BBQ CHICKEN

--from the Blakes who altered it from AllRecipes.com--

Ingredients:
6 frozen skinless boneless chicken breast halves
1-12oz bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 T. Worcestershire sauce

Directions:
1. Place chicken in slow cooker. In a bowl, mix BBQ sauce, Italian dressing, brown sugar, and W. sauce. Pour over chicken.

2. Cover, and cook 3-4hrs on high or 6-8hrs on low

Here's Blake's variation:
First , put the chicken in slow cooker frozen, let it cook for 4 hrs in 2-3 cups of chicken broth. Makes the chicken super tender and juicy.

Then drain the chicken broth, shred the chicken and add the BBQ sauce mix. Cook for another 2 hours on low.

CAFE RIO CHICKEN & CILANTRO DRESSING

Café Rio Pork

3-5 lb Pork Loin or Pork Roast (I used chicken)
1 ½ cans coke classic
1 c. sugar
7oz can chipotle chilies in adobo sauce –provides a lot of heat (or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard heaping
1 tsp heaping cumin
1 tsp minced garlic

Remove the chilies (throw chilies away) from adobo sauce add all ingredients except pork in a blender. Rinse can of adobo sauce with coke to get all the sauce out. Blend in blender until well mixed place pork in crock pot and pour sauce over it. I just poured everything onto

the meat in the crock, didn't use the blender. also, i cooked it with the chilis and took them out before shredding the meat. Cook for 4-6 on high or 7-9 hours on low.

Creamy Cilantro Salad Dressing

1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
2 tomatillos
½ serano pepper with seeds removed (adds heat)

Blend in blender, let sit to thicken. Dressing contines to get hotter when it is stored in the fridge.

for my rice, i just cooked rice, then squeezed a few limes into it, added some chopped cilantro (about half a bunch) and oh yeah, i dissolved some kosher salt in the lime juice first. then, i just used a can of black beans. and my crockpot is crazy, so i never cook things as long as they say because it overcooks lots. like the first time i made it, i had i think 4 or 5 thawed breasts and they were WAY done on high after like 3 hours.

from Anna Penrod

SUNDAY CHICKEN & RICE

--from A Harvest of Traditions, 30th Ward Cookbook--

2 c. rice

4-6 skinned, boneless breasts

1 can cream of chicken soup

1 can cream of mushroom soup

Spray crockpot with Pam. Place 2 c. uncooked rice in crockpot. Place chicken breasts on top. Pour over all cream of chicken soup, cream of mushroom soup and 2 cans water. Turn on high for 4 hrs.

CROCKPOT CHICKEN ALFREDO

--from a Harvest of Traditions, 30th Ward Cookbook--

3-4 chicken breasts

1 pkg. dry Italian Salad Dressing mix

1- 8oz. pkg cream cheese

1-2 cans cream of chicken soup

Sprinkle chicken breasts with salad dressing mix. Cook 2-3hrs in crock pot. Blend cream cheese with soup and pour over chicken. Use 2 cans soup if you want more gravy. Cook 3 hrs. Shred chicken breasts; stir back into sauce. Serve over rice.

CHRISTIE'S TACO SOUP

--from Christie McM.---

1 lb. ground beef

1 can corn

1 can Rotel tomatoes (use mild for kids)

1 can diced tomatoes

1 pkt taco soup dry mix

1 pkt ranch dressing mix

2 can kidney beans

1 can Ranch Style beans

1 diced onion

Brown meat and onions till done. Drain grease. Add remaining ingredients. I drain the juice from can of corn, but leave all other juices from other cans. Bring to boil, then turn down heat. Simmer for couple hours for a nice flavor. Serve with your favorite brand of tortilla chips, (or fritos), sour cream and avocado.

STEWMEAT CROCKPOT DINNER

1.5 lbs stew meat

1 pkt brown gravy mix

1 pkt onion soup mix

1 can cream of chicken soup

1 can cream of mushroom soup

2 cups water

1 c. chopped onion

1 c. chopped carrots

Put in crock pot and cook on low for 6-8hrs. Mix well before serving over rice or mashed potatoes.