From: Betty Crocker

2 cups coarsely chopped cabbage
1 cup baby cut carrots
1 cup uncooked wild rice - rinsed and rained
1 medium onion - chopped
2 cloves garlic - finely chopped
1 package (8 oz) sliced mushrooms
1 lb boneless, skinless chicken thighs - cut in 1.5 in pieces
1/2 lb sweet Italian sausage links - cut into 1-in pieces
2 cans (14 oz) chicken broth
1 can (10 3/4 oz) condensed cream of mushroom soup

Mix all ingredients except broth and soup in slow cooker.

Mix broth and soup in bowl. Pour over meat and vegetables in slow cooker. Stir.

Cook on low setting 6-8 hours.

Cook: 8 hrs.
8 servings.
Calories 295; fat 13g; cholesterol 50mg; sodium 730mg; carbohydrate 26g; protein 22g

From Campbell’s

1 cup Pace Thick N Chunky salsa
2 cans (10 3/4 oz ea) Campbell’s Condensed Cream of Chicken soup
1 lb skinless, boneless chicken breasts - cut into 1/2 in pieces
2 cups frozen whole kernel corn
1 can (15 oz) black beans - rinsed and drained
1 soup can water
1 ts ground cumin
4 corn tortillas (6 in) - cut into strips
1 cup shredded cheddar cheese (4 oz)
1/3 cup chopped fresh cilantro leaves

Stir salsa, soup, chicken corn, beans, water, and cumin in a 4 qt slow cooker.

Cover and cook on low for 4-5 hours.

Stir the tortillas, 1 cup of the cheese and cilantro into the cooker. Cover and cook for 15 mins.

From: Campbell’s

- 2 cans (10 3/4 oz ea) Campbell’s condensed cream of chicken with herbs soup
- 1 cup CHablis or other dry white wine
1/4 cup coarsely chopped pitted kalamata or oil-cured olives
- 2 tb drained capers
- 2 cloves garlic - minced
- 1 can (14 oz) artichoke hearts - drained and chopped
- 1 cup drained, coarsely chopped sun-dried tomatoes
- 8 skinless, boneless chicken breast halves (2 lbs)
- 1/2 cup chopped fresh basil leaves
* hot cooked rice, egg noodles or mashed potatoes

Stir soup, wine, olives, capers, garlic, artichokes, and tomatoes in a 3.5 qt slow cooker. Add the chicken and turn to coat.

Cover and cook on low for 7-8 hours. Sprinkle with the basil.

Serve with rice, noodles, or potatoes

From: Pillsbury - Simply One Dish - Feb/March 2008

- 1 1/4 lb boneless beef round steak (1/2-3/4 in. thick)
- 1 package (8 oz) sliced fresh mushrooms
- 1 large onion - sliced, separated into rings
- 1 (10 3/4 oz) can condensed French onion soup
- 1 package (6 oz) 10-minute herb stuffing mix
- 1/4 cup butter or margarine - melted
- 1 cup shredded mozzarella cheese (or provolone/swiss)

Cut beef into 6 serving sized pieces. Layer half each of beef, mushrooms, and onion in 3.5-4 qt slow cooker. Repeat layers. Pour soup over ingredients. Cover, cook on low setting 8-10 hours.

Before serving, mix stuffing mix, melted butter, and 1/2 cup liquid from slow cooker. Toss to mix. Place stuffing on top of contents in slow cooker. Increase heat setting to high. Cover, cook 10 mins longer. Sprinkle with cheese. Cook until cheese is melted before serving.