INGREDIENTS

cooking spray
3 lbs uncooked ground chicken or turkey
2 (14 oz) jars pizza sauce
2 cups frozen (yellow, green, and red) peppers and
onion stir fry vegetables, thawed and chopped

1 (14 1/2 oz) can diced tomatoes
8 hoagie buns, split
8 slices mozzarella or provolone cheese

DIRECTIONS

1. Coat a large skillet with cooking spray. Heat skillet over medium high heat. Add chicken to skillet and cook until no longer pink, stirring to break apart. In a 3 1/2 or 4 quart slow cooker combine chicken, pizza sauce, vegetables and undrained tomatoes.

2. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

3. Arrange buns cut side up on an unheated broiler pan. Broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted. Spoon chicken mixture on bottom halves of toasted buns. Top with cheese and bun tops.

Yield: 8 sandwiches

Nutritional Information
Calories661,
Total Fat (g)26,
Saturated Fat (g)4,
Monounsaturated Fat (g)2,
Cholesterol (mg)135,
Sodium (mg)1296,
Carbohydrate (g)60,
Total Sugar (g)9,
Fiber (g)3,
Protein (g)47,
Vitamin C (DV%)27,
Calcium (DV%)32,
Iron (DV%)24,
Percent Daily Values are based on a 2,000 calorie diet

INGREDIENTS

1 lb skinless, boneless chicken breast halves,
cut into 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 small can chopped green chiles, undrained
1 (10.75 oz) can condensed nacho cheese soup
1 (10 0z) package frozen whole kernel corn or 2 cups
Shredded Mexican style or cheddar cheese
cumin and chili powder to taste
salt and pepper to taste
DIRECTIONS

1. In a 3 1/2 or 4 quart slow cooker, stir together chicken,
undrained tomatoes, soup, green chiles and corn and spices.

2. Cover and cook on LOW 4 to 5 hours or HIGH 2 to 2 1/2 hours.
Sprinkle each serving with cheese.

YIELD: About 6 Servings

Ingredients:

2 lbs skinless, boneless chicken thighs
1/4 tsp ground black pepper
1 tbsp olive oil
2 (10 oz) pkg refrigerated light Alfredo sauce
1 (15 oz) can Great Northern beans, rinsed and drained
1 cup reduced sodium chicken broth
1 cup chopped red onion (1 medium size)
1 (4 oz) can diced green chile peppers
4 cloves garlic, minced
1/4 cup shredded sharp cheddar cheese or Monterey Jack
Fresh parsley leaves (optional)

Directions:

1. Cut chicken into 1inch pieces. Sprinkle with cumin and pepper.
In a large skillet, cook chicken half at a time in hot oil over medium heat
until brown. Place chicken in a 3 1/2 or 4 quart slow cooker.
Stir in Alfredo sauce, beans, broth, onion, chile peppers and garlic.

2. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours.
If desired sprinkle each serving with cheese and parsley.

Weight Watcher Points= 8 per serving

Makes 8 servings.

Nutritional Information:

* Calories360,
* Total Fat (g)16,
* Saturated Fat (g)8,
* Monounsaturated Fat (g)3,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)122,
* Sodium (mg)918,
* Carbohydrate (g)20,
* Total Sugar (g)4,
* Fiber (g)3,
* Protein (g)31,
* Vitamin C (DV%)14,
* Calcium (DV%)17,
* Iron (DV%)10,
* Starch (d.e.)1.5,
* Lean Meat (d.e.)4,
* Fat (d.e.).5,
* Percent Daily Values are based on a 2,000 calorie diet

This recipe calls for a 3 1/2 or 4 quart crock pot.

Ingredients:
Nonstick cooking spray
3 lbs chicken thighs, skinned
1 envelope (1/2 of a 2.2 oz package) beefy onion soup mix
1 1/2 cups loose pack frozen small whole onions
2 cups fresh button or wild mushrooms, quartered
1/2 cup dry red wine
hot cooked mashed potatoes (optional)
snipped fresh basil or parsley (optional)

Directions:

1. Lightly coat a large skillet with nonstick cooking spray;
heat over medium heat. Cook chicken thighs, several
at a time in the hot skillet until brown; drain off fat.
Place chicken thighs in a 3 1/2 or 4 quart slow cooker.

2. Sprinkle chicken thighs with dry soup mix.
Add onions and mushrooms. Pour wine over all.

3. Cover and cook on LOW 5 to 6 hours
or HIGH for 2 1/2 to 3 hours. Using a slotted spoon,
remove chicken from slow cooker. Use a fork to remove
chicken from the bone, shredding it into bite size pieces.
Discard bones. Return chicken to mixture in cooker.
If desired serve with hot mashed potatoes and sprinkle with basil.

Makes 4 servings.


Nutrition Facts

* Servings Per Recipe 4 servings
* Calories 305,
* Total Fat (g) 8,
* Saturated Fat (g) 2,
* Monounsaturated Fat (g) 2,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 161,
* Sodium (mg) 759,
* Carbohydrate (g) 12,
* Total Sugar (g) 4,
* Fiber (g) 2,
* Protein (g) 41,
* Vitamin C (DV%) 14,
* Calcium (DV%) 8,
* Iron (DV%) 14,
* Percent Daily Values are based on a 2,000 calorie diet.

Ingredients:

1 (28 oz) can sauerkraut, rinsed and drained
2 (10 3/4 oz) cans condensed cream of potato soup
1/2 cup water
2 tbsp. Worcestershire sauce
1 1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
12 bone in chicken thighs, skinned (3 1/2 to 4 lbs)
Hot cooked wide noodles or Spaetzle
snipped fresh parsley (optional)

Directions:

1. In a 6 quart slow cooker, combine sauerkraut, potato soup, water, Worcestershire sauce, thyme, salt and pepper. Add chicken stirring to coat.

2. Cover and cook on LOW 7 to 8 hours or HIGH 3 1/2 to 4 hours.

3. Using a slotted spoon remove chicken from slow cooker. Remove meat from bones and discard bones. Using two forks shred chicken and return shredded chicken to cooker.

4. Serve chicken and sauce over hot cooked spaetzle. If desired, sprinkle each serving with parsley.
Note: (Noodles may be substituted for Spaetzle)

Makes 6 servings.

Ingredients

4 to 6 chicken breasts, boneless and skinless
1/2 cup flour
1 tsp curry powder
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp vegetable oil
1 (10 3/4oz) can cream of mushroom soup
1 can or jar mushrooms , drained (4 oz or more)
1/4 cup amaretto
1 tsp Kitchen Bouquet
2 tbsp lemon juice

Instructions

1. Mix flour, curry powder, garlic powder, salt and pepper in a plastic or paper bag.

2. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to slow cooker.

3. Mix remaining ingredients and spoon over chicken. Cover and cook on LOW 6 to 8 hours. Serve with rice.

Servings: 4 to 6

Ingredients:

1 lb skinless boneless chicken breast halves cut in 1/2 inch pieces
2 (14 1/2 oz) cans Mexican style stewed tomatoes
1 (10 3/4 oz) can condensed nacho cheese soup, undiluted
1 (10 oz) pkg frozen whole kernel corn
Shredded Mexican spiced or regular shredded cheddar cheese

Directions:

1. In a 3 1/2 or 4 quart slow cooker stir together chicken, undrained tomatoes, soup and corn.

2. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 2 1/2 hours. Sprinkle each serving with cheese. Makes 6 servings.

Ingredients:

1 large onion, chopped
6 cloves garlic, chopped
1/2 green bell pepper, chopped
8 small whole peeled potatoes
1 (8 oz) can tomato sauce
1/2 cup dry white wine
1/2 tbsp cumin
1 leaf fresh sage
salt and pepper to taste
2 lbs chicken leg quarters

Directions:

1. In a medium bowl combine onion, garlic, bell pepper and potatoes. Stir in tomato sauce and wine. Season with cumin, sage leaf, salt and pepper.

2. Place chicken in slow cooker and pour mixture over chicken.

3. Cover and cook on LOW until juices run clear (about 6 to 8 hours).
Serve with white rice.

Yield 8 servings

3 1/2 to 4 pounds meaty chicken pieces (breast halves, thighs and drumsticks), skinned
1/8 tsp salt
1/8 tsp black pepper
2 oz sliced turkey pepperoni
1/4 cup sliced pitted ripe olives
1/2 cup reduced-sodium chicken broth
2 tbs tomato paste
1 tsp dried Italian seasoning
1/2 cup shredded part-skim mozzarella cheese (2 ounces)

1. Place chicken in a 3 1/2 to 5 quart slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half. Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste and Italian seasoning. Add to mixture in cooker.

2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.

3. Using a slotted spoon, transfer chicken, pepperoni and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.

Makes: 6 servings Weight Watchers 5 PointsPlus Per Serving

Nutrition Information:

Calories 209
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 105
Sodium (mg) 484
Carbohydrate (g) 1
Fiber (g) 0
Protein (g) 33
Vitamin A (DV%) 0
Vitamin C (DV%) 6
Calcium (DV%) 9
Iron (DV%) 9

Ingredients:

4 to 6 Pieces Chicken
1 cup of your favorite barbecue sauce
1 onion, chopped

Directions:

1. Place onion in bottom of cooker

2. Add chicken over onion and pour sauce over all.

3. Cover slow cooker and cook on LOW 8 hours.

Ingredients

3 onions, chopped
4 ribs celery, sliced
salt
black pepper
1 tsp basil
1/2 teaspoon thyme
1/2 teaspoon sage
1 (20 oz) bag frozen green peas
2 1/2 pounds chicken pieces
5 1/2 cups water
3/4 cup rice

Instructions

1. Place all ingredients except rice into slow cooker in order listed. Cover and cook 1 hour on HIGH. Turn heat to LOW and cook an additional 8 to 9 hours.

2. One hour before serving remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice.

3. Cover and cook an additional hour on HIGH.

Ingredients

2 cups chopped red potatoes
1 cup coarsely chopped carrots
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped celery
1 4 oz. can sliced mushrooms, drained
2 cloves garlic, minced
1/2 tsp dried thyme, crushed
1/2 tsp dried sage, crushed
1/4 tsp salt
1/4 tsp ground black pepper
2 tbs quick-cooking tapioca, crushed
1 lb bone in chicken thighs, skinned
1 cup chicken broth
1 cup frozen peas
1 4 oz pkg cream cheese, cut up
Cheesy Biscuits

Directions

1. In a 3 1/2 or 4 quart slow cooker combine potato, carrot, onion, celery, mushrooms, garlic, thyme, sage, salt and pepper. Sprinkle tapioca over the mixture. Top with chicken thighs. Pour broth over all.

2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours.

3. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones and coarsely chop; discard bones. Return meat to slow cooker along with peas and cream cheese. Cover and cook for 10 minutes. Stir well; serve with Cheesy Biscuits. Makes 6 servings.


Cheesy Biscuits:

Preheat oven to 450 degrees F. In a medium bowl, combine 1 2/3 cups packaged biscuit mix and 1/2 cup shredded cheddar cheese. Stir in 1/2 cup milk. Turn out onto a floured surface and knead 10 times. Pat into a 1/2 inch thick circle. Cut with a floured 3 inch biscuit cutter. Reroll scraps as needed. Place biscuits on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown.

Chicken prepared with a delicious cream sauce and fresh mushrooms!

Ingredients

• 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon lemon-pepper seasoning
• 6 bone-in chicken breast halves, skin removed (7 ounces each)
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 1/2 cup dry white wine or chicken broth
• 1/2 pound fresh mushrooms, sliced

Directions

• In a small bowl, combine the first four ingredients; rub over chicken. Place in a 3-qt. slow cooker. In a large bowl, combine the soup, sour cream, and wine or broth; stir in mushrooms. Pour over chicken.
• Cover and cook on low for 6-8 hours or until a meat thermometer reads 170°. Thicken the sauce if desired. Yield: 6 servings.

Ingredients:

3 cups chopped cooked chicken
1 1/2 cup cottage cheese
1 (10 3/4 oz) can Cream of chicken soup
1 package wide egg noodles,(8 oz)cooked and drained
1 cup grated monterey jack cheese
1/2 cup chicken broth
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup grated parmesan cheese
1 can sliced mushrooms(4 oz), drained
2 tablespoons butter, melted
1/2 teaspoon dried thyme leaves

Directions:

Combine all ingredients in slow cooker. Stir to mix well. Cover and cook on LOW 6 to 10 hours or HIGH 3 to 4 hours.

Yield: 6 Servings

• 1-1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips
• 2 teaspoons canola oil
• 2/3 cup finely chopped onion
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 cup frozen corn
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 1-1/2 cups chicken broth
• 1 teaspoon dill weed
• 1 cup frozen peas
• 1/2 cup half-and-half cream      
  

Directions

• In a large skillet over medium-high heat, brown chicken in oil or until no longer pink. With a slotted spoon, transfer to a 5-qt. slow cooker. Add the onion, carrots, celery and corn. In a large bowl, whisk the soup, broth and dill until blended; stir into slow cooker.
• Cover and cook on low for 4 hours or until vegetables are tender. Stir in peas and cream. Cover and cook 30 minutes longer or until heated through. Yield: 7 servings.