4 to 6 boned skinned chicken breast halves
1 Tbs butter
2 Tbs lemon juice
1 Tbs dry sherry or white wine
8-12 ounces fresh mushrooms, sliced
Salt to taste
Freshly-ground black pepper to taste
1 Tbs cornstarch mixed with 2 Tbs water
1 cup green seedless grapes

Methods:

Place chicken,butter,lemon juice,sherry,mushrooms and salt and pepper in the Crockpot.Cover and cook on LOW for 6 to 8 hours.Stir in the cornstarch mixture and grapes during the last 45 minutes. (May be cooked on HIGH 3 1/2 to 4 1/2 hours, adding grapes the last 20 minutes.) Serve over rice.

4 to 5 frozen, boneless, skinless chicken breast halves
1 envelope of dried onion soup mix
3/4 of one 12-oz jar of chili sauce
1 8-oz jar of grape jelly or jam

Methods:

Mix the jam and chili sauce together till blended.Place the chicken in the crock pot-no need to thaw the chicken.Sprinkle the dry onion soup over the chicken pieces, lifting the pieces so some of the dry mix gets on all of the chicken.Pour in the sauce mixture and spread around on chicken.Cover the crock pot and set on high for at least 7 hours.

3 lbs whole chicken wings or drumettes
1 cup soy sauce
3/4 cup brown sugar
1/2 cup water
1 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ginger

Methods:

Discard the tips from the chicken wings and cut wings apart. Place pieces in the Crockpot. Combine the remaining 8 ingredients into a bowl and mix well together. Pour over chicken. Cover. Cook on Low for about 6 hours or on High for about 4 hours or until chicken is done.

3 or more lb chicken wings or small chicken legs
1 bottle Kraft Spicy BBQ sauce or K.C. Style sauce
1 1/2 tsp red cayenne pepper
1/4 tsp salt
2 tsp black pepper
1/2 tsp garlic flakes; minced
1 tsp onion flakes; minced
3 Tbs Worcestershire sauce
2 Tbs Green Dragon or jalapeno sauce
1 Tbs tabasco sauce
1 Tbs Cajun Spice or Capt. Link’s Cajun seasoning

Methods:

In your crock pot add chicken,BBQ Sauce and all spices.Stir and heat on low for 4 hours.

* 2 eggs
* 2 cups milk, divided
* 1/2 cup butter or margarine, melted
* 1/2 cup chopped celery
* 1 teaspoon finely chopped onion
* 8 slices bread, cubed
* 12 thin slices deli ham, rolled up
* 2 cups (8 ounces) shredded Swiss cheese
* 2-1/2 cups cubed cooked chicken
* 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

Methods:

In a large bowl, beat the eggs and 1-1/2 cups of milk.Add butter, celery and onion.Stir in bread cubes.Place half of the mixture in a greased crock pot top with half of the rolled-up ham, cheese and chicken. Combine soup and remaining milk pour half over the chicken.Repeat layers once.Cover and cook on low for 4-5 hours or until a thermometer inserted into bread mixture reads 160 degrees.

3 cups water
4 chicken bouillon cubes
1 jar sliced mushrooms, drained
1 can Cream of Chicken or Cream of Mushroom Soup
2 cups cooked, cubed chicken or turkey
7 oz. uncooked vermicelli or angel hair pasta, broken into 2 inch pieces

Methods:

Place all ingredients in your Crockpot except pasta. Stir.Cover and cook on high for 3 hours or on low all day.Add pasta stir cover cut pot off and let sit with lid on for 1 hour.Stir and serve.

* 1 medium onion, chopped
* 1/3 cup water
* 1/4 cup lemon juice
* 1 tablespoon vegetable or canola oil
* 1/2 to 1 teaspoon salt
* 1/2 teaspoon each garlic powder,chili powder,paprika and ground ginger
* 1/4 teaspoon pepper
* 4 boneless skinless chicken breast halves (4 ounces each)
*4-1/2 teaspoons cornstarch
*4-1/2 teaspoons cold water
*Hot cooked noodles or rice
*Chopped fresh parsley, optional

Methods:

In a greased slow cooker combine the onion,water,lemon juice,oil and seasonings.Add chicken turn to coat.Cover and cook on low for 4-5 hours or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.

In a saucepan combine the cornstarch and cold water until smooth.Gradually add the cooking juices from the chicken.Bring to a boil cook and stir for 2 minutes or until thickened.Serve with chicken over noodles or rice.Sprinkle with parsley, if desired.

* 1 whole chicken (3 to 4 pounds)
* 2 teaspoons vegetable oil
* Salt and black pepper, to taste
* 1 medium onion
* 4 garlic cloves

Methods:

Peel and slice the onion.Place the slices in the bottom of the crock pot.

Remove the giblets from the chicken.Rinse the chicken and pat it dry with paper towels.Rub the chicken all over with the oil.Sprinkle the bird lightly with salt and pepper to personal preference.Place the chicken,breast side up into a crock pot.

Peel the garlic cloves and place them around the sides of the crock pot.Cover the cooker and cook on low for 7 1/2 hours, or until a meat thermometer registers 170F.

Remove the chicken from the cooker and let the bird stand at least 10 minutes before carving.Discard the vegetables in the slow cooker.

* 2 pounds skinless, boneless chicken breasts cut into 1/2-inch strips
* 2 Tablespoons olive oil
* 1 small onion, finely chopped
* 1 teaspoon ground ginger
* 1 1/2 cups mango nectar
* 1 12-ounce bag frozen cranberries, unthawed
* 1/2 cup brown sugar, packed

Methods:

In a large skillet,cook chicken in oil until brown on all sides about 5 minutes.Transfer chicken to crock pot. Add onion,ginger,nectar,cranberries and sugar.Stir to blend.Cook on low until chicken is tender and berries are soft about 4 – 5 hours.If desired, serve over hot prepared rice.

* 1 bag tortilla chips
* 4 to 6 chicken breasts
* 1 cup salsa (hot or mild to taste)
* 2 cups Monterey Jack cheese, grated
* 1/2 cup sour cream
* 1/2 cup guacamole

Methods:

Line the bottom of a crock pot with a layer of tortilla chips. Arrange chicken pieces over the top of the chips.Pour the salsa over chicken and chips.Cover and cook on low for 8 hours and then add cheese. Cook until cheese is melted.Remove the chicken from the crock pot and top with sour cream and guacamole.Serve with fresh tortilla chips.