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What You Need:

3 T canola oil
4 lg. chicken breast
1 (19 oz) can of enchilada sauce
2 (11 oz) cans cream of chicken soup
1 (4.25 oz) can black olives, sliced
2 dozen corn tortillas
1 lg. onion, chopped
1 (8 oz) pkg. taco style cheese

How to Make It:

Place a large skillet over medium heat and add the oil.
Once the oil is heated add the chicken.
Cook about 5 minutes per side.
Remove and allow to cool.
Once the chicken has cooled it can be shredded.
Cut the tortillas into 8 wedges per tortilla.
In a large mixing bowl combine the soup, olives and onions.
Begin layering in the crock pot with the enchilada sauce on the bottom.
Then add the tortillas, soup, chicken and the cheese in that order.
Continue layering in that order to the top being sure to end with the cheese.
Cover and cook on low temperature 7 hours.

Tip: This is best served in a bowl and topped with sour cream or guacamole.

What You Need:

4 T margarine or butter
1 T canola oil
1 lg. onion, chopped
3 lb chicken breasts, boneless and skinless
2 C chicken broth
2 stalks celery, chopped
2 lg. carrots, peeled and chopped
1 T parsley, minced
1 tsp. pepper
1 tsp. salt
1/2 tsp. allspice
1 C dry white wine
1 can of refrigerator biscuits
1/2 C heavy cream
2 T flour

How to Make It:

Place the margarine in a large skillet over medium heat.
Heat the margarine until it is completely melted.
Then add the oil.
Put the onion into the skillet and cook about 2 minutes or until just tender.
Add the chicken and cook 2 minutes per side or until lightly browned.
Place the chicken and onions into the crock pot.
Add the chicken broth.
Add the celery, carrots, parsley, pepper, salt, allspice and wine.
Cover and cook 2 1/2 hours on high.
Remove the chicken from the crock pot and set aside.
Place the heavy cream and flour in a mixing bowl.
Mix together until the flour has completely dissolved.
Add the mixture to the crock pot.
Cut each biscuit into quarters.
Drop the biscuit quarters into the crock pot and be sure it is still on the high temperature.
Cover and cook 30 minutes or until firm.
Return the chicken to the crock pot and allow to cook on high 10 minutes.

Tip: Homemade biscuits are just as good in this recipe. The wine is optional but it does add to the taste of the meal.

What You Need:

3 T canola oil + 2 T canola oil
2 lbs chicken thighs boneless and skinless
2 T flour
1/2 tsp. salt
1/2 tsp. pepper
2 lg. onions, chopped
1 T garlic, minced
1 T ginger
1/3 C curry powder
2 bay leaves
4 C chicken broth
3 lg. sweet potatoes, peeled and chopped
1/2 tsp. salt
1/8 tsp. pepper

How to Make It:

Place the flour, 1/2 tsp. salt and the 1/2 tsp. pepper in a large zip lock bag.
Shake to mix together.
Add the chicken and coat well.
Place the 3 T canola oil in a large skillet over medium high heat.
When the oil is hot add the chicken and brown on both sides about 2 minutes per side.
Remove the chicken and place in the crock pot.
Remove any chicken fat that may be in the skillet with a slotted spoon.
Add the 2 T canola oil to the skillet and heat on medium high.
Add the onion, garlic and ginger to the skillet.
Cook until the onion is a caramel color.
Add the curry powder and cook 2 minutes stirring continuously.
Remove from the heat and add to the crock pot over the chicken.
Place the bay leaves, yams and chicken broth to the crock pot.
Stir in the remaining salt and pepper.
Cover and cook on low 4 hours.

Tip: This dish is best served over a bed of white rice and garnished with a little parsley.