A Tale of Two Crockpot Meals

Preparing for a big vacation means trying to save money, and one of the easiest ways to do that is by not eating out. But eating out is so much easier than cooking, so how do you solve that problem? Crockpot meals of course! One crockpot meal can produce enough food for a week of leftovers if you do it right. So this week, I tackled two new crockpot recipes. My new-ish crockpot is really showing its worth!

Crockpot Pot Roast

I’ve never made a pot roast before, but I’ve always loved them so I decided to give it a try. How hard could putting a bunch of stuff in a crockpot be really? This probably was one of the more complicated crockpot recipes, but only because you had to chop up vegetables for it rather than just dumbing sh*t in.

This recipe comes from a very cleverly named blog—Recipes that Crock. I love it.


  • 2-3-lb. beef roast
  • 5-6 potatoes peeled and sliced into wedges
  • 1 bag of baby carrots (neither of us like cooked carrots, so we used fresh green beans instead)
  • 2 medium onions, sliced in half
  • 2 packages brown gravy mix
  • 2 cups water
  • 2-4 cloves of garlic (because why not?)


  1. Spray your crock pot with cooking spray.
  2. Place your roast in your crock pot.
  3. Surround your roast with your potato wedges, onion halves and carrots.
  4. Mix together one of your brown gravy mixes with 1 cup cold water.
  5. Pour over your roast and veggies.
  6. Cover and cook on low for 8-10 hours (total).
  7. An hour before serving, mix together your remaining brown gravy mix and 1 cup cold water. (I did not do this because husband said he was fine without extra gravy)
  8. Pour over roast and veggies.
  9. Cover again for the last hour of cooking.

Other than subbing green beans for carrots and not making gravy at the end, I followed the recipe closely. It came out perfectly. The roast, potatoes, and green beans missed very well together—so savory, so tasty, and so easy. This kind of meal seems like it should’ve been slaved over for hours, but it wasn’t. I mean, the crockpot slaved for 8 hours, but I didn’t, so that’s all that matters right? The only thing I would do differently is season the meat a bit more. Maybe some garlic, salt, pepper, thyme, etc.


Crockpot Crack Chicken

I’m not crazy about this name, but I understand perfectly why it’s named that. This chicken was phenomenal, and we had absolutely no recommendations for changes. That’s a rare thing, because we think garlic can make everything better, but this recipe doesn’t even have garlic!


  • 2 lbs. boneless chicken breasts
  • 2 (8 oz.) blocks cream cheese
  • 2 (1 oz.) packets dry ranch seasoning
  • 8 oz. bacon, cooked crisply and crumbled


  1. In a slow cooker, combine chicken, cream cheese, and ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds, stir with a large fork or spoon so the chicken shreds and all the ingredients combine. (or just use a mixer for literally no effort)
  4. Cook bacon in your method of choice (I bake it all at the same time for easy, no-grease-stain-shirts. 400 degrees for about 20 minutes. Check periodically for your desired level of crispiness.)
  5. Add in crumbled bacon and stir to incorporate.
  6. Serve warm.


This chicken is so flavorful. All the things just combine so perfectly. It may be a tad salty, but when you put it on bread and add some cheese, you don’t even notice. I served this on a bun and made some baked beans as a side. Casual Sunday meal. It was so so good. I suppose you could add some lettuce, tomatoes, and such to your sandwich, but i just did the meat, cheese, and bread and it was perfect. I definitely recommend; 5 stars!

Also, sorry for the one sh*tty picture of this one; I was too excited to try it I guess.


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