Slow Cooker One Dish Chicken

I threw the contents of this recipe in the slow cooker before church on Sunday.  It was ready for us after church; I just whipped up some mashed potatoes (Idaho instant...the football game was coming on!), green beans, and salad to go with it, which took less than 20 minutes.  Not bad for a Sunday dinner!

Now, let me say it was yummy, but decidedly NOT photogenic. Hence no photo.  So you'll have to take my word that it was very good!

Slow Cooker One Dish Chicken
Adapted from Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)

4 boneless, skinless chicken breasts

10 3/4 oz. can cream of chicken soup

1/3 cup milk

1 pkg. Stove Top stuffing

1 2/3 cup water

1/2 cup raisins or dried cranberries

1 T. butter, cut into small chunks.

1.  Place chicken in slow cooker.

2.  Combine soup and milk.  Pour over chicken.

3.  Combine stuffing mix, seasoning packet (if separate...mine wasn't), raisins/cranberries and water.  Let sit for a minute for stuffing to absorb water.  Spoon over chicken.

4.  Dot butter over the stuffing.

5.  Cover.  Cook on Low 6-8 hours.

I'll be linking up to the following linky parties:
Crock Pot Wednesday at Dining with Debbie

Is it Soup Time Yet?

Okay, I know it's still August, and it's hot and humid but....I miss soup. I love soup. So warm and comforting. So many different varieties.

In honor of my love of soup and the fact that soup season can't come soon enough, I thought I'd share a slow cooker soup that even my husband (who refuses to consider soup a main course) loved. I also love that the longer cook time means that it can cook while I'm at work plus a little bit afterwards so I don't have to worry about dealing with it first thing when I get home.

Brown Jug Soup
Adapted from Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)

1 (10 1/2 oz.) can chicken broth
4 chicken bouillon cubes
1 qt. water
2 cups diced onions
4 cups diced potatoes
2 cups diced carrots
1 (10 oz.) package frozen whole kernel corn
1 (10 oz.) package frozen green beans
2 (10 3/4 oz.) cans cream of chicken soup
1/2 lb. Velveeta cheese, cubed

1. Combine all ingredients except cheese in 4-5 qt. slow cooker.

2. Cover. Cook on Low 10-12 hours or until vegetables are tender.

3. Just before serving, add cheese. Stir until cheese is melted.

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Smothered Meatloaf

When I first saw this recipe I was like, "Meatloaf in a crock pot?? Whaaaat??" Then I made it. Because I love my crock pot and am always looking for new recipes. And because it's the one kitchen appliance that I can outcook my husband in. And Oh. My. Gosh. It was so good!!

The recipe came from Sandra Lee at the Food Network. Her's originally calls for a lot of mushrooms. Seeing as my husband's not a huge fan I omitted them.

Smothered Meatloaf

Adapted from Sandra Lee

4 cups Potatoes O'Brien

2 lbs. ground beef

1 box Garlic Herb Shake and Bake

1 envelope Beefy Onion soup mix

1 egg

1 (12 oz) can condensed Cheddar cheese soup, divided

1/2 cup evaporated milk

1 (10 oz) can condensed cream of mushroom soup

1 onion, sliced thin

1. Place potatoes (mine were still frozen) in the bottom of the slow cooker.

2. In a large bowl, combine ground beef, Shake and Bake, dry soup mix, and egg.

3. In another bowl, combine 1/2 cup Cheddar soup with the evaporated milk. Add to the meat mixture (I ended up using my hands. Seemed to work better than a spoon). Form it into a loaf and place on top of the potatoes (I ended up redoing a lot of the forming once I got it into the slow cooker). Make sure the meat is not touching the sides of the cooker.

4. Stir together the remaining Cheddar soup and the cream of mushroom soup. Pour on the meatloaf and top with the sliced onions.

5. Cover and cook on High for 1 hour. Turn temperature down to Low and cook for another 5-6 hours.

I've cooked mine a bit longer and it was fine. I also thank the good Lord for the timer and the Keep Warm setting on my slow cooker. Works wonders when you work an 8 hour day and you have a 6 hour cook time.

I usually throw this recipe together first thing in the morning. Then I cook it on High for the hour while I'm getting ready for work. By the time I'm ready, it's usually ready to go down to Low.