Lemon Chicken 2 10-3/4 ounce cans of condensed cream of chicken soup 1/2 cup water 1/4 cup lemon juice 2 teaspoons dijon mustard 1-1/2 teaspoons garlic powder 6 cups carrots sliced thick 2 pounds boneless, skinless chicken breast halves 8 cups cooked egg noodles Grated parmesan cheese Mix soup, water, lemon juice, mustard, garlic powder and carrots in crockpot. Add chicken and stir to coat. Cover and cook on low 7 to eight hours. Serve over hot egg noodles and sprinkle with parmesan cheese. Nacho Chicken and Rice Wraps 2 10-3/4 ounce cans of condensed cheedar cheese soup 1 cup water 2 cups thick and chunky salsa or picante sauce 1-1/4 cups uncooked long grain white rice, regular or converted 2 pounds of boneless, skinless chicken breasts cut into cubes 10 10-inch flour tortillas Combine soup, water, salsa, rice and chicken in crockpot. Stir, cover and cook on low 7 to 8 hours.
Spoon 1 cup of mixture down center of each tortilla. Fold sides than bottom of tortilla over filling. Honey Mustard Chicken 2-1/2 pounds your favorite chicken pieces 1/4 cup honey 2 teaspoons lemon juice 1/2 cup dijon mustard 1/2 teaspoon curry powder Place chicken in crockpot. Combine honey, lemon juice, mustard and curry powder in a small bowl. Brush over chicken pieces. Cover and cook 8 to 10 hours.
Serve with fresh sliced tomatoes and brown rice. Fruity Barbecue Chicken 1 whole chicken cut up 1 8 ounce bottle Russian dressing 1 packet dry onion soup mix 1 10 ounce jar apricot preserves Place chicken in crockpot. Combine dressing, soup mix and preserves, pour over chicken. Cover and cook 8 to 10 hours. Serve with potatoes and a green salad.
For a different flavor, remove chicken from crockpot and place on a charcoal grill for a short time. Creamy Chicken and Wild Rice 2 10-3/4 once cans of condensed cream of chicken soup 1-1/2 cups water 1 6 ounce package long grain and wild rice 3 cups of thickly sliced carrots 2 pounds boneless, skinless chicken breast halves Combine soup, water, rice and carrots in crockpot. Add chicken and stir to coat. Cover and cook 7 to 8 hours. .
By: Chef Phronc