I was really nervous to try this because I thought there was no way this could come close to homemade chicken and dumplings but surprise, surprise, it was the best chicken and dumplings I've ever had! I was shocked! Gotta try this one! If you like more of the soupy little dumplings, add a little more broth and cook the dumplings for about 2 1/2 hours at the end. If you like it more bisquity, tear your biscuits into big pieces, put them on the top, and put your crock pot into the oven at 375* until the are golden brown (about 25 minutes). I also made mine with 1 can of cream of chicken and 1 can of cream of celery and have made it with and without veggies. It's great either way! Enjoy!
Ingredients
4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Directions
2 cups chicken broth
Directions:
1.Place the chicken, butter, soup, and onion, and 2 cups of chicken broth in slow cooker.
2.Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Thursday, June 9, 2011
Slow Cooker Pepper Steak
I haven't tried a lot of new recipes lately now that I have 4 CRAZY KIDS! But, this one was super easy and really good! Everyone ate it which is rare so I've made it several time. I skip all of the pre-cooking stuff and just throw everything in the crock-pot and cook it. Hope you like it too!
Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions
1.Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Directions
1.Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2.Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3.Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Tuesday, October 5, 2010
Crock Pot Buffalo Chicken Sandwiches
I stole this recipe from Courtney Carter Wilcox. We had it for the first time last week and it was a hit! Thanks Courtney! This is so easy and if you are a Buffalo Wing Sauce fan like I am, you're going to LOVE this!
Ingredients:
4 boneless skinless chicken breasts
1 small bottle of Buffalo wing sauce(I used Frank's Red Hot. You can adjust this amount depending on how spicy and saucy you like it)
1/2 packet of ranch dressing mix
2 tbsp. butter (optional)
Put all of the ingredients in the crock-pot and cook on low for 6-7 hours. Shred the chicken with a fork and serve it on buns or hoagie rolls. I topped ours with pepper jack cheese, purple onions, lettuce and pickles and made frozen waffle fries to go along with it.
Ingredients:
4 boneless skinless chicken breasts
1 small bottle of Buffalo wing sauce(I used Frank's Red Hot. You can adjust this amount depending on how spicy and saucy you like it)
1/2 packet of ranch dressing mix
2 tbsp. butter (optional)
Put all of the ingredients in the crock-pot and cook on low for 6-7 hours. Shred the chicken with a fork and serve it on buns or hoagie rolls. I topped ours with pepper jack cheese, purple onions, lettuce and pickles and made frozen waffle fries to go along with it.
Saturday, September 25, 2010
Chicken Tortilla Soup
This recipe was given to me by a friend and it is DELICIOUS and so easy. I love good soup and this one does not disappoint. I changed the original recipe slightly to make it a little easier. It's really one of the best homemade soups I have ever had.
INGREDIENTS:
2 chicken breasts
1 1/2 to 2 c chicken stock
celery chopped
carrots chopped
onion chopped
about 2 tbsp. taco seasoning
1 can of rotel
Garnish:
Cheese
Sour Cream
Fried Four Tortilla Strips
I don't have exact measurements for this soup, but you can't mess it up. Just adjust the seasonings to your taste. Put the whole raw chicken breasts, chicken stock, celery, onion, carrots, taco seasoning, and rotel in the crock-pot and cook on low all day. Shred the chicken an hour before serving. Top with cheese, sour cream, and homemade fried flour tortilla strips.
INGREDIENTS:
2 chicken breasts
1 1/2 to 2 c chicken stock
celery chopped
carrots chopped
onion chopped
about 2 tbsp. taco seasoning
1 can of rotel
Garnish:
Cheese
Sour Cream
Fried Four Tortilla Strips
I don't have exact measurements for this soup, but you can't mess it up. Just adjust the seasonings to your taste. Put the whole raw chicken breasts, chicken stock, celery, onion, carrots, taco seasoning, and rotel in the crock-pot and cook on low all day. Shred the chicken an hour before serving. Top with cheese, sour cream, and homemade fried flour tortilla strips.
Monday, August 23, 2010
Slow Cooker Chicken Stroganoff
Very easy and my hubby and kids really love it! It's hard to please this whole family. :) I actually just throw everything in the crock-pot and let it cook.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Tuesday, August 10, 2010
"Main Street America" Stuffed Burgers
From Teri Aufdembrink Bailey, who always seems to be cooking up something yummy in her house. I can't wait to try this one!
This recipe does not include amounts for ingredients. There is no perfect or exact measurement -- depends on how many you’re cooking for and how much you like to stuff your burgers! Just add ingredients until you think the proportions are right!
Ground Hamburger
Shredded Cheddar Cheese
Chopped Onions
Chopped Garlic
Chopped Pickles (whichever kind you like)
Chopped Cooked Bacon or Bacon Pieces
Seasoned Salt
“Grub Rub” or your favorite meat tenderizer or rub
Take your ingredients and mix them together by hand in a large bowl. Make large patties. Cook to desired doneness on the grill or in a skillet. Top with whatever else you’d like, and enjoy!
This recipe does not include amounts for ingredients. There is no perfect or exact measurement -- depends on how many you’re cooking for and how much you like to stuff your burgers! Just add ingredients until you think the proportions are right!
Ground Hamburger
Shredded Cheddar Cheese
Chopped Onions
Chopped Garlic
Chopped Pickles (whichever kind you like)
Chopped Cooked Bacon or Bacon Pieces
Seasoned Salt
“Grub Rub” or your favorite meat tenderizer or rub
Take your ingredients and mix them together by hand in a large bowl. Make large patties. Cook to desired doneness on the grill or in a skillet. Top with whatever else you’d like, and enjoy!
Tuesday, July 20, 2010
Luby's Macaroni and Cheese
For all you Luby's Mac 'n Cheese lovers out there.
Ingredients:
2 cups dry elbow macaroni
4 tbsp nonfat dry milk
2 tbsp all-purpose flour
1 tbsp butter or margarine, melted
1 1/4 cups boiling water
3 cups shredded American cheese
1/4 tsp kosher salt
Preheat oven to 350. Cook macaroni 1 to 2 minutes longer than directions so pasta is soft by not mushy. Drain. In a large mixing bowl, combine dry milk, flour, and butter. Whisking constantly, gradually add in boiling water. Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 3 minutes. Fold in macaroni, 1 more cup of cheese and salt. Transfer to a lightly greased 11x7" casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy. Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top. Return to oven until cheese melts.
Luby's Cookbook
Ingredients:
2 cups dry elbow macaroni
4 tbsp nonfat dry milk
2 tbsp all-purpose flour
1 tbsp butter or margarine, melted
1 1/4 cups boiling water
3 cups shredded American cheese
1/4 tsp kosher salt
Preheat oven to 350. Cook macaroni 1 to 2 minutes longer than directions so pasta is soft by not mushy. Drain. In a large mixing bowl, combine dry milk, flour, and butter. Whisking constantly, gradually add in boiling water. Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 3 minutes. Fold in macaroni, 1 more cup of cheese and salt. Transfer to a lightly greased 11x7" casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy. Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top. Return to oven until cheese melts.
Luby's Cookbook
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