INGREDIENTS

1 1/2 lbs chicken tenders
1 (10.75 oz) can condensed
golden mushroom soup

1/4 cup soy sauce
1 1/2 tsp ground ginger
1 (16 oz) bag frozen broccoli stir fry vegetables
1 (4 oz) can sliced mushrooms, drained
1/2 cup cashews
Hot cooked brown rice

DIRECTIONS

1. In a 3 1/2 or 4 quart slow cooker, combine mushroom soup,
soy sauce and ginger. Stir in chicken.

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

3. Uncover and add stir fry vegetables and mushrooms.
Cover and cook another 30 to 45 minutes.
Cook no longer than than this!

4. Stir cashews into chicken mixture. If desired, serve over
hot cooked rice.

Makes 6 servings. Serving size: 1/6 of Recipe

Weight Watchers Points Plus+ = 6 Per Serving

Nutritional Information

Calories256
Total Fat (g)8
Saturated Fat (g)2
Monounsaturated Fat (g)3
Polyunsaturated Fat (g)1
Cholesterol (mg)68
Sodium (mg)1026
Carbohydrate (g)13
Total Sugar (g)4
Fiber (g)3
Protein (g)31
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients:
2 tbsp grated Parmesan cheese
1 (6 oz) can tomato paste
1 onion, chopped
3/4 cup chicken broth
2 tbsp quick cooking tapioca
1 1/2 tsp dried basil, crushed,
2 cups cooked spaghetti
2 tsp sugar
3 cups mushrooms, sliced
3 lb skinless chicken pieces breasts or thighs, rinsed
1/4 cup dry red wine, such as Merlot
2 cloves garlic, crushed
Salt and Pepper to taste

Directions
1. Combine tomato paste, chopped onion, chicken broth,
salt and pepper to taste, in a 3 1/2 to 5 quart slow cooker.

2. Place mushrooms in cooker and arrange chicken pieces over
mushrooms.

3. Combine tapioca, sugar, wine, garlic and dried basil
together. Pour over chicken.

4. Cover and cook on LOW 7 to 8 hours or on high about 4 hours.

5. Serve over spaghetti or noodles. Sprinkle with Parmesan.

Yield: 6 Servings Weight Watchers Points Plus+ = 14 per serving
Serving size= 1/6 of recipe

Weight watchers Points Plus+ =14 per serving

Nutritional Information

Calories 560
Fat 15 g
Cholesterol 210 mg
Carbs 32 g
Fiber 4.1 g
Protein 72 g

Ingredients
4 skinless boneless chicken breasts
1 (28 oz) can Italian seasoned diced tomatoes
1 envelope Herb and Garlic Recipe Soup Mix
Hot cooked rice or pasta
Parmesan cheese, grated

Directions

1. Cut chicken into bite size pieces. Mix chicken,
tomatoes and soup mix together and pour into slow cooker.

2. Cover and cook on LOW 6 to 8 hours.

3. Serve over rice or bow tie pasta and sprinkle with Parmesan cheese.

Yield: 4 servings

INGREDIENTS

16 chicken drumsticks
1 (16 oz) bottle red hot wing sauce
1 small can tomato paste
2 tbsp vinegar, white or cider
2 tbsp Worcestershire sauce
1 bottle barbecue sauce


DIRECTIONS

1. Place drumsticks in a 4 or 5 quart crock pot. In a medium bowl, combine hot sauce, tomato paste, vinegar, Worcestershire sauce and barbecue sauce.
Pour over chicken.

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

4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices.

Yield: About 4 servings

INGREDIENTS

3 lbs chicken wings (about 16)
3/4 cup unsweetened coconut milk
3 tbsp fish sauce*(see below)
2 to 3 tbsp red curry paste
1/3 cup finely chopped onion
2 tbsp cornstarch
2 tbsp cold water
1/4 cup fresh basil, finely chopped (optional)

DIRECTIONS

1. Preheat broiler. If desired, use a sharp knife to carefully cut off tips of the wings; discard tips. Cut each wing at joint to make 2 pieces. Place wingS in a single layer on the unheated rack of a foil lined broiler pan. Broil 4 to 5 inches from heat for 10 to 12 minutes or until chicken is brown, turning once. Drain off fat.

2. Meanwhile, in a 3 1/2 or 4 quart slow cooker combine coconut milk, fish sauce and curry paste. Add wing pieces and onion, stirring to coat with curry mixture.

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

4. Using a slotted spoon, remove chicken from cooker; cover with foil to keep warm. Skim fat from curry mixture.

Yield: 16 servings

*Fish sauce can be purchased through Amazon.com if you can't find in your local area.

Chicken Dipping Sauce Recipe:

In a medium saucepan combine cornstarch and water; stir in curry mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Stir in basil, if desired. Serve chicken wings with sauce for dipping.

NUTRITION INFORMATION

Calories183,
Total Fat (g)14,
Saturated Fat (g)5,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)2,
Cholesterol (mg)47,
Sodium (mg)488,
Carbohydrate (g)3,
Protein (g)12,
Vitamin C (DV%)2,
Calcium (DV%)2,
Iron (DV%)8,
Percent Daily Values are based on a 2,000 calorie diet.

INGREDIENTS

1 (2 to 3 lb) whole chicken
salt and pepper to taste
2 tsp poultry seasoning
1 tsp paprika

DIRECTIONS

1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and
place them in the bottom of the slow cooker.

2. Rinse the chicken, inside and out under cold running water. Pat dry with paper towels. Season chicken with salt, pepper, paprika and poultry seasoning. Place in slow cooker on top of the aluminum foil balls.

3. Set slow cooker to HIGH for 1 hour then turn to LOW for about 8 to 10 hours or until chicken is no longer pink and juices run clear.

Yield: 6 Servings