Creamy Tomato Slow-Cooker Chicken

Photo credit Betty Crocker

Ingredients

1 lb boneless skinless chicken thighs

2 cloves garlic, finely chopped

1-1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

1 jar (15 oz) Alfredo sauce (or dairy free Alfredo sauce, see recipe below)

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

2 T cornstarch

2 T water

Alfredo Sauce

6 cloves garlic

1/3 cup raw cashews

2 cups cauliflower florets

1-3/4 cups chicken stock

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

3. Spray 3-4 quart slow cooker crock with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt, and pepper.

4. In jar of blender, add diced tomatoes and tomato sauce to alfredo sauce. Pulse to blend until just combined. Pour mixture over chicken.

5. Cover, cook on Low heat for 5-6 hours.

6. 10 minutes before serving, in a small bowl stir together cornstarch and water. Stir into mixture in slow cooker. Increase heat setting to High. Cook uncovered 5-10 minutes longer.

7. Serve over brown rice or pasta.

Zesty Slow Cooker Chicken Barbecue

From Allrecipes.com....of course

Ingredients:

4 boneless, skinless chicken breasts (or equivalent thigh meat)

1 (12 oz) bottle BBQ sauce (I used Sweet Baby Ray's)

1/2 cup Italian salad dressing

2 T Worcestershire sauce

Directions:

1. Place chicken in crock-pot. In a bowl, mix the barbecue sauce, salad dressing, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook on high for 3-4 hours.

3. When cooked through, shred chicken with two forks. Serve on bread rolls.

Angel Chicken Pasta

Ingredients

3 boneless, skinless chicken breast
2 T butter
1 (.7 oz) package Italian-style salad dressing mix
1/2 cup chicken broth
1 (10.75 oz.) can condensed golden mushroom soup
8 oz. cream cheese with chives
1 or 2 (6.5 oz.) cans sliced mushrooms
1 pound angel hair pasta or cooked brown rice

Directions

1. Preheat oven to 325 degrees F.
2. In large saucepan, melt butter over low heat. Stir in packet of dressing mix. Blend in broth and golden mushroom soup. Mix in cream cheese and stir until smooth. (I use a fork to beat it to blend in the last little cream cheese balls.) Add canned mushrooms (or if cooking slow cooker add directly with cubed, raw chicken). Heat through but do not boil. Arrange chicken breasts in single layer in 9x13 baking dish. Pour sauce over.
3. Bake for 60 minutes in preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta. 

I also like to cube the chicken and cook in the slow cooker on high for about 4 hours. Then I freeze it in baggies for lunches and dinners later!