Sunday, October 11, 2009
1 1/2 lbs. of uncooked boneless skinless chicken breasts cubed
2 1/2 cups of apples finely chopped
10 3/4 oz. can of 98% fat free cream of mushroom soup (undiluted)
1 can 4 0z. mushroom pieces
1 medium onion chopped
1/2 cup skim milk
2 to 3 tsp. curry powder, according to your taste (I used 2).
1/4 t. paprika
1 cup of frozen peas thawed
Combine all the ingredients except peas and transfer to a greased slow cooker. Cook on low for 5 to 6 hours. Add the peas and then cook an additonal hour. Serve with some sort of fancy rice or noodles :) Recipe found in the "Fix It and Forget it Lightly" cookbook by Phyllis Pellman Good with contributions from Sharon Miller.
P.S. Mine turned out a little bit too soupy, so I ended up adding the egg noodles to the crock pot to thicken it up :)
1 32 oz. bag of hash brown potatoes
1 24 oz. bag of potatoes O'Brien
1 12 ounce or 16 ounce carton of sour cream
1 can of Cream of Mushroom Soup
1 can of Cheddar Cheese soup (I knew I'd need that can in the back of my pantry...eventually. )
1/8 cup of milk
Mix everything together except the milk. This is going to take some muscle and it's too much to stuff into the Kitchenaid, Trust me I tried :)
Give the crock pot a spritz of Pam.
Pile all the potatoes in there and add the milk.
Cover and cook on low setting for approximately 8 hours.
I got a late start on this the day I made it. So after approx. 4 hours, I took it out of the crock pot and transferred it into my cauldron...I mean 9 by 13" baking dish. Baked it for an hour or so at 350 degrees. It still turned out really good.
Found on cooks.com web site under the name "Crock Pot Potatoes"