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

1 frying chicken, cut up
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into cubes)

Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese.  Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.