Before we start, many of you have asked me what the best slow cooker you should get is.  It varies for every family, but I tell you all about it here:  Best Slow Cooker Choices.

When I pulled this meal out of the freezer and opened the bag up, it already smelled good.  There’s something about the smell of chopped green peppers, onions and garlic to make you feel like you’re going to eat something really delicious!  Of course, getting to smell it all day while it slow cooked in all those juices, made me excited for dinner.  In fact, as I sit here writing this past midnight, I’m getting hungry just thinking about it.  Too bad we didn’t have any leftovers!

OK, so you can tell.  I liked this awesome meal.  🙂  I’ll quit “talking” now.

How about the recipe?

Ingredients:

Directions:

Combine all ingredients except pasta, Parmesan cheese and bread crumbs.  Mix it up well so that everything will evenly cook and mix flavors together well.  Cook on low for 7-8 hours or on high for 3-4 hours.  Once cooked, mix in about 1/4 cup of bread crumbs and 1/4 cup of Parmesan cheese to thicken it up just a tad. Shred meat with two forks.  Leave the lid off and cook for another 30 minutes.  Serve over hot cooked pasta or rice.

Freezer to Slow Cooker Instructions:

1. Chop mushrooms
2. Chop Celery
3. Chop Carrots
4. Chop Onions
5. Chop Green Peppers
6. Mince Garlic (unless you bought it in a jar)
7. Place all ingredients except Parmesan cheese, pasta and bread crumbs into the bag.
8. Label & Freeze
9. On Cooking day, if you forget to get it out the night before, place in slow cooker frozen, but add an extra hour of cooking time if cooking on Low or an extra 30 minutes if cooking on High.

Here’s a picture of what it looked like before I added the pasta in: