Scallop Potatotes

1 cup sour cream
1 can condensed cream of potato soup
1 Tbsp worcestershire sauce
2 lb small red potatoes
1/5 cups shredded cheddar cheese or cheese blend
1/2 tsp paprika
3 Tbsp chopped fresh chives for topping

1. Thinly slice potatoes and set aside.
2. Mix sour cream, can of soup and worcestershire sauce together in a large bowl.
3. Add sliced potatoes to the mixture and mix until all potatoes are well coated.
4. Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray. 
5. Top with 3/4 cup of shredded cheese.
6. Repeat layer with remaining potatoes and cheese.
7. Cook High for 3.5 to 4.5 hours (or on Low 7 to 8 hours). Serve topped with a sprinkle of paprika  and chives.

Source: Family Fresh Meals

Cheese Tortellini

1 (19oz.) bag frozen cheese tortellini
1 small bag fresh spinach
2 (14.5oz) cans Italian style diced tomatoes, drained
1 block (8oz) cream cheese or neufchatel (less fat)
4 cups chicken broth (or vegetable broth)
1 lb ground sausage (optional)

1. Brown sausage and put all ingredients in crockpot, chunking up the cream cheese.
2. Cook on Low for 4-6 hours

Serves 4-6

Source: Little Fellows

Slow Cooker Apple Crisp

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 pinch salt
1/2 cup butter, cut into pieces
1 cup chopped walnuts
1/3 cup white sugar, or to taste
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
6 cups apples - peeled, cored and chopped
2 Tbsp. lemon juice

1. MIx four, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl. Combine butter with the flour mixture using fingers or a fork until coarse crumbs form. Stir in walnuts and set aside.
2. Whisk together 1/3 cup sugar, cornstarch, ginger, and 1/2 teaspoon cinnamon. Place the apples in a slow cooker, stir in the cornstarch mixture; toss with lemon juice. Sprinkle the walnut crumb topping on top. Cover and cook on High for 2 hours or Low for 4 hours, until apples are tender.
3. Partially uncover the slow cooker to allow the topping to harden, about 1 hour.

Source: Allrecipes.com 

Lemon Chicken

1-2 Tbsp. butter or margerine
Chicken pieces - any kind
1 Italian dressing packet
1/4 -1/2 lemon

1. Place butter cubes in bottom of crock pot. 
2. Lay chicken pieces in pot. 
3. Sprinkle Italian dressing packet over chicken.
4. Squeeze lemon to drizzle over chicken. 
5. Cook on High 4-5 hours, or Low 6-8 hours

Source: Pinterest via Carol Miller

Creamy Italian Chicken

1 lb. skinless, boneless, trimmed chicken breast, frozen
1 packet Italian Dressing Mix
1 C. Fat Free Chicken Broth/Stock
1 Can Condensed Cream of Mushroom Soup
8 oz. package Fat Free Cream Cheese
1/2 Family Size package frozen Broccoli
6-8 small to medium-sized mushrooms, sliced

1. Place chicken in crock pot.
2. Mix together next three ingredients and pour over chicken.
3. Cover and cook on Low for 8 hours.
4. After 8 hours remove chicken, add remaining ingredients and stir to coat. 
5. Shred chicken with fork and return to crock pot once more. 
6. Cover and cook on High 20 minutes or until veggies are heated through and  ream cheese is incorporated.  Meanwhile, cook brown rice, long grain white rice, egg noodles or mashed potatoes. Serve chicken, veggies and sauce over the starch you've prepared. 

Makes 6 servings.

Source: 3 Fat Chicks on a Diet

Slow Cooker Salsa Chicken

1 lb. boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro, for serving (optional)

1. Put chicken, soup, and salsa in slow cooker.
2. Sprinkle taco seasoning over everything.
3. Cook on Low for 6 hours. 
4. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. 
5. Stir in sour cream and heat just until everything is combined. 

Source: Fake Ginger

Slow Cooker Sausage and Peppers

1 Tbsp. olive oil
1 lbs. bulk ground sweet sausage
1/2 lbs. ground beef
2 15 oz. cans fire roasted tomatoes
1 8 oz. can tomato sauce
1 small onion, sliced
 1 red pepper, sliced
 1 green pepper, sliced
 sliced provolone or mozzarella
Fresh rolls

1. Heat olive oil in a large skillet over medium heat. Brown the sausage and ground beef, breaking into bite-sized portions as it cooks.
2. Transfer to a large slow cooker. Stir in the roasted tomatoes, tomato sauce, onion, and peppers into the slow cooker with the sausage mixture. 
3. Cook on low for 5-7 hours. 
4. Roast rolls with a slice of mozzarella on each until golden brown and cheese is starting to melt. 
5. Use a slotted spoon to put sausage and pepper mixture onto rolls.

Source: BHG Special Interest Publication Tailgating