This is equally as good with Turkey Breast as it is with a whole chicken.
Crock Pot Cream Cheese Chicken
1 Tub of Veggie Cream Cheese
2TB Soy Sauce
1 Can Chicken Broth S
pinach Flakes (to taste)
Garlic Powder (to taste)
Onion Powder (to taste)
Any other spices desired!
Whole Chicken or a Turkey Breast
~Mix all ingredients except chicken in warmed crock-pot until well blended. Add chicken and cook for 4 hours or until meat falls from bone. I serve over rice!
French Onion Soup:
3 lb yellow onions, sliced thinly
6 cloves garlic
1 shot bourbon
1 can red wine or a whole split
1 can water
Pepper to taste
1/2 stick butter
5 cans Campbell’s Beef Consomme
~Cook garlic and half of onions until translucent. Don’t brown. Place all ingredients in crockpot. Cook on high for 5 hrs and then low for 3 hrs or longer if you have time. When ready to serve, put in bowls and top with French bread that is lightly toasted and Gruyere cheese. Place under the broiler for a few minutes to let cheese melt and brown just a bit.
Crock Pot Honey Chicken
- 4 boneless, skinless chicken breasts
- 1 small onion, diced
- 1 C honey
- 1/2 C soy sauce (I use Bragg’s Liquid Aminos instead)
- 1/4 C ketchup
- 3 cloves garlic, minced
- 2 TB olive oil
- 1/2 TS red pepper flakes
- sea salt and freshly ground white pepper to taste
- black and white Benne seeds (sesame seeds) for garnish
Turn crockpot on low. Place chicken breasts at the bottom of the crockpot. Mix remaining ingredients together and pour over chicken. Put lid on crockpot and cook for 3-4 hours for thawed chicken breasts, or 6-8 hours for frozen chicken breasts. Garnish with Benne seeds and serve with Carolina Gold Rice. Enjoy! (note: the original recipe is from Erica at: http://www.confessionsofahomeschooler.com, but as usual I added a few touches to make it “clean eating.”)