Crock Pot Chicken and Dumplings
- 4 skinless, boneless chicken breast halves (I cut mine in half or quarters)
- 2 TBS butter
- 2 cans of cream of chicken soup
- 1 onion finely chopped
- 2 packages of refrigerated biscuit dough, torn into pieces
- Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.
- Cover and cook for 5-6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
NOTES & SUBSTITUTIONS: This is ultimate comfort food that’s super easy to make. Tastes like take out!
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Chimichurri ‘Cued Chicken
from Macy’s “Great Gatherings” recipe book; recipe by Cat Cora.
- 3 whole chickens, cut into serving pieces
- 1 1/2 tsp freshly cracked black pepper
- 3 Tbsp dried orange peel, finely chopped
- 1 1/2 Tbsp chili powder
- 1 Tbsp sea salt
- 18 cloves garlic, chopped
- 9 bay leaves
- 3 poblano chiles, coarsely chopped, with seeds
- 3 serrano chilies, coarsely chopped, with seeds
- 1 1/2 Tbsp sea salt
- 1 C finely chopped fresh flat leaf parlsey
- 3/4 C finely chopped fresh oregano
- 3/4 C finely chopped fresh basil
- 3/4 C sherry vinegar
- 1 C olive oil
- Rub the chicken pieces with the pepper. In a small bowl or cup, stir together the orange peel, chili powder, and salt. Rub this mixture evenly over the chicken pieces. Let the chicken stand at room temperature for 30 minutes.
- Prepare a hot fire in a charcoal grill, or preheat a gas grill to high.
- Combine garlic, bay leaves, chiles, and salt in a mortar and grind with a pestle until a smooth paste forms. (If you don’t have a mortar and pestle, put the ingredients in a blender along with 1 tsp or so of the vinegar, and process until a paste forms.) Transfer to a bowl and stir in the parsley, oregano, and basil. Whisk in the vinegar and olive oil until well combined. Set aside at room temperature until serving. This sauce is best if used the day it is made, but you can cover and refrigerate it and it will retain its fresh flavor and bright green color for 2 or 3 days.
- Oil the grill rack. Place the chicken, skin side down, on the rack, and grill, turning the pieces occasionally, for about 20 minutes, or until well browned on all sides and the juices run clear when a thigh or drumstick is pierced. Arrange the chicken on a platter and spoon the chimichurri sauce on top.
NOTES & SUBSTITUTIONS: Do not substitute the chilies with the pepper of the same name – it turned out way too salty and spicy. I like spicy, but this was way too much for the rest of the meal. I cooked boneless chicken thighs in the oven instead of on the grill and it was still great!
Ham & Scalloped Potatoes
from some random crock pot recipe book.
- 1 onion, sliced thin
- 3 potatoes, sliced thin
- 1 C cheddar, American, or swiss cheese
- 3 to 4 slices ham
- 1 can cream of celery or cream of mushroom soup
- salt, pepper, and paprika
- Slice onions and potatoes. Layer bottom of crock pot with half of that. Cover with meat and cheese. Season with salt and pepper.
- Repeat layers.
- Top with soup and paprika to taste.
- Cook on low for 8 hours or hi for 4 hours.
NOTES & SUBSTITUTIONS: I used chicken instead of ham and it was great! This made a lot of food and it’s already 1/3 of the original recipe. Makes fantastic leftovers.
Great-Aunt Nina’s Noodle and Chicken Soup
- 2 carrots, sliced
- 2 onions, sliced
- 2 stalks celery, cut into 1 inch pieces
- 1 (4 pound) whole chicken
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup white wine
- 1/4 teaspoon dried basil
- 2 eggs, beaten
- 1/4 cup water
- 1 pinch salt
- 2 tablespoons shortening
- 1 cup all-purpose flour, or as needed
- 2 quarts low salt chicken broth
- Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
- In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I’ve mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
- Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
- When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.
NOTES & SUBSTITUTIONS: This is the best chicken noodle soup I’ve ever had. A bit work intensive, but worth it.
Florentine Chicken Ring
- 10 oz. cooked chicken
- 1/2 C red bell pepper, chopped
- 1 pkg (10 oz.) frozen chopped spinach, thawed & drained
- 1 C (2 oz.) shredded cheddar cheese
- 1/3 C mayo
- 1 tsp. lemon zest
- 1/2 tsp. salt
- 1/8 tsp. ground nutmeg
- 2 pkg. (8 oz.) refrigerated crescent rolls
- Preheat oven to 375 degrees.
- Add chicken to chopped bell pepper, along with spinach, cheese, mayo, lemon zest, salt, and nutmeg; mix well.
- Unroll crescent dough; separate into 16 triangles.
- Arrange triangles in a circle with the wide ends of triangles overlapping in center and points toward the outside of pie plate.
- Scoop chicken mixture evenly onto widest end of each triangle.
- Bring outside points of triangle up over filling and tuck under wide ends of dough at center of ring.
- Bake 20-25 minutes or until golden brown.
NOTES & SUBSTITUTIONS: Super easy and tastes like a million bucks!
Chicken in Lemon Sauce
- 3 double chicken breasts or cutlets
- 1/2 C flour, with 1/2 tsp. salt
- 1/4 C butter
- Juice of 1 lemon, in 1 C water
- 1/2 tsp crushed rosemary
- Salt & pepper to taste
1. Melt butter in a large frying pan. Dredge chicken in flour and brown. Add salt, pepper, lemon juice in water, and rosemary. Cook, uncovered for 20 minutes until cooked through.
2. The water will evaporate, leaving a nice, lemon sauce. Keep an eye on it while it’s cooking in case you need to add a bit more water – or evaporate a little longer.
NOTES & SUBSTITUTIONS: We love this recipe!!!
The Experimental Kitchen 