Sweet & Sour Chicken Wraps

In 1 bowl, mix together:
1/3 C flour
1 C sugar
2 tsp garlic salt
1 tsp pepper

In a separate bowl, mix together
1 C vinegar
1 C chicken broth
2 Tbsp soy sauce
1/3 heaping Cup ketchup

Other ingredients:
1-2 lbs chicken
1 package tortillas

Whisk dry ingredients into bowl with wet ingredients until well blended.
For freezing: Put sauce in gallon ziploc bag with chicken.
When ready to cook: Pour sauce & chicken into crock pot.
Cook approx 8 hours on low (until chicken is done & separates easily).
Shred chicken if desired when done cooking.
Serve with tortillas & any other desired toppings.

CROCK POT CHICKEN CASSEROLE

Ingredients:
6 large chicken breasts
2 small cans or 1 lg. can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 cup diced celery
2 cup Minute Rice
2 cups of frozen broccoli
Salt and pepper, and any other seasoning you like. We like Mrs. Dash

Directions:
1.  Mix in crock pot the soups, seasonings, and rice.  Place chicken on top of mixture, then sprinkle diced celery over chicken.(I add a little more seasoning on top of the chicken)
2. Cook on low for 5 hours. (When there is about 1 1/2 hours left I add the frozen broccoli on top of the chicken)

Crock~pot Chicken Alfredo

1 small can cream of chicken soup
1 Cup water
1 cube butter (or margarine)
1- 8 oz. pkg. cream cheese
1 pkg. dry Italian salad dressing mix
1 lb. chicken breast
1 pkg. favorite pasta (we like bow tie)
 
Cut the chicken into bite-sized cubes.  Put everything into the crock-pot except for the pasta noodles.
Cook on low for 4-6 hours.  
Pour over cooked pasta.

*Submitted by (my SIL) Tara Braegger
 (She has a small family, so I doubled the recipe, and changed a couple of things.  We used the corkscrew pasta and the last maybe 20 mins. of cooking time I added the cooked pasta to the crock~pot, and stirred it all together) I didn't get a pic of this one BUT it was YUMMY!!!

April's Chicken

1-1/2 lbs chicken breast (cut to bite size pieces) (I prefer to brown it first)
1 tsp dried basil
1 cup shredded mozzarella cheese
1 can (14.5 oz) diced tomatoes, undrained
6 oz stove top stuffing
2 cloves garlic, minced

Place chicken in 9 x 13 pan.
Sprinkle with basil & mozzarella.
Top with mixture of tomatoes, stuffing, & garlic.
Bake at 400 for about 30-40 minutes or until chicken is completely cooked through.

*Submitted by Zaida Cooper

French Fried Onion Chicken

This recipe was submitted by (my Sister) Ashley Braegger

Preheat oven to 350*.
Place Aluminum Foil over Cookie sheet and spray with cooking spray for easy clean up.

 Ingredients:

6 boneless skinless chicken breasts

2 eggs

3 6oz bags of French Fried Onions
  
First put all 3 bags of French Fried Onions in a gallon size freezer bag and use a rolling pin to crush the onions, when they are all pretty well crushed it will look like a crunchy Shake n' Bake. 
Next take the 2 eggs and beat them with a fork in a bowl big enough to dip the chicken in. 
Next dip the 1 chicken breast in the egg both sides then place in the french fried onion bag and shake until the chicken breast is fully coated with the onions  place on cookie sheet. 
Continue until all chicken breasts are coated. Bake at 350* for 1 1/2 hours for large breast, 1 hour for smaller breasts or until done. (Juices will run clear)

Cajun Chicken & Pasta

4-6 chicken thighs, cut in strips or cubes
1 Tbsp. Cajun seasoning
2 Tbsp. butter or margarine
1/2 pint heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
2-3 cloves garlic
salt & pepper to taste
4 oz cooked fettuccine
parmesan cheese, optional

Place chicken & Cajun seasoning in bag or bowl. Seal & shake to coat. In large skillet, cook chicken in butter until cooked through. Reduce heat. Add cream & remaining ingredients except fettuccine. Heat through. Add pasta & toss. Top with Parmesan cheese if desired.

Golden Chicken

6 chicken thighs
1 can golden mushroom soup
1 can cream of mushroom soup
8 oz reduced fat sour cream
1 packet onion soup mix
Instant or prepared mashed potatoes

Place chicken in bottom of crock pot
Mix remaining 4 ingredients together in a separate bowl.
Pour over chicken.
Cook on low 4-6 hours until chicken is cooked & tender.
Serve over mashed potatoes.

Chicken Taco Cups

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear. Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

*Original recipe found at Taste of Home

*For my family's preference, I mixed about 1/4-1/2 cup reduced fat sour cream in the chicken mixture. I also did not add the salsa on top, only the 8 oz. in the mix. I used a regular size muffin tin, which still worked great.

Cabage Salad

1 head cabbage, chopped
1 package chicken flavor ramen noodles, 2 if you like more. Keep seasoning packet separate. (I recommend breaking noodles up in the bottom of the bowl.)
4 chicken breasts, cooked & chopped (or 2 cans chicken)
3/4 C oil (I recommend canola or EVOO)
2 tsp. salt
6 Tbsp vinegar
1/2 tsp. pepper
ramen packet(s)
4 Tbsp sugar
2 Tbsp accent salt (msg), optional
1 Tbsp. sesame oil

Place ramen, chicken & cabbage in a large bowl.
In a separate bowl, mix together the remaining ingredients.
Pour over the ingredients in the first bowl. Cover & refrigerate 3-4 hours or until noodles are soft (or overnight).

*Recipe contributed by Cami Jones

Asian Skillet Chicken

2 tsp oil, divided-(vegetable, canola, or EVOO)
2 lbs chicken, chopped
2 cloves garlic, minced
2 tsp. ground ginger
2 tsp. green onions, chopped (not included in picture)
1/3 Cup chicken broth
3 Tbsp. soy sauce (reduced sodium used)
1/2 tsp. sesame oil

In large skillet, over med-high heat, brown chicken in 1 tsp. oil until chicken is cooked through (may add a little more oil as needed).
Add garlic, ginger, & onions & cook for approx. 1-2 minutes.
Add chicken broth, soy sauce, & sesame oil. Bring to a boil. Reduce heat to low. Cover & simmer 20 minutes.

Serve with rice.

*Adapted from a recipe originally in Parents Magazine.

Crock Posole

2 14-1/2 oz cans golden hominy, drained
1 4-oz can chopped green chilies, undrained
1 medium onion, chopped
2-3 cloves garlic, minced
1 pound boneless, skinless chicken cut in 1-inch pieces (or put in frozen & shred before serving)
1 14-1/2 oz can diced tomatoes, undrained (I pureed mine for preference)
2 12-1/2 oz cans chicken broth (I used 16 oz water & 2 chicken bouillon cubes)
1 tsp. dried oregano, crushed
1/2 tsp. ground cumin
2 Tbls snipped fresh cilantro
sour cream (optional)

Place hominy, chilies, onion, garlic, chicken, tomatoes, chicken broth, oregnano, & cumin in crock pot. Cover & cook on low for 5-6 hours or high for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired.

*Notes:
Original recipe found on bhg.com
I also left out the cilantro and oregano and it was still great! Even the kids loved this.
I haven't tried, but I imagine this recipe would freeze well (without the sour cream added)

Crock Pot Chicken Burritos

1 lb. boneless, skinless chicken
1 Tbsp. taco seasoning
1-1/2 cups salsa
8 oz sour cream (reduced fat works great too)
Tortillas
Cheddar cheese (optional topping)

Place frozen chicken in crock pot.
Top with taco seasoning & salsa.
Cover & cook on high for 3-4 hours or low for approximately 6 hours.
1/2 hour before ready to serve, shred chicken & stir in sour cream.
Serve chicken mixture in flour tortillas with optional cheddar cheese & sour cream.

Creamy Crock Pot Chicken & Black Beans

1 lb boneless, skinless chicken
1 can black beans
1 can (drained) or approx 1-1/2 cups frozen corn
15 oz salsa (Get your favorite!! This can completely change the flavor!)
8 oz cream cheese (can be reduced fat)

Place chicken (frozen or thawed) in bottom of crock pot.
Top with black beans, corn, & salsa.
Cook on low for 4-5 hours.
Shred chicken & stir.
Place cream cheese on top & let sit approx 30 minutes.
Stir & enjoy.

Excellent served over rice and/or with tortilla chips.

Tuna on the Bayou

I took a big risk & tried this out while we had company over for dinner. It was a huge hit!! This meal is very affordable with the tuna as the main meat.

1/3 C chopped celery
1/2 small yellow onion, chopped
1 Tbsp extra virgin olive oil
1 14.5 oz can tomatoes, pureed
2 6 oz cans of tuna, drained (could also be good with canned chicken)
8 oz cheese sauce (I used the one that comes in the large can for nachos, etc. Velveeta or other sauce would probably work as well.)
1/4 tsp. Italian seasoning
Cajun seasoning (to taste--a must!!)
Rice

In large sauce pan, cook celery & onion in olive oil until tender.
Stir in tomatoes, tuna, cheese sauce, & Italian seasoning.
Mix well & heat through, stirring occasionally.
Add your favorite Cajun seasoning to taste.
Serve over rice.

Crock Pot Chicken Enchilada Casserole

1 lb chicken, cooked & diced or shredded
28 oz enchilada sauce (I use Old El Paso mild)
8 oz sour cream
1 can cream of chicken soup
1 pkg corn tortillas (you will have extras)
2 cups cheddar cheese

In a large bowl, combine enchilada sauce, sour cream, & cream of chicken soup. Mix together well.
Pour just enough of this mixture into the bottom of the crock pot to coat it.
Tear corn tortillas into approx. 2" pieces as you go.
Layer tortillas, chicken, sauce mixture, & cheese, ending with cheese as your top layer.
Cook on low for approximately 3-5 hours. Do not stir while cooking, but keep an eye on the cheese to avoid burning.


*Also great topped with optional sour cream, green chilies, olives, or any of your other favorite toppings.

Emperor's Chicken

1 Lb boneless, skinless chicken
1/2 tsp vegetable or canola oil
1/2 C soy sauce
2 Tbls brown sugar
2 tsp minced garlic
1 tsp ground ginger

Place chicken in crock pot. In a separate bowl, mix remaining ingredients together. Pour over chicken. Cook on low approximately 5-6 hours or until cooked through. Serve over rice.

Crock Pot Garden Stew

Excellent summertime recipe when you crave that garden-fresh taste!!
This recipe started out entirely different, so the measurements are all estimates.

1 bunch (approx 1 lb) Swiss chard (kale would also work great)
1 can white northern beans
2 cans tomatoes, pureed (I used 4 large fresh tomatoes)
Meat optional--original recipe was no meat (I added some mini pepperoni, also great with chicken, ground beef or sausage.)
Onion powder (to taste, approx 1/2 tsp)
Garlic powder (to taste, approx 1 tsp)
Salt to taste

Remove stems from Swiss chard. Chop & rinse. Add all ingredients to crock pot. Stir. Cook on low 3-5 hours, stirring occasionally. Optional cheddar or Parmesan topping when complete.

Chicken Salad in Pita Pockets!!

This is a big hit in the summertime at my house!!
(This came from my SIL Lynnel)

4 to 6 cooked, cooled and diced chicken breasts
2-3 celery pieces, chopped
1 lg can of pineapple tidbits (optional)
2 1/2 c. of purple grapes sliced in half
3/4 c. -1 1/4 c of Miracle Whip
1/2 c. of slivered almonds
pkg. of pita pockets

Mix all ingredients together in a big bowl!! Stuff in pita pockets and ENJOY!!!
Makes a nice cool dinner for the Summertime!!