Mix Together:

2-3 Boneless, skinless Chicken Breasts
8 oz. Cream Cheese
1 package Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 can of milk (the empty soup can)

Cook in Crock Pot on Low 8 hours, High for 4 hours or until chicken is tender. Remove from liquid, shred with forks and return to crock pot.

Cook one 12 oz box of pasta (angel hair spaghetti is awesome)but fettuccini or any other pasta would be great too. Either mix pasta into sauce and chicken and serve from pot or use sauce over pasta. Enjoy!

from Rebecca, Thanks Girlfriend!

Labels: chicken, crock pot, easy, pasta

Serves 8

2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated

In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!

Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium

Love, Leanne
Check her out at Saving Dinner or Flylady.net

Labels: beans, chicken, chili, crock pot, pantry meals

1 can Coca-Cola
Equal Parts of ketchup and Barbeque sauce to taste

Use equal parts of coke and ketchup-bbq sauce mixture. Pour over spare-ribs in the crock pot. Cook until done. Ladle fat off and thicken sauce if desired to serve on the side.

Labels: bbq, crock pot, meat

Make it into Burritos, Tacos & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced tomatoes, 1 small can diced green chiles, and 1 can chicken broth. (If you're in a hurry, just add chicken and salsa - you can add the other stuff later when you make the soup). Cook about 5 hours on high. Fish out the chicken and Shred the chicken with 2 forks.

Tortilla Soup -
Put one or two breasts worth back into the pot with the soupy stuff and freeze in a gallon Ziploc (zip it and lay it flat, so it will thaw faster) or a large gladware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, and 1 can black beans. I also like to add a can of refried beans for our big family, and sometimes it needs another can of tomatoes or chicken broth (to stretch it). Serve with Tortilla Chips and grated cheese. (With all the extra cans of goodness - it's enough for at least 2 meals for my family of 8).

Chicken Tacos -
For tacos just use the shredded meat in taco shells, instead of ground beef. Then decorate with grated cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat and freeze them for later!

Shredded Chicken Burritos -
Take 1 large tortilla, add refried beans (I warm a large can with about 1/4 cup water, 1/2 cup grated cheese, and 1/4 cup salsa), shredded chicken, and grated cheese. Then I roll them, and wrap them in tinfoil, stick them in a freezer ziploc and freeze. When you're ready to serve them, unwrap and microwave for 1 minute, turn over, and warm 1 minute more (maybe 2 depending on your microwave.) Of course, you can have them fresh too, then make up your leftovers into more burritos to freeze.

Labels: burritos, chicken, crock pot, freezer, Mexican, OAMC, soup, Tacos

1 onion, diced
2 cloves garlic, minced
2 or 3 carrots, diced
2 stalks celery, diced
5 or 6 potatoes, chopped
4 cups chicken stock
salt and pepper, to taste

Saute 1 diced onion and 2 chopped cloves garlic in 3 T. butter, add diced carrots and celery. Pour in 4 cups chicken broth, and diced potatoes. Cook over medium heat until potatoes are tender, salt and pepper to taste. Add 1 can corn, grated cheese, bacon bits, etc. as desired.

Labels: crock pot, potatoes, soup

1 (8 oz) can tomato sauce
1/4 c. chopped onions
1 pkg. brown gravy mix
1 c. hickory flavored barbeque sauce (bottled kind)
1/4 c. brown sugar
1/2 tsp. chili powder
salt and pepper to taste
8-10 filet chicken breasts

Salt chicken with seasoned salt, and fry on both sides in butter to brown. Set chicken breasts aside in crock pot. Make sauce and pour over chicken breasts. Cook at least 2 or 3 hours or longer in slow crock pot. (May cook in oven at 350 degrees for about 1 1/2 hours or so. Serve with rice or shred and serve on buns.

Labels: chicken, crock pot, entree, Main dish