My Moms Chicken Spaghetti

Ingredients

1 package of spaghetti
1 whole chicken or 6 chicken thighs or breast
1 onion chopped
1 cup celery
1/2 tsp garlic chopped
1/2 stick butter
1 can crm mushroom soup
1 can crm chicken soup
1 can tomato soup
1 can rotel tomatos
1/2 soup can ckn broth
1 10oz can salad olives
1/2 lb Velvetta 

Boil, debone and shred chicken.  Put aside.  Put spaghetti in chicken water and cook till almost done.

In medium sauce pan, saute' onion, garlic and celery in butter.  Add soups, rotels and broth and stir till smooth. Transfer to a crock pot.  Add olives. Cut Velvetta cheese into 1 inch cubes, add to mixture and stir.  Add chicken and spaghetti and mix well.  Turn crock pot to high and cook till all the cheese is melted.  Keep on low to keep warm

Crock Pot Breakfast

Ingredients:

1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:

1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions
mushrooms
green peppers
green onions
ham
bacon

Southern Roast

Ingredients

Roast (I used about a 4 lb rump roast,. You can use either chuck roast or rump roast, both work well. )

1 envelope of ranch dressing mix

1 cup flour

1 stick of butter

1 cup of baby carrots

1 cup of small red potatoes cut in forths

salt and pepper

Spray your slow cooker with nonstick spray. It makes clean up so much easier.

Melt the stick of butter in large skillet over medium heat. Take the envelope of ranch and the cup of flour and mix it together. Cover all sides and ends of roast with mixture. Brown your roast on all sides and ends till golden. Remove and place in the slow cooker and place potatoes and carrots on top.

Cook for 8 hours on low. You do not add any additional water to this! Your roast will be tender and delicious and will have made it's own gravy! When done, remove to a platter and surround with carrots and potatoes.