• 7 boneless skinless chicken breast halves (6 ounces each)
• 1 cup chopped onion
• 1 cup water
• 2 ounces prosciutto or deli ham, chopped
• 3 tablespoons quick-cooking tapioca
• 2 teaspoons chicken bouillon granules
• 2 teaspoons dried tarragon
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups frozen broccoli-cauliflower blend, thawed
• 1/2 cup half-and-half cream
• 1-1/2 cups uncooked orzo pasta

Directions:

Another recipe from hs lounge.

4-5 boneless skinless chicken breasts
1 envelope of dry ranch dressing
1 envelope of dry italian dressing
1 cup of water

Cook on low for 6-8 hours.

I have found several recipes on the hs lounge that I am putting on here for the simplicity of finding them. This is one of them.

White Chicken Chili

3 cans of Great Northern beans undrained
1 jar of Picante sauce (I use the medium size)
Cooked chicken, shredded (about 2 cups)
I block of Monterrey jack cheese, cubed

Put first 3 ingredients in the crock pot.
Cook on med for several hours.
Add the cheese @30 minutes before serving.

Slow Cooker Pineapple Pork  ( you can also substitute chicken.)

Crock Pot Clam Chowder--

Pepper Steak

1 lb steak, chopped into strips

1 bell pepper, chopped

2 carrots, peeled and chopped

1 can stewed tomatos ( I used a small can)

3 T. soy sauce

1 envelope stir fry seasoning mix

Mix all ingredients and cook on low in crock pot until done. Serve over rice. Top with chow mien noodles.

Prep: 5 min. Cook: 4 1/4 hours

1 can (8 oz) crushed pineapple, undrained

1 cup honey barbeque sauce

1/3 cup finely chopped onion

2 tbsp chili sauce

4 bone-in pork loin chops (3/4 inch thick and 8 oz each)

In a small bowl, combine the pineapple, barbeque sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4 1/4 to 5 1/4 hours or until meat is tender.

Yield: 4 servings