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Slow Cooker Pizza Chicken

4 skinless, boneless chicken breast halves - cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons tomato paste
1/2 cup water
1 tablespoon dried parsley
1 tablespoon dried oregano
1 tablespoon dried basil
1 bay leaf
salt and pepper to taste

Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.
Cook on Low setting for 8 hours, until chicken and vegetables are tender.

Meatball Stew

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 (16 ounce) package fresh baby carrots, quartered
1 large onion, chopped
3 celery ribs, sliced
1 (14 ounce) package frozen fully cooked meatballs
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (10.5 ounce) can beef gravy
1 cup water
1 envelope onion soup mix
2 teaspoons beef bouillon granules

Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over meatball mixture. Cover and cook on low for 9-10 hours or until the vegetables are crisp-tender.