Apricot Chicken

Ingredients:

* 6 frozen skinless, boneless chicken breasts or 8 chicken thighs (not thawed)
* 1 pkg. dry onion soup mix
* 1/2 cup Russian or French salad dressing
* 1 cup apricot preserves or jam
* 2 tablespoons apple cider vinegar
* 1 tsp. dried thyme or basil leaves
* 1/8 tsp. pepper
* 1/8 tsp. crushed red pepper (optional)

Preparation:
In 3-4 quart slow cooker, arrange chicken pieces. Mix remaining ingredients in a medium bowl and pour over chicken. Stir to coat. Cover crockpot and cook on low for 6-8 hours until chicken is thoroughly cooked and tender.

If you like, you can thicken the mixture before serving. Combine 2 tablespoons cornstarch with 3 tablespoons water or chicken stock and mix until smooth. Add to the crockpot; turn to high for 10-15 minutes until sauce is thickened. Serve with hot cooked rice or pasta. Serves 6

Yogurt Chicken Parmesan

2 cups crushed ritz cracker crumbs
3 Tbs Parmesan Cheese
1 tsp seasoned salt
1/4 tsp garlic powder
8 boneless chicken breasts
1 cup plain yogurt

Mix the first four ingredients together in a bowl. If yogurt is really thick add a little mik in another bowl. Coat each piece of chicken with the yogurt. Then place the chicken in the crumb mixture and coat both sides.  Arrange in greased 9X13in. baking dish.
Drizzle with 1/4 cup melted butter.
Bake at 350 for 45 mins.
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