Crock Pot Dishes
Crock Pot Chicken & Stuffing 2 lbs. boneless, skinless chicken breasts 1 can fat-free chicken broth 1 can fat-free cream of celery (or cream of chicken) soup 1 box Stove Top stuffing Place chicken breasts in crock pot. Pour 1/2 can fat-free chicken broth over it. Spoon can of soup over chicken. Mix remaining 1/2 can of broth with stuffing. Spoon on top. Cook 6-8 hours on low. Can cut up chicken inot 8 pieces before or after cooking. Serves 8 <5 points each>

Yum, I love crock pot dishes. I still need to get a crock pot. We had one at my mom's house but it doesn't work anymore.

Whenever I put a roast in the crock pot (with potatoes and carrots and onions) I add a package of Liption Beefy Onion soup mix to it and cook it all night on the lowest temperature. YUMMY!

Pot roast is what I use my crock pot for most often.

Chicken Brunswick Stew Be sure to use the hot pepper sauce that contains whole peppers packed in vinegar rather than the red-colored hot sauce. 5 cups chopped onion 6 (4 oz) skinless, boneless chicken breast halves (I've made it with 3 or 4 since this recipe is too big for my crock pot) 2 (14 3/4 oz) cans no-salt-added cream style corn (I use the regular stuff, it's fine) 2 (14 1/2 oz) cans no-salt-added diced tomatoes, undrained 1 (14 1/4 oz) can no=salt-added chicken broth 1 (12 oz) bottle chili sauce 1/4 cup butter or stick margarine, cut into small pieces 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 2 teaspoons dry mustard 1/2 teaspoon freshly ground pepper 1/2 teaspoon hot pepper sauce Freshly ground pepper (optional) 1/2 bottle Tiger sauce (optional) 1. Place onion in a 4- to 6-quart electric slow cooker; top with chicken. Add corn, tomatoes, broth, chili sauce, tiger sauce, butter, Worcestershire sauce, vinegar, mustard, pepper, and pepper sauce. Stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours or until chicken is tender. Remove chicken; shred and return to stew. Ladle stew into bowls; sprinkle with additional pepper, if desired. Yield: 9 servings (serving size: 1 1/2 cups).