Chicken Curry

3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts


1. In a large plastic bag combine flour, curry
powder, cumin, and salt. Add chicken, a few
pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine
potatoes, carrots, apple, onion, garlic, jalapeno
peppers, and chicken bouillon. Top with chicken.
Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours
or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker
to high-heat setting. Stir coconut milk into chicken
mixture. Cover; cook for 30 minutes more. Serve
over hot cooked rice. Sprinkle each serving with
raisins and peanuts. Makes 8 servings.

Hickory-Smoked Brisket

Place a 3 - 4 lb. brisket on a large piece of aluminum foil. Sprinkle generously with 1/4 cup of liquid smoke and 1/2 tsp. each: celery salt, onion salt and garlic salt. Wrap well and put into crock pot. Cover and cook on Low for 8-11 hours (High 4-6 hours). Serve warm with juices over each slice.

OR - (this is how we love to make it!)
Refrigerate overnight and then slice thinly along grain of brisket. Place in crock pot and add 2 cups of your favorite BBQ sauce. (We like Bull's Eye Hickory or a mixture of 2 different kinds)
This is so yummy and especially nice so you can take care of the last minute meal details while the meat just cooks away!

I miss all of you and can't wait to try your recipes!

Creamy Italian Chicken

I know most of you probably have this, but it tastes so good and its so easy I had to share it.

2 chicken breasts
1 cup water
1 package dry Italian dressing
1stick of butter
1 tsp. chicken bouillon
8 oz. cream cheese

Put all ingredients except cream cheese in crock pot. Cook on low for 3-5 hours. The longer you cook it the more the chicken falls apart and is more tender. About 30 minutes to an hour before serving add 8 oz of cream cheese, cut up. Mix well. Also before serving add some corn starch to make mixture thicker.
Serve over rice or noodles.

(I tried this once with the 1/3 less fat cream cheese and it didn't taste too much different, but it wasn't as creamy as it is with the regular cream cheese).

Santa Fe Chicken

I love this recipe because the ingredients are common, it's simple to prepare and it tastes yummy! Picture coming soon!

1 15 oz. can black beans--rinsed and drained
1 can whole kernel corn--drained
1 cup bottled thick and chunky salsa
3 chicken breasts
1 8 oz. brick cream cheese (I use low-fat)
1 cup shredded cheddar cheese

In a slow cooker, mix together the beans, corn and 1/2 cup salsa. Top with chicken breasts, then pour remaining salsa over the chicken. Cover and cook on high heat 2.5-3 hours, until chicken is cooked through. Remove chicken and cut into bite sized pieces. Add back to slow cooker. Add cream cheese (cut into cubes to melt faster) and turn slow cooker to high heat. When cream cheese is melted, it's done. Serve over rice and top with cheddar cheese.

White Chicken Chili

2 tablespoons olive oil
2 onions, chopped (1 large or 2 medium)
4 cloves garlic, (2 t. minced)
4 cups cooked, boneless chicken breast, chopped
3-6 cups chicken stock or 3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans diced mild green chile peppers
2 teaspoons+ ground cumin
2 teaspoons+ dried oregano
1 1/2 teaspoons cayenne pepper
1 teaspoon chili powder
2-4 (14.5 ounce) cans great Northern beans, undrained
2-3 cups shredded Monterey Jack cheese
sour cream

1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add all spices and green chili peppers. Saute 2 minutes. Add in chicken broth and bring to a boil.
2. Reduce heat to low and add the beans and chicken. Simmer for 20 to 30 minutes, or until heated thoroughly. Add in 1 cup of cheese and a few tablespoons of sour cream and let sit for a few minutes. Pour into individual bowls and top with the extra cheese and sour cream.

If you want to make this in a crock pot, just add everything except the cheese and sour cream. Cook on low for 8-10 hours or high for 4-5 hours. Right before serving add in cheese and sour cream. This is a delicious recipe, one of my family's favorites for years now!

Shoyu Chicken

3-4 lb. whole chicken or
2-4 chicken breasts
1/2 c. soy sauce (shoyu)
1/2 c. water (1/2 c. clear soda)
3 T. brown sugar
1 slice crushed ginger or
1 1/2 t. minced ginger

Marinate chicken in a pot with all of the ingredients as little as 30 minutes or as long as overnight. Turn over once while marinating. Bring to a boil & simmer with cover on pot for 25-30 minutes or until tender. Turn chicken over once while simmering to brown evenly. Cool, then chop into small pieces & arrange on platter, or shred--however you prefer & serve over sticky rice!

You can also place this meal in the crock pot. You can skip the marinating step. Place all ingredients into the crockpot in the morning. Cook on low. Turn chicken a few times. It will be done by evening!

Park City Stew

This stew is flavorful and hearty. Serve with fresh bread.



1 lb. Stew meat
3 potatoes
5 carrots
1 celery stalk
1 onion
1 can cream of mushroom soup
1 can cream of celery soup
1 packet onion soup mix
8 oz. Tomato sauce
1 bay leaf
3 cups beef broth (I just use boillion and water)

Chop the veggies and combine it all in a crock-pot. Some people like to brown the meat but I just throw it in raw. Stew for several hours.

Crock Pot Scalloped Potatoes

This is the first time I tried this recipe and it turned out great. Enjoy!



1/2 tsp. cream of tartar
1 C. water
8-10 medium potatoes, thinly sliced
1/2 onion, chopped
salt & pepper to taste
1 C. grated cheese
10 3/4 oz. can of cream of Chicken, mushroom, or celery
1 tsp. paprika

1. Dissolve cream of tartar in water, add potatoes, toss together and then drain.
2. Place half of the potatoes in the crock pot, spinkle with onions, salt and pepper, and half of the cheese.
3. Repeat with remaining potatoes and cheese.
4. Spoon soup over the top and sprinkle with parika.
5. Cover and cook on low for 8-10 hours, or on high for 4 hours.