Crock Pot Adventures!!!

I tried 2 more recipes that i just wasn't impressed with

this is the Curry beef dish....not to found of curry

Hands-On Time: 20 minutes
Ready In: 4 hours
Yield: 4 servings

Ingredients

1 pound 90% lean ground beef 1 medium onion, thinly sliced 1/2 cup beef broth 1 tablespoon curry powder 1 teaspoon ground cumin 2 cloves garlic, minced 1 cup (8 ounces) sour cream 1/4 cup reduced-fat (2%) milk 1/2 cup raisins, divided 1 teaspoon sugar 12 ounces wide egg noodles or 1 1/3 cups long-grain white rice 1/4 cup chopped walnuts, almonds or pecans

Directions

1. Brown beef in large skillet over medium-high heat, stirring to break up meat. Drain fat and discard. Add onion, broth, curry powder, cumin, garlic and beef to 4 1/2-quart CROCK-POT® slow cooker. Cover; cook on LOW 4 hours.
2. Stir in sour cream, milk, 1/4 cup raisins and sugar. Cover; cook on LOW 30 minutes or until thickened and heated through.
3. Cook noodles according to package directions; drain. Serve beef curry over noodles. Sprinkle with remaining 1/4 cup raisins and walnuts.

this was the Chicken and mushroom fettuccine Alfredo....the sauce was too thick.....

Hands-On Time: 20 minutes
Ready In: 4 to 5 hours (LOW) or 2 to 2 1⁄2 hours (HIGH)
Yield: 6-8 servings

Ingredients

1 1⁄2 pounds chicken breast tenders
2 packages (8 ounces each) cremini mushrooms, cut into thirds
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccine

Directions

1. Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushrooms. Sprinkle salt, black pepper and garlic powder over mushrooms.
2. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.

I would lay low on the parm and add parsley and oregano.....


but heres the recipe for the chix dumplings dish mandy
this every body loved....

Hands-On Time: 10 minutes
Ready In: 4-6 hours
Yield: 4-6 servings

Ingredients

2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 soup cans water
4 teaspoons all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon black pepper
1 can refrigerated buttermilk biscuits (8 biscuits)

Directions

1. Mix all ingredients, except biscuits, in 4 1/2-quart CROCK-POT® slow cooker.
2. Cut biscuits into quarters and gently stir into mixture. Cover; cook on LOW 4 to 6 hours.

Tip
Don't add water to the CROCK-POT® slow cooker, unless the recipe specifically says to do so. Foods don't lose as much moisture during slow cooking as they can during conventional cooking, so follow the recipe guidelines for best results.