Crock Pot Cookin'

Crock Pot Chicken and Noodles - Penny Sams

4 chicken breasts (boneless and skinless) 2 10.5 oz cans cream of chicken soup 2 15 oz cans chicken broth 1 stick butter 1 24 oz frozen egg noodles (like Reames) Put all ingredients, except noodles, in the crockpot. Cook on low for 6-7 hours. Shred chicken. Add noodles and cook 2 more hours.

Slow Cooker Lemon Garlic Chicken - Nicki Kirchoff

Makes 6 servings 1 teaspoon dried oregano ½ teaspoon salt ¼ teaspoon ground black pepper 2 pounds skinless, boneless chicken breast halves 2 tablespoons butter ¼ cup water 3 tablespoons fresh lemon juice 2 cloves garlic, minced 1 teaspoon chicken bouillon granules 1 teaspoon chopped fresh parsley In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

Slow Cooker Potato Soup - Marlene Fudge

8-10 potatoes, pared and cut into bite size pieces 2 onions, chopped 2 tsp salt 1/4 c. butter or margarine 1 carrot, sliced 4 chicken bouillon cubes 1 tbls parsley flakes 1 tbls pepper 4-5 c. water 1 13 oz. can evaporated milk Combine all ingredienats but milk in slow cooker. Cover and cook 10-12 hours or loqw or 4-5 hours on high. Stir in milk the last hour.

Three Packet Slow Cooker Roast - Pam Vogel

Serves 6 1 cup water 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (1 ounce) package ranch dressing mix 1 (.75 ounce) packet dry brown gravy mix 1 (3 pound) boneless beef chuck roast Whisk together the water, Italian dressing mix, ranch dressing mix, and brown gravy mix together in a bowl until smooth. Place the beef roast into a slow cooker, and pour the sauce over top. Cook on Low until the roast is easily pierced by a fork, 6 to 8 hours.