Place beef stew chunks,cream of mushroom soup, onion soup mix and 1 can of water in Crock-Pot®slow cooker. Let cook on Low for 5-6 hours. During the last hour of cooking add the two cups of sour cream. Serve over noodles.
4 large, skinless chicken breasts, boneless1 stick of butter 1 can of beer 2 tablespoons hot sauce1 bottle of buffalo wing sauce1 tablespoon of poultry seasoning
In Crock-Pot® slow cooker, combine all ingredients except chicken. Cut chicken in strips about 1/2 inchwide and add to Crock-Pot® slow cooker. Cook on Low for about 4-5 hours.
Notes: Recommended Crock-Pot® slow cooker size: 5-6 Quart
1 pound chicken1/2 pound carrots4 celery stalks2 medium onions1/2 pound green beans6 medium potatoes2 tablespoons olive oil1 tablespoon Italian seasoningsalt and pepper to taste2 quarts of chicken stock1 cup frozen peas1 can cream chicken soup1 can cream celery soup
Cut chicken to bite size add to Crock-Pot® slow cooker. Peel and chop onion, potato, and carrots. Trimgreen beans and celery, cut in to bite size pieces. Add vegetable to pot. Add Italian seasoning, salt, andpepper. Top it with olive oil. Add chicken stock to fill stoneware. Cook for 8 hours on Low. Add soups andpeas. Cook on High for 1 hour. Eat and Enjoy
Notes: Recommended Crock-Pot® slow cooker size: any
4 boneless, skinless chicken breasts, cut into 1 inch chunks1 cup of chicken broth1 can of yellow corn, drained1 can black beans, drained and rinsed lightly1 can diced tomatoes with liquid1 1/2 cups brown rice, uncooked1 package of taco seasoningSalt and pepper, optional