Need recipes for Slow Cooker

I am 6 weeks post op and can only eat really moist chicken. I bought a crock pot and a bag of frozen Chicken breast today. I need some recipes that use chicken breast that low carb or a recommendation for a good slow cooker cook book. Thanks Kay 450/388/353/175

i got this from a web sits after i had surgery. All Day Chicken 4 pound Chicken -- breasts and thighs 1/4 pound Mushrooms, sliced 2 tablespoons Margarine or butter 1 (11 oz) mandarin orange sections, drained 1/2 medium bell pepper, sliced lengthwise 1/4 teaspoon Ground ginger 3 tablespoons Cornstarch 1/4 cup Cold milk 1/4 cup Cold water Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover. 6 to 8 hours later, turn the cooker to high. About an hour later, sauté the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes. Just Slow Cooking is located at www.justslowcooking.com

Thanks for the recipe and the website. It has a lot of good recipes!! Thanks again Kay 450/388/353/175

Hi Kay! here's some recipes for you that I've developed or found on the web. I hope they help you out some. I've found through my own experience that dark meat is easier for "newbies" to digest. Also, marinating chicken overnight in yogurt, sour cream, or buttermilk breaks down tough fibers and makes the meat velvety soft, especially when you aren't going to use the crock pot. Donika Tandoori Chicken 1-3 lb chicken, cut up and skin removed 16 oz fat free plain yogurt 2 Tbsp Paprika 2 Tbsp Chili powder 1 tsp curry powder Combine spices and yogurt until completely blended. Pour yogurt mix into a 1gallon size zip lock bag. Add the chicken, squeeze out the air, and chill overnight. Place the chicken and yogurt marinade into a crockpot. Cook on low for 6-8 hours. The meat should fall off the bones, and the pan juices make wonderful gravy over rice. Serves 6-8. Crock pot Chicken Paprika 4 skinless, boneless, chicken breast halves 1 cup of water 2 tablespoons paprika, divided 4 medium zucchini, sliced 1 medium onion, sliced 3 tablespoons olive oil Pour the water into the bottom of the crockpot. Next, place the chicken breasts in the water. Sprinkle with 1 tablespoon of the paprika. Cover the chicken with a layer of the zucchini, then with a layer of the onions. Drizzle the oil over the vegetables, and then sprinkle the remaining paprika over all. Cook on low heat for 6-8 hours. Slow Cooker Chicken with Creamy Vegetables 1 small head of cabbage, cut into wedges 2 medium zucchini, quartered ½ small onion, sliced thin 8 boneless, skinless chicken breast halves ½ stick of butter, cut into slices ½ c heavy cream ½ c water 1 tsp salt 1 tsp pepper 1 tsp garlic powder Place the vegetables into the crockpot. Layer the chicken breasts on top of the vegetables, and top with slices of butter. Blend cream, water, and spices into a sauce; pour sauce over the chicken and vegetables. Cook on low heat for 6-8 hours. Creamy Italian Crockpot Chicken 6 frozen skinless chicken thighs 1 envelope Good Seasons Italian salad dressing mix ¼ c dry sherry 8 oz cream cheese, cubed. Put chicken into crockpot. Sprinkle salad dressing mix over the chicken, and then drizzle the sherry over all. Cook on low 6-8 hours, then remove the chicken from the crockpot and keep warm. Add the cream cheese to the sauce, and heat until the cream cheese melts. Stir until smooth. Return chicken to the crockpot until reheated. Serve over steamed broccoli. Crock pot Chicken Stroganoff 6 frozen skinless chicken thighs 8 oz sliced mushrooms 8 oz sour cream 1 can cream of mushroom soup 1 package Lipton onion soup mix ½ c white wine Place Chicken in the bottom of the crockpot; top with the mushrooms. In a mixing bowl combine sour cream, soup, soup mix, and wine until well blended. Pour over the chicken and mushrooms. Cook on low heat for 6-8 hours.

Thanks for the recipes! They sound great. Also thanks for the tip on marinating the meat first. I will definantly try these Kay

Also, http://www.cookingcache.com/cat/crockpot_recipes

The other day I threw some Fat Free Italian Dressing, some Fat Free Cream Cheese and some turkey in and let it cook, so yummy. I just eyeballed the amounts. I am sure it would be even better with chicken.

If you Google 'crockpot recipes' you will get 1000's of recipes. I have done it lots of times. Sorry I don't have the sites bookmarked. HTH Susan

These are both fabulous: Crock-Pot Sour Cream Chicken 3-4 skinless, boneless chicken breasts (frozen) 1 can reduced fat cream of mushroom soup 16 oz sour cream, fat free or light 1 package onion soup mix or Onion/Mushroom soup mix. H2O to thin out sauce, if needed. Cook in crock pot for 5-7 hours on low or 3-5 hours on high. *Add whole small red potatoes and use the sauce as gravy. *Put over noodles and tastes just like stroganoff. Crock-Pot Salsa Chicken 3-4 skinless boneless chicken breasts (frozen) 1 package taco seasoning mix 1 16 oz jar salsa (Pace's Lime & Garlic) ½ cup of sour cream Lightly spray crock pot with non-stick cooking spray. Place the chicken breasts in the bottom of the crock pot. Then season with taco seasoning package. Add the salsa over the top. Cover- cook on low for 6-8 hours. Remove the chicken from crock pot and sit to the side. Stir in the sour cream with the salsa left in the pot. Serve the chicken with the salsa sauce. Sprinkle your favorite taco seasons over the top like cheese and olives. I served over some rice.

The Salsa chicken sounds great. I am going to try it tomorrow so we will have it for the weekend. Thanks!!!! Kay