This is a great way to use up leftover chicken (or turkey), but if you don't have any, thaw a package of frozen diced cooked chicken or cut up a deli-roasted chicken.

Prep:  15 minutes  Cook:  Low 5 hours, High 2 1/2 hours  Makes:  6 servings

• 1 can cream of chicken or cream of mushroom soup
• 1/4 cup butter or margarine, melted
• 1/4 cup water
• 1 16-ounce package of frozen broccoli, corn, and red sweet peppers
• 2 1/2 cups cubed cooked chicken
• 1 8-ounce package corn bread stuffing mix

1.  In a very large bowl stir together soup, butter, and water.  Add frozen vegetables, chicken, and stuffing mix; stir until combined.  Transfer mixture to crockpot.

2.  Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

I'm stuck on Crockpot recipes. 

Busy schedule?  Seems to be the rule rather than the exception.  Leaves little time for cooking.  I'm all about finding ways to make homemaking easier.  My favorite solution?  The Crockpot.   "Slow cooking" means great-tasting cooking is underway while you're at work or busy with family and friends.   

How about dessert in the Crockpot?  Slow-Cooked Apple Betty.  Fall is almost here.  Celebrate with yummy in season apples!  Maybe picked from the tree in your backyard? 

Prep:  25 minutes  Cook:  Low 4 hours  Stand:  30 Minutes  Makes 6 to 8 servings

5 tart a apples, peeled, cored, and sliced (5 cups)

3/4 cup packed brown sugar

2/3 cup apple butter

1/2 cup water

5 cups soft cinnamon-raison bread cut into 1/2 inch cubes (about 5 slices)

1/3 cup butter melted

Caramel ice cream topping and vanilla ice cream (optional)

1.  Lightly coat Crockpot with cooking spray; set aside.

2.  In a medium bowl combine the apples, brown sugar, apple butter, and water.  Toss until coated.  In a medium bowl place the bread cubes.  Drizzle with the melted butter, tossing until mixed.

3.  Place half of the buttered bread cubes in prepared cooker.  Pour all of the apple mixture over bread cubes.  Sprinkle remaining bread cubes over apple mixture.

4.  Cover and cook on low-heat setting about 4 hours.  Remove crock from the warming pot, if possible, or turn off cooker.  Let stand, uncovered, about 30 minutes to cool before serving.

5. Top with caramel ice cream topping and a scoop of vanilla ice cream.

For more Works For Me Wednesday visit We Are THAT Family.

Prep:  10 minutes  Cook:  Low 6 hours, High 3 hours  Makes:  6 servings

• 2 14 1/2-ounce cans diced tomatoes or diced tomatoes and green chile peppers, undrained
• 2 15-ounce cans kidney, garbanzo, and/or black beans, rinsed and drained
• 1 15-ounce can tomato sauce
• 1 cup water
• 1 10-ounce package frozen whole kernel corn
• 1 1/4-ounce envelope chili seasoning mix
• Shredded cheddar cheese (optional)

1.  In your crockpot combine undrained tomatoes, beans, tomato sauce, water, corn, and chili seasoning mix.

2.  Cover and cook on low heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.  Ladle into bowls.  If desired, top with cheddar cheese.

(My guys want ground beef in their Vegetable Chili Medley.)

This post is linked to Ultimate Recipe Swap at Life As Mom.