2-3 lbs. venison (or as much as you like)
1 lg. onion
1 lg. bell pepper
2 cans mushroom soup
2 cans water
Salt to taste
Brown venison in small amount of shortening. Saute onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook all day or put it on at night and cook overnight.
1 cup raw wild raw rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
2 1/2 cups water
2 pheasants cut up
flour for dusting
1 package instant onion soup mix
Mix rice, canned soup, water, mushrooms and water together in crockpot. Flour and brown the phesants if desired. Place pheasants in crockpot. Sprinkle with onion soup mix. Cover. Cook on LOW 6 to 8 hours. Add a splash more water if rice is looking dry towards end of cooking time.
1 to 1 1/2 pounds turkey breast tenders (cut in half if large)
1 packet turkey gravy mix (dry)
1 can cream of mushroom soup (98% fat free)
1 tablespoon mushroom-onion soup mix (dry mix, about 1/2 packet), or use a few tablespoons of chopped onion and dry or canned mushrooms
salt and pepper to taste
Combine all ingredients in the Crock Pot; cover and cook on low for 6 1/2 to 8 hours. Serve with rice or potatoes.
1 can cream of mushroom soup, low sodium
1 can beef broth, low sodium
1 packet dry onion soup mix
2 tbsps. Steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 0z.) container sour cream
1 (16 oz.) package of egg noodles
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours.
After meatball mixture has cooked, stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.
6 Chicken breasts
1/2 Cup dry sherry
10 3/4 Ounces cream of mushroom soup
1/2 Pint sour cream
Salt and pepper
Place the chicken breasts in the Crock-Pot® slow cooker.
Mix together the sherry, soup, and sour cream.
Pour over the chicken.
Cover; cook on Low for 6 to 8 hours.
Sprinkle with salt, pepper, and almonds before serving.