Crock Pot Chicken & Dumlings

Tried this last night (from allrecipes) and it was SUPER easy and really tasty! Even my extremely picky 2-year-old ate it!

INGREDIENTS

• 4 skinless, boneless chicken breast halves
  
• 2 tablespoons butter
• Pepper
• Paprika
• Garlic Powder
  
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 1 can chicken broth
• water
• 1 (10 ounce) package refrigerated biscuit dough, torn into pieces

DIRECTIONS

1. Place the chicken, butter, soup, spices, chicken broth and onion in a slow cooker, and fill with enough water to cover chicken.
2. Cover, and cook for 5 to 6 hours on High. About 1 hour before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

*I also added some chopped celery and carrots for a little extra nutrition. I think peas or potatoes would also be yummy!

Crock Pot Chicken Enchilada Casserole

I just made this yesterday - it's good but it needs something more. I'm not sure what but it's missing some sass. I liked it because it is easy since it is a crockpot recipe - it's a good base recipe, it just needs a little more spice.

3-4 lbs. chicken
1 med. onion, finely chopped
1 Tbsp. oil
1 can (10.75 oz.) cream of chicken soup
1 can (10.75 oz.) cream of mushroom soup
1 cup sour cream
10 oz. can green enchilada sauce
4.5 oz. can peeled, diced green chilies
20 corn tortillas (I used about 10)
3 cups shredded cheddar cheese

Boil chicken. Shred meat and discard bones and skin (I boiled my chicken with green chilies to add a little flavor to it - you can also use a rotisserie chicken from the store to save time). Saute onion in oil in saucepan until translucent. Stir in soups, sour cream, enchilada sauce, and chilies. Heat until warm. Tear tortillas into bite-size pieces (I just used my kitchen shears and cut them into strips). Fill the slow cooker in layers, repeating 'til all ingredients are used up: sauce, chicken, tortillas, cheese. (Begin with sauce and end with cheese and sauce.) Cover. Cook on low 5-6 hours, or high 2-3 hours. (mine was done after about 4 hours on low so don't count on the 5 to 6 hours)

Enjoy! If you try this and find something that adds a little more pizzaz, let me know.

Spiced Apple Cider

I had this at my neighbor's house. YUM. She got it out of the Fix it and Forget-it Cookbook.

2 sticks cinnamon
1 t cinnamon
2 t whole cloves
1 t ground cloves
2 tsp ground nutmeg
1 C orange juice
1/4 C lemon juice
1 tsp lemon peel
1/2 C pineapple juice
1 gallon apple cider
1 C sugar

Mix all ingredients in 6 qt slow cooker. Simmer on low 4-6 hours.

Weeknight Favorites Theme

I asked some of my friends to submit their weeknight favorite recipes. I'm always looking for quick and easy dinner ideas, so here's a few of their favorites. Feel free to add to the list!!!

Laura

P.S. A couple of the recipes ended up in the older posts (I guess you can only fit so many on a page, so click on older posts at the bottom of the page) - trust me you don't want to miss out on these!

Weeknight Favorites: Chicken Tortilla Soup

Submitted by Marcia Seable

4 boneless, skinless chicken breasts, cooked and shredded.
½ teaspoon minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz. each) stewed tomatoes, chopped, with liquid
1 cup medium salsa
2 tablespoons dried cilantro
1 tablespoon cumin

Cook in crock-pot on low for 8 to 10 hours.

Cut corn tortilla into strips and bake at 400° for 10 to 15 minutes..

Serve soup with tortilla strips, cheese, sour cream, and guacamole.

Weeknight Favorites: Chicken Tacos

Submitted by Marcia Seable

4 chicken breasts
1 bottle salsa

Cook in crock-pot on low for 6-8 hours. Shred with fork before last hours of cooking and add 1 cup of sour cream. Serve in hot flour tortillas with lettuce, tomatoes, olives, and cheese.

Weeknight Favorites: Crock Pot Chicken

Submitted by Marcia Seable

1 pkg. (8 oz.) cream cheese
2 frozen chicken breasts
1 pkg. Italian salad dressing seasonings
2 cans of cream of mushroom soup

Cook in crock-pot on low for 8 hours. Serve over rice.

Crock Pot Lemon Chicken

This recipe is large. I usually halve it for my family. I got this recipe from my aunt.

10-16 chicken breasts (I like to use the tenders--but be aware they seem to cook faster)
2 Cans cream of chicken soup
1 Cup milk
1/2 cube melted butter/margarine (I have made it with half this amount and it seemed fine)
2 T lemon herb/lemon pepper seasoning

Mix soup, milk, and butter (I usually do it right in the crockpot). Add seasoning. Brown chicken (I just stick in the individually frozen chicken breasts) and put in pot. Cook on high 4-5 hours.

Optional: Right before serving add some fresh lemon slices and slivered almonds into the sauce.

Serve over rice or noodles.

Crock Pot Lasagna

Dry lasagna noodles (broken to fit)
Spaghetti sauce with meat
2/3 cup cottage cheese mixed with
2 beaten eggs and
1 tablespoon parsley flakes
Grated mozzerella, parmesan, and cheddar cheese

To make the spaghetti sauce:

1 lb hamburger browned with onions
1 packet spaghetti seasoning
3-4 cans tomato sauce

Or you can just buy your favorite brand.

Layer noodles, sauce, cottage cheese mix, and shredded cheese three times.

Cook on high 1 hour, then on low for 3 hours. If you have a medium setting on your crock pot, cook on medium all 4 hours.

There's a little debate as to how to do the cottage cheese mix thing. I'm not sure if you're supposed to put the whole 2/3 cup on each layer, or just have 2/3 cup total, and put a little teeny bit on each layer. Basically, I guess it depends on how much you like that cheesy filling. What I usually end up doing is making the 2/3 cup mixture twice, and dispersing that among the three layers. I guess I could ask my aunt what you're supposed to do (it's her recipe) but I'm kinda lazy like that.

Slow Cooker Chicken Taco Stew

This is my crock pot recipe of choice lately. It is thick and kind of stewey (not runny like taco soup) and if it's fat free unless you decide to top with cheese or sour cream. It's WAY easy too. The only work is chopping an onion, shredding chicken, and using a can opener.

1 onion, chopped (if your really lazy you could cheat and use dried onion)
1 (16 ounce) can red or kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn
1 (8 ounce) can tomato sauce
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
1-2 boneless skinless chicken breasts (frozen or fresh - either is fine)
shredded cheddar cheese (optional)
sour cream (optional)
tortilla chips (optional)

Stir first seven ingredients together in your crockpot. Lay chicken on top. Cook on low all day (7-8ish hours) or on high for half the day (3-4ish hours). Take the chicken out about 30 minutes before serving, shred, and stir back in. Top with cheese or sour cream if that's your thing and eat with chips.