10 Slow cooker recipes that transform | Big Fork Brands

Ingredients

• - 1 pound beef brisket, cooked and shredded
• - About 2 cups BBQ sauce
• - 8 slices bacon, cooked until crispy
• - 2 cups Cheddar cheese, shredded
• - 8 slices of good quality French bread (or whatever bread you love!)
• - About 2 tablespoons butter
• - 1 (1-pound) bag frozen meatballs
• - 1 (18-ounce) jar grape jelly
• - 1 (18-ounce) bottle BBQ sauce
• - About 4 cups cooked rice (Shull uses wild rice)
• - 1 pound cooked, shredded chicken
• - 1 (10-ounce) can cream of mushroom soup
• - 1 (10-ounce) can cream of chicken soup
• - 1 (10-ounce) can RoTel tomatoes
• 2 tablespoons chili powder
• 4 thick slices of corn bread for serving
• Cheddar cheese for garnish, shredded
• Green onions for garnish, chopped
• - 1 pound breakfast sausage (Shay uses Owen’s regular pork sausage. You can omit this step and make your dip vegetarian.)
• - 1 (16-ounce) package