Crockpot cheesey chicken chili

This was pretty good I liked it and it was so easy prep time was about five min. The next day as I was eating leftovers I thought this would be good as an appetizer too. Enjoy it with corn chips.
Crockpot cheesey chicken chili

1 can black beans
1 can corn, or frozen corn
1 can diced tomatoes with chilis undrained
1 package dry ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 Cup salsa
1 8 oz package cream cheese
2 chicken breasts (I used 3 breasts)

Drain and rinse black beans. Place chicken at bottom of pot, top with all other ingredients except cream cheese *if using frozen don't add yet add with in the last half hour.Stir together to mix then place cream cheese on top. Cover with lid and cook on low for 6-8 hours (if chicken is frozen) If not frozen 4 hours is better.. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

http://www.plainchicken.com/2012/01/slow-cooker-cream-cheese-chicken-chili.html

French Dip Sandwiches

This is another awesome recipe from Rosie. I love that it is easy and delicious. I made it for big groups of people and it was a big hit.

1 Can Chicken Broth
1 Can Water
1 pkg dry Italian dressing
1 pkg Au Jus
1 Roast

Put all ingredients in crock pot and cook 6-10 hours depending on size of roast. Shred serve on hard rolls. Dip in juice.

Pasta Fagioli (olive garden style)

1 lb hamburger or Italian sausage
1 onion
3-4 Carrots
3-4 Celery
28 oz (2 14 oz cans) Tomatoes; canned, diced (do not drain)
1 can Red Kidney beans
1 can White northern beans
48 (6 cups) ounces Beef stock
3 teaspoons Oregano
2 1/2 teaspoons Pepper
5 teaspoons Parsley;
1 1/2 teaspoon Tabasco sauce
20 ounces Spaghetti sauce
6 ounces dry pasta Shell macaroni; or other pasta

Brown and drain hamburger or sausage
chop vegetables ( I like to julienne them
Drain and rinse beans
Add everything BUT pasta and cook on low 6-8 hours in 6 qt. crock pot
Add Pasta last half hour to hour or cook separate and add.
Feeds about 10

Easy Crock Pot Beef Stew

1 lb stew meat
1/2 t salt
1/4 t pepper
2 cups of brown gravy (2 packages of dry and 2 cups water)
1 can diced tomatoes
3 yukon gold potatoes (I have used other kinds but yukon gold is really the best)
1 med onion chopped
1 8 oz bag of baby carrots

Cook beef in skillet with salt and pepper until browned and cooked through.
Put all ingredients in crock pot and cook on low for 8-9 hours.
The beef is so tender after being cooked that long, I love this on a lazy sunday.

Crock Pot Creamy Chicken and Potatoes

2 cup(s) (half 16-oz. bag) peeled baby carrots
1 pound(s) red potatoes, each cut into quarters
1 small onion, coarsely chopped
1 clove(s) garlic, crushed with press
4-5 chicken breasts
1 cup(s) chicken broth
3 tablespoon(s) cornstarch
1/2 teaspoon(s) dried thyme
Salt and pepper
1 package(s) (10-ounce) frozen peas, thawed
1/2 cup(s) heavy or whipping cream
Directions

In 5- to 6-quart slow cooker, combine carrots, potatoes, onion, and garlic. Place chicken pieces on top of vegetables. In 2-cup liquid measuring cup, with fork, mix chicken broth, cornstarch, thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper; pour mixture over chicken and vegetables. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 6 hours.
With tongs or slotted spoon, transfer chicken pieces to warm deep platter. With slotted spoon, transfer vegetables to platter with chicken pieces. Cover platter to keep warm. Stir peas and cream into cooking liquid; heat through. Spoon sauce over chicken and vegetables on platter.

Italian Chicken and Potatoes

For anyone who loves a good pot roast they will love this.

Chicken Breasts (about one for everyone who will be eating)
One bottle of Italian dressing (I love the roasted red pepper by Kraft)
Carrots (about one for everyone) sliced
Red potatoes (about one for everyone)sliced. I have used russets in a pinch and they are alright but red is a lot better.
Italian seasoning
Red pepper flakes

Put chicken on bottom of crock pot drizzle with dressing (about 1 cup) may need more depending on how many breast you are cooking. Put veggies on top and drizzle with a little more dressing, and seasoning. Cook on low for 6 hours.