Crock pots are great for summer time cooking.  You will get a great, easy, home cooked meal, without heating up the kitchen.  I love cooking with wine and I think you will enjoy this recipe.

4 boneless skinless chicken breasts (boneless and skinless is best when using the crock pot)

Salt and black pepper, to taste
1 tablespoon vegetable oil
1 onion, chopped
1/2 cup Marsala wine
2 packages (6 ounces each) sliced brown mushrooms
1/2 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup whipping cream
2 tablespoons cornstarch
8 ounces cooked fettuccine
2 tablespoons chopped fresh parsley

Coat 4 1/2-quart CROCK-POT® slow cooker with nonstick cooking spray. Season chicken with salt and pepper. Transfer to CROCK-POT® slow cooker.
Heat oil in large skillet over medium heat until hot. Add onion. Cook and stir until translucent. Add Marsala and continue cooking 2 to 3 minutes until mixture reduces slightly. Stir in mushrooms. Add broth, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour mixture over chicken.

Cover; cook on HIGH 1 1/2 to 1 3/4 hours or until chicken is done.

Transfer chicken to cutting board and let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid. Cover; cook 15 minutes longer or until mixture is thickened. Add salt and pepper, if desired.

Corn Tortillas

6 Chicken Breasts Cooked (seasoned with garlic powder & seasoned salt)

2 small cans Green Chiles (undrained)

2 small cans Black Olives (drained)

1 Med size Onion, chopped

1 can Cream Celery Soup

1 can Cream Mushroom Soup

1 can Cream Chicken Soup

Grated Cheese

Layer ingredients as follows

3 or 4 Corn Tortillas to fit your crockpot

1/3 amount of Chicken Breasts (cubed or shredded)

1/3 amount of Green Chiles (tossed on layer)

1/3 amount of Black Olives (tossed on layer)

1/3 amount of Onion (tossed on layer)

Mix soups together and top with 1/3 amount of soup mixture.

Sprinkle with Cheese in between each layer

Continue with layers as above.

Cook 6 hrs on low.

I hope you enjoy this recipe as much as our family enjoys it.

3 pounds beef rump roast
3 pounds pork loin roast
2 teaspoons salt
1 teaspoon ground black pepper
2 (14.5 ounce) cans green enchilada sauce
2 (4 ounce) cans diced green chiles

Season beef roast and pork loin with the salt and pepper. Place seasoned beef and pork in a slow cooker.
Set slow cooker to Low. Cover, and cook overnight or 8 to 10 hours. Drain the juices and shred the meat into strands.

Return the meat to the slow cooker; pour the enchilada sauce and green chiles in with the shredded meat and cook on Low another 4 to 8 hours.

We love to serve this dish with hamburger buns, and chips and salsa.

4 lb beef roast
3 Tbs flour
1 tsp salt
1/2 tsp freshly ground pepper
3 Tbs Olive oil
1 cup whole cranberries
1 stick cinnamon, broken in half
4 whole  cloves
1 cup beef broth
1/4 cup prepared horseradish
1 onion, chopped
4 carrots cut into bit size pieces

Dredge roast in a mixture of flour, salt and pepper; In a large Dutch oven, brown the roast in olive oil.

Combine cranberries, cinnamon, cloves, broth and horseradish; add to meat. Bring mixture to a boil; cover tightly, reduce heat, and simmer for 2 1/2 hours, or until meat tender.

Meanwhile, brown the onions and carrots; add to the meat and cook another 30 minutes, or until meat and vegetables are tender.

Another idea, coat beef in flour, salt and pepper and brown beef in oil.  Place beef in crock pot once you have browned the beef.  Add remaining ingredients, stir well and cook on low 6 to 8 hours.

Servings: 8    Serve with garlic mashed potatoes and a tossed salad

• 2 (10 oz.) cans condensed tomato soup
• 1-1/4 cups water
• 3/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 Tbsp. Worcestershire sauce
• 2 cups baby carrots
• 1 onion, chopped
• 1 lb. bag prepared frozen meatballs
• 12-18 gingersnap cookies, crumbled
• 1/2 cup sour cream

In 4-6 quart crockpot, combine soup, water, vinegar, Worcestershire sauce, and brown sugar. Stir until well mixed and add onions, carrots, and meatballs. Turn crockpot on high for the first hour; then reduce to low for 4-6 hours longer, stirring occasionally. Or cook on low for 7-8 hours. Then add crumbled gingersnap cookies and cook on low for 20-30 minutes, tasting to see if you need to add more gingersnaps. Stir in sour cream until blended. Serve over hot cooked spatzele or rotini noodles. Serves 4-6

1 Rump Roast — or  2 Lb Lean stew meat
1 Pkg Onion soup mix
2 Cans Cream of mushroom soup
Salt and pepper

Lightly salt and pepper the roast. Place roast in a crockpot.

Sprinkle onion soup mix over roast. Spread mushroom soup over roast.
Cook 4-6 hours.

This is a tender roast with lots of already made gravy.

1 1/2 cups dry black-eyed peas
4 small smoked pork hocks (1 1/2 lbs.)
4 cups reduced-sodium chicken broth
1 med. green sweet pepper, chopped
1 med. onion, chopped
1 stalk celery, chopped
2 bay leaves
1/4 tsp. ground red pepper
2 cups sliced okra or one 10 oz. pkg. frozen whole okra, thawed and cut into 1/2″ slices

Rinse black-eyed peas; place in a large saucepan. Add enough water to cover peas by 2″. Bring to boiling; reduce heat.
Simmer, uncovered, for 10 minutes. Remove from heat.  Cover and let stand for 1 hour.  Drain and rinse peas.

In a 3 1/2 to 5 quart crock-pot combine the black-eyed peas, pork hocks, broth, sweet pepper, onion, celery, bay leaves, and red pepper.  Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours. Add okra. Cover; let stand for 10 minutes or until okra is tender. Remove pork hocks. When cool enough to handle, cut meat off bones; cut meat into bite-size pieces.  Discard bones and bay leaves. To serve, stir meat into black-eyed pea mixture.

1 lb. Ground Beef
1 C. chopped onion
1/2 C chopped green pepper
1 (16 oz) can pinto or kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/3 c. water
1 (10 oz) can diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inch)

In skillet, cook beef, onion and green pepper until beef is browned and vegies are tender, drain. Add the next 8 ingredients, bring to a boil, reduce heat and cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt slow cooker, layer about 3/4 cup beef mixture, one torilla and about 1/3 cup cheeses. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

2 lbs. boneless round steak
3 potatoes peeled and cubed
1 onion chopped
6 carrots chopped
1 10-oz. envelope of dry onion soup mix
1 11-0z. can condensed cream of mushroom soup
3/4 cup water

Cut steaks into six pieces. Place potatoes, onion and carrots in slow cooker, then place the steaks on top of vegetables
in a separate bowl, combine the soup mix, soup and water. Mix well and pour over the steaks.
Cover and cook on medium setting for 3 to 4 hours.

4 lb beef boneless chuck roast
1 Tbsp. olive or vegetable oil
1 tsp. salt
1/2 tsp. pepper
6 med onions, chopped
1 1/2 cups beef broth
3/4 cup beer
2 Tbsp. packed brown sugar
3 Tbsp. Dijon mustard
2 Tbsp. cider vinegar

Trim fat from beef. Heat oil in skillet over med-high heat. Cook beef in oil for about 10 minutes, browning all sides. Sprinkle with salt and pepper and Place onions in slow-cooker. Place beef on onions.

Mix remaining ingredients and pour over beef and onions. Cover and cook on LOW for 8-10 hrs till beef is tender
Remove beef and onions from cooker using slotted spoon. Cut beef into strips. Skim fat from beef juices if desired. Serve beef with juices.