Crockpot Sour Cream Salsa Chicken

4 Skinless/Boneless chicken Breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. cook on low for 6 to 8 hours.
When ready remove the chicken from the pot. place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

Let the sauce warm up and serve when hot.

Crockpot Chicken Cordon Bleu

6 pieces boneless skinless chicken breast

6 pieces black forrest ham

swiss cheeese or whatever you like

1 can cream of chicken or cream of mushroom soup

1 bx of stop top stuffing

1 stick of butter

In the crockpot place the chicken on the bottom, then the black forrest ham, swiss cheese, can of chicken soup, box of stuffing and stick of butter.

Cook on low for 4 - 6 hrs

Herbed Chicken and Shrimp

1 tsp salt

1 tsp pepper

1 broiler/fyer chicken 3 to 4 lbs, cut up and skin removed (I used chicken breasts a 3 to 4 lb package)

1/4 butter

1 large onion, chopped

1 can (8oz) tomato sauce

1/2 cup white wine or chicken broth

1 garlic clove, minced

1 tsp dried basil

1 lb uncooked medium shrimp, peeled and deveined

combine salt and pepper; rub over the chicken pieces.  In a skillet brown chicken on all sides in the butter.  Transfer to an ungreased crock pot.  In a bowl combine the remaining ingredients except the shrimp.  Pour mixture over chicken.

Cover and cook on low 4 to 5 hrs or until chicken juices run clear.  Add the shrimp and mix well.  Cover and cook on hight 20 to 30 minutes or until shrimp turns pink.  Makes 4 servings but I used chicken thighs and honestly felt it could have fed at least 6 adults.