CROCKPOT CHICKEN THIGHS RECIPE

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. Can it be more simple?!
IF you don't love garlic, use regular tomatoes, but this had a wonderful garlic flavor, we thought. Even the kids liked it, and they usually won't eat anything with sauce. 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.

CROCKPOT CHICKEN TORTILLAS

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 crock pot 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.

CROCKPOT CHICKEN WINGS

* 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.

CROCKPOT CHICKEN WITH CHEESE SAUCE

Serves 2
-Place two chicken breast halves in crockpot (frozen or thawed)
-Mix together one can cream of chicken soup & 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.)

CROCKPOT CHILI I

2 onions, chopped
2 cloves garlic (I use the minced kind that comes in a jar)
1 lb. lean hamburger
2 Tbs. chili powder
cumin to taste (I leave this out)
2 cans (16 oz. ea.) tomatoes
2 cans tomato soup
2 cans kidney beans, drained
salt and pepper to taste
optional: shredded cheese and/or sour cream for topping
1. Cook onions and garlic in 2 Tbs. oil till onions are yellow. Add hamburger and cook till browned. Stir in chili powder and optional cumin; cook 2 minutes more.
Meanwhile, in crockpot, combine remaining ingredients. Stir in browned meat mixture. Cover and cook on Low setting for 8-10 hours.
To serve: ladle chili into bowls. Top with optional shredded cheese and/or sour cream, if desired.
Note: This can be made on top of the stove, too. Let it cook for 1 hour, but stir, so it doesn't stick to the bottom (this is the nice part of using a CP...no need to worry about sticking).