10 Slow Cooker Dinners With Only 3 Ingredients (Dump It In, Walk Away, Nothing to Chop)

Get all 376 of my recipes https://grandmaedithcooks.com/ (one payment of $17.99, digital downloads, 7-day money-back guarantee) 10 slow cooker dinners with only 3 ingredients. Salt, pepper and water don't count. Nothing to chop, nothing to brown, nothing to stir. Thaw raw meat in the refrigerator first, fill the pot half to two-thirds full, and keep the lid on. • #10 Salsa chicken: 4 bone-in chicken thighs, 1 jar (16 oz) salsa, 1 can (15 oz) black beans, drained. Low 6 hrs, 165°F. • #9 Onion soup pot roast: 2 lb chuck roast, 1 envelope dry onion soup mix, 1½ lb baby potatoes (bottom), 1 cup water. Low 8 hrs. Save the juice for #2. • #8 Smothered pork chops: 4 thick bone-in pork chops, 1 can (10.5 oz) cream of mushroom soup, 1 bag (12 oz) frozen green beans. Low 6 hrs. • #7 Sausage, sauerkraut and baby potatoes: 1 ring (13 oz) smoked sausage, 1 jar (24 oz) sauerkraut with juice, 1½ lb baby potatoes (bottom). Low 6 hrs. • #6 Chicken and dumplings: 4 boneless chicken thighs, 1 can (10.5 oz) cream of chicken soup + 1 can water, 1 tube refrigerated biscuits. Low 6 hrs; shred; biscuits torn in quarters on top, high 40–45 min, lid closed. • #5 White chicken chili: 4 boneless chicken thighs, 1 jar (16 oz) salsa verde, 1 can (15 oz) white beans with liquid. Low 6 hrs, 165°F. • #4 Barbecue pulled pork: 3 lb pork shoulder (Boston butt), 1 bottle (18 oz) barbecue sauce, 1 can (12 oz) cola or root beer. Low 8–10 hrs, until it shreds (about 195–200°F). • #3 Bridge club Swedish meatballs: 1 bag (24–28 oz) frozen fully cooked meatballs, 1 can (10.5 oz) cream of mushroom soup + ½ can water, 8 oz sour cream stirred in at the end. Low about 4 hrs, 165°F. • #2 Beef stew: 1 lb beef stew meat, 1 bag (16 oz) frozen stew vegetables, 1 jar (12 oz) brown gravy + saved roast juice or 1 cup water. Low 8 hrs. • #1 Overnight ham and beans: 1 lb dried navy beans (rinsed), 1 smoked ham hock, 1 envelope dry onion soup mix, water 2 in. above the beans (no more than ⅔ full). Low 8–10 hrs. Safety notes • Never put frozen raw meat in a slow cooker. Thaw it in the refrigerator first. • Chicken 165°F; pork 145°F (shoulder shreds around 195–200°F); reheated meatballs 165°F. • Do not use red kidney beans in this overnight method; they must be boiled hard for 10 minutes first. • Fill the pot between half and two-thirds full. Check old slow cooker cords for damage. • Cool leftovers within 2 hours. • If you have diabetes, kidney disease, a low-sodium diet or other dietary needs, follow your healthcare team's advice. Edith's cookbook: 376 recipes for one or two people, $17.99 one-time, no subscription, 7-day money-back guarantee → grandmaedithcooks.com #slowcooker #crockpot #3ingredientrecipes #seniorcooking #cookingforone