Quick & Easy Sweet-Sour Chicken

3 pounds chicken parts, skinned if desired

120-ounce can pineapple slices, drained (reserve juice)

18-ounce bottle creamy French salad dressing

1envelope dried onion soup mix

1tablespoon grated lemon peel

1small green pepper, cut into thin strips

1.Place chicken pieces in slow cooking pot. In bowl, combine pineapple juice, salad dressing, soup mix and lemon peel. Pour over chicken. Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours.

2.Fifteen minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through.

3.Arrange chicken, pineapple and green pepper on large platter. If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Stir slowly until juices are thickened slightly. Pour over chicken.

Makes 6 servings.

Chicken Italiano

3 pounds chicken parts, skinned if desired.

21½-ounce envelopes dry spaghetti sauce mix.

112-ounce can tomato sauce

16-ounce can mushroom stems and pieces, partially drained

1.Place chicken parts in slow cooking pot. In bowl, combine sauce mix, tomato sauce, and mushrooms with liquid. Pour over chicken.

2.Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours. Reduce heat to setting # 2 for serving. Makes 6 servings

Company Chicken

3pounds chicken parts, skinned if desired salt and pepper to taste

210 ½ -ounce cans condensed cream of mushroom soup.

210 ½ -ounce cans condensed tomato soup ¼ cup flour

2cloves garlic, minced

116-ounce jar small whole onions, drained or 1 large onion sliced and separated into rings.

1.Season chicken parts with salt and pepper and place in slow cooking pot. In bowl, combine remaining ingredients, stir well to blend. Pour over chicken.

2.Cover and cook at setting # 3 for 6 to 7 hours or at setting # 5 for 3 to 4 hours. Reduce heat to setting #2 for serving. Makes 6 servings

Roasted Chicken

13 to 4 – pound roasting chicken seasoned salt

pepper paprika

1.Season chicken with salt, pepper and paprika. Place into cooking pot*, cover and cook at setting #3 for 5 to 6 hours or at setting #4 for 3½ to 4 hours until meat thermometer inserted into thigh pieces registers 185-190°F. The use of seasoned salt and paprika will aid in the browning of the chicken.

2.Thicken juices that will collect for gravy if desired.

*If rack is included with slow cooker, place browned roast on top of rack in bottom of pot.

Makes 4 to 6 servings