Crock Pot Chicken and Dumplings

From the Kitchen of: Stephanie Jensen

Ingredients:

2 Cups cooked chicken

2 small cans of cream of chicken soup

2 soup cans of water

4 tsp. flour

2 tsp. chicken bouillon (or 2 cubes)

Black pepper to taste

1 can of biscuits (8 biscuits)

Directions:

1.    In crockpot mix together Cream of chicken soup and water.  Stir in chicken, flour, bouillon, and pepper.

2.    Cut biscuits into quarters and mix in gently.  Cover; cook on low for 4 to 6 hours.  (Great for Sunday Dinner J)

Slow-Cooker Carnitas

From the Kitchen of: Loni Andrus

Ingredients:

1 (6-8 pound) pork butt, also called pork shoulder

2 tablespoons coarse salt

1 tablespoon cumin

1 tablespoon freshly ground black pepper

1 tablespoon dried oregano

2 teaspoons ground cinnamon

1 teaspoon cayenne pepper, or to taste

8 whole cloves garlic, smashed

4 chipotle peppers (canned or dried)

1 cup tomato juice

1 cup orange juice

Directions:

1.    Trim excess fat from the meat and discard. Place all ingredients in the slow-cooker. Set to cook on LOW for 8 hours. Meat is done when it literally falls off the bone. When cool enough to handle, lift the meat from the juices and place in a large bowl. Remove the bone, then shred the meat.

2.    Skim the fat from the juices and keep as a medium for re-heating the meat.

3.    For carnitas tacos, reheat the meat and serve in corn tortillas with sour cream, cilantro, chopped red onion and lime wedges.

**Makes 20-30 taco-sized servings

***I have never used the chipotle peppers and I think it is delicious without. I usually do burritos with cilantro lime rice, black beans, and corn pico, chipotle style! This is an awesome summer meal!

Crockpot Chicken Alfredo

From the Kitchen of: colie morby

Ingredients:

½ cup butter

3-4 chicken breasts

1 package dry Italian salad dressing mix

8 oz. cream cheese

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup milk

Directions:

1.     Mix Italian dressing mix, cream cheese, mushroom soup, chicken soup, and milk in a bowl.

2.    Place chicken in crockpot and cover with sauce.

3.    Cover chicken completely with sauce

4.    Cook on low for 6-8 hours.

Cranberry Mandarin Chicken

From the Kitchen of:  Natalie Gregory

Ingredients:

4 boneless skinless chicken breasts (I usually only use 2 if it's just my hubby and I)

1 16 oz. bottle of French/Catalina Dressing

1 16 oz. cranberry sauce (jellied or whole)

1 envelope of Onion Soup Mix

1 11 oz. can of Mandarin Oranges

2-4 cups cooked rice

Baking Directions:

1.      Preheat oven to 350 degrees F

2.    Combine French dressing, cranberry sauce, and soup mix in a bowl

3.    Fold in Mandarin oranges (do not drain)

4.    Pour entire mixture over the chicken in a greased 9x13 pan

5.    Bake covered for 60 minutes; take chicken out and shred

6.    Mix chicken back into sauce

7.    Serve over rice

Crockpot Directions:

1.     Combine French dressing, cranberry sauce and soup mix in the crockpot

2.    Place chicken on the mixture

3.    Pour oranges over the chicken

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

5.    Remove and shred chicken; mix chicken back into sauce

6.    Serve over rice

*One of my favorite sides for this dish is the frozen stir-fry veggies fried up in a little oil in a pan

Once everything is in the crockpot, ready to go.

Ready to be served

Slow Cooker Bacon Potato Chowder

Crockpot Chicken Tacos