Submitted By: Lcrase06
1 1/2 c. apricot preserves
1 cup Russian dressing
1 envelope dry onion soup mix
6 chicken breasts
1 tsp. pepper
Mix 1st 3 ingredients together. Place chicken in bottom of slow cooker; pour mixture over chicken. Cook on high 1 hour; reduce heat to low and cook 3-4 hours.
Submitted By: Lcrase06 (Lauren)
Colorful and full of flavor, this is sure to become a favorite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.
Ingredients:
1 tablespoon cooking oil
1 pound lean ground chicken
1 (19-ounce) can of chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped onion
1/4 teaspoon salt
1/3 cup sun-dried tomato pesto
1 tablespoon all-purpose flour
1 (14-ounce) can of diced tomatoes (with juice)
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
4 cups chopped red pepper
1 cup finely chopped zucchini (with peel)
Directions:
Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart slow cooker.
Add chickpeas, onion and first amount of salt. Stir.
Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp.
Submitted By: SwimFly12_03 (Terikay)
4 chicken breasts
1 package taco seasoning
1 can cream of mushroom soup
1-2 cups of salsa (mild, medium, hot, your choice)
4 oz. light or non-fat sour cream
Add all of the ingredients in order to crockpot EXCEPT sour cream. Cook on High 4 hours or Low 7-8 hours. Remove from heat and stir in sour cream just before serving.
I serve over brown rice with black beans but there are all kinds of alternatives. My husband loves shredding the chicken and placing over nachos. There's also an abundance of things you can add to the crockpot: corn, black beans, green chilies, enchilada sauce, etc.
Submitted By: Lcrase06 (Lauren)
4-6 skinless boneless chicken breasts
1/4 cup butter
1 package Good Seasons Italian Salad Dressing Mix
1 (10 3/4oz) can Golden Mushroom Soup
1/2 cup dry white wine
1/2 of an 8oz. tub of cream cheese w/chives and onion
hot, cooked angel hair pasta
Place chicken in crock pot. In a medium sauce pan, melt the butter. Stir in Italian Salad Dressing mix. Stir in mushroom soup, wine and cream cheese until combined. Pour over chicken. Cover and cook on low for 4-5 hours. Serve over pasta.
Enjoy!
Submitted By: jacmdb (Melanie)
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.
Submitted By: jacmdb (Melanie)
1 3lb beef pot roast
1 tablespoon cooking oil
1/2 cup red wine
1 tablespoon instant beef bouillon granules
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon pepper
16 large mushrooms
Put in crock pot and cook 7-8 hours on low or 4-5 hours on high. Add mushrooms during last 1/2 hour.
Submitted By: Sara_18 (Sara)
1 1/2 to 2lbs Beef Roast
1 packet McCormick AuJus
1 packet Good Seasonings Zesty Italian
1/3 cup white vinegar
1 cup beef broth (use water to stretch 1 can to 2 cups)
Place all ingredients in a slow-cooker and cook on high for 8 to 10 hours or longer.
When the roast starts to break apart when stuck with a fork, begin shredding it and leave the cover off if it needs to cook down or add water if it needs more juice.
Serve with round or long italian hard rolls, mozzarella or provolone cheese, and pepperoncinis.
I've also added onion and mushrooms - occasionally baby carrots. It's yummy and messy!
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