This sooo easy recipe is absolutely delicious. I usually serve it with Basmatti rice.
3 pounds boneless, skinless chicken breast, cut into fingers
16 ounce bottle Italian salad dressing
1/2 cup Parmesan cheese, freshly grated
Place chicken fingers in bottom of slow cooker. Pour Italian salad dressing over chicken and sprinkle with Parmesan cheese. Cover and cook on low for 8 hours.
This recipe is soooo easy and you can mix it up by using different flavors of salsa each time you make it. Salsa Chicken proves once again that delicious dinners can be achieved with minimal prep time.
5-6 chicken breast halves, boneless and skinless
1 jar (16 ounces) of your favorite chunky salsa
12 ounces cheddar or Mexican cheese, shredded
Place chicken in bottom of slow cooker and top with salsa. Cover and cook on low for about 6 hours. Garnish with cheese when serving.
You can serve this with any side dish you like, such as rice, but it also makes a great filling for tortilla wraps.
Beef roasts are so versatile and easy to prepare. Here is another great recipe packed with flavor.
3 1/2 pound beef roast
1 package Italian salad dressing mix (dry)
12 ounces dark beer
Place roast in bottom of slow cooker and pierce the surface with a fork. Sprinkle with Italian salad dressing mix. Pour beer on top and cover. Cook on low for 8-10 hours.
I love to serve this recipe with a hearty bread and green salad.
When time is scarce, this recipe comes to the rescue. With only a few minutes prep time, you will come back to this one over and over again.
4 boneless pork chops
1 large onion, sliced
10 3/4 ounce can cream of mushroom soup
Place pork chops in bottom of slow cooker. Put onion sliced on top of chops. Cover with cream of mushroom soup. Cook on low heat for 6-8 hours.
This recipe goes well with rice or potatoes.
This recipe is easy, versatile, and delicious.
2 1/2 pounds of cut up chicken, skin removed
2 1/2 cups crushed potato chips, any flavor you like
1 stick butter, melted
Pour crushed potato chips into a plastic bag or large bowl. Dip chicken pieces in butter and then give them a shake in the chips. Place chicken in a baking dish and pour any remaining butter and crumbs on top. Bake uncovered at 375 degrees for about 1 hour.
Try a variety of chip flavors with this recipe. You’ll probably have trouble picking a favorite!
This wonderful recipe makes its own mushroom gravy as it cooks, saving you even more time in the kitchen! With under three minutes prep time, you’re going to love this one.
2 – 2 1/2 pound beef roast, boneless (choose whatever cut you like)
1 package dry onion soup mix
1 can cream of mushroom soup (10 3/4 ounces)
Place roast in bottom of slow cooker. Sprinkle onion soup mix on top of meat. Top with cream of mushroom soup. Cover and cook on low for 8 hours.
This recipe goes well with my Time Crunch Mashed Potatoes and plates beautifully with its self-made mushroom gravy.
This is a crockpot recipe. I love the convenience of crockpot cooking, especially with the new digital crockpots that automatically go to a warming cycle when the food has completed cooking. They are great timesaving devices since most recipes involve little preparation and leave you with only one pot to clean.
Makes 6-8 servings.
3-4 pounds boneless chicken breast, skinned
1 can cranberry sauce (16 ounces)
1 1/2 cups barbecue sauce (whatever brand you like)
Place all ingredients in the crockpot. Cover and bake on low for 6-8 hours or on high for 4 hours. That’s it!
(1) Serve with a rice or potato side dish.
(2) Serve on buns with chips
Note: You won’t even recognize the flavor of the cranberry sauce in this dish. So, if you have family members that normally wouldn’t eat cranberry sauce, don’t let that stop you from trying this great recipe. The first time I made this, my husband commented several times on how much he liked it. I saved the news that it contained cranberries until he was finished. He still won’t touch cranberry sauce on Thanksgiving, but he loves this recipe.