Slow Cooker Pork Chops and Wild Rice

Ingredients:
4 thick-sliced pork chops
2 apples
1 c brown rice
1 onion, diced
1 tsp parsley
1 celery stalk, with leaves, diced
1 tsp salt
1 c hot water
1/2 tsp chili powder

Directions:
Combine everything but the pork chops and apples in your slow cooker. Stir well.
Core the apples and slice into rings. Place rings on top of the rice.
Brown the pork chops on each side. Place on top of the apples.
Cook on LOW for 6 to 8 hours.

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Sweet Potatoes & Apples In The Crock Pot

I just made this recipe today and my boys (hubby and son) loved it! Because it’s a crock-pot recipe, I could smell it cooking all day long. The house smelled like fall! This might replace the traditional sweet potatoes this Thanksgiving!

2 large Granny Smith apples (you can substitute, just make it a hard, tart apple)
4 med-large sweet potatoes
1/4 lb butter, melted
1/2 firmly packed brown sugar
1/2 cup apple juice
1 tsp cinnamon
1/2 tsp nutmeg

Peel and cut apples and potatoes into bite sized pieces and place in the crock. Add the rest of the ingredients and mix. Cook 6 to 8 hours on low. I did stir this up twice during the cooking.

Just a Peach of a Chicken

What You Need:

4 chicken breasts, boneless and skinless
2 yams, peeled and diced
1 medium onion, diced
2 T water
3 T cornstarch
2/3 C peach preserves

How to Make It:

Layer the chicken breasts in the bottom of the crock pot.
Layer the yams on top of the chicken.
Sprinkle in the onion.
Cover and cook on low 7 hours.
Remove and keep warm.
Place the water and cornstarch in a small saucepan.
Place over medium heat and stir together well.
Add the peach preserves.
You may also add some of the juice from the crock pot if you like.
Stirring constantly cook until the mixture begins boil.
Once boiling, continue cooking 2 more minutes.
Pour the mixture over the chicken and vegetables before serving.

Tip: This recipe not only tastes great, but it’s healthy too.

Angel Pasta Chicken

What You Need:

4 chicken breasts, boneless and skinless
1/2 C margarine
1 (1.05 oz.) pkg. Italian salad dressing mix
1 (11 oz) can golden mushroom soup
1/2 C white wine
1 (4 oz) pkg. onion and chive cream cheese
1 (8 oz) pkg. angel hair pasta

How to Make It:

In a small saucepan over low heat melt the margarine.
Add the soup and wine.
Stir in the salad dressing and cream cheese.
Continue to stir continuously until the cream cheese has

completely melted and the mixture is smooth.
Pour the mixture over the chicken.
Cover and cook on low for 6 hours.
Cook the angel hair pasta according to package directions.
Serve the chicken over the pasta.

Tip: This recipe is a favorite.  If you’re not an angel hair pasta

lover, it can be served over other types of noodles too.

A Touch of Sweet Soy Sauce Chicken

What You Need:

2 T catsup
1 C water
1/2 C white vinegar
1 T soy sauce
1 C brown sugar, firmly packed
1 1/2 lb chicken breasts, cubed
2 T corn starch
2 T cold water

How to Make It:

Pour the catsup into the crock pot.
Add the water, vinegar and soy sauce.
Stir well to combine.
Add the brown sugar and stir until most of the sugar lumps are

dissolved.
Place the chicken in the mixture and stir to cover.
Cover and cook on low 8 hours.
Place the corn starch in a small mixing bowl.
Slowly add the water and stir until smooth.
Add mixture to the crock pot and stir well.
Cover and place temperature on high.
Cook 30 minutes longer being sure to stir about every 10 minutes.
Mixture should be thick when ready to serve.

Tip: This chicken has a sweet and sour taste and is very delicious

served over cooked noodles.

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