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

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

Crock Pot Mexi-Meatball Rice Soup

Ingredients:
1 can (400 g) diced tomatoes
1¾-2 cups beef broth
1¾-2 cups chicken broth
16 ounces cooked frozen meatballs (beef or turkey)
½ medium onion, chopped
¼ cup fresh cilantro, chopped
½ cup long grain rice, uncooked
1 tsp dried oregano
salt and pepper, to taste
sour cream, garnish (optional)
shredded cheese, garnish (optional)

1. Chop onions and cilantro.
2. Combine all ingredients except rice in a crock pot.
3. Cook for 4 hours on High or cook for 8-9 hours on Low. Add rice in about an hour before finishing. (I find that cooking time to be way too long and do it only about half the time, but perhaps it's my crockpot!)
4. Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese. Tastes yummy with some tortilla chips, too!

Crock Pot Beef Stroganoff

Ingredients:
1 lb stew meat
1 can (300 g) condensed mushroom soup
½ onion, chopped
1 tablespoon worcestershire sauce
¼ cup water
pepper
4 ounces cream cheese or sour cream
1 (4 ounce) can mushrooms, drained

1. Combine everything but mushrooms and cream cheese/sour cream.
2. Cook on low 8 hrs or high for 5. (I find that is a bit too long and do it for half the time!)
3. 30 minutes before serving, add mushrooms and cream cheese/sour cream.
4. Serve and enjoy!

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!