LARIPIN' SOUP

4 cans Campbell's minestrone soup

4 soup cans of water
1 can chopped tomatoes with green chilies
2 lb ground beef, browned to remove fat
1 block (16-oz) Mexican-style Velveeta cheese

Combine all the ingredients together in a crockpot or slow cooker. Place lid on cooker and cook the mixture on low setting for approximately 8 hours.

Delicious served with cornbread.

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CHICKEN AND VEGGIES POT

4 to 5 large red potatoes, sliced 1/4-inch thick

2 large carrots, sliced 1/4-inch thick
1 cup cubed butternut squash, peeled & sliced 1/4-inch thick
1 large yellow onion, sliced
1/4 tsp salt
1/4 tsp pepper
6 large chicken breasts
additional salt and pepper
1/2 lemon
4 large garlic cloves, peeled & minced
6 small sprigs fresh rosemary

In a 5 to 6-quart slow cooker, place the potatoes, carrots, squash, and onion; sprinkle with the salt and pepper.

Place the chicken breasts over the vegetables and sprinkle with a dash of salt and pepper.  Squeeze the lemon juice over the chicken.  Sprinkle the garlic over the chicken and lay a sprig of rosemary atop each breast.

Place lid on cooker and cook on low setting 5 to 6 hours or until the chicken is cooked through.

Yield: 6 servings

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TACO SOUP

As many of you know, I love soup.  Taco soup is one of my favorites so when I saw this recipe I said, "Yes!"  Thought you all might like it, too.  As you might guess from the instructions, I got it from a Reynold's site. Taco soup varies according to different tastes, but this is a good start and variations are listed at the end.

(16 ounce) cans black beans

1 (11 ounce) can corn

1 (28 ounce) can diced tomatoes

1 (1 1/4 ounce) envelope taco seasoning mix

1 (1 ounce) envelope ranch dressing mix

1 lb ground beef

Instructions
1) First line your slow cooker with Reynolds® Slow Cooker Liner for easy clean up
2) Cook your ground beef and drain
3) Add your black beans, corn, tomatoes (do not drain) seasoning and meat all together into the slow cooker and gently stir together


4) Fill half a can of water in your empty black bean can and dump in.
5) Cook on high in the slow cooker for 2 hours or low for 4 hours

What is fantastic about this recipe is that its easily changeable. You can substitute black beans for kidney beans, add two cans of tomatoes instead of 1, add diced chili peppers for a more spicy soup, or alter with shredded chicken and white beans instead! There are countless ways to enjoy and enjoy in a new way that is perfect for YOUR family.
And when you are done, it's super easy clean up! Once cooled, empty the contents out of the liner before placing in the trash.
My family likes to serve ours in cute little bread bowls!

Tips:

• If you cook too long the water will start to evaporate. Make sure you turn your slow cooker to "warm" after the times noted above. You can always add additional water or even a can of tomato soup if you want more of a soup consistency...or you can let evaporate out and have more of a chunky chili feel.
• Add cheese, tomatoes, sour cream, and avocado on top.
• Use tortilla chips to dip!
• Works as appetizer, dip (with less water), or a full-fledged dinner...you decide!

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CHERRY VANILLA NUT CLUSTERS

16 vanilla almond bark squares

2 cups toasted, chopped macadamia nuts
1 can (3-oz) chow mien noodles
1 cup dried cherries

In a 3 or 4-quart slow cooker, combine the almond bark and the nuts.

Place lid on the cooker and cook on low setting for 1 hour and 30 minutes until the almond bark has melted.

Remove lid, turn off cooker, and add the chow mien noodles and cherries; stir to combine well.

Lay out a sheet of waxed paper and drop the candy by tablespoonfuls onto the paper.  Allow to set until dry. 

When completely cooled and dry, store in an airtight container.

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APPLE-CINNAMON BREAKFAST RISOTTO

3 tbsp unsalted butter

4 medium ( approx 1 1/2 lb) Granny Smith apples, peeled, cored, diced into 1/2-inch cubes
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt (may want to omit if you only have salted butter)
1 1/2 cups aborio rice
1/2 cup packed brown sugar
4 cups apple juice, at room temperature
1 tsp vanilla extract
Optional topping ideas: dried cranberries, sliced almonds, milk (all shown in picture)

Coat slow cooker with nonstick cooking spray; set aside.

Melt butter in a large skillet over medium-high heat. Add apples, allspice, cinnamon, and salt. Cook, stirring, 3 to 5 minutes or until apples begin to release juices. Transfer to the prepared cooker.

Add the rice and stir to coat. Sprinkle the brown sugar evenly over the top. Add the juice and vanilla. Place cover on cooker and cook on high 1 1/2 to 2 hours or until all liquid is absorbed.

Serve in bowls and garnish as desired.

Yield: 6 servings

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DIABETIC LIVING'S WHITE CHICKEN CHILI

This recipe and photo are from a diabetic magazine. The nutritional information they provided appears at the end of the recipe. I have copied this from my diabetic blog.

3 (15-oz) cans Great Northern Beans, rinsed and drained
4 cups reduced-sodium chicken broth
1 lb skinless, boneless chicken breast halves
2 cups finely chopped onion
1 1/2 cup chopped sweet peppers of your desired color/s
2 (4-oz) cans diced green chile peppers, undrained
4 garlic cloves, minced
2 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
1 1/2 cups shredded Monterey Jack cheese, optional
Plain fat-free Greek Yogurt, optional
Fresh cilantro leaves, optional

In a 4 to 5-quart slow cooker, combine the first 11 ingredients (beans through cayenne pepper). Cover and cook on low 4 to 5 hours or high 2 to 3 hours.

Remove chicken; shred using two forks. Return to cooker. To serve, top with your choice of any or all the optional ingredients listed.

Yield: 8 servings of 1 1/2 cups
Per serving: 239 calories, 3 g (0) g sat) fat, 41 mg cholesterol, 582 mg sodium, 32 g carbs (10 g fiber, 5 g sugar), 22 g protein

EASY HERBED CHICKEN BREASTS

You already know I don't like chicken but you are always wanting more chicken recipes, so I borrowed this one for you.

Herbed Slow Cooker Chicken ~~Southern Mama~~

Ingredients 

•1 tablespoon olive oil
•1 teaspoon paprika
•1/2 teaspoon garlic powder
•1/2 teaspoon seasoned salt
•1/2 teaspoon dried thyme
•1/2 teaspoon dried basil
•1/2 teaspoon pepper
•1/2 teaspoon browning sauce, optional
•4 bone-in chicken breast halves (8 ounces each)
•1/2 cup chicken broth

Directions
•In a small bowl, combine the first eight ingredients; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low for 4-5 hours or until meat is tender.

 

 This file photo is not this exact recipe.

APRICOT-GLAZED PORK ROAST

1 can condensed chicken broth

1 jar (18-oz) apricot preserves
1 large onion, chopped
2 tbsp Dijon mustard
1 (3 1/2-4lb) boneless pork loin roast

Mix all ingredients, except roast, in the slow cooker. Add the pork and turn to coat all around.

Place lid on cooker and cook on low 8 to 9 hours.

For a thicker sauce, remove pork when finished. Mix 2 tablespoons cornstarch and 2 tablespoons water; stir into sauce in cooker. Cover and cook on high for 10 minutes.

My late friend's recipe with a file photo.

BEAN AND SALSA TURKEY CHILI

1 tbsp canola oil

1/2 lb ground turkey*
1 can (28-oz) diced tomatoes, undrained
1 jar (16-oz) chunky salsa
1 can (15-oz) black beans
1 can (15-oz) kidney beans
1 can (15-oz) chili beans
1 tsp chili powder
1 tsp ground cumin
shredded cheddar cheese for topping

Heat canola oil in a medium skillet, add turkey and cook over medium-high heat until no longer pink.  This will probably take about 10 minutes.  Stir occasionally during the cooking process.

Transfer the turkey to a crockpot or slow cooker and add the tomatoes, salsa, black beans, kidney beans, chili beans, chili powder, and cumin.  Stir to blend well.

Place lid on cooker and cook on high setting 3 to 4 hours or on low setting approximately 6 hours.

To serve, ladle into individual bowls and top with cheddar cheese as desired.

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*Be aware when buying ground turkey (or chicken).  Read the label and be sure mixture does not contain skin which really ups the fat in the meat.

BARBECUED TURKEY CUTLETS

2 lbs turkey cutlets

1/4 cup molasses
1/4 cider vinegar
1/4 ketchup
3 tbsp Worcestershire sauce
1 tsp garlic salt
3 tbsp chopped onion
2 tbsp brown sugar
1/4 tsp pepper

Place turkey cutlets in slow cooker.  Combine remaining ingredients in a bowl and pour over cutlets.

Place lid on cooker.  Cook on low setting for 4 hours.

 

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PORK AND CABBAGE MEAL

2 lbs boneless pork chops

3/4 cup chopped onion
2 tbsp dried parsley flakes
4 cups shredded green cabbage
1 tsp salt
dash of freshly ground black pepper
1/2 tsp caraway seeds
1/8 tsp allspice
1/2 cup beef OR vegetable broth
2 medium Granny Smith apples, cored and sliced 1/4-inch thick

Place the chops in a 4 to 5-quart slow cooker or crockpot.  Layer in the following order over the chops: onions, parsley, cabbage.

Combine the slat, pepper, caraway seeds, and allspice; sprinkle over the cabbage.

Pour the broth overall.

Cover and cook on low setting 5 to 6 hours.

Approximately 30 minutes before the end of the cooking time, add the apples slices over the top of the mixture.

Yield: 6 servings

Note: This is also a good diabetic recipe having a ration of 9 g carbs and 18 g protein per serving.

File Photo of Similar Recipe

RED CURRY POT ROAST

Here is a different pot roast recipe for you.  

1 (2 to 3 lb) chuck roast
salt to taste
freshly ground black pepper to taste
2 tsp canola oil
1 yellow onion, chopped
1 tsp red curry paste
2 tsp ground cumin
1 tsp ground coriander
2 cups broth (I use vegetable, I believe the original recipe I saw said chicken)
1 can (14-oz) coconut milk
1 can (10-oz) diced tomatoes with green chiles
3 tbsp fish sauce (Asian section at the grocery store)
1/4 cup brown sugar
4 garlic cloves, minced
1 tbsp tomato paste
3-inch piece fresh ginger, peeled and sliced
juice of 1 lime
2 bay leaves
1 1/2 lbs red potatoes, halved
4 small heads baby bok choy, cut-up, leaves intact
1 1/2 tsp cornstarch
1 tbsp water
1/4 cup chopped roasted peanuts for garnish
1/4 cup chopped fresh cilantro for garnish

Generously sprinkle the meat with the salt and pepper.  Heat the oil in a large skillet; when hot add the beef and cook a few minutes to brown both sides.   Remove skillet from the heat.

Spread onion over the bottom of the crock, top with the meat.

Spoon the curry paste into the skillet; add the cumin and coriander.  Using the back of a large spoon, blend the mixture.  Return skillet to medium heat.

Pour the broth into the skillet; stir in the coconut milk.  Add the tomatoes, fish sauce, brown sugar, garlic, tomato paste, ginger, and lime juice.  Bring the mixture to a boil and pour over the meat in the cooker.  Add the bay leaves and stir to blend.

Place lid on cooker and cook on low setting approximately 8 hours.

Remove lid, take meat out of cooker and place on a cutting board.  Turn heat to high and add the potatoes and bok choy.  Replace lid and cook until potatoes are tender, about 15 minutes.

Meanwhile cut the meat into large chunks.

Blend the cornstarch into the water; stir into the mixture until smooth.  Return the meat to the cooker and cook on high until heated through, 10 to 15 minutes.

Ladle into bowls for serving.  Garnish with the peanuts and cilantro.

Yield: 6 servings.

 File Photo for Reference Only

Not this exact recipe.

TOMATILLO-BEAN DIP

2 cans (15-oz each) pinto beans, rinsed & drained

1 can (12-oz) tomatillos, drained & chopped
1 can (4.5-oz) can chopped green chilies
1 small red onion, chopped
1/4 cup vegetable broth*
1 tbsp cider vinegar
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/8 tsp cayenne
1/4 cup chopped fresh cilantro
1 lime, juiced

In a 5 to 6-quart slow cooker or crockpot, combine the pinto beans, tomatillos, green chilies, onion, vegetable broth, vinegar, chili powder, cumin, salt, and cayenne; Stir to blend; place lid on cooker and cook 1 to 2 hours on high or 2 to 4 hours on low until the mixture is slightly thickened.
At the end of the cooking time, stir the cilantro and lime juice into the cooker; allow the mixture to cook in cooker for 5 minutes.  Puree the mixture in a food processor in batches. 
Serve dip warm or at room temperature.
Yield: 6 servings

*May use chicken or beef broth, if preferred.

tomatillo file photo

HOT 3-BEAN SALAD

4 slices bacon

1/4 cup sugar
1 tbsp cornstarch
1/2 tsp salt
1/2 cup mild taco sauce
1 can (16-oz) chili beans
1 can (16-oz) green beans, drained
1 can (16-oz) garbanzo beans, drained

Fry the bacon until crisp and remove from skillet.  Reserve 2 tablespoons of the drippings in the skillet.  Stir in the sugar, cornstarch, salt, and taco sauce.  Cook, stirring occasionally, until bubbling and thick.

Place the 3 types of beans in the crock pot or slow cooker; add the crumbled bacon.  Pour the thickened sauce overall.  Stir mixture thoroughly.  Place lid on cooker and cook on high for 2 hours.

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SPICY RICE PUDDING

2 cups milk

1 cup basmati rice
1/2 cup golden raisins
1/4 cup granulated sugar
2 tbsp butter, melted
1/2 tsp vanilla
1/2 tsp ground cardamom
1 cinnamon stick
Ground cinnamon for garnish, optional

Spray slow cooker or crockpot with nonstick cooking spray.

Place the milk, rice, raisins, sugar, butter, vanilla, and cardamom in the cooker; stir to mix together well.  Add the cinnamon stick; cover and cook 2 to 2 1/2 hours on high or 4 to 5 hours on low.  Pudding is done when the rice is very soft and the pudding is thick and creamy.
Remove cinnamon stick before serving.
Variation: This pudding is good served topped with sliced banana.

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CHICKEN TERIYAKI

Ingredients

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

Directions
1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.

 

 Serve over rice with freshly chopped green onion on top. 

 

Note: This recipe and photo are from cooktopcove a few years ago.

 

PORK AND BLACK-EYED PEAS STEW

1 (approximately 2 lb) pork tenderloin, large diced

1 can (15-oz) black-eyed peas
2 cans (14.5-oz each) stewed tomatoes with onions and peppers
1 cup chopped green bell pepper
1 cup uncooked long-grain rice
2 cups homemade or canned vegetable stock
1 tbsp creole seasoning

In a slow cooker or crockpot (about 5-quart size), combine the cut up pork, peas, tomatoes, and bell pepper.

In a medium mixing bowl combine the rice with the stock and seasoning; pour over the ingredients in the cooker.  Stir to mix thoroughly.  Place lid on cooker and cook on low for approximately 5 hours.

FREE CLIPART

HONEY-GARLIC CHICKEN

Boneless thawed, Skinless Chicken Breasts, (I used 2lbs or 8 chicken tender pieces: 4oz. each)

• 3 Garlic Cloves, smashed and chopped
• 1 Teaspoon Dried Basil
• 1/2 cup  Soy Sauce
• 1/2 cup Ketchup
• 1/3 cup Honey

1. Put all ingredients into a crock-pot
2. Let cook for 3-4 hours on high or 6-7 hours on low heat. (I flipped the chicken over about halfway through) 
3. Serve whole or shredded, with rice or your choice or veggies

This recipe is posted for those of you looking for a garlic and honey chicken recipe. Hope this one from Tasteful Space is helpful.

BELL PEPPERS STUFFED WITH BLACK BEANS

1 tbsp canola oil

6 large green (or red or yellow) bell peppers, seeded and cored
2 cans (15-oz each) black beans, rinsed and drained
1 medium onion, finely chopped
1/4 tsp cayenne pepper
1/4 tsp oregano
1/4 tsp cumin
1/4 tsp chili powder
1 cup shredded Mexican-Blend cheese
1 cup your favorite jarred salsa
1/2 cup fat-free sour cream for garnish, if desired

Heat the oil in a medium skillet; add the onion and sauté until crisp tender.  Add the cayenne pepper, oregano, cumin, and the chili powder; remove from heat.

In a mixing bowl, mash 1 can of the beans with the seasoned sautéed onions.  Mix in the remaining can of beans.

Arrange the bell peppers, cut side up, in slow cooker or crock pot; spoon the bean mixture into the peppers.  Top bean mixture with the cheese.  Pour the salsa over cheese; cover and cook on low for 6 to 8 hours.  May cook for half that time on high.

To serve, add a dollop of sour cream atop each pepper, if desired.

File photo used for reference only. This is not a picture of this recipe.

TASTE OF THE ISLANDS PORK ROAST

3 lb boneless Boston butt pork roast

1/4 cup low-sodium soy sauce
1 tsp liquid smoke
1 can (20-oz) crushed pineapple, drained
1/4 cup orange juice
1/4 cup lemon juice
1 tbsp grated orange zest
1 tbsp grated lemon zest
3 tbsp sugar (same amount of Splenda Granulated may be substituted)
2 tbsp cornstarch

Combine the soy sauce, liquid smoke, pineapple, orange and lemon juices, orange and lemon zest, and sugar in a medium saucepan.  Bring mixture to a boil over medium heat; add cornstarch, stirring constantly until mixture is thickened.

Place the roast in a slow cooker or crockpot.  Pour half the above mixture over the roast; reserve remaining mixture. 

Place lid on cooker and cook on low for 8 to 10 hours or on high 4 to 5 hours. 

Warm the remaining sauce mixture and serve over the pork.

Yield: 6 to 8 servings.

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CHICKEN BREASTS WITH WILD MUSHROOMS

6 skinless, boneless chicken breasts

1 tsp fresh lemon juice
1 tsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 can (10 3/4-oz) fat-free cream of chicken soup
1 can (10 3/4-oz) fat-free cream of mushroom soup
8 cremini mushrooms, sliced
2 shiitake mushrooms, sliced
2 tbsps dried porcini mushrooms
1 tbsp fresh Italian parsley, minced
1 garlic clove, minced
1 pkg (16-oz) eggless noodles, cooked and drained

Season chicken with the lemon juice, pepper, salt, and garlic powder; place in crockpot or slow cooker.

In a mixing bowl combine the soups, mushrooms, parsley, and garlic clove; pour over the chicken.

Place lid on cooker and cook 6 to 8 hours on low or 3 to 4 hours on high.

To serve place chicken over the noodles and drizzle the cooking sauce overall.

file photo for reference - not this exact recipe

 

BEEF STROGANOFF

1 1/2 lbs beef stew meat, cubed

1 tbsp olive or canola oil
1 jar (4-oz) sliced mushrooms
1 tbsp dried minced onion
2 garlic cloves, minced
1/2 tsp oregano
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp thyme
1 bay leaf
1 1/2 cups beef broth
1 carton (8-oz) sour cream
1/2 cup white whole-wheat flour
1/4 cup water
4 cups hot cooked noodles for serving

Heat oil in a large skillet and brown the beef; drain.

In a slow cooker, combine the beef, mushrooms, onions, garlic, oregano, salt, pepper, thyme and bay leaf. Pour in the beef broth. Place lid on cooker and cook on low 8-10 hours or on high 4 to 5 hours. Discard bay leaf.

Turn cooker to high (if on low).

Mix the sour cream, flour and water together. Stir in 1 cup of the hot cooking liquid. Pour mixture into the cooker, stir to combine and place lid back on cooker. Cook on high 30 minutes or until thickened and bubbly.

Serve over the hot cooked noodles.

Yield: 6 servings

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CHICKEN AND RED POTATOES

2 tbsp butter, softened

8 garlic cloves, minced
1 tbsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp pepper
1 (about 3-lb) whole chicken
1 cup chicken broth
3 tbsp lemon juice
6 red potatoes, cut in half
3 or 4 carrots, cut up - optional
fresh minced chives or cilantro for garnish, if desired

Make a rub by combining the butter, garlic, rosemary, salt, and pepper together in a small bowl; rub over chicken and in the cavity of the chicken.  Lift skin and rub under skin where possible.

Place the chicken along with the broth, lemon juice and potato halves into a crockpot or slow cooker.  Place lid on cooker and cook on low 8 to 10 hours.  Or you may cook on high 4 to 5 hours.

Using a large spatula remove the chicken from the cooker.  Use a slotted spoon to remove the potatoes.  Garnish with the chives or cilantro before serving, if desired.

Yield: 4 servings

 

File Photo

QUILTER'S PEPPER STEAK

You can put this in your crockpot or slow cooker and quilt (or whatever else you do) for the rest of day!

2 lbs round steak, fat trimmed off
1to 2 tbsp flour
2 tbsp canola oil
1/4 cup low-sodium soy sauce
1 tsp seasoned salt
1 cup chopped onion
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 small jar pimento, drained, and chopped
2 large green bell peppers, cut into rings, divided
1 cans (16-oz each) diced tomatoes, divided
1/2 cup cold water
1/4 cup brewed coffee
1 tbsp cornstarch
Cooked buttered noodles or rice for serving

Cut steak into strips.  Heat oil in a large skillet. Dredge steak strips in the flour with the seasoned salt added.  Brown in the hot oil until browned on all sides.

Meanwhile, put the soy sauce, onion, garlic, sugar, salt, pepper, ginger, one cup of the tomatoes, 1 bell pepper, and the coffee into the crockpot, stirring to blend.  Add the browned steak to the pot, cover, and cook on low 5 to 6 hours.

Add the remaining pepper rings, remaining tomatoes, and the pimento; cook another hour.  Using a slotted spoon, remove the steak from the cooker and place on a serving platter. 

Mix the cornstarch with the cold water until blended.  Pour mixture into the sauce in the cooker, stirring well to incorporate.  Continue cooking until sauce has thickened.  Pour the sauce over the beef.

Serve steak and sauce over hot buttered noodles or rice.

 This is a file photo.

MEATLESS SLOPPY JOES

2 cups thinly sliced onions

2 cups chopped green bell peppers
1 can kidney beans, drained and mashed
1 can (8-oz) tomato sauce
2 garlic cloves, minced
2 tbsp ketchup
1 tablespoon prepared mustard
1 tsp chili powder
cider vinegar, optional
4 whole-grain sandwich rolls, split

Combine the onions, bell peppers, beans, tomato sauce, garlic, ketchup, mustard, and chili powder in a crock-pot or slow cooker.  Stir in the cider vinegar, if using.  Place lid on cooker and cook approximately 5 hours on low setting. 

Serve on the sandwich rolls with your favorite condiments such as lettuce leaves, sliced tomatoes, thin avocado slices, etc.

 File photo for reference only.

ADIRONDACK BEANS

1/2 lb ground beef

1 tsp prepared mustard
1/4 lb bacon, cut into small pieces
1/2 lb bulk sausage
1/2 cup chopped onion
1/2 cup packed brown sugar
1/2 cup ketchup
1/4 cup molasses
1 can pork & beans
1 can chili beans
1 can kidney beans, drained

In a medium skillet over medium-high heat, crumble the ground beef and sausage together with the bacon and cook until done.  Remove from pan and drain, reserving 2 tablespoons of the drippings.  Sauté the onion in the drippings until softened. 

Combine all the ingredients together in a crockpot or slow cooker; cover and cook on high setting for 2 to 3 hours or on low setting for 5 to 6 hours.

Note:  May be baked at 350 degrees for 1 to 1 1/2 hours in a casserole dish or bean pot.

 File Photo

CHEESY CHICKEN AND POTATOES

 

Even though I don't eat chicken, my family loves it.  This is my version of an old Kraft recipe. I took their idea and changed it to suit my family's taste.

1 green bell pepper, sliced

1 medium yellow onion, sliced

6 red potatoes, quartered

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

4 skinless chicken breast halves

4 skinless chicken thighs
1 can cream of chicken soup
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1 cup Mexican-style shredded cheese
1 tbsp Worcestershire sauce
1 tbsp dried parsley flakes

Spray slow cooker interior with nonstick cooking spray.  Layer bell pepper slices, onion slices, and potatoes in the cooker.

Sprinkle the paprika, salt, and pepper over the chicken, place chicken over the veggies in cooker.

Combine the uncondensed soup, garlic powder, onion flakes, and Worcestershire sauce; pour over all in cooker.  Sprinkle with the cheese and parsley flakes.

Place lid on cooker and cook on low 6 to 8 hours or on high approximately half that time until the chicken is thoroughly cooked.