Pour chicken stock and potato soup into a slow cooker; add chicken breasts.
Cook on Low until chicken is no longer pink in the middle, about 4 hours.
Remove chicken to a cutting board to cool slightly, shred, and return to the slow cooker. Stir water, celery, carrots, cabbage, and parsley into the soup mixture.
Cook on High until the vegetables are tender, about 2 hours.
Cook cabbage in boiling water just until
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
Combine all vegetables except salt and pepper into a slow cooker or soup pot.
Season with oregano and basil to taste.
Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
Spray the slow cooker, at least 4 quarts in
Combine spaghetti sauce, cabbage, ground beef, water, rice, green bell pepper, onion, salt, and pepper in a slow cooker, stirring to ensure all ingredients are covered with enough liquid.
Cook on Low until cabbage is tender, 6 to 8 hours.
Spray slow cooker with vegetable spray, than add potatoes, broccoli, and ham.
In a large saucepan, combine soups, and milk.
Heat just enough to mix until smooth.
add to slow cooker , stir well.
Cover and cook on low for 7-9 hours.
When serving add a dash of paprika , if desired.
br>Pour celery soup and cheese soup into a slow cooker set to Low
If you prefer, brown sausages on the cook top first.
Add everything to the slow cooker.
Stir.
Cook on high 6 hours.
Set slow cooker to low setting. Add the meat, corn, green beans, carrots, potatoes, tomatoes, soup mix and salt and pepper to taste to the slow cooker and stir together.
Cook on low for at least 6 hours. Add water if necessary.
our the contents into a slow cooker. Add the chuck roast, cover
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Mix water, cream of mushroom soup, chicken, onion, celery, carrots, baby bell peppers, and onion soup mix together in a slow cooker.
Cook on Low for 6 to 8 hours. Shred chicken using two forks and stir soup well.
Line a slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and place
Open Reynolds(R) Slow Cooker Liner and place it inside
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
Mix flour, dry mustard, and garlic powder together in a bowl. Dredge pork chops in the mixture.
Heat oil in a skillet over medium heat. Cook pork chops until browned, about 4 minutes per side. Place chops into a slow cooker; add soup and 1/4 cup water. Cook on Low until no longer pink in the center, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Line your slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.