CHEESE & ARTICHOKE DIP CROCKPOT RECIPE

* 8 ounces process American cheese (Velveeta)
* 1 can (10oz) 98% fat-free cream of mushroom soup
* 2 teaspoons Worcestershire sauce
* 1/4 cup evaporated milk
* 1 teaspoon dry mustard
* 1 1/2 cups shredded cheddar cheese
* 1/3 cup chopped roasted red pepper
* 1 can artichoke hearts, drained and coarsely chopped
Combine all ingredients in the slow cooker/Crock Pot. Cover and cook on low for 2 to 3 hours, until melted. Stir well and serve with assorted crackers, bread cubes, or chips.
You can also use this dip with cooked pasta for a delicious macaroni and cheese!

CHEESY CAULIFLOWER AND BROCCOLI

1 (10 oz) pkg frozen cauliflower, thawed
1 (10 oz) pkg frozen broccoli, thawed
1 can Cheddar cheese soup
4 slices bacon
salt and pepper to taste
1/4 cup shredded cheddar cheese, if desired
Fry bacon until crisp; drain well on paper towels then crumble. Place broccoli and cauliflower in crockery pot. Top with soup, sprinkle with bacon. Season with salt and pepper. Cover and cook on low for 4 to 5 hours. About 20 minutes before done, top with cheddar cheese if used.
Serves 6 to 8.

CHEESY CROCKPOT CHICKEN I

3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup
Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder. Put in crockpot and add the three soups straight from the cans.
Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles. We did noodles and hubby said it tasted like mac and cheese.

CHEESY CROCKPOT CHICKEN II

6 chicken breasts (boneless & skinless)
salt & pepper to taste
garlic powder, to taste
2 cans cream of chicken soup
1 can cheddar cheese soup
Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in the crock pot. Cook on low 6 to 8 hours. Serve over rice or noodles.
Serving Suggestion: Serve over rice.