Ingredients:

• 1 1/2 pounds (720 g) boneless and skinless chicken breasts,cut into 1-inch (2.5 cm) pieces
• 2/3 cup (160 ml) pineapple preserves
• 1 1/2 tablespoons teriyaki sauce
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 tablespoon freshly squeezed orange juice
• 1/2 teaspoon freshly ground ginger
• 10 oz (300 g) package frozen sugar snap peas,thawed and drained
• 10 oz (300 g) package frozen broccoli florets,thawed and drained

1. Grease slow cooker with nonstick cooking spray
2. Arrange chicken pieces in slow cooker.
3. In a mixing bowl,combine remaining ingredients.except peas and broccoli.Mix well.
4. Pour teriyaki mixture over chicken pieces in slow cooker.Toss well to coat meat.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Add peas and broccoli during last 30 minutes of cooking.
7. Remove cooked chicken with teriyaki sauce from slow cooker.
8. Transfer to serving platter.Serve over cooked rice.More slow cooker recipes>>>>>

Ingredients:

• 2 tablespoons nonfat chicken broth
• 2 pounds (960 g) boneless pork loin chops,cut into strips
• 16 oz (480 g) package frozen pepper stir-fry,thawed and drained
• 2 cups (500g) sliced fresh mushrooms
• 8 oz (240 ml) can tomato sauce
• 2 tablespoons brown sugar
• 1 1/2 teaspoons white vinegar
• 2 tablespoons Worcestershire sauce

Cooking Method:

1. Grease slow cooker with nonstick cooking spray
2. In a large nonstick skillet,heat chicken broth over medium-high heat.
3. Add pork strips and brown on all sides.
4. Drain browned pork strips well.
5. In a slow cooker,combine all ingredients.Mix well.
6. Cover slow cooker and cook on low-heat setting for 6-8 hours.
7. Remove cooked pork from slow cooker,reserving cooking liquid.
8. Transfer meat to serving platter.
9. Pour reserved sauce over and serve.More slow cooker recipes>>>>>

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 20 oz (600 ml) can pineapple slices,drained and juice reserved
• 8 oz (240 ml) bottle nonfat Catalina salad dressing
• 1/4 cup (60 g) minced onion
• 2 tablespoons instant chicken bouillon granules
• 1/2 teaspoon onion powder
• 1/8 teaspoon lemon pepper
• 1 medium green bell pepper,cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. In a medium mixing bowl,combine reserved pineapple juice,salad dressing,minced onion,bouillon granules,onion powder and lemon pepper.Mix well.
4. Pour juice mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Arrange cubed pineapples and bell pepper strips on top of chicken.Cook for a further 20 minutes or until cooked through.
7. Remove cooked chicken,pineapples and bell pepper from slow cooker and transfer on serving platter.
8. In a small mixing bowl,combine water and cornstarch.Stir well until cornstarch dissolved.
9. Add cornstarch mixture to slow cooker and cook,stirring,until sauce is thickened.
10. Pour sauce over chicken and serve.More slow cooker recipes>>>>>

Cooking Method:

1. Grease inside of slow cooker with nonstick cooking spray.
2. In a greased slow cooker,combine all ingredients.Mix well.
3. Cover and cook on low-heat setting for 6-8 hours or until chicken is tender.
4. Remove cooked chicken with tomato sauce from slow cooker.Season to taste with salt and black pepper.Stir well and serve immediately.
5. More slow cooker chicken recipes>>>>>

Ingredients:

• 2 6 oz (180 g) packages grilled chicken breasts,cut into 1-inch (2.5 cm) pieces
• 1/2 cup (125 g) frozen chopped onions,thawed and drained
• 10 3/4 oz (320 ml) can low-fat cream of celery soup
• 1/3 cup (80 ml) nonfat mayonnaise
• 2 tablespoons all-purpose flour
• 1 cup (250 g) chopped fresh celery
• 10 oz (300 g) package frozen broccoli florets,thawed and drained
• 1/2 teaspoon curry powder
• 1 tablespoon freshly squeezed lemon juice

Ingredients:

• 14 1/2 oz (435 ml) can reduced-sodium chicken broth
• 1/4 cup 960 ml) freshly squeezed lemon juice
• 6 garlic cloves,peeled and minced
• 1 teaspoon dried oregano
• 2 teaspoons chicken bouillon
• 2 1/2 pounds (1.44 kg) skinless and boneless chicken breasts
• 2 tablespoons unsalted butter,melted
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) water
• salt and freshly ground black pepper,to taste
• lemon wedges for garnish

Cooking Method:

1. In a slow cooker,combine chicken broth,lemon juice,garlic,chicken bouillon and dried oregano.
2. Stir well to dissolve bouillon.
3. Add chicken breasts and butter.
4. Cover slow cooker and cook on low-heat setting for 3-4 hours or until chicken just tender (do not overcook!).
5. Remove cooked chicken breasts from slow cooker,reserving cooking liquid, and cut into cubes.
6. In a medium pan,combine cornstarch and water.Stir well to dissolve cornstarch.
7. Add reserved cooking liquid and,stirring, bring mixture to a boil over medium-high heat.
8. Reduce heat to low and simmer for a further 1 minute.
9. Remove from the heat and set aside.
10. Season cornstarch mixture with salt and black pepper.Stir in a few drops of freshly squeezed lemon juice.
11. Pour sauce over cubed chicken,garnish with fresh chopped parsley.
12. Serve over cooked pasta with fresh lemon wedges on side.

Ingredients:

• 2 tablespoons unsalted butter
• 1 large yellow onion,peeled and thinly sliced
• 1 tablespoon fresh chopped parsley
• 5 large potatoes,peeled and thinly sliced
• 2 cups (500 ml) hot chicken stock
• 1 tablespoon unsalted melted butter
• salt and freshly ground black pepper to taste

Cooking Method:

1. Preheat oven to 400 F (200 C).
2. In frying pan,heat 2 tablespoons butter.Add sliced onion and chopped parsley.Season with salt and black pepper.Cook,stirring,6-7 minutes over medium-low heat.
3. Add sliced potatoes,reserving 20 slices,season with more salt and pepper and mix well.
4. Cook for a further 2 minutes.
5. Arrange cooked potatoes in ovenproof casserole.Top with reserved potatoes.Pour in chicken stock to cover.Season generously with salt and black pepper.
6. Cook in preheated oven for 20 minutes.
7. Using a spatula,press potatoes down.Reduce heat to 350 F (180 C) and cook liquid is absorbed and potatoes are very soft.
8. 5 minutes before potatoes are cook,brush with melted butter.
9. Sprinkle with more parsley and serve immediately.