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Crock Pot Cheesy Mushroom Chicken

6 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup cooking sherry 1 teaspoon minced garlic 1 teaspoon celery flakes 1/2 teaspoon paprika 1/2 cup grated Parmesan cheese 1 (8 ounce) can mushroom pieces, drained 1. Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken. 2. Cook on Low for 8 hours until ... Read more

Nikki’s Creamy Crock Pot Potato Soup

3 slices bacon, cooked and crumbled 4 red potatoes, peeled and cut into 1/2 inch chunks 1/4 cup butter 1/2 onion, chopped 3 cloves garlic, coarsely chopped 1/2 cup milk 1/4 cup all-purpose flour 3 cups milk 1 cup sour cream 1/4 cup shredded Cheddar cheese 1/4 cup grated Parmesan cheese 2 tablespoons seasoned salt 1 tablespoon chopped fresh parsley 1 tablespoon crushed red pepper flakes 1/2 teaspoon celery salt 1/2 teaspoon dried basil chives for garnish (optional) 1. Preheat a large slow cooker by turning it to the High setting and covering with the lid. 2. Place the cut-up ... Read more

A Nice Slow-Cooked Pork

1 (3 pound) pork shoulder roast 1 quart vegetable broth 1 cup sherry 3 cups peeled, chopped potatoes 2 cups pearl onions 2 cups sliced fresh mushrooms 1 tablespoon dried rosemary 1 teaspoon ground black pepper salt to taste 1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. 2. Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.  

Crock-Pot(R) Chicken Chili

1 (16 ounce) jar green salsa (salsa verde) 1 (16 ounce) can diced tomatoes with green chile peppers 2 (15 ounce) cans white beans, drained 1 (14.5 ounce) can chicken broth 1 (14 ounce) can corn, drained 1 onion, chopped 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin salt and ground black pepper to taste 3 skinless, boneless chicken breasts 1. Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture. 2. Cook on Low until the chicken ... Read more

Slow Cooker Casserole

1/2 cup butter 1 (16 ounce) package frozen mixed vegetables, thawed 2 (10.75 ounce) cans condensed cream of chicken soup 2 (10.75 ounce) cans condensed cream of mushroom soup 3 teaspoons garlic powder 3 teaspoons onion powder 3 (3 ounce) packages chicken flavored ramen noodles 6 skinless, boneless chicken breast halves, cut into bite size pieces 1. Cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. Add the vegetables, cream of chicken soups and cream of mushroom soups. Stir. Sprinkle with the garlic powder, onion powder and seasoning packets from the ramen ... Read more

Make-Ahead Slow Cooker Beef Stew

1/3 cup all-purpose flour 1 teaspoon Spanish smoked paprika 1/2 teaspoon seasoned salt 1/2 teaspoon ground black pepper 2 pounds beef chuck, cut into 1-inch cubes 1 tablespoon olive oil 1 onion, chopped 1 (8 ounce) package mushrooms, chopped 3 potatoes, diced 5 carrots, sliced 2 stalks celery, chopped 2 cloves garlic, minced 1/4 cup Marsala wine 1 tablespoon Worcestershire sauce 3 (10.5 ounce) cans organic beef broth 1 (14.5 ounce) can crushed tomatoes 1 (1 ounce) package dry onion soup mix 1 teaspoon Spanish smoked paprika, or to taste salt and ground black pepper to taste 2 tablespoons cornstarch ... Read more

Baked Potato Dip

2 (16 ounce) containers sour cream 1 (3 ounce) can bacon bits 2 cups shredded Cheddar cheese 1 bunch green onions, chopped 1. In a medium size mixing bowl, combine sour cream, bacon, Cheddar cheese and green onions; stir well. Refrigerate, or serve immediately.  

Mushroom Lentil Barley Stew

2 quarts vegetable broth 2 cups sliced fresh button mushrooms 1 ounce dried shiitake mushrooms, torn into pieces 3/4 cup uncooked pearl barley 3/4 cup dry lentils 1/4 cup dried onion flakes 2 teaspoons minced garlic 2 teaspoons dried summer savory 3 bay leaves 1 teaspoon dried basil 2 teaspoons ground black pepper salt to taste 1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. 2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves ... Read more

No Time to Cook Chicken

4 skinless, boneless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1/2 cup sour cream 1. Place chicken breasts in a slow cooker. In a medium bowl, mix the cream of chicken soup and cream of celery soup until smooth Pour over the chicken, making sure it is well coated. 2. Cover, and cook on Low heat for 7 to 8 hours. Stir in the sour cream about 1/2 hour before serving.