Chicken Lickin Good (Crock Pot) 6 to 8 chicken pieces 3 tablespoons butter or margarine 1 large onion, chopped 1 clove garlic, minced 1 1/2 teaspoon salt 2 teaspoons paprika 1/2 teaspoon ground ginger 1/2 teaspoon chili powder 1 can whole tomatoes 1 small can sliced mushrooms 1/2 cup heavy cream (optional)   1. Rince chicken and pat dry. 2. In skillet, melt butter and brown chicken quickly on both sides. 3. Place chicken in crockpot. Stir together the remaining ingredients except cream and pour over the chicken. 4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. 5. Just before serving stir in the cream. 6. Serve over hot spaghetti or pasta. Serves 6 to 8.

Stuffed Roasted Chicken in the Crock Pot

3 to 4 pound whole chicken

1/4 cup butter or margarine

1 medium onion, chopped

3 stalks celery with leaves, chopped

1 small can sliced mushrooms, drained

4 cups seasoned stuffing mix

2 tablespoons dried parsley flakes

1/2 teapoon sage

Dash freshly ground pepper

1/2 to 1 cup chicken broth

1 teaspoon butter

paprika

dried parsley flakes

1. Rinse the chicken well and pat dry; remove any excess fat.

2. In a skillet, melt the butter, saute the onion, celelry, and mushrooms until tender.

3. Toss in the stuffing mix, 2 tablespoons parsley flakes, sage, pepper and broth. Stir until stuffing is moistened.

4. Loosely stuff the chicken with the dressing. If using a large crock pot, truss the chicken to keep its shape.

5.Lightly oil the crock pot. Put the remaining dressing in the crock pot. Place chicken on top of dressing. Rub the chicken breast with 1 teaspoon butter; sprinkle with paprika and parsley flakes.

6. Cover and cook on low setting for 8 to 10 hours.

7. Remove the chicken to serving platter and surround with scoops of dressing. Garnish as desired.