Slow Cooker Apricot Chicken

1 1/2 cups apricot preserves (3/4 cup)
1 cup Russian dressing (or California Honey French) (1/2 cup)
1 envelope dry onion soup mix (1/2 envelope*)
6 chicken breasts (whole fryer chicken cut up and skinned)
Penzeys Florida Pepper to taste

Mix together the preserves, dressing, pepper and soup mix.  Place chicken in bottom of slow cooker; pour mixture over chicken.  Cover and cook on High for 1 hour.  Reduce heat to Low and continue cooking for 3-4 hours.

*I pour the dry soup mix into a small bowl and spoon out all the onions and 1-2 additional teaspoons of the powder mix

Ready to cook

Slow Cooker Creamy Ranch Pork Chops and Potatoes

4-6 pork chops (3 pork shoulder blade steaks)
6-8 medium potatoes, chopped into large pieces (5)
2 cans fat-free cream of chicken soup (1 can)
2 packages dry Ranch dressing mix (1 package)
1 cup milk (3/4 cup milk)
1/3 of a green bell pepper, chopped
1/3 of a red bell pepper, chopped
1/4 of a large onion, chopped
Weber’s Garlic & Herb seasoning mix
Tony Chachere’s Cajun seasoning
black pepper
paprika
cumin
Dried parsley to sprinkle on top (optional) (didn’t use)

Lightly spray the bottom of your slow cooker with non-stick cooking spray and put potatoes on the bottom. Place the pork chops on top of the potatoes. Mix together the condensed soups, Ranch dressing mix, milk, peppers, onion, and seasonings *seasonings to taste*. Pour on top of the pork chops and cook on LOW for 6-7 hours or on HIGH for 4 hours.
Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops – thicken in a separate pot by whisking in a corn starch and water mix that is just above a paste, stir over medium heat til thickened . Sprinkle with dried parsley if you want (didn’t want).

Honey Garlic Chicken

1½ pounds boneless, skinless chicken thighs (3 boneless, skinless, chicken breasts)
3 garlic cloves, chopped or grated (2 large cloves, pressed)
½ cup soy sauce
½ cup ketchup
½ cup honey
fresh basil, shredded, for garnish (omitted)

Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
Cook on low for 6 to 8 hours or high for 3 to 4 hours. (cooked mine on low for 3 hours) Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached.  

Serve over rice & garnish with fresh basil.