Chicken Ole!

Recipe submitted by ???
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 Tbsp grated onion
1 1/2 cups grated cheddar cheese
12 flour tortillas, torn into 6-8 pieces each
3-4 cups cubed, cooked chicken
1 7-ounce jar salsa
1/2 cup grated cheddar cheese for garnish

In separate bowl combine soups, sour cream, onion, and 1 1/2 cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, salsa. Repeat layers two more times. Cover. Cook on low 4-5 hours (this recipe does not respond well to cooking on high). Gently stir. Sprinkle with remaining 1/2 cup cheese. Cover and cook on low another 15-30 minutes. Serve with tortilla chips and lettuce.

Basic Crock Pot recipes

Recipes submitted by Allison S.
Pork roast – Buy a picnic pork roast and put it in the crock pot. Add 1/2 bottle of GOYA citrus and cook all day on medium. *You can find the Goya down the Hispanic aisle at Wal-Mart; it's in a glass bottle with a yellow label. With the left overs you can make pork enchiladas or pulled pork sandwiches.

Pork Enchiladas – I make them with green sauce, cheese and onions. Bake at 350'F for about 30-40 minutes or until the cheese is melted.

Chuck roast – Put the roast in the crock pot. Mix 2 cups water and one package of onion soup mix and pour over roast. Add carrots, red or white potatoes, and onions and cook on medium all day.

Turkey – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the turkey moist.

Chicken – Cook on medium. Add enough chicken broth so the bottom is covered and it will keep the chicken moist. I also add salt, pepper and garlic; or thyme and basil; or salt, pepper and lemon pepper.

Creamy Black Bean Salsa Chicken

From "101 Things To Do With A Slow Cooker"
Recipe submitted by Emily O.

2 to 4 boneless, skinless chicken breasts

1 cup chicken broth

1 cup salsa (fresh is best - fresh cilantro and white onions really enhance the flavor)

1 (15 oz) can corn, drained

1 (15 oz) can black beans, drained

1 package taco seasoning

1/2 cup sour cream

1 cup grated cheddar cheese (I like white cheese better)

Place chicken in greased 3.5 to 5 quart slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cover and cook on low 6-8 hours or on high 3-4 hours. Remove chicken with slotted spoon and place on serving dish. Stir sour cream and cheese into remainder and pour over chicken. Or shred chicken, add cheese and sour cream and heat until cheese is melted. Serve over rice.

Variation: Add more chicken broth, shred the chicken and make a soup out of it. Let everyone put their own sour cream and cheese into their bowls. You can also take corn tortillas, cut them into thin slice and deep-fry them in oil then put them in the soup for some crunch.

Italian Chicken, Zesty Chicken

Italian Chicken
Recipe submitted by Lisa B.
4 chicken breasts
8 oz pkg cream cheese
1 can cream of chicken soup
1 envelop of Italian dressing mix

Put all ingredients into crock pot and cook for 6-8 hours on low or 4 hours on high. Serve over rice.

Zesty Chicken
Recipe submitted by Stephanie B.
6 boneless chicken breasts
1/2 cup broth
1 can cream of chicken soup
1 (8 oz) pkg cream cheese
1 pkg Zesty Italian dressing mix

Combine soup, cream cheese, broth and Italian dressing mix. Place over chicken breasts in crock pot. Cook on medium 4-5 hours. Serve over rice or noodles.

Crock Pot French Dip Sandwiches

Recipe submitted by Melissa S.
1 Roast
1 green or red pepper, cut
1 red onion, cut
2 beef bouillon cubes
1 pkg au jus

Put the roast in the crock pot with the bouillon, pepper and red onion. Cook all day on high heat (the longer you cook it the more tender it becomes). Prepare the package of au jus, but instead of mixing it with water, mix with at least 1/2 meat juices and 1/2 water. Shred the roast, pile on cut rolls, and dip in au jus. The sandwiches are also delicious if you leave the cooked peppers and onions in the shredded roast.