Thank you for sharing!

When every meal simply takes more time than I’ve got between getting home from work and that moment when I’m so-exhausted-I’m-gonna-pass-out, short cuts and hacks are a must. This 3-Ingredient Pocket Dinner {Slow Cooker Style} helps me get supper on the table in less than 10 minutes. I just get the packets ready the evening before, pop ’em in the slow cooker in the morning, let it all cook while I’m at work. Then, when I get home, supper is all ready to set on the table. I just pour myself a drink and enjoy.

On the off chance that you have any of these fantabulous 3-Ingredient Pocket Dinners left when your family is done, they make great leftovers. Just set them in the fridge, or put them in a freezer bag and save them in the freezer. Unfortunately, unless I make an entire MOUNTAIN of these 3-Ingredient Pocket Dinners, there are never any leftovers at our house!

For those of you who enjoy “running with scissors” (as my daughter calls it), I made a quick tutorial. You can probably do this based mostly on the pictures! LOL!

Slow-cooker Style 3-Ingredient Pocket Dinner

Yield: 8

3-Ingredient Pocket Dinner {Slow-cooker Style}

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

This recipe for 3-Ingredient Pocket Dinners {Slow Cooker Style} helps me get supper on the table in less than 10 minutes.

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Ingredients

• 2 pounds ground Chuck or Round
• 1 large Russet Potato
• 1 pound Baby Carrots

Instructions

1. Using heavy duty aluminum foil, tear off 6 to 8 squares (about 12-inches).
2. Make as many ground beef patties as you make foil squares, and place a patty on each square.
3. Slice the potato into about 1/4 to 1/2 inch thick slices. Make one potato slice for each patty, and place one slice of potato on top of each patty.
4. Divide the carrots into as many portions as you have patties, and place one portion on top of each potato.
5. Salt and pepper to taste.
6. Fold foil around patties, potatoes, and carrots.
7. Place into slow cooker, and cook on low heat for 7 to 8 hours, or until vegetables are tender.

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For variety, I sometimes add a slice of onion or garlic powder to these magical pocket dinners. If I freeze them after cooking, I just pop them in the fridge to thaw, then unwrap and warm in the microwave. How much simpler could it be?

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Thank you for sharing!