Crockpot Chicken and Gravy - 2 lbs. boneless, skinless chicken breasts; 14 ½ oz can chicken broth; 2 packs chicken gravy mix. Put chicken in crockpot. Pour in broth, cover & cook on high 3–4 hours or until chicken easily pulls apart. Pour 2 cups of chicken broth from crockpot into saucepan. Discard remaining liquid. Add gravy packets to broth and whisk well. Simmer on low to thicken. Remove chicken from crockpot and shred into large pieces. Serve with the gravy over the chicken.

Recipe for Crockpot Turkey Breast - It was super tender without being dried out (in fact it was quite moist and flavorful) and it makes enough broth to make a wonderful gravy too!

Country Cookin' ~ Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Slow Cooker Chicken-N- dumplings - KMK

Slow Cooker Chicken and Gravy, so easy to make, serve over mashed potatoes and sourdough bread. To make the chicken and gravy, you start with 2 packets of chicken gravy mix, 2 cups of water, a can of cream of chicken soup, and a 1/8 of a teaspoon of black pepper, whisk until the gravy is as smooth as you can get it. Then put the chicken breasts in. Slow cook for 8 to 10 hours on low.

Crockpot Chicken Noodle Soup.

combine 3 diced chicken breasts, 1 cup of milk, 1 8oz brick of cream cheese, 2 packets of zesty italian seasoning/dressing, & 2 cans of cream of chicken soup in a crock pot on high for 2+ hours (till chicken is cooked). serve over white rice or pasta with garlic bread. so yummy!!!

Creamy Chicken & Noodles - I make this all of the time and anyone that eats it is blown away. Comfort food at it's best! So easy! Combine 3-4 boneless, skinless chicken breasts, 2-10.75 cans of cream of chicken soup, 1/2 cup of butter (sliced) and 42 oz. of chicken broth in your crock pot. Cover & cook on low for 8 hours. Add bag of egg noodles. cook for 1 more hour. Eating in!

Crispy Cheddar Chicken Recipe 2 lbs chicken tenders or 4 large chicken breasts ; 2 sleeves Ritz crackers ¼ teaspoons salt ⅛ teaspoon pepper ; ½ cup whole milk ; 3 cups cheddar cheese, grated ; 1 teaspoon dried parsley ; Sauce: 1 10 ounce can cream of chicken soup ; 2 tablespoon sour cream ; 2 tablespoon butter ;

Crockpot Chicken and Dumplings

Crock-Pot Chicken and Noodles: 4 boneless skinless chicken breasts, 2 cans cream of chicken soup; 1 stick of butter; 2 - 15 oz cans chicken broth; 24 oz. frozen egg noodles. Put everything but noodle in crockpot and cook 5-6 hours on low. Shred chicken and add noodles and cook 2 more hours. I added garlic powder and pepper. I'm making this for dinner tonight! Looks good!

Cheesy bacon chicken casserole -- •4-5 boneless, skinless chicken breasts •6 strips of quality bacon – cooked and crumbled •2 cans cream of chicken soup •2 cups shredded Monterrey Jack cheese •1 box (16 ounces) dried spiral pasta •1 tablespoon garlic powder •Salt and pepper to taste

Crock-Pot Chicken and Noodles Ingredients 4 boneless skinless chicken breasts (I used frozen) 2 cans cream of chicken soup 1 stick of butter 2 15 oz cans chicken broth 24 oz. frozen egg noodles Directions Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours. Take chicken out and shred. Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking. I served this over mashed potatoes, with a side of green beans.

Crockpot Salsa Chicken with cheese - only 3 ingredients, it's embarrassingly easy to make.

Dump 1 envelope of taco seasoning, 4 to 6 boneless, skinless chicken breasts and a jar of salsa (2 cups) in the crockpot, stir and cook on high(4-6 hrs.) or low(8 hrs.) Should be able to shred with a fork. Place meat mixture in tortillas and top with your favorite toppings!

Italian Crockpot Chicken: 4 Boneless Skinless Chicken Breasts, 16 oz. Italian Dressing, 1/2 Cup of Parmesan Cheese, Italian Seasoning, 4-6 Potatoes 1/2 bag of mini carrots

If you love cilantro and lime . . . Cilantro Lime Chicken Tacos (crockpot style) - 1 lb. boneless skinless chicken breasts, juice from 2 limes, 1/2 cup of cilantro, 1 packet of taco seasoning, 1 teas. dried onions, 1/2 cup of water. Put all ingredients into crock-pot. Cook on low all day, or set crock-pot to high and cook for four(ish) hours. Shred, stir well. Spoon into soft taco tortillas. Top with cheese, sour cream, salsa, and tomatoes.