Linda,

I've tried these recipes and they are delicious! You might have these, however, since these recipes were printed in the cookbook that came with my Crockpot. I'll see what others I have for you and post them later.

ENJOY!

Orange Glazed Chicken Breasts

1 6-ounce can frozen orange juice concentrate, undiluted
1/2 tsp. dried rosemary
6 6-ounce chicken breast halves, skin and excess fat removed
1/4 cup water
1 onion, diced
1 clove garlic, minced
2 tablespoons cornstarch
salt and pepper to taste

Combine thawed orange juice, rosemary, onion, and garlic in a Zip-Loc Bag. Coat each breast in orange juice mixture and put in Crockpot. Sprinkle the chicken breasts with salt and pepper. Pour remaining sauce over breasts. Cover; cook on low 7-9 hours or high 4-5 hours.

Before serving, remove chicken breasts from Crockpot. Turn the Crockpot on high and cover. Mix water and cornstarch; stir into liquid into Crockpot. Place cover slightly ajar on Crockpot. Cook until thick and bubbly--15 to 30 minutes. Serve over chicken. 6 servings

This is excellent served over rice!SWISS STEAK

1 1/2 pounds round steak, 3/4 inch thick
2 tablespoons flour
salt and pepper to taste
1 medium onion, sliced
1 carrot, chopped
1 stalk celery, sliced
1 15-ounce can tomato sauce
1 clove garlic, minced

Cut round steak into serving pieces. Season flour with salt and pepper. Dredge the steak into the flour. Put onions and garlic in the bottom of the Crockpot; add meat. Top steak with carrots and celery and cover with tomato sauce. Cover; cook on low 8-10 hours or on high 3-5 hours. 6 servings
I serve this steak with mashed potatoes or noodles.SWEET AND SPICY GLAZED CHICKEN

6 4-ounce skinless, boneless chicken breast halves
1 T. oil
salt and pepper to taste
4 cloves of garlic, minced
1/2 cup brown sugar
1 cup soy sauce
1 cup chicken broth
2 T. lemon juice
1/2 tsp. cayenne pepper, optional
1/4 cup cornstarch
1/2 cup water

In a large skillet, heat oil over medium-high heat. Add chicken and brown on both sides. Season chicken with salt and pepper. Place in Crockpot. In a small bowl, combine remaining ingredients, except cornstarch and water. Pour over chicken. Cover; cook on low 7-9 hours or high 3-4 hours.

When done, remove chicken breasts and turn Crockpot on high; cover. Combine cornstarch and water. Stir liquid into Crockpot. Place cover slightly ajar on Crockpot. Cook until thickened--15-30 minutes. 6 servings.

Excellent with rice!BAKED APPLES

2 T. raisins
1/4 cup brown sugar
6-8 medium baking apples, washed and cored
1 tsp. cinnamon
2 T. butter

Mix raisins and brown sugar; fill center of apples. Sprinkle with cinnamon and dot with butter. Put in Crockpot; add 1/2 cup water. Cover; cook on low 7-9 hours or on high for 2 1/2-3 1/2 hours. HEAVENLY SMELL to come home to!

PORK ROAST

4-5 pound loin end pork roast
salt and pepper to taste
1 clove garlic, slivered
2 medium onions, sliced
2 bay leaves
1 whole clove
1/2 cup hot water
1 T. soy sauce

Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan; broil 15-20 minutes in oven to remove excess fat. Put 1 sliced onion in bottom of Crockpot. Add browned pork roast and remaining onion and other ingredients. Cover; cook on low 10 hours or on high 5-6 hours. 16-20 servings.

This is great for leftovers. Serve the pork roast for Sunday lunch. On Monday, shred the pork and add barbecue sauce for wonderful pork barbecue sandwiches. Another day have Pork Fried Rice. If you still have leftovers, freeze them.

I hope that these recipes will help you! One note is that I ALWAYS use seasoned salt in these recipes.

Happy Crockpot Cooking, Linda!!!!!!!!!