Easy Chicken Bake

**Courtesy of the cookbook 101 Things To Do With A Slow Cooker by Stephanie Ashcroft. Love this cookbook! I came home at lunch yesterday to put dinner in the crockpot and didn't have what I needed. So I skimmed my cookbook and found this. I had never tried it, but it turned out very yummy and easy.

6 boneless, skinless chicken breasts (I did three large)

1 can (10 3/4 ounces) cream of mushroom soup, condensed

3/4 cup evaporated milk

1/4 teaspoon garlic salt

1/8 teaspoon paprika

1/4 cup parsley, fresh copped, optional

Place chicken in greased 4 to 6 quart slow cooker. Mix together soup, milk, and seasoning. Pour mixture over chicken. Cover and cook on high heat 4 hours or on low heat 8-10 hours. Garnish with fresh chopped parsley, if desired. Makes 6 servings.

Served with chicken flavored rice, peas, and stawberries.

Calico Beans: For the Pregnant One

Saute together:

1 lb ground beef
1/2 lb bacon
1/2 c chopped onion

Drain off fat. Add:

1/2 c ketchup (maybe up to 1 c)
1/2 scant c. brown sugar
2 T prepared mustard
3 T vinegar
(I usually make the sauce separately and pour it in.)

Stir well. Then add:

1 lg can pork & beans
1 can red kidney beans
1 can lima beans

Simmer for 1 1/2 hours. Stir often. You can also put it into a crockpot and cook it for many hours.

(You can do any type of variation of this by adding corn, mushrooms or whatever else. We don't really like lima beans, so I double one of the other types. This is a fantastic meal to make for a lot of people. My mom makes it very often...maybe too often!)

Thai Chicken and Noodles

This recipe satisfied our Thai food cravings and would even taste yummy over rice! Plus - who can complain when life is made easier with a crock pot :)

Thai Chicken and Noodles

1 ½ lbs. Chicken (or turkey tenderloins), cut into ¾ inch pieces
1 red bell pepper, cut into short thin strips
1 ¼ cups chicken broth, divided
¼ cup soy sauce
3 cloves garlic, minced
¾ tsp. red pepper flakes
¼ tsp. salt
2 Tbsp. Cornstarch
3 green onions, cut into ½ inch pieces
1/3 cup creamy peanut butter
12 oz. cooked vermicelli pasta or Thai rice noodles
¾ cup peanuts or cashews, chopped (optional)
¾ cup cilantro, chopped (optional)

Place chicken, bell pepper, 1 cup broth, soy sauce, garlic, red pepper flakes and salt in slow cooker. Cover and cook on Low 3 hours.

Mix cornstarch with remaining ¼ cup broth in small bowl. Turn slow cooker to High. Stir in green onions, peanut butter and cornstarch mixture. Cover and cook 30 minutes or until sauce is thickened and chicken is no longer pink. Stir well. Serve over vermicelli. Sprinkle with peanuts and cilantro.

Chicken Burritos

4 chicken breasts
1 pkg taco seasoning
1 can chicken broth
1 can black beans, drained
1 can corn, drained
1 cup salsa
1/2 cup sour cream
1-2 cup cheese

Place chicken breasts (can be frozen), taco season, chicken broth, beans, corn and salsa in crock pot. Cook on low for about 6-8 hours. Shred chicken and add cheese and sour cream in last 30 minutes of cooking. Serve on tortillas.

Easy Pork Chops

6 pork chops (we just used a package of Stew Pork from IGA)
Seasoning salt
1-2 cans cream of mushroom soup (I only used one)
Dash of Worcestershire sauce

Season the pork and brown on both sides. Remove the chops to a 9x13 pan. Put the soup and wocestershire sauce in the frying pan to heat and absorb flavors of the meat. Pour over the pork chops, cover with foil and bake at 300 for 2-3 hours. (This would work great in a slow cooker as well!) The longer they bake, the more tender they are. Serve over potatoes or rice.

*Both Dustin and I could hardly believe how delicious these were and it made a lot of food! It's almost a crime to have something this easy taste so good. We had them over the Weir's baked potatoes: scrub and poke the taters, coat in olive oil then salt, bake uncovered at 350 for 45-60 min. HEAVENLY!! (Did I get the potatoes right, Sara?)*

Creamy Crock Pot Chicken!

Last one for today. Gabe is asleep so this is working out well. This is a good flavorful dinner for Sunday or any day of the week. I am improvising with this one a little here in Grenada. I will let you know how it goes.

Ingredients:
- 2-3 boneless, skinless frozen chicken breasts
- 8 oz. cream cheese
- 1 (10 1/2 oz.) can cream of chicken soup (or favorite cream soup)
- 1 pkg dry Italian salad dressing mix ( I usually use the Zesty Italian one, but they don't have the dry packets here so I bought the Kraft Zesty Italian dressing already mixed up. We will see how it goes)
- UPDATE: It went well. I would recommend using half the bottle of the actual Kraft dressing, instead of the whole bottle. It was a tad strong for me, but if you like the flavor stronger, use the whole thing!

Place all ingredients in crock pot and simmer on LOW all day (8-10 hrs.) I have always done it in 4-6 hrs and it still tastes delicious. Shred or chunk chicken about an hour before serving; continue to simmer. Serve over rice, mashed potatoes, noodles or French bread. Make a big pot and freeze for several dinners.