LOL...okay, so here are 2 of my favorite:
6 Boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1 Tablespoon olive oil
1/2 Cup chicken broth
1 Lemon, thinly sliced
1/2 teaspoon dried oregano
1 clove of garlic, minced (or 1 teaspoon garlic powder)
Sprinkle chicken breasts with salt and pepper. Heat olive oil in large skillet over med-high heat. Brown chicken on all sides (about 2 min max on each side just to sear it). Place in slow cooker.
Add broth. Sprinkle oregano and garlic over chicken (do not stir). Lay lemon slices on top of chicken. Cover and cook on low for 5-6 hours. That's it!!! My family likes it with rice pilaf and warm pita bread.
It is also awesome leftovers - a greek chicken salad with feta and tomatoes - YUM! It stays moist too unlike pan-cooked chicken which I can NEVER eat leftovers the next day. This is about as healthy as it comes for comfort food!
Spicy Italian Beef
2-4 lb Lean Boneless Beef Roast (chuck, top, round - whichever you prefer)
1 Jar (12oz) Sliced Peperoncini - Drained (near the olives and pickles in the store)
1 Can (16oz) Whole Italian Stewed Tomatoes
1 Can (14oz) Low-Sodium Beef Broth
1 Can (12oz) Light Beer (something mild like Coors Light - this makes it tender)
1 Package Good Seasons Italian Salad Dressing Mix
Trim fat from roast, if any. Brown all sides of roast in frying pan to lock in moisture (2 min each side). Place roast in slow cooker. Add peperoncini, beef broth, beer, and tomatoes with juice. Sprinkle salad dressing mix over everything. Do not stir. Cook on low for 8-10 hours or high for 6-8 hours. Enjoy!
For my family, I serve the meat over a bed of garlic-parmesan mashed potatoes and use the sauce as a gravy for the dish. Nicely accompanied by french green beans on the side too. ;) I throw myself some of the beef in a bowl with lots of the zesty sauce, some green beans and top with melted mozarella. This is a nice change from the standard "pot roast."
The next day, I serve it as a sandwich on a french roll with provolone for the family and top it with sauteed green peppers/onions. I have my bowl-o-beef again sans the bread and it's even better the 2nd and 3rd days (it makes a lot).