Sausage Potato Soup..

1 lb. JC Potter Hot sausage

1 small onion, chopped

8 cups diced potatoes

1 (8 oz) pkg. cream cheese, softened

1 can cream of mushroom soup

1 can Swanson's MSG free chicken broth

1 tsp. black pepper

3 cups milk or half and half

Lawry's seasoned salt to taste

4 TBSP. butter, melted

Cook sausage.Cube potatoes. Chop onion. Place potatoes and onion in crockpot. Mix soup, broth, melted butter & softened cream cheese together in small bowl. Stir. Pour over potatoes and onion. Add black pepper and seasoned salt (I can't remember how much I used, maybe 1 TBSP?). Cook on low for 8-10 hrs or on high for 5 hrs. Serve with corn muffins (and I made a pumpkin pie, too!)

Creamy Crock pot Chicken...

*Cheesy Creamy Crockpot Chicken

4 or 5 boneless skinless chicken breasts
1 block cream cheese, cut into chunks
1 can cream of mushroom soup
1 envelope Good Seasons Dry Italian seasoning mix
1 small can of sliced mushrooms,drained

Place chicken in crockpot. Combine cream cheese, soup and 1 can of milk. Stir in Italian seasoning. Pour over chicken. Add mushrooms. Cook on low for 6-8 hrs. (may be done before, just watch it)

Mexican chicken filling

I use this for tacos, burritos, enchiladas, anything! Best of all, you just throw it all in the crockpot and 6-8 hrs. later all you have to do is warm tortillas and place toppings on the table! *Love* my slow cooker!

2 lbs. chicken breasts or thighs, or combo

1 cup (I use On the Border) mild Salsa

1/2 can Old El Paso Green Chilli Enchilada Sauce

Salt, Pepper, (dash of these)

1 tsp. chili powder

1/2 tsp. cinnamon

1 tsp. cumin

1 lime cut in half, (remove lime with slotted spoon before serving)

*Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on low for 6-8 hrs. or on high for 4 & 1/2 hrs. Serve warm with flour tortillas, shredded cheese, sour cream, guacamole, salsa and limes.