crockpot chicken taco soup....

4 large boneless skinless chicken breasts (cut into strips or cubes)

1/2 stick butter, diced

1 large sweet or yellow onion, diced

approximately 2 cups water

1-2 cans Rotel (we use 2), undrained

2 cans hominy (one white, one yellow), drained

1 -2 tsp. ground cumin

1 Tbsp. chili powder

1 Tbsp. Lawry's seasoned salt

1 tsp. garlic powder

1 tsp/ cayenne pepper (ground)

Place chicken breasts, water, butter, seasonings & rotel in crockpot. Cook on low for 3-4 hrs. Add hominy and pinto beans (optional)...cook for approximately 2 more hours. Or, you can just throw it in all together except for the beans and cook it until app. 30 minutes before ready to serve, then turn the crockpot to high and add the beans until they are warm. Serve over doritos or fried corn tortillas with shredded cheese, sour cream, pico de gallo & guacamole!! YUM!!!!

Julie's crescent roll chicken & dumplins.....

I combined two recipes to get this delicious version and I made a few adjustments the 2nd time I made these. Feel free to tweak this recipe as much as you like. One word of caution: only put the recommended amount of filling in the dumplins. That is all those crescent roll dumplings can hold. Any more and they will explode! (Yes, I am saying, "dumplins" on purpose. Dumplings just doesn't sound right to me, ya'll! :)

4-5 chicken breasts, boiled and chopped up fine (I cooked mine in crockpot all day with onion & celery and poultry seasoning to make an excellent broth)

1 8 oz. pkg. cream cheese, softened

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 c. broth

1/2 c. milk

4 tbsp. butter, softened

3 cans buttery flaky BIG crescent rolls

1/2 tsp. garlic powder

1/2 tsp. salt or just use 1/2 tsp. garlic salt and no powder

black pepper & salt for dumplins.

Preheat oven to 400. Spray 9 X13 baking dish with cooking spray. Mix in med. size bowl, chicken, cream cheese & garlic powder & salt or just garlic salt. In another med. size bowl, mix together soups and broth and milk.

Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of chicken mixture on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings.Place some softened butter on top of each of the dumplings.Bake 15 minutes or until lightly browned. Pour soup mixture on top of dumplings. Place foil on top of pan now or dumplings will brown too quickly and not be done all the way through. Bake another 15-20 minutes or until the dumplings are tender and cooked through and the top is brown and bubbly .

Chicken Enchiladas...

4 chicken breasts (boneless, skinless)

1(8 oz) pkg. cream cheese

1 (4 oz) jar salsa

1 (4 oz) can diced green chilies

12 flour tortillas

1 pt. whipping cream

2 c. grated monterey jack cheese

Boil chicken until tender. Cut into small pieces. Combine chicken, cream cheese, salsa & chilies. Butter both sides of tortillas. Put in chicken mixture and roll up. Place in baking dish, seam side down. Cover with cheese and pour whipping cream over all. Bake at 350 for 30 minutes.

*WOW!!! These are YUMM-O!!! :)

*recipe courtesy of Sister Helen Meadows, Broken Bow, OK

poppyseed chicken....

Poppy seed chicken

2 or 3 chicken breasts, boiled and cut in small pieces
1 16 oz sour cream
1 can cream of mushroom soup
1 can cream of chicken soup
2 tbls of poppyseeds (I don't measure - I just shake a ton in)
Ritz crackers
1 stick of butter

Mix the first 5 ingredients and put in a baking dish. Cover with crushed up ritz crackers. Melt a stick of butter and pour on top. Put more poppy seeds on top. (just sprinkle).Bake for 20-30 minutes at 350.

Jessica Simpson's Chicken & Dumplings (very similar to crescent roll chicken)

*serves 6.

This recipe is very similar to Crescent Roll Chicken and it's very good! :) Maybe she can cook, after all?!

3 tubes croissant rolls
1 small rotisserie chicken, skin discarded and meat removed from bones
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
salt and freshly ground black pepper to taste

Preheat oven to 400º. Roll out the cans of croissant sheets and separate into diamond shaped sections. Place a small handful of rotisserie chicken on each diamond, fold dough over and press ends together to create dumplings. Line a 9x13 inch baking dish with one layer of dumplings.

Combine soups and chicken broth; pour over dumplings. Season with salt and pepper and bake until the dumplings are tender and cooked through and the top is brown and bubbly - about 30 minutes. Lay foil across pan about halfway though, because dumplings will brown too quickly.

crescent roll chicken...

Crescent Roll Chicken

4-6 Chicken Breasts, boiled, cooled, chopped
8oz cream cheese, softened
1/4 c milk
4 Tbsp butter
salt and pepper to taste
little bit of garlic salt.

Mix all together, set aside.

2 Crescent roll cans (I use the butter and flaky ones)Roll out dough so 2 triangles form one rectangle, stretch and push seam together. Place a spoon full of the chicken mixture in the middle and bring four corners up around it and twist top to secure. If you want you can add some butter on top . Gravy is one can of cream of chicken or mushroom and I add milk and salt and pepper. Put Crescent roll chicken on top of a plate of rice and cover in gravy!

Creamy Crock pot Chicken...

*Cheesy Creamy Crockpot Chicken

4 or 5 boneless skinless chicken breasts
1 block cream cheese, cut into chunks
1 can cream of mushroom soup
1 envelope Good Seasons Dry Italian seasoning mix
1 small can of sliced mushrooms,drained

Place chicken in crockpot. Combine cream cheese, soup and 1 can of milk. Stir in Italian seasoning. Pour over chicken. Add mushrooms. Cook on low for 6-8 hrs. (may be done before, just watch it)

Mexican chicken filling

I use this for tacos, burritos, enchiladas, anything! Best of all, you just throw it all in the crockpot and 6-8 hrs. later all you have to do is warm tortillas and place toppings on the table! *Love* my slow cooker!

2 lbs. chicken breasts or thighs, or combo

1 cup (I use On the Border) mild Salsa

1/2 can Old El Paso Green Chilli Enchilada Sauce

Salt, Pepper, (dash of these)

1 tsp. chili powder

1/2 tsp. cinnamon

1 tsp. cumin

1 lime cut in half, (remove lime with slotted spoon before serving)

*Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on low for 6-8 hrs. or on high for 4 & 1/2 hrs. Serve warm with flour tortillas, shredded cheese, sour cream, guacamole, salsa and limes.