SLOW COOKER ITALIAN CHICKEN ALFREDO
You can make this recipe with ingredients on hand and it will instantly became a family favorite!
4 (4 ounce) skinless, boneless chicken breast halves
1/4 cup water
1 (.7 ounce) package dry Italian-style salad dressing mix
1 clove garlic, pressed
1 (8 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package spaghetti
1 tablespoon chopped fresh parsley
Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock. Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic, cover, and cook on Low 4 hours.
After 4 hours, whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1 additional hour.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley.
Recipe by TLSmith
SLOW COOKER BBQ PORK FOR SANDWICHES
"This is so easy and very tasty. Serve on buns with potato chips & cole slaw."
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
Bake in the preheated oven for 30 minutes, or until heated through.
SLOW COOKER LASAGNA
"This recipe is so easy, you might think that you are doing something wrong. It is delicious!"
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
3 cups jarred spaghetti sauce
1 cup water
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese
6 quart slow cooker
In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the jarred spaghetti sauce,water, salt, and oregano and stir until well incorporated. Cook until heated through.
In a large bowl mix together the ricotta cheese,egg,grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover, and cook on LOW setting for 4 hours.