Southwest Chicken (Crockpot)

So pretty much all of my favorite recipes I've stolen from other people :) This one I adapted from a recipe from Emily Anderson who also used to be in the ward. Easy to double if you have company and so good!

2 large frozen boneless skinless chicken breasts
1-1 1/2 cup Salsa
1 small bag frozen corn
1 can black beans, drained and rinsed
1/4 cup chopped cilantro (optional)

Layer in order in crockpot, cook on low 4-5 hours. Remove chicken and shred, then return to crockpot until ready to serve. Serve on tortillas or over tortilla chips.

Topping options:
Shredded cheese
Sour cream
Avocado
Cilantro
Lime wedges

Crockpot Chicken and Glazed Carrots

I stole this recipe from Lydia Stewart who used to be in the ward and I make it all the time, it is so easy!

Crockpot Chicken and Glazed Carrots
4 boneless chicken breasts
1 can cream of celery soup (I never have that so I use cream of chicken)
1 bag baby carrots, or a bunch of peeled cut carrots
1/4 cup butter, melted butter (if you're feeling healthy, don't even throw it in)
1/4 cup brown sugar

*Lay chicken breast of bottom with cream of chicken spread over top. Throw in the rest, spreading evenly and cook for 5-6 hours on low. I usually serve over rice.

Crock Pot Chicken

3 or 4 chicken breasts
1 can cream of chicken soup
1/2 bag California blend vegetables (I like to use the whole bag)
1 cup grated cheese
pepper

Combine all ingredients in the crock pot. Cook on high for 6-8 hours. (Until chicken is cooked)
I like to cut my chicken into smaller pieces after it is cooked. The longer it is cooked, the more tender the chicken and it can be easily cut in the crock pot.

Breadsticks--best ever!

1 Tbsp yeast
3 1/2 - 4 cups flour
1 1/2 cups water (divided)
2 Tbsp sugar
1/2 tsp salt

Soften yeast in 1/2 cup of warm water. Mix sugar, salt, remaining 1 cup water, and 3 1/2 cups fo flour together: add yeast. Blend well adding enough remaining flour to form a soft dough. Kneed 6-8 minutes. Cover and let reast for 10 minutes while you make the spread. Then, grease cookie sheet. Put dough in middle fo pan and roll to outer edges. Spread topping over dough. Cut down the middle and across to from breadsticks before baking. Let rise until almost double (20-30 min). Bake at 350 for 20-25 minutes.

Spread
1/2 cup or 1 stick butter
1/4 cup mayonaise
1/2 cup parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

*this can be used as a pizza dough recipe also

Creamy Italian Chicken

In a crock pot:
3-5 chicken breasts (frozen-ok)
1/2 cup italian dressing (I use zesty fat free)
8 oz cream cheese (less fat still tastes as good)
1 can cream of chicken
*I mix the sauce together before putting in crockpot by either melting in the microwave or mixing in my mixer...otherwise you get little cream cheese balls)

cook on low 6-10 hours or 4-6 hours on high
serve over rice

*can also do this in the oven if you don't have a crock pot, probably about 300 degrees for 4 hours

Sweet and Sour Chicken

1-2 Chicken Breasts
1 bunch chopped green onion
1/2 tsp. Garlic Powder
*saute together until chicken is cooked

1 can pineapple (drain of juice for sauce)
1 pepper (Red is best)
1 pkg. California blend veggies OR your choice of other veggies: I prefer broccoli
*cook with meat and onions utnil veggies are tender

Sauce:
1/2 cup pineapple juice
1/2 cup brown sugar
1/4 cup margarine
2 Tbsp vinegar or lemon juice
2 tsp cornstarch or 2 Tbsp flour
1/4 cup soy sauce or teriyaki sauce (for sweeter taste)
*mix together while meat an dveggies cook--when veggies are crisp/tender pour the sauce in. Bring sauce to a boil: sauce will get thicker, so keep stirring until desired thickness.

Serve over rice, =)!