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Crockpot Chicken Casserole


  • 3 1/2 cups of cooked chicken, skinless and off the bone
  • 1/2 cup of celery, chopped
  • 1 cup of cottage cheese
  • 1/2 cup of Parmesan cheese
  • 2 tbsp of butter
  • 1 can of cream of mushroom soup
  • 1 (8oz.) pack of noodles, cooked
  • 1 onion, chopped
  • 1/2 cup of chicken broth


  1. Mix all the ingredients in the crockpot and simmer on low for 7 hours.




Crockpot Chicken Paella


  • 4 chicken breasts, boneless, skinless and chopped
  • 2 sweet bell peppers, chopped
  • 1/2 cup of water
  • 3 1/4 cups of cooked rice
  • 1 cup of frozen peas
  • 1 1/2 tbsp of olive oil
  • 8 oz of sausage, loose for crumbling
  • 2 cups of chopped tomatoes
  • 1/7 tsp of saffron threads
  • 4 cloves of garlic, mixed
  • 2 tsp of thyme
  • 1 small can of chicken broth


  1. Mix all the ingredients in a bowl.
  2. Pour them into the crockpot and simmer them on medium heat for 10 hours.




Crockpot Stuffed Chicken Breasts


  • 5 chicken breasts, pounded flat and seasoned with salt and pepper
  • 5 cups of pre made bread stuffing
  • flour
  • 2 tbsp of olive oil
  • 6 tbsp of wine
  • 6 tbsp of chicken stock
  • toothpicks


  1. Place 1 cup of stuffing in the center of each chicken breast.
  2. Fold them in half and fix them together with toothpicks.
  3. Roll the breasts in flour and simmer them in the wine and olive oil for 5 hours.



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