Chicken Cacciatore

Makes 4 servings

Ingredients:
-2-4 frozen boneless, skinless chicken breasts
-1 (26 ounce) jar chunky vegetable spaghetti sauce
-1/2 teaspoon minced garlic

Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour spaghetti sauce over top. Sprinkle with the garlic. Cover and cook on low heat for 10-12 hours or on high heat for 5-6 hours.

Citrus-Glazed Chicken

Makes 4 servings

Ingredients:
-4 boneless, skinless chicken breasts
-1/3 cup orange juice
-1 (14 ounce) can chicken broth
-3 tablespoons brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch

Directions:
-Place chicken in a greased 3 to 4 1/2 quart slow cooker. Pour the orange juice and chicken brother over the chicken. Sprinkle brown sugar and salt over top. Cover and cook on low heat for 6-9 hours. Remove chicken with a slotted spoon or spatula; set aside.

-Pour liquid from the slow cooker into a small saucepan. Stir in the cornstarch with a whisk. Bring to a boil over medium heat, stirring until sauce thickes. Pour glaze over chicken.

Cajun Chicken Pasta

Makes 6-8 servings

Ingredients:
-1 pound boneless, skinless chicken tenders
-1 (15 ounce) can crushed tomatoes
-1 (6 ounce) can tomato paste
-1/2 cup chopped red bell pepper
-1/2 cup chopped onion or 1/4 cup dried minced onion
-1 tablespoon minced garlic
-1 1/2 teaspoons Cajun seasoning
-1/4 teaspoon crushed bay leaves
-Cooked penne pasta, or other favorite pasta (if gluten free)

Directions:
-Combine all ingredients except pasta in a greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours. Serve over hot cooked pasta.

Corn on the Cob

Makes 6-8 servings

Ingredients:
-6-8 ears of corn, in husks
-3 1/4 cups water

Directions:
-Remove silk from corn but leave husks on. (If husks fall off, tie back on with kitchen twine.) Lay corn on its side in a 4 1/2 to 6 quart slow cooker. Add water. Cover and cook on high heat for 2-3 hours.

Chicken Tortilla Soup

Makes 8-10 servings

Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips

Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.

Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.

Chili Con Pollo

Makes 8-10 servings

Ingredients:
-3 large boneless, skinless chicken breasts
-1 (16 ounce) jar chunky salsa
-1 (15.8 ounce) can great Northern beans, with liquid
-1 (15 ounce) can black beans, with liquid
-1 (14.5 ounce) can diced tomatoes, with liquid
-2 teaspoons cumin

Directions:
-Place chicken in a greased 3 1/2 to 5 quart slow cooker. Pour salsa, beans, tomatoes, and cumin over top. Cover and cook on low heat for 6-9 hours. Break chicken into bite-size pieces with two forks before serving.

Note:
-Use hot salsa and diced tomatoes with green chiles for a spicier version.

Three- Bean Chowder

Makes 8-10 servings

Ingredients:
-1 (16 ounce) can kidney beans, with liquid
-1 (16 ounce) can fat-free refried beans
-1 (15 ounce) can black beans, with liquid
-1 (14 ounce) can vegetable broth
-1 (14.5 ounce can diced stewed tomatoes, with liquid
-1 medium onion, chopped, or 1/2 cup dried minced onion
-3/4 cup chunky salsa
-1 teaspoon minced garlic
-2 teaspoons chili powder
-1/4 teaspoon cumin

Directions:
-Combine all ingredients in a greased 4 to 5 quart slow cooker. Cover and cook on low heat for 6-8 hours.