* 2 tablespoons butter

* 1 medium onion, chopped

* 1 can jalapeno peppers, chopped

* 1 15 1/2 oz. tomatoes, chopped, undrained

* 1 jar pimiento, chopped, drained

* 3/4 cup cheddar cheese, grated

* salt and pepper, to taste

Saute onion in butter in medium saucepan. Combine next 3 ingredients

with onion. Heat to boiling, let simmer for 10 – 15 minutes to meld the

flavors. Add cheese, mixing thoroughly until melted. Serve

immediately. Note: you can add browned ground beef or sausage if

you’d like; and use Velveeta instead of the cheddar cheese.

Place cut up chicken in slow cooker/Crock Pot, cover with one large

undrained can of cut-up tomatoes, one cut-up onion, one cut-up green

pepper, minced garlic (to taste), one Tbs. Italian herbs, red pepper

flakes to taste. (I add mushrooms if I have them!) Cook all on low 6-8

hours until falling apart. Serve over hubby’s favorite pasta, sprinkling

more pepper flakes (if you dare!) and plenty of Parmesan cheese over

it!

2 1/2 to 3 lbs. meaty chicken pieces, skinned

3 c. sliced fresh mushrooms

1 large onion, chopped

2 cloves garlic, minced

3/4 c. chicken broth

1 6-ounce can tomato paste

1/4 c. dry red wine (such as Merlot) or chicken broth (I used broth)

2 tbsp. quick-cooking tapioca

2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed (I used

dried)

2 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

2 c. hot cooked noodles

2 tbsp. finely shredded Parmesan cheese (I used the kind in a shaker)

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place

mushrooms, onion, and garlic. Place chicken pieces on top of the

vegetables. In a bowl combine broth, tomato paste, wine or chicken

broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over

all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat

setting for 3 ½ to 4 hours. If using, stir in fresh basil. To serve, spoon

chicken, mushroom mixture, and sauce over hot cooked noodles

Sprinkle with Parmesan cheese.

Makes 4 to 6 servings.

Prep time: 25 min.

* 1 lb. hamburger

* 1 can chili (no beans)

* 1 lb. mild Mexican Velveeta cheese, cubed or shredded

Brown hamburger; drain and place in slow cooker. Add chili and

cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2

hours, stirring occasionally to blend ingredients. Serve warm with taco

or tortilla chips.

* 1 1/2 to 2 pounds boneless chicken tenders

* 1 to 1 1/2 cup matchstick-cut carrots

* 1 bunch green onions (scallions) sliced in 1/2-inch pieces

* 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)

* 1 can 98% fat-free cream of chicken soup

* 2 tablespoons dry sherry (optional)

* salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)

in the order given; stir to combine. Cover and cook on low for 7 to 9

hours. Serve over rice, toast, or biscuits.

Serves 6 to 8.

1/3 c. diced canadian bacon or ham

2-3 carrots, sliced or chopped

2-3 celery ribs, sliced or chopped

1 small onion, sliced or chopped

2 cans mushrooms or 1/4 lb fresh, sliced

1 can green beans, drained very well

1/4 c. water

Layer in crock pot in order given.

2-3 lbs. chicken, cut up. Put on top of veggies, largest pieces first.

2 tsp. chicken bouillon granules

1 Tbs. chopped fresh parsley

3/4 tsp. poultry seasoning

-Mix together and sprinkle over chicken pieces.

1 can condensed cheddar cheese soup

1 Tbs. flour

1/4 c. parmesan cheese

-Mix together and drop on top of chicken, DO NOT STIR.

Cover and cook on high 3-4 hours, or low 6-8 hours.

-Make noodles OR rice OR mashed potatoes to serve over. This is a

very versatile dish, use more/less/different veggies (I often clean out

the fridge into the crockpot for this) and if the sauce is too thin you

can thicken with a little cornstarch or parmesan cheese before serving.

6 chicken breasts (boneless & skinless)

salt & pepper to taste

garlic powder, to taste

2 cans cream of chicken soup

1 can cheddar cheese soup

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix

undiluted soup and pour over chicken in the crock pot. Cook on low 6

to 8 hours. Serve over rice or noodles.

Serving Suggestion: Serve over rice.

3 whole boneless chicken breasts

2 cans cream chicken soup

1 can chedder cheese soup

Remove all fat and skin from chicken; rinse and pat dry, sprinkle with

salt, pepper and garlic powder. Put in crockpot and add the three

soups straight from the cans.

Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice

or noodles. We did noodles and hubby said it tasted like mac and

cheese.