Crockpot Curry Chicken- (ht)

2 medium potatoes, peeled and cubed
1 small onion, chopped
4 boneless skinless chicken breast halves (4 ounces each)
1 cup light coconut milk
4 teaspoons curry powder
1 garlic clove, minced
1 teaspoon reduced-sodium chicken bouillon granules
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked rice
1/4 cup thinly sliced green onions
Raisins, flaked coconut and chopped unsalted peanuts, optional

Place potatoes and onion in a 3- or 4-qt. slow cooker. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
Transfer to slow cooker. In a small bowl, combine the coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Cover and cook on low for 5 hours or until a meat thermometer reads &170;.
Serve chicken and sauce with rice; sprinkle with green onions. Garnish with raisins, coconut and peanuts if desired. Yield: 4 servings.

Recipe From Taste of Home

Sunday Beef Stew- (ht)

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 onions, chopped
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.
Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter

Recipe from Our Best Bites

Hawiian Haystacks in the Crockpot

3 large chicken breasts
1 can cream of chicken soup
4 oz. cream cheese
4 oz. sour cream
1 pkg dry Italian dressing mix (Good Seasons)
3 Tbsp cornstarch or flour
Rice (prepared)

Mix together soup, cream cheese, sour cream and Italian dressing mix until thoroughly mixed together. Place chicken breasts in crock pot, pour soup mix over chicken. Cook in crock pot on low for 6 hours or on high for 4 hours. Serve hot over prepared rice. Use toppings of your choice; see suggestions below.

Toppings (as desired): shredded cheese, pineapple tidbits, cashews, black olives, chow mein noodles, fresh or frozen peas (thawed), green onions (chopped), bell peppers (chopped), tomatoes (cubed), raisins, peanuts

Review: This recipe is really good and, like most crockpot recipes, super easy and convenient. I did not ad the cornstarch when I made it because I felt like my sauce was already thick enough but that is the only thing I changed.

Recipe from Kitchen Corner