Greek Chicken for the Crock Pot

1 onion, sliced
1 clove garlic, minced
1 lb chicken breast, thin sliced
1 14 oz can diced tomatoes, undrained
1/2 cup olives, pitted and halved
1 tbsp oregano
½ tsp Salt
½ tsp pepper

Spray crock pot with nonstick cooking spray.
Layer sliced onions and garlic on the bottom of the crock pot.
Add chicken, salt, pepper, oregano.
Add tomatoes and olives.
Cook for 4-6 hours on low setting. My crock pot seems to cook things quickly – 4 hours and it was done.

Add crumbled feta during last 15-20 minutes of cooking.

Red Cooked Chicken with Stir-fry vegatables, slow cooker

I've made this recipe both fresh, and by freezing it first- came out great both ways. Please follow directions carefully for best results! Please note that chicken has bones in it and make sure marinade is cooked throughly. Let me know what you think!

-Casserole club prep. directions:
1. defrost bag with chicken and marinade in it in fridge completely (takes a full day if not longer).
2. place both chicken and marinade in crock pot. I cooked it on low for a good 8 hrs. if not a bit longer to ensure marinade was cooked. The chicken stay moist, so don't worry about drying it out.
3. Follow steps 2 and 3 of recipe below


Complete Recipe
1/2 cups dry cooking sherry
1/3 cups soy sauce
1/4 cup packed brown sugar
2 tablespoons grated peeled fresh ginger
1 teaspoon Chinese Five spice powder
3 cloves garlic, crushed
1 bunch of green onions, cut into 2 inch pieces (white and green parts separated)
3 lbs. bone in skinless chicken thighs

1 bag (16 0z) frozen veggies for stir fry

1. In slow cooker, combine sherry, soy sauce, sugar, ginger, five spice powder, garlic and green parts of onion. (coarsely chop green parts, put in fridge until serving time)

Add chicken thighs and coat with sherry mixture. Cover slower cooker with lid and cook on low for 8 hours, or on high for 4 hours.

2. Just before serving, cook veggies per package directions (either stove top or microwave)

3. With tongs, transfer chicken from crock pot to deep platter. Leave the sauce in the crock pot. Stir cooked vegetables into slow cooker to mix with sauce. Spoon vegetable mixture over chicken. Serve with rice (provided)

Serves 4-6

Rotini and Chicken Mozzarela- Heather Lukas

I made Rotini and Chicken Mozzarela From Country Casseroles by Debbie Mumm
8oz dry rotini
2 TBSP olive oil
11/2 thin sliced zucchini
1 c chopped onion
2 cloves garlic minced
1 can 28 oz crushed tomatoes
2 cups cooked cubed chicken
3/4 cup corn
2 tsp italian seasoning
1/4 tsp black pepper
11/2 c shredded mozzarella cheese
2/3 c grated parm cheese
Cook pasta drain set aside
Heat oil in large skillet add zuc, onion, garlic saute for 3-5 min until tender >sir in everything else BUT cheeses and pasta.
Bring to a boil reduce heat to low and simmer for 5 min or until heated thru
remove from heat and stir in pasta. Spoon 1/2 pasta mix in greased 9x13 baking >dish, top with 1/2 cheese mix. repeat layers
Bake in 350degree oven for 20-25 min let stand 5 min.
I am going to suggest increasing the bake time since it will be coming from

Creamy Chicken Enchiladas- Michelle Granger

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 (8 ounce) container sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced
Directions
1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
4. Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

Vegetarian Crock Pot Soup

• 1 1/2 cups cooked garbanzo beans
• 1 1/2 cups cooked kidney beans
• 1/2 cup pearl barley or rice
  
• 6 - 8 cups water or bean cooking liquid
• 2 - 3 Tbsp olive oil
  
• 2 med. carrots, peeled & diced
• 1 med potato, peeled & diced
• 1 med sweet potato, peeled & diced
• 2 celery stalks, diced
• 1/2 lb green beans, 1" slice
• 1/2 red pepper, seeded & diced
• 1/2 green pepper, seeded & diced
• 1 pinch cayenne
  
• 2 thin slices fresh ginger, peeled & minced, OR 1/2 tsp dried ginger
• 1 -2 cloves garlic, crushed, peeled & minced
• 1 tsp each: basil, thyme, paprika
• 1 tsp salt or to taste
• 1 veggie bouillon cube
• 2 - 3 Tbsp tomato paste
• 1 Tbsp soy sauce or miso
• 2 Tbsp. minced fresh parsley

Add all ingredients except for the barley to the crock pot, cook on high for 4-6 hours. Add barley one hour before the soup finishes cooking. Top with Parmesan cheese and enjoy!

Spaghetti Pie

Sauce

2 T. olive oil
2 T. butter
1 cup chopped onion
½ cup chopped pepper (I used green and red)
1 package fresh mushrooms, sliced
2 cups Italian peeled tomatoes
2 T. tomato paste
½ cup veggie stock
¼ tsp sugar
½ tsp basil
½ tsp thyme
1 bay leaf
salt and pepper

Heat oil and butter in a heavy pot. Cook onion, pepper and mushrooms until onion is wilted but not brown. Add tomatoes, sugar, basil, thyme, bay leaf, paste, and stock and stir well. Simmer for 45 minutes. Add salt and pepper, to taste. (I simmered longer, until the sauce was thicker.) Remove bay leaf.

Crust

6 oz spaghetti
2 T. butter
1/3 cup freshly grated parmesan
2 beaten eggs
1 cup cottage cheese
½ cup freshly grated mozzarella (I used 1 cup)

Cook spaghetti and drain, stir in butter, parmesan, and eggs. Form this into a crust in a buttered 10-inch pie plate.
Spread cottage cheese over bottom of crust. Fill with tomato sauce. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella cheese and bake 5 minutes more.