Crockpot Salsa Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 cup fresh salsa
1 package taco seasoning
1 10.5 oz can cream of mushroom soup (condensed) or cream of chicken soup (I used 3 soup packets with 300 ml water)
½ cup reduced fat sour cream

Directions:
1. Add chicken to slow cooker. Sprinkle taco seasoning over chicken. Mix salsa and soup; pour over chicken. Cook on low for 6 to 8 hours.
2. Shred chicken with a fork. Stir in sour cream until heated, then serve over rice or tortillas.

Recipe Source - Sing for Your Supper

Chicken Dijon

Ingredients:
3 Tbl butter
3 Tbl flour
3 Tbl Dijon mustard
1½ lb boneless chicken breasts, pounded thin
14 oz. chicken broth
1 medium yellow onion, diced

Directions:
1. Melt butter in a large skillet on med-high and cook chicken breasts until golden brown.
2. Whisk together flour and mustard and combine with remaining ingredients and pour over chicken. Cover, reduce and simmer 20 min.

Quick and easy!

Chicken and Wild Rice Soup

Ingredients:
½ lb. bacon
½ onion, diced
½ cup celery, diced
¼ cup butter
3 Tbl flour
½ tsp salt
½ tsp thyme
½ tsp paprika
1½ cups cooked chicken breast, shredded or cubed
1 10 oz. can chicken broth
1 Tbl Worcestershire sauce
2 Tbl cooking sherry or white wine
1 cup milk
1½ cups half-and-half
1½ cups cooked wild rice

Directions:
1. Fry, drain, and crumble bacon; set aside.
2. Sauté onion and celery in butter until tender. Stir in flour, salt, thyme, and paprika. Heat until bubbly.
3. Add cooked chicken, chicken broth, Worcestershire sauce, sherry, milk, and half-and-half, stirring until thickened. Cool a bit. Fold in rice and bacon.

Yield: 6 large bowls of soup

Taken from Don't Panic-Dinner's in the Freezer

Sweet and Sour Chicken

A little time consuming, but well worth it!

Chicken Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch (I used flour, since I didn't have cornstarch)
2 eggs, beaten
1/4 cup canola oil (I used sunflower)

Directions
Cut boneless chicken breasts into chunks. Season with salt and pepper.
Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce Ingredients
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar (I used red wine vinegar, because I didn't have anything else. It was still yummy)
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. (I only baked mine for 45 minutes, but I had small pieces of chicken.)

If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes. (I made the extra batch of sauce, but found that I didn't need it.)

Crock Pot Thai Chicken

Ingredients:

1 to 1½ kg chicken drumsticks or thighs**

1 large red bell pepper, seeded

1 large onion, coarsely chopped

½ cup chicken broth

¼ cup soy sauce

1 Tbl ground cumin

3 large cloves garlic, minced

½ tsp red chili pepper flakes

1 tsp salt, fresh ground pepper to taste

2 Tbl corn starch

2/3 cup creamy peanut butter

1 Tbl soy sauce

¼ cup lime juice

¼ cup chopped fresh cilantro

3 green onions, chopped

½ cup chopped roasted peanuts

1. De-skin the chicken and place into the slowcooker with the bell pepper strips and onion. Mix the soy sauce and chicken broth in a measuring cup and pour over chicken. Add cumin, garlic, chili pepper flakes, salt and pepper. Stir well, cover and cook on high for 3 hours.

2. Whisk together the cornstarch, peanut butter, 1 Tbl soy sauce, and the lime juice. Add one cup of the cooking juices from the crock. Mix carefully until smooth. Stir back into the crock pot to blend well, but without breaking up the meat. Cover again, and cook for another 20 - 30 minutes until sauce is well thickened.

3. Garnish with green onions, cilantro and peanuts. Serve with rice.

**You can also use 6 - 8 boneless chicken breasts cut into strips. If using this option cook on low for 4 - 4 1/2 hours. And then bump up the heat to high to cook the sauce.

Chicken and Stuffing

2 1/2 cups chicken broth
1 cup butter, or margine, melted
1/2 cup chopped onions
1/2 cup chopped celery
4 oz. can mushrooms, stems and pieces, drained
1/4 cup dried parsley flakes
1 1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. pepper
12 cups day-old bread cubes (1/2-inch pieces)
2 eggs
10 3/4 oz. can cream of chicken soup
5-6 cups cubed cooked chicken

1. Combine all ingredients except bread, eggs, soup and chicken in saucepan. Simmer for 10 minutes.
2. Place bread cubes in large bowl.
3. Combine eggs and soup. Stir into broth mixture until smooth. Pour over bread and toss well.
4. Layer half of stuffing and then half of chicken into very large slow cooker (or two medium-size cookers). Repeat layers.
5. Cover. Cook on Low 4 1/2-5 hours.

Side-Note: I usually half this recipe for a normal crock-pot and it makes 7-8 servings. I serve this with mashed potatoes and gravy.

Chicken-Fried Pork Chops

1/2 cup flour
3/4 tsp. salt
1 1/2 tsp. dry mustard
3/4 tsp. garlic powder
6 pork chops
2 Tbsp. oil
10 3/4. cream of chicken soup
1 soup can water

1. Combine flour, salt, dry mustard, and garlic powder. Dredge pork chops in flour mixture. Brown in oil in skillet. Place in slow cooker.
2. Combine soup and water. Pour over meat.
3. Cover. Cook on High 6-8 hours.

Makes 6 Servings

Chicken Piccata (taken from the FOOD network)

2 chicken breasts butterflied and cut in half.
Sea salt and freshly ground black pepper.
All purpose flour
6 T of butter
5 T of EVOO
1/3 cup lemon juice
1/2 cup chicken stock
1/4 cup capers
1/3 cup fresh parsley

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 4T of butter with 5T EVOO. When butter and oil start to sizzle add chicken and cook for 3 minutes. When chicken is brown, flip and cook the other side for 3 minutes. Remove and transfer to a plate.

Into the pan add lemon juice, stock, and capers. Return to stove and bring to boil, scraping up the brown bits from the pan for extra flavor. Check for seasoning. Return chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add 2 T butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

YUM YUM YUM

Chicken Breasts Royale

I got this recipe from Kathy Anderson.

4 chicken breasts
1/4 cup butter
1/4 tsp butter
1/4 teaspoon tarragon
1/2 tsp salt
1/8 teaspoon pepper
2 egg yolks
1 1/2 cups cream
grated cheese

Heat butter and sautee chicken until nicely browned on both sides. Salt and pepper. Remove from pan and cool pan slightly... beat the egg yolks and whisk into cream. Heat slowly until slightly thick and return chicken to pan. Cook over low heat for 10 minutes. Sprinkle cheese over the top.

Chicken Pockets

Thaw & roll out Leveles Teszta
cut into 8 rectangles

Mix together:
3 oz cream cheese
2 Tablespoons melted butter
1/4 teaspoon salt
1 Tablespoon chopped onion or 1/4 teaspoon onion powder
2 Tablespoon milk
1/8 teaspoon pepper
2 cups chopped cooked chicken

Divide mixture evenly onto dough and fold over to make "pockets" Seal and place on cookie sheet. Bake until light brown. Bake at 350/180

I make a lot of these, and then freeze them, so I have them to take out in a jiffy when hungry.

Crock Pot Cream Cheese Chicken

Ingredients:
3 lbs chicken pieces
1 (2/3 ounce) package Italian salad dressing mix
4 tablespoons melted butter (divided)
1 small onion, chopped
1 garlic clove, chopped
1 (10½ ounce) can cream of chicken soup (2-3 soup packets with 100 ml water each)
8 ounces cream cheese
½ cup chicken broth

1. Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tablespoons melted butter.
2. Cook on low for 4-6 hours.
3. Melt 2 tablespoons butter in a sauce pan and saute onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth.
4. Add this mixture to crock pot and cook on low for an additional hour. Tastes great over noodles!

Chicken Pasta with Peanut Sauce

Ingredients:
6 oz. dried fettuccine or linguine
2 cups fresh pea pods, tips trimmed (or one 6 oz. package frozen pea pods, cooked)
1 cup cooked chicken strips (or turkey!)
1 cup chopped fresh pineapple or one 8 oz. can pineapple chunks, drained
¼ cup chicken broth
2 Tbl creamy peanut butter
1 Tbl soy sauce
1 Tbl lime juice or lemon juice
¼ tsp. crushed red pepper
1 clove garlic, minced

1. Cook pasta according to package directions. Meanwhile, halve the fresh pea pods diagonally. Place pea pods and chicken in a large colander. Pour hot cooking liquid from pasta over pea pods and chicken in colander; drain well. Return the pasta, pea pods, and chicken to the hot pan. Add pineapple.
2. Meanwhile, for sauce, in a small saucepan stir chicken broth into peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.
3. Add sauce to the pasta mixture. Gently stir to coat pasta with sauce.

*Taken from Better Homes and Gardens

Honey Mustard Chicken Pasta

Ingredients:
2 cups uncooked bow tie pasta (I use almost an entire 500 g bag to make it go further)
4 bacon strips, diced
¼ cup chopped onion
2 garlic clove, minced
2 cups diced cooked chicken
1 cup condensed cream of chicken soup (2 packets of soup mix with total of 200 ml water)
2/3 cup milk
2 tablespoons prepared mustard
1 tablespoon and 1 teaspoon honey
1 teaspoon dried parsley flakes
1 tablespoon and 1 teaspoon grated Parmesan cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
2. Using a slotted spoon,remove to paper towels. Drain, reserving 1 tablespoon drippings.
3. In the drippings, saute onion until tender. Add garlic; saute for 1 minute.
4. Stir in the chicken, soup, milk, mustard, honey, parsley, bacon, and salt/pepper if desired. Cook and stir over medium heat until heated through.
5. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.

Crunchy Garlic Chicken

Ingredients:
2 Tbl butter, melted
2 Tbl milk
1 Tbl chopped fresh chives or parsley
½ tsp salt
½ tsp garlic powder
2 cups cornflakes cereal or crackers, crushed (1 cup)
3 Tbl chopped fresh parsley
½ tsp paprika
4-6 boneless, skinless chicken breast halves
2 Tbl butter, melted

1. Heat oven to 425°F. Grease rectangular pan (9"x13").
2. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder. Mix cornflakes, parsley and paprika. Dip chicken into milk mixture, then coat lightly and evenly with cornflake mixture. Place in pan. Drizzle with 2 tablespoons butter.
3. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centers of thickest pieces are cut.

*Taken from Betty Crocker