Slow Cooker Jambalaya - chicken, smoked sausage, tomatoes, chicken broth, cajun seasoning and rice - This is THE BEST! I love that it cooks all day in the slow cooker. Can add shrimp too.

Slow Cooker Jambalaya - chicken, smoked sausage, tomatoes, chicken broth, cajun seasoning and rice - This is THE BEST! I love that it cooks all day in the slow cooker. Can add shrimp too.

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low ...

Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low ...

This Slow Cooker Chicken Fajita Soup takes 5 minutes to throw into the crockpot and will be the best and creamiest chicken fajita soup you will ever have!

This Slow Cooker Chicken Fajita Soup takes 5 minutes to throw into the crockpot and will be the best and creamiest chicken fajita soup you will ever have!

Texas Crockpot Chili - Take 20 minutes in the morning to start hot and hearty chili in the slow cooker. You will love this recipe!

Texas Crockpot Chili - Take 20 minutes in the morning to start hot and hearty chili in the slow cooker. You will love this recipe!

ham potato and corn chowder recipe-Smokey bacon and ham mixed in a decadent herbed chowder with chunky potatoes and sweet, juicy corn...Don't be surprised if you're licking the bottom of the bowl after trying this smokey ham, potato, and corn chowder!...maybe a soup to use up my easter ham leftovers??

ham potato and corn chowder recipe-Smokey bacon and ham mixed in a decadent herbed chowder with chunky potatoes and sweet, juicy corn...Don't be surprised if you're licking the bottom of the bowl after trying this smokey ham, potato, and corn chowder!...maybe a soup to use up my easter ham leftovers??

Crab Rangoon  I have made these. Only   difference I have pinched all for corners together, the way you usually see them   in a restaurant. Eating them while they are hot and crispy on the outside and   creamy on the inside is fantastic.

Crab Rangoon I have made these. Only difference I have pinched all for corners together, the way you usually see them in a restaurant. Eating them while they are hot and crispy on the outside and creamy on the inside is fantastic.

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