Or go boneless, add the chicken 1/2 an hour after you begin roasting the vegetables, and cut the meat cooking time in half.  :)  I would by milagros
milagros
milagros Or go boneless, add the chicken 1/2 an hour after you begin roasting the vegetables, and cut the meat cooking time in half. :) I would
Recipes
I'm half scared, half really interested? Pickle Dip Ingredients 1 8oz block of cream cheese 12 oz jar of your favorite pickles (I chose dill) 1 2.25oz jar of dried beef (found by the tuna/canned meat) 1. In a food processor, chop beef. Add pickles and chop.  now the cream cheese.  This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together!  Serve with ritz crackers! by barbara.stone
barbara.stone
barbara.stone I'm half scared, half really interested? Pickle Dip Ingredients 1 8oz block of cream cheese 12 oz jar of your favorite pickles (I chose dill) 1 2.25oz jar of dried beef (found by the tuna/canned meat) 1. In a food processor, chop beef. Add pickles and chop. now the cream cheese. This dip is best served after being in the refrigerator at least an hour or overnight, so all the flavors and meld together! Serve with ritz crackers!
Yummy in my tummy
This recipe is so easy to make, you practically just combine all the ingredients and leave it to bake for just under an hour! So yummy. You’ll Need: 2 lb boneless chicken breasts, cubed (1″) 6 medium potatoes, cut in 1/2″ cubes 6 sweet potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 … by tonial
tonial
tonial This recipe is so easy to make, you practically just combine all the ingredients and leave it to bake for just under an hour! So yummy. You’ll Need: 2 lb boneless chicken breasts, cubed (1″) 6 medium potatoes, cut in 1/2″ cubes 6 sweet potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 …
Favorites
Turkey Rocket Roaster. This Dutch oven style roaster uses charcoal for cooking and flavor, but is much easier than a grill for prepping a whole turkey. This type of cooking costs 2/3 less than comparable gas and oil cookers. The roasting chamber is large enough to cook a 14 pound turkey in about 2-1/2 hours, but is also great for ribs, pork, seafood, vegetables, and more! You will get a tender, juicy turkey or chicken with maximum flavor in a short time. Great for holidays, camping trips. by shauna
shauna
shauna Turkey Rocket Roaster. This Dutch oven style roaster uses charcoal for cooking and flavor, but is much easier than a grill for prepping a whole turkey. This type of cooking costs 2/3 less than comparable gas and oil cookers. The roasting chamber is large enough to cook a 14 pound turkey in about 2-1/2 hours, but is also great for ribs, pork, seafood, vegetables, and more! You will get a tender, juicy turkey or chicken with maximum flavor in a short time. Great for holidays, camping trips.
Products I Love
Creamy Chicken & Noodles - I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. Add bag of egg noodles. cook for 1 more hour. Eating in! by barbra
barbra
barbra Creamy Chicken & Noodles - I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. Add bag of egg noodles. cook for 1 more hour. Eating in!
Kid DIY
I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless skinless chicken breasts  2-10.75 cans of cream of chicken soup  1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover  cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour. by marissa.greer
marissa.greer
marissa.greer I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless skinless chicken breasts 2-10.75 cans of cream of chicken soup 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour.
Crockpot
I make this all of the time and anyone that eats it is blown away. Comfort food at its best! So easy! Combine 3-4 boneless skinless chicken breasts  2-10.75 cans of cream of chicken soup  1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover  cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour. by shelly
shelly
shelly I make this all of the time and anyone that eats it is blown away. Comfort food at its best! So easy! Combine 3-4 boneless skinless chicken breasts 2-10.75 cans of cream of chicken soup 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover cook on low for 8 hours. Add bag of egg noodles.cook for 1 more hour.
dinner
Crock Pot Fried Rice  2c leftover rice  3T butter  2T soy sauce  2t worcestershire sauce  1/2t pepper  1/4t salt  1/2 diced yellow onion  1c frozen or fresh vegetables   leftover meat-chicken   1 egg  sesame seeds garnish  Plop everything in there together Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg by lynn
lynn
lynn Crock Pot Fried Rice 2c leftover rice 3T butter 2T soy sauce 2t worcestershire sauce 1/2t pepper 1/4t salt 1/2 diced yellow onion 1c frozen or fresh vegetables leftover meat-chicken 1 egg sesame seeds garnish Plop everything in there together Mix it around, and cook on high for 2-3 hours, or on low for 3-4. You are only heating everything up and cooking the egg
food.
Avocado Chicken Salad 1 Pkg boneless, skinless chicken breasts (2 or 3) 1 avocado 1/4 of an onion, chopped juice of 1/2 a lime 2 Tbsp cilantro (or sub basil if you prefer) some salt and pepper, to taste Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix. by alba
alba
alba Avocado Chicken Salad 1 Pkg boneless, skinless chicken breasts (2 or 3) 1 avocado 1/4 of an onion, chopped juice of 1/2 a lime 2 Tbsp cilantro (or sub basil if you prefer) some salt and pepper, to taste Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.
Fabulous Food and Drinks
Salted Paleo: Avocado Chicken Salad (scd, paleo) 1 Pkg boneless, skinless chicken breasts (2 or 3) 1 avocado 1/4 of an onion, chopped juice of 1/2 a lime 2 Tbsp cilantro (or sub basil if you prefer) some salt and pepper, to taste Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix. by alba
alba
alba Salted Paleo: Avocado Chicken Salad (scd, paleo) 1 Pkg boneless, skinless chicken breasts (2 or 3) 1 avocado 1/4 of an onion, chopped juice of 1/2 a lime 2 Tbsp cilantro (or sub basil if you prefer) some salt and pepper, to taste Cook chicken breast until done, let cool, and then shred. Add all of the other ingredients and mix.
Fabulous Food and Drinks
Shredded Buffalo (sauce) Chicken in the crock pot 4 boneless skinless chicken breast 1 bottle of Franks Buffalo Sauce 1 Packet Hidden Valley Ranch Powder 2 Tablespoons Butter Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce. by lynn7959
lynn7959
lynn7959 Shredded Buffalo (sauce) Chicken in the crock pot 4 boneless skinless chicken breast 1 bottle of Franks Buffalo Sauce 1 Packet Hidden Valley Ranch Powder 2 Tablespoons Butter Throw the (frozen or thawed) chicken breast in the crock pot, top with 3/4 bottle of franks buffalo wing sauce, add packet of ranch powder. Cook on low for 6 hours. After 6 hours, shred chicken with two forks, add butter, stir, cover and cook for another hour to let the chicken soak up the sauce.
Favorites
Slow Cooker Honey BBQ Chicken    4 chicken breasts (boneless, skinless)  1/4 butter, melted  1/8 cup soy sauce  1/2 cup honey  1/2 cup bbq sauce    Put the chicken in the slow cooker.  Mix the melted butter and remaining ingredients together and pour over the chicken.  Cook on low for 6-8 hours.    I shredded the chicken after it was finished cooking and mixed it back in with the sauce before serving. by julie
julie
julie Slow Cooker Honey BBQ Chicken 4 chicken breasts (boneless, skinless) 1/4 butter, melted 1/8 cup soy sauce 1/2 cup honey 1/2 cup bbq sauce Put the chicken in the slow cooker. Mix the melted butter and remaining ingredients together and pour over the chicken. Cook on low for 6-8 hours. I shredded the chicken after it was finished cooking and mixed it back in with the sauce before serving.
Yummy Food
Roasted Root Vegetables With Horseradish Vinaigrette | Oven roasting is an easy, hands-off method of cooking that intensifies the natural sweetness of the vegetables and allows you plenty of time to get the rest of the meal ready. | SouthernLiving.com by sabrina
sabrina
sabrina Roasted Root Vegetables With Horseradish Vinaigrette | Oven roasting is an easy, hands-off method of cooking that intensifies the natural sweetness of the vegetables and allows you plenty of time to get the rest of the meal ready. | SouthernLiving.com
Favorites
Grilled Cilantro Lemon Chicken Kabobs Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies. Yield: 6 kabobsPreparation time: 30 minutesGrilling time: 15 minutes 1 to 1.5 pounds of boneless, skinless chicken breast2 large red bell peppers, cored1 large onion, peeled1 cup loosely packed cilantroJuice of 3 lemons*2 cloves garlic½ teaspoon smoked paprika½ teaspoon saltZest 1 lemon*6 wooden (soaked) or metal skewers Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece. Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish. Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly. Let the kabobs marinate in the refrigerator for 10 to 15 minutes.Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking. *We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers. by pesado
pesado
pesado Grilled Cilantro Lemon Chicken Kabobs Kabobs grill quickly making them ideal for backyard entertaining. This recipe uses chicken, bell pepper and onion, but mushrooms, beef, zucchini and shrimp can easily be substituted to create your own unique version. The cilantro lemon sauce tastes delicious with all types of meat and veggies. Yield: 6 kabobsPreparation time: 30 minutesGrilling time: 15 minutes 1 to 1.5 pounds of boneless, skinless chicken breast2 large red bell peppers, cored1 large onion, peeled1 cup loosely packed cilantroJuice of 3 lemons*2 cloves garlic½ teaspoon smoked paprika½ teaspoon saltZest 1 lemon*6 wooden (soaked) or metal skewers Cut the chicken into 18 equal pieces. Cut the bell peppers into 24 equal pieces. Cut the onion into 12 equal pieces, leaving 2 to 3 layers of onion in each piece. Make the kabobs by sliding the chicken and vegetable pieces on the skewer in the following pattern – bell pepper, chicken, onion, bell pepper, chicken, onion, bell pepper, chicken, bell pepper. Repeat the process for all 6 kabobs and place them in a glass baking dish. Add the cilantro, lemon juice, garlic, paprika, salt and lemon zest to a food processor. Pulse until a thick sauce is formed. Pour the sauce over the kabobs and rub to coat them evenly. Let the kabobs marinate in the refrigerator for 10 to 15 minutes.Grill the kabobs over medium heat for 12 to 15 minutes, turning once halfway through cooking. *We recommend using lemons and limes from Paramount Citrus. They are consistently fresh and juicy and available at most major grocery, mass and club retailers.
Favorites
Honey Garlic Balsamic Chicken by bakedbree: An easy, healthy and delicious, go to meal you can have on the table in less than half an hour by J.H.
J.H.
J.H. Honey Garlic Balsamic Chicken by bakedbree: An easy, healthy and delicious, go to meal you can have on the table in less than half an hour
Chicken
Main Dish: Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts  16 Ounce Bottle of Italian Dressing (I used non fat)  1/2 Cup of Parmesan Cheese  Main Course: Italian Seasoning  4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired)  1/2 bag of mini carrots by NiqueGata
NiqueGata
NiqueGata Main Dish: Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Main Course: Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots
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This soup is a show stopper. Every dinner party I make it for, there are  never any leftovers, and jaws drop when they learn that it is vegan. It's  rich & creamy, hearty & satisfying.   An essential component to this soup is the cashew cream. Don't be  intimidated by it, it is really simple!  You can presoak your cashews for 2+ hours, or if you forget simple boil the  cashews for 10-15 minutes!  Creamy Cashew Chowder     * 1 tbsp coconut oil     * 1 sweet onion, diced     * 3 carrots, peeled and sliced into 1/4 inch half moons     * 3 celery stalks, sliced thin     * 4 oz shiitake mushrooms, sliced very thin     * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4       inch slices     * 2 potatoes of your choice     * 2 sheets of nori, finely chopped     * 5 cups of vegetable stock     * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15       minutes)     * 4 tsp corn starch     * 2 tbsp tomato paste     * 2 tbsp fresh lemon juice     * salt and pepper    1. In a large pot, heat the coconut oil over medium heat.     2. Once heated, sauté the onion, carrots, and celery with a pinch of       salt until carrots are tender. 8-10 minutes, stirring occasionally.    3. Meanwhile make the cashew cream. Drain the cashews. In a blender add       the cashews and 1/2 cups of vegetable stock, pulse until there are no       more big chunks, slowly add in 1 1/2 cups more stock, stopping to       blend after the addition of each 1/2 cup. Once you have added 2 cups       of stock total, add the 4 tsp of corn starch to the blender. Blend on       high for 1-3 minutes until completely smooth and creamy (should not       be gritty). Set aside.    4. Once the vegetables are tender, add the mushrooms to the pot. Cook       until softened. About 4-5 minutes. You just want them to soften a       bit, but still maintain their texture.    5. Add the remaining 3 cups of vegetable stock to the pot, along with       the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and       let summer for 20 minutes.    6. While soup is simmering, leave the skin on the potatoes and cut them       into bite-sized pieces.    7. Add potatoes to soup and cook about 13 minutes.     8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until       thickened.    9. Stir in the tomato paste and lemon juice.    10. Season with salt and pepper to taste.   11. Serve immediately & enjoy!  (Note: If the soup gets too thick, simply add a little water.)  Pace, amore e felicità!  Bailey Rae by DeeDeeBean
DeeDeeBean
DeeDeeBean This soup is a show stopper. Every dinner party I make it for, there are never any leftovers, and jaws drop when they learn that it is vegan. It's rich & creamy, hearty & satisfying.  An essential component to this soup is the cashew cream. Don't be intimidated by it, it is really simple! You can presoak your cashews for 2+ hours, or if you forget simple boil the cashews for 10-15 minutes! Creamy Cashew Chowder * 1 tbsp coconut oil * 1 sweet onion, diced * 3 carrots, peeled and sliced into 1/4 inch half moons * 3 celery stalks, sliced thin * 4 oz shiitake mushrooms, sliced very thin * 8 ounces of white button mushroom, or baby bellas, sliced into 1/4 inch slices * 2 potatoes of your choice * 2 sheets of nori, finely chopped * 5 cups of vegetable stock * 1 cup of raw cashews, soaked for 2 hours (or boiled for 10-15 minutes) * 4 tsp corn starch * 2 tbsp tomato paste * 2 tbsp fresh lemon juice * salt and pepper 1. In a large pot, heat the coconut oil over medium heat.  2. Once heated, sauté the onion, carrots, and celery with a pinch of salt until carrots are tender. 8-10 minutes, stirring occasionally. 3. Meanwhile make the cashew cream. Drain the cashews. In a blender add the cashews and 1/2 cups of vegetable stock, pulse until there are no more big chunks, slowly add in 1 1/2 cups more stock, stopping to blend after the addition of each 1/2 cup. Once you have added 2 cups of stock total, add the 4 tsp of corn starch to the blender. Blend on high for 1-3 minutes until completely smooth and creamy (should not be gritty). Set aside. 4. Once the vegetables are tender, add the mushrooms to the pot. Cook until softened. About 4-5 minutes. You just want them to soften a bit, but still maintain their texture. 5. Add the remaining 3 cups of vegetable stock to the pot, along with the nori and 2 tsp salt.  Bring to a boil, reduce to a simmer, and let summer for 20 minutes. 6. While soup is simmering, leave the skin on the potatoes and cut them into bite-sized pieces. 7. Add potatoes to soup and cook about 13 minutes.  8. Stir in the cashew cream gently, heat uncovered for 5-8 minutes until thickened. 9. Stir in the tomato paste and lemon juice.  10. Season with salt and pepper to taste. 11. Serve immediately & enjoy! (Note: If the soup gets too thick, simply add a little water.) Pace, amore e felicità! Bailey Rae
Yummy
Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots by Dreamer412
Dreamer412
Dreamer412 Italian Crockpot Chicken -4 Boneless Skinless Chicken Breasts 16 Ounce Bottle of Italian Dressing (I used non fat) 1/2 Cup of Parmesan Cheese Italian Seasoning 4-6 Potatoes scrubbed cut in half or wedges (you can peel if desired) 1/2 bag of mini carrots
Favorites
CROCK POT Asian Pork Chops! Recipe would definitely work with chicken/beef. Mix 1/2 cup soy sauce, 1/2 ketchup. 1/2 cup light brown sugar, 2 cloves minced garlic, and black pepper to taste. Put meat in the crock pot (I used boneless pork chops). Pour the sauce mixture over the meat, cook on low for about 5 hours, and the meat is tender and moist. I then cooked the remaining sauce down in a saucepan until it made a think glaze. HUGE hit with the by Lillylee
Lillylee
Lillylee CROCK POT Asian Pork Chops! Recipe would definitely work with chicken/beef. Mix 1/2 cup soy sauce, 1/2 ketchup. 1/2 cup light brown sugar, 2 cloves minced garlic, and black pepper to taste. Put meat in the crock pot (I used boneless pork chops). Pour the sauce mixture over the meat, cook on low for about 5 hours, and the meat is tender and moist. I then cooked the remaining sauce down in a saucepan until it made a think glaze. HUGE hit with the
Recipes
Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking. by ausongbird
ausongbird
ausongbird Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking.
Food & Recipes
Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking. by Rethie
Rethie
Rethie Slow Cooker Lemon Chicken with Broccoli - This lemon chicken is seriously the best chicken dish you will ever make. I struggle to find healthy recipes that I actually crave. This chicken is so tangy and tender. I have made it 3 times in the last 2 weeks! It is easy to clean up, since you shake the chicken with the seasonings in a ziplock bag. You add your favorite veggie on top of the chicken during the last hour of cooking.
Food
Crock Pot Hawaiian Chicken        2-3 large boneless, skinless chicken breasts      ½  cup white sugar      ½  cup vinegar      3 garlic cloves, minced      2 Tablespoons soy sauce      ½   cup of pineapple juice (use what’s in the can)      ½  can of large pineapple chunks    Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I  like to shred the chicken and by rita
rita
rita Crock Pot Hawaiian Chicken 2-3 large boneless, skinless chicken breasts ½ cup white sugar ½ cup vinegar 3 garlic cloves, minced 2 Tablespoons soy sauce ½ cup of pineapple juice (use what’s in the can) ½ can of large pineapple chunks Add all the ingredients to the bag. Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I like to shred the chicken and
What's for Cookies
Three Ingredient Chicken  1 whole chicken cut up (or use the parts you like best) 2 packets Good Seasonings Dry Italian dressing mix 1/2 cup brown sugar  Mix the Italian Seasoning packet and the brown sugar. Coat the chicken in the mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be very sticky). Bake at 400 degrees for an hour or until internal temperature reaches 165 degrees and skin is golden brown and by J.H.
J.H.
J.H. Three Ingredient Chicken 1 whole chicken cut up (or use the parts you like best) 2 packets Good Seasonings Dry Italian dressing mix 1/2 cup brown sugar Mix the Italian Seasoning packet and the brown sugar. Coat the chicken in the mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be very sticky). Bake at 400 degrees for an hour or until internal temperature reaches 165 degrees and skin is golden brown and
Chicken
Best Ever Grilled Chicken Marinade- Seriously the best marinade I have EVER had. we cut the recipe in half and only did 4 breast and marinated for a 1/2 hour. by nell
nell
nell Best Ever Grilled Chicken Marinade- Seriously the best marinade I have EVER had. we cut the recipe in half and only did 4 breast and marinated for a 1/2 hour.
Mood
This is the most DELICIOUS pork EVER, easy to make and all ingredients most people would always have on hand. I could eat this once a week for the rest of my life. We used a 2lb boneless rib roast rather than tenderloin as that's what we had. As result, cooking time would be closer to 1 hour 15 mins. by patricé
patricé
patricé This is the most DELICIOUS pork EVER, easy to make and all ingredients most people would always have on hand. I could eat this once a week for the rest of my life. We used a 2lb boneless rib roast rather than tenderloin as that's what we had. As result, cooking time would be closer to 1 hour 15 mins.
recipes
Butter Chicken- Made with Lite Philadelphia Cream Cheese. Lower in fat than if made with cream. This is a family favourite. Once you have all the spices, you can make it any time and make it as spicy or mild as you like!    I add about 1/2 a tsp of chilli if the kids are going to eat it, or 1 tsp if it's an adults only meal.     I also think the meal needs crunch, and at the last minute I add in some frozen beans and cook until heated through. by nicole
nicole
nicole Butter Chicken- Made with Lite Philadelphia Cream Cheese. Lower in fat than if made with cream. This is a family favourite. Once you have all the spices, you can make it any time and make it as spicy or mild as you like! I add about 1/2 a tsp of chilli if the kids are going to eat it, or 1 tsp if it's an adults only meal. I also think the meal needs crunch, and at the last minute I add in some frozen beans and cook until heated through.
paper goods
Simply Great Chicken - 3 ingredients - 3.5 boneless skinless chicken thighs or breasts, 1 pk dried Italian dressing mix, 1/2 cup brown sugar. bake @350 for an hour by angela.johnson.503092
angela.johnson.503092
angela.johnson.503092 Simply Great Chicken - 3 ingredients - 3.5 boneless skinless chicken thighs or breasts, 1 pk dried Italian dressing mix, 1/2 cup brown sugar. bake @350 for an hour
Favorites
Simply Great Chicken - 3 ingredients - 3.5 boneless skinless chicken thighs or breasts, 1 pk dried Italian dressing mix, 1/2 cup brown sugar. bake @350 for an hour by Renee Pearson
Renee Pearson
Renee Pearson Simply Great Chicken - 3 ingredients - 3.5 boneless skinless chicken thighs or breasts, 1 pk dried Italian dressing mix, 1/2 cup brown sugar. bake @350 for an hour
Favorites
Crockpot chicken and gravy 2 lbs boneless skinless chicken breasts 14 1/2 oz can chicken broth 2 packets chicken gravy mix  1. Place chicken breasts in a crockpot. Pour in chicken broth, cover and cook 3-4 hours or until chicken pulls apart easily.   2. Pour 2 cups of the chicken juices/broth out of the crockpot and into a saucepan. Add the two gravy packets to the saucepan and whisk well. Simmer on low until gravy thickens.  3. Shred chicken by stacey
stacey
stacey Crockpot chicken and gravy 2 lbs boneless skinless chicken breasts 14 1/2 oz can chicken broth 2 packets chicken gravy mix 1. Place chicken breasts in a crockpot. Pour in chicken broth, cover and cook 3-4 hours or until chicken pulls apart easily. 2. Pour 2 cups of the chicken juices/broth out of the crockpot and into a saucepan. Add the two gravy packets to the saucepan and whisk well. Simmer on low until gravy thickens. 3. Shred chicken
Yummy Food
Crockpot Chicken and Noodles  Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles  Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. by shelly
shelly
shelly Crockpot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
dinner
Crockpot Chicken and Noodles  Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles  Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. by shelly
shelly
shelly Crockpot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
dinner