Barbecue Chicken Sandwiches

6 boneless skinless chicken breasts
1 bottle BBQ sauce
1/2 c Italian dressing
1/4 c brown sugar
2 T Worcestershire sauce


Directions:
1. Mix all ingredients, pour over frozen chicken and cook on low 5-6 hrs.
2. Shred about an hr before serving then return to sauce.
3. Add to hamburger buns and enjoy!! It melts in your mouth!!

(From: crockingirls.com...)

Chicken n Dumplings

5-6 boneless skinless chicken breasts

2 large cans of cream of chicken soup

2 cans of chicken broth (I used 3 cups water and 3 bullion cubes)

Half a chopped onion

Garlic, to taste

1 can of refrigerator biscuits (could have used another 1/2 can and baked the leftovers)

Directions:

1. Put ingredients in slow cooker.
2. Cook on high for 5-6 hours.
3. Take out the chicken and pull apart (will be really tender and will come right apart).
4. Put chicken back in.
5. Take biscuits and cut into quarters (i used frozen dumplings that you break off) drop in one by one into the chicken mix and 'dunk' it to make sure it gets covered.
6. Let it go for about 30 mins to an hour. (30 minutes was not long enough)

Dish out and enjoy.

(From: crockingirls.com...It's my new favorite website. Chris' grandmother used to make chicken and dumplings and he always wanted me to make them but sorry Nonnie, because Chris has now said that these might be his new favorite!)

French Dip Sandwich Rolls

2 lb chuck pot roast, trimmed
1 pkt. onion soup mix
1 can beef broth

1 pkg fresh baked hoagie rolls
1 pkg sliced swiss cheese

Combine beef broth and onion soup mix in crock pot. Add roast. Cook on low for 8 hours. Remove roast to slice and shred. Open rolls. Lay one slice of cheese on one side and toast in the toaster oven (or regular oven) until cheese melts and bread is toasted. Pile on meat and make sandwich. Serve with bowls of au jus for dipping.

(From e-Mealz, Dec 6, 2009 - Another one of Chris' favorites! I think he ate 2 1/2 sandwiches and can't wait for leftovers.)

Cheesy Italian Tortellini

Prep: 15 minutes ~ Cook: 8 hours + 15 minutes ~ Servings: 4 to 6

1/2 lb. ground beef

1/2 lb. bulk Italian sausage

1 container (15 oz.) refrigerated marinara sauce

1 C sliced fresh mushrooms

1 can (14 1/2 oz.) diced tomatoes with Italian herbs, undrained

1 package (9 oz.) refrigerated cheese tortellini

1 C shredded mozzarella cheese or pizza cheese blend (4 oz.)

1) Cook beef and sausage in 10-inch skillet over medium heat about 10 minutes, stirring occasionally until brown; drain.

2) Spray inside of 4 to 5-quart slow cooker with cooking spray. Mix beef mixture, marinara sauce, mushrooms and tomatoes in slow cooker.

3) Cover and cook on low hear setting 7 to 8 hours.

4) Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.

Pot Roast

Put this on in a Crock-Pot before leaving for work and come home in the evening to a mouthwatering dinner! (serves 6)

One 3-lb boneless chuck roast
1 1/2 tsp House Seasoning (see below)
1/4 C vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 cloves garlic, crushed
One 10 3/4-oz can condensed cream of mushroom soup
1/4 to 1/2 C Chardonnay wine

Sprinkle roast on all sides with House Seasoning; season well. In moderately hot skillet, brown roast on all sides in oil. Place roast in Crock-Pot. On top of the roast, layer onion, bay leaves, crushed bouillon cubes, crushed garlic, and cream of mushroom soup. Add Chardonnay. Cover with just enough water to cover all the ingredients (it shouldn't take very much) sufficiently. Cook on low setting approximately 8 hours.

House Seasoning:
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix well. Store in shaker near stove for convenience.

(From: The Lady & Sons cookbook by Paula Deen; this is another one of our favorite meals and it's so easy! Be sure and use those crock pot liners that you can buy at the grocery store near the ziploc section for easy cleanup!)

Brisket Tacos

Cook in a slow cooker on high for 6 hours or low for 12.

1 medium well trimmed roast – I used shoulder
1 can Rotel tomatoes – I used mild
1 can chopped green chilis
1 can cream of onion soup
½ can of water

After cooking ¾ of the way add two cans of pinto beans. Enjoy in soft flour tortillas with whatever taco toppings you like! It make a lot!

(From: Jana Bishop - she brought this to us for dinner when Mackenzie was born and it was one of our favorites!)