This recipe I took straight from a YouTube crockpot recipe. Didn't need any changes whatsoever.  Worked perfect the first time. (source)

Ingredients

• 2 chicken breasts
• 2 cans of condensed cream of chicken soup
• 1 can of chicken broth
• 2 six-ounce boxes of dry stuffing mix or one 10.5-ounce bag.

Method

1. Remove tray from pot. You won't need it for this recipe.
2. Place chicken breasts in bottom of pot and salt and pepper to taste.
3. Pour the stuffing mix over the chicken. Even it out so all the chicken is covered.
4. In a separate bowl combine the cream of chicken soup and chicken broth and whisk to a smooth consistency.
5. Pour the soup/broth mix over the stuffing so that all the stuffing is covered.
6. Set the Speedi to slow cook on low.
7. After 4, 5, and 5.5 hours, check to see if the dressing is too dry. If so, put some chicken broth in a glass measuring cup, heat it in the microwave just shy of boiling, and pour the broth in the pot. (If you use room temperature broth it will extend the cooking time.)
8. After six hours confirm that the chicken shreds roughly and easily with two forks. If the chicken is not tender, give it another hour or two on low.

Comments

This worked fine the first time. Only needed six hours. It's not a particularly interesting dish, but it's flavorful enough and awfully easy to prepare. Next time around I'll try four chicken breasts.

1. Chicken preparation:  In a medium bowl, stir together 1/2 cup sour cream, 1 tablespoon dried chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken to coat on both sides. This can marinate up to 8 hours.
 
2. Add 2 cups of panko breaded crumbs and 1 tablespoon onion powder, salt and pepper to a plate . Mix together and press chicken cutlets in the crumbs to cover all of the chicken.
 
3. Slice 1.5 pounds of Yukon potatoes and add to the inner pot. Add 2 cups water, 1 tsp salt, 1/2 tsp each onion and garlic powder, stir.
 
4. Put the empty crisper tray on top.  Select Speedi Meals 375 20 mins.
 
5. After 12 mins, spray the crisper try with avocado oil and add the marinated breaded chicken cutlets to the crisper tray. Spray the tops with more avocado oil .
 
6. Flip the chicken when golden brown on top (about 5 to 6 mins) Spray with oil again. Check again a few mins later to make sure they are golden brown on both sides and 165 degrees F with an instant read thermometer . Remove to a plate.
 
7. Check potatoes for doneness . Remove to a bowl and toss with chives, butter and more salt and pepper to taste.

Source:  Lee Ann Guynn

Notes:

2023-09-17:  I tried this for the first time.  Turned out really well on the first try.  My chicken breasts were thicker than average, so I added a bit of time towards the end after flipping the chicken, and the breasts still turned out  juicy and tasty.  The spice combo both on the chicken and the potatoes was really nice.  

2023-11-02:  Apprarently the original intent was to use chicken cutlets, breasts sliced in half horizontally, so that's why mine took longer than expected.

Ingredients: (serves 4)

2 boneless / skinless chicken breasts
1 cup white rice
1 can Cream of Celery soup
2 soup cans of water
1 pkt French onion packet soup mix
2 onions chopped roughly
salt and pepper to taste

In the oven for two hours at 320°.

Notes: the French onion soup Nicko used was a Continental French Onion cup of soup packet. We didn't have that at the store, so I bought Lipton Beefy Onion instead. Each packet is meant to be combined with 4 cups of water, so I'm hoping the tastes won't be too strong with the substitution.

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, crushed and finely chopped
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 6 skinless, boneless chicken breast halves
• 2 cups prepared marinara sauce
• 1/4 cup chopped fresh basil
• 1 (8 ounce) package shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 1 (5 ounce) package garlic croutons

Method

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
4. Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

2015-12-31: I used a smaller baking dish and chicken thighs instead of breasts. Skipped the croutons since I'm avoiding carbs. I used traditional Prego for the sauce.

Turned out pretty good. Reheated well. Before I make it again, though, I should double check the carb count on the sauce.

Ingredients

• 2 medium onions, sliced
• 2 red peppers, sliced
• Oil for frying
• Salt and pepper to taste
• 4 chicken breasts, i.e., two full chicken breats
• a clove of garlic, minced
• 1 10-oz can of red enchilada sauce
• 4 oz cream cheese
• 8 oz of cheddar cheese, shredded

Method

1. Preheat oven to 425°F.
2. Put onions and peppers in frying pan with a bit of oil. Add a bit of salt and pepper and start softening them over medium heat.
3. If the chicken breasts aren't all that big, then flatten them in plastic so that it doesn't spatter. You can flatten them by whacking them with a manly cast-iron frying pan or using the womanly approaching with a rolling pin or a meat tenderizer (mallet). If the chicken breasts are thick, slice them in half again flatwise before pounding. Fry them in oil till they are mostly cooked through. As the chicken gets cooked, transfer to a plate for storage.
4. Throw in the garlic, enchilada sauce, cream cheese and half of the cheddar.
5. Once all the cheese is melted, briefly dip each piece of chicken in the sauce and then transfer the chicken to casserole dish. Add the onions and peppers to cover the chicken.
6. Put sauce on top.
7. Top with remaining cheddar cheese.
8. Put in oven for 15-20 minutes till the cheese starts getting brown and delicious on top.

Results

Tasty. Definitely a repeater.

2015-10-24: Variation. I had a bunch of left over pork tenderloin in the freezer that I wanted to use. Instead of red enchilada sauce, I had about 10 oz of left overs of a can of green Macayo's enchilada sauce. So I sauteed the onions and peppers. Mixed the sauce and cream cheese and half the cheddar. Put enough of that on the bottom of the casserole dish to cover it. Added the pork. Covered it with the onions and peppers. Added the remaining half of the cheddar. Popped it in the oven.

This turned out adequately. The pork doesn't combine as well with enchilada sauce as chicken does. Not bad, but no need to repeat.

2015-11-12: I did a beef variation using 2 pounds of hamburger and a 28 oz can of of Las Palmas enchilada sauce. 1/2 tsp black pepper.

This was entirely adequate. I would repeat it for myself, and repeat it for non-picky family.

This made more than my large casserole pan could handle, so I had to also use another half size casserole dish. Next time I would use 1 lb of hamburger and 14 oz of enchilada sauce.

I should try a variation with La Victoria enchilada sauce and Monterey Jack cheese.

Fry's Grocery has in the butcher case pre-spiced Malibu chicken breasts that look pretty good and are about $3.49 a pound, which is currently a reasonable price. "Malibu" just means the savory/peppery spice rub on them. I bought a couple and asked the butcher how to cook them. He said 15 maybe 20 minutes at 350°. Idiot. I don't think he has actually cooked these things. They are pretty thick, and it took me 30 minutes at that temperature, with one opening of the oven. Next time I'll 25 minutes before checking. I think 30 made them just a bit dry.

Ingredients

• 2 pre-spiced chicken breasts

Method

• Put them on a baking sheet in the oven for 25 minutes at 350°.

Result

Not bad at all. The spice rub may have had too much salt in it. Either that or my tongue was mistaking some of the spices for salt. I'll definitely try this again with their lemon pepper breasts.

How embarrassing is this? This afternoon I made a completely white trash dish. And damned if it didn't hit the spot.

• 4 chicken breasts
• 1 (8 oz.) container sour cream
• 1 can cream of chicken soup
• 3 c. Ritz crackers
• 1 stick butter

Boil chicken breast until done. Remove skin. Chunk chicken in bottom of 9 x 13 inch greased cake pan. Mix 8 ounces sour cream with chicken soup. Spread over chicken. Add 3 cups of fine Ritz cracker crumbs. Sprinkle over mixture. Top with 1 stick melted butter. Bake 30 minutes at 350 degrees. Best served with candied sweet potatoes and applesauce.