4 pound Chicken, breasts and thighs
1/4 pound Mushrooms, sliced
2 tablespoons Margarine or butter
11 ounce (1 can) mandarin orange sections, drained
1/2 of a medium large bell pepper, sliced lengthwise
1/4 teaspoon Ground ginger
3 tablespoons Cornstarch
1/4 cup Cold milk
1/4 cup Cold water
Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.

6 boneless, skinless chicken breasts (or other parts)
1 bottle Teriyaki sauce
1 can pineapple (chunks or crushed)
Combine all and cook on low for 6-8 hours. Break into pieces before serving. If sauce is too watery, take lid off so the juice can cook down. Serve with rice.

Serving Size: 4
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
1/3 cup diced Canadian bacon
2 carrots -- thinly sliced
1 rib celery -- thinly sliced
1 small onion -- thinly sliced
1/4 cup water
1 3 lb. broiler fryer chicken -- cut up
1 tablespoon all-purpose flour
16 ounce pkg. wide egg noodles -- cooked and drained
2 tablespoons sliced pimiento
2 tablespoons grated parmesan cheese
1 can Cheddar cheese soup
In a small bowl, mix bouillon granules, chopped parsley and poultry seasoning; set aside. Layer in slow cooker, in order, Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place white meat in slow cooker. Sprinkle wit half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour togther, spoon over top. DO NOT STIR. Cover and cook on high for 3-3 1/2 hoursor on low for 6-8 hours or until chicken is tender and juices from chicken run clear when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2-2 1/2 quart broiler proof dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned. Garnish with parsley sprig if desired.

2 lb Chicken pieces
1 Onion, medium, chopped
2 Tbsp Oil
2 tsp Salt
1 tsp Pumpkin pie spice
1 can Orange juice, frozen
2 tsp Orange rind, grated
1 lb Cranberries
1 cup Sugar
Brown chicken pieces and onion in oil and salt. Add browned chicken, onions and other ingredients to crockpot. Cook till done.

4 to 5 lbs. chicken thighs (or breasts)
1 packet Lipton Onion Soup Mix
1 bottle Russian dressing
1 jar Apricot Jam
Mix last 3 ingredients, pour over chicken. Cook in crockpot for 6-8 hrs on LOW or 4-5 hours on High. Serve over rice.

2 Chickens, about 2-1/2 pound, Cut into eighths
1 Onion, chopped
2 Of garlic, chopped
Salt & white pepper to taste
1 ea Green pepper, diced
1 md Very ripe tomato, Peeled,
Seeded and chopped
1 c Dry white wine
Pinch of cayenne pepper
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8

2 lbs. boneless, skinless chicken breasts
2 cans cream of chicken soup (I use the reduced fat)
1 can cheddar cheese soup
Salt and pepper your chicken to taste and place in crockpot. Mix soups together and pour over chicken. Cook on High 4-6 hours. Serve over egg noodles or rice.

6 chicken drumsticks (about 1-1/2 pounds), skinned
6 chicken thighs (about 3 pounds), skinned
1/3 cup dry white wine
1/4 cup instant chopped onion
2 teaspoons chicken-flavored bouillon granules
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt-free lemon-herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon dried tarragon
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained and chopped
6 cups hot cooked rice
Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low, and cook for 3-1/2 hours. Serve the chicken and tomato sauce over rice. Yield: 6 servings (serving size: 1 chicken drumstick, 1 chicken thigh, about 1/2 cup sauce, and 1 cup rice).

2 tbls. canola oil
2 lbs. chicken breasts, boneless and skinless
1 (10-oz.) pkg. frozen chopped broccoli
3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. salt (optional)
1 cup evaporated milk
2 eggs, beaten
1 cup shredded low-fat
Cheddar cheese
2 tbls. onion, chopped
2 tsps. dried parsley flakes
Coat slow cooker with canola oil. Place chicken and broccoli in cooker and cook on low for 5-8 hours or on high for 3-4 hours, or until fork tender. In separate bowl, stir together flour, baking powder, salt, milk, and eggs. Fold in cheese, onion and parsley. Pour mixture over chicken and cook 1 hour on high. Serves 6.

6 cups frozen hash brown potatoes -- partially thawed
1 large onion chopped
1 can {15 1/4 oz.} whole kernel corn -- drained
1 red bell pepper -- chopped
1 4 oz. can diced green chilies -- drained
1 4 oz. can mushroom stems and pieces -- drained
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can {10 3/4 oz.} condensed cream of chicken soup
1/2 cup water
1/2 cup dry white wine
1 pound boneless skinless chicken breast fillets -- cut into
1" cubes
1. In slow cooker, combine the potatoes, onion, corn, bell pepper, chilies, mushrooms, salt, and pepper. Mix well. In a medium bowl, stir together the soup with water and wine until smooth. Stir into the potato mixture along with the chicken. 2. Cover and cook on the LOW heat setting 4 1/2 to 5 hours, or until the chicken or potatoes are cooked through.

3 lb fryer, cut into serving pieces (w/ or w/out skin)
1 cup raw long-grain converted rice
1 can (10 1/4 oz) condensed cream of chicken soup
2/3 cup water
1 envelope dry onion soup mix
1 roasting bag
Rinse chicken pieces and pat dry; set aside. Combine rice, cream of chicken soup, and water in crockpot; stir well to mix in soup. Place chicken pieces in roasting bag and add onion soup mix. Shake bag to coat chicken pieces thoroughly. Puncture 4 to 6 holes in bottom of bag. Fold top of bag over chicken and place in crock on top of rice. Cover and cook on Low for 8-10 hours. Doubles well.

1 Pkg. of wild rice mix, 6 oz
1 can cream of chicken soup
1 c. cooked, cubed, chicken
1 c. chopped celery
1/4 chopped onion
1 5oz can water chestnuts, drained
1 small can of mushrooms, drained
3 T soy sauce
1 c. chicken broth
1 1/2 c. dry seasoned bread stuffing mix
1/2 c. butter (or substitute chicken broth)
Prepare rice mix according to directions. Combine rice, soup, chicken, celery, onion, water chestnuts, mushrooms, soy sauce, and chicken broth. Place in bottom of crockpot. Add butter or chicken broth to stuffing mix, and spread over chicken and rice mixture. Cook on low 3-4 hours.

4 chicken breasts
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
8 oz. jar sliced mushrooms
2 pkg. sugar substitute
1 tsp. garlic powder
salt & pepper to taste
1 tsp. Greek seasoning
1 pkg. eggless noodles, cooked
Combine soups, sugar substitute, & mushrooms & place in crock pot. Wash chicken breasts & sprinkle with garlic powder, Greek seasoning (or favorite seasoning), salt, & pepper. Put in crock pot. Cook on high 4-5 hours or low 8-10 hours. Cook noodles according to pkg. directions & add margarine as desired. Serve with prepared chicken breasts.

6 chicken thighs without skin
6 ounces mushrooms -- sliced
1 onion -- sliced
3 cloves garlic -- minced
1/2 cup teriyaki sauce
3 dashes Tabasco sauce
Put above ingredients in a crock-pot in the morning. Mix and put crockpot on low for all day cooking. Prepare rice. Put 2 handfuls of bean sprouts or 1 can, or 1 can Chinese vegetables in crock pot and mix. When rice is cooked, serve chicken over rice. Chicken will be so tender it will literally fall off the bones. The chicken is then easily deboned, and everything can be mixed together, chow mein and rice, or served over the rice.

Pound out chicken breasts and in the middle put Swiss cheese and a slice of ham. Put in crockpot and cover with a can of cr. of mushroom soup. Cook on low until chicken is not pink anymore. Put in crockpot like a triangle /_\

8 pieces of chicken (whatever you like) -
1 1/2 green peppers, finely chopped
2 medium onions, finely chopped
1 garlic clove (I used garlic powder equivalent)
1/4 c. parsley (I used dried, but the flavor would probably be better with fresh)
2 cans tomatoes (I used 1 28oz can)
1/4 t. pepper
1/2 t. salt (I omitted)
1/4 t. thyme
1/2 t. curry powder
shake of cayenne (to taste)
1/2 lb mushrooms browned in butter
1/2 c. currants (I used raisins)
1/4 lb. blanched almonds
The original directions call for rolling the chicken in flour mixed w/paprika, then browning. I did do that this time, but probably won't do it next time. Mix sauce ingredients except for currants and almonds. Place chicken on bottom of crock pot and cover with sauce. (You could do some chicken, some sauce, then some more chicken and more sauce if you have a lot of chicken!) Cook on low roughly 8 hours. (Original recipe cooked the sauce in a skillet, then put chicken covered with sauce into the oven to bake for an hour.) Add currants (or raisins) in last 30-60 minutes of cooking (they could probably go in at the beginning). Serve over rice. Top with (warmed, toasted) almonds when serving. I have a "quick" microwave recipe for Chicken Country Captain which uses tomato soup instead of the tomatoes. I have started with soup before and added the other seasonings as above and cooked in the microwave.

6 medium chicken breasts
salt and pepper
1/2 cup dry white wine
1 can Cream of Mushroom soup
1/2 cup mushrooms, sliced
1 cup sour cream
1/4 cup flour
Lightly sprinkle chicken with salt, pepper, and paprika; place in crockpot. Mix wine, soup, and mushrooms until well combined; pour over chicken. Cover and cook on LOW for 8 hours. Mix sour cream and flour; pour over chicken. Remove chicken and stir in sour cream mixture; cook an additional 30 minutes. Serve over rice or noodles.

Place the chicken parts (I used thighs @ 69c/lb.) in the pot, dump in a jar of salsa and cook all day on low (I cooked about 12 hours). It's so delicious! I'll serve it over pasta!

4-6 Boneless Skinless Chicken Breasts
1 small box Stove Top Stuffing for chicken
1 (10oz.) pkg. frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth
Lightly butter a 3 1/2qt. crockpot and place chicken in the bottom. Mix together the remaining ingredients, and place on top of chicken. Cover and cook on low 6-7 hours.

1 lb boneless skinless chicken breasts
1 packet taco seasoning
1 c. chicken broth
Combine in crock; cook 6-8 hours on low. Removed breasts from crock and fork-shred. Spoon a bit of the juice over it if desired. Serve on warmed tortillas with cheese, salsa, sour cream, black olives -- anything your taco heart desires! I've also been known to spoon some leftover brown rice into the meat after cooking. This freezes VERY WELL. I make a triple batch and then I don't even have to crock...just thaw and warm. Also works for beef, with either ground or chuck roast (for shredded beef). Use beef broth if doing a beef recipe.

1 package dried beef -- rinse and pat dry
8 boned and skinned chicken breast halves
8 slices bacon
1/4 cup sour cream -- not fat free
1/4 cup flour
1 can cream of mushroom soup, undiluted
1/4 cup burgundy -- optional
On bottom of greased crockpot, arrange dried beef. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. In small bowl, blend sour cream and flour; add soup and wine, mix thoroughly. Pour over chicken mixture. Cover and cook 8 - 10 hours on low (or 3 - 5 hours on high). Serve with baked potatoes, green beans and a salad. May also be served over hot buttered noodles or rice.

5 medium potatoes, sliced
1 medium onion or 1 leek, sliced
chicken parts...whichever you prefer
1 pkg leek soup mix
1/2 cup water
salt, pepper, paprika
Place potatoes in bottom of crockpot. Top with onion or leek slices, then chicken parts. Mix soup mix with water and pour over. Sprinkle chicken with salt, pepper and paprika to add color. Cook on low 6-8 hours.

1 can drained tuna or 1 C. cooked diced chicken -- (7 oz.)
1 cup diced celery
1/2 cup diced onion
3 tablespoons Butter or margarine
1 can condensed cream of mushroom soup -- (cream of celery-- gives nice change)
1 can drained bean sprouts -- (16oz.)
1 tablespoon soy sauce
1 cup cashew nuts -- (have a friend who-- uses peanuts)
Chow mein noodles
Combine all ingredients. except noodles in crock pot. Stir well, and cook for 5 to 9 hours on low. Serve over chow mein noodles (or rice)

½ # lean pork cubed
½ # beef for stew cubed
1 large onion chopped
1-cup celery cut diagonally
1 can water chestnuts, save liquid
1 # fresh bean sprouts or 2 cans
1 can bamboo shoots
1 large can mushrooms of equal amount of fresh
½ cup soy sauce (Kikoman)
½ cup of chicken stock or bouillon
1 2 TBS. Corn starch
Place meats, celery, onion, chicken stock, mushrooms, soy sauce and water chestnuts and it's liquid into CP. I prefer fresh bean sprouts because we have a good supplier. They will cook quickly so can be added later depending on degree of doneness. Mix cornstarch in a small amount of water and stir into the sauce and continue stirring until thickened. This recipe is easily altered to suit your taste. Low Sodium soy sauce works well too. Canned bean sprouts are already cooked when you open the can so they could go in near the end. If you like a rich thick sauce remove liquid from pot and thicken on stove top. Chicken and shrimp are good interchangeable. You're the boss. Serve with rice, lo mein noodles, chow mein noodles, and rice noodles.

6 chicken breast halves (about 3 3/4 lb.)
1 1/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoons chicken bouillon granules
1 1/2 cups mushrooms -- sliced
1/2 cup green onions -- sliced
1/2 cup dry white wine or vermouth
5 ounces evaporated milk
5 teaspoons cornstarch
fresh parsley -- minced
Remove skin from chicken; rinse and pat dry. In a small bowl, mix salt, pepper and paprika. Rub into surface of chicken, using all of the mixture. In a slow cooker, alternate layers of chicken, bouillon granules, mushrooms and green onions. Pour wine slowly over top. DO NOT STIR. Cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours or until chicken is tender, but not falling off bone, basting once if time allows. With a slotted spoon, remove chicken and vegetables to a serving platter. Cover with foil and keep warm. In a small saucepan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

4 slices bacon -- diced
4 chicken breast halves without skin
4 chicken thighs without skin
to taste salt/pepper
2 medium onions -- quartered
2 cloves garlic -- minced
1/2 teaspoon thyme
1/2 teaspoon marjoram
2 tablespoons butter
2 tablespoons flour
1 cup beef stock
1 cup red wine
1/2 pound mushrooms -- halved
1 bay leaf
4 tablespoons parsley -- chopped
In heavy skillet, cook the bacon until translucent. Remove. Brown the chicken in the bacon fat, seasoning with s/p to taste. Remove to crockpot. Sauté onions, garlic, and herbs 3-4 minutes, then melt in 2 T. butter and add the flour. Stir until the roux begins to thicken. Gradually add in the stock and wine. Pour over chicken in crockpot, mix in mushrooms, add the bay leaf. Cover and cook for 2-3 hours on medium.

2 packages Boneless Skinless Chicken Breast Fillets (I cubed mine first)
1 lb fresh mushrooms, sliced thick
1 jar (15 oz) pearl onions, drained
1/2 C dry white wine
1 tsp thyme leaves
1 bay leaf
1 C chicken broth
1/3 C flour
1/2 C chopped fresh parsley
Wild Rice Pilaf
Place chicken mushrooms, onions, wine, thyme and bay leaf into slow cooker. Combine chicken broth and flour; pour into slow cooker. Cover and cook 5 hours on low setting. Add parsley. Serve over wild rice pilaf, if desired. Makes 8 servings

4 large boneless chicken breasts
1 can cream of mushroom soup
1/4 c white wine
1 carrot, peeled and julienned
1/4 c sliced mushrooms
1 tsp. dried parsley
1/8 tsp. black pepper
Season with salt and pepper. Combine soup, wine, carrots, mushrooms, parsley, and pepper. Pour over chicken, and place cover on crockpot. Cook on low 5-6 hours. Serve with pasta, rice, or mashed potatoes. Makes 4 servings.

3 lb. Turkey Breast (frozen)
1 can cranberry sauce (jellied type)
1 envelope onion soup mix (dry)
Place frozen turkey breast in crockpot. Mix together cranberry sauce and soup mix and pour over top (spread, really). Cook on high for 2 hours and low for an additional 4-5 hours. If turkey breast does not fit in the crockpot, thaw and cut into pieces. cook on high for 1 hour and low for 3-4 hours. Thicken sauce (or use as is) and serve over rice, noodles or potatoes. Variations: you can add wine to the cranberry/onion soup mix mixture, or apple or orange juice works, too. This recipe also works well with pork loin chops, chicken, and pork loin.

1 2-1/2 to 3-1/2-pound chicken fryer cut up
salt and pepper
1 tablespoon curry powder
1 clove garlic crushed
1 tablespoon melted butter
1/2 cup chicken bouillon
1 tablespoons instant minced onion
1 29-ounce can cling peach halves
1/2 cup pitted prunes
3 tablespoons cornstarch
3 tablespoons cold water
Sprinkls chicken with salt and pepper. Place in slow-cooking pot. Combine curry with garlic, butter, bouillon and onion. Drain peaches, saving syrup. Add 1/2- cup peach syrup to curry mixture. Pour curry sauce over chicken. Cover pot and cook on low for 4-6 hours. Remove chicken from pot. Turn control to high. Stir in prunes. Dissolve cornstarch in water: stir into sauce in pot. Cover and cook on high for 10-15 minutes or until slightly thickened. Add peaches. Serve chicken with sauce. Peanuts, coconut and chutney are ideal accompaniments to this dish. Makes 4-5 servings.

Prepare a packaged stuffing mix as indicated on package. Layer the stuffing on bottom of the crockpot. Please 4 boneless, skinless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. On top of chicken, pour one can of cream of chicken soup. Or you can use mushroom or celery. Don't add water, milk, etc. Add 1 can of sliced mushrooms. Stir them around so they are covered with soup. Turn crockpot on low and leave to cook for several hours. Check periodically to make sure soup hasn't dried up. (It never has for me.) Add a little chicken gravy if it has dried up. But remember, there's a lot of moisture below the chicken from the stuffing. I usually cook this recipe on high for 3-4 hours. You may have to adjust cooking time and moisture content to your liking. To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!

GOLFER'S CHICKEN (Also called Apricot Chicken)
4 to 5 lbs chicken thighs (or breasts)
1 packet Lipton Onion Soup Mix
1 bottle Russian dressing
1 jar Apricot Jam
Mix last 3 ingredients, pour over chicken. Cook in crockpot for 6-8 hrs on LOW or 4-5 hours on High. Serve over rice.
TO FREEZE: Cool in refrigerator, place in 2 or 3 freezer bags, lay flat to freeze. In baggie, defrost in microwave for 3-4 minutes. Once it is softened up enough, place in bowl or microwave-safe container microwave on HIGH until bubbly. Serve over rice.

4 green onions
1 tablespoon olive oil
4 chicken breast halves
Flour; seasoned with salt and pepper -- to taste
1 can {14 1/2 oz.}sliced pineapple, canned in natural juices
1 avocado -- peeled
Hot rice
Chop onions using white part and 1 inch of green tops. Sauté in 1 teaspoon of olive oil until glazed and transfer to the crockery pot. Coat chicken breasts with seasoned flour and sauté in remaining olive oil until brown on both sides. Transfer to crockery pot. Drain pineapple and pour juice over chicken. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours, or until breasts are tender. Slice avocado into 8 lengthwise strips. Place 2 strips on each chicken breast. Serve over hot rice accompanied by pineapple slices.

4 to 6 chicken breast halves -- skinned & boned
1 cup low sodium chicken broth
1 package Knorr's Hot and Sour Soup Mix
Put chicken breasts in the crock pot; add soup mix. Pour broth over all and cook on low for 5 to 6 hours. Serve with rice or noodles.

1/2 lb shrimp, cooked
4 oz. smoked sausage, chopped
8 oz. chicken breast, chopped
2 cups beef broth or bouillon
1 bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 cup celery, chopped
1 clove garlic, crushed
2 Tbsp. parsley, minced
2 tsp. thyme, chopped
2 tsp. oregano, chopped
1/8 tsp. cayenne
1/2 tsp. salt
1 cup rice, cooked
Shell shrimp and cut in half lengthwise; set aside. Place all ingredients (except shrimp and rice) in crockpot. Cover and cook on LOW for 9-10 hours; add shrimp and rice; cover and cook on HIGH for an additional 25 minutes. Makes 6 servings.

3-4 c. cooked chicken, diced
1 pkg. (10-12) flour tortillas
1 med. onion chopped
2 (10oz.) cans cream of chicken soup
1 can (1c.) tomatoes & chilies (I used RoTel)
4 tbsp. quick cooking tapioca
4 c. grated Cheddar cheese
In a large bowl mix chicken, soup, tomatoes, chilies and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5 quart crockpot. Add 1/3 of the chicken mixture, top with 1/3 of the onion and 1/3 of the cheese. Repeat layers of tortillas, chicken, onion and cheese two more times. Cover; cook on low for 6-8 hours or high for 3 hours

2 chicken breasts, cut into cubes
1 can fat-free vegetable broth
1 can low-fat or fat free cream of chicken soup
garlic (to taste)
onion, chopped (1/2 cup)
salt, pepper, basil, parsley
sliced mushrooms (about a cup)
frozen green peas (about 6 oz)
1/4 cup skim milk
A couple of dashes soy sauce
low-fat parmesan cheese
4oz uncooked spaghetti
Put everything in pot except Parmesan and spaghetti. Cook on low 8 hours. Break spaghetti into thirds, add to mixture. Cook on high, covered, one hour. Uncover and cook to desired consistency. Serve with shredded parmesan on top. It will thicken as it cools, too.

6 oz orange juice, frozen concentrate
3 chicken breasts; split
1/2 tsp. marjoram
1 ds ground nutmeg
1 ds garlic powder (optional)
1/4 c water
2 tbs. cornstarch
1. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip each piece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. 2. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish. Precise cooking time is not important in crockpot cooking. 3. When chicken is done, remove to serving platter. Pour the sauce that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.

1 large can of Ready-cut tomatoes (don't drain)
1 can of diced green chilies (don't drain)
1 brown onion, diced
5 chicken thighs (skinless, bone in)
Mix the tomatoes, chilies, and onions together in the crockpot. Add a couple of dashes of dried oregano, salt and pepper. Place the chicken in the crockpot, making sure to cover the top of it with the tomato mixture. Cook on low for 6 to 8 hours. Serve over rice with sour cream and tortillas.

1 (6-oz) can frozen orange juice concentrate, undiluted
1/2 tsp. dried marjoram
6 (6-oz) chicken breast halves, skin and excess fat removed
1/4 cup water
2 tbsp. cornstarch
Combine thawed orange juice and marjoram in shallow dish. Dip each breast half in orange juice mixture and put in CP. Pour remaining sauce over breasts. Cover; cook on low 7 to 9 hours (High 4 to 5 hours). Before serving, remove chicken breasts from CP. Turn to high and cover. Mix water and cornstarch; stir into liquid in CP. Place cover slightly ajar on CP. Cook until thick and bubbly (15 to 30 minutes). Serve over chicken.
*My changes: I used chicken thighs instead of breasts. I took the lid off while I was thickening the sauce and it thickened very nicely! I took the meat off the bones and served with the sauce over rice.

6-8 pork chops, browned
2 cans reduced fat Cream of Mushroom soup
1 pkg. Campbell's Golden Onion Soup Mix
1 envelope Good Seasons Roasted Garlic dressing mix
Mix together the soup and dry seasonings; pour over pork. Cook on high for 4-6 hrs. Serve over pasta, egg noodles, or rice (we had it over rotini!).

2-4 boneless, skinless chicken breasts
1 bottle Seven Seas Robusto Italian dressing
1 lb. bag egg noodles
4 oz. sour cream
1/2 c. Parmesan cheese
Place chicken breasts in crock pot. Pour Italian dressing over. Cover and cook on low 7 hours or high 3 1/2 hours. Remove chicken from crock pot and leave turned on. Add 1/2 the sour cream and stir until dissolved. Cook noodles and drain. Add remaining sour cream and the Parmesan cheese to noodles and mix until dissolved. Serve chicken over the noodles. Pour warm Italian dressing over top. Sprinkle with Parmesan cheese to taste.

4 boneless skinless chicken breasts
1 large lemon (or 1/2 cup lemon juice)
2 Tbsp. honey
2 Tbsp. Olive Oil
1/2 cup apple cider vinegar
2 Tbsp. Rosemary Leaves, chopped (I intend to use dried type)
1 cup water
Prepare the marinade by mixing together all the ingredients except for the chicken. Add lemon juice (or squeeze lemons till you have about 1/2 cup of liquid) to add. Marinade chicken for 1/2 hour at least or overnight if possible. (not sure if it would need to be marinated if it's going to be sitting in the crock pot all day in the liquid). Cover chicken and bake in the oven at 375 degrees for about an hour. I don't have my cooking time conversion chart handy that was posted a while back here, I would guess 3-4 hours in the CP would do it, although I plan to toss it in the morning and let it cook all day---I LOVE the chicken when it is super tender. The recipe says this is great served over rice. It also says that a salad dressing could be added to the marinade to change the flavor if desired.

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 -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese
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. 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. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. 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.

2 breasts
1 can of mushroom soup
small amount of liquid smoke
Put the chicken in, mix the liquid smoke and soup before putting in the CP, then pour it over. Cook all day on low. Use the soup mix as gravy.

1 (16 oz) pkg. Green Giant New England Style Mixtures (Sweet Peas, Potatoes, and Carrots)
1 can condensed cream of celery soup
1/2 cup water
1 tsp. poultry seasoning
1/2 tsp. onion powder
1/2 tsp. chicken flavored instant bouillon
1 1/2 lb. boneless, skinless, chicken pieces
1 cup Buttermilk Pancake and Waffle Mix
1/4 cup cornmeal
1 tbsp. fresh or freeze-dried chopped chives
1/3 to 1/2 cup milk
Place vegetables in slow cooker. In small bowl, combine soup, water, poultry seasoning, onion powder, and bouillon; blend well. Pour half mixture over vegetables. Top with chicken pieces. Pour remaining soup mixture over chicken. Cover; cook on high setting for 1 hour. Reduce to low setting; cook 3 1/2 to 4 1/2 hour. During last half-hour, increase heat to high. In small bowl, combine pancake mix, cornmeal, and chives; blend well. Stir in enough milk to form a soft, moist dough. Drop by tablespoons over chicken mixture around outer edge of cooker. Cover; cook 25 to 30 minutes or until mixture is firm. Do not remove cover during cooking. 5 servings.

1 Chicken, cut up, OR 4 Boneless chicken breasts -cut up
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lg Onion; sliced
1 can French onion soup
Garlic, fresh or powder; -to taste
1 pkg Fresh mushrooms; sliced
Poultry seasoning; to taste -(optional)
Add all ingredients to crock pot, cover and simmer on LOW for at least 5 to 6 hours, but can cook all day if that's easier for your schedule. You can also add any veggies you like. Just serve over rice, potatoes cooked any way you like, noodles, biscuits, or over papovers is great.

3 boneless, skinless chicken breasts (mine were frozen when I put them in)
1 can corn (don't drain)
1 can black beans (don't drain)
1 cup salsa
Cook on low for about 4 hours and then turn up to high -- when it bubbles, add 1 1/2 cups of rice and turn to low for about 1 hour. The chicken fell apart into big chunks and the rice thickened it up so it was like black bean Spanish rice. There were also tons of leftovers to freeze. Good topped with salsa and sour cream.

1 Carrot; chunks
1 Green pepper; cubed
1 medium Onion; quartered
2 tablespoons Quick cooking tapioca
4 Chicken breasts; boned
1 (8 ounce) can pineapple
1/3 cup Dark brown sugar; packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Instant ground chicken bouillon
1/2 teaspoon Garlic powder
2 tablespoons Fresh ginger; minced
1 teaspoon Dried cilantro
Rice; hot cooked
Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8 10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300~ oven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.

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
Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours. Serves 6.

Serves: 6-8
2 Cups Sliced Onion
4 Eggs
2 TBS. Butter or Margarine
2 Cups Milk
8 Slices Day-Old Bread, Cubed (8 Cups)
1 Tsp. Salt
2 Cups Chopped Cooked Chicken
2 TBS. Snipped Parsley
1 1/2 Cups Shredded Swiss Cheese
In skillet cook onion in butter till tender. Place 1/3 of the bread cubes into a greased 2-pound coffee can or 3 pound shortening can. Add half the onions, chicken, and cheese, repeat layers ending with bread cubes, press lightly, if necessary, to fit. Beat eggs, milk and salt together; pour over bread, cover with foil, crimping edges to sides of can; set into crockpot. Pour 12 cup water into cooker. Cover; cook on low-heat setting 8-10 hours. Remove from cooker; let stand 5-10 minutes. Loosen edges with spatula or knife. Carefully turn into a serving bowl. Garnish with snipped parsley.

6 drumsticks with thighs attached
1/2 cup soy sauce
1/4 cup packed light brown sugar
1 clove garlic -- crushed
1 8 oz. can tomato sauce
Rinse chicken and pat dry with paper towels. Place chicken in a slow cooker. In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce. Pour sauce over chicken. Cover and cook on LOW about 5 hours or until chicken is tender.

I put a turkey breast in the crockpot with two packages of Lipton Onion Soup mix and 1/2 cup of water and one cube of butter. I put cooked it on high the first two hours, then down to low for about 8 more hours. It was wonderful!! Very tender and moist. My husband (who is not a big chicken or turkey fan) loved it!

3 pounds Turkey breast -- Frozen
1 can cranberry sauce -- Jelly type
1 envelope Onion soup mix
Place FROZEN turkey breast in crockpot, add onion soup mix and cranberry sauce. Cook on HIGH for 2 hrs and LOW for additional 4-5 hrs. If turkey breast does not fit in crockpot, thaw and cut into pieces. Cook on HIGH for 1 hr and LOW for 3-4 hrs. Sauce may be refrigerated for 3 days or frozen. Serve over rice or potatoes.

1 whole chicken
Salt & pepper to taste
1/2 stick margarine or Promise (low fat) butter
Wash chicken and remove giblets from inside. Dry chicken and rub with margarine on all sides. Sprinkle with salt and pepper. Be sure to get some salt and pepper on inside. Put in crock pot in early morning (about 8:00 a.m.). Turn crock pot to low - let cook all day. When returning home from work about 4:00 or 5:00 you will have a delicious baked chicken. Remove from crock pot with spatula to keep from falling apart. You will have about 2 cups of chicken
broth in pot. Use for gravy over rice or mix with Stove Top stuffing instead of water.

6 Boneless chicken breasts, skinned
2 can Cream of chicken soup
1 can Cream of mushroom soup
1 package Rice A Roni (Chicken flavor)
Salt and pepper to taste
In slow cooker put chicken breast with canned soups, alt and ppper. 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.