In a lined slow cooker, add all the ingredients minus the kale and Parmesan cheese. Cover and cook on low for 4 hours or until veggies are tender. Add chopped kale and allow to sit for 3 to 5 minutes. Add additional seasoning if desired. Top each bowl with Parmesan cheese before serving.
In a slow cooker add all ingredients except for the cream cheese and pepper jack cheese. Cook on low for 6-8 hours. Remove chicken breasts and shred with two forks, returning chicken back to the slow cooker. Add the cream cheese and pepper jack cheese and stir occasionally for the next 20 minutes or until cheese melts.
Prepare broccoli by chopping into small pieces or by placing 1 cup at a time into a food processor, pulse until broccoli is roughly chopped. Place broccoli into a lined slow cooker as you chop it. Add butter, onion, carrots, garlic, broth and salt & pepper. Cover and cook on low for 4 hours.
In a large skillet on medium high heat add the butter, bell peppers, onion, mushrooms and a teaspoon or two of the fajita packet. Cook until the veggies are starting to brown and soften. Remove from heat.
In a large skillet add the sausage and cook until it is no longer pink, breaking it up as it cooks into crumbles. Add the shallot and garlic and continue cooking for 2-3 minutes.
In a large bowl add the sausage mixture and both jars of pasta sauce. In another large bowl add 3 cups of mozzarella cheese, ricotta cheese and parmesan cheese, mixing to combine.
In a large skillet add butter and sauté onions until soft and they have started to brown. In a crock pot, add the onions, Rotel®, green chiles, Ranch Style® Beans, cream of mushroom and cream of chicken soup, chicken broth and chicken taco packet; stirring to combine. Add the chicken breast, cover and cook for 3 hours on high.
Place all prepared ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 2 to 3. Before serving, taste for seasoning and add additional seasoning if desired. The sauce should be somewhat like a thin gravy, if it’s too thick add broth or water to thin if needed. Serve over white rice.
In a slow cooker set on high heat add the onion, as that is cooking prepare the celery and carrots and add when completed. Add the chicken broth, water, chicken breasts, and rice including the seasoning packets. Cook on high for 4 hours.
In a slow cooker add the chicken, onion, celery, cream of chicken soup, evaporated milk, chicken bouillon and poultry seasoning.Cook on high for 4 hours or low for 8 hours. When there is about 30 minutes remaining on the cook time, remove chicken breasts and shred the chicken. Add the chicken back to the crock pot with the frozen veggies and continue the last 30 minutes of cooking.
In the slow cooker combine the oil, broth, soy sauce, grill shaker seasoning, garlic, ginger, and hoisin. Whisk to combine. Add the pork loin and coat with the sauce. Cook on low for 6 hours.
Remove pork from slow cooker and shred. Pour the remaining sauce over the pork and serve over rice and veggies.
