2 – 10.5 oz. cans of chicken gravy 8 oz. sliced mushrooms 4 Frozen chicken breasts halves 1/2 cup sliced green onions 1/2 cup sour cream (add just before serving) Combine all ingredients (not sour cream) in crockpot. Cover and cook on low for 6 – 8 hours. Break up chicken, add sour cream. Serve
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2 strips of bacon, cooked and crumbled (can use turkey bacon) 1 tsp minced garlic 1 (1 oz) packet dry ranch dressing mix 1 (10.75 oz) can 98% fat-free condensed cream of chicken soup 1 cup sour cream (fat-free works great) 1 lb. chicken breasts (can be frozen or defrosted) 8 oz. of your favorite
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3 cups Rhubarb, chopped into small pieces 1 cup Strawberries, sliced 1/3 cup Sugar 12 tsp. Cinnamon ½ cup All-Purpose Flour 1 tsp. Baking Powder 1/8 tsp. Salt 4 Tbsp. stick Butter, softened 2/3 cup Brown Sugar 2/3 cup Quick-Cooking Oats Combine rhubarb and strawberries in crock-pot. Sprinkle fruit with cinnamon and sugar (mixed). In
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2 lbs. beef, cut in 1″ cubes 1 lg onion, diced 4 med potatoes, peeled and quartered 2 sweet potatoes, peeled and cubed 4 carrots, peeled and cut into 2″ pcs 1 bay leaf 1/2 lb mushrooms, stems removed 2 c V8 juice 1 T. tapioca 1 T. sugar 1 tsp salt 1/4 tsp pepper
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1 cup butter 2 cups chopped onion 2 cups chopped celery ¼ cup parsley sprigs 16 ounces mushrooms (fresh or canned/drained) 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1 ½ tsp. salt 1 ½ tsp. sage 1 tsp. dried thyme ½ tsp. pepper ½ tsp. marjoram (optional) 3 ½ – 4 ½
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30 ounces frozen hash brown potatoes 1 pound sausage (ground, browned and drained) 2 cups cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded 1 onion (diced) 1 red peppers (diced) 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon black pepper Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make
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4 boneless skinless chicken breasts 1 large onion, chopped (I use Vidalia) 1 (8 ounce) box Zatarain’s Yellow Rice Mix, cooked according to directions 1 cup cheddar cheese 1 (10.5 ounce) can cream of chicken soup (regular or fat free) 1 (15 ounce) can whole kernel corn, drained Place chicken in bottom of slow cooker.
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Serves 6 Ingredients: 3 pound beef roast 2 cans (14 1/2 ounces each) beef consomme (I can always find this mixed in with the soups) 6-8 buns (we love hoagie buns, but any kind will work) Directions: Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours
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1 (30 oz) package frozen shredded hash brown potatoes 1 lb ground sausage (I used Italian sausage), browned and drained 2 cups shredded cheddar cheese 1/2 cup shredded mozzarella cheese 1 onion, diced 1 green pepper, diced 1 red pepper, diced 12 eggs 1/2 cup milk 1/2 teaspoon salt 1/4 teaspoon ground black pepper Spray
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6 boneless, skinless chicken breasts 6 slices Swiss cheese 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup milk 1 package herb stuffing mix 1/4 cup butter, melted Spray slow cooker with nonstick cooking spray. Place chicken breasts on the bottom of the slow cooker. Cover chicken with slices of Swiss cheese. In
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