Creamy Black Bean Salsa Chicken

This is Leah's recipe. Since our church doesn't get out until 4:30 this year, it's nice to have something going in the crock pot so we can just eat when we get home. This was a crowd-pleaser last weekend and our friends are salivating for the recipe so here it is!

Ingredients:
2 to 4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup salsa
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 pkg taco seasoning
1/2 cup sour cream
1 cup grated cheese

Directions:
Place chicken in greased slow cooker. Pour broth, salsa, corn, beans, and taco seasoning over the chicken. Cover and cook on low heat for 6-8 hours or high heat for 3-4. Remove chicken with slotted spoon and place on serving dish. Stir in sour cream and cheese to slow cooker and then pour over chicken. Serve with warm tortillas and spanish rice.

Leah's (and now mine) variations:
Cut the chicken into bite ssize pieces before cooking. Then don't remove them at the end. Just stir in the cheese and sour cream and serve over white or brown rice with tortillas.

I also used rotel cause I was out of salsa and I used chicken taco seasoning.

Creamy Italian Chicken

4 boneless, skinless chicken breast halves (thawed)
1 envelope dry Italian salad dressing mix
1/2 cup water
1 8 oz. package cream cheese
1 can cream of chicken soup (undiluted)
1 can mushrooms, stems and pieces, drained

Place chicken in the bottom of the crockpot.
Combine salad dressing mix and water; pour over chicken.
Cover and cook on LOW for 3 hours.

In a small mixing bowl, beat the cream cheese and soup until blended. Stir in mushrooms and pour over chicken.

Cook 1 hour longer, or until chicken juices run clear.

Remove chicken, stir sauce to blend everything really well. You can cut the chicken up into small pieces and return to the sauce, or just leave it as whole pieces.

Serve over rice or pasta. I like to use bowtie pasta.

Crock pot Chicken A La King

3 frozen boneless skinless chicken breasts

1 can cream of chicken soup

1/2 cup frozen or fresh red, yellow, and green pepper strips/dices

1/4 cup diced onion

1 clove of garlic smashed

salt and pepper to taste

Throw all this into a crock pot cook six to 8 hrs on high. Remove breasts and dice--return to sauce.

Serve over biscuits, rice, noodles, etc. I used the frozen pillsbury biscuits in the bag---very easy.

I served picsweet brand steam fresh asian vegetables on the side and they went well together. The original recipe called for adding peas and mushrooms to the crock pot for the last 30 min. or so, but we have a non pea eater in the house so I chose to omit them. If you keep the frozen peppers on hand this is a meal you can fix without going to the store for stuff. If you are starting your pot at breakfast time---frozen breasts work--if it's later--thaw them first.