CHICKEN AND DUMPLINGS
Submitted by Marie desJardins
Here's my recipe for crockpot chicken and dumplings. I don't really
use a recipe, so this isn't very precise (luckily it comes out great
no matter how you make it). This dish is always a huge hit at our
Chicken pieces (I usually use 2-3 chicken breasts with the skin and fat removed, or sometimes misc. chicken parts)
2-3 carrots, sliced
2-3 white potatoes, cut in cubes
2-3 celery stalks, sliced
Other veggies that strike your fancy: parsnips, mushrooms, frozen peas, corn, whatever
1 can chicken broth
1 tsp. dried thyme (and/or whatever herbs you like: I sometimes add fresh dill or rosemary)
1 tsp. cloves
1 or 2 bay leaves
salt & pepper "to taste" (I don't add salt but like lots of freshly ground pepper)
small container plain yogurt (8 oz.)
1 C Bisquick + 1/3 C milk mixed together for dumplings (I sometimes add fresh herbs, chopped up)
Put all ingredients except yogurt and dumplings into crockpot. Leave to cook all day on Low or Automatic (on my crockpot, this cooks it on high for 4 hours, then switches to low). One hour before serving, mix in yogurt, then spoon dumpling mix on top. Turn up to High, cook for an hour, and serve.
CHICKEN IN MUSHROOM GRAVY
Submitted by Annette Hampton
Have a crockpot? You can use "light" soup and sour cream, if you want. I think the cup of sour cream is too much, so I use half a cup and milk.
1 3 lb chicken cut up or 3 whole chicken breasts, halved
Salt and pepper
1/4 cup dry white wine or chicken broth
1 10 3/4 ounce can condensed cream of mushroom soup
1 4 ounce can sliced mushrooms, drained
Place chicken pieces in Crockpot. Season with salt and pepper. Mix wine and soup; pour over chicken. Add mushrooms. Cover and cook on low 7 - 9 hours, or high 3 -4 hours. Recipe may be doubled for 5 quart unit.
Chicken Parisienne: Prepare recipe as directed above. Remove cooked chicken pieces to warm serving platter. Stir together 1 cup of sour cream and 1/4 cup flour. Stir sour cream mixture into mushroom gravy. Heat for 30 minutes on low. Serve sauce over chicken with rice or noodles.
For an easy pot roast, use two cups of soy sauce to one cup of brown sugar and a tablespoon of sherry diluted with some water (you'll have to experiment with this until you get a taste that suits you) and a package of dried onion soup mix.
(ed.note: this works well with beef brisket too)
TOUCH OF THE ORIENT CHICKEN
6 drumsticks with thighs attached
1/2 cup soy sauce
1/4 cup packed light brown sugar
1 clove garlic -- crushed
1 8 oz. can tomato sauce
Rinse chicken and pat dry with paper towels.
Place chicken in a slow cooker.
In a medium bowl, combine soy sauce, brown sugar, garlic, and tomato sauce.
Pour sauce over chicken.
Cover and cook on LOW about 5 hours or until chicken is tender.
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