4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour

In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.  While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe or canned if you prefer.

 1 1/2 to 2 pounds boneless chicken tenders
 1 to 1 1/2 cup matchstick-cut carrots
 1 bunch green onions (scallions) sliced in 1/2-inch pieces
 1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
 1 can 98% fat-free cream of chicken soup
 salt and pepper to taste

Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger)  in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits.  Serves 6 to 8.

8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies or broccoli
salt & pepper

Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours.  Serves 8

 Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, bell pepper and celery. Set aside. Combine flour, salt, garlic powder and cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1inch oil to very hot.  Fry chicken until brown (5-8 minutes per side).  Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour.  Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom.  Place stock in large Dutch oven.  Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage, minced garlic, and okra. Simmer 45 minutes.  Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.

1 bottle Kraft’s Russian dressing
1 pkg. Lipton onion soup mix (dry)
1 jar apricot preserves

Pour dressing in bowl. Mix in soup and preserves. Spread over chicken parts.
Marinate all day or overnight. Either bake or broil.

1 fat chicken

Place chicken in stewing kettle with a handful of parsley, a good dash of poultry
seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to
the pot and steam 10 minutes.

–DUMPLINGS—

2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter

Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out
very thin and cut in strips one inch by two inches. Drop in hot broth.