Ready In: 6.5 to 8.5 hours

5 pound Roasting chicken

Salt

Pepper

Paprika

5 Garlic cloves, minced

1/4 pound Sweet butter

1/2 cup Chicken broth

Directions:

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on low for 6 to 8 hours.

Serve the garlic butter sauce with the chicken.

Ready In: 6 - 8 hours

Servings: 4

4 skinless boneless chicken breast halves

1 package reduced-sodium taco seasoning mix

1 cup salsa

Thickener of choice(not/starch, guar gum, xanthum gum)

1/4 cup sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning.

Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot.

Add thickener of choice into salsa sauce. Stir in 1/4 cup of sour cream

Ready In: 6 - 8 hours

Servings: 4 - 6

1 Tbsp butter

4-6 pieces of chicken

1 cup fresh mushrooms

1 cup plain yogurt

salt to taste

Brown chicken in butter. Place chicken in casserole dish or crockpot. Add mushrooms and yogurt to pan with butter.

Add salt to taste and mix. Pour this over chicken.

Cook 6-8 hours in crock pot.

6 Servings

2 lb Boneless chicken thighs

1 sm Onion,finely chopped

2 Cloves garlic,minced

2 t Orange peel,grated

1 T Chilies,Dried And Ground

1 T cocoa

1/2 t Sugar

1/2 t Cinnamon

1 t cumin,Ground

1/3 c Orange juice

1/4 c Cream sherry

Salt

Orange slices

Xanthun Gum Or Other

-Thickener

Rinse chicken, pat dry, and cut into 1-1/2-inch chunks. In a 3-quart

or larger electric slow cooker, combine chicken, onion, garlic,

orange peel, chilies, cocoa, sugar, cinnamon, and cumin; mix lightly.

Pour in orange juice and sherry. Cover and cook at low setting until

chicken is very tender when pierced (6 to 7 hours).

Skim and discard fat from cooking liquid, if necessary; then blend in

xanthun gum or other thickener. Increase cooker heat setting to high;

cover and

cook, stirring 2 or 3 times, until sauce is thickened (about 10 more

minutes). Season to taste with salt; garnish with orange slices.

Makes 6 servings.

Per Serving: 36 Cal (9% from Fat, 9% from Protein, 82% from Carb); 1 g

Protein; 0 g Tot Fat; 6 g Carb; 1 g Fiber; 15 mg Calcium; 1 mg Iron; 19

mg Sodium; 0 mg Cholesterol

6 Servings

1/4 c Butter

1 md Onion,chopped

2 lb beef,Ground

2 Eggs

2 t Salt

1/2 t Pepper

1/4 t Terragon

1/4 t Marjoram

5 1/2 T Tomato paste

3/4 c Beef stock

4 t Worcestershire sauce

2 t Vinegar

1/2 lb Mushrooms,sliced

1 c Sour cream

Saute onion in half the butter in large frypan until

golden brown. Put the onion in the crockpot. Mix together the

beef, eggs, salt and pepper. Form into small balls. Brown

meatballs in same frypan. Sprinkle on the tarragon, marjoram Mix

together tomato paste, beef stock,

worcestershire sauce and vinegar in the frypan. Scrape the bottom of

the pan and cook for two minutes. Pour over meatballs. Cover and

cook on low for about 1 1/2 hours. Melt remaining butter in and

saute mushrooms for minutes. Add the mushrooms and the sour cream

to the meatballs and heat through.

Per Serving: 608 Cal (63% from Fat, 32% from Protein, 6% from Carb); 48g Protein; 42 g Tot Fat; 9 g Carb; 1 g Fiber; 85 mg Calcium; 6 mg Iron;

1255 mg Sodium; 250 mg Cholesterol