ONE POT CHICKEN AND GRAVY CROCK POT RECIPE

Boneless, skinless chicken breasts
Potatoes, quartered, with jackets
About 6 stalks celery
1/2 pkg baby carrots
1 can cream of chicken soup*
1 pkg dry onion soup mix
Place vegetables on bottom of Crock Pot. Brown chicken breasts in PAM or vegetable spray. Place over vegetables. Cover with the cream of chicken soup, undiluted. Sprinkle with dry onion soup mix. Do not add water. Cover and cook all day on low, or 6 hours on high.
* I had planned to substitute either Campbell's healthy choice or reduced fat cream of chicken. I have done this in other recipes, and cannot taste the difference.

ORANGE-GLAZED CHICKEN

6 ounces orange juice, frozen concentrate, thawed
6 chicken breast halves
1/2 teaspoon marjoram
1 dash ground nutmeg
1 dsah garlic powder
1/4 cup water
2 tablespoons cornstarch
Combine thawed orange juice concentrate in a bowl with the marjoram, garlic powder and nutmeg.
Dip each chicken breast half into the orange juice to coat completely. Place in slow cooker/Crock Pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 6-8 hours, or on high for about 4 hours.

ORANGE BURGUNDY CHICKEN

* 2 1/2 to 3 pounds frying chicken, cut up
* 1/2 cup orange marmalade
* 1/2 cup orange juice
* 1/2 cup dry red wine
* 2 tablespoons cornstarch
* 2 tablespoons brown sugar, packed
* 1 tablespoon lemon juice
* 1 teaspoon salt
Remove skin from chicken. Rinse and place in slow cooker. Combine remaining ingredients in a bowl and pour over chicken. Cover and cook on low 6 to 8 hours. Serve with rice and spinach salad.
Serves 6.

ORANGE GLAZED CARROTS (CROCKPOT)

* 3 cups Thinly sliced carrots
* 3 tablespoons Butter or margarine
* 2 cups Water
* 3 tablespoons Orange marmalade
* 1/4 teaspoon Salt
* 2 tablespoons Chopped pecans
Combine carrots, water, and salt in Crock Pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes.
Makes 5 to 6 servings.