2 1/2 to 3 lbs. meaty chicken pieces
1 Tablespoon cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 Tablespoons snipped fresh thyme or 2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1/8 teaspoon thread saffron or 1/4 teaspoon ground turmeric
1 14 1/2 oz. can reduced-sodium chicken broth
1/2 cup water
2 cups chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 cup frozen green peas
3 cups hot cooked rice


1. Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat.

2. In a 3 1/2, 4, or 5 quart crock pot place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmericup Pour broth and water 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.

4. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice.





4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz. jar sliced mushrooms
1 teaspoon sugar
1 teaspoon garlic powder
salt & pepper to taste
1 teaspoon Greek seasoning
1 pkg. egg noodles, cooked


1. Combine soups, sugar, & mushrooms & place in crock pot.

2. Wash chicken breasts &sprinkle with garlic powder, Greek seasoning, salt, & pepper. Put in crock pot.

3. Cook on high 4-5 hours or low 8-10 hours.

4. Cook noodles according to pkg.directions & add margarine as desired. Serve with prepared chicken breasts.





1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon basil
1 bay leaf
1/4 cup dry white wine
1/4 cup water


1. Put sliced onion in bottom of crock pot. Add chicken pieces.

2. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken.

3. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli.





1 small can tomatoes, diced
2 cans (small ones) tomato paste
1/2 cup dry white wine
1 can mushrooms
1 small onion, sliced
4 cloves garlic, sliced
1 Tablespoon Italian Seasoning
1 teaspoon basil
1 teaspoon oregano


1. Mix all ingredients together and pour over the top of the chicken.

2. Cook on LOW all day.





1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese


1. Wash and drain the chicken pieces. Heat the oil in a deep skillet.

2.  Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain.

3. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes.

4. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes.

5. Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour.





4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
1 cup Minute Rice


1. Mix in crockpot the soups and rice. Place chicken on top of mixture, then sprinkle diced celery over chicken.

2. Cook on low for 4 hours.





4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of swiss cheese
1 can cream of mushroom soup(can use any cream soup)
1/4 cup milk


1. Put ham and cheese on chicken. Roll up and secure with a toothpick.

2.  Place chicken in crock pot so it looks like a triangle /_\ Layer the rest on top.

3. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink.





boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese


1. Empty enchilada sauce into the crockpot and place chicken filets into the sauce.

2. Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.

3. Spread a tortilla on another plate and arrange some chicken into a "stripe" down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it.

4.  Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on High to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.





1 large can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 small can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg. sharp cheddar cheese


1. Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges.

2. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top.

3. Cook on low temp all day.





1 can cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray

chive dumplings ingredients:

3 Tablespoons shortening
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 Tablespoons fresh, chopped chives, or 2 Tablespoons dried chives
3/4 cup skim milk


1. Spray crockpot with non-stick cooking spray. Place chicken in crockpot.

2. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.

3. 1 hour before serving, prepare chive dumplings by mixing dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes.





1/2 cups all purpose flour
2 teaspoons salt
1 1/2 teaspoons ground mustard
1/2 teaspoon garlic powder
6 pork chops, trimmed
2 Tablespoons vegetable oil
1 can condensed cream of chicken soup, undiluted
1/3 cup water


1. In a shallow bowl, combine flour, salt, mustard and garlic powder; dredge porkchops.

2. In a skillet, brown the chops on both sides in oil. Place in a crockpot. Combine soup and water; pour over chops.

3.  Cover and cook on low for 6-8 hours or until meat is tender. If desired, thicken pan juices and serve with the pork chops.





4 skinless boneless chicken breasts
6 oz. frozen concentrated orange juice
1/2 teaspoon thyme
salt pepper


1. Place chicken in crockpot. Mix the thyme and orange juice and pour over.

2. Cook about 4-5 hours on low. Season to taste.





3 lb. whole chicken
2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves,
1 teaspoon basil
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup chlcken broth or wine


1. Put carrots, onions, and celery in bottom of crock pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top.

2. Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water).

3. Remove chicken and vegetables with spatula.



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