CHICKEN & BISCUITS IN SLOW COOKER

Chicken and Biscuits

     What is more comforting than coming home to a fragrant kitchen with a big pot of chicken and biscuits (or dumplings)?  Not much.  My easy recipe will have dinner on the table with minimal prep.  This is very easy and you can use my recipe as a guideline.  Know that you can use skinless boneless chicken, but I promise the flavor will not be as good.  The bones add so much flavor to the broth.  Change out the seasonings, gravy, veggies.  If you’d like biscuits, use canned.  If you want dumplings, a simple recipe is included below.  Beautiful dinner rolls?  Recipe below.  Mashed potatoes or noodles?  Sure!  Why not?  You’re the boss.

INGREDIENTS:

2 large bone-in chicken breasts

1 32 oz container chicken broth

1 can cream of chicken soup

½  cup flour

SEASONINGS:

Use any or all of the following, and sprinkle only on the chicken

Paprika, garlic powder, onion powder, thyme, poultry seasoning, pepper, parsley:

 

THESE INGREDIENTS ARE OPTIONAL, but highly suggested:

1 rib celery, sliced

1 cup chopped onion

Minced garlic

Fresh carrots

Peas

Corn

Sweet mini peppers, sliced

Cooked crumbled bacon

¼ – ½ cup Chardonnay wine

 

 PREPARATION:

If you have to go out in the morning, the seasonings, broth, soup, and flour could be laid out the night before.  Wash the chicken and tear the skin off.  Whatever fresh veggies you’re adding could be chopped and tossed in a baggie until morning.

To assemble in the morning:  Pour chicken broth in bottom of slow cooker.  Add flour and stir.  Add chicken and veggies.  Sprinkle with seasonings of your choice, pour undiluted soup on top of chicken, set on cooker on high and run out the door.

When you get home, stir gravy and cut the chicken into large chunks.  Return chicken to slow cooker.  Open biscuits and cut each one in half.  Lay on top of chicken and gravy, cover and let cook for 45 min to an hour until biscuits are done.

IF YOU PREFER DUMPLINGS:

INGREDIENTS:

2 ¼ cups AP baking mix (Bisquick)

2/3 cup milk

Any seasonings you care to add.  I use garlic powder, onion powder, and parsley.

PREPARATION:

In a medium bowl, stir baking mix, seasonings and milk until combined.  Drop mixture by teaspoon into slow cooker on top of chicken or broth.  Cook for about 30 min and then turn them over.  Cook another 30 minutes or until done.

IF YOU’D RATHER HAVE BIG FLUFFY DINNER ROLLS:

INGREDIENTS:

1 package fast-rising yeast

1 1/3 cup warm milk

1 TBSP sugar

3 ¼ – 3 ½ cups AP flour

3 TBSP olive oil

1 tsp salt

1 TBSP butter, melted with garlic powder and parsley added

PREPARATION:

In mixer bowl with paddle blade attached, mix yeast, sugar, and warm milk on low speed for about two minutes.

Add about half the flour, oil, and salt, mixing until smooth.  Add remaining flour and mix until soft dough forms.  Cover and let rise for about 45 minutes or until doubled.

Preheat oven to 400° F     Spray a 12 cup muffin pan

Punch dough down and knead on floured counter for one minute.  Divide into 36  balls.  Do this quickly, they do not have to be perfect and they will begin rising again if you work too slowly.  Put 3 balls in each cup.  (Two on the bottom and one on top works well).  Sometimes I’ll use jumbo muffin cups and put 4 balls in each one.  You’ll have to allow approximately 5 more minutes to baking time.

Let rise for 15-20 minutes.  Baste with butter, garlic powder, and parsley mixture.  Bake for 13-15 minutes or until crust is golden brown.  Remove from pans and serve!

 

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Chicken and Biscuits, slow cooker

Chicken and biscuits, slow cooker (2)

Chicken and biscuits, slow cooker (3)

Chicken and Biscuits, slow cooker (4)

Dinner Rolls, jumbo

Chicken and Biscuits

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VENISON SOUP, SLOW COOKER

Venison soup

VENISON SOUP IN THE SLOW COOKER

This delicious recipe was contributed by my long-time friend Sue Sines. She is married to an avid hunter and has been cooking with venison for many years. Sue and I hope you enjoy this easy slow cooker recipe.

INGREDIENTS:
1 lb of venison cubed meat (I put it right the bottom of the crockpot frozen)
3 medium sized potatoes peeled and cubed
3 large carrots peeled and sliced
1 large onion peeled and large chopped
2 stalks of celery chopped
1 medium bag of frozen mixed vegetables
I package of onion soup mix
1 28 oz can of crushed tomatoes
Salt and pepper to taste

PREPARATION:
Add all ingredients at the same time, cook on hi for 8 hrs

If you have a great original recipe and would like us to Share it, send an e-mail to chewwannaeat@gmail.com with your original recipe and photos.  Bloggers welcome 🙂

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By Tika for CHEW WANNA EAT? © 2016

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SLOW COOKER CHEESE TORTELLINI AND SPINACH

Dick's cheese tortellini

This wonderful recipe was contributed by my dear friend of many years, Richard Shear. School days, school days, we broke all the rules days. Ha Ha I’ll stop.

     His creation looks delicious, I must say. Give it a try! Thank you for sharing your recipe, Richard!

CHEESE TORTELLINI AND SPINACH

1 ( 19 oz ) Bag of frozen Cheese Tortellini

1 large bag of fresh Spinach

2 ( 14.5 oz ) cans of Italian Style Diced Tomato ( drained )

1 block ( 8 oz ) Cream Cheese ( softened )

1 lb Ground Sausage ( link sausage chunk small is my preference )

3 or 4 Cups Chicken Broth ( start with 3 , add 1 more if needed )

I use a Slow Cooker Bag in the Crock-pot so cleanup is fast and easy.

Brown the Sausage and chunk up Cream Cheese and put all ingredients in Crock-pot.

Stir after Spinach has reduced .

Cook on low for 4 to 6 hours.

Serves 4 – 6

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By Tika for CHEW WANNA EAT? © 2015

HAM HOCKS AND SAUERKRAUT

HAM HOCKS AND SAUERKRAUT, By Bob
HAM HOCKS AND SAUERKRAUT, By Bob

INGREDIENTS:

4 smoked pork (ham) hocks (or around 4 lbs)

4 cups water

1 onion, sliced

½ tsp marjoram or Italian seasoning

3 One pound cans sauerkraut

½ tsp celery seed

1/8 tsp pepper

Optional 1 apple, chopped

PREPARATION:

Place meat, water, onion and marjoram or Italian seasoning in crock pot .  Sprinkle pepper on top.

Heat to boiling on High.  Reduce setting to Medium and let it cook for 4 – 5 hours until meat is falling off the bone tender. Add kraut and celery seed. Cook until kraut is warmed through.

NOTE: You could cook this in a large kettle on the stove top if you prefer.  Bring to boiling, reduce heat, cover and simmer until meat is falling off the bone tender. Add kraut and celery seed. If using apple, add it now. Cook until kraut is warmed through.

Some people like to drain the kraut.  Bob is a huge kraut fan and loves the extra sour taste.

By Bob, for Chew Wanna Eat? ©2015

Ham Hocks & Kraut (2)

Ham Hocks & Kraut (3)

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HAM HOCKS AND SAUERKRAUT, By Bob
HAM HOCKS AND SAUERKRAUT, By Bob

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