Pour 1 can cream of mushroom soup and cream of chicken soup in crock-pot. Put steak in pot and pour remaining cans of soup over cubed steak.
Start cooking on high until boiling, then turn temperature down to low.
Cook until steak is done.
(Can cook on low all day while you're at work!)
Delicious served with mashed potatoes.
Combine potatoes, onion, broth, and cream of chicken soup in crock pot.
Cover and cook on low 8-10 hours or until potatoes are tender.
Add cream cheese and blend.
Top with bacon and chives before serving.
Moisten pork chops with water.
Sprinkle seasoned salt, garlic and pepper lightly over each side of pork chops.
Roll in flour. Heat oil in pan and brown chops on both sides.
Place diluted cream of chicken soup in crock-pot, then add pork chops.
Cover and cook 6 to 8 hours on low or 4 hours on high.
Meat comes out very tender and makes great gravy for mashed potatoes!
Spray crock pot with Pam Cooking Spray.
Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
Spray crock-pot (inside) with Pam nonstick spray.
Mix together soups and pour over chicken.
Brown chicken breasts.
Put 3 chicken breasts in crock-pot.
Put half of soup mixture over chicken and sprinkle dried onion flakes and garlic powder to taste on top of soup mixture.
Repeat process with rest of chicken and ingredients.
Place chicken pieces in crock pot.
Mix soup with water and add to crock pot.
Add sliced onion.
Mix spices and sprinkle on top of chicken.
Cover and cook on HIGH 3-4 hours.
Remove chicken and keep warm.
Add peas to crock pot
Mix flour with equal parts of water stirring to a smooth paste and enter into crock pot.
Cover and cook on HIGH until gravy thickens.
Serve with baby potatoes or fluffy rice.
Wash chicken.
Place chicken in the crock-pot.
Salt and pepper the chicken. Add 6 cups of water.
Cook on low for approximately 8 hours. This can be cooked on high if you want it to cook faster.
When the chicken is cooked, take it out of the crock-pot to debone.
Put the noodles, soup and mushrooms into the crock-pot.
Mix with the broth. Cook on high until noodles are tender. Add chicken to the noodles, if desired.
Salt and pepper to taste.
Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
Cook on low for 4-6 hours.
Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
Add this mixture to crock pot and cook on low for an additional hour.
hree cans of soup in crock pot.
Place chicken breasts in crock and cover
Lay chicken in 4 quart or larger crock pot.
Sprinkle with Italian dressing mix.
Sprinkle onions on top.
Press fresh garlic on top of all.
Cook on low for 4-5 hours at medium heat.
About 45 minutes before you're ready to eat, remove the chicken and set aside.
Add the cream cheese and soup to crock pot stirring occasionally until smooth.
While the cream cheese is melting, cut the chicken into bite sized pieces.
Once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.
Put everything into the crock pot EXCEPT for the noodles.
Cook on low for 7-8 hours.
Remove chicken and shred.
Replace chicken back into crock pot.
Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.
Boil chicken and debone. Cook cornbread and crumble into crock-pot.
Put chopped onion, celery, eggs and cans of soup into crock-pot.
Pour chicken broth and chicken pieces over cornbread mixture.
Put sage, salt and pepper to your taste.
Cook on low for 2 to 2 1/2 hours.
Place frozen chicken tenders in crock pot.
Mix italian dressing with cream of chicken soup.
Put soup mix on top of chicken.
Put cream cheese block on top -- do not stir!
Cook on low 6-8 hours.
When cream cheese gets soft enough then stir it into soup mixture.
Serve over noodles.
I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
Place the chicken in your crock pot. Add the beans and corn.
Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
Cover and cook on low for about 8-10 hours.
Stir before serving. Serve topped with the cheese, if desired.
Season chicken breasts with salt and pepper and place chicken breasts in crock pot. Pour Chicken broth over breasts.
Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk.
Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all.
Drizzle melted butter on top.
Cook on low for 6 hours or high for 3.
Place chicken breasts in crock pot and sprinkle with salt and pepper.
Cover with swiss cheese.
Empty soups into bowl, but keep one of the soup cans.
Fill the empty soup can 3/4 full with the port wine and add milk for the last 1/4 to make one full can and add this to your soup mixture in the bowl. Mix well and pour on top of swiss cheese.
Top with DRY stuffing.
Slice butter into pats and place on top of stuffing.
Cover and let cook on LOW 4-6 hours.
Mix together chicken gravy mix, Cream of Chicken Soup, onion soup, and water.
Add Chicken Breasts to crock-pot.
Pour Gravy/Soup liquid over chicken breasts.
Cover and cook on low for 5 hours.
Shred chicken with a fork.
Serve over rice, potatoes, or even noodles.
Mix stuffing and butter.
Mix and heat in microwave the soups, water and broth.
Spray crock-pot with Pam.
Layer stuffing mix, then chicken, etc.
Pour soup mixture over last layer. Cook 6 to 8 hours on low.
Will make own gravy.
If doubled, use 1 bag regular and 1 bag herb stuffing.
Put chicken breasts in crock pot, cover with remaining ingredients except rice and cream of chicken.
Cook on low 8 hours. At end of cook time, with spoon, break up chicken. Stir in cream of chicken. Cook on high for 30 mins more.
Serve over rice in bowls. You may mix the rice into the soup but the leftovers will be very thick and you may have to add some broth to help consistancy.