Orange Chicken - Slow Cooker Style

We LOVE orange chicken around here and so this dish was a huge hit!! The biggest surprise is that my 22 month old daughter had two servings..lol Guess she liked it ;)

You Will Need...
 - 4 Boneless Skinless Chicken Breast (Cut Into Bites Size Pieces)
 - 1/4 Cup Flour
 - 2 TBS Vegetable Oil
 - 1 Cup Orange Marmalade
 - 1/2 Cup Yellow Mustard
 - 1/2 Cup Ketchup
 - 1/4 Cup Water
 - 3 TBS Brown Sugar
 - 3 TBS Rice Wine Vinegar
 - 3 TBS Soy Sauce
 - 1 TBS Powder Ginger
 - 1 Small Sweet Onion
 - 1 TSP Red Pepper Powder (optional)

Take your Chicken and Flour and place in a bowl and mix together. Place oil in skillet on medium high. Shake off extra flour and add chicken to skillet. Cook until golden brown on each side!

Add Marmalade, Mustard, Ketchup, Water, Vinegar, Brown Sugar, Soy Sauce, Ginger, Onion, and Red Pepper to crock pot and stir! Place Chicken into mixture and stir. Cook on low for 6 hours!

Place over a bed of white rice and/or side of noodles and ENJOY!!!

Featured on... http://www.whoislaura.com/2011/02/02/tackling-bittman-recipe-hop-volume-4/

Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken & Noodles

You Will Need...
 - 3 Boneless Skinless Chicken Breast
 - Italian Seasoning
 - 2 Cup Chicken Broth
 - 1 TBS Butter
 - 1 Medium Onion
 - 1 Package Cream Cheese
 - 2 Cloves of Garlic
 - 1 Can Cream of Chicken Soup

Place Chicken in Slow Cooker. Sprinkle both sides generously with Italian Seasoning & add 1/2 cup Chicken Broth. Place lid on and cook on low for 6-7 Hours..

About 30 Minutes before your ready to eat, in a pot add Butter & Onion and cook until they start to caramelize. Add in garlic and cook for additional minute. Add in rest of Broth, Cream of Chicken Soup, Cream Cheese and stir. Once everything is melted together pour over Chicken Breast and mix together. Chicken will be so tender as you stir it will break it up! Cook on High for 30 minutes.

Pour over Egg Noodles or Rice and enjoy. I saved my leftovers and ate them on day 2 and they were even better than the night before!! **This dish would be great for taking to a sick friend or new parent - Its a great comfort food and keeps great*

THIS RECIPE FEED MY PARTY OF 5 AND WE HAVE LEFTOVERS!

Crock-Pot Chicken & Dumplings

This was a new recipe for my family. I have cooked Chicken and Dumplings in the past on the stove, but never in the Crock-Pot.. I must say it was good, not one of MY favorites, but my youngest son and husband LOVED it! Hubby even took the leftovers for lunch today. :)

I snagged this recipe off of All Recipes, but tweaked it and added some things to kinda curve it to our taste! That's what I love about cooking, you can always make it your own!!!

You Will Need...
 - Chicken Breast or Pieces (I used a pack of Chicken Tenders)
 - 2 TBS of Butter
 - 2 Cans of Cream of Chicken
 - Water
 - 1 Sweet Onion
 - 1 Large Can of Biscuits (8 or 10 count)
 - Pepper


*TIP* I found this Dish to be alittle on the Salty side (due to Cream of Chicken Soup) so use water & not broth and just pepper for seasoning and not salt!!

Add Your Butter, Cream of Chicken, and Onion to your Crock-Pot and stir until mixed. Add in your Chicken and season with Pepper. Add some water to dilute and cover chicken (About 1/2 a cup)... Your Crock Pot should look something like this....

Set your Crock-Pot to HIGH & cook for 6 Hours....

About 45 minutes before eating time take your biscuits and cut them in half. With the palm of your hand flatten the biscuits out. (I did this to help speed cooking).. Add to your Crock-Pot and continue cooking on HIGH...

While the biscuits are cooking you can fix your sides if you like. We had Carrots, Green Beans, and yummy Mashed Potatoes with it!!!

**THIS MEAL FEEDS MY PARTY OF 5 & WE HAVE LEFTOVERS**