Swiss Cheese Chicken and Stuffing

4 Chicken Breast, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups of dry  Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste


Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

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Chicken Wrapped in Bacon and Sour Cream

8 bacon slices

8 boneless skinless chicken breasts

2 (10 oz) cans roasted garlic cream of mushroom soup

1 cup sour cream

1/2 cup flour 

Salt and pepper to taste

Place the bacon in a large skillet and cook over medium-low heat. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.Then wrap one slice of bacon around each boneless chicken breast and place in crockpot. In a seperate bowl combine sour cream, 2 cans pf  cream of mushroom soup, and flour. Mix well with  whisk. Pour over chicken.Cover crockpot and cook on low for 6-8 hours.

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Cheesy Meatball Soup

2 cups water
1 cup corn -- whole kernel
1 cup potato -- chopped
1 cup celery -- chopped
1/2 cup carrot -- sliced
1/2 cup onion -- chopped
2 cubes beef bouillon
1 jar cheez whiz -- (16 oz) meatballs
1 pound ground beef
1/4 cup bread crumbs
1 large egg
1/2 teaspoon salt
1/2 teaspoon tabasco sauce

Meatballs: Mix ingredients together thoroughly. Shape into medium size meatballs. Place uncooked meatballs and all other ingredients, except Cheez Whiz, in a crockpot. Stir gently. Cover and cook on low for 8 to 10 hours. Before serving add Cheez Whiz, stirring gently until well blended.  Serve with a crusty bread.Serves 6

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Potatoe Soup

8 potatoes (peeled or not) chopped
1 onion, chopped
2 celery ribs chopped
2 carrots, peeled and chopped small
1 can chicken broth
2 T dried parsley
1 1/2 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup flour
sliced green onions, grated cheese, and chopped bacon for toppings

Put all ingredients down to and including the pepper into the crockpot. Add water to within 1' of the top of the crockpot (this recipe is for a 5 qt, so adjust accordingly). Cook on high for 8 hours. 1 hour before serving, put milk into a small container with a lid, add flour and shake till well mixed. Add to the soup.

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Crockin' Moms: Corned Beef and Cabbage

Crockin' Moms: Corned Beef and Cabbage: Happy St Patty's Day! 4 large carrots, peeled and cut into matchstick pieces 10 baby red potatoes, quartered,1 onion, peeled and cut into ...

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Crock Pot Pizza Potluck

1 Box elbow or  Spiral Pasta (uncooked but rinsed)
1 pound lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup sliced pepperoni
16 ounces pizza sauce or pasta sauce
1/4 cup water
1 cup shredded mozzarella cheese

Spray crock pot with  non-stick spray. Brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Pour Pasta sauce and 1/4 cup water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 6 hours.

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Pumpkin Pie Goodness

1 can (15oz) can solid pack pumpkin
1 (12 oz) can evaporated milk
3/4 cup sugar
1/2 cup  pancake mix
2 tablespoons butter or margarine, melted
2 eggs, beaten
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract

In a large bowl, combine the ingredients and mix.Spray crock pot with nonstick cooking spray. Transfer to crock pot.  Cover and cook on low for 3 to  4 hours. Serve warm with ice cream.

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