Busy People's Slow Cooker Cookbook
Breakfast | Appetizers & Breads | Soups & Salads | Side Dishes | Entrées | Desserts
Chicken à la King
This very tasty dish is creatively made. By allowing pasta to sit with the other ingredients overnight, it becomes a thick, creamy base for out Chicken a la King.

1

 (12 1/2-ounce) can chicken breast in water, not drained

1

 (10 3/4-ounce) can 98 percent fat-free cream of mushroom condensed soup-Do not make as directed.
1 (15-ounce) can sweet peas 1 cup refrigerated fat-free non-dairy creamer
1 (7 1/4-ounce) box macaroni and cheese (Use pasta only.) Do not make as directed. 1/4 cup chopped pimiento, optional
1-1/2 cups hot water    

Spray a slow cooker with nonfat cooking spray.
In the cooker gently stir together the chicken breast with its water, sweet peas, macaroni, hot water, and mushroom soup.
Cover and place the entire slow cooker in the refrigerator for 8 to 12 hours or overnight.
Remove the cooker from the refrigeration.
Cook on high for 2-1/2 to 3 hours.
Gently stir for 2 to 4 minutes or until pasta dissolves and gets thick and creamy.
Gently stir in the creamer until well blended. Stir in the chopped pimiento, if using.
Serve over toast or baked biscuits.
Yield: 14 (1/2 cup) servings
Calories: 122; Fat: 1g (9% fat); Cholesterol: 12mg; Carbohydrate: 18g; Dietary Fiber: 1g; Protein: 7g; Sodium: 313mg
* Cheesy Chicken à la King: Stir in the cheese packet from the box of macaroni and cheese when stirring all the ingredients together.
Calories: 132; Fat: 1g (11% fat); Cholesterol: 14mg; Carbohydrate: 19g; Dietary Fiber: 1g; Protein: 8g; Sodium: 430mg
Menu idea: Serve this dish with your favorite vegetable on the side.
Beef Burrito Casserole
A tasty twist to the traditional burrito

2

 (12-ounce) cans beef with gravy

1/2

 pound fat-free cheddar cheese, cut into 1/2-inch squares
2 (15-ounce) cans fat-free chili 10 fat-free flour tortillas, torn into quarters

Spray a slow cooker with nonfat cooking spray.
In a medium-size bowl stir together the beef, chili, and cheese until well mixed.
Starting with the mixture, alternate layers of one-third of the beef mixture and one-half of the tortillas in the slow cooker. Repeat the layers, ending with the beef mixture.
Cover and cook on high for 2 to 4 hours or on low for 4 to 8 hours.
Yield: 12 (1-cup) servings
Calories: 279; Fat: 3g (10% fat); Cholesterol: 34mg; Carbohydrate: 31g; Dietary Fiber: 6g; Protein: 25g; Sodium: 705mg
Menu idea: For a fun meal with a southwestern theme, serve with a taco salad.