Place potatoes in bottom of crock-pot.
Layer chicken breasts on top.
Mix celery soup with water. Pour over potatoes and chicken in crock-pot.
Cook on high 8 hours.
Last 15 minutes, add frozen peas.
Lightly grease crock-pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6.
Add broth, salsa and flour in crock pot, mixing well.
Add onion and garlic, stir together.
Place whole chicken in crock pot.
Cook on low for 6 hours.
Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
Then run juice thru a blender to make a smooth liquid.
Return liquid to crock pot.
Add sour cream to juice in crock pot stirring well.
Add chicken pieces and let heat on low until ready to serve.
Heat beans and tortillas serve with cheese to make burritos.
Enjoy.
Wash and pat dry chicken.
In a large skillet
Place chicken breasts in crock pot.
Pour Italian dressing over.
Cover and cook at low 7 hours.
Remove chicken from crock pot and leave turned on.
Add 1/4 cup sour cream and stir until dissolved.
Cook noodles and drain.
Add remaining sour cream and parmesan cheese to noodles and mix until dissolved.
Serve chicken over noodles.
Pour warm Italian dressing over top. Sprinkle with parmesan cheese to taste.
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!
Spray crock pot with non-stick cooking spray.
Place chicken in crock pot.
Mix remaining ingredients together and pour over chicken.
Cover and cook on low 6-8 hours.
One hour before serving, prepare chive dumplings: Mix dry ingredients and shortening.
Add chives and milk, combine well.
Drop by teaspoonful onto hot chicken and gravy.
Cover and cook on high for 45-60 minutes.
Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
Season the chicken breasts with salt and pepper.
(I use more pepper than salt, but that's my preference).
Place the chicken breasts in the bottom of a slow cooker.
Add the garlic and rice.
Add the lemon juice to the water and stir.
Pour this mixture over the rice and chicken.
Stir once to coat.
Place the lid on the slow cooker and set on low for 8 hours.
Combine salt and pepper and rub over the chicken pieces.
In a skillet, brown chicken on all sides in butter.
Transfer chicken to crock pot.
In a bowl combine the onion, tomato sauce, wine or broth, garlic and basil and pour over chicken.
Cover and cook on low for 4-5 hours or until juices run clear.
Stir in the shrimp.
Cover and cook on high for 20-30 minutes or until shrimp turn pink.
Put chicken in crockpot and add garlic, tarragon and white wine.
Mince lemon rind and add to crock pot.
Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
shred the chicken.
microwave the cream cheese until it's soften.
add cream cheese to soup mix well add to shredded chicken in crock pot.
Cook pasta to desired doneness and toss with sauce.
reamed soup.
Prepare your crock pot with a light coating of
nd nutmeg.
Split the chicken breasts to make 6 serving sizes
pray the interior of your crock pot with a light coating of
Grease the inside of the slow cooker.
Place chicken breasts in the bottom of the crock pot.
Combine the rest of the ingredients in a medium pot and heat on medium high; stirring occasionally until cream cheese is incorporated.
Pour sauce over chicken in crock pot, and heat on low approximately 4 hours until chicken is tender and falling apart.
Sprinkle with parsley flakes.
Serve over pasta, egg noodles, or rice.
Place chicken in to crock pot. Mix water, taco seasoning, and salsa (I use half the jar) together. Pour onto chicken. Set crock pot to low and let it cook for 3 to 4 hours.
After chicken is done remove and put rice in leftover liquid. While rice is cooking shredded or slice chicken.
Once rice is done (about 10 to 20, depending on how cooked you like your rice) mix chicken in or serve as taco or make enchiladas with the chicken.
Mix salt,pepper, and paprika in small bowl and rub over each piece of chicken and place in crock pot.
Mix wine and chicken soup together and pour over chicken.
Cook on low for 6-8 hours or high for 2-3.
Remove chicken from crock pot and place on plate. Stir sour cream into sauce mixture in crock pot. Return chicken to pot for about 5-10 minutes longer to heat through.
*Serve over white rice.
Spray crock pot with non stick cooking spray.
Arrange the chicken breasts in crock pot.
Sprinkle with seasoning salt.
Top each piece of chicken with a cheese slice.
Layer if necessary.
Combine soup and milk and stir well.
Spoon over mixture over chicken and cheese.
Mix butter with stuffing mix.
Sprinkle chicken with stuffing mix.
Cover and cook on low for 8-10 hours or on high for 4-6 hours.
Place chicken in crock-pot; sprinkle lemon pepper over chicken.
Add soups, wine and seasonings.
Cook in crock-pot on low for 10 hours or high for 5 hours.
Shred chicken and pour over pasta, rice or baked potatoes.
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!
Place chicken in crock pot and add all crock pot ingredients.( I make sure the