Crock pot wars is harder to organize than you would think. Getting everyone together is easy, but how do you create a full 4-course dinner utilizing one of the most common kitchen tools? This was my recent dilemma.
The next time you need an easy veggie that tastes great and requires no fuss; grab at this recipe inspired by Andrea Likes. Besides melting the butter and stirring you are free to move away and onto bigger and better things.
I saw that there are ways to split the crock pot using the crock pot liners. This would be great to do with a protein. More research on that later.
12 ounces green beans (I used whole, frozen)
1 large shallot, sliced
8 ounces sliced fresh mushrooms
1/2 cup unsalted butter, melted
1 envelope Italian salad dressing mix
Put green beans, shallot, and mushrooms into a crock pot. Melt butter and stir in Italian salad dressing mix. Pour over vegetables and give it a stir. Cover and cook on low 3-4 hours or until tender.
*For the mushrooms only version omit the beans and add one pound of whole fresh mushrooms.