BEST Italian Chicken and Rice

BEST chicken rice I have ever had! I've made this for dinner parties and there have never been leftovers, even picky children request it! Very creamy!

4 chicken breasts
1 block of cream cheese
1 dry packet of Good Seasons Italian dressing
1 can chicken broth (or 1 3/4 c. water + 2 chicken bouillon cubes)

In a crock pot place the chicken broth, whole thawed chicken breasts, and Italian dressing mix. Cook on low for 4 hours. Remove the chicken and shred. Place the chicken back in the crock pot, and mix the room temperature cream cheese into the crock pot. Stir until thoroughly mixed in with the chicken broth and chicken.

Serve over top of rice, noodles, or potatoes--all are incredibly delicious!

Crock Pot Italian Beef for Sandwiches

1 1/2 c. beef broth
1 c. water
1 t. salt
1 t. ground black pepper
1 bay leaf
1 t. dried oregano
1 t. basil
1 t. onion salt
1 t. parsley
1 t. garlic powder
1 (5 lb) chuck roast
1 (.7 oz) pkg dry Italian style dressing mix (Good Seasons)

Mix all ingredients with a whisk. Place the roast in the crock pot and pour mixture on top. Low 10-12 hours; High 4-5 hours. When meat is done remove the bay leaf and shred the meat with a fork. (I do it about 45 minutes before serving so that the meat can soak up the extra juice. Serve on crusty hard rolls with mozzarella cheese.

Crock Pot Buffalo Chicken Wraps

2 lb chicken
1/2 t. salt
3/4 c. buffalo wing sauce
3/4 c. ranch dressing
8 flour tortillas
3 c. shredded lettuce

In a 1 1/2 quart crock pot place the chicken, and sprinkle with salt. Cover. Cook 6-7 hours on low. Remove the chicken from the slow cooker onto a cutting board. Dump juices out of crock pot. Mix the buffalo wing sauce and 1/4 c. ranch dressing and pour it into the crock pot. Shred the chicken (I use 2 forks to do this.) Return the chicken to the crock pot and stir. Spread each tortilla with remaining ranch dressing. Place chicken onto tortillas and lettuce. Secure with toothpicks. (Cheese is also good in here :) )

Costa Vida Chicken Copy Cat

1 bottle Italian Dressing (low fat or light)
1 T chili powder
1 T cumin
3 cloves minced garlic
5 chicken breasts thawed
1 recipe for Cafe Rio Lime Rice (found here)
1 recipe for Cafe Rio Black Beans (found here)
Lettuce
Cheese
Sour Cream
Tortilla Shells

Cook the Italian Dressing, chili powder, cumin, garlic, and chicken breasts on low in the crock pot for 4 hours. Shred the chicken, and replace in crock pot. Cook for 1 additional hour. While the chicken is cooking that last hour begin the lime rice and beans so that they will all finish at the same time. When all are finished, warm the tortillas in the microwave for 30 seconds, and then layer on the tortilla the rice, beans, chicken, sour cream, lettuce and cheese. I even threw in some homemade hot salsa (found here) in mine. This made a lot of chicken, we ate these for 3 days straight they were so good :)

Crock Pot Lasagna

1 Jar of spaghetti sauce
1 lb ground beef
1 jar small curd cottage cheese
6-7 uncooked lasagna noodles
4 c. shredded mozzarella cheese
1 can stewed tomatoes

First, pour the spaghetti sauce into a bowl and add 1/3 cup of water to it. Grease the inside of your crock pot with cooking spray. Brown ground beef in a skillet, and then add the entire bowl of cottage cheese & stewed tomatoes to it. Stir. Start layering in the crock pot in order- sauce, beef/cheese/tomato mixture, noodles (uncooked- you will want to break them up into pieces and spread evenly across), sauce, and then cheese. Keep layering until you have used all of your beef mixture. Top with cheese last. Sprinkle italian seasoning on top. Turn the crock pot on low for 4.5 hours.

White Chicken Chili

6 cans white beans
2 cans of chicken (looks like large tuna can)
2 cloves garlic
14 oz can of chicken broth (or 3 c. water + 3 chicken bouillon cubes)
1 t. cumin
1 t. oregano
1/2 t. salt
1 c. diced onions
8 oz green chilies undrained
pepper

Heat together until warm. Can also put it into the crock pot on low for 2 hours. Serve with cheddar cheese grated on top and sour cream.

Black Bean Salsa Chicken

3-4 Boneless, skinless, chicken breasts
1 c. chicken broth
1 c. medium salsa
1 can (15oz) corn, drained or frozen
1 can (15oz) black beans, washed and drained
1 pkg taco seasoning
sour cream
cheddar cheese
tortilla chips

Spray nonstick cooking spray onto the inside of your crock pot. Place chicken in crock pot. Pour broth, salsa, corn, beans, and taco seasoning over chicken. Cook on low heat for 6-8 hours, or on high heat 3-4 hours. Right before serving shred the chicken and place back in crockpot. Stir and re-cover. Place tortilla chips on a baking pan and put them in the oven on the lowest setting for 10 minutes or so until they are warm and crispy (not browned though). Dip the tortilla chips in the chicken mixture, top with sour cream and cheese.