Put the chicken in the crock pot. Top with the tomatoes, corn,.
the drained and rinsed beans, ranch dressing mix (powder), cumin, onion and chili powders. Stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
Shred the chicken into large pieces and serve over rice, fold in warmed flour tortillas or taco shells. Garnish with any combination of cheese, cilantro, green onions and sour cream.
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.
ottom of 3-4 quart crock pot. Top with chicken thighs.
Combine remaining
arrots in 3-4 quart crock pot. Top with chicken pieces and pour mixture
Sprinkle chicken with lemon pepper seasoning to taste
Wash chicken; pat dry. Season chicken with salt and pepper. Sprinkle half the oregano and garlic on chicken. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock-pot. Sprinkle with remaining oregano and garlic. Add sherry or water to frying pan. Stir to loosen brown bits. Pour into crock-pot. Cover. Cook on low for 8 hours. Add lemon juice the last 1/2 hour of cooking.
Place butter and garlic in microwave-safe bowl and heat until butter is soft; blend together.
Roll chicken breasts in garlic-butter mixture and place in crock pot.
Sprinkle chicken breasts with salt, pepper, parsley and rosemary.
Add broth to bowl with remaining garlic-butter, reheat if necessary to allow smooth blending, and add mixture to crock pot.
Cook on low setting for 6 - 8 hours.
Serving size is approximately half a chicken breast and a small amount of sauce.
Marinate the chicken in the marinade overnight, flipping a couple of times.
Remove chicken from marinade and let excess drip off (there will be a lot).
Place vegetables in crock pot.
Place chicken breast side down on top of vegetables.
Pour soy sauce over the top of the chicken.
Cover and cook on LOW until thermometer reads 170F (6 hours).
Let sit uncovered in crock pot 5 minutes before serving.
Serve chicken and vegetables over rice.
t the bottom of the crock pot.
Add garlic and sprinkle
o combine.
Spray the crock pot with cooking spray. Add about 1
n skillet.
Add chicken and brown on all sides
Spray crock pot with Pam Cooking Spray.
Add
he bottom of the crock pot.
Place the chicken breasts on top
Place frozen thighs in the crock pot.
Whisk remaining ingredients except broccoli, cornstarch, water and rice together and pour over chicken.
Cook on low 4 to 5 hours.
If using broccoli, add to crock pot 1 hour before chicken is done.
Before serving, remove chicken and broccoli to serving dish and keep warm.
Turn crock pot on high.
Stir cornstarch into water and add to crock pot.
Stir occasionally until it thickens and bubbles.
Serve over the cooked rice.
verything except the chicken and onions in the crock pot first. We like
Combine chicken and soy sauce in slow cooker and mix to coat. Stir in carrots, water chestnuts, and juice only from pineapples.
Cook on Low setting for 3 to 4 hours. Refrigerate pineapples until later.
Twenty minutes before serving, turn heat to High setting. Whisk together sweet and sour sauce, ginger, and cornstarch. Add to crock pot, along with pineapple and vegetables.
When vegetables are tender, the dish is ready to serve or hold on low. I often serve with white rice.
Coarsely chop apples (with or without peels) and mix with stuffing mix, onion, dried fruit, thyme, salt, pepper and poultry seasoning.
Place mixture in the bottom of a 4-5 quart crock pot.
Pour chicken stock over mixture making sure all the stuffing is well covered.
Place turkey on top of stuffing.
Cook on low for 8 hours or until the turkey reaches 170 degrees on a meat thermometer.
Peel and chop all the vegetables.
Combine the sauce ingredients (from ginger down) in the bottom of your crock pot. Add the chicken and stir or flip to get the sauce all over the chicken.
Add the vegetables on top of the chicken. Don't worry about stirring.
Cook on low 6-8 hours or high 4-6 until the chicken is cooked through and vegetables are tender. I cooked mine on low for 7 hours and wished it had been 6. Every crock pot is different so keep an eye on it if you can.
Stir everything gently to combine and serve over rice.
e oil and saute the chicken until lightly golden brown
nt the chicken ice cold). Rub the chicken pieces well with salt