Italian Cream Cheese Chicken

This is a super easy recipe because you usually have all the ingredients and you just throw it in the crock pot!
1 pkg. dry Italian salad dressing mix
1/2 c. water
4-5 frozen chicken breasts
1 (8 oz.) cream cheese
2 cans cream of chicken soup
1. Place the chicken in the crock pot.
2. Mix the water and dry salad dressing mix. Pour over the chicken.
3. Cook on low 6-8 hours or on high 3-4 hours. Shred chicken.
4. After the chicken in done cooking, soften cream cheese in microwave for 30 seconds. Over stovetop, stir cream cheese and cream of chicken soup until smooth. Pour in crockpot. Serve mixture over rice.
*Trisha Nabrotzky

Pineapple Apricot Chicken

This is a Nabrotzky family tradition! I love this crock pot meal because of the very little ingredients and how good it tastes! The sauce is addicting. I serve this meal with real mashed potatoes.
3-4 skinless, boneless chicken breast halves (we usually use frozen)
1 pkg. dry onion soup mix
1/2 bottle (16 oz bottle) bottleWish Bone Russian Dressing
1/2 a jar (18 oz jar) of Apricot Pineapple preserves (I buy the generic brand at Walmart to save money)
Place dressing, onion soup mix, and preserves in the slow cooker and mix together. Immerse the chicken in the mixture. Cover and cook 3-4 hours on high.
*Mom Nabrotzky

White Bean Chicken Chili

This is a yummy thick soup for a breezy day. Throw it in the crock pot, and enjoy it for dinner. Great as leftovers the next day! Serve with sour cream and shredded cheddar cheese. I make cornbread on the side. If you're running low on time, use a Jiffy corn muffin mix. Or, for fun, make my "Buttermilk Cornbread" recipe! Serves 6

3 T. butter, melted
3-4 garlic cloves, minced
1/2 c. onions, diced
1 (4 oz) can diced green chilies
2 (14 oz) cans chicken broth
3 fresh chicken breasts, trimmed of fat
2 t. dried oregano
2 t. ground cumin
1/2 t. black pepper
1/2 t. white pepper (if you don't have this just add total of 1 t. black pepper)
pinch of ground red pepper (to taste)
1 can white shoepeg corn
2 T. lime juice
2 cans Great Northern Beans
2 T. chopped fresh cilantro

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Place in crock pot. Add chicken, broth, and all spices to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice. Put cover back on and let cook for 30 more minutes until heated through.
*combination of Food Network recipe and Brittany Nabrotzky's recipe