I made this and it turned out so delicious! I ended up using kidney beans instead of black beans and used a can of Rotel tomatoes w/ Chilies instead of salsa because that is what I had at home. I only cooked it for hours on HIGH and the chicken was ready.
I love my crock pot. I use it ALL the time and year round. Crock pots are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day. This …
Slow Cooker Cheesy Bacon Ranch Potatoes: These took a bit longer than the recipe stated, but they were worth the wait-cheesy, tender and with bacon and ranch seasoning they had plenty of flavor. I would like to try with a different flavoring too, stars.
4 chicken breasts 1 - 2 c seasoned bread crumbs c parm cheese Spag Sauce Mozzarella Mix crumbs/parm and coat chick. Cover each chicken layer with Spag sauce. Cook on low 8 - 10 hours. Add Mozz last 30 - 40 min. Serve with fav pasta or garlic potatos.
This cake has kind of a funny name, but I think it is a slightly different version of "butterfinger cake" that we made when I was little...it uses toffee pieces instead of crushed butterfinger and is IN THE CROCK POT!! I love my crock pot :)
SLOW COOKER CHICKEN N DUMPLING: 4 boneless skinless chicken breasts (frozen is OK) 2 Tablespoons of Butter 2 cans of Condensed Cream of Chicken Soup 1 Onion, finely diced 2 Packages of refrigerated biscuit dough Sea Salt and Ground Pepper to Taste Water.