 1/4 - 1/2 cup of gravy over shredded meat.
• Store remaining gravy in an airtight container in the refrigerator for another use.

Love cooking in the crock pot? We do too! Take a look at these recipes: Mississippi Roast, Slow Cooker Parmesan Honey Pork Roast, Slow Cooked Pork Chops

We love parties! Here are some link parties we are hookin’ up with today – Jembellish – Say Not Sweet Anne – This Gal Cooks – All She Cooks – Sew Can Do – Making the World Cuter – Creatively Living  – Artsy Fartsy Mama – Keeping it Simple Crafts

The post Balsamic Pot Roast in a Crockpot appeared first on TGIF - This Grandma is Fun.

One of her recipes that I have pinned is her Supreme Pizza Lasagne in a Crockpot.   Last week while taking care of my daughter after having her second child, I needed to make a dinner that hopefully everyone loved but didn’t take a lot of time.  I mean, who can spend a lot of time making a meal when you have a two year old to chase around?   I hoped that  this recipe would fit the bill.

The test of this pin came after dinner when someone in our house asked for seconds.  Who was it, you ask?  My two year old grandson!  HE LOVED IT!  We also had this lasagne the next day as lunch leftovers and my son-in-law said he thought it tasted just as good or better the next day.  WOW!  Two great testimonials. Thanks Jeni!

This Pin definitely Rocks!

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Supreme Pizza Lasagne in a Crockpot

Course Dinner

Author Bakerette.com

Ingredients

• 12 lasagna noodles uncooked
• 1 teaspoon
• Italian Seasoning
• 12 ounces ground sausage cooked and drained
• 24 pepperoni slices
• 2 jars 23-28 ounces each of your favorite chunky spaghetti sauce
• ¼ cup water
• 1 carton 16 ounces Ricotta cheese or cottage cheese
• 2 cups shredded mozzarella cheese

Instructions

• Grease the inside of a 6 to 7-quart slow cooker.
• Cook the ground sausage and drain. Mix in the Italian seasoning with the sausage.
• Break 3 of the lasagna noodles in half and arrange them on the bottom of the slow cooker. Top with half of the cooked sausage. Arrange 12 pepperoni slices over the top of the sausage. Layer with a third of the spaghetti sauce, half of the water, half of the ricotta cheese, and a third of the mozzarella cheese.
• Break 3 more lasagna noodles and arrange them over the mixture. Add the remaining sausage and pepperoni and a third of the spaghetti sauce. Sprinkle the remaining water and ricotta over the top of the sauce, and a third of the mozzarella cheese.
• Break the remaining 3 lasagna noodles and arrange over the top of the mixture. Add the rest of the sauce and mozzarella cheese. If desired, sprinkle with more Italian seasoning.
• Cover and cook on low for 4 hours. Do not overcook or the noodles will get hard.
• Serve with garlic bread and salad.

We are happily linking to these sites today:

Cornerstone Confessions – Home Stories A to Z – The Blackberry Vine – The Rustic Pig

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However the perfect dinner is something made in your crockpot!  (I love my crockpot and this is the one that I love!)  Put the ingredients in the morning and it will be ready to go at a moments notice and ready before everyone wants to run out the door.  This recipe that I pinned from Christy Jordan’s Southern Plate is perfect for a crockpot Halloween night.

Here are the pictures that I pinned from Christy on Pinterest:

Here are the pictures from me making this dish:

This turned out EXACTLY like the original pin and was a yummy in our tummies.  And now here’s the recipe so that you can force  encourage your trick-or-treaters to eat something good before they go running from house to house to make their haul.

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Slow Cooker Cheesy Chicken and Rice

Course Crockpot Main Dish

Author Christy Jordan

Ingredients

• 4 boneless skinless chicken breasts
• 1 large onion chopped (I use Vidalia)
• 1 -8 ounce box Zatarain's Yellow Rice Mix cooked according to directions
• 1 cup cheddar cheese
• 1 - 10.5 ounce can cream of chicken soup regular or fat free
• 1 -15 ounce can whole kernel corn drained

Instructions

• Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

I promise that if you make this, you will agree with me that This Pin Rocks!

Happy Halloween!

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