Slow Cooker Chicken Stroganoff

Ingredients
1 lb frozen boneless/skinless chicken breasts
1 can Fat Free cream of mushroom soup
16 oz container of Fat Free sour cream
1 envelope Lipton dry soup mix

Directions
Place mushroom soup, sour cream and envelope of onion soup mix in the slow cooker. Mix well. Add frozen chicken. Cook in slow cooker for 7-9 hours. Serve over hot rice.

• 
• 
• 
• 
• 

Slow Cooker Salsa Chicken

Ingredients
4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream (or try plain Greek Yogurt instead!)
Directions
Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Pour salsa and soup over chicken. Cook on low for 6 to 8 hours. Remove from heat and stir in sour cream. Serve with rice.

• 
• 
• 
• 
• 

Slow Cooker Cream Italian Chicken

Ingredients
1-1/2 lbs boneless, skinless chicken breasts
1 pkg Good Seasons Italian dressing mix
1/4 cup water
1-8oz pkg low fat cream cheese
1 can 98% fat free cream of chicken soup
3 cups cooked white, long grain rice

Directions
Place chicken in crock pot. Mix together Italian dressing mix and water. Pour over chicken. Cover and cook on high for 4 hours OR low for 8 hours. Mix together cream cheese and soup in separate bowl. Carefully remove chicken from crock pot to plate. Pour cream cheese/soup mixture into crock pot and mix together with dressing in bottom. Return chicken to crock pot and mix gently to shred the chicken. Cook on LOW until heated through. Serve with rice or noodles.

• 
• 
• 
• 
• 

Chicken and Vegetable Tortellini Stew

This is soooo good. My kids loved it!

INGREDIENTS
2 medium carrots, sliced
2 cloves garlic, finely chopped
1 lb. boneless, skinless chicken thighs, cut into 3/4 inch pieces
1 medium bulb fennel, chopped
1 can cannellini beans, drained, rinsed
1/2 tsp. salt
1/4 tsp. pepper
1-3/4 cups chicken broth
2 cups water
1 pkg. refrigerated cheese-filled tortellini
1 cup firmly packed fresh baby spinach leaves
2 medium green onions, sliced
1 tsp. dried basil leaves
2 tbsp. shredded fresh Parmesan cheese

DIRECTIONS
Spray 3-1/2 to 4-quart slow cooker with cooking spray. In cooker, layer carrots, garlic, chicken, fennel, and beans. Sprinkle with salt and pepper. Pour brother and water ove top; stir to mix. Cover and cook on low heat setting 6-8 hours. About 20 minutes before serving, stir in tortellini, spinach, onions, and basil. Increase heat setting to high. Cover and cook 15 to 20 minutes longer or until tortellini are tender. Sprinkle each serving with cheese.

• 
• 
• 
• 
• 

Italian Pork Chops

Ingredients
1 pound boneless pork chops
1-2 lbs red potatoes, quartered (more or less according to your taste)
8-12 oz baby carrots
1 onion, chopped
16 oz. bottle Italian dressing (we like Kraft's Tuscan Italian Dressing)

Directions
Place pork chops in slow cooker. Top with vegetables. Pour salad dressing over the top. Cover. Cook on low 8 hours.

This is one of my hubby's favorite meals. He loves pork chops, and I only like them if I know they won't be tough. This recipe is super easy! Great for church night or any other activity night!

• 
• 
• 
• 
• 

Slow Cooker Breakfast Casserole

INGREDIENTS

1 pound ground pork sausage

1 32-ounce bag frozen hash browns

2 cups shredded sharp cheddar cheese

12 large eggs, lightly beaten

1 cup milk

1 tsp. coarse salt

1 tsp. black pepper

1/2 tsp. dry mustard

DIRECTIONS

Cook sausage in a medium nonstick skillet until it crumbles and is no longer pink.  Drain and pat dry with paper towels.  Place hash browns in a lightly greased slow cooker.  Spoon sausage over hash browns; sprinkle with cheese.

Whisk together eggs, milk, salt, pepper, and mustard.  Pour over the cheese.

Cover and cook on low 4 1/2-5 hours or until set.  Uncover and let stand 15 minutes before serving.

Serve with a fresh fruit salad!

• 
• 
• 
• 
• 

Machaca Beef

The name always turned me off to this recipe, but after I read the ingredients, I decided to give it a try. I'll update tomorrow on how it tasted.

INGREDIENTS
1-1/2 lb beef roast
1 large onion, sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp garlic powder
1 tsp. seasoning salt
1/2 tsp. pepper
1 cup salsa

DIRECTIONS
Combine all ingredients except salsa in slow cooker. Add just enough water to cover. Cover and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid. Shred beef using two forks to pull it apart. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency. Use this filling for burritos, chalupas, quesdillas, and tacos.

• 
• 
• 
• 
• 

Slow Cooker Chicken Teriyaki

I made this with sides of steamed broccoli and edamame (sprinkled with chipotle chili powder, sea salt, and black pepper), and crunchy Philly rolls and smoked salmon rolls. The chicken teriyaki didn't have the thick, super-sweet sauce that is usually associated with teriyaki sauce, but it was still good.

INGREDIENTS

6-8 skinless chicken thighs

1/2 cup soy sauce

2 tbsp. brown sugar

2 tbsp. grated fresh ginger

2 garlic cloves, minced

DIRECTIONS

Wash and dry chicken. Place in slow cooker. Combine remaining ingredients. Pour over chicken. Cover. Cook on high 1 hour. Reduce heat to low and cook 6-7 hours. Serve over rice.

• 
• 
• 
• 
• 

Slow Cooker Italian Beef for Sandwiches

This is a recipe my SIL sent me and it is FAB-U-LOUS! It has great flavor! Use the broth as an au jus for the sandwiches.

INGREDIENTS:
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast

DIRECTIONS:
Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

• 
• 
• 
• 
• 

Slow Cooker Barbecue Ribs

This is a weekly request from the hubs. He would eat ribs for every meal if I made them. I have made the sauce with Apple Cider Vinegar as well and it was just as tasty.

INGREDIENTS:
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.

In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

• 
• 
• 
• 
• 

Slow Cooker Creamy Italian Chicken and Mushrooms

Ingredients:
4 boneless, skinless chicken breasts
1 cup water
1 package dry Italian salad dressing mix
1 can reduced-fat, reduced-sodium cream of mushroom soup
1 package (8 ounces) reduced-fat cream cheese, softened
1 can (4 ounces) sliced mushrooms, drained
2 cups cooked brown rice

Directions:
1. Place chicken breasts in large slow cooker. Mix together water and dressing mix and pour evenly over chicken. Place lid securely on slow cooker and cook 3 hours on low.
2. Combine soup and cream cheese in a small bowl until well blended. Spread over chicken and sprinkle with mushrooms. Replace lid and cook an additional 1 hour.
3. Stir to blend sauce and serve over rice.

• 
• 
• 
• 
• 

Slow Cooker Taco Soup

INGREDIENTS
1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

DIRECTIONS
In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

• 
• 
• 
• 
•