Kaitlin's Slow Cooker Chicken Caesar Sandwiches

2 pounds boneless skinless chicken thighs and breasts
1/2 to 1 cup Caesar dressing
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley or 2 tsp. dried parsley
1/2 tsp. ground pepper
Romaine lettuce leaves
hamburger buns

Cook chicken in slow cooker with 1 cup water and 1/4 -1/2 cup Caesar dressing on low 4-6 hours.
Remove chicken and drain most of the liquid from slow cooker.  Shred chicken and place back in the cooker and pour dressing over.  Add Parmesan cheese, parsley, and pepper.  Stir until mixed evenly.  Cover and cook 30 minutes on high or until mixture is hot.
Spoon mixture onto bun. Top with extra Parmesan cheese, lettuce and more Caesar dressing.

Slow Cooker Macaroni

1 1/2 cups uncooked macaroni
3 tbls. butter
salt
1/2 lb velveeta, sliced
1 qt. milk

Combine macaroni, butter, and salt in slow cooker.
Layer cheese over top.
Pour in milk.
Cover and cook on high 3 to 4 hours or until macaroni is soft.

*I usually double this recipe.

Swiss Chicken with Bacon and Mushrooms

3 slices bacon
6 boneless, skinless chicken breast halves
4.5 - oz. jar sliced mushrooms, drained
10 3/4 - oz. can cream of chicken soup
1/2 cup shredded Swiss cheese

Cook bacon and drain.
In a skillet, cook 3 chicken breast for 3 to 5 minutes or until lightly brown, turning once. Place chicken in slow cooker. Repeat with remaining 3 breasts. Top with mushrooms.
Pour soup over mushrooms and chicken. Cover and cook on high for 1 hour and then on low for 2 hours or until chicken is tender. (I cook mine on low for 6 to 8 hours.) Top chicken with shredded cheese and crumbled bacon. Cover and cook 10 to 15 minutes more or until cheese melts. Serve over wild rice.

Catalina Pot Roast

1 boneless beef chuck roast
salt and pepper
1 bottle (8 oz.) Catalina Dressing
1 large onion, sliced
6 potatoes, peeled and cut in halves
8 large carrots, peeled and cut in halves
(You can use more or less potatoes and carrots depending on how much you like and the size of your slow cooker.)
chopped parsley

Add roast to slow cooker. Top with potatoes, carrots, onions, salt, pepper, and Catalina dressing. Add one cup water. Cook on low for 6-8 hours. (I always start mine off on high for the first hour or two and then turn it down on low.) You may have to add a little more water through out the day as it cooks.
When done, sprinkle with chopped parsley just before serving.

*This was very good! My family is not big fans of pot roast, but lapped this one up! The Catalina dressing gives it a very sweet and tangy flavor.

Spanish Rice

2 lbs. ground beef
1 medium chopped onion
1 green pepper, chopped
1 - 28 oz. can tomatoes
2 - 8 oz. cans tomato sauce
1 cup water
2 1/2 tsp. chili powder
1/2 tsp. salt
2 tsp. worcestershire sauce
1 cup raw rice

Brown beef and drain. Put all ingredients into Crock pot and stir.
Cook on low for 7-9 hours (or high for 3 hours).

Slow Cooker Sweet & Sour Chicken

1 medium onion, sliced
1 medium carrot, peeled & sliced
1 medium celery stalk, sliced
1 pound boneless chicken, cut into bite size pieces
1/2 cup Catalina dressing
1/2 cup soy sauce
1/2 cup brown sugar
1 tsp. grated gingerroot (I use ground ginger from my spice cabinet)
1- 8 0unce can pineapple chunks, drained, and juice reserved
1 medium green pepper, sliced
1 medium red pepper, sliced
4 1/2 cups hot cooked white minute rice

Place onions, carrots, and celery in slow cooker; top with chicken. Add dressing, soy sauce, brown sugar, ginger, and pineapple juice. Cover. Cook on low for 7-8 hours, or high for 3 1/2 to 4 hours. Add pineapple and peppers to the last 30 minutes of cooking time. Serve over rice.
Serves 6.