Ingredients

• 1 lb stew meat, trimmed of fat and cut in bite sized pieces
• 1 package dry onion soup mix
• 1 can cream of mushroom soup
• 1/4 cup dry red wine
• 1 cup coke
• 1 onion (chopped)
• baby carrots
• diagonally cut celery
• 2 cups egg noodles (cooked and drained)

Directions

Saute stew meat in a little canola oil.
Place veggies in bottom of crock pot.
Mix soups, wine and coke.
Place meat on top of veggies
Pour soup mixture over meat. Cook on high for one hour. Then on low for 4 hours.

Ingredients

• 1 cup whole milk
• 3/4 cup large sliced potatoes
• 4 Tbls. butter
• 4 boneless, skinless chicken breasts
• 1/4 cup Parmesan cheese
• 1 cup mozzarella cheese
• 1 cup cheddar/jack cheese
• 2/3 cup cubed Velvetta cheese
• 1 yellow onion minced
• 1 Tbls. minced garlic

Directions

In the crockpot combine the milk, butter, cheeses, onion, garlic and potatoes. Stir to combine. Then add chicken on top. Cook on low for 6 hours or high for 3 hours.
Serves 4

Ingredients

• 1 pkg. chicken, cooked and diced
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1/2 c. water
• 1/2 c. rice
• 1/2 t. salt
• 1/4 t. black pepper
• 1 t. poultry seasoning

Directions

Combine all ingredients. Put into crockpot. Cook on low for 8 hours

Ingredients

• 1 7oz. can of green chili salsa
• 1 can of cream of chicken soup
• 1 can of cream of mushroom soup
• 4 cups of chopped cooked chicken
• 12 Tortillas
• 1-1/2 cups of shredded cheddar cheese
• 1 tbsp. of grated onion
• 1 cup of sour cream

Directions

Cut tortillas into 6-8 pieces each, grease sides and bottom of slow cooker, arrange all ingredients (except cheese) in alternating layers.

Cover and cook on low 4-5 hours. Sprinkle with cheese and cook another 15 minutes.

Ingredients

• 2 pounds small red potatoes
• 1 1/2 cups fresh baby carrots
• 1 medium onion — cut into 8 wedges
• 1 corned beef brisket with seasoning packet — (2 – 2 1/2 pounds)
• 2 cups apple juice or cider
• 8 thin wedges cabbage
• Horseradish Sauce*

Directions

Place potatoes, carrots and onion in 5 to 6 1/2 quart slow cooker. Top with corned beef brisket; sprinkle with contents of seasoning packet. Add apple juice and enough water to just cover brisket.

Cover; cook on low setting for 10-12 hours.

About 40 minutes before serving, remove beef from slow cooker; Place on serving platter and cover to keep warm. Add cabbage wedges to vegetables and broth in slow cooker. Increase heat setting to high; cover and cook an additional 30-35 minutes or until cabbage is crisp-tender.

To serve, cut corned beef across grain into thin slices. With slotted spoon, remove vegetables from slow cooker. Serve corned beef and vegetables with sauce.

*Horseradish Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 teaspoon Dijon mustard

Combine all ingredients, mix well.

Source:
“Pillsbury Classic Cookbooks – The Slow Cooker – March 2003″