Portuguese Pepper Chicken

1 pound chicken thighs
1 pound chicken drumsticks

Sauce:
16 ounces tomato sauce
2 tablespoons minced garlic or to taste
1/2 teaspoon Tabasco sauce
1/4 cup minced roasted red bell pepper
1/4 cup chopped bell pepper, any color
1 tablespoon minced sun dried tomato, optional
1 pinch kosher salt
freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons pickled chile pepper rings

Toppings:
2 tablespoons chopped fresh herbs; oregano and basil
1/2 lemon, juice and zest
salt and pepper
1/4 cup whipping cream, optional

Place chicken in crock insert of a 5 to 6 quart slow cooker. Combine the sauce ingredients; pour over the chicken, coating all pieces of chicken. Cover. Cook on low for 4 1/2 to 5 hours. Switch to keep warm if necessary. Set cooker to off. Remove chicken. To the sauce add the herbs, lemon juice and zest. Adjust salt and pepper to taste. Stir continually when adding the whipping cream. Serve at once.

Rustic Chicken

1 to 1 1/2 pounds chicken breast tenders, or boneless chicken breasts cut in 1 inch strips
1 tablespoon real bacon bits
1 15 ounce can diced tomatoes, drained
1 15 ounce can artichoke hearts, quartered
8 ounces fresh mushrooms, sliced
1 packet dry chicken gravy mix
1/4 cup red wine
2 tablespoons Dijon mustard

Combine all ingredients in a crockpot; stir to combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.

Santa Fe Chicken

1 15 ounce can black beans, rinsed and drained
2 15 ounce cans whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese

In a slow cooker, mix together the beans, corn and 1/2 cup of the salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Savory Chicken and Vegetables

1 pound boneless skinless chicken breasts cut into bite size pieces
1 16 ounce package frozen mixed vegetables
1 small onion chopped
1 cup sliced fresh mushrooms
1 large potato peeled and cut into 1/4 inch cubes
1 1/4 cups water
2 tablespoons quick cooking tapioca
1 tablespoons fresh lemon juice
2 teaspoons chicken bouillon granules
1/2 teaspoon ground white pepper
1/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
pinch of turmeric
1/3 cup nonfat dry milk powder
fresh minced parsley

Rinse chicken and pat dry with paper towels. Combine chicken, mixed vegetables, onion, mushrooms and potato in a 3 1/2 quart slow cooker.

In a small bowl, combine water, tapioca, lemon juice, bouillon granules, white pepper, mustard, sage, salt , garlic powder and turmeric. Pour over chicken mixture. Mix well.

Cover and cook on low for 6 to 7 hours. Stir in dry milk and cook 15 minutes. Sprinkle each serving with parsley.

Makes 5 to 6 servings.

Serves 4 to 6.

Sour Cream and Bacon Chicken

8 bacon slices
8 boneless, skinless chicken breasts
2 10 ounce cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour

Wrap one slice of bacon around each boneless chicken breast and place in a crockpot. In medium bowl, combine condensed soups, sour cream and flour and mix with wire whisk to blend. Pour over chicken.

Cover crockpot and cook on low for 6 to 8 hours until chicken and bacon are thoroughly cooked.

Serves 8.

Spanish Chicken

2 pounds boneless skinless chicken breast
seasoned salt and pepper to taste
black olives, pitted
sliced mushrooms, drained
stewed tomatoes
2 cups tomato sauce mixed with 1 cup stock

Place chicken in crockpot; season. Add remaining ingredients. Simmer all day on low. Serve over rice.

Spicy Cranberry Chicken

4 to 6 chicken breast halves, skinless and boned
1 can whole cranberry sauce
2/3 cup chili sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 package dry golden onion soup mix

Place chicken breasts in the crockpot. Combine remaining ingredients; add to the crockpot, coating chicken well. Cover and cook on low 6 to 8 hours. Serves 4 to 6.

Sweet and Sour Chicken

1 carrot, cut in pieces
1 green pepper, cut in pieces
1 medium onion, quartered
2 tablespoons quick cooking tapioca
4 chicken breasts boned, cut into bite size pieces
8 ounces pineapple chunks, canned undrained
1/3 cup dark brown sugar, firmly packed
1/3 cup red wine vinegar
1 tablespoon soy sauce
1 teaspoon chicken bouillon
1/2 teaspoon garlic powder
2 tablespoons ginger root, fresh, minced
1 teaspoon dried cilantro or 10 fresh leaves, minced
hot cooked rice

Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8 to 10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.

Swiss Chicken Casserole

6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted

Lightly grease crock pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.

Tuscan Style Cornish Hens

3 cornish hens thawed if frozen and cut in half
2 to 3 ounces thinly sliced prosciutto chopped
2 cloves garlic crushed
12 fresh sage leaves chopped
2 tablespoons chopped fresh fennel leaves
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons vegetable oil
5 teaspoons cornstarch
2 tablespoons cold water
fresh fennel tops

Rinse hens and pat dry. In a food processor, combine prosciutto, garlic, sage, fennel, salt, pepper and oil. Process until finely chopped. Brush or pat mixture on skin and inside hens. Place hens on a trivet in a 4 to 5 quart slow cooker. Cover and cook on low 5 to 5 1/2 hours or until hens are tender. Pour 1 1/2 cups cooking juices into a 2 cup measuring cup. Skim off and discard fat. In a small saucepan, dissolve cornstarch in cold water. Add cooking juices. Cook, stirring, over medium heat until slightly thickened. Spoon sauce over hens and garnish with fennel tops. Makes 6 servings.

Whiney Chicken

2 1/2 to 3 pounds chicken, cut up
1 envelope onion mushroom soup
1/2 teaspoon salt
1/4 teaspoon thyme
1 clove of garlic, minced
1 1/2 cups dry red wine
1/2 cup water
1 can small onions, drained
2 tablespoons chopped parsley

Place the chicken in your slow cooker. Mix together all remaining ingredients and pour over chicken. Cover and cook on low for 8 hours.

Yummy Chicken Wings

12 to 18 chicken wings
1/3 cup soy sauce
1 teaspoon ginger
2 garlic cloves minced
2 green onions minced
1 tablespoon honey
2 teaspoons oil

Combine ingredients in your crockpot. Cook on low for 6 to 8 hours.