Tender Barbequed Chicken

• 1 broiler/fryer chicken (3-4 pounds), cut up

• 1 medium onion, thinly sliced

• 1 medium lemon, thinly sliced

• 1 bottle barbeque sauce (18 oz.)

• 3/4 cup regular cola

Place chicken in a slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all.  Cover and cook on low for 8-10 hours or until chicken juices run clear.

Beef Stroganoff

• 1 1/2 lbs. boneless round steak, thinly sliced

• 1 tbl. vegetable oil

• 1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted

• 1/2 cup water

• 1 envelope onion soup mix

• 1/2 cup sour cream

• hot cooked noodles

In a large skillet, stir fry meat in oil until no longer pink.  Transfer to slow cooker. Add soup, water and onion soup mix.  Cook on low for 4-6 hours.  Mix in sour cream a few minutes before serving over cooked noodles.

Slow Cooker Party Mix

• 4 cups wheat Chex

• 4 cups Cheerios

• 3 cups pretzel sticks

• 1 can (12 oz.) salted peanuts

• 1/4 cup butter or margarine, melted

• 2-3  tbl. grated Parmesan cheese

• 1/2 -3/4 tsp. seasoned salt

In a slow cooker, combine cereals, pretzels and peanuts.  Combine butter, parmesan cheese and seasoned salt; drizzle over cereal mixture and mix well.   Cover and cook on low for up to 3 hours, stirring every 30 minutes.  Serve warm or at room temperature.
 

Creamy Italian Chicken

• 4 boneless, skinless chicken breast halves

• 1 env. Italian salad dressing mix

• 1/4 cup water

• 1 package (8 oz.) cream cheese, softened

• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

• 1 can (4 oz.) mushroom stems and pieces, drained

• Hot cooked noodles or rice

Place the chicken in a slow cooker.  Combine salad dressing mix and water; pour over chicken.   Cover and cook on low for 3 hours.  In a small mixing bowl, beat cream cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.  Cook 1 hour or longer until chicken juices run clear.  Serve over rice or noodles.

Steak Burritos

• 2 flank steaks (about 1 pound each)

• 2 envelopes taco seasoning

• 1 medium onion, chopped

• 1 can (4 oz.) chopped green chilies

• 1 tbl. vinegar

• 10 flour tortillas

• 1 1/2 cup (6 oz.) shredded Monterey Jack Cheese

• 1 1/2 cup chopped seeded plum tomatoes

• 3/4 cup sour cream

Cut steaks in half; rub with taco seasoning.  Place in slow cooker coated with nonstick cooking spray.  Top with onion, chilies and vinegar.  Cover and cook on low 8-9 hours or until meat is tender.  Remove steaks and cool slightly; shred meat with two forks.  Return to center of each tortilla.  Top with cheese, tomato and sour cream.  Fold ends together and sides over filling.

Slow Cooked Spaghetti Sauce

• 1 lb. ground beef or bulk Italian sausage

• 1 med. onion

• 2 cans (14-1/4 oz. each ) diced tomatoes, undrained

• 1 can (8 oz.) tomato sauce

• 1 can (6 oz.) tomato paste

• 1 bay leaf

• 1 tbl. brown sugar

• 4 garlic cloves, minced

• 1-2 tsp. dried basil

• 1-2 tsp. dried oregano

• 1 tsp. salt

• 1/2- 1 tsp. dried thyme

• hot cooked spaghetti

In a skillet, cook beef and onion over medium heat until meat is no longer plink; drain.  Transfer to a slow cooker.  Add next 10 ingredients.  Cover and cook on low for 7-8 hours or until heated through.  Discard bay leaf.  Serve over spaghetti.

Hobo Meatball Stew

• 1 lb. ground beef

• 1 1/2 tsp. salt, divided

• 1/2 tsp. pepper, divided

• 4 medium potatoes, peeled and cut into chunks

• 4 medium carrots, peeled and cut into chunks

• 1 large onion, cut into chunks

• 1/2 cup ketchup

• 1/2 cup water

• 1 1/2 tsp. vinegar

• 1/2 tsp. dried basil

In a bowl, combine beef, 1 tsp. salt and 1/4 tsp. pepper; mix well.  Shape into 1 inch balls.  In a skillet over medium heat, brown meatballs on all sides; drain.  Place potatoes, carrots and onion in a slow cooker; top with meatballs.  Combine the ketchup, water, vinegar, basil and remaining salt and pepper; pour over meatballs.  Cover and cook on high for 4-5 hours or until the vegetables are tender.  (You can add a can of Veg-all about 30 minutes before serving.)
 

Spicy Beef Vegetable Soup

• 1 lb. ground beef

• 1 cup chopped onion

• 1 jar meatless spaghetti sauce

• 3 1/2 cup water

• 1 package (16 oz.) frozen mixed vegetables

• 1 can (10 oz.) diced tomatoes and green chilies

• 1 cup sliced celery

• 1 tsp. beef bouillon granules

• 1 tsp. pepper.

In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain.  Transfer to a slow cooker.  Stir in the remaining ingredients.  Cover and cook on low for 8 hours or until vegetables are tender.

Tender Tangy Ribs

• 3/4 to 1 cup vinegar

• 1/2 cup ketchup

• 2 tbl. sugar

• 2 tbl. Worcestershire Sauce

• 1 garlic clove, minced

• 1 tsp. ground mustard

• 1 tsp. paprika

• 1/2 to 1 tsp. salt

• 1/8 tsp. pepper

• 2 lbs. pork spareribs

• 1 tbl. vegetables oil

Combine the first nine ingredients in a slow cookers.  Cut ribs into serving size pieces; brown in a skillet in oil.  Transfer to slow cooker.  Cover and cook on low for 4-6 hours or until tender.

No-Fuss Potato Soup

• 6 cups cubed peeled potatoes

• 5 cups water

• 2 cups chopped onion

• 1/2 cup chopped celery

• 1/2 cup thinly carrots

• 1/4 cup butter or marg.

• 4 tsp. chicken bouillon granules

• 2 tsp. salt

• 1/4 tsp. pepper

• 1 can (12 oz.) fresh parsley

• Snipped chives, optional

In a large slow cooker, combine the first nine ingredients.  Cover and cook on high for 7 hours or until the vegetables are tender.  Add milk and parsley; mix well.  Cover and cook 30-60 minutes longer or until heated through.  Garnish with chives if desired.

Chicken Fried Chops

• 1/2 cup all-purpose flour

• 2 tsp. salt

• 1 1/2 tsp. ground mustard

• 1/2 tsp. garlic powder

• 6 pork loin chops (3/4 inch thick, trimmed)

• 2 tbl. vegetable oil

• 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

• 1/3 cup water

In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge pork chops.  In a skillet, brown the chops on both sides in oil.  Place in a slow cooker.  Combine soup and water; pour over chops.  Cover and cook on low for 6-8 hours or until meat is tender.  If desired, thicken pan juices and serve with pork chops.