Chicken Rice in slow cooker

4 boneless skinless chicken breast
3 cups rice
2 cans cream of mushroom (rice flour & rice milk)
1 can cream of celery (rice flour & rice milk)
1 packet lipton onion soup mix (my own seasoning mix)

1. Combine rice, both cream of's and onion soup mix in crock pot; mix well.

2. Place frozen chicken in the mixture

3. Cook on low for 8-10 hours or high for 5-6 hours (like noon-6ish)

Crock Pot Chicken Terriyaki

Ingredients:

• 1 1/2 lbs chicken (sliced, cubed or however)
• 1c chicken broth
• 1/2c terriyaki or soy sauce
• 1/3c brown sugar
• 3-4 minced garlic cloves
• 1/4 cup honey
• pepper
• 3 tablespoons of cornstarch

Directions:

1. Put all ingredients in slow cooker except cornstarch
2. Cook for 3 hours
3. Take 1 tablespoon of "gravy" mixture from slowcooker, put in measuring cup, put 3 tablespoons of cornstarch & 2 tablespoons of water in measuring cup, mix.
4. Stir cornstarch mixture into slow cooker.
5. Cook for another hour, stir occasionally. Add more cornstarch & water to get desired thickness.
6. Serve over Rice

Crock Pot Hawaiian BBQ Chicken

Crock Pot Hawaiian BBQ Chicken

Original Recipe comes from this website

Ingredients:

4-6 Boneless Chicken Breasts

1 Bottle Barbecue Sauce 

1 20 oz. can Pineapple Chunks, drained

*Chopped Onions & Green Peppers-if prefer, as much as you want

Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken
Original Recipe from this website. Actually JUST made this recipe earlier in the week! YUM!

Ingredients:

1 pound boneless skinless chicken breasts 
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa 
1 package taco seasoning or if you have bulk-3 tbs
1 cup sour cream 


For serving (optional) cilantro, shredded cheese, black beans and scallion on top. (I used cheese, olives & sour cream)

Directions: 

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Serve over rice, put in tacos or nachos!

Slow Cooker Orange Chicken

Slow Cooker Orange Chicken

Found the original Recipe off this website. BEST Orange Chicken Recipe! (I revised some ingredients).

Ingredients:

• boneless chicken breasts, chopped into small chunks (I used about 4)
• 1/3 cup flour (use Gluten Free Flour for GF)
• olive oil
• 1/2 Tbl. salt
• 1 teaspoon vinegar
• 3 Tbl. ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds) or Orance Juice
• 4 Tbl.  brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.  Pour the flour in a small bowl.  Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken.
The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir.

Cook on for 4 hours.

One of my Favorite Meals...

Calls for: 

Rice, Chicken, Broccoli, Cheese & Sour Cream mixed up put In a baker topped with Cheese Bake 350 for 25 min then add french fried onions bake for another 10!

Last time I made this:

• 2 cups cooked chicken
• 4 cups cooked rice
• 3 cups broccoli
• 1/4 cup sour cream
• 2 cups cheese (1 cup in, 1 cup on top)
• optional: french fried onions

1. mix all together
2. top with cheese
3. bake
4. add french fried onions
5. bake again

Chicken Rama

Ingredients:

1. 2 cups milk

2. 3/4 cup peanut butter

3. ¼ cup coconut milk (this time around I did not use this because I did not have any on hand)

4. ¼ cup honey

5. 2 bay leaves

6. 1 tbsp. chili powder (divided)

7. ½ tsp. salt/seasoning salt

8. 4 chicken breast (sliced thinly)

9. 2 tbsp. peanut oil (or any other cooking oil)

10. 1 onion, sliced

11. 8 oz. can of bamboo shoots (optional) (this time around I did not use this because I did not have any on hand)

Recipe:

1. Stir milk, peanut butter, coconut milk, honey, bay leaves, 1 tsp. of the chili powder (I used 1/2 tsp.), and ½ tsp of the salt/seasoning salt in a sauce pan over medium heat till. Cook until peanut butter and honey have melted, sauce has slightly thickened, and has started boiling. Reduce heat to low to keep warm.

2. In a large bowl, mix chicken with the rest of chili powder. Mix until chicken is evenly coated. Set aside. (I skipped this part because the first time I made this it was a bit too spicy for me...my husband did not have to add hot sauce....)

3. In a skillet over medium heat, heat peanut oil. Once hot, add onions and bamboo shoots and cook for about 8 to 10 minutes. Add chicken and stir and cook until chicken is cook through. About 10 to 12 minutes.

4. Add peanut sauce to chicken, and cook for 7 to 8 minute. Remove from heat and serve on rice, or eat as is. (I mixed the rice in with the mixture)