2 cans kernel corn, drained
1 can black beans, drained
1 jar chunky salsa
2-3 frozen chicken breasts
1 8oz block of cream cheese
Mix the corn and beans with 1/2 jar of salsa in bottom of crockpot. Lay the chicken on top of this and cover with remaining salsa. Cook on high 5-7 hours, until chicken is cooked through. Remove chicken, shred, return to crockpot along with cream cheese (cut cream cheese into smaller blocks first) let sit 5-10 minutes, return and stir until cheese is melted. Serve over rice or in tortillas.
1/4 cup butter
1 package dry Italian seasoning
1/2 cup white wine (or chicken bullion)
1 can golden mushroom soup
4oz. cream cheese with chives and onion
2-4 chicken breast
1 package penne pasta
Add all ingredients except penne to crock pot. Cook on low for 4-5 hours. Cook penne, combine with sauce and chicken, serve.
6 boneless, skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8oz) package of dry bread stuffing mix
1/4 cup butter, melted
Mix soup and milk together in a small bowl. Pour enough of the mixture into the crockpot to cover the bottom. Layer chicken over soup mixture. Cover the breasts with the remaining sauce. Layer cheese on top of chicken/sauce.
Add stuffing to top (smoosh down so it gets moist) about 1 hour before serving. Drizzle butter over stuffing.
Cook for 4-6 hours on low or 2-3 hours on high.
6 chicken breasts
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
1-2 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice
Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in olive oil; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.
Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.
1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt to taste
ground black pepper to taste
In a medium skillet, over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes or pour into crock pot and cook on low for 3-4 hours. Season with salt and pepper. Serve on a roll.
To freeze leftovers fill muffin cups or half cup containers. Once frozen remove from container, wrap in plastic wrap and foil and store. Reheat individual serving sizes in the microwave.
2lbs. chicken pieces
1 cup, packed, brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (ie: Sprite)
2-3 tbsp. minced garlic
2 tbsp. soy sauce
1 tsp. black pepper
Place chicken in crock pot. Combine remaining ingredients & pour over chicken. Cover and cook on low 6-8 hours.
Serve over rice or noodles
2 pounds london broil
1 can condensed cream of mushroom soup
1 can condensed tomato soup
1 package dry onion soup mix
Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!
In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.
Cover, and cook on Low for 8 to 10 hours.
8 cups diced potatoes
1/3 cup chopped onion
3 knorr bullion cubes (I used chicken)
5 cups water
1 can cream of chicken soup
1 package cream cheese, 8oz
1/2 lb bacon, cooked and crumbled
shredded cheddar cheese
In a crock pot combine potatoes, onion, bullion cubes, water and cream of chicken soup.
Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese and bacon to crock pot and blend.
Serve with shredded cheese on top.
2 lbs stew meat
6 carrots
4-5 potatoes
1/2 tsp pepper
5 tbsp minute tapioca
1 onion
1 cup celery
1 large can V8
1 tsp salt
Combine all ingredients in a crock pot. Cook for 5 hours.
1 lb hamburger
1/2 lb Italian sausage
1 onion diced
1 clove garlic (pressed)
1 can tomato puree (28oz)
2 cans tomato paste (6oz)
2 cans tomato sauce (8oz)
1 can red clam sauce (10.5oz)
1 envelope spaghetti sauce mix
Brown hamburger, Italian sausage, onion and garlic. Add browned ingredients and remainder of ingredients to crock pot. Cook on low for 4 hours.
