1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Directions:

Soak beans in water to cover for 24 hours then drain.In slow cooker/Crock Pot or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion,white pepper,salt,oregano,cumin,cloves. Simmer covered for at least 5 hours until beans are tender.Stir occasionally. Stir in green chilies, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.

Chicken breast – (chopped)
Cabbage – 2 cups chopped
Red and green peppers – 1 each (chopped)
White onion – 1 (chopped)
Chinese peppercorn – 1 teaspoon (grinded)
Honey – 1 tbsp
Soy sauce – 2 tbsp
Salt – 1 to 2 teaspoons
Diced ginger – 1 tbsp
Chicken soup stock – 1 to 2 cups
Corn starch – 2 tbsp + 1/4 cup water

Directions:

Mix all the ingredients in the slow cooker (but not the starch and water), and cook on low for 6 to 8 hours. Or 4 to 6 hours on medium-low.In the last 30 minutes mix the starch and water into the pot. This will thicken the chicken in the crock pot. Then serve.

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

Directions:

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. Serves 6.

8 skinless, boneless chicken breasts, divided
2 (18 ounce) bottles prepared barbecue sauce
1 (15 ounce) can pineapple chunks, juice reserved
1 green bell pepper, sliced
1 onion, chopped
2 cloves garlic, minced

Directions:

Place 4 of the chicken breasts in the bottom of a slow cooker. In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic. Mix well and pour half of this mixture over the chicken in the slow cooker. Place the remaining chicken in the slow cooker and top with the remaining sauce. Cook on low setting for 8 to 9 hours.

3 tbsp. vinegar
24 chicken wings, drummettes
1/4 c. hot pepper sauce, or less
1/2 c. melted butter
1 pkg. Hidden Valley Ranch original dry salad dressing mix

Directions:

Preheat oven to 350 degrees.Mix all ingredients together except chicken wings and salad dressing mix. Place chicken wings in baking dish or pan in a single layer. Pour mixture over wings. Sprinkle with dry dressing mix. Bake 25 – 30 minutes or until browned. Sprinkle with paprika if you like. Chicken wings may be made in slow cooker/Crock Pot – cook on low 4 to 5 hours.

2 lb. boneless skinless chicken breast
Seasoned salt & pepper to taste
Black olives, pitted
Sliced mushrooms, drained
Stewed tomatoes
Liquid to cover (beer, tomato soup or tomato sauce w/equal amount of
water or stock)

Directions:

Cut chicken into bite-sized pieces season.Place with remaining ingredients in slow cooker.Simmer all day on low.Serve over rice. Serves 4.

1 whole chicken, cut into 8 pieces
2 c chicken broth
1/4 c soy sauce
1/4 c Worcestershire sauce
5 or 6 sm to med sized potatoes
2-4 carrots
1/2 an onion, chopped
whole garlic cloves, as many as you want
1/2 tsp oregano
seasonings of your choosing
1 tbs oil

Directions:

Brown chicken in oil in a skillet.Chop potatoes into bite size pieces,dice carrots and onion.Put veggies including garlic cloves into Crockpot add seasonings,soy and Worcestershire sauce. Mix.Add chicken and pour broth over all.Cook on high about 5 hrs,low about 8.If you want the broth to be thicker, you can add 2 tbs flour mixed w/water until smooth about an hour before it’s done.

About 3 boneless skinless chicken breasts
1 can Rotel tomatoes
1 can black beans or 1 can of red beans
2 cans cream of mushroom or cream of chicken soup
2 cans of corn or one bag of frozen corn
About 2 cups of water or chicken broth

Directions:

Put all ingredients in Crockpot. Do not drain cans of corn and beans.Cook on low for about 8 hours. If using whole pieces of chicken take them out cut them up and put them back into the Crockpot.

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Directions:

Spray the Crockpot with cooking spray.Add the chicken breasts.Sprinkle with Taco Seasoning.Top with salsa.Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot.Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

4 chicken breasts, skinless & boneless
12 oz Baby Bella mushrooms, sliced
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup (once again, fat free here!)
1 can French Onion Soup
1 Large onion, sliced
assortment of vegetables

Directions:

Cut the chicken into bite size chunks and quickly brown in a small amount of olive oil.Remove from pan set aside and brown onion until almost soft.Add mushrooms and saute for additional 5 minutes.
Layer vegetables in bottom of crock, add some of the onion/mushrooms then all of the chicken.Top with rest of onions/mushrooms.Empty all three soups into saute pan. Stir and deglaze thoroughly then pour over chicken. Cook on high for 2 hours then on low for another 2-1/2 hours.