2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.
Put on the lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour, then drop into the slow cooker. Replace lid and cook remaining 30 minutes.
1 1/2 pounds boneless skinless chicken breasts
1/2 cups water
8 ounces reduced fat cream cheese
12 ounces frozen broccoli
10 3/4 ounces cream of chicken soup
1 package Italian salad dressing mix
Salt & pepper to taste
Place chicken in the bottom of your slow cooker.
Combine Italian dressing and water. Pour over chicken. Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is cooked through).
Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker.
Mix together soup and cream cheese. Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli into the slow cooker mixture. Add chicken back to the slow cooker and mix well.
Turn the slow cooker on HIGH and cook until heated through (about 30 minutes).
1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
Mix together the two cups of chicken broth and can of cream of chicken soup. Pour mixture over chicken.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
1 24 ounce package frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup or 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter cut into pieces
1 – 32 oz chicken broth
mixed vegetables (optional)
Chicken bouillon to taste (optional)
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth.
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve.