Chicken and Red Potatoes (crockpot meal)

Ingredients:

* 3 tablespoons all-purpose flour
* 4 boneless skinless chicken breast halves (6 ounces each)
* 2 tablespoons olive oil
* 4 medium red potatoes, cut into wedges
* 2 cups fresh baby carrots, halved lengthwise
* 1 can (4 ounces) mushroom stems and pieces, drained
* 4 canned whole green chilies, cut into 1/2-inch slices
* 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
* 1/4 cup milk
* 1/2 teaspoon chicken seasoning
* 1/4 teaspoon salt
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper

Directions:
Place flour in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. In a large skillet, brown chicken in oil on both sides.
Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables. Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 3-1/2 to 4 hours or until chicken juices run clear and vegetables are tender. Yield: 4 servings.


Another good one!! Easy to make and very flavorful! The chicken came out very tender. I could not find cream of onion soup so I ended up using cream of chicken. I think any cream of soup would work in this case. This recipe is from Simple and Delicious Magazine.

Curried Chicken with Apples

Ingredients:

* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 large sweet onion, halved and sliced
* 3 garlic cloves, minced
* 2 tablespoons canola oil
* 2 medium tart apples, peeled and sliced
* 1/2 cup water
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon minced fresh gingerroot
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon cayenne pepper
* 1 can (14-1/2 ounces) diced tomatoes, drained
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons minced fresh cilantro
* Hot cooked rice

Directions:
In a large skillet or wok, stir-fry the chicken, onion and garlic in oil until onion is tender. Stir in the apples, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken is no longer pink, stirring occasionally. Stir in the tomatoes, jalapeno and cilantro; heat through. Serve with rice. Yield: 4 servings.

This was last night's dinner and I found it really good!! I didn't have any gingerroot so I used ground ginger (about 1/4 teaspoon) and I thought it worked well. The meal has tons of flavor. The combination of ingredients sounds strange but is really good. I used stir fry rice noodles in place of the rice and it was almost like a pasta meal. Yum!! No salt petite diced tomatoes are what I ended up using. It doesn't need any extra salt.