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French Dip Sandwiches

Reviewed: Dec. 20, 2012
A regular in my house. We use a smaller roast and cook for about 8-10 hours and don't use the bay leaf because of personal preferences. I have found that the strength of the broth is best when I use just under 2 cups of water. (Enough water to almost cover the roast is very vague.)
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Sep. 11, 2012
Good recipe, but I changed a few things. To start, I halved the recipe (which nearly fills my crock put). Like everyone else, I skipped the chicken bouillon. I didn't want it so thick, so instead of 1 26oz can of cream of chicken, I used one 10.75 oz can, and then added almost 2 cups of chicken stock. And instead of 1.5 tsp of pepper, I only add 1. The first time (and another time I forgot), the stew was too spicy for my family with halving the pepper. This was a great base recipe, and is a regular in my house with my alterations. It is also very flexible. I often use regular potatoes and/or carrots depending what I have in the house. Sometimes I add mushrooms. I often skip the frozen veggies, but those might help thin the stew with all the water in them.
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