Wednesday, June 29, 2011

3 Cheese Mac N' Cheese

I am SOOOOO darn proud of myself right now!  I have MASTERED Slow Cooker Mac n' Cheese!!  Booyah!!!!!  LOL  Seriously, this was the BEST Mac N' Cheese I've ever had!  What is it they say?  "The third try's the charm?!?!"

My daughter is going through the "exert my power" stage of her life and told me for the 5th day in a row or so, she wasn't hungry.  After ignoring her, she finally pulled up a chair next to me like the whole tantrum never happened and took a bite.  I said, "Pretty good, huh?!"  She said, "Yah!!!!"  VICTORY!!!!

The only thing I would say is this.....I overindulged with the cheese!  LOL  I shredded a bit more than 3 cups, well, more than a bit!  LOL  It was CHEESY and DELICIOUS!!!  I guess I didn't need that much cheese, but BOY OH BOY did it taste good!  You have to try this!!!

3 Cheese Mac N' Cheese


1/2 lb. Elbow noodles, uncooked
1 small onion, chopped finely
1 cup shredded monterray jack cheese
1 cup shredded mozzarella cheese
1 cup shredded mild cheddar cheese
1 15oz. can Evaporated Milk
3 cups milk
1/2 stick butter
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder
1 1/2 tsp. mustard powder
Non-Stick Spray


Spray your Slow Cooker insert with non-stick spray.

Add all the ingredients EXCEPT THE CHEESE and stir.

Cook on LOW for 4 hours or so.  
About 10 minutes before serving, add ALL of the shredded cheese...
 then stir.

Switch the Slow Cooker to warm and just let the cheese warm up!
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Tuesday, June 28, 2011

Citrus White Fish

I am so proud of myself for making a completely tasty and healthy meal tonight!  This fish had such a nice light citrus buttery taste to it!  There is nothing in this that's bad for you!!!!  We did not use tarter sauce with our fish tonight and we love tarter sauce!  It was so moist and delicious it didn't need it!  I actually ate the centers of oranges with each bite of fish and it was WONDERFUL!!!!  This was SUPER simple to make and I can't wait for you to try it! :)

To keep our meal light and healthy, I made a Tomato, Cucumber and Red Onion Salad.  I simply dressed it with Salt, Pepper and Light Italian Dressing.  It was the PERFECT accompaniment to this fish!  It takes only a few minutes to make and it's delicious!

If you have a larger family than I, simply buy more fish and oranges to suit your family!

Citrus White Fish

1 lb. (or slightly more) of White Fish (this was 2 good sized fillets for our family)
1/2 Orange, juiced
1-1.5 Oranges, thinly sliced into rings
Lemon Pepper to taste
Dill Weed to taste
Salt to taste

Place each of your fillets on an ample piece of Aluminum Foil.  You will be making a foil packet out of them, so make sure you have a big enough piece!
Sprinkle each filet with lemon pepper, dill weed and salt.

Squeeze your half of orange over each piece, evenly distributing among your pieces of fish.

Place your orange slices on top of your fillets.

Next, close up your foil packets into little boats.

Place them into your Slow Cooker.

Cook on LOW for 1.5-2 hours.
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All Day Spaghetti Sauce

There is NOTHING like smelling pasta sauce simmering all day in your Slow Cooker!!!  HEAVEN!!!!!  MMmmmmmmm!  One of the biggest benefits of Slow Cooking is smelling what you're cooking all day!

I was thrilled when Kim sent me this recipe idea!  Why didn't I think of it?!  LOL  Maybe because I'm just a busy mom!  Who knows?!  This sauce was very good!  The more I ate it, the more it grew on me.  I would definitely make a couple changes to it, but of course, I've done that below so that yours tastes even better than mine! ;)  That's just how I roll!  LOL

I would like to thank Kim for inspiring me to make this sauce with her mom's recipe!  I only added to it! I will post the original recipe below in case you don't want to mess with perfection!

Kim's Grandma's Spaghetti Sauce:
1.5 lbs. ground hamburger
3 Packets French's Spaghetti Sauce mix
2 small cans tomato paste
3 cups water
Salt, pepper, fresh garlic

Now, here's mine!

All Day Spaghetti Sauce

1.5 lbs. Ground Sirloin, UNCOOKED!!!!!
1 16oz. can Tomato Paste
1 large heirloom tomato, chopped
1 large onion, chopped
3 packets Spaghetti Sauce Mix
4 cups water
3-4 tsp. garlic powder (use a couple fresh cloves if you have it!)
2-3 tsp. salt
1 tsp. pepper
1-2 tsp. oregano

Mix together the tomato paste, spaghetti sauce mix, garlic powder, salt, pepper, oregano and water.
Add the tomatoes and onions and give a little stir.

Next, crumble the ground sirloin on top.

I just kind of stirred gently after this just to get the meat under the liquid.
Cook on LOW for 7-8 hours.
Serve with your favorite pasta.  I always add Parmesan on top!

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Monday, June 27, 2011

Big 2,000 Facebook Fan Giveaway!

I can't tell you how ecstatic I am to have reached OVER 2,000 fans on Facebook!  I feel honored to be a part of so many families' lives!  

In celebration of reaching such a milestone, I'm doing a Giveaway!

Please be sure to read EVERYTHING below before entering!

Here are the prizes:

One lucky winner will win this, 6.5 Quart Programmable Crock Pot Slow Cooker!
Crock Pot SCVT650-PS, 6.5 Qt. with Touch Screen Technology
This is a touch-screen Slow-Cooker with a beautiful stainless steel exterior. You can set it to cook anywhere from 30 minutes to 20 hours and will automatically switch to warm when the cooking time is done!  This very same model is on it's way to my door right now!  I can't wait to start using it!  It's perfect for any busy Mom or Dad!

Another lucky winner will receive several boxes of Purely American Slow Cooker Gourmet Mixes.
Texas Panhandle Chuckwagon Chili NY Italian Deli Bean Soup Memphis Blues Pork Chop Dinner
These are just 3 of their 10 available varieties!  
These are PERFECT Mixes for every busy Mom and Dad because all you have to do is add a few simple ingredients to the contents of the box, and 5-10 minutes later, VOILA!  You have a meal!
All mixes are salt free and most have a vegetarian option!

There are LOTS of ways to enter below, so please follow the directions carefully!  I will be checking to make sure the winners have completed all of the requirements!  
You must be a U.S. resident to enter!



1 entry - Like my facebook page and leave a comment+email address below you've done so.
(If you're already a fan, just say so)

1 entry - subscribe to my blog by entering your email on the right hand side of my page where it says "subscribe" and leave a comment+email address below you've done so.
(If you already subscribe, just say so)

1 entry - Become a blog follower at the bottom right hand side of this page and leave a comment+email address below you've done so.
(If you're already a blog follower, just say so)

1 entry - Follow me on twitter and leave a comment+email address below you've done so.
Link is on the top right hand side of this page.
(If you already follow me on twitter, just say so)

1 entry - Share this Giveaway on facebook and leave a link below+email address. *You may do this once a day!

1 entry - Tweet this giveaway and leave a link below+email address. *You may do this once a day.

1 entry - Leave a comment+email address below with your FAVORITE Busy Mom Slow Cooker Adventure Recipe!

1 entry - go to Purely American and look at their Slow Cooker Gourmet Mixes.  Leave a comment+email address below with the top 3 you'd like to try!

1 entry - Share this giveaway on your blog and leave a link+email address below.

1 entry - Share one of my recipes on your facebook page, twitter, blog, or other form of social media and leave a link+email address below.  *You may do this once a day.

1 entry - Tell me what you would like to see me make by leaving a comment+email address below! *You may do this once a day!

1 entry - email me a non-slow cooker recipe at that you would like to see me turn into a Slow Cooker recipe.  Leave a comment+email address below you've done so.

There you have it!  12 different possible ways to enter and some you can do every day!
Go get started!!!!

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This Week's Plan 6-27-11

We had a fantastic weekend at a family reunion in Wisconsin.  It was a whirwind trip though, leaving the kids BEYOND exhausted!  (We left at 5 a.m. Saturday and arrived home at 10 p.m. Sunday!)

Don't worry, I'm RIGHT back to Slow Cooking this morning!  I have the Spaghetti Sauce that Kim shared with me simmering away in my Slow Cooker with a few minor additions!  I can't wait for the rest of the week and some normalcy in our lives!

So, here is this week's plan:

Monday - Slow-Cooked Spaghetti Sauce

Tuesday - Citrus Fish

Wednesday - Leftovers

Thursday - Our 5 Year Anniversary!  We'll be heading to the Melting Pot.  Ella will have dinner with her grandparents.

Friday - Macaroni and Cheese

Saturday - Leftovers

Happy Slow-Cooking!
Hope Print Friendly and PDF

Wednesday, June 22, 2011

Mexican Pasta

Well, I would like to thank Ashley for sending me a regular old recipe and asking if I could convert it into a Slow Cooker Recipe!  What a fantastic dish this turned out to be!  The original recipe was a stuffed manicotti, and as we all know, that takes a lot of time! This doesn't take very long at all and I'm sure it is probably more delicious!  It's spicy, but not too spicy (my 3 year old ate it with no problems!) and packed with flavor!  I can't wait for you to try it!

If you are brave enough, you could even try this without browning the beef first.......I'm not brave enough to try it yet!  If you do, please leave me a comment and let me know how it works!

Mexican Pasta

1 lb. ground sirloin, cooked with salt and pepper
1 small onion, chopped
1 16oz. jar picante salsa
1 16oz. can refried beans
2 1/2 cups water
1 tsp. salt
2 tsp. chili powder
2 tsp. garlic powder
8 oz. Monterray Jack cheese, shredded
1/2 lb. shell pasta, UNCOOKED
scallions and sour cream for garnish

First of all, I added all ingredients to the pan I browned the ground sirloin in and then poured it into the Slow Cooker.  DON'T do that!  LOL  It was a pain in the neck!

Spray your slow cooker insert with non-stick spray.
In the slow cooker liner combine the first 8 ingredients.

Cook on LOW for 6 hours.

Add the shredded monterray jack cheese and the pasta.  Stir.

Cook on HIGH for 15 minutes.

Serve with as much sour cream and scallions as you wish.

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Sunday, June 19, 2011

This Week's Plan 6-19-11

First, HAPPY FATHER'S DAY to all of the dad's out there!!!

Well, after flying by the seat of my pants in the kitchen last week, I'm ready to get back to a plan!  Plus, when I have a plan, I go to the grocery store!  I DESPERATELY need to get to the grocery store!  LOL

My husband enjoyed his first week of summer vacation this week and Ella, Gavin and I enjoyed having him home with us!  While he's celebrating being on vacation, I'm seeing mine coming to an end!  I have been playing the part of "stay at home mom" for the last 9 months and I wish it could last forever!  Makes me kind of sad :(  All good things must come to an end though.  I'm going to enjoy my summer with my family!

I have EXCITING news to share with all of you!  First, a brand spankin' new Programmable Crock Pot Slow Cooker is on it's way to my door this week!  I CANNOT wait!!!  I can't wait to share with all of you how it cooks!  ALSO, we make it to over 2,000 fans on facebook this week!  I am so excited!  This means, I will be having a giveaway starting later this week.  Keep an eye out for it because you will NOT want to miss this!!!!!

I'm excited about this week's plan!  Two of my readers sent me recipes they would like to see me make.  One is a family recipe and the other is a delicious sounding, but time consuming, recipe!  It won't be time consuming after I get my hands on it!  I'm also making Macaroni and Cheese Take #2 because it's not my husband's favorite, but Ella and I love it!  Lastly, I'll be making a fish recipe!  One of my FAVORITE things to make in the Crock Pot in the summer!  Plus, it calls for parsley and I have a TON of it!!!! ;)  I may make it with a side of Tabouli as well, because I seriously have a ton of parsley to use!

So, here is my plan:

Monday: Mexican Pasta

Tuesday: Citrus Fish

Wednesday: Macaroni and Cheese

Thursday: Leftovers

Friday: Kim's Mom's Slow Cooked Spaghetti Sauce

Saturday: Family Plans

Sunday: Family Plans

I hope you all have a great week!

Happy Slow-Cooking!
Hope Print Friendly and PDF

Saturday, June 18, 2011

French Fried Onion Chicken with Green Beans Casserole

So, it all started when I had a craving for the infamous "Green Bean Casserole!" LOL  I went searching through my pantry and I had all the makings......except the green I sent my husband to the store for those ;)  I have to tell you, this TOTALLY satisfied my craving!!!!  My only complaint is I wish I had made more of it!!!  LOL  So, I'm "expanding" the recipe below so that you have more yummy goodness when you make yours!

Sometimes not having a plan is a good thing......and this week, my "no plan" has been a very good thing!  3 yummy dishes have come out of it!

I hope you enjoy this recipe and it brings back good "holiday" memories for you!!!

French Fried Onion Chicken with Green Beans Casserole

2 lbs. boneless skinless chicken, cut into bite-sized pieces
2 cans condensed Cream of Mushroom Soup
1 cup Milk
2 tsp. soy sauce
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1 big can French Fried Onions, divided (I think it's the 6 oz. size, but I'm not sure!)
3-4 big handfuls of fresh green beans (enough for your family)

In the bottom of your slow cooker insert, place the chicken.

Sprinkle half of your French Fried Onions over the top of your chicken.

Mix together the soup, milk, soy sauce, garlic powder, salt and pepper.

Pour it over the chicken.

Sprinkle the remaining French Fried Onions on top.

Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
It will look something like this!

1 hour before serving, add your Green Beans on top.

When your green beans are ready, you are ready to eat!
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Tuesday, June 14, 2011


Like many of you, I always wondered what Ratatouille would taste like after I saw the movie!  LOL  Well, I'm here to tell you, it is an extremely FRESH and TASTY dish!  It is packed with veggies and herbs and is just plain delicious!  

We had unexpected dinner guests tonight, my in-laws, and they both seemed to really enjoy it!  They never had it before.  They had theirs just as is.  My husband and I had ours with a side of buttered noodles.  Ella had buttered noodles and some steamed veggies.....she's allergic to Eggplant, so had to sit this one out! :(  (We found that out with the Eggplant Parmesan!)

Just a heads up......I'm not big on bell peppers, but if you are, go ahead and add more.  I'm just going to list what I used.  

Also, you will need a 6 Quart or larger Slow Cooker for this amount.  It cooks way down, but you'll overflow a smaller slow cooker!

I totally encourage you to try this!  You won't be sorry!!!  You would make Julia Child proud!


1 medium-large Eggplant, peeled, sliced into bite-sized pieces
1 large onion, chopped
2 small or 1 medium Zucchini, chopped into bite-sized pieces
1/2 yellow pepper, chopped
1/2 orange pepper, chopped
1 large Heirloom tomato, chopped
3 small yellow tomatoes, chopped
1 1/2 tsp. salt
1 tsp. pepper
2 tsp. garlic powder
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
1/4 cup fresh flat leaf parsley, chopped (I had this in my garden and it was seriously the secret ingredient!!!)

Place your chopped eggplant on the bottom of your slow cooker insert.

Next, layer your onions on top.

Add your zucchini on top of that.

Then, add your yellow peppers, and orange peppers.
(Sorry, forgot to take a picture of the orange peppers!)

Place your red tomatoes....

and yellow tomatoes on the very top!

Now, add all of your seasonings, EXCEPT PARSLEY on top.
So pretty and colorful, isn't it?!!

Cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
1/2 hr. before serving, add the fresh parsley and carefully stir.  Leave the lid off to help evaporate some of the liquid.

Serve with buttered noodles, rice or bread.

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Sunday, June 12, 2011

Fan/Follower Referral contest Winner Announced!

Congratulation to Maria Destralo-Shevlin!  You won the Fan/Follower Referral Contest with 13 referrals!  We are just that much closer to our 2,000 fan mark!

I would also like to thank the following people who sent fans our way this past week!  You are all amazing!
Amie Kelp - 11 new fans!
Amber Mulheron - 2 new fans
Ashley Noles - 2 new fans
Karen Kueken - 2 new fans
Dawn Rug Monteferrante - 2 new fans
Holly Huthwart Wiseman - 1 new fan
Veronica Curvin Robbings - 1 new fan
Jess Drake - 1 new fan
Nicole Baron - 1 new fan
Amy Yvonne DeKok - 1 new fan
Rosanna Stout - 1 new fan
Chasidi Brewer - 1 new fan
Life's A Gift  - 1 new fan
Joyce Halanski - 1 new fan
Sheila Beyer - 1 new fan Print Friendly and PDF

Tuesday, June 7, 2011

Vegetarian Lasagna

Wow was this yummy!!!!  My favorite part of this is how healthy it is.  Full of veggies and I didn't miss the meat at all!  My vegetables kept a tiny crunch, so this definitely had a nice texture to it!  I expected mush, but it wasn't the case at all!

My husband put in a request for no red meat this week and I think I've delivered thus far!  This smelled SOOOOO good cooking and it tasted even better!  My daughter actually cleared her plate!  Yay!!!!  We had enough for leftovers for 2 nights for the 3 of us!  Pretty good, huh?!!!

I hope you take the time to make this for your family.  Yes, it takes a few minutes to make the sauce, but I promise, it's worth it!  If you don't have time to make your own sauce, buy 2 jars and use those.  :)

Oh, and my camera died while making this, so there are not as many pictures as usual.  I was totally bummed!  Sorry :(

Ok, here it is!!
Vegetarian Lasagna

1/2-3/4 box of lasagna noodles
1 cup chopped zucchini
1 cup chopped yellow squash
1 10oz. package frozen chopped spinach, thawed, drained
1 cup skim ricotta cheese
2-3 cups shredded Mozzarella cheese


1 Tbsp. Olive Oil
1 medium onion, chopped
1 28oz. can crushed tomatoes
1 15oz. can tomato sauce
1 14.5 oz. can diced tomatoes
2 tsp. Italian Seasoning
1 tsp. garlic powder
1 tsp. onion powder
salt and pepper to taste

I used my 7 Quart Crock Pot Slow Cooker for this, but the first time I made lasagna in my slow cooker, I used a 3 Quart.
Start your sauce first, by cooking your onions in the Olive Oil until they are translucent (and mine browned a bit as I was busy trying to get Gavin his pacifier!)

Add the crushed tomatoes, tomato sauce, and spices.  Let it simmer while you chop your veggies and prepare the ricotta/mozzarella mix.

Mix together the ricotta and 1 1/2 cups of mozzarella cheese.

Last time I made this, I had a helper.....who actually stayed awake.  My help fell asleep on the job...

Spray your insert with non-stick spray.
Now, ladle about a little less than 1/3 of your pasta sauce on the bottom of the Slow Cooker insert.  Cover the bottom of the insert with lasagna noodles.  It doesn't have to look pretty! :)
Add a layer of HALF of your Ricotta mixture.  I find it easiest to spoon it on top of the noodles in a square pattern.  I then use the back of my spoon to gently nudge it and spread it out over the noodles.
(This is where my camera died :( )

Next spread half of your spinach, half your zucchini and half your yellow squash over the cheese mixture.

Ladle about 1/3 of your pasta sauce on top.
Add another layer of lasagna noodles.
Add another layer of the remaining ricotta mixture.
Add another layer of the veggies.
Top with almost all of the rest of your sauce.  Reserve a couple ladle fulls for the top.
Add one last layer of lasagna noodles and spread the remaining sauce over the top.

Cook on HIGH for 2 hours or on LOW for 3-4 hours.
1/2 hour before serving, sprinkle the top with 1-2 cups of Mozzarella Cheese.
Leave the lid off!

Serve and Enjoy! 
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Sunday, June 5, 2011

This Week's Plan 6-5-11

Well, like so many weeks lately, I didn't get to make everything I planned on making.  I'm dealing with my third infection in just over a month and it's really slowing me down!  It completely put a damper on my plans this and otherwise!  Not only did I miss out on an entire year of teaching due to my high risk pregnancy, but I missed the end of the school year staff party too due to this infection. :( I'm a sad Mamma!

On the bight side, Gavin is starting to sleep 5-6 hour consistent stretches, so I'm a bit more coherent these days.  It's wonderful!  He's allowing me to actually "set him down" and get a few things done.  He's a big 3 months old now!!!!  :)  He smiles, coos, verbalizes and is on the verge of laughing!  I can't wait!  Big Sister Ella got her big girl bed this weekend.  She looks so tiny in this huge full-sized bed, but she'll grow into it!

This week is my husband's last week of school and then summer vacation starts for our family!  We cannot wait to spend some quality time together!  First thing on our agenda is to plant flowers and put down fresh mulch!  Can't wait!

So, what does this week have in store for us?!  Well, here's what I'm thinking.......

Monday - Vegetarian Lasagna (that we were going to have today, but I felt too sick to make :()

Tuesday - Leftovers

Wednesday - Enchilada Casserole

Thursday - Eggplant and Squash Tomato Soup (or something like this.....I saw something on Rachel  Ray's Week in a Day and I feel inspired!)

Friday - Leftovers

Saturday - Leftovers

Happy Slow-Cooking!
Hope Print Friendly and PDF

Creamy Onion and Ranch Chicken

This was DEEEEEE-LISH-US!!!!  LOL  I think I said "Yummmmmm!" after the first 5 bites or so!  My husband and I gobbled ours up quickly, and once we FINALLY convinced my daughter to eat dinner, she cleaned her plate too! (Gotta love the determination of a 3 year old!)

It was creamy, warm, oniony,  It was just plain G-O-O-D!!!!  I know you're going to love this one!  It was really easy to put together, so even all my newbies out there can handle this one, I promise!!!!!  I really hope you give this a try because you'd seriously be missing out on some good food if you didn't!  We simply served ours over rice.  I highly recommend it because it was like eating risotto almost the way it soaked up the creamy sauce! mouth is watering thinking about it again!

I would like to thank Dawn Rug Monteferrante for posting a "Cream Cheese Chicken" recipe which inspired this dish!

Oh, one more thing.....I have fresh chives in my garden right now, so I'm ALWAYS looking for an excuse to use them.  If you don't have fresh chives, you can leave them out or use dried.  If you use dried, don't garnish with them, but put them in with your cream cheese sauce.

Ok, now for the good stuff:

Creamy Ranch and Onion Chicken

1.5 lbs. Chicken, sliced into 1/2" skinny pieces (Use at least 2 if you have a bigger family than 3)
1 tub Chive Cream Cheese
1 can Cream of Onion Soup
1 medium onion, quartered and sliced
I package Dry Ranch Dressing
1 tsp. Italian Seasoning
1/2 cup water
1 tsp. salt
1 tsp. pepper
Chives to taste for garnish

Place the Chicken in the bottom of your Slow Cooker.  Season with the Salt and Pepper.

Place the onions on top.

Mix together the Cream Cheese, Cream of Onion Soup, dry ranch, water and Italian Seasoning.

Pour this mixture over the chicken and onions.

Cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
Serve over Rice.
Garnish with Fresh Chives.

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Saturday, June 4, 2011

Fan/Follower Referral contest!

We are Sooooo close to 2,000 fans on facebook!  We're also mighty close to 300 Followers here on the blog!  So, let's have a little contest!  Let's see who can send the most fans/followers my way!  

To share this on your facebook page, you can simply click on "share" below this post.
If you send a fan by facebook, have them comment "I'm a new fan!  (insert your name here) sent me!"
on our fan page.

If you are sending a non-facebook using friend directly to the blog, have them comment here on this post, "I'm a new follower! (Insert your name here) sent me!"

*You can send someone from facebook here to become a follower, as well fan on our fan page!

Contest will end Friday, June 10 at midnight EST.  Be sure to check back here Saturday, June 11 to find out if you're the winner!  The winner will have 24 hours to email me at to claim their prize!
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Wednesday, June 1, 2011

Slow Cooker Gourmet "Minnesota Lake Country Chicken & Wild Rice Soup" Mix

This Mix could not be any easier to put together!  The only thing that slowed me down was taking the pictures, LOL!  This turned out to be a nice hearty, peppery soup.  I really liked it.

One of the things I love about these mixes is the suggestions they give you!  This one suggested I add spinach, fresh or frozen, which I do have, but am saving for another recipe.  Next time I make this one, I will be sure to have it on hand!  It also gives you a dessert suggestion!  How cool is that?!  We had Orange Cake Balls because I have those leftover from Memorial Day!

The mix is also salt free, so you can control how you like your soup!  I added a pretty generous portion of salt because I felt it needed it.  I also felt it needed onion powder.  I might even add a fresh onion to this.  Try it out!

To purchase this soup, follow this link.

Minnesota Lake Country Chicken and Wild Rice Soup Mix

First you place your pound of cut up boneless skinless chicken breasts at the bottom of your Slow Cooker (I kept mine whole and shredded it at the end.  You then pour the mushrooms and seasoning packet evenly over the top.

Next, you add your water and broth (I used 1 chicken bouillon cube and an extra cup of water) and place your rinsed rice evenly on top of that.  

You do not stir!
Let this cook for 5 hours on LOW or 3 hours on HIGH.
Add a generous portion of salt.  I added Onion Powder too!
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