Yum! Slow Cook Chicken and Dumpling

INGREDIENTS:

6 skinless, boneless chicken breast halves (about 1 1/2 pounds), cut into 1-inch pieces

2 medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2 cups baby-cut carrots

2 stalks celery, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 cup water

1 teaspoon dried thyme leaves, crushed

1/4 teaspoon ground black pepper

2 cups biscuit baking mix

2/3 cup milk

METHOD:

Stir the chicken, potatoes, carrots and celery in a 6-quart slow cooker.

Stir the soup, water, thyme and black pepper in a medium bowl. Pour the soup mixture over the chicken and vegetables.

Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.

Stir the baking mix and milk in a medium bowl. Drop the batter by spoonfuls onto the chicken mixture. Increase the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

Slow Cooker Chex Mix!

Slow Cooker Chex Mix

Did you know that your favorite homemade Chex Mix recipe can be made in the slow cooker? Give it a try!
Prep: 10 mins Cook: 3 hours Total: 3 hours 10 mins
Ingredients:

    9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
    2 cups pretzels
    1 cup Cheerios
    1 cup peanuts
    1/3 cup (6 Tablespoons) butter, melted and hot
    1 Tablespoon seasoned salt
    1/4 cup Worcestershire sauce
    1 teaspoon garlic powder (optional)

Directions:

Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.

In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.  Stir in the Worcestershire sauce until combined.

Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.

Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.

*If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix get too soggy.  If that is the case, I recommend placing a towel underneath the lid of the slow cooker to collect the condensation.

Yum - Cheesy Potato Soup

Serves 6-8
Ingredients
1 (30 oz.) bag frozen shredded hash browns
1 (10 oz.) can condensed cream of chicken soup
4 cups chicken broth
2 cups cheddar cheese, grated, plus more for serving
1/2 cup cream cheese, softened
1/2 cup sour cream
1 teaspoon onion powder
1/2 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste
croutons, garnish
crumbled bacon, garnish, optional
This time a year doesn't potato soup sound really good!


Directions
Combine chicken broth and hash browns in a large pot or Dutch oven over high heat and bring to a boil.
Reduce heat to medium and stir in chicken soup, cheddar cheese and onion powder.
Season generously with salt and pepper and cook for 10-15 minutes.
Stir in sour cream and cream cheese and cook until completely incorporated, then blend everything together (or leave as is).
Transfer to serving bowls and serve topped with oregano, croutons and more cheese.

Brrr.... the temps are going to be in the 60's this week....

It's time for comfort food:

Crockpot Chicken and Gravy

Ingredients:
2lbs boneless, skinless chicken breasts
14 ½ oz can chicken broth
\2 packets of chicken gravy mix
Directions:
1. Place chicken breasts in the crockpot. Pour in the chicken broth, cover and cook on high for about 3 – 4 hours or until chicken easily pulls apart.
2. Pour 2 cups of the chicken broth/juices out of the crockpot and into a saucepan. Discard any remaining liquids. Add the two gravy packets into the saucepan and whisk well. Simmer on low until gravy thickens.
3. While the gravy simmers, remove the chicken breasts from the crockpot and shred into larger pieces. That’s it! Serve with the gravy over the chicken. Yum!

Yum - Yum Chicken Pot Pie

Chicken Pot Pie!
Ingredients
8-count biscuits 
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt

Directions
*Preheat oven to 400 degrees.

Cook the chicken however you like, then cut into small pieces

Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.

In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.

Evenly spoon chicken mixture into prepared biscuit cups.

Bake for 12 to 15 minutes or until golden brown.

Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.