Slow Cooker Beef Stew

This easy slow cooker beef stew recipe made with potatoes, carrots, mushrooms, broth, herbs, and spices is hearty and comforting.

Servings:6

What you need:

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour  or cornstarch(to make gravy)
½ teaspoon salt
½ teaspoon ground black pepper
2 cups beef broth
small bag baby carrots
3 medium potatoes, diced 
8 oz mushroom's halved or quartered
1/2 cup bacon, chopped
1 cup green beans
1 medium onion, chopped 
1 teaspoon Worcestershire sauce 
1 teaspoon ground paprika
6 clove garlic, minced or whole like I like to do somedays
Fresh herbs if I have them rosemary, basil, thyme, parsley, a couple bay leaves(fried 1-2 tsp each)
2 tbls cornstarch, 1/2 cup cold water or milk for gravy.

How to make it:

Place meat in slow cooker. Cover with seasonings, then add onions, garlic and herbs of your choice, I use rosemary, basil, thyme, parsley, a couple bay leaves, fresh if I have them or dried works too. Then slowly add broth and Worcestershire sauce and other seasonings then add onions and garlic and cooked bacon along sides around roast.

Let cook 2-4 hours, then add carrots, let cook another 20 minutes till tender  next add carrots, and green beans, cook 10-15 minutes till tender, finally add mushrooms cook just about 5 minutes till soft.

When everything is tender as you like, Mix cornstarch with a little cold water or milk, stir till smooth, then stir into crock pot to thicken and make a gravy from the juices. Serve hot.

chop your fresh herbs

Dr. Pepper Slow Cooker Pork Chops

Although I don't drink it everyday, nor any soda I do like it the best of all sodas and it works so well in recipes that I usually have some around. Busy Day? Most of the days are for all of us, these Dr. Pepper slow cooker pork chops are the perfect recipe for busy nights. Three ingredients, prep only takes minutes. Let's get to making them.

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What you need:  

1 lb Boneless Pork Chops
1 can  Dr.Pepper Room Temperature
A good shake of the following spices: garlic powder, onion powder, sea salt, cracked pepper, smoked paprika
Olive oil spray
Barbecue sauce

How to make them:

Spray the crockpot with olive oil lightly and season your chops with the seasonings listed, you may use any others that you like on your pork.

Place the pork chops in a crock pot and cover with a can of Dr. Pepper.

Cook on high for 3 hours.

Remove the pork chops and drain any remaining liquid.

Generously cover pork chops in barbecue sauce and place back in crockpot. Cook for an additional 30 minutes before serving.

See how easy, and they taste really good, if you like Dr Pepper soda or if you've never tried using it to cook, try this recipe. 

Slow Cooker Chicken and Noodles

This is a wonderfully easy soup to cook while at work or on a busy day! This can be 'soupy' with more broth; or sometimes I like to thicken the juice with a little water and cornstarch mixture and let cook till thick. Enjoy!!

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Ingredients

4 skinless, boneless chicken breast cut up in chunks
6 cups (broth or water or a mixture thereof)
1 onion, chopped
1-2 cups sliced or baby carrots
2 stalks celery, chopped (optional) 
1/2 teaspoon each of garlic powder, onion powder, thyme, ground sage
salt and pepper to taste 
Optional a dash or two of red hot sauce, I like just a little to give it zip
1 (12 ounce) package egg noodles
A bag of frozen peas(optional)

Directions

Place chicken, water, onion and salt and pepper to taste into a slow cooker. Add celery if desired. Set temperature to low and cook for 6 to 8 hours.

When chicken is tender, turn the slow cooker up to high heat and stir in the egg noodles. Cook until noodles are tender then add frozen peas cook just a short time, I do about 10 minutes. Adjust seasonings to taste and serve.

Crock Pot BBQ Pulled Chicken

Tender juicy chicken cooked in this BBQ sauce is a great recipe to cook easily in your crock pot. Taste delicious and serves well for parties, family times, or just an easy meal.

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what you NEED:

3 chicken breasts
1 (18 oz) bottle Sweet Baby Ray's Hickory & Brown Sugar Barbeque Sauce
1/3 cup light brown sugar
2 tbsp apple cider vinegar

Dash or two of Frank's Hot Sauce
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp ground white pepper

1/4 tsp cumin

How to MAKE IT:

Place chicken breasts in the Crock-Pot. Turn heat to low.

In a separate bowl combine Sweet Baby Ray’s Barbecue Sauce, light brown sugar, apple cider vinegar, olive oil, garlic powder, onion powder, smoked paprika, chipotle chili powder, and ground white pepper. Use a whisk to stir and combine.

Pour the barbecue sauce mixture into the slow with the chicken breasts. Use a spoon to stir and coat all chicken with the barbecue sauce mixture.

Cover and cook on low for 6-7 hours, or high for 3-4.

When chicken is tender and pulls apart easily with a fork it is ready to be shredded.

Using two forks, shred chicken while still in the Crock-Pot. Mix chicken and barbecue sauce together until well coated.

Serve on buns, topped with onions, pickles and whatever you like.

NOTES

Tip: Do not cook chicken from frozen. Make sure the chicken is fully thawed before adding to Crockpot

NUTRITION

Calories: 1999kcal | Carbohydrates: 285g | Protein: 149g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 434mg | Sodium: 6064mg | Potassium: 3827mg | Fiber: 5g | Sugar: 241g | Vitamin A: 1793IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 6mg

IN THE FRIDGE

Leftover cooked BBQ pulled chicken can be stored in the refrigerator in an airtight for up to three days. When reheating, make sure it’s piping hot throughout.

IN THE FREEZER

BBQ pulled chicken can be frozen for up to three months in an airtight container.

Crock Pot Beef in Brown Gravy

 

This crock pot recipe is the easiest ever Beef that's so tender, it falls apart. I use this basic recipe to make Roast beef, I use in sandwiches, over Toast, with vegetables. Turn it into strew so easily too, just add some veggies the last hour or two. It makes great Roast Beef Sandwiches. Today I made it with Mashed Potatoes and served over Texas Toast and more gravy over all. So good, Simple fast when you don't have time to spend in the kitchen, (or don't want to)

What you need:

3 pounds roast beef or stew meat
1/4 cup butter (half a stick)
1 (1 ounce) envelope dry onion soup mix 

1 small onion sliced

How to Make it:

Place the onions in the bottom of the crock pot, then add beef and butter into a slow cooker. Sprinkle the onion soup mix over. Cover, and cook on Low for 8 hours, or High for 4 to 5 hours. Stir once or twice. 

Crock-Pot Chicken Philly Cheesesteak Sandwiches

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These Crock-Pot Chicken Philly Cheesesteak Sandwiches are a delicious meal to have ready in no time. Serve on your choice of buns or even wraps or tortilla shells. Top with your favorite cheese, I used pepper jack on some and swiss on others. Superb flavor.

What you need:

1 white or yellow onion thinly sliced
2-1/2 pounds boneless skinless chicken breast
2 teaspoons Italian seasoning
1 teaspoon garlic pepper, pepper and onion powder
2 tablespoons Worcestershire sauce
1 16 ounce jar Sliced Mild Pepper Rings, drained (reserve brine)
1/2 cup Sliced green, red and yellow Bell Pepper Strips(color optional)
1 cup low-sodium chicken broth
1/4 cup reserved Sliced Mild Pepper brine
6 to 8 hoagie rolls
6 to 8 slices your choice of cheese

How to make it:

Place the sliced onions over the bottom of your slow cooker insert. Place chicken over the onions and sprinkle the chicken with the Italian seasoning and garlic, pepper and onion powder.

Scatter the drained Mild Pepper Rings and Bell Pepper Strips over the top of the chicken. Pour chicken broth and 1/4 cup of the reserved brine from the Mild Pepper Rings around the chicken.

Place cover on slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until chicken is tender and easy to shred.

Transfer cooked chicken to a cutting board and use two forks to lightly shred it, leaving some good bite-size pieces. Transfer shredded chicken back to slow cooker and stir it into the cooking liquid, combining well with the peppers and onions.

Serve up on hoagie rolls, top with cheese, and place under the broiler for a minute or two until cheese is melted.

Super Easy CARNITAS

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week.  These are gluten free, dairy free, paleo, healthy foods

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

10 servings

What you will need:

FOR THE CARNITAS

2 1/2 pounds pork shoulder (also known as ‘pork butt’)
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

How to make it:

SLOW COOKER INSTRUCTIONS

Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

INSTANT POT INSTRUCTIONS

Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Pork Carnitas

Served with cabbage, onions, sour cream cilantro sauce, cilantro and limes

TIPS:

Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

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Crock Pot Cheesy Sausage Nachos

The creamy cheesiness is just the best dip ever, makes the best nachos you will ever eat. Top with your favorite toppings too.

Ingredients

1/2 lb. Velveeta cheese cubed(try the white cheese)
4 oz. cream cheese
1/2 lb. pork sausage cooked and drained
1 10 oz. can Rotel tomatoes and green chiles(drained)

Instructions
Spray the insert of your crock pot or use a slow cooker liner.
Add all ingredients and cook on high for 1 1/2 to 2 hours, stirring well before serving.

Serve with tortilla chips.

Notes

Be sure to cook and drain the pork sausage before adding it to the rest of the ingredients.

Cut the half pound of Velveeta into large chunks before adding it to the crock pot.

Watch the heat of your crock pot, everyone is different.

Just give it a good stir and serve with your favorite tortilla chips. Top with diced tomatoes, onions. red are really good, sour cream, chives, green onions, black olives, refried beans, avocados. 

To make clean up easy, use a slow cooker liner. 

Cheesy Kielbasa Hashbrown Casserole Crock Pot Style

Want a quick and easy crock pot casserole? well here you have it and it's tasty delicious. I use fresh small cut potatoes and a smoked sausage of your liking and dinner will be done in no time.

Ingredients

3-4 cups. potatoes cut small
14 oz .smoked sausage( kielbasa, cut into chunks
1 small onion, diced
1/3 cup of butter , melted
2 1/2 cups shredded cheese (I used a mix of Monterey jack and cheddar)
10.5 oz can cream of mushroom(you can use cream of chicken)
1 cup whole milk

Instructions

Combine potatoes, smoked sausage, onion, and 2 cups of the cheese in a

greased crock pot.

In a separate bowl, combine cream of soup, butter and milk. Pour over hash

brown mix.

Sprinkle remaining cheese over top.

Cook on high for 3 hours.

ENJOY! It tastes so good, I serve this up with a fresh salad 

Honey Garlic Butter Pork Loin Roast

 

Delicious pork, juicy and really tasty full of flavor and best of all you can cook in crockpot or oven roasted Serve with your favorite sides, or a salad.

INGREDIENTS
PORK LOIN:
4-5 pound pork loin roast, trimmed of skin and fat
1 1/2 tablespoons olive oil, divided
RUB:
2 teaspoons paprika (mild or smoked)
1 teaspoon brown sugar
1 teaspoon each garlic powder and onion powder
1/2-1 teaspoon red chili powder, (optional)
2 teaspoons coarse salt
1/2 teaspoon black cracked pepper
HONEY GARLIC BUTTER SAUCE:
1/2 cup (6-oz) honey
1/2 cup (4-oz) unsalted butter
6-8 cloves garlic, finely chopped or minced
3 tablespoons low sodium soy sauce
2 tablespoons rice wine vinegar, (or cider vinegar)
Good pinch of salt
1/2 teaspoon cracked black pepper
ADDITIONAL:
1/2 cup broth, beef or chicken
1/2 cup water
4 teaspoons cornstarch

How to make it:

PORK LOIN:

Pat dry pork with paper towel. Combine 1 tablespoon of oil with rub ingredients. Season pork, rubbing the mixture into the meat.

Heat remaining oil (about 2 teaspoons) in a large pan or skillet over medium heat. Sear pork all over until golden browned, rotating the pork around to avoid spices burning.

SAUCE:

Melt butter in the same pan the pork was in while scraping up any leftover bits in the pan. Add garlic and sauté for 1 minute until fragrant. Stir in remaining sauce ingredients; bring to a rapid simmer for 1 minute.

SLOW COOK:

Place seared pork in a 6-qt slow cooker. Pour sauce over pork; cover with lid and cook on LOW heat setting for 4 - 5 hours.

Transfer pork onto serving dish and tent loosely with foil. Let rest for 10-15 minutes.

While pork is resting: pour juices from the slow cooker bowl into a pot large enough to fit the liquid. Bring to a simmer over medium-high heat.

Mix 2 tablespoons of the juices with 4 teaspoons of cornstarch. Whisk cornstarch slurry into sauce and let simmer for a good 5 minutes, or until thickened into a syrup-like consistency.

(For a thicker sauce, repeat this step with 1 teaspoon cornstarch mixed with 2 teaspoons water. Add into sauce and cook until thickened (please note: sauce will thicken as it cools). Continue this step until reaching your desired consistency.)

Slice pork and serve drizzled with Honey Garlic Butter Sauce.

OVEN ROAST:

Preheat oven to 350°F (175°C).

Place seared/browned seasoned pork in a roasting pan.

Prepare sauce, as above. Reserve 1/2 cup sauce for basting. Pour remaining sauce over pork.

Add in 1/2 cup stock and 1/2 cup water around the pork.

Cover and roast for 20 minutes. Baste with half of the reserved sauce and continue roasting, uncovered, for a further 15 minutes.

Baste again and roast for a further 10-15 minutes, until a meat thermometer registers 145°F (62.5°C) in the thickest part

(If pan dries out while cooking (it shouldn't), add a little more water.)

Transfer pork onto serving plate and baste with pan juices. Tent loosely with foil and let rest for 10-15 minutes..

Scrape up any browned bits leftover in the pan, mixing them through the pan juices and pour juices into a pot. Whisk in cornstarch/stock and water mixture and bring to a simmer. Slowly add in 1/4 cup water, whisk, then add a little more if needed up to 1/4 cup, until reaching a honey-like consistency. ( sauce will thicken as it cools).

Slice pork and drizzle with Honey Garlic Butter Sauce.

NOTES

Use skinless, boneless pork, trimmed of excess fat to avoid fat melting into our braising liquid/sauce.

NUTRITION

Calories: 508kcal | Carbohydrates: 21g | Protein: 52g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 173mg | Sodium: 904mg | Potassium: 908mg | Fiber: 1g | Sugar: 18g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 2mg

CROCK-POT SPICY Beef QUESO Dip

Do you love Queso? I bet you do and so do we, this is a big requested dip at our house.
It keeps really well for gatherings in the crock pot, doesn't take long to mix up really and tastes delicious

servings
8 TO 10 SERVINGS

total time
2 HOURS 15 MINUTES

INGREDIENTS:
 1 pound ground beef
 1 yellow onion(finely diced)
 1 large(or 2 small jalapeños, seeded and finely minced)
 ⅔ cup water
 2 tablespoons taco seasoning mix(homemade or store-bought)
 32 ounces Velveeta cheese(cut into cubes)
 20 ounces canned Rotel

DIRECTIONS:
In a large skillet, brown the ground beef and onion over medium heat until the meat is no longer pink. Drain. Add the jalapeños, water and taco seasoning, increase the heat to medium-high and cook, stirring frequently, until the liquid has evaporated. Remove from heat.
In a 4 to 6-quart slow cooker, add the prepared beef mixture, the Velveeta cheese and the cans of Rotel. Stir well and cook on low until the cheese is completely melted, 1 to 2 hours. Keep the slow cooker set to warm to serve during a party, giving the mixture a good stir before serving.

If you have leftovers this freezes really well, or incase you want to make some up ahead of time.
Allow to cool completely, transfer into airtight containers, and keep in the refrigerator for up to 3 days or in the freezer for up 2 months. Thaw and reheat when ready to serve.
dipping corn chips in slow cooker queso dip

Crockpot Salsa Chicken

This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s easy to make, full of flavor and so delicious!

INGREDIENTS
2 lbs chicken breasts boneless, skinless (about 4)
2 cups salsa mild
1 cup Mexican Blend cheese shredded

INSTRUCTIONS
Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast.
Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don't want to cook it longer because it will start falling apart.
Preheat your oven to 425 F degrees.

Add Cheese: Transfer the chicken to a 9x13 inch baking dish. Spoon some of the leftover salsa over the chicken.  Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast.
Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.

Slow Cooker Pork roast with pineapple and cranberries

This pork roast can be prepared in just a few minutes. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Bam you have a dinner that everyone will love, I bet it will become a favorite.

Ingredients
1 (3 pound) boneless pork roast
Olive oil to rub down the roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries
1 1/2 cups chicken or beef broth or vegetable

Directions
Rub the pork roast on all sides with olive oil then spread with a mixture of salt and pepper, garlic powder, onion powder, paprika and place in a skillet, brown quickly on all sides and place in crockpot this will help keep it juicy but isn't a must do, I do it when I have the few minutes extra time.. Pour in the chicken broth,  pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

CrockPot Pork Chops and Sauerkraut and Apples

This is actually a German recipe, made with pork chops, sauerkraut and apples put together quickly in the crock pot and let it cook about 5-6 hours on high and dinner is ready.

Ingredients
 8 servings
 8 center cut pork chops
 2 pounds sauerkraut, drained
 2 cups chicken broth
 1 large red apple, diced
 1 onion, chopped
 1 cup brown sugar
 1 tablespoon caraway seeds

Directions


Mix the sauerkraut, broth, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, divide in half, spread half in a pam sprayed crock pot then place pork chops on top and spread the remaining sauerkraut mixture over the pork chops. Cover and cook on high 5-6 hours, stir a few times gently turn the pork chops once. Pork c.ops will be tender and tasty,

SLOW COOKER SHREDDED MEXICAN CHICKEN

BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, or whatever you can think up.
What's in your cupboards?

INGREDIENTS
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
Hot sauce to taste and toppings how you like


INSTRUCTIONS
Rub chicken breasts with oil and place in the bottom of your slow cooker.
Add all of the remaining ingredients except for the hot sauce. Cook on high
for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to
shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding
(there will be liquid remaining). Return shredded chicken and let cook on
low for an additional 20 minutes to absorb some of the liquid/juices.
Drain
Taste and add hot sauce to taste if desired.

RECIPE NOTES
Use 3 tablespoons brown sugar if using mild salsa and not using ground
chipotle chili pepper. Use 4 tablespoons if you are using medium salsa
and/or the ground chipotle chili pepper. The brown sugar balances out the
heat, perfect to be smothered in cheese.

Sometimes I drain my excess liquid, I top a large bowl with a strainer and add
slow cooker contents, to get rid of all of the
excess moisture. I then use drained liquid plus additional needed water to
cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you
drain your chicken for some saucy Enchilada Mexican Chicken.

SLOW COOKER HORSERADISH POT ROAST

Here is an easy delicious way to cook a ROAST, adding the garlic and spices and horseradish really makes this roast tender juicy and so good.

WHAT YOU NEED:
Slow Cooker- 6 quart or larger

Ingredients
4 lb. beef chuck roast
2 tbsp. cooking oil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
4 oz. cream horseradish
6-8 CLOVES of garlic
1 Tbsp. Worcestershire sauce
1 cup beef broth
1 white onion sliced
3 cups mushrooms cut in half
1 cup mini carrots
3 cut up potatoes


Instructions
First take your roast and make 6-8 slits in it but not all the way through,
then add your garlic cloves into the slits, this will really add flavor to your meat.
In a large skillet set to medium high heat, add the oil and swirl the pan so
it covers the bottom. Brown the roast on all sides. Transfer the roast to the
slow cooker.
Sprinkle the salt, pepper and oregano over the roast. Spread over the
horseradish.
Add the onion, mushrooms, Worcestershire sauce and beef broth.
During the last 2 hours add carrots, potatoes and during the last hour add mushrooms
Cover and cook on LOW for 9-10 hours without opening the lid during the
cooking time.
If desired make gravy out of drippings, you can do that by following a recipe
using flour and the drippings OR you can use the drippings in place of water
in a gravy packet or two.
Enjoy!