Crock Pot Chicken Creem Cheese

chicken pieces (I use two big breast and that’s plenty)

1 pack Italian dressing mix

1 can Cream of Chicken soup

1/2 cup chicken broth

1 (8 ounce) block cream cheese

cooked pasta, for serving

*Place chicken in slow cooker. Pour all ingredients, except cream cheese, over top. Cook on low for about 6 hours or until chicken is cooked through. Shred chicken; add cream cheese and cook for another 30 minutes or until everything is combined. Serve with pasta.

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*For a healthier version, you can tweak this recipe and use fat free Cream of Chicken soup and fat free cream cheese; also use whole grain pasta

Chalupa Crock Pot

CHALUPA

1 lb. pinto beans

3 lb. pork roast

7 cups water

1/2 cup chopped onion

1 (4 oz) can chopped green chiles

2 cloves garlic, minced tortilla chips

1 Tbsp. salt

2 Tbsp. chili powder

1 Tbsp. cumin

1 tsp. oregano

Put all ingredients except corn chips in crock pot. Cover and simmer 5 hrs. or until roast falls apart and beans are tender. Uncover and cook 1/2 hr. until desired thickness. Serve over tortilla chips and pass toppings: chopped tomatoes, avocados, onions, shredded onions, grated cheese, picante sauce

Buffalo Chicken Dip SLow Cooker

Buffalo Chicken Dip

3 boneless, skinless chicken breasts, cooked (If I’m in a rush, I use Tyson’s White Chunk Chicken Breast, fully cooked)
1 package fat free cream cheese, cubed
1 cup of fat free Ranch dressing
1 ½ cups of Frank’s Red Hot Sauce (it has to be Frank’s or it won’t taste right)
1 tbsps I Can’t Believe It’s Not Butter Spray
1 cup fat free Cheddar Cheese

Shred chicken, lay into slow cooker. Mix in the remaining ingredients and stir until chicken is fully mixed. Turn slow cooker on high for 4-6 hours, depending on your crock pot. Sprinkle in cheddar cheese and stir until melted. Serve with Frito's and/or celery.

It’s really that easy.