I like to practically\"puree\" the onions and celery in my chopper so my kids don't notice them, but you can always keep them bigger if you like.
Place everything EXCEPT tortellini in your crock pot and cook on low all day (6-8 hours).
Either cook tortellini according to package directions and mix in before serving, or place frozen tortellini in crock one hour before serving and turn it up to high setting, but stir gently often.
Wonderful with green beans and cornbread.
Place chicken breast in crock-pot. Salt to taste.
Top with onion and lemon slices.
Combine Barbeque sauce and Cola. Pour over chicken.
Cover.
Cook on High for 3 hours.
Shred chicken, return to crock-pot and cook an additional 30 minutes to absorb sauce.
Rinse chicken& set aside.
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
Stir in tapioca, curry powder, thyme, salt,& pepper.
Add chicken.
Spoon some of the tomato mixture over chicken.
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.
Serves 6.
Mix all ingredients into a small crock pot.
Heat thoroughly 3-4 hours on high or 5-6 hours on low.
Serve with bagels, crackers or tortilla chips.
nd cook and stir for 2-3 minutes.
Stir in
Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well.
Add spices, onion, chicken and chilis, mix again.
** During the last hour of cooking add the rice.
Cook on low for 6-8 hours or high for 3-4 hours.
You can also let this thicken up and serve in tortillas.
uart crock pot, mix potato and carrots.
In medium bowl, combine chicken
Put everything into the crock pot EXCEPT for the noodles.
Cook on low for 7-8 hours.
Remove chicken and shred.
Replace chicken back into crock pot.
Add noodles and cook on high for 1/2 hour or until cooked, depending on your crock pot.
Turn crock-pot to high heat.
Rinse and dry chicken.
Trim and discard any fringe fat.
Put 1 teaspoon or cube of bouillon in chicken cavity.
Put chicken in crock-pot, breast side up.
Add remaining bouillon.
Sprinkle chicken with parsley and paprika. Add remaining ingredients.
Lower heat and cover.
Slow-cook 8 hours.
Chicken will be very tender.
Serve, surrounded with vegetables.
Wash and separate chicken breasts.
Place in crock-pot.
Mix soup, sour cream or yogurt and flour and pour over chicken.
Cook on low heat for 8 to 10 hours.
If necessary to cook more quickly, cook chicken and soup only at high heat for 3 to 5 hours, adding sour cream or yogurt and flour during last half hour of cooking. Serve over rice or noodles.
Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done).
When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened.
Spread cheese mixture on chicken, sprinkle with parsley, and serve.
ntil ready to serve chicken.
Grease the crock pot with the butter
o 6 qt crock pot and top with chicken breasts.
In a
Bake cornbread per package directions.
Boil chicken and debone.
Crumble cornbread in crock pot.
Add soups and chopped onion and celery.
Stir well.
Add chicken.
Add broth (I use about 2 cups of the broth from the boiled chicken.
Add more or less as you prefer.)
Cook 4 to 6 hours on low in crock pot.
Cook chicken in crock-pot overnight on low. Remove and debone; set aside. Mix together crumbled corn bread, toasted white bread, sage, pepper, salt, onion, celery seed and chopped celery. To this mixture, add cream of chicken soup, chicken broth and beaten eggs; add to broth in crock-pot and stir to blend (may be thin, but not to worry). Place chicken on top of dressing in crock-pot; cook on high temperature for 3 1/2 hours.
Spray crock pot with non-stick spray.
Layer bottom of crock pot with carrots.
Add chicken breasts.
Mix the remaining ingredients in a bowl and then pour on top of the chicken.
Cook on low for 5-6 hours or on high for 2-3 hours.
(I mixed in baby peas at serving time and served it over egg noodles.).
Place chicken in crock pot.
Cut cream cheese into cubes and distribute evenly over chicken.
In separate bowl, mix cream of mushroom soup, 1/2 can water, and Italian dressing mix until smooth.
Pour mixture over chicken and cream cheese in crock pot.
Set crock pot on high and let cook for 3 hours for fresh chicken or 4 hours for frozen chicken.
Serve with rice or egg noodles.
Enjoy!
Stir the envelope of taco seasoning mix with broth in a large 6 quart crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on high about two hours and shred chicken using two forks.
Add all other ingredients to crock-pot. Stir.
Cook on high for 2 hours or low for 4 hours.
Serve over whole grain brown rice (not parboiled).
Place the chicken and the mushrooms in a crock pot set to low.
In 4 quart crock pot, place chicken, onions, and red bell pepper. Pour alfredo sauce over.
Cover crock pot and cook on low for 5-6 hours.
Thaw and drain broccoli and add to crock pot along with fettuccine. Stir, cover crock pot, and cook on high for 30-40 minutes, until broccoli is hot and fettuccine is tender.
Sprinkle with cheese and serve.