In crock pot, combine chicken, broth, soup and mushrooms. Stir well, cover and cook on high 6-8 hours. 30 minutes before serving, add wild rice. Recover and cook on high 30 minutes or until rice is done. Serve with crusty bread and a nice green salad.
To make this recipe low fat, use 99% fat free broth and 99% fat free cream of chicken with herbs.
In crock-pot, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoon pepper. Cover; cook on high, 4 hours (or on low, 8 hours).
Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings.
This recipe can be made in the oven too, just preheat oven to 350 degrees. and use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until chicken is fork-tender, about 2 hours.
Coat the chicken in the Cajun seasoning and throw everything in the crock pot on low for 4-5 hours. (I find it best to heat the cream cheese in the microwave for 30 seconds and then mix the soups with the cream cheese).
Add the Parmesan cheese an hour before serving. Linguini noodles are my favorite pasta to use with this dish, but any pasta will do. Hope you enjoy as much as we do!
Place chicken in crock pot and add all crock pot ingredients.( I make sure the
Directions.
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Flatten chicken.
Put ham and cheese on each slice.
Roll up and secure with toothpick.
Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
Coat chicken, chill for 1 hour.
Heat oil and brown chicken rolls.
Put in crock pot.
Mix soup and broth, pour over chicken.
Cover and cook on low for 4 hours.
In a crock pot, combine chicken, corn, soup, undrained chilies, cilantro, and taco seasoning mix.
Stir in chicken broth.
Cover; cook on LOW setting for 8 to 10 hours, or on HIGH setting for 4 to 5 hours.
Stir about 1 cup of hot soup into sour cream.
Stir sour cream mixture and cheese into the mixture in crock pot; cover and let stand for 5 minutes.
Mix all ingredients together. Spray PAM into crock-pot. Pour chicken and dressing mixture into the crock-pot. Cover and cook on low for 4 hours. Serve while hot. Yield: 10 to 12 servings.
Cook chopped onion in microwave for two minutes.
Put all ingredients, except bread, in a large bowl.
Mix thoroughly and then mix in bread last.
Grease a crock-pot.
Pour dressing into crock-pot, alternating chicken or turkey, if desired.
Put a small amount of butter or margarine on top of dressing (1/4 cup).
Cook 4 hours on low or 2 hours on high.
Serves 16 to 20.
In crock pot combine the following.
Chicken breast, can of black beans,
Cut chicken breasts into 2 inch pieces. Salt and flour pieces. Lightly brown in oil.
Place chopped vegetables in crock pot. Place chicken pieces on top.
Mix spaghetti sauce with water, worcestershire sauce, italian seasoning and garlic powder. Pour mixture over all.
Turn crock pot on low for 6 to 8 hours. (or you may start on high for first hour and then low for 3 to 4 hours).
Serve over choice of pasta noodles and sprinkle parmesan cheese on top.
Enjoy!
n the bottom of your crock pot. Arrange chicken on top.
In
Crumple up 4-5 foil pieces into balls, or wrap potatoes in foil and place at bottom of crock pot. This will keep the chicken from sitting in it's juices and will make it roast not boil. Plus, if you do it w/ potatoes, you just have to throw together a salad and you're done.
Rinse chicken and pat dry w/ paper towels. Sprinkle all over generously w/ seasoned salt.
Place on top of foil balls in crock pot or on the foil covered potatoes.
Cover and cook on HIGH (very important), for 6 hours or until chicken is done.
Place chicken breasts in crock pot with chicken broth and cook on high
In a skillet lightly brown chicken pieces slowly in vegetable oil. Remove from skillet and place in bottom of crock pot.
In same skillet cook onion and celery just until tender, but not browned.
Add remaining ingredients and simmer about 1 minute. Pour sauce over chicken in crock pot.
Turn crock pot on high for 1st hour and then to low for 3-4 hours.
Note: If you want sauce thicker, add 1 tablespoon of cornstarch during last 30 minutes.
Wonderful served over buttered rice!
Enjoy!
Put the 1st (11) ingredients in the crock-pot.
Cook 6 hours on Low setting.
Add frozen peas and noodles cook on Low setting 1 hour or until noodles are done.
Stir in sour cream and garnish with parsley.
Stir together the potatoes, onion and bacon in the crock pot.
In a large mixing bowl, combine the cream cheese, chicken broth, cream of chicken soup, water, milk and pepper.
Add the mixture to the crock.
Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Before serving, put some of the mixture into the blender, and mix back in to thicken the soup.
Place the chicken breasts in the crock pot, Mix water and spices together
Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
nions & garlic for 5-10 minutes.
Add chicken stock & gradually mix