* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* paprika to taste
* 1/2 cup dry white wine
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1 cup sour cream
* 1/4 cup all-purpose flour

DIRECTIONS

1. Sprinkle chicken breasts lightly with salt, pepper, and paprika to taste. Place in slow cooker.
2. In a mixing bowl, combine the wine, condensed soup, and mushrooms. In another bowl, mix together sour cream and flour. Stir sour cream mixture into the mushrooms and wine. Pour over chicken in slow cooker. Sprinkle with additional paprika, if desired.
3. Cover, and cook on Low for 6 to 8 hours.

* 6 skinless, boneless chicken breast halves
* 2 (11 ounce) cans condensed cream of Cheddar cheese soup
* 1/2 cup milk
* salt and pepper to taste
* 1 teaspoon garlic powder

DIRECTIONS

1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

* 1 cup chopped onion
* 1/3 cup golden raisins
* 1/3 cup currants
* 2 cloves garlic, minced
* 1 1/2 teaspoons ancho chile powder
* 2 tablespoons toasted sesame seeds
* 3/4 teaspoon ground cumin
* 3/4 teaspoon ground cinnamon
* 5 teaspoons cocoa powder
* 1/4 teaspoon hot pepper sauce, or to taste
* 1 (14.5 ounce) can diced tomatoes
* 1 cup tomato sauce
* 1 cup chicken broth
* 3 pounds skinless, boneless chicken breast halves
* 1/4 cup slivered almonds, for garnish

DIRECTIONS

1. Place the onion, raisins, currants, garlic, chile powder, sesame seeds, cumin, cinnamon, cocoa powder, hot sauce, tomatoes, tomato sauce, and chicken broth into a slow cooker; stir to mix. Add the chicken breasts, and stir to cover with sauce.
2. Cover and cook on Low 6 hours, then increase heat to High, and continue cooking until the chicken is tender, about 3 hours more. Or cook on Low for 11 to 12 hours.
3. Once the chicken is tender, remove, shred, and stir it back into the mole. Serve sprinkled with slivered almonds.

* 12 chicken drumsticks
* 1 (5 ounce) bottle hot red pepper sauce
* 1/4 cup butter, cubed
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* salt and pepper to taste
* 1 1/2 cups blue cheese salad dressing

DIRECTIONS

1. Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.