Chicken breasts in slower cooker...any good recipes?

My in-laws are coming tomorrow...I am short on money so looking for an easy recipe for chicken breasts in a slower cooker. Thanks!Chicken breasts in slower cooker...any good recipes?
Salsa Chicken





4 Chicken Breasts


1 jar Salsa


1 Can Black Beans


1 Can Corn





Put Chicken and Salsa in Slow Cooker. Cook for 6 hours on low. Add corn and black beans. Cook additional hour. Serve over Rice.Chicken breasts in slower cooker...any good recipes?
CHICKEN IN A CROCK POT





3 to 5 carrots, sliced


2 onions, sliced


3 to 5 celery ribs, cut in 1 inch pieces


4 chicken breast halves with skin removed


1/2 tsp. coarsely ground black pepper


1/2 tsp. salt (optional)


4 tbsp. chicken-flavored broth powder plus 2 c. water or broth


1 to 2 tbsp. cornstarch dissolved in 2 tbsp. additional water





Place carrots, onions and celery in the bottom of a slow cooker. Turn slow cooker on to begin heating. Rinse chicken under running water, and place in sauce and add broth and heat to boiling point. Transfer chicken and broth to slow cooker and top with salt and pepper. Cover and cook on low heat for 8-10 hours or on high for 3 1/2 to 5 hours. Remove bones before serving.





If you desire, you may remove chicken and vegetables from cooker and transfer remaining broth to a saucepan and add cornstarch that has been dissolved in warm water and cook until thickened.





VARIATION: Use whole chicken, cut up and with skin removed. When cooking is complete, remove chicken from bones and cut into small pieces. Return chicken to cooker and serve in broth with vegetables.





PERCENT CALORIES FROM FAT: 17. Always remove the skin from the chicken before cooking begins in order to keep the fat low.
Mix together 1 can Cream of mushroom soup and one packet of Lipton onion soup mix. (You can substitute brown gravy mix and dehydrated onions for the onion soup in a pinch) Spray cooker with cooking spray. Place breast in cooker and pour soup mixture over all. Cook on low 8-10 hours or High 6-8 hours. Serve over rice or pasta.
Hawaiian Chicken





6 skinless, boneless chicken breast halves





1 (15 ounce) can pineapple slices, reserve juice





1/3 cup packed brown sugar





2 tablespoons lemon juice





录 teaspoon ground ginger





录 cup cornstarch





- Place chicken breasts in oblong slow cooker sprayed with vegetable cooking spray and sprinkle with a little salt. Place pineapple slices over chicken.





- In small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stir until cornstarch mixes with liquids. Pour over chicken.





- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 陆 to 3 hours. Serve over hot buttered rice.





Using the slow cooker method of cooking allows people to prepare food in an simple and efficient process, and then have the opportunity to share delicious, home style meals with family and friends.


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Slow-Cooker Chicken Stew





2 lbs. boneless, skinless chicken breasts, washed, patted dry, cut into 1-inch cubes





3 medium onions, peeled, quartered





2 large carrots, peeled, cut into 1-inch-thick slices





2 potatoes, peeled, cut into 1-inch cubes





2 cans (14 oz. each) chicken broth





1 t. celery seed





1 t. dry thyme leaves





1/2 t. black pepper





8 oz. mushrooms, cleaned, halved





1 C. frozen corn





1 C. frozen peas





In a 5-to-6-quart slow cooker, combine the chicken, onions, carrots, potatoes and broth. Stir in the celery seeds, thyme, pepper, mushrooms and corn.





Cover and cook on low until the chicken is done and the vegetables are tender, about 7 to 9 hours, or on high for 4 to 6 hours. Stir in the peas and cook until they're done, about 15 to 30 minutes.





8 servings.
heres a lot








http://crockpot.allrecipes.com/directory鈥?/a>
Chicken breasts, cream of chicken soup, cream of mushroom soup, or cream of chicken w/ herbs. Add any vegetables you'd like. It's easy, tasty and cheap to make.
Cut them into pieces!
CHICKEN BREAST WITH COCONUT SAUCE





2 tablespoons peanut or olive oil


2 tablespoons garlic, minced


3/4 cup Vidalia onions, diced


8 chicken breasts, boned, skinned, pounded to 1/2'; thickness





In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).





Sauce:





3/4 cup white vinegar


2 1/2 cups water


1 chicken bouillon cube


2 cloves garlic


1/2 teaspoon black pepper


1/4 teaspoon paprika


1 teaspoon oregano


1 teaspoon ground bay leaf


1/2 cup soy sauce (low sodium)


1 1/2 tablespoons sugar





In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.





To Serve:





1/2 cup canned coconut milk


1/4 cup fresh parsley, chopped





Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.





Makes 8 Servings, 1 chicken breast per serving.
yahoo recipe group
Try one of these. Be careful chicken breasts can easily dry out in a slow cooker. These are from Cooking Light and so are healthy as well as delicious. Blessings to you as you bring food to you family.





http://www.cookinglight.com/cooking/fd/f鈥?/a>
Put flour in a pot. set it aside.


then pour milk, and put it aside.


Thaw the chicken and wash it!


Put the chicken in the milk. Shake the excess milk.


Then put the chicken in the flour. And shake the excess the flour


and put the chiken in the frier.





Put Salt and Black pepper in the flour.


Keep the chicken in the frier till the chicken is golden brown!!


Bon Apetit!!
try a good marinade then cook the chicken. It gives it a good taste.