Crown Pleaser Chicken

By LETSEAT

Ingredients

• 8 ounces noodles (I do not suggest a fettuccine type noodle or the like, a thicker different shaped noodle works best)
• 3 cups cooked chicken, diced (any type, I used left over rotisserie)
• 1/2 cupgreen pepper, diced
• 1/2 cupcelery, diced
• 1/2 cuponion, diced
• 4 ounces canned mushrooms don't buy the cheap ones...this matters (I used organic golden mushrooms, fantastic flavor)
• 1/2 cupchicken broth
• 1/2 cupParmesan cheese
• 2 tablespoons butter, melted
• 1 cup sharp cheddar cheese
• 1/2 teaspoon basil
• 1 1/2 cupssmall curd cottage cheese
• 1 can cream of chicken soup

Details

Servings 1
Adapted from crockadoodledo.blogspot.com

Preparation

Step 1

cook noodles per package instructions until almost done...a little firm. Mix with all of the rest of the ingredients. Make sure it is mixed thoroughly so the noodles do not stick together. Spray your crock. Put mix into crock and spread around so it is even. Cook on low for 6-8 hours. DO NOT...I REPEAT DO NOT LIFT THE LID. You want it to bake and make a crusty brown outer edge. Serve and enjoy.

Place two chicken breasts in crock.

Pour some of the Italian dressing on the chicken.

Place next two chicken breasts into crock-pot, if possible not directly on top of the first breasts.

Pour carrots on top

Pour more of the Italian dressing on top of chicken and carrots.

Place potatoes on top.

Pour the remaining Italian dressing on the potatoes.Sprinkle Italian seasoning on the potatoes.Cook on low for 6-8 hours.

The picture does not do this dish justice. I am not a photographer but I am the self proclaimed crock pot queen. This was a great dish for the kids to help me make. Princess helped me mix the chicken mixture. Little man cut the tortilla strips. It was a fun morning with my two little helpers!

Directions:Mix chicken, sour cream, chilies, onion & 3 C. cheese in bowl.Cut tortillas in strips. Spray slow cooker with cooking spray.Layer 1/3 of the tortilla strips then chicken mixture and another layer of tortilla strips.Pour tomato sauce on top.Start again with chicken mixture then tortillas and tomato sauce until gone.Sprinkle remaining 1 cup cheese on top. Cook on low 5-6 hours.

5 ounces frozen green peas, defrosted ( I did not add these)

1. Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger. Pour the chicken broth into the slow cooker. Place the lid on the cooker and cook on a low-heat setting for 3 1/2 – 4 1/2 hours, until the chicken is tender (If you use bone in chicken breasts at this time remove chicken from crock and pull meat off the bones. Put meat back in the crock and discard bones)

.2. Stir in the rice, peas, and carrots and replace the lid. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.

3. Shred the chicken using two forks and then return it to the slow cooker. Stir in the soy sauce and lime juice and add salt and pepper as needed. Served garnished with thinly sliced scallions and shichimi togarashi (if desired).

13.25 oz whole wheat spaghetti - UNCOOKED

Directions:Season the chicken breast with olive oil and desired amount of Italian seasoning (I did this step the night before to marinate the chicken)Lightly brown the chicken in olive oil, set aside. Mix the soups, broth and seasoning together.Put half the soup mixture in the pot.Top with half the chicken.Add all uncooked pasta (break if necessary).Top with half the amount of desired cheese.Add remaining soup mix.Add remaining chicken.Top with remaining cheese.Cook on low for 2-3 hrs. Stir after 1 1/2-2 hrs to check consistency. Mine was ready after 2 hours.The pasta comes out tender and soaks up the soup flavor. If you want it creamier, add a little more broth and stir. (I only added 2/3 the box of pasta because I thought it was enough, but the dish was super creamy. Adding the entire box of pasta would have helped with that. I will definitely add it all next time.) I will actually use different type of whole wheat noodle the next time as the spaghetti stuck together a little. It was still a great meal.

melt butter and add

seasoning and herbs. Place chicken in the bottom and pour butter mixture on top. Cook on low for 3-4 hours or until you can pull chicken into shreds with a fork. add cream cheese, cream of chicken soup, cheese and broccoli and blend together thoroughly. Cook on low for one

so I had to try it. It is creamy and flavorful and mouth watering. Amazing and can be served over noodles, potatoes or you could even make a taco salad. Seriously peeps this is YUM!

Mix cream of chicken, taco seasoning and salsa in bottom of crock. Put chicken in and cover chicken with the mixture. Cook on low for

. 5 hours. Shred chicken. Put chicken back. Add sour cream and mix together. Heat for

I added a few sliced mushrooms for flavor and color.

Rinse chicken and pat with paper towel. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning, thyme and mushrooms together in the crock. Add chicken broth. Cover and cook on low for aprox. 4 hours or until chicken is cooked.

Turn control to HIGH. dissolve cornstarch into cold water. Stir into juices in the crock. Cover and cook on high for 15-20 minutes until sauce thickens. Stir in chicken pieces.

Meanwhile cook noodles per directions. Spoon mixture over cooked noodles and sprinkle with chopped parsley.

Is anyone else slightly grossed out by cream of whatever soup? Don't get me wrong, I use it and I love the flavor but I happened to read the back of the can last week and was a bit frightened. I found a great recipe where I could make my own cream....not butter or chemicals and very little fat. It was delicious and an entire meal in one crock. Makes this working mom really really happy!

1.5 cups of rice (any type, I had a basmanti long grain blend)

1/2 tsp red pepper blend (or 1/4 black pepper and 1/4 cheyenne pepper)

In a sauce pan stir 1/2 cup of milk and all of the chicken broth. Stir until starting to boil. In a separate bowl whisk together remaining milk and flower until totally blended. Add slowly flour mixture to chicken broth mixture. Stir until it starts to boil again. Remove from heat and let cool. This will get very creamy much like cream of whatever soup. Spray the inside of the crock. Add rice (uncooked) and spices and mushrooms and onions. Mix cream mixture with the rice mixture in the crock. Add chicken pieces on top. IMPORTANT-season chicken pieces with salt and pepper or Lawrys or whatever you fancy. Cook on loy for 6-7 hours. Remove chicken, stir rice...if standing liquid remains let cook on low without top for 15 minutes. Place chicken back on top and serve.

I make the recipe all the time in the oven. I thought why not try it in the crock??? It was amazing. A family favorite. So easy and it looks like it was a lot more work when it is done. I serve this when I have friends over or just for my family. It can be eaten over rice or egg noodles and served warm or it even tastes great cold as leftovers.

1 package of onion soup mix

place a little dressing on the bottom of the crock. Add chicken pieces. Put a spoon full of jam on each piece of chicken. Sprinkle onion soup mix on top. Pour the remaining dressing over the top. Cook on low aprox. 3 hours. Pull chicken into little pieces if desired. Serve gravy and chicken mix over egg noodles. YUMMY IN THE TUMMY!

Season both sides of chicken with peppers and garlic salt. Place in bottom of crock. Combine the rest of the ingredients and pour over chicken. Low for 3 hours. (this time will vary depending on what type of chicken you use). Cut up chicken into bite size pieces (I did this for the breasts but left the drumsticks alone) and mix back into sauce. Serve over rice or noodles. I used Jasmine rice. I served with carrots, asparagus and a salad.

I love love Love love Thai food. I was so excited to see this recipe in my new cookbook and it did not disappoint. I was a little scared when I read that I was to mix peanut butter and salsa together but it was the perfect sauce so peanut-ey and yummy.

1/2 cup chopped peanuts (seriously makes the dish)

Place chicken in crock. Mix salsa, peanut butter, soy sauce, lime juice, ginger together and pour on top of chicken. Cook on low 6-7 hours ***IF BONELESS CHICKEN NEED ONLY 4 HOURS****

1. make healthy home cooked meals that my kids and hubby love

5 dinner biscuits (I used frozen dinner rolls, you could use Pillsbury refrigerator rolls or any thing like that) Make sure they are room temp.

Place the chicken breasts (thawed) in the bottom of the crock. add salt and pepper. Pour cream soup and broth on top. Add veggies and stir all the items together in the crock. cook on low for 6 hours. pull apart chicken with a fork...the meat should just spread apart. Quarter each biscuit and drop the biscuit pieces on the top and mix lightly with the chicken mixture. Cook for 1.5 more hours until the biscuits are cooked all the way through. Enjoy!

ideas of things to add (broccoli, peas, cooked bacon pieces, potato)

1pkg ranch dressing mix

Combine bacon, garlic, ranch dressing mix, soup, and sour cream; mix well. Pour over chicken in the crock pot. Cook on high 3-4 hours. I then shred the chicken and put back in the pot and add the egg noodles; mix together

cut up the veggies thin thin thin....put butter on top and the rest of your herbs. Wrap in foil and make sure they are as flat as possible. Place in the bottom of the crockpot....make it flat flat flat. Place the chicken up side down on top of the foil pack. If you are home flip the chicken right side up half way through...if not just leave it upside down. Cook for 6 hours (or so depending on the size of chicken) on low. If you want to do a lot of veggies you can make additional small foil packs and stuff them on the sides of the crock where you can find room.

Everyone loved this and there is so much room to mix things up with different veggies, different herbs etc.

Directions:

1. In small bowl, combine BBQ sauce with grated apple and lemon juice.

2. Place chicken breasts in base of crock pot, pour BBQ/apple mixture over the chicken. Wrap 2 pieces of bacon around each chicken breast. Set to low and cook for 8 hours. If using thinner chicken breasts (like cutlets) probably 5 hours on low is enough

Cut the apples in half and place the flat part on the bottom of the crockpot. Essentially you are building a base so the chicken does not sit in its own grease as it cooks.

Place the chicken on top (breasts on the bottom)

make seasoning according to directions and brush on. (You could also use Italian dressing)

Captain-cornbread too dry....loved it otherwise (he is a bbq sauce lover) I will use a Jiffy cornbread mix on top next time instead of making my own.

Directions

Spray slow cooker (4Q or 6Q) with cooking spray. Layer ingredients (chick, sweet potato, corn, onion, barbecue sauce, water) in order. Mix remainder of ingredients (cornmeal, flour, milk, sugar, eggs, baking powder) to make cornbread and spread evenly over top. Cook on low 6-8 hours until cornbread is brown and separates from side of crock pot.

recipe from Make it Fast...Cook it Slow