CROCKPOT CHICKEN AND DUMPLINGS RECIPE
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion -- chopped
3 pounds your favorite chicken parts -- cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots -- peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 cup dry white wine (optional but really adds a nice taste)
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. You can use your own homemade biscuit recipe for canned if you prefer.
CROCKPOT CHICKEN ENCHILADAS I
boneless, skinless chicken (can still be frozen)
1 large can enchilada sauce (green or red)
medium or large flour tortillas
shredded cheese
Empty enchilada sauce into the crockpot and place chicken filets into the sauce.
Cook on low setting all day. Scoop out chicken and cut or shred onto a plate.
Spread a tortilla on another plate and arrange some chicken into a "stripe" down the middle. Sprinkle liberal shredded cheese, and ladle some sauce over it. Roll the tortilla up, ladle more sauce over it, and sprinkle more cheese. Place in the microwave for about 20 seconds on High to melt the cheese. More microwave time may be needed for multiple enchiladas on one plate.
CROCKPOT CHICKEN ENCHILADAS II
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temp all day.
CROCKPOT CHICKEN FRICASSEE
Reduced Fat
1 can reduced fat cream of chicken soup
1/2 soup can water
1/2 cup chopped onions
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1/4 teaspoon pepper
4 skinless boneless chicken breast
non-stick cooking spray
Spray crockpot with non-stick cooking spray. Place chicken in crockpot. Mix remaining ingredients together and pour over chicken. Cover and cook on low 6-8 hours.
1 hour before serving, prepare chive dumplings:
3 tbl. shortening
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 tbl.fresh, chopped chives, or 2 tbl. dried chives
3/4 cup skim milk
Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by teaspoonsful onto hot chicken and gravy. Cover and cook on high for 45-60 minutes.
Serve with mashed potatoes and vegetables, or over hot, cooked noodles.
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