1 x 10oz can condensed
cream of mushroom soup
1/8 tsp marjoram
1/8 tsp thyme
1/4 cup chopped onion
1/2 cup chopped celery
1x 2-1/2 oz can mushrooms,
drained
1 cup diced cooked
ham
1 cup diced cooked
Chicken
1 x 10 oz package
frozen peas, thawed
1 x 8oz package refrigerator
biscuits
melted butter
1 tbsp sesame seeds
Method
In large bowl, combine
soup with marjoram, thyme, onion, celery, mushrooms, ham, chicken and peas.
Pour into Crockpot. Cover and cook on low for 5-6 hours. Spoon into shallow
baking dish. * Arrange biscuits on top, brush with melted butter, sprinkle
with sesame seeds. Bake in 350F. oven for 20-25 minutes or until biscuits
are brown.
*Ham
and chicken mixture can be refrigerated at this point , then topped with
biscuits and baked just before serving time.
1 frying chicken, cut
up
Salt & pepper
1 can cream of mushroom
soup
1/2 c. sauterne or
sherry
2 tbsp. butter or
margarine, melted
2 tbsp. dry Italian
salad dressing mix
2 (3 oz.) pkgs. cream
cheese, cut in cubes
1 tbsp. onion, chopped
Method
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to 6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook for 30 minutes on low. Serve with sauce. Serve with rice or noodles. Serves 4 to 6.
1 chicken (3 lb)
2 tbsp butter
salt and pepper
1 cup chicken stock
1/2 cup chilli sauce
1/3 cup sherry
1-1/2 tbsp cornstarch
3 tbsp water
1/2 lb dark red cherries,
pitted
Method
In a large frypan, brown the chicken in the butter on all sides. Season to taste with salt and pepper and put into the crock pot. Pour half the chicken stock into the frypan with the chilli sauce and scrape the bottom of the pan. Cook for 1 minute and pour over the chicken. Cover and cook on low setting for 8 hours. Remove the chicken and keep warm. Skim the fat from the liquid and turn the heat to the high setting. Add the sherry and cornstarch mixed with water. Stir until thick and smooth. Add the cherries and heat thoroughly. Cut the chicken into serving pieces and pour the cherry sauce over it.
2-1/2 to 3 pounds frying
chicken, cut up
1 (1-1/2oz) package
of spaghetti sauce mix
1/2 cup dry white
wine
2 fresh tomatoes,
quartered
1/4 pound fresh mushrooms
( your choice)
Method
Place chicken in bottom of Crockpot. Combine dry spaghetti sauce mix with wine, pour over chicken. Cover and cook on low for 6 to 7 hours. Turn control to high. Add tomatoes and mushrooms. Cover and cook on high for 30-40 minutes or until tomatoes are done.
Chicken Breasts, Saltimbocca Style.
3 whole chicken breasts,
Skinned
and boned
6 small slices ham
6 small slices Swiss
cheese
1/4 cup flour
1/4 cup grated Parmesan
cheese
1 tsp salt
1/2 tsp powdered sage
1/4 tsp pepper
1/3 cup salad oil
1 (10-1/2 oz) can
condensed cream of chicken soup
1/2 cup dry white
wine
Method
Cut each boned chicken
breast in half; pound until thin between two sheets of waxed paper or foil.
Place slice of ham
and cheese on each piece of chicken. Roll up and tuck ends in; secure with
small skewer or toothpick.
Dip chicken rolls
into mixture of flour, Parmesan cheese, salt, sage and pepper. Save any
leftover mixture.
Chill chicken for
at least one hour. In a large skillet or Crockpot with a browning unit,
heat oil and saute chicken on all sides. Place browned chicken in Crockpot,
add soup mixed with wine.
Cover and cook on
low for 4-5 hours. Turn control to high. Thicken with leftover flour dissolved
in a small amount of water. Cook on high for 10 minutes. Serve with hot
rice. Makes 6 chicken rolls.
Cheesy
Tomato Basil Chicken Breasts
Chicken
3 ( 12 ozs each )
whole boneless chicken breasts, skinned and
cut in half.
Sauce
3 tablespoons butter
1/3 cup chopped onion
2 medium ( 2 cups
) ripe tomatoes, cubed 1"
1 ( 6oz ) can tomato
paste
1 tablespoons dried
basil leaves
1/2 teaspoon salt
.
1/4 teaspoon pepper
2 teaspoons finely
chopped fresh garlic
Topping
3/4 cup fresh bread
crumbs
1/4 cup fresh parsley
2 tablespoons butter,
melted
6 ozs ( 1 1/2 cups
) mozzarella cheese, shredded
Method
Melt 3 tablespoons
butter in the bottom of the crockpot
and turn on high.
Meanwhile, in a medium bowl stir together all remaining sauce ingredients;
set aside. place chicken in crockpot turning to coat with butter. Spoon
sauce mixture over chicken. Cook on high 3 to 4 hours ( low 6 to 8 hours)
or until chicken is no longer pink. Meanwhile, in a small bowl stir together
all topping ingedients except cheese. At the end of cooking time or when
chicken is done sprinkle cheese; sprinkle with topping mixture and cook
for an additional 30 to 40 minutes or untill topping is hot and cheese
is melted. Chicken must be fork tender
1/2 cups all purpose
flour
2 tsp salt
1 1/2 tsp ground mustard
1/2 tsp garlic powder
6 pork chops, trimmed
2 Tbsp vegetable oil
1 can condensed cream
of chicken soup, undiluted
1/3 cup water
Method
In a shallow bowl, combine flour, salt, mustard and garlic powder;dredge pork chops. In a skillet, brown the chops on both sides in oil. Place in a slow cooker or crockpot. Combine soup and water; pour over chops. 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
3lb of chicken pieces
1/3 cup flour
1 tsp salt
1/4 tsp
2 medium onions, sliced
2 potatoes, sliced
1/2 tsp tarragon
4 oz can sliced mushrooms,
undrained
1/2 cup water
plastic oven bag
Method.
Rinse chicken pieces and pat dry. Combine flour with salt and pepper. Place in see-through oven roasting bag with chicken and toss around to coat chicken. Puncture 4-6 holes in bag and secure the opening with a tag. Separate onion slices into rings and place in bottom of your Crockpot. Add potatoes, mushrooms and water, season with salt and pepper. Place chicken on top of vegetables in Crockpot. Cook on Low for 5-7 hours. Serve chicken with vegetables and sauce.
3 boneless 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 mozzarella
cheese
Parmesan cheese
Method
Cut chicken breasts into halves. In a bowl, beat egg, salt and pepper; dip chicken in mixture and then bread crumbs. In large skillet saute chicken in butter. Arrange chicken in crockpot. Pour sauce over chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese, sprinkle parmesan cheese on top.Cover and cook 15 minutes. Makes 6 servings.
1 boneless breast of
turkey, 3 to 3 1/2 lb.
1 tsp. salt
1/4 tsp. pepper
1 tsp. dill weed
1/4 cup water
1 tbsp. vinegar
3 tbsp. flour
1 cup sour cream
1 tsp. dill weed
Method
Sprinkle both sides with salt, pepper and 1 teaspoon dill. Place in slow cooking Crockpot. Add water and vinegar. Cover and cook on low for 7 to 9 hours or until tender. Remove meat. Turn Crockpot to high. Dissolve flour in small amount of cold water and stir in meat drippings from pot. Add the second teaspoon of dill weed. Cook on high until slightly thickened, about 10 minutes. Stir in sour cream. Turn off heat. Slice meat and serve with sauce.
Roasted
Turkey Breast Stuffed w/Herbs
1x 4 to 5lb boneless
turkey breast -- with skin OR 2 1/2 lb for 3 1/2 qt cooker
1/2 cup Italian parsley
-- chopped
1 tablespoon fresh
thyme leaves OR 1 teaspoon dried, crumbled
1 tablespoon grated
lemon rind
2 tart apples -- peeled,cored,chopped
(2 cups)
4 medium leeks (white
part & 1-inch pale green) -- rinsed,sliced thinly (4 cups)
1 cup chicken broth
1/2 cup dry white
wine
2 tablespoons butter
-- room temperature
2 tablespoons all-purpose
flour
Method
Rinse turkey breast
and pat dry. Lightly pound breast and, with your fingers, separate skin
from breast meat. Combine parsley, thyme, and lemon rind. Rub turkey inside
and under the skin with the herb mixture; replace skin and tie in place
with kitchen twine. Arrange apples and leeks in bottom of 5-quart or larger
slow cooker (for a smaller slow cooker, use a 2 to 2 1/2 pound turkey breast).
Top with turkey breast, skin side up. Drizzle lemon juice over turkey breast.
Cover and cook on low for 8 to 10 hours or on high for 3 1/2 to 4 hours,
until tender. Transfer breast to a serving platter and keep warm. (Brown
for 5 minutes under a preheated broiler for browned skin.) Let turkey breast
stand for 10 minutes before carving. Turn setting to high. Whisk broth
and wine into the juices in the slow cooker. In a small bowl, combine the
butter and flour. Whisk into the slow cooker and cook, uncovered, stirring
occasionally, until thickened and bubbly, about 15 minutes. Cook and stir
for another minute. Pour sauce into a serving dish and spoon over breast
slices.
Serves 8.
Working Woman's Chicken & Rice.
6 Boneless chicken
breasts, skinned
2 can Cream of chicken
soup
1 can Cream of mushroom
soup
1 package Rice-A-Roni
(Chicken flavour)
Salt and pepper to
taste
Method
In Crockpot put chicken breast with canned soups, alt and pepper. Cook all day on low (approx. 10 hrs. or until chicken is tender). Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top. Serve hot..
Pam spray
2 tablespoons Olive
oil
2 lbs Chicken breast,
diced
1 cup Chopped shallots
6 teaspoons Minced
garlic
4 cups Stewed tomatoes
not drained
26 ozs Chicken broth
2 cups Chopped green
chillies
1 tablespoon Oregano
1 tablespoon Coriander
1/2 teaspoon Cumin
4 can Cannellini beans,
drained
6 tablespoons Lime
juice
1/2 teaspoon Black
pepper
1/2 cup Sharp cheddar,
grated
Method
Spray a large skillet with Pam. Add olive oil and heat on medium high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from skillet and set aside. Add shallots and garlic and saute until tender. Stir in tomatoes, chicken broth, chilli peppers and spices. Bring to boil, reduce heat and simmer for 20 minutes. Add chicken and beans, cook for 5 minutes, stir in lime juice and pepper. Heat to a boil. Add to Crockpot and cook for 8 hours. Serve in chilli bowls, topped with cheese. Don't forget the tortilla chips, sour cream, avocado dip and beer.
2 cups fresh broccoli
florets
1 cup water
6 peeled and quartered
new red potatoes
3 skinless, boneless
chicken breast halves - cut into 1 inch cubes
1 (12 ounce) jar chicken
gravy
Method
Mix all ingredients in a Crockpot. Heat to boiling, stirring occasionally. Cover and cook on high 2 to 3 hrs or low 4 to 6 hrs, stirring occasionally, until potatoes are tender and chicken is no longer pink in center.