Chicken Crockpot

Apricot Lemon Chicken recipe
With a hint of both sweet and sour, this zesty, slow-cooker dish is a favorite with kids, especially when served with fluffy white rice and peas.

2 pounds boneless breast of chicken
1 lemon, quartered
1 teaspoon Kosher salt (or 1/2 teaspoon regular salt)
1 teaspoon brown sugar
1/4 cup coarsely chopped dried apricots
1/4 cup orange juice
1 teaspoon thyme (or 3-4 four sprigs fresh thyme, if available)

Pull chicken breasts apart and place them in the bottom of a 4 1/2 quart (or similar) slow cooker. Squeeze the quartered lemons over the chicken meat, and drop the squeezed lemon quarters in the pot. Pour orange juice over the chicken.

Add the remaining ingredients and stir until well mixed. Cook on HIGH for 4 hours.

Serves 6.

Arizona Chicken recipe
Yield: 4 servings

4 boneless chicken breasts
1 large onion, chopped
1/2 pound shredded Cheddar cheese
1 can cream of chicken soup
1 pinch garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
Pepper to taste
1 can cream of mushroom soup
1 can Ro-Tel tomatoes

Lightly brown chicken breasts. Cut into bite size pieces. Place chicken in the bottom of crock pot. Add onion, Cheddar cheese and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours.

Serve with tortilla chips and sour cream.

Bacon Chicken Breasts recipe
1 box stuffing mix
About 4 tablespoons water
6 boneless skinless chicken breasts (frozen)
12 slices raw bacon
1 can condensed cream of chicken soup
6 slices Swiss cheese

Spray crock pot with cooking spray. Place the stuffing mix on the bottom, add flavor packet. Sprinkle with water. Wrap each frozen breast with 2 slices of bacon. Place on top of the stuffing mix . Pour can of soup over top of chicken. Cook on LOW for 7 to 10 hours or on HIGH for 5 to 7 hours.

Place cheese slices on top to melt 15 minutes before serving.

Bourbon Chicken Breasts recipe
4 chicken breasts halves
1/4 cup all-purpose flour
1/2 teaspoon paprika
2 tablespoons butter
2 tablespoons oil
2 tablespoons onion, chopped
2 tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 ounce) can mushrooms, not drained
1 (10 ounce) can tomatoes
1/4 teaspoon granulated sugar
Salt and pepper

Dredge chicken in flour which has been mixed with paprika and a little salt.

Heat butter and oil in a skillet and sauté chicken on both sides until lightly browned. Stir in onion, parsley and chervil and cook about 15 seconds. Remove from heat. Place chicken in crock pot.

Combine remaining ingredients and pour over chicken. Cover and cook on LOW for 6 to 7 hours.

Serve with noodles or rice.

Cheesy Garlicky Chicken recipe
6 to 8 boneless skinless chicken breasts
2 cans cream of chicken soup
1 can Cheddar cheese soup
Several dashes of garlic powder

Place chicken breasts in crock pot. Mix the soups and garlic powder together. Pour over the top of the chicken. Cook on LOW for about 8 hours.

Cajun Chicken Cordon Bleu recipe
6 whole boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup seasoned bread crumbs
6 slices thinly sliced deli ham
1 teaspoon Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 ounce) can cream of chicken Dijon soup

Open chicken breasts up to lay flat and flatten as much as possible with a mallet.

Brown chicken breasts in butter over medium-high heat and dredge each whole chicken breast in seasoned bread crumbs. Place browned and breaded chicken on baking sheet in one layer.

Cut the chicken breast halves apart. Lay deli ham on one half of each chicken breast and place the other half on top. Layer chicken breast packages in crock pot.

Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the last hour of cooking, use a fork to spread out chicken pieces and lay a slice of pepper jack cheese over the top of each chicken package. Spoon soup over all.

Dish is ready to serve when the soup has thoroughly heated and the chicken packages are glazed.

Serves 6.

Chicken Saltimbocca recipe
6 (8 ounce) boneless chicken breasts
6 slices boiled ham
6 slices Swiss cheese
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sage
1/4 cup wine
1 can cream of chicken soup
1/4 cup Parmesan cheese (for garnish)

Roll each chicken breast with a slice each of ham and cheese.

Mix flour, salt, pepper and sage; roll chicken breasts in the flour mixture, and chill for 1 hour in refrigerator.

Place chicken into crock pot. Pour soup and wine over chicken in crock pot. Cook on LOW for 5 to 6 hours.

Use leftover dry ingredients to make the gravy. Garnish each serving with Parmesan cheese

Chicken Stroganoff recipe
6 boneless chicken breasts
1 (12 ounce) container sour cream
1 can cream of mushroom soup
1 package dry onion soup mix

Place chicken in crock pot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 4 to 6 hours or until chicken is tender.

Serve over cooked noodles or rice