Creamy Chicken Stroganoff

4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 package fresh mushrooms, sliced (optional)
8 oz. cream cheese, softened

Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken, shred and whisk sauce until smooth). Serve with cooked egg noodles or rice.

Pork Chops with Mushroom Sauce

4-6 boneless pork chops
1 can Cream of Mushroom soup
3/4 cup white wine
4 oz. can sliced mushrooms
2 T quick cooking tapioca
2 tsp. Worcestershire sauce
1 tsp. beef bouillon granules
1/4 tsp. minced garlic
3/4 tsp. dried thyme

Place pork chops in crock pot. Combine remaining ingredients and pour over pork chops. Cook on low 8-10 hours or high 4 1/2 - 5 hours. Serve over rice.

D.C.'s DEE-lish Chicken & Dumplings

4-6 chicken breasts or tenders, frozen
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits

Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.

Serves 4-6

This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.

Taco Soup

1 lb. lean ground beef
1 small onion, chopped
2 cans diced Rotel
1 can black beans, undrained
1 can kidney beans, undrained
1 C frozen corn
1 envelope Ranch Dressing mix
1 envelope dry taco seasoning mix

Toppings: grated cheese, sour cream, tortilla chips


Brown beef with onion until done; add to crock pot along with remaining ingredients (except for toppings). Cook on low 4-6 hours.

From Fix It and Forget It Cookbook. This is a big favorite in our house.

Salsa Chicken

4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn

Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.

Savory Pork Roast

4lb. pork loin roast
1 large onion, sliced
1 bay leaf
2 T soy sauce
1 T garlic powder

Place roast and onion in crock pot. Add soy sauce, garlic powder and bay leaf. Cover; cook on high 1 hour and then on low 6 hours. Slice and serve.

From Fix it and Forget It Cookbook.

Green Chile Soup

1 1/2 lbs. boneless, chicken breast halves, cut into 1-inch cubes
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed

**I also add a can of Great Northern beans, undrained

Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.

Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.

This recipe is from Southern Living Easy Weeknight Favorites.