Source(Google.com.pk)
Ingredients:
3 tablespoons vinegar
3 garlic cloves, minced
1 1/2 tablespoons fresh ginger
3/4 tablespoon curry powder
1 tablespoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground hot pepper
1 tablespoon mustard seeds
2 tablespoons olive oil
1 cup tomato sauce
1 cinnamon stick
1 small onion, chopped
3 boneless skinless chicken breast halves, quartered
2 tablespoons fresh parsley, chopped
Directions:
1.Puree first 10 ingredients in a blender.
2.Pour into the crock pot, add tomato sauce, cinnamon stick and onion and mix well.
3.Add chicken and turn to cover.
4.Cook on low for 5 hours.
5.Sprinkle with chopped parsley before serving.
6.Serve with rice or rolls, enjoy!
Ingredients:
2 tablespoons bacon bits
1 teaspoon instant minced garlic
1 (1 ounce) package hidden valley ranch dressing mix
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
4 boneless skinless chicken breasts
egg noodles, Prepared
Directions:
1.Combine the first 5 ingredients.
2.Pour over chicken in slow cooker.
3.Cook 3-4 hours on high, or until chicken is done.
4.Serve over hot noodles.
Ingredients
4 (6-ounce) chicken breast halves, skinned
2 teaspoons dried basil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup diced yellow bell pepper
1 (15.5-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
Very good. Took advice and doubled the beans and tomatoes. Chicken was very tender, only thing I had to watch for was all the little bones I had to fish out of the soup. I am not used to cooking with bones. :) Delish. And EASY!
This was so good and so easy to make! My kids loved it and so did my husband (who doesn't usually like beans). Next time I'll cook for 6 hours, not 8. It was a bit dry, but would have been perfect at 6 hours.
Very tasty and easy. Followed the recipe almost exactly except for a few small changes: 1. I added 1 chopped zucchini & 1 chopped onion to the vegetable mix ('cuz I had them & they seemed in the spirit of the dish) and fresh herbs (thyme at the beginning and then basil at the very end) 2. I subbed boneless skinless chicken breast (again 'cuz that was what was on hand) 3. I put the veggies in first & the chicken on top Mine came out with a good bit of juice but the chicken breasts were a bit dry. I will probably use bone-in breasts the next time I make it (and I will).
I ended up liking this recipe very much... after it was reheated the next day. I think in the future I will use it specifically for that. I will probably make it and freeze portions for easy lunches at my desk. I had no problems with the drying out when I cooked it 1 hr on high and 5 on low.
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