Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.

Crock Pot Creamy Italian Chicken

4 Chicken Breasts

1 can campbell's Healthy Request (98% fat free) cream of chicken or cream of mushroom soup

8 oz pkg light cream cheese (neufchatel cheese)

1 packet (dry) Good Seasons Italian Dressing Mix*

1 cup sliced crimini mushrooms (optional)**

Place ingredients into crock pot and cook on low 6-7 hours. High 3-4 hours. Serve with brown rice or egg noodles and a vegetable.

*DO NOT use fat free. Fat Free isn't supposed to be cooked.

**Crimini mushrooms are heartier than white mushrooms, they remind me of a cross between portabello and white mushrooms.

Crock pot Chicken and Green Beans

4 Frozen Chicken Breasts or 8 Chicken Tenders
1 Jar Trader Joe's Green Olive Tapenade
1/2 bag Trader Joe's Frozen Green Beans
2 slices Swiss cheese

Place chicken in bottom of crock pot. Layer with Swiss cheese, 1/2 jar of tapenade, green beans, and remaining tapenade. Cook on low for 6 to 10 hours. Serve with rice.

Alternate Directions: Place ingredients in a 9x13 pan and bake at 350 for 40 min.

Crockpot Chicken and Stuffing

This recipe is really easy. Prep time is about 10 minutes. I love making this on Sunday just before church because it makes the house smell divine when I get home.

4 chicken breasts

4 slices swiss cheese

2 cans cream of chicken soup

1 cup chicken broth

1/4 cup milk

4 cups seasoned stuffing mix (I use StoveTop's Chicken Flavor)

1/2 cup melted butter

salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour chicken broth over chicken breasts. Put one slice of swiss cheese on each breast. Combine both cans of soup and milk in separate bowl. Cover chicken breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.