4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. cream cheese, softened
1 envelope Italian dressing mix
Place chicken on bottom of slow cooker. Combine soup, cream cheese. and dressing mix. Pour over chicken. Cook on high for 5 hours, or low for 8-10 hours. Before serving, cook some rice according to pkg. directions. Top rice with chicken and sauce.
Submitted by: Corinne Taylor
2 cans red beans, rinsed
1 lb ground beef
1 large onion chopped
2 t chili powder
1/4 t oregano
dash of cumin
1 clove garlic chopped
1 1 lb can tomatoes + 2 cans water
1 c catsup
3/4 c chili sauce
1 1/2 t sage
1/4 t pepper
Brown
meat. Saute onion and garlic in drippings and drain off fat. Add
remaining ingredients and simmer for 1 hour. Or put it all in the crock
pot and cook on low about 4 hours or all day; whichever! Enjoy!
Submitted by: Marilee Welsh
7 boneless skinless chicken breasts, cooked and shredded
2 tsp. Chicken Bouillon
2 c. water
1 c. salsa
2 cans diced tomatoes
2 tsp. lime juice
2 Tbl. chopped fresh Cilantro
1 can of Corn, drained
2 tsp. Minced Garlic
2 cans Cream of Chicken Soup
1 C. chopped Red Pepper
2 cans Black Beans, drained and rinsed
4 tsp. Cumin
Cook chicken. While chicken is cooking place bouillon, water, salsa
tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin
and black beans in crock pot. Cover and cook on low for 4-6 hrs. Add
shredded chicken, cilantro, and corn. Cover and cook for 30 min. You
can serve with shredded cheese and tortilla strips if you want.
Just a couple of things I did a little different. I cooked the chicken in the
crock pot with 1c. chicken broth. It made it really soft. So you could do
that the night before on low 6hrs. I took out the chicken and drained the
juices through a strainer and used the juice for the water in the recipe. I
used 1 large red pepper and 3 large cloves of garlic instead of being exact
on the measurements.
Submitted by: Sharon Stone
1 C. Brown Sugar
1 tsp. Cinnamon
1 Cube melted Butter
1 pkg. Caramels
1 box Yellow Cake Mix
1 can Cream Soda
2 cans Apple Pie filling
Spray crock-pot with nonstick cooking spray. Mix together brown sugar and cinnamon in a small bowl. Sprinkle 1/3 of the mixture on the bottom of crock-pot and drizzle 1/3 of the melted butter. You will repeat this 2 more times. Open and pour 2 cans apple pie filling over the sugar mixture, spreading it evenly in the crock-pot. Sprinkle 1/3 on the sugar mixture over the pie filling and drizzle 1/3 of the butter. Place unwrapped caramels randomly as the next layer, using half the package.
Mix the yellow cake mix and the cream soda together in a bowl. Pour the cake batter over the caramels and apples. Spread evenly. Sprinkle the last amount of the sugar mixture and melted butter on top of the cake batter. Place paper towel on rim of crock-pot and cover with lid. The paper towel absorbs the excess moisture. Cook on high for 2 hours or low for 3 hours. Check doneness with toothpick. When cake is done turn off crock-pot and randomly place the remaining caramels on top of the cake. This time without the paper towel, cover with lid and let caramels soften and melt somewhat from the residual heat. Serve with a scoop of ice cream.
Submitted by: Corinne Taylor
1-8oz. package cream cheese
1-8oz. container sour cream
1-can cream of mushroom soup
1-can cream of chicken soup
½ cup water
6-8 boneless, skinned chicken breasts
Mix together all ingredients and put in crock pot. Cook on medium heat minimum of 4 hours. Serve over rice or noodles.
Submitted by: Shannon Peery
1 lb. pkg. Lasagna noodles (oven ready)
1 lb. Jimmy Dean Sage Sausage-cooked
1/2 lb. Hamburger-cooked
1 32 oz. jar Prego sauce
1 bottle 15 oz. 4 cheese Classico Alfredo Sauce
1 lb. Mozzarella Cheese
Layer with sauce, noodle, meat, Alfredo sauce and Mozzarella cheese in crockpot. Cook all day on low or put in 13x11 pan and bake in oven at 350 degrees for 1 1/2 hours.
Submitted by:Gina Diehl
*Taste's like Cafe Rio's recipe*
2-3 lb. Boneless Pork Loin Roast
1/2 C. Brown Sugar
1/2 C. Worcestershire Sauce
1/2 tsp. Oregano
1/2 tsp. Ginger
1/2 tsp. Salt
1 tsp. Chili Pwd.
1 tsp. Garlic Pwd.
2 TB. Dry minced onion
Mix together in crock-pot and add roast. Cook on high 3-4 hours. Take roast out and Shred it. Add 1 14 oz. can Red Enchilada Sauce and 1/2 C. Brown Sugar to crock-pot and mix with the juices/sauce. Add meat and warm it back up.
Submitted by: Corinne Taylor
1 lb ground beef
1 1/2 cups cottage cheese
1 med. onion chopped
garlic
1/2 cup Parmesan cheese
29 oz. spaghetti sauce
1 tsp. salt
6 oz. tomato paste
1 cup water
8 oz. lasagna noodles
1 tsp. oregano
4 cups shredded mozzarella
Brown beef, onion and garlic. Drain. Add spaghetti sauce, tomato paste, water, salt, and oregano. Mix well. Spread 1/4 of sauce in
ungreased crockpot. Arrange 1/3 of noodles over sauce. Combine cheeses and spoon 1/3 of mixture over noodles. Repeat x 2. Top with remaining sauce.
Cover and cook on low 4-5 hours. Do not overcook.
Submitted by: Diane Woolsey
2 lbs boneless chicken breast
cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1/2 medium onion thinly sliced
1/4 c brown
sugar
1/4 c water
1/4 c cider vinegar
2 TB corn starch
2 c
pineapple chunks, reserve juice
1 TB soy sauce
1/2tsp salt
Place
chicken strips ,pepper strips and onion in Crock-Pot. In a bowl mix
brown sugar and corn starch. Add reserved pineapple juice,
vinegar,water,soy sauce and salt. Blend till dissolved. Pour over
chicken and peppers. Cover and cook on low for 7-9 hours. One hour
before serving add pineapple. Serve over chow mein, Ramen noodles or
rice.
Serves 4-6
Submitted by: Geena Williams
1 and 1/2 cans Chicken Broth
2
Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt
and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour
cream
1 c frozen corn
1bag Tostitos scoops
Combine
broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours
on high in Crock-Pot.
Then remove cooked chicken and shred. Return
chicken to pot and mix in black beans, salsa, sour cream and corn. Cook
for 1 additional hour. Cool and serve with Tostitos scoops.
Serves:
4-5
Submitted by: Geena Williams
4-6 chicken breasts in crock pot.
Salt and pepper to taste.
Pour a can of cream of chicken or cream of mushroom soup over the top with a ½ can of water.
Let cook 6 to 8 hours.
Serve with mashed potatoes, rice or noodles and a green salad.
1 pound of stew meat, browned
1/3 cup diced onion
2 cups sliced carrots
2 cups cubed potatoes
1 envelope Schilling stew seasoning
Cook in crock pot 6 – 8 hours on low
15 – 20 minutes prior to dinner, add:
1 cup frozen peas
1 teaspoon Worcestershire sauce
1 teaspoon Kitchen Bouquet
Thicken to taste with Pillsbury Gravy Maker
Submitted by: Joyce McNeil
4-6 Chicken breasts in crock pot.
Salt and pepper to taste
Add 1 can chicken broth
1 can Cream of Mushroom soup
1 envelope of Lipton Mushroom/onion soup
Cook on low for 6 – 8 hours
Submitted by: Joyce McNeil
4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste.
Make sauce:
¾ cup ketchup
¾ cup brown sugar
1 Tablespoon prepared mustard
1 teaspoon Worcestershire Sauce
¼ cup diced onions
Pour over chicken
Cook in crockpot on low for 6 – 8 hours
Serve over rice
Submitted by: Joyce McNeil
4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste.
1 can of Cream of Chicken soup and 1/3 cup of milk poured over chicken
Make 1 box of Stovetop Stuffing and spoon over chicken.
Cook on low for 6 – 8 hours
Serve over rice or noodles
Submitted by: Joyce McNeil
4-6 Chicken breasts placed in crock pot.
Salt and pepper to taste
6 – 12 oz. of frozen concentrated orange juice
1-2 jars of marinated artichokes
Stir together and pour over chicken. Cook on low for 6 – 8 hours.
Serve over rice or noodles
Submitted by: Joyce McNeil
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