Crock Pot Recipes 24/7

Lemon Chicken and Cauliflower Soup

What You Need:
2 T canola oil
3 garlic cloves, minced
1 tsp ginger, minced
3 C chicken broth
2 C plain yogurt
6 chicken thighs, skinless
1 1/2 tsp kosher salt
1/2 tsp lemon pepper
1 (1 lb.) bag red lentils
1 head of cauliflower, broken into florets
2 (16 oz) can chickpeas, drained
1 fresh lemon, cut into wedges

How to Make It:

Put the oil in large skillet over medium heat.
Add the garlic and cook 2 minutes and stirring continuously.
Slowly add the broth and heat 1 minute.
Pour the broth into the crock pot.
Gently whisk in the yogurt.
Cover the chicken with the kosher salt and pepper on both sides.
Place the chicken into the crock pot.
Add the lentils.
Cover and cook on high 3 hours.
Add the cauliflower and chickpeas.
Continue cooking 3 to 4 hours.
Serve each bowl with a wedge of lemon.

Tip: Believe it or not this does make a delicious soup. Serve with French bread and a salad.

Marinated Artichoke Chicken

What You Need:

1 (14 oz) can artichoke hearts, whole and drained
1 (14 oz) can mushrooms, whole, drained and divided
6 chicken breasts, boneless and skinless
1 (6.5 oz) jar marinated artichoke hearts including juice
1 C white wine
1/2 C balsamic vinegar

How to Make It:

Lay the artichokes in the bottom of the crock pot.
Add half the mushrooms.
Next layer the chicken breasts.
Add the marinated artichokes including the juice.
Place the rest of the mushrooms on top.
Pour in the wine and vinegar.
Cover and cook on low for 6 hours.

Tip: This meal is great served on a cold and rainy October evening. Not only will the aroma fill your kitchen but, when served over noodles, it will fill your belly as well.

Asian Chicken in a Crock

What You Need:

1 (16 oz) pkg. frozen Asian vegetables
1 (16 oz) pkg. chicken breasts strips
5 tsp soy sauce
3 T crunchy peanut butter
2 C orange juice

How to Make It:

Place the vegetables, soy sauce, peanut butter and orange juice in a large mixing bowl.
Stir until well blended.
Pour into the crock pot.
Place the chicken in the sauce.
Cover and cook on low 6 hours.

Tip: Best if served over white rice.

Honey Chicken for Two

What You Need:

2 lg. chicken breasts, boneless and skinless
1 C honey
1 C brown mustard
1 T uncooked tapioca
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Season the chicken breasts with the salt and pepper.
Place them in the crock pot.
Cover and cook oh high 4 hours.
Take the chicken out of the crock pot.
Pour the honey and mustard into the empty crock pot.
Add the tapioca and stir well to combine.
Place the chicken back in the crock pot.
Cover and change the temperature to low.
Continue cooking 1 hour or until the sauce has thickened as much as you like.

Tip: Serve with mashed potatoes and a side salad to complete the perfect meal for two.

Hodge Podge Creamy Chicken

What You Need:

3 lb. chicken legs
1 pkg. frozen pearl onions
1 pkg. frozen peas and mushrooms
1 pkg. frozen carrots
1 pkg. frozen green beans
1 (15 oz) can cream style corn
1 (11 oz) can cream of chicken soup
1 tsp. garlic powder
Salt and pepper to taste

How to Make It:

Place the chicken legs in the crock pot.
Add all the vegetables.
Pour in the cream style corn and soup.
Add the garlic powder.
Cover and cook 7 hours on low.
Add the salt and pepper just before serving.

Tip: Instead of using the cream of chicken soup you can add honey mustard sauce to this recipe. This gives it a slightly different taste that appeals to children especially. Any type of frozen vegetable works well with this meal so use whatever you may have in your freezer.

Chicken with Onion Celery Dressing

What You Need:

4 chicken breasts, skinless and boneless
1 lg. onion, chopped
1 C butter
13 C white bread, cubed and slightly dried out
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
3 C liquid from chicken
1 (11 oz) can cream of celery soup
1 stalk celery, chopped

How to Make It:

Place the chicken breasts in a large skillet.
Cover with water.
Cover the skillet and allow the chicken to boil about 15 minutes.
Remove from skillet and allow to dry on paper towel while mixing the dressing.
Reserve the liquid from the boiled chicken.
Place the bread cubes in a large mixing bowl.
Add the onion, poultry seasoning, salt, pepper and celery.
Stir in the celery soup.
Dot the top with the butter.
Pour the reserved liquid over the top.
Mix with a wooden spoon until all the ingredients are combined and the bread is completely moistened.
Place the chicken in the crock pot.
Add the dressing.
Cover and cook on low 6 hours.

Tip: What a great recipe for a cold winter evening. Instead of using cream of celery soup, try cream of mushroom soup or cream of chicken soup for a slightly different taste.

Sunshine Chicken

What You Need:

4 chicken breasts, boneless and skinless
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 (11 oz) can cream of chicken soup
1 (11 oz) can golden mushroom soup
1 (11 oz) can cream of Cheddar cheese soup
1 (8 oz) carton of sour cream

How to Make It:

Season both sides of the chicken breasts with the salt, pepper and garlic powder.
Lay the seasoned chicken into the crock pot.
In a large bowl combine all three soups.
Mix well.
Pour over the chicken.
Cover and cook on low 7 hours.
Remove cover and stir in sour cream.
Cover and continue cooking 10 minutes.

Tip: This is so simple to make and delicious too. Serve over egg noodles for a meal that will put a little sun in your life on any kind of day.

Louisiana Style Chicken

What You Need:

6 chicken thighs
1/4 lb deli style ham, chopped
1 (16 oz) can tomatoes, diced
1 green pepper, diced
6 green onions, diced
1 (6 oz) can tomato paste
1 tsp salt
1 tsp hot pepper sauce
1 C long grain wild rice
1/2 lb Polish sausage, chunked

How to Make It:

Place the chicken in the bottom of the crock pot.
Add the ham, tomatoes, pepper and onions.
In a mixing bowl stir together the tomato paste, salt and hot pepper sauce.
Add the mixture to the chicken.
Cover and cook on low 4 hours.
Place the rice in a large saucepan.
Add just enough water to cover the rice.
Over high heat bring water and rice to a boil.
Cover the pan; reduce heat to low and cook 20 minutes or until rice is tender.
Add the cooked rice to the crock pot.
Stir in the Polish sausage.
Cover and turn heat to high.
Continue cooking another 30 minutes.

Tip: If you enjoy a spicy meal add a little more hot pepper sauce. If spicy is not for you only add one or two dashes for the taste.

Mushroom Chicken Pate

What You Need:

1/2 C flour
1 tsp salt
1/4 tsp pepper
1 lb chicken livers, cutup
3 slices bacon
1 onion, chopped fine
2 C chicken broth
1 (11 oz) can golden mushroom soup
1 (4 oz) can mushroom, sliced and drained well

How to Make It:

Cook the bacon in a skillet over medium heat until crisp.
Remove and drain well on a paper towel.
In a medium size mixing bowl mix together the flour, salt and pepper.
Coat the chicken livers well.
Cook the chicken livers and onions in the bacon grease 5 minutes or until the livers are browned.
Add 1 C of the chicken broth to the skillet.
Stir until well blended.
Cook 2 minutes or just until boiling.
Pour the mixture into the crock pot.
Crumble the bacon and add the crock pot.
Slowly stir in the remaining 1 C chicken broth, the soup and the mushroom.
Cover and cook on low for 3 hours.

Tip: If desired you can replace 1 C of the chicken broth with a 1/2 C of white wine to give it a little different taste. Also, if it looks like it is becoming too dry, add a little extra chicken broth during cooking.

Mexican Corn and Bean Chicken

What You Need:

4 chicken breasts, boneless and skinless
1 (16 oz) jar Mexican salsa
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 (11 oz) can Mexican corn
1 (15 oz) can pinto beans

How to Make It:

Place the chicken and salsa into the bottom of the crock pot.
Add the garlic powder, cumin, chili powder, salt and pepper.
Cover and cook on low 4 hours.
Remove the chicken and allow cooling slightly.
Shred the chicken.
Add the chicken back to the crock pot.
Cover and cook on low 2 hours.
Stir in the corn and beans.
Cover and continue cooking 1 hour.

Tip: Make this a real Mexican meal by adding tortilla chips before serving. Top with sour cream or guacamole as a garnish.

An Apple a Day Chicken

What You Need:

4 potatoes, diced
4 carrots, diced
1 onion, diced
1 stalk celery, diced
1/2 tsp salt
1/2 tsp thyme
1/4 tsp pepper
1/8 tsp caraway seeds
4 chicken breasts, cubed
2 T olive oil
2 tart apples, peeled and diced
1 1/4 C apple juice
1 T cider vinegar
1 bay leaf
Pinch of fresh parsley, minced

How to Make It:

Place the olive oil in a large skillet over medium heat.
Add the chicken and brown about 3 minutes per side.
Layer the potatoes, carrots, onion and celery into the bottom of a crock pot in order.
Mix together the salt, thyme, pepper and caraway seeds in a small bowl.
Add 1/2 the seasoning mixture.
Add the chicken.
Sprinkle the apples on top.
In a small mixing bowl stir together the apple juice and the cider vinegar.
Pour over the top of the chicken.
Add the remaining seasoning mixture.
Add the bay leaf.
Cover and cook on low 7 hours or until the vegetables are tender the chicken is cook through.
Remove the bay leaf and sprinkle with the fresh parsley before serving.

Tip: Using tart apples and apple juice make this recipe’s taste. If you prefer a sweeter taste use sweet apples and apple juice. For a more tart taste use tart apples and apple cider.

My Favorite Salad Dressing Chicken

What You Need:

1 small fryer chicken, giblets removed
2 C of your favorite salad dressing
1/4 tsp pepper

How to Make It:

Rub the chicken with salad dressing.
Sprinkle with the pepper.
Place the chicken in the crock pot.
Cover and cook on low 7 hours or until chicken is cooked through.

Tip: There’s nothing to this recipe. You can use any type of dressing you like. You can also pour the remaining dressing from the rub into the crock pot over the chicken for a little extra seasoning and sauce.

Bacon Wrapped Garlic Chicken

What You Need:

8 chicken breasts, boneless and skinless
8 slices of bacon
2 (11 oz) cans cream of mushroom soup
1 T garlic, minced
1 C sour cream
1/2 C flour

How to Make It:

Warp each chicken breast with a slice of bacon.
Place the wrapped chicken in the crock pot.
In a large mixing bowl combine the soup, garlic, sour cream and flour.
Whisk until the mixture is completely blended and smooth.
Pour over the chicken.
Cover and cook on low for 7 hours.

Tip: This is the creamiest chicken. Pour the creamy mixture over egg noodles with the chicken on the side.

Taco Chicken

What You Need:

4 chicken breasts, boneless and skinless
1 (16 oz) jar of taco salsa

How to Make It:

Lay the chicken in the bottom of the crock pot.
Pour the salsa over the top.
Cover and cook 7 hours or until chicken is tender.

Tip: So simple to make anyone can do it. Try all types of salsa to give the chicken a different flavor every time.

Smooth and Creamy Chicken Surprise

What You Need:

6 chicken thighs
1/2 tsp pepper
1/3 C creamy peanut butter
2 T soy sauce
3 T orange juice

How to Make It:

Season the chicken thighs with the pepper on both sides.
Place the thighs in the crock pot.
In a large mixing bowl stir together the peanut butter, soy sauce and orange juice.
Pour over the chicken.
Cook covered 7 hours or until chicken is tender.
Remove the chicken and allow to cool slightly.
Remove the chicken from the bone.
Add the chicken meat back to the crock pot and cook another 30 minutes to warm the chicken back up.

Tip: This is such a simple recipe. When served over cooked rice it makes a perfect meal.

Piazza Style Chicken

What You Need:

8 chicken breasts, boneless and skinless
1/4 tsp. salt
1/8 tsp. pepper
1 medium onion, diced
1 lg. green bell pepper, diced
2 C pizza sauce
1 C shredded mozzarella cheese

How to Make It:

Season the chicken with the salt and pepper on both sides.
Place the chicken in the bottom of the crock pot.
Add the onion and pepper being sure to spread them out over the chicken.
Pour on the pizza sauce.
Cover and cook on low 4 1/2 hours.
Turn off the heat and stir together well.
Sprinkle the cheese over the top and replace lid.
Let stand 10 minutes while the cheese melts completely.

Tip: This chicken dish doesn’t take long to cook and makes a very delicious meal served with garlic bread.

Honey Me up Chicken

What You Need:

8 chicken thighs, boneless and skinless
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. pepper
1 C dried fruit, mixed of your choice
1/2 C honey
1/3 C chicken broth
1 medium onion, diced

How to Make It:

Lay the chicken thighs in the bottom of the crock pot.
Sprinkle in the ginger, salt and pepper being sure to cover the chicken well.
Add the dried fruit spreading it out evenly over the chicken.
Pour in the honey and chicken broth.
Sprinkle in the onion.
Cover and cook on low 8 hours.

Tip: This dish is delicious over rice. The honey and fruit together make a delicious combination.

Squash Chicken

What You Need:

4 chicken breasts, boneless and skinless
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 acorn squash, peeled and chopped
1 (14.5 oz) can chicken broth
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1/4 C honey

How to Make It:

Place the carrot and parsnips in the bottom of the crock pot.
Add the garlic salt being sure to cover all the vegetables.
Place the chicken pieces on top.
Add the broth.
Lay the squash on top of the chicken.
Sprinkle in the pepper and nutmeg.
Pour the honey over the top being sure to cover completely.
Cover and cook on low 8 hours.

Tip: This is a great recipe for the fall. With the fall vegetables and the honey, it warms you up from head to toe.

Overnight Spicy Roasted Chicken

What You Need:

4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp, thyme
1/2 tsp. garlic powder
1/2 tsp. pepper
1 lg. roasting chicken
1 lg. onion, quartered

How to Make It:

Mix all the spices together in a large mixing bowl.
Wash the chicken well and pat dry.
Discard any giblets.
Coat the chicken thoroughly with the spice mixture both inside and out.
Place the chicken in a pan and cover with saran wrap.
Refrigerate overnight.
Remove the chicken from the refrigerator.
Place the onions in the cavity of chicken.
Place the chicken in the crock pot.
Do not add any liquid.
Cover and cook on low 9 hours.

Tip: It is not necessary to add any type of liquid when roasting this chicken. The chicken produces it’s own juices as long as you don’t remove the cover while cooking.

Dilly Chicken Noodle O

What You Need:

3 chicken breasts, boneless, skinless and frozen
3 carrots, peeled and sliced
2 stalks of celery, diced
2 medium onions, chunked
2 (14.5 oz) cans chicken broth
2 C water
1/2 tsp. dried dill
1/2 tsp. parsley
1 (8 oz) pkg. of noodles

How to Make It:

Lay the carrots, celery and onion in the bottom of the crock pot.
Lay the frozen chicken breasts on top of the vegetables.
Pour in the broth and the water.
Cover and cook on low 8 hours.
Take the chicken and vegetables out of the crock pot and set aside to cool.
Place the noodles in the crock pot.
Recover and cook about 20 minutes.
Meanwhile shred the chicken.
Place the vegetables in a food processor to mince.
Return the vegetables and chicken to the crock pot.
Continue cooking another 10 minutes.

Tip: Using frozen chicken keeps the moisture locked in, making for tender chicken.

Lemon Pucker Chicken

What You Need:

4 chicken breasts, boneless and skinless
1 fresh lemon
1 tsp. lemon pepper
1 tsp. paprika

How to Make It:

Lay the chicken breasts in the bottom of the crock pot
Slice the lemon in half and squeeze the juice from 1/2 over the chicken.
Sprinkle with the lemon pepper and paprika.
Slice the remaining half of lemon into thin slices.
Lay the lemon slices on top of the chicken.
Cover and cook on high 4 hours.

Tip: 1 T of lemon juice can be used in place of squeezing the lemon. Garlic is also good in place of the paprika. Orange juice and a fresh orange can be used for a little different taste.

Sweet Cranberry Chicken

What You Need:

6 chicken breasts, boneless and skinless
6 green onions, chopped
1/2 C dried sweet cranberries
1/2 C dried apples, chopped
1/2 tsp. garlic, minced
2 T brown sugar
2 T water
1 tsp. lemon juice
2 tsp. butter or margarine

How to Make It:

Place the chicken in the bottom of a crock pot.
Sprinkle with the green onions.
Add the cranberries and apples.
Next add the garlic.
Sprinkle with the brown sugar.
Pour in the water and the lemon juice.
Dot the top with the butter.
Cover and cook on low for 6 hours.

Tip: The chicken can be seasoned with garlic salt and pepper before being placed in the crock pot. Just omit the minced garlic if you season.

Little Italy Chicken and Spinach

What You Need:

2 (11 oz) cans cream of chicken soup
1 (10 oz) pkg. frozen spinach, thawed, drained
1 (9 oz) pkg. cooked chicken, diced
1 (8 oz) carton sour cream
1 C milk
1/2 C Parmesan cheese
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
9 lasagna noodles, uncooked
1 C mozzarella cheese, shredded

How to Make It:

Place the soup, spinach, chicken and sour cream in large mixing bowl.
Stir to combine.
Pour in the milk and continue stirring until mixed in well.
Add the onion and stir.
Sprinkle in the Parmesan cheese, salt, pepper and nutmeg.
Stir until well combined.
Place 3 lasagna noodles in the bottom of the crock pot.
Pour 1/3 of the spinach mixture over the top of the noodles.
Add 1/3 of the mozzarella cheese.
Continue with 2 more identical layers topping off with the mozzarella cheese.
Cover and cook on high 1 hour.
Reduce heat to low and continue cooking 5 hours.

Tip: If the noodles don’t quite fit in the crock pot, you can break them down. Serve with a side salad and toasted Italian bread.

Swiss Chicken with Stuffing

What You Need:

4 chicken breasts, boneless and skinless
4 slices Swiss cheese
1 (11 oz) can cream of chicken soup
1 (11 oz) can cream of celery soup
1 C chicken broth
1/4 C milk
2 C packaged stuffing mix
1/4 C butter, melted
Enough salt and pepper to season chicken

How to Make It:

Use the salt and pepper to season both sides of the chicken breasts.
Place the chicken in the bottom of the crock pot.
Place one slice of Swiss cheese on each piece of chicken.
Pour in the broth.
Place the soups and milk in a mixing bowl and stir well to combine.
Pour into the crock pot.
Add the stuffing mix.
Pour the melted butter over the top of the stuffing m ix being sure to cover it all.
Cover and cook on low 8 hours.

Tip: By pouring the broth directly over the chicken it helps to keep the chicken moist during cooking.

My Favorite Chicken Rice

What You Need:

4 chicken breasts, boneless and skinless
1 (5.4 oz) pkg. chicken flavored rice
1 (11 oz.) can cream of celery soup
1 (11 oz) can cream of mushroom soup
1 C water
1/2 tsp. salt

How to Make It:

Place the rice in the bottom of the crock pot.
Add the water.
Mix the soups together in a large mixing bowl.
Pour the soup over the top of the rice.
Cover the chicken pieces on both sides with the salt.
Layer the chicken on top.
Cover and cook 8 hours on low.

Tip: With this recipe there’s no need for that extra side dish. Add a vegetable or fruit and you have a full meal deal.

Angel Pasta Chicken

What You Need:

4 chicken breasts, boneless and skinless
1/2 C margarine
1 (1.05 oz.) pkg. Italian salad dressing mix
1 (11 oz) can golden mushroom soup
1/2 C white wine
1 (4 oz) pkg. onion and chive cream cheese
1 (8 oz) pkg. angel hair pasta

How to Make It:

In a small saucepan over low heat melt the margarine.
Add the soup and wine.
Stir in the salad dressing and cream cheese.
Continue to stir continuously until the cream cheese has completely melted and the mixture is smooth.
Pour the mixture over the chicken.
Cover and cook on low for 6 hours.
Cook the angel hair pasta according to package directions.
Serve the chicken over the pasta.

Tip: This recipe is a favorite. If you’re not an angel hair pasta lover, it can be served over other types of noodles too.

Cheesy Chicken Soup

What You Need:

3 chicken breasts, boneless and skinless
2 (11 oz) cans cream of chicken soup
1 (11 oz) can cheddar cheese soup
1/4 tsp. garlic salt
1/4 tsp. salt
1/4 tsp. pepper

How to Make It:

Place the garlic salt, salt and pepper in a mixing bowl.
Combine well.
Season the chicken breasts with the mixture.
Place the chicken in the crock pot.
Pour the cream of chicken soup over the top.
Add the cheddar cheese soup.
No need to add water or milk.
Cover and cook on low 8 hours.
Do not remove the lid during cooking because the steam helps the soup to become creamy.

Tip: This recipe is so simple to do. Serve it with a salad for a hearty meal.

A Touch of Sweet Soy Sauce Chicken

What You Need:

2 T catsup
1 C water
1/2 C white vinegar
1 T soy sauce
1 C brown sugar, firmly packed
1 1/2 lb chicken breasts, cubed
2 T corn starch
2 T cold water

How to Make It:

Pour the catsup into the crock pot.
Add the water, vinegar and soy sauce.
Stir well to combine.
Add the brown sugar and stir until most of the sugar lumps are dissolved.
Place the chicken in the mixture and stir to cover.
Cover and cook on low 8 hours.
Place the corn starch in a small mixing bowl.
Slowly add the water and stir until smooth.
Add mixture to the crock pot and stir well.
Cover and place temperature on high.
Cook 30 minutes longer being sure to stir about every 10 minutes.
Mixture should be thick when ready to serve.

Tip: This chicken has a sweet and sour taste and is very delicious served over cooked noodles.

Italian Chicken and Broccoli

What You Need:

6 chicken breasts, boneless, skinless, cut in cubes and frozen
3 T olive oil
1 (1.05 oz) pkg. dry Italian dressing mix
1 (11 oz) can cream of celery soup
1 (8 oz) pkg. cream cheese, cubed
1/4 C chicken broth
1 lg. onion, chopped
1/2 lb fresh mushrooms, sliced
1/4 tsp. garlic, minced
1 (10 oz) pkg. frozen broccoli florets

How to Make It:

Place the olive oil in a bowl.
Add the cubed chicken and cover completely.
Place the Italian dressing mix in a zip lock bag.
Add the chicken and shake to coat well.
Place the chicken in the crock pot.
Cover and cook on low 3 1/2 hours.
After 3 1/2 hours while continue to cook the chicken spray a skillet with non stick cooking spray.
Place over medium high heat and add the onion and mushrooms.
Add the cream cheese.
Stir in the soup and the chicken broth.
You can also add about 1/4 C of the juice from the crock pot if you like.
Add the garlic and stir until the mixture becomes smooth.
You can also add some salt and pepper to taste.
Pour the mixture over the chicken.
Cover and continue to cook 1 hour.

Tip: The chicken cooks better and has less of tendency to dry out if frozen when placed in the crock pot. Cube the chicken before freezing to make it easier.

Chicken Gravy Heaven

What You Need:

4 chicken breasts, boneless and skinless
4 potatoes, quartered
2 stalks celery, chopped
2 lg. carrots, sliced
1 (11 oz) can cream of chicken soup
1 (1.89 oz) pkg. dry onion soup mix

How to Make It:

Spray a skillet with a non stick cooking spray.
Add the chicken and brown over medium heat on both sides.
Put the potatoes, carrots and celery into the crock pot.
Add the chicken.
Pour the soup over the top.
Add the onion soup mix.
Cover and cook 6 hours on high.

Tip: No water needs to be added to this recipe to make it heavenly. You can also substitute cream of mushroom or cream of celery soup as your tastes desire.

So Simple Spicy Wings

What You Need:

4 lbs chicken wings
1 (12 oz) bottle chili sauce
3 T lemon juice
1/4 C molasses
2 T Worcestershire sauce
4 dashes hot pepper sauce
1 T hot salsa
2 tsp chili powder
1 tsp garlic powder
2 tsp salt

How to Make It:

In a large mixing bowl mix together the chili sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce and salsa.
Sprinkle in the chili powder, garlic powder and salt.
Mix to combine well.
Place the wings in the crock pot.
Pour the sauce mixture over the top.
Cover and cook on low 4 hours.

Tip: This makes a great appetizer for a party. Guests will eat them up having no idea you spent so little time making them.

Creamy Mushroom Sauce Chicken

Ingredients:

1 lb chicken breasts, boneless and skinless
1 (1.89 oz) pkg. chicken gravy mix
1 C white wine
1 (11 oz) can cream of mushroom soup
1 (8 oz) pkg. cream cheese

Directions:

Place the pieces of chicken into the crock pot.
Add the dry chicken gravy mix over the top of the chicken.
Pour in the soup.
Add the wine.
Cover and cook on low for 7 hours.
Add the cream cheese and continue to cook 30 minutes.
Remove the chicken to a plate.
Whisk the ingredients in the crock pot to make sure everything is mixed together well.
Place one piece of chicken over a bed of pasta.
Top with the mushroom mixture.

Tip: This recipe is great even without the chicken. Use the sauce over pasta or rice. You can also substitute cream of chicken or cream of celery soup for a different taste.

Stew That Chicken Slow

Ingredients:

2 lb. chicken breast, boneless, skinless and cut in cubes
2 (14.5 oz) cans chicken broth
3 lg. potatoes, peeled and cubed
1 lg. onion, chopped
1 stalk celery, chopped
1 lg. carrot, chopped
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. sage
1/2 tsp. thyme
1 (6 oz) can tomato paste
1/4 C cold water
3 T cornstarch

Directions:

Place the chicken in the crock pot.
Add the broth.
Add in the potatoes, onion, celery and carrots.
Stir in the paprika, pepper, sage, thyme and tomato paste.
Cover and cook on high 5 hours.
Mix the cold water and cornstarch together in a mixing bowl until very smooth.
After 5 hours add the cornstarch mixture and stir well.
Cover and continue cooking 1 hour.
Vegetables should be fork tender when done.

Tip: This stew is sure to warm you up on a rainy, cold day.

South of the Border Chicken Corn Tortillas

Ingredients:

3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese

Directions:

Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.

Just a Peach of a Chicken

What You Need:

4 chicken breasts, boneless and skinless
2 yams, peeled and diced
1 medium onion, diced
2 T water
3 T cornstarch
2/3 C peach preserves

How to Make It:

Layer the chicken breasts in the bottom of the crock pot.
Layer the yams on top of the chicken.
Sprinkle in the onion.
Cover and cook on low 7 hours.
Remove and keep warm.
Place the water and cornstarch in a small saucepan.
Place over medium heat and stir together well.
Add the peach preserves.
You may also add some of the juice from the crock pot if you like.
Stirring constantly cook until the mixture begins boil.
Once boiling, continue cooking 2 more minutes.
Pour the mixture over the chicken and vegetables before serving.

Tip: This recipe not only tastes great, but it’s healthy too.

My Little Chicken Dumpling

Ingredients:

4 T margarine or butter
1 T canola oil
1 lg. onion, chopped
3 lb chicken breasts, boneless and skinless
2 C chicken broth
2 stalks celery, chopped
2 lg. carrots, peeled and chopped
1 T parsley, minced
1 tsp. pepper
1 tsp. salt
1/2 tsp. allspice
1 C dry white wine
1 can of refrigerator biscuits
1/2 C heavy cream
2 T flour

Directions:

Place the margarine in a large skillet over medium heat.
Heat the margarine until it is completely melted.
Then add the oil.
Put the onion into the skillet and cook about 2 minutes or until just tender.
Add the chicken and cook 2 minutes per side or until lightly browned.
Place the chicken and onions into the crock pot.
Add the chicken broth.
Add the celery, carrots, parsley, pepper, salt, allspice and wine.
Cover and cook 2 1/2 hours on high.
Remove the chicken from the crock pot and set aside.
Place the heavy cream and flour in a mixing bowl.
Mix together until the flour has completely dissolved.
Add the mixture to the crock pot.
Cut each biscuit into quarters.
Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.
Cover and cook 30 minutes or until firm.
Return the chicken to the crock pot and allow to cook on high 10 minutes.

Tip: Homemade biscuits are just as good in this recipe. The wine is optional but it does add to the taste of the meal.

Sweet and Savory Chicken Stew

What You Need:

4 chicken breasts, boneless and skinless, cubed
2 carrots, peeled and cubed
1/2 C chicken broth
1 T brown sugar, packed
2 T soy sauce
1/2 tsp ground allspice
1/2 tsp hot pepper sauce
1 T cornstarch
1 (8 oz) can pineapple chunks, reserve the juice
1 red bell pepper, diced

How to Make It:

Layer the chicken in the bottom of the crock pot.
In a large mixing bowl mix together the broth, brown sugar, soy sauce, allspice and pepper.
Pour into the crock pot.
Add the carrots.
Cover and cook on low 7 hours.
When ready to serve place the cornstarch in a mixing bowl.
Add the reserved pineapple juice and blend well until smooth.
Pour over the chicken.
Add the pineapple and bell peppers.
Cover and switch heat to high.
Cook 20 minutes longer.
Mixture should be thick and bubbly before serving.

Tip: The pineapple and brown sugar mixed with soy sauce and hot pepper sauce gives this recipe a sweet but savory taste. Serve over rice for a great main course.

Hot and Spicy Chicken Soup

What You Need:

6 C milk
3 (11 oz) cans cream of chicken soup
4 chicken breasts, boneless and skinless, cooked and shredded
1 C sour cream
Hot sauce to taste

How to Make It:

Place all the ingredients except the hot sauce into the crock pot.
Add the some hot sauce.
Cover and cook on low 6 hours.

Tip: Adjust the hot sauce to your liking by adding more as the meal cooks. Serve over rice and add a salad for a great lunch or dinner.

4 Hour Chicken and Sweet Potatoes

Ingredients:

3 T canola oil + 2 T canola oil
2 lbs chicken thighs boneless and skinless
2 T flour
1/2 tsp. salt
1/2 tsp. pepper
2 lg. onions, chopped
1 T garlic, minced
1 T ginger
1/3 C curry powder
2 bay leaves
4 C chicken broth
3 lg. sweet potatoes, peeled and chopped
1/2 tsp. salt
1/8 tsp. pepper

Directions:

Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag.
Shake to mix together.
Add the chicken and coat well.
Place the 3 T canola oil in a large skillet over medium high heat.
When the oil is hot add the chicken and brown on both sides about 2 minutes per side.
Remove the chicken and place in the crock pot.
Remove any chicken fat that may be in the skillet with a slotted spoon.
Add the 2 T canola oil to the skillet and heat on medium high.
Add the onion, garlic and ginger to the skillet.
Cook until the onion is a caramel color.
Add the curry powder and cook 2 minutes stirring continuously.
Remove from the heat and add to the crock pot over the chicken.
Place the bay leaves, yams and chicken broth to the crock pot.
Stir in the remaining salt and pepper.
Cover and cook on low 4 hours.

Tip: This dish is best served over a bed of white rice and garnished with a little parsley.

Ingredients:
4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)
2 lbs. boneless Chicken
2 cups dry black beans
1/2 cup chopped yellow onion
1/4 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped cilantro
1/2 cup shredded Monterey Jack or Cheddar Cheese
1/4 cup of sour cream
1/4 cup tortilla strips
1 (7 oz.) can diced mild green chilies
9 cups water

Ingredients:
1 frying chicken, cut up
2 tbsp 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 C chicken broth
1 large onion
crushed garlic to taste

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

Ingredients:
4 chicken breasts
Add:
1/2 cup water
1 packet Italian seasoning
Cook in slow cooker on high for 3 hours.
Add (mixed together in bowl):
1 cup mushroom soup
1 pkg cream cheese (softened)
1 can mushrooms
Let simmer an additional 1-2 hours on low. Serve over egg noodles.
CREAM OF SWEET POTATO SOUP
3 Sweet potatoes, peeled and sliced
2 c Chicken bouillon
1 ts Sugar
1/8 ts Each ground cloves and nutmeg
Salt to taste
1 1/2 c Light cream, half-and-half, or milk

Ingredients:

Ingredients:
4 potatoes, diced
1 lb. boneless, skinless chicken breasts
1/2 cup extra spicy Italian salad dressing
1/4 tsp. pepper

Ingredients:
1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Ingredients:
2 cups cooked, chopped chicken
48 oz canned great northern beans
16 oz shredded Monterey jack cheese
16 oz jar salsa *
1 14 oz. can chicken broth
1 12 oz can beer
Toppings (optional):
Crushed tortilla chips or tortilla strips
Shredded cheese
Sour Cream
Green Onions

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

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 tbsp. 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

Ingredients:
4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 c. diced celery
1 c. Minute Rice