Slow Cooker Cream of Wild Rice Soup

1 lb boneless skinless chicken
1/2 cup uncooked wild rice
1/4 cup fresh or frozen chopped onions
2 cans (10 3/4 oz each) condensed cream of potato soup
1 can (14 oz) roasted garlic-seasoned chicken broth
2 cups frozen sliced carrots
1 cup half-and-half

1. Place chicken in 3 1/2- to 4-quart slow cooker. In large bowl, mix
wild rice, onions, soup, broth and carrots; pour over chicken.
2. Cover; cook on Low heat setting 7 to 8 hours.
3. Stir in half-and-half. Increase heat setting to High. Cover; cook
15 to 30 minutes longer or until hot.

Crockpot Cherry Cobbler

2 21-oz cans cherry pie filling
18 1/4 oz pkg. yellow cake mix, dry
1/4 cup butter, soften
1/2 cup chopped pecans

Pour pie filling into 5 qt crockpot; spread evenly

In a large bowl, combine dry cake mix with butter until it is crumbly; sprinkle over pie filling. Sprinkle with nuts

Turn on crockpot to low and cover and cook 3-4 hours. Serve warm.

Sandy, that looks really good. It's definitely going into my recipe files. I like the soup recipe too, but doesn't the chicken get too stringy when cooked that long? I usually hesitate to do chicken in the crock pot because of that, or I add the chicken in the last hour.

Laurel

I'm going to try all your recipes--and this one:

PEAR AND CHERRY BUCKLE

1 (26 ox.) can cherry pie filling
2 (15 oz.) cans diced pears in syrup
1 tsp. almond extract
1 (18.25 oxz.) box yellow cake mix
1 stick butter, cut into small pieces
1 (1.19 oz.) packet maple and brown sugar instant oatmeal
1/4 c. sliced almonds
Whipped topping, for serving

Spray a 5-qt. slow cooker with cooking spray and set aside. In a large bowl, combine pie filling, pears and almond extract. Pour into slow cooker. Sprinkle dry cake mix over fruit. Dot with butter.

In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake. Place 8 paper towels over slow cooker bowl and secure with lid. (This traps the steam) Cook on LOW setting 4-6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping.

Don't have a crockpot, but recipes look great!

Yummy, I'm going to try all of them this winter!
JoanMN

I have not made this personally, but enjoyed it from a friend's crock pot...to die for!

This cake is so easy to make, and so unbelievably good. As it cooks, the batter rises to the top, but the chocolately liquid stays on the bottom, so itÂs like cake on the top and fudgey pudding on the bottom. Serve with a scoop of vanilla ice cream, and everyone who eats it will be in chocolate heaven!

Slow Cooker Hot Fudge Sundae Cake Slow Cooker Hot Fudge Sundae Cake

Ingredients
1 cup Gold Medal® all-purpose flour
1/2 cup granulated sugar
2 tablespoons baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water

Directions
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.

2. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.

3. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean.

4. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Makes 6 servings

Good grief...I guess I can't read!! Didn't realize until tonight that it was DESSERTS! Well, at least one out of 2 ain't bad! LOL "/

I have not made the chicken soup...yet. I had it saved in my crockpot recipes.

The soup is great! I made it many times, you can sub evaporated milk in it too. In fact it was a little thick in the end and I watered it down with evap milk.

Nodak, which ingredient did you sub with the evap milk? Sure sounds good.

Glenda, I think you should treat yourself to a crockpot. You'd probably enjoy it. They're real reasonably priced anymore. You could keep you a pot of hot soup going all winter! :)

This is what I had saved on the bottom of that recipe Mammie. Evap milk in place of the half and half.
I couldn't find the garlic seasoned chicken broth either.

Here it is exactly as I have it:

> Health Twist
> Love this soup but want to trim the fat and calories? Reduce the
> calories to 230 and the fat to 7 grams per serving by using a 12-ounce can
> of evaporated fat-free milk instead of the half-and-half.
> Substitution
> If you prefer, use 1 pound of boneless skinless chicken breasts for
> the thighs. And if your chicken broth doesn't have roasted garlic, just
> stir
> 1/4 teaspoon garlic powder into regular chicken broth.

Oldrustybucket, I love that cake. Never tried it in a crockpot though. Sure will try it.

Thanks Nodak! I've got to try this soup!

I *think* I snagged this one from here, but unfortunately I can't give credit to anyone as I don't remember but it's a keeper!

Pumpkin Pudding

1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk
3/4 cup sugar
1/2 cup bisquick baking mix
2 eggs, beaten
2 T. butter or margarine., melted
2 1/2 tsp. pumpkin pie spice

In a large bowl mix together the first eight ingredients. Transfer to crockpot coated with Pam. Cover and cook on low for 6-7 hours. Serve in bowls with whipped cream, if desired.

april

MMMM. The pumpkin pudding sounds good. I cut out a recipe for crockpot apple pie that looks good. I'll look for it tomorrow. Right now I'm too lazy from trick or treating.

April, I can only find seven ingredients in the pumpkin pudding. What is the 8th?
JoanMN

Oops - that's what I get for posting before proofreading - there are only seven. Sorry!!!

I am going to make this tomorrow.
Clare

Rhubarb Bake Recipe by Diana Rattray, About.com

Rhubarb is stewed in the crockpot then baked with a crumbly topping.

Ingredients:
2 cups fresh sliced rhubarb
3/4 cup granulated sugar
1 cinnamon stick
1 teaspoon grated lemon peel
1/4 cup butter
1/3 cup flour
1/3 cup sugar
Preparation:
Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker. Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the rhubarb into baking dish. Combine remaining ingredients until crumbly and sprinkle over rhubarb. Bake at 400° for 20 to 25 minutes, until topping is nicely browned.