My gosh! I've been extremely remiss in posting new recipes. How I went 2 years without a new one is crazy. I promise to be more diligent and post at least twice monthly. This is my go-to recipe for Chicken & Dumplings. It's simple, easy - and slow-cooked so you can do other things. Remember - you can delay start your slow-cooker with a lamp timer (*buy at Home Depot) by a couple of hours if needed. (I do not recommend delaying more than 3 hours for food safety sake) The ingredients will slowly come up to room temperature and will actually cook more evenly.
1 1/2 lbs. chicken tenders or
boneless chicken breast cut into large-ish chunks
2 tablespoons cornstarch
1 heavy Tsp Garlic powder
2 teaspoons fresh chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground
1 cup chopped onion (Or 2Tbs
diced freeze dried onion)
1 pound cut carrots(a little more if you like carrots)
4 large stalks chopped celery
1 can Cream of Chicken soup
2 cups chicken stock
1 cup half and half or heavy
cream (hold til Step 4)
1 cup flour (gluten free or
regular - as needed)
1 1/2 teaspoons baking powder
1/2 teaspoon garlic powder
1/2 tsp thyme
1/2 teaspoon salt
3 tablespoons cold salted
butter, cut into small cubes
1/2 cup milk or half and half
1/4 cup chopped fresh
parsley, for serving
the bottom of a large slow cooker (I use a 6-quart), place onions, carrot,
Put chicken into a Ziploc bag
(or bowl) and add cornstarch, garlic, thyme, salt and pepper. Toss to coat
the chicken with herbs and cornstarch.Place the chicken on top of the vegetables.
Mix chicken stock (broth)
with Cream of Chicken soup and pour over the chicken. (Make certain liquid
covers chicken and vegetables completely - if not, add water with bouillon
cube or more broth until it does) Place the lid on the slow cooker and
cook for 3 hours on high or 5 hours on low. (the 3-hour time is best for
flavor and moist chicken)
Remove lid, mix ingredients
and add heavy cream.(this will
thicken the broth while the dumplings cook)
In a small bowl, combine the
flour, baking powder, garlic powder and salt. Work in the butter
using your fingers until coarse crumbs begin to form.
Stir in the milk and combine
well until a sticky dough begins to form.
Drop tablespoon sized dollops
of dough over the stew in an even layer. (I do roll mine a little so they
are rounded a bit) Push the dumplings (gently) under the broth so they get
a coating of broth - (they will float back up)
Place the lid on the slow
cooker and cook for 1 additional hour on high or until dumplings are
This recipe is great for a busy day - or any day that needs something easy.
*Note - I use a lamp timer to delay my slow-cooker turning on or to switch it off after a certain number of hours. You can get one at Lowes or Home Depot or Ace Hardware. This is helpful when you won't be home to turn the cooker on in mid-morning and the ingredients are cold or partially frozen. It's completely safe and tested.
1 LB - 1 1/4 IB
boneless skinless chicken - breasts or thighs
1 small onion
1 small bell pepper
1 cup salsa (I use
green or red - whatever is on hand)
1 can diced tomatoes
1 can chopped chili
peppers 1 tsp cumin (ground)
1 tbs chopped garlic
(or 2 cloves)
1 tbs oregano
1 tbs pepper
1 tbs chili powder
2 cans pinto beans
1 can cannellini
beans In slow-cooker,
first 7 ingredients.Add spices on top
of the chicken.Cook on low for 5 - 6
hours or on high for 3 - 4 hours. When bubbling, test
chicken to see if it will shred easily with a fork.If so, shred chicken.If not, let cook another 30 - 45 minutes.
Add beans to
shredded chicken mixture.Cook 30
minutes more until beans are hot.
with shredded cheese, sour cream and green onions to top.I also serve with fresh cornbread.
3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup low sodium soy sauce
1/2 cup honey
1/4 cup blackberry jam
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
1 lb fresh pea pods
Sliced scallions, for garnish
Sesame seeds, for garnish (optional)
Arrange the chicken breasts in the slow cooker so that they
are not overlapping.
In a medium bowl, whisk together the honey, soy sauce,
blackberry jam, olive oil, garlic, onion and crushed red pepper flakes (optional),
and then pour the sauce over the chicken. Cover the slow cooker and cook the
chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker
(reserving the liquids) and place it on a cutting board. Remove the bones then
use two forks to shred the chicken into smaller pieces. Place the shredded
chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3
tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small
saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to
a boil and cook it until it reduces and has thickened slightly, about 3
minutes. Pour the sauce over the chicken, tossing to combine. Add pea pods to
slow cooker and cook on low for 20 minutes. Serve the chicken topped with sliced
scallions and sesame seeds.
To make this dish kid-friendly, simply leave out the crushed
red pepper flakes.
Using bone-in chicken breasts, rather than boneless chicken
breasts, is key to guaranteeing moist, tender shredded chicken.
chicken meat cooked in the slow-cooker with the simplest ever sauce!This is super good - even on a busy, crazy
1 lb boneless
skinless chicken - I use boneless, skinless thighs
1/8 cup butter - I
use Kerrygold garlic herb butter
2/3 C water
1 (.7 oz) package
Italian dressing mix (I used Seven Seas)
1 (8 oz) package
1 can/package cream
of chicken soup - I use Pacific GF Cream of Chicken
slow-cooker - I spray with olive oil lightly.Add chicken and dressing mix together in slow cooker.Add butter and water to slow-cooker.Cook on LOW for 5-6 hours (If you are
working, using a lamp timer, set the cooker to come on at noon - the chicken
will come up to room temperature and cook more evenly)
temperature) cream cheese (yes, I microwaved it for 30 seconds) and soup.Mix together and cook on high for 30 minutes.
Cook egg noodles or
rice (However you prefer your stroganoff.We used GF pasta). Serve over rice or pasta and add a green vegetable of
Sort beans and soak
overnight in bowl, using 3 times as much water as beans.In morning, rinse beans with cold water.Place beans in heavy saucepan, cover with 2
inches of water and bring to a slow boil. Reduce heat and simmer, uncovered,
until tender, 35 - 45 minutes.
In large pot, heat
oil and sauté onion 5 minutes, stirring occasionally.Add carrots, potatoes and garlic and cook for
5 minutes more.Add tomatoes, thyme,
cooked beans (with liquid),and water.
Cover and simmer
gently until the potatoes are tender,about20 - 30 minutes.Add salt to taste.Garnish as desired (fresh parsley and cracked
pepper) and serve.