{Crockpot Chicken Nachos}

My friend Sara gave this to me and my family REALLY likes it.  Your house smells so yummy while it's baking too:)

Crockpot Chicken Nachos -
2-3 large chicken breasts
1 sm bag of frozen corn or canned corn drained
1 can black beans - rinsed
1 16 oz. mild salsa
8 oz. cream cheese
Put chicken in crockpot and add corn, black beans and then pour salsa over top.  Cook on low for 4 hours.  Pull apart chicken with fork then add cream cheese and cook for another half & hour on low.  Mix together and serve on chips, sprinkled with cheese.  Enjoy!!
(Note:  she suggested you add cream cheese 2 hrs. before serving rather then hour before)

Crock Pot Scalloped Potatoes & Chicken

Scalloped Chicken & Potatoes:
1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 cups water
Put potatoes in greased slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on low heat 4-5 hours.
 I found this somewhere out there on the internet...don't remember where but I have been dying to try it!  My husband loves Scalloped Potatoes so it was a huge hit at the dinner table.  I LOVED how it was fast, easy and yummy!  Only thing I would do differently is to double it.
ENJOY!!

♥CrOcKpOt BrEaKfAsT cAsSeRoLe♥

Recipe...
32 oz. frozen or freshly grated hashed browns (we baked our own potatoes first, then grated them)
1 cup of your favorite salsa
1 lb. turkey sausage (pre-cooked bacon would work too!)
2 C. shredded cheese
One dozen eggs
1 C. milk
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of dry mustard
Grate/place the hashed browns in the bottom of a lightly sprayed crockpot. Pour salsa on the potatoes. Crumble sausage or bacon on the hash browns; sprinkle cheese on top. Mix the eggs, milk, salt, pepper, and dry mustard. Pour eggs over the entire mixture. Cover and cook on low for 10 hours - and ENJOY!
Give it a try! Or modify the recipe to make it tasty for your family!

Our new "Favorites" at our table...

Easy Southwest Chicken

1 can Cream of Chicken Soup
1 jar Salsa
5 boneless, skinless frozen Chicken Breasts
Mix the soup and salsa together. Pour over chicken in greased slow cooker. Cook on low for 6-8 hours. Serve over rice and sprinkle with shredded cheese. It would even taste good with black beans and corn mixed in. This is very YUMMY and will quickly become a family favorite.


Mexican Manicotti

1 lb. Ground Beef
1 16 oz. can Refried Beans
2 1/2 tsp. Chili Powder
1 1/2 tsp. Oregano
1 8 oz. pkg. Manicotti
1 19 oz. can Enchilada Sauce
2 cups Sour Cream
2 cups Mexican style shredded cheese
Cook Ground Beef. Boil Manicotti according to package (suggestion: cook them on the tough side, easier to fill and they will continue to cook in the dish). In a bowl combine beef, beans, chili powder, and oregano. Spoon into shells and arrange in a 9x13 baking dish. Pour Enchilada sauce over top. Cover and bake at 350* for 30 minutes. Uncover and spoon sour cream over top (personally we didn't like the sour cream cooked on it, we would prefer to spoon on top after you melt the cheese) and sprinkle with cheese. Bake additional 5-10 minutes until cheese is melted. Other toppings: diced green onions, tomatoes, sliced olives, etc.
This reminds me a lot of Mexican Lasagna just not all the work. We absolutely love this...especially Dalton who gobbled it up and had 3 more helpings. :)


Slow Cooked Mac and Cheese

1 16 oz. pkg Elbow Macaroni
1/2 c. Melted Butter
2 Eggs, beaten
1 12 oz. can Evaporated Milk
1 can Cheddar Cheese Soup
1 c. Milk
4 c. shredded Cheddar Cheese
1/4 tsp. Paprika
Cook Macaroni according to pkg. directions. Drain and place in Crock Pot. Add melted butter. In a bowl combine eggs, evaporated milk, soup, milk, and 3 cups of cheese. Pour over top of noodles and stir to combine. Cook on low for 4 hours. Sprinkle with reamaining cheese and cook additional 15 minutes till cheese melts. Sprinkle with paprika. So yummy and reminds me of good homemade mac and cheese.


Chicken Spaghetti

4-5 Chicken Breasts, cooked and cubed
1 can Cream of Mushroom Soup
2 cans diced Italian Tomatoes
1 lb. Velveeta Cheese
1 can Cream of Chicken Soup
1 can Mushrooms with Juice (Thanks to my husband we don't add this but still tastes good)
Combine above ingredients in Crock Pot and cook about an hour on Low.
Then Add:
1/4 tsp. Garlic Salt
1 tsp. Dried onion
1/4 tsp. Pepper
1/4 tsp. Season Salt
1/2 tsp. Salt
Cook an additional hour. Serve over Spaghetti Noodles.
OoOH this is so so good. Very creamy, flavorful, and delicious!!

3-4 Ingredient Recipes

These are three of our favorite recipes that I feel are extremely easy. Can't go wrong with only a few ingredients and a crock pot...

Creamy Crock-pot Chicken
- 4-5 Frozen Chicken Breasts
- 2 Cans Cream of Chicken Soup
- 1 pkg. Dry Italian Dressing
- 8 oz. Cream Cheese
Place chicken in crock-pot, mix other ingredients, and pour over chicken. Cook on low for about 6 hours or on high for 4-5 hours. Serve with rice (our favorite) or mashed potatoes.

Sweet and Sour Meatballs
- 25-30 Frozen Meatballs
- 1 Jar Salsa (mild)
- 1 Can Cranberry Sauce
Place meatballs in crock-pot, mix ingredients, and pour over meatballs. Cook on low for about 5-6 hours or on high for 3-4 hours. Serve over rice.

Crunchy Ranch Chicken
- 4-5 Chicken Breasts (1 1/2 lbs.)
- 3/4 C. Corn Flakes (crushed)
- 1/2 C. Fresh-grated Parmesan Cheese
- 1/3 C. Butter - melted in bowl
- 1 envelope Dry Ranch Dressing
In shallow pan mix together the flakes, cheese, and dressing. Dip Chicken in butter and than press and coat into the corn flake mixture. Place on greased cookie sheet. Bake at 350 for 45 minutes. YUMMY!!

ENJOY! Let me know what ya think?