What You Need:
2 T canola oil
3 garlic cloves, minced
1 tsp ginger, minced
3 C chicken broth
2 C plain yogurt
6 chicken thighs, skinless
1 1/2 tsp kosher salt
1/2 tsp lemon pepper
1 (1 lb.) bag red lentils
1 head of cauliflower, broken into florets
2 (16 oz) can chickpeas, drained
1 fresh lemon, cut into wedges

How to Make It:

Put the oil in large skillet over medium heat.
Add the garlic and cook 2 minutes and stirring continuously.
Slowly add the broth and heat 1 minute.
Pour the broth into the crock pot.
Gently whisk in the yogurt.
Cover the chicken with the kosher salt and pepper on both sides.
Place the chicken into the crock pot.
Add the lentils.
Cover and cook on high 3 hours.
Add the cauliflower and chickpeas.
Continue cooking 3 to 4 hours.
Serve each bowl with a wedge of lemon.

Tip: Believe it or not this does make a delicious soup. Serve with French bread and a salad.

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What You Need:

1 (14 oz) can artichoke hearts, whole and drained
1 (14 oz) can mushrooms, whole, drained and divided
6 chicken breasts, boneless and skinless
1 (6.5 oz) jar marinated artichoke hearts including juice
1 C white wine
1/2 C balsamic vinegar

How to Make It:

Lay the artichokes in the bottom of the crock pot.
Add half the mushrooms.
Next layer the chicken breasts.
Add the marinated artichokes including the juice.
Place the rest of the mushrooms on top.
Pour in the wine and vinegar.
Cover and cook on low for 6 hours.

Tip: This meal is great served on a cold and rainy October evening. Not only will the aroma fill your kitchen but, when served over noodles, it will fill your belly as well.

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What You Need:

1 (16 oz) pkg. frozen Asian vegetables
1 (16 oz) pkg. chicken breasts strips
5 tsp soy sauce
3 T crunchy peanut butter
2 C orange juice

How to Make It:

Place the vegetables, soy sauce, peanut butter and orange juice in a large mixing bowl.
Stir until well blended.
Pour into the crock pot.
Place the chicken in the sauce.
Cover and cook on low 6 hours.

Tip: Best if served over white rice.

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What You Need:

2 lg. chicken breasts, boneless and skinless
1 C honey
1 C brown mustard
1 T uncooked tapioca
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Season the chicken breasts with the salt and pepper.
Place them in the crock pot.
Cover and cook oh high 4 hours.
Take the chicken out of the crock pot.
Pour the honey and mustard into the empty crock pot.
Add the tapioca and stir well to combine.
Place the chicken back in the crock pot.
Cover and change the temperature to low.
Continue cooking 1 hour or until the sauce has thickened as much as you like.

Tip: Serve with mashed potatoes and a side salad to complete the perfect meal for two.

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What You Need:

3 lb. chicken legs
1 pkg. frozen pearl onions
1 pkg. frozen peas and mushrooms
1 pkg. frozen carrots
1 pkg. frozen green beans
1 (15 oz) can cream style corn
1 (11 oz) can cream of chicken soup
1 tsp. garlic powder
Salt and pepper to taste

How to Make It:

Place the chicken legs in the crock pot.
Add all the vegetables.
Pour in the cream style corn and soup.
Add the garlic powder.
Cover and cook 7 hours on low.
Add the salt and pepper just before serving.

Tip: Instead of using the cream of chicken soup you can add honey mustard sauce to this recipe. This gives it a slightly different taste that appeals to children especially. Any type of frozen vegetable works well with this meal so use whatever you may have in your freezer.

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What You Need:

4 chicken breasts, skinless and boneless
1 lg. onion, chopped
1 C butter
13 C white bread, cubed and slightly dried out
1 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
3 C liquid from chicken
1 (11 oz) can cream of celery soup
1 stalk celery, chopped

How to Make It:

Place the chicken breasts in a large skillet.
Cover with water.
Cover the skillet and allow the chicken to boil about 15 minutes.
Remove from skillet and allow to dry on paper towel while mixing the dressing.
Reserve the liquid from the boiled chicken.
Place the bread cubes in a large mixing bowl.
Add the onion, poultry seasoning, salt, pepper and celery.
Stir in the celery soup.
Dot the top with the butter.
Pour the reserved liquid over the top.
Mix with a wooden spoon until all the ingredients are combined and the bread is completely moistened.
Place the chicken in the crock pot.
Add the dressing.
Cover and cook on low 6 hours.

Tip: What a great recipe for a cold winter evening. Instead of using cream of celery soup, try cream of mushroom soup or cream of chicken soup for a slightly different taste.

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What You Need:

4 chicken breasts, boneless and skinless
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 (11 oz) can cream of chicken soup
1 (11 oz) can golden mushroom soup
1 (11 oz) can cream of Cheddar cheese soup
1 (8 oz) carton of sour cream

How to Make It:

Season both sides of the chicken breasts with the salt, pepper and garlic powder.
Lay the seasoned chicken into the crock pot.
In a large bowl combine all three soups.
Mix well.
Pour over the chicken.
Cover and cook on low 7 hours.
Remove cover and stir in sour cream.
Cover and continue cooking 10 minutes.

Tip: This is so simple to make and delicious too. Serve over egg noodles for a meal that will put a little sun in your life on any kind of day.

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What You Need:

6 chicken thighs
1/4 lb deli style ham, chopped
1 (16 oz) can tomatoes, diced
1 green pepper, diced
6 green onions, diced
1 (6 oz) can tomato paste
1 tsp salt
1 tsp hot pepper sauce
1 C long grain wild rice
1/2 lb Polish sausage, chunked

How to Make It:

Place the chicken in the bottom of the crock pot.
Add the ham, tomatoes, pepper and onions.
In a mixing bowl stir together the tomato paste, salt and hot pepper sauce.
Add the mixture to the chicken.
Cover and cook on low 4 hours.
Place the rice in a large saucepan.
Add just enough water to cover the rice.
Over high heat bring water and rice to a boil.
Cover the pan; reduce heat to low and cook 20 minutes or until rice is tender.
Add the cooked rice to the crock pot.
Stir in the Polish sausage.
Cover and turn heat to high.
Continue cooking another 30 minutes.

Tip: If you enjoy a spicy meal add a little more hot pepper sauce. If spicy is not for you only add one or two dashes for the taste.

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What You Need:

1/2 C flour
1 tsp salt
1/4 tsp pepper
1 lb chicken livers, cutup
3 slices bacon
1 onion, chopped fine
2 C chicken broth
1 (11 oz) can golden mushroom soup
1 (4 oz) can mushroom, sliced and drained well

How to Make It:

Cook the bacon in a skillet over medium heat until crisp.
Remove and drain well on a paper towel.
In a medium size mixing bowl mix together the flour, salt and pepper.
Coat the chicken livers well.
Cook the chicken livers and onions in the bacon grease 5 minutes or until the livers are browned.
Add 1 C of the chicken broth to the skillet.
Stir until well blended.
Cook 2 minutes or just until boiling.
Pour the mixture into the crock pot.
Crumble the bacon and add the crock pot.
Slowly stir in the remaining 1 C chicken broth, the soup and the mushroom.
Cover and cook on low for 3 hours.

Tip: If desired you can replace 1 C of the chicken broth with a 1/2 C of white wine to give it a little different taste. Also, if it looks like it is becoming too dry, add a little extra chicken broth during cooking.

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What You Need:

4 chicken breasts, boneless and skinless
1 (16 oz) jar Mexican salsa
2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 (11 oz) can Mexican corn
1 (15 oz) can pinto beans

How to Make It:

Place the chicken and salsa into the bottom of the crock pot.
Add the garlic powder, cumin, chili powder, salt and pepper.
Cover and cook on low 4 hours.
Remove the chicken and allow cooling slightly.
Shred the chicken.
Add the chicken back to the crock pot.
Cover and cook on low 2 hours.
Stir in the corn and beans.
Cover and continue cooking 1 hour.

Tip: Make this a real Mexican meal by adding tortilla chips before serving. Top with sour cream or guacamole as a garnish.

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