recipes

Wash chicken, pat dry and transfer to slow cooker.

Sprinkle salt, pepper, oregano and Italian dressing on chicken.

Pour the can of soup on top and cover.

Cook on low for 5 – 6 hours.

In a skillet heat up sherry, sour cream, cream cheese and garlic until smooth and creamy.

Pour over chicken and cook for an additional 35 – 45 minutes.

Serve with cooked pasta.

Wash chicken pieces, drain excess water from them.

Dredge through the flour.

In a large skillet, heat up the olive oil.

Brown all sides of chicken.

Transfer to a paper towel to remove excess oil from browned chicken.

In a skillet melt the butter.

Add the green pepper, onion and celery and sauté lightly.

Remove from heat.

In a large bowl break apart bread into rough pieces (not cubes).

Add vegetables, eggs, sugar and apples.

Mix together well with your hands, ensuring all pieces are moistened.

Add chicken and mix again.

Now add salt, pepper, sage, poultry seasoning and cinnamon and mix again.

Pour contents of bowl into slow cooker.

Pour in chicken broth.

Cover and cook on low for 4 – 5 hours.

Place rice in slow cooker and then pour in both cans of soup and the heavy cream.

In a small bowl, mix together Italian dressing mix, thyme, salt and pepper.

Sprinkle generously on the chicken pieces.

Place chicken in slow cooker and add both diced peppers, the mushrooms and any remaining spices.

Cover and cook on low for 6 – 7 hours.

In the last 45 minutes, add the broccoli

Wash and pat dry chicken.

Set aside.

In a small mixing bowl, combine curry powder, saly, pepper, paprika and oregano.

Sprinkle on chicken.

Place chicken in slow cooker and set aside any spices remaining.

Place celery and tomatoes in slow cooker.

Pour chicken broth in and add any spices remaining.

Cook on low for 7 – 8 hours.

Add raisins and cook for another 15 minutes.

Serve chicken on top of wild rice.

Place chicken breasts in slow cooker.

Season with salt, pepper, basil and parsley.

Cover each chicken breast with a slice of swiss chesse.

In a separate bowl mix together soups and wine, then pour over chicken.

Cover and cook on low for 6 – 7 hours.

Wash chicken and pat dry.

Sprinkle with salt, pepper and garlic.

Place in slow cooker.

Pour both cans of soup over chicken and cover.

Cook on low for 8 hours.

In a separate bowl, mix together sharp cheddar, Swiss and Colby jack cheeses.

Lift lid of slow cooker and evenly sprinkle over chicken.

Replace lid and cook for another 30 minutes, or until all cheese is completely melted.

Wash and pat dry chicken.

Cut into smaller pieces and place in slow cooker.

In a separate bowl, mix together ketchup, brown sugar and Worcestershire sauce.

Pour over chicken.

Cover and cook on low for 8 – 10 hours.

Wash and pat dry chicken, transfer to slow cooker.

Season with salt, pepper, cayenne pepper, garlic powder, crushed red pepper and curry sauce.

In a separate bowl, combine the rest of the ingredients and mix well.

Pour over chicken and cover.

Cook on low for 7 – 9 hours.

Place the flour in a sealable bag, and put chicken in bag a few pieces at a time.

Shake to completely cover chicken.

Transfer chicken to slow cooker and repeat until all chicken is coated and in slow cooker.

In a separate bowl Combine orange juice concentrate, orange juice, orange marmalade, BBQ sauce, soy sauce, minced garlic, ginger root, nutmeg, marjoram and cinnamon.

Stir well and then pour over chicken.

Stir chicken to make sure each piece is completely coated.

Cover and cook on low for 7 – 9 hours.

Serve over cooked rice and sprinkle sesame seeds on top of chicken.