1 can mushroom soup

1 can cream of broccoli soup

1 can broccoli cheese soup

2 pkgs Chicken Breasts (boneless, skinless)

1 can Mixed vegetables

1-2 T Tapioca for thickening

1 cup shredded cheddar cheese

Dice chicken put in crockpot sprinkle with salt and pepper, Pour all three cans of soup over chicken and stir. Cover and cook on low about 4-6 hours. About an hour before serving add mixed vegies, cheese and thicken with tapioca.

Can be served poured over white rice.

Crockpot Chicken in a Pot

3 lb whole chicken

2 carrots, sliced

2 onions, sliced

2 celery stalks with leaves,

1 ts basil

2 ts salt

1/2 ts black pepper

1/2 c chlcken broth or wine

Put carrots, onions, and celery in bottom of crockpot. Add whole chicken. Top with salt, pepper, liquid. Sprinklebasil over top. Cover and cook until done-low 8 to 10 hours. (High 3 to 4 hours, using 1 cup water). Remove chicken and vegetables with spatula.

1/2 cup tomato juice

1/2 cup soy sauce

1/2 cup brown sugar

1/4 cup chicken broth

3 cloves garlic minced

1 whole chicken, cut in skinless serving size pieces or favorite parts

Combine all ingredients except chicken in a bowl. Dip each piece of chicken in the sauce. Place in the slow cooker. Pour remaining sauce over the top. Cook on low for 6-8 hours or high 3-4 hours.

Makes 6 servings.

2 1/2 to 3 1/2 pound broiler/fryer chicken cut up

1 cup chicken broth

2 cups water

1 package (8 ounces) egg noodles

Salt and pepper to taste

Place chicken in crockpot. Season with salt and pepper; add all liquid. Cover and cook on Low 8 to 10 hours (High 4 to 5 hours) Remove chicken from broth. Turn crockpot to high and add noodles. Bone chicken and cut up meat. Stir chicken into noodles. Cover and cook 30 to 45 minutes, stirring occasionally.

3 carrots, peeled and cut into chunks

3 stalks celery, cut into chunks

1 large onion, quartered

3 boneless skinless chicken breast halves

2 cans chicken broth

2 to 3 soup cans of water

a generous shake of dried dill and a generous shake of dried parsley

8 oz. noodles

Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley.

Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. I run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minute to cook.

Serves about 6.

3 chicken breasts

1 egg

1 t salt

1/4 ts pepper

1 c dry bread crumbs

1 1/4 c butter

1 cn pizza sauce (10 1/2 oz)

6 slices Mozarella cheese

Parmesan cheese

If using whole chicken breasts, cut in to halves. In bowl beat egg salt and pepper dip chicken into egg. Then coat with crumbs. In large skillet saute chicken in butter. Arrange chicken in pot. Pour pizza 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.

You can use boneless, skinless breasts (6). Instead of plain bread crumbs, use Italian. Cut the amount of butter in half. For the mozzarella cheese, use Healthy choice garlic lover's blend. Use fresh grated parmesan and a jar of pizza sauce (14 oz)

3 carrots, peeled and cut into chunks

3 stalks celery, cut into chunks

1 large onion, quartered

3 boneless skinless chicken breast halves

2 cans chicken broth

2 to 3 soup cans of water

a generous shake of dried dill and a generous shake of dried parsley

8 oz. noodles

Put vegetables in CP. Add chicken. Pour in broth and water. Add dill and parsley. Cover and cook on low 8 hours. Remove veggies and chicken from CP. Add noodles, turn to high and heat while you shred the chicken and mince the veggies. Run the veggies through the food processor. Return chicken and veggies to CP and heat through. It takes the noodles about 20 minutes to cook.

Serves about 6.

1 lg whole fryer

1/2 c diced celery

4 ea cloves minced garlic

3 ea bay leaves

4 ea qts water

2 tb butter

1 c sliced mushrooms

1/4 c cream sherry

green onions for garnish

1 c diced onions

1/2 c minced parsley

1 c chopped carrots

1 ts poultry seasoning

12 oz broad egg noodles

1 c sliced onion rings

1 c diced carrots

salt and pepper to taste

First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock.) Next, take a crockpot and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 cup of chopped carrots and bay leaves, poultry seasoning and 2quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crockpot to high, and cook for at least six hours (or better still, overnight). Remember, the longer you cook, the richer the base stock and the more tender the chicken.

While the chicken is slow-cooking, it's a good time to prepare your noodles. Go ahead and boil them according to package directions... but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crockpot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour).

Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bite-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots -along with the sherry, the Tabasco, and as soon as it comes to a boil, reduce the heat to low and simmer the soup about 30 minutes to allow all the flavors to thoroughly blend.

When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunchy saltines.

2 lbs skinless boneless chicken breasts cut into 1 1/2" peices

4 med russet potatoes, peeled and cut very small

1 (15 oz) can mild salsa

1 (4 oz) can diced green chilies

1 (1 1/4 oz) pkg taco seasoning mix

1 (8oz) can tomato sauce

Mix all ingredients together in crockpot, cook 7-9 hours on low. Serve with warm flour tortillas.

You can also served corn with this. It is good mixed in it too.

2 lb chicken breasts/skinless Boneless/ cut in 1" cubes

2 c fat-free chicken broth

3 c potatoes; peel, cube

1 c onion; chop

1 c celery; sliced

1 c carrots; sliced thin

1 ts paprika

1/2 ts pepper

1/2 ts rubbed sage

1/2 ts dried thyme

6 oz no-salt-added tomato paste

1/4 c cold water

3 tb cornstarch

In a slow cooker, combine the first 11 ingredients; cover and cook on HIGH for 4 hours. Mix water and cornstarch until smooth; stir into stew. Cook, covered, 30 minutes more or until the vegetables are tender.

Yield: 10 servings

1 cup sour cream

1 tablespoon all-purpose flour

1 envelope (.87 to 1.2 oz) chicken gravy mix

1 cup water

1 lb. boneless, skinless chicken breast halves, cut into 1" pieces

1 16 oz. bag frozen stew vegetables, thawed

1 4-oz. jar sliced mushrooms, drained

1 cup frozen peas, thawed

1 1/2 cups Bisquick Original or Reduced Fat baking mix

4 green onions, chopped

1/2 cup milk

Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened. stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture.

Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.

6 chicken thighs (remove skin)

1 can Italian-style diced tomatoes (28 oz)

salt and pepper

Throw these in the crockpot and cook on high for about 3 hours. Serve with egg noodles.

If you don't love garlic, use regular tomatoes, but this had a wonderful garlic flavor. The "sauce" is VERY liquidy, so if you want a more gravy-ish sauce, add some tapioca at the beginning, or partially drain the tomatoes before cooking.

Meat from 1 whole chicken OR canned chicken or parts

1 can cream of chicken soup

1/2 c. green chili salsa

2 tbsp. quick cooking tapioca

1 med. onion, chopped

1 1/2 c. grated cheese

1 doz. corn tortillas

Black olives

Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crockpot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the c hicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.

Place two chicken breast halves in crockpot (frozen or thawed).

Mix together one can cream of chicken soup and half soup can of white wine; pour over chicken.

Place two slices swiss cheese over top of chicken breasts (processed cheese melts and blends more easily).

Cook in crockpot for 2-3 hours (on high) or 3-4 hours (on low).

.Serve over steamed rice

This recipe is also good with a little lemon juice in place of the wine.

Serves 2.

5 lb. chicken wings

2 c. brown sugar

1 c. French's mustard

4 tbsp. soy sauce

Cut each wing into 3 pieces - throw away the tip. Brown in skillet until golden brown and put in slow cooker, turn on low heat. Mix brown sugar, mustard and soy sauce in saucepan and heat until it becomes liquid. Pour over the wings and cook 2-8 hours