Cobble Creek Kitchen

2 lbs boneless chicken breast cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips 
1/2 medium onion thinly sliced
1/4 c brown sugar
1/4 c water
1/4 c cider vinegar
2 TB corn starch
2 c pineapple chunks, reserve juice
1 TB soy sauce
1/2tsp salt

Place chicken strips ,pepper strips and onion in Crock-Pot. In a bowl mix brown sugar and corn starch. Add reserved pineapple juice, vinegar,water,soy sauce and salt. Blend till dissolved. Pour over chicken and peppers. Cover and cook on low for 7-9 hours. One hour before serving add pineapple. Serve over chow mein, Ramen noodles or rice.

Serves 4-6

 Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams

1 and 1/2 cans Chicken Broth
2 Chicken Breasts
1/2 onion chopped
1/2 TB of Cumin
salt and pepper to taste
1 and 1/2 cans Black beans
1 cup Mexican style shredded cheese
1/2 cup salsa
1/2 cup sour cream
1 c frozen corn
1bag Tostitos scoops

Combine broth,chicken,onion,cumin,salt and pepper. Cover and cook for 4-5 hours on high in Crock-Pot.
Then remove cooked chicken and shred. Return chicken to pot and mix in black beans, salsa, sour cream and corn. Cook for 1 additional hour. Cool and serve with Tostitos scoops.

Serves: 4-5

Submitted by: Geena Williams

Categories: Chicken , Crockpot , Geena Williams , Soups