Chicken and Dumplings

 
3 boneless skinless chicken breasts

3 cans cream of chicken soup

1 cup water

½ small bag frozen mixed veggies ( I used a whole bag)

1 onion chopped

2 cans crescent rolls

Place chicken in crockpot. Top with soup, water, veggies and chopped onion. Cook on low 6-7 hours. After chicken is cooked, pull apart into smaller pieces. Turn crockpot to high. Break each triangle dough of crescent rolls in half and roll into balls. Drop into crockpot. Cover and cook on high another hour until dough is golden brown on top.

My Helper :)

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Cheesey sloppy joes

2 Pounds of Lean ground beef
1/4 Teaspoon of Ground black pepper
4 Ounces of Queso Blanco Velveeta cheese, cubed
3 Tablespoons of Milk
2 Tablespoons of Pickle relish
2 Tablespoons of Prepared mustard
1/2 of cup  of Ketchup
1 small onion, chopped or Onion Flakes
2 garlic cloves put through press
15 oz Can of Tomato Sauce

In a large skillet over medium heat, brown ground beef with onion and black pepper until beef is cooked through; drain
Add meat and all other ingredients into crock pot. Cover and cook on low for 4 to 5 hours.Serve on toasted sandwich buns with your favorite condiments. This way it was so yummy and super creamy….it tasted just like a sloppy cheeseburger !!! Yummy!@

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Crock Pot Taco Dip

1 Pound Ground Turkey or Lean Beef
1-14 ½ Ounce Can Diced Tomatoes, No Sugar Added
1-14 ½ Ounce Can Black Beans, Drained and Rinsed
1- 14 ½ Ounce Can Garbanzo Beans/Chickpeas, Drained
1- Envelope of Taco Seasoning ( I prefer to use the low sodium)
1- Envelope Dry Ranch Dressing Mix
1-Can Corn, Drained (optional)
2 Cups of Salsa or Picante Sauce (you decide how hot you want it!)

Lightly brown the turkey or beef in a pan and drain.
Add the meat and all other ingredients to your crockpot.
Mix.
Cover and heat on high for 4 hours.
Mix well before serving.

Serve with shredded cheddar cheesem jalepenos and sour cream. 
YUmmo!

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Crock Pot White Rice

1 Cup White Rice
2 Cups Water
Butter (enough to coat the inside of the crock-pot sides and bottom)
Salt – Just a pinch

Coat the crock pot sides and bottom with butter. This will help keep the rice from sticking. I rinse my rice prior to using. This helps take some of that starch out. Put rice in large bowl or pan and put water in it. Swirl it around and drain. Do twice
Add remaining ingredients. Cook on low for 8 hours.

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Philly Cheese Steak

1(2 to 3lb) Boneless Beef Chuck Pot Roast
1 cup Chopped Onion
¼ cup Worcestershire Sauce
1 Tbsp Instant Beef Bouillon Granules
2 cloves Garlic, minced
1 tsp Dried Oregano, crushed
½ tsp Dried Basil Crushed
½ tsp Dried Thyme, crushed
... ½ cup Chopped Pepperoncini (italian Pickled Peppers) or Other Pickled Peppers
8 Hoagie Buns or Kaiser Rolls, split and toasted
8 slices American Cheese

Make sure to Trim fat from meat. Cut into 1 inch pieces. In a crock pot, mix meat, onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil and thyme.

Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 4 to 6 hours. Stir to break up meat cubes. Stir in pepperoncini. Cook, uncovered on high heat setting for 30 minutes more stirring often to break up meat and if you were on a low setting turn to high for 30 minutes when pepperoncinis are added.

Preheat oven. Using a spoon, place meat on the bun bottoms. Top with cheese. Place bun bottoms with meat on baking sheet. Broil 4 to 5 minutes from heat or until cheese is melted and bubbly. Cover with bun tops.

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Crock Pot Stuffed Chicken Green Peppers

4 or 5  Medium Green,Red, or Yellow Bell Peppers
1 Pound Ground Chicken
1 Cup Beef Broth
1 1/2 Cups Cooked Rice
1 Medium Onion, Chopped
1-2 Tablespoons Olive Oil
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
2 Teaspoons Cornstarch
1/2 Teaspoon Oregano
3 Tablespoons Tomato Paste
1 Teaspoon Fresh Lemon Juice or Imitation lemon juice :)
1/2 Cup Sour Cream
Shredded cheese(optional)
 
Cook rice according to the box.Brown chicken and onion in olive oil until onion is tender and meat is cooked.Add rice and all the spices to the mixture.Meanwhile, cut the tops off the green peppers and take the seeds out, keeping the tops.
 
Fill peppers with the rice/chicken mixture.Place pepper tops inside crock pot cut side up.Place stuffed peppers on top of tops.Pour in broth.Cover and cook on low for 6 hours.Remove peppers.Mix cornstarch, tomato paste, lemon juice and sour cream into broth.Return peppers to crock-pot.Cook on high for 30 minutes.Serve peppers with the sauce. Yummo!!! I love to sprinkle them with cheese!!

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Mac and Cheese

2 8-oz. box of macaroni
1 can of evaporated milk
1 stick of butter,melted
3 eggs
4 cups shredded cheese,separated(I use a mixture of shredded sharp, extra sharp and Colby jack cheese but you can use whatever you like.)

Cook and drain macaroni according to package & season with salt & pepper to taste.
Spray crockpot with Pam and add macaroni.
Beat eggs and milk together.
Add melted butter and stir until blended.
Pour mixture over macaroni.
Add about 3 cups of shredded cheese and stir.
Place remaining 1 cups of cheese on top of macaroni.
Cook on low about 3 hours.

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