Baked bean chicken throw chicken in the crockpot (can be breasts, thighs or whatever you have) dump a can

of baked beans on top and turn it on and let it cook until the chicken is done Beef Crockpot 1-2lbs of beef (I go with the top cuts that are cheap, or stew meat), cut in bitesize peices 1 can of cream of chicken soup (or more depending if you have more meat) 1 packet of onion soup mix Crockpot on high for 3 or 4 hours...or low for longer. Over rice or noodles! Black Bean Soup or Black Bean Chili. 2 cans black beans 1 can Ro-Tel tomatoes 1 1/2 c frozen corn 4 green onion stalks chopped (optional) 3 tbsp chili powder 2 tsp ground cumin 1 can chicken broth 1 tsp minced garlic Combine in a slowcooker (crockpot) cook on low 7 - 9 hours. The entire pot is only 9 points total. Buffalo Chicken Breasts in slow cooker 4 3oz boneless skinless chicken breasts 1/4 cup reduced cal ranch dressing 3/4 cup Frank's red hot pepper sauce

Mix ranch dressing and hot sauce. Place chicken breasts in crockpot, pour sauce over and cook 4-6 hours on low. 4 servings ~ 4 points each Buffalo Chicken Breasts 4 Boneless, Skinless Chicken Breasts 2 Tablespoons vinegar Paprika 1/4 cup hot sauce 2 Tablespoons melted butter

Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika. Cook on Low for 6 to 8 hours. Cheesy Chicken 16 oz. boneless chicken breast (4 oz pieces) 1 8-oz. can stewed tomatoes 1 can condensed cheddar soup 1 cup salsa (I used medium)

Put frozen chicken breasts in crockpot. Mix remaining three ingredients together and pour on top. Cook on low for 3 hours. Then add about 2 cups of chopped onion, peppers (I used reen/red/yellow combination) and mushrooms. Chop them up really small - diced if you will. At this point, because it was very saucy, I added in my noodles also; you could cook your pasta separately. Cook another hour. Cheesy CP Chicken 4 chicken breasts 2 cans Cream of Chicken soup 1 can Cheddar Cheese Soup garlic powder to taste.

Cook on whatever I've done anywhere from 6-12 hours. Serve over rice.

CHEESY CROCKPOT CHICKEN 6 boneless, skinless chicken breasts pepper salt, to taste 1 can condensed nacho cheese soup

garlic salt, to taste 2 cans cream of chicken soup

Place chicken in crockpot. Sprinkle with salt and pepper. Mix undiluted soups and pour over chicken. Cover and cook on low for 8 hours. Serve over rice or noodles. Chicken & Onions WW - (4 Points) 4 medium onions -- sliced hamburger style 1/4 cup lemon juice 1 dash Cajun seasoning 1 cup Hot cooked rice 2 1/2 teaspoon minced garlic 1/2 teaspoon salt -- (if desired) 1 pound chicken breasts without skin -- frozen

Put frozen chicken in crockpot and sprinkle cajun seasoning on both sides. Place onion on top of chicken and sprinkle with cajun seasoning. Add garlic, lemon juice and salt. Cover and cook 6-8 hours on low. Prepare rice separately. Serve the chicken and onions over the rice. chicken & rice 2-4 frozen boneless skinless chicken breasts 1 can cream of chicken soup rice 1 pkg. (8 oz.) cream cheese (let sit out to soften) 1 pkg. italian dressing seasoning

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir. (but don't forget about them like i did today!) put the frozen (because i'm lazy) chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. cook the rice in a pot and smother with chicken mixture! Chicken And Rice Casserole (7 Points) 1 pound Chicken breasts without skin 10 3/4 ounces Cream of celery soup 1/2 cup Celery diced 10 3/4 ounces Cream of Chicken soup 10 3/4 ounces Cream of Mushroom soup 1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. ***Chicken & Stuffing 1 package stove top type stuffing mix 1 small white onion, diced small 1/2 cup water 3 tablespoons butter, divided 1 teaspoon poultry seasoning, divided 1-2 jar (12 ounces) chicken gravy 1 to 1 1/2 pounds chicken tenderloins or boneless breasts In a lightly buttered or sprayed crockpot (Important!), toss stuffing crumbs with diced potato, green onion, celery, 2 tablespoons melted butter and 1/2 cup water. Sprinkle with about 1/2 teaspoon of poultry seasoning. Top stuffing with chicken pieces; drizzle with remaining butter and poultry seasoning. Pour gravy over chicken. Cover and cook on low for 6 to 7 hours.

Chicken and stuffing 4-6 chicken breasts, thawed 1 can cream of mushroom or chicken soup 1 tbls. Butter

1 box chicken flavored stuffing 1 can (soup can) water poultry seasoning

Spray crockpot with cooking spray. add chicken in bottom of crockpot and sprinkle with poultry seasoning, salt and pepper. In seperate bowl mix stuffing, water and butter together. Spread over chicken. Cook on low 6-8 hours or until chicken is no longer pink. Chicken Azteca 1 lb boneless skinless chicken breast 1 cup salsa cumin salt 1 can black beans 2 cup corn 8 oz cream cheese pepper

Mix 1/2 of salsa black beans and about a half teaspoon of cumin together and put on bottom of crock pot. Place chicken on top of bean and salsa mix, then spoon rest of salsa over chicken. Season with salt and pepper. Cook on low 8-10 hours or high 4 hours. 30 minutes before serving shred chicken, add corn and cream cheese. Stir to distribute cheese before serving. I like to serve over rice. Chicken Chili 2 large chicken breasts cooked & diced (I usually boil the chicken) 1 jar salsa 1 small can chicken broth 1 small jar Great Northern beans 1 2C bag shredded cheddar cheese Crock pot - low- 3-4 hours Chicken Crockpot Place one large jar of salsa in the bottom of the crockpot. Add 2-3 boneless chicken breasts and a can of black beans (if your family is big on beans you can add two). Turn that on high and let it cook for 5-6 hrs. The chicken should fall apart. An hour before you want to serve it turn it to low. Add a drained can of corn and a stick of cream cheese. Let the cream cheese melt and then serve. You can serve with chips or over rice. Chicken Curry 1 cup chopped onion 1 med. green pepper, chopped 3 tbsp. curry powder (I sometimes just use 2) 1 tbsp. Ketchup 1.5 lbs. skinless chicken breast halves or thighs. 2 med. tomatoes, diced 4 cups hot water 4 tsp. chicken bouillon powder 1 tsp. salt

Put onion into 5 quart slow cooker. Scatter tomato and green pepper over onion. Stir next 5 ingredients together in a bowl. Pour over vegetables. Arrange chicken pieces over top. Cover. Cook on low for 8 to 10 hours or on high for 4 to 5 hours. Transfer chicken to platter. Remove vegetables with slotted spoon and place beside chicken. Pour broth into gravy boat to serve over rice, noodles or mashed potatoes. Chicken - Galyean (5 Points) 1 1/2 pounds Chicken breasts without skin 16 ounces Low-fat sour cream

10 3/4 ounces Cream of Mushroom soup

1 package Onion soup mix

Mix all together and put into a crockpot. Cook on low for 4-6 hours. Serve over cooked noodles or rice. Chicken in the Crockpot Throw your chicken into the crockpot. Pour about a 1/2 cup of Italian Dressing over the top- make sure it is pretty well covered. Add a little bit of water (depending on how much chicken you have in there). Turn the crockpot on low for about 6-7 hours or high for 4-5. Let the chicken cool (In or out of crockpot) and then shred. Chicken quick and easy 4 cans cream of chicken soup 3lbs boneless, skinless chicken breast portions - frozen or thawed 1/4 - 1/2 cup garlic powder Grease crockpot and lay chicken in the bottom. Pour soup on top and sprinkle garlic powder over it. Toss and mix until it's all well coated and evenly distributed in the crockpot. Cook on low for 4-6 hours until chicken is cooked through. Serve over hot cooked rice or egg noodles. Chicken Stroganoff 4 FROZEN chicken breast (boneless, skinless) 1 can cream of mushroom or cream of chicken soup 1 16 oz container of fat free sour cream 1 package Liptons onion soup mix

Place FROZEN chicken breast in the bottom of the crockpot. Mix rest of ingredients. Pour over chicken cap and cook on low all day. Chicken Stroganoff 2-4 chicken breasts 1 block of cream cheese 1 can cream of chicken soup 1 package of Italian dressing mix (dry) 1 c. of water

Cook chicken, soup, water, & dressing on high for 3 hours. Add cream cheese & cook for one more hour (4 hours total). Shred chicken & serve over noodles. Chicken Stuffing Casserole 1 1/2 pounds Chicken breasts without skin 10 ounces frozen chopped broccoli thawed 1/2 cup chicken broth 1 stove Top -- chicken flavored 1 can Broccoli cheese Soup

Lightly butter a 3 1/2 qt. crockpot and place chicken in the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on low 6-7 hours. Chicken Taco Filling 1 packet taco seasoning 1 pound boneless, skinless chicken breasts 1 cup Chicken broth

Dissolve seasoning into broth. Place chicken in crock pot and pour broth over. Cover and cook on low 6-8 hours. Shred chicken into bite sized pieces and serve in tortilla with cheese, lettuce, tomatoes, etc. Value: 2 per 1/2 cup shredded chicken - add the other values depending on how you dress it.

Chicken Taco Soup 1 onion, chopped 1 (15 oz.) can black beans 1 (15 oz.) can tomato sauce 1 pkg. taco seasoning mix

1 (15 oz.) can chili beans 1 (15 oz.) can corn, drained 2 (15 oz.) cans diced tomatoes 2 boneless chicken breasts

put all of the ingredients except the chicken into the crockpot and mixed thoroughly. Then I set the chicken breasts on top. I cooked on low for about 3 hours. Then I removed the chicken breasts and cut off the skin and chopped the chicken into small pieces. I returned the chicken to the crockpot and stirred well. I cooked it for another 3 hours on high. Chile-Chicken Soup 1 lbs boneless, skinless chicken breast halves, cut into 1-inch cubes 3 (4.5 oz) can chopped green chiles 1 can pinto beans 1 can stewed tomatoes, undrained 2 cups water tsp ground cumin tsp dried oregano 1 large onion, chopped 1 clove garlic, crushed 6 T sour cream 3 T sliced green onions 6 T shredded Cheddar cheese

Place first 9 ingredients in slow cooker. Cover and cook on High 4 hr. Or, cover and cook on High 1 hour; reduce heat to LOW and cook 7 hours. Spoon into bowls and top with sour cream, cheese, and green onions. Chili Mac Pot (4 Servings = 7 Points) 16 ounces extra lean ground turkey or beef 2 cups (one 16 ounce can) tomatoes, coarsely chopped and undrained 1 cup tomato juice 6 ounces (one 8 ounce can) red kidney beans, rinsed and drained 1 cup chopped onion 1 (10 ) can Tomato Soup 2 teaspoons chili seasoning 1 cup elbow macaroni

In a large skillet sprayed with olive oil flavored cooking spray, brown meat. Meanwhile, in a slow cooker container sprayed with cooking spray, combine onion, undrained tomatoes, tomato soup, tomato juice, and chili seasoning. Stir in kidney beans and uncooked macaroni. Add browned meat. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. Comforting Crock Pot Chili (4 servings = 6 PTS) 1 pound ground turkey breast or ground beef 1 large onion -- finely chopped 5 oz pinto beans -- rinsed and drained 8 1/2 oz corn -- rinsed and drained 15 oz tomato sauce 14 1/2 oz diced tomatoes 10 oz diced tomato and green chilies 1 tbs. chili powder 1 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. salt In nonstick skillet over medium heat, cook ground meat until meat is no longer pink; drain. Transfer meat to Crock Pot. Add remaining ingredients and stir until combined. Cook on "high" for 4 hours; remove lid and stir quickly halfway through.

Cream Cheese Chicken 1 .7-ounce envelope Italian dressing mix 2 pounds boneless skinless chicken breast 1 8-ounce package cream cheese

1/2 cup butter 1 10.75-ounce can cream of chicken soup

Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze. To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles. Creamy, Cheesy, Italian Chicken Breasts 4 - 6 bonless, skinless chicken breasts (starting with frozen is fine) 1 cup bottled Italian oil/vinegar style dressing 1/2 cup sourcream 1/4 cup grated parmesan

Put a thin layer of dressing on the bottom of the crockpot. Add the frozen chicken breasts. Pour remaining dressing over chicken. Cook on low 8 hours. Remove chicken from the crockpot. Add sourcream and parmesan to hot dressing/juices, mix well. The sauce can be spooned over chicken and a hot vegetable, such as broccoli, that has been steamed in the microwave for a quick lowcarb meal. Creamy Chicken Stew 1 lb frozen chicken breast 1 pkg frozen corn 1 can diced tomatoes 1/2 cup beef broth(optional) cayene and chili powder to taste 1 can black beans, rinsed and drained 1 jar salsa 1 cup water 1 tsp cumin 4 oz(or half a bar) reduced fat cream cheese

Place all ingredients in slow cooker with chicken placed on the bottom. Cover and cook on low for 6-8 hrs. 30 mins before serving take out chicken and shred. Add in cream cheese, cover and let sit, stir until melted. Creamy Crockpot Chicken 4 Chicken Breasts 2 cans Cream of Chicken Soup

Place chicken breasts in crockpot, cover with soup and cook until chicken falls apart. (Maybe 6 hours?) You can use frozen chicken breasts or tenderloins. My CP cooks very high, so even frozen breasts cook throughout in 3-4 hours! Creamy Italian Chicken 4 chicken breasts 2 cans Cream of Chicken Soup 1 (8oz.) pkg. cream cheese 1 bottle prepared Italian Dressing 1 can of milk

In a big crockpot pour dressing of chicken and cook on low for about 5-6 hours. Take the chicken out and stir in the remaining ingredients. Heat on high for about 30 minutes and put chicken back in. Keep warm and serve over rice.

Creamy Italian Chicken 3-4 skinless boneless breasts 8oz cream cheese

10oz zesty itailan dressing 1 can mushroom soup

place chicken and dressing in crockpot, cook 8hrs. Mix cream cheese and soup together and stir in and let cook an additional hour. Crockpot Chicken 1 medium whole chicken 1/2 teaspoon paprika 1/2 teaspoon black pepper 1 onion, diced 1/2 teaspoon salt 1/2 teaspoon thyme 1/2 teaspoon garlic powder

Place onions on bottom of crockpot. Add chicken breast side up. Sprinkle salt, paprika, thyme, pepper and garlic on top of chicken. Cover with lid and cook on low for 6-7 hours. Crockpot Cranberry Chicken 1 1/2 pounds boneless skinless chicken breast halves 8 oz. fat-free French salad dressing -- or Catalina 16 ozs cranberry sauce -- whole or jelly 1 pkt onion soup mix -- optional

Spray the crockpot with Pam. Mix together all ingredients in crockpot except for the chicken, then add the chicken and mix to coat with the sauce. Cook for 6-8 hours on LOW. NOTES : Can also be done in the oven: Preheat oven to 350F. Arrange chicken in a 9x13-inch baking pan. In a medium bowl, mix all ingredients except the chicken. Pour mixture over the chicken and bake for 45 minutes for boneless chicken or 1 hour for bone-in chicken. Crockpot Lasagna: 2 jars of spaghetti sauce 2 8 oz packages of shredded mozzerella cheese 4 oz Lasagna noodles 1 12?oz container of ricotta cheese

Mix all the ricotta with all the mozzeralla, add some salt and pepper if you'd like. Put one of the jars of sauce in the bottom, a layer of uncooked (that's the nice part about this recipe) pasta, half the cheese mixture, a layer of pasta, another jar of sauce, another layer of pasta, then the rest of the cheese. Put it on High for around 3-4 hours, but I'm sure it'd work on low for maybe 6-8 or so. Nothing magical to it, it's just that you have to cook it long enough for the pasta to cook and then it's done! Crockpot Pizza 1 box Rigatoni, partially cooked 1 lg. pkg Sliced pepperoni (I use turkey pepperoni) 1 lg. pkg Shredded mozzarella cheese 1 Medium onion chopped 1 1/2 lb. ground meat 1 Green bell pepper chopped 2 jars of pizza sauce (optional can mushrooms)

Stir all ingrediants together in large crockpot. Cook on low for 3-4 hours. Crock Pot Pork Chops 4 pack of pork chops 2 cans of cream of mushroom soup 1 onion, sliced garlic powder 1 cup of milk

Season pork chops with salt, pepper, and garlic powder. Place in the bottom of the crock pot. Mix 2 cans of soup with one cup of milk and pour over chops. Place sliced onion on top. Cook on low for 8 hours. Crock Pot Soup 1 can chicken broth 1 red bell pepper 1 can corn drained 1 package chili seasoning mix 1 chopped onion 1 can pinto beans 1 can pork and beans 2 cans chopped tomatoes

Put all ingredients in crock pot and simmer all day. Curry Chicken 4 to 6 chicken breast, I use the boneless, skinless ones 1 can water 2 Cans hotdog chilli sauce 2 Tbls. curry powder

Place chicken in the crockpot, mix all other ingredients and pour over chicken. Cook on high for about 4 hours until chicken is tender. Serve over rice. Easiest Crock Pot Chicken Ever 1-2 lbs chicken breasts (frozen is fine) 1 jar spaghetti sauce

Cook on high for 4-5 or low for 6-8. Serve over spaghetti. Easy BBQ chicken: 1-2 lbs boneless skinless breasts 1/2 c brown sugar 1 cup ketchup 3 tbsp Worsteshire sauce

Place chicken in pot. Mix remaining ingredients and pour over chicken. Cook on low 8 hours. EGGPLANT PARMESAN 2 eggplants - sliced into 1/2-inch rounds 1/2 cup grated Parmesan cheese 12 ounces mozzarella cheese, thinly sliced 1/2 cup seasoned dried bread crumbs 1 jar (24 oz size) marinara sauce

Coat slow cooker with nonstick cooking spray. Combine seasoned bread crumbs with the Parmesan cheese. In crockpot, layer one-fourth of the eggplant, top with 1/4 of the crumbs, 1/4 of the marinara sauce and 1/4 of the Mozzarella cheese. Repeat layers. Cover and cook on LOW for 4 to 5 hours. Eight Layer Casserole (8 Points) 1/2 lb. lean ground beef 1 small onion, chopped 1/2 cup water 1/4 tsp. Salt 2/3 cup long-grain rice 1/2 cup chopped green bell pepper 2 tbsp. imitation bacon bits 1 (15 oz.) can tomato sauce 1/2 tsp. chili powder 1/4 tsp. ground black pepper 1 (8 3/4 oz.) can whole-kernel corn, drained

Crumble beef evenly over bottom of a 3 1/2 qt. slow cooker. Sprinkle with bacon bits, then onion. In a

med. bowl, combine tomato sauce, water, chili powder, salt and black pepper; pour half over beef and onion layers. Sprinkle rice evenly over top, then corn. Top with remaining tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hrs. or until rice is tender. Family Favorite Chili (7 Points) 2 lbs. ground beef 2 cloves garlic, finely chopped 11 can (15 oz.) tomato sauce 1 1/2 tsp. ground cumin 1/2 tsp. pepper 1 large onion, chopped (1 cup) 1 can (28 oz.) diced tomatoes, undrained 2 tbs. chili powder 1/2 tsp. salt 1 can kidney or pinto beans, rinsed and drained

Cook beef in 12" skillet over med. heat, stirring occasionally, until brown; drain. Mix beef and remaining ingredients except beans in 3 1/2 to 6 qt slow cooker. Cover and cook on LOW 6 to 8 hrs. (or HIGH 3 to 4 hrs.) or until onion is tender. Stir in beans. Cover and cook on HIGH for 15-20 min. or until slightly thickened. Garlic Chicken (3 Points) 4 skinned chicken breast halves 2 teaspoons paprika 1 large onion, sliced 1 teaspoon salt 2 teaspoons lemon pepper 10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear. Golden Chicken And Noodles (6 Points) 1 1/2 pounds Chicken breasts without skin 2 cups Milk 1/2 teaspoon salt -- optional, up To 1 1/8 teaspoon Pepper 21 ounces Broccoli cheese soup 1 small Onion -- chopped 1/2 teaspoon dried basil -- up To 1 12 ounces Healthy harvest noodles, cooked

Cut chicken pieces in half; place in a 5 qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until the meat juices run clear. Golden Mushroom Chicken Thighs (6 Points) 1 pound Chicken thighs 1 can Golden mushroom soup Pull the skin off the thighs. Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Green Chile-Stuffed Chicken Breasts (5 Points) 1 pound Chicken breasts without skin -- pounded thin 3/4 cups Low-fat Cheddar cheese shredded 1/2 teaspoon chili powder 10 3/4 ounces 98% fat free Cream of Mushroom soup 3 ounces Low-fat cream cheese 4 ounces green chiles 1 dash Salt and pepper to taste 1/2 cup enchilada sauce -- hot or mild

Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side

down. Top chicken breast rolls with remaining cheese mixture, soup, andenchilada sauce. Cover and cook on LOW for 6 to 7 hours. Hawaiian Crock Pot Chicken 10-12 chicken tenders or 4-5 chicken breasts 2 cups water 1 can crushed pineapple 1 Tb. grated ginger cornstarch 1/2 cup soy sauce 3/4 cup brown sugar 2 garlic cloves, grated 1/4 package green onions, chopped finely water

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. To thicken, mix a couple tablespoons of cornstarch with some water and to chicken. To thicken more, repeat. Shred chicken and serve over rice. Healthy Crockpot Soup 1 (14.5) oz can chicken broth 1 red bell pepper 1 (14.5) oz can corn, drained 1 package chili seasoning mix 1 chopped onion 1 (15.5) oz can pinto beans 1 (16 oz) can pork and beans 2 (14.5 oz) can chopped tomatoes

Put all ingredients in crockpot and simmer all day. POINTS: 1.5 Hearty Crock Pot Soup 1 can chicken broth 1 red bell pepper 1 can corn drained 1 package chili seasoning mix Put all ingredients in crock pot and simmer all day. Hominy Casserole 29 ounces hominy, yellow -- 2 cans drained 1 medium onion -- chopped 1 pound chicken breasts without skin -- cut in 1" pieces 14 1/2 ounces low sodium chicken broth -- 1 can 1/2 teaspoon ground cumin Fat-free sour cream 1 4 ounce green chili peppers -- chopped 2 cloves garlic -- minced 14 1/2 ounces diced tomatoes -- 1 can 1 teaspoon dried oregano -- crushed 2 tablespoons fresh cilantro -- snipped 1 chopped onion 1 can pinto beans 1 can pork and beans 2 cans chopped tomatoes

Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken Broth, oregano, and cumin in a large crock pot. Cover and cook on low setting for 5 to 6 hours or on high for 2 1/2 to 3 Hours. Serve with sour cream and Chopped Cilantro . Honey BBQ Chicken 1 1/2 lbs chicken parts, skinned 2 Tb soy sauce 1/4 cup bbq sauce 2 Tb melted butter 1/4 cup honey

Place chicken in crockpot. Stir together remaining ingredients, and pour over the chicken. Cover, and cook on low for 8 hours.

Honey BBQ Ribs 1/2 cup beef broth 1/4 cup honey 1/4 cup soy sauce 3 lbs. boneless country style pork ribs

3 tbsp. honey mustard 1/4 cup honey barbeque sauce 1/4 cup maple syrup

Place ribs in crock pot. Mix everything else in a bowl and dump over the ribs. Cook on low for about 8 hours or until ribs are done and tender. Honey Chicken (6 Points) 1 1/2 pounds Chicken breasts without skin 1 1/2 tablespoons Ketchup 1 clove Garlic -- minced 1/2 cup Honey 1/4 cup Soy sauce

Place chicken in crockpot. Mix remaining ingredients and pour over chicken. Cook on low 5-6 hours. Honey Glazed Chicken 1/4 cup butter, melted 1/2 cup honey 3 chicken breasts 1/8 cup low sodium soy sauce 1/4 cup bbq sauce 1/2 teaspoon garlic powder

Place the chicken in the crockpot. Stir the remaining ingredients together in a bowl, then pour over the chicken. Cook on low 6-8 hours or on high 4-6 hours. For freezing: Place all ingredients int a 1-gallon freezer bag. Lay flat in freezer. To thaw: Take the bag out of the freezer the night before, making sure the frezer bag is completely sealed. Dump contents in the crockpot and follow the directions above. Italian Chicken 4 frozen breast halves 1-14 oz. can chicken broth 1 envelope dry Itailan salad dressing mix

Place chicken in greased crockpot. Sprinkle with salad dressing mix. Pour broth over top. Cover and cook on high 4-5 hours or low 8-10 hours. Value: 1 breast without skin = 3 Italian Chicken 6-8 frozen chicken breast 1 can (14.5 oz) diced tomatoes 1/2 small can tomato paste Cook and serve over pasta. Italian Cream Cheese Chicken 4-6 boneless skinless chicken (cut into small bite size pieces) 2 cans of cream of chicken soup 1 8oz bar of cream cheese 1 pkg zesty Italian dressing 1 envie italian spaghetti sauce dry mix (I use kroger brand) 1 small can (8 oz) tomato sauce

Place your cans of soup in your crock pot. The next thing I do is take the cream cheese and break it into pieces and mix that with the soup. Place the cut up chicken on top of the soup and sprinkle the seasoning packet over the chicken. Stir it all together and cook on low for 6 hours. When it is done

spoon over pasta or rice. Italian Pot Roast 4 pounds Chuck roast, lean dash Salt and pepper 1 1/2 ounces spaghetti sauce mix 2 each Tomatoes -- chopped

Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Italian Sausage Stew 1 lb bulk Italian sausage 2 14-oz cans of chicken broth with Italian herbs 1 15-19-oz can white kidney (cannellini) beans, rinsed and drained 1 14 1/2-oz can diced tomatoes with basil, garlic and oregano, undrained 1 9-oz package of refrigerated cheese-filled tortellini Finely shredded Parmesan cheese (optional) In a large skillet, cook sausage over medium heat until brown. Drain off fat. Slice into bite-size chunks. In a 3 1/2- to 4 1/2-quart crock pot, combine cooked sausage, broth, beans, and tomatoes. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in tortellini. Cover and cook on low-heat setting for 30 minutes more or on high-heat setting for 15 minutes more. To serve, ladle stew into bowls and sprinkle with Parmesan cheese. Lemon-garlic Chicken (4 Points) 2 pounds Chicken breasts without skin -with bones 1/2 cup Garlic crushed 1 teaspoon Poultry seasoning 1 cup White wine 1/2 cup Lemon juice 1 teaspoon Seasoned salt 2 dashes Tabasco sauce

Cut up chicken. Combine with other ingredients in crockpot. Set on low. Debone chicken. Mac 'n Cheese 16 oz. dry macaroni 16 oz. sharp grated cheese 1 c. milk 1 can Condensed Cheddar Cheese soup 1 can evaporated milk

Cook macaroni according to package directions. While noodles are cooking, add soup, grated cheese, evap. milk and milk to crock-pot, on low. Stir to combine. Add drained noodles when done and stir in to crockpot. Cook on low 3 hours. Freezes well too! Meatballs (6 Points) 1 1/2 pounds ground beef 4% Fat 1/2 cup uncooked rice -- (I use Minute rice) 1/2 cup onion -- finely chopped 1/4 cup green bell pepper -- finely chopped 1 large egg 1 teaspoon salt 1/4 teaspoon pepper 10 3/4 ounces 98% Fat Free Tomato Soup -- (undiluted) Mix together beef, rice, onion, green pepper, egg, salt and pepper. Shape into 24 or so meatballs and place in slow cooker or crockpot and pour soup on top. Cover and cook on medium for 3 to 4 hours or

low for 5 to 6 hours. Per Serving (excluding unknown items): 281 Calories; 6g Fat (52.9% calories from fat); 1g Dietary Fiber NOTE: You may want to turn the balls every so often to keep them from burning on bottom. Meatballs 1 bag of meatballs frozen 1 can ocean spray cranberry sauce 1 bottle heitz chili sauce

mix together in a saucepan chili sauce and cranberry sauce Pour over meatballs in crockpot. cook 4 hours on high! Mexican Chicken Soup 4 boneless skinless chicken breasts left whole (about 2 pounds total) 15 oz. can of diced tomatoes with mild green chiles 15 oz. can of diced tomatoes 15 oz cans of black beans not drained 1 cup salsa 15 oz can of tomatoes sauce Combine all ingredients in crock pot and cook on low for 8 hours.Take out chicken and chop up and put back in the pot.You can serve it with tortilla strips and cheddar cheese on top - but it is great by itself. Makes about 10 1 cup servings. Mexican Pork 1 lb. boneless pork loin roast, cut into 1" pieces 15-oz. can pinto beans, rinsed and drained 20-oz. jar chunky salsa

Mix pork and salsa in a 3-4 quart slow cooker and cover. Cook on low for 6-8 hours until pork is tender. Add beans, cover crockpot, and cook 10-15 minutes until hot. 4 servings. Mexi Dinner 1 pound 85% ground beef, browned, drained 1 (14 ounce) can enchilada sauce 1 cup shredded Colby jack cheese 2 (15 ounce) cans Mexican style corn 1 (6 ounce) can tomato sauce

In slow cooker, combine beef, corn, enchilada sauce, tomato sauce and cup cheese. Mix well. Cover. Cook on low for 2 hours. Top with remaining cheese. Serve with corn chips, shredded lettuce and sour cream, if desired. Makes 6 servings Myron's Cola Roast (6 Points) 1 pound Beef roast, lean 12 ounces Coke -- not diet 1 envelope dry onion soup mix

Place the roast in the crockpot. Shake a package of onion soup mix over it and dump in a can of cola. Cook on low all day long. Note: I like mine falling apart, so I leave it in for 12 hours. This is a "no-fail" delicious recipe! Per Serving: 306 Calories; 9g Fat (28.0% calories from fat); 1g Dietary Fiber; One Dish Chicken Supper 4 Boneless, Skinless Chicken Breast halves 1/3 cup milk 10 3/4 oz. can cream of chicken soup 1 pkg Stove Top Stuffing Mix (I used Savory Herb)

1 can chicken broth (or 1 2/3 c. water) Place chicken in croc pot. Combine soup and milk. Pour over chicken. Combine stuffing mix and broth. Spoon over chicken. Cover & cook on LOW for 8-10 hours. PARMESAN CHICKEN AND RICE 3 T butter 1 pkg. dry onion soup mix 1 c long grain rice 6 chicken breasts 1 1/2 c milk 2 cans cream of mushroom soup salt and pepper 1/4 c parmesan cheese mix onion soup, milk, mushroom soup and rice together, lay chicken breasts in crock pot, top each with 1/2 T butter, and season with salt and pepper. pour soup/rice mixture over chicken. sprinkle parmesan cheese over everything. cook on low for 8-10 hours or high for 4-6 hours Peking Pork Chops or Chicken Thighs 6 pork chops about 1" thick I use boneless loin, very lean, or chicken thighs 1/4 c brown sugar 1 t. ground ginger 1/2 c soy sauce 1/4 c ketchup 1-2 cloves garlic salt & pepper to taste Trim excess fat from pork chops. Place chops in crock-pot. Combine brown sugar, ground ginger, soy sauce, ketchup, garlic, salt & pepper. Pour mixture over meat in cropck-pot. Cook, covered, on low for 6-8 hours or until tender. Serve with rice or noodles (add points) Makes 6 servings.if you use pork chops you get 6 @ 7 points. loin chops, knocks it dwon to 4 pts. Chicken thighs 3 points. Pepperoni Lasagna 1 package egg noodles, cooked very al dente and drained. (I used wide width) 2 pound pounds ground beef or turkey 1 small onion, chopped 3 cloves of garlic, chopped 1 large jar sauce (2lbs, 13oz) 3.5 oz sliced pepperoni, chopped*see note 1 - 16oz package shredded mozzarella 1 - 8oz package shredded cheddar 1 tablespoon Italian seasonings. In a large skillet cook ground beef and onions until done. Add about 1 tablespoon of Italian seasoning, or just shake it in there till it looks good. Add the garlic in a few minutes before the meat is done. Drain out any excess grease and stir in the sauce and pepperoni. Grease the crock-pot. Spread 1/3 of the meat on the bottom then cover with a layer of noodles then cheese. Repeat the layers twice. You should end up with a layer of noodles at the top. Sprinkle it with the last of the mozzarella cheese and cover. Cook on low heat for 3 4 hours, or until heated through and cheeses are melted. Note* I pre-cook the pepperoni on some paper towel in the microwave, just 30 seconds or so to get most of the grease out. I placed 25 slices of pepperoni on a triple layer of paper towel. Dont overcook it; just check your microwave at about 30 seconds. Repeat with another 25 more slices of pepperoni. Chop and add to mixture. Pineapple Chicken (5 Points) 3 Chicken breasts (split, skinned and boned) Paprika 2 TB Mustard; Dijon-style 1 Garlic clove; minced Pepper 20 oz Pineapple (drained, unsweetened tidbits) Soy sauce

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium. Pineapple Chicken 6 whole Chicken breasts without skin Paprika -- to taste 2 tablespoons Dijon mustard 1 clove Garlic -- minced 1 dash Pepper 20 ounces Pineapple chunks in juice 2 tablespoons Soy sauce

Arrange chicken in bottom of crockpot. Sprinkle with pepper and paprika. In a small bowl, combine drained pineapple tidbits, mustard and soy sauce. Pour over chicken. Add minced garlic. Cover and cook on LOW 7-9 hours or HIGH 3-4 hours. Pineapple Chicken Breasts (3 Points) 1 1/2 Pounds Chicken breasts without skin 20 ounces pineapple chunks in water drained 1 dash soy sauce -- to taste 1 dash paprika -- to taste 2 tablespoons Dijon-style mustard 2 cloves garlic -- minced

Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Porcupine Meatballs in Tomato Sauce (2 Points) 2 (8 oz.) cans tomato sauce 1/4 tsp. garlic powder 1/2 tsp. ground thyme 1/2 cup water 1 1/4 lb. lean ground beef 1/2 cup long-grain rice 2 tbs. minced onion 1/2 tsp. salt 1/4 tsp. ground black pepper Combine tomato sauce, garlic powder, thyme and water in a 1 1/2 qt. Slow cooker. In a med. bowl, combine beef, rice, onion, salt and pepper, mixing well. Shape into 24-26 balls about the size of golf balls. Place meatballs in tomato mixture in slow cooker. Cover and cook on LOW 7-8 hrs. or until rice is tender. Serve sauce over meatballs. PORK CHOP YUMMYS!!!! 4-6 pork chops 1 box of stove top pork stuffing. 1 can of apple pie filling

prepare the stuffing as directed on the box. put the chops in the crockpot, top with apple pie filling and then the stuffing. Cook on low for 3-6 hours. (it depends on the thickness of the chops). I find the thiner ones cook in about 3 hours on low. Pork Chops With Dressing 1 pkg. stove top (6 oz. pork flavor) 1 tsp. curry powder 1 can cream of mushroom soup 4-6 boneless pork chops

Grease crock pot, mix stuffing as directed on box (only 1 cup water). Layer 1/2 dressing in bottom, 1/2

soup, sprinkle curry, layer chops, add stuffing top with soup. Cook on low 6-7 hours. Posse Stew 1 lb. ground beef, browned (garlic, onion, S&P) 1 can hominy (I buy the big can) 1 can corn (or 1 c. frozen kernels) 1-2 c. water or chicken stock 1 can pinto beans 1 can diced tomatoes 1 small can green chilies

Put browned, drained burger in a large pot along with contents of listed cans (including juices). Heat on medium high until hot. This can also be done in the crock pot by heating all ingredients on low for 2-3 hours. Pot oLentils (a.k.a. Sloppy Lentils) cup dried lentils, rinsed and picked over 1 (6-ounce) can tomato paste 1 tablespoon curry powder teaspoon cayenne pepper (optional) 1 (14 -ounce) can chopped tomatoes 2 cups water 1 tablespoon soy sauce OR teaspoon salt cup chopped onions (optional)

Measure everything directly into the pot, stir, cover, and set on low for 8 to 10 hours. Serve in a bun, as for sloppy joes, or as a topping over rice or mashed potatoes. Pull-Apart Chicken 3/4 pound bonless, skinless chicken (2-3 large) 1 tsp. Vinegar 1/2 tsp. garlic powder 1 tsp. Sugar 1/2 cup water 1/2 tsp. onion powder 1 tsp. Italian seasoning 4 hamburger buns

Place all ingredients (except buns) in the crock pot. Cover and cook on low for 8-10 hours. During the last two hours of cooking, use fork to shred chicken. Spoon over hamburger buns and serve. (Note: Also good in a tortilla.) Value: 2 points per 1/2 cup shredded chicken pulled pork 2 lb. pork tenderloin 1 small onion, chopped 1/2 tsp. hot sauce 1/2 tsp. chili powder 1 tsp. brown sugar splenda 1 tsp. splenda 1 cup BBQ sauce 1/4 cup water 1 tsp. pepper 1 tsp. cumin 1 tbsp. paprika 1 tsp. garlic powder

Mix spices all together and rub on tenderloin, let marinate overnight. Place meat in the crockpot with the water, onion and hot sauce and cook on low for 8 - 10 hours. Shred with fork. Stir, add barbeque sauce and let cook for another 1/2 hour or so to mix flavors. Quick and Easy Crockpot Cabbage 1 pound bag of shredded green or white cabbage 1 can (16 ounces) diced tomatoes (no salt) salt and pepper to taste 1 can no salt tomato sauce (8 ounce) 1/4 cup brown sugar 1 onion, sliced

Place liquid ingredients into crockpot. Add half the cabbage and mix. Add half of brown sugar and salt

and pepper. Mix thoroughly while adding the remaining cabbage and onions. Mix thoroughly so the liquid permeates the cabbage and onions. Leave crockpot on low for 4-5 hours. Eat and enjoy. Ranch Chicken 5 frozen chicken breasts 5 cups cooked rice 1 bottle ranch dressing (16oz)

Place chicken in greased crockpot. Pour on ranch dressing. Cover and cook low 6-8 hours, or medium 4-5 hours. Basically you want the chicken to be totally falling apart when you stir it, so adjust your time accordingly. Use your spoon to break apart the chicken. It will look alot like tuna salad at this point. Serve it over hot cooked rice. RED Chili 1 can black beans 1 can chili beans 3 cans diced tomatoes 1-2 packets of chili seasoning Put it all in a crockpot. Red Chili 3 small onion chopped 2 red bell peppers chopped 2 jalapenos -- seeded and minced 56 ounces tomatoes crushed 2 tablespoons chili powder 4 teaspoons cumin 4 teaspoons Tabasco sauce 1 green bell pepper - chopped 4 cloves garlic - minced 1 large tomato - chopped 45 ounces kidney beans -- drained and rinsed 2 tablespoons dried oregano 2 teaspoons paprika 1 teaspoon ground black pepper 1 can pinto beans 1 can kidney beans 1/2lb ground beef and optional is jalapenos or green chilies

Combine all ingredients in crockpot. Cook on low setting for 8-10 hours. Roasted turkey breast with veggies I put two boneless and skinless turkey breasts in, sprinkled with onion soup mix. I also place several pats of butter in the pot. Cook on high for 2-3 hours. Add onions, garlic, potatoes, carrots, and more butter if you like. And turn it down to low for 3-4 hours. I typically will turn the breasts a few times, so they'll be immersed in the juices. I stir the veggies around a bit, too. Rock's Pizza in a Bowl 28 oz. can diced tomatoes with roasted garlic, undrained 14-1/2 oz. can reduced-sodium beef broth 8 oz. stick pepperoni sausage, diced 1-1/2 cups sliced fresh mushrooms 1 large diced green bell pepper 1 large chopped red onion 1 cup water 1 Tbs. dried Italian seasoning 1 cup shredded part-skim mozzarella cheese Mix all ingredients except cheese in a 3-quart or larger slow-cooker. Cover; cook on low 6 to 8 hours or until vegetables are tender. Ladle into soup bowls; sprinkle with cheese. Salsa chicken Just put boneless skinless chicken breasts (frozen is fine) in the crock pot, dump a jar of salsa over it,

and let cook (3-4 hrs if thawed, about 6 if frozen). Once it is done, it is great as a main meat with rice, or shredded with cheese for quesadillas! Salsa Chicken 4 chicken breasts, cut into cubed pieces 1 pkg reduced sodium taco seasoning cup fat free sour cream 1 cup salsa 1 can reduced fat cream of celery soup

Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Add soup and salsa over chicken and mix thoroughly. Cook on low for 4-7 hours. Remove from heat. Mix in sour cream. Salsa Chicken skinless, boneless chicken breasts (even frozen) 1 pkg frozen green beans 1 or 2 jars of chunky salsa 1 can mushrooms

Put the chicken in the crockpot (whether fresh or frozen) and pour a jar of salsa over the top. Add a little water to the jar to get the rest of the salsa out and put that in the pot too. If you want veggies, add them now. Turn the crockpot on high and let cook for 5-6 hours. Check chicken to be sure it's done. Salsa Steak 2 lbs boneless beef top round steak, cut 1 in. thick 1 medium onion, sliced 1 to 2 large red and/or green sweet peppers seeded and cut into bite size 1 C bottled salsa 1 10.75 oz. can condensed cream of mushroom soup 2 Tbsp all purpose flour 1 tsp dry mustard Cut steak in 6 serving size pieces. Place steak, onion and sweet pepper in your crockpot. In a medium bowl, stir together soup, salsa, flour and mustard. Pour over steak and veggies in the crockpot. Cover and cook on low 8 or 10 hours or high 6 hours. Sausage and Spanish Rice 1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices (we used 2 pounds sweet italian instead and it worked great!) 2 cans (14-1/2 ounces each) diced tomatoes, undrained 2 cup water 1-1/2 cups uncooked converted rice 1 cup salsa 1 medium onion 1/2 cup chopped green pepper 1/2 cup chopped sweet red pepper 1 can (4 ounces) chopped green chilies 1 envelope taco seasoning In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until rice is tender. Yield: 9 servings. Six Can Slow Cooker Chili 1/4 cup cornmeal 1/2 cup prepared barbecue sauce 2 (15 ounce) cans chili without beans 15 ounce can caliente style chili beans, undrained 1 teaspoon paprika 28 ounce. can tomatoes, undrained, cut up 15 ounce. can pinto or kidney beans, undrained 10 ounce can condensed French onion soup

In slow cooker, combine all ingredients; mix well. Cook on high setting for 2 to 4 hours to allow flavors to blend. Or, cook 1 hour on high setting; reduce heat to low setting and cook 8 to 9 hours. TIP:

For hotter chili flavor, 2 teaspoons chili powder can be added. Slow Cooker Cheesy Chicken And Rice 4 boneless skinless chicken breasts 1 -8 ounce box Zatarains Yellow Rice Mix, cooked 1 10.5 ounce can cream of chicken soup 1 large onion, chopped (I use Vidalia) 1 cup cheddar cheese 1 -15 ounce can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot. Slow Cooker Mush 1 pound ground turkey 30 ounces tomato sauce 1/2 cup chopped onion 1 Tbs chili powder 1 cup chopped mushrooms 1/2 cup uncooked wild rice 14 ounces chili beans 1/2 ground chuck 24 ounces V-8 juice 1/2 cup chopped celery 1 cup chopped green pepper 14 ounces stewed tomatoes 2/3 cup brown sugar 1 ounce chili seasoning mix

Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on LOW for 6 to 9 hours. Serve with crackers or cornbread. Slow Cooker Sunday Chicken 4-6 boneless, skinless chicken breasts 1 envie dry onion soup mix 2 cans cream of chicken soup 1 cup sour cream

place chicken in greased slow cooker. mix reamining ingredients except sour cream and pour over chicken. cover and cook on high 4 hours or low for 6 hours. One hour before serving stir in sour cream Slow cooker Turkey Chili 1 pound(s) raw turkey sausage, hot-Italian variety 14 1/2 oz canned diced tomatoes, with garlic and onions, undrained 15 oz canned pinto beans, undrained 14 1/2 oz canned diced tomatoes, with chilies, undrained 1 medium onion(s), chopped Remove sausage from casing and place in a 4-quart or large slow cooker; break up meat with a spoon. Add beans, both cans of diced tomatoes with their liquid and onion; stir. Cover slow cooker; cook on low setting for 5 to 6 hours. Stir in salt and pepper; garnish with chopped onion if desired and serve. Notes: You might find raw Italian turkey sausage in links Smothered Steak (6 Points) 1 1/2 pounds Chuck steaks, lean strips 1/4 teaspoon Pepper 3 tablespoons Soy sauce 1 can Tomatoes -- (16 ounces) 1 teaspoon Salt 1 large Onion -- sliced 4 ounces Mushrooms -- drained

Put meat, flour, salt and pepper in crockpot and stir well to cook steak. Add remaining ingredients. Cover and cook on low for 8 hours, or high for four hours. Serve on noodles or potatoes. Per Serving (excluding unknown items): 267 Calories; 10g Fat;1g Dietary Fiber Southwestern Chicken and Potato Soup (6 Points) 3/4 LB(s) boneless, skinless chicken breast(s), cut into 1-inch cubes 3 small sweet potatoes, or 2 medium, peeled and cut into 1-inch cubes 29 oz canned diced tomatoes, salsa-style with chiles, undrained 1 large onion, chopped 14 1/2 oz fat-free chicken broth 1 tsp. dried oregano 1/2 tsp. ground cumin 1 1/2 cup(s) frozen corn kernels, not thawed Mix chicken, potatoes, onion, tomatoes, broth, oregano and cumin in a 4-quart or larger slow cooker (crockpot); cover and cook on low heat setting for at least 6 hours. Stir in corn; cover and cook on high heat setting until chicken is no longer pink in the center and vegetables are tender, about 30 minutes. Southwestern Chicken Chili (5.5 Points) 1 1/4 Pounds boneless skinless chicken thighs -- cut in 1" pieces 1 medium green bell pepper chopped 1 cup chopped onions 3 garlic cloves minced 3 tablespoons cornmeal 2 tablespoons chili powder 3 teaspoons dried oregano leaves 1 teaspoon cumin 1 teaspoon salt 16 Oz. medium picante sauce 15 Oz Can pinto beans undrained 14.5 Oz Can Diced Tomatoes undrained In 3 to 4 quart slow cooker, combine bell pepper, onion and garlic. In medium bowl, combine corn meal, chili powder, oregano, cumin and salt; mix well. Add chicken ; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Add picante sauce, beans and tomatoes; stir gently to mix. Cook on low setting for 6-8 hrs. For a spicier chili, use 3 tablespoons of chili powder. For a less spicy recipe, use mild picante sauce or salsa. Southwestern Slow Cooked Hominy 1/2 cup chopped onion 2 cans (15-1/2 ounces each) yellow hominy, drained 1 can (4 ounces) chopped green chilies 1/2 teaspoon ground cumin 2 garlic cloves, minced 1 14 ounce can of diced tomatoes 1 teaspoon chili powder 1/2 cup shredded cheddar cheese

Fry onion in about 1 tablespoon of oil until tender. Combine cooked onion and remaining ingredients and place into crockpot and cook on low for 2-3 hours. Spaghetti Dinner 1 pound lean ground beef 2 tablespoons instant minced onion 4 1/2 cups tomato juice or V-8 4 ounces dry spaghetti, broken into thirds 1 envelope dry spaghetti sauce mix 1 (8 ounce) can tomato sauce 1 (4 ounce) can mushrooms, drained

Brown ground beef, drain off fat, and transfer to crock pot. Combine all remaining ingredients, except spaghetti, in crock pot; stir to mix well. Cover and cook on LOW for 6 to 8 hours. Turn to HIGH for last hour and add broken spaghetti. Stir frequently.

SPANISH RICE 2 pounds lean ground chuck 2 green peppers, chopped 1 can (8 ounces) tomato sauce 1 cup water 2 1/2 teaspoons salt

2 cans (14 1/2 ounces each) tomatoes 2 medium onions, chopped 1 cup rice, (not Minute Rice) 2 1/2 teaspoons chili powder 2 teaspoons Worcestershire sauce

Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours). Special Beans 16oz can kidney beans 16oz can butter beans 1 cup chopped onions 1/2 tsp hickory smoke flavoring 1/2 cup honey 2 tbsp. apple cider vinegar 16oz can small white beans 16oz can small red beans 2 tso dry mustard 1/2 cup dark brown sugar 1 cup barbeque sauce

Combine all ingredients in slow cooker. Cover. Cook on low 6 hours. *If you like souper beans, do not drain. If you want them drier, drain the juices before adding Spicy Black-Eyed Peas (1 Point) 1 lb. dried black-eyed peas (2 cups), sorted and rinsed 1 med. onion, chopped (1/2 cup) 3/4 cup med. or hot salsa 6 cups water 1 tsp. salt 1/2 tsp. pepper Mix all ingredients except salsa in 3 1/2 qt. to 6 qt. slow cooker. Cover and cook on high 3-4 hrs. or until peas are tender. Stir in salsa. Cover and cook on HIGH about 10 min. or until hot. Spicy Crockpot Texas Black Bean Soup 2 15 ounce cans black beans, rinsed and drained 1 14 1/2 ounce can stewed tomatoes or Mexican stewed tomatoes, cut up 1 14 1/2 ounce can diced tomatoes or diced tomatoes with green chiles 1 14 1/2 ounce can veg. broth or 2 cups of homemade veg. broth 1 11 ounce can Mexi-corn, drained 2 4 ounce cans chopped green Ortega chiles 4 green onions, thinly sliced 2 to 3 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon dried minced garlic In a crockpot, combine all ingredients. Cover and cook on HIGH for 4 to 5 hours or until heated through. Yields 8 to 10 servings STUFFED GREEN PEPPERS 1 pkg. frozen corn 1 28 oz. can crushed tomatoes 1 can red kidney beans, drained and rinsed 1/4 cup chopped onion

11/2 cups cooked rice 1 tsp. Worcestershire sauce 1/4 salt 1/2 tsp. pepper 2 cups shredded, reduced-fat cheddar soy cheese ( cup reserved) 4 small green peppers, tops removed and seeded Combine all ingredients except reserved cheese and green peppers. Stuff peppers to top. Put in crock pot (place 3 peppers in bottom and one on top). Cover; cook on low 6 to 8 hours (high 3 to 4 hours). Sprinkle with 1/4 cup cheese in last 30 minutes. 4 servings. Stuffed Pepper Soup 3 C diced bell peppers 1 can diced (or stewed) tomatoes, undrained 1 tsp. Italian seasoning 1 C cooked brown rice 1 can black beans, rinsed and drained 1 can (15oz) tomato sauce 2 C water 2 T brown sugar

Combine all ingredients, except rice in a crockpot. Cover and cook on low for 8 hours, or on high for 4 hours. Thirty minutes before serving, add the cooked rice. Sweet n' Sour Meat and Rice - CP 1 pound lean ground beef or turkey 1 3/4 cups tomato sauce 1 tablespoon soy sauce 1 cup chopped onion 1 1/3 cups uncooked instant rice 1 cup crushed pineapple undrained 2 tablespoons brown sugar twin 1 1/2 cups chopped bell pepper 2 teaspoons dried parsley

In a large skillet sprayed with butter-flavored cooking spray, brown meat. Spray a slow cooker container with butter-flavored spray. In prepared container, combine undrained pineapple, tomato sauce, brown sugar, and soy sauce. Stir in green pepper, onion, and parsley flakes. Add browned meat and uncooked rice. Mix well to combine. Cover and cook on low for 6 hours. Mix well before serving. Sweet and Sour Chicken 2 lbs. boneless, skinless chicken thighs 26 oz. jar sweet and sour simmer sauce 16 oz. pkg. frozen broccoli, carrots and peppers, thawed and drained Cut chicken thighs into 1-1/2" pieces. Mix with simmer sauce in slow cooker. Cover and cook on LOW setting for 8-10 hours or until chicken is tender and no longer pink. Ten minutes before serving stir in vegetables. Cover, increase heat to HIGH and cook for 10-15 minutes or until vegetables are crisptender. Serves 6-8 Sweet Potato Chili Two sweet potatoes cut into bite size pieces can of black beans can of pinto beans packet of taco seasoning bag of frozen corn can of kidney beans jar of favorite salsa

Mix all ingredients in a crock pot and cook on low for about 8 hours or until sweet potato chunks are soft. I usually add a little water to make it easier to mix. Serve with corn bread, sour cream, and cheddar cheese.

Sweet Potato Chili 1 Tbsp. olive oil 1 med. onion - chopped 1 bell pepper chopped 1 large garlic clove - minced 1 Tbsp. chili powder 1 1/2 lbs. sweet potatoes, peeled and cut into 1/2 in. chunk 1 can crushed tomatoes 1 can dark red kidney beans - rinsed 1 1/2 cup water salt 1 Tbsp. minced canned chipotle chilies in abodo sauce Heat oil in large skillet. Add the onion, pepper and garlic, cook until softened ~ 5 min. Stir in chili powder and cook for 30 sec. Add sweet potatoes, stir to coat with spices. Transfer the mixture to a slow cooker. Add tomatoes, beans and water; season with salt, cover and cook on low for 6 to 8 hours. When ready to serve, stir in the chipotles. Taste and adjust seasonings if necessary Taco Soup 1 lb lean ground round beef 1 package taco seasoning mix 1 16oz can pinto beans 1 16oz can black beans 1 16oz can stewed tomatoes 1 small can diced green chilis 2 cups water 1 large onion, chopped 1 package Hidden Valley Ranch Dressing mix 1 16oz can chili beans 2 16oz cans whole kernel corn 1 16oz can diced tomatoes and chilis (i.e. Rotel) 8 oz V-8 regular flavor

Brown beef and add all ingredients to crock pot. Put in crockpot in the morning and let simmer on low until dinner time. Tex-Mex Chicken 'N' Rice (3 Points) 2 cups converted rice, uncooked 6 ounces tomato paste 1 package taco seasoning mix 2 medium onions chopped 4 ounces green chiles diced 28 ounces diced tomatoes 3 cups hot water 1lb chicken breast, cut in cubes 1 medium green bell pepper -- chopped 3/4 teaspoon garlic pepper

In a slow cooker mix together all ingredients except the chiles and garlic pepper. Cover and cook on low heat for 4 to 4 1/2 hours or until the rice is tender and the chicken is white throughout; do not overcook or the rice will be mushy. Stir in the chiles and garlic pepper. Serve at once. Tex-Mex Pork 1 (8 ounce) can tomato sauce 1 onion, chopped 1/4 cup chili powder 1 teaspoon dried oregano 2 1/2 pounds boneless pork loin roast, trimmed 1 cup barbeque sauce 2 (4 ounce) cans diced green chile peppers 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 cup chopped fresh cilantro

In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chile peppers, chili powder, cumin, oregano, and cinnamon. Place pork in slow cooker, and spoon sauce over to coat. the meat. Cover, and cook on Low 8 to 10 hours, or until pork is tender. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish; stir in cilantro and shredded pork. Touch of the Orient Chicken (6.5 PTS)

6 whole chicken legs -- not leg quarters 1/4 cup light brown sugar 1 8 oz can tomato sauce

1/2 cup soy sauce 2 cloves garlic -- minced

Remove skin from chicken. Use a paper towel to make this slippery task easier. It grips the chicken like magic! Place chicken in a slow cooker. In a medium bowl combine soy sauce, brownsugar, garlic, and tomato sauce and stir well. Pour sauce over chicken. Cover and cook on low about 6 - 8 hours or until chicken is tender. Serve with rice. Sometimes I like to use 12 boneless thighs and break it into bitesized chunks when tender, then throw in a bag of frozen oriental vegetables. You can thicken the sauce with a bit of cornstarch, if desired. Yield: 6 - 8 servings TURKEY CHILI 1T olive oil 1# ground turkey

Saute until cooked through. Drain and then add to the crockpot along with: 1 can Rotel tomatoes with green chilies 1 can great northern beans 1 small can no-sodium tomato paste and 1 can of water 1 can black beans 1 can kidney beans, drained and rinsed 2 cups frozen corn 1 4oz can green chilies, chopped (or less) 1 med-large onion, chopped 2T chili powder 1t red pepper flakes (or less) 1t garlic powder 1/2 t cumin 1/4-1/2 t black pepper 1/4-1/2 t allspice LOW 8 hours; HIGH 3-4 hours. You might want to add some extra water. Garnish to taste...shredded cheddar, sour cream, tortilla chips or corn chips, olives, lettuce. Vegan Chilli 1 can red kidney beans (drained) 1 can blackeyed peas (drained) 1 can of corn 1 onion 1/2 package of elbow mac 2 cloves garlic 3 tsp corriander salt and pepper 1 can reg kidney beans (drained) 1 can dieced tomatoes (not drained) 1/2 can tomato paste 1 can green peppers 1 can water 3 tsp chilli powder (i like mine spicy!!!) 1 tsp red pepper flakes

I saute my onion and chillis and garlic first then i just throw everything in the crock pot and let it cook for 3 hours or so.