Kicken Chicken Stew

5 Frozen Chicken Breasts (or 20 frozen Chicken Tenders)
1 16 ounce jar Salsa Verde
2 cans Black Beans
1 can Sweet Corn
1 can Diced Tomatos with no salt
1 teaspoon Ground Cumin
1 small (3 oz) package of cream cheese


Directions

Place frozen chicken breasts or tenders in bottom of slow cooker. Add remaining ingredients except cream cheese.
Cook on low for 8-10 hours. At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew. You can leave all the liquid if you want a "soup". Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas

--->I didnt have any salsa verde so I just added regular salsa to it instead..

I am not a stew/soup kind of person, so drain off as much liquid as I could... and served it in tortillas like a burrito... OH MY GOODNESS SO FABULOUS!! DD LOVED IT!!! and I did too!!!

Citrus Chicken

* 1/4 cup orange juice
* 1/2 teaspoon grated lime rind
* 2 tablespoons fresh lime juice
* 2 tablespoons chopped fresh thyme
* 2 teaspoons bottled minced garlic
* 1 teaspoon grated orange rind
* 1/4 teaspoon salt
* 1/8 teaspoon ground red pepper
* 1 pound skinless, boneless chicken breast cutlets
* 1 tablespoon olive oil
* Cooking spray
* 6 cups bagged prewashed baby spinach

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Colorful Chicken Stew

1 lb boneless skinless chicken breasts, cubed
1 can 14 1/2 oz Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2 inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 cans (4oz each) mushroom stems & pieces, drained
2 low-sodium chicken bouillon cubes
1 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 TBSP cornstarch
2 cups cold water

In a 5 qt. slow cooker, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for 8 - 10 hours or until vegetables are tender.

Zesty BBQ Chicken

6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce



Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Garlic Lime Chicken

5 chicken breasts cut in 1/2
1/2 cup soy sauce
1/3 cup Lime juice
1 tbls worcestershine
2 garlic cloves
1/2 tsp mustard seed
1/2 tsp peppper

Combine all ingredients in the Crock Pot.. Cook for 5hours..

Herbed Chicken

4 whole Chicken breast (cut in 1/2)
1 can of Cream of Mushroom
1/4 cup soy sauce
1/4 cup oil
3/4 cup water
1 tsp Garlic
1 tsp ground ginger
1/2 tsp dried oregano
1 tbls brown sugar

Place Chicken in crock pot, Mix all ingredients and pour over chicken.. Cook on low for several hours til the chicken in nice and tender...

----> one of my favorite dishes!!! it was soooooooooooo good!!!