Barbecue Meatballs

1 (16 oz) pkg frozen meatballs
1 (18 oz) bottle bbq sauce
1/4 C. ketchup

Place meatballs, bbq sauce, and ketchup in a slow cooker.  Cook on high for four hours.  Stir occasionally.  Switch the heat to low once meatballs have cooked through.  Refrgerate leftovers.

Serves 4 to 6

Crockpot Roast Chicken

Yield=6 servings
 1 (3 lb.) whole broiler-fryer chicken
 2 tsp. salt
 1/2 tsp. coarse black pepper
 Seasoning salt to taste-I used Mrs. Dash
 3 Tbsp. margarine
Wash chicken and pat dry. Place in crockpot and season. Place pats of margarine on top o of chicken. Cover and slow cook 8 to 10 hours or until cooked through. This chicken may fall apart when you remove it because cooking it this way makes it very tender.

Chicken Noodle Soup
Ingredients:

• 1 chicken whole, no skin, cut up
• 2 medium Carrots --peeled and chopped
• 1/2 cup onion --peeled and chopped
• 2 Stalks celery --coarsely chopped
• 2 1/2 teaspoon Salt
• 2 teaspoon parsley
• 3/4 teaspoon marjoram
• 1/2 teaspoon basil
• 1/4 teaspoon Poultry seasoning
• 1/4 teaspoon Pepper
• 1 Bay leaf
• 2 qt Water
• 2 1/2 cup egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting,covered or until noodles are tender. Makes 3 1/4 quarts.
Servings: 8-10
Time to Prepare: 8-10 hours + 30 minutes
Nutritional Information: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium - 1 Point for Weigh Watchers

Chicken Delicious

* 4-6 boneless skinless chicken breasts
* lemon juice
* salt and pepper
* celery salt
* paprika
* 1 can condensed cream of mushroom soup
* 1 can cream of celery soup
* 1/3 c white wine or dry sherry
* grated Parmesan cheese
* rice

Directions:
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in crock pot.

In a medium bowl, mix soups with sherry or wine. Pour over chicken breasts. Sprinkle with parmesan cheese.

Cover and cook on low for 8-10 hours. Serve over rice.

Servings: 4
Time to Prepare: 5 minutes prep; 25 minutes for rice; 8-10 hours cooking time

Crockpot Chicken Noodle Soup

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

Crockpot Creamy Scalloped Potatoes

Approx. 6 medium potatoes
1 small onion, thinly sliced
1/4 tsp. cream of tartar
1/4 c. flour
1 tsp salt
1/4 tsp pepper
2 Tbsp. butter
1 can cream of celery or cream of mushroom soup, whichever you prefer
2 slices American cheese or 1 C. grated cheddar cheese

Pare and thinly slice potatoes. Toss slices in 1 C. water and 1/4 tsp. cream of tartar. (This is so the potatoes don't turn brown). Drain. Put half of the sliced potatoes in a greased crockpot. Top with 1/2 the onion slices, 1/2 the flour, and 1/2 of the salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with the remaining flour, salt and pepper. Add butter and undiluted soup. Cover and cook on low 7-9 hours, or high for 3-4 hours. Add cheese the last 30 minutes before serving. If desired in between layers add a few slices of ham, or a small package of cubed ham.

*This recipe can be adjusted as desired. I use a package of cubed ham and omit the onion slices for my family.