4-6 boneless chicken breasts
One can cream of chicken, you can use cream of mushroom if you don’t have the other on hand.
1/3 cup of milk
1/4 stick of butter
One pkg. of seasoned stuffing. I always use store brand, but the original recipe called for one package of Stove Top stuffing mix and seasoning packet. The cheap store brand stuffing I buy usually has the seasoning already mixed in, not in a separate packet.
1 1/2 cups of water.
Put chicken in crock-pot. Mix together soup and milk. Pour over chicken. Combine stuffing, water and melted butter. Pour on top of chicken. Cook on low for 6-7 hours.
Not real pretty, but yummy. 
If you have a great, easy crock pot recipe please leave it in the comment section or post it on your blog and link it up below.
This dish is from my childhood. Great on a cold day. Mom would always make this with a leftover ham bone from a previous supper.
Texas Pinto Beans
1- 16oz Bag Dried Pinto Beans
1- Ham bone (with ham left on it) or ham hock
1- Small yellow onion, chopped
2-garlic cloves
1 jalepeno, leave whole
1-tsp. salt (may need to add more later)
1/4 tsp. black pepper
water- enough to fill standard sized crock-pot
There is no need to pre-soak the beans. Because of the low heat the crockpot does this for you.
Place all ingredients in crock pot 12-16 hours before serving & turn crockpot to low. This can be done just before bed-time & served next day for supper. Check water levels & salt about half way through cooking. Water needs to stay relatively high (beans are to be somewhat soupy but thicken up for left-overs). Add more salt, if desired.
When finished, remove bone & shred ham into bite-sized hunks. Serve with cornbread (non-sweet kind) & iced tea, also non-sweet (you rarely find sweet tea in Texas, Texans are already sweet enough).
Leftovers can be mashed & used for burrito filling.
3-4 chicken breasts
1 cup chicken broth
a packet taco seasoning
Cook on low all day until chicken is cooked. Then using a fork ‘flake’ the chicken to be used for tacos, fajitas, or burritos. SO EASY
I’ve been looking for this recipe! I have a similar one in a cookbook that is in storage right now and I wanted to make this recipe today. Thanks!