4 boneless skinless chicken breasts, cut in small chunks
2 cans condensed cream of chicken soup
1/4 cup onion, finely diced
2 cups water
2 10 oz packages refrigerated biscuits
1 chicken bouillon cube

Combine all ingredients, except biscuits, in slow cooker. Cover and cook on low for 5 to 6 hours. 30 minutes before serving, tear biscuit dough into 1-inch pieces. Add to your slow cooker; stirring gently. Cover and cook  on HIGH for an additional 30 minutes or until biscuits are fluffed up and cooked through.

3 3/4 cups cooked, diced turkey
1 1/4 small onion, finely chopped
1/3 cup white wine
2 1/2 cups chicken broth
1 1/4 can (10 oz size) cream of mushroom soup
1  cup blanched slivered almonds
3/4 pound white mushroom, sliced

*Additional Ingredients needed to serve***

parmesan cheese
cooked spaghetti or macaroni

Place all ingredients except parmesan and spaghetti in crockpot. Cover and cook on low for 6-8 hours. Place cooked spaghetti in a greased baking dish. Pour sauce over it and add a generous sprinkling of grated parmesan cheese. Place under broiler until lightly browned.

Crockpot Chicken Lemone

1/4 cup flour
1 1/4 teaspoon salt
4 pounds chicken pieces
2 tablespoons vegetable oil 6 ounces lemonade frozen concentrate, thawed
3 tablespoons brown sugar
3 tablespoons ketchup
2 tablespoons water

Combine flour with salt; coat chicken thoroughly. Brown chicken pieces in oil and drain. Stir together lemonade, brown sugar, ketchup and vinegar. Place chicken in crockpot and pour lemonade mixture over it. Cook on high 3 to 4 hours. Serve over cooked rice.

Crockpot Garlic Beef

5 to 6 lbs beef chuck roast, cut into small chunks
1/4 cup mustard
1 cup water
8 -10 garlic cloves, sliced

Combine all ingredients in your slow cooker. Cover and cook for 6 to 8 hours

Variation: add 1 cup of BBQ sauce or 1 cup of soy sauce .

3 lbs. ribs
2 Tbsp instant minced onion (or 2 teaspoons onion powder)
1 tsp crushed red pepper
½ tsp ground cinnamon
½ tsp garlic powder
½ cup water
1 ½ cups barbecue sauce

Combine onion, red pepper, cinnamon, and garlic powder. Rub mixture into ribs. Place in slow cooker and pour water around ribs. Cover and cook on low 7-8 hours. Remove ribs from slow cooker. Drain and discard liquid. Return ribs to slow cooker and pour barbecue sauce over them. Cover and cook on low 1 hour.

3 lbs chicken, cut up
1/2 cup green onions, chopped
1/2 cup soy sauce
1/4 cup white wine
1/2 cup water
1/2 cup honey

Place chicken in your slow cooker. Mix together onions, soy sauce, wine and water. Pour over top of chicken. Cover and cook on low until chicken is tender (3 to 5 hours). Remove chicken from slow cooker. Brush with honey and place in broiler. Broil until golden brown, brushing with honey several times. Serve with sauce from slow cooker.

Meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 tablespoon quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese (try Monterey Jack)
1 dozen corn tortillas
Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours.

Garnish with sliced black olives.

Vegetarian Sweet & Sour Meatballs

4 eggs, beaten
2 cups cheddar cheese, grated
3/4 cup pecan meal
2 small onions, chopped
1 cup cracker crumbs
1/8 teaspoon salt
2 cups water
2 cubes vegetarian bouillon

Sweet & Sour Sauce

1 cup ketchup
1 cup water
1 cup brown sugar (firmly packed)

Mix eggs, cheese, nut meal, onions, cracker crumbs and salt in one at a time until well mixed. Form into balls with greased hands. Fry in vegetable oil until golden brown lightly on all sides.

Place meatballs in a pan and pour in 2 cups of water and 2 cubes of vegetable bouillon. Simmer until water almost disappears. Mix together sweet and sour sauce ingredients until well blended. Place the meatballs in crockpot. Pour sauce over meatballs. Cook on high for 3 - 4 hours.

8 boneless, skinless chicken breasts
1-8 oz. bottle Catalina salad dressing
1 envelope dry mix onion soup
10 oz jar apricot preserves

Place chicken breasts in your slow cooker. Pour remaining ingredients on top of chicken. No need to mix. Cover and cook for 6 to 8 hours on low.

Makes 6 to 8 servings.

Old Fashioned Crockpot Roast

6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (approximately 3 pounds)
Salt and pepper to taste
1 cup water

Place all ingredients in your slow cooker in the order listed. Cover and cook on low for 8 hours.

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Yields 4 servings.

Place vegetables in the bottom of slow cooker. Top with chicken. Add soup and broth. (No need to mix). Cover and cook for 4 to 6 hours on low.

4 boneless, skinless chicken breasts
1/2 cup soy sauce
1/4 cup fresh lime juice
1 Tbs. Worcestershire sauce
2 garlic cloves, minced
1/2 tsp. dry mustard
1/2 tsp. coarsely ground pepper

Place chicken in bottom of slow cooker. Mix together remaining ingredients and pour over top of chicken. Cover and cook on low for 6 to 8 hours.

3/4 pound thin beef strips
2 cups fresh broccoli flowerets
1 package McCormick Brown Gravy Mix
1 cup water

Place beef and broccoli in the bottom of your slow cooker. Mix together gravy mix and water. Pour over the top. Cover and cook on low for 6 to 8 hours.