Ingredients

• 6 boneless skinless chicken breasts
• 6 slices fully cooked ham
• 6 slices swiss cheese
• 1/4 cup all purpose flour
• 1/4 cup grated parmesan cheese
• 1/2 tsp rubbed sage
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/4 cup vegetable oil
• 1 can condensed cream of chicken soup undiluted
• 1/2 cup chicken broth
• Parsley, optional

Directions

Flatten chicken to 1/8 inch thickness. Place ham and cheese on each
breast, roll up and tuck in ends; secure with a toothpick. Combine the
flour, parmesan, sage, paprika and pepper; coat chicken on all sides.
Cover and refrigerate for an hour. In a large skillet, brown chicken
in oil over medium-high heat. Transfer to a 5qt slow cooker. combine
soup and broth, pour over chicken. Cover and cook on low for 4-5
hours. Remove toothpicks. Garnish with parsley if desired. 6
servings.

Ingredients

• 1 cup almonds
• 1 cup apple pie filling
• 1/2 cup raisins
• 3 1/2 cups raisin bread, cubed
• 1/4 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon rum extract
• 3 cups milk
• 3 large eggs, beaten
• 2 packets maple brown sugar instant oatmeal
• Sauce:
• 1/2 cup cream soda
• 1 package whipped topping mix
• 1/2 teaspoon cinnamon
• 1/2 teaspoon rum extract
• 1/4 teaspoon salt

Directions

In a blender, grind instant oatmeal into a fine powder. Set aside.

In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Fold in raisin bread, raisins, pie filling, almonds and oatmeal powder until bread cubes are moist. Set aside for 1 hour.

Spray slow cooker with cooking spray and add the bread mixture. Cook on high setting for 2 hours or until a knife inserted in center comes out clean.

To make the sauce, combine all ingredients in a bowl. Whisk together until thickened. Top bread pudding with a dollop of sauce.

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 2 hours
Yield: 8 servings

Ingredients

• 3 lbs. chicken wings
• 1 cup soy sauce
• 1 cup brown sugar
• 1/2 cup ketchup
• 1 tsp. minced fresh ginger
• 1/4 cup dry sherry
• 1/2 cup hoisin sauce
• 1 tbl. fresh lime juice
• 3 tbls. sesame seeds, toasted
• 1/4 cup thinly sliced green onions

Directions

1. Broil the chicken wings 10 minutes on each side or until browned. Transfer the chicken wings to the slow cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds and green onions and stir thoroughly.

2. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours. Stir once in the middle of cooking to baste the wings with sauce. Remove the wings from the stoneware and reserve 1/4 cup of the juice in the slow cooker.

3. Combine this juice with the hoisin sauce and lime juice. Drizzle over the chicken wings. Before serving, sprinkle wings with toasted sesame seeds and green onions and mix to coat evenly.

Ingredients

• 2-3 whole chicken breasts, halved
• 2 tbsp butter or margarine, melted
• 1 can (10 3/4 oz.) condensed cream of chicken soup
• 1/2 cup dry sherry
• 1 tsp leaf tarragon or leaf rosemary
• 1 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 1 can (4 oz.) sliced mushrooms, drained

Directions

Directions:
Rinse chicken breasts and pat dry; place in Crock-Pot. Combine remaining ingredients and pour over chicken breasts.

Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.

Serves 4 to 6

Ingredients

• 2 tablespoons canola oil
• Salt and pepper
• 4 pounds beef chuck roast, rinsed and patted dry
• 1/2 pound small new potatoes, halved
• 1 (8-ounce) package sliced mushrooms
• 1 (8-ounce) bag frozen baby carrots
• 1 (12-ounce) bag frozen onions
• 1 (10.75-ounce) can condensed cream of celery soup
• 1 packet onion soup mix
• 1 cup low-sodium beef broth
• 1/4 cup steak sauce

Directions

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.