Angle chicken

4 oz. cream cheese, softened
1 can  (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1/4 cup Italian Dressing
1/4 cup  dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb.  angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

Beat cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).

Cook pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Salsa Chicken

1 Chicken cut up
1 jar of salsa
1 can of pinto beans
1 can of corn
1 8oz. pkg cream cheese
taco seasoning.

Place chicken in crockpot with salsa, corn and beans. Cook on low for 7 to 8 hrs. Last 15 minutes put cream cheese stirred with taco seasoning in.

Chicken in a pot

2 carrots sliced
2 onions sliced
2 celery stalks with leaves
1 whole chicken (works well with breasts too)
1/2 water cup of either water, chicken broth or white wine
2 tsp salt
1/2 tsp black pepper
1/2 to 1 tsp basil

Put carrots, onions & celery in the bottom of the crock pot, add the chicken and then top with salt, pepper, liquid and basil.
Cover and cook on low for 8 to 10 hours.

Crockpot Sour Cream Salsa Chicken

4 Skinless/boneless chicken breast halves
1 pkg reduced sodium taco seasoning mix
1 cup Salsa
2 Tablespoons cornstarch
1/4 cup light sour cream

Spray crockpot with cooking spray. Add the chicken breasts. Sprinkle with taco seasoning and salsa. Cook on low for 6 to 8 hours.
When ready, remove the chicken from the pot, place about 2 tablespoons of corn starch in a small amount of water and stir well. Stir the cornstarch mixture in to the salsa sauce. Stir in the sour cream.

Let the sauce warm up and serve when hot.