Italian Chicken

6 chicken breasts

1 cube butter

1 pkg Italian dressing powder

1 can cream of chicken soup

8 oz cream cheese, softened

Put first three ingredients in a crock pot. Cook for 4 hrs on high (7 hrs on low). Once they are cooked, remove the chicken breasts and add the cream cheese and the soup. Whisk together to remove any lumps. Shred chicken, add back into the crock pot. Let it cook for about 30 more minutes. Serve over rice.

Southwest Chicken Soup

3 chicken breasts

1 c salsa

1 c chicken broth

1 can black beans

1 can corn

¼ c taco seasoning

Combine all in crock pot and cook for 6-7 hours on low (about 4 hours on high). Shred the chicken when ready to serve. Serve with shredded cheese, sour cream, and corn chips. You can add more chicken broth if you want a thinner soup.

Hot Fruit Salad

1/4 c butter, melted

1 t cinnamon

1/2 t nutmeg

pinch of salt

2 cans (15 oz each) sliced peaches, drained

2 can (15 oz each) sliced pears, drained

1 jar (23 oz) chunky applesauce, or 2-3 apples, chopped

1/2 c dried apricots, chopped

1/2 c craisins or raisins (or both)

Place all ingredients in a slow cooker and cook on high for at least 2 hours. It may take a bit longer if you use apples instead of applesauce.