Crock-Pot Chicken & Dumplings | Delish
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INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Now even my grandma cooks the rice in a jar! It's faster and easier
Now even my grandma cooks the rice in a jar! It's faster and easier
Ingredients:
chicken legs - 12 pieces
salt - 5 g (0.18 oz)
black pepper - 3 g (0.11 oz)
sweet paprika - 3 g (0.11 oz)
granulated garlic - 3 g (0.11 oz)
onion - 3 pieces
bell pepper - 3 pieces
rice - 300 g (10.6 oz)
chicken broth - 300 ml (10.14 fl oz)
sweet cooking cream - 200 ml (6.76 fl oz)
IN THE OVEN 180 °C (356 °F) / 40 minutes
for the salad:
tomatoes - 3 pieces
red onion - 1 piece
parsley - 30 g (1 oz)
Kalamata olives - 100 g (3.5 oz)
salt - 5 g (0.18 oz)
black pepper - 3 g (0.11 oz)
sugar - 10 g (0.35 oz)
ground mustard - 5 g (0.18 oz)
apple vinegar - 10 ml (0.34 fl oz)
olive oil - 15 ml (1 tbsp)
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30 MINUTE WEEKNIGHT MEAL: BAKED PARMESAN CHICKEN N BEETS
Thank y'all for joining us for dinner tonight. On the menu tonight is a simple 4 ingredient chicken recipe, rice a roni, and roasted beets and carrots. We received beets and carrots in our Misfits Market box today so I wanted to try a new to me recipe. It was a hit. Remember is you want the veggies to cook quicker, cut them in smaller sizes. The beets took longer to cook than the carrots, but it all came together in about 30 minutes. From prep to table.
If you don't know what Misfits Market is, here is a link or check out the our channel for more information.
MISFITS PRODUCE DISCOUNT CODE - COOKWME-IN7HQR (25 to 30% off)
Bisquick Dumplings Recipe
This original Bisquick dumplings recipe is a classic and can be made with just two ingredients in about 20 minutes. This is a family friendly, warm and hearty dish.
For full recipe, tips and tricks for the best dumplings:
Instant Pot Chicken and Dumplings, Low Histamine Freezer Meal
Road To the Farm (gluten free, and sensitivity centered food and flour recipe)
Our Tribe of Many (large family, meal prep and vlogs, currently working toward single ingredient foods)
Northstar Prepsteader (If you would like to get started with Thrive, or pick up some mainly paleo food storage tips)
Chicken and Dumplings
1 mdm to lg onion, diced
3 chicken breasts, can be cooked from frozen
4 c chicken broth (I used 4 tsp Thrive Bouillion and 4 c water)
Pressure cook on high for 35 minutes.
In the meantime…. The dumplings.
2 c gluten free flour ( I used the blend from Road to the Farm)
1 Tbsp sugar (Could use alternate or leave out, this is the reduced amount from what my shortcake biscuit recipe calls for)
1 Tbsp baking powder
½ tsp salt ( I use Himalayan, thats why it looks pink)
⅓ c fat (I used butter)
⅔ c liquid (I used milk)
1 egg (not in the recipe typically, leave out if not using gluten free flour)
Sift together your dry ingredients, then cut in your fat. Add liquid, and mix until the dough follows your spoon. Knead 10-15 times on a lightly floured work surface before rolling out. Roll thicker than a noodle, but not as thick as a biscuit. Cut in 1 x 2 sections, and coat in flour lightly before putting back in the bowl for later.
After chicken has gotten done, quick release the pressure, and add more liquid. Pull out chicken breasts and set aside. I would recommend 4 cups of water or combination of water and milk. Let it come to a boil.
Add freeze dried peas and dehydrated carrots…. Um, I just did a handful of this and that. Sorry guys! Lol.
After it is up to a boil, drop your dumplings into the pot, separating them as you drop them in. Let cook for 10 minutes or so.
Shred chicken. Add more bouillon or seasonings of choice to the pot (I used garlic powder, oregano, and pepper, as well as adding another Tbsp of bouillon). Add chicken back to the pot.
Cook until the dumplings are done inside. Should have a sort of biscuity type consistency inside, but will be sort of fluffy cloud-looking on the outside.
Enjoy!
Freezes well after portioning into individual containers. Cold container into a cold toaster oven for 20-25 minutes to reheat.
DISCLAIMER: I am not a medical professional, I am just sharing what I have read and learned, or what has worked or not worked for me.
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Roast Pork, Dumplings and Sauerkraut Recipe - Vepřo knedlo zelo - Czech Cookbook
One of the most highly coveted dishes in the Czech Republic and in our top three national dishes.
Ingredients:
Dumplings:
Bread dumplings:
Potato dumplings:
Amazon hardcover cookbook:
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