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.
Clean whole chicken.
Salt and pepper chicken.
Sprinkle with paprika.
Melt margarine in frying pan.
Brown chicken on all four sides.
After browned, put whole chicken in crock-pot.
Sprinkle with 1/2 cup parsley flakes.
Dissolve bouillon cubes in 1 cup water.
Pour water into pan with chicken drippings.
Stir and pour stock over chicken in crock-pot.
Cook on high for 4 to 6 hours. After cooked remove chicken and thicken gravy with flour.
This is good served over rice.
oncentrate (not regular orange juice) in bowl along with the marjoram
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.
Place chicken in crock-pot.
Add vegetables.
Add salt, pepper, garlic and chicken broth; slow cook until tender.
Add rice and cook until rice is done.
This dish can be removed from crock-pot when done, placed in Pyrex dish and browned.
Put Boston butt roast in crock-pot.
Fill halfway with water. Add remaining ingredients, stir and cook on low for approximately 8 hours or until very tender.
Place shallots, red pepper, oregano, cilantro, parsley and chicken broth in blender and blend until smooth.
Place chicken in crock pot and sprinkle with salt and pepper.
Add mixture from blender and cook on low in the crock pot for 8 hours.
Serve with salad or debone and use for taco meat.
Enjoy.
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.
Salt and pepper chicken to taste and bake for 45 minutes at 350\u00b0.
Combine rest of ingredients while chicken is baking and cook until thick and glossy.
Put baked chicken in crock-pot and pour sauce over it.
Cook on high for 3 hours or low for 5 hours.
Break bread into pieces.
Brown butter, celery and onion in skillet over medium heat until celery and onion are done.
Pour water over celery and onion and bring to boil.
Put bread in large bowl; add seasonings and mix well.
Pour water mixture over bread and mix until bread is moist.
Stuff chicken and put in crock-pot on low.
Mix 2 cups water with 4 cubes of chicken bouillon.
Pour over chicken in crock-pot.
Let cook overnight, or 8 to 10 hours. Salt and pepper to taste.
Place chicken in crock pot and add all crock pot ingredients.( I make sure the
Place chicken in crock pot.
Combine remaining ingredients and pour over chicken.
Cook 8-10 hours on low.
Cut chicken into small piece and place in crock pot.
Add all remaining ingredients except rice.
Cover, cook high 2 1/2 to 4 hours.
Serve over hot rice.
Place chicken in crock pot slow cooker. Combine broth, tomatoes
Cook whole chicken in crock-pot; debone when done.
Or use chicken breasts to obtain the amount of chicken you think you might need.
Save all of the chicken broth.
Place chicken in crock-pot.
Season with salt and pepper.
Mix broth with soup and pour over chicken.
Add mushrooms.
Cover and cook on low 7 to 9 hours (or high 3 to 4 hours).
Wash chicken and pat dry with paper towel.
Mix soup and broth until well blended.
Place chicken in crock-pot and pour soup mixture over chicken.
Cover and cook on low for 9 to 10 hours (high 4 to 5 hours).
Chicken will be very tender and fall off the bones.
Combine thawed orange juice concentrate in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes.
Dip each piece into the orange juice to coat completely.
Place in crock-pot.
Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7 to 9 hours. When done remove ingredients and thicken with cornstarch of flour mixture.
Yield:
6 servings.
Carbohydrate 13 g, protein 15 g, fat 7 g, calories 173.
Put all in crock-pot for 6 to 7 hours.
Serve over biscuits or rice.
Put cut up fryer in crock-pot.
Add salt, pepper and sprinkle with paprika.
Add soup and mushrooms.
Cook on high for 3 1/2 to 4 hours or cook on slow for 8 to 10 hours.
Serve with egg noodles.