Chicken and Biscuits

Whole chicken (cut up)
Can of refrigerated biscuits
Onion (chopped)
1/4 bulb and fronds of fennel (Chopped)
celeriac (celery root) or celery diced
1 bag frozen vegetables (any you have on hand)
2 cans of cream of whatever soup (I used chicken and mushroom)
1 cup milk
1 cup chicken broth
6 Tbsp butter

Put chicken and vegetables into crockpot.

In a separate bowl, whisk the soup, milk and broth together. Pour over chicken and vegetables. Put butter in crockpot (I just put it in as a stick). Cook on high for 4 hours or low for 6-8 hours.

One hour before serving, remove chicken pieces from crockpot. Remove bones and shred the chicken. Open can of biscuits (you can also use homemade biscuit dough) and place biscuits on top of chicken mixture. Cook on high for one hour, biscuits will be golden on top when done.

*You can put in pretty much any vegetables you have on hand for this. If you don't have fennel, use any herbs you have on hand.

Crockpot Roast Beef

I found a recipe on Crockpot365 and since I didn't have all of their ingredients I modified it to fit my ingredients.

2 Tbsp A1 Sauce
2 Tbsp Honey Mustard
1/4 cup apple juice
1/2 cup beef broth
Chuck Roast
1 sweet onion
5 carrots (I used Purple Haze carrots from my CSA)
You can throw potatoes in too if you like.

Mix the A1 Sauce, Honey Mustard and Apple Juice. Pour on all sides of the roast (in crock pot). Throw in the chopped onion and the chopped carrots. I cut the carrots into half lengthwise and then thirds. Pour beef broth around roast (not on top). Cook on low for 8-10 hours.