Creamy Italian Chicken



2 lb. boneless, skinless chicken breasts, cubed

1/2 cup white wine, or water, or broth

1 package Italian Dressing mix

1 cup sliced fresh mushrooms

1 8 oz. package cream cheese

1 can cream of whatever



Mix wine with dressing mix. Put chicken and mushrooms

in crock, stir in dressing mixture. Crock on low 1

1/2-2 hrs. Mix cream cheese and soup, stir into crock,

cook another hr. Serve over pasta or rice.

Chicken In Mushroom Gravy (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth �?I used chardonnay wine
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper

Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot. *This is a yummy dish and so easy to fix! I had the crock pot on high for 2 ½ hours and then turned it to low till I had the egg noodles done.

Crock Pot Coq Au Vin



4 cups (1 pkg. 10 oz.) sliced mushrooms

4 cups (1 bag 16 oz.) frozen small white onions

1 sprig fresh rosemary

2 to 2-1/2 lb. skinless, boneless chicken (combination of thighs and

breasts), cut into 1" strips

1/4 cup cornstarch

1 cup (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup

1 cup Burgundy OR other dry red wine

Hot mashed OR oven roasted potatoes



Place mushrooms, onions, rosemary and chicken in 3-1/2 quart crock pot/slow

cooker.



Mix cornstarch, soup and wine until smooth. Pour over chicken and vegetables.



Cover and cook on LOW heat setting for 8 to 10 hours or on HIGH heat setting



for 4 to 5 hours.



Remove rosemary. Serve with potatoes.



Serves: 6.

COMPANY CROCKPOT CASSEROLE



1 1/4 cups raw rice

1/2 cup melted butter

2 1/2 or 3 cups chicken broth

3 or 4 cups cooked chicken (cut up)

2 (4 oz.) cans mushrooms

1/3 cup soy sauce

1 (12 oz.) package frozen shelled Shrimp

8 green onions, chopped



Mix rice with melted butter in a 3 to 5 quart crockpot. Stir to coat

rice thoroughly.

Add all remaining ingredients. Cover and cook on low 6-8 hours (high

2-3 hours).

Crock Pot Chicken with Gravy and Stuffing
4 chicken breasts, boned and skinned
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 C chicken broth
1/2 C milk
2 C Pepperidge Farm Herb Stuffing Mix
1/2 C melted butter
Salt and Pepper to taste

Season breasts with salt and pepper and place in crock. Pour chicken broth over breasts. Put one slice of Swiss cheese on each breast. Combine both cans of soup and milk and cover breasts with soup mixture. Sprinkle stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.

Crock Pot Chicken Cacciatore



3 lb. broiler-fryer chickens, cut up

3 TB butter

1 small onion, thinly sliced

2 garlic cloves, minced

1 can (16 oz.) diced tomatoes, undrained

2 cans (6 oz. ea.) tomato paste

1/3 cup green bell pepper, chopped

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. ground black pepper

1 pinch cayenne pepper

1 bay leaf

1/4 cup dry red wine



Place chicken in the crock pot/slow cooker.



Cover with the onions, then add all of the other ingredients.



Cover and cook on LOW heat setting for 6 to 8 hours.



Serves: 6.

Crock Pot Golden Mushroom Chicken

Recipe from Kris.



1 can Campbell's Golden Mushroom Soup, undiluted

1 bottle (12 oz.) Italian salad dressing

2 cups of boneless, skinless chicken (or turkey), diced



Combine all ingredients into crock pot. Make sure chicken/turkey is covered

with

liquid.



Cook on LOW heat setting 8 hours or cook on HIGH heat setting 2 to 3 hours.



Serve over cooked rice.



Serves: 4.

Crock Pot Cuban Chicken Fricassee



1 large onion, chopped

6 cloves garlic, chopped

1/2 green bell pepper, chopped

8 small whole peeled potatoes

1 can (8 oz.) tomato sauce

1/2 cup dry white wine

1/2 TB ground cumin

1 leaf fresh sage

Salt and ground black pepper, to taste

2 lb. chicken leg quarters



In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in

tomato sauce

and wine; season with cumin, sage leaf, and salt and pepper.



Place chicken legs in crock pot/slow cooker, and pour mixture over chicken.



Cover, and cook on LOW heat setting for 6 to 8 hours or until juices run

clear.



Serves: 8.

Crock Pot Chicken Drumsticks



2 lb. chicken drumsticks, thawed if frozen, OR boneless, skinless chicken

thighs, cut into strips

1/2 cup Heinz chili sauce

3 TB honey

1 TB Worcestershire sauce

1/4 tsp. cayenne pepper

3 drops Tabasco hot pepper sauce

3 cloves garlic, minced

1 jalapeño pepper, seeded and minced



Pat the chicken drumsticks dry with a paper towel and place on broiler pan.

Broil 5 to 6 inches

from the heat for 8 to 10 minutes, turning often, until chicken is browned.



Place chicken drumsticks in a 3 to 4 quart crock pot.



Mix remaining ingredients in a small bowl and pour over drum sticks.



Cover and cook on LOW heat setting for 4 to 5 hours.



Note: These can be held for 1 hour after the cooking time on LOW.

Herbed Chicken And Shrimp



1 Teaspoon Salt

1 Teaspoon Pepper

1 3-4 Pound Broiler Fryer Chicken -- cut up, skin

removed

1/4 Cup Butter Or Margarine

1 Large Onion -- chopped

1 Can (8 Oz.) Tomato Sauce

1/2 Cup White Wine Or Chicken Broth

1 Clove Garlic -- minced

1 Teaspoon Dried Basil

1 Pound Uncooked Medium Shrimp -- peeled and deveined



Combine salt and pepper; rub over the chicken pieces.

In a skillet, brown chicken on all sides in butter.

Transfer to an ungreased slow cooker. In a bowl,

combine the onion, tomato sauce, wine or broth, garlic

and basil; pour over chicken. Cover and cook on low

for 4-5 hours or until chicken juices run clear. Add

the shrimp and mix well. Cover and cook on high for

20-30 minutes or until shrimp turn pink.



Yield 4 servings.

Chicken Stuffing Casserole

4 to 6 boneless skinless chicken breasts
1 small box Stove Top Stuffing for chicken
1 (10 ounce) package frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth

Lightly butter a 3 1/2-quart crock pot and place chicken on the bottom.

Mix together the remaining ingredients, and place on top of chicken. Cover and cook on LOW for 6 to 7 hours.

Bacon Chicken Broccoli Supreme



1 (3 lb) bag frozen, skinless chicken breasts

1 lb. turkey bacon

1 bag (lb) broccoli florets

4 cans sliced potatoes, drained

2 cans cream of chicken soup



Wrap each skinless breast with 2 pieces of bacon,

place in bottom of crockpot, add bag of broccoli,

sliced potatoes and top with 2 cans of the chicken

soup, just smeared on top. Cover and cook all day on

low for an absolutely delicious, complete meal!

Crockpot Cheesy Chicken & Noodles

3 C. chopped cooked chicken

1 1/2 C. cottage cheese

1 can cream of chicken soup

1 pkg. egg noodles, cooked & drained

1 C. shredded Monterey Jack cheese

1 C. shredded Cheddar cheese

1 C. Colby cheese

1 C. Velveeta

1/2 C. diced onion

1/2 C. celery

1/2 C. green pepper

1/2 C. red pepper

1 can chicken broth

1 can mushrooms drain

1/2 t. thyme

1/2 C. Parmesan

Combine all and cook on low 6-8 hours.