looking for chicken crockpot recipes? HELP

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Me too!

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=727042

his recipe uses canned vegetables and is useful for somebody who doesn't have a lot of refrigerator space to keep fresh vegetables. However, for a fresher taste you can always use the fresh veggies! It's pretty filling, and fairly low-calorie for 1 cup portions. Make some corn bread to go along with it and add some green beans on the side and you have a great, low calorie dinner.
Minutes to Prepare: 20
Minutes to Cook: 1000
Number of Servings: 20

Ingredients

1 lb chicken breast
32 oz chicken broth
1 can sliced potatoes, drained
1 can sweet peas, unsalted, drained
1 can sweet corn, unsalted, drained
1 can sliced carrots, drained
1 package No Yolks Egg Noodles
Salt
Pepper
Oregano
Parsley
Poultry Seasoning
Onion
5 cups water, added at various times.

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Directions
Drain vegetables. Put vegetables, chicken and broth into 5 quart crock pot. Add 3 cups water. Add herbs, to taste (about a tablespoon of oregano, parsley, poultry seasoning, about 2 tablespoons of salt and pepper, about half an onion). Cook overnight, for at least 10 hours on low.

The next day, separate the chicken breasts with a fork inside the crock pot. Add 1 cup of water, stir and continue cooking for 3 hours, on high. This would be a good time to taste the casserole, to see if you want to add more seasonings. I added some more salt and pepper at this time.

Add the no yolk egg noodles, cook on high for 2 hours, stirring occasionally. Add 1 cup of water, stir and turn to low for another hour or until noodles are done. Makes about 20 1-cup servings at 121 calories each.

Number of Servings: 20

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My fav is chicken with peanut butter

Put chicken breast in along with a chopped onion, can of tin tomatoes, tomato purée and cook for around 6-8 hours once done shred the chicken and stir in a spoon of peanut butter you can add more if you like, serve with some rice and a few chopped peanuts sprinkled on top

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Balsamic crockpot chicken

4 chicken breasts
3/4 cup olive oil
3/4 cup balsamic vinegar
1/4 cup of maple syrup (for sweetness)
3 cloves of garlic
diced onion and basil
Combine and cook on low for 6 hours....amazing!!!!

This sounds so good! I think I'll make it tomorrow.

I am a new bride and wanted to surprise my husband with dinner. So I gathered all the ingredients for pot roast and put them in
the crockpot not realizing I was missing the insert. Is the insert necessary for sucessful roast? I put all in the silver part on bottom and put it on low for 4 hours. It was a little off , husband not speaking to me. Please advise.

I just found a recipes for shredded chicken wraps.

Put thawed chicken breasts in the crockpot and cover with salsa. It says to add taco seasoning but I tried fajhita seasoning also and it tasted great. Cook on low for 6 hours and you should be able to shred the chicken. Serve on tortillas with whatever you like.

I have a similar one that you can do with chicken breasts or pork. Throw FROZEN chicken breasts (6-8) in the crockpot, cover with a can of diced tomatoes with green chilies and a 12-16 oz jar of salsa verde (I like Herdez). Cook on low for 8 hours and shred before serving. I use it instead of taco meat. So good and you can use the left-over stock to make tortilla soup! Super tasty, versatile, and low fat.

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Chipotle Chicken

2 lbs. chicken
1can diced tomatoes
1-2 chipotle peppers in adobo, chopped
(You can stop here, or add the following too!)
Chopped onion, garlic, chili powder, cumin, salt, and pepper to taste

Cook on high for 4 hours. Shred and serve with anything.

Loving these recipes!