Ingredients

• 1 can cream of chicken soup
• 4-6 boneless, skinless chicken breasts
• 1/4 cup melted butter or margarine
• Salt and pepper, to taste
• 2 packets dry Ranch or Italian Dressing mix
• 8 ounces cream cheese, cut into cubes
• 1/2 c chicken broth
• 1/2 chopped onion

Directions

Directions:
Brush chicken with butter and sprinkle with salt and pepper. Place in a CrockPot and sprinkle 1 packet dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, brown onion in 1/4 cup of juices from CrockPot. Add soup, second packet of dry dressing mix, cream cheese and chicken broth. Cook until smooth. Pour over the chicken and cover and cook another 45 minutes.
Serve with sauce. Goes great with rice, stuffing, pasta or mashed potatoes!

Add in broccoli or other veggies for variety.
Prep time: 10 minutes

Serves 6.

Ingredients

• 1 – 8 Ounce cream cheese — softened
• 1 Envelope buttermilk ranch dry salad dressing mix
• 2 Pounds small red potatoes — quartered
• 1 Can condensed cream of potato soup

Directions

Place potatoes in a 3 1/2 quart crock pot.

In a small bowl combine cream cheese and salad dressing mix. stir in soup. Add to potatoes.

Cover; cook on low heat for 7-9 hours or on high for 3 1/2-4 1/2 hours. Stir to blend before serving.

*you may want to use slices of potatoes rather than quarters and also, stir often.

Ingredients

• 1 package boneless chicken thighs
• 2 (10.75-ounce) cans cream of mushroom soup (or cream of chicken)
• 1 can peas, drained
• 1 can corn, drained
• medium egg noodles , cooked rice or biscuits

Directions

Assemble this in the morning and have dinner waiting for you at home that same evening. Try serving it with biscuits or over rice.

1. Remove skin from boneless chicken thighs; rinse.

2. Combine chicken, undiluted soup, peas and corn in a slow cooker. Set to low and allow to cook during the day.

*Draining the vegetables is a matter of personal taste — if you prefer a creamier, thicker sauce, drain the vegetables before adding to the slow cooker.

Ingredients

• 3 lbs Granny Smith Apples
• 3 cups sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 teaspoon cloves
• dash of salt
• 3/4 cup water

Directions

Fill crock pot 3/4 full peeled, cored and sliced apples. Mix spices with sugar; add to apples and stir. Add water. Cover and cook on low heat overnight. If apple butter has too much liquid, remove lid and cook on high until desired consistency.

Ingredients

• 1 c. hot water
• 2 medium onions
• 4 ribs celery
• 2 tbsp.cornstarch and 2 tbsp.water
• 1 1/2 lbs.cubed round steak
• 1(16oz.)canChinese vegetables
• 4 oz.can mushrooms
• 3 bouillion cubes
• 3 tbsp.soy sauce
• 2 tsp.worchestershire sauce

Directions

Combine all ingredients but Chinese vegetables,cornstarch and 2 tbsp.water.
Cook on low for 8 to 10 hours. One hour before serving,add Chinese vegetables and cornstarch mixed with 2 tbsp.water.
Serve with rice or Chinese noodles.