Whole Roast Chicken in the Crock Pot

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Ingredients:

1 whole chicken
2 teaspoons each salt & pepper
2 Tablespoons dried parsley
2 Tablespoons dried oregano
2 Tablespoons dried basil
2 Tablespoons dried rosemary
4 teaspoons butter, divided

Directions:

1. Rinse chicken thoroughly. Sprinkle cavity with the 1 teaspoon each of the salt and  pepper.

2. Place chicken in crock pot breast side up.

3. Sprinkle the remaining salt & pepper over the chicken. Crush the parsley, oregano, basil and rosemary between your fingers as you evenly sprinkly the herbs over the chicken.

4. Dot the chicken breast with butter.

5. Do not add any liquid. Cook on high one hour and low for 8-10 hours or until meat in center of chicken is no longer pink.

CROCK POT ROAST STICKY CHICKEN

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

Directions:

1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

2. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

3. Place in a resealable plastic bag, seal and refrigerate overnight.

4. When ready to cook chicken put the onions into the cavity, put the chicken into thecrockpot and do not add any liquid (as the cooking process goes on it will produce it's own juices).

5.   Cook on low 8 to 10 hours.

CROCK POT ROBUSTO CHICKEN

Ingredients:

2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dressing
1 lb. bag egg noodles
4 oz. sour cream
1/2 cup Parmesan cheese

Directions:

1. Place chicken breasts in crock pot. Pour Italian dressing over.

2. Cover and cook on low 7 hours or high 3 1/2 hours.

3. Remove chicken from crock pot and leave turned on. Add 1/2 the sour cream and stir until dissolved.

4. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved.

5. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste

CROCK POT ROSEMARY CHICKEN WITH PASTA

Ingredients:

2 medium onions, sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic, minced
3/4 lb. skinless, boneless chicken breasts or thighs
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
2 Tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed or 1 Tablespoon fresh
1/4 teaspoon salt
1/4 teaspoon pepper1 (4 oz) can sliced mushrooms, drained
1 pkg. (8 oz) dried pasta (penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese

Directions:

1. In a 3-1/2 to 4-1/2 quart crockpot, place the onions and garlicup Add chicken to crockpot.

2. In a mixing bowl combine undrained tomatoes, tomato paste, vinegar,bay leaves, sugar, rosemary, salt, and pepper; mix well.

3.  Pour over chicken. Cover and cook on LOW heat setting for 7 hours. Or, cook on HIGH heat settingfor 3-1/2 hours.

4. When ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; cook for 5 to 10 minutes more to heat through.

5. Cook pasta according to package directions. Serve the chicken and sauce over the hot cooked pasta; sprinkle with Parmesan cheese.

CROCK POT SAUCY CHICKEN

Ingredients:

6 drumsticks (skinned)
6 thighs (skinned)
1 (14 oz.) can of diced tomatoes with garlic (undrained)
1 can tomato paste
2 teaspoons chicken bouillon granules
1/4 cup chopped onion, dried
1/4 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder

Directions:

1. Mix ingredients and pour over chicken. Heat in crock pot for 1 hour on high heat then on low for 4 to 5 hours or until chicken is tender.

CROCK POT SAUCY CHICKEN THIGHS

Ingredients:

3 lbs. bone in/skinless chicken thighs
1 can Italian style diced tomatoes
1 can tomato sauce
1 chopped onion
2 cloves minced garlic
salt and pepper to taste
1 teaspoon Italian Seasoning

Directions:

1. Layer all ingredients in crock pot and cook on high 1 hour then low 6 hours.

2. Serve with spinach fettuccini, mashed potatoes or rice.

CROCK POT SMOTHERED CHICKEN

Ingredients:

4 chicken breasts, skinless & boneless
12 oz. Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 large onion, sliced
assortment of vegetables

Directions:

1. Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil.

2. Remove from pan, set aside and brown onion until almost soft. Add mushrooms and sauté for additional 5 minutes.

3. Layer vegetables in bottom of crock, add some of the onion/mushrooms, then all of the chicken. Top with rest of onions/mushrooms.

4. Empty all three soups into sauté pan. Stir and deglaze thoroughly then pour over chicken.

5. Cook on high for 2 hours, then on low for another 2-1/2 hours.

CROCK POT SOUR CREAM SALSA CHICKEN

Ingredients:

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

Directions:

1. Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle withTaco Seasoning. Top with salsa.

2. Cook on low for 6-8 hours.

3. When ready to serve, remove the chicken from the pot.

4. Place about 2 Tablespoons cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce.

5. Stir in 1/4 cup of sour cream. Serve.

CROCK POT SOUTHWESTERN CHICKEN STEW

Ingredients:

3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or 1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
2 cups of water or chicken broth

Directions:

1. Put all ingredients in crock pot. Do not drain cans of corn and beans.

2. Cook on low for about 8 hours. If using whole pieces of chicken, take them out, cut them up, and put them back into the crock pot.

CROCK POT SOY CHICKEN #1

Ingredients:

1 whole chicken, cut into 8 pieces
2 cups chicken broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
5 or 6 small to mededium potatoes
2-4 carrots
1/2 onion, chopped
1 garlic clove, chopped
1/2 teaspoon oregano
1 Tablespoon oil

Directions:

1. Brown chicken in oil in a skillet. Chop potatoes into bite size pieces, dice carrots and onion.

2. Put veggies, including garlic cloves, into crock pot; add seasonings, soy and Worcestershire sauce. Mix.

3. Add chicken and pour broth over all. Cook on high about 5 hrs, low about 8.

CROCK POT SOY CHICKEN #2

Ingredients:

5 lbs. skinless chicken thighs
1 cup ketchup
1 cup soy sauce
1 cup sugar

Directions:

1. In the crock pot mix together the ketchup, soy sauce and sugar.

2. Wash the chicken and add to the sauce and mix well.

3. Cook on low heat 7-8 hours.

CROCK POT SWEET AND SOUR CHICKEN

Ingredients:

2 Tablespoons ketchup
1 cup water
1/2 cup white vinegar
1 Tablespoon soy sauce
1 cup brown sugar, packed
1 1/2 lbs. chicken breasts (boneless skinless, cubed)
2 Tablespoons Cornstarch
2 Tablespoons water

Directions:

1. Combine first 5 ingredients in the crock pot and mix well.

2. Add chicken and cook on lowfor 6-8 hours OR on high for 3-4 hours.

3. Combine cornstarch and water in small bowl. Stir into slow cooker. Cook on high setting for about 15-20 minutes, stirring often, until thickened.

CROCK POT SWEET AND TANGY CHICKEN

Ingredients:

8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced

Directions:

1. Place 4 of the chicken breasts in the bottom of a slow cooker.

2. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlicup

3. Mix well and pour half of this mixture over the chicken in the slow cooker.

4. Place the remaining chicken in the slow cooker and top with the remaining sauce.

5. Cook on low setting for 8 to 9 hours.

CROCK POT SWISS CHICKEN CASSEROLE

Ingredients:

6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Directions:

1. Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot.Top with cheese.

2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix.

3. Drizzle melted butter over stuffing mix.

4. Cook on low 8 to 10 hours or high 4 to 6 hours.

CROCK POT VEGGIE AND CHINESE CHICKEN

Ingredients:

Chicken breast – (chopped)
Cabbage – 2 cups chopped
Red and green peppers – 1 each (chopped)
White onion – 1 (chopped)
Chinese peppercorn – 1 teaspoon (ground)
Honey – 1 Tablespoon
Soy sauce – 2 Tablespoons
Salt – 1 to 2 teaspoons
Diced ginger – 1 Tablespoon
Chicken soup stock – 1 to 2 cups
Corn starch – 2 Tablespoons + 1/4cup water

Directions:

1. Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours.

2. In the last 30 minutes mix the starch and water into the pot. Serve.

CROCK POT ANGEL CHICKEN

Ingredients:

6 boneless chicken breasts
1/2 cup butter
1 pkg. dry Italian salad dressing mix
1 can golden mushroom soup
1/2 cup white wine (cooking wine or regular drinking wine)
4 oz. onion & chive cream cheese
1 pkg angel hair pasta (cook according to box directions)

Directions:

1. Place chicken in crock pot.

2. In sauce pan melt butter. Stir in Italian salad dressing mix, soup, cream cheese & wine. Pour over chicken.

3. Cook on low for 4-5 hours. Pour over cooked angel hair pasta.

CROCK POT HOMESTYLE CHICKEN

Ingredients:

1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoons butter or margarine, melted
2 Tablespoons dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 Tablespoon onion, chopped

Directions:

1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.

2. Place in crock pot. Sprinkle with dry salad mix.

3. Cover and cook on low for 5 to 6 hours.

4. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.

5. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.

CROCK POT CHICKEN IN MUSHROOM GRAVY

Ingredients:

3 whole chicken breasts, halved
1/4 cup dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Directions:

1. Place chicken pieces in crock pot.  Season with salt and pepper.

2. Mix wine and soup, pour over chicken.  Add mushrooms.

3. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours.

CROCK POT BARBECUE CHICKEN I

Ingredients:

1 Chicken, cut up and skin removed
1 cup ketchup
3/4 cup brown sugar
3 Tablespoons Worcestershire sauce

Directions:

1. Place chicken in crockpot. Combine remaining ingredients and pour over chicken.

2. Cook 4 hours on high or 8-10 hours on low.

CROCK POT BARBECUE CHICKEN II

Ingredients:

4-6 pieces chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 teaspoon mesquite seasoning
1/2 teaspoon garlic powder
1/2-1 teaspoon red pepper flakes

Directions:

1. Mix BBQ sauce with all other ingredients. Place chicken in crockpot. Pour sauce over all.

2. Cook slowly on low heat in crockpot about 4-6 hours. Serve with baked beans, potato salad and coleslaw.

CROCK POT BARBECUE CHICKEN III

Ingredients:

1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme

Directions:

1.  Place chicken in slow cooker. Combine all other ingredients and pour over chicken.

2. Cover tightly and cook on low for 6-8 hours.

CROCK POT CHEESY CHICKEN

Ingredients:

3 whole boneless chicken breasts
2 cans cream chicken soup
1 can chedder cheese soup

Directions:

1. Remove all fat and skin from chicken; rinse and pat dry, sprinkle with salt, pepper and garlic powder.

2. Put in crockpot and add the three soups straight from the cans.

3. Cook on low all day (at least 8 hrs) do not lift the lid. Serve over rice or noodles.

CROCK POT CHICKEN CACCIATORE

Ingredients:

one whole chicken, cut up
one large undrained can of cut-up tomatoes
one cut-up onion
one cut-up green pepper
minced garlic (to taste)
one Tablespoon Italian herbs
red pepper flakes to taste

Directions:

1. Place cut up chicken in slow cooker/Crock Pot.

2. Cover with all ingredients.

3. Cook all on low 6-8 hours until falling apart.

CROCK POT CHICKEN CASSEROLE

Ingredients:

1 8 oz. pkg noodles
3 cups diced cooked chicken
1/2 cup diced celery
1/2 cup diced green pepper
1/2 cup diced onion
1 4 oz. can mushrooms
1 4 oz. jar pimiento
1/2 cup parmesan cheese
1 1/2 cups cream style cottage cheese
1 cup grated charp process cheese
1 can cream of chicken soup
1/2 cup chicken broth
2 Tablespoons melted butter
1/2 teaspoon basil

Directions:

1. Cook noodles according to pkg. directions and drain and rinse thoroughly.

2. In a large bowl, combine remaining ingredients with noodles until well mixed.

3. Pour mixture into greased crockpot. Cover and cook on low for 6-8 hours or high 3-4 hours.

CROCK POT CHICKEN TORTILLAS

Ingredients:

meat from 1 whole chicken
1 can cream of chicken soup
1/2 cup green chili salsa
2 Tablespoons quick cooking tapioca
1 medium onion, chopped
1 1/2 cup grated cheese
1 dozen corn tortillas
Black olives

Directions:

1. Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca.

2. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the chicken

mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese.

3. Repeat layers of tortillas topped with chicken mixture, onions and cheese.

4. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.

CROCK POT CHICKEN WINGS IN BBQ SAUCE

Ingredients:

3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional

Directions:

1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.

2. Sprinkle wing parts with salt and pepper. Place wings on a broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.

3. Transfer chicken to slow cooker/Crock Pot.

4.  For sauce, combine barbecue sauce, honey, mustard, Worcestershire sauce and if more heat is desired…Tabasco to taste in a small mixing bowl.

5. Pour over chicken wings. Cover and cook on low for 4-5 hours or on High 2 -2 1/2 hours. Serve directly from slow cooker/Crock Pot.

CROCK POT CHICKEN WINGS IN TERIYAKI SAUCE

Ingredients:

3 pounds chicken wings (16 wings)
1 large onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, minced
1/4 cup dry cooking sherry

Directions:

1. Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections.

2. Place wing parts on broiler pan. Broil 4-5 inches from the heat for 20 minutes, 10 minutes for each side or until chicken is brown.

3. Transfer chicken to slow cooker/Crock Pot. Mix together onion, soy sauce, brown sugar, ginger, garlic and cooking sherry in bowl.

4. Pour over chicken wings. Cover and cook on Low 5-6 hours or on HIGH 2-3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.

5. Serve from Slow Cooker.

CROCK POT CHICKEN AND STUFFING

Ingredients:

4 Chicken Breasts, Boned and Skinned
4 Slices Swiss Cheese
1 Can Cream of Chicken soup
1 Can Cream of Mushroom soup
1 Cup Chicken Broth
1/4 Cup Milk
2 Cups Pepperidge Farm Herb Stuffing Mix
1/2 Cup Melted butter
Salt and pepper to taste

Directions:

1. Season chicken breasts with salt and pepper and place chicken breasts in crockpot.

2. Pour chicken broth over chicken breasts. Put one slice of Swiss cheese oneach breast.

3. Combine both cans of soup and milk. Cover chicken breasts with soup mixture.

4. Sprinkle stuffing mix over all. Drizzle melted butter on top.

5. Cook on low for 6-8 hours.

CROCK POT CHICKEN CHILI

Ingredients:

2 whole chicken breasts, skinned,
deboned, cut in 1/2″ chunks
Celery heart
1 medium onion
2 cans stewed tomatoes, sliced
16 oz. medium salsa or picante sauce
1 can chick peas (or 1 pkg. pkg.
white kidney beans)
6 oz. mushrooms
Olive oil

Directions:

1. Brown chicken in 1 tablespoon olive oil.

2. Chop celery, onion and mushrooms. Combine all ingredients in large slow cooker/Crock Pot, stir and simmer on low heat for 6-8 hours.

3. Serve with bread or taco chips.

CROCK POT CHICKEN CURRY

Ingredients:

2 whole chicken breasts, boned
1 can cream of chicken soup
1/4 cup dry sherry
2 Tablespoons butter or margarine
2 green onions with tops, finely chopped
1 teaspoon curry powder
1 teaspoon salt
Dash of pepper
Fluffy rice

Directions:

1. Cut chicken into small pieces, place in crock pot.  Add all remaining ingredients except rice.

2. Cover and cook on high setting 2 1/2 to 4 hours.  Serve over hot rice.

CROCK POT CHICKEN MERLOT WITH MUSHROOMS

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN OR TURKEY PIE

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN WITH CHEESE SAUCE

Ingredients:

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

Directions:

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.

CROCK POT CHILI CHICKEN

Ingredients:

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

Directions:

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.

CROCK POT CREAM CHEESE CHICKEN

Ingredients:

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

Directions:

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.

CROCK POT CHIPOTLE CHICKEN

Ingredients:

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)

Directions:

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.

CROCK POT COUNTRY CAPTAIN CHICKEN BREASTS

Ingredients:

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
Salt
Chopped parsley

Directions:

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.

CROCK POT CRANAPPLE CHICKEN BREAST BAKE

Ingredients:

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

Directions:

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.

CROCK POT CRANAPPLE SAUCE

Ingredients:

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

Directions:

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.

CROCK POT CREAMY CHICKEN AND RICE

Ingredients:

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)

Directions:

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.

CROCK POT ARROZ CON POLLO

Ingredients:

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

Directions:

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.

CROCK POT ARTICHOKE, CHICKEN AND OLIVES

Ingredients:

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

Directions:

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.

CROCK POT AUTUMN CHICKEN

Ingredients:

2 large or 4 small chicken breasts
2 parsnips – 2 carrots
1 acorn squash
1 14.5 oz. can of chicken broth
garlic
salt
pepper
nutmeg
honey

Directions:

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.

CROCK POT BOURBON BREAST OF CHICKEN

Ingredients:

4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
Salt
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

Directions:

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.

CROCK POT BUFFALO CHICKEN BREASTS

Ingredients:

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

Directions:

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.

CROCK POT BRAISED CHICKEN CURRY WITH YAMS

Ingredients:

Canola oil
2 lbs. chicken legs and thighs
2 large white onions, chopped
1 Tablespoon minced garlic
1 Tablespoon minced ginger
1/3 cup madras curry powder
1 banana
2 bay leaves
4 cups chicken stock
3 large yams, peeled and chopped
salt and black pepper to taste

Directions:

1. In a hot stock pot coated with oil, season the chicken and brown on all sides. Put chicken aside.

2.  In the same stockpot, remove all chicken fat, leaving only a coating of oil and saute onions, garlic and ginger. Caramelize well, then add curry powder. Mix quickly for 2 minutes making sure not to burn the curry powder.

3. Add back the chicken, banana, bay leaves,yams and chicken stock. Check for seasonings. Bring to a boil and then simmer slowly for 1 1/2 – 2 hours. Serve on basmati rice.

CROCK POT BRAISED CHICKEN

Ingredients:

Chicken legs or thighs – 1.5lbs
Celery – 3 stalks (cubed)
White onion – 1 (cubed)
Garlic – 4 to 6 cloves (crushed)
Ginger – 1 Tablespoon (diced)
Red chilies – 3 to 5 (diced, optional)
5 spices powder – a pinch (optional)
Light soy sauce – 2 Tablespoon
Sugar – 2 teaspoons
Chicken soup stock – 1 to 2 cups

Directions:

1. Cut the chicken in bite sized pieces. Mix with the diced ginger and red chilies.

2. Add the celery, white onions, garlic in to the slow cooker. Add in the chicken, andthe rest of the ingredients.

3. Cook for 6 to 8 hours on low.

CROCK POT CHICKEN CASABLANCA

Ingredients:

1 large onion, sliced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1″ thick
1 15 oz. can garbanzo beans, drained
3 lbs. Boneless, skinless chicken breast pieces
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1 (14 1/2 oz.) can chopped tomatoes
2 Tablespoons chopped parsley
1 Tablespoon chopped cilantro

Directions:

1. Combine first eight ingredients in crock pot. Combine spices in small bowl andsprinkle over ingredients in crock pot.

2. Add chopped tomatoes. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours).

3. Stir in parsley and cilantro before serving. Serve over cooked rice.

CROCK POT BROWN RICE AND CHICKEN

Ingredients:

1 cup diced cooked chicken
2 onions, chopped
2 stalks celery, chopped
2 cups cooked brown rice
1/4 cup dry white wine
2 cups chicken broth
1 cup sliced almonds

Directions:

1. Combine all ingredients in slow cooker.

2. Cook on low 6 to 8 hours. Serve with sliced almonds lightly toasted.

CROCK POT CARROT CHICKEN

Ingredients:

skinless, boneless chicken breasts
1 medium head cabbage, quartered
1 pound carrots, cut into 1″ pieces
water to cover
4 cubes chicken bouillon
1 teaspoon poultry seasoning
1/4 teaspoon Greek-style seasoning
2 Tablespoons cornstarch
1/4 cup water

Directions:

1. Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken, then add carrots.

2. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper).

3. Cook on low for 8 hours OR on high for 4 hours.

To Make Gravy:

When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil.

Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy).

Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning.

Serve gravy over chicken and potatoes, if desired.

CROCK POT CHEESY CHICKEN BAKE

Ingredients:

1 can mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs. Chicken Breasts (boneless, skinless)
1 can Mixed vegetables
1-2 Tablespoons Tapioca for thickening
1 cup shredded cheddar cheese

Directions:

1. Dice chicken put in crockpot sprinkle with salt and pepper. Pour all three cans of soup over chicken and stir.

2. Cover and cook on low about 4-6 hours.

3. About an hour before serving add mixed veggies, cheese and thicken with tapioca.

CROCK POT CHICKEN I

Ingredients:

1 frying chicken, cut up Salt & pepper
1 can cream of mushroom soup
1/2 cup sauterne or sherry
2 Tablespoons butter or margarine, melted
2 Tablespoons dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 Tablespoon onion, chopped

Directions:

1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot.

2. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours.

3. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth.

4. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles.

CROCK POT CHICKEN II

Ingredients:

1 large chicken, cut-up
2 cups soy sauce
2 cups vinegar

Directions:

1. Put in crockpot and cook on high 4-5 hours.

CROCK POT CHICKEN ALA KING

Ingredients:

1 can cream of chicken soup
3 Tablespoons flour
1/4 teaspoon pepper
Dash of cayenne pepper
1 lb. boneless, skinless chicken breasts, cut into cubes
1 celery rib, chopped
1/2 cup chopped green pepper
1/4 cup chopped onion
1 package (10 oz.) frozen peas, thawed
2 Tablespoons diced pimentos, drained
Hot cooked rice

Directions:

1. Combine soup, flour and peppers in crock pot, stir until smooth. Stir in chicken, celery, onion and green pepper.

2.  Cover and cook on low 7-8 hours or until meat is cooked through.

3. Stir in peas and pimentos. Cook 30 minutes longer. Serve over rice.

CROCK POT CHICKEN AND DUMPLINGS

Ingredients:

4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion, chopped
3 pounds chicken parts, cut up
2 cups chicken broth
2 stalks celery
1 Tablespoon minced parsley
2 carrots, peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine (optional)
1 can refrigerated biscuits
1/2 cup heavy cream
2 Tablespoons flour

Directions:

1. In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crock pot.

2. Add remaining ingredients except heavy cream, flour and biscuits.

3. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours.

4. When chicken is done, remove pieces to plate and let cool, then debone.

5. While chicken is cooling, mix flour and cream together, then stir into crock pot.

6. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm.

7. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe for canned if you prefer.

CROCK POT CHICKEN & NOODLES

Ingredients:

4 carrots, sliced
4-5 pieces chicken
1 small onion, chopped
2 cups water
4 chicken bouillon cubes
1 teaspoon garlic salt
salt & pepper, to taste
1 lb. egg noodles

Directions:

1. Place carrots in crockpot, followed by all ingredients except noodles.

2. Cook on LOW for 8 hours.

3. At the end of cooking time, cook egg noodles on stovetop.

4. While noodles cook, remove chicken from crockpot & cut into bite-size pieces. Return chicken & noodles to crockpot.

CROCK POT CHICKEN AND RICE 1

Ingredients:

Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice
Cream of Celery soup
Cream of Chicken soup
1 cup water
salt

Directions:

1. Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot.

2. Set on high for 4-5 hours or low or auto shift for 7-10 hours.

CROCK POT CHICKEN AND RICE 2

Ingredients:

3/4 cup rice
1 can cream of celery soup
1 can cream of mushroom soup
1 small can whole mushrooms
1 small jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese

Directions:

1. Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well.

2. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all.

3.  Cook on high for 3 hours or until chicken is tender. Garnish with cheese.

CROCK POT CHICKEN AND SAUSAGE PAELLA

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN BREASTS & MUSHROOMS

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN CACCIATORE

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN CACCIATORE 2

Ingredients:

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

Directions:

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

2. Cook on LOW all day.

CROCK POT CHICKEN CACCIATORE 3

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN CASSEROLE

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN CORDON BLEU

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN ENCHILADAS I

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN ENCHILADAS II

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN FRICASSEE

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN FRICASSEE

Ingredients:

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

Directions:

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.

CROCK POT GLAZED CHICKEN

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN IN A POT

Ingredients:

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

Directions:

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.

CROCK POT CHICKEN IN SPICY SAUCE

Ingredients:

1/2 cup tomato juice
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup chicken broth
3 cloves garlic minced
1 whole chicken, cut in skinless serving size pieces or favorite parts

Directions:

1. Combine all ingredients except chicken in a bowl. Dip each peice of chicken in the sauce. Place in the slow cooker.

2. Pour remaining sauce over the top. Cook on low for 6-8 hours or high 3-4 hours.

CROCK POT CHICKEN AND NOODLES

Ingredients:

2 1/2 to 3 1/2 pound broiler/fryer chicken cut up
1 cup chicken broth
2 cups water
1 package (8 ounces) egg noodles
Salt and pepper to taste

Directions:

1. Place chicken in crock-pot. Season with salt and pepper; add all liquid.

2. Cover and cook on Low 8 to 10 hours (High 4 to 5 hours).

3. Remove chicken from broth. Turn crockpot to high and add noodles.

4. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 to 45 minutes, stirring occasionally.

CROCK POT CHICKEN PARMIGIANA

Ingredients:

3 Chicken breasts
1 Egg
1 teaspoon Salt
1/4 teaspoon Pepper
1 cup Dry bread crumbs
1 1/4 cups Butter
1 can Pizza sauce (10 1/2 oz.)
6 slices Mozarella cheese
Parmesan cheese

Directions:

1. If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs.

2. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza sauce over chicken.

3. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top. Cover and cook 15 minutes.

CROCK POT CHICKEN PIZZA

Ingredients:

4 skinless, boneless chicken breast- cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 large cans tomato sauce
2 large cans diced tomatoes
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 teaspoon thyme
4 cloves garlic, pressed
1 bay leaf

Directions:

1. Place all ingredients in slow cooker. Stir to make sure all chicken is coated well.

2. Cook on Low setting for 8 hours, until chicken and vegetables are tender.

CROCK POT CHICKEN/SAUSAGE CASSOULET

Ingredients:

1 package Frozen lima beans
1 cup Tomato juice
1 Carrot, 1/2 inch pcs
1 Stalk celery, 1/2″pcs
1 Onion, chopped
1 Clove garlic, minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil, crushed
1/2 teaspoon Dried oregano, crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa

Directions:

1. Place carrots, limas, celery and onions on bottom of crock pot which has been sprayed with Pam.

2. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables.

3. Cut sausage into pieces. Put chicken and sausage on top of veggies.

4.  Cover crockpot and cook on Low heat for 10 hours or on high for 5 hours. Remove bay leaf before serving.

CROCK POT CHICKEN STEW

Ingredients:

2 lb. Chicken breasts/skinless Boneless/ cut in 1″ cubes
2 cups Fat-free chicken broth
3 cups Potatoes; peeled, cube
1 cup Onion; chopped
1 cup Celery; sliced
1 cup Carrots; sliced thin
1 teaspoon Paprika
1/2 teaspoon Pepper
1/2 teaspoon Rubbed sage
1/2 teaspoon Dried thyme
6 oz. no-salt-added tomato paste
1/4 cup Cold water
3 Tablespoon Cornstarch

Directions:

1. In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours.

2. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

CROCK POT CHICKEN STEW MEXICAN STYLE

Ingredients:

2 lbs. skinless boneless chicken breasts cut into 1 1/2″ peices
4 medium russet potatoes, peeled and cut very small
1 (15 oz.) can mild salsa
1 (4 oz.) can diced green chilies
1 (1 1/4 oz.) package taco seasoning mix
1 (8oz.) can tomato sauce

Directions:

1. Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.

CROCK POT CHICKEN STEW

Ingredients:

2 or 3 uncooked boneless, skinless chicken breasts
1 can of white beans, undrained
1 can of petite diced tomatoes, undrained
chopped onion to taste
1 yellow pepper, diced
1 cup cooked instant rice

Directions:

1. Place chicken on bottom of crock pot.

2. Pour over can of white beans.

3. Pour over can of diced tomatoes.

4. Sprinkle chopped onion and yellow pepper. Sprinkle over all S&P, and other favorite spices to taste.

5. Cook on high for 5 hours.

6. 1 hour before serving, break up chicken pieces into bite sized chunks and mix in cooked instant rice.

7. Stir and reduce to Low for last hour.

CROCK POT CHICKEN STROGANOFF

Ingredients:

1 cup sour cream
1 Tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1″ pieces
1 (16 oz.) bag frozen stew vegetables, thawed
1 (4 oz.) jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk

Directions:

1. Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crock pot until smooth.

2. Stir in chicken, stew vegetables and mushrooms.

3. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened.

4. Stir in peas.

5. In separate bowl, mix baking mix and onions. Stir in milk just until moistened.

6.  Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.

7. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean.

CROCK POT CHICKEN THIGHS

Ingredients:

6 chicken thighs (remove skin)
1 can Italian-style diced tomatoes (28 oz.)
salt and pepper

Directions:

1. Place all ingredients into the crockpot and cook on high for about 3 hours. Serve with egg noodles.

CROCK POT CHICKEN WINGS

Ingredients:

5 lb. chicken wings
2 cups brown sugar
1 cup French's mustard
4 Tablespoons soy sauce

Directions:

1. Cut each wing into 3 pieces – throw away the tip.

2.  Brown in skillet until golden brown and put in slow cooker, turn on low heat.

3. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook on low 4-8 hours.

CROCK POT CHICKEN WITH CHEESE SAUCE FOR TWO

Ingredients:

2 chicken breast halves
1 can cream of chicken soup
white wine
2 slices swiss cheese

Directions:

1. Place  chicken in crockpot (frozen or thawed).

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

3. Place swiss cheese over top of chicken breasts.

4. Cook in crockpot for 2-3 hours (on high) or 3-4 hours (on low)

CROCK POT COQ AU VIN 1

Ingredients:

12 small White onions, peeled
4 lb. Roasting chicken, cut up
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 cup Brandy or cognac
2 Cloves garlic, peeled and crushed
1/4 teaspoon Ground thyme
1 Bay leaf
1 1/2 cup Dry red wine
5 Tablespoons All purpose flour
1 cup Chicken bouillon
3/4 lb. Fresh mushrooms, wiped and stemmed
1 Tablespoons Butter or margarine
1/4 teaspoons Salt
1 Tablespoon Chopped fresh parsley

Directions:

1.  Place the onions in the slow cooker.

2. Remove the fat from the vent of the chicken and dice it. In a large skillet over medium heat, heat the fat until it is rendered. Discard the shriveled bits and saute the chicken until well browned. Season with 1/2 teaspoon salt and the pepper.

3. Warm the brandy in a ladle or a small saucepan; light it with match and pour it over the chicken. When the flame dies, lift the chicken into the slow cooker and add the garlic, thyme, and bay leaf.

4. Pour the wine into the hot skillet and scrape up the pan juices. Dissolve the flour in the bouillon, turn it into the skillet and bring to simmering, stirring briskly to prevent lumps. Turn into the slow cooker.

5. Cover and cook on Low 7-9 hours.

6. Before serving: About 10 minutes before serving, in a medium skillet, saute the mushrooms in the butter over medium high heat. In about 5 minutes, they will be tender and the moisture will have evaporated from the skillet.

7. Season with 1/4 teaspoon salt and add to the chicken casserole. If the sauce seems thin, simmer it in the mushroom skillet long enough to thicken to the consistency of heavy cream.

8. Garnish the Coq au Vin with parsley before serving.

CROCK POT COQ AU VIN  2

Ingredients:

2-1/2 lb. chicken cut up or boneless, skinless chicken breasts
1 clove garlic crushed
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
6 bacon slices, diced
2/3 cups sliced green onions
1 cup chicken broth
8 small white onions, peeled
1 cup burgundy wine
1/2 lb. whole mushrooms
chopped parsley
8 small new potatoes scrubbed

Directions:

1. In large skillet, saute dieced bacon and green onions until bacon is crisp. Remove and drain on paper towel.

2. Add chicken pieces to skillet and brown well on all sides. Remove the chicken when it has browned and set aside.

3.  Put peeled onions, mushrooms, and garlic in crock pot. Add browned chicken pieces, bacon and green onions, salt, pepper, thyme, pototales and chicken broth.

4. Cover and cook on Low 6 – 8 hours (High 3-4).

5. During the last hour add burgundy and cook on high. Garnish with chopped parsley.

CROCK POT COQ AU VIN WITH SHIITAKE MUSHROOMS

Ingredients:

2 Tablespoons olive oil
3 lb. chicken pieces, rinsed & patted dry
1/3 cup finely chopped shallot
1/3 cup finely chopped onion
2 carrots, quartered lengthwise & cut crosswise into 1/4″ pieces (about 1/2 cup)
1/2 lb. pearl onions, blanched in boiling water for 3 minutes, drained, & peeled
1 bay leaf
3/4 teaspoon thyme, crumbled
2 Tablespoons Cognac
1 cup dry white wine
2 cup chicken broth
1/4 lb. shiitake mushrooms, stems discarded & caps sliced thin
1/4 cup cornstarch
Freshly ground nutmeg to taste

Directions:

1. In a heavy kettle, heat the oil over moderately high heat until it is hot but not smoking and in it saute the chicken pieces, seasoned with salt and pepper, in batches, turning them once, for 8 to 10 minutes, or until they are browned.

2. Transfer the chicken pieces as they are browned to a plate and keep them warm, covered.

3. Place the shallot, onions, carrots, pearl onions, bay leaf, and thyme in a crockpot.

4. Place the browned chicken on top of the vegetables.

5. Combine the Cognac, white wine and 1 3/4 cup of chicken broth and add to the cooker.

6. Cover and cook on LOW for 5 hours or until chicken is tender.

7. Turn control to HIGH and add the mushrooms. Dissolve the cornstarch in the remaining 1/4 cup chicken stock. Stir into the mixture.

8. Cover and cook for 20 minutes more, or until sauce is thickened, stirring once.

9. Transfer the chicken to a plate, and keep warm. Discard the bay leaf, and season the sauce with freshly ground nutmeg and salt and pepper to taste.

CROCK POT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS

Ingredients:

12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves (or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1″ squares
4 cloves garlic – thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoons butter – room temperature
1 pound fresh asparagus – cut into 1-1/2″ lengths

DUMPLINGS:

1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)

Directions:

1. Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. Drain and rinse under running cold water. Slip skins off onions.

2. Rinse chicken and pat dry. Quarter the thighs and chicken breast halves. Stir in basil and seaons with salt and pepper.

3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlicup Pour in stock, and wine. DO NOT sitr. Cover and cook on LOW for 6 – 8 hours or HIGH for 2- 2-1/2 hours.

4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.

5. In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through.

CROCK POT CRANBERRY CHICKEN

Ingredients:

1 small onion, thinly sliced
1 cup fresh or frozen (unthawed) cranberries
12 skinless, boneless chicken thighs (about 2 1/4 lbs. total)
1/4 cup catsup
2 Tablespoons firmly packed brown sugar
1 teaspoon dry mustard
2 teaspoons cider vinegar
1 1/2 Tablespoons cornstarch blended w/2 Tablespoons cold water
salt

Directions:

1. In a 3-quart or larger electric slow cooker, combine onion, cranberries. Arrange chicken on top. In small bowl, mix catsup, sugar, mustard and vinegar and pour over chicken. Cover. Cook at low setting until chicken is very tender when pierced (6 1/2 to 7 1/2 hours).

2. Lift out chicken when done, blend cornstarch mixture into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce thickens (10 to 15 more minutes). Season to taste with salt; pour over chicken.

CROCK POT CREAM CHEESE CHICKEN

Ingredients:

1 frying chicken — cut up
2 Tablespoons melted butter or margarine
salt & pepper — to taste
2 Tablespoons dry Italian salad dressing
1 can condensed mushroom soup
6 ounces cream cheese; — cut in 1″ cubes
1/2 cup sauterne wine or sherry
1 Tablespoon onion — minced

Directions:

1. Brush chicken with butter and sprinkle with salt and pepper. Place in a crock pot and sprinkle dry mix over all.

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

3. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook until smooth.

4.  Pour over the chicken and cover and cook another 45 minutes. Serve with sauce.

CROCK POT CREAMY CHICKEN DINNER

Ingredients:

4 boneless/skinless chicken breasts seasoned with garlic powder, onion powder and
seasoned salt
1 large can cream of chicken soup
2 cans cream of mushroom soup
3/4 cup frozen cut carrots
3/4 cup frozen green beans

Directions:

1. Place all ingredients in the crockpot and cook it about 7 hours on low.

2. Add 2 cups of minute rice to it the last 5 minutes before dinner.

CROCK POT CREOLE CHICKEN

Ingredients:

8 chicken thighs
1 can diced tomatoes
1 can tomato paste
1 chopped bell pepper
1 chopped onion chopped ham
diced sausage
Tabasco sauce to taste

Directions:

1. Place all ingredients in the crock pot and cook on low 4-5 hours.

CROCK POT GARLIC BROWN SUGAR CHICKEN

Ingredients:

Chicken pieces-enough to feed your family-legs, thighs
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-line soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon pepper

Directions:

1.  Place chicken in crockpot. Mix all remaining ingredients and pour over chicken.

2. Cook on low for 6-8 hours. Serve over rice or noodles.

CROCK POT GARLIC CHICKEN

Ingredients:

3 lb. Frying Chicken, cut into serving pieces
Salt and Black Pepper to Taste
2 Tablespoons Olive Oil
1/2 cup Dry White Wine
1/8 cup (2 Tbs.) Vermouth
2 Tablespoons fresh Parsley, chopped
2 Tablespoons fresh Basil, chopped
1 Tablespoon fresh Oregano, chopped
Dash of Crushed Red Pepper Flakes
20 cloves Garlic, peeled (20 is correct)
2 stalks Celery, sliced
Juice of 1 Lemon
Peel of 1 Lemon

Directions:

1. Remove the skin from the chicken pieces, if so desired. Sprinkle the chicken pieces with salt and pepper.

2. Warm the olive oil in a heavy skillet over medium-high heat. Brown the chicken on all sides, and remove to a platter when golden.

3. In a large mixing bowl, blend together the white wine, vermouth, parsley, basil, oregano, and red pepper flakes.

4. Add the garlic and celery, and mix to coat. With a slotted spoon, transfer the coated vegetables to a slow cooker.

5. Add the chicken pieces to the remaining herb and wine mixture and coat well.

6. Place the chicken on top of the vegetables in the slow cooker. Sprinkle the lemon juice and peel over the top of the chicken.

7. Pour the rest of the wine and herbmixture over the top of the chicken.

8. Cover and cook on low for 6 hours, or until the chicken is no longer pink in the thickest cuts. Discard the celery and garlic and serve warm.

CROCK POT BARBECUED CHICKEN

Ingredients:

1 reg. size bottle BBQ sauce (any flavor)
10 oz. Coke
Chicken (pieces or whole)

Directions:

1. Mix BBQ sauce and Coke in crock pot. Add chicken.

2. Cook on low 8 hours.

CROCK POT FIESTA CHICKEN

Ingredients:

2 Tablespoons oil
3 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 teaspoon oregano
1 small jalapeno pepper, finely chopped
3 cloves garlic, minced
1 can (14 1/2 ounce) Mexican style diced tomatoes
1/4 teaspoon ground cumin

Directions:

1. Heat oil in skillet. Cook chicken pieces until browned. Remove and drain.

2. Place onion, green bell pepper, garlic and jalapeno pepper in skillet and saute until slightly cooked.

3. Add all ingredients to crockpot and stir to combine.

4. Cover; cook on LOW 8 hours (HIGH 4 hours). Serve on flour tortillas.

CROCK POT GARLIC PEPPER CHICKEN PARMESAN

Ingredients:

4 chicken leg quarters
2 Tablespoons Mrs. Dash's Gallant Garlics Roasted Garlic Pepper seasoning
1 can Del Monte Zucchini with Tomato Sauce
3 oz. shredded mozzarella cheese

Directions:

1. Put chicken in pot. Sprinkle with seasoning. Pour zucchini with tomato sauce over chicken.

2. Cook for 6 hours on high.

3.  Sprinkle with cheese and cook until cheese melts – about 30 mins.

CROCK POT GREEK CHICKEN

Ingredients:

6 skinless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 Tablespoon garlic
1 Tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
2 cups rice
Salt to taste

Directions:

1. Wash and remove fat from chicken. Bake in 350 degree oven for about an hour.

2. Combine all other ingredients except rice. Put chicken and sauce in a slow cooker/Crock Pot on low

heat and cook for at least 4 hours to blend flavors.

3.  Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.

CROCK POT GREEN CHILE-STUFFED CHICKEN BREASTS

Ingredients:

4 boneless, skinned chicken breast halves, pounded thin
3 ounces cream cheese
3/4 cups shredded Cheddar or Monterey Jack cheese
4 ounces green chiles
1/2 teaspoon chili powder
salt and pepper to taste
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Directions:

1. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.

2. Place a generous dollop on each flattened chicken breast, then roll up.

3. Place chicken rolls in the slow cooker/Crock Pot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.

4. Cover and cook on LOW for 6 to 7 hours

CROCK POT HEALTHY CHICKEN CREOLE

Ingredients:

3 lbs. chicken thighs or breasts, skinned
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 teaspoon garlic powder
3 pkg. sugar substitute
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
salt & pepper to taste
Louisiana hot sauce to taste
2 cups minute rice, cooked

Directions:

1. Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients (except rice) & add to slow cooker/Crock Pot.

2. Cook on high 4 to 5 hours or on low 7-8 hours.

3. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

CROCK POT HONEYED CHICKEN WINGS

Ingredients:

3 lb. chicken wings
Salt and pepper, to taste
1 cup honey
1/2 cup soy sauce
2 Tablespoons vegetable oil
2 Tablespoons ketchup
1/2 garlic clove, minced

Directions:

1. Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper.

2.  Combine remaining ingredients and mix well.

3. Place wings in slow cooker and pour sauce over. Cook 6 to 8 hours on low.

CROCK POT HOT CHICKEN SANDWICHES

Ingredients:

12 eggs
1 loaf of bread (cubed)
2 large (or 3 small) boiler chickens (reserve some broth for use in recipe)
salt to taste
pepper to taste

Directions:

1. Boil the chickens until done and let cool.

2. When the chicken meat is completely cool to the touch, pick the chicken meat from the bones and set aside.

3. Reserve a little of the broth for later.

4. Cube the loaf of bread and put it in a large bowl. Mix in the 12 eggs with the cubed bread.

5. Add the chicken meat you picked from the bone and enough broth from the chicken to moisten. Add salt and pepper to your own taste.

6. Mix well. Pour mixture into a lightly greased slow cooker/Crock Pot.

7. Cook on low for about 6 hours. Serve by scooping onto buns.

CROCK POT JERK CHICKEN

Ingredients:

1 large onion, cut into 8 pieces
1 generous Tablespoon chopped crystallized ginger
1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves!)
1/2 teaspoon ground allspice
2 Tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 Tablespoons red wine or balsamic vinegar
2 Tablespoons soy sauce
2 cloves garlic, crushed and minced
3 to 4 pounds chicken tenders

Directions:

1. Combine onion and ginger in a food processor; process until finely chopped.

2. Add remaining ingredients, except chicken, and pulse until well combined.

3. Place chicken in a 3 1/2-quart (or larger) slow cooker/Crock Pot and cover with sauce.

4. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

CROCK POT LAZY CHICKEN

Ingredients:

1 package boneless chicken breasts
1 can cream of mushroom soup
1/4 cup flour
1 jar sliced mushrooms
Salt, pepper and paprika

Directions:

1. Rinse chicken breasts. Put salt, pepper and paprika on both sides. Place in Crock Pot.

2. Mix other ingredients together. Add to Crock Pot.

3. Cook on LOW all day. Serve over noodles, rice, or mashed potatoes.

CROCK POT LEMON BAKED CHICKEN

Ingredients:

16 ounces skinned and boned uncooked chicken breasts, cut into 4 pieces
1 lemon
1 teaspoon lemon pepper
1 teaspoon paprika

Directions:

1. Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over chicken. Sprinkle lemon pepper and paprika over top.

2. Cut remaining lemon half into thin slices. Arrange slices around chicken.

3. Cover and cook on HIGH for 4 hours.

CROCK POT CHICKEN LASAGNA FLORENTINE

Ingredients:

2 (10.5oz) cans condensed reduced-fat cream of chicken
1 pkg. frozen chopped spinach (10oz) thawed, drained and squeezed
1 (9oz) package frozen diced cooked chicken
1 (8oz) carton reduced fat sour cream
1 cup milk
1/2 cup (2oz) Parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
9 uncooked lasagna noodles
Cooking Spray
1 cup shredded part skim mozzarella

Directions:

1. Combine first 10 ingredients in large bowl and stir well.

2. Coat Crock Pot with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half as necessary to fit.

3. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half remaining spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.

4. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.

CROCK POT LEMON-GARLIC CHICKEN

Ingredients:

3 pounds Chicken
1/2 cup Lemon juice
1/2 cup Garlic cloves, crushed
1 teaspoon Seasoned salt
1 teaspoon Poultry seasoning
2 dashes Tabasco
1 cup White wine

Directions:

1. Skin and cut up chicken. Combine with other ingredients in slow cooker/Crock Pot.

2. Cook on low for 8 hours.

3. When chicken is done, debone chicken. Serve over rice. I

CROCK POT LEMON PEPPER CHICKEN

Ingredients:

5 boneless skinless chicken breasts (or any chicken pieces)
Lemon Pepper seasoning
2 Tablespoons melted or squeeze margarine

Directions:

1. Put chicken in slow cooker/Crock Pot. Sprinkle generously with seasoning. Pour margarine over chicken.

2. Cook on low for 10 hours or on high for 6 hours.

CROCK POT LEMON-ROSEMARY CHICKEN

Ingredients:

1/2 cup lemon juice
1 Tablespoon vegetable oil
1 garlic clove, crushed
1 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 to 2 lbs.boneless, skinless chicken breasts

Directions:

1. In a large food storage bag, place lemon juice, oil, garlic, rosemary, salt and pepper. Add chicken.

2. Close bag and marinate in refrigerator 4 hours or overnight, turning bag frequently.

3. Place chicken in the slow cooker/Crock Pot and pour marinade over. Cover and cook for 6 to 8 hours, or until tender, basting occasionally with the marinade, if possible.

4. You may add frozen broccoli and carrots about 1 to 1 1/2 hours before done.

CROCK POT LEMON TARRAGON CHICKEN WITH ASPARAGUS

Ingredients:

1 pound frozen chicken breasts, boneless
1/4 cup lemon juice
1/4 cup chicken stock
1 teaspoon tarragon (dried)
1 package frozen asparagus (or fresh partially cooked)
2 Tablespoons flour
1/2 cup heavy or whipping cream
salt and pepper to taste

Directions:

1. Put frozen chicken breasts in Crock Pot and add lemon juice, broth, and tarragon. Cook on low 6 hours.

2. Add asparagus; whisk cream and flour together and add.

3. Cook another hour on high or until asparagus is tender and sauce is thickened. Serve over noodles or rice.

CROCK POT LOW CAL CHICKEN

Ingredients:

2 medium onions, thinly sliced
2-3 lb. chicken, cut up and skinned
2 cloves garlic, minced
1 large can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano, crushed
1/2 teaspoon basil
1/2 teaspoon celery seed
1 bay leaf

Directions:

1. Layer ingredients in the crock pot in order listed and cook on low 6-8 hours, or on high 2 1/2 – 4 hours.

CROCK POT LOW FAT GLAZED CHICKEN

Ingredients:

6 ounces orange juice, frozen concentrate-thawed
3 chicken breasts, split
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dash garlic powder (optional)
1/4 cup water
2 Tablespoons cornstarch

Directions:

1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.

2. Split the chicken breasts to make 6 serving sizes. Dip pieces into the orange juice to coat completely. Place in crockpot.

3.  Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours.

4. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan.

5. Mix the cornstarchand water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

CROCK POT LOW-FAT CHICKEN & VEGGIE BAKE

Ingredients:

8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 teaspoon garlic powder
1 bottle fat free Italian salad dressing
1 pkg. frozen veggies
1 can water chestnuts (optional)
salt & pepper

Directions:

1. Sprinke chicken breasts with salt, pepper and garlicup Put chicken in bottom of slow cooker/Crock Pot. Add remaining ingredients.

2. Cook on high for 4-6 hours or on low for 8-10 hours.

CROCK POT MAPLE-FLAVORED BARBECUE CHICKEN

Ingredients:

1 cup ketchup
1/2 cup maple flavored syrup
2 Tablespoons prepared mustard
2 Tablespoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
4 boneless, skinned chicken breasts

Directions:

1. Place all ingredients in slow cooker/Crock Pot and cook on low for about 7 to 8 hours or until chicken is done.

2. Remove meat, shred and return to sauce. Place on buns for sandwiches or serve over hot rice.

CROCK POT MEDITERRANEAN STYLE CHICKEN

Ingredients:

6 skinless and boneless chicken breasts
1 large can tomato sauce
1 small can tomato puree
1 can sliced mushrooms
1 can ripe olives, sliced or whole
1 tablespoon garlic
1 tablespoon lemon juice
1 teaspoon oregano
1 onion, chopped
1/2 cup wine or brandy (optional)
cooked rice
Salt to taste

Directions:

1. Wash and remove excess fat from chicken. Combine all ingredients in the slow cooker/Crock Pot, except the rice.

2. Cover and cook on low for 6 to 8 hours. Serve chicken and sauce over rice.

CROCK POT MEXICAN CHICKEN

Ingredients:

Chicken pieces
Taco seasoning

Directions:

1. Combine chicken and taco seasoning in the crock pot and cook all day on low or several hours on high.

CROCK POT ONE POT CHICKEN AND GRAVY

Ingredients:

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg. baby carrots
1 can cream of chicken soup
1 pkg. dry onion soup mix

Directions:

1. Place vegetables on bottom of Crock Pot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables.

2. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water.

3. Cover and cook all day on low, or 6 hours on high.

CROCK POT MUSHROOM CHICKEN

Ingredients:

1 pound boneless, skinless chicken breasts
1 package of chicken gravy mix
1 cup white wine
1 can of cream of mushroom (or chicken) soup
8 oz. cream cheese

Directions:

1. Put chicken in crock-pot. Sprinkle gravy mix on top. Pour soup over that, then pour wine over that.

2.  Cook on low all day.

3. 30 minutes before serving, put cream cheese in. When ready to serve, remove chicken and whisk the sauce together. Serve over pasta or rice.

CROCK POT ORANGE BURGUNDY CHICKEN

Ingredients:

2 1/2 to 3 pounds frying chicken, cut up
1/2 cup orange marmalade
1/2 cup orange juice
1/2 cup dry red wine
2 Tablespoons cornstarch
2 Tablespoons brown sugar, packed
1 Tablespoon lemon juice
1 teaspoon salt

Directions:

1. Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken.

2. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad.

CROCK POT ORANGE CHICKEN

Ingredients:

6 Chicken breasts, boned and skinned
1/2 teaspoon Ginger
1 teaspoon Salt
Pepper
8 ounces Frozen concentrate orange juice
1 1/2 cups Shredded coconut
2 cups Orange segments or canned, mandarin oranges
2 Green onions, chopped

Directions:

1. Put chicken, ginger, salt, pepper and frozen orange juice in crock pot and cook on low 6 hours.

2. Serve chicken on hot cooked rice on platter. Top with coconut,orange segments and green onions.

CROCK POT ORANGE CINNAMON CHICKEN

Ingredients:

4 pounds Chicken pieces
1 cup Chicken broth
1 cup Raisins
1 Tablespoon Flour
1/4 pound Butter
2 cups Orange juice
1/4 teaspoon Cinnamon
Salt and pepper to taste

Directions:

1. Heat butter in a large skillet, and brown chicken. Remove chicken and place in crock pot as they brown.

2. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken.

3. Cover pot, turn on LOW and cook 4 6 hours, or until chicken is tender.

4. Remove one cup of sauce from pot and combine with flour, mixing well. Return sauce flour mixture to the pot.

5. Turn pot on HIGH and cook and additional half hour.

CROCK POT ORANGE CRANBERRY CHICKEN

Ingredients:

1 cup chopped fresh cranberries
2 Tablespoons brown sugar
5 slices cinnamon-raisin bread
2 Tablespoons melted margarine or butter
1/4 teaspoon grated orange peel
8 chicken breast halves, boned, skinned
1/4 cup orange juice
2 Tablespoons melted butter or margarine
1 orange, sliced

Directions:

1. In medium bowl, combine cranberries and brown sugar; set aside.

2. Toast bread,cut into 1/2-inch cubes. Combine bread cubes, 2 TBL melted butter, orange peel and cranberry mixture.

3.  Place one chicken breast at a time in a small plastic bag or between sheets of waxed paper. Lightly pound with meat mallet. Repeat with all chicken breasts.

4. Spoon about 1/3 cup cranberry mixture on center of each. Roll up; skewer to close.

5. In shallow dish, combine orange juice and 2 TBL melted butter. Roll filled chicken breasts in orange-juice mixture.

6. Place in slow cooker. Cover and cook on LOWabout 5 hours. To serve, spoon drippings over chicken. Garnish with orange slices.

CROCK POT ORANGE GLAZED CHICKEN BREASTS

Ingredients:

1 (6-oz) frozen orange juice concentrate
1/2 teaspoon dried marjoram leaves
2 Tablespoons cornstarch
6 (6 ounce) chicken breast halves
1/4 cup water

Directions:

1. Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture, put in the crock pot, pour remaining sauce over breasts.

2. Cover and cook on low 7-9 hours or on high for 4-5 hours.

3. Before serving, remove chicken breasts from crock pot. Mix water and cornstarch in the sauce mixture; cook covered on high for about 15-30 minutes. Serve over chicken.

CROCK POT ORANGE TERIYAKI CHICKEN

Ingredients:

1 pound skinless, boneless chicken breast halves or thighs
1 16 ounce package loose-pack frozen broccoli, baby carrots, and water chestnuts
2 Tablespoons quick-cooking tapioca

SAUCE:

1/2 cup chicken broth
2 Tablespoons brown sugar
2 Tablespoons teriyaki sauce
1 teaspoon dry mustard
1 teaspoon finely shredded orange peel
1/2 teaspoon ground ginger

Directions:

1. Cut chicken into 1″ pieces. Place vegetables in crockpot. Sprinkle tapioca over veggies. Place chicken on top of that.

2. Combine sauce ingredients and pour over chicken.

3. Cover; cook on low-heat for 4-6 hours or on high for 2-3. Serve over rice.

CROCK POT PHILIPPINE CHICKEN

Ingredients:

1 chicken, cut up
1 cup water
1/2 cup vinegar
1/4 cup soy sauce
2 cloves garlic, sliced

Directions:

1. Put all in Crock Pot; cook for 6 to 8 hours on low. Serve over rice.

CROCK POT PROVENCALE CHICKEN SUPPER

Ingredients:

4 (6 oz.) chicken breasts, skinless & boneless
2 teaspoons dried basil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup diced yellow bell pepper
1 (16 oz.) can navy beans, rinsed and drained
1 (14 oz.) can pasta-style chunky tomatoes, undrained

Directions:

1. Place chicken in slow cooker and sprinkle with basil, 1/8 teaspoon salt and 1/8 teaspoonpepper.

2. Combine remaining salt, pepper, bell pepper, beans and tomatoes in bowl andstir well. Spoon over chicken.

3. Cover with lid and cook on high 1 hour and low 5 hours.

4. Spoon bean mixture into each of 4 shallow bowls. Top each with 1 breast and 3/4 cup bean mixture.

CROCK POT PIZZA CHICKEN

Ingredients:

4 skinless, boneless chicken breasts, cut into bite size pieces
1 onion, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 Tablespoons tomato paste
1/2 cup water
1 Tablespoon dried parsley
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 bay leaf
salt and pepper to taste

Directions:

1. Place chicken, onion, bell pepper and celery in a slow cooker.

2. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water,parsley, oregano, basil, salt and pepper.

3. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf.

4. Cook on Low setting for 8 hours, until chicken and vegetables are tender.

CROCK POT PROVINCIAL CHICKEN

Ingredients:

1 1/2 pounds chicken tenders, frozen
2 small zucchini, diced
1 can (4 oz) sliced black olives
1 Tablespoon sherry wine vinegar or balsamic vinegar
1 can diced tomatoes (about 15 ounces)
1 can (10 oz) cream of chicken soup with herbs
2 teaspoons dried parsley flakes
1 teaspoon dried basil
1 Tablespoon dried minced onion
1 cup shredded cheddar cheese
2 to 3 Tablespoons sour cream (optional)
hot noodles, rice or pasta

Directions:

1. Combine first 9 ingredients in 3 1/2-quart slow cooker/Crock Pot (or larger).

2. Cover and cook on low for 6 to 8 hours.

3. Add cheese and sour cream during the last 15 minutes. Serve over hot noodles, rice or pasta.

CROCK POT CHICKEN PARISIENNE

Ingredients:

6 medium chicken breasts
Salt, pepper and paprika
1/2 cup white wine
1 (10 1/2 oz.) can cream of mushroom soup
1 (4 oz.) can sliced mushrooms, drained or fresh
1 cup sour cream
1/4 cup flour

Directions:

1. Sprinkle chicken breasts with salt, pepper and paprika.  Place in crock pot.

2. Mix wine, soup and mushrooms until well combined, mixing in sour cream now if cooking on low.  Pour over chicken.  Sprinkle with paprika.

3. Cover and cook on low for 6-8 hours.  If cooking on high, cook for 2 1/2 to 3 1/2 hours adding cream during the last 30 minutes.

CROCK POT RUSSIAN CHICKEN

Ingredients:

1 bottle Russian dressing (16 oz.)
1 envelope onion soup mix
1 jar apricot preserves (10 oz.)
4 pieces chicken, (4 to 6 ounces each)
Seasoned salt and pepper to taste

Directions:

1. Combine dressing, preserves and onion soup mix in bowl and pour into a slow cooker/Crock Pot.

2.  Sprinkle chicken with seasoned salt and pepper. Place chicken, skin side down, in slow cooker/Crock Pot.

3. Cook on LOW for 8 hours (HIGH 4 hours)

CROCK POT EASY SANTA FE CHICKEN

Ingredients:

1 (15 oz.) can black beans, rinsed and drained
2 (15.25 oz.) cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts (4-6 ounces each)
1 8 oz. package cream cheese
1 cup shredded cheddar cheese

Directions:

1. In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken.

2. Cover and cook on the high heat setting 2.5 – 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.

3. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker.

4. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

CROCK POT SPAGHETTI SAUCE WITH CHICKEN & SAUSAGE

Ingredients:

1 lb. Italian sausage
3-4 boneless chicken breasts, cut into 1-inch chunks
1 cup chopped green pepper
1 cup chopped onion
1-2 teaspoons Italian seasoning
2 (4 oz. each) cans mushroom stems and pieces, drained
2 jars spaghetti sauce
Hot cooked pasta

Directions:

1. In skillet, brown Italian sausage, piercing casings to allow excess fat to run out.

2. Remove to plate and cut into 1/2 to 1-inch chunks.

3. In same skillet, brown chicken pieces.

4. Place sausage and chicken in slow cooker. Add pepper and onion. Sprinkle with Italian seasoning. Add mushrooms.

5.  Pour sauce over everything. Cover and cook on low for 6 to 8 hours. Stir before serving over spaghetti or other pasta.

CROCK POT SPANISH CHICKEN

Ingredients:

2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (tomato soup or tomato sauce with equal amount of water or stock)

Directions:

1. Cut chicken into bite-sized pieces; season. Place with remaining ingredients in slow cooker.

2. Simmer all day on low. Serve over rice.

CROCK POT SPICY CHICKEN WINGS

Ingredients:

3 Tablespoons vinegar
24 chicken wings, drummettes
1/4 cup hot pepper sauce, or less to taste
1/2 cup melted butter
1 pkg. Hidden Valley Ranch original dry salad dressing mix

Directions:

1. Mix all ingredients together except chicken wings and salad dressing mix.

2.  Place chicken wings in crock pot. Pour mixture over wings. Sprinkle with dry dressing mix.

3.  Cook in Crock Pot on low 4 to 5 hours.

CROCK POT SWISS CHICKEN CASSEROLE

Ingredients:

6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Directions:

1. Lightly grease Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese.

2. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix.

3. Cook on low 8 to 10 hours or high 4 to 6 hours.

CROCK POT TERIYAKI SAUCE WINGS

Ingredients:

3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry

Directions:

1. Rinse chicken, and pat dry. Cut off wing tips and discard. Cut each wing into 2 pieces, cutting at the joint.

2. Broil wings 4 inches from heat for about 10 minutes on each side, or until browned. Transfer to Crock Pot.

3. Mix all remaining ingredients together and pour over chicken wings.

4.  Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours. Stir once or twice to keep wings coated with sauce.

CROCK POT WHITE CHILI WITH CHICKEN

Ingredients:

1 lb. dry white northern beans
5 1/4 cups chicken broth
2 cloves garlic, minced
1 large white onion, chopped
1 Tablespoon ground white pepper
1 teaspoon salt
1 Tablespoon dried oregano
1 Tablespoon ground cumin
1/2 teaspoon ground cloves
1 (7 oz.) can diced green chilies
5 cups diced cooked chicken breast
1 3/4 cups chicken broth
1 Tablespoon diced jalapeno pepper (optional)
Flour tortillas

Condiments:

Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Directions:

1. Soak beans in water to cover for 24 hours then drain.

2. In slow cooker/Crock Pot or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion, white pepper, salt, oregano, cumin, cloves.

3. Simmer on low, covered, for at least 5 hours until beans are tender. Stir occasionally.

4. Stir in green chiles, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno.

5. Cover and simmer for 1 more hour. Serve with flour tortillas and condiments.

CROCK POT EASY CHICKEN

Ingredients:

1 chicken, cut up
2 Tablespoons melted butter
Salt and pepper
2 Tablespoons dry Italian salad dressing
1 can mushroom soup
2 small pkg. cream cheese, cut in cubes
1/2 cup sherry
1 Tablespoon chopped onion

Directions:

1. Wash chicken and pat dry. Brush with butter, sprinkle with salt and pepper sparingly. Place in crock pot.

2. Sprinkle dry salad mix over chicken. Cover and cook on low 5-6 hours.

3. About 3/4 hour before serving, mix soup, cream cheese, wine and onion in saucepan. Cook until smooth.

4. Pour over chicken, cover and cook 30 minutes. Serve with sauce.

CROCK POT CHICKEN

Ingredients:

6 chicken breasts, skinned
2 cans cream of mushroom soup
1 (16 oz.) carton sour cream
Paprika

Directions:

1. Place chicken in crock pot.  Cover with mushroom soup.

2. Cook on HIGH for 4 hours.  The last 30 minutes add sour cream and paprika.

CROCK POT WINNING WINGS IN SWEET AND SOUR SAUCE

Ingredients:

16 chicken wings
4 Tablespoons wine or balsamic vinegar
1 cup apricot preserves
2 Tablespoons peanut butter (optional)
1 cup ketchup
4 Tablespoons horseradish
1 cup sweet onion, finely chopped
1 teaspoon hot sauce (optional)

Directions:

1. Pat the chicken wings dry and place then in the slow cooker/Crock Pot.

2. In a bowl, mix together remaining ingredients. Taste-check for a good balance of sweet and sour.

3. Pour the sauce over the wings. Cover the slow cooker/Crock Pot and cook on low until the chicken is tender, about 4 hours.

CROCK POT GOOEY CHICKEN BURRITOS

Ingredients:

2 large chicken breasts
12 oz. jar of salsa
1 can cream of chicken soup
1 can diced green chilies (mild)
1 1/2 cups of grated cheese
1 small onion
A handful of Spanish olives, sliced
2 Tablespoons cooking tapioca
Flour tortillas

Directions:

1. Combine all ingredients, except tortillas, in crockpot.

2. Cook on low, 8 hours. Spoon on to warmed tortillas and roll.

CROCK POT ITALIAN DINNER

Ingredients:

4 chicken breasts, cut in half
1 pkg. sweet Italian sausage, cut in half
1 large (16 oz.) container fresh mushrooms, cut in half
2 large onions, sliced thickly
2 large green peppers, sliced thickly
1 large (28 oz.) can stewed tomatoes
1 (8 oz.) can tomato sauce
1 Tablespoon Italian seasoning
Salt & Pepper

Directions:

1. Mix all ingredients together in crockpot; cook 6-8 hours on low.

2. Serve over pasta with lots of shredded mozarella cheese.

CROCK POT LEMONADE CHICKEN

Ingredients:

4 to 6 pieces chicken (breasts and legs)
1 (6 oz.) can frozen lemonade, thawed
2 Tablespoons brown sugar
3 Tablespoons ketchup
1 Tablespoon vinegar
2 Tablespoons cornstarch
2 Tablespoons cold water

Directions:

1. Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchupand mix well. Pour over chicken.

2.  Cover. Cook on high 3-4 hours or low 6-8 hours.

3. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan.

4. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.

CROCK POT LACQUERED CHICKEN

Ingredients:

1 Tablespoon vegetable oil
2 lb. whole chicken
3 large onions, peeled and chopped
5 large tomatoes, chopped
1 medium orange, unpeeled, seeded, chopped
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1 bouillon cube, crumbled
3 heaping Tablespoons red currant, raspberry or red grape jelly
1/4 cup sweet sherry

Directions:

1. In a medium skillet, over medium high heat, heat the oil and sauté the chicken, turning often, until well browned all over.

2. Remove the chicken to a plate. Sauté the onion in the skillet until well browned. Turn into the crockpot.

3. Place the tomatoes, orange, sugar, salt and pepper in the crock pot and set the chicken on top.

4. Rinse the skillet with the water and scrape into the cooker. Add the bouillon cube.

5. Cover and cook on Low for 5 to 7 hours.

6. Before serving, remove the chicken to a deep serving dish and keep warm.

7. Turn the pot contents into a skillet, set the heat to high and simmer until thick enough to mound on a spoon.

8. Stir in the jelly and the sherry and cook, stirring until the sauce boils. Do not overcook, lest the sauce lose its shiny quality. If sauce is not shinyenough, bring back to a very brisk boil and quickly stir in some jelly.

9. Pour sauce over the chicken and serve.

CROCK POT YUMMY CHICKEN WINGS

Ingredients:

12-18 chicken wings
1/3 cup soy sauce
1 teaspoon ginger
2 garlic cloves minced
2 green onions minced
1 Tablespoon honey
2 teaspoon oil

Directions:

1. Combine ingredients in Crock Pot.

2. Cook on low for 6-8 hours.