1 lb skinless, boneless chicken breasts halves
2 9 oz. jars sweet & sour sauce
1 16 oz. pkg. loose-pack frozen broccoli, carrots, & water chestnuts
2-1/2 cups hot rice
1/4 c. chopped almonds, toasted

Cut chicken into 1-inch pieces. In a 3-1/2 – 4 quart slow cooker combine chicken, sweet and sour sauce, and frozen vegetables.

Cover and cook on low-heat setting for 5-5-1/2 hours or on high heat setting for 2-1/2-2-3/4 hours. Service with hot cooked rice. Sprinkle with almonds.

Salt and pepper chicken parts to taste. Sprinkle each piece with paprika. Place chicken in slow cooker. In a bowl whisk or use a fork to mix beer and tomato paste then pour mixture into slow cooker. Pour contents of green spanish olives evenly over other ingredients. Cover and cook chicken thoroughly on low for 6-10 hours or high 3-4 hours. Serve with boiled egg noodles.

This is my mom’s recipe. So easy, non dairy, and we have it so often my family is asking for new dishes even though they love it. Left over chicken goes great on a boboli pizza. I never eat the olives so my husbands plate is piled high with little green balls.

Cook in crockpot on high until meat is tender enough to pull apart with a fork. Shred w/2 forks, stir, repeat.

Put it on anything and everything for as long as it lasts. Tacos, enchiladas, nachos, soup, all by its lonesome.

Soooo yummy. Sooooo easy.

Plum-Glazed Cornish Hens

3 (1 1/2 pound) Cornish game hens
1/2 teaspoon crushed red pepper flakes
3/4 cup plum jam
1 (1.25 ounce) envelope dry onion soup mix
2 kiwifruit, peeled and sliced, for garnish

Place the game hens in a slow cooker. Sprinkle with red pepper flakes.
Mix the plum jam and onion soup mix together in a bowl until well blended. Remove 1/4 cup of the jam mixture and refrigerate until needed. Brush the remaining jam mixture over the hens.
Set the slow cooker on Low for 7 hours. Brush the reserved glaze over the hens. Cook on Low 1 hour more. Place hens on serving plates and garnish with kiwifruit slices.

Place chicken breasts on bottom of crock pot. Dump both soups on on top of chicken. Fill one of the empty soup cans full of water and dump in with soups. Stir all together and put on high for 4 hours or low for 8 hours. About 1 hour before service put rice in crockpot and stir to combine. You may have to add alittle more water if it looks dry. We have even put peas and corn in it as well.

Serve with salad on the side and some veggies.

Another favorite EASY one that we do alot on Sunday after church is Buffalo Wing Dip:

2 cans canned chicken or 2 cooked chicken breasts shredded or 2 cups shredded chicken
1-8 oz block cream cheese (softened or not)
1/2 cup lousiana hot sauce or other hot sauce
1/2 cup mozzarella or cheddar cheese
1/2 cup blue cheese or ranch dressing

Put cream cheese block on the bottom of a small crock pot. Put all other ingredients on top and put on high or low until melted through. Serve with chips or crackers.

This one is not one that you want to “set and forget”.

Looking forward to seeing alot of new recipes for myself