Bacon-Potato Soup

from 101 More Things To Do With A Slow Cooker

6 cups potatoes, peeled and diced
5 cups water
2 cups chopped onions
4 chicken bouillon cubes*
6 slices bacon, cooked and crumbled
1 can (12 ounces) evaporated milk
2 cups grated cheddar cheese

Combine potatoes, water, onions, and bouillon cubes in a greased 5 to 7 quart slow cooker. Cover and cook on low heat 6-8 hours or until potatoes are tender. Stir in crumbled bacon, milk, and gated cheese. Cover and cook and additional 20 minutes or until cheese is melted. Makes 10-12 servings.

Serve with hot biscuits and garnish soup with fresh chopped parsley.

VARIATION: Add 1/2 cup diced celery and 1/2 cup chopped carrots with potatoes at the beginning of cook time.

* 4 teaspoons instant chicken bouillon granules can be substituted.

Easy Taco Soup (AKA the easiest meal you will ever fix)

posted by Traci from 101 Things To Do With a Slow Cooker

1 can (15 ounces) chili with beans and meat (I like to use Hormel Turkey Chili 98% fat free)

1 can (15 ounces) whole kernel corn, with liquid

1 can (14 1/2 ounces) diced tomatoes, with liquid

1 can (8 ounces) tomato sauce

1 can (15 ounces) black beans, with liquid

1 1/2 to 3 tablespoons dry taco seasoning mix

Combine all ingredients in greased 3 1/2 to 4 1/2-quart slow cooker. Cover and cook on low heat 6-8 hours. Makes 4-6 servings.

Serve with quesadillas.

All you need is a can opener and a tablespoon. I love how easy this meal is, and it tastes great!

Cafe Rio Chicken

contributed by Traci

1 small bottle Kraft Zesty Italian dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast

Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.

Traci's note: I usually half this recipe and it makes plenty. We usually have burritos or tacos from the chicken the first night and then I use the leftover chicken all week in other meals that require cooked chicken such as casseroles and on pizza.

Chicken Alfredo Lasagna

contributed by Traci
from 101 More Things To Do With A Slow Cooker

12 uncooked lasagna noodles
2 jars (16 ounces each) Alfredo sauce
1/3 cup water
1 1/2 cups chicken, cooked and diced
1 carton (16 ounces) ricotta or cottage cheese
2 cups grated mozzarella cheese

Break 4 noodles to fit in the bottom of greased 6 to 7 quart slow cooker. Layer a third of Alfredo sauce, half of water, and half of chicken over noodles. Spread half of ricotta or cottage cheese and sprinkle a third of mozzarella over meat layer. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and ricotta or cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Cover and cook on low heat 4-5 hours. Do not cook more than 5 hours. Makes 10-12 servings.

Serve with hot garlic bread.

Variation: Add a small can (2.25 ounces) of sliced olives between layers.

Creamy Crockpot Chicken Alfredo

Ingredients:

1 can cream of chicken soup
1 packet italian seasoning (dry)
1 package cream cheese

Mix together, along with 1-2 cups water. Add chicken breasts. Cook for 3-4 hours in crockpot and wa-la! Serve over rice.

Tater-Tot Casserole

contributed by Traci
from 101 Things to do with a Slow Cooker

1 bag (32 ounces) frozen tater tots
1 can (8 ounces) chicken, drained* (I just boil a chicken breast or two and cut it up)
½ teaspoon salt
¼ teaspoon pepper
1 can (14 ½ ounces) green beans, drained
1 can (10 ¾ ounces) cream of mushroom soup, condensed (I use cream of chicken)
1 tablespoon dried onion
½ cup milk
½ cup cheddar cheese, grated

Pour bag of frozen tater tots on bottom of greased 4 ½ to 6 quart slow cooker. In separate bowl, combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high heat 3 hours or on low heat 4 ½ - 5 hours. Half an hour before serving, sprinkle grated cheese over the top. Makes 4-6 servings.

*Tuna may be substituted.