Here are 2 recipes I tried this month. Both turned out great, and the whole family enjoyed them!
Cook Time 6 hrs Temp Low
Used 6-quart slow cooker
- 3 Chicken Breasts (boneless, skinless)
- 1 Bottle of Barbecue Sauce (Sweet Baby Ray’s)
- 1 Can of Cream of Chicken Soup
- 1-2 Packages of Dinner Rolls
Place chicken breasts in the slow cooker. Pour cream of chicken soup and BBQ sauce over the chicken. Cook on LOW for 6-8 hours and shred chicken when fully cooked. Slice dinner rolls and stuff with BBQ chicken and garnish.
I didn’t use the whole bottle of BBQ sauce, and my chicken started to burn around the edges a little at 5 hrs. Just keep your eye on it. Make sure you visit their site for TONS of ideas.
(photo from Crockin’ Girls)
- 4 eggs
- 2 cups sugar
- 1 (16 oz.) can pureed pumpkin
- 1 1/2 cups oil
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
I used olive oil, and 2 parts wheat flour/1 part white. My chips were 3 parts milk chocolate/1 part dark. Random, right? I used the batter to make 12 regular muffins. 12 mini muffins, and a small loaf. Kids practically inhaled the minis! Threw some in the freezer for school snacks and rushed mornings! Money Saving Mom is a pro at freezing meals!