For the crock pot/slow cooker method; in a
Place the chicken and the mushrooms in a crock pot set to low.
Cut chicken, celery and onion into bite-size pieces and put in crock pot.
Add rest of ingredients and stir to combine well.
Cover and cook on high for 2-3 hours or low for 6-8 hours.
Serve over rice or noodles.
brown sugar, soy sauce, chicken broth, lemon juice, and cayenne
Spray crock pot with Pam Cooking Spray.
Wash and pat dry chicken.
In a large skillet
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.
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.
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.
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.
Place chicken breasts in crock pot. Pour chicken broth over chicken breasts. Season chicken with salt and pepper. Put one slice of swiss cheese on each breast.
In a separate bowl, combine both cans of soup and milk. Pour soup mixture evenly over chicken breasts. Sprinkle stuffing over entire top of dish. Drizzle melted butter on top of stuffing. Cook on low for 6-8 hours or on high for 4 hours.
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.
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.
Mix chicken broth and fajitas seasoning until blended.
Place cut up chicken in crock pot.
Add green peppers and onion if you want.
Pour chicken broth/fajitas mixture over everything.
Set crockpot on low and cook for 6-8 hours.
Remove chicken from crockpot with a slotted spoon when its done.
Place on warmed up flour tortillas and serve with favorite toppings.
Place potatoes and carrots in the bottom of your crock pot.
Add chicken.
Combine the soups and garlic salt and pour over chicken.
Cook on low for 4-6 hours.
To thicken gravy, stir potato flakes into the gravy and cook 30 minutes longer.
Spray bottom of crock pot with Pam.
Pour 1/2 can of enchilada sauce on bottom.
Place a layer of tortillas on bottom.
In a small mixing bowl, mix chicken and soup.
Spread half chicken mix on top of tortillas.
Sprinkle with 1/2 cup cheese.
Repeat layers.
Top with remaining tortillas, enchilada sauce and cheese.
Cover and cook on low for 3 to 4 hours.
Put chicken thighs in the Crock-pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Soak the beans for at least 8 hours. If
ur crock pot. You are not going to eat these with the chicken