Crock Pot Chicken and Dumplings
This is one of my all time favorite comfort foods. This version of crock pot chicken and dumplings is a semi-homemade, quick and easy version. This is how I do it: In a 3 - 5 quart crock pot layer 4 chicken breasts. As evenly as you can, top it with 2 Tablespoons of cubed butter. In a medium sized mixing bowl stir together 2 cans of cream of chicken soup, a small can of chicken broth, 2 teaspoons of ground black pepper, 1 teaspoon of salt and a teaspoon of poultry seasoning. Pour over top of chicken and butter and cook on low for 5 - 6 hours or on high for 3 - 4 hours. Take a can of biscuits and quarter each biscuit. Make sure crock pot is on high and completely submerge each biscuit quarter in liquid, adding them individually. Cook for additonal 30 minutes or until "dumplings" are no longer doughy in the center.
Crock Pot Chicken Vindaloo
This is a great crock pot chicken indian dish. The spices are remarkable in this vindaloo. Here is how it's done: In a large mixing bowl stir together 3 tablespoons of white wine vinegar, 3 cloves of minced garlic, 1 1/2 tablespoons of fresh ground ginger, 3/4 tablespoon of curry powder, 1 tablespoon of cumin, 1/4 teaspoon each of cardamom, ground cloves and cayenne, 1 tablespoon of mustard seed, 2 tablespoons of olive oil and one cup of tomato sauce. In the meantime cut 4 boneless, skinless chicken breast halves into chunks and place in a 3 quart crock pot. Pour the mixture over chicken. Add 1 small onion, 1 cinnamon stick and 2 tablespoons of dried parsley. Cook on low for 5 - 6 hours or on high for 3 - 4 hours. Remove cinnamon stick before serving. It's GREAT served over jasmine rice.
Crock Pot Balsamic Chicken
We have crock pot balsamic chicken in place of traditional spaghetti or chicken cacciatore. It is so filling, yet light. The best way to serve it is over angel hair pasta. Here is how it's done: In a 2 1/2 - 3 quart crock pot place 1 pound of chicken breast tenderloins, 1 small onion that has been thinly sliced, 1 - 8 ounce package of mushrooms that have been sliced, 2 - 14.5 ounce cans of crushed tomatoes, 1/2 cup balsamic vinegar, 1 teaspoon each of dried basil, oregano and rosemare, 1/2 teaspoon of dried thyme and salt and pepper to taste. Cook on high for 5 - 6 hours or on low for 2 1/2 - 3 hours. Once cooked, mix all ingredients to incorporate and serve over angel haired pasta.
Crock Pot Roasted Chicken and Baked Potatoes
This crock pot roasted chicken and baked potatoes is the ultimate in one pot wonders. It is more of a technique than a recipe. Just wash however many potatoes you need to feed your family, prick them with a fork and wrap in aluminum foil. Place them in the bottom of your crock pot (the size will depend on how many potatoes and chicken breasts your making). Rub your bone in chicken breasts with your favorite rub (I've used poultry seasoning, barbecue rub, lemon pepper... all are good). Balance the chicken breasts on top of the potatoes and cook on high for 3 1/2 - 4 hours or on low for 7 - 8 hours. Make a salad or steam some broccoli and dinner is done.
Crock Pot Rotisserie Chicken
Instead of buying those wonderful rotisserie chickens at the grocery store I have been making them in the crock pot. Jeanette shared this recipe with me and I've been making it ever since. It's so easy to do and a rotisserie chicken is so versatile. You can make quesadillas, chicken salad, chicken casserole.... the possibilities are endless if you have leftover rotisserie chicken (which we always do). Here is how I do it: Line a 6 - 7 quart crock pot with a Reynold's Slow Cooker Liner. Make 5 or 6 aluminum foil balls to place in the bottom of the crock pot. Rinse a 4 - 5 pound baking hen and pat dry. Season the inside of the cavity and the outside of the baking hen with seasoned salt and ground black pepper. Place on top of the foil balls and cook on high for 6 hours. Make sure to check the chicken for doneness with a meat thermometer or make sure all the juices are running clear.