SOUTHWEST CHICKEN TACOS:
2 LARGE CHICKEN. BREASTS OR 4 REGULAR SIZE
1 PACKAGE OF CHICKEN TACO SEASONING
1 JAR OF SALSA
1 CAN OF WHOLE KERNEL CORN
1 CAN OF NORTHERN BEANS (OR ANY BEAN OF YOUR CHOICE)
DUMP EVERYTHING IN CROCK POT AND COOK FOR ABOUT 8 HOURS
SHRED CHICKEN
KEEP WARM FOR ANOTHER 30 MINUTES AND SERVE ON TACOS OR MY FAVORITE (RANCH DORITOS)
ORANGE CHICKEN RECIPE
PINTEREST LINK HERE:
CREAMY SAUSAGE AND POTATOES:
2 PACKS OF SMOKED SAUSAGE
7-10 POTATOES
1 CAN OF CREAM OF CHICKEN
3/4 CUPS OF CHICKEN BROTH
DUMP EVERYTHING IN FOR 3-4 HOURS ON HIGH
SERVE
ITALIAN CHICKEN:
2LBS OF CHICKEN BREAST
HALF BAG (OR WHOLE) OF BABY CARROTS
1 BOTTLE OF LITE ITALIAN DRESSING (DUMP WHOLE BOTTLE)
7-10 POTATOES
COOK FOR 8-10 HOURS