1 (16 oz.) can of tomatoes, cut up
2 tbsp. minced parsley
1 clove of garlic, minced
1/2 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 (6 oz.) can tomato paste
1/2 tsp. seasoned salt
1 lb. cooked shelled shrimp
Grated Parmesan cheese
In a Crock Pot, combine tomatoes with parsley, garlic, basil, salt, pepper, oregano, tomato paste and seasoned salt. Cover and cook on low for 6 to 7 hours. Turn control to high, stir in shrimp, cover and cook on high for 10 to 15 minutes more. Serve over cooked spaghetti. Top with Parmesan cheese.
2 Carrots, sliced
2 Onions, sliced
2 Stalks celery, cut into 1-inch pieces
3 to 4 Pounds broiler-fryer chicken, whole
1 Teaspoon salt
1/2 Teaspoon ground black pepper
1/2 Cup water, chicken broth or white wine
1/2 Teaspoon dried basil
Put carrots, onion and celery in bottom of stoneware.
Place whole chicken on top of vegetables.
Sprinkle with salt and pepper and add liquid over top.
Sprinkle basil over top.
Cover; cook on Low 8 to 10 hours or on High 4 to 5 hours.
Note: If cooking on High, use 1 cup of liquid
2-4 Chicken Breasts
3 Garlic Cloves, smashed and chopped
1 Teaspoon Dried Basil
½ cup Soy Sauce
½ cup Ketchup
⅓ cup Honey
2 cups carrots (or choice of veggie)
Place all ingredients into crock pot. Cook on high for 3-4 hours.
1/2 c. dry navy beans, soaked overnight and drained
2 c. water
4-6 chicken breasts, skinned, boned, and cut into chunks
1 (16 oz.) can low sodium tomatoes
1/2 c. thinly sliced celery
1/2 c. diced carrot
1/2 c. chopped onion
1/8 tsp. garlic powder
1 crushed bay leaf
1/2 tsp. crushed dry basil
1/8 tsp. powdered sage
1/4 tsp. paprika
1/2 tsp. crushed, dried oregano
1 tsp. instant chicken or beef bouillon (low sodium)
Place beans, 2 cups of water, and other ingredients in slow cooker/Crock Pot; cover and cook on low for 8-10 hours. Discard bay leaf before serving.