Asian Pork Noodle Soup

This is so flavorful and warm.  The whole family was happy to eat it all up.

Asian Pork Noodle Soup

1 Tbsp vegetable oil
1 3-4 lb bone-in boston butt pork roast, well trimmed (a smaller, 2-3 lb boneless roast would work as well.)
2 (32 oz.) cartons low-sodium chicken broth
1 1/2 cups chopped onion
2/3 cup coarsely chopped cilantro leaves and stems
3 cloves garlic
3 Tbsp low-sodium soy sauce
1 Tbsp grated fresh ginger (I often use prepared, jarred minced ginger or ginger paste instead.)
1 tsp garlic-chili sauce
1 tsp ground coriander
8 oz.  rice noodles (or rice vermicelli)  If you cant find either of those just use a packet of ramen noodles, (without seasoning packet).
optional topings:  Basil leaves, cilantro leaves, lime wedges, and garlic-chili sauce. (I found the lime wedges to be the best addition.)

1.  Heat oil in a large skillet over med-high heat;  add roast, and brown on all sides.
2.  Transfer to slow cooker.  Add broth, onion, cilantro, garlic, soy sauce, ginger, chili sauce, and coriander.  Cover and cook on low 6-8 hours or until pork is tender.
3.  Remove pork from cooker; shred with two forks, discarding fat and bone.  Strain cooking liquid from cooker discarding solids.
4. Return strained liquid to cooker along with roast, 2 cups water, and rice noodles.  Cook on high another 20-30 minutes or until noodles are tender.
Serve with desired toppings.


source: emeals

Smothered Sweet Pork Burritos

This is another case when Pinterest just WORKS.  It is a crowd pleaser, but I warn you they make a TON!  The original recipe says it will all fit in a 9x13 pan, but in my experience it makes enough for two pans.  I usually make one and then take one to a friend, or make the whole thing if I'm feeding a crowd.  Thus, I've altered the recipe to add a bit more sauce and cheese and tortillas to accommodate 2 pans.   You can compare with the original if you like, but this is about how it works out for me.  I also sometimes just use regular sized tortillas instead of burrito sized if that's what I have on hand, it just makes smaller burritos, which is fine because they are kiddo sized.   I also just use regular rice instead of the cilantro-lime rice in the interest of time and simplicity, but the cilantro-lime rice does add a nice boost of extra flavor if you are so inclined.

Smothered Sweet Pork Burritos

2 1/2 pounds pork roast like pork shoulder or Boston butt roast  (not pork loin)
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke  (ok, I have never used this so I'll place it firmly in the OPTIONAL camp, but I wanted to include it just in case you are a person who likes the flavor of liquid smoke.  I don't.)
1/2 cup water
1/2 cup packed light or dark brown sugar
3 cups green enchilada sauce
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
12 ounces Monterey Jack or cheddar cheese (or a combination), grated
10-12 whole wheat or white flour tortillas, burrito-size
1 cup rice

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
3.  Add the liquid smoke, if using  and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
4.  While the pork is cooking, prepare the rice.  (Or the cilantro-lime rice.)
5.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
6.  Stir in the beans, rice and cilantro to the pork mixture.
7.  Lightly grease a 9X13-inch baking dish (or TWO) with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
8.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
9.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

source:  Mel's Kitchen Cafe

Teriyaki Pulled Pork Sandwiches

What to do with a pork shoulder and you just don't want to dump a jar of barbeque sauce on it again?
That was my dilemma when I stumbled upon this recipe from Six Sisters Stuff.  It is still that yummy texture of juicy pulled pork that you get with barbeque, but with a nice flavor twist.  They recommended eating it with a slice of pineapple and I wholeheartedly agree.  The only real addition I would make is to be sure to toast your buns first.  The pulled pork is really juicy and can make your bun soggy if not eaten right away.

Teriyaki Pulled Pork Sandwiches

1 2-3 lb. pork shoulder (boston butt roast)
1 med. onion, diced
1 bottle teriyaki sauce (not marinade)
1 can pineapple slices
buns

1. Spray slow cooker with cooking spray.  Place roast in slow cooker.  Drain pineapple juice from can and pour over the roast.  Add diced onion to the slow cooker.  Pour 1/2 c. teriyaki sauce over roast.
2.  Cover and cook on low 7-9 hours or on high 5-6 hours.
3.  Pull the cooked pork into shreds with two forks.  Add in more teriyaki sauce to taste and stir to combine.
4.  Serve the pulled pork on toasted buns with a slice of pineapple.
optional other suggessted toppings, provolone cheese, sliced jalapenos, sliced red onion.  (I just like it with pineapple or cheese but not both.)

Note to self:  photos taken with my phone do not make the food look as good as it tastes.

source:  Six Sisters Stuff via Pinterest

Country Style Ribs

This is a great Sunday recipe!  The slow cooker makes the meat nice and tender, so all you have to do is finish them off on your broiler or grill.

Country Style Ribs

2-3 lbs country style (boneless) ribs or riblets
1/2 c. beef broth
1/2 c. soy sauce
1/2 c. Italian Dressing
2 Tbsp brown sugar
1 Tbsp finely chopped ginger
1 Tbsp Dijon mustard


1. Spray slow cooker with cooking spray.  Place ribs in slow cooker.
2.  Combine remaining ingredients and pour over the ribs.  Cook on high 3-4 hours.
3.  Remove the ribs from the slow cooker and place on a foil lined pan.  Place under the broiler for a few minutes per side, until a little char forms on the outside. (You can also grill them, if you prefer.)
Serve with Cole Slaw.

Alternate directions:  For extra flavor you can create a little baste with  2 Tbsp.Italian dressing, 2 tsp. soy sauce, 1 Tbsp. brown sugar, 1 tsp. Dijon mustard and 1 tsp. ground ginger and brush it on the ribs prior to broiling/grilling.  It's not necessary, but adds another pop of flavor.

source:  Recipezaar.com

Cranberry Pork Loin

I make this often, especially in the fall when the cranberry sauce is on sale.  This most recent time I made it I was unable to take pictures because I had to quickly pack up the food and take it to some local missionaries. It's a good Sunday meal, because it's quick, goes in the slow cooker, and makes your house smell awesome.

Cranberry Pork Loin
3 lb. boneless pork loin roast
1 can jellied cranberry sauce
1/2 c. sugar
1/2 c. cranberry juice
1 tsp. dry mustard
1/4 tsp. ground cloves
2 Tbsp. cornstarch
2 Tbsp. cold water
1 tsp. salt.

1.  Place roast in slow cooker.
2.  Combine cranberry sauce, sugar, juice, mustard and cloves.  Pour over roast.
3.  Cover and cook on low 6-8 hours or until meat is tender.
4.  Remove roast and keep warm.
5.  Skim fat from juices.  Pour 2 cups of the juices into a saucepan, adding water if necessary.  Bring to low boil.
6.  Combine the cornstarch and 2 Tbsp. cold water in a small bowl.  Whisk into cranberry gravy to thicken.  Season with salt.  Serve with sliced pork.

source:  Fix It and Forget It Cookbook

Wassail

"Wassail, wassail, all over the town.  Our bread it is white and our ale it is brown.  Our bowl it is made of the white maple tree., With the wassailing bowl we'll drink to thee."


I was in a Madrigal troupe at one point and this was one of the songs we often sang.  I can't have wassail, or any spiced cider without singing it.
This recipe is my own.  It is a combination of a number of recipes I've seen over the years.  The important thing is to start with good cider.  Good cider is dark and may have small bits that settle to the bottom, and you have to shake it up before pouring.  If you can see through it, it is not good cider, but just apple juice.
The key is to let it simmer for a long time to allow the flavors to come out of the cinnamon sticks and cloves.  Your house will smell amazing!!
You can do this on the stove if you like, just bring it to a boil in a large pot and then turn down to a low simmer.

Wassail

2 quarts apple cider
2 cups orange juice
1 cup pineapple juice (sometimes I just drain a can of pineapple and use that juice)
5 cinnamon sticks
12 whole cloves
pinch ground ginger
pinch ground nutmeg

1.  Place all ingredients in the slow cooker on high.
2.  Allow to come to a bubbly simmer (about 2 hours) then turn on low for 2-4 hours.  Serve hot.

Salsa Black Bean Chicken

Since school has started, I have found more use for recipes that require almost no time whatsoever.
I like this one on top of rice with a little cheese, and sour cream, and maybe avocado.  You could even tuck it into a tortilla if you like.

Salsa Black Bean Chicken

4 boneless, skinless chicken breasts
1 16 oz. jar of salsa
1 15 oz. can of black beans

1.  Place chicken in slow cooker.  top with salsa and black beans.
2.  Cover and cook on low 8 hours.  Serve with rice and other desired toppings.

source:  crockpotgirls.com

Slow Cooker Western Omlet Casserole

This would be a good recipe for when you have to serve breakfast to a large group or if you just didn't have a lot of time in the morning and still wanted a hot breakfast.  Or like me, you may just want to have it for dinner.

The recipe itself is very basic and you can feel free to put in all kinds of add-ins: peppers, mushrooms, salsa, etc.

Slow Cooker Western Omlet Casserole

32 oz. bag of frozen hash brown potatoes (I used the 26 oz. one at Aldi and it turned out fine!)
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 1/2 c. shredded cheese
12 eggs
1 c. milk
1 tsp. salt
1 tsp. pepper

1.  Spray slow-cooker with cooking spray.
2.  Layer 1/3 of each hash browns, meat, onions and cheese (and any other add ins) in the slow cooker.  Repeat two times.
3.  Beat together eggs, milk, salt and pepper.  Pour over mixture in slow cooker.
4.  cover and cook on low 8-9 hours. Serve immediately.

source:  crockpotgirls.com

Cafe Rio Sweet Pork

There are a number of versions of this recipe going around.  I have probably 3 different ones in my inbox right now.  I'll share the way we made it, and you can tweak as you like.

I like to serve this either on a tortilla with fillings or as salad.  Toppings we like include lettuce, taco rice, black beans, tomatoes, avocado and Creamy Tomatillo dressing.

Cafe Rio Sweet Pork


3 lbs. pork roast
1 16 oz. bottle of salsa (or can of red taco sauce)
1 can Coke or Dr. Pepper 
1 c. brown sugar


1. Place pork in crock pot and fill it half-full with water. Cook on high for 5 hours. 
2. Drain off water. Cut pork in thirds. Mix together sauce ingredients and pour into crock pot on top of pork. Cook an additional 3 hours on high. 
3. Shred pork with fork. Leave meat in crock pot on low until ready to serve.

source:  Angie P.

Applesauce Pork Roast

The local grocery store often has pork loins on sale.  Whole pork loins.  The whole loin comes packaged in this large 9-ish lb. package that looks like it's almost a yard long.  I've seen a number of people see its size and then just walk away, daunted.  What they don't know is that the meat department at the store will butcher the loin up for you however you like, roasts, chops, whatever, at no additional cost.  So I usually walk out of there with three roasts or maybe two roasts and a pkg of chops, which will all fit nicely in my freezer.

This recipe for pork roast is so easy, it's amazing I haven't shared it sooner.  It literally takes a minute to prepare. I might suggest removing the pork from the slow cooker and letting it sit for a few minutes before slicing, so that it retains it's juiciness.  I like to serve it with pork flavored stuffing (the instant kind!) and green beans.

Applesauce Pork Roast


1 2-3 lb. pork loin roast, trimmed of excess fat (leave a little on there for flavor, but you don't need a thick pad of fat like you would for an oven roast.)
1 24 oz. jar unsweetened applesauce
1/2 c. brown sugar
1 Tbsp. cinnamon

1.  Place roast in slow cooker.
2.  Pour applesauce over pork.
3.  Sprinkle brown sugar, then cinnamon on top.
4.  Cover and cook on low approx. 8 hours.

source: crockpotgirls.com

Slow-Cooker BBQ Chicken Leg Quarters

Chicken leg quarters are on sale again!  Before I made these, my intention was to do this BBQ recipe, but my the crock in my slow cooker cracked, making it rather unsafe to use.  I finally got a new one and christened it with this chicken recipe.
The chicken comes out amazingly fall-off-the-bone tender, and the foil in the bottom keeps it from being greasy.

Slow-Cooker BBQ Chicken Leg Quarters

6 chicken leg quarters
barbeque dry rub
barbeque sauce
aluminum foil

1.  Place aluminum foil balls in the bottom of the slow cooker.

2.  Rub the chicken with a barbeque seasoning of your choice.  I prefer Grill Creations Smokey Mesquite.

3.  Place chicken on top of foil in the slow cooker.  Cook on low 6-8 hours or high 3-4 hours.

4.  Remove chicken from slow-cooker and place on a rack above a foil lined baking pan.  Brush both sides with the barbeque sauce of your choice.

5.  Place under the broiler and cook until the skin starts to crisp and the sauce starts to char slightly (just a few minutes).  Remove and serve.

source: me

Cafe Rio Chicken

I'll start by informing you that I've never been to Cafe Rio, but I have so many friends from out west that the legend looms large, and several of it's recipes have made their way to the midwest and into my crock pot.
I first had this recipe when I threw my back out and my friend Kate surprised me and brought dinner over.  I've always been hesitant to ask for food during illness or childbirth because what you get can be really hit or miss.  This one was a big hit.
I decided to make it this week since we are in the middle of a heat wave and using the crock pot beats the oven any day.  The Creamy Tomatillo Dressing is also light and refreshing and good for any number of summertime salads.
I've been told that this is often made as a salad, but I always eat it as a burrito with some black beans and Cilantro-Lime Rice, shredded lettuce and drizzled with the Creamy Tomatillo Dressing.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
5 lbs. boneless skinless chicken breasts

1.  Place all ingredients in crock pot and cook on low 4 hours.
2.  Shred chicken by pulling apart with forks and cook for another hour.
Serve with Cilantro-Lime Rice and Creamy Tomatillo Dressing

source: Kate M.

Slow Cooker Chicken Cacciatore

Don't be put off by the number of ingredients, as this is a super simple dish to prepare.  It's a good way to use your bone-in chicken, even leg quarters, though I think you could use boneless chicken breasts too, if you wish.  This chicken in a sweet tomato sauce over egg noodles got me major props with the mother-in-law, and you really can't have too many of those!

Slow Cooker Chicken Cacciatore

1 onion, thinly sliced
3-4 lbs. bone-in chicken thighs (I do remove the skin)
2 cans tomato paste
2 cans sliced mushrooms
1 green pepper, chopped
2-4 cloves minced garlic
2 tsp. oregano
1 tsp. sweet paprika
1 tsp. basil
1/2 tsp. celery powder
2 Tbsp. brown sugar
1 tsp. salt
1/2 c. chicken broth
2 Tbsp. olive oil
1 tsp. crushed red pepper

1.  Place onion in the bottom of the slow cooker, then place chicken on top of the onion.
2. Combine remaining ingredients and pour over chicken.
3.  Cover and cook on low 7-9 hours or on high 3-4 hours.
Serve over noodles, pasta, or rice

(Sorry, no pics, as I made this and then promptly left on vacation!)

source: Family Feasts for $75 a Week

Sausage, Sauerkraut & Apples

We have quite a bit of German heritage on both sides of the family, so we LOVE sauerkraut.  Well, actually, the kids aren't big fans, but the hubs and I think it's the bee's knees.  We like it enough to keep it as a regular staple in our pantry and food storage.
This is one of my Sunday slow-cooker recipes.  It is particularly nice on a cold, dreary day.  I don't have a picture of it because it doesn't actually look all that appetizing.  It's pretty much just brown-ish.  Not very pretty, but very tasty.  I like it with some rye or pumpernickel bread.

Sausage, Sauerkraut & Apples

1 1/2 lbs. smoked or polish sausage
1 16 oz. can sauerkraut
2-3 tart cooking apples, thinly sliced
2 lbs. red potatoes, sliced about 1/4 in thick
1/4 c. packed brown sugar
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. caraway seeds (optional)
3/4 c. apple juice or cider

1. Drain sauerkraut, place half in bottom of slow cooker.
2.  Cut sausage on the diagonal in 2 in lengths and add to slow cooker.
3.  Continue to layer in remaining ingredients.  Top with remaining sauerkraut.  Do not stir.
4.  Cover and cook on high 3-4 hours or low 6-7 hours.  Stir before serving.

source:  Fix it and Forget it Cookbook

Pepsi Pot Roast

This makes a tender roast in a sweet, rich gravy.  The limited number of ingredients make it super simple to prepare.  The leftovers also make a great open face sandwich for a hot lunch the next day.
You don't actually have to use Pepsi.  You could use Coke, Dr. Pepper, or any cola variety including diet and caffeine free.  It's the acidity that really works to tenderize the meat.  We used Coke, but I like the alliteration of Pepsi Pot Roast better.

Pepsi Pot Roast

1 2 1/2 lb. chuck roast
1 pkg. dry onion soup mix
1 can cola
2 Tbsp. corn starch
1/4 c. water

1.  Place chuck roast in a greased slow cooker. Sprinkle onion soup mix over roast. Pour cola on top.
2.  Cover and cook on LOW for 8 hours or until roast is tender.
3.  Remove roast from slow cooker and let sit 10-15 minutes before slicing.
4.  Pour cooking liquid into a saucepan, skim off and discard fat. Bring cooking liquid to a simmer. Whisk together corn starch and water and whisk into cooking liquid. Simmer for 5 to 10 minutes or until desired consistency is reached. Gravy will thicken upon standing.  Serve roast with gravy.

Pepsi pot roast, roasted rosemary red potatoes, Caesar salad, and bread machine dinner rolls.

source:  Hy-Vee

Corned Beef and Cabbage

My great-great grandmother came over on the boat from Ireland when she was but a wee thing.  We've always embraced our Irish heritage and celebrate St. Patrick's Day the same way my grandparents did.  The centerpiece of the celebration is always the Corned Beef and Cabbage.
In my area there are usually three types of corned beef available: round, flat cut, and point cut.  The point cut and flat cut both come from the brisket.  The flat cut slices nice and evenly, and has the least fat.  The point cut has nice marbling which makes for a lot of good flavor. My grandmother insisted that the round is the best.  It has excellent flavor and doesn't shrink the same way the brisket does.  
I make it pretty much the same way my grandmother did with the exception being using the slow cooker.

FYI- It is "corned" beef not "corn" beef.  It has nothing to do with corn whatsoever.

Corned Beef and Cabbage

1 prepared corned beef with spice packet
8-10 small red potatoes, quartered
5 carrots, peeled and cut in 3 in. pieces (or use baby carrots)
1 head cabbage, cut into small wedges
Salt & pepper

1.  Place potatoes in slow cooker.  Salt & pepper according to taste.
2.  Place corned beef on top of potatoes.  Sprinkle with spices from spice packet (often peppercorns & bay leaf) Place carrots around the corned beef. Cover with water.
3.  Cook on low 8-10 hours or on high 5-6 hours.  Add cabbage for the last 1-2 hours.
4.  Remove corned beef and set aside to rest at least 15 minutes before slicing.  Drain vegetables.
Serve with rye or pumpernickel bread, mustard and horseradish.

photo taken with my phone, sorry it isn't better!

source:  Grandma Charlotte

Marinara with Butter and Onion

I have never had the desire before to make my own pasta sauce.  I didn't see the point.  I've always been a Prego girl, and spaghetti was always a quick convenience food for me,. Fussing over a simmering sauce all day was not my idea of convenient.
I decided to try this recipe from a speckled handle because of its very simple list of ingredients and the possibility of doing it in the slow cooker.
Oh, my heavens, is it good!

I've made it several times and tried different brands of tomatoes, and I have to say that the San Marzano tomatoes are the best for this recipe.  I loved the sauce every time I made it, but the time I made it with these tomatoes (found at Whole Foods) I found myself standing and eating it with a spoon directly out of the pot.   Unfortunately, the San Marzano tomatoes were $3.99 a can. (Not exactly the most economical choice.)  That being said, I was perfectly satisfied with regular whole canned  tomatoes from my regular store and my husband said he didn't notice much of a difference and that they were good every time.  I think as I continue to make this recipe, I will keep experimenting with different tomatoes, and perhaps only pick up the San Marzanos for special occasions or when very much on sale.

Note:  For the second, smaller can of tomatoes, I used a local store brand of diced tomatoes rather than whole each time that had italian seasonings because I had several of them on hand.

Marinara with Butter and Onion

1 29 oz. can of whole tomatoes
1 15 oz. can whole tomatoes
6 Tbsp. butter
1 onion, peeled and quartered.

1. Place ingredients in slow cooker. Cover.
2.  Cook on high for about 2 hours or on low for 3-4.
Note:  I recommend removing the lid and cooking the last 1/2-1 hr. on high with the lid off to thicken the sauce a bit.  
On the stovetop:  Bring to a simmer, and cook uncovered 45 minutes.
3.  Remove onion.  Blend sauce in pot with an immersion blender or carefully ladle into a blender.
4.  Serve over pasta of your choice.  Makes enough to lightly coat 1 lb. pasta. 

source:  aspeckledhandle.blogspot.com

Creamy Italian Chicken

My friend with whom this recipe originated calls this Chicken Tetrazzini.  While it meets some of the criteria for a tetrazzini, ("chicken prepared in a cream sauce with mushrooms and served over pasta; usually topped with cheese") it's probably more descriptive to call it Creamy Italian Chicken.

You could certainly add mushrooms to this recipe (making it more tetrazzini-like), but honestly I haven't tried it.  The kids like it just fine as it is, and I'm afraid adding mushrooms may result in a mutiny. 

Creamy Italian Chicken

 8 oz. cream cheese
1 can cream of chicken soup
1 pkg. Italian dressing mix 
1/2 c. water 
2-4 pieces of boneless, skinless chicken
1 lb. angel hair pasta, prepared

1.  Place chicken in slow cooker.
2.  Cover chicken with Italian seasoning and water.
3. Combine soup and cheese in a med. saucepan.
4.  Warm over med. heat until cheese is melted and blended with soup.
5.  Pour over chicken, cover, and cook for 4 hours on high.
6.  Serve over angel hair pasta.

source:  Clarissa G.

Lemon Garlic Chicken

I had this ready in the crock pot when my husband got home last night.  He had dinner with the kids while I was out running errands.  He texted me while I was out to say "This chicken has my seal of approval."  That's his way of saying he really liked it!

What I like best about this recipe is that it includes only ingredients that I pretty much always have on hand.  We like it served with rice or noodles and a side of steamed vegetables. The leftovers make a great addition to a salad the next day.

Lemon Garlic Chicken

1 tsp. dried oregano
1/2 tsp. pepper
2 lbs. boneless-skinless chicken breast halves
2 Tbsp. butter
1/4 c. water
3 Tbsp. lemon juice
2 garlic cloves, minced
1 tsp. chicken bouillon granules (I used chicken soup base, since I had some on hand)
1 tsp. minced fresh parsley (I only had dried, so I used it, but added it at the beginning.)

1.  Combine oregano, salt, and pepper.  Rub all of the mixture onto the chicken.
2.  Brown chicken in butter in skillet.  Transfer to slow cooker.
3.  Place water, lemon juice, garlic, and bouillon in skillet.  Bring to a boil, loosening browned bits from skillet.  Pour over chicken.
4.  Cover.  Cook on high 2-2 1/2 hours or Low 4-5 hours.  Add fresh parsley and baste chicken.  Cook on high 15-30 minutes.  Serve.

I didn't get a good shot of it the night we made it, but here it is on my salad the next day.  Yum!

Source:  Erin P.

Swiss Chicken Casserole

This is admittedly not a fancy dish.  Casseroles rarely are.  But just because it isn't fancy, doesn't mean it isn't tasty.

Swiss Chicken Casserole

6 pcs. chicken (I usually use 3 boneless, skinless, chicken breasts cut in half)
6 slices swiss cheese
1 box (2 c.) stuffing mix
1 can cream of chicken soup
1/4 c. milk
1/2 c. butter or margarine

1.  Place chicken in the bottom of a slow-cooker prepared with cooking spray.
2.  Place a slice of cheese on top of each slice of chicken.
3.  Combine milk and cream of chicken soup.  Pour over chicken.
4.  Sprinkle stuffing over the top of the chicken.  Place pats of butter over the stuffing.
5.  Cover and cook on high 4-6 hours or on low 8-10 hours.
*  This can also be layered in a 9x13 pan, and cooked at 350 for 45 min - 1 hour or until chicken is done.

source:  James B.