I need an easy slow cooker recipe with chicken breasts?

GOURMET CHICKEN BREASTS (CROCKPOT)





4-6 chicken breasts or 1 whole chicken, cut up


1 can cream of mushroom soup


1 (8 oz.) sour cream


1 can sliced, drained mushrooms


Salt


Pepper


Paprika


2 c. cooked rice





Mix mushroom soup, sour cream and mushrooms in a bowl. Salt, pepper and paprika chicken. Lay chicken in bottom of crock pot. Pour liquid mixture over chicken. Sprinkle with paprika. Cook on low 6 to 8 hours. Serve over riceI need an easy slow cooker recipe with chicken breasts?
slow cooked bbq chicken





6 frozen skinless, boneless chicken breast halves


1 (12 ounce) bottle barbeque sauce


1/2 cup Italian salad dressing


1/4 cup brown sugar


2 tablespoons Worcestershire sauce











Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.


Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.I need an easy slow cooker recipe with chicken breasts?
Apricot Glazed Chicken recipe


1 cup good-quality chunky apricot preserves


3/4 cup bottled Russian dressing


1 envelope dry onion soup mix


12 skinless, boneless chicken breast halves, trimmed


of fat (about 3 1/2 to 4 pounds)





In a medium bowl, mix together the apricot preserves, dressing, and dry soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of a 3 1/2-quart crock pot. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken with the apricot mixture in between and on top. Cover and cook on HIGH for 1 hour.





Reduce the heat setting to LOW and continue cooking, covered, 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen.





Serve the sauce over the chicken.
One of my family favorites is just throw some chicken in the crock-pot with some italian dressing on top and cook till its done. We usually add just a little water. Vegetables and mashed potatoes go good with this too.
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CROCK POT CHICKEN PARMIGIANA:





3 whole chicken breasts or 6 halves


1 egg


1 tsp. salt


1/4 tsp. pepper


1 c. dry bread crumbs


1/2 c. butter


1 sm. eggplant, cut into lg. slices, about 3/4 inch thick


1 sm. jar spaghetti sauce with mushrooms


1 lg. pkg. shredded Mozzarella cheese


Parmesan cheese





Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg. Coat with crumbs. In large skillet, saute chicken in butter. Arrange eggplant and chicken in crock pot (place eggplant on bottom or it will not cook completely). Pour spaghetti sauce over chicken. Cover and cook on low 6-8 hours. Add Mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 minutes.





Makes 6 servings.





SWEET AND SOUR CROCK POT CHICKEN





1 c. white sugar


1 c. red vinegar


1 c. ketchup


2 tbsp. soy sauce


1 tbsp. salt





Mix in pan on stove. Add 1 chicken bouillon cube and stir until dissolved. Add 1 (4 ounce) can of cubed pineapple. Put in crock pot; add chicken wings and cook at medium for 4 hours or more.





HOMEMADE CROCK POT CHICKEN SOUP





1 pkg. boneless, skinless chicken breasts


1 pkg. chicken soup starter


1 lg. can chicken broth


2 c. each carrots %26amp; celery


1 c. slivered onions


Seasonings according to taste (parsley flakes, garlic, salt, pepper, etc.)





Night before: Cut carrots, celery and onion. Take chicken out of freezer. Set out seasonings. Have crock pot accessible. In a.m. literally throw above ingredients in crock pot and fill crock pot with water to the top. Put on lid, turn on medium-high, approximately 8 hours. Remove chicken breasts from crock pot with tongs. Cut meat on plate and return meat to soup mixture. Make rice or noodles for thicker soup.





ITALIAN CROCK POT CHICKEN





4 chicken breasts


6-8 carrots, cut in strips


1/2 onion, sliced


1 c. Italian dressing





Marinate chicken in dressing for at least 2 hours. Put onions and carrots in crock pot, then chicken. Pour marinate over all. Cook on low for 6 to 8 hours.
Slow Cooker Lemon Garlic Chicken


1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)


Kosher salt


Freshly ground black pepper


8 cloves garlic, smashed


1 cup wild rice blend


1/4 cup fresh squeezed lemon juice


2 1/4 cups water


10 fresh parsley sprigs





Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs