Paired with a green vegetable, this cooked-all-day dish is a full meal.

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Ingredients

6 skinless, boneless chicken breasts
1 C. shredded Swiss cheese
2 cans cream of chicken soup
1/2 C. milk
2 C. herb stuffing mix, crushed
2 Tbs. margarine or butter, melted

Directions

Spray the inside of crock pot with non-stick spray. Place the chicken in the crock pot in one layer. Top with Swiss cheese. Combine soup and milk and pour over the chicken and cheese. Mix stuffing and butter together in a bowl and sprinkle on top of everything. Cook on low for 7 hours or 4-5 hours on high.

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Rate this recipe and see reviews here!

Ingredients

4 chicken breasts
1 C. barbecue sauce
1 can Coke
1/2 C. ketchup

Directions

Place in crockpot. Cook on high for 4-5 hours.

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Rate this recipe and see reviews here!

Ingredients

4-6 boneless, skinless chicken breasts
1 16 oz. can diced tomatoes in juice
1 can condensed nacho cheese soup
1 4 oz. can mild chopped green chilies
Salt and pepper to taste

Directions

Combine all ingredients in crockpot. Cover and cook on low for 7-9 hours.

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Rate this recipe and see reviews here!

Ingredients

16 oz. skinned and boned uncooked chicken breast, cut into 4 pieces
1 lemon
1 tsp. lemon pepper
1 tsp. paprika

Directions

Place chicken pieces in a slow cooker. Squeeze juice of half a lemon over chicken. Sprinkle lemon pepper and paprika over top. Cut remaining lemon half into thin slices. Arrange slices around chicken. Cover and cook on HIGH for 4 hours.

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Rate this recipe and see reviews here!

Ingredients

1 C. cooked chicken, diced
1 C. celery, finely diced
1/2 C. onion, finely diced
1 10 3/4 oz. can cream of chicken soup
1 16 oz. can bean sprouts, drained
1 tsp. soy sauce
1 C. cashews, coarsely chopped
1 5 oz. can chow mein noodles
Nonstick cooking spray

Directions

Spray inside of crock pot with nonstick cooking spray. Combine all ingredients except chow mein noodles. Place mixture in crock pot and cook on LOW for 5 to 9 hours, or on HIGH for 2 to 3 hours. Serve with chow mein noodles.

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Rate this recipe and see reviews here!

Ingredients

4 boneless chicken breast halves
1/2 C. water
1 pkg. (8oz) cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 can (4oz) mushroom stems and pieces, drained

Homemade Dressing Mix:
1 tsp dried minced onion
1 Tbsp dried parsley leaves, crushed
1/2 tsp ground oregano (I use 1 tsp dried oregano, crushed)
1/2 tsp dried sweet basil leaves, crushed
1/4 tsp ground thyme or marjoram
1/2 tsp celery seed (I use celery salt)
1/2 tsp garlic powder
2 Tbsp grated Parmesan cheese (I buy the good stuff and grate my own)
1-1/2 tsp granulated sugar
1/8 tsp salt
pinch of pepper

Directions

Place chicken in bottom of crockpot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer, or until chicken juices run clear. Serve over rice or pasta.

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Rate this recipe and see reviews here!

Ingredients

3-4 lb. chicken cut into serving pieces
1 C. chicken broth, homemade or canned
1/4 lb. butter
2 C. orange juice
1 C. raisins (I used sultanas)
salt and fresh black pepper to taste
1/4 tsp. cinnamon
2 Tbs. flour

Directions

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove 1 C. of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour.

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Rate this recipe and see reviews here!

Ingredients

Skinless boneless chicken breasts
1 medium head cabbage, quartered
1 lb. carrots, cut into 1″ pieces
Water, to cover
4 cubes Chicken Bouillon
1 tsp. poultry seasoning
1/4 tsp. Greek-style seasoning
2 Tbs. Cornstarch
1/4 C. water

Directions

Rinse chicken and place in Slow Cooker. Rinse cabbage and place on top of chicken, and then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hrs OR on high for 4 hrs.

To Make Gravy: When you’re nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 C. water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired.

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Rate this recipe and see reviews here!

Ingredients

2 C. sliced carrots
1 1/2 C. chopped onion
1 C. sliced celery
2 Tbs. snipped fresh parsley
1 bay leaf
3 medium chicken legs (drumstick-thigh portion, 2 lbs. total), skinned
2 10 3/4 oz. cans condensed cream of chicken soup
1/2 C. water
1 tsp. dried thyme, crushed
1/4 tsp. pepper
10 oz. dried wide noodles
1 C. frozen peas

Directions

In a 3 1/2 or 4 qt. crockpot place carrots, onion, celery, parsley, and bay leaf. Place chicken on top of vegetables. In a bowl stir together soup, water, thyme, and pepper. Pour over chicken and vegetables. Cover and cook on low setting for 8 - 9 hours or on high setting for 4- 4 1/2 hours. Remove chicken from cooker; cool slightly. Remove and discard bay leaf.

Meanwhile, cook noodles according to pkg. directions; drain. Stir peas into soup mixture in cooker. Remove chicken from bones; discard bones. Cut meat into bite-size pieces; stir into cooker. To serve, pour chicken mixture over noodles; toss gently to combine. Season to taste with salt and pepper, if desired.

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Rate this recipe and see reviews here!

Ingredients

4-6 chicken breasts, pounded out thin
4-6 pieces of ham
4-6 slices of Swiss cheese
1 can cream of mushroom soup or any cream soup
1/4 c. milk

Directions

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in crockpot so it looks like a triangle. Layer the rest on top. Mix soup and milk. Pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

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