Slow Cooking Whole Meal Recipes

Preparing food in a slow cooker has many advantages but when you use slow cooker recipes to prepare a whole meal the advantages multiply. You can prepare the slow cooker whole meal recipes the night before or in the morning before leaving for the day and come home at the end of a busy day to a complete meal. These slow cooker recipes are created with ingredients to fill out your meal so you do not have to come home and prepare side dishes to go along with your slow cooker recipe.

Many of your traditional recipes can be adapted into slow cooking recipes by making minor adjustments. You can prepare your favorite casserole in the slow cooker and it will be ready and waiting for you when you come home for supper. See Slow Cooking Basics - Adapting Traditional Recipes for information on how to adapt your family's favorite recipes.

Additional Slow Cooker Recipes:

Slow Cooking Appetizers | Slow Cooking Breakfasts | Slow Cooking Side Dishes | Slow Cooking Meats
Slow Cooking Soups & Stews | Slow Cooking Desserts

Whole Meal Recipes:

Slow Cooker Lasagne | Slow Cooker Chicken and Biscuits

Slow Cooker Lasagne
Ingredients: 5 quart slow cooker
	1 lb. ground beef 1 large onion, finely chopped 2 garlic cloves, minced 1 jar (26 oz.) spaghetti sauce 1 tsp. salt 1 tsp. dried oregano (1/4 tsp. if ground)	1 pkg. (8 oz.) lasagne noodles 4 c. shredded mozzarella cheese 1 1/2 c. ricotta cheese or cottage cheese 1/2 c. grated parmesan cheese

Brown the ground beef, onion and garlic in a skillet on the stovetop over medium heat.
Cook until meat is no longer pink. Drain the grease.
Add the spaghetti sauce, salt and oregano to the ground beef and stir until well mixed.
		Spread 1/4 of the meat sauce on the bottom of an ungreased crock from a 5 quart slow cooker.
		Place 1/3 of the lasagne noodles over the meat in the bottom of the crock.
		Combine all the cheeses together and mix well. Spread 1/3 of the cheese mixture over the noodles.
		Repeat with two more layers of meat, noodles and cheese in the order stated above. Finish with the last 1/4 of meat sauce on top.
Place the cover on the slow cooker and turn it on high. Cook for 1 hour on high and then turn down to low and cook for an additional 2 to 3 hours. Cook until noodles are tender.
When done cooking, remove the cover, cut into serving size pieces and remove with a spatula. Serve while hot.

Slow Cooker Chicken and Biscuits
Ingredients:
	2.5 lb. boneless, skinless chicken breast 2 cans (10.75 oz.) cream of chicken soup 2 tbsp. butter or margarine 1 c. diced carrots	1 c. frozen peas 1 small onion, minced, or 2 tsp. onion powder. 1/2 to 3/4 c. chicken broth or water 2 pkgs. (10 oz. ea.) refrigerated biscuit dough

		Place the chicken breast on the bottom of a 5 or 6 quart slow cooker. Top with soup, butter, vegetables, and onion.
		Pour the chicken broth over the soup mixture. The chicken should be covered, if not, add more broth to cover.
		Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
Approximately 1 hour before serving, remove the cover and shred the chicken or pull it apart in small pieces.
Tear the refrigerator biscuit dough into pieces and place on top of the chicken mixture in the slow cooker.
Replace the cover and cook another hour or until biscuits are done all the way through.
To serve, spoon the chicken and biscuits on to plates directly from the slow cooker.