Crock-pot BBQ Chicken

Frozen chicken breasts
18oz BBQ sauce
water (if desired)

Put frozen chicken breasts in crock-pot and cover with BBQ sauce. If you desire to have the flavor a bit more tame (my daughter doesn't like straight BBQ sauce, you can fill the bottle up to half full of water and pour that in to water it down slightly. Cook on low for 8 hours or high for 4 hours. Shred the chicken and use on rice, sandwiches, or just as is!

* I left the house right before dinner for a meeting for several hours and when I got home my husband asked, "What in the heck did you make because it was so good I had for plates!". When I told him the time and ingredients I put into it, he was stunned and told me we would be making that again next week. This was a favorite for me because everyone loved it and it was probably the easiest homemade dinner I have ever made whcih = WINNER!

Recipe from Wendy Glass

Photo from Lex's Life As a New Wife

Crock Pot Hawaiian Pineapple Chicken

4 frozen chicken breasts
1/2 cup soy sauce
1/2 cup Teriyaki sauce
1 can pineapple chunks, drain half the juice out
Crushed red pepper flakes

Spray the crock pot with nonstick cooking spray and add chicken breasts.
Stir soy sauce, Teriyaki sauce, and pineapple chunks (with half of the juice) together.
Pour over the chicken.
Sprinkle as many red pepper flakes on top as desired.
Cook on high for 4-6 hours.
Shred chicken with two forks in the crock pot and serve over rice.
You can also save some of the sauce if you like it a little bit more saucy and drizzle it over rice and chicken.

* This dish was good but not too flavorful. The chicken was incredibly moist and cooked super fast. It was also very filling! Two chicken breasts was more than enough for us with plenty of leftovers. I will make this again with a few changes. I think it needs something a little sweet in the sauce, possibly a little bit of brown sugar. Also, I would not add the pineapple chunks until right before serving it since they soaked up so much of the sauces and became slightly too salty. I love the idea of the recipe so I will try it again for sure.

Recipe & photo from Chef In Training

Sweet-n-Sour Pineapple Chicken

INGREDIENTS:
Chicken:
2-3 boneless, skinless chicken breasts or more tenders
1/2 cup milk
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/2 cup oil

Sauce:
1 13.5 oz can pineapple chunks
1 cup sugar
1 TB soy sauce
1/4 tsp ginger
3/4 cup vinegar
1 chicken bouillon cube (I was all out so I used 2 leftover chicken Ramen seasoning packets)
2 TB cornstarch (I usually mix this with a little water to make a paste so it doesn't clump in the sauce.)

DIRECTIONS:
Chicken:
1. Dip chicken in milk and then coat with flour, salt, and pepper.
2. Heat oil and brown chicken on all sides.
3. Place chicken in crock pot or baking dish.

Sauce:
1. Drain pineapple, pour syrup into measuring cup and add water to make 1 1/4 cups.
2. In saucepan, combine all ingredients, cornstarch last (to thicken). Boil for two minutes.
3. Add pineapples.

Both:
1. Pour sauce over chicken.
2. Cook on high in crock pot for 1 hour or cook in oven at 350 for 45-60 minutes.

* I serve this with Teriyaki flavored rice or noddles. Browning the chicken is the most time consuming part of this recipe and other than that, it's super easy! Sometimes I add green and/or red pepper strips to the sauce at the end for some added color, flavor, and nutrients. This has the best sauce out of all the sweet and sour chicken recipes I have tried. I love that the ingredients for this recipe are ones that I usually always have on hand.

From Jill Parsons

Chicken Ole!

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)

In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.)
Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes.
Serve with tortilla chips and lettuce.

(Recipe can be found in Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker)