Chicken- stuffing and vegatables crock pot style

1 bag frozen carrots
2 small onions diced
3 tablespoons of diced garlic
6 to 8 boneless chicken breasts
2 cans of cream of mushroom soup
1 package of dry italian salad dressing
1 small can of mushrooms- drained
1 can of green beans drained
1/2 bag of frozen peas
1 box of stuffing mix
1 2/3 cups of hot water
2 chicken bouillon cubes
1 stick of butter or margerine
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Line crock pot with liner
Layer carrots and onions and garlic in bottom. In bowl mix 2 cans of mushroom soup with italian dressing mix. Mix in can of mushrooms. Place one layer of chicken breasts on top of carrot/onion/garlic mixture. Spoon spoonfuls of mushroom soup mixture on top of chicken.  Add any extra layers of chicken. Spoon the rest of mushroom mixture over chicken.  Add green beans and carrots on top of chicken.  Sprinkle the dry stuffing mix on top as last layer.  Dissolve chicken boillon in hot water.  Pour water mixture over the top of the stuffing, trying to moisten all of stuffing.  Dot top of stuffing with dabs of butter.  Cook on low- 8 to 10 hours.  I like to start it on high for 2 to 4 hours and then turn it down to low overnight.   I will probably serve this with garlic mashed potatoes.  Use whatever vegetables and creamed soups that you like!!

Swiss steak and Vegetables

2 cans golden mushroom soup
2 cans cream of mushroom soup
worshtershire sauce
1/2 bag of baby carrots
5 small red potatoes cut into bitesize pieces
3 small onions diced
3 small zuchinni sliced
1 can of mushrooms
3 tablespoons of garlic
9 cubed steaks- seasoned with salt and pepper
garlic and herb seasoning
1 dry packet of italian dressing mix
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Line crock pot with liner.  Layer potatoes, and carrots in bottom. Cover with half of diced onion and  all zuchinni slices.  In another bowl, mix cans of soup together.  Add packet of italian dressing mix, and dashes of worstershire.  Mix... Pour half of mixture over vegetables.  Layer cube steak on top, pour other half of soup mixture on top of that.  Drain mushrooms of juice, layer on top of last layer along with the rest of the onion and garlic. Sprinkle with garlic and herb seasoning.   Add a few more dashes of worsteshire. Cook on high for 6 to 8 hours.
*** I know I am spelling worstershire sauce wrong!!!
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This turned out Oh so yummy!!! I did thicken it slightly when I got home with a paste of Flour and cold water.  Berrett seemed to like it except he thought it had to much black pepper.  My husbands Oh so bland taste buds!!

stuffed green peppers- crock pot style

4 large green peppers
2 large cans of crushed tomatoes
1 small can of tomato paste
3 small onions diced
1 can mushrooms
1 packet spaghetti mix
1 1/2 pounds of hamburger
1 shredded zuchinni
4 tablespoons crushed garlic
wheat pasta
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Line crock pot with liner. Slice off tops of green peppers, removing seeds and ribs as much as possible. Dice available pepper from "lid". combine with shredded zuchinni, 1/2 of onion and hamburger.
In seperate bowl, mix tomatoes, garlic, the rest of the onion, mushrooms, tomato paste and cans of tomatoes.  Add Spaghetti seasoning.  Add a few spoonfuls of tomato mixture to hamburger mixture, just until slightly moist.
pour 1/3 of tomato mixture into bottom of crock pot. Nestle peppers upright in sauce. Stuff peppers with hamburger mixture. Pour reserved sauce over all.  Cook on high for 2 hours and then lower temp to low for 8 hours.  Serve with wheat pasta of choice.
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Turned out slightly watery.  Not sure if it was the canned tomato's or the water from the Bell peppers. Next time I will add more tomato paste and another packet of spaghetti seasoning.

Salsa chicken

Chicken breasts- I used boneless frozen ones
1 jar of salsa

I dumped the chicken breasts in my crock pot- { i used a crock pot liner}
and poured the salsa over the chicken.  Cooked on High for 8 hours, Shredded the chicken, put some of the reserved juice in the shredded chicken.  I served this on whole wheat tortilla's with Shredded Cheese. You can make your own kind of Chicken tacos, topping of your choice.
YUMMY!!!!  AND EASY!!!!!
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I made this again last night.  I added a extra jar of salsa, so two jars with about 8 large Chicken breast's{frozen}
and a can of drained Corn. Also 1/2 a packet of taco seasoning{mild}. This morning I shredded the chicken and added the rest of the taco seasoning and a small can of tomato paste to make it slightly thicker. I will cook it on high for an hour to melt the tomato paste.  It seems to taste just a bit better!!!

Lemon and Garlic Chicken with California Vegetables- Crockpot style

6 boneless chicken breasts
2 to 3 tablespoons of oil
2 to 3 tablespoons minced garlic
1 small onion diced
2 tablespoons butter
12 to 14 mushrooms sliced
4 lemons-[3 sliced into 1/4 inch slices]
garlic and herb seasoning
1 bag of frozen California medley vegetables {broccoli- cauliflower- carrots and zuchinni}
1 1/2 cups of water
4 chicken bouillon cubes
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Heat 1 1/2 tablespoons of oil and 1 tablespoon of butter in large skillet. Saute onion, garlic and mushrooms until tender.  Line Large 6 1/2 quart crockpot with liner.  Layer onion, garlic and mushroom mixture in the botton of the crock pot.  Layer 1 1/2 of the lemon slices on top of onion mixture.  Brown chicken breasts a few at a time, sprinkled with garlic and herb seasoning.  Adding oil and butter as needed. Lay browned chicken breasts over lemon slices. Sprinkle crushed bouillon over chicken. Place the rest of the lemon slices over the chicken. Empty bag of vegetables over chicken and lemon. Squeeze last lemon over all.  Add water to crock pot and throw the squeezed lemon rinds on top of veggies.  Pour drippings from frying pan over all. Cook on low for 8 hours.  Serve with rice or thin spaghetti noodles. I imagine you could thicken the liquid in crockpot with cornstarch or flour and serve over chicken and veggies. I am in the process of making this right now. I will let you know how it turns out!!
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Next time I will peel the lemon... The lemon rind made this slightly bitter.  Or I will just use lemon juice.