Swiss Chicken Casserole (Crockpot)

6 chicken breasts, boneless and skinless
6 slices of Swiss cheese
1 can of cream of mushroom soup
¼ cup milk
2 cups stuffing mix (box)
½ cup butter melted
Place chicken breasts in lightly sprayed Crockpot. Top with cheese. Combine soup and milk
stirring well. Spoon over chicken and cheese. Sprinkle with stuffing mix. Drizzle melted
butter over top. Cook on low 8-10 hours or high 4-6hours.
Thanksgiving feel to this one!
Kari 2002

Chicken in a Pot (Crockpot)

1 3 lb. chicken (skin bones and all)
2 carrots sliced or ½ bag baby carrots
1 onion sliced
2 celery stalks with leaves chopped
2 teaspoons salt and ½ teaspoon pepper
½ cup water, chicken broth, or wine
½ to 1 teaspoon basil
Put ½ of celery, carrots, and onions in the Crockpot. Put the chicken on top of the
vegetables. Top with salt, pepper, water, and remaining ½ of veggies. Sprinkle with basil.
Cook on Low for 7-10 hours or High for 2-3 hours.
Kari 2000

Slow Cooker Lasagna

1 pound ground beef
1 chopped onion
3 minced garlic cloves
1 can (28 oz) tomato sauce
1 cup water
1- 6 oz tomato paste
1 teaspoon salt
1 teaspoon oregano
1- 8oz “NO COOK” or “OVEN READY” lasagna noodles
4 cups or 16oz mozzarella cheese
1 ½ cups or 12 oz cottage cheese
½ cup grated Parmesan cheese
Cook beef, onion, and garlic together in a pan. Drain. Add tomato sauce, water, paste,
salt and oregano. Spread ¼ of meat sauce in ungreased slow cooker. Add ½ of noodles.
Combine all of cheeses. Spoon 1/3 of the mixture over the noodles. Repeat twice. Cover
and cook on low for 4-5 hours.
Easy, lasagna!
Kari 2000

Creamy Italian Chicken (Crockpot)

4 boneless skinless chicken breast halves
½ cup Italian salad dressing
1 package (8 oz) cream cheese softened
1 can (10 ¾ oz) condensed cream of chicken soup
1 can (4oz) mushroom stems and pieces, drained (OPTIONAL)
Hot cooked rice or noodles
Place chicken in the Crockpot and cover with dressing. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour
over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or
noodles.
Delicious!
Kari 1999

Slow Cooker Creamy Hash Browns

2-1b. pkg. of frozen, cubed hash browns
2 cups cubed or shredded American cheese
1 pint (2 cups) sour cream
10 ¾ oz. can of cream of celery soup
½ lb. sliced bacon, cooked and crumbled
1 med. Onion, chopped
¼ cup margarine, melted
¼ tsp. pepper
Place potatoes in slow cooker. Combine remaining ingredients and pour over potatoes. Mix
well. Cover and cook on low 4-5 hours or until potatoes are tender.
Great brunch dish to feed a lot.
Kari 2004

Chicken Tortilla Soup (Crockpot)

4 chicken breast halves
2 -15oz cans of black beans, undrained
2- 15 oz cans of Mexican stewed tomatoes
1 cup salsa
4- oz can of chopped green chilies
14 ½ oz can of tomato sauce
Garnish with chips and shredded cheese.
Combine all ingredients in Crockpot and cook on low for 8 hours. Just before serving
remove chicken breasts and slice into bite-sized pieces. Stir back into soup. To serve, put
a handful of chips into bowl, ladle soup over, and top with cheese.
This is so easy, and delicious!
Kari 2002

Moroccan Chicken Stew with Couscous (Crockpot):

1 large onion, sliced
3-4 garlic cloves minced
3 lbs. chicken pieces
3 large carrots, diced
2 potatoes, diced
2 tablespoons raisins
14 ½ oz diced tomatoes
½ cup water or chicken stock
1 zucchini, sliced
15 oz. can garbanzo beans, drained
Spices: ¼ tsp. cinnamon, ½ tsp. cayenne pepper, ½ tsp. cumin, ½ tsp. turmeric, 3 whole
cloves (remove cloves after cooking)
Sauté onion and garlic until translucent, add chicken. Combine spices and add to sauté
pan as chicken is browning. Place mixture into Crockpot and add carrots, potatoes,
raisins, diced tomatoes and chicken stock. Cover and cook in Crockpot on high for 4-
5 hours. Then 30 minutes before meal add zucchini and beans. Serve over couscous.
Kari 2010

Corn Pudding

2 10 oz cans whole kernel corn with juice
2 1-ib cans creamed corn
2 boxes jiffy corn muffin mix
1 stick butter or margarine melted
8-oz of sour cream
1. Combine all ingredients in a SLOW
COOKER
2. Cover. Heat on high 2-3 hours until
thickened and set (at least 3 hours in
mine).

Thomas wanted me to put this one in.
I guess you could say it is one of his
favorites. Kari 2005

TACO SOUP with BLACK BEANS

1 lb. ground beef, browned
28-oz can crushed tomatoes
15 ¼ -oz. can corn, undrained
15-oz. can black beans, undrained
15 ½ -oz can red kidney beans, undrained
1 envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
1 small onion, chopped
Garnish with:
tortilla, or corn chips
shredded cheese
Combine all ingredients except chips, shredded cheese, and sour
cream in slow cooker.
Cover. Cook on Low 4-6 hours.
Garnish individual servings with chips, cheese, and, sour cream.
Slow cooker easy!
Kari ‘03

Creamy “CROCK POT” Chicken and Noodles:

I make this chicken soup anytime one of my kids is feeling under the
weather, they just love it!
2 cups sliced carrots
1 ½ cups chopped onion (I use ¾ cup when making for my kids)
1 cup sliced or chopped celery
2 Tablespoons snipped fresh parsley
1 bay leaf
2 lbs skinless chicken (breast, thigh, whatever you like)
2- 10 ¾ oz. cans of cream of chicken soup
½ cup water
1 teaspoon dried thyme, crushed
¼ teaspoon black pepper (optional)
10 oz. dried wide noodles (about 5 cups)
1 cup frozen peas
1.
Place carrots, onion, celery, parsley, and bay leaf in the crock pot. Place
chicken on top of vegetables. In a bowl stir together soup, water, thyme, and
pepper. Pour over chicken and veggies.
2.
Cover and cook on low heat for 8-9 hours or high heat for 4-4 ½ hours.
Remove chicken and bay leaf from cooker.
3.
Stir peas into soup mixture to warm. Cook noodles according to
package directions: drain. Remove chicken from bones and discard. Cut
meat into bite-size pieces and return to crock pot mixture. To serve, pour
chicken mixture over noodles: toss gently to combine.
Kari 08

CROCKPOT FRUIT COBBLER

21 oz can pie filling (cherry, apple, blueberry. Etc)
1 cup milk
1 c flour
¼ c sugar
¼ c butter, softened
1 ½ t baking powder
½ t almond extract
¼ t salt

1. Spray inside of crockpot with pam
2. Pour in pie filling
3. Beat remaining ingredients til smooth and spread over filling
4. Cover crockpot, cook on HIGH 1 ½-2 hours (it doesn't brown except for around the edges.)

Cindy-2001

TUNA SALAD CASSEROLE IN THE CROCKPOT

4 7oz cans tuna, drained and flaked
2 cans cram of celery or mushroom
6 hard boiled eggs, chopped
2 ½ c frozen peas
1 c mayonnaise
½ t pepper
3 c crushed potato chips (reserve ½ c)

Mix all ingredients and pour into greased crockpot. Top with reserved chips. Cook on low 5-8 hours.
NOTE: In the picture above, I used a crockpot that was too big!  Can also just bake at 350* for 30 minutes or so in a casserole dish.
Cindy-2001

SPEEDY BAKED BEANS

1 28oz can pork n’ beans
6 strips bacon cooked and crumbled
½ c. chopped onion
¼ c catsup
1 t mustard
1 t salt
½ c packed brown sugar

1. Saute onions in bacon drippings, drain.
2. Stir in all remaining ingredients and cook for 10 minutes over medium heat OR
3. Bake 20 minutes at 350 OR
4. Put in crockpot on low for 6-8 hours

Cindy-2001

Cooker Casserole

2 cups grated carrots
1 medium onion, sliced
4 cups grated raw potatoes
1 lb. Ground beef, browned
1 tsp salt
¼ tsp pepper
1 TBLS Worchestershire
1 can cream of mushroom soup

~Layer carrots, onions, potatoes and beef in slow cooker
~Combine salt, paper, worcestershire, and soup, then pour over beef
~Cover and cook on low 8-10 hours

Cindy-2005

Crockpot Garlic Lime Chicken

5 Chicken Breasts
½ Soy Sauce
¼-1/3 lime juice, according to taste
1 TBLS Worchestershire
2 garlic cloves, minced (or 1 tsp garlic powder)
½ tsp dry mustard
½ tsp pepper

~Place chicken in slow cooker
~Combine remaining ingredients and pour over chicken
~Cover and cook on high 4-6 hours or low 6-8 hours

I have used cooked and cubed chicken and then served it over cooked couscous or brown rice

Cindy-2004