Teryaki Crock Pot Chicken

6-8 chicken thighs (I like to use boneless/skinless, but bone in works too)
1 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp ginger powder (or 1 inch fresh grated ginger root)

Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cook on low for 6-8 hours. Serve with rice and stir-fry veggies.

crunchy honey mustard chicken fingers

4 small chicken breast or 8 chicken tenders
1/4 cup honey
1/4 cup Dijon mustard
1 cup cornflake crumbs

Preheat oven to 425 degrees. Spray cookie sheet.
Mix honey and mustard in a bowl. Put cornflake crumbs in a separate bowl. Cut chicken into strips. Dip chicken in mustard/honey misture, then in crushed crumbs and place on cookie sheet. Bake 10-15 minutes

Apricot Chicken

3-5 boneless, skinless pieces of chicken (thighs and breasts work great)
1 cup apricot preserves
1 cup catalina dressing
1 envelope dry onion soup mix

Place chicken in a 9X13 baking pan or crock pot. Mix preserves, dressing and soup mix in a small saucepan and bring to a boil. Pour over chicken. Cover with foil or lid and bake for 40-50 minutes. (Crock pot- cook 4-6 hours) Serve with rice and your favorite green veggies

Yummy Creamy Chicken

8 oz cream cheese, softened
2 cans cream of chicken soup
about 1/2 cup milk
2-3 chicken breast (I like them cooked, then cubed)

Place chicken breast (or cubes/chunks) in a 9 X 13 baking dish. Mix cream cheese and chicken soup with milk until smooth and pourable. Pour over chicken and bake for 20-30 minutes at 350 degrees
Serve with rice and a big salad.

Teriaki crock pot chicken

6-8 boneless skinless chicken thighs
1 cup soy sauce
1/2 cup water
1/2 cup brown sugar
1/2 tsp ground ginger (or 1/2 inch grated ginger)*

Place chicken in the crockpot. Mix soy sauce, water, sugar and ginger and pour over chicken. Cook on low for 4-6 hours. Serve over cooked rice.

*Fresh ginger can be kept in a ziploc bag in the freezer. Just cut off how much you need and press it thru a garlic press.