Slow Cooker

All posts in the Slow Cooker category

Slow Cooker French Dip Sandwiches

Published May 18, 2012 by jenmatteson

If you’ve followed my blog at all, you’ll notice that my “beef” category is lacking a bit.  It’s not that I don’t like beef, though I do think cows are lovely creatures, but I just don’t cook with it a lot.  I’m thinking I may have to venture out of my comfort zone if I’d like to gain more readers 😉

I do enjoy French dip sandwiches, and I also love using my slow cooker, so I thought this was really a no brainer.  The beef cooks for several hours in juicy broth with onions, and it’s so tender, you can literally peel the meat off with tongs as you build your sandwich.  The onions get super soft and add a little sweetness to the broth and your sandwich, for a perfect combination.  Top with some provolone and horseradish if you wish, and viola!

I used two cans of broth with this recipe, but the first time I made it, I used one can of broth and a beer.  My parents aren’t beer drinkers, and my dad seems to be able to pick out the taste, regardless of what it’s cooked in, so I didn’t want to use a beer this time around.  The alcohol in the beer of course cooks out, but the flavor is intensified making a more flavorful au jus and it seems to tenderize the meat a bit more.  Do what you like and what fits your tastes.

Unfortunately, this was the last meal my slow cooker will be making.  There was a large crack, which leaked much of the juicy goodness onto my counter 😦  Guess I’m in the market for a new one.  Any recommendations?

Slow Cooker French Dip Sandwiches

Source: Pigzilla Original
Servings: 12


olive oil
3-4 lb rump roast
salt and pepper
4 onions, halved and sliced thick
1 package dry onion soup mix
2 10.5 oz cans low sodium beef broth
or 1 10.5 oz can low sodium beef broth and 1 12 oz beer
12 French rolls
12 slices provolone


1. In a large skillet, heat olive oil over high heat.  Salt and pepper both sides of the roast.  Sear until browned, about 3 minutes each side.

2. Place 1/2 the onions in the bottom of slow cooker.  Add seared roast.  Sprinkle with onion soup mix.  Add remaining onions.  Pour beef broth (and beer if using) over roast and cook on low for 6-8 hours.  Roast should be very tender and shred easily with a fork/tongs.

3. Preheat broiler.  Spray rolls with olive oil and place under broiler until brown and crusty, 3-5 minutes.  Top rolls with shredded beef, onions and provolone and place under broiler for one minute more, or until cheese is melted.


Slow Cooker Honey Sesame Chicken

Published April 19, 2012 by jenmatteson

Boy oh boy do I love slow cooker recipes.  Especially those that involve chicken.  This recipe from Nicole at Prevention RD caught my eye right away, and being that it was a slow cooker recipe, it was an added bonus!  Usually when I make chicken in my slow cooker, I use frozen chicken breasts, as it takes them longer to cook, and therefore, I can be gone from the house longer than only the 4-5 hours it would normally take.  My typical work days vary between 9-12 hours of being gone from the house.  I did the same for this recipe, which cooked for about 10 hours, but it didn’t turn out exactly how I would have liked.  Next time I’ll either double the sauce if I cook for the same period of time, or I’ll do it when I know I’ll be able to get the chicken out of the slow cooker as soon as it’s cooked.  My onions burned and the chicken was a little dry.  I discarded the burned onions and quickly sautéed another and threw it in the sauce while it was thickening and my rice was cooking.  The sauce did taste really yummy in the end, but it was too late for the dry chicken, though it was wonderfully tender and shredded easily with a fork.  Nate and I still enjoyed it and I’m looking forward to the leftovers tomorrow evening.  My only other alterations to the original recipe was reducing the cornstarch, adding a whole onion, and adding a bit of sriracha, of course 😉  Oh, I didn’t have any green beans, so I used broccoli.

My recommendation is to follow the suggested cooking times (unlike myself) or doubling the ingredients for the sauce to keep the chicken juicy if you’re planning to cook it while being gone for a long (or regular for most working people) day at work.

Slow Cooker Honey Sesame Chicken

Source: Prevention, RD
Servings: 4


3 boneless skinless chicken breasts
1/2 cup honey
2 tbsp low sodium soy sauce
2 1/2 tbsp ketchup
1 tbsp olive oil
3 cloves garlic, minced
1 tsp red pepper flakes
1 onion, diced
1 tsp cornstarch
1 tbsp sesame seeds
1 cup whole grain rice


1. Place chicken breast in slow cooker.  In a small bowl, combine honey, soy sauce, olive oil, garlic, and red pepper flakes.  Add onion and pour sauce over chicken.  Cook on low for 3-4 hours.

2. Cook rice according to package directions.  When chicken is just cooked through, remove from slow cooker and whisk cornstarch into sauce and cook on high for another 10 minutes, or until thickened.

3. Shred chicken or cut into small pieces and return to thickened sauce.  Toss to coat.  Serve over cooked rice and garnish with sesame seeds.

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