29 49 4 lb 4 lb Boneless Boneless Eye of Round Roast Eye of Round Steak USDA Choice, USDA Choice, Sentry Angus Beef Sentry Angus Beef 29 29 2 lb1 lb Boneless Perdue Pork Roast Oven Stuffer USDA Inspected, Roasting Chicken Sentry Tender and Juicy Grade A 99 29 99 49 8 lb1 lb2 lb2 lb Semi-Boneless Hormel Pork St. Louis Style Rib Roast or Steak Always Tender Tenderloins Pork Ribs USDA Choice, Pork Shoulder US Inspected Whole USDA Inspected Sentry Angus Beef Arm Roast

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Crock Pot Chicken Noodle Soup

what you need... make it...

• 1 1/2 lb boneless skinless • 4 tsp sprigs fresh rosemary COMBINE in your slow cooker, chicken, onion, carrots, celery, thyme, rosemary, garlic, chicken breasts • 3 cloves garlic, minced bay leaf and season generously with salt and pepper. Pour in broth then cover. • 1 large onion, chopped • 1 bay leaf • 3 carrots, peeled and COOK on low, 6-8 hours. Remove chicken from slow cooker and shred with two forks. • Kosher salt sliced into coins Discard herbs and bay leaf. Return chicken to slow cooker and add egg noodles. • Freshly ground black pepper • 2 stalks celery, sliced FINISH COOKING on low, covered until al dente, • 10 cups low sodium chicken broth • 4 tsp sprigs fresh thyme 20-30 minutes. • 8 oz egg noodles

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