• Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
• Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
• 30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
• Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.

Optional, for a thicker sauce

• Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.

• Butter your slow cooker insert, place the cubed chicken on the bottom of the insert.
• In a large mixing bowl, add the soup, gravy packets, parsley, garlic powder, and the stock, whisk to combine. Pour this over the chicken, cover and cook on Low setting for 4 to 6 hours.
• At the 4 hour mark, check the tenderness of the chicken, if tender, go ahead cook the egg noodles in a pot of salted boiling water to just before tender, drain well then add to the slow cooker and mix them in, add a bit of water if needed, make sure the noodles are submerged in the sauce. Cook for another 20 to 30 minutes, season with salt and pepper to taste, serve. IF the chicken is not tender, wait an hour, check the tenderness, if ok, proceed with the cooking the noodles as stated above and go from there.

• Use the butter and grease your slow cooker insert, leave the remaining butter in the bottom of the insert.
• Add the sliced mushrooms and spread into a layer. Place the chicken over the top of the mushrooms. Mix together the stock and soup and pour over the chicken. Add salt and pepper to your liking.
• Cover and cook on Low setting for 5 to 7 hours. Chicken will be fall apart tender.
• If a thicker gravy is desired, mix together 2 tablespoons cornstarch and 1/4 cup cold water to make a slurry. Remove the chicken from the slow cooker, slowly whisk in the slurry, return the chicken to the slow cooker. Cover and cook for another 20 minutes on High setting.
• Serve with pasta or rice and a steamed vegetable.

• In a bowl, mix together the soup and stock, dice the onion, and cut the butter into pats.
• Place the chicken in the slow cooker, top with the onion, top that with the pats of butter, and finally pour the soup mixture over everything. Cover and cook on Low setting for 5-7 hours.
• About 45 minutes to an hour from serving, open the can of biscuits, separate each one, and cut each into quarters, place these on top of the chicken and spoon a bit of the liquid over each biscuit piece. DO NOT be alarmed if it looks really soupy, just add the biscuit pieces.
• Turn the slow cooker to High setting, cover, and cook for about 45 minutes to an hour longer. Check the center biscuits to make sure they are cooked through.
• Serve.

• Lightly grease your slow cooker with butter. Combine the water, melted butter, Italian seasoning, and gravy mix. Set aside.
• Layer the chicken, potatoes, green beans and then the mushrooms if using those. Pour liquid mixture over the top. Cover and cook on Low setting for 6 to 7 hours, season with salt and pepper to taste, serve.

• In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt. Rub the seasoning mix on both sides of the chicken thighs.
• Heat a large skillet over medium­-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned. Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook on Low setting for about 2 to 2 1/2 hours.
• Carefully remove the chicken from the slow cooker and set aside.
• Combine the heavy cream and cornstarch, mixing well and removing any lumps.
• Add the heavy cream mixture to the slow cooker and mix well with the broth. Add the cilantro to the liquid in the slow cooker and mix.
• Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall apart tender.
• Serve over rice or pasta, garnish with fresh cilantro and lime wedges.

• In a bowl mix the egg with the milk.
• In another bowl, mix the flour and panko together. In 5-10 piece batches, soak chicken chunks in milk mixture then roll in flour mixture, then dip in milk again, then roll in the flour mixture. Do this until all the chicken is coated. This builds up a nice coating on the chicken.
• In a large skillet, heat the olive oil and brown your chicken on all sides. You will not be fully cooking the chicken, just giving it a nice brown color. Place the chicken pieces into your slow cooker.
• In another small bowl, mix together the orange juice, brown sugar, vinegar, salt, and ketchup, add more sugar if you want a sweeter taste. Pour the sauce over the chicken and carefully toss to coat the chicken pieces.
• Cover and cook on Low setting for 6 hours or High setting for 3 hours. Serve over steamed rice.

• Spray your slow cooker with olive oil spray. Cut the chicken into bite size pieces and place the chicken pieces in the slow cooker.
• Mix together remaining ingredients, except for rice, until well blended, then pour over the chicken.
• Cover and cook for 2 to 4 hours on Low setting. Serve over rice.