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4/19/12 2:29 P

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Crock Pot Chicken Taco Chili
Submitted by: SUPER_MAMAN


Minutes to Prepare: 5Number of Servings: 10


Ingredients
* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 0z. (3) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* chopped fresh cilantro




Directions
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Number of Servings: 10



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10/17/09 11:54 A

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***SUBMITTED BY CLUFFSB***

Chicken Cacciatore
Serves: 6

6 skinless, boneless chicken breasts
1 750ml jar spaghetti sauce
2 bell peppers any color, seeded and cubed
8 ounces fresh mushrooms, sliced
1 small onion, finely diced
2 tablespoons minced garlic


Directions:
1 Put the chicken in the slow cooker. Top with the spaghetti sauce, onion, and garlic and 1/2 of the bell peppers, mushrooms, 1 hour before serving add the other 1/2 of bell peppers and mushrooms.
2 Cover, and cook on Low for 7 hours.

Enjoy

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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10/17/09 11:41 A

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***SUBMITTED BY CLUFFSB***

Tex-Mex Chicken

1 lb. (500 g) boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 35-g pkg.) chicken taco seasoning mix
2 Tbsp. flour
1 each: green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups chunky salsa
1 cup Tex Mex Shredded Cheese

TOSS chicken with seasoning and flour in slow cooker. Stir in salsa & corn. One hour before serving add green & red pepper; cover with lid.

COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

STIR just before serving. Top with the shredded cheese.

Enjoy!



Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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SOUTHERN007ANG's Photo SOUTHERN007ANG Posts: 36
8/8/09 12:20 P

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Hi,

Do you know the name of this recipe?

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6/13/09 4:32 P

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***SUBMITTED BY KATIEKEISLER***

Slow Cooker Chicken and Dumplings

This is an easy slow cooker recipe that cooks while you are at work! It is wonderful on a cold, snowy day


INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 2 tablespoons butter
* 2 (10.75 ounce) cans condensed cream of chicken soup
* 1 onion, finely diced
* 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces


DIRECTIONS

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 3:25 P

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***SUBMITTED BY PAMBI1***

Crockcooker White Chili
Serves 8

2-4 cups cooked chicken, chopped up
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 7 ounce can green chilies, chopped
1 12-15 ounce can tomatillos (or use 1 1/2 cups green salsa)
2 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked, canned or make yourself
1/4 bunch cilantro, chopped *optional
1 pound low-fat jack cheese, grated

Throw everything in your crockcooker, except the cilantro and cheese.
Cook on high for about 3 hours or so, if you want it to cook all day, put it on low, just make sure your crockcooker is filled up. If you have
a big one, you may need to double the recipe.

Serve in nice big bowls, sprinkle with cilantro if you like, and somegrated cheese.

SERVING SUGGESTIONS: A big green salad and some cornbread.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 3:23 P

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**SUBMITTED BY SERA_NINA***

Thought I'd try Slow Cooker Salsa Chicken that another user submitted to SP. I modified a little though.

1 whole chicken, skinless
1 cup of salsa
1/2 pkg of taco seasoning
1 can of cream of mushroom soup(condensed)
1/2 cup of nonfat sour cream
2 med. onions diced
10 mushrooms, sliced
1/2 cup of corn
4 green onions
1 pasilla pepper
2 green bell peppers

I just cup the whole chicken into pieces, and the veggies, and threw it all in.

***no cooking time given in original***

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 3:16 P

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***SUBMITTED BY RUTHIJO***

Chicken Curry

Boil 2 whole fryers ( I cook breasts instead)
Boil 1 doz eggs and shell
Dice 4 green bell peppers and 4 onions
Saute in a large pan with 1 cube oleo (I use Pam instead)
Mix in 2 rounded tbs curry powder (Tones is the best), set aside.
Peel 1-2 potatoes per person that will be eating the meal. Cut into halves or quarters
Once chicken is cooled, debone a couple pieces and lay in bottom of roasting pan or crockpot. Place the rest of the chicken pieces on the shredded chicken. Then add your potatoes and eggs. Add the peppers and onion to the top of the mixture in pan/pot. Finally add enough water to completely cover the veggies. Cook in oven @ 350 degrees for 2 1/2 - 3 hours or in crock pot on low for 5-6 hours.
Last 15 mins of cooking, prepare 4 cups minute rice with 4 cups water, cook for 8 mins in microwave.
While rice is cooking, take 2 cans of split pea soup and put in microwave safe bowl add 2 tsp of curry, mix well. Heat once rice is done. (it takes 1 tsp curry per can of soup)
When main dish is done take potatoes, eggs and chicken out of pan. Add a mixture of cornstarch and water to the sauce to make gravy, heat until slightly thickened.

Serve and enjoy!!

Anything that is left over can all be dumped into one bowl and mixed together, making sure to debone any chicken and shred it up. If there isn't enough gravy to make this soupy add more water but you will need to add some curry to spice up the mixture again. Serve like a stew for a second meal.

I substituted 1 red pepper for 1 green pepper to add more color to the meal. My family has always calculated 2 of each: chicken, potatoes and egg, per person that was going to be there in order to have enough and have some leftovers. Hope you enjoy this meal.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 3:10 P

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***SUBMITTED BY SIXTYFIVEALIVE***

Chicken Lasagna

Put in your bone-less chicken breasts ()
Of course you're going to LAYER with the pasta of choice ()
Use yellow peppers (sliced) - they add just a little color to the Lasagne ()
I use garlic - to taste
I use ASIAGO cheese (keeping it white)
I use a bit of FRESH TOMATO - diced - sprinkled all around in each layer (again for a little color)
At Christmas, I add GREEN PEPPER - makes it festive.
The sauce is: Sour cream mixed with Ricotta Cheese (equal parts); the herbs are just Italian Seasoning to taste; white pepper to taste and a 1 teaspoon of celery seed. I mix all of this together; this is my 'sauce'.
NOW: If you want a bit of tomato taste: Add one SMALL CAN of tomato sauce - your choice. You'll get a milder tomato flavor; it still goes great with the chicken (I just prefer the Alfredo approach).
The final thing: Parmesan Cheese - in each layer; and in the last 15 minues of cooking, some is shaved onto the top layer (I don't like anything to get too soggy, and I like a bit of cheese to be evident on the finished dish).

Depending on your setting: 45 minutes (I don't recommend taking this route, tho') - up to 3 hours (low and slow so you can get the house-work caught up).

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 3:08 P

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***SUBMITTED BY SIXTYFIVEALIVE***untitled

Chicken (breasts) - with onions; carrots, Brussels sprouts, red potatoes (skins on); green peppers.

Seasoned with: Italian seasoning to taste; 1/4 cup of tequila - chicken broth to cover 3/4 from the top.

Slow cook; 2 to 3 hours. You can also replace the potatoes, and do your choice of a large flat pasta; or egg noodles.

Optional: Mushrooms are good in this too. If I do mushrooms, I have to refrigerate immediately after we serve; don't want anyone getting sick. Diane

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 3:02 P

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***SUBMITTED BY JEN117***

Chicken and Stuffing

Spray slow cooker with Pam.
Cook up a box of Stove Top Stuffing. Place at bottom of slow cooker. Then top with either leftover cooked chicken or cook up 2-3 chicken breasts. Mix 1 can of cream of mushroom soup with 1/4 can water, spread over top. Sprinkle with cheddar cheese if desired. Cook on low 6 ish hours (I have cooked this one for 8-9 hours and it has been fine.

If you want a larger amount, use 2 boxes of stuffing, more chicken and 2 cans soup. You can also use 1 can cream of mushroom and 1 can cream of chicken.

It's one of those throw together kind of things that I make with leftover chicken.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 2:44 P

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***SUBMITTED BY CHEFSOPHIE***

Chicken and Dumplings

INGREDIENTS:
3 pounds chicken pieces, skin removed
salt and pepper
1/4 cup chopped onions
10 small white onions
2 cloves garlic, minced
1/4 teaspoon ground marjoram
1/2 teaspoon dried leaf thyme, crumbled
1 bay leaf
1/2 cup dry white wine
1 cup dairy sour cream
1 cup biscuit mix
1 tablespoon chopped parsley
6 tablespoons milk
PREPARATION:
Sprinkle chicken with salt and pepper, place in slow cooker or crockpot. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and continue to cook on high for 30 minutes longer, until dumplings are cooked.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

Co-Leader, Official Healthy Cooking Challenge


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6/13/09 2:12 P

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***SUBMITTED BY RGIBSON3***

Today I made an chicken angel hair pasta in the slow cooker.

1 lb of chicken, cubed and tossed in
2 4-ounce cans of mushrooms
1 8-ounce cup of reduced fat sour cream
2 TBSP chopped chives
1 TBSP minced garlic
3 cups of water
1 envelope of onion soup mix (dry)

Toss all that in the slow cooker
Cook 3 hours on high

Add 8 ounces of angel hair pasta 10 minutes before it's done.

And done!

Tastes so good!

1 cup serving
293 calories
2 grams fat
44mg cholesterol
40 g carbs
2 g fiber
27 g protein
591 mg sodium

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:44 P

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***SUBMITTED BY FATFEARMAMMA***untitled

4 carrots,sliced
1 cooking onion quartered
3 chicken breasts,no skin/bone, on top
1/3 cup broth
1/2 tsp poultry seasoning
1 chicken oxo cube
4 hours on high.
Tender and tasty.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:33 P

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***SUBMITTED BY CHEFSOPHIE***

My crockpot is making an orange chicken dish I found on another Spark Page. I hope it is good

Ingredients

6 chicken breast halves with bone and skin removed
6oz. can orange juice, frozen concentrate, unsweetened, undiluted (thawed)
1/2 tsp dried marjoram
1/4 cup water
2 tbsp cornstarch


Directions
Combine thawed orange juice and marjoram in small bowl. Pour 1/2 OJ mixture into the slow cooker.
Add chicken to pot.
Use tongs to coat each piece of chicken well with OJ glaze, using more OJ glaze if necessary.
Pour remaining OJ mixture on top of breasts.
Cover: cook on Low 7 to 9 hours, or High 4 to 5 hours.
Before serving, remove chicken, turn slow cooker to high and cover.
Mix water and cornstarch, stir into liquid in the slow cooker.
Cover on a tilt to let steam escape.
Cook until thick and bubbly (15 to 30 min)
Serve over chicken.


Number of Servings: 6

Nutritional Info
Servings Per Recipe: 6
Amount Per Serving
Calories: 197.3
Total Fat: 1.5 g
Cholesterol: 68.4 mg
Sodium: 78.0 mg
Total Carbs: 16.2 g
Dietary Fiber: 0.3 g
Protein: 28.1 g

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:30 P

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***SUBMITTED BY CHEFSOPHIE***

I like this a lot from Cooking Light Superfast Suppers. I serve it over polenta, or some times rice.

Saucy Italian-Style Chicken Thighs

12 Chicken Thighs (about 3 pounds), skinned
1 (14.5-ounce) can Italian Style diced tomatoes
1 (6-ounce) can tomato paste
1/2 cup chopped onion
1 Tbs. bottle garlic
1 tsp. dried Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper

Place chicken in 4 quart electric slow cooker. Combine tomatoes and remaining ingredients; stir well. Pour sauce over chicken. Cover with lid and cook on low setting for 6 hours, or until tender.

Yield 6 servings (serving size 2 thighs and about 3/4 cup of sauce.

Per Serving: 105 Calories; 2.8 Fat grams (.7 saturated,.7 Polyunsaturated, .8 mono saturated; 57mg Cholesterol, 293.4 mg sodium, 4.8g carbohydrates, 1.1g fiber, 2.7g sugar, and 14.6 g protein

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:25 P

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***SUBMITTED BY FATFEARMAMMA***untitled

Right now I have 1/2 a red onion, a red pepper and a green pepper, a 1/2 can of crushed pineapple, chicken breast and a small jar of mango & lime salsa in my little pot. This is is new combo for me. It smells great! I plan to have some brown rice or whole wheat noodles with it.

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:20 P

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***SUBMITTED BY NANADEBRA***

I have an easy, "company worthy" recipe for chicken
I serve it with brown rice and peas. (frozen baby)

Serves 4 - cook on high for four hours

4 boneless/skinless breast halves
1 can cream of mushroom soup
3/4 can white wine (NOT cooking wine - too salty)
small box fresh mushrooms


Add everything but the fresh mushrooms. If you're home stir it now and then. Add the fresh mushrooms during the last hour of cooking. Enjoy!


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:18 P

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***SUBMITTED BY NANADEBRA***

Chicken w/white wine & herbs (yum) (HEALTHY)
Serves 2

2 boneless, skinless, chicken breast halves
1 cup white wine
1/2 cup chicken broth
1 tablespoon of your favorite herbs (or use Mrs.Dash)
2 bay leaves

cook on your favorite setting until chicken reaches 180 degrees

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:11 P

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***SUBMITTED BY MOCOPSGIRL***

Chicken Tortilla Stew

1 lb skinless chicken breasts (cut in one inch squares)
32 oz chicken broth
1 package chicken taco seasoning
1 can diced tomatoes with chilis
2 cans Great Northern Beans
3 corn tortillas cut in one inch squares

Serve with cheddar cheese over one cut up fresh corn tortilla.


Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 1:03 P

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***SUBMITTED BY JUREIDINI***

Spinach, Chicken, and Wild Rice Soup
Ingredients
3 cups water
1 14-ounce can reduced-sodium chicken broth
1 10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
2/3 cup uncooked wild rice, rinsed and drained
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
3 cups chopped cooked chicken or turkey (about 1 pound)
2 cups shredded fresh spinach

Directions
1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. To serve, stir in chicken and spinach. Makes 6 (1-1/2-cup) servings.

Servings Per Recipe 6 (1-1/2 cup) servings.
Calories 216



Edited by: LEAKAY59 at: 6/13/2009 (13:06)
Laurie

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6/13/09 12:59 P

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***SUBMITTED BY BGAILB***

Chicken Soup! My first ever. I based it loosely on my mom's recipe, which is done on the stovetop, but I don't have time for that. Cooked it overnight (the house smelled delish when I woke up) and now it is on warm for the day.

The basic recipe:
5 cups of chicken stock
4 cups of water
carrots
celery
onion
basil
dill
1.5 lbs split chicken breasts (with bone), most of the skin removed
pepper
cook on low for 12 hrs.

It was a bit strong this morning so I added another 4 cups of water. Next time I won't use the chicken stock at all. Just water, chicken (more of it next time), veggies and spices. Yum!

Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 12:54 P

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***SUBMITTED BY JENEICHH***

Crockpot Thai Chicken Thighs

8 boneless skinless chicken thighs
3/4 cup cilantro salsa (or any salsa you prefer)
1/4 cup peanut butter (crunchy or creamy)
1 teaspoon ginger
2 tablespoons soy sauce
2 teaspoons lime juice


Put all ingredients in crockpot on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts.
Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).



Laurie

Nothing in this world can take the place of persistence. Calvin Coolidge

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6/13/09 12:51 P

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***SUBMITTED BY RIPPY1010***

OH! I almost forgot to come back to post my Chicken Cacciatore recipe. Here's what is in my Slow Cooker right now:

6 boneless, skinless chicken breast
1 28oz jar spaghetti sauce
8 oz fresh mushroom, sliced
2 Tbsp minced garlic
8oz Bird's Eye Pepper Stir Fry (or just a cup of sliced peppers -- green, red, yellow -- it doesn't matter, and a chopped small onion. The bag is just easier)
a splash of whatever red wine you have

Cook on low for 7-9 hours. 6 servings.

I also submitted this recipe to sparkrecipes.com if it's easier for you to read there.

You can leave the wine out. I usually do, and the original recipe does not call for it. I just wanted a little extra pizazz tonight. :-)

Laurie

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6/13/09 12:32 P

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***SUBMITTED BY ALAMOGAL1963***

Got the old stand-by Chicken Cacciatore in the CP today.
- Spray the crock with Pam
- Fill with frozen boneless, skinless chicken pieces
- In a separate bowl mix: 1 can stewed tomatoes, 1 can diced tomatoes, 1/2 onion-diced, 1/2 cup chicken broth, 1/4 c. white wine, 1 tsp. thyme, 1tsp. basil, 2 tsp. oregano, 1 bay leaf, 2 cloves garlic-minced, 1 can sliced mushroom with liquid. This was all my concoction but you can use whatever you like.
- Pour over frozen chicken.
- Set on Low for 9 hours.
Serve with noodles.

Edited by: LEAKAY59 at: 6/13/2009 (13:26)
Laurie

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6/13/09 12:24 P

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***SUBMITTED BY ALAMOGAL1963***untitled


Spray crock with non-stick spray
3 BS chicken breasts
3 BS thighs
Spray chicken in crock with non-stick spray (keeps it moist). I use Crisco’s with Olive Oil

In a separate bowl mix:
1 - 4oz can undrained mushrooms
½ c. white wine
1 c. chicken broth
2 cans cream of celery soup (I use Campbell’s Healthy Choice). You can use Cream of Chicken/Mushroom too. Celery is what I had on hand this morning.
1 tsp. Emeril’s Essence (recipe on Foodnetwork.com)1/2 tsp. kosher salt
1/4 tsp. pepper
Stir all together and pour over chicken. Cook on low 8-9 hours.
Will serve over white rice.

Edited by: LEAKAY59 at: 6/13/2009 (13:26)
Laurie

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LUV2BLOSIN's Photo LUV2BLOSIN Posts: 9
12/21/08 10:48 P

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This is one of my favourite recipes and is super easy to make. Enjoy!


MAPLE BBQ CHICKEN

1 cup ketchup
1/2 cup maple syrup
2 tbsp prepared mustard
2 tbsp Worcestershire sauce
2 tsp lemon juice
1/2 tsp chili powder
1 tsp garlic powder
4 boneless/skinless chicken breasts OR 12 boneless/skinless chicken
thighs

Place all ingredients in crockpot and cook on LOW for about 7 to 8 hours or until chicken is done.
Serve over hot rice.

Also works with pork chops.


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JACKSMOM10's Photo JACKSMOM10 Posts: 317
9/4/08 11:03 A

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I found this great recipe@

Herb-Crusted Chicken Crock Pie

Ingredients

* 1/3 cup, plus 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 lbs skinless, boneless chicken, cut into 1/2-inch chunks
* 3 medium carrots, sliced
* 3 medium potatoes, peeled (if desired) and cubed
* 1 large onion, chopped
* 1 teaspoon fresh minced garlic
* 1 teaspoon fresh minced thyme
* 2 cups, plus 1/2 cup fat free chicken broth
* 1/3 cup dry sherry
* 1 cup canned peas, drained
* 1 cup condensed cream of celery soup- I used the 98% Healthy
* 1 refrigerated pie crust
* 1 teaspoon (Herbs Fines) dried herb blend, or may substitute dried Italian herbs

Method

Whisk together the 1/3 cup flour, the salt and pepper in medium bowl. Toss chicken chunks in mixture to coat, and spoon all into a crock pot with removable liner. Add carrots, potatoes, onions, garlic and thyme. Pour on the 2 cups of broth and the sherry, then stir. Cook on low about 8-9 hours or high about 4 1/2 hours. Turn heat to high, if necessary; add celery soup and peas then stir. Mix remaining 1/4 cup flour with remaining 1/2 cup broth and stir into pot. Cook 15 minutes more or until thickened. Meanwhile, remove pie crust from refrigerator; preheat oven to 400 degrees. Sprinkle dried herbs over crust and press in or roll gently. Carefully place crust over filling in crock and remove crock liner to the preheated oven. Bake, uncovered, until crust is golden brown, about 15-20 minutes. If you have an oval-shaped crock, roll the middle of the crust to elongate. If you have a crockpot without a removable liner, substitute a cup of broken "townhouse-style" crackers for the refrigerated crust. Sprinkle them on top and cook the crockpot uncovered for last 15 minutes instead.




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CRAZYTRAIN's Photo CRAZYTRAIN Posts: 339
8/24/08 10:22 P

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well with the liter cream of chicken, i don't think it'll be TOO bad? It does sound delicious!!

Just a mom of a toddler trying to lose the baby weight and more! Trying my best to get healthy!


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TURBOCAT72's Photo TURBOCAT72 Posts: 23
8/20/08 10:19 P

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It's very good, but I'll have to get back to ya on the calories. I imagine it's probably not on the top of the really good for you list. I should have considered that when posting. emoticon

CRAZYTRAIN's Photo CRAZYTRAIN Posts: 339
8/20/08 9:42 P

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wow turbocat that sounds good... how many calories per serving?

Just a mom of a toddler trying to lose the baby weight and more! Trying my best to get healthy!


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TURBOCAT72's Photo TURBOCAT72 Posts: 23
8/16/08 2:57 P

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Dorito Casserole
1 16 oz. bag of doritos
4 boneless, skinless chicken breasts
2 can cream of chicken
1 can Rotel
2 Tbsp. butter
1 lb. velvetta (cubed)

Boil chicken. Melt velvetta, soup, and butter in a saucepan. Mix in Rotel. Smash doritos, and layer bottom of casserole dish. Shred chicken breast and layer over smashed doritos. Pour velvetta mixture over top of chicken. Bake in 350 degree oven for 30 minutes.



PJNISSON's Photo PJNISSON Posts: 1,417
7/14/08 2:20 P

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One of my favorites:

Chicken Enchilada Casserole CrockPot Style

2 cans Cream of Chicken Soup - Healthy Request 98% Fat Free
2 cans Cream of Mushroom Soup - Healthy Request 98% Fat Free
2 cans chopped green chilis
4 chicken breasts chopped up in bite size pieces (Skinless, boneless, trimmed)
1/2 cup of water
1 chicken bullion cube

Cook on low for about 6 -8 hours, depending on how hot your crock pot gets.
The above recipe is for a family size crock pot

Prep after cooking:
1 cup of the above in a bowl
Add a sprinkle of cheese over
Scoop w/ Baked Scooped Tortilla Chips YUM!!!

Nutritional Information:
Serving Size: 1 cup (does not include chips or cheese)
217 Calories
16g Carbs
5g of Fat
25g of Protein

~ Pam


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CHEFATHEART's Photo CHEFATHEART Posts: 1,204
7/4/08 5:22 A

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Chicken Stew
Poultry Dinner Poultry Dinner
Submitted by CHEFATHEART

I obtained this from a family network. I have made many changes , so I guess it not a copy but an inspiration
435 Minutes to Prepare and Cook


Ingredients

3 pounds bone-in chicken thighs, skinless

2 carrots, large peeled and cut into 1/2-inch coins
2 celery ribs, cut into 1/2-inch pieces

1 pound, potatoes, peeled and cut into 1-inch cubes
4 scallions, trimmed and chopped
1 quart chicken broth , low sodium
1/2 teaspoon dried sage leaves
1/2 teaspoon herb de provence
1/4 teaspoon ground black pepper
1 package cooked gnocchi (dumplings) ,
e (1.1 pounds) shelf-stable fully
2 tablespoons cornstarch
1/4 cup cool water
Hot sauce, to taste



Directions

Directions
Place chicken in a 6-quart slow cooker.
Top with carrots, celery, potato and scallions. Cover with chicken broth and 1 cup water; season with sage,herb de provence and pepper.
2. Cover slow cooker. Cook on HIGH heat for 4 hours or on LOW heat for 6 hours.
3. After cooking, uncover pot and remove chicken to a cutting board. If necessary, raise temperature to high. Add gnocchi, cover and cook for 10 minutes. Meanwhile, let chicken cool slightly, then shred meat from bones, discarding bones.
Once gnocchi have cooked, return chicken to pot. Stir cornstarch-water mixture, and add to pot.
Cover and cook 10 to 20 minutes, until thickened slightly.
Add hot sauce to taste before serving.


Number of Servings: 6

Recipe submitted by SparkPeople user CHEFATHEART.
Number of Servings: 6



LABEILLE's Photo LABEILLE Posts: 1,035
6/23/08 8:48 P

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(1) Sweet & Sour Chicken
Cut lengthwise into julienne strips about 2" long:
baby carrots
1 onion
celery stalks
pepper (green, red or yellow)
Put in bottom of crockpot.
Add skinless, boneless chicken breasts or thighs, also cut in pieces but not as small (or they'll dry out too much)
Top with:
1/2 can tomato soup
1/2 can pineapple pieces
1/2 cup orange juice or the pineapple liquid
A dash of ginger (or diced whole ginger root if you have it)

Cook all day (8-10 hours) on low.
Serve with hot steamed rice (in rice cooker for a meal that's ready when you walk in the door).

Can also do this with lean pork strips cut up.


DRDAWNFFL's Photo DRDAWNFFL SparkPoints: (2)
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6/23/08 8:36 P

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Something I made up from stuff I had in the kitchen--I really liked it

three frozen skinless chicken breast
salt and pepper
onion soup mix
rotel with chilies mild
tomato sauce
chicken broth
can chick peas drained
can kidney beans drained
bag of frozen corn
cup of chopped celery
minced garlic--2 to 3 teaspoons

cook on high in crock pot, shred chicken when done


It tastes like a chicken vegetable soup. It has to be healthy because I didn't put anything bad in it.



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BACKAGAININ2010's Photo BACKAGAININ2010 Posts: 3,691
6/19/08 11:36 A

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I recently discovered that too. It is so great -- and no heating up the whole kitchen to have roasted chicken this summer!!


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NIAMH749's Photo NIAMH749 Posts: 493
6/19/08 10:22 A

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I just discovered that I can roast a chicken in my crockpot. It was delicious and SO easy!

Take one whole roasting chicken, rinse and pat dry. Sprinkle with salt and pepper. I stuffed a few garlic cloves under the skin and sprinkled with rosemary as well. Place the whole chicken in crockpot and cook on low 8-10 hours.

I sliced up some red potatoes and put those on the bottom and the chicken on top. No need to add water or broth! The juices from the chicken are enough and the potatoes come out seasoned perfectly and the chicken is so tender, it falls off the bone.

My husband loved this and I was able to use the leftover chicken for enchiladas the next day. YUM!

~Tara

"For with God nothing shall be impossible"- Luke 1:37

"Set your affection on things above, not on things on the earth"- Colossians 3:2


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LABEILLE's Photo LABEILLE Posts: 1,035
5/29/08 4:27 P

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I'm sure you could use skinless chicken thighs. My family doesn't like chicken breasts done in the crockpot (they dry out too much) so I always use thighs, removing the big gob of fat along with the skin if they're still attached.
For the tortilla soup, and the other ones that use rice all day in the crockpot, does it turn to total mush and absorb all the liquid or does it taste ok? (Only place I've successfully used rice is with the cheater's layered cabbage rolls).

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5/29/08 10:32 A

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I most definitely will try the Cran appple chicken. It sounds yummy!

Can you uses skinned chicken thighs instead of chicken breasts?

I meant to say, chicken thighs without the skin.

Edited by: TEDSKY at: 5/29/2008 (10:31)
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DENAMARIE1's Photo DENAMARIE1 SparkPoints: (37,752)
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5/27/08 3:11 P

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I really want to try the cran apple chicken. I have a picky kid - is it real apple tasting or do the flavors cook together to make a nice sauce so he won't notice???

~Dena
Wilsonville, Oregon

"You are NOT fat. You have fat. You also have fingernails, but you aren't fingernails!"




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M_DAVIDSON75's Photo M_DAVIDSON75 Posts: 2
5/26/08 11:04 P

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Hi. gonna try this one. That is the only rice I use but didn't know how it would turn out in the crock pot. Thanx!

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CHINALILY42's Photo CHINALILY42 Posts: 30
3/31/08 5:07 P

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I made this Cranberry Chicken and it was delicious!!! My family loved it.
Thanks. emoticon

I can do ALL things through Christ Who strengthens me.


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TRICIAHOWDY's Photo TRICIAHOWDY Posts: 770
3/26/08 10:20 A

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I made this Monday night from the "Fix-It and Forget-It Lightly Cookbook". It was YUMMY!

Cran-Apple Chicken

6 boneless chicken breasts halves
1-1/2 cups of Whole Cranberry Sauce
1 tablespoon of Brown Sugar
1 cup of Apple Juice
1 large Green Apple peeled, cored and diced


-Place the chicken breasts in the slow cooker.
-Add the apple and cranberry sauce.
-Mix the apple juice and brown sugar together in a bowl and then pour it over the chicken.
-Let it cook for 6 hrs on low.

I keep the extra cranberry sauce off to the side and add as a garnishment later.

~~Tricia~~
GotMouseEars.com

I would love to have you be my SP friend. Please support me and motivate me. I am ready to help you too!


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COOKINGLIGHT Posts: 586
3/26/08 2:19 A

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CHICKEN AND STUFFING
6whole boneless skinless chicken breast
1 box stove top stuffing mix [ chicken flavor }
1 can 98% fat free cream of chicken soup or mushroom
1/2 cup water or chicken bouillon
spray crockpot w/cooking spray
add chicken breasts
combine stuffing-soup-and liquid
spread over chicken
cook on low 6 to 8 hours

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3/1/08 10:07 P

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SUBMITTED BY BEESTRONGER:


CRANBERRY CHICKEN
(the Firehouse Recipe)

Serves 4

INGREDIENTS:

8 chicken Thighs (skinned) you can do legs too if you want (OR BREASTS...I would pound them down a little just so they aren't too thick)
1 12 oz Can Whole Cranberry Sauce
(ha! I’ve never seen a 12 oz can...use a 16 oz can)
1 Package Onion Soup Mix (1 oz. size...I think that’s the normal size)
1 8 oz. Bottle French Salad Dressing (not Creamy French or Catalina)
or you can use Russian Salad Dressing

DIRECTIONS:
Lay chicken thighs or breasts in bottom of baking dish (or crockpot)
Mix all remaining ingredients and pour over chicken.
Bake uncovered at 350 degrees for 1 ½ -2 hours (or in crockpot on low
for 6-8 hours) until chicken is very tender and sauce is bubbly.
Serve over hot rice or mashed potatoes.


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3/1/08 10:06 P

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SUBMITTED BY BEESTRONGER:


Sweet and Spicy Dump Chicken
Makes 6 servings

1 package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 pounds chicken pieces (we use about 2 lbs)

Put chicken in the bottom of the pot, pour over the remaining ingredients (mixed) and cook 8 hrs on low.

When making this on the stove:
Cook chicken with some oil, add the dump and fajita style veggies.

Serve with flour tortillas and Spanish rice.

*****************
Comment by original poster:
I make this as a standard "dump" recipe and freeze chicken pieces in the "sauce" ingredients, and have cooked it in the crockpot, but our favorite way is to fillet boneless, skinless chicken breasts, marinate (either freeze and thaw or overnight) and grill it. Mmmm, mmm, good. It's fantastic any way you cook it though (grill, crockpot, bake, stovetop).


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3/1/08 10:05 P

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SUBMITTED BY UNCANNIE:

When its cold, I like Brunswick Stew. I never make it the same way twice, but it goes something like this:
1 lb. boneless chicken breasts
1 large onion, chopped
1 large can stewed tomatoes in sauce (Progresso)
1 can tomato soup
1 bag frozen baby corn
1 bag frozen baby limas
1 T sugar
Worcestershire and hot sauce to taste.
My grandmother used to make it with okra.
You can add a diced potato or two during the last hour or so of cooking.
Hearty and filling, with lots of fiber!

White Chili is good too:
3 cans great northern beans
2 lbs. chicken breasts cut up (or shred after cooking)
1 large onion, chopped
Minced garlic (2-3 cloves)
2 cans chopped green chilies
2 cans chicken broth
1 pkg of white chili mix, or 2 tsp cumin and 1/2 t. oregano

I just tried a great new recipe for "Quick Chicken Corn Chowder" on the stove, but I would like to try it in the crockpot...it starts with sauteeing celery, onion, and jalepeno, then making a roux with flour and adding 3 cups of milk, roasted chicken, cream corn and frozen corn. Does anyone have any experience with cream soups in the slow cooker?


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3/1/08 10:04 P

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SUBMITTED BY SEAMYST:

Use the bone-in breasts. For some reason if the bone is still in the breasts stay more moist for cooking the 8 hours on low.

Favorite family recipe.
1 Cup 10 min brown rice mixed with
1 can each Healthy request Campbell's Cream of Mushroom and Cream of Chicken.

Place in crockpot.
Layer some finely diced carrots,
celery and onions

then snuggle the breasts down on top and squished into the stuff.

Cook on low 8 hours.

We use a second crockpot for green beans - frozen green beans covered with beef broth with some onion and red pepper flakes. This way we walk in and a complete meal is done for those days we're running

The kids tease me all the time about my crockpots, but they sure like how quick supper gets to the table after work and school for all of us.


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3/1/08 10:03 P

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SUBMITTED BY KATSAMCAMSMOM:


This is our favorite, not exactly a low cal dish but not terribly bad for you!!

6 chicken breasts, boneless
2 cans cream of chicken soup, 98% fat free
1 8oz pkg of 1/3 less fat cream cheese, softened
1 pkt of Italian salad dressing seasoning
2 TB spread

Melt spread in crockpot, add cream cheese and soup and seasoning pkt. Add chicken on top and press into soup mixture. Cook for 8 hours. Serve over brown rice. For extra flavor, use the Zesty Italian flavor seasoning pkt.

Let me know what you think!!


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3/1/08 10:02 P

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SUBMITTED BY CRAIGEMOEN:


I had some great chicken adobo yesterday in the crockpot. Cut up a whole chicken into parts, then poured in a mixture of garlic powder, rice vinegar, and soy sauce. Yummy!


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3/1/08 10:01 P

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SUBMITTED BY IRISHMICHELLE:


A friend of mine recently shared this recipe with me, and it sure sounds delish! I'm trying it on Wed.

Chicken Tortilla Soup

Spray the inside of your crock pot with olive oil spray.

Put 1 Large carton of chicken stock into the pot with fresh minced garlic (I put "a lot"), minced onions if you like them, and then stir in a packet of fajita seasoning. Put two cans of black beans (drained first), one can of diced tomatoes, a bag of frozen corn, one cup of rice into the pot. Lay three or four chicken breasts on top of this, then season with salt pepper and thyme on top and cover.

Let simmer all day or cook on medium if you're crunched for time, watching that the rice doesn't overcook. Stir if needed. The soup is done when the chicken falls apart all nice and juicy.

Add water slowly if needed - or more stock if you have it - after the rice has finished absorbing what moisture was in the crock pot, until you get the consistency you like. Salt to taste.


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3/1/08 10:00 P

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SUBMITTED BY PUNKYB830:


Easy chicken and rice:

-4 B.S chicken breast (cut in half
-2 cans cream of mushroom soup ( You can use 98% fat free)
-1/2 onion diced small
-1/2 can of water

Dump all in the crockpot and cook on low for 6-8 hours. When it's done cook your rice, I make success 10 minute 100% whole grain brown rice. Put some rice on your plate and adda peice of chicken and some of the sauce. This is very good taste alot like chicken and noodles.


Love and Smiles :o) JJ


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3/1/08 9:55 P

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SUBMITTED BY PUNKYB830:


I don't have an exact chicken and dumplings recipie, but I made the following and it taste the same to me.

-4 boneless skinless chicken breast (cut in half)
-2 cans cream of mushroom soup
-1/2 onion
-1/2 can of water

Cook on low for 6-8 hours. I thin poured this over 10 minute rice and to me and my kids it tasted like chicken noodles. I guess you could use this as your base and then make up some noodles and dump it over that instead of rice.

Love and Smiles :o) JJ


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3/1/08 9:53 P

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SUBMITTED BY CHEFSOPHIE:


HPrep Time: 25 minutes
Cook Time: 8 hours,
Ingredients:
1 potato, peeled and chopped
3 carrots, sliced
1 onion, chopped
14 oz. can chicken broth
1/4 cup flour
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/8 tsp. pepper
2 lbs. boneless, skinless chicken thighs, cut into 2" pieces
9 oz. pkg. frozen baby peas
1-1/2 cups baking mix OR Homemade Baking Mix
1/2 cup milk
Preparation:
In a 3-4 quart crockpot, mix potato, carrots, and onion. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crockpot. Add chicken. Cover crockpot and cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.
In small bowl, combine baking mix and milk and mix just until combined. Do not overmix. Drop by tablespoons onto hot chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean. Serves 4

Calories: 550
Fat: 19 grams
Sodium: 1800 mg
Vitamin A: 100% DV

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2/28/08 2:59 P

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SUBMITTED BY SISNAMIL:


Crockpot "Rotisserie" Chicken

1 3-31/2# Whole Chicken
1t garlic powder
1/2t black pepper
1 lemon

Make 4 or 5 balls of aluminum foil about the size of ping pong balls and place them in the bottom of the crockpot.

Place bird on cutting board and remove skin. This takes a little practice but the wings are usually the only thing that won't.

Cut lemon in half and pierce the flesh of the lemon with a fork. Squeezing gently rub the bird with the lemon. Place the lemon pieces in the cavity of the bird Sprinkle the garlic powder and pepper on the chicken.

Place the chicken in the crockpot and cook for 6-8 hours on low.

4 servings 135 Calories per serving.


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2/27/08 2:06 P

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Submitted by BLINGSGIRL :


Sticky Chicken

The recipe is over in the recipe pages for the oven, but it works fine in a crock pot. [I didn't even know there was an oven version till after I had been making it a couple of years]

My variation cut the paprika down to 1 tablespoon and up the Garlic by a couple of tablespoons [we like garlic in our house] and I didn't use any hot pepper, I just added a couple drops of hot sauce to the cooking juice [don't like hot/spicy food]

I also used chicken parts not a whole chicken and it took 6-8 hours for a family pack of legs and thighs. I can't remember but I usually start it on Hi to get it going then turn to low. The house smells insane while it is cooking, so unless you want everyone asking 'is it done yet?' all the time get them out of the house ;o)

You can also throw in some rice to absorb all those juices; I add it in the last hour or so

You can mix up the spices ahead of time and keep in a zip bag so it is ready when you want it.

HTH

Davette
Please Visit my blog:
viralurl.com/DMB/HEALTHyCHOICEs
I'm looking for crockpot recipes for my contest!


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2/27/08 1:56 P

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Submitted by SERA_NINA:

Thought I'd try Slow Cooker Salsa Chicken that another user submitted to SP.I modified a little though.

1 whole chicken, skinless
1 cup of salsa
1/2 pkg of taco seasoning
1 can of cream of mushroom soup(condensed)
1/2 cup of nonfat sour cream
2 med. onions diced
10 mushrooms, sliced
1/2 cup of corn
4 green onions
1 pasilla pepper
2 green bell peppers

I just cup the whole chicken into pieces and the veggies and threw it all in.I accidentally put the sour cream in and you are suppose to do it after... so I'm hoping it's ok.I'm going to serve some rice with it and a salad.


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