Do you have a Crock Pot ?

Slow Cooker Hearty Beef & Bean Chili

1 1/2 pounds ground beef

1 large onion, chopped (about 1 cup)

2 cloves garlic, minced

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 can (14.5 ounces) diced tomatoes

1/2 cup water

2 cans (about 15 ounces each) red kidney beans, rinsed and drained

1/4 cup chili powder

2 teaspoons ground cumin

1.Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2.Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3.Cover and cook on LOW for 8 to 9 hours.*
4.*Or on HIGH for 4 to 5 hours.
5.Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing.


Slow-Cooker Chicken & Dumplings
6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups whole baby carrots

2 stalks celery, sliced (about 1 cup)

2 can (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups all-purpose baking mix

2/3 cup milk

1.Place the chicken, potatoes, carrots and celery into a 6-quart slow cooker.
2.Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3.Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
4.Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.
5.*Or on HIGH for 4 to 5 hours.
6.Serving Suggestion: Serve with spinach salad; baby spinach leaves topped with orange sections, dried cranberries and raspberry-pecan vinaigrette. For dessert serve wedges of mixed berry pie with whipped topping.



Slow Cooker Chicken Taco Soup
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn,
drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer 2 (10 ounce) cans diced tomatoes with
green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.