ill a large pot with water and frozen chicken tenders.
Boil
I always brown the chicken first before placing it in the crock pot. I don't really think that this is necessary, but I feel better doing it this way.
Place the chicken in your crock pot. Add the beans and corn.
Mix together the taco seasoning, garlic, cumin, oregano, all-purpose seasoning, parsley, chili powder, salt, pepper, chiles, soup and broth. Pour this mixture over the chicken, beans and corn.
Cover and cook on low for about 8-10 hours.
Stir before serving. Serve topped with the cheese, if desired.
Place the chicken and the mushrooms in a crock pot set to low.
Spray crock pot with Pam Cooking Spray.
il in skillet.
Add chicken and brown on all sides
Place all ingredients in a slow crock pot.
Cook on LOW for 8 to 10 hours, or on HIGH for 4 to 6 hours.
Remove bay leaf and stir to break up chicken before serving.
Serve topped with shredded cheddar cheese, sour cream, if desired.
Or serve with tortillas cut into strips for some variety.
Wash and pat dry chicken.
In a large skillet
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.
Place in crock pot: ham, chicken, seasoning, pepper, gravy. Stir to mix. Cook on high 3 hours.
At end of 3rd hour, add broccoli and soup. Do not stir. Cook another 45 minutes.
After the 45 minutes is done, stir in broccoli and soup. Add the cream cheese and replace cover for about 10 minutes until softened. Stir all until cheese is fully incorporated, being careful not to smash the broccoli too much.
Serve over whole wheat pasta or rice.
Could also be cooked on low for a longer period of time.
Brown chicken with garlic, salt, pepper and Italian seasoning in a little olive oil.
Mix tomato soup, water, and bay leaf in crock pot, add chicken and cook for 3 to 4 hours until tender - my crock pot seems to cook very quickly, much quicker than the old one I had years ago so cooking time is approximate.
Remove chicken and sauce to casserole dish, (remove bay leaf) sprinkle with mozzarella and Parmesan cheese.
Heat in 160 deg C - 180 deg C (324 deg F - 350 deg F) oven until cheese is melted.
Serve with rice or noodles.
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.
In your crock pot, pour all three cans of soup and water.
Whisk together until smooth.
Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
After cook time, make sure the crock pot is set on high and add dried egg noodles.
Cook on high for 20-30 minutes or until noodles are tender.
Place chicken broth, soup, and garlic in cold crock pot. You can use a crock pot liner, if desired.
Stir soup and chicken broth.
Turn crock pot on high.
Stir in rice and lentils.
Place chicken drumsticks on top.
Cook 5-6 hours, checking liquid levels every 2 hours or so.
If needed, add up to 1 cup of water as needed.
Season as desired.
This should set up like the original Campbell soup recipe, nice and thick with the chicken lying on top.
In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
Prepare biscuits.
Serve over biscuits.
Top with shredded cheese.
Put chicken in bottom of crock pot.
Mix together all other ingredients and pour over chicken.
Cook on low 6-8 hours, or on high 3-4 hours.
I usually serve this over brown rice.
Pour the broth into a crock pot then add the chicken & spices. Cook on high for 2.5 hours or on low for 5 hours.
Remove the chicken & shred, place back in the pot. Mix in the soup & cream cheese, stir until melted. Cover with the lid & continue to cook on low for 30 minutes.
During the last 10 minutes cook the noodles as directed on the package. Once done, drain & add to the chicken mixture. Serve hot.
Place chicken breasts in bottom of crock-pot; sprinkle Good Seasons Italian dressing mix over chicken. Add celery soup (do not add water), spreading soup over chicken. Cook on low for 8 to 10 hours. Half hour before serving, add 8 ounces fat-free sour cream. Serve over rice or noodles. Leftovers may need another can of soup added.
Place chicken in bottom of crock pot.
Combine soup, sour cream and onion soup mix and pour over chicken.
Cook on low for 7 hours.
Serve over cooked rice or noodles.
Fry onions in butter until soft then add to your crock pot.
Add all of the rest of the ingredients except peas and mushrooms.
Cook on low for several hours or high until the chicken is done.
Add the mushrooms and peas for the last 15 minutes of cook time.
Serve over rice.
Place olive oil, garlic, and chopped leek in bottom of large crock pot.
Crumble raw ground turkey over leeks.
Layer carrots, then celery over turkey.
Spread undiluted cream of mushroom and cream of chicken over vegetables.
Spread sliced mushrooms over all.
Finally pour 1 cup water over all.
Set crock pot to cook for 4 hours.
For best results, go back and stir halfway through cooking time.
Season with salt and pepper before serving.