This is a simple one for Instant Pot (maybe that should be a separate thread?)
Frozen chicken breasts and potatoes with skin on.
Put the rack thing in the bottom of the pot.
Stack potatoes on the rack best fit to allow chicken.
Dribble about 1 cup of water over the potatoes.
Sprinkle salt/pepper/garlic powder/seasonings.
Place frozen chicken breasts on top of potatoes up as far as you can/dare.
Dribble some olive oil over the chicken.
Sprinkle some salt/pepper/garlic powder/seasonings.
Set high pressure for 15 minutes to manually vent at the end. You can set it a couple minutes lower to let it sit.
When done, you can use the liquid to make gravy.
Just finished off the very first batch of "Corned Beef Soup" I've ever made using the crock pot.
I swear, the 6.5 qt. slow cooker we got as a wedding gift has been unerring in execution.
I've done big pot roasts. Gotta love searing them first for flavor. In the case of the corned beef I seared the flat, fat side only and it was AA+.
Chuck roast with Montreal Steak seasoning and a little water and then top it off with some baby reds.
Husker chops, sear em first, add some water with some onion soup mix or some sort of creme of soup and you guessed it, baby reds
The left overs I cut up the meat and potatoes into small pieces and fry up some hash.