The name of the book I use most often is "Easy Slow Cooker Cookbook", ISBN 1-931294-45-3 by Barbara C. Jones. Of course the only thing you need to do is add a little more cook. Last night's recipe:
Artichoke-Chicken Pasta
1 1/2 pounds boneless chicken tenders
1 15-ounce can artichoke hearts, quartered
3/4 cup roasted red peppers, chopped (purchase or chop ~1 red pepper, lay on flat sheet for ~15 minutes at 450 degrees in the oven)
1 8-ounce package American cheese, shredded (or… the Casserole cheese since I couldn't find it already shredded)
1 tablespoon White Wine Worcestershire sauce (or 1/2 and 1/2 of Worcestershire and White Cooking Wine since I couldn't find)
1 10-ounce can cream of chicken soup
1 8-ounce package shredded cheddar cheese (did a mild/sharp blend)
4 cups hot, cooked bow-tie pasta
1. In a slow cooker combine chicken tenders, artichoke, roasted peppers, American cheese, Worcestershire sauce and soup. Mix well (here I added seasoning)
2. Cover and cook on LOW for 6 to 8 hours
3. About 20 minutes before serving, fold in cheddar cheese, hot pasta, salt and pepper to taste.
Enjoy! I know I had a lot of fun last night.... even without the Punch!
Allison
