Italian Chicken

 
Thank you Robin Randall!

Ingredients~
6 frozen chicken breasts
1 package dry Italian dressing
1 can cream of chicken soup
1 brick cream cheese

directions~
Bake all day on low in the crockpot. Serve with rice of potatoes.

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Beef and Noodles

 
Thank you Karen Mannino!

Ingredients~
1 lb stew meat
1 can of beef broth
1 can Campbell's beef consomme'
Salt and pepper
Garlic powder

Directions~
Combine all ingredients and cook for 8 hours on low. Serve over egg noodles.

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No Peek Beef Casserole

 
Ingredients~
2 pounds stew meat, cut into 1-inch cubes
1 envelope onion soup mix
1 can cream of mushroom soup
1 (4 ounce) can mushrooms, drained
1/2 cup red wine or beef broth
1/2 cup sour cream

Directions~
Combine all the ingredients in a bowl, except for the sour cream. Stir together well. Add to the crock pot, Cover and cook on LOW for 8 to 12 hours, or on HIGH for 5 to 6 hours. At the end of cooking, stir in the sour cream. You can serve this over noodles or rice.

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Bacon Ranch Chicken

 
Ingredients~
2 butterball turkey bacon strips, cooked and shredded
1 tsp minced garlic
1 package ranch dressing mix
1 10.75 ounce can condensed cream of chicken soup
1 cup sour cream
16 ounce chicken breasts, frozen or defrosted/raw
8 ounce pasta, cooked

Directions~
Combine the first five ingredients. Place frozen or defrosted/raw chicken in slowcooker sprayed with nonstick cooking spray and pour sauce over the top. Cook on high for 3/5 hours or low for 4 to 6. Shred chicken with two forks.  Cook pasta per package instructions on stove. Serve chicken over pasta.

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Macaroni and Cheese

 
Ingredients~
8 oz elbow macaroni, cooked and drained
1 can evaporated milk
1 1/2 cup milk
2 eggs
4 cup shredded sharp cheddar cheese divided
1 tsp salt
1/2 tsp pepper

Directions~
Spray the slow cooker liner with nonstick vegetable cooking spray. Combine cooked, drained macaroni, evaporated milk, regular milk, eggs, 3 cups of the cheddar cheese, and the salt and pepper. Put into slow cooker and top with remaining cup of cheddar cheese. Set cooker to low, cover and cook for 5 to 6 hours.

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Crock Pot Cream Cheese Chicken

Servings~ 6

Ingredients~
3 lbs chicken pieces
1(2/3ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10 1/2 ounce) can cream of chicken soup
8 ounces cream cheese
1/2 cup chicken broth

Directions~

• Place chicken pieces in the crock pot and sprinkle the Italian seasoning over the chicken. Sprinkle with 2 tablespoons of melted butter.
• Cook on low for 4 to 6 hours.
• Melt 2 tablespoons of butter in sauce pan and then saute the onions and garlic. Add cream of chicken soup, cream cheese, and chicken broth. Stir until mixture is smooth.
• Add this mixture to the crockpot and cook on low for another hour.
• Enjoy!

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Slow-Cooker Beef Stroganoff

 

 What You Need

2 lb.  beef stew meat, cut into 1-inch cubes

10 oz.  fresh mushrooms, halved

1  onion, chopped

1 clove  garlic, minced

1 cup  beef broth

2 tsp.  paprika

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

2 Tbsp.  flour

1 Tbsp.  GREY POUPON Dijon Mustard

1 pkg.  (16 oz.) egg noodles, uncooked

2 Tbsp.  chopped fresh parsley

Make It

PLACE meat, mushrooms, onions and garlic in slow cooker. Add broth and paprika. Cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 5 hours).
MIX sour cream, flour and mustard. Stir into ingredients in slow cooker until blended. Cook, covered, on LOW 15 min. Meanwhile, cook noodles as directed on package, omitting salt.
DRAIN noodles; place in large serving bowl. Add meat mixture; mix lightly. Sprinkle with parsley.

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