I knew I had you at “two ingredients”…Thanks, Aunt Karen, for this amazing recipe…the chicken was falling apart…and I LOVED the flavor!…
Sun Dried Tomato Basil Chicken
5-6 boneless skinless chicken breasts
1 bottle of Kraft Sun Dried Tomato Basil Vinaigrette
Place chicken in crock pot and cover with vinaigrette. Cook on low for 5-6 hours until chicken is done. Serve over rice.
If you need a yummy dessert and you have friends coming over, I HIGHHLY recommend this one. It serves a lot of people, it makes your house smell delicious…and it’s SO good!
Rocky Road Crock Pot Cake
You Need:
1 (18.25-oz.) package chocolate cake mix
1 (3.9-oz.) package chocolate instant pudding mix
3 large eggs, lightly beaten
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla extract
3 1/4 cups milk, divided
1 (3.4-oz.) package chocolate cook-and-serve pudding mix
1 1/2 cups miniature marshmallows
1 cup semisweet chocolate morsels
Vanilla ice cream (optional)
Directions:
1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer for 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Stir cook-and-serve pudding mix into milk and pour over batter. Cover and cook on LOW 3 1/2 hours.
5. Turn off slow cooker. Sprinkle cake with marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted.
During my week of the Fast Food Strike, I found another awesome recipe on Pinterest. I have a feeling that the Crock Pot is going to be my only way to survive during this busy time of my life.
Thankfully, this recipe got rave reviews ALL around! And, once again, it was really good left over!
Creamy Mexican Crock Pot Chicken
4 frozen, boneless, skinless chicken breasts
8 oz. block of cream cheese (NOT fat free)
1 can of black beans, drained
1 can of corn, drained
1 can of rotel
Put frozen chicken breasts in crock pot. Dump in the black beans, corn, rotel and cream cheese. Cook on low for 6-8 hours.
If you’re available, stir every 2-3 hours.
Before serving, shred the remaining chicken (mine was already pretty shredded) and serve over rice. 
I made guacamole and served with these amazing lime chips! They’re our fave…
But, last week, I got my hiney in gear and banned Fast Food! And, it was fabulous! Pinterest gave me SO many great new recipes to try, and my family was so thankful!
The first one we tried was a little spin on Pot Roast. I LOVE pot roast, but this had a little extra “zing” that made it even better. So…give it a try! I’m pretty sure you’ll love it right out of the crock pot and leftover for the next few days!
Three-Packet Pot Roast
3 lbs. beef roast
1 package of ranch dressing mix
1 package of brown gravy mix
1 package of Italian dressing mix
1 cup of warm water
Veggies of choice
Place pot roast in the bottom of large crock pot. Mix three packages in a bowl. Cover roast with mixture. Add water and chopped veggies. Cook on low for 6-8 hours.
My sister-in-law’s mother-in-law recently sent me a YUMMY crock-pot cookbook. With just a few minor changes, I got SUPER excited about making this for our anticipated snow day. And, when the snow day actually became a reality, we stayed cozy all day and got to smell this as it cooked in the crock-pot! It was YUM! And, it made the perfect snow day dinner! I can’t wait to make it again and again!! And, hopefully, there will be snow on the ground EVERY time we eat it! MMMM mmmmm!!! 
Crock-Pot Beef Stew
1 1/2 lbs stew meat, cut into chunks
1/4 cup butter
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can water
3 carrots cut into chunks
3 large potatoes cut into chunks
2 stalks celery cut into chunks
2 onions cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup red wine
2 bay leaves
Nature’s Seasoning (to taste)
Brown the beef in the butter over medium high heat in pot or skillet on top of stove.
Transfer to crock pot. Add the soup and water and stir. Then add the rest of the ingredients to the crock pot.
Cook on high for about 5 hours.
This is the chili that I grew up eating. The recipe was from a lady that worked for my dad, hence the “Little Bettye” name! But, I think it’s time we changed the name to “Slickpaw’s Chili!” It’s easy…and good! You won’t be disappointed.
And, here’s the recipe…my Dad wrote it out to put in a cookbook that was given to me at one of my wedding showers. As you can tell by the splatters and smears, it has been well used recipe. 
Fall truly began this week! I’m so thankful! I love cooler weather…and with that, I love crock pot meals! They just feel like Fall to me!
So, here’s a good one for you to enjoy this fall…we loved it LOTS!!!…
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
Nature’s Seasoning (to taste)
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
Small flour tortillas
