Club Style Chicken Enchiladas

 

•  8-10 bacon strips, chopped
• 10 ounces cooked chicken, shredded
• 1 (7 oz) package sliced swiss cheese
• salt, to taste
• pepper, to taste
• Package flour tortillas
• 1 jar (16 ounces) Alfredo sauce

Mix chicken, bacon, salt and pepper in a bowl.  In slow cooker: 1st layer 1/2 of meat, then 1/3 of alfredo, 1/3 swiss cheese, then a layer of tortillas (I tear mine into quarters).  Now repeat layers.  Top with remaining alfredo sauce and swiss cheese.  Sprinkle with pepper.  Cook on high for an 1 hr - 1 1/2 hrs or on low for longer.

Italian Cream Cheese Chicken

 

•  1 (0.7 ounce) package Good Season Zesty Italian Dressing Mix
• 1/2 c butter, melted
• 4 boneless, skinless chicken breasts (I used frozen)
• 4 ounces cream cheese
• 2 (10.5 ounce) cans cream of chicken soup

 Melt 1/2 cup butter in the microwave and then add the dressing packet to the butter.  Stir it around a bit to combine.  Place 4 chicken breasts in your crock pot and pour the butter/seasoning mixture over the top of the chicken.  Cover the crock pot and cook on high for 4 hours, or on low for 7.  When your chicken is no longer pink in the center, remove it to a plate and shred it up with two forks. Add 4 ounces of cream cheese and 2 cans of cream of chicken soup to the left over juices in the crock pot.  Pop a fork into the pot and stir it all together until smooth.  Place the shredded chicken back into the crock pot, give it a nice stir, cover it and let it cook on high for about 20 minutes, or until the soup and cream cheese are heated through.  Serve over noodles or rice.

Easy Enchiladas

• 1.5 Pounds Lean ground beef
• 1 Can Cream of chicken soup
• 1 Can Cream of mushroom
• 1 Large white onion chopped
• 16 Ounces Picante sals
• 2 Cups Shredded mexican blend cheese
• 1 Dozen tortillas corn or flour tortillas

Brown ground meat with chopped onion add salt, pepper, garlic to your liking brown and drain. Mix both soups and salsa in a bowl. In slow cooker, 1st layer 1/3 of meat, then 1/3 of soup mixture, sprinkle cheese to cover then a layer of tortillas (I tear mine into quarters).  Now repeat layers - usually makes 3 layers, then I top mine with cheese put in slow cooker.  Cook on high for an 1 hr - 1 1/2 hrs or on low for longer.  Serve with sour cream, guacamole, and chips!

Chicken Tacos

• 2 1/2 to 3 lbs of Boneless Chicken Breast
• 1 Can of Cream Soup (I use Cream of Chicken)
• 12 ounces of Salsa (I use Mild)
• 1 pkg. of Taco Seasoning Mix
• 1 to 1 1/2 C. of cooked White Rice 

 Mix first 4 items in 5 quart slow cooker.  Cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH.  When cooked remove chicken and pull apart add back to sauce with cooked rice mix and serve on warmed flour tortilla's and top w/shredded cheese.

Sweet Brown BBQ Lime Chicken

 

• 4-6 boneless skinless chicken breasts
• 1 onion, diced
• Lime juice, two limes
• 1 1/2 Cups bottle barbecue sauce
• 1/2 -3/4 Can Sprite

Place chicken in the slow cooker. Add onions, lime juice, barbecue sauce, and sprite.  Cover and cook on LOW for 4-6 hours or until chicken is done.

Stupid (Easy) Chicken Pasta

 

• 3-4 Chicken breasts cubed
• 2 (14 oz) Cans Italian diced tomatoes
• 1 Package Lipton Savory Herb & Garlic Soup mix (next to onion soup mix)
• Bow tie pasta
• Shredded Parmesan cheese

Mix soup mix and tomatoes and pour into slow cooker.  Add chicken and stir.  Cook on low for 6-8 hours.  Cook bow tie pasta according to package.  Serve over bow tie pasta, we actually just mix it all together. Sprinkle with parmesan cheese.

Corn Chowder

 

• 3 cups corn kernels {I used fresh corn}
  8 oz small potatoes, quartered
  8 slices cooked bacon, chopped
  1 onion, chopped
  2 cloves garlic, minced
  1 teaspoon salt
  1/2 teaspoon pepper to taste
  3 cups chicken broth
  3 cups milk {I used 2%}
  1/4 cup butter

Combine the first 8 ingredients in slow cooker, cover and cook high for 4 hours or on low for 8 hours.  Stir in milk and butter and cook for an additional hour.
Serve with warm rolls or buttered toast.