Vegetables

1 size 12 chicken butter, melted parsley, finely chopped paprika

Stuffing:

2 cups fresh breadcrumbs Rind from 1 lemon

1 rasher bacon, finely chopped

1 egg, lightly beaten

1 teaspoon parsley

1.Combine all ingredients for stuffing. Place into cavity of chicken and truss.

2.Pat chicken dry and place into the slow cooker. Brush chicken with butter and sprinkle with parsley and paprika.

Easy Chicken with Mushrooms & Cream Serves 6

6 chicken thigh pieces (skin removed if desired)

300g mushrooms, sliced

1 can condensed cream of chicken soup

1 cup sour cream

1/2 cup dry white wine

1 teaspoon paprika

1.Place chicken in the slow cooker. Top with mushrooms.

2.Combine soup, sour cream and wine. Pour over mushrooms.

3.Sprinkle paprika over chicken. Cover and cook on Low for 6-8 hours or on High for 3-4 hours.

NOTE: If cooking on High, do not add the sour cream until the last 30 minutes of cooking. Serve with pasta shells.

1.Remove outer husks and silks.

2.Cut to fit in the slow cooker if necessary.

3.Cover with water. Cover and cook on High for 1-2 hours. Drain

4.Serve with butter, chopped ham and fresh ground pepper if desired.

Frozen Corn

1.Cover with water and cook on High for 2-3 hours.

1.Scrub potatoes clean. Brush each potato with melted butter and sprinkle very lightly with salt.

2.Cover and cook on High for 4-5 hours, or until tender.

Serves 6

4-5 large potatoes, washed (peel if desired)

4 rashers bacon, finely chopped

2 medium onions, finely sliced

1/2 cup milk

1/2 cup sour cream

1 teaspoon curry powder fresh ground pepper

2.Place alternate layers of potato, a sprinkle of bacon, onion rings, combined milk, sour cream, curry and fresh ground pepper into the slow cooker.

3.Cover and cook on Low for 5-8 hours or on High for 3-4 hours.

4.Sprinkle with cheese during the last 1/2 hour of cooking.