I feel like chicken tonight-

These days, I'm preferring slow cooker meals because that's about all I have the energy for (especially love the ones that require NO pre-browning, rinsing, boiling, etc).

But, this chicken recipe popped out and I saw organic potatoes on sale at Kroger so my mind went to either Crash Hot Potatoes from the Pioneer Woman or Roasted Potatoes and Garlic (my hubby opted for the first selection).

Honey and Spice Baked Chicken from Taste of Home
Prep/Total Time: 30 min.          Yield: 8 Servings

Ingredients

•3 teaspoons garlic powder
•3 teaspoons chili powder
•1-1/2 teaspoons salt
•1-1/2 teaspoons ground cumin
•1-1/2 teaspoons paprika
•3/4 teaspoon cayenne pepper
•8 boneless skinless chicken breasts (5 ounces each)
•6 tablespoons honey
•2 teaspoons cider vinegar


Directions
•Combine the first six ingredients; rub over chicken. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
•Bake at 375° for 25-30 minutes or until juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use. Yield: 5 servings plus 3 cooked chicken breast halves.

NI: 1 chicken breast equals 210 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 522 mg sodium, 15 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


What I love about this is that the leftovers can be saved or frozen to make:

Chicken Chimichangas
Prep/Total Time: 20 min.Yield: 6 Servings
Ingredients
•3 Honey & Spice Baked Chicken breast halves, cubed
•1 cup refried beans
•1 teaspoon chili powder
•1/2 teaspoon ground cumin
•1/4 teaspoon garlic salt
•1/4 teaspoon hot pepper sauce
•1/8 teaspoon cayenne pepper
•6 flour tortillas (8 inches), warmed
•3/4 cup shredded cheddar cheese
•Oil for deep-fat frying
•Optional toppings: sour cream, salsa con queso dip, shredded lettuce, chopped tomatoes and chopped seeded jalapeno pepper

Directions
•In a small microwave-safe bowl, combine the first seven ingredients. Cover and microwave on high for 1-1/2 to 2 minutes or until heated through. Spoon 1/3 cup off-center on each tortilla; sprinkle with cheese. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick.
•In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice. Yield: 6 servings.

So, do you have a favorite slow cooker recipe to share?