Fall Apart Crock Pot Chicken From Crock Pot Sisters

Fall Apart Crock Pot Chicken:

3-4 boneless, skinless chicken breasts

1 stick butter

1 pkg. dry Italian salad dressing mix

Bake on low in crock pot for 3-4 hours. Shred chicken. Then add:

1 8oz pkg. cream cheese

1 can cream of chicken soup

1/2 can to 1 can water (measure in the soup can) I normally use a 1/2 can

Heat through; about an hour. Serve over noodles.

This is my family's FAVORITE!!! We make it at least once a week.

Crock Pot Chocolate Brownie Pudding Cake From Crock Pot Sisterst

Chocolate Brownie Pudding Cake

1/2 cup brown sugar

3/4 cup water

2 Tbsp cocoa

2 1/2 cups brownie mix (half of a 21.5oz pkg)

1 egg

1/4 cup peanut butter

1 tablespoon soft butter or margarine

1/4 cup water

1/4 to 1/2 cup milk chocolate chips, if desired

Preparation:

Combine 3/4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a mixing bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker/Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours; turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1/2- quart. Spoon into dessert dishes while warm; serve with whipped cream or ice cream.

Serves 6 to 8.

Crock Pot Chicken Taco Soup From Crock Pot Sisters

Chicken Taco Soup

1(16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer

2 (10 ounce) cans diced tomatoes with green chilies, undrained

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Crock Pot Amazing Pork Tenderloin From Crock Pot Sisters

Amazing Pork Tenderloin

1 (2-3 pound) pork tenderloin

1 (1 ounce) envelope dry onion soup mix

1 cup water

3/4 cup red wine

3 tablespoons minced garlic(I use a garlic press)

3 tablespoons soy sauce

freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours.

Crock Pot Mexican Pork From Crock Pot Sisters

Mexican Pork

1 pound boneless pork chops cut into 1 inch pieces

1 Jar (20 oz.) salsa

1 can (4 oz.) chopped green chilies

1-2 cans pinto beans rinsed and drained

1 cup shredded cheddar cheese

1. Mix pork, salsa and chilies in 3 1/2 to 4 quart crock pot.

2. Cover and cook on low heat setting 6 to 8 hours or until pork is tender.

3. Stir in beans. Cover and cook about 5 minutes or until hot.

Serve with hot spanish rice or tortilla chips. Sprinkle with cheddar cheese. Serve with traditional condiments of mexican cuisine, such as chopped avocado, sour cream, chopped tomato or chopped cilantro.