Easy Chicken and Potatoes (crock-pot recipe)

Easy Chicken with Potatoes

(crock-pot)

Recipe from Elise Sykes

4 boneless, skinless chicken breasts

½ c. Italian salad dressing

1 tsp.  Italian seasoning or mix basil, oregano, crushed red pepper, and garlic powder to equal 1 tsp

½ c. grated Parmesan or Romano cheese

4 to 6 med. Potatoes, peeled and cut into wedges or thick slices

Place chicken in bottom of crock-pot.  Sprinkle with half of the Italian dressing, spices, and the grated cheese.  Put the potatoes on top or around the chicken.  Sprinkle with the rest of the dressing, spices and cheese. (I just buy the packets of Italian dressing, make half the packet and sprinkle the rest for the seasoning.) Easy!  Cook on low for about 6-8 hours, or until the chicken is done and potatoes are tender. You can sprinkle Parmesan cheese on top before serving.

Crock-pot Meals

Crock-pot Stroganoff

Heather Teeples, Columbus, OH

Ingredients:

1 can cream of celery soup

1 can cream of mushroom soup

1 soup can of water

1 package onion soup mix

½ lb. Top sirloin flat round steak

1 package of extra wide egg noodles

1 small tub of sour cream

Put cream of celery soup, cream of mushroom soup, can of water, onion soup mix in crock pot along with the sirloin flat round steak seasoned with salt and pepper (no need to precook or brown meat) into crock pot to cook all day (8 hours).

½ hour before eating add small tub of sour cream to the crock-pot.  Boil noodles separately on the stove and when tender add to mix in crock-pot just before serving.  Enjoy. 

Crock-pot Italian Chicken

Stacy, Columbus, OH

1 8 oz package cream cheese

2 cans cream of chicken soup

4-6 diced chicken breasts

1 zesty Italian salad dressing packet

1 small can of sliced mushrooms (optional)

¼ cup water

rice or pasta

Place chicken and soup in the crock-pot.  Mix the seasoning packet in ¼ cup water and pour over the chicken.  Cover and cook on low 6-7 hours or on high for 3-4 hours.  ½ hour before serving cut the cream cheese into pieces and add to the crock-pot.  Before serving mix well and serve over rice or pasta.

Chicken Tortilla Soup

Image by: Taste of Home

This recipe comes from a Taste of Home cookbook.  It was simple to make and so DELICIOUS!  We did not have any left over!  

(Thanks for the cookbook Kimmie!)  

Chicken Tortilla Soup

Ingredients

• 1 cup chopped onion
• 1 teaspoon minced garlic
• 3 cups Progresso ® Chicken Broth
• 1 can (14-1/2 ounces) Mexican diced tomatoes
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1-1/2 pounds boneless skinless chicken breast, cubed
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 1/4 cup shredded Mexican cheese blend
• 1 tablespoon minced fresh cilantro
• Tortilla chips, optional

Directions

• In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
• Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired. Yield: 6 servings.
• Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium chicken broth and reduced-fat cheese; calculated without tortilla chips) equals 183 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 752 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.Diabetic Exchanges: 3 lean meat, 2 vegetable.