CROCKPOT CHICKEN AND PASTA RECIPE
1 T cooking oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
1 can of Cream of Chicken soup
1/2 cup water
1 bag frozen seasoned pasta and veggie combo (I like the one with corkscrew pasta and cheddar cheese)
Heat the oil and then brown the chicken in it. Set the chicken aside and add soup, water, and the pasta/veggie combo. Heat to a boil. Return the chicken to the pan and reduce the heat to low. Cover and cook for 5 min. or until the chicken is no longer pink. Stir occasionally. Serves about 4.
CROCKPOT CHICKEN AND RICE I
Boneless, skinless chicken breast (2-3 lbs)
Chicken Flavored Rice (I use Lipton)
Cream of Celery soup
Cream of Chicken soup
1 cup water
salt
Put rice in crockpot, and water. Combine soups and layer on top of rice. Salt chicken and layer chicken in pot. Set on high for 4-5 hours or low or auto shift for 7-10 hours.
CROCKPOT CHICKEN AND RICE II
3/4 c. rice
1 can cream of celery soup
1 can cream of mushroom soup
1 sm. can whole mushrooms
1 sm. jar pimento strips, drained
1/2 green pepper, chopped
1/2 onion, chopped
1 can water chestnuts, drained, sliced
8 to 12 chicken breasts, halved
Grated Parmesan cheese
Place rice in crock pot. Combine remaining ingredients except chicken and cheese in bowl. Mix well. Pour half of mixture over rice. Place chicken on top. Pour remaining soup mixture over all. Cook on high for 3 hours or until chicken is tender. Garnish with cheese.
CROCKPOT CHICKEN AND SAUSAGE PAELLA
2 1/2 to 3 lbs. meaty chicken pieces
1 tbsp. cooking oil
8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp. snipped fresh thyme or 2 tsp. dried thyme, crushed
1/4 tsp. black pepper
1/8 tsp. thread saffron or 1/4 tsp. ground turmeric
1 141/2 oz. can reduced-sodium chicken broth
1/2 c. water
2 c. chopped tomatoes
2 yellow or green sweet peppers, cut into very thin bite-size strips
1 c. frozen green peas
3 c. hot cooked rice
-Skin chicken. Rinse chicken; pat dry. In a large skillet brown chicken pieces, half at a time, in hot oil. Drain off fat. In a 3 1/2, 4, or 5 quart crockery cooker place chicken pieces, turkey sausage, and onion. Sprinkle with garlic, dried thyme (if using), black pepper, and saffron or turmeric. Pour broth and water over all.
-Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours. Add the tomatoes, sweet peppers, peas, and if using, the fresh thyme to the cooker. Cover; let stand for 5 minutes. Serve over the hot rice. Makes 6 servings* Prep time: 30 min.
CROCKPOT CHICKEN CACCIATORE I
1 large onion, thinly sliced
1 1/2 lb. skinless, boneless chicken breasts
2 (6 oz each) cans tomato paste
8 oz. fresh sliced mushrooms
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1 tsp. oregano
1/2 tsp. basil
1 bay leaf
1/4 c. dry white wine
1/4 c. water
Put sliced onion in bottom of crock pot. Add chicken pieces. Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken. Cover; cook on Low 7 to 9 hours (High: 3 to 4 hours). Serve chicken pieces over hot spaghetti or vermicelli. 4 servings.
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