Great meatballs that have rice in them, and are simmered in a tomato-Worcestershire sauce. Definitely a kid pleaser; these were my all time favorites as a kid, and are to my kids now! All you have to do is cook up a vegetable to go on the side and you have a complete meal.
I made this the other day when I was trying to use up some frozen fajita vegetables. My husband begged me to write it down and make it again, since I tend to never make the same thing twice. I have put in instructions if you prefer to use fresh vegetables. I have seen a copycat recipe for Emeril's Bayou Blast cajun seasoning on this site, so if you can't find it at the store, use that. We like some kick, so if you aren't a huge fan of spice, cut the amount of Bayou Blast to taste. The leftovers were great for breakfast with scrambled eggs!
This is a great recipe that I have been making for years. It is very rich though, so don't make this recipe if you are looking for something light! I like to serve this with steamed rice (to kind of counterbalance the fat content of the chicken). Also, the cooking time listed here is for an older model Crock Pot. If you have a newer one you will want to cut back the cooking time.
I made this recipe up from what I had handy in my cupboard. Yummy! If you want to reduce the fat, try using my recipe for homemade chicken apple sausage instead of regular. It has half the fat of regular sausage, and adds delicious flavors to this casserole.
This is everyone's favorite that I make. Oddly enough, it is also the easiest to prepare! The barbecue sauce is what makes this dish so memorable. My in-laws line up at the door when they know I am making this!