Chili Verde Chicken

I made this recipe up and it turned out really good! It is also super easy and in a crockpot-two of my favorite things. I will take pics the next time I make it.

1 28 oz can GF Green chili enchilada sauce (I used medium, but next time I will get mild)
3-4 boneless, skinless chicken breasts (mine were frozen)

Put all ingredients in the crockpot and cook on low for 6-8 hours, or high for around 4 hours. Before serving, shred chicken and stir about 3/4 c sour cream into the sauce. Serve over hot cooked rice. Garnish with shredded cheese and cilantro.

Creamy black bean salsa chicken

2-4 boneless skinless chicken breasts (can be frozen)
1 C chicken broth
1 C salsa
1 can corn, drained
1 can black beans, drained
1 pkg taco seasoning
1/2 C sour cream
1 C grated cheese
Place chicken in crockpot. Pour broth, salsa, corn, beans and taco seasoning over chicken. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove chicken with a slotted spoon and place on serving dish. Stir sour cream and cheese into sauce in the crockpot, mix until well blended. Replace the chicken. Serve with rice.
*Also very good if you shred the chicken back into the sauce and serve in tortillas or as a salad. I usually add the cooked rice to the sauce to thicken it up if I am going to do this. You can easily increase the ingredients by 1/2 to serve up to 20 people.

Russian Chicken (Kristine Nielsen)

One 8 oz bottle russian dressing
One packet onion soup mix (Liptons is GF)
1 C apricot pineapple jam
Enough boneless chicken breasts to cover a 9x13 pan
Preheat oven to 375 degrees. Mix the dressing, soup mix and jam in the baking pan. Put the chicken in and turn to coat them in the mix. Bake for 35-45 minutes or until chicken is done. Serve over jasmine rice.
**Add a little bit of water to your dressing bottle and shake it to get all the dressing and pour it into the pan for a little extra sauce.
***Frozen chicken works great.
****This also works great in a crockpot.