Sprinkle chicken tenders with chicken seasoning.

Melt butter in large skillet, brown chicken and place in bottom of oval slow cooker. Pour remaining butter and seasonings over chicken and cover with onion.

In separate bowl, combine diced tomatoes and mushroom soup and pour over chicken and onions.

Cover and cook on LOW for 4 to 5 hours.

When ready to serve, cook pasta according to package directions. Serve chicken and sauce over pasta.

Cut turkey into 1-inch pieces. In a 4 1/2 to 6-quart slow cooker combine Turkey and vegetables. Sprinkle with dried herb. Stir in Alfredo sauce.

Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.

Cook pasta according to package directions. Drain, Stir pasta into mixture in slow cooker. To serve, spoon pasta mixture into shallow bowls and sprinkle with Parmesan cheese.

Makes 8 servings.

Combine chicken, onions, chives, basil, lemon pepper and ginger in slow cooker. Mix well. Add broccoli, bell pepper, carrots and garlic. Mix well.

Cover and cook on LOW 8 hours or on HIGH 4 hours.

Add Alfredo sauce. Cover and cook on HIGH 30 minutes or until heated through.

Serve over noodles.

Makes 6 servings.

Combine tuna, soup, milk, parsley and vegetables.  Fold in noodles. Pour into greased slow cooker. Top with almonds.

Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.

Combine all ingredients except cheese in slow cooker.

Cover and cook on HIGH 3 to 4 hours.

Sprinkle with cheese before serving.

Makes 8 to 10 servings.

Cook the bacon in a 12-inch skillet over medium-high heat until it is crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon of the drippings.

Add the onion and cook in the hot drippings until tender. Add the garlic and beef and cook until the beef is well browned, stirring often. Pour off any fat.

Stir the bacon, beef mixture, Italian sauce and milk in a 6-quart slow cooker.

Cover and cook on LOW for 7 to 8 hours.

Toss the spaghetti with the sauce.

Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.

Mix together the soup, milk, mustard, and pepper in the slow cooker. Add the macaroni, toss and stir together.

Cover and cook on high for 2 1/2 hours, or until hot in the center.

Lightly spray a large nonstick with cooking spray. Add the garlic and bread crumbs. Lightly toast the bread crumbs over medium heat. Sprinkle over the macaroni and cheese before serving.

Serves 4 to 6.

Cook pasta according to package directions in a pot of boiling water; drain. In a bowl combine red pepper sauce and tomato sauce. Mix well.

Spoon one-third red pepper sauce mixture in bottom of slow cooker. Layer with half the cooked noodles, all the tomatoes with juice, one-third red pepper sauce mixture and half the Cheddar cheese.

Cover with remaining noodles, remaining one-third red pepper sauce mixture and remaining Cheddar cheese. Sprinkle with grated Parmesan cheese and chopped parsley.

Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.

Cook spaghetti according to package directions, drain and stir in butter until it melts. In large bowl, combine sour cream, cheddar cheese, half Monterey Jack cheese, spinach and half can onions. Fold into spaghetti and spoon into sprayed slow cooker.

Cover and cook on LOW for 2 to 4 hours.

When ready to serve, sprinkle remaining Jack Cheese and fried onion rings over top.