Chicken coops plans

“Let me start out by saying that we eat this once a month when it is my 10 year old son’s turn to cook, he read this email and wants to tell you about it.

This feeds 4 of us and we put some in the freezer for during the week.

In the crock pot I put in about 8 chicken legs that I took the skin off of. I turn it on high and put in 1 can of cream of chicken soup and 1 can of cream of mushroom soup. Then I add the vegetables. I put in some green beans, some corn, some onions, some potatoes that I cut and took the peel off of. I put in 2 cans of water from the soup and let it cook until the chicken is done. My mom has to check it for me but I think it is about 5 hours (cooked on high).

When the chicken is done I take it out with some tongs and take the meat off the bones and put it back in the cooker and add 1 more can of cream of mushroom soup without the water and stir it. Then I make some biscuits, when they are done I slice them and put the chicken on top of it and that is our chicken pot pie.

I hope you like what I cook. Thank you for reading it.God bless.” — Maine

Note from FlyCrew: Look carefully, there are recipes here for both chicken and turkey! I have never cooked chicken in my slow cooker. This will be a first for me. Enjoy! Let me know how the meals turn out.

Changeling Chicken

Hi FlyCrew. You have re-introduced me to the crock pot and this is one of the favourite items I make for my family (I also run a home daycare and the babies all love it too!) This receipe is a changeling. I modify it based on what is in the kitchen – the only thing that is always there is the chicken, curry, coconut milk, and wine…the rest is just tossing in whatever

Chicken Breasts – as many as your family needsMushrooms, your favourite kinds …I use button and shitake1 can coconut milk1 cup good white wine…if it isn’t good enough to drink, it isn’t good enough to cook with. If you do not like cooking with wine, simply skip this or try some apple juice- wine sure does add a flavourful element though1 tsp curry powder1 can you favourtie “Cream of” Soup…chicken, mushroom or broccoli would all be great – for a lower fat version use 1 cup chicken broth.1 tin baby peas1 tin baby carrotsSalt and Pepper

I personally like to brown the chicken breast first but it is not necessary.

1. Put the chicken in to bottom of the pot.2. Mix Sauce: Put together in a bowl, curry powder in the coconut, wine and soup.3. Pour mixture over chicken.4. Drain peas and carrots (although you could add this to the pot if you need more liquid).5. Put peas, carrots and assorted mushrooms on the top of the chicken and sauce.6. Pepper and Salt your dish.7. Turn on and walk away.

I will often make this before I go to bed. Keep the crock in the fridge and then pop in to cook in the morning. If I am planning it as part of the daycare menu for lunch (I make enough for the family as well for dinner) I turn it on at night on low and it is ready in the morning.

Just as the Crock is our friend, so is the rice steamer. We buy the large bags of Chinese rice, rinse of the talc, put it in the steamer and walk away. It is ready in 30 minutes and taste so much better than minute rices or convertered rices …also it is WAY less expensive.

Pour the chicken dish over rice or pasta…kids will love it. For those afraid of curry, the coconut milk smooths out the curry and gives it a wonder mellow flavour. This is not an overpowering curry dish at all.

SantaFe Chicken

I love my crock pot!Here is a favorite of mine. It uses ingredients I usually have on hand. (From Orlando, FL)

Combine the following in your crockpot:

1 can black beans, drained1 can corn1/2 cup salsa

After stirring, add:

4 boneless, skinless chicken breasts1/2 cup more salsa

Cook on low for 3 hours. Then add,

1 block of cream cheese

Cook one more hour.Serve over rice with flour tortillas.Yum!

Fake Rotisserie Lemon Pepper Chicken

My favorite crockpot recipe right now is easy and cheap too! I call it “Fake Rotisserie Lemon Pepper Chicken”. I just put 1 or 2 whole chickens in the crockpot and sprinkle them with Lawry’s Lemon Pepper seasoning, and cook them on high 6-7 hours, or low 8-10 hours. My kids love the lemon pepper chicken from the grocery store deli, but I usually can’t afford them, and this is a perfect substitute! Carol in Greenville, SC

Chicken Spaghetti

Hi FlyCrew, This is the easiest crockpot recipe ever. My family all loves it and noone can believe how easy it is.

Take 4-6 boneless skinless chicken breasts. Put them in your crockpot and add 1 large jar of spagetti sauce. (Not the kind with meat in it). Let cook on slow all day till chicken is tender and pulls apart. Cook pasta and serve over. Add a salad and rolls and you have a complete meal. Unbelievably good.

The EASIEST “Roast” Chicken Ever

In your crock pot, place a whole frying chicken (remove giblets and wash it first). Add 1 c. water. Sprinkle with salt, pepper and I like poultry seasoning. Seal up the crock pot and cook on low 6-8 hours. Make gravy with the chicken stock if desired (those mashed potatoes again………LOL).

Continental Chicken

6-8 chicken breasts1 pkg dried beef1/4 cup sour cream1 can cream of mushroom soup6-8 slices bacon1/4 cup flour

Arrange dried beef in bottom of greased crockpot. Wrap chicken in bacon and lay on dried beef. Mix sour cream with flour,then with mushroom soup. stir well and pour over chicken. cover and cook for 8-10 hours on low.This is good by itself or you can serve over noodles or rice. Add a salad and you have a great meal

Cheesy Crockpot Chicken

4-6 chicken breast (boneless, skinless)2 cans of condensed cr of ckn soup1 can cheddar cheese soup1/4 tsp salt, pepper, & garlic powder each

Throw all in crockpot on Low 6-8 hours.Serve on bed of rice or noodles.

Cajun Chicken

4-6 chicken breasts (boneless/skinless)1 can of cream of chicken soupcajun seasoning (to your taste … a lot if you like it spicy)

Spread cream of chicken soup in the bottom of the crock pot. Place chicken over the top, sprinkle with cajun seasoning and cook. We serve ours over rice or mashed potatoes. – Abilene, Texas!

Chili Verde

I LOVE this recipe! The only reason I don’t make it every week is because I don’t want the DH to get tired of it!

2 1/2 cups salsa verde (If you have a Trader Joe’s store near you, use theirs — it’s the best!)1 4 oz can chopped anaheim chilies3 boneless, skinless chicken breasts or 1 lb boneless pork loin1 14 oz can black beans, drained and rinsed1 14 oz can white beans, drained and rinsedHot, cooked rice

Place 2 cups of the salsa verde in the Crock-Pot. Stir in the chilies. Add meat. Cook on high for 4 hours. Take meat out of Crock-Pot and shred. Add back to Crock-Pot along with remaining 1/2 cup salsa and the 2 cans of beans. Stir and cook on high for 30 more minutes. Serve over rice. – Fluttering in Fremont, CA

Cranberry Turkey

This is my favorite.

Turkey Breast or Turkey Legs, I prefer dark meat, but that’s just me. 1 can of whole berry cranberry sauce1 pkg of dry onion soup mix1/2 cup of orange juicesalt and pepper to taste

Put turkey in crock, mix rest of ingredients and pour over turkey. Cook on low for 6-8 hours.I fill the crock to the top with meat and double the mix and we have leftovers to put in freezer.I also make gravy out of the sauce and put over mashed potatoes. Not only is it YUMMY it’s easy! – Bothell, WA

Roast Apple Chicken

Chicken: Put a whole chicken, fresh in the crockpot – put an apple or onion in the cavity. Low 8-10 hours. Done. That means you come in from work and your house smells like roast chicken. Make a veggie and rice and you’re all set for dinner. Nice! – from Seacoast New Hampshire

Russian Chicken

6 chicken breasts – boneless/skinless1 cup of Russian Salad Dressing1 package of dried Onion Soup Mix3/4 cup of water

Stir ingredients together and pour over chicken.

Bake on low for 8 hours – very tasty with rice or over noodles. – Surrey, British Columbia

Teriyaki Chicken

Dear FlyCrew, Here is another family favorite.

2 to 4 pounds of chicken

Mix up the following in a small bowl:

1/2 cup soy sauce1/2 cup sugar1/4 tsp garlic powder3/4 tsp ground ginger1 1/2 TBSP red wine vinegar2 TBSP oil(olive is better)

Place chicken in crockpot and pour sauce over. Cook on low for at least 6 hours- longer won’t hurt it on low. Serve over rice. Brackettville Texas

Chicken Rice

I am very bad about not measuring, so please adapt this recipe to fit yourtastes….I just dump everything in the crockpot, so I’m estimating mymeasurements.

1 lb chicken breasts-cooked OR a rotisserie chicken from the grocery store(already roasted) chopped, shredded, or cubed

1 cup (roughly) long-grain brown rice1 pkg. wild rice/long grain rice-this usually comes with a flavoringpacket-dump it in!1 pkg. baby carrots1 carton mushrooms-sliced1 box chicken broth1 can cream of mushroom soup2 chicken bouillion cubeswater to fill to 1/2 inch from top of crockpot

Put everything in the crockpot and let it simmer all day. The longer itsimmers, the more it will be chicken and rice rather than chicken and ricestew. If you want it soupy, just add more liquid closer to serving. This makes about 8-10 servings – from Phoenix, Arizona.

Mustard Artichoke Chicken

I threw this together last night and my hubby really liked it. He is not usually into cream soup recipes, so I would say this is a keeper.

2 pounds skinless chicken thighs1 can cream of chicken soup (reduced fat)1 can artichoke hearts, drained and halved1-2 Tbsp mustard (any kind)

Put chicken in crockpot. Mix together remaining ingredients and pour over chicken. Cook on LOW for 8-10 hours. Take cover off and cook on HIGH for 15 minutes to thicken sauce. Serve over brown rice with broccoli.

Chicken Taco Meat

2 lb boneless, skinless chicken breasts2 cups chicken broth1-2 packages Taco Seasoning Mix

Put Chicken in Crock Pot. Mix together broth and Taco Seasoning. Pour over chicken. Cook on LOW for 8-10 hours. Shred chicken and stir. Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed – 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken. – in Greensboro, NC

CROCKPOT LEMONADE CHICKEN

6 chicken thighs without skin (or pieces cut up)1/2 cup flour1 teaspoon salt1 teaspoon Balsamic vinegar3 Tablespoons ketchup3 Tablespoons brown sugar6 ounces frozen concentrate lemonade2 Tablespoons cornstarch1/4 cup water

Dredge the chicken in flour mixed with salt. Shake off excess and brown in hot skillet. Remove chicken and put in the crockpot. Mix the lemonade, brown sugar, vinegar (use regular vinegar, if you prefer) and ketchup and pour over the chicken. Cook on high for 3-4 hours (or low 6-8 hours *). When ready to serve, remove chicken to warm platter and thicken the sauce with the cornstarch/water solution, and serve along with the chicken.This is EXCELLENT and quick and easy.

Sunday Chicken

5 Chicken breasts2 cans cream of mushroom soup1 envelope dry italian dressing mix1 pkg. cream cheese (low fat and fat free work well)

Line outer edge of crockpot with chicken breasts. Put soup in the middle. Break up the cream cheese into about 8 pieces and put on the soup. Sprinkle italian dressing mix over all. Cook on high for 3 hours or low for 6 hours.

Excellent Sunday meal served with rice, corn and Salad. Flying in West Palm Beach, Florida

Catalina Chicken

This was introduced to me at a women’s church meetingseveral years ago. It has become a family favorite!!

Spray the inside of the crockpot with Pam or someother non-stick spray. Place chicken breasts (I likeusing the boneless type) in the crockpot. PourCatalina Dressing over the chicken (I have a largefamily of nine, so I usually use 2 bottles.), placelid on the crock, and turn on HIGH for 3 hours*. Weeat the chicken with rice, using the dressing as asauce on the rice, and a green salad. Preparationtime is minimal, and the end results are delicious.

*The length of cooking time will vary depending on thenumber of chicken breasts needed to cook (more breastsmean longer cooking time).

P.S. My crockpot is my favorite tool in the kitchen.

Chicken with Salsa

Cook chicken in your crockpot adding salt, pepper, onions, garlic. Make a separate salsa on the stove, get your skillet hot with a little olive oil then add canned tomatoes, tons of garlic, tons of comino, salt and pepper (you can even add green pepper, or add a can of peeled green peppers, if you would like), add some chicken broth if you feel like your salsa needs thickening. Simmer your salsa for about 15-30 minutes. Debone your cooked chicken and cut into bite size pieces put into your salsa, cook for another 20 minutes longer until all flavors are blended. When done roll chicken mixture into a flour tortilla, can serve with sour cream, guacamole, salad etc. This chicken mixture stores very well in the freezer. This mixture can also be used as a filling for corn tortillas throw some cheese on top and you have chicken enchiladas, don’t forget the cheese and sour cream. This recipe with no measures, sorry, comes from in Texas.

Easy Barbeque Chicken

Hi FlyCrew,This is sooo simple but delicious. I put some chicken drumsticks or whatever other chicken pieces I have from the freezer into the crockpot and pour some bottled BBQ Sauce on each piece and cook for approx. 7 hours. It is delicious. Maine

Creamy Crockpot Chicken

6 chicken breasts1 can cream of (mushroom, chicken, or celery) soup16 oz container of sour cream1 envelope Lipton onion soup mix

Combine soup, sour cream, and soup mix. Set aside.Spray crockpot with cooking spray and put in chicken.Pour soup mixture over the chicken. Cover and cook onlow 6-8 hours. Serve over noodles or rice. Can alsouse low-fat/no fat soup and sour cream. Delicious! – in VA

“Chicken Stuff” (but I use Pork)

Hi there,Out here in the Southwest, we use a lot of chili. I would probably use 1 lb mushrooms instead if I were living elsewhere… and 3 cloves of garlic.

1 fryer chicken or some thick pork chops or a small beef or pork roast1 cup of chicken broth (out of a can or with a cube)1-2 onion, in quarters or 8ths12 mild roasted green chili, or a 12 oz jar of good green chili, using the liquid in the broth.2 small potatoes (I don’t think it matters what kind)3-4 FRESH Roma Tomatoes, cut up

Turn it on low for the day.

When it’s done, dig out the meat and set aside. Then use a hand mixer to puree whatever is left in the crock pot. I just do it a little bit, so it has a stew-like texture, but if you keep going, it makes a wonderful gravy.Serve with some tortillas, bread, or bake some potatoes in the microwave.Delicious!!!

Now if you want to make oven roasted green chili, here’s what you do:Buy some mild green chili at the grocers – they are big, like Anaheim chilisWhen you are done cooking some dinner in the oven, or cook at 350, just pop these chilis (fresh and whole) on the cookie sheet and leave the oven on for about 15 minutes. Then turn it off, but leave the chili in there for another 15-30 minutes, until it looks nice and soft and the black spots are fine. You can store them in the fridge, freezer, or just toss them in your crock pot for the recipe after this. Just pull out the stems. You can remove the skin and seeds if you want, but to be authentic, don’t. Those of you in the south can grill them. Put it on steak and make everyone Happy!!!Also works for roasting any pepper – use the red bells and skin and seed them after cooking and store in a little olive oil and lemon juice and voila -save yourself at least $6! They are great for sandwiches! Hope you enjoy! – Las Cruces, NM

Crockpot Turkey Breast

FlyCrew,I just received FlyLady’s email about the crock-pot recipes. As luck wouldhave it, we are putting together a family cookbook as a Christmas gift toeveryone this year (bought gifts only for the children). I’ve had severalpeople ask for my Turkey Crock-pot recipe so hopefully others will find ithelpful as well. – Chapel Hill, NC

2 to 3 lb turkey breast (any packets removed)1 onion slicedgarlic (however much you like)

Place sliced onion in the bottom of the crockpot, place turkey breast in the pot with garlic salt and pepper. Cover and cook on high for 3 to 4 hours or on low for 6 to 8. When you come home a wonderfully tender turkey breast. – flybaby San Antonio

My Mom calls this simply “crockpot chicken”

You put a whole chicken (thawed and rinsed) in the crockpot with some butter and seasonings(we use one called Cavender’s Greek Seasoning). Cook it on HIGH for an hour and then turn it down for the rest of the time. It makes the whole house smell delicious. The chicken is so moist it usually just falls off the bone. It takes about 6-8 hours. We usually have it with crusty rolls and salad. Enjoy!! Blue Springs, MO

BBQ Chicken

FlyCrew, This is so simple, I’m almost embarrassed to send it. I put pieces of chicken in the crock pot and cover with bottled BBQ sauce. I cook it on low all day and by dinner time the chicken is so tender it nearly falls off the bones. Everyone to whom I have served this has raved and asked how I did it. I feel so stupid telling them because it is just that simple. BBQ chicken in the crock pot (what we call it) with a vegetable and rice, is a great easy dinner for any number of people. – in Delaware

APRICOT CHICKEN

This is soooo quick and easy – my all-time favourite throw-together recipe (and very tasty too).

4 X chicken breast fillets1 cup apricot nectar2/3 cup chicken stock1 packet French Onion soup mix1 X 400g tin apricots (drained)1/3 cup sour cream2 tablespoons chopped parsley

1. Place the chiken pieces in a casserole dish (dutch oven).

2. Mix together the chicken stock, apricot nectar and french onion soup mix. Pour over the chicken pieces. Place lid on and bake at 350 degrees for 55 minutes.

3. Take the casserole from the oven and add the drained apricots. Stir.

4. Place back in the oven for 5 minutes.

5. Remove from oven. Stir through the sour cream and chopped parsley.

6. Serve with steamed rice and green veges.

ENJOY! From Queensland, Australia

Maryrose’s Chicken Delish

500 grams chicken meat (chopped)1 cup chopped mushrooms1/2 cup frozen peas1 chopped carrot1 cup chopped pumpkin1 chopped onion3 large chicken stock cubes1 packet beef stroganoff mix (mix with some water)1 small packet rice shaped pastaGarlic (any other vegetables)

1. Brown the chicken and onion.

2. Put everything in the crock pot and just cover with water.

3. When this is cooked adjust the seasoning to suit.

4. This is a lovely easy, hearty, rissoto- like dish. (I cooked it on the stove top but it would be great in the crock pot)

This is from Brisbane, Australia and served 8 people.

Slow Cooker Chicken

Here is a very easy and very delicious crockpot or dutch oven recipe (we cook it in the dutch oven when we are camping and in the crockpot when we are home).

4-6 chicken breasts1 large onion, sliced2 cups ketchup2 cups barbeque sauce (we like Bulls Eye)

Layer chicken and onion in crockpot or dutch oven. Pour ketchup and barbeque sauce over chicken and onion. Cook 7 or 8 hours on low in crockpot.

We love to eat it with potatoes or rice, a vegie, and a tossed salad.

Dice the left over chicken and onions. Freeze with sauce. Use it on pizza with cheese for a quick meal (buy a premade pizza crust for an even quicker meal).

Thanks for all you do to help us. Thanks for collecting these recipes. I am so excited to get new ideas! –trying to flutter in Salt Lake City, Utah

Teriyaki chicken wings

1 bottle yoshidas gourmet sauce4lbs chicken wings1/4 c corn starch or flourwaterWhite rice

Place wings in crock pot and cover with sauce. Cook 6-8 hours.When done pour sauce into pan. Mix water and corn starch into a thin liquid. Add to sauce. Bring to a rolling boil. Serve over rice.

Creamy Italian Chicken

4 boneless skinless chicken breast halves 1 envelope Italian salad dressing mix 1/4 cup water 1 package (8 ozs.) cream cheese, softened 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat 1 can (4 ozs.) mushroom stems and pieces, drained

Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.

Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!

Easy Swiss Chicken in the crockpot.

from S. Jersey

4 chicken breasts halves1 package stuffing mix- including the seasoning packet1 can cream of mushroom soup1/4 pound Swiss cheese, sliced (about 8 slices?)1/2 cup chicken broth or a little bit of water.1/2 cup grated Parmesan cheese

Place chicken breasts in bottom of buttered crockpot.Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture overchicken in crockpot. Sprinkle with parmesancheese. Cook on high for 4 hours.Chicken will be well done, but moist and delicious!!!Enjoy

Crock Pot Turkey

turkey breast to fit in your crock-pot (fresh, bone-in orboneless)1 Tbsp poultry seasoning1 tsp salt1/2 Tbsp pepper(any additional spices you like)

Wash turkey and place in crock-pot. Fill 1/2 full with water. Sprinkle onspices. Cook on Low for 8 – 12 hours. Take turkey out of crock-pot.Remove bones (this should be real easy to do). OPTIONAL: reserve the brothfor other recipes – strain.

NOTES: Boneless is easiest (no bones topick out) however I prefer with bones (more flavor). If you get a turkeythat is too big for your crock-pot, it is possible, although not easy, totrim it down to fit. To give you an idea of how much this makes, Igenerally get around 8 – 12 cups of meat.

Chicken Casserole

3 cups cooked chicken, cut into bite size pieces1 can cream of mushroom soup1 can cream of chicken soup1 soup can milk1 onion, chopped3 cups broth1 (7 oz) package herb seasoned stuffing mixbutter

Spread chicken in 9 x 13″ baking dish. Mix soups with milk, pour overchicken. Saute onion in a little broth. Mix onion and 3 cups broth. Pourover casserole. Sprinkle stuffing mix over top. Dot with butter. Bake 350degrees for 30 minutes or until bubbly.

Chicken Pie

4 cups cooked chicken, bite size pieces2 packages pie crusts (4 crusts total) – I buy the frozen2 cups chicken stock1 Tbsp cornstarch (or flour)1 Tbsp cold water1 tsp salt1 tsp pepper2 Tbsp butterflour

Place one crust in each pan (2 pans). Sprinkle pie crusts lightly withflour. Put 2 cups of chicken into each pan.Mix cornstarch and cold water; add to chicken stock. Mix well untilthickened. Pour 1/2 of mixture over each pie to cover. Sprinkle withflour. Put 4 to 5 dots of butter over each pie. Place remaining pie cruston top of each pie. Crimp edges. Cut vents in top of crusts*. Sprinklelightly with flour and dot with butter. Bake at 350 degrees for 30 – 35minutes.

* If you would like to freeze the pies. After cutting the vents, place thepies in freezer bags. Mark with the date and use within 6 months. Toprepare frozen pies, bake at 350 degrees for 55 – 60 minutes. To helpbrown the bottom crust, place in a cold oven and bake 1 – 1 1/2 hours.

Turkey Tetrazzini

1 Tbsp butter2 Tbsp flour1/2 tsp salt1/2 tsp pepper2 cups milk1 tsp Worcestershire sauce1/2 cup shredded cheddar cheese2 cups cooked turkey, bite-size pieces1/2 lb spaghetti, cooked al dente and drained1/4 cup Parmesan

Melt butter and add flour, salt, and pepper. Slowly add milk, constantlystirring. Add Worcestershire sauce and simmer, stir until thickened. Addcheddar cheese and mix well.

Stir in turkey and spaghetti. Pour into a greased 2-quart shallow casseroleor baking dish (8 x 8-inch). Sprinkle the top with Parmesan cheese.* Bake,uncovered, 350 degrees for 20 minutes or until bubbly.

* This casserole also freezes well. To prepare, increase cooking time to 1hour or until bubbly.

Chicken & Noodles

2 or 3 cups cooked chicken, bite size pieces1 bag noodles1 can cream of mushroom and chicken soup1 can cream of mushroom soup1/2 cup milk1/4 cup cheddar cheese

Prepare noodles according to package. Mix soups, milk, and cheese and bringto a boil. Reduce to heat and cook 5 – 10 minutes. Combine sauce, noodles,and chicken in casserole dish. Serve.

Chicken ‘n Dumplins

4 cups cooked chicken, bite-size pieces5 cups chicken broth1 stick butter1/2 cup milksalt and pepper to taste1 1/2 cups self-rising flour1/2 cup shorteningbuttermilk

Combine broth, butter, milk, salt, and pepper; set aside.Cut shortening into flour. Add enough buttermilk to make dough. On flouredboard, roll dough thin. Cut into 1 x 2″ strips.Heat chicken and broth mixture until very hot. Slowly drop a few strips ofdough; cook as you go. Continue adding dough strips until all are added.Cook until dough is done. Stir often being careful not to let the dumplinson the bottom burn.

NOTE: I have heard of using frozen or refrigerated pie crusts for dumplinsbut haven’t tried it.

Country Style Casserole

2 cans cream of chicken soup3/4 cup mayonnaise1/2 cup milk3 Tbsp honey2 Tbsp dijon mustard1 pkg (26 oz) frozen shredded hash brown potatoes4 cups cubed cooked chicken

Combine soup, mayonnaise, milk, honey, and mustard. Stir in hash browns andchicken. Transfer to a greased 9 x 13″ dish. Cover and bake 350 degreesfor 40 – 50 minutes. Uncover and back additional 15 – 20 minutes or untilbubbly.

Sandwiches: In addition to the turkey sandwiches you can eat the week you fix theturkey: You can also freeze individual small bags of turkey to pull out ofthe freezer for those”homemade” turkey sandwiches several weeks later.

Chicken, Rice, and Mushrooms

Hi FlyCrew, I just threw together a great dish tonight – here’s how I did it:

(2) large, boneless-skinless chicken breasts1/2 C chopped onion1 T minced garlic (“fresh” in a jar)black pepper to tastepaprika to taste1 can low-salt cream of mushroom soupapprox. 3/4 C water

Toss into the crock pot and cook on high for 2.5 hours. Then add:

1 C brown rice1 1/2 C thawed veggie mix (any kind will do)Cook for another 35 min or until the rice is tender

I think I need to work on the proportions a bit – there’s more chicken here than there is rice & veggie.This dish is feeding myself and my DD(4) for two days, and maybe I’ll have a chicken sandwich at work the third day! – Michigan Flybaby

Flybaby Fridge Cleaner

I call it the Flybaby Fridge Cleaner and it is from Newmarket, Ontario – north of Toronto.

One whole chicken, or chicken parts – rinsed and placed into Crock pot. Mix together odds and ends from your fridge door and cupboards to equal one cup. Add bits of salad dressings, jam the kids didn’t like, etc. Works best if it half sweet – jams, etc and half savoury – salad dressings, bbq sauce, etc. Clean out a lot of clutter and it is always good but never the same twice!

Crockpot Chicken: Three Nights of Meals

From one day in the crockpot to three nights of meals:

1. Cream of Chicken Soup (with green peppers, served with bread or garlic bread).2. Chicken Pot Pie (served with rice)3. Cheesy Chicken Casserole (with cream cheese and red peppers served over eggnoodles).

The first day you cook chicken and vegetables in the crockpot. Thatevening you take out two thirds of the chicken/vegetable mix and withwhat’s remaining you add a couple of ingredients to the crockpot to makecream of chicken soup. Another night that week you can take another third of the crockpotchicken/vegetable mix and make chicken pot pie. The third night you can add a couple ingredients to what’s left make acheesy chicken casserole.

Once cooked, use it all within the five days — you can freeze some, if youknow you won’t get to using it all that week.

6 onions6 celery stalks2 cups carrots chopped2 cups frozen peas3 cups frozen beanschicken bouillon cube2 cups water2 tablespoons oil1 tablesppon butter6 chicken breasts9 chicken thighssalt, pepperextra spices (celery leaves, thyme, parsley) or a vegetable bouillon cube,if to your family’s taste.

creamgreen peppercream cheesebottled red pepper

Slow Cooker Preparation

heat onions and celery in butter until clear. add carrots, peas, beans.add boiling water and bouillon cube simmer 5 min

lightly brown chicken pieces (optional step)

(can do those steps night before and store ingredients in fridge untilmorning — don’t put crockpot ceramic in fridge though,).

in the morning:

put chicken in bottom of slow cooker put vegetable mixture on top let cook 6-8 hours on low or 3-4 hours on high.

1st night:

Ladle out two thirds of vegetable/chicken and set aside for next two nights. Store in fridge in plastic storage containers or directly into casserolesyou will be using for other two nights.

(Note: Chicken pieces should just fall apart. If need be, can take outbig pieces of chicken with a fork and cut into smaller pieces with scissorsdirectly over crockpot.)

1st night: Chicken Cream of Chicken Soup.

To remaining third of vegetable/chicken mix in crockpot, add 1 cup cream and 1 green pepper. Heat on high for 20 min. (doesn’t work on low – cream might curdle.)Serve with bread, toasted baguette, or garlic bread

2nd night: Chicken Pot Pie

that morning: take out puff pastry to thaw.

that night: put vegetable mixture / chicken into casserole dish.add a bit of milk or cream, if you prefer it creamycover with puff pastry.cook 20-30 minutes at 350 until heated through and pastry browned.

serve with rice.

3rd night: Cheesy Chicken Casserole

With remaining 1/3 of vegetable/chicken mixtureadd 1 pkg cream cheese, cubedadd roasted red pepper, diced (a couple peppers, about 1/2 the peppers inthe bottle)

cook in oven at 350 for 20-30 min in casserole dish. OR put in saucepan and heat on stove top until cooked through

serve with egg noodles or rice – From Ottawa, Canada.

Mediterranian Chicken

3-4 pounds chicken parts cut up. (It doesn’t matterwhat kind even a whole chicken if you are in a hurryalthough my son says skinless boneless thighs arebest.)1 can Rotel Tomatoes (generic doesn’t work!)1 can drained olives, any sizeCooked Rice

Directions: Put the chicken in the crock pot, pourthe Rotel tomatoes on top, then the drained olives. Cook 8 hours on low or 4 hours on high. Serve overrice.

This was a “use what’s in your cupboard” recipe that Imade up although I’m sure other people have too! – Flying in Northern California

Chicken Noodle Soup

This is for the dutch oven or LARGE stock pot.Everyone always ask me for this (Chicken Noodle Soup) recipe. It is my family’s favorite. It may sound like a lot of work, but it isn’t, and it gives you many freezer meals or extra to share with a needy family or young mother or people feeling under the weather.

Serve with a large green salad and some heavy whole grain rolls.

Buy 2 bags of whole chickens at Costco (4 chickens in all)

Dinner # 1: Baked chickens

Starting in the early afternoon, bake off two of the chickens in a roasting pan at 325 degrees, uncovered for 2 to 2 hours. When they are done bake off the other two the second batch of two chickens are dinner # 1. After the first two have cooled, de-bone and store in fridge, the carcass and bones in a gallon zip lock bag. Chop up about 6 cups of meat for a different zip lock bag and freeze for future enchiladas (dinner # 3), lunchmeat; chicken salad sandwiches or whatever else you may want. If there is more than 6 cups of meat save for dinner # 1.

When the second batch of 2 chickens is had for dinner, de-bone, and store carcass and bones in a gallon zip lock bag in fridge, chop remaining meat for tomorrows (dinner # 2) soup.

To bake the chickens: For each chicken (double this for two chickens):

4 cloves crushed garlic1 tsp. thyme2 Tbsp. rosemary2 tsp. salt1 tsp. black pepper2 1/2 Tbsp. olive oil

Mix and rub all over the chickens.

Bake chickens uncovered at 325 degrees for two hours.

Dinner # 2: Soup

Start broth morning to early afternoon. Bring to a full boil, cover and turn heat down to a low boil for 2 hours. Strain through cheesecloth in large colander, discard carcass, etc.

Broth: In large dutch-oven empty your two-gallon zip lock bags of carcass and bones. Add:

6 to 8 celery stalks (cut up)6 to 8 carrots (cut up)2 large onions (chopped)2 Tbsp. parsley (dried)2 tsp. salt1 tsp. of each of the following: dried thyme, sage, basil1/2 tsp. pepper4 bay leavesfill with cold water

Soup: Put strained broth back into large dutch-oven. Add:

4 chicken bullion cubes2 large onions (finely chopped)4 cloves crushed garlicchopped chicken1 Tbsp. each of the following: dried oregano, basil, marjoram, thyme2 bay leaves1/2 tsp. pepper6 to 8 carrots (quartered and chopped)6 to 8 celery stalks (chopped)

Bring to a full boil, cover and turn heat down to a low boil for 2 hours.

Start homemade noodles 1 hour before soup is done and add them to the soup. Betty Crocker, Better Homes & Gardens cookbooks, as well as others have plenty of pasta recipes.

Have plenty of freezer containers on hand. There will be plenty of soup for tomorrows lunch and for freezing.

Dinner # 3: Use the frozen cubed chicken for enchiladas or whatever else you can come up with.

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