6 tbls. Olive oil
6 cloves of garlic minced
3-4 Chicken breasts or pieces of your choice (I like skinless, boneless breasts)
Flour for dusting the chicken
1 lb. fresh mushrooms sliced

Salt and pepper chicken; dredge very lightly in flour.

Heat 3 tbls olive oil in large skillet over medium heat. Add garlic; reduce heat and sauté stirring frequently until softened but not brown. Add chicken to skillet and sauté until well browned on all sides, about 20 minutes.

Meanwhile, sauté mushrooms in 3 tbls. Olive oil in another pan until lightly brown. Season with salt and pepper and little garlic powder.

When chicken is brown, stir in mushrooms.

Cover and cook 20 minutes; then uncover and cook another 10 minutes if needed or until tender.

NOTE: If chicken begins to stick, add a little chicken broth to pan. This will also help to make a delicious grave.
References :

All you have to buy is the chicken, then follow the directions on the box. Cook the chicken and rice, then add the sauce. It comes out tasting better than Chinese takeout (and healthier), plus if your 20 month old doesn’t like the sauce you can remove some of the plain cooked chicken before adding sauce, and serve it with rice.

The chicken only takes 10 mins. to cook in the pan because you cut it into small 1-inch cubes, and then once it’s fully cooked just add the sauce, a little water, and the pineapple for 2 mins and voila! And if you start the rice while prepping the chicken everything gets done at once!
References :

Recipe By : xxxxxxxxxxxxx
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Casseroles
Main dish Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Chicken breasts
1 can Cream of chicken soup (small
1 can Cream of clery soup (small)
1 can Cream of mushroom soup (sm)
1/2 cup Diced celery
1 cup Minute rice

Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low. Makes 4 servings. More rice, about 1/2 cup, and 2 other chicken breasts may be added to make 6 servings.
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Crockpot Orange Honey Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Chicken breasts
(boneless/skinless — frozen
1/2 cup Orange juice
1/2 cup Chicken broth
1/4 cup Honey
1 tablespoon Dry mustard
1 tablespoon Teryiaki sauce
1 cup Broccoli florets
1 cup Cauliflower florets
1 cup Carrot “pennies”

Place frozen breasts in crockpot. Mix juice, broth, honey, dry mustard
and teryiaki sauce. Pour over chicken in crock. Cook on low for four
hours. Add vegetables about one hour before serving. Place on TOP of
chicken and do not stir. Cook the additional hour and serve over rice. *
If using non-frozen chicken breasts, you should SUBTRACT at least one hour from cooking time.
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References :

1-1/2 lb. boneless skinless chicken thighs
2-1/2 cups fat-free reduced-sodium chicken broth
1-1/2 cups each chopped onions, celery and carrots
2 cups frozen peas, thawed
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
3/4 cup hot water
2 eggs, lightly beaten

COMBINE chicken, broth, onions, celery and carrots in slow cooker; cover with lid.

COOK on LOW for 8 to 10 hours (or on HIGH for 3-1/2 hours).

ADD peas and cream cheese spread; stir until well blended. Mix stuffing mix, water and eggs until well blended. Drop stuffing mixture, 2 heaping tablespoonfuls at a time, onto chicken mixture in slow cooker. Cook, covered, on HIGH 30 min. Gently turn over dumplings. Cook, covered, an additional 15 min.

or

Slow Cooked Chicken Parmesan

•8 oz. fresh mushrooms, sliced
•1 medium onion, cut into thin wedges
•1 Tbsp. canola oil
•4 boneless skinless chicken breasts
•1 jar (26 oz.) pasta sauce
•1 tsp. dried basil
•1/4 tsp. dried oregano
•1 bay leaf
•1/2 cup Kraft Shredded Reduced-Fat Mozzarella Cheese
•1/2 cup Grated Kraft Reduced-Fat Parmesan Cheese
•1 lb. cooked spaghetti, kept hot

Place mushrooms and onion in cooker. In large skillet, heat oil over med-high heat until hot. Lightly brown chicken on both sides.

Place chicken in slow cooker. Pour pasta sauce over chicken, add herbs. Cover, cook on low for 6-7 hr or until chicken is no longer pink in the middle.

Remove, discard bay leaf. Sprinkle chicken with cheeses. Cook, uncovered, on low for 15 min, or until cheeses are melted. Serve over spaghetti

Notes Start in the morning, and it’s done at dinner time! And it taste great, so tender

Hope this helps!!! ENJOY
References :