xiaoxl/recipe_data huggingface dataset:
Low Carb Salted Chocolate Terrine


Ingredients:
chocolate bars, butter, artificial sweetener, heavy cream, artificial sweetener, coarse sea salt

Directions:
Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine.
Whip the cream until soft peaks form. Transfer to refrigerator until ready to use.
Whip the egg whites to stiff peaks and set aside.
Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate.
In the meantime, sift together the cocoa powder and swerve until well mixed and smooth.
Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth.
Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next.
Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight.
Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.
Naranjita a La Hacienda


Ingredients:
light rum, ginger ale, star fruit

Directions:
"Combine rum, ginger ale, and orange juice and pour over ice in highball glass, and garnish with an orange slice and mini star fruits."
Coffee Coolata


Ingredients:
coffee, sugar, milk, Kahlua

Directions:
"Blend till smooth."
Pesto Cheesy Chicken Rolls
Category: world-cuisine
By CHOMPY

This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.

Ingredients:
4  skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish. Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 585.3
Fat: 40.3 g
Saturated fat: 14.2 g
Carbohydrates: 5.6 g
Sugars: 0.6 g
Dietary fiber: 1.8 g
Protein: 49.5 g
Cholesterol: 123.5 mg
Sodium: 886.1 mg
Lemonade Iced Tea


Ingredients:
tea bags, water

Directions:
Bring 2-3 cups of water to a boil.  Pour into gallon size pitcher, add tea bags and steep for 5-10 minutes, to taste.  (I have left it overnight before; leave it as long as you like, the longer it steeps the stronger it gets, but 10 minutes is sufficient.].
Remove tea bags, and add the lemonade mix.  Top with cold water and ice to fill the pitcher.  I usually don't have ice, and just chill it a few hours in my fridge.
Chinese Baked Chicken Wings


Ingredients:
chicken wings, honey, soy sauce, ginger, garlic cloves, five-spice powder, ground black pepper, sesame seeds, green onion

Directions:
Mix the marinade ingredients with 1/3 cup honey in a ziplock bag. Add the chicken wings. Massage a few times to mix well. Squeeze air out as you can and seal the bag. Let sit in the fridge for a minimum of 2 hours, up to overnight. Flip the bag in between, for even marinating.
Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a baking rack on top.
Place wings on the baking rack, bottom side up. Brush a generous amount of honey on the bottom side of the chicken wings.
Bake until the bottom side of the wings turns golden brown, 10 minutes. Flip the wings and brush honey on top. Bake for 10 minutes. Take out the baking tray and brush honey again. Cook for another 5 to 8 minutes, until the wings are cooked and the surface turns dark brown and crispy.
Sprinkle with sesame seeds and let cool for 5 minutes, garnish with green onion and serve.
Pepsi Spam Wrap


Ingredients:
cheese, mustard, tortillas

Directions:
Slice Spam., Place in a 1 quart pan and pour in 1 can of Pepsi., Boil for 5 minutes., This will make Spam caramel-y., Wrap Spam, cheese and mustard., Voila!
Wicklewood’s Egg Filled Potato Skins


Ingredients:
potatoes, olive oil, eggs, creme fraiche, cayenne pepper

Directions:
Preheat the oven to 220c.
Rub a little oil over the potatoes, season and place in a microwave and cook on full power for 15 minutes, or until fully cooked.
Cut the potatoes in halve and remove the soft inner flesh to a bowl leaving only about 1/2 cm (1/4 inch] as a shell.
Oil a baking sheet lay in the potato skins and drizzle with more oil and sprinkle with salt.
Bake for 15-20 mins until really crispy.
Meanwhile bring a pan of water to the boil and cook the eggs for 5-6 mins they should be  slightly soft in the middle.
Peel and mash until chunky then season, add the crème fresh and reserved potato flesh and gently mix through.
Reduce the oven to 180c.
Divide the filling between the crispy pot skins and bake for10 minutes until piping hot.
Remove from the oven and arrange on a serving plate. Sprinkle with cress and a little cayenne pepper.
Tuna and Avocado Salad
Category: salad
By tjkirkwood

Great, low-fat food. High in lean protein and good fats! Serve on tostadas or as a sandwich.

Ingredients:
3  avocados - peeled, pitted, and diced
3 (5 ounce) cans tuna in water, drained and flaked
½  tomato, diced
½  jalapeno pepper, diced
¼ cup diced white onion
salt to taste

Directions:
Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 239
Fat: 15.3 g
Saturated fat: 2.3 g
Carbohydrates: 9.7 g
Sugars: 1.3 g
Dietary fiber: 7 g
Protein: 18.3 g
Cholesterol: 18.9 mg
Sodium: 65.2 mg
Sweet Curried Chicken, Yam and Apple Stew


Ingredients:
butter, onions, garlic cloves, chicken thighs, flour, curry powder, cinnamon stick, ground ginger, pepper, chicken broth, sweet potatoes, apples, golden raisin, salt

Directions:
Trim the chicken thighs of excess fat and yucky stuff, cut into 1-2 inch pieces.
Dust the chicken with the flour ( shake them up in a plastic bag].
Heat the butter or oil over medium high heat.
Saute the sliced onion 2 minutes, add the garlic and stir up.
Add the chicken, brown on all sides about 5 minutes.
Add ginger, curry, cinnamon stick and pepper, saute 2 minutes.
Add chicken broth, stir up any brown bits and bring to low boil.
Add yams and apples return to low boil then reduce heat and simmer, covered, 15 minutes or until yams are barely done.
Add raisins, check seasoning, and simmer 5 more minutes.
Serve over rice or with crusty bread.
Roast Beef Pasta Skillet


Ingredients:
dry pasta, hamburger, onion, tomatoes, olive oil, butter, black pepper, parmesan cheese

Directions:
Heat 2 quarts of salted water, and when it comes to a boil, add the pasta, and set the timer for 6 minutes.
Heat one tablespoon of the olive oil and the butter in a deep frying pan, and sauté the onions until nearly transparent.
Add the fully cooked meat, and the black pepper and continue to cook at low heat until the meat is hot.
When the pasta is done, drain and add to the meat and onion mixture.
Stir.
Put the meat and pasta into a shallow dish, add the tomatoes, and sprinkle the second tablespoon of olive oil on top.
Add the parmesan cheese.
Easy Winter Soup


Ingredients:
pearl barley, potatoes, fresh spinach, carrot, chicken broth, butter, red pepper flakes

Directions:
Cook barley in covered pot till soft., Drain and put barley aside., Dice, peel and cook potatoes in chicken broth till soft., Mash till almost smooth., Add shredded carrot and finely chopped spinach., Cook till vegetables soften. 5 minutes., Add cooked barley and stir to mix., Add butter and cream right before serving.
French Onion Soup


Ingredients:
butter, olive oil, onions, thyme, sherry wine, beef broth, salt, mozzarella cheese

Directions:
In a large Dutch oven, melt butter with olive oil over medium low heat.
Add onions and thyme.
Toss to coat.
Slowly cook onions, tossing occasionally until some of the onions start to brown.
Add sherry, beef broth, salt and pepper.
Bring to a boil.
Reduce heat and simmer for about 40 minutes.
Top French bread with Mozzarella cheese slices; place in broiler.
Broil until cheese is well melted.
To serve ladle into bowl and top with a bread slice.
Molasses Pecan Sticky Rolls


Ingredients:
flour, water, milk, sugar, salt, butter, margarine, butter, margarine, cinnamon, butter, brown sugar, molasses, pecans

Directions:
Combine 2 c flour and yeast in large mixing bowl.  In saucepan, combine water, milk, sugar, salt and butter or margarine.  Heat and stir over low heat till butter or margarine is almost melted.  Let cool till lukewarm.
Add warm milk mixture to flour and yeast.  Beat till smooth. Add remaining flour to make a sticky dough.  Turn out onto floured surface and knead 7-8 minutes till smooth and elastic.  Place dough into greased bowl turning to grease top.  Cover and let rise in warm place 45-60 minutes till doubled.
For topping, in saucepan, melt butter.  Add brown sugar, molasses and pecans.  Stir to combine.  Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
Turn dough out onto lightly floured surface.  Roll to 12x17" rectangle.  Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon.  Roll up starting with a long side and pinch edges to seal.  Cut into 12 rolls and place cut side down in pan.
Cover pan and let rise till doubled, approximately 30 minutes.  Bake at 375 degrees till brown on top.  Remove from oven and let sit for a couple of minutes.  Turn out onto serving platter.
Santa Fe Carrot Cake
Category: desserts
By Kbird

High-altitude version of a great carrot cake. A great success in Santa Fe, NM at 7000 feet.

Ingredients:
1 cup olive oil
4  eggs
1 cup white sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon ground nutmeg
3 cups shredded carrots
½ cup chopped walnuts
½ cup raisins
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
1 cup confectioners' sugar, or more to taste

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch cake pans. Mix olive oil, eggs, sugar, and vanilla extract together. Combine flour, salt, cinnamon, baking soda, baking powder, and nutmeg in a separate bowl. Stir flour mixture into oil mixture until well blended. Fold in carrots, walnuts, and raisins. Portion batter evenly between the cake pans. Bake in the preheated oven until tops spring back with lightly touched, 25 to 35 minutes. Adjust temperature if cakes are browning too quickly. Let cool completely, about 30 minutes. Beat cream cheese and butter together just until smooth. Add confectioners' sugar; beat until smooth. Spread frosting over the cooled cakes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 2 8-inch cakes

Calories: 404.5
Fat: 25.2 g
Saturated fat: 7.4 g
Carbohydrates: 41.2 g
Sugars: 24.6 g
Dietary fiber: 1.6 g
Protein: 5.4 g
Cholesterol: 69.5 mg
Sodium: 335.8 mg
Betty's Italian Dinner for 2


Ingredients:
bacon, onion, tomato sauce, butter, salt

Directions:
"In skillet, fry bacon and onion together until onion is tender.  Add butter, tomato sauce and salt.  Simmer 4-5 minutes.  Pour over cooked and drained spaghetti."
Char-Grilled Pineapple With Jerked Honey Rum Glaze


Ingredients:
"pineapple"

Directions:
Cut away the core from the pineapple quarters.
Grill over medium-low coals, brushing with glaze until hot and lightly charred, about 5-10 minutes per side.
Serve hot with any remaining glaze drizzled over.
Big Bad BLT Wrap


Ingredients:
bacon, flour tortillas, sour cream, mayonnaise, garlic powder, pepper, avocado, tomatoes, romaine lettuce

Directions:
Cook bacon over medium heat for about 10 minutes, until cooked and crispy., Drain, crumble, and set aside., Combine sour cream, mayonnaise, garlic powder, and pepper., Warm tortillas., Spread 1 tablespoon of the dressing down the center of each tortilla., Layer crumbled bacon, avocado, tomato and lettuce over the dressing., Roll the tortilla and enjoy!
Basic KERF Recipe or Overnight Oats


Ingredients:
rolled oats, milk, plain yogurt, banana, salt, cinnamon

Directions:
Stir everything together in a bowl.
Place in fridge overnight.
In the morning top with something crunchy and something with healthy fats – like nut butter or nuts.
Spinach Avocado Salad


Ingredients:
olive oil, fresh lime juice, fresh coriander, sugar, dried oregano, salt, ground cumin, fresh ground pepper, jicama, radishes, avocados, fresh lime juice, fresh spinach, fresh spinach, red onion, pomegranate seeds

Directions:
Whisk all dressing ingredients together in small bowl or shake in jar with tight fitting lid.
Pare jicama or trim radishes; cut into 1x1/4-inch strips.
Toss avocados with lime juice in bowl.
Place spinach, avocadoes, onion, and jicama in salad bowl.
Whisk salad dressing again and drizzle over salad, tossing gently to coat.
Garnish with pomegranate seeds, if desired, and serve.
My Favorite Pesto


Ingredients:
basil leaves, walnut halves, garlic cloves, olive oil, lemon juice, nutritional yeast flakes, salt

Directions:
To toast walnuts:
Preheat oven to 350.
Spread nuts on baking sheet and toast for 5-10 minutes, or until fragrant.
Add toasted walnuts to food processor, and pulse until crumbly.
Add basil leaves and garlic and pulse to combine.
Add remaining ingredients and blend until smooth.
Check for salt and adjust as needed.
Pesto can then be used in your favorite pasta recipe, or stored in the fridge an airtight container.
CREAMY BACON POTATO SALAD


Ingredients:
fresh ground black pepper, fresh parsley, cayenne pepper, sea salt, mayonnaise, Miracle Whip, prepared mustard, green onions, radishes, bacon, fresh chives, fresh dill

Directions:
Bring potatoes to a boil; cook for 8 to 15 minutes or until they’re tender enough to bite through easily. Drain potatoes and spread them on a baking sheet in a single layer to cool. Add pepper, parsley, cayenne pepper, and sea salt. When potatoes are no longer steaming, transfer them to the refrigerator to chill.
Meanwhile, combine in a large bowl mayo, Miracle Whip®, mustard, and horseradish. Stir well before adding green onions, radishes, bacon, chives and dill; stir once again. Add potatoes and gently stir to coat. Cover and transfer to the refrigerator for 2 hours or until ready to serve.
Loaded Mashed Potato Cakes #5FIX


Ingredients:
egg, sharp cheddar cheese, bacon, panko breadcrumbs

Directions:
In a large bowl, combine the mashed potatoes, egg, cheese and bacon. Shape mixture into 8 patties. Roll in bread crumbs.
Place on broiler pan. Broil for 10 minutes or until delicately browned.
Potato Crust Vegetable Pizza


Ingredients:
baking potatoes, onion, eggs, all-purpose flour, salt, olive oil, red onion, zucchini, garlic cloves, cherry tomatoes, fresh basil, mozzarella cheese

Directions:
Preheat oven to 425°F.
Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
Press into a well greased 15 X 10 X 1 baking pan.  Bake for 15 minutes.  Brush with 1 Tablespoon of the olive oil; bake 10 minutes more.  Place under broiler for 2-3 minutes or until golden and crisp.
Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic.  In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
Sprinkle with fresh basil and mozzarella.
Bake for 5-7 minutes or until cheese is melted.
Chicken Salad With Fruit and Toasted Pecans


Ingredients:
chicken, apple, pear, lemon juice, red seedless grapes, chives, parsley, pecans, mayonnaise, apple cider vinegar, honey, poppy seed, kosher salt

Directions:
Core and dice the apple and pear. Sprinkle the fruit with 1 or 2 teaspoons of fresh lemon juice to keep it from discoloring. In a large bowl, combine the diced chicken, apple, pear, grapes and chives.
To make the dressing, in a small bowl, whisk together all of the dressing ingredients.
Just before serving, add all of the dressing to the chicken salad and toss well to combine. Adjust seasonings, adding additional salt if necessary. Top with the toasted pecans.
Hershey's Crinkle Cookies


Ingredients:
granulated sugar, eggs, vanilla, flour, baking powder, salt, powdered sugar

Directions:
Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2]; add cocoa, beating until well blended. Beat in eggs and vanilla.
Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!
Crock Pot Beans 'n Wieners


Ingredients:
ketchup, onion, molasses, prepared mustard

Directions:
Put all the ingredients into a 4-quart crock pot; stir to mix well.
Cover and cook on low for 5-6 hours.
Add salt and pepper to taste at anytime during cooking.
Ladle into a bowl and best enjoyed by campfire.
Best Ever Meatloaf with Brown Gravy
Category: main-dish
By MARBALET

This is very tasty and old-fashioned. Serve with mashed potatoes and gravy. Divide into two recipes.

Ingredients:
1 ½ pounds ground beef
¾ cup fresh bread crumbs
½ cup chili sauce
1  egg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup fresh sliced mushrooms
2 tablespoons minced onion
1 tablespoon butter
1 cup beef broth
2 tablespoons water
1 tablespoon cornstarch

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well.  Shape into an 8x4 inch loaf pan. Place loaf pan on a rack in an oven-roasting pan.  Bake for 1 hour, or until done.  Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving. While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat.  Add mushrooms and onions; cook and stir until tender.  Add beef broth; simmer for 5 minutes, stirring occasionally.  Combine water and cornstarch in a small cup; stir into broth.   Cook and stir for 1 minute, or until thickened.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 451.1
Fat: 33.7 g
Saturated fat: 13.9 g
Carbohydrates: 12.8 g
Sugars: 1.2 g
Dietary fiber: 0.8 g
Protein: 22.9 g
Cholesterol: 132.6 mg
Sodium: 430.7 mg
Saucy Pork Chops


Ingredients:
all-purpose flour, pepper, boneless pork chops, reduced-sodium chicken broth, ketchup, Worcestershire sauce, prepared mustard, low-fat sour cream

Directions:
In a resealable plastic bag, combine flour and pepper.
Add pork chops and shake to coat.
In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides.
In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat.
Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
Remove chops and keep warm.
Reduce heat to low.
Stir in sour cream into pan juices; heat through (do not boil].
Pour over chops.
Lentil Spinach Soup


Ingredients:
onions, garlic clove, olive oil, dried lentils, lemon, lemon juice, frozen spinach, water

Directions:
"Sautee onions and garlic in oil in 3 quart saucepan over med. heat until onions are tender. Stir in water (or stock], salt and lentils. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in lemon peel, lemon juice and spinach. Cover and simmer until spinach is tender, about 5 minutes. A serving is about 1 1/4 cup."
Tuna and White Bean Salad


Ingredients:
white beans, tuna, red onion, fresh rosemary, arugula, olive oil, salt, pepper

Directions:
Drain beans well and place half the beans into a bowl., Mash remaining beans with a fork., Combine mashed and whole beans with tuna, onion, rosemary, and arugula., Dress the salad with lemon juice, olive oil, salt, and pepper., Serve with crackers.
Smoked Chicken Omelette


Ingredients:
eggs, white vinegar, bocconcini, chives

Directions:
Preheat oven to 210.C.
Whisk eggs, cream, vinegar & salt & pepper in a bowl.
Heat an ovenproof pan over a medium heat & add egg mixture, cook for 10 seconds.
Top half the omelette with chicken, cheese, spinach & chives & when egg is nearly cooked flip uncoated half onto topping.
Leave omelette in the pan & move to the oven for 1-2 mins, then serve.
Cream Cheese Flan


Ingredients:
sugar, evaporated milk, Philadelphia Cream Cheese, eggs, vanilla, salt

Directions:
PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.
Vegetable Beef Barley Soup


Ingredients:
stewed tomatoes, beef broth, no-salt-added tomato sauce, quick-cooking barley

Directions:
In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked, drain.
Stir in remaining ingredients.  Heat to boiling.
Reduce heat to medium, cover and cook 10 to 15 minutes, stirring occasionally, until vegetables and barley are tender.
Ben's Chocolate Chip Cookies


Ingredients:
butter, margarine, brown sugar, granulated sugar, eggs, vanilla, salt, baking powder, flour, chocolate chips

Directions:
Mix each ingredient well, then bake at 400 degrees for 8-10 minutes.
Use a small ice cream scoop to scoop out the dough, and only place 1 dozen to each cookie sheet spacing them about 2 inches apart.
Slow Cooker Cream Cheese Chicken With Sherry


Ingredients:
boneless skinless chicken breast halves, butter, sherry wine, cream cheese

Directions:
Wash chicken breast , dry with paper towels, and brush melted butter over chicken.
Place in slow cooker, and add remaining ingredients.
Cover and cook on low for 6-7 hours.
Serve over hot buttered noodles.