Crock Pot Chicken, Rice and Broccoli
2 pounds chicken tenders or boneless chicken breasts cut in strips orcubes1 1/4 cups uncooked converted rice1 package Knorr’s Cream of Broccoli Soup Mix1 1/2 cups chicken brothpepper, to taste and parselyfor colorBroccoli, carrots or cauliflowerPlace rice in a lightly greased slow cooker. Sprinkle with parsley andpepper. Top with chicken pieces. Mix together the soup, mix andbroth. Pour over chicken and rice. You can add vegetables now or waituntil about 1 hour before serving if you like them firmer. Cover andcook on LOW for 6 to 8 hours. I don’t recommend cooking this for ashorter time on high.
4 chicken breasts1 15-oz. can corn
2 15-oz. can black beans
1 16-oz. jar salsa1 tsp.chili powder1 tsp. cuminPlace all ingredients in crock pot on low for 6 hours. Shred chicken andstir. Spoon mixture into warm soft flour tortillas and add cheese,lettuce, sour cream and guacamole.
BBQ Chicken for the Crock Pot
3 boneless, skinless chicken breasts1 1/2 cups tomato ketchup3 tablespoons brown sugar1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 tablespoon cider vinegar1 teaspoon ground red hot pepper flakes, or to taste (I usually leavethis out)1/2 teaspoon garlic powderWash chicken breasts and pat dry. Place in crockpot. Combine allother ingredients and place in crockpot. Be sure that tops of chickenbreasts are coated with mixture. Cook on HIGH 4 hours or LOW 6-7hours, until chicken is fully cooked. Remove chicken to shred andreplace in crock pot on LOW until ready to serve. Enjoy!