* 4 chicken breast halves
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
PREPARATION:
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop. * 4 chicken breast halves
* 2 cans chicken broth (3 1/2 cups)
* 1 cup water
* 3 cubes chicken bouillon or equivalent base or granules
* 1 small carrot, chopped
* 1 small rib celery, chopped
* 1/2 cup chopped onion
* 12 large flour tortillas
Combine all ingredients in slow cooker, except tortillas. Cook on low 8 to 10 hours. Take out chicken and remove meat from bones, then place broth on stove in large pot. Cut chicken into bite-size pieces and return to broth on stovetop.I need a slow cooker recipe for chicken and dumplings?
kraftfoods.comI need a slow cooker recipe for chicken and dumplings?
Chicken and Dumpling Soup
1 3-pound chicken, cut up
2 carrots, sliced
1 medium onion, chopped
2 sprigs parsley
6 whole peppercorns
6 cups water
2 stalks celery, sliced
1 1/2 teaspoons salt
1 clove garlic, minced
Dumplings:
1 cup flour
1/2 teaspoon salt
1 egg
Cold water as needed
Salt
Wash and clean chicken and place in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam, reduce heat and cover. Simmer 1 hour. Prepare dumplings while chicken stock is simmering.
Remove chicken from broth; let sit until cool enough to handle. Strain broth through cheesecloth and retain carrots. Remove chicken from bones and skin and cut into bite-size pieces. Add back into strained broth with carrots.
To make dumplings:
Mix the flour and salt and add to the egg. Stir to make a stiff dough, sprinkling with cold water as necessary. Knead until smooth. Let rest 30 minutes. Roll dough out on a floured board to 1/8-inch thick. Pinch off nickel-size pieces of dough. Drop into rapidly boiling salted water and cook until tender, 10-15 minutes. Drain and rinse dumplings. Stir directly into simmering broth and simmer 5 minutes more.
CHICKEN NOODLE-DOODLE DUMPLING SOUP
3 or 4 chicken breasts, boiled and deboned
6 c. chicken broth
1 pkg. dumpling noodles
1 tbsp. Wylers chicken bouillon
1 tbsp. lemon pepper
1 tbsp. parsley
1/4 c. butter
1 can cream of mushroom soup
Boil your chicken and de-bone it and set aside. Use remaining chicken broth and add more water if need to. Bring to a boil, add noodles, chicken bouillon, butter, and seasonings. Boil for 30 minutes and then add mushroom soup and simmer for 3 minutes. Salt and pepper to taste.
Crockpot Chicken %26amp; dumplings
4 tablespoons butter
1 tablespoon vegetable oil
1 onion -- chopped
3 pounds chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 teaspoon black pepper
Salt to taste
1/2 teaspoon ground allspice
1 cup dry white wine
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone.
While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve.
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
Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
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.
Did you know Allrecipes is home to over 400 crock pot recipes? Click hereto visit our complete collection.
Dice 1 chicken breast per person chop one or two onions carrots swede and place in crockpot which should be heating while doing. Make enough stock to cover ingredients with a bit over and cook for about 4-6 hours. 1 hour before you want to eat mix 2-3 heaped tablespoons of flour with 1-1.5 of suet add a little water and form into balls drop carefully into cassarole. You can add different veg if you want. I tend to cook all my cassaroles all day
Slow Cooker Chicken and Dumplings
Submitted by: Janiece Mason to Allrecipes.com
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 8 servings
';Easy, creamy chicken with delicate dumplings made from refrigerator biscuits, slow cooked to comfort food perfection.';
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:
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
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.
This recipe appears in the Allrecipes ';Tried %26amp; True Slow Cooker %26amp; Casserole'; cookbook. Buy it online at http://allrecipes.com/slowcooker/...
ALL RIGHTS RESERVED 漏 2005 Allrecipes.com
My fav is,
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can mixed veggies
1-2 lbs chicken
enough water to cover
when the chicken is cooked, I use store bought ';tube'; bisciuts just drop them on top of the broth cover and let them puff up TA DA!
No comments:
Post a Comment