Crockpot Oatmeal

We had a baby shower breakfast for one of my co-workers a few weeks ago.  One of the girls brought this crockpot oatmeal.  It was SO good, I had 3 helpings.  If you make this and seperate into containers, it makes for a quick grab and go breakfast.  This is also a very versatile recipe.  You can add different fruits, flavorings, etc.   I am going to post how I made it and what I would change.
Also, note this will stick to your crock, but the part that sticks is SO yummy like an oatmeal cookie (so I enjoy this as a treat while I am cleaning up...LOL).

Crockpot Oatmeal

2 cups old fashioned rolled oats (not quick cooking)- you could also use steel cut oats
5 cups water
1/4 cup brown sugar
1/4 cup Splenda
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 cup dried cherries

Combine all ingredients in crockpot and cook (High 3-4 hours, Low 6-8 hours)

Recipe notes
1. I cooked the dried cherries with the oatmeal which resulted in soft cherries.  While this was tasty, I think next time, I will add them after the cooking to only soften slightly or just serve when eating.
2. If you eat the oatmeal cold, it is very thick.  I like it this way, but if you don't, just stir in some milk.
3. You don't have to use Splenda.  If you want to omit, just use 1/2 cup brown sugar.
4. Have fun with this recipe.  You could add maple syrup, different spices.  I have seen recipes that use fresh apples.  Very versatile. 

Salsa chicken and rice

On Sundays, I try to cook a few meals so the evenings are not all hectic during the week.  I have been wanting to make a crockpot oatmeal after someone brought some to work (YUM).  My awesome mom gave me one of those triple slow cookers, so you can make three meals at once.  So, one crock had my oatmeal going, so I looked through a cookbook I got at Kohls and came across a recipe for stuffed peppers.  Now my picky eater hubby wouldn't ever eat the peppers, so I decided to try the recipe with a few tweaks for my hubby.  Yum!  So delicious.  I think the rice was slightly overcooked, though, so next time, I won't cook it as long.

Salsa Chicken and Rice
(2 smallish servings)

4 chicken tenders (or 2 boneless skinless chicken breasts)
1/2 cup salsa
1/2 cup frozen or canned corn
1/3 cup uncooked rice
1/4 cup water
1 tsp chili powder
1/2 tsp cumin

1. Combine salsa, corn, rice, water, spices in crock and mix to combine. 
2. Lay chicken tenders over rice mixture.
3. Cook on high for 3-4 hours.