Italian Crockpot Chicken

• 4 pounds chicken pieces
• 3 tablespoons olive oil
• 2 onions, sliced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 celery ribs, cut in small chunks
• 2 cups diced potatoes
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 teaspoon dried leaf oregano
• 1 tablespoon dried parsley flakes and
• 1 cup frozen peas, thawed

Brown the chicken parts in hot oil. Add salt, pepper and onions and cook for another 5 minutes. Put celery and potatoes in the bottom of the slow cooker and top with browned chicken, onions, and tomatoes with juice, oregano, and parsley. Cover and cook on low for 6 to 8 hours. Add peas the last 30 minutes. This Serves 6.

Easy Cheesy Slow Cooker Chicken

• 6 boneless chicken breast halves, without skin
• salt and pepper, to taste
• garlic powder, to taste
• 2 cans condensed cream of chicken soup
• 1 can condensed cheddar cheese soup

Rinse the chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over rice or noodles. Serves 6.

Ranch-Style Crockpot Chicken

• 4 cups cooked, diced chicken
• 1 pkg. (10-12) flour tortillas
• 1/2 cup chopped onion
• 2 (10 3/4 oz. each) cans cream of chicken soup
• 1 can (approx. 10 ounces) tomatoes with green chiles (Ro-Tel or similar – and yes, I’d recommend Ro-tel because it’s very good)
• 4 tbsp. quick cooking tapioca
• 4 cups grated Cheddar cheese

In a large bowl mix chicken, soup, tomatoes with green chiles, and tapioca. Rip 2 to 3 tortillas into pieces and line the bottom of a 5- to 6-quart slow cooker. Add 1/3 of the chicken mixture; top with 1/3 of the onion and cheese. Repeat layers of tortillas, chicken mixture, onion and cheese two more times. Cover and cook on LOW for 6 to 8 hours or on high for about 3 hours. You may cut the recipe in half for a smaller crockpot. Serves 4 to 6.