Chicken In Mushroom Gravy

3 chicken breasts
Salt and pepper
1/4 cup dry white wine or chicken broth (I usually double this)
1 can cream of mushroom soup
1 4oz can sliced mushroom, drained

Place chicken pieces in Crock-Pot. Season with salt and pepper.  Mix wine and soup; pour over chicken.  Add mushrooms.  Cover and cook on low 7 to 9 hours or high 3 to 4 hours.

Beef Stew

2 pounds beef chuck or stew meat, cut in 1" cubes
1/4 cup flour
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 cup beef broth
1 tsp Worcestershire sauce
1 clove garlic
1 bay leaf
1 tsp paprika
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
1 stalk celery, sliced
2 tsp Kitchen Bouquet, optional

Place meat in Crock-Pot, Mix flour, salt and pepper and pour over meat; stir to coat with flour.  Add remaining ingredients and stir to mix well. Cover and cook on low 10 to 12 hours or on high 4 to 5 hours.  Stir stew thoroughly before serving.

Chicken Caesar Wraps

1 lb. chicken breasts, cut into strips

1/2 cup Caesar-style salad dressing

pitas, wraps or flat bread

1/2 small red onion, thinly sliced

1/2 small cucumber, peeled and chopped

tomatoes, chopped (optional)

1/4 cup cucumber salad dressing

In a shallow baking pan, stir together chicken and Caesar dressing.  Bake at 450F for 15 to 20 minutes.  Place bread of choice on a griddle to heat up 2-3 minutes; top with 1/4 cup chicken mixture, onion slices, cucumbers and tomatoes.  Drizzle with cucumber dressing.  Makes 4.

** You can also cook the chicken mixture in the crock pot.  Especially if you are making it in a larger portion.

Crock Pot Chicken Noodle Soup

1-2 onions, chopped

3-4 carrots, sliced

2 stalks celery

3 tsp salt

1/2 tsp pepper

3/4 tsp basil

1/4 tsp thyme leaves

3 T parsley flakes

10 oz. package frozen peas

2 1/2-3 lb. whole fryer chicken

4-6 cups water

2 cups wide egg noodles

Place all ingredients in crock pot in the order listed, except egg noodles.  Cover and cook on low 8-10 hours or on high 4-6 hours.  One hour before serving, remove chicken and cool slightly.  Remove meat from bones and return meat to crock pot.  Add uncooked noodles and turn to high.  Cover and cook on high 1/2 hour to 1 hour or until noodles are cooked to desired firmness.

Crock Pot Stroganoff

1 1/2 lbs. stew meat
1-2 tablespoons oil
flour
2 cans cream of mushroom soup
1/2 cup water
1-2 beef bouillon cubes
1 envelope onion soup mix
1/2 cup sour cream

Brown meat with oil and flour.  Mix soup, water, bouillon cubes and soup mix in crock pot.  Add  meat.  Cook on high 4-5 hours.  Stir in sour cream just before serving.  Serve over egg noodles.

Chicken Enchilada Chili

I got this recipe from Paz Stutzman.  We served in the Primary presidency together.

2 cans stewed Mexican tomatoes (I usually just use petite diced tomatoes)
2 cans chili beans
1 can "Old El Paso" enchilada sauce (I usually do 2 smaller cans or one large can)
1 chopped onion
1/2 chopped green pepper
1-2 garlic cloves
1 1-2Lbs. boneless skinless chicken thighs or chicken breasts
salt and pepper to taste

garnish with:  cilantro, sour cream and shredded cheese

Combine all ingredients in crock pot and cook on high for 4-5 hours or until chicken is cooked and shreds. Shred chicken then return to crock pot. Add salt and pepper to taste.  Serve with garnishes.  Can also add lemon juice, avocados and fresh onion when serving.

Slow Cooker Corned Beef and Cabbage

Robert and I were engaged on St. Patrick's Day in 1994.  The next year, as newlyweds for 8 months, we were invited to a Corned Beef and Cabbage dinner with some of Robert's work friends.  We thought it was a fun way to celebrate our engagement day, so we have had Corned Beef and Cabbage on March 17th ever since.  Over the years, I have discovered that corned beef turns out way better in the crockpot.  This is my favorite recipe.

Ingredients

• 1 medium onion, cut into wedges
• 4 medium potatoes, peeled and quartered
• 1 pound baby carrots
• 3 cups water
• 3 garlic cloves, minced
• 1 bay leaf
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1/2 teaspoon pepper
• 1 (3 pound) corned beef brisket with spice packet, cut in half
• 1 small head cabbage, cut into wedges

Directions

1. Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf before serving.

About 10 years ago, we discovered this recipe for mustard glaze in the Better Homes and Gardens American Heritage Cookbook.  Now we can't have our corned beef without it.

Mustard Glaze:

In a medium saucepan combine 2/3 cup packed brown sugar, 1/2 cup vinegar, 1/2 cup prepared mustard and 1/2 teaspoon garlic powder.  Bring to boiling, stirring till sugar dissolves.  Cook uncovered, for 5 minutes.  If necessary, beat glaze smooth with a wire whisk or rotary beater.  Makes about 1 cup.

Curry Chicken

1/2 cup honey
1/4 mustard
1/4 cup butter
1/2 tsp curry
1 tsp salt
2-3 chicken breasts, cut up

Mix first 5 ingredients in a saucepan until honey and butter are melted.  Pour over chicken pieces and bake at 350F for 45 minutes.  Can also cook in crock pot on high 3-4 hours.  Serve over rice.  *I like to double the sauce ingredients.