Crock Pot Lemon Chicken

Ingredients:
* 1/2 sick of butter
* 3-4 chicken breasts (boneless)
* Italian dressing packet
* 1-2 lemons

Directions:
1.)  Place butter on bottom of crock pot
2.)  Put in the chicken
3.)  Sprinkle chicken with Italian dressing packet
4.)  Drizzle chicken with fresh lemon juice
5.)  Cover and cook on low for 6-7 hours.

Original recipe found on Pinterest.

Crock Pot Beer Chicken

Ingredients:
* 1-2 lbs skinless, boneless chicken breasts
* 1 bottle or can of your favorite beer
* 1 tsp salt
* 1 tsp garlic powder
* 1 tbsp dried oregano
* 1/2 tsp black pepper

Directions:
1.)  Place beer and spices in the slow cooker.
2.)  Place chicken on top of beer and spices.
3.)  Cook on low for 6-7 hours.

Original recipe found at http://laaloosh.ziplist.com 

No Peek Chicken

Ingredients: 
* 1 box Uncle Ben's Long Grain Wild Rice (original recipe) 
* 1 can cream of mushroom soup 
* 1 can cream of celery soup
* 2 soup cans of water  
* 3-4 chicken breasts 

Directions:
1.)  In a large bowl, mix together rice (and seasoning packet), soups, and water.
2.)  Pour rice mixture into a greased greased 9x13 baking dish.
3.)  Arrange chicken on top of rice mixture.
4.)  Cover with foil and bake at 350 for 2 1/2 hours.  

Original recipe found at http://thriftydecorating-nikkiw.blogspot.com

Cheddar Bacon Ranch Chicken Pasta

Ingredients:
*1 lb mostaccioli or other short pasta
*6 strips bacon, diced
*1 Tbsp butter
*2 boneless skinless chicken breast halves, cut into bite-sized pieces
*2 Tbsp all-purpose flour
*1 packet ranch dressing mix
*2 cups milk
*1 cup shredded cheddar cheese
*salt and pepper to taste

Directions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.
5. Serve each plate of pasta with more bacon sprinkled over the top. Green onions would also be a delicious topping.

Recipe found at www.halfhourmeals.com

French Chicken Brocolli Supreme

Ingredients:

*1 lb. fresh broccoli - break in pieces, and steam for 2 minutes.
*3 cups cooked chicken breasts  – cut up in small pieces
*3 cups grated cheddar cheese divided
*2 tubes Ritz crackers
*1  stick melted butter
*1 tablespoon poppy seeds

Sauce:
*1/3 cup butter- melted
*1/4 cups cornstarch, dissolved in 1/2 cup COLD Water
*1/3 cup chicken broth
*1/4 tsp salt
*1/4 tsp pepper
*2 cups milk
*1 1/2 cups of the above cheddar cheese

Directions:

1.)  In greased 13×9 pan, layer the broccoli and chicken, then set aside.
2.)  In saucepan over medium heat, combine the 1/3 cup melted butter, cornstarch dissolved well in water, chicken broth, seasonings, and milk.
3.)  Stir well, and continue stirring until sauce has thickened.
4.)  Turn heat down to low, and add 1- 1/2 cups grated cheddar cheese. Stir until melted.
5.)  Pour over the chicken and broccoli.
6.)  Top with 1- 1/2 cups grated cheddar cheese.
7.)  Melt the butter, and add the poppy seeds, and stir well.
8.)  Crush Ritz crackers in large zip-lock bag with a rolling pin. Don’t crush too small.
9.)  Add crumbs to the melted butter.
10.)  Sprinkle crumbs over the top of the grated cheese.
11.)  Bake, uncovered, at 350 degrees for about 30 minutes, or until hot & bubbly.

Recipe found at www.justgetoffyourbuttandbake.com

Crockpot Mexican Lasagna

Ingredients:

* 12-14 tortillas (I used small corn tortillas)

* 2 cups of shredded Mexican blend cheese

* 1 packet of fajita seasoning (divided)

* 28 oz can of tomatoes (drained)

* 15.5 oz can of black beans (drained)

* 15.5 oz can corn (drained)

* 2 cups of salsa

* 2 cups of shredded chicken (cooked with 1/2 fajita seasoning packet)

Directions:

1.)  Place tortillas to cover bottom of crockpot (it took 4 to cover mine).

2.)  Spread some tomatoes onto tortillas.

3.)  Sprinkle black beans on top or tomatoes.

4.)  Cover beans with a layer of salsa and a generous amount of fajita seasoning.

5.)  Place some chicken and corn as the next layer and then top that with some shredded cheese.

6.)  Place tortillas on top of the cheese and continue steps 2-5 until all ingredients are used.

7.)  Cook on low for 3-4 hours.

 

Original recipe found at  www.familyfreshmeals.com

Slow Cooker Cheesy Chicken and Rice

Ingredients:
*4 boneless skinless chicken breasts 
*1 large onion, chopped 
*1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions 
*1 cup cheddar cheese 
*1 - 10.5 ounce can cream of chicken soup
*1 -15 ounce can whole kernel corn, drained

Directions:
1.)  Place chicken in bottom of slow cooker.
2.)  Scatter chopped onion over top.
3.)  Spoon cream soup over top of that.
4.)  Cover and cook on low 5-7 hours or on high 3-4 hours.
5.)  A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Recipe from www.southernplate.com

Slow Cooker Cowboy Chicken

Ingredients:
*4-6 chicken breasts
*2 Tablespoons brown sugar
*1 Tablespoon Djion Mustard
*2 cups salsa
*1 can of corn, drained
*1 can of black beans, drained and rinsed
*1/2 cup sour cream (plus extra for serving)
*Rice for serving
*shredded Mexican cheese for serving

Directions:
1.)  Place chicken in slow cooker.
2.)  In medium bowl, mix brown sugar, mustard, and salsa together.
3.)  Pour salsa mixture over chicken and cook on low for 5-7 hours.
4.)  With 30 minutes left to cook, take out chicken and shred it.  
5.)  Return shredded chicken to slow cooker along with corn and beans.  Cook for remaining time.

Serve over rice with cheese and sour cream.

Original recipe found at www.momswhothink.com

Slow Cooker Chicken Ranch Tacos

Ingredients:
*3-4 chicken breasts
*1 packet taco seasoning
*1 Ranch packet
*1 can cream of chicken soup
*1 soup can water

Directions:
1.)  Place chicken in slow cooker.
2.)  Mix remaining ingredients in medium bowl.
3.)  Pour soup mixture over chicken in slow cooker.
4.)  Cook on low 4-6 hours.

Serve with your favorite taco ingredients.

Original recipe found at pedersenfood.blogspot.com. 

Mexican Chicken and Rice Casserole

Cooking the chicken:
2-3 chicken breasts
1 can Rotel
1 taco packet
1 can chicken broth

Place above ingredients in slow cooker.  Cook on low 5-6 hours or on high for 2-3 hours.

Casserole:
1 1/2 cups instant rice (uncooked)
1 jar (16 oz) of salsa
2 cups of corn (I used frozen)
1 can green chilies
20 oz of enchilada sauce
15 oz can of drained black beans
3 cups of cheese, divided

Mix above ingredients (including chicken) in a large bowl, reserving a cup of cheese.
Spread into a greased 9x13 baking dish and top with remaining cup of cheese.
Bake at 350 for 30 minutes or until cheese is melted.


Side Note:
You can eat this as is, with taco chips, or in a tortilla.

Original recipe from my friend, "Star."

Cresent Chicken

Ingredients:
1 (8 or 6 jumbo count) package refrigerator crescent rolls

2 cups chopped cooked chicken

1 cup shredded cheddar cheese

1 can cream of chicken soup

1 can of milk (using soup can)

 

Directions:

1.)  Preheat oven to 350 and prepare soup using milk and set aside. 

2.)  Separate crescent rolls. 

3.)  Spoon chicken and cheese onto each crescent; roll and seal to enclose filling. 

4.)  Place in a 9×13 baking dish. Pour soup over rolls. Bake at 350 uncovered for 30 mins.

 

Recipe found at www.comfyinthekitchen.com

Ranch Chicken Roll-Ups

Ingredients:
*1 package of jumbo crescent rolls (or 2 packages of the smaller ones)
*2 cups cooked, shredded chicken
*1 can cream of chicken soup
*2 cups of shredded cheddar cheese
*1 Ranch packet

Directions:
1.) Mix chicken, soup, cheese and Ranch packet together in small bowl.
2.) Spoon chicken mixture on the bigger end of crescent roll up.
3.) Place filled roll ups on a baking/cookie sheet at bake at 350 fr 20-30 minutes.

Original recipe found on jennasjourneyblog.blogspot.com

Crock Pot Chicken Tortilla Soup

Ingredients:
* 2-3 chicken boneless skinless chicken breasts
* 2 cans Ro-Tel
* 1 can black beans, rinsed and drained
* 1 can kidney beans, rinsed and drained
* 1 can corn
* 1 onion, chopped
* 2 cans low-sodium chicken broth
* 1-2 cups of water
* 1 Tbsp garlic powder
* 1 Tbsp chile powder
* 1 Tbsp ground cumin
* 1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

*Instead of spices, you could include a packet of Taco seasoning if you prefer.*

Directions:
1.)  Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
2.)  Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
3.) Cook on low5-6 hours.
4.)  Before serving, remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like.

Recipe from Miller Musings.

40 Clove Garlic Chicken

Ingredients:
*3-4 pounds chicken of chicken legs
*1 large onion, sliced
*1 tablespoon olive oil
*2 teaspoons kosher salt
*2 teaspoons paprika
*1 teaspoon pepper
*20-40 garlic cloves, peeled, but intact

Directions:
1.)  Place onion slices on the bottome of the slow cooker.
2.)  In a large bowl, too together chicken legs with olive oil, salt, paprika, pepper, and garlic.
3.)  Pour chicken in clower cooker, on top of the onion
4.)  Do not add water!!!
5.)  Cover and cook on low for 6-8 hours. 

Recipe found at A Year of Slow Cooking

Creamy Chicken and Potatoes

Ingredients:
3- 4 chicken breasts
2 tsp poultry seasoning
6-8 small new (red) potatoes w/ peels; cut in quarters
1 can cream of chicken soup
8 oz sour cream

Directions:
1.)  Cover chicken with poultry seasoning and place in crock pot.
2.)  Arrange potatoes around chicken.
3.)  Combine soup and sour cream in a small bowl and pour into crock pot.
4.)  Cover and cook on low for 5-7 hours.

Recipe from crock pot girls

Creamy Italian Chicken

Ingredients:
*3-4 chicken breasts
*1 package of cream cheese (softened)
*1 can of cream of chicken soup
*1 Italian seasoning dry mix packet

Directions:
1.)  Place chicken on the bottom of the slow cooker.
2.)  Mix together the other ingredients.
3.)  Pour soup mixture over chicken.
4.)  Cook on low for 6-7 hours.

Serve over rice or noodles.

Recipe from Crock Pot Girls

BBQ Chicken

Ingredients:
*4 boneless skinless chicken breasts
*1 bottle BBQ sauce
*1/2 cup Italian dressing
*1/4 cup brown sugar
*2 tablespoons Worcestershire sauce
*1 onion

1.)  Cut onion into big circles and place at bottom of crock pot.
2.)  Place chicken breasts on top of onions.
3.)  Mix remaining ingredients in large bowl.
4.)  Pour BBQ mixture over chicken.
5.)  Cook on low for 5-6 hours.

Side Note:  If you would like to make this into BBQ Chicken sandwiches:  An hour before serving, take the chicken out of the crock pot, shred it and return the chicken to the crock pot.

recipe inspired but crock pot girls

Bacon Ranch Chicken

Ingredients:
*3-4 chicken breasts
*4 Tablespoons of Real Bacon Bits
*2 teaspoons of minced garlic
*1 cup sour cream
*1 can cream of chicken soup
*1 ranch packet

Directions:
1.)  In a medium bowl mix together soup, sour cream, ranch packet, garlic and bacon bits. 
2.)  Place chicken in slow cooker.
3.)  Pour soup mixture over chicken.
4.)  Cover and cook on low for 6-7 hours (or 3-4 hours on high).
5.)  Serve over rice or egg noodles.

Recipe inspired by crock pot girls.

Chicken in Wine

Ingredients:
*2-3 lbs chicken breasts
*1 can cream of mushroom soup
*1 can French onion soup
*1 cup dry white wine

Directions:
1.)  Put chicken in slow cooker
2.)  Combine soups and wine in meduim bowl.
3.)  Pour soup mixture over chicken.
5.)  Cover and cook on low for 5-6 hours.

serve over rice or pasta

Recipe from Fix-It and Forget-It

Chicken Supreme

Ingredients:
*1 can cream of chicken soup
*1/2 envelope dried onion soup mix
*3-4 chicken breasts
*1/2 cup canned bacon crumbles
*8 oz sour cream

Directions:
1.)  Place chicken breasts in slow cooker.
2.)  Mix soup and onion soup mix in small bowl.
3.)  Cover chicken with soup mixture.
4.)  Sprinkle bacon crumbles on  top.
5.)  Cook on low for 6-8 hours.
6.)  During the last hour of cooking, stir in sour cream.

Recipe from One-Dish Recipes, Secrets of Slow Cooking