Crock-Pot® Greek Vegetables

One of my goals this fall was to breakout the Crock-Pot® more. It is a huge time saver and I just don’t use it enough. I went searching for a few new recipes, listened to Scott’s request of a big pot roast dinner and tried a few new seasoning mixes.

The Savory Pot Roast and Savory Herb Chicken are amazing. We had a friend over for dinner for the pot roast and he commented how good it was. And the other major bonus? Your whole house smells amazing. Scott came in from insulating our garage (how exciting for him) and asked what we were having since we could smell it out in the garage (and our garage is not attached!).

On a side note you can also use the mixes for recipes, check out their Chicken Tortilla Soup

Chicken Tortilla Soup

Prep Time: 10 minutes / Cook Time: 8-9 hours on LOW or 4-5 hours on HIGH

Serves 6

Ingredients 2 pounds boneless, skinless chicken breasts or thighs 2 cups frozen corn, thawed 1 onion, chopped 1 package Crock-Pot® Savory Herbed Chicken Seasoning Mix 4 cups chicken broth 1 can (28 oz.) diced tomatoes in juice 1 can (4 oz.) Ortega diced green chilies 1 tablespoon cumin crushed tortilla chips or flour or corn tortillas, (optional)

Arrange chicken, corn and onion in slow cooker. Combine Seasoning Mix with chicken broth, diced tomatoes, chilies and cumin and pour over chicken and vegetables. Cover and cook on Low 8 to 9 hours or High 4 to 5 hours. Remove chicken and shred using 2 forks. Return chicken to slow cooker. Stir in crushed tortilla chips or torn flour or corn tortillas, if desired.