White Bean Chili

2-3 chicken breasts (after cooked, shread)
2 cans grean northern beans (drained)
2 cans butter beans (drained)
3 cloves garlic
1 can mild green chillies
1 tsp cumin
1 tsp oregano
1 can chicken broth

1 cup sour cream
1 cup shreaded cheese

throw all in crockpot minus cheese and sour cream.  with 45 min left add sour cream and cheese

cook on low for 4-6 hours

LABEL: cook on low for 4-6 hours. ADD SOURCREAM AND CHEESE with 45 min left

Kielbasa and Beans w/ Flour Tortillas

1 15 oz cans black beans, drained and rinsed
1 15ozGreat Northern beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
1/2  onion, diced
1/4 cup barbecue sauce
1/3 cup ketchup
1/2 tbsp Worcestershire sauce
1/2 tbsp mustard
1/2 tsp chili powder
1/2 tbsp apple cider vinegar
1/4 cup maple syrup
1/8 cup molasses
8 oz chicken broth
1/4 lb bacon, cooked, cut into bite size pieces
1 lbs Kielbasa, cut into bite size pieces

1. In a large slow cooker, add all of the ingredients. 
2. Cook on low for 4-6 hours.
3.  Warm up flour tortillas on stovetop, spread the insides with melted butter and then roll them up, tortillas are served on the side. 
4. Serve kielbasa and beans in bowls, tortillas can be dipped in kielbasa and beans. 

Label: Add all ingredients to slow cooker.  Cook on low for 4-6 hours. Warm flour tortillas and spread the insides with melted butter.  Roll up and serve on the side to be dipped in the kielbasa and beans. 

Slow Cooker Creamy Chicken and Broccoli Over Rice

Ingredients

• 4 boneless chicken breasts
• 14oz can cream of chicken soup
• 14 oz can cheddar soup
• 14 oz can chicken broth
• ½ teaspoon salt
• ¼ teaspoon Cajun seasoning
• ¼ teaspoon garlic salt
• 1 Cup sour cream
• 1 12 oz frozen bag broccoli florets or 4 cups fresh broccoli lightly steamed
• 1 Cup shredded cheddar cheese

Instructions

1. Spray crockpot with cooking spray and put cream of chicken soup, cheddar soup, chicken broth, salt, cajun seasoning, and garlic salt into the crockpot. Stir the soups and seasonings together until smooth. Place the chicken in the bottom of the crockpot.
2. Cover and cook on low for 4-6 hours or high 3 hours. The last 30 minutes of cooking, shred the chicken with two forks and add the broccoli, sour cream, and cheese. Cook for about 30 more minutes until the broccoli is tender and heated through.
3. Serve over white rice and garnish with more shredded cheese if desired.

Labels-(24)  Thaw. Spray Crockpot with cooking spray. Add cream of chicken soup, chicken broth. Stir in seasonings and add chicken.  cook low 4-6 hrs. When 30 minutes are left shred chicken, add broccoli, 1 cup sour cream and cheese. Serve over rice, may add more cheese on top if desired.

Korean Beef

1 lb lean ground beef
1/3 cup brown sugar
1/4 cup soy sauce
1 T. sesame oil
4 cloves garlic, minced
1/4 t. ground ginger
1/2 - 1 tsp. crushed red pepper
1 bunch green onions, thinly sliced

Whisk together brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper flakes in a small bowl. Set aside.

In a large skillet over medium high heat, brown the lean ground beef. Drain if necessary. Stir in soy sauce mixture, allowing to simmer until most of the liquid has reduced, stirring frequently, about 3 - 5 minutes.

Serve immediately over steamed rice. Top with thinly sliced green onions.  (Serves 4 - 5)

LABEL: 12 (1/2) Korean Beef:  Thaw in fridge overnight. Reheat in skillet. Serve over rice with frozen green beans.
LABEL #2: 12 (2/2) Heat and serve with Korean Beef

Crockpot Thai Peanut Chicken

Ingredients

1-2 lbs, skinless chicken breasts
1 small red or orange bell pepper, sliced

1 small yellow bell pepper, sliced

1 white onion, chopped

½ cup chunky peanut butter
1 Tablespoon lime juice
½ cup chicken broth
¼ cup soy sauce
2 Tablespoons of honey

Optional: 

brown rice or noodles to serve over, large butter lettuce leaves for lettuce wraps

1/4 cup crushed peanuts for topping

1/4 cup Cilantro, diced (as a topping)

Directions:

1. Place peppers and onion at the bottom of the crockpot. 

2. Next place chicken on top.

3. Pour sauce mixture over chicken. 

3. Cook for 3-4 hours on HIGH or 6 on LOW.  When 15 minutes remain of cooking time, shred chicken with two forks. Cover and continue cooking for the remainder of the time.  Remove from crockpot and serve over brown rice, noodles, OR using as a salad topper or in lettuce wraps!

Slow Cooker Cranberry Turkey Breast

1 (3lb) boneless turkey breast
1 (16oz) can cranberry sauce
1 (1oz) package dry onion soup mix
1/2 cup orange juice

need 12 of each label
Label 1: Slow Cooker Cranberry Turkey Breast by Bethany November 2016 SAUCE: dump over turkey breast in crockpot.
Label 2: Slow Cooker Cranberry Turkey Breast by Bethany November 2016
Cooks better if Turkey Breast is completely thawed. Spray the inside of the a slow cooker with cooking spray, and place turkey breast inside. Pour the sauce  over the turkey breast. Cook on low for at least 7 hours. Serve.
Label 3: Slow Cooker Cranberry Turkey Breast by Bethany Nov 2016

7 Can Soup

1 can Meat-only Chili

1 can 15-ounce Kidney Beans

1 can (15 Ounce) Pinto Beans

1 can (15 Oz. Size) Black Beans

1 can 15-ounce Diced Tomatoes

1 can (15-ounce) Corn (Fiesta Variety)

1 can (10 Ounce) Rotel

1 lb. Ground Beef

Salt And Pepper, to taste

8 ounces, weight Velveeta, Cubed

Label (12)-  Brown ground beef.  Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and Rotel into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately. 

Italian Beef Sandwiches

1 1/2 cups beef broth
1 cup water
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp onion salt
1 tsp dried parsley
1 bay leaf
1 pkg dry Italian salad dressing
3 pound chuck roast


Combine all ingredients except meat and whisk together. Place roast in crockpot and cover with mixture. Cook on low for 10-12 hours or High for 4-5 hours. When done remove bay leaf and shred with fork. Put back in sauce for 15 minutes. Serve on hogie rolls with provolone cheese. 

Label: (12) Italian Beef Sandwiches Combine broth and dry ingredients with 1 cup water and whisk together. Put roast in crock pot, pour on broth mix, and put bay leaf on top. Cook on low for 10-12 hours or high for 4-5 hours. Remove Bay leaf and shred. Put back in sauce for 15 min. Serve on roll with cheese.

Chuck Roast with Gravy

2-3 lb Chuck Roast
1 Can Cream of Chicken or Mushroom Soup
1 Packet Brown Gravy Mix

LABEL (12): From frozen, cook in crockpot on High for 2 hours, and Low for 6-8 more hours (until falling apart). Shred and return to crockpot for 30 more minutes with additional liquid if needed. Serve with roasted potatoes and carrots, or over rice.