Time 3h15m Yield 6 Number Of Ingredients 8 Steps:
Place chicken in the bottom of a slow cooker. Scatter onion over the top. Spoon soup over that. Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours. When chicken is almost finished cooking, combine water, rice mix, and butter in a 2-quart saucepan until well blended. Bring to boil. Reduce heat to low, cover, and let simmer until rice is tender, about 25 minutes. Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving. Serve hot.
Time 8h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours , until chicken is tender. Serve with the delicious sauce over rice or noodles.
Time 6h5m Yield 5 Number Of Ingredients 5 Steps:
Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder. Cook on High for about 6 hours. Note: Do not lift lid while cooking!
Time 7h30m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon over medium heat until crispy. With slotted spoon, transfer bacon to paper towel-lined plate; cover and refrigerate. Meanwhile, in medium bowl, mix flour, Montreal chicken seasoning and salt. Add chicken, and toss to coat; set aside. Increase heat to medium-high. Add chicken to skillet, and cook 4 to 5 minutes or until browned on first side. Turn chicken, and cook 1 to 2 minutes longer or until beginning to brown. Meanwhile, mix broth, wild rice, green onion whites, celery and carrot in slow cooker. Refrigerate green onion greens. Add chicken and pan drippings to rice mixture in slow cooker. Cover and cook on Low heat setting 7 to 8 hours. Chop chicken, and return to cooker; stir in 3 cups of the cheese, replace cover and heat 10 to 15 minutes or until cheese is almost melted. Stir in whipping cream. Divide soup among 8 bowls. Top with remaining 1 cup cheese, reserved bacon and green onion greens.
Time 6h15m Yield 4 Number Of Ingredients 7 Steps:
Spray 4-quart slow cooker with cooking spray. Place cubed chicken in slow cooker. Sprinkle taco seasoning mix over chicken; stir, making sure all pieces are well coated. Stir in enchilada sauce and tomatoes. Stir once again until well combined. Cover; cook on Low heat setting 6 hours. Uncover; sprinkle cheese over chicken. Cover; cook on Low heat setting 10 minutes longer. Meanwhile, cook rice as directed on packages. Serve chicken over rice. Top with cilantro if desired.
Time 8h15m Yield 6 Number Of Ingredients 7 Steps:
Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Time 2h30m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into slow cooker. In same bowl, mix tomatoes, soup and chiles; pour over chicken. Cover; cook on High heat setting 2 to 3 hours or on Low heat setting 3 to 4 hours or until instant-read thermometer inserted in thickest part of chicken reads at least 165°F. Remove chicken from slow cooker, and transfer to cutting board; let stand 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir. Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked spaghetti. Top with parsley. To make ahead and freeze: In large bowl, mix melted butter, Worcestershire sauce, seasoned salt and garlic. Add chicken; toss to coat. Pour mixture into 1-gallon resealable food-storage plastic bag. In same bowl, mix tomatoes, soup and chiles; pour over chicken in bag. Seal bag, removing as much air as possible. Lay flat, and freeze up to 3 months. Thaw completely, 8 to 24 hours, in refrigerator. Spray 5-quart slow cooker with cooking spray. Pour thawed mixture into slow cooker. Follow steps 3 through 5.
Time 2h30m Yield 7 Number Of Ingredients 9 Steps:
In medium bowl, mix chicken, ricotta cheese, garlic salt and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells. Spray 5-quart oval slow cooker with cooking spray. In medium bowl, mix pasta sauce and water. Spread about one-third of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another one-third of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining one-third of sauce mixture. Cover; cook 2 to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
Time 2h50m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces. Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Time 4h10m Yield 8 Number Of Ingredients 9 Steps:
Grease a slow cooker insert with cooking spray. Place a layer of Swiss cheese over the bottom. Add a layer of chicken breasts. Repeat layers. Place milk, mushroom soup, butter, salt, and pepper in a microwave-safe bowl. Microwave until butter is melted, about 2 minutes. Mix well and pour over chicken and cheese. Spread stuffing on top. Cook on High until chicken is no longer pink in the center and cheese is melted, about 4 hours.
