One Pot Chicken Bacon Alfredo Pasta ****

It was no surprise that this one was yummy. I mean, the name alone can bring the drool on, lol. We really enjoyed it. I don't often make Alfredo from scratch, so the kids were super impressed when I told them it was homemade. I didn't mention how easy it was to make, though. Ha! You can't beat this for something simple that tastes like it took more effort than it actually did. The original recipe only served 4, so I made a double batch to make sure we had leftovers. The recipe below is for 8 servings.

ONE POT CHICKEN BACON ALFREDO PASTA
(luckymommyto2boys ~ Amy ~ EverydayCooking)

16 oz fettuccine
3 cups cooked chicken, diced or cut into strips
2 tablespoon minced garlic (or 3-4 cloves fresh garlic, chopped)
2 cups parmesan cheese
2 cups cream
4 cups chicken broth
1 cup crumbled cooked bacon
4 tablespoons fresh chopped parsley
salt and pepper

Place pasta, chicken, garlic, parmesan cheese, cream and broth in an 11″ saute pan. Cover and bring to a boil over medium high heat. Cook for 12-15 minutes, stirring frequently, until pasta is tender. Salt and pepper to taste. Stir in bacon, garnish with parsley. Enjoy!
*Amy's notes: Recipe is doubled from original post, to allow for 8 servings.

Slow Cooker Cajun Chicken Spaghetti ***

I made this basically as written, except that I added crawfish and used angelhair pasta in place of spaghetti. Oh, and smoked sausage in place of andouille. Those are all just personal preferences, though. It was amazing. It technically does take a bit of prep time, but it's worth it. For me, it helped that I had cooked chicken on hand and used a frozen fajita pepper blend in place of the peppers. All I really had to do was cut up the sausage. I actually need to make it again soon, now that I think about it!

SLOW COOKER CAJUN CHICKEN SPAGHETTI
(luckymommyto2boys ~ Amy ~ Tablespoon)

10 oz (about 2/3 of a 1 lb box) dried spaghetti noodles
1 jar (15 oz) Alfredo sauce
1 medium (about 1 cup) yellow onion, diced
2 cloves garlic, minced
1 1/2 lbs boneless, skinless chicken breast, cut into 1/2 inch cubes
1/2 lb andouille sausage, sliced
1 green bell pepper, diced
1 can (14.5 oz) Muir GlenOrganic Diced Tomatoes Fire Roasted
1 1/2 tablespoons Creole seasoning
1/4 cup heavy cream
1/2 teaspoon salt

To start, cut the chicken into bite-size chunks and slice the andouille sausage.
Dice the whole onion, chop the bell pepper and mince the garlic. (Prep work over.)
Pour 1/3 of the Alfredo sauce into the bottom of the slow cooker and stir in the onions and garlic. Layer the chicken pieces on top of the saucy onions and sprinkle half of your Creole seasoning over the chicken.
Layer the bell pepper and sausage pieces over the chicken, then pour in the whole can of tomatoes (including the liquid). Top tomatoes with remaining Creole seasoning and Alfredo sauce.
Close the lid and cook on low for 4 hours. After 4 hours, give everything a stir and add about 1/4 cup of heavy cream to the sauce. Season with salt to taste, and add additional Creole seasoning if desired.
Break the spaghetti noodles in thirds and place them in the sauce. Stir until noodles are completely coated and submerged in the sauce, with no pieces sticking out.
Increase heat to high and cook, covered, for 20-25 more minutes. Give your pasta a good stir or two, and enjoy! NOTE: Keep in mind that once you turn the slow cooker off, the sauce and noodles will continue to cook for a few minutes. If you're not going to eat immediately, reduce the time you cook the noodles so that they are not overcooked by the time you're ready to eat.
*Amy's notes: I subbed angelhair pasta, smoked sausage, and a frozen fajita pepper blend. I also cut back on chicken and added crawfish.

3-Ingredient Crockpot Ranch Pork Chops ***

These are very basic, but they're good. We had them back in the winter, so they made for a nice, warming comfort food. I love that they're so easy to throw together in just a few minutes, but you still come home to a good meal. Add some green beans and mashed potatoes, and you're good to go!

3-INGREDIENT CROCKPOT RANCH PORK CHOPS
(luckymommyto2boys ~ Amy ~ SlowCookerKitchen)

4 thick cut pork chops bone-in seems to work better
2 to 3 tablespoons ranch dressing mix
15 ounces chicken gravy

Place the pork chops in a lightly buttered crockpot insert
Sprinkle with the ranch dressing mix and pour the gravy over the top
Cover and cook on low for 6 to 8 hours
Freezer Meal Directions:
Pour the chicken gravy and the ranch dressing mix into a large freezer bag. Close and knead to mix.
Open the bag, add the pork chops and shake to coat.
Lay flat and remove as much air as possible. Label and freeze for up to 8 weeks.

Crockpot Zesty Corn Dip ****

I've made this for our last two Christmas Eve get-togethers, and my youngest requested it again a couple of weeks ago. We all love it. I didn't realize until after this past time that I never posted about it. It's one of our favorite appetizers now!

CROCKPOT ZESTY CORN DIP
(luckymommyto2boys ~ Amy ~ MealPlannerPro)

2 (12 oz.) packages frozen corn
1 (8 oz) brick cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup diced green onion, white & green parts
1 jalapeño pepper, seeded and finely diced
1 (2.5 oz) package fully cooked bacon, diced
1 (4 oz) can diced green chilies

Place all ingredients in a 3-quart slow cooker.
Cover and cook on LOW for 4 hours or on HIGH 2 hours, stirring the dip at the half way cooking point.
Serve with corn chips, fresh vegetable, bread or bread sticks and enjoy!

Chicken Bacon Ranch Frito Pie ***

I'm usually not a huge fan of mayo-based meals, but the hubs and kids love them. I don't eat supper very often throughout the week, so I threw this one together on a night I knew that I wouldn't be eating. They loved it! There's nothing special about it at all, but it's super quick to get in the oven. I served it with salad, to make myself feel better about all of the less-than-healthy (ha!) ingredients. But they gave it rave reviews.

CHICKEN BACON RANCH FRITO PIE
(luckymommyto2boys ~ Amy ~ ThisIsNotDietFood)

3 cups chicken cooked, shredded
1/2 cup mayo
1/2 cup ranch dressing
1/2 cup real bacon bits
1/2 tsp salt
1/2 tsp pepper
1 bunch green onions, chopped
5 cups Frito's corn chips
2 cups cheddar cheese blend, shredded
2 tbsp real bacon bits

Preheat oven to 400F.
Dump the shredded chicken, mayo, ranch dressing, 1/2 cup of real bacon bits, salt and pepper into a large mixing bowl.
Add half of the chopped green onions to the mixing bowl and set the remaining half aside.
Stir all of the ingredients in the mixing bowl together until they are fully combined.
Dump the corn chips into a greased 9 x 13 inch baking dish and spread them out evenly.
Spoon the chicken mixture over the corn chips.
Sprinkle the shredded cheese over the chicken.
Sprinkle the remaining chopped green onions and 2 tbsp of real bacon bits on top of the cheese.
Place the dish in the oven and bake until the cheese is fully melted and just starting brown around the edges. 23-25 minutes.
Remove from the oven, slice and serve.
Enjoy!

Cat Cora's Whipped Coffee ****

Now that I'm working from home for the quarantine, I'm cooking a lot more. Sadly, that apparently pertains to sweets as well. A friend posted this on Facebook a couple of days ago, and I instantly knew that I needed it in my life. I made two servings today, and I let the kids have them. I had a healthy taste test of each of theirs, though. THIS IS SO GOOD. I honestly didn't know for certain that I'd like it, just because I'm not generally a fan of cold or iced coffee. But I am seriously in love. We all are. Aside from the hubs, who wasn't around to try it. He's not a coffee drinker anyway, though. I served the kids' with a pretty decent amount of milk and some white chocolate sauce on top. Definitely a winner in our little world.

*You can check out the YouTube video as well. It shows how quick and simple this really is!

CAT CORA'S WHIPPED COFFEE
(luckymommyto2boys ~ Amy ~ CatCora.com)

8 tablespoons instant coffee
8 tablespoons granulated sugar you can use
8 tablespoons boiling water
4 cups milk of choice
4 cups ice

Optional: 1/4 teaspoon or to taste of cinnamon, cocoa or vanilla

Optional toppings:
caramel, chocolate sauce, chocolate chips, sprinkles

In a bowl, add instant coffee, sugar, & hot water. You can add optional flavoring. 
Hand whisk or use an electric mixer until stiff peaks form. (About 5 minutes.)
Fill a glass with ice and milk of your choice.
Spoon the whipped coffee on top.
Add optional toppings.
Serves 4

Slow Cooker Beef Tips over Rice ***

It's actually been several months since we had this, but the whole family enjoyed it. I loved how perfectly simple it was to throw together. I doubled the recipe and just stirred my cooked rice into it at the end. I also threw in a box of fresh sliced mushrooms, but that was more just a personal preference kind of thing. All in all, we'd definitely do this one again.

SLOW COOKER BEEF TIPS OVER RICE
(luckymommyto2boys ~ Amy ~ MormonMavens)

1 lb. beef tips (any cut of beef roughly chopped)
1 can golden mushroom soup
1 can French onion soup
1 package dry onion soup
Hot cooked rice

Place all ingredients in slow cooker.
Cook on low for 5 to 6 hours.
Serve over hot, cooked rice.

Crockpot Beefy Bean Burrito Casserole ****

I've been making the Beefy Bean Burrito Casserole for years now, and it never once occurred to me to try it in the crockpot. This was AMAZING. I will never make it in the oven again. The kids both had seconds and requested that we have it again immediately. Big winner for us!

CROCKPOT BEEFY BEAN BURRITO CASSEROLE
(luckymommyto2boys ~ Amy)

12 frozen beef and bean burritos
2 (10.5 ounce) cans condensed cream of chicken
1 cup sour cream
2 (4 ounce) cans diced green chile peppers, drained
1-1/2 cups shredded Cheddar cheese
2 (2.25 ounce) cans sliced black olives, drained
Tomato, chopped (optional)
Avocado - peeled, pitted and sliced (optional)
Salsa (optional)

Mix together soup, sour cream, and chiles.
Layer 6 burritos on bottom of crockpot. Spread half of soup mixture on top. Sprinkle with 1/2 cup of cheese.
Layer remaining 6 burritos and remainder of soup mixture. Sprinkle with 1 cup of cheese. Top with sliced black olives.
Cook on low for 5-6 hours or high for 3-4 hours.
Top with condiments as desired, and serve immediately.

Crockpot Meatball Sub Casserole*

There are no words in the English language that could properly describe how horrid this meal was for us. It wasn't until I wrote this review that I noticed WAY down the page where the OP noted that she used a 9x13 casserole crockpot. I'm guessing that probably makes a huge difference. I did ours in my trusty old 7-qt oval, and it was just horrendous. The sauce and bread and yogurt all kind of combined into one congealed, goopy mess. I typically don't mind when stuff gets a little soggy in the crockpot, but this was just disgusting. It was like biting into something that someone had already chewed. This was definitely a "never again" for us.

CROCKPOT MEATBALL SUB CASSEROLE
(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

1 inch loaf Italian bread cut into 1- slices
8 oz pkg cream cheese, softened
1/2 c Greek yogurt
1 t Italian seasoning
1/4 t pepper
3 c shredded mozzarella cheese divided
1 lb pkg frozen Italian seasoned meatballs thawed
24 oz jar pasta sauce
1 c water

Place a single layer of bread slices in the bottom of your crock pot
Mix together your cream cheese, Greek yogurt and seasonings in a bowl
Spread your cream cheese mixture on your bread slices
Sprinkle 1 cup of your cheese on top of your cream cheese mixture
In a separate bowl, mix together your meatballs, sauce and water (gently)
Take a spoon and spread the meatball mixture evenly over cream cheese mixture
Sprinkle remaining 2 cups of cheese on top
Cover and cook on low for 6-8 hours

Crockpot Italian Chicken Thighs ***

My youngest's favorite meal ever is the Crockpot Mississippi Chicken Thighs. I figured this one probably had to be pretty good, and I liked that it was such a basic recipe. I just chopped it all up at the end and served it on Hawaiian buns. Definitely a winner for us. The boy says the Mississippi Thighs are still his favorite, but this is a close second. Good enough for me!

CROCKPOT ITALIAN CHICKEN
(luckymommyto2boys ~ Amy ~ BeyerBeware)

2 lbs of chicken breast thighs, or combination
1 (12-oz) jar of pepper rings
2 (.7-oz) envelopes of Italian Salad Dressing and Spice Mix

Put chicken in the bottom of a crock pot. Pour pepper rings with juice over chicken. Sprinkle Italian mix over chicken. Cook on low for 8+ hours or on high for 4+ hours.
After chicken has cooked, remove any bones or skin and shred. Keep on low till ready to eat. Add chicken broth or water if chicken seems to be drying out.
Serve on buns.
*Serves 4-6

Slow Cooker Chili Cheese Casserole ***

I'm baaack! We've had an extremely busy year, and I basically fell back on just cooking old favorites that were quick and easy. But now that life has slowed back down to "normal" again, I'm back to trying out some new recipes. Thank goodness, because we were all starting to get pretty sick of the "same old, same old."

I'm originally from St Louis, and no baseball game or school lunch menu was complete without a "pepperbelly," which was essentially just a bag of Fritos, with chili and cheese on top. I still love the flavor to this day. So when this recipe popped up on my Pinterest feed, I knew I had to give it a shot. As it turned out, I ended up being too sick to eat any that night, but the hubs and the kids absolutely raved about it. They want me to put it back on the menu again. I did use the Steak-n-Shake chili, which is just my absolute favorite where canned chili is concerned, but I think it would be an excellent way to use up leftover homemade chili as well.

The recipe below is basically doubled from the original. Click on the link to see the OP's recipe. I had to double because of the larger crock and larger tummies (two teenage boys can eat you out of house and home in no time flat, lol).

SLOW COOKER CHILI CHEESE CASSEROLE
(luckymommyto2boys ~ Amy ~ TheMagicalSlowCooker)

2 (9-1/4 oz) bags Fritos
6 (10-oz) cans chili
4 cups shredded sharp cheddar cheese
32-oz sour cream
1 cup diced white onion

Spray slow cooker with non-stick spray. Sprinkle 1 bag of fritos on the bottom of the slow cooker.
Spoon over the chili.
Sprinkle over half the onions and half of the cheese.
Spread over all of the sour cream.
Top with the rest of the cheese and onions.
Cover and cook on high for 2 hours (or low for 4 hours).
Top with the remaining bag of Fritos before serving.

Slow Cooker Cornbread Casserole ****

Wow. It has been ages since we've had this, but it is just amazing. I'm updating my recipe below to reflect all of my changes. You can click on the link to find the original recipe. I've just made enough changes to it that I want to remember it for the future. Anyway, I am vowing to never again let an entire year go by without having this. It's just so dang good. If I could ever remember to cook the sausage and peppers the night before (won't happen), it could easily be thrown together in just a few minutes on the cook day. I cook during my lunch breaks, so that would be pretty awesome. We'll see, lol. Tonight, everyone was raving about it. The kids both had seconds. And with my changes, it left plenty of leftovers for lunches tomorrow! Yay!

SLOW COOKER CORNBREAD CASSEROLE
(luckymommyto2boys ~ Amy ~ inspired by TheSassySlowCooker)

2 lbs ground sausage, browned
1 package frozen fajita blend with peppers and onions
2 cans corn, drained
1 small can diced green chilies
1 can creamed corn
3 packages of corn muffin mix
1-1/2 cups fiesta blend cheese, shredded

Spray slow cooker with cooking spray.
Brown meat with peppers and onions. Once fully cooked, add corn and chilies to the pan and stir until well combined.
Prepare corn muffin mixes as directed in a bowl. Stir in creamed corn.
Layer slow cooker with 1/2 corn muffin mix, all of meat mixture, half of cheese, and then the rest of corn muffin mix.
Cook on high for 4 hours or low for 6 hours.
About 20 minutes before serving, sprinkle remainder of cheese on top of casserole and replace lid.


Previous Posts:
7/19/16 ~ As always, this was super tasty.  The kids think that Jiffy is my "secret cornbread recipe."  Seriously, my youngest asked me last year (when he was 9) if I'd pass it down to them before I die.  Bahaha!  So anything with Jiffy and corn was going to be a winner for us.  There was never any doubt.  We loved it, though.  I typically will use ground turkey sausage, and since it's leaner, I'll double the amount.  Then instead of messing with cutting up vegetables, I just grab a bag of the frozen fajita blend of peppers and onions.  Works perfectly.  I once again forgot about the note to try green chilies in it. Maybe I'll get around to it next time.  I'd considered maybe trying it with chilies and rotisserie chicken.  Just to see how it goes.  Who knows? 😊

Crockpot Sugared Pecans ***

So after the last time I made these, I commented that I should try adding white sugar at the end. This time, I went ahead and added about 1/4 cup to the powdered sugar in step 2 and another 1/4 cup to the cinnamon mix at the end. SO much better. The first part helps with the carmelization, and the second part gives it a bit of that cinnamon/sugar combo that I so dearly love. I might try getting rid of some of the powdered sugar next time. We'll see. No matter what, though, this remains one of our most favorite Christmas traditions. 😋

CROCKPOT SUGARED PECANS
(luckymommyto2boys ~ Amy ~ via TheSpruce)

16 ounces pecans (or walnut halves)
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
(1/2 cup white sugar, optional)

Turn slow cooker to high about 15 minutes in advance.
In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on high for 15 minutes.
Reduce the heat to low and remove ​the lid.
Cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.
Transfer the nuts to a bowl.
In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.
Let cool before serving.
*luckymommy's notes: I add 1/4 cup white sugar to step 2 and another 1/4 cup white sugar to step 4.

Previous Posts:
9/23/12 ~ Hubby loves the cinnamon sugar pecans that are sold at football games and at the stores during Christmas season.  For some reason, you can't find them anywhere in stores around here right now.  I went in search of some that I could make at home, and came across this recipe for the crockpot.  Score!  These are positively divine.  They taste kind of a like a mixture between pumpkin pie and pecan pie.  Yummy, yummy, yummy!  They don't get as crispy as the ones at the football games do, so I'll probably try another recipe eventually.  They definitely hold their own, though.    Both boys loved them as well.

Crockpot Cheesy Chicken Spaghetti****

I really, really, really want to love chicken spaghetti, but I just can't stand Velveeta. For years, I've been trying to find a good recipe that didn't use Velveeta. This is it! At first, I balked at the amount of shredded cheese in there, but you really do need a lot for chicken spaghetti. I don't know exactly the amount that I used, since I just went by what looked right, but I do know it was less than the full 6 cups. Maybe around 4.5-5? Anyway, it was excellent. This is going to be my go-to chicken spaghetti recipe from now on. You could sub Rotel for the chilies, but since I'm not a huge fan of tomatoes anyway, as written works pretty well for us. The recipe on the website was only for 4 servings, which never works for us (two teenage boys and a hubby who takes leftovers for lunch!), so I doubled the amounts. I am so excited to finally have a non-Velveeta chicken spaghetti recipe!

CROCKPOT CHEESY CHICKEN SPAGHETTI
*Recipe below is doubled from website, to allow for 8 servings*
(luckymommyto2boys ~ Amy ~ LaurensLatest)

4 chicken breasts (about 2 lbs)
1 cup diced yellow onion
1 red bell pepper, diced
1 green bell pepper, diced
2 small cans mild diced green chiles
1 teaspoon cumin
1 teaspoon garlic powder
salt & pepper, to taste
2 cans cream of mushroom soup
1.5-2 lbs cooked spaghetti
5-6 cups grated cheddar cheese
a few splashes chicken stock, optional

Place onion, bell peppers, green chiles, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a crock-pot. Stir to mix ingredients. Cook on high for 3-4 hours or until chicken is fully cooked. Remove chicken breasts, shred and return to crock-pot. Pour in cooked spaghetti and remaining cheese. Toss to coat pasta in sauce and melt cheese, adding in a few splashes of chicken stock where necessary to get sauce consistency you want. Cook another 20-30 minutes on low and serve.
**Freezer directions: Place onion, bell peppers, green chilies, cumin, garlic powder, salt, pepper, chicken, mushroom soup and 1 cup of grated cheese together in a large plastic freezer bag. Seal and freeze. To cook, defrost in fridge, place in crockpot and cook according to directions listed above.

Slow Cooker Spicy Chicken and Rice****

This was amazing. Hubby doesn't like black beans, so I usually sub pinto. This time, I went ahead and used the black, since it was such a small amount of the dish overall. We loved it! The only change I made was to sub a can of green chilies for the chipotle pepper. The rest of them would have liked the chipotle, but I'm just more of a green chilies kind of gal.  I needed a longer cook time for mine, so I started with frozen breasts and cooked for 6 hours on low. It was perfect! I am going to be making this one again soon.

SLOW COOKER SPICY CHICKEN AND RICE
(luckymommyto2boys ~ Amy ~ 5BoysBaker)

4 boneless , skinless chicken breasts
1 can (14-1/2 ounces) Ro-tel tomatoes (mild or regular)
1 can (10 oz) mild enchilada sauce (I used Old El Paso)
1/4 tsp. garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon chipotle pepper in adobo sauce , chopped
4 cups cooked rice (brown or white)
1 can (15 ounces) black beans, drained
3/4 cup shredded sharp cheddar cheese
3/4 cup shredded pepper jack cheese
Garnishes: Sour cream , avocado, cilantro, sour cream

Place chicken in a 4- or 5-qt. slow cooker.
In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes.
Garnish sour cream, cilantro and avocado, if desired.
*luckymommy/Amy's notes: I subbed a can of chopped green chilies for the chipotle. I also started with frozen chicken breasts and cooked on low for 6 hours.

Crockpot Pizza Tater Tot Casserole ***

This was a winner for us, but it was also kind of a no-brainer. I love almost anything with tater tots (except for the regular old-school Tater Tot Casserole, oddly enough), and it's pretty hard to go wrong where pizza is involved. We love the Crockpot Pizza, so I basically put the same toppings in this one. I went with onions, green peppers, black olives, and mushrooms. SOOO good.  I used ground turkey for this one, just because I had some in the freezer to use up. I am totally making this one again, though. Yum!

CROCKPOT PIZZA TATER TOT CASSEROLE
(luckymommyto2boys ~ Amy ~ RecipesThatCrock)

2 lbs ground beef
1/4-1/2 c onion diced
10.5 oz can cream of mushroom soup
10.5 oz can cream of chicken soup
14 oz pizza sauce
37 pepperoni slices (approx)
1/2 c green pepper chopped
2 1/2 c shredded mozzarella
32 oz bag tater tots
Pizza toppings, per preference

Brown beef in a skillet with onion over medium-high heat and drain
Mix beef mixture with your soups
Spray your crock pot with cooking spray
Pour your mixture into your crock pot and spread out evenly
Pour your pizza sauce evenly across your mixture
Place your pepperoni slices evenly across the top
Spread your green peppers evenly across your pepperoni slices
Sprinkle your cheese on top
Cover evenly with your tater tots
Place aluminum foil on top of your crock pot
Cover and cook for 3 hours on high
Remove your aluminum foil and continue cooking on high for an additional hour
Optional: Place in your broiler (on high if you have the choice of hi/lo for 2-4 minutes, watching very closely

Slow Cooker No-Peek Chicken*

This was just so unbelievably bland. I wasn't expecting much from it, just a simple meal that had a bit of flavor to it. It just really had no flavor at all. Even with the soup mix in it. It was disappointing, to say the least. We all just kind of picked at it, but not a one of us ate our full portion. That's rare for our house. I'm not even going to waste any more of my time writing about it. It was bland, blah, and blech. That pretty much sums it up.

SLOW COOKER NO-PEEK CHICKEN
(TheMagicalSlowCooker)

1.5 lbs. boneless skinless chicken breasts
1 (10.5-oz.) can cream of chicken soup
1 (10.5-oz.) can cream of mushroom soup
1 can water (measured from one of the cans above)
1/2 tsp. garlic powder
1/4 tsp. pepper
2 cups Minute® rice (not standard rice)
1 (1-oz.) packet Lipton® onion soup mix

Add the cans of soup, one can of water, garlic powder, pepper and Minute rice to a large bowl. Mix well.
Spray the slow cooker with non-stick spray.
Add half of the above mixture in the slow cooker. Lay over the chicken breasts. Spread over the rest of the rice mixture.
Sprinkle over the soup mix.
Cover and cook on HIGH for 3.5 hours. Do not peek during the cooking time!
Serve and enjoy!

White Chicken Chili (Crockpot) **

This was okay. I mean, it was good and all, but it just really wasn't what I was looking for in a white chicken chili. I have one that I love (see recipe here), but I was looking to find a good one for the crockpot. One that I love just as much as the stovetop version. This just didn't do that for me. I think the Rotel might have thrown it off a bit. I don't think I like the idea of tomatoes in a white chili. All in all, the flavor in this was fine. If I hadn't already had something different in mind, it probably would have been okay. Just not for me, lol.

WHITE CHICKEN CHILI (CROCKPOT)
(luckymommyto2boys ~ Amy ~ PassionforSavings)

1 lb chicken breasts
1 white onion, diced
2 cans white northern beans
1 can whole kernel corn
1 (10-oz) can Rotel
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 (32-oz) container chicken broth
1 (8-oz) block cream cheese
1/4 cup half & half or heavy cream
Topping Ideas: cheese, avocado, fresh cilantro, sour cream, salsa, & tortilla chips

In a bowl combine salt, pepper, cumin, chili powder, cayenne pepper, garlic powder; stir.
Place chicken breasts in bottom of slow cooker.
Sprinkle seasonings over the chicken.
Top with onion, beans, corn, and Rotel.
Add the entire container of chicken broth to the slow cooker.
Cover and cook on low for 6-8 hours (until chicken is fork tender).
Remove chicken and shred with forks. Return chicken to slow cooker.
Add in cream cheese and half & half.
Cook another 15 minutes on high.
Serve with your favorite toppings!

Cherry Pork Chops (Crockpot) ***

We loved this one! I can only stand pork chops when they're done in the crockpot, and I was just kind of intrigued by the idea of making them with the pie filling. If anyone but Amylz had posted it, I might have thought it sounded crazy, but her recipes have never failed me in the past. I figured it was worth a shot. And we loved it! The 12-year-old is already asking to have it again! The cherries were actually my favorite part. I had them as a side instead of a topping, just because I liked them so much on their own. You can't beat this for ease, obviously, but they taste more complex than they actually are. Definitely a winner for us!

CHERRY PORK CHOPS
(Amy - amylz - The Everything Slow Cooker Cookbook )

6 pork chops
1/2 tsp salt
1/2 tsp pepper
1 (21 oz) can cherry pie filling
1 chicken bouillon cube
2 tsp lemon juice

Place the pork in a large skillet on the stove. Brown on medium high heat for 5 minutes. Sprinkle with salt and pepper. Mix half the can of cherry pie filling, the crushed bouillon cube and the lemon juice in the crock pot. Place the pork chops on top. Cover and cook on low for 4-5 hours. Heat the remaining cherry pie filling and serve over chops.

Crockpot Tater Tot Sloppy Joe Casserole ***

This was better than I thought it would be. I am generally not a big Sloppy Joe fan, but I am a HUGE tater tot fan (as I might have mentioned once or twice on here 😉). I figured that would be enough to keep my interest. And I was right! This was not bland at all, which can be a problem with crockpot tater tot meals. I used some frozen ground turkey that I had on hand, so I just skipped the first step and mixed everything together in the pot. I also subbed pinto beans for the kidney beans, since Hubs is pretty anti-kidney.  It was all great, though. The kids loved it. I will definitely make again!

CROCKPOT TATER TOT SLOPPY JOE CASSEROLE
(luckymommyto2boys ~ Amy ~ TammiLeeTips)

1 lb ground beef
1/2 onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Brown beef with onions, garlic, salt, and pepper.
Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well.
Add the kidney beans
Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper
Place a layer of tater tots on the bottom of the bowl
Cover with the beef mixture
Place another layer of tater tots on top of the beef mixture.
Cover the bowl with a tea towel, and place the lid over that.
Cook on high for 4 hours
In the last 30 minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.
When serving, garnish with a dollop of sour cream or ketchup if you prefer.
*luckymommy/Amy's notes: I subbed pinto beans for the kidney and ground turkey for the beef.