2 1/2 to 3 lbs. meaty chicken pieces, skinned
3 cups sliced fresh mushrooms
1 large onion, chopped
2 cloves garlic, minced
3/4 cup chicken broth
1 6-ounce can tomato paste
1/4 cup dry red wine (such as Merlot) or chicken broth
2 Tablespoons quick-cooking tapioca
2 Tablespoons snipped fresh basil or 1 1/2 teaspoon dried basil, crushed
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups hot cooked noodles
2 Tablespoon finely shredded Parmesan cheese


1.  Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crock pot place mushrooms, onion, and garlic.

2.  Place chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, tapioca, dried basil (if using), sugar, salt, and pepper. Pour over all.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If using, stir in fresh basil.

4. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked noodles. Sprinkle with Parmesan cheese.





3 cups diced cooked chicken or turkey
2 cans (14 1/2 ounce each) chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 stalk celery, thinly sliced
1 medium onion, chopped
1 bay leaf
3 cups potatoes, peeled and cubed
1 package frozen mixed veggies (16 oz.)
1 cup milk
1 cup flour
1 teaspoon pepper
1/2 teaspoon salt
1 9-inch refrigerated pie crust


1. In Crock Pot, combine chicken, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, celery, onion, bay leaf, potatoes, and mixed vegetables.

2. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Remove bay leaf.

3. Preheat oven to 400 degrees.

4. In a small bowl, mix milk and flour. Gradually stir flour and water mixture into Crock Pot. Stir in pepper, poultry seasoning, and salt.

5.  Remove the liner from Crock Pot base and carefully place 9-inch pie crust over the mixture.

6. Place the crock pot liner inside preheated oven and bake (uncovered) for about 15 minutes, or until browned.

*If your liner is not removable, put the mixture in a casserole dish, cover with the pie crust and bake as above.





2 chicken breast halves
1 can cream of chicken soup
white wine


1. Place two chicken breast halves in crock pot (frozen or thawed).

2. Mix together one can cream of chicken soup & half soup can of white wine; pour over chicken.

3. Place two slices Swiss cheese over top of chicken breasts (processed cheese melts and blends more easily).

4. Cook in crock pot for 2-3 hours (on high) or 3-4 hours (on low). Serve over steamed rice.





3 whole chicken breasts (1 1/2 to 2 lbs, cut in 1 inch pieces)
1 cup chopped onion
1 cup chopped bell pepper
2 garlic cloves
2 Tablespoons vegetable oil
2 cans Mexican stewed tomatoes (16 ounce each)
1 can chili beans
2/3 cup picante sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt


1. Saute chicken, onion, pepper, garlic in vegetable oil until vegetables are wilted.

2. Transfer to slow cooker/Crock Pot and add remaining ingredients. Cook, covered, on low, for 4 to 6 hours. Serve over rice.





1 frying chicken, cut up
2 Tablespoons melted butter
salt and pepper to taste
1 package of dry Italian seasoning mix
1 can cream of chicken soup
1 8 oz brick of cream cheese, cut up in cubes
1/2 cup chicken broth
1 large onion
crushed garlic to taste


1. Brush chicken with butter and sprinkle with the dry Italian seasoning mix.

2. Cover and cook on low for 6-7 hours.

3. About 45 minutes before done, brown the onion in the butter and then add the cream cheese, soup, and chicken broth to the saucepan.

4. Add the crushed garlic and stir all ingredients until smooth. Add salt and pepper to taste.

5. Pour sauce mixture over chicken in crock pot and cook an additional 30-45 minutes.

6. Remove chicken to platter and stir sauce before putting in gravy.





4 boneless chicken breasts
1 can of enchilada sauce
2 or 3 regular jars of salsa (you can add a chipotle chili or two in the sauce)


1. Cook on high for 5 hours when chicken is frozen.

2. Take meat out and shred.

3. Stir box of instant rice into salsa, let cook, and serve as the side dish.

4. Serve the chicken on tortillas with whatever toppings you'd like.





2 medium-size Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 Tablespoons dried currants
1 Tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper (cayenne)
1 can (about 14 1/2 oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Chopped parsley


1. Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).

2. Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

3. Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8minutes), stirring occasionally. Set aside.

4. To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.





4 to 6 boneless, skinless chicken breast halves
4 to 6 green onions
1/2 cup dried sweetened cranberries
1/2 cup chopped dried apple
1 clove garlic very thinly sliced
2 Tablespoons brown sugar
2 Tablespoons water
1 teaspoon lemon juice
2 teaspoons butter


1. Place chicken breasts in a 2-quart (or larger) crockpot.

2. Add remaining ingredients in the order given, dotting evenly with the butter last.

3. Cover and cook on low for 6to 7 hours. Serve over rice.





10-12 medium apples
1-2 cups cranberry juice
lemon juice, 1/4 to 1/2 lemon
2 Tablespoons sugar
1/4 to 1/2 cup dried cranberries


1. Wash the apples and chop them up without peeling. Squeeze lemon juice over them as you cut them.

2. Put apples in crockpot with cranberry juice -- use 1 cup if you want the applesauce thick, more if you want it thin.

3. Stir in sugar to suit your taste. Let apples stew on low for 6-8 hours.

4. About an hour or two before serving, stir in cranberries or craisins.





chicken tenders (3 per person)
cream of mushroom soup (1 can for 2-3 people, 2 for 4-6)
Mrs. Grass Onion Soup Mix (1 per each can of soup)
1 Tablespoon olive oil
long grain brown rice (1 cup per can of soup)
1 Tablespoon whole thyme, crushed
salt and pepper to taste
broccoli florettes (optional)
diced red pepper (optional)


1.   Heat olive oil in a saute pan, and add rice until it begins to crackle, but not brown.

2.  Whisk together the soups and additional water, herbs and seasonings.

3. Combine all ingredients (except veggies) in crock pot, and cook on high 4-6 hours, or 8-10 hours on low.

4. During last 30-45 minutes, add desired veggies.





4 Chicken breast halves, skin and excess fat removed
1/4 teaspoon salt
1/4 teaspon pepper
1/4 teaspoon paprika
1 tablespoon oil
1 medium onion, chopped
1 small red pepper, chopped 1 clove of garlic, minced
1/2 teaspoon dried rosemary leaves
1 14 1/2 ounce can crushed tomatoes
1 10 oz package frozen peas


1. Season chicken with salt, pepper, and paprika.

2. In a medium skillet, heat oil over medium-high heat. Add chicken and brown. Put chicken in the crock pot.

3. In a small bowl, combine remaining ingredients except the peas. Pour over chicken.

4. Cover, cook on Low 7-9 hours (High 3-4 hours). One hour before serving, add peas.





1 1/2 lbs skinless, boneless chicken breast halves and/or thighs
2 cups sliced fresh mushrooms
1 (14.5 oz) can diced tomatoes
1 (8 or 9 oz) pkg frozen artichokes
1 cup chicken broth
1 medium onion, chopped
1/2 cup sliced pitted ripe olives (or 1/4 cup capers, drained) 1/4 c dry white wine or chicken broth
3 Tablespoons quick cooking tapioca
2-3 teaspoons curry powder
3/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups hot cooked couscous


1. Rinse chicken & set aside. In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives, & wine/broth.

2. Stir in tapioca, curry powder, thyme, salt, & pepper. Add chicken. Spoon some of the tomato mixture over chicken.

3. Cover & cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. Serve with hot cooked couscous.





2 large or 4 small chicken breasts
2 parsnips - 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth


1. Peel and chop carrots and parsnips and place them in the bottom of the crockpot.

2. Sprinkle with garlicup Place chicken on top. Pour in broth.

3. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash.

4. Cook on low 8-10 hours.





4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
2 Tablespoons butter
2 Tablespoons oil
2 Tablespoons onion, chopped
2 Tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 oz.) can mushrooms, undrained
1 (10 oz.) can tomatoes
1/4 teaspoon sugar
Salt & Pepper


1. Dredge chicken in flour which has been mixed with paprika and a little salt.

2. Heat butter and oil in a skillet and saute chicken on both sides until lightly browned.

3. Stir in onion, parsley and chervil and cook a moment. Remove from heat.

4. Place chicken in crock pot. Combine remaining ingredients and pour over chicken.

5. Cover and cook on LOW for 6 to 7 hours. Serve with noodles of rice.





4 Boneless, Skinless Chicken Breasts
1/4 cup hot sauce
2 Tablespoons vinegar
2 Tablespoons melted butter


1. Place chicken in crockpot. Mix together remaining ingredients and pour over chicken. Sprinkle with paprika.

2. Cook on Low for 6 to 8 hours.



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