Chicken Wrapped with Bacon

Ingredients

2 packages Dried Beef
4-6 boneless, skinless chicken breasts
4-6 slices bacon
1/4 c. flour
1/4 c. sour cream
1 can Cream of Mushroom Soup (10 oz.)
Egg noodles

Spray the inside of the crockpot with non-stick spray. Layer one package of the dried beef on the bottom of the crockpot. Wrap a piece of bacon around each chicken breast. If breast is very large cut in half. Place chicken wrapped in bacon in the crockpot, then spread the second package of dried beef on top.

Mix the flour and sour cream together, then add cream of mushroom soup together trying to not leave many lumps. Pour over the chicken and dried beef. Turn crockpot on low for 7-8 hours or high for 3-4 hours.

Prepare egg noodles according to directions and pour sauce over top of the chicken and noodles and enjoy!

Slow Cooker Tex - Mex Chicken

Source:  Kraft Foods

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
• 2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 2 Tbsp. flour
• 1  each green and red pepper, cut into 1-inch-wide strips
• 1 cup frozen corn
• 1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Make It

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

Variations: 

• I like to add black beans and pinto beans.  
• I also like to serve it with lettuce and sour cream.

Beef and Barley Soup (Crock Pot recipe)

Beef and Barley Soup
4 hours HIGH or 7 1/2 LOW



1 lb of chuck steak, trimmed and cut into 1/2 inch pieces
2 medium-size carrots, cut into 1/2 inch pieces
1 large onion, chopped
10 oz mushrooms, thinly sliced
1 tbsp tomato paste
4 cups low-sodium beef broth
1 14.5 oz can petite cut diced tomatoes (undrained)
3/4 tsp dried thyme
3/4 cup barley
1/2 tsp salt
1/2 tsp black pepper

1. Brown meat for about 5 minutes in a skillet. Remove meat and set aside.
2. In the same skillet, cook onions and carrots and cook for another 5 minutes, stirring occasionally. Add mushrooms, cook another 7 minutes, stirring occasionally. Stir in tomato paste and stir constantly for about 2 minutes until well blended.
3. Place vegetable mixture in crock pot, then browned beef. Add broth, tomatoes and thyme.
4. Cook on HIGH 3 hours or LOW 6 1/2 hours.
5. Stir in barley and cook for one additional hour (keep slow cooker on same heat setting)
6. Before serving, add salt and pepper to taste.
Enjoy!

Per serving (makes 6 servings) 338 calories, 14 g fat, 22g protein, 30 g carb, 6 g fiber.

Crock-Pot Entrees