Arizona Chicken Crockpot

by Debbi DeSisto

Ease of preparation is always important for me, but taste is the most important these breasts of chicken in a delicious mildly spicy sauce are a favorite of my kids.

4 boneless chicken breasts
1 large onion, chopped
1/2 lb shredded Cheddar cheese
1 can undiluted cream of chicken soup
pinch of garlic salt
1 teaspoon chili powder
1 small chile pepper, chopped
pepper to taste
1 can undiluted cream of mushroom soup
1 can Ro-tel tomatoes

Lightly brown chicken breasts. Cut into bite sized pieces. Place chicken in the bottom of your slow cooker. Add onion, Cheddar cheese, and cream of chicken soup. Sprinkle with garlic salt, chili powder, pepper and chile. Add cream of mushroom soup and tomatoes. Cover and cook on low for 7 - 9 hours or on high for 4 to 6 hours. Serve with tortilla chips and sour cream.

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The Crockery Cook
by Mable Hoffman


Designed for the way we eat today - lighter dishes using additional herbs and spices, with more flavorful ingredients, more poultry and smaller red meat portions.

More than 120 recipes to help take the work out of mealtime preparation. With your slow cooker or Crock-pot, these delicious meals are ready to eat after school, work or a game of golf.

Easy to make appetizers, soups, main dishes, beverages and desserts. Chapters are divided uniquely into cooking time for easy meal planning. Plus, special sections on entertaining, flavors from around the world, using compatible appliances, dishes to make ahead and shortcut cooking. Recipes provide nutritional data.

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