Ingredients

6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2″ pieces
4 boneless, skinless chicken breast halves
1 can cream of chicken soup
1 can cream of mushroom soup
1/8 tsp. garlic salt
2-4 tsp. mashed potato flakes, optional

Direction

Place potatoes and carrots in a slow cooker. Top with the chicken. Combine the soups and garlic salt; pour over the chicken. Cover and cook on low for 8 hours. To thicken stir potato flakes into the gravy and cook for 30 minutes longer.

4 servings

Ingredients

1 can cream of mushroom soup
4 ozs. cream cheese
4 ozs. shredded cheddar cheese
1 can white chicken in a can, drained
2 Tbsp. green salsa

Directions

Stir all the ingredients together in a small casserole dish. Bake at 350 degrees for 10-15 minutes. Stir occasionally. Serve hot dip with tortilla chips.

A friend of mine just made this and it sure does sound good. I love using the crock pot and think I will try this next week. Thanks Emma!

Ingredients

2-3 chicken breasts
1 can diced tomatoes
1 can black beans
1 can mexican chili beans
(Do not drain tomatoes or beans)
1 Package Taco Seasoning
1 can black olives
1 can chopped green chiles

Directions

Layer chicken in bottom of crock pot. Add the rest of the ingredients in the order written. Do not stir. Cook on low 7-8 hours. Take out chicken and shred. Return chicken to crock pot and stir well. Serve with tortilla chips or on a flour tortilla. Serve with chopped lettuce, tomatoes, and shredded cheese if desired.

If you do make this, let me know what you thought. I love getting comments!

I was talking to my Mom yesterday and she RAVED about this recipe.  I think I will try it next week and will post pictures and let you know what I think.

Ingredients

1 lb. boneless, skinless chicken breasts, cubed
1 green pepper, chunked
1 red pepper, chunked
1 medium onion, chunked
1/2 cup sliced mushrooms
2 Tbsp. vegetable oil
1 20 ozs. can pineapple chunks, drained (reserved juice)
1 cup sweet and sour sauce
2 Tbsp. soy sauce
2 Tbsp. reserved pineapple juice

Directions

In a large saucepan, add 1 Tbsp. of the vegetable oil. Saute the peppers, mushrooms, and onions. Remove from the pan. Add the remaining oil and chicken, and saute until golden brown. Add back the vegetables, and all of the other remaining ingredients. Stir well and let simmer for 10 minutes or until heated through. Serve over rice or lo mein noodles.

I haven’t made these in awhile and don’t know why because they are some of my favorites.  Don’t be intimidated by pounding out the chicken and securing the cheese with toothpicks.  It really isn’t that hard:)

Ingredients

8 large boneless, skinless chicken breasts
1 block (6 ozs.) cheddar cheese
1 cup crushed cheddar cheese crackers (about 2 cups whole crackers)
4 1/2 tsp. taco seasoning mix
1/4 cup butter or margarine, melted

Directions

Pound chicken breasts to 1/4 inch thickness. Cut cheese into 8 3 1/2 x 3/4 inch sticks. Place one cheese stick in the center of each chicken breast. Fold long sides over cheese. Fold ends up and secure with a toothpick if necessary. In a bowl, combine crackers and taco seasoning. Dip chicken in butter, then roll in crumb mixture. Place seam side down in a greased 13×9 inch pan. Cover and bake at 400 degrees for 25-30 minutes.

Had this for supper tonight and even though I wasn’t sure I was going to like it it was really good.  And, very easy.

Ingredients:

4 boneless skinless chicken breast halves
1 can (14 1/2 ozs) chicken broth
1 can (14 1/2 ozs) diced tomatoes, undrained
1 can (8 ozs) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 tsp. chili powder
1 tsp. ground mustard
1/2 tsp. garlic salt
1/2 tsp. pepper
1/3 cup all purpose flour
1/2 cup cold water

Directions:

Place chicken in a 3 qt. slow cooker.  In a bowl, combine the remaining ingredients and mix well.  Pour over the chicken and cook on low for 4-5 hours.  Serve over hot noodles or rice.

Serves 4

This has been one of my family’s favorite recipes for quite some time. Let me say that I don’t eat the skin on the chicken and the meat has a nice mild flavor and stays very moist. Depending on how you place the garlic the skin can have a mild to moderate garlic flavor (according to my husband) but it is still delicious! Here is the recipe (picture to the left is the before):

Ingredients:

3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled but intact

Directions:

Place the onion slices in the bottom of your crockpot (I use a 6 quart). In a large bowl blend the olive oil, kosher salt, paprika and pepper. When well blended, rub it onto each piece of chicken and place on top of the onions, trying to cover each one the best you can (I usually double the amount of oil, salt, paprika, and pepper to make sure I have enough).

Place the garlic cloves around the chicken and cover. Cook on low 6-8 hours.

Makes 6 servings.

Note:

You will need a fork for this one:) Hubby tried to eat a drumstick and as he picked it up the meat literally fell off of the bone, lol! The garlic (a few pieces of which you can see here) can also be spread on some nice dinner rolls, they are very soft and have a nice mild flavor. We have made this before and it is a keeper in our house!

Green Chile Chicken Casserole

Ingredients:

12 corn tortillas (minimum)
Mexican Blend Shredded Cheese (to preference)
2 cans diced green chiles
1 can cooked chicken (or equivalent amount of shredded crockpot chicken)
1 large can Green Chile Enchilada Sauce (Las Palmas or La Victoria)

Optional:

1 can tomatoes
1 can black beans
1 can sweet corn
sour cream
cilantro

Directions:

Preheat oven to 350. Open cans. Rinse chicken well, shred with fork. Pour a small amount of sauce in the bottom of a casserole dish. Place corn tortillas on top of sauce, tearing if necessary so that they fill the bottom of the dish. Add layers of cheese, chicken, green chiles, and optional ingredients. Pour enough sauce on top of layer to keep moist, not drenched. Start another layer of corn tortillas. Repeat until you reach the top of your casserole dish. Final layer consists of only tortillas, sauce and cheese, cheese added last. Cover dish with foil (making sure shiny side is touching cheese) and bake for 30 minutes. Take out of oven. Let cool 15 minutes.

Alternately, you can assemble the ingredients in a microwave-safe dish and microwave on 60% power for 10 minutes without the foil. Casserole will be runny to begin with, but will firm up after it cools a bit.

Garnish with sour cream and cilantro on individual servings if desired.S

Makes 4-6 servings

Check out this awesome site: I Heart Monster! Thanks for the recipe!

These are my hubby’s favorites!

3/4 lbs. boneless skinless chicken breasts
1/2 cup mashed potato flakes
1/2 cup seasoned bread crumbs
1 egg
2 Tbsp. oil

Cut chicken into 1/2 inch strips. In a shallow bowl combine potato flakes and bread crumbs. Dip chicken in egg wash, then in potato mixture. In a skillet, cook chicken in oil 4-5 minutes or until golden.

1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup BBQ sauce
1 pkg. (10 ozs. ) salad greens
1 large tomato, cut into wedges
1/2 cup sliced red onion
1/2 cup ranch dressing
1/4 cup cheese, crumbled or shredded

Cook and stir chicken in barbecue sauce in large skillet over medium-high heat 8 minutes or until chicken is cooked through. Add additional barbecue sauce if desired.

Toss greens, tomato, and onion in large bowl. Top with chicken. Pour dressing over greens mixture. Sprinkle with cheese.

Makes 6 servings