6 skinless, boneless chicken breast halves
1 28 oz. jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 oz. fresh mushrooms, sliced
1 onion, finely diced
2 Tbs. minced garlic
Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic. Cover, and cook on Low for 7 to 9 hours.
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
1.Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2.Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired
6 medium red potatoes, cut into chunks
4 medium carrots, cut into 1/2 inch pieces
4 boneless, skinless chicken breast halves
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted 1 (10.75 ounce) can condensed cream of
mushroom soup, undiluted
1/8 teaspoon garlic salt
2 tablespoons mashed potato flakes (optional
1.Place potatoes and carrots in a slow cooker. Top with chicken. Combine the soups and garlic salt; pour over chicken. Cover an cook on low for 8 hours. To thicken if desired, stir potato flakes into the gravy and cook 30 minutes longer.
1 Box Chicken Broth 99% fat free
1 14.5 oz. Can Del Monte Canned Vegetables Diced Tomatoes with Basil, Garlic, & Oregano No Salt Added
1 14.5 oz. Can Del Monte Canned Vegetables Sweet Peas No Salt Added
1/2 Cup ONIONS chopped
1 GARLIC CLOVE
2 Teaspoons OLIVE OIL
1/2 Cup SHELL PASTA (small)
2 Cups ROASTED CHICKEN diced
1. Cook onion and garlic in oil in large saucepan, 3 minutes or until tender.
2. Stir in broth, undrained tomatoes and pasta. Cover and bring to boil; reduce heat. Cover and simmer 8 minutes, or until pasta is tender.
3. Add chicken and peas; cook 3 minutes or until heated through. Serve with grated Parmesan cheese and chopped fresh basil, if desired.