Let all that you do be done in love.
1 Corinthians 16:14 ESV
1/3 c flour
sprinkling of Herb Ox chicken seasoning (doesn't call for this but I love it and add it to all of my chicken dishes!)
salt
pepper
4 boneless, skinless chicken breast halves pounded to about 1/4" thickness
2 T olive oil
2 T butter
1 garlic clove, pressed
1 c chicken broth
1/4 c dry vermouth
1/4 t dried marjoram
2 bay leaves
1 can quartered artichoke hearts
1 lemon, sliced very thin
Dump Honey Sesame Pork Chops
mix all indgredients and put in a freezer bag. Freeze.
Dump into the crockpot and cook on low for 6 hours.
Crockpot Chicken Pot Pie
(serves 8)
2 lbs. boneless skinless chicken breast, cut into 1/2 inch cubes
2/3 cup flour
2 cup frozen peas
4 carrots, peeled and chopped
3 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, minced
1 tsp. Italian seasoning
2 1/3 cups reduced sodium chicken broth
1 Bay leaf
1/2 tsp. pepper
canned biscuits
2 LBS boneless, skinless , chicken breasts
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth
1 Bag frozen shredded hash brown potatoes
4 Medium boneless skinless chicken breasts , diced
1 Cup Sour Cream
2 12oz bags shredded Colby Jack Cheese
3 Chicken Breast Fillets, diced and seasoned with salt and pepper
1 Bag Great Northern Beans (any white bean will do)
4 Cloves Garlic Minced (Big scoop of the pre-minced in jar is fine)
8 C Chicken Broth (could do the water and bullion thing also)
1 Jar Salsa Verde (GREEN SALSA)
Cumin,Cayenne Pepper, Onion Powder, Garlic Powder (to taste maybe a teaspoon each)
Ingredients:
2 cans (15-1/4 ounces each) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 jar (16 ounces) chunky salsa, divided
6 boneless skinless chicken breast halves (4 ounces each)
1 cup (4 ounces) shredded cheddar cheese
Directions:
4-6 Boneless Chicken Breasts
1 packet taco seasoning
1 can ROTEL diced tomatoes and green chiles
Sauteed green peppers, onions (optional) Put the chicken breasts in the crock pot. Sprinkle with taco seasoning and add the can of ROTEL. Cook on low 6 hours. Shred the chicken to help absorb the liquid and seasonings. Add the green peppers and onions if desired.
You can freeze this and just reheat it in the microwave or stovetop to serve. Serve with warm tortillas and toppings of your choice. We like shredded cheese, sour cream, and any other mexican toppings.
2 C Parmesan Cheese
1/2 C Fresh Parsley (chopped fine see note)
1 Clove garlic minced
Fresh Cracked Pepper
1 Stick Melted Butter Chicken Wings (cut off tips) We use drumettes
 If you are using as an appetizer figure 2 per person Dip Chicken in melted butter and roll into above ingredients. Bake 35 minutes in a 350-degree oven.
3 to 4 C cooked Chicken, cubed or shredded
3 to 4 C grated Cheddar Cheese
1 Can pitted black ripe olives, drained and halved
8 to 10 Flour Tortillas, cut into quarters
1 Can cream of Chicken Soup, undiluted
1 Can cream of Mushroom Soup, undiluted
1 (4oz) can diced green chilies
1 med Onion, diced
Salt and Pepper to taste.