2 lb. boneless skinless chicken breast
seasoned salt & pepper to taste
black olives, pitted
sliced mushrooms, drained
liquid to cover (beer, tomato soup or tomato sauce w/equal amount of water or stock)
Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker. Simmer all day on low. Serve over rice.
6 to 8 minute steaks
1 bell pepper, diced
2 sweet banana peppers, diced
1/2 cup diced onions
1 can tomatoes, (16 oz.)
2 tbsp. light soy sauce
Dredge steaks in flour then brown in skillet. Place all ingredients into a Crock Pot. Cook on HIGH for 1 hour; then allow to cook 6 to 8 hours on LOW. Serve with rice or mashed potatoes.
8-inch pan cornbread
8 slices day old bread, toasted and cubed
1 med. onion
1/2 c. chopped celery
1-2 tsp. sage or poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbsp. butter or margarine
Lightly grease Crock Pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into Crock Pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.