Slow Cooker Recipes: Most Amazing Recipes Ever Offered Over 100 Recipes: slow cooker recipes vegetarian , slow cooker recipes for two slow cooker recipes for diabetics

• 2 lbs boneless skinless chicken breasts
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 (10 1/2 ounce) can condensed cheddar cheese soup
• teaspoon garlic powder
• salt and pepper (optional)

1. Place chicken breasts in the crock pot.
2. Mix the undiluted soups together with the garlic powder and pour over chicken.
3. Cover and cook on low 6-8 hours , until chicken is tender.
4. Serve with the delicious sauce over rice or noodles.

1 (11 ounce) cancondensed black bean soup (or canned black beans in juice)

1 (15 ounce) can kidney beans, drained and rinsed

1 (15 ounce) can garbanzo beans, drained and rinsed (sometimes I use lentils)

1 (16 ounce) can vegetarian baked beans

1 (14 1/2 ounce) canchopped tomato puree (I use large 29 oz. can crushed tomatoes)

1 (15 ounce) can whole kernel corn, drained

1 onion, chopped

1 green bell pepper, chopped

2 zucchini, chopped

2 stalks celery, chopped

2 garlic cloves, chopped

1 (4 ounce) candiced chilies

1 -2 jalapeno, chopped (depending on how much heat you want)

1. In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
2. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
3. Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
4. Cook for about 6 hours on low.
5. Serve with tortillas, cornbread, rice, or French bread.
6. Enjoy!
7. This freezes well!
8. Leftovers are good on top of nachos!

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter, cut into pieces
• cups grated sharp cheddar cheese or 10 ounces sharp cheddar cheese
• 3 eggs, beaten
• cup sour cream
• 1 (10 3/4 ounce) can condensed cheddar cheese soup
• teaspoon salt
• 1 cup whole milk
• teaspoon dry mustard
• teaspoon black pepper

1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.