Creamy Chicken Nachos

1 small bag frozen corn

1 can black beans, drained & rinsed

2 large frozen bonelss, skinless chicken breasts

1 16-oz jar medium salsa

1 8oz pkg cream cheese

tortilla chips

any other additional toppings such as chopped cilantro, diced tomatoes, avacado, olives, etc.

pour bag of frozen corn in bottom of crockpot. place frozen chicken breasts on top of corn & cover with beans & salsa. cook on high for 1 hour & low for 4 hours. shred chicken with forks & stir in cream cheese until melted & creamy. serve with tortilla chips. this also makes a yummy quesadilla filling:

spread mixture on half of tortilla, add grated cheese & fold tortilla over. spread butter over both sides of tortilla & place in hot pan, flipping after first side is golden & crispy. place on cookie sheet & put in preheated 350 oven for 15 mins.

Peking Pork

6 thick pork chops (about 3 lbs)

¼ cup brown sugar
1 teaspoon ground ginger
½ cup soy sauce
¼ cup ketchup
1 clove crushed garlic or 1 teaspoon garlic powder
Pepper to taste
Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic and pepper in a small bowl and pour over meat. Move meat around to coat with the sauce. Cover crock pot, cook on low for 4-6 hours or until tender. Serve over rice
From the kitchen of Britten Bitner

Chicken Tortilla Soup

Place 3 frozen boneless skinless chicken breasts into crock pot.

Add 1 can of diced tomatoes
1 large can (14 or 15 oz.) tomato sauce
2 cans of black beans
1 cup salsa
Season with garlic powder, combine and cook on low for 8 hours. Serve with tortilla chips, sour cream and shredded cheese.
From the kitchen of Britten Bitner

Chili

1 ½ lb beef – browned and drained

1 ½ cup salsa
1 can (15 oz.) light red kidney beans drained and rinsed
1 can (15oz.) dark red kidney beans drained and rinsed
1 can (16oz.) tomato sauce
2 tablespoons chili powder
1 onion chopped
1 cup frozen corn thawed and drained
Cook on low for 6 hours
From the kitchen of Britten Bitner

Sweet & Sour Chicken

1 ½ cup sliced carrots

1 large green pepper, chopped
2 tablespoon quick cooking tapioca
2-3 1/2lbs chicken, boneless skinless, cut up
8 oz pineapple chunks and juice
1/3 cup brown sugar
½ cup vinegar
1 tablespoon soy sauce
½ teaspoon instant chicken boullion
¼ teaspoon garlic powder
¼ teaspoon ground ginger or ½ teaspoon fresh grated ginger
1 teaspoon salt
Place vegetables in bottom of slow cooker, sprinkle with tapioca, place chicken on top. In a bowl, combine all remaining ingredients, mix together, pour over chicken. Cover and cook on low for 8-10 hours, serve over rice.
From the kitchen of Britten Bitner

Bacon Wrapped Chicken

Chicken Breast

Raw bacon
1 can cream of chicken soup
1 cup sour cream
Wrap chicken in bacon, mix soup and sour cream together and pour on top of chicken. Cook on low for 6 hours and serve over rice or egg noodles.
From the kitchen of Britten Bitner

Italian Beef

Beef Roast

Pour two packets of dry Italian dressing mix, 1-2 cans of beeth broth and some banana peppers (maybe some juice from banana peppers) Cook until it pulls apart
From the kitchen of Britten Bitner

Chicken & Stuffing

4 boneless/skinless chicken breasts halves

1 can cream of celery soup or cream of mushroom soup
1/3 cup milk
1 package seasoned stuffing mix with seasoning packet
1 ½ cups water
Salt and pepper to taste
Place chicken in crockpot. Combine soup of choice and milk, pour over chicken. Combine stuffing, seasoning packet, salt and pepper, and water. Mix well. Spoon the mixture over the chicken and soup. Cover and cook on low for 6-8 hours.
From the kitchen of Britten Bitner

Shredded Asian Beef

4 pounds boneless beef or pork roast

½ cup soy sauce
½ cup hoisin sauce
6 tablespoons ketchup
6 tablespoons honey
2 teaspoons Chinese 5 spice powder
2 teaspoons garlic powder or 6 cloves, minced
Rub meat with dry spices, pour on honey and ketchup. Pour in hoisin and soy sauce, cook on low for 8-9 hours.
From the kitchen of Britten Bitner

Salsa Chicken with Black Bean Soup

1 pound chicken

1 cup dried black beans or 2 cans drained and rinsed
4 cups chicken broth
1 cup sliced mushrooms
1 cup frozen corn
1 jar of salsa
1 ½ tsp cumin
½ cup sour cream to stir in at the end
Shredded cheese to sprinkle on top
Toss together in crock on low for 6-8 hours
From the kitchen of Britten Bitner

Chicken & Salsa

1 package of chicken thighs (5-6 pieces)

1 jar of salsa
1 packet of dry Italian dressing
Sour cream
Mix chicken, salsa, and dry Italian dressing. Cook on low 6-7 hours. Put sour cream about 15 minutes before serving over rice.

Country Style Ribs

Ribs

1 cup brown sugar
½ bottle of whatever BBQ sauce you like
2 cups Italian dressing
Cook 6 hours on low to medium

From the kitchen of Britten Bitner

Chicken & Gravy

Two thawed chicken breast

One chicken gravy mix
One cup water
One cup sliced mushrooms
One cup chopped veggies such as peas, carrots and corn
½ tsp. garlic salt
1/2tsp. onion powder
Mix gravy powder with water, pour all ingredients into crock pot, mix it around to make sure everything is coated and cook on high for 4 hours.
From the kitchen of Britten Bitner

Chicken & Dumplings

1 lb boneless skinless chicken breast

2 cans cream of chicken soup
2 cans worth 2% milk from cream of chicken
1 tube refrigerated biscuits
Put the thawed chicken, soup, and milk in the crock pot on low for 6-7 hours. Before serving bake the biscuits, tear them apart and pour the mix from crock on top of biscuits or put them right in the crock.
From the kitchen of Britten Bitner

Split Pea Soup With Ham

1 bag split peas

Diced ham (chop yourself or buy pre-diced ham)
1 bag of carrots
48oz can chicken stock
Dash of thyme
Black pepper
Put all ingredients into crock pot and add enough water to cover the peas if needed, cook on low for 8 hours.

Mexican Chicken

Chicken Breast thawed (your preference on how many)

One Packet of taco seasoning
One jar of mild/medium salsa
Shredded cheese
Put chicken breasts in slow cooker, coat with taco seasoning and pour salsa on top. Cook on low for 6 hours or high for 3 hours. Half an hour before serving, sprinkle with shredded cheese.
From the kitchen of Britten Bitner

Ham & Cheese Hashbrowns

1 bag frozen shredded hash browns o'brien (the one with the onions & peppers in it)

1 can cheddar cheese soup
2/3 c milk
2 Tbsp butter
1 lg ham steak, cut into cubes
Mix soup, milk, and butter in a sauce pan and heat until butter is melted.
Spray crock pot and add alternating layers of potatoes & ham until both are all used up. Cover with soup mixture. Cook on low for 2.5-ish hours.
From the kitchen of Britten Bitner

Slow Cooker Pot Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours

Slow-Cooker Chicken & Dumplings from www.CampbellsKitchen.com

Prep: 20 minutesCook: 8 hour s
Serves: 8
Ingredients:
1 1/2 lb. skinless, boneless chicken breasts, cut into 1" pieces
2 medium potatoes, cut into 1" pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 cans (10 3/4 oz. each) Campbell's® Condensed Cream of Chicken Soup
1 cup water 1 tsp. dried thyme leaves, crushed
1/4 tsp. ground black pepper
2 cups all-purpose baking mix
2/3 cup milk
Directions:
PLACE chicken, potatoes, carrots and celery in 6-qt. slow cooker.
MIX soup, water, thyme and black pepper. Pour over all.
COVER and cook on LOW 7 to 8 hr.* or until chicken is done.
MIX baking mix and milk. Spoon batter over chicken mixture. Tilt lid to vent and cook on HIGH 30 min. or until dumplings are cooked in center.
TIP: *Or on HIGH 4 to 5 hr.

Crock Pot Chow Mein

1 lb ground beef
1 medium onion, chopped
1 bunch celery, sliced
2 (14 ounce) cans Chinese vegetables, drained
2 (1 1/4 ounce) envelopes brown gravy mix
2tablespoons soy sauce
hot cooked rice

In a skillet, cook beef and onion over medium heat until meat is no longer pink and drain.
Transfer to crockpot.
Stir in the celery, Chinese vegetables, gravy mixes and soy sauce.
Cover and cook on low for 4 hours or until celery is tender, stirring occasionally.
Serve over rice.