Crockpot: Asparagus Casserole (Vegetarian)

Haven't tried this one personally yet, but it sounds yummy and I have a daughter that is vegetarian so this is something we'll try out.

Ingredients: 2 cans sliced asparagus, (10 oz each) 1 can cream of celery soup, (10 oz) 2 hard cooked eggs, thinly sliced 1 cup grated cheddar cheese 1/2 cup coarsely crushed saltines or Ritz crackers 1 teaspoon butter Directions: Place drained asparagus in lightly buttered slow cooker/Crock Pot or slow cooker/Crock Pot baking insert. Combine soup and cheese. Top asparagus with sliced eggs, soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.

Crockpot: Upside Down Chicken Pot Pie

1 1/4 lbs boneless skinless chicken thighs ( I use boneless, skinless chicken breast)
1 tablespoon dried onion flakes
1 dried bay leaf
1/4 teaspoon pepper
1 (18 ounce) jar chicken gravy
2 medium celery ribs, cut into 1/2-inch slices
2 1/4 cups original Bisquick baking mix
2/3 cup milk
1 (1 lb) bag green giant frozen mixed vegetables

Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay
leaf, pepper and gravy. Place celery on gravy. Cover and cook on Low
heat setting 8 to 10 hours. About 30 minutes before serving, make and
bake 8 biscuits using Bisquick mix and milk as directed on package.
Meanwhile, gently stir frozen vegetables into chicken mixture.
Increase heat setting to High. Cover and cook 15 minutes. Remove bay
leaf. For each serving, split biscuit and place in soup bowl or tart
pan. Spoon about 3/4 cup chicken mixture on top of biscuit.