Lemon Herb Roasted Chicken
(Crockpot)

Rinse chicken, pat dry, and remove any excess fat. Put the onion inside the chicken and rub the skin with butter. Put the chicken in the crockpot. Squeeze the lemon over the chicken and sprinkle with the salt, parsley, thyme, and paprika. Cover and cook on low 8-10 hours.

from Campbell’s Kitchen
Prep Time: 10 min.
Cook Time: 8 hr.

Ingredients:

1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup

1 cup Burgundy or other dry red wine

2 cloves garlic, minced

1 tsp. dried thyme leaves, crushed

2 cups small whole mushrooms (about 6 ounces)

2 cups fresh or thawed frozen whole baby carrots

1 cup frozen small whole onion, thawed

1 1/2 lb. beef top round steaks, 1 1/2-inches thick, cut into 1-inch pieces

Directions:

Stir the soup, wine, garlic, thyme, mushrooms, carrots, onions and beef in a 3 1/2-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
* Or on HIGH for 4 to 5 hours
Serves 6.

Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 – 6 hours.
Serve over rice or noodles.

Prep Time: 10 minutes

Cook Time: About 8 hours
Serves: 6

Ingredients:

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes

4 cups mushrooms, cut in half (about 12 oz.)

2 large onions, chopped (about 2 cups)

3 lb. chicken parts, skin removed

10 cups hot cooked spaghetti, cooked without salt
Directions:

MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker.
Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done.
Serve over spaghetti.

*or on HIGH 4 to 5 hr.

TIP:

For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water.
Remove chicken from cooker. Stir cornstarch mixture into cooker.
 Cover and cook on HIGH 10 min. or until mixture boils and
thickens.

Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.

Mix together the remaining ingredients and pour over the chicken pieces.

Cook on low 6-8 hours. Serve over rice or egg noodles.