ook chicken pieces. When cooked through (~10 minutes); transfer to crockpot (set
Place chicken breasts in a 3 quart
Rinse chicken, pat dry, season with salt, pepper, and garlic powder. Put in crockpot, add both cans of soup.
Cook on low for at least 8 hours.
Serve over rice or noodles.
Place veggies in the bottom of a 2 1/2 quart crockpot ( you know, the small one ).
Sprinkle seasonings evenly over the veggies.
Top with chicken, then cover with soup.
Cook on low for 6 hours.
ALT! THE BETTER THAN BOULLION CHICKEN BASE HAS ENOUGH SALT IN
oneless chicken breast and place in a 4-5 quart crockpot.
Stir the soup, water, carrots, water chesnuts, (celery), rice and seasoning packet in a 4 Quart crockpot.
Add the chicken and turn to coat.
Cover and cook on low 5 to 7 hours (depending on your crockpot - mine only takes 5 hours) or until the chicken is cooked through and the rice is tender.
1. Place the chicken breasts in a crockpot.
2. Top with cumin
he ingredients together in a crockpot except for the dumplings and
rotel, corn, chicken broth, water, and spices in CrockPot and stir to
1. Add all ingredients to the crockpot EXCEPT cheese and chips. Stir together so everything is well mixed.
2. Cook on high for 4 hours or low for 8 hours.
3. Before serving, remove cooked chicken breast pieces and shred/cut them into bite size chunks.
4. Place chicken back in crockpot and stir to mix well.
5. Serve hot topped with cheese and chips.
Place chicken in crockpot.
Mix all other ingredients together and pour on top of the chicken.
Turn chicken in the mixture to coat.
Cook on low 4-6 hours.
Shred chicken and mix in the liquid in the crockpot.
Serve with tortillas or as a sandwich or on top of rice or mashed potatoes.
Mix salt, pepper & paprika. Rub into surface of chicken, using it all. Place chicken in crockpot. Alternate layers of chicken, bouillion granules, mushrooms and onions. Pour chicken soup mixture over chicken. Do not stir. Cover & cook on high for 2 1/2 to 3 hours or on low 5-6 hours until chicken is tender.
Slice mushrooms.
Remove skin from chicken.
Spray 12 inch skillet with nonstick spray coating.
Brown mushrooms, onion, and chicken pieces on all sides over medium heat approximately 15 minutes.
Stir in seasonings and transfer to crockpot.
(Can be refrigerated overnight.)
Start crockpot on low.
When ingredients are heated, add rice.
Cook until done.
Per serving:
265 calories, 25g. protein, 27g. carbohydrates, 6g. fat, 67mg. cholesterol, 20% calories from fat.
1.Add all the ingredients, except the cheese, rice and corn tortilla strips and avocados to your crock pot. Cook on low for 8-10 hours
2. Shred chicken
3. Add rice
4. Add cheese just before serving.
5. To make this soup extra delicious, add some crunchy tortilla strips. Slice up corn tortillas with a pizza cutter. Flash Fry in oil or brush both sides of tortillas with oil and bake at 400 til crispy then salt them and sprinkle on top of your soup.
6. Add cubed avocados too!
Put thawed chicken breasts in the bottom of crock pot.
Mix remaining ingredients, except the parsley, pour over chicken and cover.
Cook on low 6-7 hours.
Salt to taste.
Serve on noodles or rice.
Combine soup, sour cream, wine and mushrooms.
Place chicken breast in crockpot.
Sprinkle with salt, pepper and paprika.
Cut onion into 1/4 inch slices and break apart into rings.
Spread over chicken.
Pour soup mixture over all and spread evenly. Sprinkle some more paprika over top.
Cook on low setting 6-8 hours.
Serve over rice.
Yield: 4-6 servings.
Place frozen chicken in the crockpot and sprinkle with packet of dry Italian Dressing mix. Cover and set on low if you need to for 6 hrs, but if you want it done faster, 4 hours.
After cook time, open lid and shred chicken using two forks.
Add Cream of mushroom soup and cream cheese and mix adding milk as needed to get the right texture.
Cover and let sit for another 20-30 min or until warm. Serve over Rice or noodles.
Place all ingredients except cornstarch and water in slow cooker. Cover and cook on low 6-8 hours until chicken is thoroughly cooked and tender.
Combine cornstarch and water in small bowl and mix well. Stir into crockpot. Cover and cook on low 15-20 minutes until thickened. Serve with pasta or rice.
Boil chicken, debone, save broth.
Salt chicken to taste when boiling.
Crumble breads together with onion, eggs, sage and pepper.
Add 6 cups of chicken broth (more if needed), mix well. Add chicken and mix well.
Pour mixture into crockpot, put butter on top.
Cover and cook 6 hours on low or 3 hours on high. Dressing will be moist.