Crockpot Recipes

Recipes and Photos by Jessi Hampton@Just Trying Recipes

Slow Cooker French Dip


1 yellow onion sliced

2 cups beef broth

¼ cup soy sauce

2 tbsp  Worcestershire sauce

1 tbsp yellow mustard

2 tbsp minced garlic

2 bay leaves

3 lbs chuck roast

Salt & Pepper

Sliced cheese

Hoagie Rolls—sliced lengthwise and toasted


• Add the onion and garlic to the bottom of a crockpot.
• In a separate bowl combine beef broth, soy sauce, Worcestershire sauce, and yellow mustard. Once combined, add to onion and garlic. Add the bay leaves.
• Salt and Pepper all sides of the roast. Add roast to the crockpot.
• Cover with lid and cook on high for 4—6 hours, until meat is able to shred easily.
• Remove the roast and shred. Add the shredded roast back to the crockpot and stir into the juices.
• Top bottom half of each hoagie roll with shredded meat and top with sliced cheese.
• Place in preheated 350 oven and bake until cheese is melted. Remove from the oven and place the top of each hoagie roll on each sandwich. In a small bowl, reserve juice from the crockpot to serve for dipping your sandwich.
Options for leftover meat: It would be great as a topper for baked potatoes or even a filler for quesadillas with cheese!

Crockpot Teriyaki Chicken


2 lbs chicken breast

3 cloves of garlic, minced

2 tbls honey

2 tsp ginger paste

2 tbls brown sugar

½ cup soy sauce

1 tsp sesame oil

2 tbsp rice vinegar

¼ cup water

1 cup strained liquid from crockpot (after chicken cooks)

1 tbls cornstarch

Optional garnish: green onions or sesame seeds


• In a bowl, combine the garlic, honey, ginger, brown sugar, soy sauce, sesame oil, and rice vinegar.
• Add chicken to the crockpot and top with soy sauce mixture.
• Cover and cook on high for 3-4 hours.
• Once chicken is finished (at least internal temperature of 165) remove from the crockpot and shred. Pour liquid from crockpot through a strainer reserving 1 cup of liquid.
• In a separate bowl combine water and cornstarch until cornstarch is dissolved.
• In a saucepan, bring reserved cooking liquid to a slow boil, whisk in cornstarch slurry. Continue to boil until sauce begins to thicken.
• Pour the sauce over the shredded chicken. If desired garnish with green onions and/or sesdeame seeds.
Serving recommendations: jasmine rice, steamed broccoli, or sauteed green beans.