Slow cookers are a cook's best friend, and what better time of year to use them than fall? Everyone's busy raking leaves, pumpkin & apple picking, leaf-peeping and taking hay rides...so let's let dinner cook itself. We love to take all the best ingredients autumn has to offer, toss them in a slow cooker and come home to a delicious, no-fuss delicacy!
So tell us...
What are YOUR favorite SLOW-COOKER recipes?
Share 'em all in today's Recipe Round-Up!
Try this crowd-favorite appetizer recipe from Game-Day Fan Fare. It's sure to be a game-changing addition to your potluck or get together.
Slow-Cooker Buffalo Chicken Nachos
This recipe was shared by our good friend Rachel Hodges of Omaha, Arkansas. Rachel writes, "These yummy nachos are a savory, spicy treat. It's a breeze to make them in the slow cooker. Plus, you can make the recipe even easier by using chicken tenderloins instead of breasts...just cut the cooking time in half!"
1 lb. boneless, skinless chicken breasts
garlic salt to taste
salt and pepper to taste
12-oz. bottle buffalo wing sauce
1/2 c. ranch salad dressing
1/2 lb. pasteurized process cheese spread, cubed
10-oz. can dice tomatoes with green chiles
12-oz. pkg. tortilla chips
Place chicken in a slow cooker; sprinkle with garlic salt, salt and pepper. Pour in enough buffalo wing sauce to cover chicken. Cover and cook on low setting until very tender, about 4 hours. Shred chicken with 2 forks and drain off any excess liquid. Stir in salad dressing. In a saucepan, combine cheese and tomatoes with green chiles. Cook and stir until cheese melts. Layer tortilla chips on a large serving plate. Spoon cheese sauce over chips; top with chicken. Serves 6 to 8.
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