Crock Pot Bacon Chicken Supreme

5 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
1/2 cup diced Swiss or Havarti cheese

In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-7 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.

Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.

Pizza Meatballs Crock Pot

Ingredients

• 1 1/2 pounds ground beef
• 1 teaspoon onion powder
• 1 egg
• 1 cup panko bread crumbs (Japanese bread crumbs)
• 1 1/2 teaspoons freshly chopped garlic
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste
• Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
• 8 ounces mozzarella cheese, cut into 1/4-inch cubes

Sauce:

• 2 or 3 (15-ounce) cans tomato sauce
• 1 (15-ounce) can crushed tomatoes
• Italian seasoning, to taste
• 1 chopped medium onion
• 1 1/2 teaspoons fresh chopped garlic

Directions

Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.

In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes

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.

Crock Pot Stuffed Meatballs Spaghetti and Sauce By Paula Deen

Paula Deen Recipe

Ingredients
1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente

Directions

In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti

Cheeseburger Mac Attack Crock Pot

5 ounces of pasta
10 ounces of ground turkey
1 teaspoon onion powder
2 tablespoons ketchup
24 ounces frozen Green Giant cauliflower and cheese (or broccoli and cheese)
3 wedges the Laughing Cow light creamy swiss cheese

Makes 8 servings

Cook pasta for about 5 minutes (you want it to be very al dente) and drain

In a bowl, mix turkey, onion powder, ketchup. Place in crockpot.

Add frozen veggies and cooked pasta to crock pot and gently stir. Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours, until turkey is fully cooked.

Stir mixture and crumble turkey. Add cheese wedges and stir until evenly distributed