Sure. If it's good I'll post the recipe tomorrow. BTW - it does call for fat free sour cream and 98% fat free mushroom soup. It is Weight Watchers you know.

Fat free sour cream should be illegal. LOL

The recipe sounds great, but I'd just make the full-fat version.

Well, I specifically wanted it because it's Weight Watchers. Although I'll probably give in and use light sour cream instead of fat free

OK - it was pretty tasty. I served the chicken and broth over brown rice and made a side of green beans. Here's the recipe:

6 chicken breasts (4 ounces each)
salt
pepper
paprika
1 can 98% fat free cream of mushroom soup
1 pkg 10 ounces (I used 8) sliced fresh mushrooms
1/2 cup dry white wine
1 cup fat free sour cream
1/4 cup flour

Place chicken breasts in crock post. Sprinkle with salt, pepper and paprika. In bowl, mix cream of mushroom soup, mushrooms, and wine. In a separate bowl mix sour cream with flour. Fold together. Pour mixture on top of chicken breasts. Sprinkle with paprika if desired.

Cook on low for 8-10 hours. I cooked for 12 and they were fine. The broth is a little thin, but very tasty.

WW points = 6 for one breast and 1/6 of the broth.

Needs cheese and noodles. I may have to give that one a try, though.

Sorry - not a whole lot of cheese and noodles on WW <grin>. This weekend I'm going to make a cream of broccoli soup - however I will be adding a sprinkling of cheese.

I'm not a big mushroom fan, but otherwise that sounds good. Maybe I'll try it with brocolli instead of the mushrooms.

That sounds yummy, too.

If I wanted to eat fungus, I'd chew on my foot.

There's fungus and then there's fungus, max...

Same thing.

Here's a nice summer recipe I have used:

Fall-off-the-Bone Barbecue Ribs
Cooking Method: Slow-cook, grillCategory: EntreeLevel: EasyCook Time: 5-7 hoursYield: 2-3 servings
Ingredients:
2.7 pounds baby back pork ribs (approximately 1 full slab)
1/2 cup BBQ rub (Grill Mates Slow & Low Memphis Pit BBQ Rub or brand of your choice)
1 cup BBQ sauce of choice
1/2 cup ketchup
1/4 cup white vinegar
1/4 cup yellow mustard
2 teaspoons Worcestershire sauce

Instructions:
For the ribs, thoroughly coat Crock-Pot with non-stick cooking spray. Using your hands, liberally coat ribs with dry rub spices on both sides. Place into Crock-Pot and cook on low for 5 to 6 hours. Remove from Crock-Pot and set aside. Note: You do not add any liquid to the slow cooker.
For the basting sauce, place BBQ sauce, ketchup, white vinegar, yellow mustard and Worcestershire sauce into a saucepan and stir together well. Bring sauce to a simmer over medium heat. Once sauce is hot, turn heat down to low and keep warm until ready to use.
Coat grill with non-stick cooking spray and heat to medium-high heat. Place ribs onto grill (meat side down). Cook for two to three minutes and then flip, so the rib side is now down. Liberally spread the top (meat side) with sauce, then close the lid and cook for two to three minutes. Flip the ribs and baste the rib side (which should now be facing up). Close lid and cook for two to three more minutes.
Flip again and baste the meat side, then close lid and cook for two more minutes. Flip one last time so the already-basted meat side is facing down, then close lid and cook for two more minutes.
Remove from grill and serve hot with additional BBQ sauce!

would this work with boneless ribs?

where is the sarcasm in that question? ^^^^

I tend to stock up on pork loin when I see it for sale and stash them in the freezer, since we eat so many. This weekend I cooked a 3.7 lb pork loin in the crock pot with 3/4 liter of Root Beer, lots of Garlic Power, Head County Championship Season, Onion Power, and Pepper. Cooked all day, starting off at High for 3 hours then low for the rest of the day (until I was ready for it). Then drained, shredded pork with two forks. Put it back into the crock-pot with BBQ Sauce. I usually do reserve some of the liquid to add back in should the meat get dry.

This recipe is very forgiving too. I've used Coke or Dr. Pepper too. I've just thrown every kind of spice in too. I've used Montreal Steak Seasoning with garlic and onion powders. Just have at it and enjoy the results.

Anyone want my Slow Cooker French Dip, Beef Stroganoff or Beef Taco Stew recipes just holler and I'll get them.

I would be interested in all those recipes Okie.

My sister made pulled pork for my niece's grad party and she added cummin to the spices (she used the root beer method). Not only is it good on buns but I used some of the leftovers to made pulled pork tacos.

Sounds like we're having pulled pork sammies later this week!

I will get those recipes tonite and post later. I also do a beef roast and cook all day in beef broth with TONS of cumin and TONS of garlic powder (start at like 2 TBL each. I bet I start at 2 and add more as I shred the meat and put back into the pot with a little reversed broth to keep it moist.) and 1 tbl Chili Powder and 1 tbl mexican seasoning (mine is in a jar not a package of taco seasoning) and cook all day and drain and shred. Use it to make tacos or quesadillas. This is very tasty. Again, very forgiving and very easy to adjust your spice mix as you shred and perhaps put back in the pot with a little reserved broth and adding more cumin, garlic, chili or mexican seasoning to taste.

Boneless ribs

Step one desire Boneless ribs
Step two go to the junk draw in house and remove take out menu
Step three call for boneless ribs
Step four wait for delivery
Step five pay delivery person
Step six open package enjoy.

I'm searching for BSA-related crock pot meals...

Who, oh who, can help?

http://www.food.com/recipe/boy-scout-beans-419552

here you go little feller

That's a lot of beans there, buddy. AG would be super gasy for days.

:whistles for sox:

Your turn to change him this week, dude.

do you think anyone will notice it is just a different smell.

Grandma could always burp him