Creamy Chipotle Chicken

• 4 skinless, boneless chicken breast halves
• 1/4 cup melted butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup chicken broth
• 1 (8 ounce) package cream cheese, cut into cubes
• 3 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce from chipotle peppers

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Serve over rice.

French Dip Sandwiches (crockpot)

2 large onions, cut into 1/4 inch slices
1/4 cup butter or margarine
1 boneless bottom round roast (3 to 4 pounds)
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1/2 tsp browing sauce
1 garlic clove, minced
12 to 14 french rolls, split
1 cup (4 oz.) shredded swiss cheese

In a skillet, saute onions in butter until tender, transfer to a slow cooker. Cut the roast in half, place over onions. Combine water, soy sauce, soup mix browining sauce and garlic; pour over roast. Cover and cook on low for 7-9 hours or until the meat is tender. Remove roast with a slotted spoon and let stand for 15 min. Thinly slice meat across the grain. Place on rolls; sprinkle with Swiss cheese. Broil until toasty, yummy delicousness! Skim any fat from the cooking juices, strain and serve as a dipping sauce.