Bowtie Crockpot Chicken

4 cans cream of chicken soup
8oz package cream cheese
1 cup sour cream
1 pkg ranch dressing mix
3 Tbs parmesan cheese
2 cups chicken broth
1 1/2 Tbs italian seasoning
1 Tbs minced garlic
About 7-8 chicken breasts

Cut up chicken into bite size pieces or strips. Put in crockpot with all ingredients. Cook on low 6-8 hours or on high for 4 hours. Serve over bowtie pasta with grated parmesan cheese or mozzarella.

Beefy Crock Pot Chili

This is Josh's "recipe" for the chili he took to our ward's annual chili cook off. It was my favorite one though I might be a little bit partial.

2 lbs chuck roast
2 cans pinto beans (drained, washed)
2 cans kidney beans (drained, washed)
2 cans black beans (drained, washed)
2 cans corn (drained, washed)
2 cans chopped tomatoes (not drained)

1 pint package of small sweet peppers, or 2-3 bell peppers (of different colors), chopped
1 onion, chopped
1 cup water
2-4 jalapenos and/or 1-2 habaneros, to taste
2 Tbs jarred minced garlic*
3 Tbs chili powder*
1 Tbs salt*
2 tsp oregano*
Any other spice you think sounds good (black pepper, red pepper flakes, shriracha chili sauce, paprika, etc.)*

* These measurements are my best estimate of what I do and are by no means exact. I will usually taste it a few times as it’s cooking and throw in some more of whatever I think it still needs.


Put the roast in the crock pot. Throw everything else in on top of it and simmer for 5-8 hours. Yes, I just put the roast in raw. After about 4-5 hours, fish the roast out again, it should be tender. Shred the roast and put it back in the chili. Let it simmer for a couple more hours, or until dinner time.

Crock-Pot Ham & Scalloped Potatoes

I like this one because it's SUPER easy and cheap. Throw a liner into the crock pot and clean up is easy too!

3-1/2 inch think slices deli ham (or more, if you have a hungry family)
7 medium potatos, sliced
1 small onion, sliced
1-2 cups grated cheddar cheese
1 can cream of mushroom soup
salt and pepper, to taste


Put half of ham, potatoes and onion in crock pot.
Sprinkle with salt and pepper, then add grated cheese.
Repeat with remaining half.
Spoon undiluted soup over top.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Chicken Taco Soup (Crock Pot)

This recipe I got from a sister in my ward. I made it tonight and we all loved it! It's super easy and smells so good all day long, plus it mostly uses canned or frozen ingredients.

1 med onion, chopped
1 can chili beans
1 can black beans
1 can corn
1 8 oz can tomato sauce
2 cups chicken broth (I used 2 cups water and boullion)
1 can diced tomatoes
1 can diced green chilies
1 package taco seasoning (I eyeballed it, about one tbs.-- adjust to taste)
3 chicken breasts
shredding cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Put drained beans and corn, onion tomato sauce, chicken broth, diced tomatoes, and green chilies in crock pot. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the ontehr ingredients. Set slow cooker for low heat, cover and cook for 5 hours. (I cooked it on high 3-4 hours)

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours (1 hour on high or until ready to serve). Serve topped with shredded cheddar cheese, sour cream, and tortilla chips, if desired.

Fajita Rice Bowl

This one is a favorite of our family and guests. It is easily adjusted to feed more people (like missionaries that eat and eat) and doesn't require much prep during the dinner crunch. My brother-in-law called it a glorified poor mans dinner.

2-3 Chicken breasts
½ cup water
1-2 T. Taco or Fajita seasoning
Put together in crock pot and cook on High for 3-4 hours, until chicken is tender and shreds easily.

Half hour before desired eating time:

Cook rice as directed on package. (1 ½ -2 cups uncooked)

In another sauce pan mix:
1 can black beans, drained
1 can corn, drained
12 oz jar of Tomato Salsa of desired heat
Simmer mixture over medium heat until the rice is done cooking. Meanwhile shred chicken in the water/spice mixture left in the crock pot (the chicken with soak up some of the water when shredded).

To serve pile the chicken and the bean mixture on top of rice in individual bowls. Serve with cheese, sour cream, and diced avocado

Spicy Meatballs

A super easy and low stress dinner and it's one of Josh's favorites. It's another one of those dinners that uses ingredients I keep in my pantry and pull out on my lazy dinner days.

1 bag Frozen Meatballs
1 jar Chili sauce
1 jar Grape jelly

Mix together in crock pot and cook on high a couple hours.
(I do not use the entire jars of chili sauce and grape jelly. I eyeball it, knowing what ratio of sweet to spicy my family likes.)

Serve on rice or use as an appetizer with tooth picks.