Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings


2 pounds skinless, boneless chicken breast halves cut into chunks

1 cup onion, diced

2 cups celery, diced

2 cups carrot, diced

2 tablespoons butter

Parsley, Season Salt, Poultry seasoning and Garlic powder to taste

2 1/2 cups water or chicken stock, enough to cover ingredients

2 (10.5 ounce) cans condensed cream of chicken or celery soup

1 (10 ounce) package refrigerated biscuit dough


Place chicken, onion, celery, carrots, butter, and seasonings in a slow cooker

Pour condensed soup and enough stock to cover ingredients

Cover and cook for 5 to 6 hours on low or 4 hours on high

About 1-2 hours before serving, tear biscuit dough into pieces

Place dough in the slow cooker, I also push them down into the soup

Cook until dough is no longer raw in the center

Enjoy!

Dill-Caper Cream Sauce over Chicken Breasts

Dill-Caper Cream Sauce over Chicken Breasts

4 boneless chicken breast halves, pounded very thin

1/4 cup all-purpose flour

Salt and pepper to taste

3 tablespoons butter

1/2 cup white wine

3 cloves garlic, minced

1 cup heavy whipping cream

2 tablespoons lemon juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

2 teaspoons dried dill weed

1 1/2 teaspoons chopped fresh thyme

4 tablespoons capers, drained


Dredge chicken breasts in flour and season with salt and pepper

Melt butter in a large skillet over medium-low heat

Add chicken to skillet and cook over medium-high heat until chicken is no longer pink in the center and the juices run clear, about 10 minutes

Remove chicken from skillet, cover in aluminum foil to keep warm

Pour white wine into skillet and deglaze pan by scraping up all the brown bits from the bottom

Add garlic and cook until fragrant, about 2 minutes

Stir in cream, lemon juice, basil, parsley, dill, and thyme; bring to a boil

Reduce heat to medium-low

Cook, whisking constantly until sauce is reduced and has a creamy consistency, 3 to 5 minutes

Stir capers into sauce and heat for 1 to 2 minutes more

Plate chicken breasts and spoon sauce on top

Garlic Mashed Potato Casserole

Garlic Mashed Potato Casserole

Serves 4


1 1/2 pounds potatoes or more as needed

1/4 cup hot milk

1/2 cup cream cheese, softened

1/2 cup chopped green onions, divided

1 egg, lightly beaten

3 tablespoons butter

1 clove garlic, crushed and chopped, or to taste

1/2 teaspoon salt

1/2 cup shredded Cheddar cheese


Place potatoes into a large pot and cover with salted water; bring to a boil

Reduce heat to medium-low and simmer until tender, about 20 minutes

Drain and return to pot

Preheat the oven to 375 degrees

Grease a glass baking dish

Combine milk, cream cheese, 1/3 cup green onions, egg, butter, garlic, and salt in a bowl

Pour onto the prepared potatoes

Mash together until mixture is smooth

Spoon into the prepared baking dish

Sprinkle with Cheddar cheese and remaining green onions

Bake in the preheated oven until lightly browned, about 35-40 minutes

Slow Cooker Cheesy Chicken and Rice

Slow Cooker Cheesy Chicken and Rice

Serves 6


4 boneless, skinless chicken breast, cut into large chunks

Pepper, Adobo, Garlic and Onion powder

1 large sweet onion, chopped

1 (10.5 ounce) can condensed cream of anything soup (I used celery soup)

1 (8 ounce) package yellow rice mix (I used Zatarain’s®)

1 (15 ounce) can whole kernel corn, drained

1 cup shredded Cheddar cheese


Place chicken in the bottom of a slow cooker

Season with Pepper, Adobo, Garlic and Onion powder

Scatter onion over chicken

Spoon soup on top

Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours

When chicken is almost finished cooking, cook rice mix according to package directions

Stir cooked rice, corn, and Cheddar cheese into the slow cooker a few minutes before serving

Enjoy!

Hawaiian-Style Quesadillas

Hawaiian-Style Quesadillas


Flour tortillas

Ham, sliced

Mozzarella and Cheddar cheese blend, shredded

Pineapple chunks, drained

Sour cream

Salsa


Heat a griddle over medium-high heat

Toast one side of a tortilla, 1 to 2 minutes

Lay 2 to 3 slices of ham on the other side of the griddle to heat through

Flip toasted tortilla over, sprinkle with mozzarella and Cheddar cheese blend

Layer with hot ham, sprinkle with desired amount of pineapple, and fold tortilla in half

Turn quesadilla over and continue to cook until cheese is melted and tortilla has reached desired crispness, 2 to 4 minutes

Cut into wedges with a pizza cutter

Serve with sour cream and salsa

Enjoy!

Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Chicken Cordon Bleu Crescent Rolls

Chicken Cordon Bleu Crescent Rolls

Makes 8 Rolls


1 can of 8 count Crescent Rolls

8 slices Swiss cheese, thin sliced

8 slices deli ham, thin sliced

8 slices deli chicken breast, thin sliced

Italian seasoning

2 tbsp honey optional

2 tbsp Dijon mustard optional


Preheat oven to 375 degrees

Spray a pie pan or 9-inch baking dish with cooking spray and set aside

Remove crescent rolls from can and lay out in a long rectangle

Pinch the seams together well

Sprinkle with Italian seasoning

Layer first Swiss cheese, then ham and finally the chicken breast on the rolls

Roll up wide end and cut into 8-10 rolls

Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown

Mix honey and Dijon mustard and serve with rolls if desired

Burger and Fry Seasoning

Burger and Fry Seasoning


1/4 cup salt

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon garlic salt

1/2 tablespoon cumin

1/2 tablespoon pepper

1/2 tablespoon dry basil

1/2 tablespoon dry parsley

1 teaspoon chili powder

1/2 teaspoon celery salt


Mix well and store in an airtight or an empty seasoning container.


This seasoning works great on chicken too!

Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken

Butter


Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes

Pineapple Chicken

Easy Pineapple Chicken

Serves 4


3 tablespoons low sodium soy sauce

3 tablespoons olive oil, divided

1/2 teaspoon paprika

Salt and pepper to taste

1 pound boneless, skinless chicken breast, cut into strips

Vegetables cut into strips (optional)

1 (12 ounce) can pineapple chunks, drained and juice reserved

1 tablespoon cornstarch


Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl

Add chicken strips and let marinate while preparing the remaining ingredients

Heat the remaining 1 tablespoon of olive oil in a wok or skillet over medium heat

Add optional vegetables and stir-fry for 3-5 minutes

Add chicken and marinade to the wok/skillet

Cook, stirring occasionally, until chicken is cooked through about 10 to 15 minutes

Add pineapple chunks to the skillet and cook for 2 to 3 minutes

Combine pineapple juice and cornstarch in a bowl; mix together

Pour in pineapple juice mixture and bring to a boil

Simmer until sauce has thickened, about 3 minutes


Enjoy with a side of vegetables and rice