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Party Chicken... Boneless, skinless chicken tenderloins wrapped in bacon and then top with a mixture of cream of chicken soup and a cup of sour cream. Cover with foil and bake at 225 for about 4 hours. Then remove foil and bake at 350 for 15 minutes. This is great for Sunday dinner...just put it in before church and it's ready by noon! The chicken is so tender and tasty...you can cut it with a fork!

Moms with Crockpotsfrom Moms with Crockpots

Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip Ingredients:1 pkg frozen chopped Spinach (thawed, drained), 1 pkg frozen artichokes (or 14oz can) finely chopped, 1 cup Grated Parmesan Cheese, 1 cup Light Mayo (you can use regular), 1 cup shredded mozzarella cheese, 1 tsp. garlic powder. Mix all ingredients. Spoon into lightly buttered 3 1/2 quart slow cooker on HIGH for about 1 hour.

1 package (16 oz.) bowtie pasta 1/2 cup butter 1 cup whipping cream 1/2 cup grated Parmesan 1 packet Good Seasons Italian Dressing mix *Cook pasta according to package directions. Drain and return to pot. Add butter and mix until butter is melted. Add cream and Parmesan and mix well. Add seasoning and mix again. Serve right away while it's creamy and hot.

For the pulled pork chicken I threw four chicken breasts in the crock pot with a whole container of BBQ sauce, a half can of cherry coke, and a 1/2 cup on brown sugar. I place it in the crock pot on low for about 5 hours. An hour before I served it I took the chicken out and shredded it with a fork and through it back in the crockpot til ready to serve

Fall Season......This stuff is soo good! Crock Pot Cream Cheese Chicken Chili (that's a mouthful!) 2 chicken breasts, still frozen 1 can Rotel tomatoes 1 can corn kernels, do not drain 1 can black beans, drained and rinsed 1 pkg. Ranch dressing mix 1 T cumin 1 t chili powder 1 t onion powder 1 8-oz pkg. cream cheese

Key Ingredientfrom Key Ingredient

Crockpot Chicken and Noodles

Crockpot Chicken and noodles 4 boneless skinless chicken breasts, 2 cans cream of chicken soup 1 stick of butter, 2: 15 oz cans chicken broth, 24 oz. frozen egg noodles by jen.wic.56