Black Bean Pumpkin Chili

Submitted by: Adrienne

1 Med. Onion, chopped

1 Med yellow pepper, chopped

3 cloves garlic, minced
2 Tbs. olive oil

3 cups chicken broth

2 cans black beans, drained and rinsed
2 ½ cups cubed turkey, cooked

1 can (15 ounces) solid pack pumpkin

1 can (14 ounces) diced tomatoes

2 t. dried parsley

2 t. chili powder

1 ½ t. dried oregano

1 ½ t. cumin
½ t salt

In skillet, sauté onion, pepper, and garlic in oil. Put in crock pot and add remaining ingredients. Stir and cook on low 4 hrs. There really isn't a "pumpkin" flavor in it at all; its purpose is to mix with the chicken broth to create the base/sauce for the chili and with the spices it is fabulous!

Amy's Crockpot Chicken

4-5 chicken breasts, chopped into bite-sized pieces
2 cans cream of chicken soup
2 blocks cream cheese
8 ounces milk
1 package of dry Italian Seasoning.

Put chicken in crockpot, mix other ingredients together and pour over chicken. Cook on low for 6-8 hour, or high for 4 hours. Serve over rice or noodles.

Crockpot Grape Jelly Meatballs

Submitted by: Kaley

2 Bottles Chili Sauce
10 oz. Grape Jelly
3 lbs. Ground Beef

Make meatballs (onion, catsup, salt, pepper, breadcrumbs, eggs, etc.).
Put chili sauce and jelly in crockpot, melt jelly well.
Put in meatballs and turn occasionally.
Simmer on low for 3 hours or until meatballs are done.

If you don't want to make the meatballs frozen ones work just fine.

Mexican Crockpot Chicken

Submitted by: Kristl

5-8 chicken breasts
1-19 oz. can green chili enchilada sauce
1 can cream of chicken soup
1 cup sour cream

chicken bullion cube
rice
fresh cilantro
lime wedges
cheese
tomatoes

Mix enchilada sauce and cream of chicken soup. Pour mixture over chicken in the crockpot. Cook on low for 8-9 hours.
After 8+ hours, start cooking rice with chicken bullion cube
Add sour cream to crockpot mixture and continue cooking.

Serve over chicken flavored rice, with cheese, tomato, lime and cilantro